Japanese Omelet Fried Rice (Omurice)

Yōshoku—literally “Western food”—is a subset of Japanese cooking that originated at the turn of the 20th century. During the Meiji period, as Japan increased its global presence, Western ingredients and cooking techniques became fashionable, and yōshoku cuisine was was born. Omurice, one of the most popular yōshoku recipes, combines Japanese fried rice, French omelet-making technique, and American ketchup, gravy, or demi-glace.

Chef Takanori Akiyama of Bar Moga in New York serves a dressed up version of the homey classic. He cooks his rice in chicken stock and flavors it with onions, chicken, spicy homemade ketchup, demi-glace, and plenty of black pepper. His omelet is delicate and tender: a thin yellow skin, perfectly rolled around a belly of creamy curds.

Feel free to sub in leftover white rice and prepared demiglace, but seriously consider taking the time to make this extra-special ketchup. The recipe makes more than you need. Stored in the refrigerator, the spiced ketchup will keep for up to two weeks. It’s great with home fried potatoes and in cocktail sauce.

Japanese Omelet Fried Rice (Omurice)Max Falkowitz

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