How to Make Omurice with Easy Pinoy Style Demi-Glace Sauce

I was watching Uncle Roger’s video on Omurice with the famed chef Motokichi Sensei who popularized Omurice in the western world. It was funny as hell and was really inspired to cook omurice again. This time, I was particularly struck by the demi-glace sauce he used. I realized that while I have a great Omurice recipe on the blog, this is the more traditional one with ketchup and it doesn’t include a demi-glace sauce like the one in the video.

So today, we’re going to try making it with a bit of Pinoy flair! There are a lot of demi glace recipes online but the ingredients are a bit specialized for a Filipino kitchen. Fortunately, I found this demi glace recipe from the Korean Kitchen and decided to adapt it for Pinoy sensibilities. The ingredients look easy enough and are usually in my pantry. Let’s dive into this rich and flavorful addition to our beloved omurice.

The first step is to make the Omurice. I have a good recipe here from a few years back with a recipe from a friend in Japan. Featured Mom Recipe: Mamita’s Authentic Japanese Omurice

Omurice with Easy Demi-Glace Sauce Recipe

Makes about 3/4 cup

Easy Pinoy Style Demi-Glace Sauce For Omurice

June 13, 2024

by April Bewell

Category Food International Other Recipes Recipes

Ingredients

• 1 1/2 tbsp neutral oil (canola or rice bran oil works well)
• 1 tbsp all-purpose flour
• 1/2 tbsp garlic powder
• 5 tbsp ketchup (or 3 tbsp tomato paste)
• 1 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• 1 tbsp oyster sauce
• 1 tbsp light brown sugar
• 3/4 cup water (or beef stock)
• 1/4 cup milk

Instructions

1. In a small saucepan, heat the oil over medium heat. Add the flour and cook, stirring frequently, until the roux is nutty brown in color, about 5-7 minutes.
2. Whisk in the ketchup, sauces, garlic powder, and brown sugar until smooth. Cook for 1 more minute.
3. Gradually whisk in the water and milk. Increase heat and bring to a gentle simmer.
4. Reduce heat to medium-low and simmer gently for 8-10 minutes, stirring occasionally, until thickened to a rich, saucy consistency.
5. Remove from heat and use immediately, or allow to cool completely before storing in an airtight container in the fridge for up to 5 days. Reheat before using.
6. Tips: This shortcut demi-glace sauce has a great umami and richness from cooking the roux until deeply browned. Feel free to adjust the seasoning to taste,

Tags

Japanese

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Tips for Making Demi-Glace

• Quality Stock: I wouldnt say no to beef cubes if thats what you have but the flavor of your demi-glace depends heavily on the quality of the stock. Homemade is best.
• No Salt: Avoid adding salt to the stock or demi-glace until the very end to prevent it from becoming too salty.
• Storage: Freeze leftover demi-glace in ice cube trays for easy portioning and long-term storage.

This demi-glace sauce will elevate your omurice to a whole new level of deliciousness. Give it a try and let me know how it turns out! Happy cooking!