Beef Omu-rice (Japanese Rice Omelet)

It is best to cook the rice a little bit firmer for this recipe because the seasonings soften the rice when stirred.

Beef Omu-rice (Japanese Rice Omelet)
Photographed by Manao Okamoto

Recipe by
Kiyotaka Shichijo




Rice & Noodles



Calorie count is per serving.

Ingredients (Serves 2)

  • 400 g cooked rice (hot)
  • 3 eggs

    Use pasteurized eggs if you have any concerns about consuming raw eggs.

  • 80 g beef round (for steak; 1 cm thick)
  • 2 shiitake mushrooms
  • 20 g bamboo shoots (boiled)
  • 15 g butter
  • [A]

    • 2 tbsp soy sauce
    • 1 rounded tsp sugar (8 g)
    • A pinch of garlic powder
    • 4/5 tsp granulated beef stock (Western)
  • Broccoli, as needed
  • Salt
  • Pepper
  • 2 tbsp vegetable oil



Season both sides of the meat with salt and pepper. Heat 1 tbsp of vegetable oil in a frying pan and sear both sides of the meat (does not need to be fully cooked). Remove and cut into 1 cm pieces.


Remove the stems from the shiitake mushrooms and cut into 1 cm squares. Coarsely mince the bamboo shoots. Melt the butter in a frying pan and stir-fry the shiitake and bamboo shoots over medium heat until coated.


Add the rice and stir-fry with a heat-resistant spatula, either rubber or silicon. Add the beef and stir-fry.


Add [A] and combine. Sprinkle with a pinch of pepper, divide into two portions, and plate up.


Beat the eggs in a bowl, add two pinches of salt, and mix. Heat 1 tbsp of vegetable oil in a frying pan and pour in half of the egg. Lightly scramble until the edges start to harden and the center is creamy.


Lay the egg on top of one plate of rice and garnish with broccoli boiled with a pinch of salt. Repeat the process to prepare the other plate.


Omu-rice Q&A
Q: What sort of rice is suitable?
A: Taking into account the additional liquid from the seasoning, it's best to use rice with a relatively firm texture. If you're cooking rice just for omu-rice, set the cooking cycle on your rice cooker to "firm."

Q: What are the key points when stir-frying the rice?
A: Working with hot rice ensures better results because the grains separate easily and require less frying. Too much stirring causes the rice to stick. You only need to do some light tossing.