Serves 1
Directions
- 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.
- 2Once the roux changes color, add 1 cup (180g) of water, stirring to dissolve any clumps.
- 3Add 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.
- 4Finish the sauce by adding 1 tablespoon (10g) of vinegar and a pinch of pepper, then mix well.
- 5Finely dice 1/6 (30g) of onion and 1/4 cup (20g) of carrot.
- 6Heat a pan with enough cooking oil to stir-fry, then add the diced onion and carrot and stir-fry.
- 7Once 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.
- 8Mix the scorched soy sauce and Mirim with the vegetables, add 1 bowl (200g) of rice, and stir-fry, then sprinkle with pepper.
- 9For the first method (egg-covered omurice), scoop the fried rice into a bowl and shape it into a dome on the serving plate.
- 10For the first method, beat 2 eggs in a bowl.
- 11Heat a frying pan with a tiny bit of cooking oil (almost none), then pour in the beaten eggs.
- 12As the eggs cook, gently twirl the pan to spread the egg evenly until it's somewhat set but still movable.
- 13Once the egg sheet is partially cooked and doesn't move easily, place the shaped rice in the center of the egg.
- 14Reduce the heat, then use chopsticks and a spoon to gently fold the egg sheet over the rice from both sides, forming a packet.
- 15Place a serving plate on top of the pan, then carefully flip the pan to transfer the omurice onto the plate.
- 16Use a kitchen towel or aluminum foil to gently shape the omurice into the desired dome-like form by pushing the ends inwards.
- 17Drizzle ketchup and sprinkle pepper over the finished omurice.
- 18For the second method (sauce-topped omurice), beat 3 eggs in a bowl.
- 19Heat a well-coated frying pan with a generous amount of cooking oil.
- 20Pour the beaten eggs into the hot pan and gently stir as if making scrambled eggs until they are cooked halfway, remaining slightly watery.
- 21Serve the prepared fried rice on a new plate.
- 22Slide the half-cooked, jiggling eggs over the fried rice on the plate.
- 23Heat the previously made sauce.
- 24Pour the heated sauce over the eggs, and finish with a sprinkle of pepper or parsley.
Ingredients
- 1 tablespoon flour
- 2 tablespoons cooking oil
- 2 tablespoons ketchup
- 2 tablespoons soy sauce
- 1.5 tablespoons brown sugar
- 1 tablespoon vinegar
- 1 cup water
- 0.33 tablespoon beef dashida
- 0.16 piece onion, finely diced
- 0.25 cup carrot, finely diced
- 1 bowl rice
- 2 tablespoons Mirim (cooking wine)
- pepper
- 3 eggs
- Worcestershire sauce (optional, instead of soy sauce)
- ground meat (optional, for fried rice)
- chopped ham (optional, for fried rice)
- bacon (optional, for fried rice)
- sausage (optional, for fried rice)
- potato, finely diced (optional, for fried rice)
- salt (optional, for eggs)
- parsley (optional, for garnish)
Equipment
frying panladlerice bowlplatechopsticksspoonkitchen towelaluminum foil
Tips
- For richer flavor, use Worcestershire sauce instead of soy sauce and meat broth instead of water.
- When making the roux, fry the flour in oil until it's yellowish or darker for a deeper flavor; avoid a white roux.
- Be careful not to use too much oil when cooking the egg sheet; almost no oil is needed to prevent dripping when flipping.
- When making the egg sheet, remove the eggs from heat when they are still somewhat undercooked and soft, not fully cooked, to achieve a creamy texture.
- If you want a stronger omurice taste, add some ketchup when stir-frying the rice.
- Finely dice vegetables like onion, carrot, and optional potato so they are not easily picked out.
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