Tornado Omelette Curry

Experience the mesmerizing blend of silky omelette, crispy Chicken Katsu, and rich Japanese curry in Tornado Omelette Curry, a tantalizing Japanese-inspired dish. Dive into a whirlwind of flavour with this Japanese-inspired creation 🌀✨ Silky omelette meets crispy Katsu in a curry extravaganza! #JapaneseCuisine #EggDish

In the realm of Japanese cuisine, egg dishes reign supreme, from the delicate Tamagoyaki, silky Chawanmushi to the comforting Omurice. Each dish showcases the mastery of egg cookery, elevating simplicity to artistry with every bite.

Today, we delve into the realm of Tornado Omelette Curry, a mesmerizing egg creation where a twirling omelette adorns a bed of rice, crowned with crispy Chicken Katsu and rich Japanese curry. While its origins may be shrouded in mystery – trending among both Japanese and Korean culinary enthusiasts – its allure is undeniable.

Crafting this dish is a culinary adventure, albeit with its challenges. The art of shaping the tornado-style omelette requires finesse, a skill I’m still honing. Yet, despite the trials, the texture of the egg, reminiscent of restaurant-quality fare, was a triumph in itself.

For those daring to attempt the Tornado Omelette at home, here are a few insights gleaned from my culinary escapade:

Begin with a small nonstick pan to facilitate the swirling motion of the omelette. A pan with sloped sides proves advantageous, aiding in the formation of the signature tornado shape.

Utilize three large eggs or four medium eggs, incorporating a tablespoon of water into the beaten eggs for optimal texture. This ratio strikes a balance, yielding an omelette of just the right thickness.

Ensure the oil reaches a high temperature before adding the eggs, allowing the edges to set swiftly and the centre to bubble. The sizzle and shimmer of the oil signal readiness for the egg pour.

Master the art of rotation, wielding chopsticks, and skillet in tandem to guide the swirling motion of the omelette. Precision is key, with both implements working in harmony until the egg ceases its dance.

Ultimately, the reward is a velvety omelette cascading over rice, complemented by the crunch of Chicken Katsu and the aromatic embrace of Japanese curry. It’s a culinary symphony that tantalizes the taste buds and captivates the senses.

Embark on your own culinary odyssey and savour the magic of Tornado Omelette Curry – a whirlwind of Japanese flavours awaits.

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Tornado Omelette Curry

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  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Total Time: 50 mins
  • Yield: 4 1x
  • Category: Main Course
  • Cuisine: Japanese


Experience the mesmerizing blend of silky omelette, crispy Chicken Katsu, and rich Japanese curry in Tornado Omelette Curry, a tantalizing Japanese-inspired dish.


Units Scale

Curry Sauce

Chicken Katsu

  • 2 cups panko breadcrumbs
  • 1 cup flour
  • 4 servings chicken breast fillets
  • 2 eggs, slightly beaten
  • salt
  • freshly ground black pepper
  • oil



  • 8 medium fresh eggs
  • 2 tbsp water
  • oil
  • salt
  • ground black pepper


  1. Season chicken breast fillets with salt and freshly ground black pepper.
  2. Dip both sides of the chicken breast fillets into flour, then into the beaten eggs, and finally into the panko breadcrumbs.
  3. Heat enough oil for shallow frying in a pan. Carefully lower the chicken katsu into the oil and cook over medium-low heat until golden and crispy, about 6-8 minutes per side. Remove from the pan and set aside to cool and crisp down.
  4. In a pot, heat oil over medium heat and sauté onions until soft.
  5. Pour water into the pot, bring it to a boil, and simmer for 5 minutes.
  6. Add Japanese curry cubes, then turn the heat to low and let it simmer for 10 minutes until the curry sauce is thick. Turn off the heat.
  7. In a deep plate, shape hot rice like a mound and pour the curry sauce. Cut the chicken breast into sections and place them on the side.
  8. Prepare the omelette by beating eggs and water in a bowl. Divide into 4 equal parts.
  9. Heat oil in a pan over medium heat. Brush the oil on the edge of the pan as well.
  10. Pour one part of the egg mixture into the pan and let it set for a few seconds.
  11. Gently turn the omelette round while turning the pan to the other direction when the edges turn white. Continue turning to form layers.
  12. Use chopsticks to help place the omelette nicely on top of the rice. Season with salt and ground black pepper. Remove gently. Repeat with the remaining eggs.
  13. Serve hot and enjoy.



5 Responses

  1. Wow!!! This looks incredible. I have to figure out what Japanese curry cubes are.

  2. I have to try that omelette! Looks so good, Raymund.

  3. This sounds amazing, Raymund! Katsu curry is one of my favorite dishes, And while I’ve heard of the volcano omelette, I’ve never tried to make it. This might just be the inspiration I need…

  4. What a wonderful recipe, ,Raymund! I would love to see a video of the making of the tornado eggs!

  5. Hannah says:

    Incredible! It’s all in the technique for this dish. I only wish I had those skills! This is incredible and you could totally open up shop with just this one entree on the menu.

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