Chef Tomonori Wakiya, a master of Chinese cuisine, presents an omurice that's impossible to mess up. The harmony of the triple-tomato chicken rice and the fluffy, half-cooked omelet is exquisite. Recreate this nostalgic comfort food in your own kitchen.
Ingredients
Main Ingredients (2 servings)
- Eggs 4
- Onion 60-70g
- Chicken thigh 60g
- Cooked Rice 250g
- Cherry Tomatoes 100g
- Tomato Juice (unsalted) 70ml
Seasonings
- [A] Butter 20g
- [A] White Sesame Oil 1/2 tbsp
- [A] Salt 1/2 tsp
- [A] Pepper A pinch
- [A] Ketchup 1 tbsp or more
- [B] Salt 1/2 tsp
- [B] White Sesame Oil (for cooking)
Steps
- Heat 20g Butter and 1/2 tbsp White Sesame Oil in a frying pan. Sauté 60-70g Onion until light brown.
- Once the onions are caramelized, add 60g Chicken thigh and sauté until it turns white.
- Stir in 1/2 tsp Salt and a pinch of Pepper and continue to sauté.
- Add 250g Cooked Rice and stir-fry until the ingredients are well combined with the rice.
- Add 1 tbsp or more Ketchup, stir-fry until fragrant, and adjust seasoning.
- Plate the chicken rice.
- Whisk 4 Eggs in a bowl and mix with 1/2 tsp Salt.
- Wipe the frying pan with a paper towel, add White Sesame Oil (for cooking), and sauté the blanched 100g Cherry Tomatoes.
- Add 70ml Unsalted Tomato Juice and cook until the tomatoes are slightly broken down.
- Add a little White Sesame Oil, increase heat, and pour in the whisked eggs all at once.
- While stirring, cook until the eggs are half-set, then remove from heat. This is the key! Removing from heat while still half-cooked prevents overcooking and ensures a creamy, fluffy texture.
- Gently place the half-cooked tomato egg mixture on top of the chicken rice.
- Drizzle with ketchup, if desired.
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