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Kissaten-Style Fluffy Omurice and Pudding à la Mode (with Lemon Squash and Café Cappuccino)
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1
Start with the pudding à la mode. Combine the granulated sugar and water in a saucepan and set over medium heat.
Granulated sugar (for the caramel) to taste
Water (for the caramel) to taste
0:23
~3 min
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Ingredients
1
Start with the pudding à la mode. Combine the granulated sugar and water in a saucepan and set over medium heat.
Granulated sugar (for the caramel) to taste
Water (for the caramel) to taste
0:23
~3 min
2
When it gradually turns dark brown and begins to smoke, add the hot water all at once. Do not use a spatula; swirl the pan to mix, and once it thickens, remove from the heat and pour it into the cups all at once before it cools and sets.
0:47
~3 min
3
Make the custard mixture. Beat the eggs without whipping air into them, pour in the milk that has been heated with the sugar, and add the vanilla essence.
1:37
~5 min
4
Strain the custard mixture once or twice through a fine mesh sieve and pour it into the cups holding the set caramel.
2:21
~3 min
5
Pour 50°C water into the baking tray to set up the water bath, and cover the surface of the cups with aluminum foil.
2:41
~3 min
6
Bake at 170°C for 30 to 40 minutes. Jiggle the cups partway through to check how they are setting. Once baked, let cool slightly, then chill in the refrigerator for 2 to 3 hours.
2:59
~40 min
7
While the pudding chills, prepare the cut fruit. Shape the melon like horns, cut the apple into bunny shapes (peel halfway down the skin and make a V-shaped notch), and cut the banana into easy-to-eat pieces.
3:19
~10 min
8
Arrange the chilled pudding and cut fruit on a glass dish made for pudding à la mode (a coupe dish).
4:35
~5 min
9
Make the café cappuccino. Extract espresso under pressure with a dedicated machine, froth milk heated in a pot with a steamer, and pour it in. Float heavy cream on top, garnish with cinnamon powder and orange peel placed diagonally opposite each other, and add a cinnamon stick.
5:29
~10 min
10
Make the ketchup rice for the omurice. Heat margarine in a frying pan, stir-fry the onion, bacon, and green peas, and once the vegetables have softened, add the cooked rice and season with ketchup.
7:22
~10 min
11
Stir-fry over fairly high heat until the grains are loose and separate rather than sticky, and once it turns reddish brown, spread it on a plate. Also make a quick tomato sauce by adding tomato paste to ketchup.
7:57
~5 min
12
Make the egg portion. Mix the freshest eggs you can get thoroughly with a whisk, and cook them into a fluffy, soft-set omelette in a frying pan greased with oil or butter.
8:42
~5 min
13
Make the lemon squash. Pour lemon and carbonated water into a glass to finish.
10:26
~3 min
14
Place the soft-set omelette on top of the ketchup rice, cut it open with a knife, and pour over the tomato sauce. The egg keeps cooking from residual heat, so work quickly.
11:09
~2 min
1
Step 1
Start with the pudding à la mode. Combine the granulated sugar and water in a saucepan and set over medium heat.
Granulated sugar (for the caramel)
to taste
Water (for the caramel)
to taste
2
Step 2
When it gradually turns dark brown and begins to smoke, add the hot water all at once. Do not use a spatula; swirl the pan to mix, and once it thickens, remove from the heat and pour it into the cups all at once before it cools and sets.
Granulated sugar (for the caramel)
to taste
Water (for the caramel)
to taste
Hot water (for the caramel)
to taste
3
Step 3
Make the custard mixture. Beat the eggs without whipping air into them, pour in the milk that has been heated with the sugar, and add the vanilla essence.
Eggs
to taste
Milk
to taste
Sugar
to taste
Vanilla essence
as desired
4
Step 4
Strain the custard mixture once or twice through a fine mesh sieve and pour it into the cups holding the set caramel.
Eggs
to taste
Milk
to taste
Sugar
to taste
Vanilla essence
as desired
5
Step 5
Pour 50°C water into the baking tray to set up the water bath, and cover the surface of the cups with aluminum foil.
Hot water (for the water bath)
to taste
7
Step 7
While the pudding chills, prepare the cut fruit. Shape the melon like horns, cut the apple into bunny shapes (peel halfway down the skin and make a V-shaped notch), and cut the banana into easy-to-eat pieces.
Melon
to taste
Apple
to taste
Banana
to taste
8
Step 8
Arrange the chilled pudding and cut fruit on a glass dish made for pudding à la mode (a coupe dish).
Melon
to taste
Apple
to taste
Banana
to taste
9
Step 9
Make the café cappuccino. Extract espresso under pressure with a dedicated machine, froth milk heated in a pot with a steamer, and pour it in. Float heavy cream on top, garnish with cinnamon powder and orange peel placed diagonally opposite each other, and add a cinnamon stick.
Espresso coffee
to taste
Milk (for the cappuccino)
to taste
Heavy cream
to taste
Cinnamon powder
to taste
Orange peel
to taste
Cinnamon stick
1 stick
10
Step 10
Make the ketchup rice for the omurice. Heat margarine in a frying pan, stir-fry the onion, bacon, and green peas, and once the vegetables have softened, add the cooked rice and season with ketchup.
Margarine
to taste
Onion
to taste
Bacon
to taste
Green peas
to taste
Cooked rice
to taste
Ketchup
to taste
11
Step 11
Stir-fry over fairly high heat until the grains are loose and separate rather than sticky, and once it turns reddish brown, spread it on a plate. Also make a quick tomato sauce by adding tomato paste to ketchup.
Cooked rice
to taste
Ketchup
to taste
Tomato paste
to taste
12
Step 12
Make the egg portion. Mix the freshest eggs you can get thoroughly with a whisk, and cook them into a fluffy, soft-set omelette in a frying pan greased with oil or butter.
Eggs (for the omelette)
to taste
Butter
to taste
13
Step 13
Make the lemon squash. Pour lemon and carbonated water into a glass to finish.
Lemon
to taste
Carbonated water
to taste
14
Step 14
Place the soft-set omelette on top of the ketchup rice, cut it open with a knife, and pour over the tomato sauce. The egg keeps cooking from residual heat, so work quickly.
Tomato paste
to taste
Eggs (for the omelette)
to taste
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Kissaten-Style Fluffy Omurice and Pudding à la Mode (with Lemon Squash and Café Cappuccino) — cook along with the video