When bright yellow eggs beautifully folded into a fluffy omelet were ingeniously teamed with chicken fried rice (generously fused with ketchup), a modern Japanese favorite was born, omurice (or, omuraisu). A blend of Western-style omelet and Japanese fried rice invented within the last 100 years, this Japanese loanword contracts the English words “omelet” and “rice,” as a Western-style yoshoku dish, a fusion of foreign food that’s been adapted to fit Japanese tastes. In fact, since the surge of Japan’s egg consumption following World War II, omurice is now one of the country’s most popular yoshoku dishes. Moist with a generous drizzle of creamy sauce or demi-glace, the omelet’s gentle creaminess matched with the sweetness of ketchup is a match made in heaven.
Omurice is enjoyed as a home cooked meal using leftover rice (a favorite meal for kids), but specialty restaurants and diners throughout Japan regularly offer this casual dish, too. A variant substituting yakisoba noodles with rice is omusoba, while omutako from Okinawa features a blanket of omelet over taco rice (an iconic Tex-mex style dish that resembles a taco) or with hot dog wieners or ham stirred through. Simple yet comforting, discover this delicious yoshoku dish during a food tour and see a velvety omelet unveiled, slit down the center and unfolding before your eyes. Alternatively, learn how to make this household classic dish during a home cooking class in Japan.
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