Steps to Prepare Ultimate Japanese-Style Omurice ☆ With Mushroom Ankake Sauce
Hey everyone, hope you are having an incredible day today. Today, we're going to make a distinctive dish, Step-by-Step Guide to Prepare Any-night-of-the-week Japanese-Style Omurice ☆ With Mushroom Ankake Sauce. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Japanese-Style Omurice ☆ With Mushroom Ankake Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Japanese-Style Omurice ☆ With Mushroom Ankake Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this particular recipe, we must prepare a few components. You can have Japanese-Style Omurice ☆ With Mushroom Ankake Sauce using 15 ingredients and 7 steps. Here is how you can achieve that.
I love omurice, and I thought it would be nice to try a Japanese flavor instead of the usual ketchup and demiglace sauce!
Use lots of butter for the butter rice ♪
You can add more vegetables to the ankake sauce for a more delicious flavor.
※ I modified the amount of mentsuyu!! Recipe by 100%fancy!
Ingredients and spices that need to be Take to make Japanese-Style Omurice ☆ With Mushroom Ankake Sauce:
- (For the butter rice)
- 1 serving Plain cooked rice
- 1/2 Carrot
- 1/4 Onion
- 1 Butter
- 1 Salt and pepper
- (For the omelet)
- 2 Eggs
- 1 Salt and pepper
- (For the mushroom ankake sauce)
- 1 Mushrooms
- 1 tbsp Mirin
- 40 ml Mentsuyu
- 200 ml Hot water
- 1 Katakuriko slurry
Steps to make Japanese-Style Omurice ☆ With Mushroom Ankake Sauce
- Finely chop the onion and carrot.
- Add the butter to a frying pan. Add the chopped vegetables and stir-fry.
- When the vegetables have wilted, add the rice and stir-fry. Finally, add the salt and pepper to season.
- 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.
- Cut the mushrooms (as many as you want). Add the mushrooms, mirin, and mentsuyu to a pot and heat.
- When the mushrooms are cooked and the pot is boiling, add the hot water and katakuriko slurry. Stir to thicken and it's done.
- Pour plenty of the ankake sauce over the omurice and enjoy it hot ♪
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