Demi-glace sauce on top of the Omurice is just amazing. In Japan, there are lots of restaurants that offer Omurice with demi-glace sauce and it is one of my favorites! Best of all, you can make it at home.
I love Omurice and this has been my go to recipe when I am hungry and want to make something filling and delicious.
The other day, I shared classic omurice. But the recipe and today’s Omurice with demi-glace sauce are a bit different. The big reason is demi-glace sauce complete the omurice so the fried rice and egg (omelette) parts are less flavor(but still tasty).
What is Demi-Glace Sauce?
Demi-glace sauce is a type of Western sauce, originating from France and indispensable in Western cuisine, often used as a sauce for simmered meats, vegetables, and various meat dishes. As the sauce is reduced during the cooking process, it develops a glossy appearance resembling a mirror, hence the name ‘demi-glace,’ with ‘demi’ meaning half in French, and ‘glace’ meaning mirror.
To make demiglace sauce, a ‘fond’ broth is prepared using ingredients such as beef shank, beef tendon, beef bones, celery, onions, and other aromatic vegetables, or alternatively, using veal meat and bones known as ‘fond de veau.’ This broth is combined with a roux made by sautéing flour and edible fat for a long period. Bouquet garni (a bundle of various herbs and spices) and tomato paste are added, and the mixture is simmered for about 2 hours, skimming off any impurities until it is reduced by half, resulting in a thick, rich sauce.
In Japan, you can buy a can of demi-glace sauce at local grocery stores but I can’t find it in the US. Maybe there is online or other grocery stores but it is definitely difficult to buy.
Q&A : What Sauce Can I Add Instead of Demi-Glace Sauce (Options)?
In this recipe, I introduce how to make demi-glace sauce using ingredients so many households have. But there are some options that you can put on top of omurice instead of demi-glace sauce!
- Basic Japanese Curry Recipe with Roux (カレー)
- Hayashi Rice Recipe ( ハヤシライス – Japanese Hashed Beef Stew)
- Meat Sauce Pasta (ミートソースパスタ : Spaghetti with Meat Sauce)
These are also great for on top of omurice so you can make them for omurice or use leftover for the next day!
Similar Recipes to Omurice with Demi-Glace Sauce on Oishi Book
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Omurice with demi-glace sauce
Ingredients
1. Demi-glace sauce
2. Fried Rice
3. Omelet
- 2 large egg(s)
- 1 1/2 Tablespoon milk
- 5 g butter
- 1/4 teaspoon freshly ground black pepper
Instructions
Preparation
- Let's make the rice first. How to make rice is HERE.
1. Demi-glace sauce
- In a small pan or pot, add all the ingredients (ketchup, Worcestershire sauce, Tonkatsu sauce, sugar, soy sauce, butter) and cook with medium low heat for 5 minutes, or until the sauce gets thicker.
- After it gets thicker, turn the heat off and move it to a bowl.
2. Fried Rice *after rice is cooked
- In a medium pan, add unsalted butter. When the butter is melted, add vegetable mix.
- Add rice, salt, and black pepper into the pan and stir everything well.
- Move it to a serving plate.
3. Omelet
- In a medium bowl, add eggs, milk, and black pepper. Mix everything well.
- In a medium pan, turn the heat to medium and add 1/2 of the butter.
- Add 1/3 of the beaten eggs. Make scrambled eggs. Do not cook too much.
- Once you make scrambled eggs, put back them to the egg mixture bowl. Lightly mix up.
- Add all the mixture to the pan and cook. This time, you won't stir. You just want to cook the bottom.
- After the bottom is cooked, turn the heat off.
Let's serve!
- On a fried rice add fluffy omulet on top. Then add the Demi-glace sauce to finish.
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