This is a really simple recipe, great for one of those weeknight meals where you don’t want to spend much time in the kitchen but don’t want to just have baked beans. The original recipe is from a Japanese cookbook Washoku, given to me by a friend (can you see a trend with the presents I get a lot of use out of!). Without saying, there are many variations you could do with fillings for the omelette but do always use the onions which take on a sweet flavour from being sautéed in the sauce.

Japanese Chicken Omelette Recipe

1 cup of rice
soy sauce
1 onion, finely sliced into crescents
1 inch knob of ginger finely sliced
1 chicken breast, sliced
4 eggs, roughly beaten
a couple handfuls of watercress
black & white sesame seeds to serve

Get your rice on to cook while you prepare the rest of your ingredients for the omelette. The omelette will all come together in about 5 minutes so wait until your rice is nearly done before you begin cooking it.

In a frying pan add the sake, sugar and soy sauce and heat on medium heat until the edges begin to bubble. Add ginger, onion and chicken and allow to cook for a couple of minutes. Turn the chicken so it cooks on both sides. Once the chicken is cooked add your eggs, put a lid on the frying pan and allow to cook until your eggs are just set. Cut into 2 or 3 pieces and serve on top of your rice with watercress and sesame seeds. on the top.

Serves 2-3.


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