Steps

1. Finely chop 1/4 onion.
   🕒 03:03
2. Tear 50g maitake mushrooms into bite-sized pieces by hand.
   🕒 04:02
3. Cube 80g beef.
   🕒 05:05
4. Crack 2 eggs into a bowl, add salt and pepper to taste, and 1 tbsp water, then beat well. 【Tip!】 When beating eggs, press chopsticks against the bottom of the bowl and stir up and down to ensure the egg whites and yolks mix evenly.
   🕒 05:24
5. Melt 8g butter in a frying pan, add 80g beef, sprinkle with salt and pepper to taste, and sauté.
   🕒 06:29
6. Once the beef is cooked through, add 1 tsp all-purpose flour and stir-fry until the powdery texture disappears.
   🕒 07:17
7. Add 60ml red wine, 1 tbsp ketchup, 1 tsp Worcestershire sauce, and 1/2 tsp sugar, then simmer over medium heat to reduce and evaporate the acidity.
   🕒 07:42
8. Add 2 tbsp water, 1/3 tsp consommé granules, and black pepper to taste, then simmer until thickened.
   🕒 08:57
9. Cover the demi-glace sauce and set aside to keep warm.
   🕒 09:59
10. In another frying pan, melt 8g butter and fry 40g bacon.
    🕒 11:44
11. Once the bacon is cooked, add the finely chopped 1/4 onion and sauté until translucent.
    🕒 12:15
12. Add the torn 50g maitake mushrooms and sauté lightly.
    🕒 12:18
13. Season with a pinch of salt and black pepper to taste.
    🕒 12:41
14. Add 100ml tomato juice and 2/3 tsp consommé granules, then simmer over medium-high heat until reduced. 【Tip!】 By using unsalted tomato juice instead of ketchup, you'll create a tomato sauce rice that is subtly sweet and easy to adjust the flavor of.
    🕒 12:56
15. Once the tomato juice has reduced enough to cling to the ingredients, add 200g cooked rice and stir-fry well to combine everything.
    🕒 15:05
16. Heap the tomato sauce rice high into an omurice shape on a warmed skillet.
    🕒 16:06
17. In another frying pan, spread 2 tsp vegetable oil evenly and heat thoroughly over low to medium heat.
    🕒 16:37
18. Pour the egg mixture into the warmed pan and use a spatula to gather the egg towards the center, making it half-cooked. 【Tip!】 Gather the egg mixture to the center, and once it's half-cooked, reduce the heat to low-medium to create fluffy and creamy eggs without special techniques.
    🕒 16:53
19. Place the half-cooked egg on top of the tomato sauce rice heaped on the skillet.
    🕒 18:37
20. If necessary, rewarm the demi-glace sauce kept aside over low heat. If the consistency is too thick, add a small amount of water to adjust.
    🕒 18:53
21. Arrange chunks of meat from the demi-glace sauce around the omurice.
    🕒 19:20
22. Drizzle generously with the warmed demi-glace sauce to finish.
    🕒 19:29