Gudetama Omurice

Meh. So lazy. Sigh. These are phrases by Gudetama, a phenomenon that has taken much of the world by storm. Gudetama is an egg yolk with minimal features and commonly seen positioned very lazily with no energy. His name is a play on the Japanese saying “gude gude” meaning someone with no energy or strength. His lifestyle is one many can relate too, myself included many times when someone is bugging me and I have no interest and and strength to care about things.

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In spirit of our egg friend, an egg based dish like omurice would be very fitting. Omurice is a combination of omelette and rice and has been a really popular dish in Japanese culture over the years. You can commonly see them served in anime and in Japanese cafes. There’s also a really popular video of a guy making it where he slices the omelette in half over fried rice to reveal the yolk-y goodness from the heavens. I’ve attempted to make it several times, but have failed pretty miserably every time. For now, I have just settled with cooking the eggs like an omelette.



Gudetama Omurice
  1. 1 cup rice
  2. 1/2 cup ham
  3. 1/4 cup peas
  4. 1/4 cup corn
  5. 1/4 onion
  6. 1 tsp sesame oil
  7. 3 tbs ketchup
  8. 3 eggs
  9. 1/4 cup heavy cream
  10. 1 tbsp butter
  11. 1 tbsp flour
  12. 1/2 cup milk
  13. 1 sheet nori
  14. 1 slice white cheese
  1. Make the face by cutting out Gudetama's face on the nori and cut the white cheese by placing the nori on top of it.
  2. Make the fried rice by first cutting the ham and onion into bite sized pieces. Heat a pan in oil and add the chicken thighs. Cook thoroughly and then add the vegetables and rice and mix thoroughly. Add ketchup and combine evenly. Transfer fried rice to a bowl packed tightly. Flip the bowl onto a plate to make a UFO shape to set the rice.
  3. Make the bechamel/white sauce by heating the milk. Then, heat the butter and flour in a saucepan on low to make a roux. Make sure not to brown. Gradually add the heated milk and stir until thickened and smooth.
  4. Make the omelette by whisking the eggs and adding the heavy cream until combined well. Heat a pan on medium and pour the mixture in. Create curdles in the omelette with chopsticks or spatula until there is barely enough liquid enough left to cover the pan. Lower the head and cover the pan with a lid. Cook until the eggs are no longer runny but the surface should still appear wet.
  5. Remove the bowl covering the fried rice and carefully transfer the omelette on top of the fried rice to cover. Add the add around the omurice and add the nori-cheese face.
Adapted from Marc Matsumoto
Adapted from Marc Matsumoto
Cafe Wisp
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This dish is basically how you make fried rice except the part with the eggs is done last and blankets over the fried rice instead of being mixed in with it. Whenever you make fried rice, make sure you used rice that has been in the fridge for about a day. The reason for this is because you want the rice to be dry without excess moisture and so that the rice doesn’t clump together and become a pile of mush.

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