Food fantasy recipes Japanese omelette. Tomago (tamago, tamago-yaki) is a Japanese omelette

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A traditional Japanese dish served for breakfast, it is used in sushi, rolls, and temaki sushi. Tomago is not quite the omelette we know. The list of ingredients contains incompatible products at first glance, and its preparation is more reminiscent of baking pancakes, which are rolled into a roll right in the frying pan. Cooking requires skill, but after a little practice it will get better.

And it’s worth mastering a recipe for a new dish. You will definitely love the tart, slightly sweet taste and beautiful layered structure of the finished tomago.

Products for omelet

IN Tomago omelette according to the classical recipe add white Japanese wine. It’s difficult to find, so we’ll replace the ingredient with vinegar. For a company of 4 people you will need:

Eggs – 10 pcs.;
Soy sauce – 2 tbsp. l.;
Rice vinegar – 2 tbsp;
White granulated sugar – 4 tsp;
Vegetable oil – 2 tbsp;
Salt – ½ tsp.

Cooking - step by step recipe

Before, how to cook tomago omelette, take a frying pan with low sides, or better yet a pancake pan. It's good if it's a low rectangular frying pan. You also need a wooden spatula for turning omelette pancakes. All is ready? Then let's get started.

Beat chicken eggs into a deep bowl, add sugar and salt. Beat the mixture thoroughly with a whisk.
Add soy sauce, then rice vinegar. We work with the whisk again so that we get a mass of homogeneous consistency.
Strain the mixture through a fine sieve. Enriching the mixture with oxygen will make Tomago omelette more lush.
Heat the frying pan and grease it with vegetable oil. Now pour some of the omelette mixture onto the bottom and distribute evenly over the bottom. The principle is the same as for pancakes.
As soon as the layer sets, roll it into a roll using a spatula. To do this, grab it by the edge, put it a little on the omelette pancake and start twisting it in the opposite direction. We leave the roll on the very edge (almost on the side).
Grease the bottom with oil and pour in the second portion of the mixture. Quickly distribute the dough over the pan and immediately roll the wrapped roll onto the edge of the baking pancake.
As soon as the second layer is baked, with a spatula we begin to wrap the layer into a roll along with the first pancake. We'll get a roll in a roll . Place the workpiece on the side.
Coat the bottom with oil and pour in the third portion of the mixture. Immediately place the finished tamago roll from the edge of the layer and bake the layer. As soon as it sets, we twist it according to the same principle.

We repeat this procedure until the omelette mixture is finished. The number of pancakes depends on the diameter of the pan.

After all the manipulations, we have a ruddy roll ready. Cut it into portions and place on a serving plate. Sprinkle the mound with soy sauce, add hot dressing, unagi sauce or spice.

Omelette sushi

You can make inexpensive and very tasty omelettes sushi tamago. To do this, the finished omelette roll is given a square, flattened shape. You need a bamboo mat for the rolls.

Wrap the makisa in film, place a napkin, and place a roll on it to remove fat. After about 5 minutes, replace the napkin, put the roll back and begin wrapping it tightly in the mat.
Gently crimp the workpiece and place a weight on top. This can be an ordinary saucepan with water. The main thing is that the omelette is completely under this oppression. Exposure time – 15-20 minutes
Unroll the mat. Now our tomago omelette is a low rectangle.

It is clear that in sushi, tomago is the filling. Cut the roll into pieces for nigiri sushi, prepare the rice.

Preparing nigiri with tamago:

Take rice into your hand and form balls according to the number of servings. Just don’t crumple or press;
Form the balls into “pies” 6-7 cm long and 3 cm high. The top of the pies should be flattened;
Place a piece of omelette on each pie and secure with a sheet of nori.

Our nigiri-tamago is ready to eat. Make nigirizushi, sushi rolls and rolls with omelette instead of fish. They are served like fish sushi. You can use the same seasonings, sauces, curd cheeses, tobiko or masago.

Rating: (1 Rating)

If you want an unusual breakfast, be sure to prepare a Japanese omelette. From simple ingredients, the Japanese came up with an egg dish that was unusual in taste and shape.

