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Demi-Glace Omelette Rice (Omurice)

When you're craving fancy omurice, just add a bit of French flair to it.



  • 3 egg whties
  • 3 egg yolks
  • 1 tablespoon milk
  • Buttered rice:
  • 200 grams cooked rice
  • 20 grams butter
  • Salt and pper
  • Demi-glace sauce:
  • 50 grams thinly-sliced beef
  • 1/4 bunch shimeji mushrooms
  • 1/4 white onion, chopped
  • 2 blocks beef stew roux
  • 2 blocks chocolate
  • 2 tablespoons ketchup
  • 200 milliliters water

Let's get Cooking...

  1. Whisk egg whites well until smooth.
  2. Mix egg yolks with milk and mix well.
  3. In a frying pan, combine cooked rice and butter and saute for a minute. Season with salt and pepper. Set it to the side.
  4. Cook the whisked egg whites in a frying pan until fully cooked. Transfer to a plate.
  5. Cook the egg yolks in the same frying pan until done.
  6. Once cool enough to handle, cut egg omelettes into strips. Arrange egg strips into a weave pattern on a sheet of plastic wrap.
  7. Place buttered rice into the center of the egg weave and wrap with plastic. Transfer onto a plate.
  8. Melt butter in a frying pan. Add in onions, shimeji and beef and saute until meat is no longer pink and onions are translucent.
  9. Add in water, beef stew roux blocks, ketchup and chocolate and continue cooking until the roux and chocolate has melted and sauce has thickened.
  10. Pour sauce around the egg and rice and sprinkle dried parsley on top before serving.