Omurice (Japanese Omelette Rice)

Slice the skinless chicken thigh diagonally into 1/2 inch wide strips, then cut into 1/2 inch squares. This technique helps the chicken cook evenly and absorb flavors quickly.

Mince the onion. Keep the root intact, make horizontal and vertical cuts, then finely mince.

Melt 2 tablespoons of unsalted butter in a large pan over medium heat, ensuring it coats the surface evenly.

Add the minced onion to the pan and sauté until it becomes tender and aromatic.

Add the diced chicken to the pan. Season with 1/2 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper. Sauté until the chicken is cooked through and no longer pink.

Lower the heat slightly. Add 10 tablespoons of ketchup and 2 teaspoons of Worcestershire sauce. Stir well and let any excess moisture evaporate to prevent mushy rice later.

Add 2 cups of cooked short-grain rice to the pan. If the rice clumps together, gently break it apart with your spatula for an even texture. Season with an additional 1/2 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper.

Add 2 tablespoons of green peas and toss to combine. This chicken rice yields 2 portions.

Transfer one serving (about 1 cup) of the chicken rice to a small bowl and shape it into a football shape. Repeat for the second serving. Set aside.

In a small bowl, crack 4 large eggs. Beat them with chopsticks using a zigzag motion, keeping the chopstick tips touching the bowl's bottom. This motion cuts the egg whites instead of whisking, giving you a smooth texture.

Add 1/2 teaspoon of kosher salt to the beaten eggs and stir to combine.

Strain the beaten eggs through a fine-mesh sieve to remove any stringy bits, ensuring a silky, even texture for the omelette.

Heat 1 tablespoon of unsalted butter in an 8-inch non-stick frying pan over medium heat. Make sure the butter coats the surface evenly.

Pour half of the egg mixture into the pan. Stir quickly in a spiral motion with chopsticks while shaking the pan. Keep the eggs moving so you end up with soft, small curds and an even exterior surface. Stop stirring when the eggs are half cooked and rather runny. Then, tilt the pan to distribute the uncooked egg over the surface.

Transfer one football-shaped portion of chicken rice to the center of the omelette.

Turn off the heat and move the pan to a damp towel to cool it slightly. This prevents the omelette from browning, giving it a lovely pale yellow color.

Using a spatula, wrap the rice with the omelette from both sides, gently folding it over to enclose the rice.

To plate, hold a plate next to the pan. Tilt the pan so that the omelette slides seam-side down onto the plate.

Place a paper towel over the omurice and gently mold it into a perfect football shape with your hands. Repeat steps 13-18 for the second serving.

Drizzle ketchup on top of the omurice, either in a straight line or a zigzag pattern.

Garnish with a sprig of cilantro and serve immediately. Enjoy!