Fluffy Japanese Omurice Like a Tokyo Café Recipe

Introduction

Omurice is a beloved Japanese comfort food combining fluffy eggs and savory ketchup-flavored fried rice. This recipe recreates the light, café-style version from Tokyo, perfect for a quick and satisfying meal at home.

Ingredients

• 1 1/2 cup warm cooked rice
• 4 oz chicken thigh, diced into 1/2-inch cubes
• 1/4 onion, finely chopped
• 1/4 green bell pepper, finely chopped
• 2 tsp chicken bouillon powder
• 1 tbsp vegetable oil
• Salt and pepper, to taste
• 4 eggs
• 1 tbsp milk
• 2 pinches of salt
• 2 tsp butter (for cooking chicken and vegetables)
• 2 tsp butter (for sautéing ketchup)
• 4 tbsp ketchup
• 1/2 tbsp oil (for cooking eggs)

Instructions

1. Step 1: Dice the chicken thighs into 1/2-inch cubes and season lightly with salt. Set aside.
2. Step 2: Beat 2 eggs with half the milk and a pinch of salt for each serving separately. Ensure a smooth consistency and set each mixture aside.
3. Step 3: Heat 2 tsp butter in a pan over medium heat. Add the chicken cubes and cook for about 3 minutes until fully cooked and lightly browned.
4. Step 4: Add the finely chopped onion to the pan and cook until soft. Then add the chopped green bell pepper and chicken bouillon powder, cooking for 1 more minute to blend the flavors.
5. Step 5: Stir in 2 tsp butter and 4 tbsp ketchup. Sauté the mixture for 1 minute until glossy, which helps balance the flavors and remove the raw ketchup taste.
6. Step 6: Add the warm cooked rice to the pan and mix thoroughly to coat the rice evenly with the ketchup mixture. Season with salt and pepper to taste. Shape the rice into an oval mound and set aside.
7. Step 7: Clean the pan. Heat 1/2 tbsp oil over medium heat, pour in one serving of beaten eggs, and gently stir quickly with chopsticks or a spatula to create soft curds until the eggs are just softly set.
8. Step 8: Place the shaped oval rice mound in the center of the soft-cooked egg while still in the pan. Carefully fold the egg over the rice, tilt the pan, and slide the omurice seam-side down onto a plate to maintain shape.
9. Step 9: Cover the plated omurice with a paper towel while hot to help shape and soften the egg. This allows the egg to set with a perfect fluffy texture.
10. Step 10: Drizzle additional ketchup over the omurice as desired and serve immediately while hot for the best taste.

Tips & Variations

• Use day-old rice or rice warmed to avoid sogginess and achieve a better fried rice texture.
• Substitute chicken with diced ham or shrimp for a different protein twist.
• Add finely chopped mushrooms or peas to the vegetable mix for extra flavor and nutrition.
• Adjust ketchup amount to suit your preference for sweetness and tang.
• For a richer egg texture, replace some of the milk with cream or add a little grated cheese inside the folded egg.

Storage

Store leftover omurice in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or covered pan over low heat to soften the egg without drying it out. For best texture, prepare fresh if possible.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What type of rice is best for omurice?

Short-grain or medium-grain Japanese rice works best because it sticks together but is fluffy enough to form the rice mound. Avoid using long-grain rice, which may not bind as well.

Can I make omurice vegetarian?

Yes, omit the chicken and use vegetables like mushrooms, bell peppers, and peas. Use vegetable broth powder instead of chicken bouillon for seasoning.

Fluffy Japanese Omurice Like a Tokyo Café Recipe

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★★★★★

4.7 from 147 reviews

• Author: Matteo
• Total Time: 30 minutes
• Yield: 2 servings 1x

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Description

This fluffy Japanese Omurice recipe replicates the beloved Tokyo café classic, featuring tender chicken thigh sautéed with vegetables and ketchup-flavored rice, all wrapped in a soft, silky omelette. Perfect for a comforting and visually appealing homemade meal ready in just 30 minutes.

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Ingredients

Scale 1x2x3x

Rice and Chicken Mixture

• 1 1/2 cup warm cooked rice
• 4 oz chicken thigh, diced into 1/2-inch cubes
• 1/4 onion, finely chopped
• 1/4 green bell pepper, finely chopped
• 2 tsp chicken bouillon powder
• 1 tbsp vegetable oil
• salt and pepper, to taste
• 2 tsp butter (for cooking chicken and vegetables)
• 2 tsp butter (for sautéing ketchup)
• 4 tbsp ketchup

Egg Mixture

• 4 eggs
• 1 tbsp milk
• 2 pinches of salt
• 1/2 tbsp oil (for cooking eggs)

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Instructions

1. Prepare Chicken: Dice chicken thighs into 1/2-inch cubes and lightly season with salt. Set aside.
2. Mix Eggs: Beat 2 eggs with half of the milk and a pinch of salt for each serving separately, ensuring a smooth consistency. Set each mixture aside separately.
3. Cook Chicken: Heat 2 tsp butter in a pan over medium heat. Add the chicken cubes and cook for about 3 minutes until fully cooked and lightly browned.
4. Sauté Vegetables: Add finely chopped onion to the pan and cook until soft. Then add green bell pepper and chicken bouillon powder, cooking for an additional minute to combine flavors.
5. Add Butter and Ketchup: Stir in 2 tsp butter and 4 tbsp ketchup, sautéing the mixture for 1 minute until glossy to balance flavors and remove raw ketchup taste.
6. Stir in Rice: Add the warm cooked rice and mix thoroughly to coat each grain with the ketchup mixture. Season with salt and pepper to taste. Shape the mixture into an oval mound and set aside.
7. Cook Eggs: Clean the pan. Heat 1/2 tbsp oil over medium heat, pour in one serving of beaten eggs, and gently stir quickly with chopsticks or spatula to create soft curds until eggs are just softly set.
8. Assemble Omurice: Place the shaped oval rice mound in the center of the soft-cooked egg in the pan. Carefully fold the egg over the rice, tilt the pan, and slide the omurice seam side down onto a plate to maintain shape.
9. Shape and Rest: Cover the plated omurice with a paper towel while hot to help shape and soften the egg, allowing it to set with a perfect fluffy texture.
10. Serve: Drizzle additional ketchup over the omurice as desired and serve immediately while hot for best taste.

Notes

• Use warm freshly cooked rice for better texture and easier mixing.
• Adjust the amount of ketchup according to your preferred sweetness and tanginess.
• Cooking eggs gently and quickly stirring ensures a soft, fluffy texture.
• Covering the omurice after plating helps the egg set perfectly and stay moist.
• Chicken bouillon powder adds umami but can be omitted or substituted with a vegetarian alternative if preferred.
• Serve immediately as the egg texture is best when fresh.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Japanese

Keywords: Japanese Omurice, Omurice recipe, Chicken Omurice, Fluffy omelette rice, Japanese comfort food, easy Japanese dinner