Japanese omelette

The Japanese omelette is very reminiscent of an ordinary omelette. The Japanese omelette recipe differs in several ingredients appropriate for Japanese cuisine and in the technique of folding the omelette. Read more about Japanese omelette .

Tamagoyaki (tamago-yaki) is an ordinary Japanese omelette, which is prepared using a special method. It contains chicken eggs with milk and finely chopped vegetables. The omelet is prepared in thin layers, which are evenly rolled into a roll. Japanese omelette usually turns out tender and juicy, and the recipe allows you to add spices, vegetables or sugar to it to suit your taste.

Tamagoyaki or Japanese egg omelet is one of the most recognizable dishes of Japanese cuisine, which has become very popular all over the world. The Tamagoyaki recipe is simple, and although it requires some skill to make, you can amaze your guests by serving them a sweet Japanese-style omelette.

This omelette is inspired by Japanese cuisine.

An extraordinary omelet made from just a couple of ordinary ingredients will greatly diversify your breakfasts. There is absolutely little time, a desire to create in the kitchen - and in just 20 minutes a wonderful and original dish is already on the table. It turns out very tasty!

A simple and tasty egg roll with sausage, tomatoes and herbs looks very original and presentable. This catchy and satisfying egg roll will be a good candidate for an ordinary omelet and is perfect for breakfast or a snack.

An appetizing omelette roll without flour and milk turns out very tender and juicy. A beautiful dish for a hearty, savory breakfast of eggs, vegetables, cheese and herbs.

The Japanese omelette differs from the ordinary one not only in its production method, but also in its ingredients. It turns out that the Oyakodon omelet is quite satisfying, because it is prepared not only from eggs, but also meat. Salt is not used at all in this recipe. Instead, use soy sauce.

Do you want to create something new and unusual for breakfast? Then try the Korean egg roll. You can eat this breakfast any day, changing the filling - it will always be personal and delicious! Moreover, preparing this egg dish is quite simple, and the set of products is selected to suit your taste.

The Japanese omelette is distinguished by the corresponding unique shape of the roll, and it is not rolled ready-made, but achieved this shape during the manufacturing process.

Now we are not talking about dinner, because the proposed dish is more suitable for breakfast. Japanese omelette, which we will serve with the freshest tomatoes and dried meat.

Japanese somen wheat noodles with chicken fried with sesame seeds, green beans and omelette pieces.

Japanese puff omelette for sushi is prepared using a special method in a specially designed square frying pan. Otherwise, the recipe for sushi with omelette is quite simple - usually the rice prepared for sushi is garnished with omelette and wrapped in strips of nori.

Japanese omelette is a recipe from Japanese cuisine, which is why it is served in the form of a roll. Japanese omelette is prepared with the addition of sake, vinegar or soy sauce. If you don’t have sake, dry wine will do; it will also make a real Japanese omelette. The Japanese omelette recipe differs in the appearance of the omelette and how it should be folded. Some people believe that it is impossible to prepare a Japanese omelette for rolls without a special square frying pan. In fact, this is not entirely true, and an ordinary frying pan will also work, although it will be the least comfortable to do this with. So, beat all the ingredients for the Japanese omelette, grease the frying pan with a little oil, fry the first omelette, roll it into a roll right in the frying pan and leave it at the edge of the frying pan. We pour another portion of the upcoming omelette onto the freed space; when it is cooked and sticks to the first one, we roll it onto the first one. And we literally cook another 3-5 omelets in the same way. That's the whole trick on how to cook a Japanese omelette.

Japanese omelettes: exotic in the diet

Oriental cuisine and proper nutrition are completely compatible, so almost all recipes can be included in your diet. And you can even allow yourself sushi and rolls from time to time, carefully reading the ingredients, of course. But this time I want to tell you how to cook a Japanese omelette - another wonderful dish of oriental cooks.

Secrets of making Japanese omelettes

To be more precise, the title “ Japanese omelette ” suggests not one, but 3 dishes, which are called tamago-yaki, omuraisu and oyakodon . Each one differs in manufacturing technology and taste. But they all really come from the Land of the Rising Sun, in other words, they are tasty, simple and prepared on the basis of one of the best products on the list - eggs.

Oriental dishes are recognizable due to the combination of several tastes - salty, spicy and sweet. It's delicious, but don't forget that sweetness is sugar's reward. And at home, it can be replaced with at least honey, but store-bought dishes are unlikely to be prepared in this way.

