Omurice
also called オムライス · omuraisu · omurice · おむらいす · omu rice · ketchup rice omelette · Japanese omelette rice
- Japanese Home Cooking
- serves 2
- recipe says 25 min
- Rice, Beans & Grains
Three ways to read this recipe
The table
| 5 oz(150 g; in 1/2-inch dice)chicken thigh | fry 4 min in butter | press the ketchup, fry 3 min | slide over and shape |
| 1/2(chopped fine)onion | |||
| 1 Tbs(15 g)unsalted butter | |||
| 3 cups(710 mL; cold, ideally yesterday's)cooked rice | |||
| 3 Tbs(45 mL)ketchup | |||
| 1 tsp(5 mL)Worcestershire sauce | |||
| 1/4 tspkosher salt | |||
| 1/8 tspblack pepper | |||
| 4eggs | set 90 sec, still wet on top | ||
| 1 Tbs(15 mL)whole milk | |||
| 2 tsp(10 g)butter |
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.12 things to get out.
Pans and tools
1fry 4 min in butter
2set 90 sec, still wet on top
3press the ketchup, fry 3 min
goes in with what step 1 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 7 min1 of 4 steps gives no time
- Needs you
- about 7 min
- If you get it wrong
- Narrow — the omelette is right at ninety seconds and rubbery at two and a half, so it is cooked last and eaten immediately
fry 4 min in butter
4 minneeds youfrom the start
set 90 sec, still wet on top
2 minwalk awayfrom the start
press the ketchup, fry 3 min
3 minneeds you4 min in
slide over and shape
not timed7 min in
- needs you
- you can walk away
- never timed
You'll need frying pan
Goes with
See how it is written
>> title: Omurice
>> category: Rice, Beans & Grains
>> tags: japanese, egg, chicken, rice, ketchup, weeknight, family
>> counters: Japanese Home Cooking
>> aka: オムライス, omuraisu, omurice, おむらいす, omu rice, ketchup rice omelette, Japanese omelette rice
>> pairs-with: sumashi-jiru, hambagu
>> servings: 2
>> time: 25 min
>> slack: narrow — the omelette is right at ninety seconds and rubbery at two and a half, so it is cooked last and eaten immediately
>> step: fry 4 min in butter
Fry @chicken thigh{5%oz}(150 g; in 1/2-inch dice) with @onion{1/2}(chopped fine) in @unsalted butter{1%Tbs}(15 g) in a #frying pan{} ~fry{4%min}, until the onion is soft and the chicken has coloured a little.
>> step: press the ketchup, fry 3 min
Add @cooked rice{3%cups}(710 mL; cold, ideally yesterday's) to @&(~1)chicken{} with @ketchup{3%Tbs}(45 mL), @Worcestershire sauce{1%tsp}(5 mL), @kosher salt{1/4%tsp} and @black pepper{1/8%tsp}, and ~fry{3%min}.
>> step: set 90 sec, still wet on top
Whisk @eggs{4} with @whole milk{1%Tbs}(15 mL) and pour them into @butter{2%tsp}(10 g) melted in a clean #frying pan{} over medium-low heat, ~set{90%sec}, stirring briefly then leaving them, until the top is still wet.
>> step: slide over and shape
Mound @&(2)ketchup rice{} on a plate, slide @&(~1)omelette{} over it, and shape it under a clean cloth into an oval before it finishes cooking on the residual heat.