Brunch recipes-Easy Steps Omelette Rice with Wafu Sauce


Omelette rice is one of the very recognizable(?) Japanized western food. Usually we drizzle some ketchup on top. Egg and ketchup is a perfect combination with no doubt but this omelette rice can be also served in more like Japanese way. This way I used enoki mushrooms to make Wa fu sauce. Unlike ketchup, it has nice mushrooms flavor. Of course you don’t necessarily have to wrap steamed rice. It can be directly sauced on you omelette. If you’re tired of ordinary old fashioned breakfast, why don’t you give it try!

[ Ingredients ] *tsp=tea spoon tbs=table spoon
~ serves one ~
2 eggs
120g steamed rice
1/2 tsp white sesame
60g enoki mushrooms
2 tbs sake
2 tbs Mirin
1 tbs soy sauce
1/4 tsp salt
100ml dashi
Or water with 1/4 fish stock powder
3g Katsura bushi
1 tsp corn starch
3-4 leaves lettuce
2-3 mini tomatoes
POINT-ENG

*to see Japanese seasonings explanations please click here!

 

 

 

[ Directions ]

1-
1. First off, prepare Wafu enoki sauce. Chop enoki mushrooms.
POINT-ENG

You can use other kind of mushrooms, just make sure to chop finely to extract flavor effectively.

 

 

2-
2. Pour dashi into a pot.
POINT-ENG

You can use 100ml water with 1/4 fish stock powder instead.

 

 

2-
3. Add sake, Mirin, soy sauce and salt start heating.

2-
4. Add chopped enoki after bringing to the boil.

2-
5. Crumble katsuobushi by hand and add into the pot. Keep simmering for about one minute.
POINT-ENG

You can check the flavor at this point, see if you need any adjustments .

 

 

2-
6. Add water into corn starch and mix well.

2-
7. Shut off the stove and add starch water.
POINT-ENG

Q. why shut off the stove?
A. Starch coagulates at high temperature. If the liquid is too hot, it gets lumpy easily.

 

 

2-
8. After making sure starch is completely blended into sauce, you can now turn on the heat. Keep stirring as you are setting starch.
POINT-ENG

You can adjust the consistency at your desire by adjusting the amount of starch water.

 

 

2-
9. Now we can start preparing omelette! Crack two eggs into a bowl, add a pinch of salt and mix well.

2-
10. Add some butter into a non stick fry pan and let it melt on medium low heat.

2-
11. Pour the egg mixture into the pan.

2-
12. The first few seconds, give a little stir on the surface as you are making scrambled egg.
POINT-ENG

String the surface can create fluffy texture. But do not over stir, you still want to have smooth surface on the other side.

 

 

2-
13. Tilt the pan, let the egg spread evenly.

2-
14. Sprinkle some white sesame.

2-
15. When the egg starting to firm up, shut off the stove. Add steamed rice.

2-
16. Rice should be mounted NOT right in the center but a little out to the front part so you have some space left on the other side.

2-
17. Wirh exposed part of egg, cover the rice by folding with chop sticks or spatula.

2-
18. Now you need to flip the omelette. Hold the handle by under hand, meaning palm facing up..
POINT-ENG

This way you can flip the pan more smoothly without your hand cramped..

 

 

2-
19. Check the egg condition. If it’s stuck on the bottom,you can heat the pan and give a little jiggle. It should come lose right away.

2-
20. Hold a plate by the other hand. Let omelette slide on the plate about half way.

1-
21. And then flip the fry pan all the way so the omelette roll out to the plate.
POINT-ENG

Make sure to maintain the plate level.

 

 

2-
22. Remove the pan. The rice should be covered nicely..

2-
23. If you need to adjust the shape, you can use paper towel to cover up and form into oval shape.

2-
24. Voila! Now you have an attractive omelette rice!

2-
25. Lastly, put some salad as a garnish and put some enoki sauce.

Copyright © MASA’s Cooking- All Rights Reserved.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s