Japanese tamagoyaki omelette with cheese

I'll start with a slightly modified tamago-yaki.

The name of the dish is translated completely predictably - “fried eggs”.

It is served as an independent treat, adding radishes as a side dish, or it is used to make sushi and rolls.

A typical Japanese omelette for rolls consists of beaten eggs with soy sauce, rice wine and sugar. This is delicious, but the recipe for tamago-yaki with cheese and herbs is even tastier. Well, preparing such a Japanese omelette is simple; the recipe with photos of the manufacturing steps is good proof of this. 190 16 13 1.1

What do you need:

eggs - a couple of pieces
greens – 5-10 g
hard cheese – 40 g
oil for lubrication (optional).
a pinch of salt and pepper (dark and reddish).

How to create:

Chop the greens and grate the cheese on a small grater.

Beat eggs, salt and pepper. You can strain through a sieve.

Heat a frying pan and lightly grease it with oil. Pour in 1/3 of the mixture and bake over low heat.

When the egg has set a little, add grated cheese.

Using a spatula, carefully roll the roll. Leave it on the edge of the pan.

Pour another 1/3 of the mixture and sprinkle with herbs. Bake and roll the roll, turning it the other way. .

Pour in the last third of the mixture and add cheese. Roll the roll. Sprinkle cheese on top.

Cover the pan with a lid and steam for 3 minutes over very low heat. Increase the size of the roll and it will become fluffy. Serve right away.

This video shows how to correctly create a traditional tamago-yaki omelette in the conditions of an ordinary kitchen (I liked the recipe because there is no sugar):

Japanese omelette with omuraisu rice

This hearty omelette is a real lunch. Translated, “omuraisu” means rice in an omelet.

That’s right, omuraisu is a Japanese omelette with an interior made of rice and various additives, in our case these are vegetables and mushrooms.

They say that in the Land of the Rising Sun they eat snow-white rice, I doubt it (by the way, maybe someone literally understands what kind of rice the inhabitants of the Land of the Rising Sun eat - you are welcome to answer, it’s very interesting in essence). In any case, we will take the most necessary brown one.

Cooked from these goods is enough for 2 people

Ingredients:

eggs - 3 pcs.
boiled brown rice - 1 tbsp.
fresh or dried mushrooms (mushrooms) - ½ tbsp.
onions - 1 pc.
tomatoes - 1 pc.
chili pepper - half
vegetable oil - 20 g
spices, herbs - to taste
soy sauce - 2-3 tbsp
cherry tomatoes for decoration - 2 pcs.

Manufacturing stages:

Wash onions, mushrooms (dry ones are first soaked in boiling water for 3-4 hours), cut into small cubes and simmer with vegetable oil over medium heat for 3-4 minutes.
Add pureed tomatoes, salt, spices, chopped chili and simmer for another 3 minutes.
Lay out the rice, add soy sauce, taste it, adjust with seasonings and soy sauce and move on to the omelette.
Beat eggs with soy sauce and herbs.
Pour into a hot frying pan. As soon as the top sticks a little, put the filling on one-half of the omelette, level it, carefully cover, pressing, with the other half and bring the Japanese-style rice omelette to readiness - this is 5-7 minutes - under the lid over low heat. This is exactly how, if you remember, the famous oat pancake is prepared.
Turn off the gas and do not open the lid for another 5 minutes.
Now the Japanese omelet omurice can be served.

Oyakodon - Japanese omelette with rice and chicken

This dish, in addition to eggs and rice, also includes chicken and specially prepared onions.

The rice itself is cooked in advance, and the omelette with meat and onions is prepared just before serving - everything is very simple and quick.

The secret of originality is in how it is all put together and presented.

And the original name of the dish is “fathers and sons” - due to the fact that the main components are eggs and chicken (the logic is clear, I think?)

This amount of ingredients is enough for 2-3 servings.

