Japanese Omurice 2 Ways | Classic and Modern Fluffy Style

Name: Japanese Omurice 2 Ways | Classic and Modern Fluffy Style
Ingredients: Cooked rice – 10.6 oz / 300 g; Chicken - 5.3oz / 150g (breast or thigh; thigh used in this recipe, cut into small bite-sized; pieces) – about 4.2 oz / 120 g; Onion (finely chopped) – 2.5 oz / 70 g; Mushrooms (sliced) – 1.8 oz / 50 g; Ketchup – 1.6 oz / 45 g; Consommé powder – 0.18 oz / 5 g; Butter – 0.35 oz / 10 g; Salt – to taste; Black pepper – a pinch; Vegetable oil – a little; Chicken rice – 1 serving (see previous section); Eggs – 2; Salt – a pinch; Parsley (for garnish) – as needed; Ketchup – as needed; Eggs – 3; Milk – 1 tbsp / 0.5 oz / 15 ml (soy milk, plant-based milk, or water can be substituted)

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Learn how to make two delicious styles of Japanese omurice: the classic version wrapped in a thin omelet and the modern fluffy style with a soft, creamy egg.

Keywords

japanese-style-western-cuisine
Yoshoku

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Ingredients

Cooked rice – 10.6 oz / 300 g
Chicken - 5.3oz / 150g (breast or thigh; thigh used in this recipe, cut into small bite-sized
pieces) – about 4.2 oz / 120 g
Onion (finely chopped) – 2.5 oz / 70 g
Mushrooms (sliced) – 1.8 oz / 50 g
Ketchup – 1.6 oz / 45 g
Consommé powder – 0.18 oz / 5 g
Butter – 0.35 oz / 10 g
Salt – to taste
Black pepper – a pinch
Vegetable oil – a little
Chicken rice – 1 serving (see previous section)
Eggs – 2
Salt – a pinch
Parsley (for garnish) – as needed
Ketchup – as needed
Eggs – 3
Milk – 1 tbsp / 0.5 oz / 15 ml (soy milk, plant-based milk, or water can be substituted)