Japanese
Omurice
Buttery chicken ketchup rice tucked under a soft omelet for a glossy yoshoku comfort plate.
2 servings · 20 minutes prep · 16 minutes cook
Ingredients
Chicken Rice
- 8 oz boneless chicken thigh, cut into 1/2-inch pieces
- 1/2 tsp kosher salt, divided
- 1/4 tsp ground white pepper
- 1 tbsp avocado oil
- 1/2 yellow onion, finely diced
- 4 oz button mushrooms, diced
- 3 cups cooked Japanese short-grain rice, preferably day-old
- 1/3 cup Japanese ketchup
- 1 tsp Japanese Worcestershire sauce
- 1 tsp Japanese soy sauce
- 1 tbsp unsalted butter
Omelets
- 6 large eggs, pasteurized recommended for a custardy finish, especially for vulnerable diners
- 2 tbsp whole milk
- 1/4 tsp kosher salt
- 2 tbsp unsalted butter, divided
- 2 tbsp Japanese ketchup, for finishing
Directions
Make the Chicken Rice
- Season the boneless chicken thigh with half of the kosher salt and the ground white pepper.
- Heat the avocado oil in a large skillet over medium-high heat. Sear the chicken until lightly browned, 3-4 minutes. Sear only until lightly browned, then proceed immediately to the vegetables.
- Add the yellow onion and button mushrooms and cook until the onion softens, the mushroom moisture evaporates, and the chicken reaches 165F, 3-4 minutes.
- Add the cooked Japanese short-grain rice, Japanese ketchup, Japanese Worcestershire sauce, Japanese soy sauce, remaining kosher salt, and unsalted butter. Stir-fry until evenly coated and no longer wet, 3-4 minutes. Shape the rice into two oval mounds on warm plates.
Cook and Shape the Omelets
- For a custardy omelet, use pasteurized eggs. Pregnant, immunocompromised, elderly, and very young diners should receive pasteurized eggs or eggs cooked until fully set.
- Beat half of the eggs with half of the milk and half of the kosher salt for the first omelet.
- Melt half of the unsalted butter in an 8-inch nonstick skillet over medium heat. Add the first egg portion and stir rapidly with chopsticks or a rubber spatula while shaking the pan until small curds form and the top is still custardy.
- Stop stirring, spread the egg into an even oval, and slide it over one rice mound, tucking the edges under. Repeat with the remaining eggs, milk, salt, and butter.
Finish and Serve
- Finish each omurice with the Japanese ketchup and serve while the eggs are still tender, before carryover heat firms them.
