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Omurice (Omelette Rice)

Try this super delicious omurice (omelette rice) recipe! Fried rice is lightly covered with fancy tornado omelette and topped with lip-smackingly delicious homemade Korean style demi-glace sauce.

But of course, if you want to spare your labor of love, I also cover how to make easy omurice recipe as well. Check out my best omurice making tips below!

Korean omelette rice served on a white plate

What is Omurice

Omurice (오므라이스) or omu rice is a popular western inspired Japanese dish. The word “omurice” is a Japanese portmanteau for omelette (omelet) and rice, resulting in the name omelette rice or omelet rice. 

Omelette rice is wildly popular in Japan, but it is also very popular in Korea as well.

Omurice on a white plate with brown sauce

Korean Omelette Rice

Omurice was first introduced to Korea during the Japanese occupancy time and it became a staple dish in Korea. 

To make Korean style omurice, you stir fry finely diced vegetables and deli meat (ham or bacon) with rice. These are typically seasoned with ketchup and salt but some people also use soy sauce or Worcestershire sauce as well.

Fried rice is then wrapped around with thinly fried egg omelette and topped with another layer of ketchup or demi-glace sauce.

As the flavor is heavily reliant on sweet and tangy ketchup or more richer tasting demi-glace sauce, omurice is a particularly popular dish to kids in Korea.

Omurice is often sold at casual dinning restaurants and the most recent trend being the “tornado omurice (회오리 오므라이스)”. It references tornado because of the way you make the egg omelette. As in you keep turn your egg omelette to make a pattern of a tornado. To help your understanding on how it’s made, check out my video below. Please note, there’s no sound in this video.

My Best Cooking Tips

I want you to make delicious Korean style omurice at home and I want you to find that the process is not as overwhelming as it looks. I hope my tips are helpful!

Fried Rice

  • One of the main components of omurice is fried rice. As you may have heard, use day old rice for stir frying. If this is not available, cook the rice with slightly less water. It will give you a similar effect.
  • Making the fried rice is probably the easiest part of this recipe. Because you can easily swap the vegetable or meat ingredients that goes into fried rice per your preference. You can even use frozen mixed vegetables (e.g. peas, corn and carrots etc) to cut down the preparation time. 
  • If you’re not intending to serve the Korean style demi-glace sauce and use ketchup as a top coat sauce, you might want to add more ketchup (about 1 Tbsp) in your rice seasoning. The demi-glace sauce has a slightly stronger taste and is more flavorful, so it blends really well with your fried rice and omelette. But if you’re serving your omurice with ketchup, you might find that the overall dish is a bit bland. 

Demi-Glace Sauce

  • Demi-glace sauce is a rich brown sauce, traditionally made by combining brown stock and Espagnole sauce. The sauce is slowly simmered by half and strained. In French cuisine, this can be used as a sauce itself or as a base for other sauces. In Korea, we use demi-glace sauce for western dishes and also some westernized Japanese dishes. Today’s demi-glace sauce is made for westernized Japanese dishes, particularly omurice. This version is a short cut version and also does not include brown stock. But it does mimic the taste of demi-glace sauce I used to taste at a Japanese style restaurant in Korea.
  • One of the most important steps in making demi-glace sauce is making ‘roux’. The key point of making ‘roux’ is cooking the oil and the flour over medium to medium high heat and stirring it occasionally until it turns brown. The color of ‘roux’ determines the color of the demi-glace sauce. It also influences the depth of flavor. For instance, using longer cooked ‘roux’ will give you more depth as long as you don’t burn it.
  • It is also important to simmer the demi-glace sauce for about 8 to 10 mins to thicken and develop more flavor after adding the milk and water. Also, if you omit the milk, the sauce won’t thicken as much.

