A Filipino Classic With A Japanese Twist: Tapa Omu Rice

2 months ago

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Tapa Omu Rice

Makes 1-2 servings

Beef Tapa

¼ cup Rock salt

½ tsp Freshly ground black pepper

½ tsp Full cream powdered milk

½ tsp Brown sugar

500g Beef sirloin, thinly sliced


  1. Mix all the dry ingredients together and spread evenly to marinate beef.
  2. Marinate for 4-24 hours. The tapa can be stored in the freezer until ready to use.

Omu Rice

3 cloves Garlic, minced

½ White onion, minced

1 Tbsp Butter

100g Marinated beef tapa

¼ cup Sliced button mushrooms

¼ cup Chicken stock

¼ cup All-purpose cream

1 cup Cooked rice

2 Eggs, beaten

1 Tbsp Non-dairy creamer

  1. In a sauté pan, cook garlic and onion in butter until fragrant.
  2. Add beef tapa and mushrooms and cook for about three minutes.
  3. Add chicken stock and cream then simmer until the sauce reduces in half. Remove from heat and set aside.
  4. Place the cup of rice on a plate. Set aside. In a nonstick pan on medium heat, melt butter then add beaten eggs. Using chopsticks, continue stirring the eggs until almost set. Remove from heat.
  5. Tilt the pan and immediately invert the scrambled eggs over the cooked rice.
  6. Flip over the rice and egg to another plate, and top with a generous amount of creamed beef tapa. Serve immediately.
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