Omuraisu
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Cream cheese egg roll
Leftover egg nori roll
Omuraisu
Omusoba
Introduction :: Soups and dashi :: Egg dishes :: Sushi :: Fast food :: Noodles and rice :: Side dishes :: Desserts
2 x 3egg omelettes
Omuraisu (omu=omelette and raisu=rice) is another of those Japanese adaptions of Western food. Apparently omuraisu started to appear in Japanese restaurants in the early 20th century and is now very widespread. Typically it would contain rice flavoured with tomato ketchup with chicken.

This makes a fantastic breakfast or lunch dish and perfect for using up leftover rice.

For the filling
80g (3oz) cooked rice
1 small onion
knob of butter
50g (2oz) French beans or garden peas
2 tomatoes
2 tbsp tomato ketchup
1 tbsp soy sauce

For the omelettes
6 eggs
1 teaspoon salt
little butter
little oil

Finely chop the onion and the french beans if you are using them. Heat the butter in a frying pan and fry the onions and beans for about five minutes over a medium heat until soft. Add the tomatoes and cook for another couple of minutes.
Add the remaining filling ingredients and stir them over the heat for a couple of minutes to combine all of the flavours. Take the filling off the heat.
Place 3 of the eggs in a bowl with some salt and just loosen them up. Don't whisk them together completely just give them a few swirls with your fork.
In a non stick frying pan heat some butter and a little oil. When the butter has melted and the pan is sizzling nicely add the eggs.
When the omelette is nearly cooked through place half the rice filling on one side of the omelette and roll the other side over it with a spatula. Give it another minute or two to cook and then serve it up. Repeat this process for the other omelette.

Omuraisu is usually served up with tomato ketchup. I love sweet chilli sauce so I eat mine with that instead.
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