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Korean Egg Bomb Omelette with OTOKI Donkatsu Sauce

Updated: 2 days ago

Orange thumbnail: “Korean Egg Bomb Omelette with Katsu Sauce” text beside a plate with a fluffy omelette topped with egg “chicks” in katsu sauce; “Cute & Delicious” badge.


Fluffy, cozy, and ridiculously cute (quail-egg chick family optional)

Some plates just lift the mood the second they land on the table. This one does it with soft, jiggly eggs, shiny brown glaze, and a tiny chick family perched on top. Under the cuteness is real comfort: ketchup fried rice with onion, cabbage, carrot, and a little Spam for savory depth. A custardy “egg bomb” omelette gets draped over the rice, then everything is finished with a quick OTOKI Donkatsu Sauce butter glaze that’s sweet-savory and glossy.


The garnish is simple and charming: one boiled egg becomes the “mama chick,” and quail eggs turn into tiny chicks. Black sesame eyes, a corn or carrot beak, done. Use a few or make a whole flock—either way, the dish tastes like a hug and looks like pure joy.



Kitchen scene: Omelette rice topped with egg “chicks” on a white plate in katsu sauce; spoon nearby, tile backsplash and wooden cabinets softly blurred.


Why this works

  • Texture win: cloud-soft eggs over hot, saucy rice.

  • Fast flavor: OTOKI Donkatsu Sauce + ketchup + butter = restaurant-grade glaze in minutes.

  • Weeknight friendly: 30 minutes, two pans, pantry staples.

  • Flexible: swap proteins and veggies with whatever’s on hand.

  • Kid magnet: chick toppers are pure serotonin.



What is a “Korean egg bomb”?

A Korean egg bomb is a loose omelette cooked gently on low heat so the center stays custardy rather than firm. Instead of wrapping the rice, the egg is draped over a mound. It’s playful, comforting, and perfect for saucy toppings like donkatsu glaze.


Close-up: Macro of egg “chick” faces clustered on a fluffy omelette, sitting in glossy brown katsu sauce.


Recipe at a glance

  • Serves: 1 generous (or 2 light)

  • Prep: 15 minutes

  • Cook: 15 minutes

  • Total: 30 minutes

  • Great for: lunch, weeknight dinner, cheerful plating



Ingredients lineup: Eggs, quail eggs, cooked rice, onion, carrot, zucchini, corn, Spam can, ketchup, tonkatsu sauce, soy sauce, and pink salt grinder on a counter.


Ingredients

Fried rice base

  • 1/4 zucchini, finely chopped (about 1 cup / 80–100 g)

  • 1/4 carrot, small dice (about 1/3 cup / 40 g)

  • 1/2 onion, finely diced (about 1/2 cup / 70 g)

  • 100 g Spam, small cubes (about 3.5 oz)

  • 300 g cooked rice (about 2 cups; day-old preferred)

  • Ketchup 2 Tbsp (30 g)

  • OTOKI Donkatsu Sauce 1 Tbsp (15 g)

  • Neutral oil or butter for the pan



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Egg bomb omelette

  • Eggs 2 large

  • Salt 1 pinch

  • Oil or butter for cooking


OTOKI donkatsu glaze

  • Butter 10 g (2 tsp)

  • OTOKI Donkatsu Sauce 3 Tbsp (45 g)

  • Ketchup 1 Tbsp (15 g)

  • Water 4 Tbsp (60 ml), more as needed


Quail-egg chick family (optional but adorable)

  • 1 boiled egg (large “mama” chick)

  • 6–8 quail eggs (small chicks; use as many as you like)

  • Black sesame seeds (eyes)

  • Corn kernels or tiny carrot triangles (beaks)

  • Dab of mayo or honey (edible “glue” for features)




Optional add-ins for the rice: 2 Tbsp corn or peas, or any quick-cook veg.



Step-by-step


1) Prep the base

Finely dice cabbage, carrot, and onion; cube the Spam. Small pieces cook quickly and give balanced bites.


Diced prep: Top-down plate with neat rows of diced Spam, onion, carrot, and zucchini.


2) Make the fried rice

Heat a little oil/butter over medium. Sauté onion, carrot, cabbage, and Spam until the onion turns translucent and fragrant.Add rice, breaking up clumps. Stir in 2 Tbsp ketchup and 1 Tbsp OTOKI Donkatsu Sauce until the grains are evenly coated and glossy. Taste and adjust. Keep warm off heat.



Stir-fry steps (4-panel): Sauté diced veg + Spam; add rice; add ketchup and katsu sauce; stir-fry until evenly coated.


3) Cook the egg bomb

Whisk 2 eggs with a pinch of salt until smooth and slightly foamy. Warm a clean nonstick pan over low heat with a touch of oil/butter. Pour in eggs. Using chopsticks or a spatula, gently nudge soft curds toward the center so they mound up. Aim for custardy and just-set on top—no browning. Turn off heat.


Beaten eggs: Bowl of whisked eggs with a metal whisk; pink salt grinder in the background.
Pouring eggs: Beaten eggs being poured from a bowl into a heated nonstick pan.


Tip: low and slow keeps the center jiggly. If it colors, the pan is too hot.


