Japanese Mushroom Omelet

These Japanese omelets are delicious for dinner or lunch with a small bowl of white rice and steamed carrots and topped with teriyaki sauce.  This recipe should produce 3 large omelets.

Ingredients

Filling

• 2 T oil
• 1/4 lb ground pork
• 1 bulb garlic, minced
• 1 T ginger, shredded
• 1/2 t salt
• 1/2 lb mushrooms
• half large onion, diced
• 1/2 c water
• 1 T granulated chicken bouillon
• 1/4 t sugar
• 2 T soy sauce
• 3-4 T ketchup
• 1/2 t mirin (optional)
• 1-2 t Sriracha (optional) 

Omelet

• 6-7 large eggs
• 3 T milk
• butter or oil

Recipe

• Heat oil in pan.
• Brown pork.  
• Push cooked pork to the side of the pan and add garlic and ginger. Cook until fragrant and slightly golden, about 30 seconds, stirring.
• Add onions and mushrooms and mix.  Add salt and sweat onions, cooking on high heat and stirring 3-4 minutes until onions are slightly tender.
• Add water, pouring around the edge of the pan, cover, and cook until mixture thickens, about 5 minutes.  Stir occasionally.
• When mixture thickens slightly, add chicken bouillon and combine.  
• Add sugar and stir until mixture begins to caramelize.
• Add soy sauce and ketchup, stirring constantly, until mixture thickens, about 1 minute.  
• (Optional) Add mirin and/or Sriracha, stirring until combined and remove from heat. Set to side.
• Whip eggs and milk together.
• Butter or oil a non-stick skillet and heat.
• Use egg mixture to make an omelet. Cook until slightly runny.
• Fill omelet with mushroom filling and fold omelet over mixture.  Fold four corners towards the center of the omelet, like a burrito.
• Top with teriyaki sauce and serve with white rice and steamed carrots.