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Hey guys! I’ve had a lot of requests for this dish - Japanese OMURICE or omelet served over flavored chicken rice!
This can be quite a hard one to master but the basics of the dish are very simple! Try it at home!
00:00 Intro
00:36 Preparing the Flavored Chicken Rice
04:13 Preparing the Sauce
04:58 Making the Omelet
08:16 Let’s Eat!
Ingredients (serves 3):
Flavored Chicken Rice :
- 100g chicken tender (or breast/thigh)
- ½ diced onion
- ¼ diced carrot
- 1 diced shiitake mushroom (or other mushroom)
- 160g cooked rice
- 2 tbsp ketchup
- salt/pepper to taste
Omelet:
- 3 Large Eggs
- 1tbsp water (you can replace with milk/soy milk)
- pinch of salt
For Sauce
- 1 tbsp of water
- 1 tbsp ketchup
- 1 tbsp worcestershire sauce
- 10g butter
How to Make:
- Start by preparing your flavored chicken rice. Cut up 100g of chicken tenders (breast or thigh is fine too) into small chunks. If you use tenders you can remove the white sinew part by holding down the chicken with a knife or fork and pulling it out.
- Dice ½ an onion, ¼ carrot and 1 shiitake mushroom into small pieces
- Add olive oil to a frying pan and heat to a medium heat - cook your chicken for a few seconds when the pan is heated and then add the vegetables
- Add 160g of rice and 2 tbsp of ketchup and give it a good stir. Cook for a few minutes until everything is cooked through and then add salt (and pepper) to taste
- Now if you want a nice round shape for your omurice - transfer your rice to a small bowl, press down on the top with a spatula and then transfer onto your final plate by placing the bowl upside down
- For the omurice sauce add 1 tbsp of water to a frying pan over a low heat then add 1 tbsp of ketchup and worcestershire sauce and turn up the heat while mixing
- Add the butter and keep mixing until all the butter is melted and the sauce has turned nice and silky - transfer to a small bowl for later
- In a mixing bowl, crack 3 large eggs, add 1 tbsp of water (milk/soy milk is okay but it may give you a milder taste) and a pinch of salt
- Give your mixture a whisk but make sure not to lift the whisk from the mixture - this will prevent air from entering into the omelet mix
- Now in a small frying pan (20cm) add olive oil and heat to a medium-high, to check if the pan is hot enough - dip chopsticks into the mixture and try cooking a small amount
- Once the pan is heated, add your egg mixture and keep stirring with chopsticks from the outside of the pan inward
- Once you start to see the middle of the omelet begin to cook and the outsides begin to set, take the pan off the heat and start folding the omelet away from you into the middle, use your chopsticks to adjust the shape if necessary
- Wait for a few seconds and then flip the omelet once, let it cook for a few more seconds so the underside can cook and your omelet is done!
- Place over your chicken rice and cut open - your omelet should fold out over the rice and be nice and fluffy while still being a tiny bit runny - pour your sauce over and enjoy!
