Nicholas Gavin is the Culinary Creative Director of ChefSteps, where he develops recipes and is responsible for making all the food look beautiful. Nick has worked at ChefSteps for over a decade; he and ChefSteps co-founder Grant Crilly worked together at Modernist Cuisine. Nick has worked in professional kitchens both in the United States and abroad, most notably at Mugaritz in San Sebastian, Spain.

Nicholas Gavin

Omurice may just be the most viral Japanese dish in recent memory (sorry, <a href="https://www.chefsteps.com/recipes/ultimate-instant-ramen">ramen</a> and <a href="https://www.chefsteps.com/recipes/ultimate-sous-vide-tonkatsu">tonkatsu</a>). At its most basic, it’s just an omelet served with rice—Japanese home cooks will serve up an omelet with fried rice for breakfast, lunch, or dinner; more enterprising home cooks might even tuck the rice into the omelet as a filling. But the version that made omurice a social media sensation was made famous by Motokichi Yukimura, the flamboyant chef of <a href="https://kichikichi.com/en/">Kichi Kichi Omurice</a> in Kyoto. It features a perfectly made omelet—pale on the outside, with a crêpe-thin exterior encasing runny curds of scrambled egg—perched atop a mound of rice that&#39;s almost identical in shape to the omelet. Just before serving, the omelet is slit open so it unfurls over the rice perfectly, after which the whole thing is doused in dark and rich demi-glace. This recipe gets you that version. We’ve broken down the process into manageable and repeatable steps that with a little practice will get you perfect results.