New Dish

We are always intrigued by how our Japanese students can take everyday ingredients and make a completely new dish. Last night, Yuki demonstrated his culinary skills as follows:

He mixed over a cup of meat spaghetti sauce (Classico) with several scoops of white rice, and then placed these ingredients into a large tupperware container. Next, he scrambled up some eggs and laid them on top of the rice/sauce combo. Last but not least, for the final layer he added quite a bit of iceberg lettuce.

It made for an attractive display, from a color-scheme perspective, but not terribly edible to my American sensibilities. Does this even remotely resemble any Japanese dish? I would be very interested to know. If not, then maybe I will work on publishing a Japanese Foreign Exchange Student cook book. I would need Sara Lee's permission to refer to their Ballpark Franks as often as I will need to.