Mini Omurice

Product Used: Multi-function Electric Skillet CQD-B10S (takoyaki plate) & Made-in-Japan Double Pressure IH Rice Cooker (JPB-G10S)

**Ingredients (approx. 42pcs)
Rice 2cups
Corn Kernel
Tomato Paste 5tbsp
Chicken Bouillon 1tsp
Salt a little
Eggs 4pcs

**Steps
1. Add water, chicken bouillon and salt to the rice after rinsing
2. Cook the rice with “Sushi” function
3. Beat the eggs
4. Add a little oil to the takoyaki plate, set the temperature to 160℃
5. Add the egg mixture to half full
6. Add the seasoned rice
7. When the egg is done, use the bamboo sticks to flip the rice
8. Serve after pan frying for 1 min

**Tips
- Rice cooked by “Sushi” function will be less sticky but its texture is better and firmer
- When mixing the rice with the sauce, it should be moisturized. The rice will look better.
- If you want it to be crispier, you may grill the rice for a longer time on the takoyaki plate