Creamy Mentaiko Omurice

• 360 ml Uncooked white rice
• 4 rashers Bacon
• 1/4 Minced onion
• 1 Soup stock cube
• 1 small amout Garlic powder
• 10 grams Butter (for finishing)
• 2 Eggs
• 1 tbsp Milk
• 2 tbsp Flour
• 1 tbsp Butter
• 2 sacs Mentaiko
• 200 ml Milk
• 1 dash Kombu tea (powdered)
• 1 tbsp Mayonnaise
• 1/2 Mentaiko
• 1 Shredded nori seaweed

1. Rinse the rice and pour the water up to the 2 rice cooker cup line.
2. Add the soup stock cube, garlic powder, finely chopped bacon and minced onion on top.
3. Turn the rice cooker on to cook.
4. Meanwhile, make the mentaiko cream sauce.
5. Heat the butter in a saucepan, and mix in the flour over a low heat.
6. Once mixed well, start adding in the milk little by little to thicken.
7. Add the mentaiko and combine well.
8. Season with mayonnaise and kombu tea powder while tasting.
9. When the rice is cooked, add the butter and mix.
10. Transfer the rice on to each serving plate.
11. Crack the eggs and mix with milk for the omelette.
12. Heat a generous amount of oil or butter (not listed) in a frying pan and pour the egg mixture in.
13. Cook over high heat and mix in a circular motions with chopsticks.
14. When the egg starts to set, turn off the heat.
15. Carefully slide the omelette over the rice and pour the mentaiko cream sauce over the top.
16. Garnish with mentaiko and shredded nori seaweed and it's done!

white rice, rashers bacon, onion, cube, garlic powder, butter, eggs, milk, flour, butter, sacs, milk, mayonnaise

Taken from cookpad.com/us/recipes/158401-creamy-mentaiko-omurice (may not work)