Omurice

Finely dice the onion and cut the chicken into 1.5 cm cubes. For the filling, it's best to use chilled or day-old rice that's dry and fluffy, with no lumps.

In a large skillet, melt 20 g of butter over medium heat. Sauté the onion for 3-4 minutes until translucent, add the chicken, season with a pinch of salt and pepper, and cook for 5-6 minutes until done.

Pour in the ketchup, reserving 2 tbsp for serving, along with the Worcestershire sauce, stir, and let the excess moisture cook off for 1-2 minutes over medium heat.

Add the cooked rice and green peas, breaking up any lumps with a spatula, and fry for 3-4 minutes until the rice is evenly coated with the ketchup. Season with salt and pepper to taste, remove from heat, and divide into 3 portions, shaping each into an oval mound.

For each omelette, whisk 2 eggs with a pinch of salt until smooth, and, if you like, strain through a fine sieve for an even smoother omelette.

In a skillet about 20 cm in diameter, melt 10 g of butter over medium heat, pour in the egg mixture, and immediately stir with chopsticks in small circular motions, gently shaking the pan to form fine, delicate curds.

While the top of the egg is still slightly runny, place one portion of rice in the center, remove the skillet from the heat, lift the edges of the omelette with a spatula, and fold it over the rice on both sides.

Turn the omelette out onto a plate seam-side down, and gently shape it into an oval using a paper towel. Repeat twice more with the remaining eggs and rice.

Drizzle each omurice with the remaining ketchup and serve immediately while hot.