Omurice? Omunice!

By Engi, 10 October 2018


Tohru of Miss Kobayahi’s Dragon Maid is an excellent maid and companion to Miss Kobayashi. One of the first meals she makes for Kobayashi, other than her own tail (long story, but she can grow her tail back) is omuriceOmurice is quite literally a rice omellete. This savory dish is in keeping of a type of Japanese cuisine called yōshoku; western influenced Japanese cooking. We will be replicating this dish, specifically mimicking the look of Tohru’s plate for Kobayashi.

Crafting Ingredients:

The Basics

  • 3-4 Eggs
  • 1 Tblspn Butter, Oil, or other Fat

Filling

  • 1/4 Cup of Rice, long grain and pre-cleaned
  • 1/2 Cup of Water
  • 1/4 Cup carrot
  • 1/4 Onion
  • 1 Cooked Chicken Breast, chopped
  • 1 Tblspn Butter, Oil, or other Fat

Player’s Guide:

It’s worth noting that you can prepare the filling in advance prior to making the omurice, which will save you about 20-30 minutes of cook time, time which you can use to sleep in or make a coffee, so it’s recommended that you do prepare in advance. You can also use leftover fried rice if you have some.

That being said, let’s get to cooking.

First, we’ll need to make the filling. Use dragon fire or a stove to heat a pot of water to boiling. Once boiling, add your rice to the pot and cook as directed on the package. Alternatively, if you threw out the package, cook uncovered for 20 minutes and then turn off the heat and let sit for 10 minutes covered. The rice should still be a bit moist and sticky.

Set aside your rice and place a pan onto the dragon fire, setting it to a medium-high heat. Put in your oil/butter and allow to melt. Once melted, toss in your veggies (carrots and onions) and saute. Add the precooked chicken breast that you chopped last. Once everything is browned, start adding in your rice from the pot in batched, stirring the mixture to blend it. You’ll start to brown the rice as well. This is good. Brown all of the rice in the pan and then place into a separate bowl for later. Note, you can double or triple this recipe for the filling for a delicious meal to have for lunch, and have spare for future omurice.

With the filling done, it’s time for the egg topping. Grease up another pan and start heating it up to a medium heat. Crack your eggs and mix them up, then pour into the center of the preheated pan. Let the egg sit in the pan to cook. When the sides of the egg start to solidify, take your spatula and free the edges from the pan. Keep the eggs on the skillet for a bit longer depending on how much you enjoy runny eggs. I waited for the egg to cook all the way through, with minimal run.

Place spoonfuls of the rice filling on the plate into a small mound, then blanket the mound with your egg. Add ketchup on top in a heart shape for added Kobayashi flair! I smoothed out the heart and filled out the empty spaces by spreading the ketchup with a toothpick.

Alternatively, you can add the rice filling into the open side of the egg while still cooking in the pan. Then you would close it and finish in the pan, like a basic omelette. Ketchup is not the only sauce that can be served with omurice, demi-glaze being another option; however, it appears to be the one used by Tohru in the anime. For techniques much better than my own, check out Cooking with Dog and Ochikeron. They are two wonderful cooking Youtube channels, and their videos are as informative as the food is tasty looking.