Omelette

  • While it is convenient to skip this step, be sure to sieve through the beaten egg. It will result in a smooth textured omelette. Also, when you make the tornado omelette, it will give you a more pleasant eating experience as we will serve the omelette that is not completely cooked (often served at 90-95% cooked status). 
  • Don’t forget to preheat the frying pan really well before pouring in the beaten egg. (Usually the second omelette works better than the first batch as the pan is well heated.) The tornado omelette will most likely fail if you don’t preheat well.
  • When making tornado omelette, use a smaller non-stick frying pan (e.g. 24 cm / 9.5 inch) rather than a larger frying pan. This is easier to work with and it will increase your chance of getting a successful tornado omelette.
  • When you make tornado omelette, the most critical thing to remember is timing. More specifically, the omelette turning time using your chopsticks. You should start gathering and twisting with the chopsticks when the outer edge of the egg omelette is cooked. Another good telltale is the omelette starting to form air bubbles in the middle of the pan. You should look for a bit larger sized bubbles. If you’re not sure, be sure to check my video above. If you start twisting the omelette too late, the omelette will tear and you won’t be able to shape tornado at all. If you start twisting it too early, the egg won’t gather at all.  Also remember that as with anything, the more you practice the better looking tornado omelette you will get. Only practice will help you make better looking tornado omelette.

How to Store

If you have leftover omurice, you can refrigerate it for 3 to 4 days in an air tight container. I would keep the fried rice separate to the demi-glace sauce (if you made it), so that the sauce doesn’t get absorbed by the rice during the storage period.

I would also make the egg omelette fresh on the day of eating the leftovers rather than making it in advance.

POPULAR KOREAN RICE RECIPES

Rice is a staple food in Korea and it’s only natural that there are many creative recipes that involve it. Try these popular Korean rice dishes. They are so delicious!

Omelette rice served on a white plate. Spoon cut a corner of the omurice.

Ingredients for Omurice (Omelette Rice), 2 to 3 servings

Demi-Glace Sauce (Short Cut, Meatless Version)

  • 1.5 Tbsp cooking oil
  • 1 Tbsp plain flour
  • 5 Tbsp ketchup
  • 1 Tbsp soy sauce, regular (kikkoman)
  • 1 Tbsp Tonkatsu sauce or regular soy sauce
  • 1 Tbsp honey or brown sugar
  • 3/4 cup water
  • 1/4 cup milk

Fried Rice

  • 1/2 carrot (60g / 2 ounces), finely chopped
  • 1/2 onion (80g / 2.8 ounces), finely chopped
  • 1/3 green bell pepper (45g / 1.6 ounces), finely chopped
  • 80g / 2.8 ounces smoked deli ham (e.g Strasburg meat), finely diced or minced beef, pork or chicken
  • 2 cups cooked rice (short or medium grain), cooled
  • Some cooking oil

Rice Seasoning

  • 1 Tbsp ketchup (or more if not serving with the demi-glace sauce above)
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp soy sauce, regular (kikkoman)
  • 1 Tbsp rice wine (mirin)

Omelette 

  • 6 to 9 eggs (3 eggs per serving)
  • A pinch of salt
  • Some cooking oil

* 1 Tbsp = 15 ml, 1 cup = 250 ml

How to Make Omurice (Omelette Rice)

Demi-Glace Sauce

1. Combine the sauce ingredients – ketchup, soy sauce, Tonkatsu sauce, honey, water and milk in a bowl or large measuring cup. Set aside.

Omurice sauce ingredients lined up on a wooden board

2. Preheat a frying pan and add the cooking oil and flour. Cook over medium to medium high heat until the liquid turns dark brown. It takes about 5 to 7 minutes. Stir occasionally. Reduce the heat to low.

Step by step collage picture for making roux for omurice sauce

3. Pour the sauce in from step 1 and stir well. Bring up the heat and cook over medium low to medium heat until the sauce thickens (about 8-10 minutes). Stir often. Set aside.

Step by step collage picture for making omurice sauce

Fried Rice

1. Preheat a skillet and add some cooking oil. Stir fry carrot, onion, green bell pepper and smoked ham until all ingredients are cooked.

Step by step collage picture for stir frying vegetables

2. Add the rice and the rice seasoning and mix them well for 1 to 2 minutes.

Cooking rice for omurice

3. Turn the heat off. Cover with foil or a lid to keep the rice warm while getting other ingredients ready.

Fried rice for omurice in a skillet

4. When ready to serve, shape the rice in a small bowl to make mounds of rice. Place the serving plate on the bowl and flip. Remove the bowl.

Serving fried rice on a white plate

How to Make Omurice Egg

Choose your omelette style and follow the relevant instructions from below!

Tornado Omelette

1. Beat the eggs in a bowl. To give a smooth texture, sieve through the eggs. (This is also one of the key points for success as it makes the omelette turn smoothly). Add a pinch of salt. 

