Tornado Omurice

Short for "omelette rice," omurice is a popular Japanese dish originally adapted from western-style omelettes. This slightly modified Korean-style omurice includes a fried rice base blanketed by a "tornado" shaped omelette.

Ingredients

Fried rice

2 cups of cooked rice
1/2 carrot, finely chopped
1/2 onion, finely chopped
1/3 bell pepper, finely chopped
80 g / 2.8 oz ham, finely diced
1 tbsp ketchup
1 tbsp worcestshire sauce
1 tbsp soy sauce
1 tbsp rice wine or mirin
cooking oil

Omelette

3 eggs
1 tbsp worcestshire sauce
1 tbsp soy sauce
salt

Demi-glace sauce

1.5 tbsp cooking oil
1 tbsp plain flour
5 tbsp ketchup
1 tbsp soy sauce or tonkatsu sauce
1 tbsp honey or brown sugar
3/4 cup water
1/4 cup milk

Instructions

Fried rice

Preheat your pan with cooking oil.
Add in the carrots, onions, bell peppers, and ham until cooked.
Mix the ketchup, worcestshire sauce, soy sauce, and rice wine.
Add the rice and the seasoning from step 3 to the pan, and mix for 1 ~ 2 minutes.

Omelette

Beat the eggs into a bowl and add a pinch of salt.

^{Tip: for a smoother texture, sieve the eggs through.}

Preheat your pan over medium high heat, and add cooking oil.
Pour the eggs into the pan and cook until the edges are cooked.

^{Tip: An easier way to tell when your eggs are ready is to watch for air pockets or bubbles forming in the pan.}

Using chopsticks or a similar set of utensils, gently push and twist the eggs from the outside inwards to create a "tornado." Make sure to maintain the shape as the omelette cooks.

^{Tip: your omelette should be nice and soft - overcooking the egg may cause it to break!}

Place the omelette over your fried rice.

Demi-glace sauce

Mix the ketchup, soy sauce, honey, water, and milk in a bowl.
Preheat your pan, add cooking oil and flour.
Cook over medium ~ medium high heat for about 5 ~ 7 minutes, until the liquid turns brown. Stir occasionally.
On low heat, pour the sauce from step 1 and stir. Cook over medium low ~ medium heat for about 8 ~ 10 minutes and continue to stir until the sauce thickens.
Pour the sauce over your omurice, and serve.