From the Japanese Kitchen: Omu-rice

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Today I would like to share a Japanese dish called ‘omu-rice’. Omu-rice is an omelet with a filling of seasoned fried rice w/tomato ketchup sauce. It is categorized as ‘yoshoku’, a Western-influenced Japanese cooking style that originated in the Meiji era. Let me introduce a basic recipe for omu-rice from my favorite cooking video series, Cooking with Dog, as usual 🙂



[ Ingredients for Omu-rice / serves 2 ]

130g Boneless Chicken Thigh (4½ oz)
Salt & Pepper
¼ Onion (70g / 2½ oz)
4 Button Mushrooms (50g / 1¾ oz)
1 Clove of Garlic
30g Frozen Green Peas (1 oz) or 1 Bell Pepper

4 Eggs
2 tsp Whipping Cream or Non-Dairy Creamer
Salt & Pepper

200g Canned Tomato (7 oz)
½ Bouillon Cube (2.8g / 0.1 oz)
1 tbsp White Wine
1 tbsp Tomato Ketchup
1 Bay Leaf
Salt & Pepper
Olive Oil

280g Steamed Rice cooked with less water (10 oz)
Baby Salad Greens
Parsley Leaves
Tomato Ketchup

Source: Cooking with Dog




Today’s recipe from Cooking with Dog is basic and somewhat old-fashiond. Recently, we’ve developed a variety of omu-rice in Japan. This omu-rice in the photo below is my favorite style, with half cooked egg and demi-glace sauce. It’s quite difficult to cook this type of omu-rice at home, so it’s best to sample the real thing at a ‘yoshoku’ restaurant ;D


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This is JAPAN Style!