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1
Cut chicken thigh into 1cm cubes, Finely chop the onion and thinly slice the mushroom cap.
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2
Keep all ingredients separate.
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3
Melt 10g Butter in a hot frying pan.
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4
Saute first the onion, then add chicken and finally the mushroom.
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5
Once the onion is partly transparent and the chicken is nearly pink-free, season with the ketchup.
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6
Add 60 g cooked rice, the wine and season again with some salt and pepper.
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7
Saute until chicken is done and lightly brown.
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8
Turn off the heat and leave in pan.
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9
Break 3 eggs into a bowl and add a touch of salt and pepper.
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10
Don't beat the egg!
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11
Just mix it with 10 stokes of a fork or chopsticks.
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12
Melt 10g of butter in a new frying pan over medium-high heat.
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13
Pour in the egg mixture.
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14
Spread the egg quickly with 3 broad strokes while moving the frying pan back and forth.
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15
When the egg is half done, place the rice and chicken mixture in, offset to one side.
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16
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.
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17
Roll the Omuraisu in the pan by raising one side and tapping the handle so that we gradually wrap the rice inside the omelette.
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18
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.
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19
The Omuraisu should have it's edges facing down in the final potition, so as to appear to be a regualr omelette.
