Zutaten für Omuraisu Japanese Omelette
- Onions
- 3 large eggs
- Mushroom
- Chicken Thighs
- 2 tablespoons butter
- Steamed Rice
- White Wine
- 1/4 cup ketchup
- Salt and pepper to taste
- Pepper
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Zubereitung von Omuraisu Japanese Omelette
- Rinse the rice thoroughly and cook according to package directions.
- While the rice cooks, melt butter in a large skillet over medium heat. Add the chopped onion and sauté until softened, about 3 minutes.
- Add the diced chicken and peas to the skillet. Cook until heated through, about 2 minutes.
- Stir in the ketchup and soy sauce. Season with salt and pepper to taste. Remove from heat and set aside.
- In a bowl, whisk together the eggs and milk.
- Heat the vegetable oil in a separate non-stick skillet over medium heat.
- Pour the egg mixture into the skillet. Cook, gently tilting the pan to allow uncooked egg to flow underneath, until the edges are set but the top is still slightly wet.
- Spoon the chicken and vegetable mixture onto one half of the omelette.
- Using a spatula, gently fold the other half of the omelette over the filling.
- Slide the Omuraisu onto a plate.
- Garnish with sliced green onions and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
44g
Fat
81g
Carbs
10g
