Japanese · Dinner
Omurice
Savory ketchup chicken rice tucked beneath a tender, thin omelet, finished with a playful ribbon of ketchup for classic Japanese yōshoku comfort.
Equipment
- Use another sound 10-inch nonstick skillet with low sides and only a thin film of oil.
Ingredients
1× recipe · Makes 4 servings
- 1 pound boneless skinless chicken thighs, cut in 1/2-inch pieces
- 1 teaspoon kosher salt, divided
- 1/4 teaspoon black pepper
- 1 tablespoon unsalted butter, plus 2 teaspoons for eggs
- 1 tablespoon neutral oil, plus 2 teaspoons for eggs
- 1 small yellow onion, finely chopped
- 3/4 cup tomato ketchup, divided
- 4 cups cold cooked Japanese short-grain rice, grains loosened
- 1/2 cup frozen green peas, thawed
- 8 large eggs
- 2 tablespoons whole milk
- 2 tablespoons finely chopped flat-leaf parsley
Instructions
Season chicken with 1/2 teaspoon salt and pepper. Heat 1 tablespoon butter and 1 tablespoon oil in a wide skillet; cook chicken until browned and 165°F, then add onion and cook until translucent.
Push the chicken mixture aside and add 1/2 cup ketchup to the bare pan. Cook 30 seconds until darker and less raw-smelling, then fold in rice and peas. Fry until evenly red and steaming; season with 1/4 teaspoon salt and divide into four compact oval mounds on plates.
Whisk two eggs, 1/2 tablespoon milk, and a small pinch from the remaining salt for the first omelet. Heat an over medium with 1/2 teaspoon each butter and oil.
Pour in egg and rotate the pan into a thin round. Stir the center briefly, then stop while the base sets; cook until no liquid egg remains and the center reaches 160°F without browning, 45 to 60 seconds.
Slide the egg over one rice mound and tuck its edges underneath with a towel to form an oval. Repeat with remaining egg, milk, butter, oil, and salt; stripe each with the remaining ketchup and scatter parsley.
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