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rice cooker onion carrot bell pepper chicken thigh salt ketchup A. Soup stock powder butter eggs milk salt vegetable oil
Viewed: 9 - Published at: 5 years agoIngredients
- 1 1/2 rice cooker cups Rice
- 1/2 Onion
- 1/3 Carrot
- 1 Bell pepper
- 150 grams Chicken thigh meat
- 1 dash Seasoned salt and pepper
- 4 tbsp A. Ketchup
- 1/2 tsp A. Soup stock powder
- 10 grams Butter
- 2 large Eggs
- 1 tbsp Milk
- 1 dash Salt
- 1 Vegetable oil
Method
- Please refer tofor tips on how to make the thin omelette (usuyaki tamago).
- Cut up the onion, carrot, bell pepper and chicken into 1 cm dice.
- Season the chicken with a little seasoned salt and pepper and let rest.
- Rinse the rice and leave to absorb water for 30 minutes.
- Put the A ingredients, rice, cut up vegetables except for the bell pepper and chicken in the rice cooker bowl, with about 80% of the water you'd usually add.
- Cut up the butter into small pieces and add to the bowl.
- Switch on the rice cooker
- When the rice has cooked, mix in the bell pepper and leave to steam for 5 minutes.
- In the meantime, mix the ingredients together and make the thin omelette.
- Transfer the rice to a serving plate and form a heart shape.
- Cut a 3 cm long slit into the omelette at the top, and wrap the rice.
- Add a little ketchup heart, or any message conveying your love to finish of the omurice.
- How to form the heart - method 1: Pack the rice into two round cups, and unmold them on a plate side by side.
- The two unmolded rice rounds already look like a heart.
- Press down on the top of each mound a bit with a spatula, and form the bottom part into a point.
- How to form the heart - method 2: Staple two strips of cardboard together to make a heart shaped mold.
- Line the inside of this instant mold with a sheet of plastic wrap, and stuff the rice inside.
- Press lightly from the top.
- Invert a plate on top of the heart, and hold the heart on the plate and flip over.
