How I Make My Favorite Japanese Recipes
How I Make My Favorite Japanese Recipes is a medium Japanese recipe that serves 2. 520 calories per serving. Recipe by Tasty on YouTube.
Prep: 13 min | Cook: 15 min | Total: 38 min
Cost: $13.98 total, $6.99 per serving
Ingredients
- 2 cups Cooked Rice (day‑old rice works best)
- 100 g Chicken Breast (diced small)
- 0.5 medium Onion (finely diced)
- 0.25 cup Carrot (diced small)
- 0.25 cup Frozen Peas (thawed)
- 3 tbsp Ketchup (Japanese‑style sweet ketchup preferred)
- 1 tbsp Unsalted Butter (cut into small pieces)
- 2 large Eggs (room temperature)
- 1 tbsp Milk (adds fluffiness to the omelet)
- 1 tsp Vegetable Oil (for cooking the omelet)
- to taste Salt
- to taste Black Pepper
- 2 tbsp Demi‑Glace Sauce (optional) (for drizzling on top)
- 1 sheet Plastic Wrap (food‑grade, cut to size for poaching egg)
Instructions
Prep Ingredients
Dice the chicken, onion, carrot, and thaw the peas. Measure out the cooked rice and ketchup.
Time: PT5M
Make Ketchup Fried Rice
Heat the non‑stick skillet over medium‑high heat (about 350°F). Add butter, let melt, then sauté onion and carrot until softened (2‑3 minutes). Add chicken and cook until no longer pink. Stir in rice, peas, and ketchup; season with salt and pepper. Cook, stirring constantly, for 5‑7 minutes until everything is heated through and the rice is evenly coated.
Time: PT10M
Temperature: 350°F
Whisk Egg Mixture
In a mixing bowl, whisk together the eggs, milk, a pinch of salt, and pepper until smooth.
Time: PT3M
Poach Egg in Plastic Wrap
Lay a sheet of plastic wrap on a clean surface. Spoon the egg mixture onto the center, spreading it into a thin oval about 8‑inch long. Fold the edges of the wrap over the egg, sealing tightly to form a pouch. Place the pouch in a steamer basket over simmering water (212°F) or microwave on high for 45‑60 seconds until the egg is set but still soft. Remove and gently unwrap.
Time: PT5M
Temperature: 212°F
Assemble Omurice
Slide the cooked fried rice onto a plate, shaping it into an oval mound. Place the poached egg omelet on top, allowing it to drape over the rice. Fold the edges of the omelet inward to partially cover the rice. Drizzle demi‑glace or extra ketchup around the plate.
Time: PT5M
Nutrition Facts
- Calories
- 520
- Protein
- 22 g
- Carbohydrates
- 55 g
- Fat
- 22 g
- Fiber
- 3 g
Dietary info: Contains animal protein, Gluten‑free (unless using soy sauce in optional sauce)
Allergens: Eggs, Dairy
Ingredient Substitutions
- Instead of Cooked Rice: cooked quinoa, cooked cauliflower rice
- Instead of Chicken Breast: chicken thigh, tofu cubes
- Instead of Onion: shallot, green onion
- Instead of Carrot: red bell pepper, peas
- Instead of Frozen Peas: corn, edamame
- Instead of Ketchup: tomato sauce mixed with a pinch of sugar
- Instead of Unsalted Butter: vegetable oil, margarine
- Instead of Eggs: egg substitute, silken tofu (for vegans)
- Instead of Milk: almond milk, water
- Instead of Vegetable Oil: canola oil, sunflower oil
- Instead of Salt: soy sauce (adds extra flavor)
- Instead of Black Pepper: white pepper
- Instead of Demi‑Glace Sauce (optional): extra ketchup, soy‑sugar glaze
- Instead of Plastic Wrap: silicone baking mat
Equipment Needed
- Non‑stick Skillet
- Mixing Bowl
- Whisk or Fork
- Spatula
- Plastic Wrap
- Steamer Basket or Small Lid (optional)
- Plate
Critical Steps — Do Not Skip
- Cooking the fried rice without it becoming mushy.
- Poaching the egg in plastic wrap to achieve a soft, uniform omelet.
