Recipe
How To Make Japanese Omurice In A College Kitchen
If you follow any food trends on social media, you may have heard of Japanese Omurice before. Beloved for the satisfyingly silky omelet that falls to the sides of a bed of fried rice when sliced open, this dish is as addictive to watch as it is to eat. If you haven’t seen it yet, you can watch the energetic performance of Japanese sensation, Motokichi Yukimura who inspired me to try this recipe. He makes it look effortless. For all the egg lovers, you can make a dorm-ified version of this iconic dish, with the recipe below.
Warning: Chopsticks are essential to this recipe. You don't have to know how to hold them but you should have them.
Japanese-style Omelet Rice
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Servings: 1
Ingredients
- 250 grams uncooked rice
- 3 cloves garlic finely minced
- 1 red bell pepper
- 1 yellow pepper
- 1/2 an onion
- 3 stalks scallions greens and whites separated
- 1 teaspoon salt
- 1 tablespoon tomato sauce
- 1 tablespoon ssamjang
- 1 tablespoon soy sauce
- 1 teaspoon honey
- 1 teaspoon vegetable oil
- 2-3 eggs
- Cream optional
Step 1
Step 2
Step 3
Step 4
Step 5
Step 6
Step 7
Step 8
Step 9
Step 10
roll the omelet over completely so that the joint seals shut. Leave on the heat for a few seconds longer.
Step 11
A few pointers:
Keep the heat low and be patient as you curdle the eggs — they will be done sooner than you expect. The longer your eggs cook and the harder it will be for the eggs to cascade down the rice. If you have trouble, I recommend working off the heat as you try to get it into shape.
The Results:
The combination of salty and velvety pillow-soft eggs with punchy fried rice sweetened by peppers is the best of both worlds. It's comforting and nostalgic with a twist. I think it would be a great shared meal with a big plate and spoons. I cannot overstress how much this dish needs to be eaten immediately because I can tell you on good authority that microwaved Omurice is not a good idea. Though it takes a bit of practice, this dish is excellent for any time of the day and can be a fun way to get dinner and a show!