Omurice (Japanese Omelette)

Let me introduce you to omurice, the rebellious love child of Japan and the West. Like that wild kid who pulls off the mix-and-match style in high school, omurice mashes together traditional Japanese ingredients with a classic western dish, resulting in an East meets West extravaganza! History doesn't exactly record who made the first omelette-rice fusion, but we have to thank them for their audacity. Maybe they just got tired of plain old sushi and decided to mix it up a bit?

Making omurice at home is like creating your own culinary fireworks show, especially that part where you slice open the silky omelette to reveal the luscious, flowing inner goodness. Trust me, there's something utterly therapeutic about stir-frying some rice, tossing in chicken, onions, peppers, and wrapping it all up in a velvety omelette blanket. Plus, the ketchup artistry on top! It's like a Picasso on your plate, if Picasso was really into breakfast foods.

And here's a fun fact: Omurice is so popular in Japan that it's often featured in anime and manga, sometimes even as the star of the show. Its popularity has even made it a staple in maid cafes, where the staff will write cute messages on your omurice with ketchup. Now that's a dish that doesn't just feed the stomach, but the soul too. Keep rocking those omelettes, and remember - food is the one jam session where hitting wrong notes can lead to delicious surprises. 🤘🏼Adam

Yield: 4 servings

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Omurice! (Japanese Omelette)

Cook time: 45 MinTotal time: 45 Min

Ingredients

• 1 large Onion, finely diced
• 2 Chicken Thighs, skin and bone removed, cubed
• Day-Old Rice, 4 cups
• Demi-Glace, 1/4 cup (optional)
• Dark Soy Sauce, to taste (optional)
• 4 large Eggs
• Fresh Parsley, for garnish
• Butter, for cooking
• Salt, to taste

Instructions

1. Start by prepping your ingredients. Finely dice your onion and cube your chicken thighs. Set the chicken skin aside for later use.
2. In a cold pan, add the chicken skin. Render out the fat by gradually bringing the pan up to medium heat.
3. Remove the crispy chicken skin from the pan and set aside for later use.
4. In the same pan, with the rendered chicken fat, add a knob of butter. Once the butter is melted, add the diced onions. Lightly season with salt and sauté until they become fragrant.
5. Add in the cubed chicken thighs and cook until browned. Stir frequently to avoid sticking and to ensure even browning.
6. Stir in the day-old rice, breaking up any clumps with your spatula. If you don't have day-old rice, fresh rice works fine too.
7. Add the demi-glace or your choice of sauce. Stir well to make sure the rice is evenly coated and colored. Adjust the color and flavor with a dash of dark soy sauce, if desired. Remember to taste as you go.
8. In a mold of your choice, pack in some of the seasoned rice. In Japan, it's common to see this dish plated in an oval or football shape, but you can choose any shape you like.
9. For the egg topping, whisk four eggs with a fork in a large bowl, adding a dash of water to thin things out.
10. Strain the whisked eggs through a fine mesh strainer into a bowl.
11. In a nonstick pan over low heat, melt a knob of butter. Add in the strained eggs. Keep stirring gently, making sure to scrape down the sides of the pan. Take your time with this step; low and slow is the way to go.
12. Once your eggs have started to come together, tilt the pan and gently fold the omelet onto itself.
13. Unmold the packed rice onto a plate and gently lay your egg omelet on top of the rice.
14. Cut lengthwise down the omelet, allowing the soft egg to drape over the chicken rice.
15. Finish the dish with a drizzle of demi-glace and a sprinkle of freshly chopped parsley.
16. For added texture, sprinkle some of the crispy chicken skin on top. Your Omurice is now ready to serve!