My kids love the dynamic presentation of Japanese Omuraisu or Omurice (rice covered with omuretsu or omlette, and ketchup drizzled over it) with Grilled Chicken Teriyaki and shallow-fried or grilled vegetables. While in Hong Kong, we had omurice umpteen number of times in Food Republic (Tung Chung). Additionally, my kids loved the pretty and colourful ready-made omurice Bento boxes for the school. Now that we have settled in Mumbai again, we crave for Japanese food and Asian fusion dishes more than ever. Yes, there are good Japanese restaurants here too, but obviously, some of the dishes served in these are priced exorbitantly. Yesterday was Sunday, and I made up my mind to surprise my kids with an Asian lunch, without making a hole in my pocket. I knew they would be super-excited to see omurice and chicken teriyaki on their table, so I just gave it a go! AN helped me to make the beautiful omlette, and clicked the photographs, while I made the grilled chicken teriyaki and my special fried-rice stuffing for the omurice. My kids were so excited to watch the making of this entire dish that they kept on jumping and screaming with excitement while the food was getting ready! Yes, the lunch was terrific!!
Speaking of the Chicken Teriyaki, this is one grilled Asian dish we love to keep on nibbling. The word “teri” in Japanese means sheen and the word “yaki” means grilled. For making the teriyaki, chicken legs and thighs work the best, and choose these pieces with skin on, as this will result in a crispy and caramelized exterior and succulent chicken meat inside. But, in India, chicken is always preferred without the skin. As my family doesn’t like chicken skin, I made the teriyaki with skinless chicken. I do not use the readymade teriyaki sauces available commonly, but make my own. Making your own teriyaki sauce actually allows you to play with the amounts of the ingredients used in this slightly sweet sauce. For example, I love an extra dash of mirin and garlic in my sauce. If you are among those foodies who settle for nothing but the best, then believe me, what makes an unforgettable teriyaki chicken is the homemade sauce and a careful balance of the ingredients in it. So next time, try this easy-peasy homemade teriyaki sauce and let your chicken teriyaki do the rest of the talk!
Japanese Omurice with Chicken Teriyaki
Ingredients for the omurice:
- Cooked rice: 1 cups
- Onion (finely chopped): 1 cup
- Tomato ketchup: 5 tbsp (plus extra for decorating the omlette)
- Dark soy sauce: 3 tbsp
- Black pepper powder: ¾ tsp (or according to taste)
- Carrots (finely chopped) ½ cup
- Green bell pepper (capsicum; finely chopped): ½ cup
- Chinese cabbage (finely chopped): ¾ cup
- Pepper powder: ½ tsp
- Butter: 2 tbsp (plus ½ tsp oil)
- Chopped dried oyster mushrooms, soaked in warm water for 30 min: ½ cup
- Chopped sausages (I used the Chinese Lap Cheong, available at HyperCity, Malad, Mumbai): ½ cup
- Salt (for the rice): according to taste
- Eggs: 8–10
- Milk (for the omlette): 8–10 tbsp
- Salt (for the omlette): Two pinches for each egg
- Oil (for each of the omlettes): 1.5 tbsp
Ingredients for Chicken Teriyaki:
- Chicken legs: 5
- Chicken pieces with bones: 250 g
- Pepper powder (for marination): 1 tsp
- Garlic paste (for marination): 1 tsp
- Salt for marination: ¾ tsp
Ingredients for the Teriyaki sauce:
- Japanese naturally brewed soy sauce (I used Kikkoman, available in gourmet food stores in Mumbai): ½ cup
- Dark soy sauce: 4 tbsp
- Mirin: ½ cup
- Sake: ¼ cup
- Water: ¼ cup
- Honey: 5 tbsp
- Pepper powder (for the sauce): ½ tsp
- Toasted sesame seeds (for garnishing)
Shallow-fried or grilled vegetables, such as broccoli, corn, babycorn, carrots, tomatoes, sugar snap peas, French fries, etc.
Stuffing: For making the omlette stuffing, add the butter-oil mixture to the wok. When it is hot, add the onions. Stir-fry briefly.
Omlette and omurice: For each omlette, break two eggs into a bowl and whisk in with 4 tbsp milk and four pinches of salt, until frothy. Heat a pan and add oil. Spread the oil evenly. When the oil is hot, slide in the whisked egg mixture and spread the omlette evenly on the pan, so that it is thin, yet removable from the pan.
When the bottom side looks cooked and the top is almost cooked, spoon in a little rice and fold the omlette in such a way that the rice gets sealed in. Serve the omurice on a plate, seam-side down.
Teriyaki sauce: Combine all the ingredients and cook on a medium flame, stirring continuously, till the sauce looks glossy and thicker.
Teriyaki chicken: Marinate the chicken for 30 min with pepper powder, garlic paste and salt. Transfer the chicken to a baking dish and grill for 10 min. Brush with teriyaki sauce and grill again for 10 min. turn the pieces over and repeat the basting. Keep on basting a few times and then grill until both the sides look brownish. Smear some more teriyaki sauce over the chicken and serve with toasted sesame seeds.
Serve the omurice with teriyaki chicken and grilled (or shallow-fried) vegetables. Using ketchup, make any pattern of your choice on the omurice before serving.
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