Curry Omurice

Curry Omurice

This Curry Omurice is a delicious way to step up your egg omelet recipe. The dish features beaten eggs that are pan-fried and put on top of rice with Japanese curry sauce that is smothered on the plate.

 

About Curry Omurice

Omurice or omuraisu literally means omelet and rice in Japanese. It is a Japanese omelet dish with fried rice as a filling. The dish is popular both commonly cooked at home and often found at the western-style cafes in Japan. This Curry Omurice is the variation of ordinary omurice, featuring Japanese curry as the sauce. Instead of fried rice, I use plain rice just to balance out the rich flavor from the curry. If you are looking for the classic one, I also have the ordinary Omurice recipe.

There are two main components in this Curry Omurice rice, which are the egg omelet and curry sauce that will be explained further below.

 

1. Omelet

The omelet is basically just cooking beaten eggs on a frying pan. It is more about the cooking technique rather than the ingredients. I have found three ways to cook the omelet for the omurice.

The easiest way is to just pour the egg and let it cook on the pan until solidify, then pour it over the rice mound. Lately, people prefer the scrambled egg version instead of the plain thin layer of egg. To make this, pour the beaten egg on the pan on low heat, then use chopsticks to quickly form small curds. When the eggs are half cooked, gather the egg to the center with a rubber spatula to form an even circle. When the bottom is set but still soft and barely hold together on the top, drop the eggs over the rice. For the reference, you can go to my previous Omurice recipe or view the video on my YouTube channel to make the scrambled version.

Lastly, I have an obsession with watching tornado omelet on YouTube lately. Have you seen it? It is basically a whirlwind-looking egg that is draped over a mound of rice and then bathed in curry. The dish comes from Korea and it relies more on rotating techniques from twisting the egg with a chopstick to rotating and jiggling the pan. It looks very simple at first glance, just twist the eggs during pan-frying with chopsticks to create the egg vortex. However, now I know how hard it is.

I was determined to make it with a few videos as my only guidance. After several failed attempts, this is probably my best shot. I decided to be content with a small swirl in my omelet. I am sure it takes some practice, but still fun and challenging experiment to make at home in your kitchen. If you had great success with tornado omelet, can you give me some tips and tricks on the comment below?

 

 

2. Curry sauce

Making curry sauce at home is actually very easy. Thankfully there is prepackage curry roux which already has all flavor packed inside which melts easily in hot liquid. It is a staple of Japanese households and you can find Japanese curry roux at supermarkets across Japan. You can find them sold online. I used the Vermont curry mix, which has a milder taste.

You just need to cook the vegetables and meat in a stock, after which add the solid chunks of roux to the broth. You can usually find the prepackage Japanese curry roux in 3 levels of spiciness – mild, medium, and hot. I personally prefer the mild-medium one because it has a sweeter flavor.

If you are making the recipe, you can consider making the curry sauce ahead. It takes time to boil the potatoes and carrots until tender. If you have some leftover curry at home, you can simply pour it over omurice and toss in more ingredients. In fact, I use the leftover curry sauce made from the previous Chicken Katsu Curry recipe.

I do not use any meat in the curry sauce because I intend to eat it with chicken katsu at first. If you like some meat in your sauce, just add and cook it fully before you add the stock.

 

 

In the recipe, the curry sauce is for 4 servings. It takes a pretty long time to cook the carrot and potato chunks until fully tender. Therefore, I usually make a pot at once and store the leftover in the refrigerator for up to 1 week for another meal. For the leftover curry sauce, you can try making  Chicken Katsu Curry because I used the same recipe for the curry.

 

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Omurice Curry

This Curry Omurice is a delicious way to step up your egg omelet recipe. The dish features beaten eggs that are pan-fried and put on top of rice with Japanese curry sauce that is smothered on the plate.

Course Dinner, Lunch
Cuisine Japanese
Keyword Curry, Omelet
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 2

Ingredients

Curry Sauce (for 4 servings)

  • 2 tbsp vegetable oil
  • 1 onion diced finely
  • 2 medium carrot peeled, cut into bite-sized triangular chunks
  • 2 medium potato peeled, cut into 1-inch chunks
  • 5 cups dashi / chicken stock / vegetable stock (1200 ml)
  • 1 tbsp ketchup
  • 1 tbsp soy sauce
  • 4 cubes Japanese curry roux
  • 2 tbsp cornstarch
  • 2 tbsp water

Tornado Omelet (for 2 servings)

  • 1 tbsp olive oil
  • 1 tbsp butter
  • 2 eggs
  • 1/4 tsp salt to taste
  • 1 tbsp cornstarch
  • 2 tbsp water
  • 2 servings steaming rice packed tightly into a bowl

Instructions

Curry Sauce

  1. Heat vegetable oil in a large pot over medium heat and stir in onions until they become translucent.

  2. Add carrots and potatoes and stir well. Add dashi and bring to boil. Skim the foam from the surface of the soup.

  3. Simmer until the carrots and potatoes are tender while stirring occasionally. Add ketchup, soy sauce, and curry roux.

  4. Simmer in low heat until the soup thicken. If you want a thicker sauce, mix cornstarch and water in a small bowl until well combined. Add the slurry per tablespoon until you get the desired thickness. Keep in mind that the sauce will get thicken when cooled. Turn off the heat and set aside.

Tornado Omelet

  1. Place a bowl of steaming rice on top of a big serving plate. Turn the bowl upside down so that the rice comes out in a dome shape on the plate. Set aside.

  2. In a small bowl, whisk together the eggs and salt together until smooth.

  3. In a small bowl, combine the cornstarch and water to make a slurry. Add the slurry to the beaten egg and whisk until well combined.

  4. Heat the oil and butter on a large non-stick frying pan at low-medium heat. When the pan is hot, pour all the egg mixture into the pan. Wait a few seconds until the egg coagulates and forms a thin but solid base.

  5. Bring the rim of the egg from two opposite sides of the pan using the chopsticks and drag them to the middle of the pan but make sure to keep the chopsticks apart.

  6. Start turning the frying pan slowly in a circle while jiggling the pan a bit while rotating. After a while, the egg will start looking like a vortex.

  7. Remove the egg when the bottom is solid but the top is still moist. Slide the egg on top of the rice and serve with the curry sauce.



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