Steps

1. Finely chop 1/4 onion.
   🕒 02:29
2. Finely chop 2 shiitake mushrooms.
   🕒 03:44
3. Finely chop 3 green beans.
   🕒 05:07
4. Cut 150g chicken thigh into 1cm cubes.
   🕒 05:35
5. Melt 10g butter in a frying pan over medium heat. Add the chicken, season with salt (to taste) and pepper (to taste), and stir-fry until the color changes.
   🕒 06:07
6. Add the chopped onion, shiitake mushrooms, and green beans. Sprinkle with salt (to taste) and pepper (to taste), and stir-fry until the vegetables are softened.
   🕒 06:35
7. Add 400g warm cooked rice and mix, breaking up any clumps.
   🕒 07:05
8. Add the combined seasonings [A] 4 tbsp ketchup, 1/2 tsp soy sauce, 1/2 tsp Mirin (Sweet Rice Wine). Stir and mix over medium heat. Taste and adjust seasoning with salt (to taste) and pepper (to taste) to create the chicken rice.
   🕒 08:00
9. Crack 4 eggs into a bowl. Add a pinch of salt and a pinch of sugar, and mix well, breaking up the egg whites.
   🕒 09:27
10. In a separate frying pan (about 22cm diameter), melt 1 tsp vegetable oil and 10g butter.
    🕒 09:57
11. Pour in half of the beaten eggs (2 eggs) all at once. Initially, stir like making scrambled eggs, scraping the cooked edges towards the center, and cook until semi-scrambled. (Key Tip! If the pan becomes too hot, cool the bottom with a wet towel to prevent sticking.)
    🕒 10:39
12. Place half of the chicken rice in the center of the cooked egg. Use a rubber spatula to fold the egg from the far side towards you over the rice, then slide it towards the side of the pan.
    🕒 11:41
13. Cover the pan with a plate, flip it over to unmold the omurice onto the plate, and shape it with a paper towel.
    🕒 12:18
14. Repeat the process with the remaining egg and chicken rice for the second serving.
    🕒 12:53
15. In the same clean frying pan, combine [B] 10g butter, 4 tbsp ketchup, 1.5 tbsp Cooking Sake (Rice Wine). Cook over low heat, stirring, to create the butter-ketchup sauce. (Key Tip! The butter adds richness, and cooking the ketchup reduces its acidity and enhances its aroma.)
    🕒 14:14
16. Pour the sauce over the plated omurice. Garnish with parsley (for garnish), if desired.
    🕒 15:03