Steps

1. In a frying pan, add 3 tbsp Ketchup, 2 tbsp Water, a pinch of sugar, and 10g Salted butter. Heat over medium heat, stirring until the butter melts, and cook for about 30 seconds. 【Here's the tip!】 Briefly heating the ketchup enhances its richness.
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2. Transfer the sauce to a separate container.
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3. Finely chop the onion.
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4. Finely chop the shimeji mushrooms, maitake mushrooms, and mushroom. 【Here's the tip!】 Adding 3 types of mushrooms enhances the umami. It will still be delicious with just one type.
   🕒 03:04
5. Remove the tendons and excess fat from the chicken thigh and cut into small, bite-sized pieces.
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6. Season the cut chicken with salt and pepper to taste.
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7. Add 5g Salted butter to a frying pan and melt over medium heat.
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8. Once about half of the butter has melted, add the seasoned chicken and stir-fry, coating it with the butter. Once the chicken is cooked through, add the finely chopped 1/4 Onion, 20g Shimeji mushrooms, 20g Maitake mushrooms, and 1 Mushroom, sprinkle with salt and pepper to taste, and stir-fry. Cook over medium-low heat until the ingredients are thoroughly cooked without burning.
   🕒 04:16
9. Add 1 tbsp Cooking sake and 3 tbsp Ketchup, and stir-fry the ketchup for about 30 seconds first. 【Here's the tip!】 Stir-frying the ketchup first removes its acidity and enhances its umami.
   🕒 04:59
10. Add 150g Rice, spread it evenly in the pan, let the moisture evaporate, and lightly brown it, stir-frying for about 30 seconds. Then, mix and stir-fry again, cooking over medium-high heat until it's fluffy. 【Here's the tip!】 Stir-frying the rice well removes moisture, resulting in fragrant and flavorful chicken rice.
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11. Taste the chicken rice and adjust seasoning as desired. Transfer the stir-fried chicken rice to a dish.
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12. In a separate container, add 1/2 tbsp Mayonnaise and add a small amount of 2 tbsp Water for the egg mixture, then whisk well until there are no lumps. Add the remaining water and mix until it's as thin as water. 【Here's the tip!】 Mayonnaise can become lumpy if added directly to eggs, so always dissolve it in water first before mixing.
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13. Crack 3 Eggs into a bowl and whisk. Add the dissolved mayonnaise and salt and pepper to taste and mix well.
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14. Strain the egg mixture through a sieve. 【Here's the tip!】 Straining the egg mixture creates a smoother texture and a beautiful finish.
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15. Add 1 tsp Vegetable oil and 5g Salted butter to a frying pan and heat over low-medium heat. Melt the butter, and when it starts to sizzle, increase the heat to medium. 【Here's the tip!】 Using both vegetable oil and butter makes it easier to lift the egg off the pan.
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16. Pour the egg mixture in all at once, and quickly stir with a rubber spatula from the solidified parts.
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17. When the egg is creamy and half-cooked, immediately turn off the heat. 【Here's the tip!】 Turning off the heat early allows it to finish in a half-cooked state.
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18. Place the prepared chicken rice in the center of the pan where the heat has been turned off. 【Here's the tip!】 Since the heat is off, work without rushing, and place a generous amount of chicken rice in the center.
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19. Use the rubber spatula to attach the remaining egg to the chicken rice.
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20. Turn on low heat, use the rubber spatula to move the omelet towards the edge of the pan, and shape it.
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21. When the egg is completely separated from the pan, turn off the heat, hold the pan handle in reverse grip, and flip it onto a plate. 【Here's the tip!】 If you confirm that the egg is completely detached from the pan before flipping, it will result in a neat presentation.
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22. Use kitchen paper to shape the omelet.
    🕒 10:24
23. Pour the homemade sauce over the omelet as desired.
    🕒 10:35