One of my favorite Japanese dishes is omurice, a mash-up between Western cuisine and Japanese cuisine in the form of a thin omelet with fried rice. It appeared on Japanese tables in the early 1900s and very quickly conquered the souls of Japanese people. Quick and inexpensive, it’s a delicious Japanese recipe to keep in hand!
Far from being thin and light, omurice (オ ム ラ イ ス) is a hearty dish, quick to prepare, which satisfies great hunger pangs and ketchup lovers. The very name of this dish is wasei eigo , the contraction of words that Japanese borrowed from English, here omelet and rice .
Consisting of fried rice, wrapped in a thin omelet, all covered with ketchup, this dish belongs to the so-called B 級 グ ル メ cuisine, that is to say a second class cuisine.
I hope to have the opportunity to spend more time on the concept of Buzzrecipes Cuisine, or gastronomy.
It’s a very interesting expression and it says a lot about Japanese society. Born in the mid-1980s, when the country’s economy was in full swing, it imposed itself in the 1990s when the economic bubble brought Japan to its knees.
When money was flowing and the economy was booming, it was fashionable to dine often at gourmet restaurants with bills amounting to over 10,000 yen (a pretty penny for the time, around 15,000 yen today. ‘hui).
B 級 グ ル メ cuisine appears to be a counter-trend, rejecting the idea that to eat well, you have to pay a lot of money. B symbolizes the second place, 級 (kyuu), rank or position, and グ ル メ, gourmet, is understood here not as a person (the “gourmet”), but gastronomy or cooking.
You certainly already know a lot of dishes! This cuisine includes many regional dishes dear to the Japanese, rarely sophisticated and with inexpensive ingredients. I can cite for example okonomiyaki, takoyaki and yakisoba which come from Kansai, or even monjayaji in Tokyo. Ramen, fried chicken but also meat kebabs and fried foods are part of this second class cuisine.
The omurice recipe
Omurice is really not difficult to prepare ( says the one who never cooks ). Most often, the Japanese actually fry leftover rice with vegetables and meat. Then, just stuff it all into a thin omelet.
Only this last step can possibly give you a cold sweat.
- Finely chopped onion
- Chicken cut into small pieces (but any type of meat can do)
- Small vegetables (or not, for those allergic to green)
- A spoon of soy sauce
- You ketchup
For the omelet:
- Grated cheese
Steps : How to Make Omurice
Fry the ingredients, starting with the onions, to which you add the meat, then the vegetables. You season everything and once it looks cooked you can pour the rice onto a plate next to it.
You can go to the omelet, which must be made fine. Once it looks like it’s set, put some grated cheese on one side and a bit in the middle and pour in the fried rice, just enough so that you can fold the edges of the omelet over it.
Then you gently slide the omelet to the edge of your pan before dropping it upside down on your plate. All that remains is to decorate it with ketchup! Here !
Read Also : How To Make Birria Tacos (Tacos Birria)
Variant: explosive omurice
In fact, there are as many omurice recipes as there are Japanese families. At least. For example, in Okinawa, the Japanese like to use leftover taco rice with an omelet.
I s there an alternative to the classic recipe is called “explosive”, which I’m not a fan.
This time, it is not the rice that goes in the omelet, but a rolled omelet, still liquid in the middle, which is dropped on the rice. Lovers of runny omelette will probably prefer this version of omurice!