What is the name of

Japanese omelet is a broad concept that includes several types of omelettes:

Tamago-yaki or tamago- This is the main and most popular type of omelet among the Japanese, which is a roll of several thin egg pancakes. And the name translates simply - “fried egg.”
Omuraisu– a very hearty omelette stuffed with rice. Its name translates as “rice in an omelet.” You can supplement the rice filling with any vegetables or mushrooms.
Oyakodon- omelette stuffed with rice and chicken.
Chavan mushi– liquid steam omelette, which is prepared in special bowls. The name of the dish is translated from Japanese as “steamed bowl”.

What kind of frying pan do you need?

In Japan, omelette is prepared in large square frying pans with low sides, greasing the bottom with a piece of oiled cloth. In such a bowl it is easy to roll an omelette or wrap the filling.

If you don’t have such a vessel in your kitchen, then an ordinary pancake frying pan is quite suitable for preparing a Japanese omelette.

The main requirement is that nothing sticks to the pan. A pancake maker with a non-stick or marble coating is ideal.

You can also use a square or rectangular metal baking pan as a square pan. Place it on the stove and fry the omelet as if in a frying pan.

How to cook Japanese omelette at home

Such an exotic breakfast as a Japanese omelette can be easily prepared at home. The dish uses simple ingredients that can be easily purchased in the store.

The required ingredients are eggs and soy sauce. If it is not possible to purchase any component, it can be replaced with any analogue. The authenticity of the dish will suffer a little from this, but the taste itself will not change significantly.

There are a lot of options for preparing Japanese omelette; below we will look at several step-by-step recipes.

For rolls

I use Tamago-yaki (egg omelet for sushi or rolls) not only for wrapping rolls and sushi, but also served as an independent dish.

An omelette looks like a roll of several egg pancakes. It must contain soy sauce and rice wine.

Photo: Japanese omelette for rolls

Compound:

3 eggs;
1 tbsp. Sahara;
1 tbsp. Mirina (rice wine);
1 tsp soy sauce;
a little vegetable oil.

Preparation:

Wash the eggs, break into a bowl and stir with a whisk until smooth. Add mirin, soy sauce and granulated sugar and mix again.
Wipe a large hot frying pan with a piece of cloth soaked in vegetable oil. Pour in a little egg mixture and fry the pancake for a couple of minutes without turning.
As soon as the pancake has set, roll it into a roll with a spatula (sticks) and move it to the near edge of the pan.
Oil the bottom of the frying pan again, pour in a new portion of eggs and fry until done.
Place the previously prepared roll on the edge of the second pancake and wrap it in the same way, moving it to the side.
Using the same principle, fry a few more egg pancakes, wrapping them in one common roll.
Place the finished tamagoyaki on a mat to form sushi, shape the roll into a square shape, cut into portions and serve with any sauce.

Calorie content: 158 kcal per 100 g.

Rice

Japanese rice omelette or omurice is a complete dish because... complemented with boiled rice, vegetables and mushrooms.

Photo: Japanese rice omelette

Compound:

1 tbsp. brown rice (boiled);
3 eggs;
0.5 tbsp. mushrooms (fresh or dried);
1 tomato;
1 onion;
2-3 tbsp. soy sauce;
0.5 chili pepper;
20 g vegetable oil;
2 cherry tomatoes;
some herbs and spices.

Preparation:

If dry mushrooms are used, they must first be soaked in hot water for a couple of hours. Peel the onion and cut into cubes. Grind soaked or fresh mushrooms in the same way.
Place the vegetables and mushrooms in a frying pan with vegetable oil and simmer everything together over low heat for about 3-4 minutes.
Wash the tomato, remove the skin, and puree it in a blender.
Wash the chili, cut in half, remove the seeds, and chop finely.
Add tomato puree, chili to the frying pan, season with salt and spices to taste. Mix everything, simmer for 3 minutes.
Add boiled rice to the contents, season the filling with soy sauce and adjust the spices to taste.
For an omelet, combine eggs, chopped herbs and soy sauce. Stir the whole mass thoroughly.
Pour the egg mixture into a heated, oiled frying pan. Once the eggs are set around the edges, spread the filling in an even layer on one half of the omelet. Then carefully cover the filling with the other half of the pancake and press. Cover the dish with a lid and cook the omelette over low heat for 5-7 minutes until cooked.
Remove the dish from the heat and leave covered for another 5 minutes.
Place the Japanese-style omelette on a plate with fresh herbs and cherry halves, decorate with tomato sauce, and serve hot.

