Creamy Mentaiko Omurice

Creamy Mentaiko Omurice

Mentaiko goes well with pasta but this recipe is for when you want to eat omurice with mentaiko.

Ingredients: 2-3 servings

For the buttered rice:
Uncooked white rice
2 rice cooker cups (360 ml)
4 rashers
Minced onion
Soup stock cube
Garlic powder
a small amout
Butter (for finishing)
10 g
For the omelette (1 serving):
1 tablespoon
For mentaiko cream sauce:
2 tablespoons
1 tablespoon
2 sacs (80 g after remove the thin skin)
200 ml
Kombu tea (powdered)
a small amount
1 tablespoon
For Toppings:
Shredded nori seaweed
as needed


1. Rinse the rice and pour the water up to the 2 rice cooker cup line. Add the soup stock cube, garlic powder, finely chopped bacon and minced onion on top. Turn the rice cooker on to cook.
2. Meanwhile, make the mentaiko cream sauce. Heat the butter in a saucepan, and mix in the flour over a low heat. Once mixed well, start adding in the milk little by little to thicken.
3. Add the mentaiko and combine well. Season with mayonnaise and kombu tea powder while tasting.
4. When the rice is cooked, add the butter and mix. Transfer the rice on to each serving plate. Crack the eggs and mix with milk for the omelette.
5. Heat a generous amount of oil or butter (not listed) in a frying pan and pour the egg mixture in. Cook over high heat and mix in a circular motions with chopsticks. When the egg starts to set, turn off the heat.
6. Carefully slide the omelette over the rice and pour the mentaiko cream sauce over the top. Garnish with mentaiko and shredded nori seaweed and it's done!

Story Behind this Recipe

I forgot which restaurant it was where I had the mentaiko omurice, but it was delicious and creamy. So I tried to re-create it...