Japanese-Style Omelet Rice with Grated Yam and Spicy Cod Roe (Tororo Mentaiko Omurice)

Name: Japanese-Style Omelet Rice with Grated Yam and Spicy Cod Roe (Tororo Mentaiko Omurice)
Yield: Serves 2 servings
Ingredients: 2 rice cooker cups (about 1 1/2 cups/300 grams) uncooked white rice; 1 1/2 tablespoons (20 grams) butter; 1/2 onion; Salt and pepper, to taste; 1 cube chicken bouillon; 1 package (about 3.5 oz/100 grams) shimeji mushrooms; 1 teaspoon soy sauce; 2 packets (about 0.2 oz/6 grams) bonito flakes; 6.3 oz (180 grams) nagaimo (Japanese yam); 1.8 –2.5 oz (50–70 grams) mentaiko (spicy cod roe); 1 tablespoon mentsuyu (noodle soup base); 4 eggs; 2 tablespoons milk; Chopped green onions or shredded nori (dried seaweed), as desired; Ponzu sauce, to taste

かず☆あん @cook_40049782

I wanted to enjoy the flavor I had at Pomme no Ki at home, so I made this recipe.

Background of this recipe:
Since my child was small and we couldn't eat out much, I tried making it myself. I think the taste is pretty close...

I wanted to enjoy the flavor I had at Pomme no Ki at home, so I made this recipe.

Background of this recipe:
Since my child was small and we couldn't eat out much, I tried making it myself. I think the taste is pretty close...

かず☆あん @cook_40049782

I wanted to enjoy the flavor I had at Pomme no Ki at home, so I made this recipe.

Background of this recipe:
Since my child was small and we couldn't eat out much, I tried making it myself. I think the taste is pretty close...

I wanted to enjoy the flavor I had at Pomme no Ki at home, so I made this recipe.

Background of this recipe:
Since my child was small and we couldn't eat out much, I tried making it myself. I think the taste is pretty close...

Saved

Ingredients

Serves 2 servings

○ Butter Rice ○
2rice cooker cups (about 1 1/2 cups/300 grams) uncooked white rice
1 1/2 tablespoons (20 grams)butter
1/2onion
Salt and pepper, to taste
1 cubechicken bouillon
1 package(about 3.5 oz/100 grams) shimeji mushrooms
1 teaspoonsoy sauce
2 packets(about 0.2 oz/6 grams) bonito flakes
6.3 oz (180 grams)nagaimo (Japanese yam)
1.8–2.5 oz (50–70 grams) mentaiko (spicy cod roe)
1 tablespoonmentsuyu (noodle soup base)
4eggs
2 tablespoonsmilk
Chopped green onions or shredded nori (dried seaweed), as desired
Ponzu sauce, to taste

Saved

Steps

1

Rinse the rice 30 minutes before cooking and drain well.
2

Finely chop the onion. Separate the shimeji mushrooms into small clusters.
3

Melt the butter in a frying pan and sauté the onion until translucent.
4

Add the rinsed rice and sautéed onion to the rice cooker. Add slightly less water than usual, then add the bouillon cube and salt and pepper. Cook the rice.
5

In the same frying pan used for the onion, sauté the shimeji mushrooms.
6

When the rice is done, add the soy sauce, sautéed shimeji mushrooms, and bonito flakes. Mix well.
7

Grate the nagaimo (Japanese yam) and thin it with the mentsuyu. Add the mentaiko and mix together.
8

Beat the eggs and milk well. Melt extra butter (not listed in ingredients) in a frying pan, pour in the eggs, and cook until just set. Place the rice in the center and fold the omelet over the rice.
9

Place the omelet rice on a plate and shape it. Pour the yam and mentaiko mixture over the top. Garnish with green onions or nori if you like. Enjoy with ponzu sauce if desired.
10

August 3, 2011: This recipe became popular! Thank you so much for making it. (◕‿ ◕✿)