Best 2 Moms Omurice Recipes

**Discover the Decadence of Omurice, a Japanese Culinary Delight: Recipes for Every Occasion**

Indulge in the delectable flavors of Omurice, a beloved Japanese dish that combines the comfort of a fluffy omelet with the hearty goodness of fried rice. This culinary masterpiece is a symphony of textures and flavors, with each bite offering a delightful contrast between the tender egg exterior and the savory filling.

This article presents a collection of Omurice recipes that cater to diverse preferences and occasions. Whether you seek a classic Omurice experience or crave something more adventurous, these recipes will guide you in creating this iconic dish in the comfort of your own kitchen.

The Classic Omurice recipe takes you back to the roots of this timeless dish. With step-by-step instructions, you'll learn how to prepare the perfect omelet, cook the flavorful fried rice, and assemble them into the signature Omurice shape. This recipe is ideal for those who appreciate the simplicity and authenticity of traditional Japanese cuisine.

For those who enjoy a bit of spice, the Spicy Omurice recipe adds a delightful kick to the classic dish. A blend of chili peppers and aromatic spices elevates the fried rice, creating a harmonious balance between heat and flavor. This recipe is sure to satisfy those who crave a more vibrant and exciting Omurice experience.

If you're looking for a vegetarian alternative, the Vegetable Omurice recipe offers a delightful symphony of colors and textures. An array of fresh vegetables, such as bell peppers, carrots, and broccoli, are stir-fried and combined with fluffy rice, creating a wholesome and satisfying filling. This recipe is perfect for those who want to enjoy the goodness of Omurice without compromising on their dietary preferences.

For a touch of indulgence, the Cheese Omurice recipe introduces a gooey, melted cheese center that takes the dish to a whole new level. As you cut into the omelet, the cheese oozes out, creating a rich and creamy experience. This recipe is sure to delight cheese enthusiasts and those seeking a decadent twist on the traditional Omurice.

Finally, the Omurice with Demiglace Sauce recipe adds a touch of sophistication to this beloved dish. A rich and flavorful demiglace sauce, made from beef or chicken stock, is poured over the Omurice, elevating it to a restaurant-quality meal. This recipe is perfect for special occasions or when you want to impress your guests with your culinary skills.

Whether you're a seasoned cook or a novice in the kitchen, these Omurice recipes will guide you in creating this iconic Japanese dish with ease. From the classic Omurice to its more adventurous variations, there's a recipe here to suit every taste and occasion. So, grab your apron and embark on a culinary journey that will leave your taste buds craving for more.

Let's cook with our recipes!

MOM'S OMURICE

Mom's Omurice image

This is my favourite dish. This is like fried rice wrapped in egg. This is so delicious and My mom cooks this really well. One day, I cooked this with my mom and this time, I want to share this with all of you. My mom sent me the recipe.

Provided by tomoko matsunaga

Categories Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

1 tablespoon vegetable oil
1/2 onion, diced into 1 cm
200 g chicken breasts, diced into 1 cm
1 pinch salt
1 slice bacon, diced into 1 cm
8 sliced mushrooms
720 g cooked rice
1 tablespoon butter
1/2 cup tomato puree
2 tablespoons tomato ketchup
3 tablespoons sake
1 pinch salt and pepper
4 teaspoons butter
4 teaspoons vegetable oil
8 eggs
1/2 cup tomato ketchup
2 teaspoons Worcestershire sauce
4 tablespoons sake

Steps:

Heat the oil in a frying pan.
Add the onion and stir until it is clear and soft.
When it's cooked put onion aside,add more oil if needed, add chicken, salt and cook.
When the chicken is cooked, add bacon, mushroom and stir When bacon and mushroom are just cooked, add flavouring mixture.
Simmer on low-medium heat for 5-6 minutes.
Add cooked rice, butter and stir occasionally while cooking eggs, when the rice is heated through, turn off heat.
In a second pan add 1/4 of the butter and oil, break in two eggs, beat.
When half cooked through, but still raw on top, add 1/4 of the rice mix to one side of the second pan on top of the half cooked eggs.
Fold the other side of the eggs over the top of the rice mix.
Remove to individual serving dish.
Repeat steps 7 to 10 three more times.
Mix heated sauce ingredients and pour 1/4 of sauce over each serving.

OMURICE (JAPANESE RICE OMELET)

Omurice (Japanese Rice Omelet) image

Omurice, a beloved staple of Japanese home cooking, is a linguistic and literal mash-up of omelet and rice. A plain omelet cloaks ketchup-flavored fried rice, often called "chicken rice" even when it's made with ham or bacon, or no meat at all. It belongs to the category of so-called Western food know as yoshoku. This one takes cues from omurice served at countless kissaten, Japanese diners, but it most closely resembles a recipe from the London architect Go Sugimoto, who grew up between Washington, D.C., and Tokyo. "It was the first thing I learned to cook, and now I make it for my son," he said, confessing that his is fancier than his mom's, with butter instead of oil or margarine, vegetables in the rice, and a splash of dashi to flavor the omelet.

