Omurice (Japanese Omelette Rice) and Tokyo

A recipe for Omurice (Japanese Omelette Rice) inspired by our time in Tokyo! Chicken and ketchup fried rice is topped with a thin omelette for quite the comforting meal.

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We recently spent nearly two weeks in Tokyo! We had such a fantastic time seeing the city, trying a variety of restaurants, and spending time with friends.

I will be sharing our experiences in a series of blog posts. Today, I am covering our time in Ueno and Asakusa along with a recipe for Omurice (Japanese Omelette Rice)!

Check out my previous Tokyo posts:

• Pork Gyoza and Tokyo (Yoyogi, Shimokitazawa, Meiji Jingu, Gotokuji Temple)
• Japanese Crepes and Shibuya, Tokyo
• Matcha Baked Donuts and Odaiba, Tokyo

Ueno Park

Ueno Park (上野公園, Ueno Kōen) was established in 1871 and is now home to multiple museums, shrines, temples, and the Ueno Zoo. It is located just outside Ueno Station.

We only had time to visit one museum, the National Museum of Nature and Science, but hope to go back again someday to see the Tokyo National Museum and other areas within the park.

National Museum of Nature and Science

We met my good friend Yoko and her son at the National Museum of Nature and Science and had such a wonderful day.

Established in 1877, the Tokyo National Museum of Nature and Science (国立科学博物館- Kokuritsu Kagaku Hakubutsukan/Kahaku) has expanded over the years to the current two buildings packed with multiple levels of everything science and technology.

Check the official website for admission and hours before visiting. At the time of our visit, the museum was open 9 am to 5 pm Tuesday-Sunday (on Monday holidays, the museum was open and closed on the following Tuesday).

From Ueno Station, it is an easy 600 meter walk (0.3 mile) to the entrance of the museum.

We spent about 5 hours here, but could have easily stayed from opening to closing. Allow for at least 3 hours to walk through all or at least spend some time in favorite exhibits.

A few notable sights within the museum include Hachiko, a life-size blue whale model, D51 steam engine, reconstruction of a plesiosaurus fossil: Futabasaurus Suzukii, Theater 36˚(36-degree view of images and videos), Foucault Pendulum, meteorites fallen in Japan, seismographs, Wadokei (Japanese clock), and more.

Many of the exhibits have interactive and hands-on sections perfect for all ages.

The museum is split into two main areas, The Global Gallery and the Japan Gallery.

We started in the Japan Gallery. This building covers the history and nature of the Japanese Islands, evolution to the current wildlife, and even technology for observing nature.

The kids especially loved the variety of clocks and watches, microscopes, globes, and seismographs.

The Global Gallery was another incredible area we could have spent hours exploring.

This building covers human evolution, the biodiversity of marine life, animals of the Earth, dinosaurs, progress of science and technology, and so much more.

The museum gift shop was a fun stop with a variety of toys, souvenirs, home and kitchen items, food, and art.

As with many places we visited in Tokyo, there were a few Gachapon machines just inside the entrance with science/animal-related capsule toys.

Since I only understand a little kanji, I also appreciated how many of the signs wrote the hiragana translation in a smaller font just above the characters (perfect for younger children learning how to read).

Audio guidance for permanent exhibits is available at the Audio Guide/IC Counter in Japanese, English, Mandarin and Korean.

National Museum of Nature and Science Restaurant

We went to the restaurant in the Global Gallery Mezzanine (M2F) immediately when it opened at 10:30 am (closes at 5 pm). I am glad we got there early since the restaurant really started to fill up with a wait around 11 am.

Ordering is via the tablet at the table in Japanese or English and their menu has a fun variety of nature and science themed dishes. There are often limited items to coordinate with special exhibits as well.

Each meal also has notes whether it includes egg, milk, wheat, buckwheat, peanut, walnut, shrimp, and/or crab. 

