Mince the onion, trim and separate the shimeji mushrooms, and slice the sausages into 1cm pieces.

Heat 10g of butter in a pan, add the onion and sausages, and sauté over medium heat.

Add ketchup, Worcestershire sauce, consomme, and salt and pepper to the pan. Stir and cook until the liquid evaporates. Mix in the rice evenly and plate it as ketchup rice.

Clean the pan, heat another 10g of butter, and sauté the shimeji mushrooms over medium heat. Add demi-glace sauce, ketchup, Worcestershire sauce, cooking wine, and water. Stir until thickened.

In a bowl, whisk the eggs with milk and mayonnaise to create the egg mixture.

Heat the remaining 10g of butter in a separate pan, pour in the egg mixture, and cook over medium heat while stirring until semi-cooked. Place the eggs over the ketchup rice.