Hearty Egg Flower Omelet Rice (Omurice)
Hearty Egg Flower Omelet Rice (Omurice)
Create a Beautiful Egg Flower Omurice Using Baek Jong-won’s Recipe!
Make an ordinary omurice extraordinary and beautiful! This is a recipe for ‘Egg Flower Omurice’ inspired by Baek Jong-won’s popular omurice recipe. It’s a visually stunning dish that’s surprisingly easy to make at home, perfect for special occasions or a delightful treat for yourself.
Special Omurice Sauce- 1 Tbsp all-purpose flour
- 1 Tbsp butter
- 2 Tbsp ketchup
- 2 Tbsp Worcestershire sauce
- 1.5 Tbsp sugar
- 1 Tbsp vinegar
- 180ml water
- 1/3 Tbsp beef bouillon powder
- 2 Tbsp cooking wine (mirin or similar)
Flavorful Fried Rice- 30g onion (approx. 1/6 medium onion)
- 20g carrot (approx. 1/8 medium carrot)
- 6 medium shrimp
- 2 strips bacon
- 20g green onion (approx. 1/6 stalk)
- 220g cooked rice (approx. 1 bowl)
- 1 Tbsp Worcestershire sauce
- 2 Tbsp cooking wine (mirin or similar)
- 3 Tbsp cooking oil
- 0.5 Tbsp soy sauce
- Pinch of black pepper
Tender Egg Crepe- 5 large eggs
- 2/3 tsp salt
- A little cooking oil
- 30g onion (approx. 1/6 medium onion)
- 20g carrot (approx. 1/8 medium carrot)
- 6 medium shrimp
- 2 strips bacon
- 20g green onion (approx. 1/6 stalk)
- 220g cooked rice (approx. 1 bowl)
- 1 Tbsp Worcestershire sauce
- 2 Tbsp cooking wine (mirin or similar)
- 3 Tbsp cooking oil
- 0.5 Tbsp soy sauce
- Pinch of black pepper
Tender Egg Crepe- 5 large eggs
- 2/3 tsp salt
- A little cooking oil
Cooking Instructions
Step 1
First, let’s make the special sauce that will elevate your omurice! In a pan over low heat, combine 1 tablespoon of butter and 1 tablespoon of flour in a 1:1 ratio. Whisk them together to create a roux, making sure it doesn’t burn. Stir constantly for a smooth consistency.
Step 2
Continue to cook the roux until it turns a light brown color. This step is crucial for developing a rich, nutty flavor and achieving a deep, appetizing color for the sauce.
Step 3
Once the roux has a nice brown hue, gradually pour in 1 cup (approximately 180ml) of water.
Step 4
Using a spoon or whisk, break up any lumps and stir until the roux and water are smoothly combined into a liquid base.
Step 5
Temporarily turn off the heat and add the remaining sauce ingredients. Start with 2 tablespoons of Worcestershire sauce.
Step 6
Add 2 tablespoons of ketchup for that classic sweet and tangy flavor.
Step 7
Pour in 2 tablespoons of cooking wine (like mirin) to enhance the overall aroma and depth of the sauce.
Step 8
Add 1.5 tablespoons of sugar, leveling it off. You can adjust this to your preference.
Step 9
Include 1 tablespoon of vinegar to provide a bright, refreshing acidity.
Step 10
Add about 1/3 tablespoon of beef bouillon powder for an extra boost of savory umami.
Step 11
With all the sauce ingredients in the pan, turn the heat back on to low. Stir gently with a spoon as the sauce simmers, ensuring everything is well incorporated and heats through.
Step 12
As the sauce simmers, it will thicken gradually. Test the consistency by drizzling a little off your spoon; when it flows down slowly with a slight thickness, it’s ready. Turn off the heat. Be careful not to over-reduce it, or it might become too salty.
Step 13
Now, let’s prepare the ingredients for the fried rice. Finely dice about 30g of onion (roughly 1/6 of a medium onion). Aim for uniform pieces for a pleasant texture in the rice.
Step 14
Finely dice the carrot as well, about 20g (roughly 1/8 of a medium carrot). Carrots add both color and a subtle sweetness.
Step 15
Finely chop about 20g of green onion (roughly 1/6 of a stalk). Sautéing the green onion first will infuse the rice with a wonderful aroma.
Step 16
Cut the bacon into bite-sized pieces, suitable for mixing into the fried rice.
