Omuraisu

Ingredients for 4 servings:

• 8 eggs
• 400 g chicken breast, finely diced
• 4 mushrooms or shiitake mushrooms
• 1 m.-sized onion(s)
• 300 g rice, cooked, e.g. a leftover
• 2 tbsp soy sauce
• 1 garlic clove(s)
• 2 tbsp tomato paste
• 2 tbsp sugar
• 2 tbsp soy sauce
• 2 tbsp vinegar
• ½ tsp Allspice, or Clove powder
• e.g. tomato ketchup
• Cayenne pepper
• salt and pepper
• Oil, for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Japanese rice omelet with chicken

Marinate the chicken in 2 tablespoons of soy sauce for 15 minutes. Finely dice the onion and finely chop or crush the garlic clove. Thinly slice the mushrooms. Sauté the onion in a little oil, add the mushrooms, garlic, and chicken, and fry until the meat is lightly browned. Season with salt and pepper. Then stir in the precooked rice and set aside. Mix the remaining soy sauce, tomato paste, sugar, vinegar, and a teaspoon of salt to make a tomato sauce. Season with allspice or cloves and a little cayenne pepper. Bring to a boil briefly, or use the appropriate amount of tomato ketchup instead. Stir half of the sauce into the meat and rice mixture. Briefly whisk two eggs (do not beat), season with salt, and place in a nonstick pan with a little oil. When the omelet is firm on the bottom and just set on top, pour some of the meat and rice mixture into the center, shape it into an oblong oval, and tuck the ends together over the center. It should look like a baseball. Then slide the mixture over the edge of the pan and place it on a plate, edges down. Use the remaining tomato sauce to paint wavy lines on the omelets.