Combine all the ingredients marked with ★ in a small saucepan and mix to make a quick demi-glace style sauce. Bring to a boil to cook off the alcohol from the wine, then remove from heat.

Dissolve 1/2 teaspoon cornstarch in 1/2 tablespoon water and add to the saucepan. Stir while heating to thicken the sauce, then set aside.

Sauté your choice of ingredients (such as chicken and onion) for the ketchup rice. Add ketchup before the rice to prevent it from getting sticky.

Add the rice and stir-fry, seasoning lightly with salt and pepper. Since you'll add demi-glace sauce later, keep the flavor mild.

Shape the ketchup rice using a small bowl and place it on a plate.

Cover the rice with plastic wrap and shape it into a lemon shape with your hands. Leave the wrap on to keep it warm until you add the eggs.

For the omelet, beat 2 eggs and 1 teaspoon mayonnaise in a bowl until well mixed.

Divide the butter into two portions (about 5 grams each).

Since you're using 2 eggs, use a small frying pan (about 8 inches/20 cm). A larger pan will cook the eggs too quickly and make it harder.

Heat the pan over medium heat, melt the first portion of butter, then pour in two-thirds of the egg mixture to make scrambled eggs.

Return the scrambled eggs to the bowl with the remaining third of the egg mixture and mix well with chopsticks, cutting through the eggs as you stir.

Slicing-open method:
Wipe the pan with a paper towel, melt the second portion of butter over medium-low heat, and pour in the egg mixture, spreading it evenly.

Gather the soft-cooked eggs toward you by tilting the pan.

Then tilt the pan away from you and roll the eggs forward. Immediately remove the pan from the heat.

Remove the plastic wrap from the rice and place the soft omelet on top. Cut a slit in the omelet with a knife.

Open the omelet along the cut to cover the rice. You can also cut it open just before eating if you prefer.

Warm the demi-glace style sauce and pour it over the top. Add your choice of vegetables on the side. Your fluffy, soft omurice is ready!

Sliding method:
Wipe the pan with a paper towel, melt the second portion of butter, pour in the egg mixture, and spread it evenly to shape.

Once shaped, do not stir or touch the eggs. Let the bottom set while the top remains soft, then remove the pan from the heat after a few seconds.

Since the bottom is set, tilt the pan and the omelet will slide out. If it sticks, use a spatula to help release it and place it on the rice.

The omelet should be set on the bottom and soft and fluffy on top. Celebrate your success!

Pour the warmed sauce over the top and your easy demi-glace fluffy soft omurice using the sliding method is done. Give it a try!

This recipe uses a quick demi-glace style sauce, but authentic demi-glace is also recommended♪
Recipe ID: 18201510

2013.4.4
This recipe became popular♪ Thank you to everyone who made it♡

2013.5.21
Thank you to the first 100 people who tried this recipe♪
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2018.12.8 Thanks to everyone who sent in their results, we reached 1,000 people☆
Thank you so much (*^-^*)