Omurice (Japanese Omelet Rice)

Omurice is a popular Japanese comfort food that combines fluffy ketchup-flavored rice with a soft, custardy omelet. This dish is a perfect balance of savory and slightly sweet flavors, making it a favorite among both children and adults. Serve it for lunch, dinner, or as a special treat.

Ingredients

For the Ketchup Rice

• 1 1/2 cups uncooked short-grain rice, rinsed
• 1 1/2 cups tap water
• 1/4 cup ketchup
• 1 teaspoon Worcestershire sauce
• 3/4 teaspoon kosher salt
• 4 bacon slices, cut into 1/2-inch pieces (4 ounces total)
• 1/2 cup finely chopped yellow onion
• 1 fresh bay leaf
• 1 tablespoon unsalted butter

For the Omelets

• 8 large eggs
• 4 tablespoons water, divided
• 1/2 teaspoon kosher salt, divided
• 1/4 teaspoon black pepper, divided
• 4 tablespoons unsalted butter, divided

For Garnish

• Ketchup, for topping

Directions

1. Prepare the Ketchup Rice (45 minutes)

Soak the Rice:
Place the rinsed rice in a large bowl and add water to cover to a depth of 1 inch. Let soak for 30 minutes, then drain.

Cook the Rice:
Transfer the drained rice to a rice cooker inner pot or a medium pot with a tight-fitting lid. Add 1 1/2 cups water, ketchup, Worcestershire sauce, and salt. Stir gently using chopsticks or a fork until well combined.

Cook the Bacon and Onion:
In a cold medium skillet, add the bacon and cook over medium heat, stirring occasionally, until the edges are slightly crispy, about 8 minutes. Add the chopped onion and cook until softened, about 3 minutes.

Combine Ingredients:
Place the bacon, onion, and bay leaf on top of the rice mixture. Do not stir.

Cook the Rice:

• Rice Cooker: Close the lid and select the regular white rice setting.
• Stovetop: Cover the pot, bring to a boil over medium-high heat, then reduce heat to medium-low and simmer undisturbed for 15 minutes. Turn off the heat and let the rice steam for 10 minutes.

Finish the Rice:
Remove the bay leaf and stir in butter until melted and evenly distributed.

2. Prepare the Omelets (15 minutes)

Whisk the Eggs:
In a small bowl, whisk together 2 eggs, 1 tablespoon water, 1/8 teaspoon salt, and a pinch of black pepper until fully combined.

Cook the Omelet:

• Melt 1 tablespoon butter in a nonstick 10-inch skillet over medium heat.
• Add the egg mixture and swirl the skillet, stirring constantly with chopsticks, until small curds form and the eggs are soft and custardy (about 30 seconds).
• Let the omelet cook undisturbed for 30 seconds to 1 minute, until nearly set.

Assemble the Omurice:

• Spoon 3/4 cup of the prepared Ketchup Rice onto the center of the omelet.
• Carefully fold both sides over the rice, shaping it into a football-like oval.
• Slide onto a serving plate, seam side down.

Repeat with the remaining eggs, water, salt, pepper, butter, and 2 1/4 cups of Ketchup Rice to make a total of four omelets.

3. Serve and Garnish

• Drizzle about 1 tablespoon ketchup over each omelet before serving.
• Serve immediately while warm.

Serving Suggestions

Omurice pairs well with:

• A light side salad with a tangy vinaigrette
• A bowl of miso soup
• Pickled vegetables or tsukemono

Storage and Reheating

• Refrigeration: Store leftover Ketchup Rice in an airtight container for up to 3 days.
• Reheating: Warm rice in a skillet over medium heat before assembling fresh omelets.

This classic Japanese Omurice is a delicious and satisfying dish that brings together fluffy rice, smoky bacon, and a velvety omelet. Its savory and slightly sweet flavor makes it a beloved meal for