Omuraisu

Omu-raisu(オムライス) is one of the Japanese-Western dish called youshoku(洋食). Omu(オム) is a shortened word for "omelette" and raisu(ライス) equals "rice". Originally this dish is a ketchup-seasoned chicken rice wrapped in a thin layer of egg.

Now there are varieties such as the ones with demi-glace sauce or brown sauce poured aside, and the ones with a floating half-cooked egg called dandelion-omuraisu(タンポポオムライス) like in the picture.

They are all yummy! Easy to cook at home and good for lunch.


Cooking time: 20mins
Servings: 1


Ingredients:
150g rice
1/4 onion, mince
100g chicken, chop into pieces
2 mushrooms, slice
3 eggs
1 tablespoon milk
1 and 1/2 tablespoon butter


Seasonings:
a pinch of salt
1 and 1/2 tablespoon ketchup


Directions:
Heat a frying pan and put 1 and 1/2 tablespoon butter. Saute onion, mushrooms, and chicken. Add rice and stir-fry as breaking up the grains. When fully cooked, season with salt and ketchup. Dish up in a shape of a rugby ball using some wet cloth.


Beat 3 eggs in a bowl. Add milk and season with a pinch of salt. Heat a frying-pan and melt 1 tablespoon of butter. Pour the egg and make an omelette.


Place the omelette on the shaped rice. Cut open the omelette in the center as the egg flows out.


Tips:
If it is difficult to make an omelette, you can just make a fluffy scrambled egg and pour it on a chicken rice. And if you like the original-version omuraisu, make a sheet of egg instead of an omelette and wrap it over the chicken rice.