Collage image of getting the omurice egg ready for cooking

2. Preheat a non-stick frying pan over medium high heat. (It should be heated well enough for the egg to bubble up when you pour it in.) Add some cooking oil and spread it all over the pan.

3. Pour the beaten egg onto the pan and cook it until the edge (about 3 mm / 0.12 inch) is cooked. But an easier telltale is when the omelette starts forming air bubbles in the middle of the pan. You should look for a bit larger sized bubbles. 

Pouring beaten egg

4. Hold one wooden chopstick in each hand diagonally to yourself and push the egg from the edge towards the centre while maintaining about 4 to 5 cm (1.5-2 inch) gap between each chopstick, and start twirling your chopsticks in one direction. Holding diagonal instead of parallel to yourself will give you more room to turn the egg.

Swap the chopstick holding hands in between twirling to be able to keep turning and to make the tornado egg smoothly. Cook the omelette until it’s about 95% cooked. (If the omelette is fully cooked, it’s hard to keep the tornado shape as it might break in the centre.)

Collage image of making tornado omelette

5. Hold the chopsticks with one hand and slowly slide the omelette from the pan onto the shaped rice.

Serving tornado omelette on top of rice

6. Pour the demi-glace sauce (or ketchup if you didn’t make the sauce) and serve. 

Tornado omurice (Korean omelette rice) served on a white plate

Oval Shape Omelette

1. Beat the eggs in a bowl. To give a smooth texture, sieve through the eggs. Add a pinch of salt.

2. Preheat a non-stick frying pan over medium high heat. Add some cooking oil.

3. Reduce the heat to medium and pour the beaten egg in the pan. Quickly spread the egg and make a thin, large, and round omelette.

Pan frying omelette

4. Once the omelette is 85% cooked, place one serving of fried rice in the middle of the omelette and spread well.

Fried rice on omelette

5. Fold around the edge of the omelette toward the rice, providing a short blanket.

Wrapping fried rice with omelette

6. Slowly slide and flip the egg from the pan onto the serving plate. Or place the serving plate on the omelette rice and flip the pan. Ensure there’s no residual oil in the pan to avoid an accidental burn.

White plate facing upside down

7. Use cooking foil (or cooking paper) to shape the omelette into an oval shape. Watch out as the omelette rice can be hot.

Oval shaped omurice on a white plate

8. Pour the demi-glace sauce (or ketchup if you didn’t make the sauce) and serve.

Football shaped omurice served on a white plate with brown sauce

Round Shape Omelette (Easiest)

1. Beat the eggs in a bowl. To give a smooth texture, sieve through the eggs. Add a pinch of salt.

2. Preheat a non-stick frying pan over medium high heat. Add some cooking oil.

3. Pour the beaten egg in the pan. Quickly spread the egg and make a thin, large, and round omelette.

4. Once the omelette is fully cooked, slide it out onto a small bowl. Gently tuck in the egg following the shape of the bowl.

Omelette tucked in a small bowl making a shell

5. Place the fried rice on top of the omelette (from step 4). Push it gently to shape it firm.

Omelette and fried rice tucked in a small bowl

6. Place the serving plate on top of the bowl. Flip the plate and remove the bowl.

Collage image - (left) a white plate facing upside down (right) omurice served on a white plate

7. Pour the demi-glace sauce (or ketchup if you didn’t make the sauce) and serve.

Omelette rice served on a white plate with drizzled ketchup

 

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Omurice on a white plate with brown sauce

Omurice (Omelette Rice)

Super delicious Korean style omurice (omelette rice) recipe. I will show you three different ways to serve your omelette rice / omelet rice!
4.91 from 11 votes
Print Pin Rate Save
Course: Main
Cuisine: Korean Fusion
Keyword: korean omelette rice, omelet rice, omelette rice, omu rice, omurice, tornado omurice
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 2 to 3
Calories: 702kcal
Author: Sue

Ingredients

DEMI-GLACE SAUCE (SHORT CUT, MEATLESS VERSION)

  • 1.5 Tbsp cooking oil (I used rice bran oil)
  • 1 Tbsp plain flour
  • 5 Tbsp ketchup
  • 1 Tbsp soy sauce , regular (kikkoman)
  • 1 Tbsp Tonkatsu sauce or regular soy sauce
  • 1 Tbsp honey or brown sugar
  • 3/4 cups water
  • 1/4 cups milk