What you will need:

chicken fillet - 500-600 g
chicken eggs - 3 pcs.
1.5 cups brown rice (cooked)
snow-white onions - 1 pc.
honey - 1 tsp.
soy sauce - 2 tbsp. l.
green onion - bunch

How to prepare oyakodon:

Our rice is already cooked (here are all the secrets of cooking brown rice), so we prepare the omelette itself.
Chop the onion into half rings.
Pour the soy sauce into a dry frying pan, wait for it to boil and immediately add the onions.
Stir, cook for 1 minute and add honey.
Simmer until the liquid has evaporated and the onions begin to caramelize.
Now lay out the shredded chicken breast. Cook everything together, stirring occasionally, over medium heat for 7-8 minutes.
Beat eggs with chopped herbs and pour over meat.
Cover with a lid and cook for 4 minutes over low heat. Turn it off.
Place heated rice in a deep plate (the top of which should be the same size as the diameter of the frying pan), and our omelette will lie on top in one “pancake” - this is exactly how oyakodon is served in the Land of the Rising Sun.

Advice from the most experienced pp specialists

Rice in recipes can be replaced with other cereals - barley, whole grain oatmeal. And with bulgur it’s absolutely delicious!

If you need to increase the amount of protein in your diet, omelettes are perfect, but then don’t take all the yolks, 1 will be enough. But you can take more proteins by adding 2-3 eggs.

Tamagoyaki - Japanese omelette roll

It is well known that the inhabitants of the Land of the Rising Sun are skillful, attentive to details, and will play out any ordinary dish in an extraordinary way, and Tamagoyaki is proof of this. An obvious egg omelet is softened with a pinch of sugar, dry mirin wine or rice vinegar; they do not throw the shaken mixture straight into the frying pan, like we do, but act in stages, with placement. Thin pancakes are baked layer by layer, rolling one on top of the other like a roll. Simple, aesthetically pleasing, but a certain sequence of actions is required.

In the middle of the last century, in the land of the rising sun there was a popular saying about the three most beloved things of Japanese children. They were called the great sumo fighter of that time, the state baseball team and tamagoyaki - a dish adored by Japanese children. Now new heroes and idols have emerged, but the multi-layer omelette is still held in high esteem and is included in the basic bento list (a container with one serving of food/school lunch).

Tamago-yaki (practically “fried egg”) is a breakfast in itself, a dessert that ends dinner, and a component of multi-valued sushi rolls and nigiri. Following the frying technology, they prepare sweet, salty and spicy omelettes, add pureed shrimp, vegetables, dashi broth common in Japanese cuisine based on dried aquatic plants, sardines and shiitake mushrooms, and include strong alcohol: sake. Intriguing, I invite you to try the Japanese omelette using the experimental method together!

Ingredients

chicken eggs 5 pcs.
sugar 1 tbsp. l.
rice vinegar 1.5 tbsp. l.
soy sauce 1.5 tbsp. l.
butter or vegetable oil for frying

Manufacturing

As with the regular omelet recipe, beat all the eggs into a comfortable bowl, add sweet sand, rice vinegar and soy sauce - whisk vigorously for about two minutes until smooth. We taste and, if necessary, vary the amount of sugar, rice vinegar/mirin white wine or soy sauce. Some prefer it saltier, others prefer it sweeter and more piquant.

At the same time, heat the frying pan, lightly grease it with fat: vegetable oil or, as in my example, butter. If you find a makiyakinabe, a Japanese rectangular frying pan, among your kitchen utensils, your Tamagoyaki will be closer to authentic. In our latitudes, almost all cooks have adapted to using square grill pans. But, you see, even a round one does not fail, as long as it has a good coating. Pour approximately a fifth of the egg mixture onto the hot and oiled surface - turn the fryer, fill the entire area with the watery mixture. Maintain moderate heat and let the first “pancake” set from below. Do not over-dry, the texture will become hard. Let the top remain mobile and wet.

Separate the flatbread from one edge and roll it towards the back side. The inhabitants of the Land of the Rising Sun skillfully operate with chopsticks, but I, without any abilities, without taking risks, out of habit, work with a spatula. We leave the “package” at the side.

We don’t let the frying pan cool down, we act quickly. Pour the next portion of the omelette solution onto the vacated area. We wait about 20 seconds and when the second “pancake” is baked, we begin to roll it up again. Now we move from the first roll, wrap the 2nd layer on it. We leave the double block at the other/reverse side. We repeat the actions.

So, moving from left to right, we scroll and add thin layers, increasing the size of the Tamagoyaki omelette. Fill with an extreme portion of the “dough” and fold once again.

Having formed a long roll, we hold each edge alternately on a hot broiler for a few seconds - we “seal” possible tears, the extreme joint.

Like rolls, we place them on strips with cling film, lightly press them down and roll them, we get the most accurate connections of the sides, in cross-section - cubes. This step of the recipe is optional; you can serve the dish immediately, with soft outlines and without cutting at all.

