Best 2 Omurice Korean Recipes
Omurice is a beloved Japanese dish consisting of an omelet filled with fried rice and other ingredients, typically served with a rich tomato sauce. Originating in the early 20th century, this versatile dish has gained immense popularity worldwide. In this article, we present two variations of omurice: the classic Japanese omurice and a unique Korean-inspired version.
**Classic Japanese Omurice:** This recipe stays true to the traditional Japanese style, featuring a fluffy omelet enveloping a savory filling of fried rice, chicken, onion, and peas. The rich tomato sauce adds a delightful tanginess that perfectly complements the omelet and rice.
**Korean-Inspired Omurice:** This creative fusion dish incorporates Korean flavors and ingredients to create a unique take on the classic omurice. The fried rice is prepared with kimchi, Korean BBQ sauce, and gochujang paste, resulting in a spicy and flavorful filling. The omelet is cooked with a crispy exterior and a soft, runny interior, adding a delightful contrast in texture. The dish is served with a creamy cheese sauce, adding a touch of richness and creaminess.
OMURICE ( KOREAN )
This recipe is for 4 people. It can be doubled very easy. Be sure to cook enough rice.
Provided by Eddie Jordan
Categories Rice Sides
Time 5m
Number Of Ingredients 8
Steps:
- 1. Stir fry all above in 2 tablespoons oil until crisp. Halfway add pepper, and Accent ( about 1/8 teaspoon).
- 2. Add the cooked rice to above mixture.
- 3. Fry all together and add 1 teaspoon sesame seed
- 4. Serve with sunny side egg on top. Makes a great breakfast or brunch! Serves 4.
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 day-old rice. This will help the rice to fry up better and prevent it from becoming mushy.
- Make sure the eggs are well-beaten. This will help them to cook evenly and prevent them from scrambling.
- Don't overcook the eggs. They should be cooked through but still slightly runny in the center.
- Use a large frying pan. This will give you plenty of room to cook the rice and eggs without overcrowding them.
- Be patient. It takes a little bit of practice to get the perfect omrice, but it's worth it!
Conclusion:
Omrice is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's easy to make and can be customized to your liking. Whether you like your omrice with ketchup, cheese, or just a simple sprinkling of salt and pepper, you're sure to enjoy this classic Korean dish.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
