Omurice (Japanese Omelette Rice) with Demi-Glace Sauce

Procedure

1. 1
   Prepare the Demi-Glace Sauce: In a small saucepan, whisk together 200mL of water and 20g of Menu Demi Glace Powder Mix 1KG. Bring to a gentle boil, then simmer for 5 minutes until it thickens into a glossy, mahogany-colored sauce. Whisk in 5g of butter at the end for extra shine. Keep warm.
2. 2
   Sauté the Filling: Heat 15mL of oil in a skillet. Sauté the onions and chicken cubes until the chicken is cooked through and the onions are soft.
3. 3
   Make the Ketchup Rice: Add the rice to the pan, breaking up clumps. Stir in 30mL of ketchup and toss until every grain is red and slightly toasted. Season lightly with black pepper. Divide the rice into two portions and shape them into oval mounds on two serving plates.
4. 4
   Cook the Omelette (Per Serving): In a bowl, whisk 2 eggs with a splash of cream (if using).
5. 5
   Heat 10g of butter in a non-stick pan over medium-high heat. Once the butter foams, pour in the eggs. Stir rapidly with chopsticks while shaking the pan to create small curds (like creamy scrambled eggs).
6. 6
   The Fold: When the bottom is set but the top is still slightly runny (custard-like), fold the edges toward the center to create an oval shape, or simply slide the soft omelette over the rice mound.
7. 7
   The Reveal: If you made a tucked omelette, slice the top lengthwise with a sharp knife so it drapes over the rice.
8. 8
   Glaze: Generously pour the warm Menu Demi Glace Powder Mix 1KG sauce over the eggs. The sauce should pool around the base of the rice mound.
9. 9
   Garnish: Add a sprig of parsley or a swirl of cream on top for a professional café loo