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Sylvia Wakana - Omurice
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Melty Omurice with Demi-Glace Sauce / とろとろデミグラスソースオムライス

Omurice, or Omlette 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?
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Japanese
Keyword: eggs, japanese food, omelette, omletter rice, omurice, rice
Servings: 2

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!