How to make Japanese Omelette Rice with cod roe and grated yam sauce

A delicious Japanese omelette recipe with fluffy eggs and sticky cod roe and grated yam sauce.
■Ingredients (for 2 servings)
2 cups rice
1/2 onion
1 bag maitake mushrooms
20g butter
1 consomme
A pinch of salt and pepper
1 teaspoon soy sauce
5g dried bonito flakes
grated yam to taste
cod roe to taste
1 tablespoon mentsuyu (noodle soup base)
5 eggs
green onion to taste
chopped nori seaweed to taste
■Directions
1. Grate yam and add cod roe and mentsuyu.
2. Finely chop onion and fry in a frying pan with butter until onion becomes transparent.
3. Put rice, onion, consomme, salt and pepper, and water in a rice cooker and cook.
4. Saute maitake mushrooms in the same pan in which onions were sauteed.
5. When the rice is cooked, add the maitake mushrooms, dried bonito flakes and shoyu.
6. Put butter in the frying pan, add a little water to the eggs and cook until half-cooked, then put them on top of the rice.
7. Pour cod roe and grated yam over the rice and top with green onions and nori seaweed, if desired.
ーーーーーーーーーーーーーーーーーーーーーーーーーーーー
◆Subscribe to my channel
/ @tommys_
◆LINE Stamps on sale now
line.me/S/sticker/20476826
#Omelette #cod roe #Japanese