Calorie content: 123 kcal per 100 g.

In a bag

Japanese omelette in a bag stuffed with fried rice is somewhat reminiscent of the previous recipe, but differs in the composition of the filling and the way the dish is formed.

Photo: Japanese omelette in a bag

Compound:

1 onion;
0.3 kg chicken fillet;
6 tbsp. ketchup;
60 ml milk;
8 fresh eggs;
0.2 kg round rice;
3 tbsp. lean is small;
a little table salt;
1 tsp butter.

Preparation:

Wash the rice and boil it in salted water. Drain the water, but do not rinse the rice.
Rinse, peel the onion, wash the fillet and cut both ingredients into cubes.
Pour chopped onion into a frying pan with oil, after a couple of minutes add chicken, stir and fry for 5 minutes. At the end add a little salt to the filling.
Add cooled rice with ketchup to the contents. Mix everything thoroughly and keep on the stove for another minute.
Break the eggs into a bowl, mix with a whisk with milk (do not beat), adding a little salt to the egg mass.
Grease the frying pan with butter, pour in a quarter of the omelette mixture, and fry a thin omelette until cooked. Do the same with the remaining three omelettes.
Place the filling in the center of each pancake and roll it into a bag or boat. When serving, pour ketchup on thickly.

Calorie content: 190 kcal per 100 g.

With filling

Various ingredients and sauces are used for the filling. Just be sure to include rice and soy sauce.

Photo: Japanese omelette with filling

Compound:

1 tbsp. boiled rice;
0.5 tbsp. vegetable mix (carrots, corn, zucchini, green peas);
1 chicken thigh;
2 tsp sunflower oil;
1 small onion;
1 tsp ketchup;
3 tbsp. grated cheese;
1 egg;
1 tsp soy sauce;
1 tbsp. milk;
a little salt and pepper.

Preparation:

Remove the skin from the onion and cut the head into small cubes. Place it in a frying pan and fry until soft.
Wash the chicken thigh, remove the skin, cut out the bone. Cut the fillet into small cubes and add to the soft onion. Fry until the chicken changes color.
Add the vegetable mix to the frying pan (you can use frozen vegetable mix), stir, season to taste with salt and black pepper.
Add rice, soy sauce, ketchup and mix everything thoroughly.
In a bowl, lightly beat the eggs with milk. Pour the mixture into a preheated, lightly oiled frying pan.
As soon as half of the entire omelette mass has curled and the other remains liquid, place grated cheese on the liquid half of the omelette. Spread the toasted filling over the cheese.
Using a spatula, carefully fold one edge of the pancake over the filling, then the other.
Transfer the finished omelette to a plate, seam side down. Garnish with ketchup and serve warm.

Calorie content: 202 kcal per 100 g.

Oyakodon with rice and chicken

Chicken is often added to a Japanese omelette, and more than one dish in Japan is unthinkable without rice.

Photo: oyakodon - Japanese omelette with rice and chicken

Compound:

0.5 chicken fillet;
1 onion;
1.5 tbsp. rice (boiled);
3 fresh eggs;
1 tsp honey;
2 tbsp. soy sauce;
1 bunch of green onions.

Preparation:

Peel the onion, cut in half and chop each half into thin half rings.
Place the onions in a frying pan with nearly simmering soy sauce. Stir everything vigorously, after a minute add honey and stir. Simmer the onion until all the liquid has evaporated and it begins to brown (caramelize).
Wash the chicken breast thoroughly, dry it, cut it into small cubes, and add it to the onion. Stir and keep on medium heat for about 7-8 minutes, stirring occasionally.
Wash and finely chop the onion. Make scrambled eggs from eggs, adding greens. Pour the liquid mixture into the contents of the frying pan, cover with a lid for 4 minutes and cook over low heat. Then set aside.
To serve, transfer the warm boiled rice to a deep plate, the diameter of which should match the circumference of the frying pan. Place a whole omelette pancake on top, turning the pan upside down.

