I don’t normally make omurice (Japanese Omelette Rice) but had extra rice leftover. I’m not a fan of traditional ketchup based omurice fried rice, so this isn’t a recipe for that (my fried rice is a simple mixture of frozen veggies, butter, rice, garlic, onion, salt, pepper, and chicken pieces.) The omelette is made from eggs mixed with milk, cooked low, slow, fluffed, and not yet set in the middle so that it’s still creamy.

The demi-glace sauce is my favorite part of this dish, easy to make but deliciously savory poured hot over the omurice. It can also be used for dipping fried foods in as well. It’s not traditional demi-glace sauce and many chefs have their own spin for the omurice one, but I love the particular one very much.

Traditional demi-glace requires an equal mixture of beef stock plus espagnole sauce and then reduced until thickened. My recipe however, is for sure a bastardization—but comforting.

Ingredients

• 1 cup beef, mushroom, or chicken broth (or one cup water and 1 teaspoon beef, mushroom, or chicken bouillon)
• 3 tablespoons ketchup
• 3 tablespoons Japanese Worcestershire Sauce (Or 3 tablespoons tonkatsu sauce/2 tablespoons Worcestershire sauce/A1 sauce and 1/2 teaspoon sugar)
• 1 tablespoons soy sauce
• 1 tablespoon butter
• 1/2 tablespoon garlic powder
• 1/2 tablespoon onion powder
• Pinch of pepper
• 1 tablespoon flour
• 2 tablespoons alcohol (red/white wine, sherry, or sake)

1. Make a roux with the butter and flour by heating the butter and flour on medium high heat on the stove until golden brown (careful not to burn). Add broth.
2. Combine ketchup, Japanese Worcestershire sauce, soy sauce, garlic and onion powder, pepper, and alcohol.
3. Cook until sauce has thickened and pour over omurice.