Japanese omuraisu omelette
4 servings
25 minutes
No anime can do without omuraisu, but wrapping rice with chicken in an omelette is more of a British invention that came to Japan along with curry. The recipe is simple, like all ingenious things: onions, chicken and rice are fried, and then wrapped in an omelette. It is important that the omelette is very airy, and the filling is rich: for this, peas, ketchup and soy sauce are added to the rice with chicken. The best way to eat omuraisu is to pour sweet ketchup on top and lightly season it with soy sauce. The effect of omuraisu is absolutely hypnotic - having eaten it once, it is almost impossible not to make a second portion.
1
Prepare the necessary ingredients.
2
Chop the onion.
- Onion: 60 g
3
Cut the chicken fillet.
- Chicken: 150 g
4
Fry the chopped onion in vegetable oil until translucent.
- Onion: 60 g
5
Then add finely chopped chicken, season with salt, and fry for a few minutes until the chicken is cooked.
- Chicken: 150 g
- Salt: to taste
6
Add rice, mix well breaking up clumps, then add peas, ketchup and soy sauce, mix and remove from heat.
- Cooked jasmine rice: 360 g
- Green peas: 30 g
- Ketchup: 3 tablespoons
- Soy sauce: 1 tablespoon
7
Lightly beat two eggs with a tablespoon of cream and a pinch of salt.
- Chicken egg: 4 pieces
- Cream: 2 tablespoons
- Salt: to taste
8
Pour the eggs into a heated wok or deep skillet. While the eggs are still runny, stir them with a spatula or chopsticks, as done in Japan, to give the omelet an airy texture.
- Chicken egg: 4 pieces
- Vegetable oil: 60 ml
9
When the bottom of the omelet is cooked but the surface is still raw, turn off the heat and place half of the fried rice on top of the omelet.
10
Fold the edges of the omelet over the rice, wrapping the filling in the omelet. Carefully transfer the omelet with rice to a plate by flipping the pan. Serve with ketchup, garnished with parsley.
- Ketchup: 3 tablespoons
- Parsley: to taste