Chef Tips from the Video
- For an extra‑fluffy omelet, add a splash of carbonated water to the egg mixture.
- If you don’t have a steamer, place the wrapped egg in a small skillet with a lid and a few tablespoons of water; steam it gently.
Troubleshooting
Omelet tears when sliding onto the rice.
Ensure the egg is just set, not fully firm, and use a very gentle spatula to lift. A non‑stick pan and a thin layer of oil help prevent sticking.
Fried rice is soggy.
Use day‑old rice and spread it out in the pan to allow steam to escape. If needed, add a splash of soy sauce or a pinch more ketchup to dry it out.
Sauce is too thin.
Reduce the sauce over low heat for a few minutes or add a teaspoon of cornstarch slurry.
Storage
Refrigerator: Store leftover fried rice in an airtight container for up to 2 days. Reheat gently before using.
Freezer: Do not freeze the assembled omurice; the texture of the omelet changes.
Room temperature: Serve immediately; do not leave at room temperature for more than 1 hour.
Make-Ahead Tips
- Cook the rice a day ahead and refrigerate; day‑old rice fries better.
- Pre‑dice chicken and vegetables and store in a sealed container for up to 24 hours.
Frequently Asked Questions
What is the cultural significance and history of Omurice in Japanese cuisine?
Omurice originated in post‑World War II Japan, blending Western omelet techniques with Japanese fried rice. It became a staple of yoshoku (Western‑style Japanese) comfort food, often served in school cafeterias and family homes.
Why is ketchup used as a seasoning for the rice in traditional Japanese Omurice?
Ketchup became popular in Japan after World II as a sweet, tangy condiment that appealed to Japanese palates. It adds a familiar umami‑sweet flavor to the fried rice, making the dish both kid‑friendly and nostalgic.
What regional variations of Omurice exist within Japan?
In Kansai, Omurice may be topped with a smooth demi‑glace sauce, while in Tokyo the ketchup‑based sauce is more common. Some regions add cheese or use seafood instead of chicken for the filling.
How is Omurice traditionally served in Japan?
Omurice is typically plated with the omelet draped over the rice mound, then brushed with a glossy sauce. It is often accompanied by a side of pickled ginger or a small salad.
During what occasions is Omurice traditionally enjoyed in Japanese culture?
Omurice is a popular home‑cooked comfort dish for everyday meals, but it also appears at school events, family gatherings, and as a nostalgic treat during festivals that celebrate post‑war culinary fusion.
What makes Omurice special compared to other Japanese rice dishes like donburi or onigiri?
Omurice combines the texture of fluffy fried rice with a soft, custardy omelet, creating a contrast of flavors and textures not found in plain rice bowls or rice balls. The visual presentation of the omelet “cover” also adds a theatrical element.
What are the authentic traditional ingredients for Omurice versus acceptable modern substitutes?
Traditional Omurice uses chicken, onion, ketchup, and a plain egg omelet. Modern versions may substitute pork, shrimp, or tofu for the protein, and use cheese or cream cheese in the omelet for extra richness.
What are the most common mistakes to avoid when making Omurice at home?
Common errors include over‑cooking the omelet, which makes it rubbery, and using fresh rice that sticks together. Also, steaming the egg too long will dry it out, and folding the omelet too aggressively can cause tearing.
Why does this Omurice recipe use the plastic‑wrap poaching technique instead of traditional pan‑frying the egg?
Poaching the egg in plastic wrap creates a uniformly thin, soft omelet without the risk of over‑browning. It also simplifies shaping, making the omelet easier to drape over the rice, especially for home cooks.
What does the YouTube channel Tasty specialize in?
The YouTube channel Tasty specializes in short, visually engaging recipe videos that cover a wide range of cuisines and cooking techniques, often focusing on quick, approachable home‑cooking solutions.
How does the YouTube channel Tasty's approach to Japanese cooking differ from other Japanese cooking channels?
Tasty blends Japanese recipes with Western presentation styles, using clear step‑by‑step visuals and shortcuts like the plastic‑wrap egg method, making traditional dishes more accessible to a global audience compared to more traditional, technique‑heavy Japanese channels.
Last updated: August 21, 2026
