Ingredients
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30
-
3
-
1
-
30
-
20
-
60
-
2/3
-
2 1/2
-
-
-
-
-
-
-
Directions
Omuraisu (Japanese Omelette), I found this recipe in a Japanese information booklette and it is origionally a Western-style restaurant dish in Japan, first served in 1902 by a restaurant called Renga-tei in Tokyo’s Ginza district It is still a very popular dish in Japan, and can be ordered in almost any restaurant Something like a Japanese equivalent to the Bacon and Egg Breakfast over here in North America To give credit where it is due, this recipe is nearly exactly the one from the book, which is from a restaurant called Taimeiken in the Nihonbashi district of, This is absolutely wrong There’s so much happening here that’s just not omuraisu It’s quite simply cooked rice mixed with ketchup, with beaten eggs cooked on a skillet and then laid on top of the red-colored rice No chicken, no onion Where did you get this recipe? I got mine in Aomori prefecture , It’s very easy and quick to make! I found that you can take away or add ingredients depending on what you like in your omelet but it’s very delicious just as it is
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Steps
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1
Done
|
Cut Chicken Thigh Into 1cm Cubes, Finely Chop the Onion and Thinly Slice the Mushroom Cap. |
|
2
Done
|
Keep All Ingredients Separate. |
|
3
Done
|
Melt 10g Butter in a Hot Frying Pan. |
|
4
Done
|
Saute First the Onion, Then Add Chicken and Finally the Mushroom. |
|
5
Done
|
Once the Onion Is Partly Transparent and the Chicken Is Nearly Pink-Free, Season With the Ketchup. |
|
6
Done
|
Add 60 G Cooked Rice, the Wine and Season Again With Some Salt and Pepper. |
|
7
Done
|
Saute Until Chicken Is Done and Lightly Brown. |
|
8
Done
|
Turn Off the Heat and Leave in Pan. |
|
9
Done
|
Break 3 Eggs Into a Bowl and Add a Touch of Salt and Pepper. |
|
10
Done
|
Don't Beat the Egg! |
|
11
Done
|
Just Mix It With 10 Stokes of a Fork or Chopsticks. |
|
12
Done
|
Melt 10g of Butter in a New Frying Pan Over Medium-High Heat. |
|
13
Done
|
Pour in the Egg Mixture. |
|
14
Done
|
Spread the Egg Quickly With 3 Broad Strokes While Moving the Frying Pan Back and Forth. |
|
15
Done
|
When the Egg Is Half Done, Place the Rice and Chicken Mixture in, Offset to One Side. |
