Omurice (Japanese Omelette Rice), Made with Monk Fruit Sweetener

Method

1. Rinse 100g Japanese rice and cook it in a rice cooker with 120ml water.
2. Rinse the chicken breast and cut it into small dice. Dice the button mushrooms, carrot and onion the same size.
3. Make the sauce: set a pan over the heat, melt 8g butter and fry the onion until fragrant, then add 50g button mushrooms and cook them through.
4. Add 90g ketchup, 75g tonkatsu sauce, 15g dark soy sauce and 75ml water and bring to a boil.
5. Once the sauce boils, season it with 22.5g kOBE Monk Fruit Blend, 2g black cardamom powder and 15g oat milk slaked with tapioca starch, adding it slowly and stirring constantly, and turn off the heat once the sauce returns to a boil.
6. Fry the rice: set a pan over the heat, melt 5g butter with 15g salad oil, then add 30g onion, the chicken, the carrot, 30g green peas and the remaining button mushrooms and cook them through.
7. Add all the cooked rice, about 200g, along with 15g ketchup, and toss until the grains take up the seasoning.
8. Beat 2 eggs in a bowl. Set a nonstick pan over low heat, pour in the egg and stir constantly with chopsticks, and once the underside starts to set, roll the omelette up without letting it cook through.
9. Pack the fried rice into a bowl or an oval mold and turn it out onto a plate, set the omelette on the rice and pour the sauce over.

Tips

• Tonkatsu sauce sits in the Japanese section of large supermarkets.
• Black cardamom powder can be left out and the dish keeps its sweet and sour core.
• Japanese rice can be swapped for Vietnamese short grain rice, keeping 120ml of water per 100g of rice.
• Cook the egg over low heat with constant stirring, and roll it the moment the underside sets.
• Taste the sauce before it goes on, since tonkatsu sauce and ketchup vary in saltiness from one maker to the next.