JAPANESE OMURICE WITH DEMI-GLACE SAUCE

Servings

2 servings

Time

Preparation: 20 minutes
Cooking: 20 minutes

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INGREDIENTS

Fried rice filling

• 2 cups cooked Japanese short-grain rice (cold or room temperature)

• 150 g chicken thigh or breast, diced small

• ½ small onion, finely chopped

• 2 tbsp ketchup

• 1 tsp soy sauce

• ½ tsp sugar

• Salt and black pepper, to taste

• 1 tbsp butter

• 1 tbsp cooking oil

Omelette

• 4 large eggs

• 2 tbsp milk or cream

• Salt, to taste

• Butter for cooking

Demi-glace sauce

• 1 cup demi-glace sauce or brown sauce
  (substitute: beef stock + ketchup + Worcestershire sauce)

• 1 tbsp butter

Garnish (optional)

• Cherry tomato

• Dried parsley or fresh herbs

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INSTRUCTIONS

Step 1: Make the fried rice

• Heat oil and butter in a pan over medium heat

• Add onion and sauté until soft

• Add chicken and cook until fully cooked

• Stir in rice, breaking up clumps

• Add ketchup, soy sauce, sugar, salt, and pepper

• Stir-fry until evenly colored and fragrant

• Shape rice into a dome on a plate and keep warm

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Step 2: Prepare the omelette

• Whisk eggs with milk and a pinch of salt

• Heat a non-stick pan over medium-low heat with butter

• Pour in egg mixture and stir gently with chopsticks

• When eggs are softly set but still creamy, remove from heat

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Step 3: Assemble

• Carefully slide the soft omelette over the rice dome

• Gently open the top of the omelette so it drapes over the rice

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Step 4: Make the sauce

• Heat demi-glace sauce in a small pan

• Stir in butter until glossy

• Pour sauce around the omelette (not over the eggs)

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SERVING

• Garnish with cherry tomato and herbs

• Serve immediately while hot

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TEXTURE & FLAVOR

• Rice: savory, slightly sweet, comforting

• Eggs: soft, creamy, custard-like

• Sauce: rich, deep, umami-forward

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TIPS

• Use medium-low heat for the omelette to keep it creamy

• Cold rice works best for fried rice

• Practice omelette folding for a smooth finish

• Can substitute chicken with beef, shrimp, or mushrooms