For those who don't know what that is, it is tomato ketchup seasoned rice, covered with a runny fluffy egg omelette!!
It’s Very popular western style Japanese food.
Simply divine, and I'd even say it's my kids’ favorite dish to eat.
However, the hardest part of making omurice is wrapping the rice with a perfect fluffy egg without breaking it.
In this recipe and video, I'll show you 2 easy ways of successfully making a fluffy egg!
Trust me! You're never gonna mess up again!
<AUTHENTIC JAPANESE OMURICE >
＜Yield> 1 -2 servings
<Prep time> 5mins
<Cook time> 5～7mins
large size egg 2
1 tbsp of milk
1 tbsp of vegetable oil
salt and pepper
tomato ketchup seasoned rice
1½ cup of steamed rice
¼ of onion
¼ of carrot
1 small oyster mushroom
20g of bacon
1 tsp worth of butter
2 tbsp of tomato ketchup
1 tsp of soy sauce
1 tsp of tonkatsu sauce without MSG
salt and pepper
1 tsp of Japanese Tonkatsu sauce
1 tbsp of tomato ketchup
1 Cut onion , carrot and mushroom finely. Cut bacon into about 1 cm dice cubes. In a bowl, crack the eggs and add salt , pepper, and 1 tbsp of milk. whisk them well.
2 In a skillet, Heat 1 tbsp worth of butter on high, add carrot, onion, mushroom and bacon. Stir fry them vigorously to prevent burning. When it’s cooked,Set the veggies a side in a pan, then add seasonings listed above. Heat the seasonings until it starts to bubble. Mix in with the vegetables.
3 Add Steam rice and mix them well as all the rice is nicely coated with the sauce. Transfer onto your serving plate.
4 In another skillet, pour the egg mixture and cook it by stirring with your chopstick until the egg is cooked half way through. At this point, egg should be runny on the surface but the bottom should be cooked. Off the heat.
5:Place your rice in the middle of your egg, and fold both sides towards the center.
Cover the pan with a serving plate as you keep pushing and holding it. Then flip it quickly.
Fix the shape by using a paper towel.
6: Drizzle some tomato ketchup. You can draw a heart shape or smiley face if you want to.
4: Transfer your rice into a bowl and press it down by using the back of a spoon.
Cover the bowl with the serving plate, and flip it over. You will have a pretty round shape of ketchup-flavored rice.
5: In a small non-stick pan or skillet, add l. Heat 1 tbsp of oil over mid- high heat, and then pour ⅔ of the egg mixture. keep stirring to make a soft scrambled egg.
6: Add your scrambled egg into the remaining egg mixture and combine them well until it becomes runny again. Then, return the egg mixture into the pan. Cook it for a few seconds over mid-heat. The edges should be dry but the surface should be very runny. Slide it onto your ketchup rice. Drizzle some sauce listed above on top.
<Miwa’s tips> ※tons of tips on my video! Watch first before making it!
For the rice, add any kind of veggies, such as pepper, celery, corn.
・If you don't have tonkatsu sauce, swap it for 1 tsp of extra ketchup
・Do not overcook the egg. You want to off the heat earlier than you think.
・For egg, non stick pan is better for this time. I’ m using 20cm / 8 in diameter pan.
・Keep in mind that once you add the condiments, rice get burnt easily.
store it in a air-tight container in the fridge for 3days
<Did you try this recipe??>
Let me know by tagging me on Instagram
Love to see your creations!