Nagoya-style Omurice

Ingredients

In Nagoya-style Omurice, the original Japanese dish is adapted to incorporate the distinct flavors of Nagoya cuisine. The traditional Japanese Omurice is typically made with a sweeter ketchup-based sauce, while Nagoya-style Omurice incorporates Worcestershire sauce, which adds a tangy and savory element to the dish. Additionally, Nagoya-style Omurice often includes local ingredients such as Nagoya Cochin chicken, a prized local breed known for its tender meat and rich flavor. We alse have the original recipe for Omurice, so you can check it out.

• 2 cups (400g) cooked Japanese short-grain rice 2 cups (400g) cooked Japanese short-grain rice
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 1 clove garlic, minced 1 clove garlic, minced
• 1 small carrot, finely diced 1 small carrot, finely diced
• 1/2 cup (120g) Nagoya Cochin chicken, cooked and shredded 1/2 cup (120g) Nagoya Cochin chicken, cooked and shredded
• 2 tablespoons Worcestershire sauce 2 tablespoons Worcestershire sauce
• 2 tablespoons ketchup 2 tablespoons ketchup
• Salt and pepper to taste Salt and pepper to taste
• 4 large eggs 4 large eggs
• Chopped green onions, for garnish Chopped green onions, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 2.5g
• Carbohydrates (total, sugars): 45g, 8g
• Protein: 12g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat vegetable oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the diced carrot and shredded Nagoya Cochin chicken to the skillet. Cook until the carrot is tender and the chicken is heated through.
3. 3.
   Add the cooked rice to the skillet and stir well to combine with the other ingredients.
4. 4.
   Pour Worcestershire sauce and ketchup over the rice mixture. Stir until the rice is evenly coated. Season with salt and pepper to taste.
5. 5.
   In a separate bowl, beat the eggs until well combined. Season with salt and pepper.
6. 6.
   Heat a non-stick skillet over medium-low heat. Pour half of the beaten eggs into the skillet and swirl to create a thin omelette.
7. 7.
   Once the omelette is set but still slightly runny on top, place half of the rice mixture in the center of the omelette.
8. 8.
   Fold the sides of the omelette over the rice, creating a rectangular shape. Carefully transfer the omelette to a serving plate.
9. 9.
   Repeat steps 6-8 with the remaining eggs and rice mixture to make a second omelette.
10. 10.
    Garnish the omelettes with chopped green onions and serve hot.

Treat your ingredients with care...

• Nagoya Cochin chicken — If Nagoya Cochin chicken is not available, you can substitute it with regular chicken breast or thigh meat. However, the unique flavor of Nagoya Cochin adds an extra dimension to the dish.

Tips & Tricks

• To achieve a fluffy omelette, make sure to cook it over low heat and avoid overcooking.
• For added flavor, you can sprinkle grated cheese on top of the omelette before folding it.
• Feel free to customize the filling by adding other vegetables or proteins of your choice.
• Serve the Nagoya-style Omurice with a side of pickles or a simple salad to balance the flavors.
• Leftover Nagoya-style Omurice can be stored in the refrigerator for up to 2 days and reheated in a skillet or microwave.

Serving advice

Serve the Nagoya-style Omurice hot, with a drizzle of Worcestershire sauce and ketchup on top. Cut the omelette into slices to reveal the savory rice filling. Pair it with a side of pickles or a fresh salad for a complete meal.

Presentation advice

To enhance the presentation, you can garnish the Nagoya-style Omurice with a sprinkle of chopped parsley or a sprinkle of nori flakes. Serve it on a colorful plate to make the dish visually appealing.