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    You are in: Home / Recipes / Omuraisu (Japanese Omelette) Recipe
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    Omuraisu (Japanese Omelette)

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Young Structural's Note:

    I found this recipe in a Japanese information booklette and it is origionally a Western-style restaurant dish in Japan, first served in 1902 by a restaurant called Renga-tei in Tokyo's Ginza district. It is still a very popular dish in Japan, and can be ordered in almost any restaurant. Something like a Japanese equivalent to the "Bacon and Egg Breakfast" over here in North America. To give credit where it is due, this recipe is nearly exactly the one from the book, which is from a restaurant called Taimeiken in the Nihonbashi district of

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    Units: US | Metric


    1. 1
      Cut chicken thigh into 1cm cubes, Finely chop the onion and thinly slice the mushroom cap.
    2. 2
      Keep all ingredients separate.
    3. 3
      Melt 10g Butter in a hot frying pan.
    4. 4
      Saute first the onion, then add chicken and finally the mushroom.
    5. 5
      Once the onion is partly transparent and the chicken is nearly pink-free, season with the ketchup.
    6. 6
      Add 60 g cooked rice, the wine and season again with some salt and pepper.
    7. 7
      Saute until chicken is done and lightly brown.
    8. 8
      Turn off the heat and leave in pan.
    9. 9
      Break 3 eggs into a bowl and add a touch of salt and pepper.
    10. 10
      Don't beat the egg!
    11. 11
      Just mix it with 10 stokes of a fork or chopsticks.
    12. 12
      Melt 10g of butter in a new frying pan over medium-high heat.
    13. 13
      Pour in the egg mixture.
    14. 14
      Spread the egg quickly with 3 broad strokes while moving the frying pan back and forth.
    15. 15
      When the egg is half done, place the rice and chicken mixture in, offset to one side.
    16. 16
      Take the frying pan off the heat and fold the chicken rice mixture free side of the Omuraisu almost all the way over the chicken rice mixture.
    17. 17
      Roll the Omuraisu in the pan by raising one side and tapping the handle so that we gradually wrap the rice inside the omelette.
    18. 18
      Keep rolling slowly until the edges of the Ouraisu are again facing up, and then roll once more onto the plate it is to be served upon.
    19. 19
      The Omuraisu should have it's edges facing down in the final potition, so as to appear to be a regualr omelette.

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    Ratings & Reviews:

    • on July 16, 2008


      It's very easy and quick to make! I found that you can take away or add ingredients depending on what you like in your omelet but it's very delicious just as it is.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Omuraisu (Japanese Omelette)

    Serving Size: 1 (356 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 564.5
    Calories from Fat 324
    Total Fat 36.0 g
    Saturated Fat 16.2 g
    Cholesterol 702.4 mg
    Sodium 759.7 mg
    Total Carbohydrate 31.1 g
    Dietary Fiber 0.9 g
    Sugars 11.2 g
    Protein 27.3 g

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