Easy Omurice with Mushroom Demi-Glace Sauce

Name: Easy Omurice with Mushroom Demi-Glace Sauce
Yield: Serves 2 servings
Ingredients: 1 1/2 cups uncooked white rice (about 270 grams); 1/2 onion; 1/3 carrot; About 3 tablespoons corn; 3 hot dog sausages; 1 1/2 tablespoons (20 grams) butter or margarine; 2 teaspoons chicken bouillon granules; Salt and pepper, to taste; 1 clove garlic, grated (optional); 1/2 pack shimeji mushrooms; 1/4 onion; 1/2 can (about 7 ounces/200 grams) diced tomatoes; 1 teaspoon butter or margarine; 3 1/2 tablespoons tonkatsu sauce; 1 tablespoon Worcestershire sauce; 1 1/2 tablespoons sugar; 1 teaspoon chicken bouillon granules; 1/3 cup water (80 ml); 4 eggs; 2 tablespoons milk

saki☆saki @cook_40154885

Let your rice cooker handle the butter rice! Make a delicious demi-glace sauce with canned tomatoes for a twist on classic omurice.
Recipe background:
I got tired of regular omurice but didn’t want to make things complicated, so I came up with this easy version!

saki☆saki @cook_40154885

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Ingredients

Serves 2 servings

[Butter Rice]
1 1/2 cupsuncooked white rice (about 270 grams)
1/2onion
1/3carrot
About 3 tablespoons corn
3hot dog sausages
1 1/2 tablespoons (20 grams)butter or margarine
2 teaspoonschicken bouillon granules
Salt and pepper, to taste
1 clovegarlic, grated (optional)
[Sauce]
1/2 packshimeji mushrooms
1/4onion
1/2 can(about 7 ounces/200 grams) diced tomatoes
1 teaspoonbutter or margarine
3 1/2 tablespoonstonkatsu sauce
1 tablespoonWorcestershire sauce
1 1/2 tablespoonssugar
1 teaspoonchicken bouillon granules
1/3 cupwater (80 ml)
[Eggs]
4eggs
2 tablespoonsmilk

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Steps

1

(Prep)
• Rinse the rice.
• Finely chop the onion, carrot, and sausages for the butter rice.
2

(Prep)
• Thinly slice the onion for the sauce.
• Trim the base off the shimeji mushrooms and separate into small clusters.
3

◆ Butter Rice
Add the rice and all ingredients marked with ★ to the rice cooker. Add slightly less water than usual for cooking rice.
4

Add the chopped onion, carrot, sausages, and corn to the rice cooker and start cooking.
5

◆ Sauce
Melt the butter in a pot and sauté the onion until soft. Add the shimeji mushrooms and diced tomatoes, crushing the tomatoes lightly as you stir-fry.
6

Add all the ingredients marked with ☆ and simmer over medium heat until thickened, about 7–8 minutes.
7

◆ Eggs (make one serving at a time)
Beat 2 eggs with 1 tablespoon milk.
8

Heat a little oil (not listed in ingredients) in a frying pan and pour in the egg mixture.
9

When the edges start to set, gently stir the center with chopsticks or a spatula until just softly set, then remove from heat.
10

When the butter rice is done, let it steam for about 5 minutes, then open the lid and fluff the rice.
11

Serve the butter rice on plates, top with the eggs, and pour the demi-glace sauce over everything. Enjoy!