Omurice with Creamy Mushroom Sauce

Name: Omurice with Creamy Mushroom Sauce
Yield: Serves 2 servings
Ingredients: 2 tablespoons (17 g) cream stew mix (granulated); 1/2 pack (about 1.8 oz/50g) shimeji mushrooms; 1/2 pack (about 1.8 oz/50g) king oyster mushrooms (eringi); 1/2 cup water (100ml); 1/2 cup milk (100ml); 2 1/4 cups cooked rice (about 360g); 3.5 oz (100 g) boneless, skinless chicken thigh; 1/2 medium onion (about 3.5 oz/100g); 3 tablespoons tomato ketchup; 4 eggs; 2 teaspoons milk; Pinch salt; Pinch black pepper; 2 tablespoons vegetable oil (or butter)

ハウス食品株式会社 @housefoods

A creamy sauce bursting with the rich flavor of seasonal mushrooms makes this omurice satisfying for adults, too.
Recipe background:
By using the granulated form of stew mix, you can easily use just a little at a time, making it convenient for dishes beyond stew. This is a simple, handy, and new menu idea.

ハウス食品株式会社 @housefoods

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Ingredients

Serves 2 servings

2 tablespoons (17 g)cream stew mix (granulated)
1/2 pack(about 1.8 oz/50g) shimeji mushrooms
1/2 pack(about 1.8 oz/50g) king oyster mushrooms (eringi)
1/2 cupwater (100ml)
1/2 cupmilk (100ml)
— Omurice —
2 1/4 cupscooked rice (about 360g)
3.5 oz (100 g)boneless, skinless chicken thigh
1/2medium onion (about 3.5 oz/100g)
3 tablespoonstomato ketchup
4eggs
2 teaspoonsmilk
Pinchsalt
Pinchblack pepper
2 tablespoonsvegetable oil (or butter)

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Steps

1

Use granulated cream stew mix for this recipe.
2

Cut the chicken and onion into 1/2-inch cubes. Separate the shimeji mushrooms into small clusters, and cut the king oyster mushrooms into bite-sized pieces.
3

Heat vegetable oil in a frying pan. Sauté the chicken and onion, then add the rice, ketchup, salt, and pepper. Stir-fry everything together.
4

In a saucepan, add the water and mushrooms. Heat until the mushrooms are cooked through, then turn off the heat. Gradually sprinkle in the stew mix, stirring to dissolve.
5

Add the milk and simmer over low heat, stirring occasionally, until the sauce thickens, about 3 minutes.
6

In a bowl, beat 2 eggs well. Add 1 teaspoon milk, a pinch of salt, and a pinch of pepper. Mix to combine.
7

Heat vegetable oil in a frying pan. Pour in the egg mixture and quickly stir. When the eggs are softly set, place half of the chicken rice from step 3 in the center, fold the omelet over the rice, and transfer to a plate.
8

Pour the mushroom cream sauce from step 5 over the omurice and serve.