Hello everyone! I am back with a new omurice (fried rice omelette) recipe for you all. While my previous omurice recipe had a simple wrapped egg, today’s recipe features a creamy Japanese Tampopo style egg. This egg slips over your rice when you cut it open. The technique for the egg is difficult to master, but with some practice (I shamelessly went through 3 cartons of eggs) you’ll get it! Trust me, you won’t regret learning this egg technique. Make sure to check out the recipe video for a visual on how to cook the egg.
Tampopo omurice means “dandelion omurice” and represents how the split egg resembles a blooming dandelion! Can we just briefly admire all the different styles of omurice? Tornado omurice is a popular trend in Korea where you swirl the egg before plating it on your rice. The simple egg blanket method is a staple home recipe. I can’t wait to see what kind of omurice will be created next!
The creamy egg acts as a blanket for the savory beef tomato fried rice. Then, it is topped with a sweet, umami filled shortcut demi-glace sauce. One of my cooking goals is to attempt a homemade demi-glace sauce from scratch with my own beef stock. For now, this shortcut sauce does the trick! I absolutely love this sauce. I often add a little bit of vinegar and use it to dip my homemade katsu as well!
This is the perfect dish to serve for any meal, and is sure to please everyone from kids, to adults. Give this omurice (fried rice omelette) a try and let me know what you think in the comment section!
Omurice (Japanese rice omelette)
Equipment
- Nonstick pan
- Chopsticks
Ingredients
- 2 cups Cooked white rice Preferably day-old rice
- 1 small Carrot
- 1/2 White onion
- 1/4 Green bell pepper
- 1/4 lb Ground beef
- 3 tbsp Vegetable oil Divided
- 8 Eggs Divided
- 2 tbsp Milk Divided
- 1/2 tsp Salt Divided
Shortcut Omurice Sauce
- 2 tbsp Butter
- 2 tbsp Flour
- 1 tbsp Worcestershire sauce
- 2 tbsp Ketchup
- 2 tbsp Oyster sauce
- 1 tbsp Honey
- 1.5 cups Beef broth
Instructions
- Finely chop one carrot, 1/4 of a bell pepper and half an onion.
- Melt 2 tablespoons of butter in a small saucepan over medium heat. Once the butter is melted, add 2 tbsp of flour and stir constantly for about 5 minutes until the roux turns darker in color. Add in 1 tbsp or Worcestershire sauce, 2 tbsp of ketchup, 2 tbsp of oyster sauce, and 1 tbsp of honey. Stir to combine and then add in 1 and 1/2 cups of beef broth. Let sauce thicken for about 2-3 minutes then set aside on low heat while we prep the rice.
- Heat 1 tbsp of vegetable oil in a large pan over medium high heat. Add in a quarter pound of ground beef. Break the beef into smaller pieces with a wooden spoon, season with salt and pepper and cook until browned. When the meat is done, add in your chopped veggies and cook for about 5 minutes.
- Add in 2 cups of cooked rice. Toss the rice to combine with the meat and veggies and then add in 2 tablespoons of ketchup and a ladle-full of your omurice sauce. Plate your rice by putting half of it into a small bowl, pack it down a little, then flip it onto a plate. Then shape the rice into a football shape with your hands.
Egg
- Crack 4 eggs into a bowl and add 1 tablespoon of milk and a quarter teaspoon of salt. Whisk the eggs until they are very runny and have no clumps.
- Heat a small nonstick pan over medium high heat and add 1 tablespoon of vegetable oil. We want the pan to get really hot. Once the pan is hot, add in your eggs and immediately start whisking with your chopsticks while you move the pan up and down. Bring any pieces stuck on the side towards the middle.
- When the eggs are still runny, but semi set on the bottom, turn heat down to low and tilt pan forwards at an angle and start pushing the edge of the egg closest to you towards the bottom of the pan. Angle in the edges a bit to make it into a foot ball shape. Rest the bottom edge of your pan over the flame to help unstick the outer edge and start folding that inwards as well.
- Once the outer edge is somewhat closed, grab a spatula and slide it under the outer edge and carefully flip the egg towards you by quickly tilting the pan in an upwards motion towards your body. Let the egg seal a little bit and then move it around to make sure there aren’t any holes. If there are, just hold that area over the flame to seal.
- To plate, use chopsticks and gently invert the egg onto the rice. You want to slice the egg immediately down the center so it doesn’t overcook and then top with your omurice sauce.
