Omelette rice (Omurice)

1. Dice the chicken thighs into 1 cm cubes and finely chop the onion.

2. In a frying pan, soften the onion in half the butter for 3 minutes, add the chicken and fry for 5 minutes, then add the peas for another 2 minutes.

3. Add the rice and ketchup, season with salt and pepper and toss until the rice is evenly orange-red and hot; divide between four plates and shape into oval mounds.

4. For each portion, beat 2 eggs and cook in a small pan in a quarter of the butter over medium heat, shaking the pan and stirring with chopsticks until half set – the top should stay runny.

5. Slide the creamy omelette onto the rice mound and tuck the edges underneath.

6. Drizzle ketchup over the top and serve at once.

Tip: Omurice is a yōshoku classic, invented around 1900 at the Renga-tei restaurant in Tokyo. In cafés waiters draw or write on it with ketchup – go ahead and write your guest's name.