4) Make the OTOKI glaze

In a small saucepan, melt 10 g butter. Stir in 3 Tbsp OTOKI Donkatsu Sauce, 1 Tbsp ketchup, and 4 Tbsp water. Simmer 1–2 minutes until slightly thick and shiny. If it tightens too much, whisk in a splash of water.



Sauce steps (2-panel): Butter with katsu sauce and ketchup in pan; then simmered into a smooth brown sauce.


5) Assemble

Spoon fried rice onto a plate and shape into a neat mound. Slide the egg bomb on top like a blanket. Ladle the OTOKI glaze around and over the omelette (you can create a sauce “moat” like the photo).


Plating (2-panel): Molded fried rice on plate beside prepared egg “chicks”; then omelette slid over the rice with a spatula.
Two-panel: Left—dome omelette on a white ridged plate. Right—a hand places a large egg “chick” on the omelette while five smaller chicks line the base.
Close view in a home kitchen: fluffy omelette rice topped with a family of egg “chicks” on a white plate.


6) Build the chick family (optional)

  • Stabilize: slice a tiny flat spot on the base of the boiled egg so it stands.

  • Heads: for each quail egg, trim a sliver off the bottom so it sits without rolling.

  • Faces: dab a tiny bit of mayo where the features go; press in black sesame for eyes and a corn kernel or carrot triangle for the beak.

  • Arrange: place the large chick in the center and nestle quail chicks around it on the omelette.



    Two-panel: Left—corn kernels, black-sesame seed grinder, and peeled eggs on dishes. Right—assembled egg “chicks” on a tray with corn beaks and sesame eyes.
Action shot: a ladle pours glossy brown katsu sauce over the omelette topped with egg “chicks.”
Top-down plate: omelette centered and ringed with katsu sauce; spoon at the upper right.
Medium shot: omelette with egg “chicks” and katsu sauce on a white plate; spoon at right, kitchen background softly blurred.


Tips for success

  • Day-old rice wins: drier grains fry better.

  • Dice small: faster cooking, even distribution.

  • Guard the eggs: gentle heat = custardy center.

  • Glaze check: should lightly coat a spoon; thin with water if needed.

  • Stick the faces: a dot of mayo holds sesame and beaks in place.




Make it yours (variations)

  • Protein: ham, bacon, rotisserie chicken, tofu, or mushrooms.

  • Veg: peas, bell pepper, zucchini—use what you have.

  • Cheesy: fold a small handful of mozzarella into the eggs as they set.

  • Spicy: drizzle gochujang mayo or add a pinch of gochugaru to the rice.

  • Gluten-conscious: use a GF donkatsu-style sauce or mix tamari + a touch of Worcestershire-style sauce you trust.



Serve with

  • Cucumber salad or crunchy slaw

  • Quick pickles or kimchi for contrast

  • Extra boiled quail eggs on the side





Storage & reheating

  • Rice + glaze: store separately, airtight, up to 3 days.

  • Eggs: cook to order for best texture.

  • Reheat: microwave rice with a damp paper towel or steam briefly; warm glaze with a splash of water.



Troubleshooting

  • Eggs browned: heat too high—lower and go slower.

  • Soggy rice: use day-old rice; don’t over-sauce.

  • Glaze too thick: whisk in water 1 Tbsp at a time.

  • Egg mound collapsed: slightly undercooked—give it 10–20 more seconds on low.



Frequently asked

Do the chicks change the flavor?

Not really—they’re boiled eggs with tiny edible decorations. Pure fun.


Can Spam be swapped?

Yes. Ham, bacon, chicken, tofu, or mushrooms all work.


Best pan for the omelette?

A small nonstick skillet (8–10″) makes the neatest, fluffiest result.





Printable recipe card


Korean Egg Bomb Omelette with OTOKI Donkatsu Sauce (Quail-Egg Chicks Optional)

Ingredients


  • Fried Rice: 1/4 cabbage (chopped), 1/4 carrot (diced), 1/2 onion (diced), 100 g Spam (cubed), 300 g cooked rice, ketchup 2 Tbsp, OTOKI Donkatsu Sauce 1 Tbsp, oil/butter.

  • Egg Bomb: 2 eggs, pinch salt, oil/butter.

  • Glaze: butter 10 g, OTOKI Donkatsu Sauce 3 Tbsp, ketchup 1 Tbsp, water 4 Tbsp.

  • Chicks (opt.): 1 boiled egg, 6–8 quail eggs, black sesame, corn or carrot, tiny dab of mayo.



Instructions


  1. Sauté onion, carrot, cabbage, and Spam; add rice, ketchup, and OTOKI Donkatsu Sauce; fry until glossy.

  2. Whisk eggs with salt; cook gently on low, nudging to form a soft mound.

  3. Simmer butter, OTOKI Donkatsu Sauce, ketchup, and water into a light glaze.

  4. Plate rice; drape omelette; ladle glaze around/over.

  5. Optional: decorate eggs into chicks and arrange on top.


Serve immediately. Enjoy the smiles.



Recommended from MyFreshDash


• Mayak Eggs (Korean Soy Sauce Eggs) — jammy, no-simmer eggs for rice or ramen.


• Korean Spam Mayo Cheese Flower Rice Balls — cute, lunchbox-friendly jumukbap.


• Chapagetti with Egg & Cheese (10-Minute Upgrade) — melty, eggy jjajang ramyun.






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