Japanese Omurice is a vast and profound dish, with many different methods of preparation. This time, I'd like to share the most basic method.
To wrap tomato sauce fried rice in an egg blanket is a popular entry-level version of learning how to make Japanese-style Oyakodon. The egg blanket should have a firm surface with a slight runny texture inside to enhance the flavor. Shaping the egg blanket into a beautiful "olive shape" doesn't require any special skills—simply use a sheet of kitchen paper to gently press the initially loose egg blanket into the common olive shape. Trying it once will reveal how easy it is!
On the other hand, tomato sauce is definitely one of the stars of Oyakodon. Besides being used as a topping, it's a crucial element that adds a delightful sweetness and umami to the fried rice base! This time, I used the impeccably crafted KAGOME tomato sauce, known for its exceptional quality in tomato products.
KAGOME tomato sauce is Japan's No.1 tomato sauce, renowned for its rich lycopene content. Not only does it have a pronounced tomato flavor, but it also boasts antioxidant properties and benefits for skin health 🍅. Additionally, its soft bottle design is praiseworthy, making it easy to squeeze, use, and control the amount—a testament to Japanese meticulousness in product design!
The cooking video is already prepared for everyone. Scroll down for detailed written recipes and instructions!
Ingredients (serve 2)
【Fried Fice（for 2 pax）】
KAGOME Tomato Sauce | 3 tbsp |
|---|---|
Cooked White Rice | 250 g |
Chicken Thigh | 100 g |
Onion | ½ bulb |
Salt | ½ tsp |
Sesame Oil | 1 tbsp |
Parsley | to taste |
Oil | 1 tbsp |
【Omelette（each portion）】
KAGOME Tomato Sauce | To taste |
|---|---|
Egg | 3 bulb |
Milk | 1 tbsp |
Oil | 2 tbsp |
Steps
1.
Beat the eggs, mix in the milk, and sift; finely chop the onion and parsley; cut the chicken into small pieces.
2.
Marinate the chicken with ½ teaspoon salt and 1 tablespoon sesame oil for 10 minutes.
3.
Heat a non-stick skillet over medium heat, add 1 tablespoon oil, fry the chicken for a while, then add the onion and stir-fry.
4.
Once the onion softens, add the cooked rice and stir-fry.
5.
Add 3 tablespoons of KAGOME tomato sauce, mix well, add a suitable amount of parsley, and set aside.
6.
Heat the non-stick skillet (20cm) again over medium heat, add 2 tablespoons of oil, pour in the egg mixture, when the bottom begins to solidify, quickly stir with chopsticks to let the uncooked egg flow to the bottom.
7.
When the egg is semi-cooked overall, turn off the heat, place the fried rice in the center of the egg, then use a spatula to fold the sides of the egg over the rice.
8.
Take a plate, tilt the skillet at a 45-degree angle over the plate, and use kitchen paper to shape the egg-covered rice.
9.
Finally, drizzle with a suitable amount of KAGOME tomato sauce and serve.
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