Japanese Omurice with Demi-Glace日式蛋包飯配棕色醬汁
A elegant Japanese comfort dish featuring a silky, buttery omelet enveloping seasoned fried rice, finished with a luxurious demi-glace reduction. This refined version combines the homestyle appeal of omurice with classical French brown sauce for sophisticated depth and umami.
01Ingredients
- 200g Ground beef
- 100g Beef bone
- 3 cups Cooked rice
- 6 whole Eggs
- 1 medium Onion
- 50g Carrot
- 50g Green peas
- 30ml Soy sauce
- 2 cloves Garlic
- 500ml Beef stock
- 100ml Red wine
- 15g Tomato paste
- 1 tablespoon Cornstarch
- 40g Butter
- 15ml Cooking oil
- 3g Salt
- 2g White pepper
- 5g Fresh parsley
Nutrition (per serving)892kcal
- Protein38.5g
- Carbs68.2g
- Fat48.3g
Fiber 3.1 gSodium 1247 mg
02Steps
- Prepare demi-glace: Blanch beef bone in boiling water for 2 minutes, then drain and rinse.
- Roast beef bone in oven at 200°C for 20 minutes until browned, then set aside.
- Heat cooking oil in a large pot over medium-high heat, then sear ground beef until browned, breaking it into small pieces.
- Add minced garlic and diced onion to the pot, sauté until fragrant.
- Stir in tomato paste and cook for 1 minute to caramelize.
- Deglaze pot with red wine, scraping up browned bits from the bottom.
- Add beef stock and roasted beef bone to the pot, bring to a simmer.
- Simmer for 25 minutes, then strain through fine mesh, discard solids.
- Return strained sauce to pot, mix cornstarch with 2 tablespoons cold water, whisk into sauce.
- Simmer demi-glace for 10 minutes until thickened, season with salt and white pepper.
- For fried rice: Heat 15ml oil in a wok over high heat, add diced carrot and cook for 2 minutes.
- Add cooked rice and green peas, stir-fry for 3 minutes breaking up any clumps.
- Season fried rice with soy sauce, salt and white pepper, mix well, transfer to plate.
- Crack 3 eggs into a bowl, whisk until well combined with a pinch of salt.
- Heat 20g butter in a non-stick pan over medium heat until foamy.
- Pour whisked eggs into the pan, tilting to spread evenly, cook for 30 seconds until just set on top.
- Using a spatula, carefully slide the omelet onto the fried rice, folding if necessary.
- Gently pour warm demi-glace sauce over the omelet, allowing it to cascade down the sides.
- Garnish with fresh parsley and serve immediately while the omelet is still warm.
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