How to cook Japanese rice omelet according to a step-by-step recipe with photos

In our article we want to talk about how Japanese rice omelet is prepared. In general, in Japan this dish is prepared in two variations. Traditional national food is called omuraisu. An omelet prepared in a Western style is called “omuretsu.” The Japanese dish consists of fried rice topped with an egg. Meat is often added to it, usually chicken. Omurice is served with ketchup. The dish even has its own story. It is believed that it was first served in 1902 in a restaurant in Tokyo. When preparing the dish, the owner of the establishment borrowed the idea from an old recipe for chakin-zushi (essentially sushi rice wrapped in an omelette sheet).

How to cook omurice at home

The preparation of this dish is very simple. Even an inexperienced cook can easily handle this on his own. In fact, the components of an omurice recipe can be quite varied; we offer you one of the simplest and most common options.

Required ingredients for 1 serving:

Chicken egg 1-2 pieces (depending on the size of the frying pan);
Milk – 2-3 large spoons;
Boiled white rice – 4 large spoons;
Sausage or chicken fillet – 50-70 g;
Ketchup or tomato paste – 2 tablespoons (+ on top for decoration);
Green peas – 2 tablespoons;
Greens (dill, parsley) to taste;
Vegetable oil for frying;
Salt and pepper to taste.

Step-by-step instructions on how to prepare omelette with omurice rice:

Break eggs into a bowl, add milk and salt. Beat a little with a fork until a homogeneous, slightly foamy mass forms (as when preparing a regular omelet);
Fry the mixture in a small amount of vegetable oil until a slightly browned egg pancake forms;
Meanwhile, prepare the filling in a separate frying pan. To do this, mix pre-boiled white rice, sausage or chicken cut into small cubes, peas, ketchup, herbs, and fry it all in a small amount of vegetable oil. If you choose lightly salted ketchup, you can also add seasonings to the filling;
When the Japanese rice omelette has set, place the filling on one half of it, and then use a spatula to cover it with the other half to make a kind of envelope;
Cover your omurice with a lid and let it cook over low heat for just a couple more minutes.
This concludes the instructions for the omurice recipe. All that remains is to decorate it with herbs and write something on top with ketchup or tomato paste to lift your mood and aesthetically enjoy the food.

In fact, there are quite a few recipes for this Japanese dish; you can add onions, mushrooms, any meat, boiled or canned beans, olives, bell peppers and other goodies to the ingredients according to your individual taste.

As you can see, Japanese omelette with omurice rice is an excellent alternative to ordinary fried eggs, which is easy to make at home. Create and experiment, and send photos of your masterpieces in the comments. Bon appetit!

What is omuraisu?

Literally translated from Japanese, “omuraisu” can be translated as rice in an omelet. That is, as you can guess from the name, the dish is white rice with additional flavoring ingredients, wrapped in an egg pancake. The omurice is decorated with ketchup or tomato paste, with the help of which various cute inscriptions or drawings are made on the plate or on the omelette itself.

In fact, the Japanese borrowed the recipe for the dish from foreigners at the end of the 19th and beginning of the 20th centuries. That is, it cannot be called traditionally Japanese. But the originality that the inhabitants of the Land of the Rising Sun put into a dish that was banal for Europeans made the omurice rice omelette truly special and in the spirit of Japan.

What's good about an omelette with rice - omurice?

If you think Japanese delights in such simple dishes are unnecessary, then here are a few reasons why you should at least once try replacing your usual scrambled eggs with an interesting Asian counterpart:

Will add variety to the daily menu;
Easy to prepare;
More filling due to the inclusion of rice, which, in fact, is a complex carbohydrate that we so need in the first half of the day;
The cooking process does not take much time;
The dish turns out beautiful and aesthetically pleasing (you can see it by looking at the photo);
And finally, it is simply very tasty.

Cooking omurice - Japanese omelette

Omuraisu is a popular everyday Japanese dish. Omurice is prepared both at home and ordered in restaurants. Essentially, omurice is an omelette filled with fried rice. In addition to rice, omurice can contain anything: chicken, mushrooms, vegetables, and so on. But omelette, rice and ketchup should remain unchanged.

