Omurice (Japanese Omelette Rice)

Method

1. Cut the chicken into 1.5 cm cubes, dice the onion to 5 mm and thinly slice the mushrooms. Crack the eggs into separate bowls, 2 per serving, add the milk and half the salt, and beat with chopsticks until the whites are fully broken up.

   Add in this stepEggs 4Milk 2 tbspSalt 1½ pinch

2. Heat the oil in a wide 26 cm frying pan over medium heat and cook the chicken for 3 min 30 sec, until no pink shows on the outside. Add the onion and mushrooms and cook for 2 min 30 sec more, until the onion is soft and translucent.

   Add in this stepVegetable oil 1½ tspBoneless chicken thigh 120 gOnion 80 gButton mushrooms 40 g

   medium heat

3. Push everything to one side, add three quarters of the ketchup to the empty space and fry it over medium heat for 1 min; frying ketchup cooks off its sharpness and deepens the sweetness. Add the rice, butter, the rest of the salt and the pepper, and toss for 3 min, cutting through the rice with a spatula, until evenly orange.

   Add in this stepTomato ketchup 3¾ tbspWarm cooked short-grain rice 400 gButter (for the rice) 12 gSalt 1½ pinchBlack pepper 1 pinch

   medium heat

4. Spoon the chicken rice onto plates, one serving each, and press it into a neat rugby-ball shape with a spoon. Leave it there to stay warm.

5. Make one omelette at a time in a 20 cm ×2 non-stick pan. Heat one portion of butter over medium-high heat until foaming, pour in one bowl of egg and stir in big circles with chopsticks for 1 min, until it looks like soft scrambled eggs. Turn down to low heat, shake the pan to smooth it into a round, and take it off the heat while the bottom is set and the top still glossy.

   Add in this stepButter (for the omelettes) 10 g

   medium-high heat→low heat

6. Tilt the pan and slide the omelette over the rice like a blanket, then cup it with kitchen paper and tuck the edges under the rice to shape it. Squeeze the remaining ketchup over the top and serve at once.

   Add in this stepTomato ketchup 1¼ tbsp