JAPANESE OMURICE WITH DEMI-GLACE SAUCE
Servings
2 servings
Time
Preparation: 20 minutes
Cooking: 20 minutes
INGREDIENTS
Fried rice filling
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2 cups cooked Japanese short-grain rice (cold or room temperature)
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150 g chicken thigh or breast, diced small
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½ small onion, finely chopped
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2 tbsp ketchup
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1 tsp soy sauce
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½ tsp sugar
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Salt and black pepper, to taste
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1 tbsp butter
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1 tbsp cooking oil
Omelette
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4 large eggs
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2 tbsp milk or cream
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Salt, to taste
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Butter for cooking
Demi-glace sauce
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1 cup demi-glace sauce or brown sauce
(substitute: beef stock + ketchup + Worcestershire sauce) -
1 tbsp butter
Garnish (optional)
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Cherry tomato
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Dried parsley or fresh herbs
INSTRUCTIONS
Step 1: Make the fried rice
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Heat oil and butter in a pan over medium heat
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Add onion and sauté until soft
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Add chicken and cook until fully cooked
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Stir in rice, breaking up clumps
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Add ketchup, soy sauce, sugar, salt, and pepper
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Stir-fry until evenly colored and fragrant
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Shape rice into a dome on a plate and keep warm
Step 2: Prepare the omelette
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Whisk eggs with milk and a pinch of salt
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Heat a non-stick pan over medium-low heat with butter
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Pour in egg mixture and stir gently with chopsticks
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When eggs are softly set but still creamy, remove from heat
Step 3: Assemble
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Carefully slide the soft omelette over the rice dome
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Gently open the top of the omelette so it drapes over the rice
Step 4: Make the sauce
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Heat demi-glace sauce in a small pan
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Stir in butter until glossy
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Pour sauce around the omelette (not over the eggs)
SERVING
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Garnish with cherry tomato and herbs
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Serve immediately while hot
TEXTURE & FLAVOR
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Rice: savory, slightly sweet, comforting
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Eggs: soft, creamy, custard-like
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Sauce: rich, deep, umami-forward
TIPS
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Use medium-low heat for the omelette to keep it creamy
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Cold rice works best for fried rice
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Practice omelette folding for a smooth finish
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Can substitute chicken with beef, shrimp, or mushrooms