Omurice or omu-rice (オムライス Omu-raisu) is an example of yōshoku (a Western-influenced style of Japanese cuisine) consisting of an omelette made with fried rice and thin fried eggs and usually topped with ketchup. With omu and raisu being contractions of the words omelette and rice, the name is an example of gairaigo. It is a popular dish both commonly cooked at home and often found at western style diners in Japan.
Omurice is said to have originated around the turn of the 20th century at a western style restaurant in Tokyo's Ginza district called Renga-tei, inspired by chakin-zushi. The dish was brought to Korea and Taiwan, and it is popular cuisine. In Japan, children in particular enjoy omurice, and it is often featured in okosama-ranchi (お子様ランチ) or kids' meals.
The dish typically consists of chikin raisu (chicken rice: rice pan-fried with ketchup and chicken) wrapped in a thin sheet of fried egg. The ingredients flavoring the rice vary. Often, the rice is fried with various meats (but typically chicken) and/or vegetables, and can be flavored with beef stock, ketchup, demi-glace, white sauce or simply salt and pepper. Sometimes, rice is replaced with fried noodles (yakisoba) to make omusoba. A variant in Okinawa is omutako, consisting of an omelet over taco rice. Fried hotdog and Spam are also two popular meats to include in the dish.
Video of the preparation of an omurice dish
Video of cutting an omurice
A similar dish exists in Southeast Asia, especially in Malaysia, Indonesia and Singapore, and is called nasi goreng pattaya. It is a Southeast Asian fried rice dish, covering chicken fried rice, in thin fried egg or omelette.
In creative works
A scene in the 1985 comedy film Tampopo shows omurice being made.
- "Omuraisu (aka omurice or omu rice, Japanese rice omelette)", JustHungry.com.
- Nishimoto, Miyoko (June 1992). "Beyond Sushi: Japanese Cooking in the Great Home-Style Tradition", Vegetarian Times, No. 178. ISSN 0164-8497.
- Paxton, Norbert (2008). The Rough Guide to Korea, p.249. ISBN 978-1-4053-8420-9.
- Shimbo, Hiroko (2000). The Japanese Kitchen, p.148. ISBN 1-55832-177-2.
- Kishi Asako (March 15, 2002). "NIPPONIA No.20: Omuraisu", Web-Japan.org.
- Ex, Korea during Japanese rule(Sohn, Ho-min (2006). Korean language in culture and society, p.59. ISBN 9780824826949), it is a fixture on gimbap restaurant menus throughout South Korea, where it is rendered as "오므라이스 (omeuraiseu)" in Hangul(Gail Jennings (October 2005). "Shokudo - An Unlikely Marriage of Comfort Foods". hawaiidiner.com. Archived from the original on 2010-10-31.)
- "Volga Rice - 【郷土料理ものがたり】". kyoudo-ryouri.com. Retrieved Jul 19, 2019.
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