Om
I like the sound of om. It might be fashionable to write it as HOMME, but it's not. It's rice.
Although I love cooking, there are a few genres that I'm not good at. One of them is the egg part of an omelet rice. I can't do the "omelet" part. So I always make do with a picture of ketchup, but the other day, I finally took the plunge and managed to succeed.
I was so happy that I didn't listen to my child's request and just drew a picture with enthusiasm, and successfully completed an Omurice Man with a face like Curry Panman. (For children, I usually use a 23cm oval plate, which is just the right amount.)
On the other hand, when it comes to omelets at cafe food, there's the demi-glace omelet rice, which is topped with plenty of demi-glace sauce.
I wonder who invented it by sprinkling parsley on it. If you take one wrong step, it will turn into green nori seaweed. Even so, there is plenty of demi-glace around the edge of the plate (26cm in this case) which has a little room. It's best to leave the middle part.
Personally, I think mushrooms are the key to the flavor.
Ah, I'm hungry.
