Omelette Donburi

Japanese Food is usually the most time consuming to prepare because they often have many steps and sides dishes such as rice to the salad and main course where a lot of preparations and ingredients are needed. Today since my best friend and mum are coming over for dinner, I would like to give them a surprised by making this most simple Japanese dish that I modify from a cookbook which I borrow from library.  Omettle Donburi and Mini Potatoes Salad.


Ingredients: (serves 2)
2 Bowls Of Warm Rice
1/4 Onion, finely chopped
100g Pork Mince
4 Button Mushrooms, thinly sliced
1 Tablespoon Olive Oil
1 Tablespoon Soy Sauce
2 Tablespoon Rice Wine
Parsley and Totmato Sauce

Omelette:
3 Eggs

1 1/2 tablespoons milk
1/2 tablespoon oil
Salt & Pepper to taste

Methods:
1. Season mince pork with soy sauce, pepper, cooking wine and some cornflour about about 15 minutes.
2. Preheat frying pan on medium heat, add in olive oil and stir-fry the onion until soft.
3. Stir in the mince pork and slowly press down to separate any lump.
4. When the pork is almost cooked, add in the mushroom and rice wine and stir till well combined and cooked through.
5. Prepare rice into two bowl about 3/4 full then top it with the pork mixture and set aside.
6. Rinse the pan, lightly beaten the eggs and add in soy sauce, pepper, milk and beat till combined.
7. Preheat the pan with some oil, pour in half of the egg mixture from the centre out and use chopstick to give a quick stir until almost heat through and firm.
8. Push the egg to form a circle shape about the size of the rice bowl and dish up the egg when it's cook then repeat the rest of the egg mixture.
9. Place egg on top of the pork mixture and top with some parsley and tomato sauce.



Mini Potatoes Salad
Ingredients:
2 Medium Potato, 250g
1/4 Cabbages, finely shredded
1 Japanese Cucumber, cut diagonal about 1cm thick
1 Medium tomato, thinly slice
3 Tablespoons Japanese Mayonnaise Sauce
Salt & Pepper To Taste

Methods:
1. Wash and cut the potato into quarters, then put in a steamer and steam for about 15-20 minutes until tender.
2. Wash and shredded cabbages and soak it in water for about 5-10 minutes the drained and pat dry excess water.
3. When potato cool to room temperature, scoop up the flesh and mash it up with mayonnaise sauce, pepper and salt.
4. Arrange the cabbage on the side of the bowl with tomato, cucumber and mash potato.
5. You can top with extra mayonnaise sauce on the vegetable.

Notes:
1. You can prepared the potatoes salad ahead before the rice.
2. I used the yellow and purple potatoes for my salad.