Drizzle some oil into a frying pan and stir-fry the onion over medium heat. Once the colour begins to change, add the minced meat along with 1 tablespoon cooking sake and keep stir-frying.
When the meat has cooked through, add the rice, soy sauce and mirin and boil down the mixture a little.
While stir-frying the ingredients, gently mix everything together, being careful not to crush the rice. Add the ketchup and ponzu sauce and once everything is cooked though, plate and set aside.
From here on out we're going to be concentrating on one serving at a time Beat 2 eggs, add 1 teaspoon of cream and mix. Grease a frying pan and once it's a little warm, add the egg mixture. Gently stir the egg just a little after it's been to the pan to get it nice and fluffy.
Once the egg is half-cooked, gently lay half the rice mixture from Step 4 in the center.
Using the sides of the frying pan, flip over one side of the omelette while continuing to cook.
Transfer to a plate to finish.
Story Behind this Recipe
This is a dish I've been making for a long time.
If you're making this recipe for a big eater, feel free to increase the number of eggs to 3. Try to keep the amount of cream to 1 teaspoon, though.
Even if you just make the rice with ketchup, it should still taste great.