Omurice - delicious stories and recipes for happiness

We prefer to eat scrambled eggs for breakfast, and when it comes to fried rice, we usually think of it as a lunch dish. But both together? Omurice shows that it's possible, and how! A dish that has accompanied generations of Japanese people and enjoyed many cameo appearances in movies and series definitely deserves more attention.

We already know that rice is popular in Japan and goes well with (almost) everything. Eggs are much less common in Japanese recipes, usually appearing in their raw form as a topping for ramen or donburi, or as an ingredient for bento. Omelette with rice is therefore something we wouldn't think of right away. However, it is a favorite dish of many Japanese people.

Omurice or Omuraisu オムライス is nothing more than an abbreviation for Rice and Omelette. In Japanese, the abbreviated "Omuretsu" stands for "Omelette" – hence the "omu." Similar word creations are also known in other dishes, such as "Korokke" for "Croquette" or "Naporitan" for "Spaghetti Napoletana." Western-influenced recipes like Omurice have long had a permanent place on tables and menus in Japan. Omurice is one of those dishes for which Japanese chefs have adapted an element of European or North American cuisine and created a typically Japanese creation. In Japan, Omurice has already shaped generations and is an integral part of the national food culture.

Omelette with rice may sound unusual or monotonous at first, but delicious variations can be created from it. Especially children love this colorful dish of savory-sweet rice and fluffy scrambled eggs. It is rightly considered comfort food: easy to prepare, nourishing, and delicious. What homemade chicken soup or mashed potatoes are for us, Omurice is in Japan: a reminder of carefree childhood days.

Although Omurice originally hails from Japan, it can now be found in other East Asian countries as well. While this dish may seem like a modern creation of fusion cuisine, it has a history of over 100 years. The exact origin is speculative, with several restaurants, especially in Tokyo and Osaka, claiming to be the first to serve Omurice in Japan.

In its original form, the Japanese comfort food consists of rice sautéed in a pan with chicken and ketchup, enveloped with a fried egg, and garnished with tomato sauce. While ketchup may not seem like an obvious choice, about a century ago, sweet tomato sauce was considered exotic in Japan and particularly desirable for children. The rice, thanks to the poultry component, is called "chikin raisu" – Chicken rice. In Malaysia, a similar dish has been concocted, known as Nasi Goreng Pattaya, which is essentially chicken fried rice wrapped in a thin, golden-brown fried egg, often served with ketchup. The striking resemblance is coincidental: the Malaysian version found its way to Southeast Asia, while Omuraisu from Japan is particularly popular in South Korea and China.

Various types of meat and vegetables, broth, and sauce can also find their place in Omurice. While traditionally ketchup is used in and on the omelettes, it can also be another sauce such as Okonomiyaki sauce or Demiglace. The key is not to let the egg and sauce overpower, allowing the delicate flavors in the rice to unfold even better.

What hasn't been around for as long are chain restaurants where you can order dozens of Omurice variations to your heart's content. One such place is Pomu No Ki: there, visitors can expect a generous selection of rice varieties, toppings, and sauces. It doesn't always have to be chicken and ketchup: you can determine the size of your portion, choose the rice from four different options, and select from over 20 toppings – from avocado and asparagus to beef fillet and seafood. A second visit is almost a must to try out different Omurice recipes. However, this is by no means the only place offering this dish – you can find Omurice on the menu in numerous restaurants, snack bars, and diners in Japan. Among them, many specialize in this dish.

Regional specialties have also established themselves in Japan: for example, on the island of Okinawa, Omutako is a popular choice. This variant includes beef with taco seasoning, salsa, tomato, cheese, and salad. For those who think they know everything, they should also try Omusoba: here, instead of rice, there are fried buckwheat noodles in the omelette. Less common is bread topped with omelette, known as Omupan in Japan.

Omurice is an example of a dish that has made its way from delicacy to fast food. However, you can also find Omurice in more expensive establishments in Japan. There, chefs showcase their art in preparing delicate omelets, homemade sauces, and delicately fried rice creations. For those who want to enjoy the omelette rice in a very traditional manner, a visit to the Hokkyokusei restaurant in Osaka is recommended, boasting to be one of the cradles of this dish.

The Rengatei in Ginza, Tokyo's prestigious district, also competes for the title of the first Omurice in the country. Here, all ingredients are mixed and sautéed together, instead of wrapping the rice in the omelette. This results in more of a fried rice with plenty of egg. Today, however, scrambled eggs are often thinly and lightly golden fried and served on top of the rice, or the rice is filled into the omelette, which is then folded.

Skilled chefs showcase another variant by allowing the egg, which remains runny inside, to flow over the rice. In this version, the egg is first placed on the oval-shaped rice already positioned on the plate. The chef then cuts the omelette lengthwise with a knife, ensuring that it envelops the rice. The scrambled egg thus reveals its still semi-liquid interior. Delicious and a real eye-catcher – numerous making-of videos attest to this. This technique is also impressively observed in the film Tampopo. The Japanese comedy, released in 1985, made Omurice internationally famous. A restaurant in Tokyo named Taimeiken specializes in the version featured in the film classic. Here, the guest even has the honor of cutting the omelette themselves and eagerly watching as it flows around the rice. Afterward, they only need to garnish the Omurice with the sauce of their choice and enjoy.

Aside from numerous anime series, Omurice also had another appearance in the Japanese TV series Midnight Diner: Tokyo Stories. The chef of the eponymous eatery prepares this dish with onions, ham, and mushrooms in the episode titled "Omuraisu" for a absent-minded academic. For him, his late-night meal becomes the motif for a fateful encounter – for us, it can serve as inspiration for a journey into Japanese cuisine. Love transcends through the stomach in every culture.

At the end, only one question remains – how do you eat Omurice in Japan? Perhaps with chopsticks? No worries: in most restaurants, a spoon is usually provided to the guest. A clear sign, one might think, as if something cannot be eaten with chopsticks, it can hardly be considered typically Japanese. Exceptions prove the rule: many dishes with Western influence, called Yoshoku in Japan, are comfortably enjoyed with a knife and fork or, indeed, a spoon.

Omelette rice is a grateful dish. Its simple and quick preparation allows anyone, regardless of experience, to create a delicious meal for any occasion. Aside from rice and omelette, there are no strict guidelines – it's entirely up to each person how their personal Omurice should look. Additionally, this naturally results in individual portions that are also very nutritious. With our recipe suggestions, we invite you to try cooking a piece of authentic Japanese cuisine at home.