omurice [Japan]

It's been a long time since I last cooked anything, and I *might* be going on a restrictive diet soon to diagnose why my immune system is so unhappy with my body that it is destroying my organs. But before I share those recipes from hell (a bit of an exaggeration; I'd be going from a low-protein vegetarian diet to a conveniently high-protein, low-carb meat-heavy diet), I'm trying one recipe which uses so many of the things I won't be able to eat: omurice.

I accidentally used 2x the onion I should have, but it's fine. I also used too many mushrooms. Also fine. Reflecting on it, I think I also used too much "ham". I tried Yves brand fake ham. It's actually pretty good, at least when it's cooked in omurice!

I got a chance to try out my new salt box. It's very convenient and definitely better than shaking salt out of a 1-lb box of salt. 

I didn't end up getting ketchup, so I just used 2x the tomato paste and some vinegar. The only vinegar I had was zhen jiang vinegar (a black rice vinegar), which seemed to work just fine. I also left out the milk in the eggs because I didn't want to buy more milk than I need (it always goes bad because I don't drink milk anymore).

Here is the finished product:

Verdict: It's not pretty. It didn't stay together and it definitely doesn't look like an omelette. But it's the taste that counts, and this tasted pretty good!