FRIED RICE

  • Some cooking oil
  • 1/2 carrot  (60g / 2 ounces), finely chopped
  • 1/2 onion (80g / 2.8 ounces), finely chopped
  • 1/3 green bell peppers (45g / 1.6 ounces), finely chopped
  • 80 g smoked ham 2.8 ounces, (e.g Strasburg meat), finely diced or minced beef, pork or chicken
  • 2 cups cooked rice (short or medium grain), cooled

RICE SEASONING

  • 1 Tbsp ketchup (or more if not serving with the demi-glace sauce above)
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp soy sauce , regular (kikkoman)
  • 1 Tbsp rice wine (mirin)

OMELETTE 

  • Some cooking oil
  • 6 eggs (3 eggs per serving)
  • A pinch salt

Instructions

DEMI-GLACE SAUCE

  • Combine the sauce ingredients – ketchup, soy sauce, Tonkatsu sauce, honey, water and milk in a bowl or large measuring cup. Set aside.
  • Preheat a frying pan and add the cooking oil and flour. Cook over medium to medium high heat until the liquid turns dark brown. It takes about 5 to 7 minutes. Stir occasionally. Reduce the heat to low.
  • Pour the sauce in from step 1 and stir well. Bring up the heat and cook over medium low to medium heat until the sauce thickens (about 8-10 minutes). Stir often. Set aside.

FRIED RICE

  • Preheat a skillet and add some cooking oil. Stir fry carrot, onion, green bell pepper and smoked ham until all ingredients are cooked.
  • Add the rice and the rice seasoning and mix them well for 1 to 2 minutes.
  • Turn the heat off. Cover with foil or a lid to keep the rice warm while getting other ingredients ready.
  • When ready to serve, shape the rice in a small bowl to make mounds of rice. Place the serving plate on the bowl and flip. Remove the bowl.

TORNADO OMELETTE

  • Beat the eggs in a bowl. To give a smooth texture, sieve through the eggs. (This is also one of the key points for success as it makes the omelette turn smoothly). Add a pinch of salt. 
  • Preheat a non-stick frying pan over medium high heat. (It should be heated well enough for the egg to bubble up when you pour it in.) Add some cooking oil and spread it all over the pan.
  • Pour the beaten egg onto the pan and cook it until the edge (about 3 mm / 0.12 inch) is cooked. But an easier telltale is when the omelette starts forming air bubbles in the middle of the pan. You should look for a bit larger sized bubbles.
  • Hold one wooden chopstick in each hand diagonally to yourself and push the egg from the edge towards the centre while maintaining about 4 to 5 cm (1.5-2 inch) gap between each chopstick, and start twirling your chopsticks in one direction. Holding diagonal instead of parallel to yourself will give you more room to turn the egg.
    Swap the chopstick holding hands in between twirling to be able to keep turning and to make the tornado egg smoothly. Cook the omelette until it’s about 95% cooked. (If the omelette is fully cooked, it’s hard to keep the tornado shape as it might break in the centre.)
  • Hold the chopsticks with one hand and slowly slide the omelette from the pan onto the shaped rice.
  • Pour the demi-glace sauce (or ketchup if you didn’t make the sauce) and serve.

OVAL SHAPE OMELETTE

  • Beat the eggs in a bowl. To give a smooth texture, sieve through the eggs. Add a pinch of salt.
  • Preheat a non-stick frying pan over medium high heat. Add some cooking oil.
  • Reduce the heat to medium and pour the beaten egg in the pan. Quickly spread the egg and make a thin, large, and round omelette.
  • Once the omelette is 85% cooked, place one serving of fried rice in the middle of the omelette and spread well.
  • Fold around the edge of the omelette toward the rice, providing a short blanket.
  • Slowly slide and flip the egg from the pan onto the serving plate. Or place the serving plate on the omelette rice and flip the pan. Ensure there’s no residual oil in the pan to avoid an accidental burn.
  • Use cooking foil (or cooking paper) to shape the omelette into an oval shape. Watch out as the omelette rice can be hot.
  • Pour the demi-glace sauce (or ketchup if you didn’t make the sauce) and serve.

