Beef Omurice with Katsu Sauce & Furikake

Uploaded By: agsheeran

Tags: marley, beef, dinner

Omurice is a perfect example of fusion cuisine that works—think a western omelet meets Japanese fried rice. Do we have your attention yet? The fried rice is bursting with umami flavor thanks to browned grass-fed ground beef, scallions, carrots, ready to heat jasmine rice, peas, and a ketchup-tamari mixture for a hit of sweet and savory. But the best part about this dish is the tender omelet that drapes over the rice.

Serves: 2

Cook Time: 25 minutes

Ingredients:

2 scallions
1 carrot
½ oz of tamari soy sauce
10 oz of grass-fed ground beef
10 oz of long-grain rice (pre-cooked)
2½ oz of peas
1⅘ oz of katsu sauce
¼ oz of furikake
ketchup
3 large eggs
neutral oil

Instructions:

Trim scallions, then thinly slice, keeping dark greens separate. Peel and finely chop carrot. In a small bowl, stir to combine tamari and 2 tablespoons ketchup. In a medium bowl, beat 3 large eggs with ½ teaspoon salt.
Heat 2 tablespoons oil in a medium nonstick skillet over high. Add beef and cook, breaking up large pieces with a spoon, until cooked through and starting to brown, 3–4 minutes. Add scallion whites and light greens and carrots. Cook, stirring, until vegetables are just tender and lightly browned, and beef is cooked through, 2–3 minutes. Season to taste with salt and pepper.
Use hands to break up large clumps of rice in bag. Add rice, peas, and ketchup mixture to skillet with beef. Cook over high heat, pressing down with a spatula to break rice clumps and tossing occasionally, until warmed through, sauce is reduced, and each grain of rice is separate, shiny, and coated, 2–3 minutes. Season to taste with salt and pepper.
Transfer fried rice to a small heatproof bowl, packing it down. Invert a serving plate on top of bowl with rice, then rotate both so that the bowl is sitting inverted on top of plate. Set aside until step 6. Wipe out skillet.
Heat 2 teaspoons oil in same nonstick skillet over medium until shimmering. Add eggs; swirl to spread to edges of skillet. Cover and cook until eggs are set, 3–5 minutes. Remove from heat.
Lift bowl from rice (rice should hold a mound-like form). Shake skillet and slide spatula under and around the sides to loosen omelette. Slide omelette on top of rice. Drizzle katsu sauce on top of omelette and top with furikake and scallion dark greens. Enjoy!

Comments: