Chef Rika’s Omu-rice [Japanese Cooking] – Dining with the Chef
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Have you tried omu-rice? This Japanese favorite is savory, ketchup-flavored rice, wrapped up in a thin omelet. Chef Rika shows her recipe, and an old recipe from a popular Tokyo restaurant.
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(1) Rika’s Omu-rice
Ingredients (Serves 1)
– For the ketchup rice:
– 100 g chicken breast
– 90 g onion
– 1 green bell pepper
– 200 g cooked rice
– 1 tsp soy sauce
– 1 tbsp ketchup
– 1/2 tbsp butter
– A pinch of salt
– 1 tsp sugar
– Olive oil
For the omelet:
– 2 eggs
– 2 pinches of salt
– 1/3 tsp sugar
– 1 tbsp milk
– 2 tbsp butter
For the toppings:
Chopped parsley and ketchup, as needed
Directions
1. Cut the chicken breast into bite-sized pieces. Add salt to boiling water. Turn off the heat. Set the chicken aside for 4 to 5 minutes to cook through with residual heat.
2. Make the ketchup rice. Mince an onion and bell pepper. Wrap the onion in plastic wrap. Microwave at 700 watts for 2 to 3 minutes.
3. Sauté onion, bell pepper and rice in a pan with olive oil, and finally add the chicken. Season with butter, salt, soy sauce, sugar and ketchup. Once mixed, pack the ketchup rice into a bowl and flip onto a plate.
4. Beat the eggs and mix salt, sugar and milk into the mixture. Place a non-stick pan over medium heat, add butter and the egg mixture, and stir constantly. Turn off the heat and let it cook with the residual heat.
5. Slide the omelet over the ketchup rice. Garnish with ketchup and parsley as desired.