Backstory. Omurice (short for “omelet” and “rice”) was created in early 1900s Tokyo during Japan’s Yōshoku era, a time when chefs started putting Japanese twists on Western-style dishes.

Chef Motokichi’s omurice is a perfect fluffy omelet served over fried rice. When Motokichi slits open the omelet, runny scrambled egg oozes out as the omelet unfolds and wraps around the rice.

Omurice with a side of demi glace at Kyuramen in Garden City. Credit: Newsday/Andi Berlin You don't see it just everywhere, because omurice takes a lot of skill to make.

Omurice combines rice and an omelet for a simple, yet filling, dish. John S Lander / LightRocket via Getty Images file . Yoon once told a Japanese official that he had fond memories of Rengatei, a ...

Omurice, depending on your wiring, either elicits a stomach-churning Lovecraftian revulsion, or a soothing autonomous sensory meridian response. I’m in the latter camp. Either way, it’s hard ...

Yoon, a self-described foodie and avid cook, reportedly had "unforgettable" memories of the omurice he ate in his youth at the 128-year-old establishment in Tokyo's Ginza district.

What: Prawn omurice How: You take a bed of buttery Massigura rice mixed with chopped carrot and zucchini, and top it with a soft, twisted, still-gooey omelette. Daintily sat atop the omelette is a ...