Calorie content: 121 kcal per 100 g.

Steam

Chavan mushi is a special steamed omelette made from a mixture of eggs and broth. Many even consider it soup. This is almost the only Japanese dish that is eaten with a spoon.

Photo: chawan mushi or Japanese steam omelette

Compound:

0.2 kg chicken fillet;
1 bunch of parsley;
4 king prawns;
1 tbsp. sake;
2 eggs;
4 kamaboko plates (surimi sticks);
4 shiitake mushrooms (caps only);
400 ml dashi broth (fish broth infused with kombu seaweed);
50 ml soy sauce;
0.5 tsp salt.

Preparation:

Wash and coarsely chop the chicken. Place the meat in a 2-liter saucepan, add water, and cook after boiling for about 20 minutes over medium heat.
Remove the finished boiled chicken with a slotted spoon and marinate in a mixture of soy sauce and sake.
Thoroughly wash the caps of the shiitake mushrooms, cut them into thin strips about 0.5 mm wide and 2 cm long.
Pour fish broth (dashi or dashi) into another saucepan and season with 1 tsp. soy sauce, salt and boil over low heat. Then put the boiling broth aside and cool.
Break the raw eggs into a bowl, mix with a whisk and pour into the cooled dashi. Strain the resulting mixture.
Peel the shrimp, rinse, boil in a boiling liter of water for 10 minutes.
Cut the kaboboko into thin slices.
Place the marinated chicken along with the marinade, shrimp, shiitake, kamaboko in bowls for chawan mushi and pour egg broth over everything.
Cover each bowl with cling film, using a toothpick to make several holes for steam to escape.
Place the bowls in a wide saucepan, add warm water so that its level reaches half the height of the bowls, and cook after boiling for 20 minutes over medium heat.
Remove the finished omelette from the film, sprinkle with fresh chopped parsley and serve immediately.

Calorie content: 115 kcal per 100 g.

Sweet

The sweet omelette is called tamagoyaki. You can eat it separately, or you can wrap it in sushi or rolls. For sweetness, sugar, powdered sugar or honey is added to the composition.

Photo: sweet Japanese omelette

Compound:

4 fresh eggs;
1 tbsp. soy sauce;
1 tsp fresh honey;
a little vegetable oil for frying.

Preparation:

In a bowl, mix eggs with soy sauce and honey with a spoon until smooth.
Pour a little vegetable oil into the frying pan or simply brush it with an oiled brush.
Pour a ladle of the mixture and distribute it over the entire area of the pancake pan.
Roll up the finished egg pancake and move it to the edge of the pan closest to you.
Pour a new portion of omelette mixture onto the vacated space, pouring a little egg mixture onto the edge of the finished pancake to hold the pancakes together.
Roll the finished pancake into a roll again.
Repeat the procedure until the egg mass is finished.
Transfer the finished omelette to a plate, cut into pieces, garnish with sweet sauce and sprinkle with sesame seeds.

Calorie content: 170 kcal per 100 g.

How to serve and what to serve with

The Japanese tomago omelette is eaten primarily for breakfast and served on an oval platter. Before serving, the roll is wrapped in a mat and given a rectangular shape.

Then put pressure on top until the dish cools completely, in order to flatten the roll a little before slicing:

The uneven ends are cut off, and the rest is cut into even thick pieces.
According to custom, soy sauce, fresh vegetables and herbs are always served with the omelet.
The dish can be served warm or chilled.

There are many options for preparing Japanese omelet, so everyone can choose a recipe to their liking. And now every morning you can pamper your family with an unusual breakfast from the Land of the Rising Sun. Bon appetit everyone!

Video: Japanese Street Food (Tokyo) - How they make Omelette in Japan #streetfood #fastfood

Step 1: Prepare Japanese omelette.

In a bowl, whisk the eggs with Japanese soy sauce and rice vinegar until smooth. If your soy sauce is a little sweet, you can add a little salt to the eggs, and vice versa, if it is a little salty, add a pinch of sugar.

Place a frying pan over medium heat to heat up, having previously greased it with vegetable oil, and then pour in a third of the egg mixture, distributing it evenly over the frying pan.

