Omurice reached Korea during Japanese rule and became a favourite home dish there. Fried rice with vegetables and meat is wrapped in a thin, soft omelette and topped with sweet-sour ketchup or a thick demi-glace sauce. Its looks make it popular with children.

For the sauce: one and a half tablespoons cooking oil, 1 tablespoon flour, 5 tablespoons ketchup, 1 tablespoon soy sauce, 1 tablespoon honey or brown sugar, water as needed and a little milk. For the rice: half a bowl of carrot, half an onion, chopped green capsicum, chicken cubes to taste, 2 cups cold cooked rice, and 1 tablespoon each of ketchup and soy sauce. For each omelette: 3 eggs, a pinch of salt and oil.

Cook the oil and flour over medium heat for 5-7 minutes into a brown roux. Stir in the ketchup, soy sauce, honey, water and milk and simmer for 8-10 minutes until thick; set aside.

Fry the carrot, onion, capsicum and chicken, add the rice with the ketchup and soy sauce, stir for 1-2 minutes and keep covered to stay warm. Beat the eggs with salt and pour into a hot non-stick pan; when the edges set, draw them to the centre from both sides with two chopsticks to make a soft oval omelette.

Pack the rice into a small bowl and turn it out onto a plate. Slide the soft omelette carefully on top, spoon the hot demi-glace sauce over it and serve at once.

The recipe is from Ajker Patrika's feature desk.

Photo: Michael Sean Gallagher / Wikimedia Commons (CC BY-SA 2.0)

Source: Ajker Patrika