Making Japanese Comfort Food

Sam Choy
By Sam Choy
Wednesday - October 10, 2007
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Chef William Taylor joins us in the kitchen this week to cook up the following Japanese favorite. This show aired originally in March 2002.

OMU RICE WITH KETCHUP OR BROWN SAUCE

* 4 ounces diced chicken
* 3 ounces diced onions
* 3 ounces sliced mushrooms
* 8 ounces cooked rice
* 1/2 cup ketchup

In a medium frying pan, combine chicken, onions, mushrooms, rice and ketchup in a little olive oil. Top with omelet.

For Omelet:

Whip number of eggs desired to go into your omelet. Set aside. Choose ingredients for your omelet such as tomatoes, green peppers, ham, onions, etc. Saute ingredients in 1 teaspoon oil a minute or two to soften. Add whipped egg mixture and cook until desired doneness.

(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)

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