We ordered the following:

• ジュラ紀ハンバーグプレート (Jurassic Hamburger Plate)
• かはくオムライスハヤシソース (Omurice with Hayashi Sauce)
• チョコレートドリンク (Chocolate Drink)
• かはくホエールプリン (Whale Pudding)
• 国産牛肉じゃが (Nikujaga with Pork Miso Soup and option of rice or bread)
• ボロネーゼスパゲティ (Spaghetti Bolognese)
• アイスコーヒー (Iced Coffee)

Everything we tried was delicious and I especially loved the styling of the Jurassic Hamburger Plate with the dinosaur foot-shaped Hambagu and volcano rice.

There is also a cafe and lounge in the first level of the Japan Gallery and herb garden/sky deck on the rooftop of the Global Gallery.

From our table, we had a fantastic view of the museum. It was such a fun experience and highlight of our trip.

Looking for more Science and Nature Museums?

Check out:

• Dinosaur Bento and Smithsonian National Museum of Natural History
• Lavender Lemonade and San Diego Natural History Museum
• Prosciutto Toast and California Science Center

Kappabashi Street

On our third day, we met Marc of No Recipes in Kappabashi Street! I was still fighting off some jet lag at this point and it slowed me down a little, but we had such an incredible time. I have been following his blog since 2012 and it was so great to finally meet in person.

Kappabashi Street (かっぱ橋道具街, Kappabashi Dōgugai, Kappabashi-Dori), also known as Kitchen Town, is located between Asakusa and Ueno in Taito City. It is filled with over 170 kitchen supply stores for restaurants and home cooking enthusiasts. I could have spent days exploring here!

We made it to three shops before we needed a break from the heat, but there is so much more to explore. The stores range from gorgeous dishes and ceramics to knives, larger appliances, bakeware, molds, intricate tools, and even plastic display models.

On the Ginza line, the closest station is Tawaramachi Station (田原町駅).

Dengama

Dengama is only 220 meters from Tawaramachi Station and filled with gorgeous kitchenware both inside two floors and outside on display along the sidewalks.

There were so many styles of earthenware plates, bowls, platters, cups, chopstick rests, and more perfect for food styling and impressive meals at home.

Tokyo Biken

Tokyo Biken was a favorite stop for the kids. The entire store was lined with such a fun variety of plastic food models featuring everything from noodles, soup, and sushi to fried food, meat, onirigi, and fruit.

Evan ended up picking up a plastic, very realistic looking fish model here.

Majimaya

Our last stop was Majimaya. This narrow confectionery tool shop takes advantage of the limited space available by packing the shelves and walls with thousands of baking tools up six staggered split-levels.

The store was incredibly organized in a way that even with the thousands of objects, I was still able to see everything with minimal searching or sensory overload.

I found a wagashi tool kit which I am very excited about along with a few cute animal pans and cutters.

Senso-ji

One afternoon, Chad and the kids took a break at the hotel while I visited Senso-ji alone.

Founded in 645 by Priest Shokai, Sensō-ji (浅草寺, Asakusa Kannon Temple) is the oldest temple in Tokyo. The main hall is open daily 6:00 (6:30 during the winter) to 17:00.

The closest station is Asakusa Station (浅草駅) with a short walk to Kaminarimon Gate (雷門) and the entrance to Nakamise-Dori (仲見世商店街).

Nakamise-Dori and Takeshita-Dori in Harajuku were probably the two busiest streets we visited during our trip.

Even on a weekday afternoon, Nakamise-Dori was a wall of people. This is one of the oldest shopping streets in Japan and the stalls are filled with souvenirs, toys, and snacks.

When the shops are closed, you can see the beautiful murals painted on the shutters.

The street leads to Hōzōmon Gate (宝蔵門), the inner of the two entrance gates. This gate was built in 942, destroyed by a fire in 1631, rebuilt in 1649, destroyed in 1945, and rebuilt again in 1964.