The recipe is simple and the ingredients are familiar to any European, which made me think that this dish may not have entirely Japanese roots.

I would like to say a special thank you to Ryo Sugimoto, who not only shared the omurice recipe, but also showed the technique of its preparation.

All about culinary art...

Omelet is a favorite dish of many people, combining speed, cheapness, ease of preparation and amazing taste. However, regular scrambled eggs, cooked over and over again, can get boring. In addition, they often turn out to be not as satisfying as we would like. This Japanese rice omelette recipe, Omuraisu, will solve all your problems by breathing new life into a boring egg dish and adding the calories you need to fuel the day.

Other preparation and filling options

You can prepare a similar dish with any filling: an omelette with zucchini or zucchini will be an excellent summer dish, an omelette with spinach will complement the spring table.
If desired, you can add a little soy sauce to the filling, this will give the dish an original flavor.
You can cook an omelet in a multi-cooker; it won’t take much time.
To get your breakfast ready even faster, try cooking it with ham.

Omuraisu is a real culinary find for those who want to cook quickly, tasty, simply and at the same time strive to make their dishes healthy. Try it and you will surely become a fan of this omelet! Let us know in the comments how you liked the recipe and how you would change or add to it.

Japanese omelette for Tamago-yaki rolls

Japanese rolls are usually wrapped not only in nori; Tamago omelette is also used for this. Japanese omelette for rolls turns out to be very delicate in taste, and for the filling you can choose not only the components of traditional rolls.

This is interesting: an omelette in a bag

To prepare you will need:

4 eggs;
1 tbsp. l. soy sauce;
1 tbsp. l. sour cream or 2 l. milk.

The preparation is very simple: all the ingredients need to be thoroughly beaten and the pancakes fried in a heated, oiled frying pan.

Frying has its own nuances:

Using a ladle, pour a small portion of the egg mixture into the pan;
when the bottom side of the future pancake is fried, roll the omelette into a roll with a spatula or chopsticks and push it to one edge of the pan;
pour in the next portion of the egg mixture so that it gets a little under the roll;
after 2-3 minutes, when the new pancake is slightly fried, you can add any filling and roll, starting with the finished roll;
Continue cooking in the same way until the egg mass and filling are finished.

If small sizes are preferred, you can get by with 2-3 pancakes per roll, and prepare a new one from the remaining mixture. It’s worth remembering that an omelette pancake wraps well when hot.

https://youtube.com/watch?v=U4iFjHr4Tug%3Ffeature%3Doembed

Mother Poulard omelette: recipe, ingredients

The Mother Poulard omelette or the Anet Poulard omelette is extremely popular in France. The recipe for the dish originated on the island of Mont Saint-Michel and the French truly consider it the most fluffy and airy in the world.

You will need:

Egg – 4-5 pcs. (depending on size)
Milk – 30 ml (high fat content)
Salt – 1 pinch, no more

Preparation:

Eggs should be divided into two parts: whites and yolks
Using a mixer or blender with an appropriate attachment, beat the yolks.
Crack a frying pan with a little oil (use any kind) and pour the beaten yolks into it in an even layer.
While the yolks are “setting,” thoroughly beat the egg whites with a pinch of salt on the fastest mixer setting.
Pour a fluffy foam from the white on top of the “set” yolk and fry without closing the lid.
The omelette takes from 5 to 7 minutes to cook; you should check the readiness with your finger (the omelette becomes more elastic).
The finished omelette is rolled into a roll and served in such a way that the white is inside the roll.

Pulyar

How to cook Omurice step by step with photos at home

To prepare omurice, we need chicken fillet, a small onion, ketchup, sushi rice, eggs, milk, vegetable oil and butter.

Boil the rice in salted water until tender. There is no need to rinse it.

Finely chop the onion.

Rinse the chicken fillet and dry it with a paper towel. We cut it into small cubes.

Sauté the onion in vegetable oil until transparent.

Add chicken fillet to the pan and fry over medium heat for 5 minutes. Salt to taste.

