Omurice, or Omelette Rice, is a Japanese favorite, enjoyed by both kids and adults. Classic ketchup rice topped with melty scrambled eggs and creamy Japanese demi-glace sauce – what could be better?
Omurice is considered yoshoku, or “Western food,” and is an extremely popular dish in Japan. While it’s often found at cafes and restaurants, it’s also very commonly made at home. Typically it’s made of rice mixed with chicken pieces and ketchup. The egg for classic omurice is typically a thin, spongey layer that wraps around the rice into a nice oval shape. More recently though, blanketing the rice in soft scrambled eggs have gained in popularity, and for good reason. Omurice is also typically topped with some ketchup but other sauces have gained popularity over the years (like demi-glace, curry, meat sauce, mentaiko cream sauce, etc.). All in all, the sweet and savory flavors of the dish make it a winner with almost everyone.
I grew up eating omurice and it’s still one of my favorite things to order at restaurants. While this isn’t the way my mom makes it, it’s become one of my favorite ways to make and enjoy this dish. It’s fairly classic (I would say demi-glace omurice is the second most common type of omurice you could find after the normal ketchup one) and it has a lot of flavors.
Melty Omurice with Demi-Glace Sauce / とろとろデミグラスソースオムライス
Ingredients
Chicken Rice
- 1.5 cups cooked white rice (Japanese rice)
- 1 tbsp oil for cooking chicken
- 1 skinless, boneless chicken thigh approx 1 cup, cut into small pieces
- 1/3 cup ketchup
- salt & pepper to taste
Demi-glace Sauce
- 1 tbsp butter
- 1 clove garlic minced
- 1/2 medium onion sliced
- 1/2 tbsp corn starch
- 1/4 cup red wine or sake
- 1 tbsp ketchup
- 1 tbsp katsu sauce (or worcestershire sauce)
- 1/2 tbsp sugar
- 1 tsp granulated chicken bouillon
- 1/3 cup milk
Omelette
- 4 eggs
- 3 tbsp milk
- 2 tbsp butter
Instructions
- In a medium bowl, put in cooked white rice.
- In a medium pan, heat oil on medium high and cook chicken thigh pieces until cooked through. Once cooked, remove and put chicken into bowl with the white rice. Mix the chicken with the rice. Do not discard the fat/oil from the pan. Set the pan aside.
- Add ketchup to the chicken and rice mix. Mix well until all rice is coated in ketchup evenly.
- Add salt and pepper to the rice, to taste. Set mixture aside when done.
- In the same pan you cooked the chicken thigh, add the butter for the sauce and heat on medium to medium-high.
- Add the garlic and cook until fragrant. Add the onions and cook on medium until softened. Add the corn starch to the onion mixture and mix well.
- Add the red wine (or sake). Quickly add the ketchup, katsu sauce (or worcestershire sauce), sugar, and granulated chicken bouillon and mix. Slowly add milk in batches and mix well until everything is combined. Set aside.
- On two plates, shape one mound of ketchup chicken rice on each plate.
- Beat the eggs and milk together in a small bowl for the omelettes. In a small to medium pan, heat up half of the butter (1 tbsp) on medium-low. Pour in half of the egg mixture and softly scramble (let it sit a bit toward the end so the bottom of the omelette is more solid while the top is softer). Make sure the omelette is not sticking to the pan. Once desired consistency is reached, quickly slide the omelette off the pan, directly onto the rice. Repeat to make a second omelette.
- Top the omelette rice with the demi-glace sauce. Serve immediately and enjoy!
Shop this page:
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Tonkatsu Sauce / とんかつソース
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