Slit-Open Fluffy Omurice with Quick Demi-Glace

Method

1. Cut the chicken into 1.5 cm cubes and season with two thirds of the salt listed here and the pepper. Beat the eggs per serving (3 each) with the cream and the rest of that salt, then pass them through a sieve; this removes the stringy bits so the omelette is silky.

   Add in this stepBoneless chicken thigh 140 gSalt 2.4 pinchBlack pepper 1½ pinchEggs 6Double cream 2 tbsp

2. Make the sauce first. Boil the red wine in a small 14 cm pan over medium-high heat for 2 min 30 sec, until reduced by half. Add the stock, the sauce ketchup and Worcestershire sauce, and simmer over medium-low heat for 6 min, until it lightly coats the back of a spoon. Turn off the heat and stir in the butter for gloss.

   Add in this stepRed wine 50 mlBeef stock 150 mlTomato ketchup (for the sauce) 2 tbspWorcestershire sauce 2 tspButter (to finish the sauce) 10 g

   medium-high heat→medium-low heat

3. Melt half the rice butter in a 26 cm frying pan over medium-high heat and sear the chicken for 3 min 30 sec without stirring, until golden. Turn down to medium heat, add the onion, minced garlic and mushrooms and cook for 3 min.

   Add in this stepButter (for the rice) 8 gOnion 80 gGarlic cloves 1Button mushrooms 60 g

   medium-high heat→medium heat

4. Add the tomato paste and fry over medium heat for 1 min, then pour in the white wine and scrape up the browned bits. Stir in the ketchup, then add the rice, the remaining butter, salt and pepper and toss for 3 min. Shape into rugby balls on the plates, one per serving.

   Add in this stepTomato paste 2 tspDry white wine 2 tbspTomato ketchup (for the rice) 4 tbspWarm cooked short-grain rice 400 gButter (for the rice) 8 gSalt 1.6 pinchBlack pepper 1½ pinch

   medium heat

5. Make one omelette per serving in a 20 cm ×2 non-stick pan. Heat the butter over medium-high heat until foaming, pour in the egg and, shaking the pan back and forth, stir quickly with a silicone spatula for 1 min, until it looks like a soft custard. Leave 10 seconds to set the base, tilt the pan, fold the far edge over and roll it into a rugby-ball shape, seam down. If it sets too fast, lift the pan off the heat.

   Add in this stepButter (for the omelettes) 16 g

   medium-high heat

6. Place the omelette seam down on the rice, then slit the top lengthwise with a knife and ease it open so the soft egg cascades over the rice. Spoon the warm sauce around and sprinkle with parsley.

   Add in this stepParsley, chopped 2 g