Omurice — Japanese Ketchup Rice Omelet

Dice the chicken breast, onion, and carrot into 1 cm pieces so they are all the same size and each spoonful of rice contains a little of everything. Rub the cooled rice between your hands to separate the grains. Beat the eggs with the milk and salt, then strain through a fine-mesh strainer for a smooth omelet.

Melt 20 g of butter in a large skillet. Spread the chicken pieces in a single layer and cook over medium-high heat, turning until browned on the edges. Cut one piece in half to check: it should be opaque white throughout, and a food thermometer should read 74°C / 165°F. Add the salt and black pepper at this step.

Clear a space in the center of the skillet and pour 60 g of ketchup directly onto the hot surface. Leave it undisturbed for 1 minute. When the color darkens and the aroma turns sweet rather than sharp, mix it with the other ingredients. If you skip this 1 minute, the rice will retain the ketchup’s raw acidity.

Add the cold rice to the skillet and fold it in by pressing and cutting through it with the edge of a spatula; cutting instead of stirring separates the grains without crushing them. Fry for 3–4 minutes, until every grain is evenly orange. Divide the rice between two bowls and press it into a mold with a spoon. Wipe out the skillet.

Heat the skillet over medium heat and melt 10 g of butter. Pour in half of the beaten eggs and swirl the skillet to spread them evenly. Remove it from the heat when the edges have set but the center is still glossy and runny; an omelet cooked through in the pan will crack when you wrap it. Repeat for the second serving.

Invert a molded portion of rice onto the center of the omelet. Fold both sides of the omelet over the rice with a spatula. Cover the skillet with a plate and invert everything at once so the seam is underneath. Drizzle with 20 g of ketchup and sprinkle with chopped parsley.