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Cream Stew Omelet Rice - Recipe Video

A simple and easy to understand recipe video shows how to make Cream Stew Omelet Rice.
Here's a recipe that combines cream stew and omelet rice. The rich cream sauce covers the egg and it is very delicious. It is a hearty dish, so I recommend it when you want to eat well. The taste is also popular among kids. How about taking this opportunity to try it out?
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Cook time

30 minutes

Ingredients
1 serving

  • クリームシチュー
  • Shimeji mushrooms
    50 g
  • Onion
    1/2
  • Water
    300 ml
  • Japanese cream stew (White stew)
    30 g
  • Milk
    50 ml
  • Salad oil
    1 tsp
  • オムライス
  • Rice
    200 g
  • (A)Eggs
    2
  • (A)Whipping cream (Heavy cream)
    2 tbsp
  • (A)Salt and pepper mix
    2 three finger pinches
  • Salted butter
    10 g
  • Parsley
    as needed

How to make

  1. 1. Cut off the shimeji mushrooms hard tip and loosen. Thinly slice the onions.
  2. 2. Heat cooking oil in a frying pan over medium heat, and stir-fry the ingredients from Step 1 until they become wilted.
  3. 3. Add water, heat it over medium heat. When it boils, turn off the heat. Break the cream stew mix (roux) and dissolve it.
  4. 4. Simmer over low heat for about 5 minutes while stirring. When it thickens, add milk and simmer for another 3 minutes, then remove from heat.
  5. 5. Put (A) in a bowl and mix together. Melt the salted butter in a pan heated over low heat, pour (A) in and spread it all over the pan.
  6. 6. Heat it on low heat. When the egg is cooked, remove it from the heat, place it on a plastic wrap, then place the rice on top and roll it up.
  7. 7. Place them on a plate, then pour the cream stew sauce made in Step 4. Sprinkle some parsley and it's done!

Tips for cooking

When cooking eggs, it is less likely to fail if you cook them slowly over low heat. You can also mix the rice with ketchup to your liking.

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