Japanese Chicken Curry Rice with Runny Omelette

Cut the chicken thigh into bite-sized pieces and season with salt and black pepper.

Heat 1 tablespoon of vegetable oil in a pot over medium heat, add chicken, and brown on all sides. Remove and set aside.

Add remaining oil to the pot, then add chopped onion, carrot, and potato. Sauté until onions are translucent.

Return chicken to the pot, add water, and bring to a boil. Reduce heat and simmer for 10 minutes.

Add Japanese curry roux blocks, stirring until dissolved. Simmer for another 10 minutes until the sauce thickens and vegetables are tender.

In a bowl, whisk eggs with milk and a pinch of salt. Heat butter in a nonstick pan over medium-low heat.

Pour eggs into the pan and gently stir until just set but still runny. Shape into an oval omelette.

Mound cooked rice on one side of a plate, then place the runny omelette over the rice.

Ladle chicken curry beside the omelette and rice. Garnish with sliced green onion, sesame seeds, and a sprinkle of dried parsley.