Omuraisu (Japanese Omelette)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
SERVES: 1
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Cut chicken thigh into 1cm cubes, Finely chop the onion and thinly slice the mushroom cap.
  • Keep all ingredients separate.
  • Melt 10g 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 60 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.
  • Break 3 eggs into a bowl and add a touch of salt and pepper.
  • Don't beat the egg!
  • Just mix it with 10 stokes of a fork or chopsticks.
  • Melt 10g 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 potition, so as to appear to be a regualr omelette.
Advertisement