Japanese Curry Omurice

Experience the ultimate Japanese comfort food with this curry omurice - fluffy eggs wrapped around seasoned rice and smothered in rich, homemade curry sauce. This fusion dish combines the beloved omurice technique with warming curry flavors for a satisfying meal that's perfect for any day of the week.

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Course: Main Course

Cuisine: Japanese

Keyword: Comfort Food

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Calories: 485kcal

Equipment

Ingredients

For the Curry Sauce:

1 onion finely diced
2 medium carrots cut into bite-sized chunks
2 medium potatoes cut into 1-inch chunks
5 cups dashi or chicken stock
1 tbsp ketchup
1 tbsp soy sauce
4 cubes Japanese curry roux
2 tbsp cornstarch
2 tbsp water

For the Omurice:

4 eggs
1 tbsp olive oil
1 tbsp butter
2 servings steamed rice
Salt to taste
Dash of water

Instructions

Heat olive oil in a large pot over medium heat. Add diced onions and sauté until translucent, about 3-4 minutes.
Add carrots and potatoes to the pot. Cook for 5-6 minutes, stirring occasionally.
Pour in dashi or chicken stock and bring to a boil. Reduce heat and simmer for 15-20 minutes until vegetables are tender.
Stir in ketchup and soy sauce, then add curry roux cubes. Stir until completely dissolved.
Mix cornstarch with water to create a slurry. Add to the curry and stir until thickened. Keep warm.
Beat 2 eggs with a pinch of salt and a dash of water for each omelet.
Heat butter in a non-stick pan over medium-low heat. Pour in beaten eggs for one serving.
When eggs are almost set but still slightly wet on top, place one serving of steamed rice in the center.
Carefully fold the omelet over the rice, sealing the edges. Slide onto a plate seam-side down.
Repeat with remaining eggs and rice for the second serving.
Ladle curry sauce over each omurice and serve immediately.

Notes

Japanese curry roux can be found in Asian grocery stores or online - brands like S&B Golden Curry work perfectly

If your omelet tears while folding, simply cover the rice completely and flip it seam-side down on the plate

The curry can be made 1-2 days ahead and reheated before serving

For extra flavor, add a tablespoon of butter to the rice and season with salt and pepper before wrapping

If you don't have dashi, substitute with chicken or vegetable stock for similar results

The cornstarch slurry helps achieve the perfect curry consistency - add gradually until you reach desired thickness

Nutrition