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CURRY RISOTTO OMURICE INSPIRED BY FOOD WARS!
2,413,830 views A fusion of curry, risotto, and Omurice! Dig in and enjoy the creamy, savory, and slightly sweet flavors that come together in this comforting dish.
4 servings
US
original
metric
INGREDIENTS
DIRECTIONS
INGREDIENTS
For the Beef Broth
1 large onion, roughly chopped
3 large carrots, roughly chopped
3 beef neck bones
1 beef knuckle bone
1 fresh ginger root, roughly chopped
bouquet garni (parsley, thyme, and bay leaf)
For the Mango Chutney
2 ripe mangoes, finely diced
2 apples, peeled and finely diced
1 banana, finely chopped
2 tbsp vegetable oil
1 garlic clove, minced
1 chili pepper, minced
1 tsp ground coriander
1 tsp ground cumin
200 g sugar
For the Glaze
2 tbsp honey
2 tbsp soy sauce
2 tbsp oyster sauce
50 ml water
For the Curry Risotto
1 white onion, finely chopped
30 g butter
200 g ground beef
1 tbsp curry powder (preferably homemade)
Salt and pepper to taste
200 g Arborio rice
50 g parmesan cheese, grated
For the Omelet
5 ½ eggs
50 ml cream
50 ml whole milk
butter
fresh parsley, for garnish
TOOLS
Babish Chef's knife
Babish Stock Pot
mesh strainer
rubber spatula
Babish mixing bowls
Babish measuring cups
Babish measuring spoons
Babish saucepan
Babish saucepan
whisk or immersion blender
chopsticks
nonstick pan
semi football shaped mold
DIRECTIONS
1.
For the Beef Broth
1.
In a stock pot, combine the onion, carrots, beef neck bones, and knuckles. Add ginger root and bouquet garni. Fill the pot with enough water to cover all the ingredients.
1 large onion, roughly chopped
3 large carrots, roughly chopped
3 beef neck bones
1 beef knuckle bone
1 fresh ginger root, roughly chopped
bouquet garni (parsley, thyme, and bay leaf)
2.
Bring the mixture to a boil, then reduce to a simmer. Let it cook for about 1.5 to 2 hours, allowing the flavors to intensify.
3.
Once done, strain the broth through a fine mesh strainer and set aside.
4.
For the Mango Chutney
1.
Start by dicing the mangoes and apples. Peel the apples first and dice them finely. Chop the banana as well.
2 ripe mangoes, finely diced
2 apples, peeled and finely diced
1 banana, finely chopped
2.
Heat 2 tablespoons of vegetable oil in a small saucepan over medium heat. Add the minced garlic and chili pepper, sautéing until fragrant.
2 tbsp vegetable oil
1 garlic clove, minced
1 chili pepper, minced
3.
Add ground coriander and cumin, allowing the spices to bloom in the oil for about 1 minute.
1 tsp ground coriander
1 tsp ground cumin
4.
Stir in the diced fruits and sugar. Cook on medium heat until the chutney thickens and the fruits break down into a jam-like consistency. Set aside.
2 ripe mangoes, finely diced
2 apples, peeled and finely diced
1 banana, finely chopped
200 g sugar
5.
For the Glaze
1.
In a small saucepan, combine honey, soy sauce, oyster sauce, and water. Heat over medium heat, stirring occasionally until the mixture reduces into a thick glaze. Set aside for later.
2 tbsp honey
2 tbsp soy sauce
2 tbsp oyster sauce
50 ml water
2.
For the Curry Risotto
1.
In a medium saucepan, melt butter over medium heat. Add onion and sauté until transluscent.
30 g butter
1 white onion, finely chopped
2.
Add the ground beef, cooking until browned. Stir in the curry powder and cook for another minute to release the flavors.
200 g ground beef
1 tbsp curry powder (preferably homemade)
3.
Add the Arborio rice, stirring it into the beef mixture until the rice grains are coated and slightly toasted.
200 g Arborio rice
4.
Begin adding the homemade beef broth one ladle at a time, stirring continuously. Allow each addition of broth to be absorbed before adding more.
For the Beef Broth
5.
Once the rice is tender and creamy, stir in the homemade mango chutney and grated Parmesan cheese. Season with salt and pepper to taste. Set the risotto aside to cool slightly.
For the Mango Chutney
50 g parmesan cheese, grated
Salt and pepper to taste
6.
For the Omelet
1.
Crack the eggs into a mixing bowl. Add the cream and milk, and blend with a whisk or an immersion blender until smooth.
5 ½ eggs
50 ml cream
50 ml whole milk
2.
Heat a nonstick pan over medium-high heat and add a knob of butter. Once the butter is melted, pour in the egg mixture.
butter
3.
Cook the eggs, gently stirring until they begin to set. Stop stirring when the curds just begin to set. Leave in the pan for assembly.
4.
For the Assembly
1.
Using a mold or your hands, shape the cooled risotto into a football shape.
For the Curry Risotto
2.
Carefully place the risotto onto the the barely set eggs in the pan, then fold the eggs over to create a blanket.
For the Omelet
For the Curry Risotto
3.
Gently slide the Omurice onto a serving plate seam side down.
4.
Drizzle the prepared glaze over the top of the Omurice, creating a crosshatch pattern.
For the Glaze
5.
Garnish with a parsley leaf.
fresh parsley, for garnish
6.
Serve and enjoy.
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