Chef-Approved Omurice | Featured in Top Magazines & Ranked #1 Online

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I’ve been making this Omurice for over 10 years—ever since my days as a professional chef.
It was even featured in a popular magazine and held the No.1 spot in the recipe category on Recipe Blog for a long time!

It may seem like “just Omurice,” but it’s truly special.
Even with cold leftover rice, it turns out perfectly delicious.
This is the recipe that even my toughest (and most skilled!) senior chefs praised. ♡

Omurice Recipe

Ponkuma

Step-by-step photos included!
witch between the tabs below to check them out 👇

＼Tabs／

🇺🇸 Ingredients (Serves 2)

Ingredient	Amount
Cooked rice (reheated)	300 g
Onion	1/4 piece (about 50 g)
Wiener sausages (recommend ones with a crisp skin)	3 pieces (about 50 g)
Ketchup	3 Tbsp (about 50 g)
Butter (for rice)	a little (about 1 tsp)
Salt & pepper	a pinch
● Eggs	3 (2–4 eggs are also fine!)
● Milk	1 Tbsp
● Salt & pepper	a pinch
Butter (for eggs)	a little (about 1/2 tsp)

Instructions

Cut the onion and sausages into your preferred size.
Heat a little oil (not listed in the ingredients) in a frying pan and sauté the onion.

→ Add a small pinch of salt to bring out the onion’s natural sweetness
When the onion becomes translucent, add the sausages and sauté lightly.
Add 3 tablespoons of ketchup and cook over low heat to reduce the sourness.
Stir in a little butter and add the warmed rice. Mix well until evenly combined.
In a separate bowl, beat together the ingredients marked ● (3 eggs, 1 Tbsp milk, and a pinch of salt & pepper).
Melt a little butter in another frying pan, pour in the egg mixture, and spread it thinly to make an omelet.
Place the ketchup rice in the center, wrap it with the omelet, and transfer to a plate.
op with ketchup—and it’s ready to enjoy! ♪

🇺🇸 Ingredients (Serves 2)

Ingredient	Amount
Cooked rice (reheated)	300 g
Onion	1/4 piece (about 50 g)
Wiener sausages (recommend ones with a crisp skin)	3 pieces (about 50 g)
Ketchup	3 Tbsp (about 50 g)
Butter (for rice)	a little (about 1 tsp)
Salt & pepper	a pinch
● Eggs	3 (2–4 eggs are also fine!)
● Milk	1 Tbsp
● Salt & pepper	a pinch
Butter (for eggs)	a little (about 1/2 tsp)

Instructions

STEP

Prep the ingredients

Peel the onion and cut it in half lengthwise.

This time, we’ll use 1/4 of an onion.
Slice it from the rootless end into your preferred thickness.

(I like to chop it roughly, about 5 mm thick, to keep a bit of texture.)

Slice the sausages into rounds — about 2–3 mm thick is ideal.

STEP

Sauté the ingredients

Heat a frying pan and add about 1 tsp of vegetable oil over low heat.
Add the onion and sauté slowly.

→Sprinkle a tiny pinch of salt.

This little trick helps draw out the onion’s natural sweetness.

When the onion becomes translucent, add the sausages and sauté lightly.

Choco

How long should I cook it?

Ponkuma

Until the onion tastes naturally sweet — just try a piece to check!

STEP

Cook the ketchup

Push the vegetables to one side of the pan.
Add 3 tablespoons of ketchup and cook it over low heat for about 30 seconds to 1 minute.

→This helps the acidity cook off, bringing out more sweetness and umami.

Little Tip

If you use a kitchen scale, place the ketchup bottle on it, zero the scale, and squeeze until it reads “–50 g.”
It’s an easy way to measure and reduces washing up!

STEP

Make the ketchup rice

Add about 1 tsp of butter and let it melt.

Then, add the warmed rice (if using cold rice, make sure it’s reheated).

Mix well until the rice and ingredients are evenly coated with ketchup.
Keep the heat low to medium-low to avoid burning.

Taste and adjust with a little salt and pepper if needed.

Transfer the rice to a bowl.
If you plan to cook the eggs in the same pan, wash it first.

STEP

Cook the omelet

In a bowl, beat together 3 eggs, 1 Tbsp milk, and a pinch of salt & pepper until smooth.

In a clean frying pan, melt about 1/2 tsp of butter over low heat.

Pour in the egg mixture and immediately turn off the heat.

Swirl the pan in a circular motion to spread the eggs evenly.
If the bottom isn’t fully set, cook gently over low heat, then remove from the heat.

STEP

Wrap and plate

Place the ketchup rice in the center of the omelet.

Use a rubber spatula to gently loosen the edges of the omelet from the pan.

Fold the front side of the omelet slightly over the rice.
Then tilt the pan to move the omelet toward the edge opposite the handle.

Using a heat-resistant spatula works best here.

Fold the far edge of the omelet just a little over the rice.
Hold the pan handle from underneath, and with your other hand, hold the plate.

Flip the omelet onto the plate in one smooth motion.

STEP

Finishing touches

Shape the omurice using a spatula or kitchen paper.
Drizzle ketchup on top—and it’s done!

For a nice finishing touch, add some cherry tomatoes or green vegetables for color and balance.

🇺🇸 Tips

For cooking the eggs, it’s best to use a non-stick pan if possible. ♪
Make sure the pan is well-heated before pouring in the eggs.
If you’re short on time or your pan tends to stick, you can scramble the eggs and place them on top of the rice — it works perfectly! ◎
Another option is to cook the eggs like an omelet, then cut it open over the rice for a nice presentation. ♪

🇺🇸 Ingredient Substitutions

Here, we’ve listed the simplest ingredients, but there’s really no strict rule for what you can use.

I often mix in finely chopped vegetables myself (my kids aren’t big fans of veggies, so I sneak them in!).

If you add more ingredients, be sure to increase the amount of ketchup slightly. ♪

You can use almost anything: mushrooms (enoki, shimeji), bell peppers, burdock or lotus root, spinach or komatsuna, cabbage… the list goes on!

If you don’t have sausages, ham, bacon, or chicken works perfectly too.

→ Just make sure chicken is fully cooked — avoid undercooking.

Ponkuma

I recommend adding at least one ingredient with a bit of crunch for extra texture!

Feel free to share!