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トリュフオムライス｜オテル・ドゥ・ミクニさんのレシピ書き起こし

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Hotel de Mikuni

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Ingredients

(B) Egg : Three
(B) fresh cream : 大さじ1
(B) truffle salt : ひとつまみ
(B) Pepper (white) : moderate amount
Unsalted butter : 15g
cold rice : 1膳
(A) Garlic (finely chopped) : 1/2片
(A) Unsalted butter : 10g
トリュフ塩 : 少々
トリュフオイル : 好みで
truffle (cut) : moderate amount

Time required

20minutes

Procedure

1) cut the truffle 01:11
cut the truffle
2) make butter rice 01:49
Put (A) in a frying pan and fry over low heat until fragrant.
Add the cold rice and stir-fry while cutting with a wooden spatula.
Add truffle salt and stir.
Arrange on a plate in the shape of a mountain.
3) make an omelet 03:33
Mix (B).
Put unsalted butter in a frying pan, and when the butter turns brown, pour in (B).
When the eggs are soft-boiled, lightly move them to the corner of the frying pan to brown them.
4) 仕上げる 05:16
Place the omelet from step 2 on top of the rice from step 1.
Cut the surface of the omelet in half.
Sprinkle lightly with truffle oil and truffle salt, and top with shaved truffles to complete.

Point

・The amount is for one person.
・The recipe uses truffles, but you can just use truffle oil and truffle salt.
・Enjoy the omelette grilled as you like, such as rare or well-done.
Use a Teflon frying pan.
・Chilled butter rice is less sticky.
・Ordinary salt can be used.
・Truffle oil is optional.
・Bordeaux red goes well with wine.