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Omurice -Japanese rice Omelet

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Omurice 「オムライス」Omuraisu is simply rice omelet and very popular in Japan, Taiwan and Korea, also very common in restaurants in Japan. There are many different varieties and recipes for this dish, with different ingredients including fried rice, flavorings and sauces as a topping.

INGREDIENTS: For two people

  • 4 eggs
  • 2 bowls of hot rice (about 300g)
  • 1/3 boneless chicken thigh (approx. 80g)
  • 1/4 chopped onion
  • 2 tablespoons of chopped parsley
  • 2 spoons of milk
  • 1/2 tablespoon butter or margarine
  • 1/2 teaspoon of oil
  • 2 tablespoons of ketchup
  • Salt and pepper to taste.

METHOD OF PREPARATION:

  1. Make the rice with chicken. Remove the fat from the chicken side and cut into 1.5 cm pieces. Cut the onions into 1.5 cm squares.
  • In a pan, melt the butter with oil over medium heat. Once all the butter has melted add the chicken, fry the chicken until golden brown and add the onion. When the onion is light, sprinkle with a little salt and pepper and stir until the onion is golden. Add the rice and let it cook for 1 minute. When the rice is crispy add 4 tbsp of ketchup mixing for 30 seconds, when it is fully mixed add the parsley. Mix quickly, turn off the heat and remove it into a bowl.

Omelet:

  1. Use two eggs for each person. Crack 2 eggs into a bowl and add 1 tablespoon of milk and a little salt, beat the yolks until well blended.
  2. In a skillet add 2 teaspoons of oil and heat over medium heat for 1 minute. With the help of the paper towel, remove the excess of the oil and spread the rest throughout the skillet. Then, pour the eggs into the skillet, make the omelet as thin as you can without breaking it when turning.
  3. When the center of the egg is half cooked, turn off the heat. Place half of the chicken rice lightly in the center of the egg so that it looks like a rugby ball. Then place the omelet on top of the rice and with the help of a spatula close the sides, placing the edges under the rice.
  4. While the omelet rice is hot, wrap it in a paper towel and push the protruding egg down, shaping it with both hands into a solid rugby ball shape. Then do another one in the same way and add ketchup over each one.
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