Omurice (Omelette Rice)
A classic Japanese yoshoku dish: ketchup-seasoned fried rice wrapped in a soft omelette and drizzled with tomato sauce. Recipe by Namiko Chen of Just One Cookbook.
Ingredients
| 1/4 piece (60 g) | onion | |
| 4 pieces (50 g) | mushrooms | |
| 4 slices (80 g) | ham | |
| 1 Tbsp | 15 ml | neutral flavor oil (vegetable, canola, etc) |
| 3 Tbsp (25 g) | green peas (defrosted and drained if frozen) | |
| — | Kosher salt | |
| — | freshly ground black pepper | |
| 2 - 2 1/2 cups (360 g) | cooked Japanese short grain rice | |
| 2 Tbsp | 30 ml | unsalted butter (divided) |
| 3 Tbsp | 45 ml | ketchup (for tomato sauce) |
| 3 Tbsp | 45 ml | tomato paste (for tomato sauce) |
| 2 Tbsp | 30 ml | water (for tomato sauce) |
| 4 pieces | large eggs (divided) | |
| 2 Tbsp | 30 ml | milk (divided) |
Instructions
Make the tomato sauce: combine ketchup, tomato paste and water in a small saucepan and mix together; set aside.
Make the fried rice: 1. Clean the mushrooms with a damp towel and slice them. 2. Slice the onion and dice into small pieces. 3. Cut the ham into small pieces. 4. In a 10-inch frying pan, heat 1 Tbsp vegetable oil and sauté the onion. 5. Add the green peas, mushrooms and ham. 6. Season with a pinch of kosher salt and freshly ground black pepper. 7. Add the rice and break big chunks into smaller pieces. 8. When well combined, add 3-4 Tbsp tomato sauce and mix well; save some sauce for topping. Divide the fried rice in half.
Make the omelette and assemble (makes 2 omurice): 1. Crack 2 eggs into a small bowl, add 1 Tbsp milk and a pinch of salt; whisk together. 2. Heat another frying pan over medium-high heat and add 1 Tbsp butter; swirl and, when melted, add the beaten egg. 3. Quickly swirl with chopsticks. When the mixture is set but still runny, add half of the ketchup rice in the middle. If the pan gets too hot, remove it from the heat and set on a damp towel. 4. Wrap the ketchup rice on both sides with the egg omelette, creating an edge around the rice. 5. Place the serving plate under the pan and flip the pan to transfer the omelette rice. 6. Lay a piece of paper towel over it and gently shape the omelette into a football shape. Repeat to make the second omurice. 7. To serve, garnish with parsley and drizzle with hot tomato sauce.