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Von Doobydobap · 45 Min.

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Zubereitung

1. Melt the butter in a large pot on high heat, then add the sliced onions.
2. Lower to medium and stir so the onions cook evenly; add a little neutral oil if they start to burn and stick.
3. After 10 to 15 minutes, when the onions are golden, turn the heat back to high and stir in the beef so it is spread out, not in clumps.
4. Add the marinara, red wine and chicken stock.
5. When the mixture boils, add the S&B Hayashi sauce block and stir until combined.
6. Add the soy sauce, ketchup and bulldog sauce, then simmer for another 10 minutes.
7. Turn off the heat and stir in 1 tbsp of butter to make the sauce silky and glossy.
8. Cover and rest the sauce to thicken and cool slightly; or cool and refrigerate overnight for deeper flavour.
9. Crack the eggs into a bowl and mix until smooth, then pass the mixture through a sieve and season with the salt.
10. Heat a medium non-stick skillet on medium-high. Melt the butter or add the neutral oil.
11. Once the fat has melted, pour in the egg mixture.
12. Shake the pan while stirring the eggs with a rubber spatula until they form a runny scramble.
13. Tilt the pan to push the eggs to one edge, then roll the omelette slowly to close the seam into a rugby-ball shape.
14. Shape the rice into a steep rugby-ball form, then gently place the omelette on top.
15. Ladle a generous portion of the hayashi sauce over the omurice.

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