In sunny Japan, they also like omelets. Here they are cooked with a filling of rice, chicken and ketchup. With deft movements, the filling is wrapped in a half-cooked omelet still in the pan. In fact, it's only difficult to explain, in practice everything is simpler.
Ingredients
- Chicken eggs - 4 pieces
- Milk - 2 art.l.
- Chicken fillet - 100 g
- Fig (boiled) – 150 g
- Onion - 1 piece
- Ketchup - 3 tbsp.l.
- Ground black pepper - to taste
- Salt - to taste
- Vegetable oil - 2 art.l.
- Butter - 20 g
Step-by-step cooking recipe
Wash the chicken, dry it and cut it into small pieces.
Peel the onion from the husk and chop.
Mix eggs, salt, ground pepper and milk. It is not necessary to beat, but the mass should be homogeneous.
Heat the vegetable oil in a frying pan, add the onion and fry until transparent.
Add the chicken and continue cooking until the pieces turn white.
Add salt, pepper, rice and ketchup. Fry everything together for 2-3 minutes, stirring constantly.
Grease a separate frying pan with butter and heat it up.
Pour in the egg-milk mixture and cook until the omelet "grabs".
Spread the prepared filling evenly and gently wrap the sides of the omelet inside. You should get a thick roll.
After 4 minutes, turn off the heat and gently transfer the omelet to a warm plate.
