The moment the pad of butter finishes melting, add in the egg mixture and stir with a fork or chopsticks until it starts to cook and develop a few lumps. Prepare a clean (and non-stick - unless you want the challenge!) frying pan. Whisk together the eggs, milk, and salt until well combined. Saute a minute more, and then take the rice off the stove it’s done! Set rice aside. Finally, add the rice and mix all the ingredients together until well incorporated. Add in the ketchup, and continue to saute for a minute more.Īdd in any extra toppings you prefer. When the oil feels a little hot, add the chicken and onion and saute on medium until the onions are translucent and the chicken is cooked through.Īdd salt and pepper and stir. boneless, skinless chicken thighs, chopped into small bite-sized piecesĬhopped up hot dog, ground meats, and other meats can also be used here.ġ/2 cup chopped mushrooms or bell peppers (optional)įOR THE OMELET (per person - makes one serving) You need: (FOR THE RICE - makes four servings)ġ lb. The recipe here is the “tried and true” basic rice: a flavorful combination of chicken, onion, and (of course) ketchup! It’s a dish that is very simple, but it can be turned up a number of different ways: you can make the omelet fluffy, you can add extra ingredients to the rice, or you can cover the finished product with curry or a demi glace sauce. オムライス is considered “western food” in Japan that is to say its western- inspired. It’s also great with salad, fresh sliced cucumbers, tomato, and other greens! Serve with cooked rice and kewpie (if you like). Mix in the cooked onions, stir it up a little bit, and remove from heat. Once the pork is cooked, add the sauce from step 2 and simmer until the sauce is slightly thickened. If you’re using slightly thicker slices of pork, this part will take a little longer. Once the oil is hot, add the pork and cook thoroughly. Add a little more oil to the pan if needed.
When the onions are ready, take them off the heat and set them aside. While the onion is cooking, sprinkle the flour on the pork to lightly cover it.
Heat up around 1 tablespoon of oil in a frying pan. Grate up the ginger (this takes a while!) and set in a small mixing bowl.Īdd the soy sauce, sake, mirin, and sugar to the ginger mix well and set aside. Vegetable Oil (for frying) - Canola Oil works too!Ĭhop up onion and set aside. It’s really tasty, and really easy to make!ģ/4 Pounds Thinly Sliced Pork (for hot pot/shabu shabu slightly thicker cuts are ok but it does change the flavor)ġ Small Onion, diced into strips or chopped I got addicted to this dish thanks to a cafe near my office in Akita. 豚の生姜焼き - pork fried with ginger - is a staple in a lot of quick lunch spots across Japan.
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