Omurice is a Western influenced dish which uses rice and egg. It’s an omelette which normally uses rice as a filling. The name omurice comes from the word omelette and rice. Western influenced dishes are called “yo-shoku” (western food) in Japanese, and omurice is also considered “yo-shoku.”
There are two different story of the origin of omurice. One story is that the restaurant “renga-tei” in Tokyo created the dish around 1900. There were many staff working at the restaurant, and they needed a catering food that can be cooked quickly. They made an omelette which is mixed with rice, and became a standard catering food. Some customer who saw the staff eating the omelette, asked if he can have it too. Since then, the rice mixed omelette became the menu called rice omelette (Omurice).
The other story is that around 1925, a restaurant “hokkyokusei” in Osaka created the dish. There was a regular customer who always ordered rice and omelette, because he had weak stomach, and can only eat soft food. The owner of the restaurant felt sorry for the customer always ordering the same thing, and came up with ketchup rice which is covered with omelette. The customer was impressed by the dish, and asked the owner what is the dish is called and he answered abruptly that it’s called omurice.
Nowadays, people are arguing over either omurice with soft and creamy egg is better, or omurice with thinner and harder egg is better. However, it seems like the creamy type is more popular than the harder type, because there are many omurice speciality restaurant that serves this type of omurice. Chefs became creative and not only they poured ketchup on omurice, but also started pouring different sources such as demi-glace source, white source, and meat source.