(Japanese-style rice omelette with demiglace sauce)
I made this yesterday for lunch. This is an incredibly simple-looking dish yet awfully hard to get it made just right. A perfect omurice should be shaped like an american football - and only experienced chefs can make the shape perfect. I didn't use fancy techniques to make this one - nor special tools. I just use a method ordinary Japanese employ to make a home-made omurice:
"gashahasha - hyuun - pekopeko - tontonton"
Confused? you'd better be. "gashagasha" is an onomatopoeia for eggs being beaten, "hyuun" is for beaten eggs being poured to hot skillet, "pekopeko" is the motion where the chopsticks are used to stir the beaten eggs while frying, and finally, "tontonton" is the motion of your fist hitting the pan handle to shape the perfect omurice.
I haven't perfected the "tontonton" step just yet - it is incredibly hard! So I just used spatula to shape the omurice (cheated a bit)
Anyway, the filling of the omurice is TOMATO GOHAN - fried tomato rice with peas and chicken bits. Whereas the sauce used to dress this dish is the all-important DEMIGLACE SAUCE.
This popular Japanese dish is incredibly irressistible!
Salad with Goma Dressing
Made to accompany my omurice!