Curry Tuna Double Omurice

Name: Curry Tuna Double Omurice
Yield: Serves 4 servings
Ingredients: 1 can tuna in oil, drained (about 5 oz/140g); 4 cups cooked rice (about 600g); 1/2 onion; 1 1/2 tablespoons (20 g) butter; 1/4 cup ketchup (4 tablespoons); 1 teaspoon soy sauce; 8 eggs; 1/4 cup milk (4 tablespoons); Chopped parsley, to taste; 1 can tuna in oil, drained (about 5 oz/140g); 1/2 onion; 1 package shimeji mushrooms; 1 cup water (240ml); About 2 oz (60g) Japanese curry roux; 1 tablespoon ketchup; 1/2 tablespoon Worcestershire sauce; 1 tablespoon vegetable oil

はごろもフーズ @hagoromokitchen_856

This special recipe is packed with tuna both inside the omurice and in the sauce! Enjoy the delicious double tuna flavor.
Recipe developed by Kanako Hashimoto. Tuna is used both in the omurice filling and in the curry sauce poured on top, making it a tuna lover’s delight. Be sure to mix the curry sauce with plenty of shimeji mushrooms as you eat.

はごろもフーズ @hagoromokitchen_856

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Ingredients

Serves 4 servings

1 cantuna in oil, drained (about 5 oz/140g)
4 cupscooked rice (about 600g)
1/2onion
1 1/2 tablespoons (20 g)butter
1/4 cupketchup (4 tablespoons)
1 teaspoonsoy sauce
8eggs
1/4 cupmilk (4 tablespoons)
Chopped parsley, to taste
For the curry sauce:
1 cantuna in oil, drained (about 5 oz/140g)
1/2onion
1 packageshimeji mushrooms
1 cupwater (240ml)
About 2 oz (60g) Japanese curry roux
1 tablespoonketchup
1/2 tablespoonWorcestershire sauce
1 tablespoonvegetable oil

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Steps

1

Use canned tuna in oil for this recipe.
2

Make the curry sauce: Lightly drain the oil from the tuna.
3

Slice the onion thinly (cut in half first, then slice along the grain). Trim the base from the shimeji mushrooms, cut them in half, and separate into small clusters.
4

Heat the vegetable oil in a skillet over medium heat. Sauté the onion until translucent, then add the shimeji mushrooms. Once coated in oil, add the tuna from step 2 and mix.
5

Add the water to the skillet. When it comes to a boil, add the curry roux and stir to dissolve. Add the ketchup and Worcestershire sauce, and adjust the flavor as needed.
6

Make the omurice: Drain the oil from the tuna.
7

Finely chop the onion. Melt the butter in a skillet over medium heat and sauté the onion.
8

When the onion is translucent, add the tuna from step 6 and the cooked rice. Stir-fry, then add the ketchup and soy sauce, mixing well. Remove from heat.
9

Crack 2 eggs into a bowl, beat well, and add 1 tablespoon of milk. Mix to combine.
10

Heat 1 tablespoon of vegetable oil (not listed in ingredients) in a skillet. Pour in the egg mixture from step 9. When the eggs are half-cooked, place 1/4 of the rice mixture from step 8 in the center and fold the eggs over to wrap.
11

Place the omurice on a plate, pour 1/4 of the curry sauce from step 5 over the top, and sprinkle with parsley. Repeat for the remaining servings.