Omuraisu (Rice Omelette)
Servings 4
Ingredients
- Vegetable oil as needed
- Butter as needed
- 3/4 cup white onion, peeled & minced
- 2/3 cup boneless ham*, finely chopped
- 7-8 tbsp Ketchup, or to taste
- 2 cups Japanese white rice, day-old firm, cooked & warmed up
- 4 tbsp dry white wine (optional)
- salt and pepper to taste
- 8 eggs
Garnish:
- additional ketchup
- parsley sprigs
Instructions
- To make the filling, first heat a small amount of oil in a 10-inch frying pan. Drain off oil and
reserve. Melt two tablespoons of butter in the same pan. Sauté the onions and
ham over medium heat until the onions are transparent. Add ketchup and mix
well. Add the rice and wine (if desired) and stir well until combined. Season to
taste with salt and pepper. Transfer the rice mixture to a bowl and cover with
plastic wrap to keep it warm. - To prepare the omelette, first break two eggs in a bowl and stir lightly. Season to taste with
salt and pepper. Prepare the same pan by heating the oil reserved previously in
it and then pouring off any excess. Add one-half tablespoon of butter and heat it
until it sizzles. Add the eggs and make a very soft, light-colored omelette. - While the eggs are still soft, place a quarter of the rice mixture in the center, cover with a
plate and turn over. Place a paper towel over the omelette and use it to shape
the omelette into a long oval, tucking in the edges neatly. Garnish the center
with ketchup and parsley. Make the other three omelettes in the same manner.
Serve hot.
Notes
*You can replace the ham with small pieces of skinless and boneless chicken breast (sautéed with salt and pepper or herb salt).