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Rice

Rice

Japanese Style Rice Omelet

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Ingredients (Serves 4)
*2 cups/400ml rice
*1 pack (100g) shimeji mushrooms
*1 pack (100g) maitake mushrooms
*1/2 (70g) burdock root
*1/2 (80g) carrot
*1 tbsp light soy sauce
*2 tbsp soy sauce
*1 tbsp sugar
*salt
*1 tbsp sake
*1 tbsp mirin sweet cooking sake
*dashi stock
*8 eggs

[for the an sauce]
*1 cup/200ml dashi stock
*2 tsp sugar
*1 tbsp mirin sweet cooking sake
*1/2 tbsp light soy sauce
*2 tsp water
*2 tsp potato starch
*salt

1 Wash the rice and drain. Let it stand for about 15 minutes.

2 Peel the burdock root and carrot. Then, cut them into sasagaki pieces. Soak the burdock in water for about 5 minutes to remove the bitterness.

3 Cut off the root ends of the shimeji mushrooms. Break shimeji and maitake mushrooms into pieces and cut large pieces in half. As for the maitake mushrooms, keep the roots on.

4 Combine the soy sauce, light soy sauce, sake, mirin, sugar and dashi stock in a measuring cup to make two cups of seasoning mixture. Add salt to your taste.

5 Put the rice in a pan and lay the carrots, drained burdock, shimeji and maitake mushrooms in that order, and pour the seasoning mixture around the edges.

6 Place the lid on and turn the heat on high. When it comes to a boil, turn the heat down to low and let it cook for about 12 minutes. After 12 minutes have passed, cook it over high heat for just 30 seconds. Turn off the heat and let it stand for about 10 minutes.

7 Make the an sauce. Combine the dashi stock, light soy sauce, mirin, sugar, and salt in a small pan. Bring it to a boil and thicken it with the potato starch dissolved in water.

8 Beat 2 eggs (for 1 serving) in a bowl. Whisk the eggs to make a fluffy omelet.

9 Heat some oil in a frying-pan, pour in the beaten egg, and mix it lightly. Put some rice on the omelet, fold the omelet over the rice and serve it on a plate turning it over. Pour the piping hot an sauce over top.

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