This classic Japanese omelette rice combines flavorful fried rice with a fluffy omelette and rich creamy sauce. Simple yet elegant, it's an irresistible dish.
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Adapted from a video by Aaron and Claire
Upgrade Your Fried Rice With This Japanese Classic l Omurice
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1
Prepare the sauce. Add 2 tbsp of unsalted butter to a saucepan and heat over low heat until melted.
2
Add 2 tbsp of all-purpose flour and stir well, cooking for 4 to 5 minutes until the mixture turns brown.
3
Gradually add 1 cup of water while stirring constantly to ensure smooth combination.
4
Add half tsp sugar, 1 tbsp mirin, 2 tbsp ketchup, 2 tbsp water, half tbsp Worcestershire sauce, half tsp chicken bouillon powder, and black pepper to taste. Mix well.
5
Bring the sauce to a boil and simmer for 3 minutes, then set aside in a container.
6
Prepare vegetables by finely mincing 1 clove of garlic, finely dicing a quarter carrot, and dicing half an onion.
7
Make the fried rice sauce by mixing 2 tbsp ketchup, 2 tbsp mirin, and 2 tbsp Worcestershire sauce in a small container.
8
Crack 6 large eggs into a container, add a pinch of salt, and beat thoroughly.
9
Add 1 tbsp oil to a large wok or pan and heat over medium-high heat. Once hot, add 120g ground beef, break it down, and cook for 2 to 3 minutes until browned.
10
Add the prepared garlic, carrot, onion, and fried rice sauce. Stir well and cook for 2 to 3 minutes until the onion becomes translucent.
11
Increase heat to high, add 2 cups of day-old rice, break up the grains, and stir-fry for 3 to 4 minutes. Season with salt and pepper to taste.
12
Spoon the fried rice into a small bowl and gently press down. Cover with a serving plate, flip it over to release the rice in a dome shape.
13
Add 1 tbsp oil to a medium pan and heat over medium heat. Pour in half of the beaten eggs and cook for about 1 minute until the bottom is set but the top is still runny.
14
Slide the omelette over the dome of fried rice and pour the prepared sauce over it.
15
Garnish the omurice with heavy cream and fresh parsley.
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