Step 17
Rinse the shrimp thoroughly under running water and pat them completely dry with paper towels. Excess moisture can cause splattering or clumping when cooking.
Step 18
To make a tender egg crepe for the omelet, crack 5 large eggs into a bowl. Add about 2/3 teaspoon of salt for seasoning.
Step 19
Using chopsticks, gently beat the eggs until the yolks and whites are well combined. Avoid over-beating to prevent too much foam, which can affect the texture.
Step 20
For an even smoother and more delicate crepe, strain the beaten egg mixture through a fine-mesh sieve to remove any chalazae (the stringy bits).
Step 21
Lightly grease a non-stick pan over low heat, then wipe the pan with a paper towel. This ensures only a minimal amount of oil remains, which is key for creating thin, even crepes.
Step 22
Keep the heat on the lowest setting. Ladle a small amount of egg mixture into the pan and use the ladle or spoon to gently swirl it into a thin, round crepe, about 6cm (2.5 inches) in diameter.
Step 23
When the edges of the crepe are set but the center is still slightly unset, quickly flip it over. Cook for just about 1 second after flipping, then immediately slide the crepe out of the pan. The key to a tender crepe is to not overcook it. Repeat this process, cooking each crepe individually, until you have a stack of beautiful, thin egg crepes. Patience is key here!
Step 24
Your beautiful egg crepes are now ready! Making them might seem tricky at first, but with a little practice, you’ll get the hang of it. Using 5 eggs provides enough crepes to create a stunning egg flower omelet.
Step 25
Let’s move on to the fried rice. Heat about 3 tablespoons of cooking oil in a pan over low heat. Add the chopped green onions and sauté until fragrant.
Step 26
Once the green onions release their aroma, add the chopped bacon and shrimp. Stir-fry until the bacon is slightly browned and the shrimp turn pink.
Step 27
When the shrimp are nicely pink, add 2 tablespoons of cooking wine (mirin) to cook off any raw smell and add flavor.
Step 28
Stir in 1 tablespoon of Worcestershire sauce and continue to stir-fry, allowing the flavors to meld together. This step really enhances the savory depth of the fried rice.
Step 29
Add the cooked rice (220g, about 1 bowl). Use a spatula to break up any clumps and stir-fry, ensuring the rice is evenly mixed with the other ingredients.
Step 30
If the flavor needs a boost, add soy sauce to taste. I added about 0.5 tablespoon. Continue to stir-fry until the rice is slightly dry and fluffy.
Step 31
Finally, sprinkle in a pinch of black pepper. Increase the heat to medium-high and stir-fry for another short burst to combine everything well. Your delicious fried rice is ready!
Step 32
Firmly pack the finished fried rice into a bowl. Press it down well to create a compact shape, which will help the omurice hold its form.
Step 33
To plate, invert the filled rice bowl onto your serving dish. You should have a neat, round mound of fried rice.
Step 34
Using a butter knife or the back of a spoon, gently create a shallow well in the center of the fried rice, forming a doughnut shape.
Step 35
This creates a central indentation, which is perfect for later placing the egg flower and ensuring it sits beautifully.
Step 36
Carefully place one of the cooked egg crepes over the fried rice mound, covering it like a lid.
Step 37
Layer the second egg crepe so it slightly overlaps the first, resting on the raised edges of the doughnut shape. Continue layering to build a fuller ‘flower’.
Step 38
If you have extra egg crepes, you can add another layer for more volume. For the ‘petals’, take the remaining crepes and cut them in half diagonally.
Step 39
Take the halved egg crepes and place them together, overlapping slightly, to form a line. These will be shaped into rose petals.
Step 40
Starting from one end, carefully roll up the overlapped crepes to create a beautiful rose shape. Roll gently to maintain the petal definition.
Step 41
Place the finished egg ‘rose’ into the central indentation of the fried rice. Gently arrange the ‘petals’ to make them look natural. Your stunning Egg Flower Omurice is complete!
Step 42
Here’s a plating tip for an even more beautiful presentation: first, spread a generous amount of the special sauce on the plate, then place the omurice on top, and finally add the egg flower. This allows the sauce to flow elegantly around the rice. When I placed the egg flower first and then drizzled the sauce, some petals got soggy. Learn from my mistake and create an even more spectacular Egg Flower Omurice!
Step 43
Enjoy your delicious, homemade omurice! 🙂