ROUND SHAPE OMELETTE (EASIEST)

  • Beat the eggs in a bowl. To give a smooth texture, sieve through the eggs. Add a pinch of salt.
  • Preheat a non-stick frying pan over medium high heat. Add some cooking oil.
  • Pour the beaten egg in the pan. Quickly spread the egg and make a thin, large, and round omelette.
  • Once the omelette is fully cooked, slide it out onto a small bowl. Gently tuck in the egg following the shape of the bowl.
  • Place the fried rice on top of the omelette (from step 4). Push it gently to shape it firm.
  • Place the serving plate on top of the bowl. Flip the plate and remove the bowl.
  • Pour the demi-glace sauce (or ketchup if you didn’t make the sauce) and serve.

Notes

Be sure to check out my best omurice cooking tips from the main post above. There are too many to list in this small space.

Nutrition Info (per serving)

Calories: 702kcal | Carbohydrates: 80g | Protein: 33g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 513mg | Sodium: 2759mg | Potassium: 794mg | Fiber: 2g | Sugar: 26g | Vitamin A: 3645IU | Vitamin C: 22mg | Calcium: 151mg | Iron: 5mg

The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Tried this recipe?I love hearing how you went with my recipes! Rate this recipe with a comment below and tag me on Instagram @MyKoreanKitchen.
Filed under: My Recipes, Rice
Tagged with: egg, korean fusion, rice

Written by: Sue

Last Updated:

Welcome to my Korean kitchen! I’m so happy that you're here. I am Sue, the creator behind My Korean Kitchen (since 2006). I love good food and simplifying recipes. Here you will find my best and family approved recipes. Thanks for stopping by!

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Dani
March 12, 2022 4:53 am

So tasty! The only thing I couldn’t perfect is the shape. Better luck next time lol

aya
April 27, 2021 2:05 am

First of all I love your blog. I’m not an experienced Korean cook, but Korean is my second most favorite food in the world (I’m Japanese)! Anyway I didn’t know that Korean Omurice is made with fried rice, unlike the ketchup flavored rice Japanese use, but I love to try it. A comment regarding the claim made by someone that it is unfortunate to lead people believe that omurice is Korean dish. You do state that omurice was first introduced by Japanese during the war. Anyone who reads it, auto translation or not, can clearly understand that, and I think your response was polite and appropriate.
Next time I will make it Korean way and surprise my family 😉 Thanks for sharing.

tokyo1975
May 16, 2021 1:21 pm
Reply to  aya

私のことをおっしゃっておられるのですよね。私のつたない英文のせいで誤解させてしまってると思いました。英語に訳すとまた誤解させてしまう可能性があるので日本語でコメントします。あなたが日本人でよかったです。

先の私のコメントがブログ主に対して失礼なのは承知の上でしたが、誰かを非難するためのものではありませんでした。批判的だと思われる書き方になってしまっていたのなら申し訳なかったと思います。英訳するにあたり、どうすれば正確に伝えられるかと考え過ぎたのか、表現方法で語弊を招いてしまったかもしれません。

オムライスそのものの起源の話は一切しておりません。ドレスドオムライス(トルネードオムライス)について書いただけです。
ドレスドオムライス(トルネードオムライス)は日本のレストランが考案した料理ですが、ネット上ではその発祥が韓国のレストランだと思っている人達が大勢います。その誤解を解きたくてコメントしたのです。
ご理解いただけたらと思います。

私もあなたといっしょですよ。韓国料理が大好きです。和食よりも好きですね。日本人ですけど。

To the blog owner
When translating my previous comment into English, I thought too much about how to convey it accurately, and I may have caused a misunderstanding in the expression method. It wasn’t meant to blame anyone. I’m sorry if the writing style seems to be critical.

At first, I used only one automatic translation, so there were many parts where I didn’t understand the content of the reply comment to me by the blog owner, but now I’ve started to use several automatic translations in combination, and Oita I can understand the meaning. I read it again. Thank you for your polite explanation.

Anna
April 1, 2021 7:14 pm

Oh…i finally tried the recipe today. The demi-glace, fried rice and omelette. Will definitely make this again. Love it!!i just need to practice more with the tornado omelette.

