{"id":67417,"date":"2026-01-08T06:00:00","date_gmt":"2026-01-08T05:00:00","guid":{"rendered":"https:\/\/1mal1japan.de\/rezepte\/make-your-own-omurice-japanese-omelette-with-ketchup-rice-vegetables-delicious-omuraisu\/"},"modified":"2026-06-12T14:55:38","modified_gmt":"2026-06-12T12:55:38","slug":"make-your-own-omurice-japanese-omelette-with-ketchup-rice-vegetables-delicious-omuraisu","status":"publish","type":"rezept","link":"https:\/\/1mal1japan.de\/en\/rezepte\/make-your-own-omurice-japanese-omelette-with-ketchup-rice-vegetables-delicious-omuraisu\/","title":{"rendered":"Make your own Omurice: Japanese omelette with ketchup rice & vegetables | delicious Omuraisu"},"content":{"rendered":"\n
\n
to the recipe \u2193<\/a><\/div>\n\n\n\n
To the video \u2193<\/a><\/div>\n<\/div>\n\n
<\/div>\n\n

Omuraisu is one of those dishes that brings an instant smile to almost every Japanese person\u2019s face. A light, fluffy omelette with spicy ketchup rice underneath: it\u2019s simple, familiar and incredibly comforting. In Japan, omuraisu is one of the classics of so-called Y\u014dshoku<\/em> cuisine \u2013 dishes of Western origin that have become an integral part of everyday Japanese life.<\/p>\n\n

Although omuraisu is often known abroad as Omurice<\/em>, in Japan the dish is called \u30aa\u30e0\u30e9\u30a4\u30b9 (Omuraisu) \u2013 an abbreviation of omelette rice<\/em>. It is served on a plate, eaten with a spoon, and almost always topped with a crown of ketchup.<\/p>\n\n\n\n

\"Omuraisu<\/figure>\n\n

My personal Omuraisu story<\/h2>\n\n

For me, Omuraisu has long been more than just a dish. I\u2019d cooked it countless times, read about it, rediscovered it in manga, and tried time and again to achieve that perfect combination of fluffy ketchup rice and tender omelette. So it felt all the more surreal when, one day, I received an invitation from TV Tokyo \u2013 asking if I\u2019d like to travel to Japan for the programme \u201cWho Wants to Come to Japan \u2013 \u4e16\u754c\u30cb\u30c3\u30dd\u30f3\u884c\u304d\u305f\u3044\u4eba\u5fdc\u63f4\u56e3\u201d.<\/p>\n\n

The programme features people from all over the world who have a special passion for Japan. And this time, the focus was on omuraisu.<\/p>\n\n

Right from the very first episode, it became clear to me why this dish holds such emotional significance in Japan. Omuraisu belongs to the Y\u014dshoku<\/em> cuisine, i.e. Western-inspired dishes that have found their very own place in Japan. In family restaurants, small eateries and caf\u00e9s, Omuraisu is almost always on the menu \u2013 often as part of an \u2018okosama lunch\u2019, a children\u2019s set meal. Almost every Japanese person associates Omuraisu with a childhood memory. Yes, really, almost everyone loves it.<\/p>\n\n

\"Omurice<\/figure>\n\n

First, I had the chance to visit a traditional Y\u014dshoku restaurant called Tsutsui<\/strong> in the Kayabach\u014d district of Tokyo. There, Omuraisu is the most famous dish on the menu. In the kitchen, the chef showed me what makes a really good omelette: heat, timing, calm \u2013 and above all, intuition. It wasn\u2019t about speed, but about attention to detail. How runny should the egg still be? When is the right moment to tilt the pan? Small details that ultimately make all the difference.<\/p>\n\n

\"Japanese<\/figure>\n\n

Later, my journey took me to Asakusa, where I experienced the famous \u2018surprise Omuraisu\u2019 up close for the first time. The rice lies on the plate, topped with a half-cooked omelette. Then comes the moment: a clean cut with the knife \u2013 and suddenly the omelette opens up as if by itself and flows gently over the rice. A brief moment of wonder. It is precisely this scene that is also familiar from the film “Tampopo” by J\u016bz\u014d Itami, who immortalised Omuraisu and Ramen.<\/p>\n\n

\n