Things to know about Omuraisu Recipe
Japanese Traditional Fried Rice Omelet from Ginza – Omuraisu is omelet rice that is pan-fried with chicken, wrapped with a thin omelet, and generously topped with ketchup.
Some versions just put the omelet on top of the rice instead of covering it. Aside from ketchup, you may also choose a demi-glace sauce. This authentic Japanese dish was influenced by western culture in terms of its ingredient and techniques of cooking. It is usually a home-cooked meal that is a favorite food of school children in Japan. There are different stories when it comes to the true origin of the recipe. One is from Osaka as a specialized meal prepared meal for a customer who can only eat a light meal. The other story comes from the Meiji era in 1900 in a popular restaurant in Ginza, Tokyo named Renga-Tei.
Delightful Japanese Traditional Fried Rice Omelet from Ginza in Tokyo. Authentic Recipe of Omuraisu.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 2 cups Rice Cooked
- 150 grams (5.29 oz) Chicken Breast
- ½ pc Onion
- ½ pc Carrot
- 1 pc Bell Pepper
- ¼ cup Garden Peas – Sweet Peas – English Peas – Green Peas Frozen
- 2 tbsp Ketchup
- 1 tbsp Olive Oil
- 1 pinch Salt
- 1 pinch Pepper Powder
- 4 pcs Egg
- 1 tbsp Olive Oil
- Prepare and properly measure all ingredients ahead of time.
- Slice onion, carrot, bell pepper, and chicken into brunoise.
- Thaw the frozen green peas.
- In a frying pan, heat the olive oil over high heat, then add the chicken and cook until it becomes white.
- Put all vegetables and cook the onion until it becomes translucent, then add the ketchup and mix.
- Make sure to mix all ingredients well until the rice is covered with ketchup.
- Add the thawed frozen green peas and mix them with the chicken rice.
- Season with salt and pepper.
- Take out the rice from the heat and transfer it to a large bowl. Set it aside.
- Whisk the eggs in a small bowl.
- Use a large frying pan and heat the olive oil over medium fire.
- Afterward, pour the egg and allow it to spread around the pan, and wait until it sets.
- Take it out of the heat and transfer it to a plate.
- Put half of the chicken rice in the middle of the omelet.
- Push the chicken rice on the other side and fold the other side over the rice to wrap it.
- Slightly tilt the omelet, so the egg is on top to cover the rice.
- Top it with ketchup according to your desired amount.
— Specific Atributes of This Recipe:
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