Add rice to the pan and mix it with onion and chicken fillet.

Add ketchup there, mix everything and heat for 1 minute.

Now you can start making the omelet. Break the eggs into a deep bowl. Add milk and salt to taste.

Mix the eggs with milk without beating until smooth. I really liked using chopsticks for this, much more convenient than a fork.

Grease the frying pan in which the omelette will be fried with vegetable oil and heat it up. The frying pan should be well heated. Remove excess vegetable oil with a paper towel and now add a piece of butter. Pour in 1/4 of the omelette mixture and stir it with sushi chopsticks. Everything must be done quite quickly so as not to overcook the omelette and it will not dry out.

When the omelette mixture has set a little, put the filling on it (1/4 part) a little to the left of the center.

Using a silicone spatula, press the right side of the omelette onto the filling.

Holding the pan on the right side, shake off the omelette so that its left edge is at the bottom. Cover the omurice with parchment and form a boat, squeezing it from the sides.

This is what omurice looks like stuffed with chicken and rice.

Pour ketchup over the top of the omurice and serve.

author of the recipe

Recipes: 68Ekaterinburg, RussiaRating: 1421

Simplified recipe

The traditional version of preparing an omelet is quite complicated. Therefore, you can use a simpler recipe. When using it you will need the following ingredients:

50 g rice;
6 eggs;
150 g ham;
40 g butter;
paprika, salt and pepper to taste;
any greens.

The following manipulations are performed:

Rice cereal is thoroughly washed and boiled in slightly salted water.
The finished rice is transferred to a colander and rinsed.
The greens are finely chopped with a knife.
The ham is cut into thin strips.
Eggs are beaten in a deep container.
All previously prepared products, as well as pepper, salt and paprika, are added to the egg mass.
All components are mixed well.
Place butter in a frying pan and melt it.
After this, the prepared mixture is placed on it.
The omelette is fried on one side and the other until golden brown. Immediately after this it is served to the table.

Japanese omelette video recipe

You can see how to cook a Japanese omelette with rice in a frying pan in this video:

https://youtube.com/watch?v=YVIOabHLcYc%3Ffeature%3Doembed

The topic of cooking omelettes can be developed for a long time. It all depends on your imagination and the technical capabilities in your kitchen. Try, for example, cooking an omelet in a slow cooker or an omelet in the microwave.

The omelette will be tasty and fluffy if you cook it according to this recipe - omelette in the oven. That's not all! It turns out that you can also cook an omelet, according to an original and unusual recipe - an omelet in a bag. Well, let’s not forget the traditional omelette with milk in a frying pan. Those who watch their nutrition or are on diets can try a protein omelette or spinach omelette, it contains a lot of healthy fiber. A quick one for lunch is a great filling snack.

As you can see, there are many options for this simple dish, choose according to your taste and share your impressions! And also don’t forget to tell us your favorite omelet recipes.

Omusoba

This omelette is very typical of Japanese cuisine . It differs from the usual simple omelet by a set of ingredients specific to Asian cuisine (for example, special sauces or seaweed). The Japanese themselves love this dish very much and prefer to cook it in the cold season.

chicken egg 8 pcs.
carrots 1 pc.
Chow Mein noodles 170 gr.
onion 1 pc.
garlic, peeled 2 cloves
sake 1 tbsp. spoon
soy sauce 2 tbsp. spoons
Tonkatsu sauce to taste
rice vinegar 1.5 tbsp. spoons
water 2 tbsp. spoons
sugar 1 teaspoon
nori leaves (dried seaweed) 1 pc.
vegetable oil 4 tbsp. spoons
mayonnaise to taste
salt, pepper to taste

Cooking technology:

Boil the noodles and rinse.
Prepare the vegetables, wash and cut them: carrots into strips, onions finely chopped, garlic finely chopped.
Place onion and garlic in a preheated frying pan greased with vegetable oil, sauté over medium heat for 2-3 minutes, then add the rest of the vegetables and stir. Cook for approximately 10 minutes.
Reduce heat to low, add rice vinegar, soy sauce, nori, water and sake to the vegetables, and a little later add boiled noodles. Simmer everything for 2-3 minutes. The filling is ready.
Let's start with the pancakes. Heat a small amount of vegetable oil in a frying pan, fry 4 omelets (2 eggs for each omelet), place on plates.
Place the prepared filling on half of each omelette and cover with the other half of the omelette. You can decorate the top with sauce or mayonnaise and sprinkle with herbs.

