Best 3 Omuraisu Japanese Omelette Recipes
Discover the Delectable Omuraisu: A Culinary Journey of Japanese Omelette Rice
Embark on a culinary adventure to the Land of the Rising Sun with Omuraisu, a beloved Japanese dish that tantalizes taste buds with its exquisite fusion of flavors. This delectable dish, often referred to as "Japanese omelet rice," marries the fluffy embrace of an omelet with a savory filling of fried rice. Dive into the heart of this culinary masterpiece to uncover a medley of textures, colors, and aromas that will leave you craving for more.
Our curated selection of Omuraisu recipes offers a range of culinary experiences, catering to diverse tastes and preferences. From the classic Omuraisu, featuring a tender omelet包裹着fluffy rice and a rich demi-glace sauce, to the exciting variations like the "Cheese Omuraisu" and "Chicken Teriyaki Omuraisu," each recipe promises a unique gustatory encounter.
Join us on this culinary expedition as we delve into the secrets behind creating the perfect Omuraisu. Learn the art of crafting a light and airy omelet, mastering the delicate balance of ingredients to achieve the ultimate fluffy texture. Discover the techniques for preparing flavorful fried rice, ensuring each grain is infused with a harmonious blend of soy sauce, vegetables, and protein.
Whether you're a seasoned home cook or a novice in the kitchen, our step-by-step guide will empower you to recreate this Japanese culinary gem at home. With detailed instructions, helpful tips, and stunning food photography, we'll guide you through each recipe, ensuring your Omuraisu creation is a feast for both the eyes and the palate.
So, gather your ingredients, prepare your cooking utensils, and embark on this culinary adventure to savor the delightful flavors of Omuraisu. Taste the exquisite union of omelet and fried rice, enveloped in a symphony of flavors that will transport you to the heart of Japanese cuisine.
OMURAISU (JAPANESE RICE OMELET)
Similar in flavor and style to hash browns and eggs, this delicious Japanese dish works wonderfully as breakfast, lunch, or dinner, especially for those not completely ready for the traditional raw fish or white rice. This is my sister's most requested dish.
Provided by S. Leigh
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 20m
Yield 1
Number Of Ingredients 8
Steps:
- Heat a skillet over medium heat, and coat with cooking spray. Add the cooked rice, 2 tablespoons ketchup, ham, and cheese, if using. Cook and stir until the ingredients are well combined and heated through, about 8 minutes. Scoop the mixture onto a serving bowl and shape into an oval.
- In a bowl, beat eggs and salt and pepper. Heat a small skillet coated with cooking spray over medium heat. Add egg mixture; cook over medium heat. As eggs set, lift edges, letting uncooked portion flow underneath. Use a spatula to gently fold the eggs into a cocoon shape. When eggs are completely set, remove from the heat.
- Place the omelet on top of the rice and run a knife length-wise through the top layer of the omelet. It should open like a butterfly and drape over the rice. Top with the final tablespoon of ketchup and a sprinkle of parsley.
Nutrition Facts : Calories 521.4 calories, Carbohydrate 59.3 g, Cholesterol 403.2 mg, Fat 20.2 g, Fiber 0.8 g, Protein 26.7 g, SaturatedFat 8.6 g, Sodium 1299.9 mg, Sugar 12.4 g
OMURAISU (JAPANESE OMELETTE)
I found this recipe in a Japanese information booklette and it is origionally a Western-style restaurant dish in Japan, first served in 1902 by a restaurant called Renga-tei in Tokyo's Ginza district. It is still a very popular dish in Japan, and can be ordered in almost any restaurant. Something like a Japanese equivalent to the "Bacon and Egg Breakfast" over here in North America. To give credit where it is due, this recipe is nearly exactly the one from the book, which is from a restaurant called Taimeiken in the Nihonbashi district of
Provided by Young Structural
Categories Breakfast
Time 25m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Cut chicken thigh into 1cm cubes, Finely chop the onion and thinly slice the mushroom cap.
- Keep all ingredients separate.
- Melt 10g Butter in a hot frying pan.
- Saute first the onion, then add chicken and finally the mushroom.
- Once the onion is partly transparent and the chicken is nearly pink-free, season with the ketchup.
- Add 60 g cooked rice, the wine and season again with some salt and pepper.
- Saute until chicken is done and lightly brown.
- Turn off the heat and leave in pan.
- Break 3 eggs into a bowl and add a touch of salt and pepper.
- Don't beat the egg!
- Just mix it with 10 stokes of a fork or chopsticks.
- Melt 10g of butter in a new frying pan over medium-high heat.
- Pour in the egg mixture.
- Spread the egg quickly with 3 broad strokes while moving the frying pan back and forth.
- When the egg is half done, place the rice and chicken mixture in, offset to one side.
- Take the frying pan off the heat and fold the chicken rice mixture free side of the Omuraisu almost all the way over the chicken rice mixture.
- Roll the Omuraisu in the pan by raising one side and tapping the handle so that we gradually wrap the rice inside the omelette.
- Keep rolling slowly until the edges of the Ouraisu are again facing up, and then roll once more onto the plate it is to be served upon.
- The Omuraisu should have it's edges facing down in the final potition, so as to appear to be a regualr omelette.
Nutrition Facts : Calories 564.6, Fat 36, SaturatedFat 16.3, Cholesterol 702.4, Sodium 759.8, Carbohydrate 31.2, Fiber 0.9, Sugar 11.2, Protein 27.3
OMURICE (JAPANESE RICE OMELET)
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
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:
- Use high-quality ingredients: Fresh, flavorful ingredients will make all the difference in your omurice. Use high-quality eggs, rice, and vegetables.
- Cook the rice properly: The rice should be cooked until it is fluffy and tender, but not mushy. If you are using leftover rice, make sure it is cold before using it.
- Season the rice well: The rice should be seasoned with salt, pepper, and other spices to taste. You can also add a little soy sauce or oyster sauce for extra flavor.
- Make a thin omelet: The omelet should be thin and evenly cooked. To achieve this, use a well-seasoned pan and cook the omelet over medium heat.
- Fill the omelet generously: Don't be shy with the filling! The omelet should be filled with plenty of rice, vegetables, and meat or seafood.
- Serve immediately: Omurice is best served immediately after it is cooked. The omelet will start to deflate if it sits for too long.
Conclusion:
Omurice is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up leftover rice and vegetables. With a little practice, you can make perfect omurice at home. So next time you're looking for a quick and easy meal, give omurice a try!
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