- egg whole eggs
- 1 tablespoon milk
- fresh onions (optional sliced)
- 200 grams cooked rice
- 20 grams butter
- Salt and Fresh ground black paper
- 50 grams thinly-sliced beef
- 1/4 bunch shimeji mushrooms (or shitake mushrooms)
- 1/4 white onion, chopped
- 2 blocks beef stew roux
- 2 blocks dark chocolate (no sugar)
- 2 tbsp ketchup
- 200 milliliters water
1. Beef Stock
Melt butter in a frying pan. Add in onions, shimeji and beef and saute 1-2 minutes until onions are translucent. Add water, beef stew roux blocks, ketchup and chocolate and continue cooking until the roux and chocolate has melted and sauce has thickened. Pour sauce around the egg and rice and sprinkle dried parsley on top before serving.
Cook the whisked eggs in a frying pan until half cooked.. avoid over cooked. Continuously tap the pan handle to make omelette like dimond pattern. Avoid over cooking the eggs trapping the liquid part inside remember that It will continue to cook after taking it out of the stove. So take care to leave liquid. Then put the omlette over the rice gently. Cut through omlette with a sharp knife.
Pour bountifully demi-glace sauce over the egg and make garnish over top with fresh herbs.