Watch a video on how to prepare Omusoba:

Tips and tricks

Since it has a very delicate consistency, it is most convenient to lift the edges to wrap the filling with a wide spatula.
To prevent the dish from being too greasy, do not pour oil into the pan, but lightly spray it, and then spread it over the surface with a silicone brush.
Are you afraid of tearing the omelette when wrapping the filling? Then use this trick: put the rice with meat on one half, and cover the other. This “pie” is much easier to transfer to a plate.
To make the chicken cook faster, lightly fry it and then cover with a lid. But it’s better to fry mushrooms without covering - excess moisture will evaporate faster.

Features of Japanese omelet

Japanese omelette is a traditional oriental dish. There is no particular difficulty in preparing it. The simplest products are used. Residents of Japan cook omelettes in a special rectangular frying pan. And they turn the egg pancakes over with traditional chopsticks. We can use an ordinary or pancake frying pan and a spatula. The Japanese serve pickled ginger or wasabi with their omelette. They can be replaced with ketchup with herbs or sour cream sauce with garlic. In general, there are a lot of options for preparing the dish. You can experiment with the ingredients yourself, choosing them to suit your taste.

In addition, there are many little cooking tricks. So, for example, rice should be steamed, then it will turn out crumbly, but if cooked in water, it will always stick together. If you use soy sauce, then no salt is needed, otherwise the dish may turn out to be too salty. Knowing these nuances will allow you to prepare a delicious omelet.

Kinsey Tamago

This version of cooking Japanese fried eggs is no less interesting .

chicken egg 2 pcs.
vegetable oil 1 tbsp. spoon
salt to taste

Recipe:

Beat the eggs well with a fork or a special whisk and add salt.
Heat a frying pan over medium heat, pour a thin layer of vegetable oil on the bottom.
Pour in the egg mixture, spread evenly over the entire surface, and cook for about half a minute. After that, turn the pancake over to the other side, and literally after 5 seconds remove it from the pan. Bake the pancakes until the egg mixture is gone.
Roll up the finished egg pancakes and cut into thin strips. The omelette is ready.

Recipe for Japanese rice omelette Oyakodon with rice and chicken

This dish can be not only a hearty breakfast, but also a quick dinner.

Ingredients for Japanese rice omelette recipe:

1 small onion;
half a chicken fillet;
½ cup uncooked rice;
3 chicken eggs;
6 tablespoons of soy sauce;
2 tablespoons sugar;
20 grams of green onions.

Preparation:

Peel the onion, cut the head into thin layers;
Heat the sauce in a frying pan. When it starts to boil, add onion rings and sprinkle with sugar;
Rinse the chicken, pat dry with a paper towel and cut into small cubes;
Add chicken to sauce and onions, cook for 5-6 minutes;
While the meat is stewing, prepare the egg mixture: beat the eggs until smooth. There is no need to add salt, as the sauce will provide the necessary saltiness;
Boil the rice until it becomes crumbly;
Pour the beaten eggs evenly over the meat. Cover the dish with a lid. Leave for 5-7 minutes.
Place the rice on a serving dish and smooth it out a little with a spoon. Place the omelette with meat on top, sprinkle with chopped onions.

https://youtube.com/watch?v=_JgxcuajT1I%3Ffeature%3Doembed

On a note. In Japan, rice is placed in a deep bowl, and the cereal is covered with an omelette without breaking the circle. For convenience, you can cut the omelette into triangles and place it on top of the rice.

Ingredients and preparation

Kitchen equipment: frying pan, spatula, whisk, small deep bowl.

