Tornado Omurice
Tornado Omurice
Ingredients
For the Demi-glacé Sauce
- 1 tablespoon soy sauce
- 1 tablespoon granulated sugar
- 1 tablespoon milk
- 2 tablespoons oyster sauce
- 3 tablespoons ketchup
- 5 tablespoons red wine
For the Tornado Omelette
- 3 eggs
- 1 tablespoon milk
- 1 tablespoon unsalted butter, or cooking oil, for the pan
Instructions
- 1
Mince the garlic cloves and dice the onion. Set aside.
⏱️ 5 min
- 2
Heat a large non-stick pan over medium heat. Add 1 tablespoon of unsalted butter and let it melt. Add the minced garlic and diced onion, and sauté until fragrant and softened, about 3-5 minutes.
⏱️ 5 min
- 3
Add the cooked white rice to the pan with the garlic and onion. Stir in 1/4 cup of ketchup, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir-fry well until the rice is evenly coated and heated through, about 3-4 minutes.
⏱️ 4 min
- 4
Transfer the prepared ketchup rice to a plate. Use a small bowl or your hands to mold the rice into a dome shape. Set aside.
⏱️ 2 min
- 5
In a small bowl, combine the soy sauce, granulated sugar, 1 tablespoon of milk, oyster sauce, 3 tablespoons of ketchup, and red wine. Whisk until well combined.
⏱️ 2 min
- 6
Pour the sauce mixture into a clean small saucepan. Bring to a gentle simmer over medium-low heat, stirring occasionally, until the sauce has slightly thickened, about 5-7 minutes. Once thickened, pour the sauce into a separate small bowl and set aside.
⏱️ 7 min
- 7
In a medium bowl, crack the eggs and add 1 tablespoon of milk. Whisk the mixture until smooth and no streaks of egg white remain.
⏱️ 2 min
- 8
Heat a non-stick pan (preferably 8-inch) over medium-low heat. Add 1 tablespoon of unsalted butter or cooking oil and swirl to coat the pan.
⏱️ 1 min
- 9
Pour the egg mixture into the hot pan. Cook for 10-15 seconds, allowing the bottom to set while the top remains slightly runny.
⏱️ 1 min
- 10
Using two chopsticks, gently twist the eggs from the center outwards to create the signature tornado shape. Continue twisting until the omelette forms a spiral. Turn off the heat while the egg is still soft and moist in the center.
⏱️ 2 min
- 11
Carefully slide the tornado omelette from the pan onto the prepared dome of ketchup rice on the plate.
⏱️ 1 min
- 12
Spoon the prepared demi-glacé sauce generously over the tornado omelette and rice. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Tornado Omurice
For the Demi-glacé Sauce
- 1 tablespoon soy sauce
- 1 tablespoon granulated sugar
- 1 tablespoon milk
- 2 tablespoons oyster sauce
- 3 tablespoons ketchup
- 5 tablespoons red wine
For the Tornado Omelette
- 3 eggs
- 1 tablespoon milk
- 1 tablespoon unsalted butter, or cooking oil, for the pan
Instructions
- 1
Mince the garlic cloves and dice the onion. Set aside.
⏱️ 5 min - 2
Heat a large non-stick pan over medium heat. Add 1 tablespoon of unsalted butter and let it melt. Add the minced garlic and diced onion, and sauté until fragrant and softened, about 3-5 minutes.
⏱️ 5 min - 3
Add the cooked white rice to the pan with the garlic and onion. Stir in 1/4 cup of ketchup, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir-fry well until the rice is evenly coated and heated through, about 3-4 minutes.
⏱️ 4 min - 4
Transfer the prepared ketchup rice to a plate. Use a small bowl or your hands to mold the rice into a dome shape. Set aside.
⏱️ 2 min - 5
In a small bowl, combine the soy sauce, granulated sugar, 1 tablespoon of milk, oyster sauce, 3 tablespoons of ketchup, and red wine. Whisk until well combined.
⏱️ 2 min - 6
Pour the sauce mixture into a clean small saucepan. Bring to a gentle simmer over medium-low heat, stirring occasionally, until the sauce has slightly thickened, about 5-7 minutes. Once thickened, pour the sauce into a separate small bowl and set aside.
⏱️ 7 min - 7
In a medium bowl, crack the eggs and add 1 tablespoon of milk. Whisk the mixture until smooth and no streaks of egg white remain.
⏱️ 2 min - 8
Heat a non-stick pan (preferably 8-inch) over medium-low heat. Add 1 tablespoon of unsalted butter or cooking oil and swirl to coat the pan.
⏱️ 1 min - 9
Pour the egg mixture into the hot pan. Cook for 10-15 seconds, allowing the bottom to set while the top remains slightly runny.
⏱️ 1 min - 10
Using two chopsticks, gently twist the eggs from the center outwards to create the signature tornado shape. Continue twisting until the omelette forms a spiral. Turn off the heat while the egg is still soft and moist in the center.
⏱️ 2 min - 11
Carefully slide the tornado omelette from the pan onto the prepared dome of ketchup rice on the plate.
⏱️ 1 min - 12
Spoon the prepared demi-glacé sauce generously over the tornado omelette and rice. Serve immediately.
⏱️ 1 min