https://guylyons.dev/tags/japanese/Recent content in Japanese on Guy LyonsHugoen-usFri, 20 Feb 2026 10:23:46 -0500https://guylyons.dev/recipes/omurice-japanese-omelette-rice/Thu, 19 Feb 2026 00:00:00 +0000https://guylyons.dev/recipes/omurice-japanese-omelette-rice/<p>Adapted from <a href="https://www.justonecookbook.com/omurice-japanese-omelette-rice/">Just One Cookbook</a>.</p> <p><img src="https://guylyons.dev/images/recipes/omurice.jpg" alt="Omurice"></p> <h2 id="ingredients">Ingredients</h2> <ul> <li>1/4 onion (about 4 oz / 113 g), finely minced</li> <li>3 oz boneless skinless chicken thigh, diced small</li> <li>1 tbsp unsalted butter (for rice)</li> <li>1 tbsp cooked green peas</li> <li>1/2 tsp kosher salt, divided (for rice)</li> <li>Freshly ground black pepper</li> <li>2 servings cooked Japanese short-grain rice (about 1 3/4 cups / 330 g), warm</li> <li>5 tbsp ketchup</li> <li>1 tsp Worcestershire sauce</li> <li>4 large eggs, divided</li> <li>1/2 tsp kosher salt, divided (for omelette)</li> <li>2 tbsp unsalted butter, divided (for omelette)</li> </ul> <h2 id="basics">Basics</h2> <ol> <li>Sauté onion in butter until tender, then add chicken and cook through.</li> <li>Stir in ketchup and Worcestershire; cook briefly to reduce excess moisture.</li> <li>Add warm rice, season with salt and pepper, then fold in peas.</li> <li>Divide rice into portions and shape.</li> <li>Beat eggs with a little salt; cook a soft omelette in butter.</li> <li>Place rice on the omelette, fold/shape, and plate seam-side down.</li> <li>Optional finish: drizzle extra ketchup on top.</li> </ol>