1Add 2 tablespoons (15g) of cooking oil and 1 tablespoon (10g) of flour to a pan and stir-fry over low heat until it turns brown, creating a brown roux.
2Add 2 tablespoons (15g) of cooking oil and 1 tablespoon (10g) of flour to a pan and stir-fry over low heat until it turns brown, creating a brown roux.
3Add 2 tablespoons (15g) of cooking oil and 1 tablespoon (10g) of flour to a pan and stir-fry over low heat until it turns brown, creating a brown roux.
4Once the roux changes color, add 1 cup (180g) of water, stirring to dissolve any clumps.
5Once the roux changes color, add 1 cup (180g) of water, stirring to dissolve any clumps.
6Once the roux changes color, add 1 cup (180g) of water, stirring to dissolve any clumps.
7Add 1.5 tablespoons (15g) of brown sugar, 2 tablespoons (20g) of soy sauce, 2 tablespoons (30g) of ketchup, and 1/3 tablespoon (3g) of beef dashida, then simmer to thicken the sauce.
8Add 1.5 tablespoons (15g) of brown sugar, 2 tablespoons (20g) of soy sauce, 2 tablespoons (30g) of ketchup, and 1/3 tablespoon (3g) of beef dashida, then simmer to thicken the sauce.
9Add 1.5 tablespoons (15g) of brown sugar, 2 tablespoons (20g) of soy sauce, 2 tablespoons (30g) of ketchup, and 1/3 tablespoon (3g) of beef dashida, then simmer to thicken the sauce.
10Finish the sauce by adding 1 tablespoon (10g) of vinegar and a pinch of pepper, then mix well.
11Finish the sauce by adding 1 tablespoon (10g) of vinegar and a pinch of pepper, then mix well.
12Finish the sauce by adding 1 tablespoon (10g) of vinegar and a pinch of pepper, then mix well.
13Finely dice 1/6 (30g) of onion and 1/4 cup (20g) of carrot.
14Finely dice 1/6 (30g) of onion and 1/4 cup (20g) of carrot.
15Finely dice 1/6 (30g) of onion and 1/4 cup (20g) of carrot.
16Heat a pan with enough cooking oil to stir-fry, then add the diced onion and carrot and stir-fry.
17Heat a pan with enough cooking oil to stir-fry, then add the diced onion and carrot and stir-fry.
18Heat a pan with enough cooking oil to stir-fry, then add the diced onion and carrot and stir-fry.
19Once the vegetables are cooked, push them to one side of the pan, add 1 tablespoon of soy sauce and 2 tablespoons of Mirim to the empty side, and let them scorch slightly.
20Once the vegetables are cooked, push them to one side of the pan, add 1 tablespoon of soy sauce and 2 tablespoons of Mirim to the empty side, and let them scorch slightly.
21Once the vegetables are cooked, push them to one side of the pan, add 1 tablespoon of soy sauce and 2 tablespoons of Mirim to the empty side, and let them scorch slightly.
22Mix the scorched soy sauce and Mirim with the vegetables, add 1 bowl (200g) of rice, and stir-fry, then sprinkle with pepper.
23Mix the scorched soy sauce and Mirim with the vegetables, add 1 bowl (200g) of rice, and stir-fry, then sprinkle with pepper.
24Mix the scorched soy sauce and Mirim with the vegetables, add 1 bowl (200g) of rice, and stir-fry, then sprinkle with pepper.
25For the first method (egg-covered omurice), scoop the fried rice into a bowl and shape it into a dome on the serving plate.
26For the first method (egg-covered omurice), scoop the fried rice into a bowl and shape it into a dome on the serving plate.
27For the first method (egg-covered omurice), scoop the fried rice into a bowl and shape it into a dome on the serving plate.
28For the first method, beat 2 eggs in a bowl.
29For the first method, beat 2 eggs in a bowl.
30For the first method, beat 2 eggs in a bowl.
31Heat a frying pan with a tiny bit of cooking oil (almost none), then pour in the beaten eggs.
32Heat a frying pan with a tiny bit of cooking oil (almost none), then pour in the beaten eggs.
33Heat a frying pan with a tiny bit of cooking oil (almost none), then pour in the beaten eggs.
34As the eggs cook, gently twirl the pan to spread the egg evenly until it's somewhat set but still movable.
35As the eggs cook, gently twirl the pan to spread the egg evenly until it's somewhat set but still movable.
36As the eggs cook, gently twirl the pan to spread the egg evenly until it's somewhat set but still movable.
