Mushroom and Cheese Japanese Omelet with Rice

Mushroom and Cheese Japanese Omelet with Rice

Rice topped with a mushroom-filled omelet

Cooking time
20 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)


steamed rice(warm)

300-350 g (about 10-12.5 oz.)

1/4 bulb

50 g (1.8 oz.)

2 Tbsp

2 tsp

2 tsp


2 Tbsp

1 Tbsp


a dash


  1. Place the onions, 1 tsp of butter and the tomato ketchup into a lidded heat-safe container, cover and microwave at 600 W for 1 minute. Remove the lid and mix the ingredients together. Add in the rice and stir together well, then place individual portions on separate plates.
  2. Cut the length of the eryngii mushroom in half and then thinly slice. Loosen up and separate the shimeji mushrooms.
  3. Beat the eggs and then add in (A) and combine.
  4. Melt 1 tsp of butter in a fry pan and stir-fry (2). Season with (B) and then add in (3).
  5. Heat 1 tsp of vegetable oil in a separate fry pan and pour half of (4) into the pan. Loosely stir and shape into an omelet. Repeat these steps with the remaining ingredients.
  6. Place (5) on top of (1) and enjoy.

Cooking Basics

Onions - finely chopped

Cut the onion with its outer skin removed vertically in half, and thinly slice cut-side down without cutting as far as the base. Then lay the knife flat and insert horizontal cuts, finely chopping from end to end.


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