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1
Prepare the soup: put the ingredients marked in a pot and heat.
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2
Taste, and season with salt if necessary.
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3
Once it starts to simmer, add the katakuriko slurry to thicken it.
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4
Mix with a rubber spatula, and once thickened, turn off the heat.
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5
Make the fried rice as instructed in.
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6
Portion onto 2 plates.
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7
Beat together the marked ingredients.
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8
Heat a frying pan and grease with vegetable oil.
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9
Pour in the beaten egg mixture to coat the entire pan.
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10
Once set, slide a chopstick underneath and carefully flip it over.
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11
This side only needs to be fried for a few seconds!
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12
Quickly place on top of the fried rice.
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13
Make one more omelette for the other portion of fried rice.
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14
Using chopsticks etc., arrange the omelette so that it completely covers the rice.
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15
Peel and remove the vein from each shrimp, then soak in sake and katakuriko (not listed) to remove the odour, and parboil.
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16
I recommend using whiteleg shrimp.
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17
Slice the parboiled whiteleg shrimp in 2, diagonally Slicing them makes it easier to arrange them on top of the omelette.
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18
Heat the Step 3 pot again, and add the Step 11 shrimps.
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19
Bring to a boil, add the thinly sliced green onion, continue to heat for a few more seconds and then turn off the heat quickly Be sure not to heat for too long after adding the green onions.
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20
Add the Step 13 ankake soup to Step 9.
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21
Flip any backwards shrimp over, so that the non-cut sides are facing upwards.
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22
Finally, pile some of the green onions in the center, and it's done!
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23
Adding soup and omelette to fried rice makes it extra luxurious.
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24
Enjoy while it's still hot.