I don’t know if this was already asked before..but how long would the demi glace sauce last if i make a big batch and store?

tokyo1975
March 22, 2021 2:14 am

About Tornado Omelette Rice
It was written in great detail and was helpful. thanks you.
I don’t understand English at all and use an automatic translator, so please forgive me if there is something wrong with it. And I will comment with the understanding of rudeness.

This is not a Korean recipe. It’s not Korean style either. This is called “Dress de Omelette Rice (Dress De Omu-Rice)” and is one of the types of Omu-Rice in Japan. It is a Japanese egg dish made with Japanese recipes. However, many people think that it is a Korean egg dish. That’s really unfortunate.
“Dress De Omu-Rice” means the drape of women’s dresses, and it seems to express “rice wearing a dress”. It originated in a restaurant called “BENITEI” in Saitama City, Japan. The only thing the Korean restaurant did was change the name from “Dress De” to “Tornado”.

I understood well even if I used an automatic translator, and it was a lot of fun to read. thanks you.
And I’m sorry.

tokyo1975
April 2, 2021 1:34 am
Reply to  Sue

Thank you for your reply. Unfortunately, I could only understand about half of it. sorry. However, I understand that it is a very popular dish in Korea, and I understand that each cook in Japan and Korea has their own arrangements. As a basic thing. “Dress de Omelette” and “Tornado Omelette” are the same recipe. It’s the same dish. Of course, depending on the cook, the recipe may be slightly different and the ingredients may be different. This time, I commented to tell them that many foreigners have the wrong perception. Many foreigners think that “Tornado Omelette” is a dish devised in Korea. After reading the explanations, articles and comments on various web pages, I was convinced that they were misunderstanding. I wanted to resolve that misunderstanding and correct that perception. In short, it’s about the origin. The perception is wrong, but it is not the responsibility of those who misunderstand it. If you change the name of the dish to “Tornado Omelette Rice (Tornado Omu-Rice)” and call it “Korean omelet rice” or “Korean style of omelet rice”, if you are a foreigner who is not familiar with omelet rice, Even if you think that “Tornado Omu-Rice” is a version of omelet rice that originated in Korea, it can’t be helped. I’m not blaming South Korea. Some people have introduced it as “Tornado Omelette” in Japan as well, probably because of the influence of South Korea. Although it is a part. I think you are free to change the name of the dish in Japan or Korea. That is because I think there are various ways of thinking and interpretation. However, if it is posted on the Internet in this way and spread, it is very likely that it will be misunderstood. In fact, some responded to my comment, “I… Read more »

Mark
March 6, 2021 9:01 am

Amasing in its own simplicity.

Susan Dubose
December 24, 2020 1:00 pm

I love love love omurice. This was my mum’s go to dish for dinner when she couldn’t be bothered cooking. Such comfort food.

Desicart
October 28, 2020 5:49 pm

Absolutely delicious!Thank you for sharing that lovely food recipe.

October 26, 2020 5:00 am

This recipe is a keeper. The only change I made was some chilli in the sauce – I just can’t cook without it. And my omelette wasn’t pretty. Thanks so much it was fab! I always keep the water that I cook gammon in in my freezer and cooked the rice in this, it added to the flavour

Aunty Rose Shoo
October 25, 2020 10:49 pm

Thanks Sue for providing all easy lovely tips n recipes. GBU

shl
October 24, 2020 8:41 pm

Thanks for the recipe, Sue, and the detailed instructions! I confess, I didn’t think I could manage the tornado omelette, so I went for the basic shape. Good thing I did, because even then I didn’t turn out nice-looking omelettes each time (did 6 servings). I think my family prefers more of a tomato flavour, so I’ll add more ketchup next time. The demi-glace sauce was perfect! I’d eat that with plain rice . .

Thanks again!

October 24, 2020 3:35 pm

Thank you Sue, Your recipes are so exciting.

T-Mom
October 24, 2020 5:46 am

Sue, this dish looks amazing!! You put so much work into it and I
can see why you did so many tests. (But then you get to eat them too!)
Thanks for posting and sharing.

Nyeasia P.
October 24, 2020 1:37 am

I’ve been wanting to eat this but I’m so glad that I got the email from you so I can make it myself!! I think I seen the Japanese version on a Netflix show called Street Food and I’ve been wanting to try it ever since!! What sauce would you recommend for a first timer or is it by preference? Thank you much for the recipes!!

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