As soon as the eggs have set, you need to fold the edges of the omelet to the middle and then fold it in half.
After that, move it to the edge of the pan, and pour half of the remaining egg mixture into the middle.

In this case, the finished pancake should be in contact with the edge of the new one.

As soon as the second pancake sets, we begin to wrap the first one in it and move the pan again to the edge. Pour the remaining mixture into the middle and do the same with the third egg pancake. We got an omelette in three layers.

Step 2: Serve the Japanese omelette.

We cut the finished omelette crosswise, decorate with green leaves and invite the household for breakfast. If the taste of omelet is too simple for you, try adding some sauce. Pickled ginger and wasabi will be appreciated by true gourmets of Japanese cuisine. Bon appetit!

Instead of rice vinegar, you can add sake (Japanese vodka) or white wine.

If you used more eggs to prepare a Japanese omelette, say 5 pieces, then your omelette should turn out to be five-layer.

You can chop some green onions into the omelette.

To make it more convenient for you to calculate the amount of ingredients, keep in mind that one teaspoon contains 5 milliliters or grams, and one tablespoon contains up to 18 ml or grams.

With great flavor and texture, the Japanese omelette is interesting and fun. The time-honored cooking technique, in which the egg mixture is rolled or folded in half and stuffed with a spicy rice and meat filling, is simple and accessible to anyone who wants to give a nutritious, protein-packed product a creative twist.

How to cook Japanese omelette?

To make a Japanese omelette recipe at home, you need to pour part of the egg mixture into a frying pan, after a minute pull and roll, adding the mixture so that it falls under the finished pancake, fry and roll. This is how tamago are made. Omuraisu is a French omelette served on fried rice, and oyakodon is eggs stewed with chicken.

To make the Japanese omelette with rice resemble the original dish, you should use short grain sushi rice. It must be boiled before frying.
Japanese chicken omelette is prepared exclusively from the fatty parts of the carcass. Traditionally, this is meat from legs and thighs without skin and bones, cut into bite-sized pieces.

Japanese tamago omelette

Tasty Tamago, a Japanese sushi omelette made from a mixture of beaten eggs, soy sauce and mirin wine, has a light texture and sweet flavor that works well with sushi rice and wasabi. It is prepared by layering one egg mass on top of another, gradually rolling the omelette into a roll, after which it is cut into sushi-sized pieces and served.

Ingredients:

egg – 5 pcs.;
soy sauce – 5 ml;
mirin – 20 ml.

Preparation

Beat the eggs with a pinch of sugar, salt, sauce and mirin.
Grease the pan with oil, pour out some of the mixture, wait until it sets and roll into a roll. Move to the edge.
Pour some more of the mixture so that it gets under the roll.
After a minute, roll the roll over it, forming another layer.
Repeat the steps.
Cut the Japanese tamago omelette into segments.

Japanese rice omelette - recipe

The term used to describe the dish is omuraisu, a Japanese-style rice omelette consisting of a French omelette, rice fried in ketchup, and a ketchup topping. You can wrap the rice in an omelette or put the omelette on top of the rice, as well as top the rice with chicken or just onions and peas. The latter components are also included in this recipe.

Ingredients:

boiled rice – 150 g;
onion – 30 g;
peas – 60 g;
ketchup – 20 g;
clove of garlic – 1 pc.;
egg – 2 pcs.

Preparation

Fry the onion and garlic, add rice and simmer for 3 minutes.
Stir with ketchup, add peas and simmer for 2 minutes.
Transfer onto a plate in a heap.
Fry the beaten eggs.
Place the Japanese omelette on top of the rice and garnish with ketchup.

Japanese omelette omuraisu

Shaped like a rugby ball, the Japanese omelette with filling is one of the ways to serve omurice. This version is a classic. Rice is fried with onions, chicken, peas and ketchup and wrapped in an omelette. Ketchup needs to be warmed before mixing. It will caramelize and have a thicker consistency and distinct taste.

Ingredients:

meat from thighs – 230 g;
boiled rice – 300 g;
green peas – 60 g;
onion – 40 g;
beaten eggs - 2 pcs.

