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Omurice

Japanese Champion Omurice Pro showcases the ultimate omurice on Ryuji's Buzz Recipes。 This recipe thoroughly explains how to make a homemade ketchup sauce packed with the umami of vegetables, without using store-bought ketchup, and how to make a creamy, runny egg that even beginners can succeed with. A superb omurice recipe that allows you to recreate a professional taste at home.

📖Cooking Basics

homemade（ramen）

Steps

Crack 3 eggs and mix thoroughly without foaming. 【This is the key!】 Using L-sized eggs with more egg white results in a fluffier texture. Mix while touching the bottom of the bowl until the egg white and yolk are a uniform color.
🕒 01:42
The mixed egg liquid contains air and is prone to breaking, so let it rest in the refrigerator while making the chicken rice.
🕒 03:06
Add all of [B] Red wine 3 tbsp, [B] Worcestershire sauce 3 tbsp, [B] Butter 10g, [B] Black pepper a little, and [B] Sugar 1 tsp to a small pot.
🕒 03:33
Simmer over low heat for about 5 minutes to evaporate the alcohol. Once it thickens, turn off the heat to complete the sauce.
🕒 04:08
Cut Onion 60g and Carrot 40g into pieces that are easy to blend.
🕒 04:59
Place the cut onions and carrots, and Canned chopped tomatoes 120g into a blender or food processor and blend until it becomes a paste.
🕒 05:34
Put the blended tomato paste into a pot, add [A] Worcestershire sauce 1 tbsp, [A] Mustard 1 tsp (optional), [A] Sugar 1 tbsp, [A] Consommé 1/2 tsp, and [A] Salt 1/2 tsp.
🕒 05:55
Simmer over medium heat for about 7 minutes, evaporating the moisture until it thickens. Stir occasionally to prevent burning. 【This is the key!】 Simmer until it becomes a thick paste and the umami of the vegetables is concentrated.
🕒 09:08
Finely chop Chicken thigh 50g and Sausages 2. Finely chop Garlic 1 clove.
🕒 07:10
Add Oil 2 tbsp and garlic to a frying pan and sauté over low heat to release the aroma.
🕒 07:42
Add the chicken thigh and sausages and stir-fry.
🕒 08:19
Add warm Cooked rice 200g, the homemade ketchup sauce you made, and Black pepper a little, and mix well.
🕒 10:53
Taste and adjust seasoning with salt and pepper if necessary.
🕒 11:24
Plate the finished chicken rice and shape it into a rugby ball shape.
🕒 11:52
Preheat the frying pan, turn off the heat and add butter, letting it coat the pan. Return to low heat just before adding the egg mixture. 【This is the key!】 A frying pan with good heat conductivity makes it easier for beginners to create a runny egg.
🕒 13:11
Pour the egg mixture, taken from the refrigerator, into the frying pan and stir vigorously with chopsticks.
🕒 14:20
When the egg is half-cooked with a little liquid remaining, tilt the frying pan to gather the egg mixture towards the back, and shape it with a spatula.
🕒 14:59
Use the edge of the frying pan to move the egg towards the back, and gently tap the frying pan to shape it into a rugby ball.
🕒 15:24
Flip the frying pan so the egg turns over, and cook the underside for about 3 seconds.
🕒 15:43
Continue to cook for about 10 seconds to firmly seal the seam.
🕒 15:58
Carefully slide the cooked egg onto the chicken rice using a spatula.
🕒 16:10
Pour the red wine sauce over the plated omurice.
🕒 16:41