The name of this dish “Omurice” is an abbreviation of “Omelet and rice”. This is a very popular dish which ketchup flavored rice is wrapped inside of a thinly made omelet.
It’s classified in 洋食 (yoshoku) which originated in the Meiji era. 洋 (yo) means “western” and 食 (shoku) means in this case “food”.
However, it’s not exactly western food. It’s uniquely developed Japanese style dishes using western ingredients.
Yoshoku has a special appeal of nostalgia for Japanese people. I think that yoshoku may be more nostalgic than traditional Japanese food among people who were born after the period of postwar economic growth.
Omurice is served at many places including authentic yoshoku restaurants and casual restaurant chains. However, it always reminds me of a weekend lunch at home. It’s interesting that my daughter says the same thing although she is 29 years younger than me. That means omurice is a stable and popular homemade dish as well.
The ingredients for the rice are various from restaurant to restaurant, or family to family. The common ingredients are chicken breast, ham, sausage, bacon, onions, white mushrooms, carrots, corn, and so on.
This time, I used only ham and onion to make my recipe as simple as possible. I often add other ingredients to my omurice depending on my mood. So you can add anything you like.
Nowadays, there are many variations of omurice here in Japan such as “omurice with white sauce”, “with beef stew”, “with Japanese curry sauce” etc. Also, “omusoba” which is fried noodles wrapped in an omelet has become popular.
I’m going to introduce other versions of omurice in the future. But now, I’m showing you the basic way of making omurice.
Let’s get started!
Thank you for allowing me to share my recipe with you. I hope to see you again soon.
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