Preparation

Fry chicken pieces and onions for 6 minutes.
Add rice and heat through. Slide the rice and add ketchup.
Cook the ketchup for 30 seconds, then mix with rice and green peas and simmer for a couple of seconds.
Fry the beaten eggs.
Wrap the filling in a Japanese omelette.

Japanese sweet omelette

An unusual Japanese omelette, the recipe of which reflects the culture of an entire people, accompanies the Japanese both on weekdays and on holidays. For example, the sweet datemaki omelette is a New Year's dish. It is similar to tamago. The only difference is that the eggs are beaten with honey and fish cake - hansen, made from surimi. It can be replaced with scallops or shrimp.

Ingredients:

hanpen or scallops – 110 g;
egg – 4 pcs.;
mirin – 40 ml;
sake – 20 ml;
honey – 5 g;
sugar – 25 g;
soy sauce – 5 ml.

Preparation

Beat all ingredients in a blender.
Strain and bake at 200 °C for 20 minutes.
Roll up and after 3 hours cut the Japanese sweet omelette into segments.

Japanese omelette with cheese

The fluffy Japanese omelette, which is prepared by rolling the egg mass into a roll, encourages variability. This mainly applies to fillings. Moreover, the filling changes not only the taste, but also the name of the dish. The Japanese shunka omelette, stuffed with cheese, nori and onions, is one of the simple and affordable options for home cooking.

Ingredients:

eggs – 5 pcs.;
sugar – 15 g;
water – 20 ml;
nori sheet – 1 pc.;
slice of cheese – 4 pcs.;
onion – 1 pc.

Preparation

Cut the nori sheet in half and chop the onion.
Whisk a pinch of salt with the eggs, sugar and water.
Distribute 1/3 of the mixture over the pan, after a minute add the filling and roll into a roll.
Pour in the new mixture until it joins the finished roll.
Once it sets, roll the roll over it.

Japanese omelet oyakodon

The classic form of rice bowl dishes called donburi is oyakodon, a Japanese omelette with rice and chicken. Oyako means "parent and child". They are represented by chicken and egg. The idea is that onions and chicken are stewed in broth. Then, two layers of beaten eggs are poured into it, infused and placed on rice, which absorbs the broth.

Ingredients:

onion – 450 g;
meat from thighs – 450 g;
mirin – 125 ml;
sake – 125 ml;
dashi broth – 125 ml;
egg – 8 pcs.;
boiled rice – 500 g.

Preparation

Combine the first five ingredients and cook for 5 minutes.
Transfer the chicken mixture to the pan and pour in 3/4 of the egg mixture. Do not stir and cook for a minute.
Add the rest of the eggs after 30 seconds. cover with a lid and remove from heat.

Japanese omelette with brisket

When served for breakfast, a Japanese omelet at home must contain nutritious ingredients. Fried brisket is a classic. You can top it with asparagus and cheese and wrap the balanced filling into an omelette. Prepare the omelette with baking powder. The filling contains many components, so it is better that it is fluffy.

Ingredients:

egg – 3 pcs.;
baking powder – 3 g;
brisket slices – 3 pcs.;
boiled asparagus – 2 pcs.;
soft cheese – 30 g.

Preparation

Fry the brisket pieces.
Beat eggs with a pinch of salt and baking powder. Fry for 3 minutes..
Place the filling on one side of the omelet. Fold it in half.

Japanese omelette with vegetables

One of the popular combinations for a balanced breakfast is an omelette with vegetables. The Japanese, who do everything wisely, supplement the egg mass with non-watery vegetables, with a dense texture and mild taste: carrots, onions, green beans. The cooking technique is the same as for sushi omelette, when the omelette is rolled in a frying pan to form a roll.

Ingredients:

green beans – 50 g;
green onions – 10 g;
grated daikon – 20 g;
egg – 4 pcs.;
broth – 120 ml;
mirin – 20 ml;
soy sauce – 10 ml.

Preparation

Fry the bean pieces for 2 minutes. Stir in onions.
Whisk the last four ingredients.
Pour some of the mixture into the frying pan, add some of the vegetables, and after a minute, roll into a roll.
Add more egg mass so that it gets under the roll, sprinkle with vegetables.
Repeat the steps.