We divide homemade tamagoyaki into cross rolls, serve with wasabi, soy sauce, caviar or reddish fish - bon appetit and daring culinary tests!

Japanese tamago omelette

Japanese breakfast at home? Easier than usual! Tamago omelette is easy to create without the help of others. Almost everyone will probably like its unusual sweet taste! And it will be complemented with: soy sauce, pickled ginger, wasabi. The amount of sugar can be adjusted, but I don’t recommend cooking without it at all – that’s the inimitable highlight!

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Recipe groups
Japanese tamago omelette

Ingredients and how to cook

ingredients for 2 servings or - the number of products for servings suitable for you will be calculated automatically!'>

tea spoon	5 ml
dessert spoon	10 ml
tablespoon	20 ml
cup	200 ml

Total:

Composition weight:	100 gr
Calorie composition:	134 kcal
Belkov:	10 g
Zhirov:	15 g
Carbohydrates:	7 g
Used:	31 / 47 / 22
N 71 / C 0 / B 29

Production time: 20 min

Step-by-step production

Step 1:

How to create a Japanese omelette? Prepare the most ordinary ingredients. If you have rice wine, mirin is a great option. If not, use rice vinegar.

Step 2:

Break the eggs into a deep bowl.

Step 3:

Now whisk everything together. If you wish, you can use the mixer only at low speed. We don’t need a fluffy mass and foam, we just need to break the structure of the egg and connect everything)

Step 4:

Now it’s important - don’t miss this moment and don’t be lazy) You need to strain the beaten eggs through a sieve. To get rid of heterogeneous particles.

Step 5:

Add spices to the strained beaten eggs: soy sauce, rice vinegar and sugar. Adjust the amount of sugar. If you want a not very sweet omelette, add less than a teaspoon. You can replace the sugar with a sweetener.

Step 6:

Now beat everything well again so that the sugar dissolves.

Step 7:

Let's start frying our Japanese omelette) In the original, it is fried in a rectangular frying pan. Unfortunately, I don’t have one)) We’ll fry it on a round one) Lightly grease a heated frying pan with oil, pour a ladle of egg consistency onto it and distribute it over the frying pan with radial movements. Set the heat to below medium, we need the omelette mixture to set, but not burn!

Step 8:

When the omelette has set, roll it directly in the pan into a roll. Residents of the Land of the Rising Sun do this with chopsticks)) I did it with a spatula)) Just be careful, don’t get burned. Leave the roll under the side of the pan.

Step 9:

Lightly grease the pan with oil again, pour a ladleful of omelette mixture, and spread it over the pan using radial movements. It is necessary that the mass gets under the roll. And cook again until the omelette sets. Then carefully roll the roll in the opposite direction, in other words, roll it onto the previously fried roll) And do this until the egg mixture is complete. I always end up with 5 of these ladles.

Step 10:

This is what the finished omelette looks like.

Step 11:

While it's hot, shape it into a neat rectangular shape. Wrap the mat for rolling rolls with film, place the roll on it and, tucking the mat, give the omelette a rectangular shape.

Step 12:

Cut the finished Tamago omelette into pieces with a sharp narrow knife.

Step 13:

This omelette is very delicious to eat with soy sauce, wasabi, and pickled ginger. Prepare it for breakfast for your own family - and your morning will begin with praise addressed to you! This is quite tasty! Cook for your health and bon appetit!

I recommend eating this omelet during the day.
Its extraordinary taste will charge you with energy for the whole day)) And because it’s egg whites, you are promised fullness until lunch! Bon appetit!

Instead of sugar, you can use a sweetener that is not subject to heat treatment.

Use oil with the highest smoke point for frying!
Any oil is useful only until it reaches a certain temperature - the smoke point, at which the oil begins to glow and toxic substances, including carcinogens, are formed in it. With rare exceptions, unrefined oils have a low smoke point.
They contain a lot of unfiltered organic particles, which quickly begin to glow. Refined oils are more resistant to heat and have a higher smoke point. If you are going to cook food in the oven, frying pan or grill, make sure to use oil with the highest smoke point. The most common of the oils with the highest smoke point are refined varieties of sunflower, olive and grape.

Be sure to wash the eggs before implantation, because even the seemingly clean shell may contain harmful bacteria. It is best to use food grade detergents and a brush.