Creamy Mentaiko Omurice

Name: Creamy Mentaiko Omurice
Yield: 2 servings
Cuisine: American
Ingredients: 360 ml Uncooked white rice; 4 rashers Bacon; 1/4 Minced onion; 1 Soup stock cube; 1 small amout Garlic powder; 10 grams Butter (for finishing); 2 Eggs; 1 tbsp Milk; 2 tbsp Flour; 1 tbsp Butter; 2 sacs Mentaiko; 200 ml Milk; 1 dash Kombu tea (powdered); 1 tbsp Mayonnaise; 1/2 Mentaiko; 1 Shredded nori seaweed

cookpad.japan @cookpad_jp

I forgot which restaurant it was where I had the mentaiko omurice, but it was delicious and creamy. So I tried to re-create it...

I think it is more delicious if you cook the butter rice with a frying pan. But it was quite a hassle, so I used a rice cooker! It contains some corn in this picture. You can add any ingredients you like. Enjoy with extra mentaiko for the topping! Recipe by tommy 0304

I forgot which restaurant it was where I had the mentaiko omurice, but it was delicious and creamy. So I tried to re-create it...

cookpad.japan @cookpad_jp

I forgot which restaurant it was where I had the mentaiko omurice, but it was delicious and creamy. So I tried to re-create it...

Saved

Ingredients

2 servings

For the buttered rice:
360 mlUncooked white rice
4rashers Bacon
1/4Minced onion
1Soup stock cube
1 smallamout Garlic powder
10 gramsButter (for finishing)
For the omelette (1 serving):
2Eggs
1 tbspMilk
For mentaiko cream sauce:
2 tbspFlour
1 tbspButter
2sacs Mentaiko
200 mlMilk
1 dashKombu tea (powdered)
1 tbspMayonnaise
For Toppings:
1/2Mentaiko
1Shredded nori seaweed

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Steps

1

Rinse the rice and pour the water up to the 2 rice cooker cup line. Add the soup stock cube, garlic powder, finely chopped bacon and minced onion on top. Turn the rice cooker on to cook.
2

Meanwhile, make the mentaiko cream sauce. Heat the butter in a saucepan, and mix in the flour over a low heat. Once mixed well, start adding in the milk little by little to thicken.
3

Add the mentaiko and combine well. Season with mayonnaise and kombu tea powder while tasting.
4

When the rice is cooked, add the butter and mix. Transfer the rice on to each serving plate. Crack the eggs and mix with milk for the omelette.
5

Heat a generous amount of oil or butter (not listed) in a frying pan and pour the egg mixture in. Cook over high heat and mix in a circular motions with chopsticks. When the egg starts to set, turn off the heat.
6

Carefully slide the omelette over the rice and pour the mentaiko cream sauce over the top. Garnish with mentaiko and shredded nori seaweed and it's done!