This is Ryuji's ultimate omurice, elevated beyond the ordinary, finished with a rich tomato sauce and fluffy, melt-in-your-mouth eggs instead of ketchup. Enjoy a professional-level taste with just two eggs, an ultimate recipe that's easy to make at home. Experience authentic restaurant-quality deliciousness in your own kitchen.
Ingredients
Main Ingredients (1 serving)
- Chicken thigh 100g
- Onion 60g
- Garlic 10g
- Canned tomatoes 1/2 can (200g)
- Cooked rice 200g
- Eggs 2
- Butter 10g
- Butter 5g
Seasonings
- Olive oil 1 tsp
- Salt and pepper to taste
- Black pepper to taste
- [A] Consommé 1 1/3 tsp
- [A] Sugar 1 tsp
- Water 50cc
- [B] Consommé 1/2 tsp
- [B] Sugar 1/2 tsp
- Olive oil 1 tsp
- [C] Salt 1 pinch
- [C] MSG(Ajinomoto) (MSG) 1 dash
- Water 1 tbsp
Steps
- Finely chop 60g of onion.
- Crush 10g of garlic with the flat side of a knife or mince it.
- Cut 100g of chicken thigh into bite-sized pieces.
- Add 10g of butter to a frying pan and heat over medium heat.
- Once the butter has melted, add the minced 10g of garlic and 60g of onion and sauté until fragrant.
- Once the aroma of onion and garlic is released, add 1/2 can (approx. 200g) of canned tomatoes and simmer to create the tomato sauce base. [This is the secret!] It's a good idea to freeze any leftover canned tomatoes in a bag.
- In a bowl, add 2 eggs, 1 pinch of salt, 1 dash of MSG(Ajinomoto) (MSG), and 1 tbsp of water. Mix well with chopsticks to create the egg mixture. [This is the secret!] MSG(Ajinomoto) significantly enhances the umami, and adding water makes it fluffy.
- Add 1 tsp of olive oil to a frying pan, add the cut 100g of chicken thigh, sprinkle with salt and pepper to taste, and stir-fry.
- Once the chicken is cooked, add half of the prepared tomato sauce base and stir-fry, letting some of the moisture evaporate.
- Add 200g of cooked rice and stir-fry, mixing well.
- Add 1 1/3 tsp of consommé, 1 tsp of sugar, and black pepper to taste, and stir-fry until the rice is well-seasoned like ketchup rice.
- To the remaining tomato sauce base, add 50cc of water, 1/2 tsp of consommé, 1/2 tsp of sugar, and black pepper to taste. Heat and simmer until thickened to make the sauce.
- Plate the chicken rice.
- Add 5g of butter and 1 tsp of olive oil to a frying pan and heat over medium-low heat until melted.
- Pour the egg mixture into the heated frying pan, stir with a spatula, and gather the eggs towards the center, cooking until your desired level of runniness is achieved.
- Place the cooked, runny egg on top of the chicken rice plated on the dish.
- Pour the warm sauce over the runny egg and chicken rice to complete.
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