Chef's Special Omu-rice (Japanese Rice Omelet)

Eggs for omu-rice are usually half-cooked or prepared paper-thin, depending on what you like. This recipe calls for a very thin omelet.

Chef's Special Omu-rice (Japanese Rice Omelet)
Photographed by Takeshi Noguchi

Recipe by
Noboru Tani




Rice & Noodles



Calorie count is per serving.
Does not include time for chilling the chicken.

Ingredients (Serves 2)

  • 1 chicken thigh (200 g)
  • 1 onion (cut into 5 mm dices) (150 g)
  • 320 g cooked rice (reheat if cold)
  • 3 eggs
  • [Sauce]

    • 1 tsp soy sauce
    • 1 heaped tbsp water
    • 40 g ketchup
    • 1 tsp Worcestershire sauce
  • Salt, as needed
  • 50 g ketchup
  • A pinch of pepper
  • 1/2 tbsp soy sauce
  • A dash of vegetable oil
  • 3 1/3 tbsp water



Lightly season the meat side of the chicken with salt. Place the chicken, skin-side down, in a heated frying pan. Cook for 7-8 minutes at medium heat, occasionally pouring the melted fat from the skin over it. Once the meat changes color and the skin is crisp, turn off the heat, transfer to a tray and allow it to cool so that it can be refrigerated. Chill thoroughly.


Reheat the frying pan containing the chicken fat, and stir-fry the onions. Add 2 tablespoons of water midway, and lightly season with salt.


Remove the chicken from the fridge and cut into 1 cm cubes. Chilling the meat makes it easier to make clean and uniform cuts.


Add the chicken to the frying pan, and stir-fry until the onions are aromatic.


Add the rice and toss briefly. Add the ketchup. Toss and fry until it no longer tastes tart and starts to smell good. Sprinkle with pepper and stir in the soy sauce.


Beat the eggs together with 1 1/3 tablespoon of water. In a separate frying pan, heat a dash of vegetable oil and pour in half the eggs. When the eggs are soft and creamy, place half the fried rice in the center.


Tap the handle of the frying pan until the rice is wrapped in egg. Shape, turn over, and flip onto a plate. Repeat the process for the other rice omelet.


Prepare the [Sauce]. Put the soy sauce and water in a saucepan and place over medium heat. Bring to a boil and transfer to a bowl. Combine with ketchup and Worcestershire sauce, and pour over the rice omelet.