Ketchup and Japanese food…a place made in heaven for me

Surfing for new ideas to cook I came across Omurice or omelete rice, which is ketchup fried rice wrapped with a crepe-like thinly fried egg….my first thought was “Where have you been all my life!”

Now as my wife will swear on the holy bible to, our first date involved rice and me sneaking some ketchup into the restaurant…I love ketchup and rice. I was therefore blown away when I discovered Omurice, a “western style” dish created in Japan in the early 1900s.  For over 100 years, Omurice has been a very popular food for people of all ages, especially kids.

Today, there are omelete specialty restaurants in Japan, and they have a lot of different and elaborate kinds of Omurice.  Omurice can be covered with cream sauce or demi-glace brown sauce (sorry, Brown sauce is just wrong in my eyes and should never make the kitchen table), while basic Omurice is usually finished with ketchup (hooray!).   At restaurants recently, more eggs are used and the trend seems to be for the eggs to be soft and runny, although more traditional Omurice egg is cooked very thin.


So here’s the recipe I found. I had a go and it was delicious…good luck!


    • 1 chicken thigh
    • 1 small onion
    • 1Tbsp butter
    • 1 tsp oil
    • 2 cups cooked rice
    • A pinch of salt
    • pepper (I prefer decent amount of pepper with my eggs, but season to your own preference)
    • 3 Tbsp ketchup is recommended, but I went for 5.
    • 1/4 cup frozen green garden peas
egg omelette
  • 3 eggs
  • salt
  • smidgen of butter

Cooking instructions

  1. Cut chicken thigh into small pieces.
  2. Cut onion finely.
  3. Melt butter and add oil in a frying pan at medium heat. Add chicken and cook for 1-2 minutes. Add onion and cook until onion becomes translucent.
  4. Add cooked rice and cook mixing for 2 minutes. Season rice with salt and pepper. Make room in the frying pan and add ketchup (yum!)
  5. Cook only ketchup for 30 seconds to cook it down. Mix rice and ketchup and fry together for 1-2 minutes. Then add frozen peas and cook some more.
  6. Place half of the ketchup rice into a rice bowl or similar kind of bowl, pack lightly, and unmold on a plate. Make another one.
  7. Beat eggs and a pinch of salt together. Heat frying pan with butter. Pour 1/2 of egg mixture onto hot frying pan and make a crepe-like thin round egg sheet. Cover molded rice with egg sheet to form an oval shape. Repeat one more time.

Bingo…the gates of heaven are open, sit back and enjoy!