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Japanese-Style Omurice ☆ With Mushroom Ankake Sauce

Japanese-Style Omurice ☆ With Mushroom Ankake Sauce

Ankake sauce with lots of mushrooms ♪
It's Japanese-style, so it's really light *

Ingredients

(For the butter rice)
Plain cooked rice
1 serving
Carrot
1/2
Onion
1/4
Butter
to taste
Salt and pepper
to taste
(For the omelet)
Eggs
2
Salt and pepper
to taste
(For the mushroom ankake sauce)
Mushrooms
as desired
Mirin
1 tablespoon
Mentsuyu
40 ml
Hot water
200 ml
Katakuriko slurry
as needed

Steps

1. Finely chop the onion and carrot.
2. Add the butter to a frying pan. Add the chopped vegetables and stir-fry.
3. When the vegetables have wilted, add the rice and stir-fry. Finally, add the salt and pepper to season.
4. Mix the eggs with salt and pepper and stir to dissolve. Cook the eggs in the frying pan and wrap the butter rice in the omelet.
5. Cut the mushrooms (as many as you want). Add the mushrooms, mirin, and mentsuyu to a pot and heat.
6. When the mushrooms are cooked and the pot is boiling, add the hot water and katakuriko slurry. Stir to thicken and it's done.
7. Pour plenty of the ankake sauce over the omurice and enjoy it hot ♪

Story Behind this Recipe

I love omurice, and I thought it would be nice to try a Japanese flavor instead of the usual ketchup and demiglace sauce!