Omurice (Omelette Rice)

Method28 steps · about 45 min

1. 1

   Step 1: Mix the demi-glace ingredients in a bowl: 5 tbsp ketchup, 1 tbsp regular soy sauce, 1 tbsp tonkatsu sauce (or an additional 1 tbsp soy sauce), 1 tbsp honey or brown sugar, ¾ cup water and ¼ cup milk. Set aside.

   Uses 5 tbsp ketchup for demi-glace · 1 tbsp regular soy sauce for demi-glace · 1 tbsp tonkatsu sauce or regular soy sauce · 1 tbsp honey or brown sugar · ¾ cup water for demi-glace · ¼ cup milk

2. 2

   Step 2: Warm a frying pan and add the separate 1½ tbsp roux oil and 1 tbsp flour. Cook over medium to medium-high heat for about 5–7 minutes, stirring, until dark brown without burning. Reduce the heat to low.

   Brown the flour roux · 7 minUses 1½ tbsp cooking oil for the roux · 1 tbsp plain flour

3. 3

   Step 3: Pour the mixed demi-glace ingredients into the browned roux and stir well. Cook over medium-low to medium heat for about 8–10 minutes, stirring often, until thickened. Set aside.

   Thicken demi-glace · 10 minUses Mixed demi-glace ingredients · Browned flour roux

4. 4

   Step 4: Finely chop the carrot (½), onion (½) and green bell pepper (⅓) and finely dice the ham. Warm a skillet with some fried-rice cooking oil. Stir-fry all four until the vegetables are softened and the ham is heated through. If substituting minced meat, cook it fully through.

   Uses Cooking oil for stir-frying the vegetables and rice · ½ carrot (60 g), finely chopped · ½ onion (80 g), finely chopped · ⅓ green bell pepper (45 g), finely chopped · 80 g smoked ham, finely diced

5. 5

   Step 5: Add the 2 cups already-cooked, cooled rice (2 cups), the separate 1 tbsp rice ketchup, 1 tbsp Worcestershire sauce, 1 tbsp rice soy sauce and 1 tbsp mirin. Mix and stir-fry for 1–2 minutes, until evenly seasoned and hot.

   Season and heat fried rice · 2 minUses Cooked vegetables and ham · 2 cups cooked short- or medium-grain rice, cooled · 1 tbsp ketchup for fried rice · 1 tbsp Worcestershire sauce · 1 tbsp regular soy sauce for fried rice · 1 tbsp rice wine (mirin)

6. 6

   Step 6: Turn off the heat and cover the finished fried rice with a lid or foil to keep it warm.

   Uses Finished fried rice

7. 7

   Step 7: Divide the warm fried rice into two equal portions. Choose exactly one omelette style for each of the two plates: tornado, oval or round. Prepare all six eggs once in the next shared stage. Then follow only the branch chosen for that plate, using one 3-egg portion, one rice portion and half the demi-glace. Repeat a branch only for the second plate if it uses the same style; otherwise follow its different selected branch. Skip all unselected branches. For each tornado plate, mold its rice portion in a small bowl and invert onto a serving plate to make a dome; keep oval or round rice portions warm for filling.

   Uses Two equal portions of warm fried rice

8. 8

   Step 8: Beat all 6 eggs, pass them through a sieve for a smooth texture, and stir in 1 pinch salt. Divide the mixture into two equal portions, each equivalent to 3 eggs.

   Uses 6 eggs, divided into two 3-egg portions · 1 pinch salt

9. 9

   Step 9: Tornado only, for one selected plate: heat a 24 cm (9½ inch) non-stick frying pan well over medium-high heat. Lightly coat it with some of the separate omelette cooking oil. Use this branch only for a still-unfinished plate assigned tornado style.

   Uses Some omelette cooking oil for this selected tornado plate

10. 10

    Step 10: Tornado only: pour in one unused half of the shared beaten-egg mixture, equivalent to 3 eggs. Wait until the outer edge has set to about 3 mm (⅛ inch) and larger air bubbles appear in the center. Leave any other egg portion for its own selected plate.

    Uses Half of the shared beaten-egg mixture (3 eggs), only for this selected plate · Heated, oiled tornado pan

11. 11

    Step 11: Tornado only: push two wooden chopsticks inward from opposite diagonal edges, leaving a 4–5 cm (1½–2 inch) gap. Turn the chopsticks in one direction, swapping hands as needed to keep turning smoothly. Cook until the egg is nearly set but still soft and pliable so it can hold the spiral without tearing.

