ホウレン草のクリームソースオムライス 
Omurice with Spinach Cream Sauce
This is a slightly fancy omurice, like the kind you might find at a restaurant. At home, we usually had omurice with ketchup, but after seeing all the different styles at restaurants—like hashed beef or cream sauce—I wanted to try making a cream sauce version at home.
Omurice with Spinach Cream Sauce
This is a slightly fancy omurice, like the kind you might find at a restaurant. At home, we usually had omurice with ketchup, but after seeing all the different styles at restaurants—like hashed beef or cream sauce—I wanted to try making a cream sauce version at home.
Cooking Instructions
- 1
First, cook the rice. Finely chop the onion. Slice the sausages into 1/4-inch (about 5 mm) pieces.
- 2
Add oil to a frying pan and sauté the sausages and onion with salt and pepper. Add the rice and mix well. Reduce the heat, add ketchup, then turn off the heat.
- 3
Cut the bacon into 1/2-inch (about 1 cm) strips and the spinach into 1 1/2-inch (about 4 cm) pieces. Mix the flour with a little water to make a slurry. Prepare the milk and heavy cream.
- 4
In a small saucepan, heat a little oil and sauté the bacon and spinach. Add the milk, heavy cream, chicken bouillon, salt, and pepper. Over low heat, add the flour slurry, then turn off the heat.
- 5
Beat the eggs. Place the ketchup rice on a plate.
- 6
Pour the beaten eggs into a frying pan. Stir gently so the bottom is set but the top is still soft. Use a spatula to lift the omelet and place it over the rice. Pour the cream sauce on top.
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