Mushroom and Cheese Japanese Omelet with Rice

Rice topped with a mushroom-filled omelet

Cooking time
20 minutes
  • Nutrition information is for one serving.

Ingredients(Servings: 2)


400-460 g (about 14-16 oz.)

1/4 bulb


50 g (1-3/4 oz.)

2 Tbsp

2 tsp

2 tsp


2 Tbsp

1 Tbsp


1/2 tsp

as needed


  1. Add the onions, 1 tsp of butter and the tomato ketchup to a heat-safe bowl and wrap with plastic wrap.
    Microwave at 600 W for 1 minute.
    Remove the plastic wrap and mix.
    Add the rice and stir together well, then place individual portions on separate plates.
  2. Cut the length of the eringi mushroom in half and then thinly slice.
    Loosen up the shimeji mushrooms.
  3. Beat the eggs and then add and combine with (A).
  4. Melt 1 tsp of butter in a frying pan and stir-fry (2).
    Season with (B) and then add (3).
  5. Heat 1 tsp of salad oil in another frying pan and pour half of (4) into the pan.
    Stir loosely and shape into an omelet.
    Do the same with the remaining ingredients.
  6. Place (5) on top of (1) and enjoy.