Omuraisu with Demi Glace Sauce
While good many people dislike or even hate omuraisu, there seem to be others (not only Japanese) who love this Japanese invention and crave for it every now and then. I have received several comments/emails requesting omuraisu recipe, so now I am working on it... slowly. This is just the beginning phase: trying out recipes that I found on the net so that I can develop my own recipe based on them.
I guess my own recipe of “rice rolled in omelet” type of omuraisu is almost ready. But before posting it, I had to try this type: cut-and-opened omelet over rice with demi glace sauce. Yes, I wanted to see which is easier to make and which I would like better. Unfortunately, my attempt today wasn’t very successful, because I overcooked the eggs. I left the omelet in the frying pan a little too long, trying to take a photo there. Also I waited a bit too long after I placed the omelet on top of the rice, taking a shot there again, before cutting it to open. And what made me mad was that those photos were all blurred!
But there was something else which was not completely my fault; the strong taste of the demi glace sauce (I used canned HEINZ demi glace sauce) completely killed the flavor of the fried rice. Those who do not care for ketchup-flavored rice may like it that way, but for me, it's no good. To me, what's important for omuraisu is the harmony of the taste of ketchup-seasoned fried rice, sweet but not too sweet omelet, and the ketchup topping. With this type of omuraisu, I can almost always enjoy the harmony. But with the one I made today, I didn’t see any reason why the rice underneath the omelet needed to be seasoned with ketchup at all. That’s probably why many people use buttered rice for this type of omelet. I’ll try this again with buttered rice next time, and if I liked it, I’ll post the recipe. ;)