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Hikiniku Omuretsu

Transcribed by Jasmine Ray
Similar to Omurice, a favorite in Japanese diners, this recipe uses ground beef instead of rice. My grandmother used to make this popular comfort food dish in the 1960s for her family in Japan.

Makes 2 omelets.

Ingredients for the patties:

  • 1/2 lb. (227 g) ground beef
  • 1/2 large yellow onion, finely chopped
  • 4 Tbsp. vegetable oil
  • 2 Tbsp. ketchup
  • 1 tsp. soy sauce
  • 1/2 tsp. Worcestershire sauce
  • 4 large eggs
  • 1 Tbsp. sugar
  • 1/4 tsp. salt


  1. Heat up 2 Tbsp. vegetable oil in a skillet and sauté the ground beef and onions. After the beef is no longer pink, remove from heat. If you used ground beef with 20% fat or greater, drain the fat from the pan. Then mix in ketchup, Worcestershire sauce and soy sauce. Divide into two equal portions and set aside.
  2. In two separate bowls for each omelet, mix 2 eggs, 1/2 Tbsp. sugar, and 1/8 tsp. salt.
  3. Using a clean large frying pan, heat up 1 Tbsp. of vegetable oil over high heat until the pan is obviously smoking. Remove the pan from the heat and pour the egg mixture and allow it to spread. You may need to use a spoon to spread it out.
  4. Add one portion of beef filling to one side of the omelet, then return the pan to the burner at medium heat.
  5. Let the egg cook most of the way, but keep the topmost portion a little runny. Then use a metal spatula to gently separate half of the omelet from the pan and flip it over the beef. If the pan was properly preheated and if the egg is cooked the right amount of time, it should easily separate from the pan.
  6. Remove from heat and transfer to a plate. Cook the second omelet on the pan, which you may need to clean if there is egg stuck to it. Serve with cooked short grain brown or white rice.
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