Omurice
Omurice is such a nostalgic dish for me. That first bite always takes me back to my childhood.It belongs to a category of Japanese cuisine called yoshoku, which refers to Western influenced dishes that Japan made entirely its own. Ketchup is the main seasoning here, and I know that might sound strange at first, but trust me, it works. The tangy sweetness of ketchup cooked into rice is one of those flavor combinations that just makes sense once you taste it. It has long been a staple of Japanese home cooking and one of the most beloved dishes among kids. My mom made it for me growing up, and I still remember asking her to write my name on top with the ketchup squeeze.
What Is Omurice?
If you have seen a video of Chef Motokichi of Kichi Kichi in Kyoto, you already have a sense of what omurice can be. He slices open a billowy, jiggly omelet that cascades over a mound of rice in the most satisfying way imaginable. That video went viral for good reason. But the omurice most of us grew up eating is a little more humble: a thin, tender omelet wrapped around ketchup seasoned rice, topped with an extra ketchup on top. Simple, comforting, and completely delicious. It's not as dramatic as Kichi Kichi's omurice, but this thin omelet covered ketchup rice is the one I grew up eating.
The Ketchup Rice
Inside the omelet is what the Japanese call chicken rice, which is ketchup seasoned fried rice typically made with chicken, diced onion, and carrot. For this recipe I used bacon instead, so I'm not calling it chicken rice, but the idea is the same. The ketchup gets cooked directly into the rice over high heat, giving it a slightly caramelized, savory depth that goes way beyond what you might expect from a condiment.
This recipe is portioned for one, which makes it easy to pull together for a solo lunch or dinner. I have the full recipe in my cookbook as well, with a serving size of four and a method for making the bacon ketchup rice in a rice cooker, which is a game changer for bigger batches.
How to Roll Omurice
This is one of the recipes I struggled to describe in words, so I wanted to show you in the video instead. Rolling omurice takes a little practice. It took me three tries to nail it, so don't be discouraged if your first attempt isn't perfect.
The key is using a non-stick pan over low heat so the egg doesn't brown. Heat the pan and add oil. Pour the egg mixture into a greased non-stick pan and swirl to spread it out. Using chopsticks, lightly scramble the surface without piercing through the omelet. Once it's set but the top still has a soft, custardy texture, turn off the heat.
Before you add the rice, make sure the omelet is not sticking to the pan at all. Use a rubber spatula to gently peel it away from the edges. This step matters more than you'd think. Restaurant kitchens typically reserve their non-stick pans exclusively for eggs, and omurice is no exception.
Place the ketchup rice in the center of the omelet, shaped like a football. Fold one third of the omelet over the rice, then use gravity to roll the omurice onto the plate. You can reshape it with a paper towel to get that clean, rounded look.
The Ketchup Squiggle
Once it's plated, finish with a squiggle of ketchup on top. This is the part I remember most from childhood, asking my mom to write my name across the top in ketchup. One thing I learned along the way, a regular ketchup bottle doesn't give you a clean, satisfying squiggle. If you want to impress your kids, your partner, or just yourself, transfer the ketchup into a squeeze bottle. It makes a bigger difference than you'd expect.
If you find ketchup a little too sweet on its own, my quick fix is mixing in a splash of sriracha. It adds a gentle heat that balances everything out, and it's honestly my favorite way to eat omurice these days.
Some recipes are easy to write down. Omurice is one of those dishes where you really just have to make it, taste it, and make it again until it feels like yours. I hope this one finds a place in your kitchen the way it has in mine.
Omurice
Makes 1
Prep time 5 min
Cooking time: 15 min
Total 20 min
Ingredients
For the omelet
2 eggs
1 tablespoon water
For the ketchup rice
1 cup cooked rice (day old rice works great and does not need to be reheated)
2 to 3 strips bacon, sliced
¼ onion, finely chopped
¼ cup carrot, finely chopped
2 tablespoons ketchup
1 teaspoon Worcestershire sauce
Salt and pepper to taste
Preparation
In a liquid measuring cup or small bowl, crack the eggs and add 1 tablespoon of water. Mix well and set aside.
Heat a frying pan over medium heat. Add 1 tablespoon of neutral oil and cook the bacon until just done, about 3 to 4 minutes. (I prefer my bacon not too crispy for omurice and fried rice, but feel free to crisp it up if that's your preference.)
Add the onion and carrot. Stir frequently and cook until softened. Season with salt and pepper.
Add the cooked rice and mix well. Add the ketchup and Worcestershire sauce and mix to combine. Taste and adjust seasoning with more ketchup, salt, or pepper as needed. Set aside.
Heat a non-stick frying pan over medium low heat. Add 1 tablespoon of neutral oil and swirl to coat the pan.
Pour in the egg mixture and swirl the pan to spread it into a thin, even layer. Using chopsticks, gently stir the surface to create a soft scramble texture, being careful not to tear the omelet beneath. Once the omelet is set but the surface is still slightly soft, use a rubber spatula to peel the edges away from the pan and make sure nothing is sticking. Turn off the heat.
Place the ketchup rice slightly off center on the omelet, shaping the mound like a football.
Using a rubber spatula, fold one third of the omelet over the rice. Tilt the pan toward a serving plate and use gravity to roll the omurice onto the plate.
Finish with a squiggle of ketchup on top and serve immediately.