Japanese omelet with cabbage

The Japanese dish okonomiyaki is an omelet with cabbage. The name translates as “grill”. Which means that the omelette can be filled with any filling. The base of the omelet is cabbage, eggs, flour and water (or dashi broth). The mixture is formed into a pancake, which is fried on both sides, placing the filling on one of them. In this version it is also cabbage.

Ingredients:

flour – 400 g;
egg – 2 pcs.;
water (or dashi broth) – 300 ml;
baking powder – 5 g;
cabbage – 340 g.

Preparation

Whisk the first five ingredients and season.
Place some of the mixture in the pan, flatten it into a pancake and fry for a couple of minutes.
Turn over and add some cabbage on top.
After 2 min. transfer to a plate and start frying the next one.
Garnish with mayonnaise, sauce and pickled ginger.

Japanese omelette with soy sauce

The combination that is played out when preparing the sweet tamagoyaki omelette is omelette with soy sauce. There, soy sauce softens the sweetness of sugar and mirin wine. At the same time, there are versions where soy sauce is combined with dashi broth and green onions. In this case, the omelette is salty, tangy, fluffy and textured.

Ingredients:

egg – 2 pcs.;
dashi broth – 40 ml;
soy sauce – 20 ml;
green onions – 15 g.

Preparation

Whisk the eggs, broth and 10 ml soy sauce.
Stir in onion and fry for 2 minutes.
Turn over to the other side and remove from heat.
Transfer to a plate and pour over soy sauce.

Omelet with eel

Tamago, Japanese eel omelette, is a type of omelette roll. The basis of the rolls is a sweet tamagoyaki omelette, which is filled with smoked eel marinated in soy sauce. The salty, smoky filling contrasts subtly with the sweet egg shell, daikon radish and white soy sauce when served.

Dishes from the countries of the Rising Sun do not lose their popularity. Japanese omelette is an excellent option for breakfast - aromatic, filling and easy to prepare. The most interesting thing is that there are a lot of options for preparing an omelet, so every morning you can pamper your family with a new dish.

It is worth noting that the Japanese cook omelettes in a special square frying pan. But you can use a traditional pancake pan or non-stick frying pan.

Classic Omuraisu takes just 30 minutes to prepare.

Be careful - the dish is quite spicy, so it is not recommended for children.

List of ingredients for Omuraisu:

a little bit of any oil for frying;
1 small hot pepper;
1 tbsp. l. soy sauce;
2-4 feathers of green onions;
⅕ teaspoon fine salt;
1 small onion;
2 stacks ready boiled rice;
6 eggs;
2 fresh shiitake mushrooms (oyster mushrooms, champignons).

Cooking the dish step by step:

Wash the hot pepper, remove the seeds and chop very finely.
Wash the mushrooms, dry with a paper towel and cut into thin slices.
Peel the onion, rinse with cool water and cut into small cubes.
Heat the oil in a frying pan, add chopped peppers and onions, fry for 2-3 minutes.
Add mushrooms to the vegetables, cook for another 4-5 minutes, stirring occasionally.
Reduce heat, add rice and mix thoroughly. Make sure the filling is crumbly. After 5-7 minutes, turn off the heat and leave the filling covered.
Wash the onion feathers. Cut into small rings.
Beat the eggs, adding soy sauce. Add onion and mix thoroughly.
Grease a baking sheet with oil, pour in the omelette mixture and place the dish in the oven. Bake at 200 degrees for 5-6 minutes. Then remove the pan and leave the omelette to cool slightly.
Place the prepared rice filling evenly on one edge. Roll it into a roll and place it on a plate. Cut into small pieces. It is recommended to serve with light soy sauce.

Japanese omelette with rice and vegetables

Japanese omelette with rice and vegetables is a delicious option for those who love a light and tasty breakfast.

To prepare a Japanese omelette you will need:

5 eggs;
10 grams of red onion;
5 grams of green onions;
30 grams each of green and red pepper.
butter for frying.
salt and black pepper to taste.

