KitchenNippon

Japanese have created a hybrid of western and Japanese cooking referred to in Japanese as Nihon no yoshoku. Omuraisu is one of them.

【Ingredients】
■ Chicken rice (5 servings)
Rice (米 / Kome)……2 1/2 cups(375g)
Water (水 / Mizu)……450ml
Onion (玉ねぎ / Tamanegi)……180ｇ (1 small onion)
Chicken breast (鶏胸肉 / Tori mune niku)……120ｇ
Shimeji mushrooms (しめじ / Shimeji)……180ｇ
Olive oil (オリーブオイル / Oreebu oiru)……2 and 1/2tbsp
Ketchup (ケチャップ / Kechappu)……7tbsp
Salt (塩 / Shio)……2/3tsp
Black pepper (ブラックペーパー / Burakku peppah)……Pinch

■ Omelet (1 serving)
Eggs (卵 / Tamago)……２
Milk (牛乳 / Gyuunyuu)……２tbsp
Salt (塩 / Shio)……Pinch
Black pepper (ブラックペーパー / Burakku peppah)……Pinch
Butter (バター / Batah)……10ｇ
Olive oil (オリーブオイル / Oreebu oiru)……１tsp

［Garnish］
・ Ketchup……To taste
・ Italian parsley (イタリアンパセリ / Itarian pahseri)……To taste

【How to Make】
【１】 Chicken Rice
① Rinse the rice and set it aside in a strainer for 30 minutes. Put the rice and water into a rice cooker and start cooking it.
② Mince the onion and shimeji mushrooms. Cut the chicken breast into 1.5cm (a little over 1.2 in.) cubes.
③ Heat a frying pan on medium heat and add the olive oil. Fry the minced onion. Once the onion softens, add the chicken breast and shimeji mushrooms in that order and fry them, as well. Once the chicken is cooked, season the mixture with ketchup, salt, and black pepper.
④ Add the cooked rice to the frying pan and mix well while continuing to fry. Be careful not to let this burn.
⑤ Divide the chicken rice into single servings (about 170g) on individual plates and form each portion into a dome shape.

【２】 Omelet
① Crack the eggs into a bowl and scramble. Mix in the milk, salt, and black pepper.
② Heat a frying pan on medium heat and add 1tsp of olive oil. Spread the oil around well and then use a paper towel to lightly wipe up the excess. Add the butter. Once the butter melts pour in all of the egg mixture.
③ Once the edge of the egg whitens, use cooking chopsticks to give the mixture two big stirs to add air to the egg, wait about 5 seconds and repeat. With the egg about half cooked, fold the left and right thirds in and bring in the corners on the top and bottom to create an almond shape.

【３】 Place the Omelet on top of the Chicken Rice
① Place the omelet on top of the chicken rice in a vertical orientation. Make a vertical cut into (but not through) the omelet and then, from the cut, spread the omelet over the rice, covering it completely.
② Garnish with ketchup and parsley.

Recipe Developed by: Machiko Tateno