オムライス（チキンライスのオムライス）｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

Put (A) in a frying pan.
Melt the butter over medium heat while stirring.
Turn off the heat when the butter melts for about 30 seconds.

Chop the onions, maitake mushrooms, shimeji mushrooms, and mushrooms.
Remove excess muscle and fat from chicken thighs, cut into smaller bite-sized pieces, and sprinkle with salt and pepper (not listed).
Add salted butter (for chicken rice) to a frying pan and melt halfway over medium heat.
Add chicken thighs and fry.
Add onions, maitake mushrooms, shimeji mushrooms, mushrooms, salt and pepper (for chicken rice), and stir-fry over medium to low-medium heat.
Add the cooking wine and ketchup, and stir-fry for about 30 seconds.
Add the rice and mix well, spread on a frying pan and bake.
Fry over medium-high heat until crispy.

Put mayonnaise in a bowl, add water (for eggs) in 3 batches, and mix well each time.
Put the beaten mayonnaise in a bowl with beaten eggs, add salt and pepper (for eggs) and mix well.
Strain thoroughly with a tea strainer.
Add salad oil and salted butter (for eggs) to a frying pan, and melt the butter over medium-low heat.
Turn the heat to medium, add the egg mixture and mix quickly.
When it becomes soft-boiled, turn off the heat, put 2 in the center, and wrap it in an egg.
Lower the heat, move the omelet rice to one side of the frying pan, and adjust the shape.
Turn it over, place it on a plate, and shape it with kitchen paper.
Completed with 1.