Oden
105 min · 179 kcal · Japanese
Yōshoku Omurice
The best-loved plate of yōshoku, Japan's Western-influenced home cooking: ketchup-seasoned chicken rice wrapped in a soft, barely set omelette and finished with a zigzag of ketchup. Born in the Meiji-era kitchens of Tokyo and Osaka and still on every family restaurant menu.
Instructions
- Break up 200 g of cold cooked rice with your fingers or a wet spoon so there are no clumps, and have everything else chopped and within reach, once the pan is hot the whole dish takes minutes.
- Heat 1 tsp of neutral oil in a frying pan over medium heat. Add 60 g of diced chicken thigh with a pinch of salt and fry 3 minutes, without moving it much at first, until the pieces are golden at the edges and just cooked through.
- Add 40 g of finely chopped onion and 20 g of frozen peas and cook 2 minutes, stirring, until the onion is translucent and sweet but not browned.
4 more steps in Feat
Cook it step by step, scale it to your servings, save it to your favourites, and log it in one tap.
Open in Feat, it's freeiPhone · App StorePer serving
733kcal
34gprotein
80gcarbs
30gfat
2gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
Was this recipe useful?
More like this
4 more steps in the app
Open in Feat