Cooking steps:

Wash the vegetables, cut into small cubes and mix in one container.
Beat eggs until smooth with ground pepper and salt.
Heat butter in a frying pan. When it melts, pour the excess into a separate container. Make the fire slow.
Pour a third of the omelet into the pan. Place a third of the vegetables on top. After 1-2 minutes, use a spatula to roll the omelette pancake with vegetables into a roll, but do not remove it from the pan, moving it to the edge of the vessel.
Pour in a little more mixture and spread half of the remaining vegetables on top. After 1-2 minutes, wrap the rolled egg roll in a new omelette and also leave it on the edge of the pan.
Pour in the rest of the egg mixture and add the last of the vegetables. As in the previous paragraphs, wrap the roll in a new omelette layer.
Leave in the pan for 3-5 minutes, you can cover with a lid.
Place the omelette on a bamboo mat and roll it so that the cooled roll takes on a slightly rectangular shape. Leave for 3-5 minutes to harden.
Cut the omelette into equal pieces. Before serving, you can sprinkle with herbs.

Fragrant Japanese omelette with rice “Oyakodon”

A very tender and aromatic option for preparing the Oyakodon omelette - with rice.

You will need the following list of ingredients:

120 grams of boiled rice;
30 grams of tomato paste or ketchup;
2-4 large champignons;
2-3 sprigs of fresh cilantro;
3 eggs;
2 tablespoons of milk;
salt and pepper to taste.

Preparation:

Cut mushrooms and cilantro into small cubes.
Beat eggs with milk until smooth.
Fry the mushrooms for 5-7 minutes. Add boiled rice, tomato paste, pepper and salt. Mix well and fry for 10 minutes, stirring occasionally.
Place the prepared filling in a plate and sprinkle with fresh herbs. Some of the greens can be left for decoration before serving.
Pour the egg mixture into the pan. Wait until the future omelette hardens a little on the bottom side.
Place the finished filling on half of the pancake and use a spatula to cover it with the other half.

Cut the roll into 2 parts and place on plates. Top with herbs and serve.

Recipe for Japanese rice omelette “Oyakodon” with rice and chicken

This dish can be not only a hearty breakfast, but also a quick dinner.

Ingredients for Japanese rice omelette recipe:

1 small onion;
half a chicken fillet;
½ cup uncooked rice;
3 chicken eggs;
6 tablespoons of soy sauce;
2 tablespoons sugar;
20 grams of green onions.

Preparation:

Peel the onion, cut the head into thin layers;
Heat the sauce in a frying pan. When it starts to boil, add onion rings and sprinkle with sugar;
Rinse the chicken, pat dry with a paper towel and cut into small cubes;
Add chicken to sauce and onions, cook for 5-6 minutes;
While the meat is stewing, prepare the egg mixture: beat the eggs until smooth. There is no need to add salt, as the sauce will provide the necessary saltiness;
Boil the rice until it becomes crumbly;
Pour the beaten eggs evenly over the meat. Cover the dish with a lid. Leave for 5-7 minutes.
Place the rice on a serving dish and smooth it out a little with a spoon. Place the omelette with meat on top, sprinkle with chopped onions.

On a note. In Japan, rice is placed in a deep bowl, and the cereal is covered with an omelette without breaking the circle. For convenience, you can cut the omelette into triangles and place it on top of the rice.

Japanese omelette for Tamago-yaki rolls

Japanese rolls are usually wrapped not only in nori; Tamago omelette is also used for this. Japanese omelette for rolls turns out to be very delicate in taste, and for the filling you can choose not only the components of traditional rolls.

To prepare you will need:

4 eggs;
1 tbsp. l. soy sauce;
1 tbsp. l. sour cream or 2 l. milk.

The preparation is very simple: all the ingredients need to be thoroughly beaten and the pancakes fried in a heated, oiled frying pan.

Frying has its own nuances:

Using a ladle, pour a small portion of the egg mixture into the pan;
when the bottom side of the future pancake is fried, roll the omelette into a roll with a spatula or chopsticks and push it to one edge of the pan;
pour in the next portion of the egg mixture so that it gets a little under the roll;
after 2-3 minutes, when the new pancake is slightly fried, you can add any filling and roll, starting with the finished roll;
Continue cooking in the same way until the egg mass and filling are finished.

If small sizes are preferred, you can get by with 2-3 pancakes per roll, and prepare a new one from the remaining mixture. It’s worth remembering that an omelette pancake wraps well when hot.