Takoyaki-Maker Omurice

A rice and veggie mixture encases little pockets of eggy, cheesy goodness.


  • Ketchup rice:
  • 300 grams cooked rice
  • 4 mini sausages, cut into small pieces
  • 50 grams mixed vegetables
  • 20 small cheese balls ( small blocks of cheese can be used )
  • 15 grams butter
  • Seasonings:
  • 50 grams ketchup
  • 1 teaspoon bouillon granules
  • Salt
  • Pepper
  • Omelette:
  • 3 eggs
  • 50 milliliters milk
  • Salt
  • Pepper
  • Toppings:
  • Ketchup
  • Chopped parsley


  1. Melt butter in a frying pan and saute the sausages and mixed vegetables. Add cooked rice and seasonings. Saute and mix until ingredients are well combined. Transfer to a tray and let rice mixture cool.
  2. Roll into small balls, making sure they are slightly smaller than the takoyaki molds. Wrap them in plastic wrap.
  3. Combine ingredients for the omelette and mix well.
  4. Heat takoyaki maker to high and grease with oil.
  5. Pour in omelette mixture and cook for about one minute. Place rice balls into the half-cooked egg mixture.
  6. When egg mixture becomes dry, flip them over and cook until done.
  7. Transfer to a plate and serve with ketchup and chopped parsley.