Inside the gate are areas for purification, then the Main Hall. It was rebuilt in 1958. The hall’s inner sanctum (naijin) is home to Senso-ji’s principal image, the Bodhisattva Kannon.

Just to the west of Hōzōmon Gate is the gorgeous Five-Storied Pagoda (五重塔 Goju-No-To). The original was built in 942, then rebuilt in 1973 and now stands at 53 meters (174 feet).

Check before visiting for events and festivals held throughout the year.

Notable events include Hatsumode (First Temple Visit of the Year), Setsubun (Spring Celebration), Honzon Jigen-e (Celebration of the Appearance of the Bodhisattva Kannon) on March 18, Hana Matsuri on April 8, Shiman-Rokusennichi, and Osame-no-Kannon Goennichi (Last Festival of the Year).

From the grounds, you can also see Tokyo Skytree in the distance. It is about a 1.3 kilometers (3/4 mile) walk from Senso-ji. We didn’t make it to the tower this trip, but maybe someday!

Suzukien Asakusa

I finished my time in Asakusa with a stop at Suzukien Asakusa (壽々喜園浅草本店).

This shop is located just north of Senso-ji. They feature matcha gelato with seven levels of intensity plus a handful of other flavors, drinks, and food. The gelato is available as a single or double scoop in a cup or cone.

I picked the 世界一”濃い”抹茶ジェラートと黒ごま – World’s strongest matcha gelato, plus a scoop of black sesame. They were both fantastic and I especially loved the vibrant color of the matcha.

A seating and standing area to enjoy your treats is in the back of the shop and upstairs. Food and drink purchases are cash only.

Omurice (Japanese Omelette Rice)

To pair with this post, I made Omurice (オムライス, Japanese Omelette Rice)! This dish is a great use of leftover rice, meat, and vegetables.

Cold, chilled rice is quickly tossed with a mixture of chicken pieces, chopped vegetables, and plenty of ketchup.

To finish, it is formed into an oval shape and topped with an omelet. I have seen the eggs served many different ways.

I went with a basic, round lightly scrambled omelet. It can either have the textured layer showing over the top or flipped and tucked around the sides and bottom of the rice to show the smooth, more firm underside like a blanket.

Another trending way is to create a more impressive Tampopo Omurice (タンポポオムライス) with a soft, pillowy interior. A thick omelet with a smooth surface is gently rested over the pile of fried rice, then cut down the center so the lightly cooked eggs fall over to coat the rice on both sides.

Omurice Serving Ideas

I served the Omurice simply with a dollop/drizzle of ketchup and sprinkling of finely chopped parsley. You can also pair the omelet with Japanese Hashed Beef to make Omuhayashi (オムハヤシ) as we enjoyed in the museum’s restaurant or simply a demi glace sauce.

While in Tokyo, Claire had a more miniature Omurice a few times as a part of her kid’s meal (Okosama Ranchi, お子様ランチ).

A few Korean restaurants in our local area serve Tornado Omurice (회오리 오므라이스) with a swirled pattern to the eggs.

I haven’t personally tried it yet, but Takoraisu would be another delicious base to make Omutako/Omutaco (オムタコ).

Fried Rice Tips

This recipe is perfect for using leftover, cold rice. Refrigerating will help dry out the rice, making it easier to crumble and separate. Warm, freshly prepared rice will have too much moisture and is more likely to stick together, especially since it is short-grain.

For best results, bring the cold rice to room temperature 15-30 minutes before adding to the pan.

I used chicken thighs in this recipe, but you can swap for one chicken breast (take care not to overcook) or even diced bacon or ham.

The vegetables can vary based on what is available. I went with onions and carrots. A frozen mix of onion, carrot, peas, and/or corn kernels is also popular.

Keep the temperature on a higher heat and work quickly, constantly stirring (this is especially important with the ketchup to keep it from burning), to combine everything and prevent sticking. Have all the ingredients ready before starting.

