Fluffy Omurice with Plenty of Cheese Sauce

Name: Fluffy Omurice with Plenty of Cheese Sauce
Yield: Serves 2 servings
Ingredients: 1/2 small onion, finely chopped; 1/3 carrot, diced small; 3.5 –5.3 oz (100–150 g) ground meat; 1 teaspoon chicken bouillon powder; 4 tablespoons or more ketchup; 1 tablespoon or more Worcestershire sauce; 2 bowls cooked rice (about 2 cups/320 g); 4 eggs; 1 1/2 tablespoons (20 g) butter; 2 teaspoons sugar; 2 teaspoons white dashi (or substitute with 2 teaspoons soy sauce and 1/2 teaspoon dashi powder); 2 teaspoons mayonnaise; 2 tablespoons milk; 3 tablespoons (50 ml) white wine (or milk); 1.8 oz (50 g) shredded cheese blend; 1 teaspoon ketchup; 1/2 teaspoon Worcestershire sauce

青空にうかぶくも @cook_40300013

This is my go-to omurice recipe, loaded with cheese sauce, that I've been making for years as a cheese lover. Try adding cheese sauce to your omurice!
Recipe background:
This dish started when my dad made it for us when we were kids. He used even more seasonings, but I couldn't remember them all. Usually, I make this as a big family-style dish in a large skillet—two big plates for Saturday lunch, and it's always a hit. Of course, sometimes the eggs tear, but the sauce covers it up nicely.

青空にうかぶくも @cook_40300013

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Ingredients

Serves 2 servings

1/2small onion, finely chopped
1/3carrot, diced small
3.5–5.3 oz (100–150 g) ground meat
1 teaspoonchicken bouillon powder
4 tablespoonsor more ketchup
1 tablespoonor more Worcestershire sauce
2 bowlscooked rice (about 2 cups/320 g)
4eggs
1 1/2 tablespoons (20 g)butter
2 teaspoonssugar
2 teaspoonswhite dashi (or substitute with 2 teaspoons soy sauce and 1/2 teaspoon dashi powder)
2 teaspoonsmayonnaise
2 tablespoonsmilk
Cheese sauce for 2 servings
3 tablespoons (50 ml)white wine (or milk)
1.8 oz (50 g)shredded cheese blend
1 teaspoonketchup
1/2 teaspoonWorcestershire sauce

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Steps

1

Finely chop the onion and dice the carrot into small cubes. Measure and prepare the cheese sauce ingredients.
2

Add a small amount of oil to a skillet and cook the ground meat. Let it brown without stirring. Once nicely browned, flip it over.
3

When the other side is browned, break up the meat, add the onion and carrot, and sauté until softened. Add chicken bouillon, salt, and pepper.
4

Add ketchup and Worcestershire sauce to the pan, mix well, then add the warm rice. Stir to combine. Taste and adjust seasoning as needed.
5

Shape the rice on plates using a bowl or mold (like an almond shape).
6

Prepare the eggs one serving at a time. Beat the eggs well, add the sugar, white dashi, mayonnaise, and milk, and mix again. Heat a small skillet over medium heat and add the butter.
7

Before the butter is fully melted, pour in the eggs. Let sit for about 10 seconds, then gently stir the center with chopsticks. Lower the heat to medium-low.
8

When the eggs are just set and you can almost see the bottom of the pan, gently shake the skillet to even out the eggs, being careful not to tear them. Remove from heat.
9

Slide the cooked eggs over the shaped rice.
10

Wipe the skillet used for the eggs with a paper towel, add the white wine (or milk), and bring to a boil. Add the cheese and stir well. Add the ketchup and Worcestershire sauce, and mix until smooth.
11

Pour the cheese sauce over the eggs and rice. Make the sauce just before serving so it stays creamy.
12

On May 18, 2021, this cheese sauce ranked #1 in popular searches. Thank you to everyone who tried and viewed the recipe!
13

Thanks to your support, this recipe became a trending topic! Thank you to everyone who shared their feedback!