37Once the egg sheet is partially cooked and doesn't move easily, place the shaped rice in the center of the egg.
38Once the egg sheet is partially cooked and doesn't move easily, place the shaped rice in the center of the egg.
39Once the egg sheet is partially cooked and doesn't move easily, place the shaped rice in the center of the egg.
40Reduce the heat, then use chopsticks and a spoon to gently fold the egg sheet over the rice from both sides, forming a packet.
41Reduce the heat, then use chopsticks and a spoon to gently fold the egg sheet over the rice from both sides, forming a packet.
42Reduce the heat, then use chopsticks and a spoon to gently fold the egg sheet over the rice from both sides, forming a packet.
43Place a serving plate on top of the pan, then carefully flip the pan to transfer the omurice onto the plate.
44Place a serving plate on top of the pan, then carefully flip the pan to transfer the omurice onto the plate.
45Place a serving plate on top of the pan, then carefully flip the pan to transfer the omurice onto the plate.
46Use a kitchen towel or aluminum foil to gently shape the omurice into the desired dome-like form by pushing the ends inwards.
47Use a kitchen towel or aluminum foil to gently shape the omurice into the desired dome-like form by pushing the ends inwards.
48Use a kitchen towel or aluminum foil to gently shape the omurice into the desired dome-like form by pushing the ends inwards.
49Drizzle ketchup and sprinkle pepper over the finished omurice.
50Drizzle ketchup and sprinkle pepper over the finished omurice.
51Drizzle ketchup and sprinkle pepper over the finished omurice.
52For the second method (sauce-topped omurice), beat 3 eggs in a bowl.
53For the second method (sauce-topped omurice), beat 3 eggs in a bowl.
54For the second method (sauce-topped omurice), beat 3 eggs in a bowl.
55Heat a well-coated frying pan with a generous amount of cooking oil.
56Heat a well-coated frying pan with a generous amount of cooking oil.
57Heat a well-coated frying pan with a generous amount of cooking oil.
58Pour the beaten eggs into the hot pan and gently stir as if making scrambled eggs until they are cooked halfway, remaining slightly watery.
59Pour the beaten eggs into the hot pan and gently stir as if making scrambled eggs until they are cooked halfway, remaining slightly watery.
60Pour the beaten eggs into the hot pan and gently stir as if making scrambled eggs until they are cooked halfway, remaining slightly watery.
61Serve the prepared fried rice on a new plate.
62Serve the prepared fried rice on a new plate.
63Serve the prepared fried rice on a new plate.
64Slide the half-cooked, jiggling eggs over the fried rice on the plate.
65Slide the half-cooked, jiggling eggs over the fried rice on the plate.
66Slide the half-cooked, jiggling eggs over the fried rice on the plate.
67Heat the previously made sauce.
68Heat the previously made sauce.
69Heat the previously made sauce.
70Pour the heated sauce over the eggs, and finish with a sprinkle of pepper or parsley.
71Pour the heated sauce over the eggs, and finish with a sprinkle of pepper or parsley.
72Pour the heated sauce over the eggs, and finish with a sprinkle of pepper or parsley.
Ingredients
1 tablespoon flour
1 tablespoon flour
1 tablespoon flour
2 tablespoons cooking oil
2 tablespoons cooking oil
2 tablespoons cooking oil
2 tablespoons ketchup
2 tablespoons ketchup
2 tablespoons ketchup
2 tablespoons soy sauce
2 tablespoons soy sauce
2 tablespoons soy sauce
1.5 tablespoons brown sugar
1.5 tablespoons brown sugar
1.5 tablespoons brown sugar
1 tablespoon vinegar
1 tablespoon vinegar
1 tablespoon vinegar
1 cup water
1 cup water
1 cup water
0.33 tablespoon beef dashida
0.33 tablespoon beef dashida
0.33 tablespoon beef dashida
0.16 piece onion, finely diced
0.16 piece onion, finely diced
0.16 piece onion, finely diced
0.25 cup carrot, finely diced
0.25 cup carrot, finely diced
0.25 cup carrot, finely diced
1 bowl rice
1 bowl rice
1 bowl rice
2 tablespoons Mirim (cooking wine)
2 tablespoons Mirim (cooking wine)
2 tablespoons Mirim (cooking wine)
pepper
pepper
pepper
3 eggs
3 eggs
3 eggs
Worcestershire sauce (optional, instead of soy sauce)
Worcestershire sauce (optional, instead of soy sauce)
Worcestershire sauce (optional, instead of soy sauce)