CookPal AI
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Mentaiko Cheese Omurice

Coût $10, économiser $15

Source: Recommended by CookPal

  • 20 Min
  • 2 Portions
  • $10

INGRÉDIENTS

  • Rice

    • 🍚 2 bowls cooked rice (400g)

  • Protein

    • 🍗 125g chicken thigh
    • 40g mentaiko

  • Vegetables

    • 50g shimeji mushrooms
    • A small amount of kaiware sprouts

  • Seasoning

    • 🧈 10g salted butter
    • 🧂 1/4 tsp salt
    • A pinch of pepper
    • 1 tsp consomme powder
    • 2 tbsp salad oil

  • Egg Mixture

    • 🥚 4 eggs
    • 🥛 2 tbsp milk
    • A pinch of salt and pepper

  • Cheese Sauce

    • 🧀 2 slices of cheese
    • 🥛 3 tbsp milk

ÉTAPES

1

Cut the root of shimeji mushrooms and separate them. Trim the root of kaiware sprouts.

2

Make a slit in the mentaiko and extract the contents.

3

Cut the chicken into small bite-sized pieces.

4

Mix the egg mixture ingredients in a bowl.

5

Heat butter in a pan and cook the chicken until browned and cooked through. Add shimeji mushrooms and sauté until softened. Add rice, salt, pepper, and consomme powder, and stir-fry. Divide into two portions and plate.

6

Heat 1 tbsp of salad oil in a pan over medium heat. Pour half of the egg mixture and stir gently until semi-cooked. Place over the rice. Repeat for the second portion.

7

Place cheese sauce ingredients in a microwave-safe container, cover lightly with plastic wrap, and heat at 600W for 1 minute. Mix and add half of the mentaiko.

8

Pour the cheese sauce evenly over the egg-topped rice. Garnish with remaining mentaiko and kaiware sprouts.

NUTRIMENTS

Par portion

🔥

450

Calories

  • 25g
    Protéines
  • 35g
    Glucides
  • 15g
    Graisses

💡 Astuces

Use freshly cooked rice for better texture.Adjust the seasoning to your taste preferences.Serve immediately to enjoy the creamy egg and cheese sauce.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.