Omuraisu

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.

Your Omuraisu is ready. Bon appetit!