Japanese-Style Omurice ☆ With Mushroom Ankake Sauce
Japanese-Style Omurice ☆ With Mushroom Ankake Sauce

Hey everyone, it’s Jim, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, japanese-style omurice ☆ with mushroom ankake sauce. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Japanese-Style Omurice ☆ With Mushroom Ankake Sauce is one of the most popular of current trending meals in the world. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Japanese-Style Omurice ☆ With Mushroom Ankake Sauce is something that I have loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we have to first prepare a few ingredients. You can cook japanese-style omurice ☆ with mushroom ankake sauce using 15 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Japanese-Style Omurice ☆ With Mushroom Ankake Sauce:
  1. Take (For the butter rice)
  2. Take 1 serving Plain cooked rice
  3. Get 1/2 Carrot
  4. Get 1/4 Onion
  5. Prepare 1 Butter
  6. Take 1 Salt and pepper
  7. Take (For the omelet)
  8. Prepare 2 Eggs
  9. Take 1 Salt and pepper
  10. Make ready (For the mushroom ankake sauce)
  11. Prepare 1 Mushrooms
  12. Make ready 1 tbsp Mirin
  13. Take 40 ml Mentsuyu
  14. Make ready 200 ml Hot water
  15. Take 1 Katakuriko slurry
Instructions to make Japanese-Style Omurice ☆ With Mushroom Ankake Sauce:
  1. Finely chop the onion and carrot.
  2. Add the butter to a frying pan. Add the chopped vegetables and stir-fry.
  3. When the vegetables have wilted, add the rice and stir-fry. Finally, add the salt and pepper to season.
  4. Mix the eggs with salt and pepper and stir to dissolve. Cook the eggs in the frying pan and wrap the butter rice in the omelet.
  5. Cut the mushrooms (as many as you want). Add the mushrooms, mirin, and mentsuyu to a pot and heat.
  6. When the mushrooms are cooked and the pot is boiling, add the hot water and katakuriko slurry. Stir to thicken and it's done.
  7. Pour plenty of the ankake sauce over the omurice and enjoy it hot ♪

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