The Perfect Japanese Omurice Tutorial!

By Just One Cookbook · 40 min

Ingredients

Instructions

1. If the rice is day-old or frozen, reheat it in the microwave until just warm; if freshly cooked, spread it on a baking sheet to cool and let excess moisture evaporate.
2. Finely mince the quarter onion into pieces about 1/8 inch (3 mm).
3. Slice the chicken thigh across the grain into 1/2-inch (1.5 cm) strips, then cut the strips into 1/2-inch (1.5 cm) squares.
4. Melt 1 tablespoon of butter in a large frying pan over medium heat, add the onion and cook until translucent and tender.
5. Add the chicken, season with 1/4 teaspoon salt and black pepper, and cook until no longer pink.
6. Lower the heat slightly, add 5 tablespoons ketchup and 1 teaspoon Worcestershire sauce, and stir until the excess moisture evaporates.
7. Add the 2 servings of cooked rice and break up clumps with a cutting motion of the spatula.
8. Season with 1/4 teaspoon salt and black pepper, add 1 tablespoon cooked green peas and toss until warm. Remove from the heat and divide the rice into 3 portions; use 2 for this recipe and freeze the rest.
9. Make one omelette at a time: beat 2 eggs in a zigzag motion without whisking, add 1/4 teaspoon salt, and strain through a fine-mesh sieve.
10. Keep a damp cloth ready on the counter. Heat 1 tablespoon butter in the pan over medium heat, coating the surface well. Pour in the eggs when a drop of egg sizzles.
11. Stir the eggs quickly in a spiral with cooking chopsticks while shaking the pan, then tilt to spread uncooked egg to the edges. Stop when the eggs are half-cooked, with soft, creamy curds, then level them to avoid lumps or holes.
12. Turn off the heat. Place one portion of chicken rice in the center of the omelette, shape it into a football shape, and extend it slightly to the sides.
13. Set the pan on the damp cloth to cool. Fold the near side of the omelette over the rice, slide it to the far edge, then wrap the far side over the rice.
14. Tilt a plate against the pan edge, flip the pan over to transfer the omelette onto the plate seam side down.
15. Shape the omurice into an oval with a paper towel and your hands, then serve with ketchup if desired.

Summarized from Just One Cookbook's video. Watch it for the details.

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