This is an AI-generated image.

Shrimp Omurice with Spicy Tomato Sauce

Name: Shrimp Omurice with Spicy Tomato Sauce
Total time: 30 min
Yield: Serves 2
Cuisine: Fusion
Ingredients: 2 bowls (cooked) Rice; 100g Shrimp; 4 Egg; 1/2 can Canned tomatoes; 1 clove Garlic; 3 tbsp Ketchup; 1/2 tsp Doubanjiang; 1 tsp Sugar; 2 tbsp Milk; 20g Butter; A pinch Salt; A pinch Black Pepper

Rice

⏱ 30 min

👥 Serves 2

Difficulty ⭐⭐

Shrimp ketchup rice wrapped in egg and topped with doubanjiang-spiked tomato sauce — a grown-up omurice.

📱 Open in Storage App

🚧 The Storage app is currently in development. Please check back soon.

📖 The Story Behind This Dish

A creative dish pairing Japanese yoshoku omurice with a spicy tomato sauce sharpened with Chinese doubanjiang. The ketchup rice uses shrimp instead of chicken, and the canned tomato sauce adds tang and heat. It goes well with the fluffy egg. Ingredients are pared down to things you'll often find in the fridge or cupboard.

🌆 Where it's eaten: At weekend lunch, red sauce is poured generously over omurice wrapped in yellow egg, and shrimp appear as the spoon goes in.

🥕 Ingredients (serves 2)

Rice 2 bowls (cooked)
Shrimp 100g
Egg 4
Canned tomatoes 1/2 can
Garlic 1 clove
Ketchup 3 tbsp
Doubanjiang 1/2 tsp
Sugar 1 tsp
Milk 2 tbsp
Butter 20g
Salt A pinch
Black Pepper A pinch

👩‍🍳 Instructions

Melt half the butter in a frying pan, sauté the shrimp, add the rice and ketchup, stir-fry, and remove.
In the same pan, sauté the garlic and doubanjiang, add the canned tomatoes and sugar, and reduce 5 minutes into a sauce.
Beat 2 eggs with 1 tbsp milk and salt.
Melt half the remaining butter in another frying pan, pour in the eggs, and when half-set, add half the rice and wrap.
Slide onto a plate and pour over the sauce. Repeat for the second serving.

← More Fusion recipes 🗺 Explore another country