Omurice is a classic yōshoku (Japanese-style Western cuisine) dish that consists of an omelette covering a bed of fried rice, usually topped with a sweet and savoury ketchup sauce ? Considered a Japanese favourite that's commonly cooked at home and served in Western diners in Japan, you can make omurice in several ways with slight variations in ingredients.
For today, we'll be focusing on the version that's been famously made by a chef in Kyoto, Motokichi Yukimura. While the fried rice is easy to whip up, cooking the omelette might be technically challenging (you'll see why very soon ?) but it's not an impossible task! So, let's jump right into this halal omurice recipe and get ready for some fun in the kitchen.
Note: For this particular version of omurice, you'll need a demi-glace sauce (brown sauce mixed with beef stock) and you can find halal demi-glace sauce online in Singapore, Malaysia and Indonesia.
- ½ cup (100g) chicken (diced)
- 1 cup cooked rice
- Handful of Shimeji mushrooms (diced)
- ¼ cup soybeans
- ½ cup white onion
- 1 tbsp butter
- 1 tsp salt
- 1 tsp black pepper
- 3 eggs
- 1 cup demi-glace sauce
- Dried parsley flakes (garnish)
- Pour some oil into a pan, add chicken and cook on high heat.
- Add onion, mushrooms, soy beans, butter and cooked rice into the pan and stir.
- Season with salt and pepper, add demi-glace sauce and stir-fry for a few minutes.
- Place the rice into a small bowl and pack it tightly. Put a plate on top of the bowl, turn the bowl upside down so that you’ll have a dome-shaped rice. Set aside and move on to the second part of the dish: the omelette.
- Crack three eggs in a bowl, add a pinch of salt and whisk. Then strain the egg mixture into a strainer.
- In a separate pan, pour the egg mixture in and stir it quickly over high heat while moving the pan around. Tip the pan forward to gather the mixture on one end. Start folding the cooked edges towards the centre of the mixture and form it into the shape of an omelette. While you do this, move the pan on and off the stove to ensure the egg continues to cook but not all the way through.
- Gently turn the egg over by flipping the pan up and down. Place the pan over the heat briefly to cook the bottom side of the egg, then gently roll it on top of the rice. To get a better idea of preparing the omelette and serving it, we highly suggest watching this video to see how Chef Motokichi does it (from minute 6.38 to 7.53):
- Slice through the top of the omelette from end to end and let it unfurl. Pour some demi-glace sauce, sprinkle parsley on top and enjoy!
With just a bit of practice and some patience, you'll be able to nail this dish and have yourself a fluffy, creamy omelette served over a hot bed of savoury fried rice and a generous dose of demi-glace sauce ?