|Alternative names||Japanese Egg Roll Fried Rice|
|Place of origin||Japan|
|Main ingredients||Chicken eggs, rice and ketchup optional|
|Variations||Omu Curry, Omuhayashi (with hayashi rice), Omu-Soba, Tampopo omurice|
Omurice or omu-rice (オムライス, Omu-raisu) is an example of yōshoku (Western-influenced (Fusion cuisine) style of Japanese cuisine) consisting of an omelette made with fried rice and thin, fried scrambled eggs, usually topped with ketchup. It is a popular dish both commonly cooked at home and often found at western style diners in Japan. Children in particular enjoy omurice. It is often featured in Japan's version of a children's meal, okosama-ranchi (お子様ランチ).
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. It is a fixture on gimbap restaurant menus throughout South Korea, where it is rendered as "오므라이스 (omeuraiseu)" in Hangul.
The dish typically consists of chikin raisu(ja) (chicken rice: rice pan-fried with ketchup and chicken) wrapped in a thin sheet of fried scrambled eggs. 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 hot dog and Spam are also two popular meats to include in the dish.
A similar dish exists in Southeast Asia, especially in Malaysia, Indonesia and Singapore, and is called nasi goreng pattaya. It is a fried rice dish, covering chicken fried rice in thin fried egg[dubious ] or omelet.
In popular culture
A new kind of omurice was developed for the 1985 comedy film Tampopo in collaboration with Taimeiken, a famous restaurant in Nihonbashi. This version has the rice covered with a half-cooked omelet which is cut open to spread and cover the rice. This version has become so popular that it is the restaurant standard now. Home cooks typically cook a thin omelet completely and then place it over the seasoned rice and decorate it with ketchup.
Homestyle omurice is a frequent item on maid cafe menus since the addition of ketchup allows a maid to decorate the meal easily at the table as a form of "service."
- "Omuraisu (also known as omurice or omu rice, Japanese rice omelet)", 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.
- For example, in Korea during Japanese rule. Sohn, Ho-min (2006). Korean language in culture and society, p.59. ISBN 9780824826949).
- 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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