Omurice: the original recipe for the Japanese omelet stuffed with chicken and vegetables

L’omuriceof omoraisu, is a traditional Japanese preparation much loved by children and adults. It is a stuffed tortilla, typically stuffed with rice, boiled in boiling water and then seasoned with all kinds of vegetables, white meat and tomato sauce, perfect to take to the table as single dish nutritious and filling for anyone lunch either dinner of family

In our recipe, for a faithful result to the original, we have used sushi rice, but if you can’t find it, you can easily replace it with another variety suitable for risotto such as Carnaroli, Arborio or Vialone nano. Once the cereal has cooked to absorb, simply season it in a pan with the fungusYo peas and bites of chicken breast, previously browned over low heat with a knob of butter, add a few tablespoons of ketchup, mixed with the tomato paste, and then use the sauce obtained to fill a thin egg-based omelet, beaten with a drop of milk, and a pinch of salt and pepper. You will thus obtain a tasty and filling dish, to accompany it with a mixed salad or a portion of vegetables sautéed in the wok.

For a richer flavor, you can add to the preparation of cooked ham minced meat, chopped mortadella, grilled peppers in strips or some cubes of smoked scamorza cheese: for a delicious “bottom-and-bottom” effect. Or you can prepare white rice flavoring it to your liking with a pinch of turmeric or an envelope of saffron powder.

For an impeccable result, we suggest you cook the rice in advanceeven 3-4 hours before serving: this way it will lose all the excess water and it will be even tastier.

In Japanese cuisine the ketchupIn addition to filling, it is also used to “draw” funny messages or images on the tortilla. If you wish, you can buy the ready-made sauce, as long as it is of good quality, or you can make it at home following our suggestions.

Little curiosity. The term omurice (that is, mantortillas and ricerice) is a wasei-eigo: term that indicates all those linguistic constructions or English words borrowed from the Japanese language, which do not find an equivalent in Anglo-Saxon countries.

Find out how to prepare omurice by following the step-by-step procedure and tips. If you liked this recipe, also try the tamagoyaki with spring onions and nori seaweed.

How to prepare omurice

Mix the ketchup with the tomato paste in a bowl 1Pour everything into a saucepan with 6 tablespoons of water and cook for a few minutes over low heat, until you obtain a smooth and thick sauce.

Pass the sauce obtained in a bowl 2 and keep aside.

Cut the mushrooms into not very thin slices and cut the chicken breast into cubes 3.

Sauté the finely chopped onion with a knife in a non-stick pan with a knob of butter, then add the frozen meat, mushrooms and peas. 4and season with salt and pepper.

When the meat is well browned, add the already cooked rice 5.

Pour 2-3 tablespoons of tomato sauce. 6 and continue cooking for 1 minute.

Mix well with a wooden spoon. 7Turn off heat and set aside.

Prepare the tortillas, one at a time: beat 2 eggs in a bowl with 1 tablespoon of milk and a pinch of salt, and pour the mixture into a pan where you have melted a knob of butter or a dash of oil 8.

When it begins to set, gently flip the tortilla. 9continue cooking on the other side as well and transfer the tortilla obtained to a plate, then proceed to make the other tortilla.

Return half of the rice to the pan and place it in the center of the pan to form something of a dome. 10.

Wrap the rice around the tortilla, helping you with a spatula. elevenand let simmer for a couple of minutes.

After the time has elapsed, quickly flip the omurice on a plate, being careful not to break it, and spread a little tomato sauce on the surface. 12. Do this with the remaining tortilla as well.

Bring the omurice to the table and serve, as desired, with a side of green salad. 13.

storage

The omurice is kept in the fridge, in an airtight container, for 1 day Maximum.