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.
Ingredients
Scale
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)
Instructions
- Prepare Chicken: Dice chicken thighs into 1/2-inch cubes and lightly season with salt. Set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
