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Omurice

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description Omurice Overview

Omurice is a Japanese *yoshoku* dish consisting of chicken fried rice seasoned with ketchup, wrapped in a thin sheet of cooked omelet. The name is a linguistic blend of the English words "omelet" and "rice." It is believed to have originated in Tokyo around the turn of the 20th century, evolving from Western-style restaurants that catered to Japanese tastes. It is typically served on a plate and garnished with additional ketchup or a demi-glace sauce, making it a popular comfort food for both children and adults.

help Omurice FAQ

What is inside classic Japanese omurice?

Classic omurice contains fried rice flavored with ketchup and usually mixed with chicken and onion. A thin omelette encloses or covers the rice, and ketchup is often added on top.

What is the runny omurice that opens over the rice called?

It is often called tampopo-style omurice after Juzo Itami's 1985 film Tampopo, which features a memorable version of the technique. The soft omelette is placed over shaped rice and cut so its barely set center spreads across the mound.

Did omurice originate at Rengatei or Hokkyokusei?

Tokyo's Rengatei and Osaka's Hokkyokusei are both tied to important origin stories, but they describe somewhat different early preparations. Rengatei traces a rice-and-egg dish to around the turn of the twentieth century, while Hokkyokusei popularized a wrapped rice omelette in the 1920s.

How is Japanese omurice different from Korean omeuraise?

Korean omeuraise developed from the Japanese dish and retains the combination of seasoned fried rice and egg. Korean versions may use ham, vegetables, and sauces such as ketchup, demi-glace, or a brown gravy tailored to local diner cooking.

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