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150g
2
5g
1/2



() 1/4
40g
5g
200ml
() 50g
1
1


200g
20ml

1



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(English Recipe)

Cheese Omelet Beef Stew
Servings: 1

INGREDIENTS
150 grams cooked rice
3 tablespoons ketchup, divided
10 grams salted butter, divided
teaspoon salt
Black pepper, to taste
medium white onion, sliced
40 grams shimeji mushrooms
200 milliliters water
50 grams beef stew paste
1 teaspoon tonkatsu sauce
200 grams mozzarella
20 milliliters heavy cream
1 large egg yolk
Chopped fresh parsley, for garnish

PREPARATION
In a medium bowl, combine the cooked rice, 2 tablespoons of ketchup, 5 grams of butter, the salt, and pepper. Mix well.
In a large skillet over low heat, melt the remaining 5 grams of butter. Add the onion and cook for 2 minutes, until tender and translucent. Add the mushrooms and cook for 2 minutes, until tender.
Add the water, beef stew paste, remaining tablespoon of ketchup, and the tonkatsu sauce and stir to combine. Cook for about 5 minutes, until the sauce has thickened. Remove from the heat.
Add the mozzarella and heavy cream to a small pot. Cook over medium heat until the cheese has melted and is bubbling. Remove from the heat.
Pack the rice into a small bowl, then unmold into a serving bowl. Ladle the stew around the rice, then pour the cheese sauce on top.
Broil the cheese with a kitchen torch or under a broiler until golden brown.
Top with the egg yolk and garnish with parsley.
Enjoy!