---
title: Omurice
url: https://karigurashijourney.com/en/notes/omurice/
lang: en
journey: https://karigurashijourney.com/en/episodes/tokyo-nagaya/
---

# Omurice

Cook the local flavors once more　/　Chuo, Tokyo

One story has it that omurice was born in the mid-1920s at a Western-style restaurant in Osaka, where the owner wrapped ketchup rice in a thin omelet for a regular with a weak stomach. Tokyo, too, has many old yoshoku restaurants, and old-fashioned Western-style dishes feel like a Tokyo taste. Tonight I wrapped chicken-and-onion ketchup rice in egg in the row-house kitchen.

## Ingredients

- Cooked rice
- Chicken
- Onion
- Eggs
- Ketchup
- Parsley

## How I made it

1. Chop the onion
2. Fry the chicken and onion in ketchup, then add the rice and mix
3. Beat the eggs and pour into a hot frying pan to make a thin omelet
4. Wrap the ketchup rice in the omelet and top with ketchup

## This moment in the journey: Old-fashioned yoshoku: omurice

Tokyo has plenty of specialties, but old-fashioned yoshoku, Japanese-style Western food, feels like one of them to me. Tonight, omurice. I chopped an onion, fried it with chicken in ketchup, then added rice and stirred it all with a wooden spatula.

I beat eggs in a bowl and poured them into the hot frying pan. A thin omelet wrapped around the ketchup rice, and a ladle of ketchup went over the top. I thought of that stylish era when Western and Japanese culture first mingled.

![Omurice topped with plenty of ketchup](https://karigurashijourney.com/img/tokyo-nagaya/s101-1200.jpg)
- Sources: https://osaka-info.jp/gourmet/gastronomy-omurice/index.html
- Sources: https://rurubu.jp/andmore/article/16048

Read this scene in the full journey: https://karigurashijourney.com/en/episodes/tokyo-nagaya/