Japanese-Style Omurice With Mushroom Ankake Sauce

• 1 serving Plain cooked rice
• 1/2 Carrot
• 1/4 Onion
• 1 Butter
• 1 Salt and pepper
• 2 Eggs
• 1 Salt and pepper
• 1 Mushrooms
• 1 tbsp Mirin
• 40 ml Mentsuyu
• 200 ml Hot water
• 1 Katakuriko slurry

1. Finely chop the onion and carrot.
2. Add the butter to a frying pan.
3. Add the chopped vegetables and stir-fry.
4. When the vegetables have wilted, add the rice and stir-fry.
5. Finally, add the salt and pepper to season.
6. Mix the eggs with salt and pepper and stir to dissolve.
7. Cook the eggs in the frying pan and wrap the butter rice in the omelet.
8. Cut the mushrooms (as many as you want).
9. Add the mushrooms, mirin, and mentsuyu to a pot and heat.
10. When the mushrooms are cooked and the pot is boiling, add the hot water and katakuriko slurry.
11. Stir to thicken and it's done.
12. Pour plenty of the ankake sauce over the omurice and enjoy it hot

rice, carrot, onion, butter, salt, eggs, salt, mushrooms, mirin, mentsuyu, water, slurry

Taken from cookpad.com/us/recipes/159032-japanese-style-omurice-%E2%98%86-with-mushroom-ankake-sauce (may not work)