On The Menu: Japanese Omurice
I told you last week that I would lighten things up around here and give everyone a break from my pretty long-winded posts of late. What better way to keep my word than by sharing a short and sweet recipe? I hope you enjoy it!
On of my very favorite recipes is Japanese Omurice (named by combining the words omelette and rice). It’s one of my favorite comfort foods and always hits the spot if it’s late at night, I’m not feeling well, or just want a taste of “home.” It’s comforting, easy to make, and is a good recipe to have on hand for picky toddlers. What’s not to love about rice, eggs, and lots and lots of ketchup? It’s also really budget friendly, especially if you’re using leftovers in this recipe.
The recipe I’m included below is one way to make Omurice by scratch. I’ve adapted the recipe to make this version vegetarian. If you would like to add rotisserie chicken or ham pieces to the rice mixture, that also makes for a really satisfying dish.
:: Japanese Omurice ::
Makes 2 Servings
1/2 of a small onion, chopped
4-6 small button mushrooms
1 tablespoon vegetable oil
3-4 tablespoons frozen green peas, thawed
Salt & Pepper
2 cups cooked Japanese short grain rice (or whatever white rice you have on hand)
2 tablespoons unsalted butter
4 tablespoons ketchup
4 tablespoons tomato paste
3 tablespoons water
4 large eggs
2 tablespoons milk
For the tomato sauce, combine ketchup, tomato paste, and water in a small saucepan and mix together. Heat to combine and set aside.
For the fried rice, clean mushrooms and slice them. Dice the onion into small pieces. In a non-stick pan, heat 1 tablespoon vegetable oil and add the onion. Sauté until translucent. Add frozen green peas and mushrooms. Season with salt and black pepper and sauté until mushrooms begin to turn golden.
Add the cooked rice and break into pieces to combine with the ingredients in the pan. Add 3-4 tablespoons of the tomato sauce and mix together. Save some of the tomato sauce for later. Stir fry the rice for a few minutes until some pieces are browned and toasty. Separate into two portions and put aside. Clean out non-stick pan with a dry paper towel.
Crack 2 eggs in a small bowl and add 1 tablespoon milk and a pinch of salt. Whisk until combined. In the non-stick pan, add 1 tablespoon butter and melt. Gently add the beaten egg mixture to the pan. When the edges of the omelette start to pull away from the side of the pan and the middle begins to bubble slightly, add one portion of the ketchup rice to the middle of the omelette. Wrap one end of the omelette over the ketchup rice. Transfer to a plate by flipping the omelette onto the plate with the rice side down. Repeat each step with the second omelette.
Serve with a drizzle of the hot tomato sauce and enjoy!
* If you really want to shortcut this recipe, use day-old fried rice leftovers from a restaurant as the base of the dish. This is probably what I do most often. I hate wasting food, and it’s a fun way to recycle some leftovers.
** Another easy shortcut is to use only store bought ketchup for both the filling and the topping. It’s not as authentic or tasty, but works well in a pinch.
Even though this recipe might seem strange to our American tastebuds, it’s seriously so delicious and satisfying. I recommend serving this at brunch, lunch, or dinner. It’s especially good after going out late on a Friday or Saturday night. Hangover food at its finest!
Do you have any favorite simple recipes that are comfort food for you? Let me know in the comments below!