Japanese Omelette-Topped Ketchup Fried Rice With Chicken (Omurice) Recipe

For the Japanese Omelette : 

Japanese Omelette


  • 2 cups cooked white sushi rice (12 ounces; 350g) (see note above)
  • 5 tablespoons (75ml) vegetable or canola oil, divided
  • 1/2 cup minced yellow onion (100g; about 1/2 medium onion)
  • 1/2 cup diced carrot (100g; about 1 large carrot)
  • 3 ounces diced skinless, boneless chicken thigh (80g; about 1/2 cup)
  • 1/4 cup ketchup (60ml), thinned with 1 tablespoon (15ml) water, plus more ketchup for serving
  • 1 scallion, thinly sliced
  • Kosher salt and freshly ground black pepper
  • 4 large eggs, beaten with a pinch of salt
  • Kewpie mayonnaise, for serving (optional; see note above)


If using day-old rice, transfer to a medium bowl and break rice up with your hands into individual grains before proceeding. Heat 1 tablespoon (15ml) vegetable oil in a 10-inch carbon steel or nonstick skillet over high heat until lightly smoking. Add half of rice and cook, stirring and tossing, until rice is pale brown and toasted and has a lightly chewy texture, about 3 minutes. Transfer to a medium bowl. Repeat with another tablespoon (15ml) oil and remaining rice.

Add 2 more tablespoons (30ml) oil to skillet, return to high heat, and heat until smoking. Add onion and carrot and cook, stirring and tossing, until just tender and lightly browned in spots, about 3 minutes. Add chicken and cook, stirring, until cooked through and starting to lightly brown, about 3 minutes.

Return rice to pan and toss until well combined with vegetables. Add thinned ketchup and cook, stirring and tossing, until ketchup sauce is reduced and each grain of rice is separate and coated in a shiny sheen of ketchup. Toss in scallion, then season with salt and pepper. Scrape rice mixture into a small heatproof bowl, packing it down. Invert a serving plate on top of the bowl of rice, then rotate both so that bowl is sitting inverted on top of plate. Set aside.

Wipe out skillet with a paper towel and return to medium-high heat. Add remaining 1 tablespoon (15ml) oil and heat until shimmering. Add eggs and stir rapidly with a spatula, while shaking pan to agitate eggs; make sure to move spatula all around pan to break up curds and scrape them from bottom of skillet as they form. Stop stirring as soon as eggs are very softly scrambled and creamy (but still loose enough to come together into a single mass), 1 to 2 minutes.

Using spatula, gently spread egg in an even layer around skillet and scrape down any wispy bits around the edges. The top surface should be loose and creamy, but if it looks too liquid and raw, let cook, undisturbed, for another few seconds. (If it still flows, you can swirl skillet to send loose egg to the edges, where it will set more quickly.) Remove from heat.

Lift bowl from rice; rice should hold a mound-like form. Slide open-face omelette on top of rice mound. Garnish with a squeeze of ketchup and Kewpie mayonnaise, if using.

Serve right away.

Source: www.seriouseats.com

Japanese katsu chicken curry

A Simple List of Ingredients:

1. Cumin Seeds
2. Coriander Seeds
3. Fennel Seeds
4. Fenugreek Seeds
5. Cardamom Pods
6. Onions
7. Vegetable Oil
8. Ginger
9. Garlic
10. Green Chillies
11. Chopped Tomato Tin
12. Ground Turmeric
13. Chicken Stock
14. Carrots
15. Spring Onions
16. Soy Sauce
17. Honey
18. Plain Flour
19. Eggs
20. Breadcrumbs
21. Boneless Chicken Pieces
22. Salt and Pepper

Bismillah, let’s start!

Peel and slice 2 onions.

Heat 2 tablespoons vegetable oil in a pan, and add the chopped onions.

Fry the onions for 10 minutes until golden brown.

Add 2 sliced garlic cloves, 2 chopped green chillies and 1 inch piece grated ginger.

Add 1 tin chopped tomatoes.

Add 1 tablespoon ground turmeric.

Stir to combine.

Next, take:
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon fennel seeds
1 teaspoon fenugreek seeds
2 cardamom pods

Blend in a spice grinder until a powder is formed.

Add the spice powder to the pan.

Stir-fry on a medium heat for 5 minutes.

Add 9 fluid ounces chicken stock. Stir in and bring to a boil.

Cover and simmer for 25 minutes.

Season well with salt and pepper, to taste.

Add 2 chopped spring onions.

Add 3 sliced and boiled carrots.

Next, take soy sauce and honey.

Add 1 tablespoon soy sauce and 1 tablespoon honey.

Stir to combine and cover the sauce whilst making the chicken.

Take 1 pound boneless chicken pieces.

Take 2 beaten eggs and 6 ounces plain flour seasoned with salt and pepper.

Take 7 ounces breadcrumbs.

Dredge the chicken pieces in the flour, then dip in the egg and coat in the breadcrumbs, shaking off any excess. Place in a hot frying pan with a little oil.

Fry the chicken until golden brown and cooked.

To serve, place boiled rice and peas into a bowl, spoon on the curry sauce and top with a few chicken pieces.

Chicken Karaage- Japanese fried chicken

  • 500g of boneless chicken thighs, skin-on, cut into 2.5 cm pieces
  • 1 tablespoon of grated ginger
  • 1 clove of chopped garlic
  • 4 teaspoons (20ml) of Japanese soy sauce
  • 1 tablespoon (15ml) of sake
  • 1 teaspoon (5g) of sugar
  • Equal portion of potato starch and wheat flour for coating
  • Vegetable oil for frying
  • Lemon wedges to garnish
  1. Add the ginger, garlic, soy sauce, and sake in a bowl.
  2. Score the skinless side of the chicken in a crosshatch pattern. Be careful not to cut through the meat.
  3. Cut the chicken into bite-size pieces of 2.5 cm length, leaving the skin on it for extra crispiness.
  4. Marinate with the ginger, garlic, soy sauce, and sake and refrigerate for at least 30 minutes and up to 8 hours.
  5. Drain off any excess liquid from the chicken. Dredge the chicken meat into the potato starch and wheat flour combination.
  6. Leave them aside for a minute, then dip them in the flour once more.
  7. Pour at least 1.5-inch layer of vegetable oil into a heavy bottomed pot or wok and heat the oil up to up 360 °F (180 °C).
  8. Deep fried the chicken until cooked through and turns golden brown about 5-7 minutes. Stir occasionally with chopsticks to avoid the chicken pieces sticking together.
  9. Drain the chicken pieces on a plate lined with a paper towel.
  10. Serve with lemon wedges.
Nutrition Information
Serving size: 5450g Calories: 845 Fat: 16g Saturated fat: 45g Carbohydrates: 19g Sugar: 6gSodium: 1.5g Fiber: 2g Protein: 148g Cholesterol: 385mg
Source: tasteasianfood.com