Usuba
Japanese-style Omelet with Chicken and Rice
Tender omelet with pieces of chicken and onions in a sweet and salty sauce, served over rice. The dish is prepared quickly and simply, perfect for lunch or dinner.
- Total
- 25 min
- Standard serving
- 207.4 g
Ingredients
Total 6
Instructions
- 1
Step 1
Peel the onion and cut it into thin half-rings. Heat the pan over medium heat and pour in the soy sauce.
- 2
Step 2
When the sauce comes to a boil, add the onion and sprinkle with sugar. Cook, stirring occasionally, for 2–3 minutes.
- 3
Step 3
Cut the chicken fillet into small pieces. Do not mince the meat too finely — it should remain juicy and firm.
- 4
Step 4
Place the chicken in the pan and mix with the sauce. When the meat turns white on one side, carefully flip the slices and simmer for another 2 minutes.
- 5
Step 5
In a separate bowl, beat the eggs until smooth. You don't need to add salt — soy sauce is already salty enough.
- 6
Step 6
Pour the egg mixture onto the pan, evenly covering the meat. Cover with a lid and cook without stirring until the eggs are completely set.
- 7
Step 7
Arrange the warm rice in a mound on a plate and place the omelet on top. Garnish with green onions if desired. Serve hot.
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