Dress Omelet Rice With Mushroom Demi-Glace Sauce - Recipe Video

How to make

1. 1. Cut the hard tip of shimeji mushrooms off and loosen them. Cut off the stem from the cremini mushrooms and cut into 5mm (0.2-inch) wide pieces.
2. 2. Mince the onions.
3. 3. Now we will make the mushroom demi-glace sauce. Heat salted butter in a pan over medium heat, add the mushrooms from Step 1 and stir-fry. When they become tender, add demi-glace sauce and ingredient (A), bring to a boil, simmer over low heat for 4-5 minutes, and remove from heat.
4. 4. Next we will make some ketchup rice. Heat salted butter in a pan over medium heat, add the onions from Step 2 and stir-fry. Once they become wilted, add rice and ingredient (B). Stir-fry until everything blends together, then serve on a plate.
5. 5. On to the dress egg. Heat pan over medium heat, melt salted butter in and add beaten eggs. Once the bottom of the eggs are cooked, use long chopsticks to pinch two ends towards the center, and then rotate around the pan for one circle and a half.
6. 6. Remove it from the heat, and place it over the rice from Step 4.
7. 7. Pour the sauce from Step 3 around the omelet, sprinkle some parsley and it is done!