Fluffy Omurice with Demi-Glace Sauce

Name: Fluffy Omurice with Demi-Glace Sauce
Yield: Serves 2 to 3 servings
Ingredients: 2 rice cooker cups (about 1 1/2 cups/300 grams) uncooked rice for rice; 1/4 onion, finely chopped for rice; About 2 tablespoons finely chopped carrot for rice; 1/2 green bell pepper, finely chopped for rice; 2 teaspoons (10 grams) butter for rice; 1 1/2 tablespoons granulated chicken bouillon for rice; Small shrimp, as desired, for rice; 2 tablespoons corn kernels for rice; 2 teaspoons ketchup for rice; Salt and pepper, to taste, for rice; 1 handful shimeji mushrooms for demi-glace; 1/2 onion, thinly sliced for demi-glace; 1 2/3 cups water (400 ml) for demi-glace; 4 cubes beef stew roux for demi-glace; 2 tablespoons ketchup for demi-glace; 3 eggs; 1 tablespoon grated Parmesan cheese; 2 tablespoons heavy cream; 1 tablespoon milk; Salt and pepper, to taste; 5 grams (about 1 teaspoon) butter per omelet; Parsley (optional), as desired

りらくみ @cook_40103675

You can easily make demi-glace sauce using beef stew roux! Recipe updated on Feb 1, 2016 (changed the rice filling).
Recipe background:
I made this fluffy omurice that kids dream about!

りらくみ @cook_40103675

You can easily make demi-glace sauce using beef stew roux! Recipe updated on Feb 1, 2016 (changed the rice filling).
Recipe background:
I made this fluffy omurice that kids dream about!

Saved

Ingredients

Serves 2 to 3 servings

2rice cooker cups (about 1 1/2 cups/300 grams) uncooked rice for rice
1/4onion, finely chopped for rice
About 2 tablespoons finely chopped carrot for rice
1/2green bell pepper, finely chopped for rice
2 teaspoons (10 grams)butter for rice
1 1/2 tablespoonsgranulated chicken bouillon for rice
Small shrimp, as desired, for rice
2 tablespoonscorn kernels for rice
2 teaspoonsketchup for rice
Salt and pepper, to taste, for rice
1 handfulshimeji mushrooms for demi-glace
1/2onion, thinly sliced for demi-glace
1 2/3 cupswater (400 ml) for demi-glace
4 cubesbeef stew roux for demi-glace
2 tablespoonsketchup for demi-glace
3eggs
1 tablespoongrated Parmesan cheese
2 tablespoonsheavy cream
1 tablespoonmilk
Salt and pepper, to taste
5 grams(about 1 teaspoon) butter per omelet
Parsley (optional), as desired

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Steps

1

Sauté the sliced onion and shimeji mushrooms for the demi-glace in a pot. Sprinkle with a little salt and pepper. Once softened, add the water and simmer for about 5 minutes.
2

Add the beef stew roux cubes and stir until dissolved. Add the ketchup and mix again. (It's ready when it thickens slightly.)
3

Put all the rice ingredients into a rice cooker, add the appropriate amount of water, and cook. (Slightly firm rice is recommended.)
4

Once the rice is cooked, mix it and shape it into rounds on serving plates.
5

Combine the eggs, milk, and Parmesan cheese in a bowl and mix. Lightly oil a frying pan, add the butter, heat, and pour in the egg mixture.
6

After a short time, gently stir the eggs a few times with chopsticks or a spatula. When the bottom is set but the top is still soft, remove from heat and place the omelet over the rice (the surface should be slightly runny).
7

Pour the demi-glace sauce over the top. Garnish with parsley if desired.