When bright yellow eggs beautifully folded into a fluffy omelet were ingeniously teamed with chicken fried rice (generously infused with ketchup), a modern Japanese favorite was born: omurice (or, “omuraisu”). A combination of the Western-style omelet and Japanese fried rice which was invented within the last 100 years, “omurice” is a Japanese loanword contracts the English words “omelet” and “rice.” It is a Western-style “yoshoku” dish, a foreign dish 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. Topped with a generous drizzle of creamy sauce or demi-glace, the omelet’s gentle creaminess pairs with the sweetness of the ketchup; it’s 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 which uses yakisoba noodles instead of 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 sausages or ham stirred through. Simple and 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.