Omuraisu - Japanese Omelet Rice

Ingredients:

1 1/4 cups steamed Japanese rice

2-3 boneless chicken thighs, cut into 1/2" pieces

1 small onion, diced

4 button mushrooms, sliced

1 clove garlic, minced

1 small handful frozen peas, thawed under running water

4 eggs, room temperature

2 tsp whipping cream or milk

1/2 can crushed or diced tomatoes

1/2 chicken bouillon cube, shaved into thin slices

1 Tbsp dry white wine or sake

1 Tbsp tomato ketchup

1 bay leaf

Olive oil

Salt & pepper


If the rice is freshly steamed, transfer to a plate or shallow dish to cool slightly. 


Heat a bit of oil in a nonstick skillet over low heat; saute the garlic for 30 seconds or until fragrant. Add the onion, increase the heat to medium, and saute until softened. 


Season the chicken with salt & pepper, tossing to coat evenly. Add the chicken and saute until the outside has just turned white. Add the mushrooms and white wine. 


Add the crushed/diced tomatoes, shaved bouillon, ketchup and bay leaf. Mix well to combine. 


Reduce the sauce slightly. Season the peas with a pinch of salt and add to the sauce. Remove the bay leaf once the sauce begins to simmer, then season to taste as needed with salt and pepper. 


Stirring continuously, add the rice and break up any clumps. You don't want to cook the rice any further and make it soggy; you only want to season and flavor it evenly. 


Remove the sauced rice to a plate. 


Beat the eggs well. Add the cream or milk, a pinch of salt and pepper, then beat well. The mixture should be frothy


Lightly oil the pan, coating the cooking surface evenly (I like to use a wadded up paper towel for this). Add 1/2 of the egg mixture, whisk vigorously for about 5 seconds, then swirl the mixture to coat the pan in a thin layer. 


Remove from heat (the egg will only be half-cooked, but will finish cooking when the rice is added). Add 1/2 of the rice mixture in the center of the omelet. Carefully fold each side over the rice, then gently flip the omuraisu over onto a serving plate. 


Gently shape the omuraise with a towel if necessary. 


Repeat with the remaining 1/2 of the egg mixture and rice mixture. Serve the hot omuraisu topped with ketchup.

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