Omurice (Japanese Omlette Rice)

Ketchup Sauce (Option 1)

• 3 tbsp (45 g) ketchup
• 1 1/2 tbsp (22 ml) water
• 1/2 tsp soy sauce
• 2 tsp (10 g) unsalted butter

Red Wine Sauce (Option 2)

• 1/4 cup red wine
• 2 tbsp (30 g) ketchup
• 1 tsp Worcestershire or chuno sauce
• 2 tsp (10 g) unsalted butter
• Pinch of black pepper

Chicken Rice (Serves 2)

• 1 chicken thigh (skin on, 150 g)
• 1/4 large onion (100 g), diced
• 1 clove garlic, grated
• 40-60 g vegetables (e.g., mushrooms, corn, carrots, bell pepper)
• 75 g ketchup
• 2 tsp chuno or Worcestershire sauce
• 1 tsp soy sauce
• 1/3 piece consomme
• 1/4 tsp MSG (optional)
• 2 tsp butter
• 300-320 g cooked Japanese short-grain rice
• 1/4 tsp salt
• 1/8 tsp black pepper
• 2 tsp grated Parmesan cheese (optional)

Omelette (For 1 serving, double to make 2)

• 3 large eggs
• 1 tsp mayonnaise (optional)
• 1 tbsp milk or water
• pinch of salt
• 2 tsp butter

For the Sauce

1. 1

   In a small saucepan over medium heat, combine the ketchup and water. Cook until thickened, then stir in the soy sauce and butter. Mix until well combined and set aside.

2. 2

   In a small saucepan over medium heat, reduce the red wine by 1/3. Add the ketchup, Worcestershire (or chuno) sauce, butter, and black pepper. Stir continuously until well combined and set aside.

Chicken Rice

1. 3

   Remove the skin from the chicken thigh. Heat a pan over medium heat and cook the skin to render out the fat. If using skinless chicken thigh, substitute with vegetable oil.

2. 4

   Add the grated garlic, diced onion, and any raw vegetables you are using. Once softened, add the chicken, seasoning with salt and pepper. Cook until the chicken is no longer pink.

3. 5

   Lower the heat to medium-low. Add the ketchup, chuno sauce, soy sauce, consomme, and MSG (if using). Stir and cook until excess moisture has evaporated, then transfer the mixture to a bowl.

4. 6

   Add butter to the pan over medium-high heat. Once melted, add the cooked rice. Use the side of a spatula to break up the rice while tossing to coat it in the butter. Add the chicken mixture back in and combine. Season with salt, pepper, and Parmesan to taste. Transfer to a bowl.

Omurice

1. 7

   In a small bowl, whisk together the mayo (if using) and milk or water. Crack the eggs into the bowl, beat well, and then whisk in the mayo mixture. Strain the eggs through a fine mesh sieve for a smoother finish.

2. 8

   Heat 2 tsp of butter in a 20-22 cm non-stick frying pan over medium heat. Once the butter is melted, swirl it around the pan. Pour in the eggs all at once. Use a spatula to gently stir and shake the pan (like soft scrambling) for a few seconds. When the eggs just start to set, turn off the heat and swirl the eggs slightly around the edge of the pan. Place the pan on a damp, cold towel to prevent overcooking.

3. 9

   Place half of the chicken rice in the center of the omelette. Use a spatula to fold the edges of the omelette over the rice. Slide the omurice to the far edge of the pan (opposite the handle).

4. 10

   Holding a plate in one hand and the pan in the other, tilt the plate and flip the omurice onto the plate.

5. 11

   If desired, use a paper towel to gently shape the omurice. Drizzle with your preferred sauce and enjoy!