Omurice With Mushroom Tomato Sauce Recipe by トモとこてたん
Omurice with Mushroom Tomato Sauce Cooking Instructions 1 ■ Tomato Sauce Thinly slice the onion and separate the shimeji mushrooms into small clusters. If using fresh garlic, mince it. 2 Heat olive oil and garlic in a pot until fragrant. Add the onion and shimeji mushrooms, sauté lightly, then add the canned tomatoes. 3 Add the water and bouillon cube. Once it comes to a boil, season with salt, ketchup, and Worcestershire sauce to taste. 4 ■ Omurice Add a little vegetable oil to a frying pan. Sauté the minced onion and bite-sized pieces of chicken. 5 Add ketchup and cook down a bit, then mix in the rice and stir-fry. Transfer to a bowl when done. 6 In a separate bowl, beat the eggs with a splash of milk and a pinch of salt until well combined. 7 Heat 1/2 tablespoon butter in a frying pan. Pour in enough egg mixture for one serving and quickly stir to scramble slightly. 8 When the eggs are still soft and slightly runny, remove from heat and place the chicken rice in the center, shaping it like a football. 9 Gently fold both sides of the omelet over the rice, moving everything to one side of the pan. 10 Hold the pan handle with your thumb on top, and in one quick motion, flip the omurice onto a plate so the seam is underneath. 11 Shape as needed, top with plenty of tomato sauce, and enjoy! 1 ■ Tomato Sauce Thinly slice the onion and separate the shimeji mushrooms into small clusters. If using fresh garlic, mince it. 1 ■ Tomato Sauce Thinly slice the onion and separate the shimeji mushrooms into small clusters. If using fresh garlic, mince it. 2 Heat olive oil and garlic in a pot until fragrant. Add the onion and shimeji mushrooms, sauté lightly, then add the canned tomatoes. 2 Heat olive oil and garlic in a pot until fragrant. Add the onion and shimeji mushrooms, sauté lightly, then add the canned tomatoes. 3 Add the water and bouillon cube. Once it comes to a boil, season with salt, ketchup, and Worcestershire sauce to taste. 3 Add the water and bouillon cube. Once it comes to a boil, season with salt, ketchup, and Worcestershire sauce to taste. 4 ■ Omurice Add a little vegetable oil to a frying pan. Sauté the minced onion and bite-sized pieces of chicken. 4 ■ Omurice Add a little vegetable oil to a frying pan. Sauté the minced onion and bite-sized pieces of chicken. 5 Add ketchup and cook down a bit, then mix in the rice and stir-fry. Transfer to a bowl when done. 5 Add ketchup and cook down a bit, then mix in the rice and stir-fry. Transfer to a bowl when done. 6 In a separate bowl, beat the eggs with a splash of milk and a pinch of salt until well combined. 6 In a separate bowl, beat the eggs with a splash of milk and a pinch of salt until well combined. 7 Heat 1/2 tablespoon butter in a frying pan. Pour in enough egg mixture for one serving and quickly stir to scramble slightly. 7 Heat 1/2 tablespoon butter in a frying pan. Pour in enough egg mixture for one serving and quickly stir to scramble slightly. 8 When the eggs are still soft and slightly runny, remove from heat and place the chicken rice in the center, shaping it like a football. 8 When the eggs are still soft and slightly runny, remove from heat and place the chicken rice in the center, shaping it like a football. 9 Gently fold both sides of the omelet over the rice, moving everything to one side of the pan. 9 Gently fold both sides of the omelet over the rice, moving everything to one side of the pan. 10 Hold the pan handle with your thumb on top, and in one quick motion, flip the omurice onto a plate so the seam is underneath. 10 Hold the pan handle with your thumb on top, and in one quick motion, flip the omurice onto a plate so the seam is underneath. 11 Shape as needed, top with plenty of tomato sauce, and enjoy! 11 Shape as needed, top with plenty of tomato sauce, and enjoy! 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