Prep 10 mins
Cook 10 mins
This is a weight training/high protein & low carb diet variant of a recipe I found in a Japanese information booklet. It is a Western-style restaurant dish in Japan. To give credit where it is due, the original recipe is from a restaurant called Taimeiken in the Nihonbashi district of Tokyo.
- 30 g onions
- 6 eggs
- 1 medium mushroom (discard stem)
- 30 g chicken thighs (preferably raw)
- 10 g butter
- 40 g freshly steamed rice
- 2⁄3 tablespoon white wine (Sake best)
- 2 1⁄2 tablespoons ketchup
- Cut chicken thigh into 1cm cubes. Finely chop the onion and thinly slice the mushroom cap.
- Keep all ingredients separate.
- Melt 5g butter in a hot frying pan.
- Saute first the onion, then add chicken and finally the mushroom.
- Once the onion is partly transparent and the chicken is nearly pink-free, season with the ketchup.
- Add 40 g cooked rice, the wine and season again with some salt and pepper.
- Saute until chicken is done and lightly brown. Turn off the heat and leave in pan.
- Combine 4 egg whites (discarding the yolks) as well as the 2 eggs (for taste and texture) into a bowl and add a touch of salt and pepper.
- Gently mix the egg with 10 to 20 stokes of a fork or chopsticks.
- Melt 5g of butter in a new frying pan over medium-high heat.
- Pour in the egg mixture.
- Spread the egg quickly with 3 broad strokes while moving the frying pan back and forth.
- When the egg is half done, place the rice and chicken mixture in, offset to one side.
- Take the frying pan off the heat and fold the chicken rice mixture free side of the Omuraisu almost all the way over the chicken rice mixture.
- Roll the Omuraisu in the pan by raising one side and tapping the handle so that we gradually wrap the rice inside the omelette.
- Keep rolling slowly until the edges of the Ouraisu are again facing up, and then roll once more onto the plate it is to be served upon.
- The Omuraisu should have it's edges facing down in the final position, so as to appear to be a regular omelette.