JUST 4 Main Ingredients! Easy Way to Make OMURICE – Japanese Omelette Rice

Today, I’m sharing the recipe for a dish that’s incredibly popular and beloved in Japan: Omurice! You might be surprised how simple it is, built around just a few core ingredients! It’s a delightful combination of savory chicken ketchup rice wrapped in a fluffy, tender omelette, often topped with more ketchup or a demi-glace sauce. It’s classic Japanese home cooking (yoshoku) at its best.

This blog post accompanies my YouTube video tutorial, giving you the precise measurements and steps to recreate this authentic Omurice in your own kitchen. While the video shows me making enough chicken rice for two servings, the recipe below is perfectly portioned for one satisfying serving of Omurice.

Let’s get cooking!

Ingredients (For 1 Serving)

For the Chicken Rice:

• Boneless Chicken (thigh or breast): 60g (approx. 2.1 oz), cut into small pieces

• Onion: 40g (approx. 1.4 oz), finely chopped

• Cooked Japanese Short-Grain Rice (Warm): ~170g (approx. 6 oz, or roughly 1 US cup)

• Ketchup: 1.5 Tbsp

• Unsalted Butter: 1/2 tsp

• Vegetable Oil: 1/2 tsp

• Salt & Black Pepper: To taste

For the Omelette:

• Large Eggs: 2

• Salt: 1 pinch

• Vegetable Oil: 1/2 tsp

For the Ketchup Sauce Topping:

• Ketchup: 2 Tbsp

• Water: 2 tsp

• Unsalted Butter: 1/2 tsp

For the Miso Soup:

• Water: 170 ml (approx. 0.7 US cups / slightly less than 3/4 cup)

• Onion: A small amount (e.g., 1/4 small onion), finely chopped

• Miso Paste: 1 tbsp (Choose your favorite type – white, red, or awase)

• Dashi Powder: 1/2 tsp (Only if your miso paste does not already contain dashi)

Instructions: How to Make Authentic Omurice

Here’s how to bring it all together:

1. Prep Ingredients: Cut the chicken into small, bite-sized pieces. Finely chop the onion. In a small bowl, whisk the 2 eggs with a pinch of salt until well combined; set aside.

2. Sauté Aromatics & Chicken: Heat 1/2 tsp of oil in a frying pan over medium heat. Add the chopped onions and sauté until softened and translucent. Add the chicken pieces, season them directly with salt and pepper, and continue to sauté until the chicken is fully cooked.

3. Make Ketchup Base: Turn off the heat temporarily. Add 1.5 Tbsp of ketchup and 1/2 tsp of butter to the pan with the chicken and onions. Stir everything together well. Turn the heat back on low and cook briefly, stirring constantly, to meld the flavors and cook off some excess moisture.

4. Combine for Chicken Rice: Add the warm cooked rice (~170g) to the pan. Mix thoroughly, breaking up any clumps of rice, ensuring the rice is evenly coated with the ketchup mixture. Once combined, transfer the chicken rice to a bowl and set aside. Wipe the frying pan clean or use a new one for the omelette.

5. Cook the Omelette: Heat 1/2 tsp of oil in the clean frying pan over medium-high heat until hot (important for a smooth omelette!). Pour the beaten eggs into the pan. Swirl the pan to create an even layer.

6. Assemble the Omurice: When the edges of the egg are set but the center is still slightly runny or soft (adjust heat if cooking too quickly), spoon the prepared chicken rice onto one half of the omelette.

7. Fold & Shape: Carefully fold the other half of the omelette over the chicken rice filling using your spatula or chopsticks. Gently press the edges to seal. You can tilt the pan and use the spatula to help shape the Omurice into its classic oval shape. Carefully slide the completed Omurice onto a serving plate.

8. Prepare the Sauce: In a small, clean pan (or the same wiped-out pan), combine 2 Tbsp ketchup, 2 tsp water, and 1/2 tsp butter over low heat. Stir well and simmer gently until the sauce is slightly thickened and glossy.

9. Serve: Pour the warm ketchup sauce over the top of the Omurice. Enjoy immediately!

Instructions: How to Make Onion Miso Soup

1. Simmer Onion: Combine the 170ml (0.7 cups) of water and the finely chopped onion in a small saucepan. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer gently until the onion becomes soft and tender.

2. Dissolve Miso: Turn off the heat completely. Add the 1 tbsp of miso paste. If your miso doesn’t contain dashi, add the 1/2 tsp of dashi powder now. Stir gently with chopsticks or a whisk until the miso paste is fully dissolved. Avoid boiling the soup after adding miso, as it can diminish the flavor and aroma.

3. Serve: Pour into a small soup bowl and serve immediately alongside your Omurice.

I hope you enjoy making and eating this authentic Japanese Omurice! It’s a comforting and delicious meal perfect for any occasion. Don’t forget to watch the video for visual guidance and more tips!

Let me know in the comments if you try it! Happy cooking!