Inspired by: Hanasaku Iroha
Secret Ingredient: Parsley or seasoned broccoli to garnish...and if you're making a revenge dish, serve it cold.
"We can't make delicious omurice using the equipment we have!" - Minko
There are several ways to complete this delicious chicken, rice, and egg dish. Watch a professional chef show his elegant method of making omurice here. You may also add chopped carrots, mushrooms, or other vegetables to the rice mixture. We include broccoli as a optional garnish, since Ohana from Hanasaku Iroha makes broccoli "revenge" omurice for her mother who neglected her as a child. A version of "love" omurice (in the picture shown) is also featured on the show.
You will need:
- 1/2 of an onion
- 1 chicken thigh
- Olive oil, for frying
- 1 tsp soy sauce
- 1 tbsp + 1/4 cup ketchup
- Salt and pepper (as desired)
- 1-2 eggs
- 1-2 tablespoons milk (or cream)
- Cheese (optional)
- Parsley or broccoli
- Mince onion and cut chicken into pieces of length 1 cm (1/2").
- Sauté onion with oil over medium heat until softened.
- Add chicken to pan, and sauté until golden brown on all sides and cooked through.
- Add rice. Once thoroughly warmed, stir in salt, pepper, 1 tbsp ketchup, and soy sauce.
- Once rice has fried, transfer mixture to a plate. Clean and ready pan for egg.
- In a small bowl, whisk egg(s) and milk.
- Reheat pan with oil. When pan is hot, add egg mixture, and tilt to cover the pan.
- When egg has set on the bottom, sprinkle cheese on top (optional). Then add rice mixture in a line across the middle.
- Use spatula to push edges of egg over the rice mixture.
- Push the entire omelet to the edge of the pan, and then flip onto the plate.
- Drizzle or write words on the top of the omelet with remaining ketchup. (If a ketchup bottle is too hard to control, you may cut a pointy end off of a plastic bag to make a piping bag.)
- Garnish with cooked broccoli or parsley.