Ingredients

Chicken egg)	2 pcs.
Onion (white)	1 PC.
Chicken breast	100 g
Champignon mushrooms)	100 g
Rys (boiled)	100 g
Oil	50 g
Salt	Taste
Pepper	Taste
Ketchup	Taste

The main ingredient in the Japanese omelette filling is rice . You can add whatever you have in the refrigerator to it. Vegetables such as canned green peas or corn will work, and instead of meat you can use seafood such as peeled shrimp. Add a few spoons of soy sauce to the filling for another delicious twist of flavor.

Another option for preparing a Japanese omelette

The rice omelette (recipe with photos is given in the article) can be slightly modified by changing the ingredients. Ketchup, rice and omelet should remain unchanged. All other products can be adjusted to taste. Goes well

Filling ingredients:

Sausage – 200 g.
Boiled rice – 3 tbsp. l.
Greenery.
Spices.
Ketchup.

Ingredients for the omelette:

Two tablespoons of milk.
Several eggs.

First, let's prepare the filling. Cut the sausage into pieces. Chop the greens. Next, lightly fry the sausage in a heated frying pan in sunflower oil, add rice and stir. Then pour in ketchup, add spices and herbs. Simmer all the ingredients for a couple of minutes and remove the pan from the heat.

In a separate bowl, beat the eggs and add milk. Pour the egg mixture into a heated frying pan and prepare an omelet. When the lower part sticks a little, and the upper part is still raw, you need to put the filling on one half. Using a spatula, cover the rice and sausage with the second part. The omelet should simmer for a couple more minutes. Then you can transfer it to a plate and serve, garnished with herbs and ketchup.

Omuraisu – with rice filling

Omuraisu (also spelled omu-rice) is a popular dish in Japan that consists of fried rice wrapped in an omelette (or topped with an omelette). The decoration of this masterpiece is ketchup.

This omelet can be found on the Japanese table, as well as in Western-style eateries.

Such an omelette was first prepared at the very beginning of the 20th century in one of the shopping districts of Tokyo (most likely in Ginza), in one of the Renga-tei establishments (Western-style restaurants). The prototype of this dish is chakin-zushi - a version of sushi that is wrapped in a thin egg pancake.

chicken egg 2 pcs.
milk 3 tbsp
white rice (boiled) 4 tbsp
sausage or chicken fillet 60 gr.
ketchup or tomato paste 2 tablespoons
green peas (canned) 2 tbsp
herbs (dill, parsley) to taste
vegetable oil 1 tbsp
salt, black pepper to taste

calorie content 136.1 kcal
whites 7.9 gr.
fats 5.8 gr.
carbohydrates 12.8 g.

How to prepare oyakodon

To prepare a rice omelette, heat a frying pan and pour in six to seven tablespoons of sauce (soy) and fry the onion, cut into thin rings, on it. You need to put it in the bowl only when the sauce starts to boil. Sprinkle sugar on top of the onion and cook for a couple of minutes, stirring.

Next, cut the chicken fillet into small pieces, but not too small. When cooked, the meat should retain its juiciness. The chicken should be placed in a frying pan and mixed with the sauce. As soon as the meat turns white, you can turn it over to the other side; it needs to simmer for a couple more minutes.

In a separate bowl, you need to beat the eggs until smooth, but you should not add salt, since the soy sauce in which we cooked the meat is already quite salty. Pour the egg mixture into the pan with the chicken so that the entire surface is covered with it. Next, cover the dish with a lid. Cook the rice omelette for no more than four minutes, without stirring the ingredients.

Chop the green onions. Place boiled rice in a heap on a plate, put an omelette on top and sprinkle it with onion greens. The dish is served hot.

Tamagoyaki recipe (for sushi or rolls)

Tamagoyaki omelette can also be called atsuyaki-tamago , and literally translated means “fried egg.” Its peculiarity is that it is flaky and can taste sweet or spicy.
Compared to the first version, Tamagoyaki appeared relatively recently - at the end of the 19th century. The fact is that eggs were not consumed in Japan until the Edo era (1603-1868), and recipes containing eggs began to appear around the middle of the 18th century.

But tamagoyaki was absent from the recipes, since the necessary ingredients that soften the dish and give it lightness and airiness (for example, sugar) were available only to wealthy Japanese.

