Finely chop the onion and the carrot and stir fry with 1/2 a tablespoon of oil in a frying pan.
Once the onion and the carrot are semi-transparent, add the mince and stir fry well. Mix in the salt and pepper. Add the katakuriko to thicken it and move in to a bowl.
Mix the egg and milk in a separate bowl.
Melt half of the butter on a heated frying pan and spread evenly. Pour in half of the beaten egg and heat until it is half done.
Turn off the heat and place half of the filling in the middle of the egg. Heat again over medium heat.
Use a spatula to turn the side over to wrap the filling. It's OK if the filling isn't completely covered.
Once cooked through, place a plate with a large base over the frying pan, top down. Turn the pan upside down whilst holding down the plate.
Consider the presentation and move the omelette. Add some sides and done!
For the sauce, please mix the two sauces (ketchup and Japanese Worcestershire-style sauce) together.
Story Behind this Recipe
Our omelette is based on memories of one made by my mother. The filling is thick, which makes it easier to make and easier to eat. It's also a great way of making omelette that has too much filling and can't be wrapped.
Thickening the meat sauce makes this omelette easier to eat. Because we eat a lot of it in our family, there is always too much filling and I can't wrap it. This is where the recipe comes in.