I used a store-bought, organic ketchup, but you can go with your favorite or homemade. The amount of salt and pepper may need to be adjusted to taste.

You can either press the rice into an oval shape on a plate using a wooden spoon/spatula or use a small bowl as a mold. I actually have an Omurice Mold for easy and consistent shaping, but it is not necessary.

Omelette Tips

Don’t forget to strain the egg mixture after mixing together! This will create a more smooth omelet.

I like to mix together the eggs first, then strain and set aside while I prepare the fried rice. This will also give the eggs time to rest and remove any excess air/foam from mixing.

The biggest help in forming the omelettes is having a proper pan. I used an 8 inch (20 centimeter) nonstick omelette pan.

Some recipes add the mound of rice to the omelette while in the pan, then flip over onto the plate.

Omurice (Japanese Omelette Rice) Recipe

Adapted from Love, Japan

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5 from 4 votes

Omurice (Japanese Omelette Rice)

A recipe for Omurice (Japanese Omelette Rice) inspired by our time in Tokyo! Chicken and ketchup fried rice is topped with a thin omelette for quite the comforting meal.

Course Main

Cuisine Japanese

Keyword asia, asian, carrot, chicken, egg, fried rice, Japan, Japanese, ketchup, omelet, Omelette, omurice, poultry, rice

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

0 minutes minutes

Total Time 35 minutes minutes

Servings 4 Servings

Ingredients

Omelette:

• 10 large eggs
• 1/4 cup (60 milliliters) milk
• 1 1/2 tablespoons (22 milliliters) heavy cream
• 1/2 teaspoon salt

Ketchup Fried Rice:

• 2 tablespoons (30 grams) unsalted butter plus more as needed to cook the eggs
• 2 boneless, skinless chicken thighs cut into 1/2 inch (1.25 centimeter) pieces
• 1 teaspoon soy sauce
• 1 onion peeled and finely diced
• 1 carrot peeled and finely diced
• 1/3 cup (80 milliliters) ketchup plus more for serving
• 3 cups (600 grams) cooked, chilled Japanese short-grain rice
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Freshly parsley finely chopped

Instructions

To make the egg mixture:

• In a large bowl, whisk together the eggs, milk, cream, and salt until well combined.
• Strain the mixture through a fine mesh sieve into another bowl and set aside while you prepare the rice.

To make the Ketchup Fried Rice:

• Melt the butter in a large wok or frying pan over medium high heat.
• Once fully heated, add the chicken pieces and the soy sauce.
• Cook, stirring occasionally, until browned on all sides.
• Stir in the onion and carrot and continue to cook until softened.
• Add the ketchup, stirring to coat and heat through.
• Crumble in the rice and toss with the ingredients, breaking apart any clumps, until each grain is coated in the ketchup.
• Season with the salt and pepper and continue to toss, especially stirring the bottom and sides, until the rice is completely heated through and no clumps remain.
• Adjust seasonings to taste and remove from heat.

To assemble:

• Use a mold or bowl to press 1/4 of the cooked rice into an oval shape, then transfer to a plate.
• Repeat with remaining rice.
• Place a nonstick, 8 inch (20 centimeter) pan over medium heat and grease with butter.
• Once thoroughly heated, add a ladleful (about 1/2 cup, 120 milliliters) of the egg mixture to the pan and immediately reduce the heat to low.
• Use wooden cooking chopsticks or a silicone spatula to stir the eggs and create a loosely scrambled texture.
• Stop scrambling and continue to heat to form a thin layer of the eggs until they are nearly set.
• Remove from heat and carefully transfer the omelet to the oval shaped rice on the plate, either scrambled, texture side up or flip over to have the smooth side on top.
• Clean the pan and repeat with remaining eggs to form four omelets, greasing the pan with butter between batches.
• Serve immediately with a drizzle or dollop of ketchup and a sprinkling of fresh parsley.