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Shirasu Egg Japanese-Style Omurice

Coût $8, économiser $10

Source: Recommended by CookPal

  • 20 Min
  • 2 Portions
  • $8

INGRÉDIENTS

  • Rice

    • 🍚 2 bowls cooked rice (400g)

  • Egg

    • 🥚 3 eggs

  • Seafood

    • 40g dried shirasu

  • Pickles

    • 30g takana pickles

  • Oil

    • 1/2 tbsp sesame oil
    • 1 tbsp salad oil

  • Toppings

    • 🧅 Chopped green onion, to taste
    • White sesame seeds, to taste

  • Sauce

    • 💧 200cc water
    • 1 tbsp concentrated mentsuyu (3x)
    • 1 tbsp cornstarch

ÉTAPES

1

Crack eggs into a bowl, add dried shirasu, and mix to create the egg mixture.

2

Heat sesame oil in a pan, add takana pickles, and stir-fry for 1 minute over medium heat. Add cooked rice and mix well. Remove from heat.

3

Clean the pan and mix the sauce ingredients (water, mentsuyu, cornstarch). Heat over medium-low until thickened to create the Japanese-style sauce.

4

Heat half of the salad oil in a small pan, add half of the egg mixture, and cook until semi-set. Shape lightly and remove. Repeat for the second portion.

5

Plate the rice, top with the cooked eggs, pour the Japanese-style sauce over, and garnish with chopped green onion and white sesame seeds.

NUTRIMENTS

Par portion

🔥

450

Calories

  • 18g
    Protéines
  • 55g
    Glucides
  • 12g
    Graisses

💡 Astuces

Use fresh shirasu for a more pronounced seafood flavor.Adjust the amount of mentsuyu based on your preferred saltiness.Serve with a side of miso soup for a complete Japanese-style meal.

⚠️ Précautions

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