Demi-Glace Sauce Omelet With Mushrooms - Recipe Video

How to make

1. 1. Thinly slice the cremini mushrooms.
2. 2. Cut off the hard tips of the shimeji mushrooms and loosen with your hands. Thinly slice the onions.
3. 3. Melt salted butter in a heated pan over medium heat, then add the mushrooms from Step 1 and stir-fry.
4. 4. Add rice, granulated Japanese consomme soup stock and stir-fry them over medium heat. Once the flavors are evenly mixed, remove from the heat.
5. 5. Wipe off the excess oil from the pan and heat over medium heat. Melt in salted butter, pour in 2/3 of the beaten eggs and stir in a circular motion.
6. 6. Once the edges have hardened, pour in the remaining beaten eggs and cook over medium heat. Remove them from the heat when it becomes half-cooked.
7. 7. Add the demi-glace sauce ingredients into a separate pan and heat over medium heat. Remove from the heat once it boils.
8. 8. Place the rice from Step 4 on a plate, cover with the thin omelet made in Step 6 and pour teh sauce from Step 7. Sprinkle some parsley and it's done!