Provided by Hannah Kirshner

Categories dinner, for two, lunch, quick, weekday, main course

Time 20m

Yield 2 servings

Number Of Ingredients 15

Ingredients

2 tablespoons butter
1/2 medium onion, cut in 1/2-inch dice (about 3/4 cup)
1 medium carrot, peeled, cut in 1/4-inch dice (about 3/4 cup)
2 to 3 slices deli ham, cut into 1/2-inch pieces
2 cups cooked medium-grain rice, preferably day-old or cooked a little dry
2 tablespoons ketchup, plus more for serving
1 teaspoon soy sauce
1/4 cup frozen peas
1 tablespoon chicken stock or dashi (optional)
Salt and pepper
Canola or safflower oil, or other neutral oil
1 teaspoon canola or safflower oil, or other neutral oil
4 eggs
1 teaspoon dashi or water
Salt and pepper

Steps:

Make the rice: Heat a large skillet over medium-high. Add 1 tablespoon butter, and then onion and carrot. Cook, stirring, until onion is translucent and a little browned at the edges, about 3 minutes. Add ham and cook, stirring, until it begins to brown, about 30 seconds.
Add remaining 1 tablespoon butter, and then rice, breaking it up with a wooden spoon or long chopsticks. Adjust heat to medium and cook until the grains are glossy, 1 to 2 minutes. Stir in ketchup and soy sauce, and cook, stirring, another 30 seconds or so to caramelize. Stir in peas to heat through, and deglaze the pan with dashi or chicken stock. Remove from heat and season to taste with salt and pepper.
To make a perfect mound of rice on each plate, grease a small bowl with canola or safflower oil and pack 1 cup of the rice. Invert this over a plate and remove the bowl. Repeat with the other half of the rice on a second plate.
Make the omelet: In a small (6- or 7-inch) nonstick skillet (or a well-seasoned carbon steel omelet pan), heat 1/2 teaspoon oil, or just enough to coat the pan, over medium-high. Beat 2 eggs with 1/2 teaspoon dashi or water, until yolks and whites are completely blended. Season with salt and pepper.
Pour the egg mixture into the heated pan. Shake and swirl the pan over the heat, stirring constantly with chopsticks or a fork as the eggs cook. When lots of small curds have formed and the eggs are custardy, about 30 seconds, let cook undisturbed until nearly set, about 30 seconds. Run a butter knife or small spatula around the edge of the omelet, and tap the pan firmly against the stove to release the omelet. Turn the omelet out onto the rice, custardy side down. Use a clean dish towel or paper towel to push the edges under the rice.
Repeat with the other 2 eggs for the second omelet. Dress the omelets with a zigzag of ketchup (or a cute design if you've got a steady hand), and serve.

Nutrition Facts : @context http, Calories 1117, UnsaturatedFat 18 grams, Carbohydrate 171 grams, Fat 32 grams, Fiber 3 grams, Protein 32 grams, SaturatedFat 12 grams, Sodium 1018 milligrams, Sugar 7 grams, TransFat 1 gram

Tips:

To make the perfect thin omelet, heat a non-stick frying pan over medium heat. Add a thin layer of oil and swirl to coat the pan. Pour a thin layer of egg mixture into the pan and cook for 1-2 minutes per side, or until golden brown.
For a fluffy omelet, beat the eggs with a fork or whisk until they are light and foamy. Add a tablespoon of milk or water to the eggs before cooking to help them puff up.
To prevent the omelet from sticking to the pan, make sure the pan is hot enough before adding the egg mixture. You can also use a non-stick cooking spray to grease the pan.
Don't overcrowd the pan with the egg mixture. If you add too much egg mixture, the omelet will be too thick and won't cook evenly.
To make sure the omelet is cooked through, cook it for 1-2 minutes per side, or until it is golden brown and the center is set.
If you are making an omelet with fillings, add them to the pan after the omelet has cooked for 1 minute per side. Fold the omelet over the fillings and cook for an additional 1-2 minutes, or until the fillings are heated through.
Serve the omelet immediately with your favorite toppings. Some popular toppings include ketchup, salsa, cheese, and vegetables.

Conclusion:

Omelets are a quick and easy meal that can be enjoyed for breakfast, lunch, or dinner. They are also a great way to use up leftover vegetables and meat. With a little practice, you can make a perfect omelet every time. So next time you're looking for a delicious and satisfying meal, give omelets a try!