At the beginning of the 20th century, sugar began to become relatively cheaper , but eggs still remained an expensive and not affordable product for everyone. It was only in the 1950s that Tamagoyaki began to be prepared in almost every home and was an element for preparing sushi and rolls.

chicken egg 5 pcs.
wine (white, dry) 2 tbsp. spoons
soy sauce 1 teaspoon
sugar 2 tbsp. spoons
vegetable oil 3 tbsp. spoons
salt (table) 5 gr.

calorie content 256 kcal
whites 9 gr.
fats 17.5 gr.
carbohydrates 13.4 g.

How to cook:

In a bowl, beat the eggs using a kitchen whisk (no need to beat until very foamy). According to technology, the egg mixture should be filtered through a sieve.
Add sugar and salt to the eggs in a bowl, mix with wine and soy sauce, whisk until the sugar is completely dissolved.
You need to cook pancakes in a non-stick frying pan. Immediately prepare a spatula for turning the pancakes - this process is quite dynamic and continuous. Cook over medium or low heat.
Pour the third part of the egg mixture into the frying pan; when the omelette has set, use chopsticks or a spatula with a fork to roll the omelette and leave it on the edge of the frying pan.
Pour the second part of the omelette mixture into the frying pan and repeat the procedure. When the second portion of the omelet has set, you need to wrap the first roll in it. Repeat the entire procedure with the remaining amount of the egg mixture. The roll is ready!

Popular Chinese dishes: soup, sauces, noodles, chicken. Japanese rice omelette is shown in the video:

Cooking rice omelet

Rice omelet is quite simple to make, so you will quickly master its preparation. Let's start by melting the butter in a frying pan and then frying the chili peppers and onions until soft.

We wash the chicken fillet well and cut it into pieces, then throw it in to fry with the vegetables. A wok is good for such purposes. Fry the chicken until white, also add chopped mushrooms. After a few minutes you can add it. Then mix all the ingredients and season with ketchup. The products should simmer for several minutes on the fire, after which the pan should be removed from the heat. If desired, you can add garlic, unless, of course, this is a dish prepared for breakfast.

Next, take a clean frying pan, melt the butter in it and cook the most ordinary egg omelet in it. An interesting fact is that the Japanese do not beat eggs with a mixer or fork, as we do. They stir them very carefully with chopsticks, even at the moment when the mixture is already in the frying pan. As soon as the omelette is ready, put the mixture we prepared earlier in the very middle and roll it all together in the form of an envelope or roll. If you can’t manage to do this, then you can simply cover the mound of rice on a plate with an omelette and decorate the dish with herbs, vegetables and ketchup. Our rice omelette is ready. As you can see, there is nothing complicated in its preparation, but the dish turns out to be more satisfying due to the presence of meat, rice and vegetables. It is for this reason that rice omelet can be served as an independent dish at any time.

Chana mushi (fluffy omelette)

This is a traditional cuisine - Japanese steam omelette . Its peculiarity lies in the fact that it is prepared from eggs mixed with a large amount of broth, and the dish itself is prepared in a water bath in special portioned cups with lids.

The original recipe for making such an omelet contains some ingredients that would be quite difficult to find in domestic stores, so we offer an adapted version.

chicken egg 4 pcs.
broth (chicken) 350ml.
chicken fillet 100g.
mushrooms 120g.
cut by the tip of a knife
salt, black pepper to taste

caloric value86.5kcal
proteins9.9g.
fats4.6g.
carbohydrates0.9g.

Preparation:

This omelet is prepared in special pots or molds (approximately 100-150 ml in volume).
Alternatively, you can use muffin tins. Lightly coat the molds with oil, and place chopped mushrooms (pre-fried) or sausage on the bottom. Advice! As a filling, you can use any products to your taste, for example, finely chopped chicken or vegetables.
Beat the eggs with soda and broth, strain through a sieve and beat again.
Pour the resulting mixture into the molds, not reaching the edge a little, cover with foil, sealing the molds tightly. Place the molds in a steamer for 30 minutes. The finished omelette should be fluffy and slightly elastic.

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