The Unexpected Nostalgia of Omurice: A Hiroshima Secret Recipe

Why I Keep Coming Back to This Old School Dish

So, I never thought a simple *egg* could remind me of growing up, but here we are. I was craving something comforting, something that hits a cultural knot I didn’t know I carried. Freshly cooked rice, steaming hot, mixed with soy sauce and bits of chicken — that smell alone transports me to a tiny kitchen in Hiroshima where my grandma used to make this. It’s not flashy or trendy. Just a cloak of savory, slightly sweet, with eggs that are soft but still hold their own. It’s kind of rebellious, honestly, how a dish this humble can hold so much history. It’s weird to think a quick fix can carry so many memories. Anyway, I think that’s exactly why it’s catching on again — perfect for a season that makes us want to cling to whatever feels real.

Old School Chicken and Egg Rice Bowl

This dish features steamed rice mixed with soy sauce and tender pieces of chicken, topped with softly cooked eggs. The eggs are gently stirred into the hot rice, creating a cohesive, savory mixture with a slightly creamy texture and bits of shredded chicken visible throughout, served hot and steaming.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: Main Course

Cuisine: Japanese

Calories: 430

Ingredients Equipment Method

Ingredients

  

• 2 cups white rice rinsed
• 1 cup water
• 3 tablespoons soy sauce
• 2 cups cooked chicken, shredded preferably poached or roasted
• 4 eggs beaten lightly
• 1 tablespoon oil for cooking eggs
• optional green onions chopped, for garnish

Equipment

• Large Pot or Rice Cooker
• Frying pan or skillet
• Whisk or Fork
• Cooking spoon

Method

 

1. Cook the rice: In a large pot or rice cooker, combine rinsed rice with water and cook until fluffy and tender, about 15 minutes. Fluff with a fork and set aside.
   2 cups white rice
2. Heat a frying pan over medium heat, add shredded chicken, and stir-fry for 2-3 minutes until warmed through. Pour in soy sauce and cook for another 1 minute, coating the chicken evenly. Remove from heat and set aside.
   2 cups white rice
3. Create a well in the center of the cooked rice in the pot or bowl. Pour beaten eggs into the well. Using a spatula or chopsticks, gently swirl the eggs into the hot rice, emulating a scramble, and cook for 1-2 minutes until eggs are softly set but still slightly runny.
   2 cups white rice
4. Add the cooked shredded chicken and soy sauce mixture to the rice and eggs. Mix thoroughly, combining all ingredients into a cohesive, savory rice bowl. Heat the mixture through for 1-2 minutes until steaming hot.
   2 cups white rice
5. Transfer the mixture to serving bowls, garnish with chopped green onions if desired, and serve immediately while hot.
   2 cups white rice

Nothing fancy about it. Just a messy, honest bowl of rice wrapped in a thin layer of cloud-like egg. Sometimes that’s all I want — something simple, something that makes me smile without trying too hard.