What's so Japanese about ketchup, rice, egg? Omurice (omelette + rice) is a classic dish in Japanese yoshoku food, which is the class of Japanese-style Western foods. Others include those korokke (croquettes), various Japanese-Italian foods, hamburg, etc. In any case, who would have thought that these humble three ingredients together are the stuff of a great meal? In this version of omurice, I use ground chicken and onion. You can often find other vegetables or meats used in this , but I think onion is pretty critical, and the ground chicken here adds nice bits of flavor without going overboard. After all, this is a simple dish -- so let's keep it simple! (Note this dish is Japanese in origin but it's also widely available in Korea...)
1 1/2 cups of rice
vegetable oil for frying
1/2 yellow onion, minced finely
1/3 lb ground chicken
dash of soy sauce
freshly ground black pepper
3 tbsp ketchup
salt to taste
butter for frying the egg
3 tbsp milk
1 tbsp mayonnaise
sprig of chopped parsley for garnish
Cook the rice, using a little less water than normal. Fluff it up when it's done with a rice scooper, then let it sit for 30 minutes or so in the rice cooker on "warm".
Saute the minced yellow onion in vegetable oil until translucent. Add the ground chicken, some soy sauce and black pepper; stir frequently on medium high heat and make sure the chicken doesn't get clumped up.
When the chicken is cooked, turn down the heat to low and stir in the rice, bit by bit so the rice is evenly distributed. Squirt about 2 tbsp of ketchup -- enough that the rice has a good pink coating. Taste and add a *little* bit of salt (remember, you're squirting a lot more ketchup on top so don't go overboard!). Remove from heat and form two oblong rice mounds on plates.
Whip the eggs, milk and mayo together. Put a dab of butter on a large nonstick pan (goal is to have a thin omelette) on medium heat. When the butter starts to foam, pour half of the egg mixture in and turn the heat down a notch. When the egg is half-cooked (edges are solid but middle is still milky) -- flip carefully on top of one of the rice mounds. Repeat for the other omelette.
Squirt ketchup artfully on top, and sprinkle with parsley for garnish. Serve with ketchup and (this isn't traditional) Sriracha to add to your own taste.