    Uses Tornado egg cooking in the pan

12. 12

    Step 12: Tornado only: holding the chopsticks together with one hand, gently slide this spiral omelette onto one unused rice dome prepared for this plate.

    Uses Cooked pliable tornado omelette · One of the two fried-rice portions, shaped for this selected tornado plate

13. 13

    Step 13: Tornado only: pour one half of the prepared demi-glace over or around this assembled plate. If the second plate is also tornado style, repeat the tornado branch with the remaining 3-egg portion, rice portion and sauce half. If the other plate uses another style, follow only that selected branch with its remaining supplies. Stop once both plates are finished and serve immediately.

    Uses One assembled tornado omurice · Half of the prepared demi-glace for this selected plate

14. 14

    Step 14: Oval only, for one selected plate: take one still-unused half of the shared beaten-egg mixture, equivalent to 3 eggs, and stir it gently until uniform again. The eggs and pinch of salt were prepared once in the shared stage; do not add another egg or salt supply. Use this branch only for a still-unfinished plate assigned oval style.

    Uses Half of the shared beaten-egg mixture (3 eggs), only for this selected plate

15. 15

    Step 15: Oval only: heat the non-stick frying pan over medium-high heat and lightly coat with some of the separate omelette cooking oil.

    Uses Some omelette cooking oil for this selected oval plate

16. 16

    Step 16: Oval only: reduce the heat to medium and pour the selected 3-egg mixture into the pan. Quickly spread it into one thin, large round omelette.

    Uses Prepared 3-egg portion for this selected oval plate · Heated, oiled oval pan

17. 17

    Step 17: Oval only: when the omelette is mostly set but still flexible, put one unused warm fried-rice portion in the middle and spread it along the center.

    Uses Mostly set oval omelette in pan · One of the two fried-rice portions, only for this selected oval plate

18. 18

    Step 18: Oval only: fold the omelette edges toward the rice so they wrap around the filling like a short blanket. Let the folded egg finish setting without burning.

    Uses Oval omelette with its rice filling

19. 19

    Step 19: Oval only: carefully slide or flip the filled omelette from the pan onto a serving plate. Keep any excess hot oil away from your hands and plate during the transfer.

    Uses Cooked folded oval omurice

20. 20

    Step 20: Oval only: use cooking foil or cooking paper around the hot filled omelette to gently refine its oval shape, keeping your hands away from the hot food.

    Uses Plated oval omurice

21. 21

    Step 21: Oval only: pour one half of the prepared demi-glace over this assembled plate. If the second plate is also oval style, repeat the oval branch with the remaining 3-egg portion, rice portion and sauce half. Otherwise follow only the other plate’s selected branch. Stop once both plates are finished and serve immediately.

    Uses One shaped oval omurice · Half of the prepared demi-glace for this selected plate

22. 22

    Step 22: Round only, for one selected plate: take one still-unused half of the shared beaten-egg mixture, equivalent to 3 eggs, and stir gently until uniform again. Set a small bowl beside the stove for molding. Do not beat more eggs or add another pinch of salt. Use this branch only for a still-unfinished plate assigned round style.

    Uses Half of the shared beaten-egg mixture (3 eggs), only for this selected plate

23. 23

    Step 23: Round only: heat the non-stick frying pan over medium-high heat and lightly coat with some of the separate omelette cooking oil.

    Uses Some omelette cooking oil for this selected round plate

24. 24

    Step 24: Round only: pour in the selected 3-egg mixture and quickly spread into one thin, large round omelette. Cook until the egg is fully set.

    Uses Prepared 3-egg portion for this selected round plate · Heated, oiled round pan

25. 25

    Step 25: Round only: slide the fully cooked omelette into the small bowl and gently tuck the egg to follow the bowl’s shape.

    Uses Fully cooked round omelette

26. 26

    Step 26: Round only: put one unused warm fried-rice portion into the egg-lined bowl. Press gently to make a firm mound without tearing the egg.

    Uses Egg-lined molding bowl · One of the two fried-rice portions, only for this selected round plate

27. 27

    Step 27: Round only: place a serving plate over the bowl, hold both securely and invert together. Lift off the bowl to leave the egg-covered rice mound on the plate.

    Uses Round omurice molded in its bowl

28. 28

    Step 28: Round only: pour one half of the prepared demi-glace over this assembled plate. If the second plate is also round style, repeat the round branch with the remaining 3-egg portion, rice portion and sauce half. Otherwise follow only the other plate’s selected branch. Stop once both plates are finished, skip all remaining unselected branch instructions and serve both plates immediately.

    Uses One assembled round omurice · Half of the prepared demi-glace for this selected plate