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Japanese-Style Mushroom Omelet Rice - Recipe Video

A simple and easy to understand recipe video shows how to make Japanese-Style Mushroom Omelet Rice.
How about having some Japanese-style mushroom omelet rice? We topped a creamy egg onto a butter-scented rice, and poured some thick sauce full of delicious mushroom flavor over it. We made the mushroom sauce using an easy microwave cooking method. Please give it a try!
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Cook time

20 minutes

Ingredients
2 servings

  • Rice
    300 g
  • Carrot
    30 g
  • Onion
    30 g
  • Salted butter
    8 g
  • Eggs
    4
  • Milk
    2 tbsp
  • Salt
    a pinch
  • Black pepper
    a pinch
  • Salad oil
    2 tsp
  • きのこあん
  • Enoki mushroom
    30 g
  • Shimeji mushrooms
    30 g
  • (A)Noodle soup base (Mentsuyu)
    2 tbsp
  • (A)Japanese versatile dashi base (Shiro-dashi)
    2 tsp
  • (A)Water
    150 ml
  • Starch and water mixture
    2 tbsp
  • Young green onion (Konegi)
    as needed

How to make

  1. Prepare. Peel the carrots.
  2. 1. Cut off the hard tip of the enoki mushrooms and cut into 1-inch long pieces. Cut off the hard tip of the shimeji mushrooms and loosen with your hands.
  3. 2. Mince the carrot and onions.
  4. 3. Put 2 in a heat-proof bowl, cover with a plastic wrap and heat in a 600 W microwave oven for 2 minutes. Add the rice and salted butter and mix together.
  5. 4. Put ingredients made in step 1 and (A) in a heat-proof bowl and mix them up. Cover it with a plastic wrap, put it in a microwave set to 600 W, and heat it for 1 minute.
  6. 5. Take it out of the microwave, add the starch and water mixture, mix it together, cover it with plastic wrap and heat it for another minute. Take it out again, mix it together, cover it with plastic wrap and heat it for one more minute.
  7. 6. Put the egg, milk, salt and black pepper in a bowl and mix them together.
  8. 7. Heat cooking oil in a frying pan over high heat and add half of the egg mixture. Stir with cooking chopsticks until the mixture is half-cooked, then remove from heat. Repeat the process one more time.
  9. 8. Place the egg from step 7 onto the ingredients from step 3, sprinkle some Young green onions (Konegi) and it is ready!

Tips for cooking

Please mix the starch with water at the ratio of 1:2. Adjust the amount accordingly to the thickness and your liking. The Japanese versatile dashi base (Shiro-dashi) has different thicknesses and taste depending on the type, so please refer to the details written on the package and adjust the amount to your liking. For senior citizens, children under the age of 2, pregnant women, and individuals with weakened immune systems, please avoid eating raw eggs.

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