Steps

1. Finely chop 1/2 onion. (Tip: Make cuts to the end without cutting through the root to prevent it from falling apart easily.)
   🕒 00:19
2. Trim the tough ends of 1/2 pack Shimeji mushrooms and separate them into bite-sized pieces.
   🕒 00:53
3. Crack 4 eggs into a bowl and whisk thoroughly until the whites and yolks are completely combined. (Tip: Thoroughly mixing the whites and yolks ensures even cooking.)
   🕒 01:25
4. Mix 15g potato starch with 15g water to create a slurry. Add this to the egg mixture and mix well. Chill in the refrigerator. (Tip: Adding potato starch prevents egg components from leaking, helps maintain shape, and makes it less prone to breaking.)
   🕒 01:50
5. Pour 100cc red wine into a small pot and simmer over medium-low heat until reduced to about 1/3 of its original volume.
   🕒 02:24
6. Turn off the heat. Add 1 beef tallow piece, 2 tbsp Worcestershire sauce, 2 tbsp ketchup, 1 tsp honey, and 50cc water to the pot. Place over low heat.
   🕒 03:07
7. Bring to a simmer while stirring, cook until the ketchup's acidity dissipates and it becomes mellow. Turn off the heat.
   🕒 03:55
8. Cover the completed sauce with plastic wrap and let it sit at room temperature.
   🕒 04:18
9. Heat a frying pan over low-medium heat, add oil, and sauté 100g mixed ground meat.
   🕒 04:23
10. Spread the ground meat evenly in the pan and sprinkle with a pinch of salt. Once browned, carefully wipe away excess fat with a paper towel. (Tip: Browning the ground meat enhances its umami. Wiping away excess fat prevents the ketchup rice from becoming greasy.)
    🕒 04:44
11. Add the minced onion and shimeji mushrooms and stir-fry until softened.
    🕒 05:04
12. Add 4 tbsp ketchup and stir-fry thoroughly to evaporate the moisture. (Tip: Evaporating the ketchup's moisture results in non-soggy ketchup rice.)
    🕒 05:33
13. Add 300g hot cooked rice and stir briefly to combine.
    🕒 05:52
14. Add 1 tsp consommé granules and 1 tsp soy sauce. Break up the rice with a spatula while mixing to ensure each grain is well coated with the ketchup sauce. (Tip: Pressing and breaking up the rice with a spatula ensures the ketchup sauce adheres well to each grain.)
    🕒 06:09
15. Fill a small bowl or teacup with half of the ketchup rice. Place a serving plate on top and carefully invert to create a dome shape.
    🕒 06:34
16. Heat a frying pan over low heat and melt 10g butter. (Tip: Cooking slowly over low heat makes it easier to succeed with omurice that isn't fully wrapped.)
    🕒 06:54
17. Once the butter is bubbling, pour in half of the chilled egg mixture. Gently stir from the outside towards the center, integrating it with the butter, and cook.
    🕒 07:26
18. When the surface is still runny and uncooked, cover with a lid and steam for about 10 seconds to achieve a creamy finish.
    🕒 08:02
19. Gently slide the egg onto the ketchup rice. Finish the remaining egg mixture in the same way.
    🕒 08:16
20. Lightly reheat any cooled sauce in the microwave and pour over the omurice to complete.
    🕒 08:31