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Omurice

Print Recipe
Prep Time10 minutes
Cook Time5 minutes
1 minute
Total Time16 minutes
Servings: 1 people
Calories: 351kcal
This is a delicious start to a Japanese flavored rice omelet dish. Its super quick and easy and you can switch up ingredients or sauces to fit your favorite flavors!

Equipment

  • whisk
  • flat non stick pan

Ingredients

  • 2 Tablespoons Salted butter
  • 3/4 cups Chicken stock
  • 3/4 cups Korean ketchup or regular ketchup
  • 8 ounces Boneless chicken breast or rotisserie chicken (or any left over meat you have)
  • 1/2 pkg Mixed frozen veggies peas, carrots, and corn
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Black pepper
  • 2 cups Leftover rice
  • 3 Eggs
  • 3 teaspoons Whole milk
  • Salt, ground black pepper to taste
  • 3 teaspoons Butter
  • 4 Tablespoons Korean ketchup or regular ketchup
  • 2 Tablespoons Kikkoman Hontsuyu Soup Base & Sauce (see notes)
  • 1 Shallot minced
  • 2 cloves Garlic

Instructions

  • Whisk together the chicken stock (torigara), Korean ketchup, and Hontsuyu Soup Base & Sauce set aside.
  • Melt the butter into the pan or wok over medium heat.
  • Sauté the shallots and garlic, for 2 minutes. Add half the packet of frozen vegetables and cook for 2 minutes. Then add in cooked or leftover rice and ketchup/chicken stock and meat. Cook for 4 to 5 minutes more.
  • Set aside the veggie mixture in another bowl once everything is cooked.
  • In a small mixing bowl, whisk 3 eggs and milk together, add salt and pepper to taste. Pour the eggs into the same non stick pan you used before over medium heat, and cook for 2 to 3 minutes or until the eggs are about halfway done, then add a generous amount of the rice mixture onto the center third of the omelet. Fold one third of the omelet onto the rice. Then carefully fold the other third over so it looks like a stuffed burrito. Cook until the egg is all done.
  • Serve the omelet over more of the rice mixture and top with Korean ketchup. Decorate it with a smile or a fancy design and serve immediately! This omelet is enough for 2 people.

Notes

This recipe is adapted from this book
Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond [A Cookbook]
Omu Rice page 215. We made some changes that worked better for us like using cooked rotisserie chicken and using a packet of frozen veggies mix (you can use whatever veggies you like) to speed up the process and make it easier and cheaper.
If you want the Kikkoman Hontsuyu Soup Base & Sauce
If you can't find the Kikkoman Honstsuyu Soup Base & Sauce, you can use 1 tablespoon of mirin and 1 tablespoon soy sauce.