Directions

To Cook

1. Heat up some oil in a wok. When the wok is hot, add the onions and mushrooms. Saute until softened.
2. Add the beef and cook until the meat has browned. Season with salt and pepper.
3. Add the rice, 1 tbsp of ketchup and soy sauce. Stir until well-combined. Take off of the heat and leave to the side.
4. Scoop half of the rice into a bowl and cover with a plate. Put one hand on top of the plate and one hand at the bottom of the bowl. Turn it upside down so that the plate is now at the bottom. Remove the bowl to reveal the mound of rice.
5. Heat up a large pan on medium-high heat. Add some cooking oil and pour in half of the whisked eggs. Stir the eggs with chopsticks to form small egg curds but do not scramble the eggs.
6. Once cooked, take the egg and gently place it over your rice.
7. Cook the remaining half of the eggs.
8. In a small bowl, combine 2 tbsp ketchup, Worcester sauce, tonkatsu sauce and honey. Cover the omelette with this sauce. Serve while hot.