Japanese omelet tamagoyaki - a traditional dish oriental cuisine... It is also called tamago-yaki (tamago - egg, yaki - fried). There is nothing complicated in the preparation of this masterpiece, the set of ingredients is very simple. Therefore, in our region, Japanese-style fried eggs are becoming more and more popular.

Cooking features

Residents of eastern countries prepare the dish in a special rectangular frying pan and turn over egg pancakes chopsticks. We just need to prepare a pancake pan with non-stick coating and a scapula. The recipe includes white wine. It can be substituted with an equal amount of rice vinegar. The Japanese serve to ready meal wasabi or pickled ginger. If these products are not in the refrigerator, you can pour the omelet garlic- sour cream sauce and sprinkle with chopped herbs.

According to the recipe, an omelet tamago should consist of even and smooth layers. To achieve this result, you need to monitor the temperature of the pan. If the top layer is covered with bubbles, the cooking temperature is very high. Remove the dish from the heat, pierce the bubbles with a fork, and set the heat to low.

Step by step recipe

You will need:

• egg (4 whole plus one yolk) - 5 pieces;
• soy sauce- 1 teaspoon;
• dry white wine - 2 tablespoons;
• sugar - 2 tablespoons;
• salt - 5 g;
• vegetable oil - 3 tablespoons.

Preparation

1. Whisk the eggs. Not with a mixer, but with a whisk to avoid the appearance of bubbles.
2. Strain the mixture through a fine sieve.
3. Add wine, sugar, salt and soy sauce to the eggs. Beat until sugar dissolves.
4. Preheat a pancake pan. Lubricate vegetable oil.
5. Pour one third of the mixture into the skillet.
6. When the bottom of the omelette pancake is slightly fried, start rolling it into a roll with a wooden spatula. Leave it at the edge of the skillet.
7. Pour in another half of the mixture so that it flows under the rolled roll.
8. When the mixture sets, wrap the ready-made egg roll in it.
9. Do the same with the third part. As a result, you will get a roll of three omelet layers.
10. Cut them into pieces and drizzle with soy or peanut sauce.

There is no difficulty in making a Japanese omelet. The Japanese eat tamago most often for breakfast. Therefore, sometimes you can diversify your morning meal with an original Asian dish. It is both tasty and healthy. Besides hearty breakfast is a full-fledged charge of energy for the body.

Oyakodon omelet with rice and chicken as pictured

Oyakodon - variety Japanese food donburi or donburimono. This is a large bowl of rice to which various ingredients are added: meat, seafood, vegetables, tempura. The dish appeared around 1900 in Osaka. Initially, chicken pieces were thrown onto the rice, poured over with an egg and sprinkled with herbs.

Translated from Japanese oyakodon- “mother and child”, as the dish includes both chicken and egg. For us, it's scrambled eggs with rice and chicken.

Steps and secrets of the recipe

There are quite a few oyakodon recipes. They are all similar, but there are still some differences.

• Fillet or thighs. Instead of chicken thighs, they put chopped pieces of chicken fillet. But this way the dish turns out to be dry. The thighs are more juicy. If you are using fillets, cut not too small pieces.
• Without salt. The soy sauce makes the dish salty. Therefore, the recipe salt is not added to the Japanese omelet.
• Steamed rice. To make the side dish crumbly, it is better to steam it. The rice cooked in a saucepan will come out sticky.
• Add dashi and mirin. In the land of the rising sun, instead of water with soy sauce, they use dashi broth (dashi), cooked in seaweed, fry, tuna or dried mushrooms... And also mirin - sweet rice wine. So Japanese rice omelet has a large palette of aromas and flavors.
• With soy sprouts or green beans. In some recipes, soy sprouts or a little green beans (pre-boiled) are simmered along with chicken. And then they pour everything over with an egg.

Recipe

You will need:

• chicken thighs- 4-5 pieces (without skin and bones);
• eggs - 2 pieces;
• onions - 2 medium;
• soy sauce - 70 ml;
• sugar - 30 g;
• chopped greens - 2 tablespoons;
• rice for serving.

Preparation

1. Cut the onion into half rings and the chicken into thin slices.
2. Pour soy sauce and 3 tablespoons of water into a preheated skillet. Add sugar. Mix everything.
3. After boiling, place the chopped onion in the pan. Cook for 1-2 minutes.
4. Add chicken thighs. Let sit for 5 minutes, then stir.
5. Beat eggs with herbs. Spread gently over the meat.
6. Cover until egg mixture is prepared.
7. Pour a portion of the rice into a deep plate, put the oyakodon on top, - the Japanese omelet with chicken and rice is ready.

Garnish with chives, arugula, lettuce, or other herbs when serving. Pickled ginger is also suitable for garnish. The Japanese Style Rice Omelette recipe is for 2 servings.

Korean omelette

The ingredients and method for making a Korean omelet are a lot like the Japanese-style omelet with rice. Only the Korean omelet contains an assortment of vegetables, and beef is used instead of chicken. The vegetables and rice are wrapped in the middle of the omelet.

You will need:

• zucchini - 1 piece;
• carrots - 1 medium;
• onion - 1 piece;
• mushrooms - 200 g;
• beef - 250 g;
• eggs - 4-5 pieces;
• rice - 1 glass;
• teriyaki sauce - 5-6 tablespoons;
• vegetable oil - 2-3 tablespoons;
• salt - a pinch.

Preparation

Peel and slice small cubes zucchini, mushrooms, carrots and onions. You can also add to vegetables Bell pepper... Cook until half cooked in a skillet. (In Asian countries, a wok, a deep frying pan with a convex bottom, is used for sautéing).

1. Cut the beef into small pieces.
2. Boil or steam the rice.
3. Add teriyaki sauce to vegetables and simmer for a couple of minutes. (Calbi marinade or soy sauce can be used in place of teriyaki.)
4. Fry the meat in a pan until golden crust, add teriyaki sauce and cook for a few more minutes over low heat. (Beef can be substituted with a seafood cocktail.)
5. Put the finished rice in a frying pan, add 2-3 tablespoons of sauce and salt. Protomit under the lid.
6. Beat eggs with a pinch of salt and scrambled eggs in a separate skillet.
7. Place vegetables and meat on one side of the omelet. Wrap the other edge.

It will take 20-25 minutes to make an omelet with rice in Korean. The recipe is for 2 servings. Garnish with vegetables and meat "in an envelope". You can decorate the top with herbs and pour over the sauce.

Omelettes from Asian countries are prepared quickly and easily, satisfying hunger well and for a long time. An original look and a set of ingredients will diversify your breakfast or dinner. In addition, oyakodon or tamago will surprise guests or family members not only unusual name but also exquisite taste.

As an alternative classic omelet, which contains milk or cream, I suggest a variant with Japanese soy sauce. The dish is prepared rather quickly, so it is perfect for breakfast. In the most correct version, the pancake is twisted with chopsticks, but, to be honest, I haven’t mastered this method yet, so I use either a spatula or, simply, with my hands.

1. You will need eggs, soy sauce, rice vinegar, sugar, and butter for a skillet.

2. Separate the whites from the yolks. We will need 5 yolks and 4 whites. Beat 4 yolks separately, 4 whites and 1 yolk - separately.

3. Beat the whites into a light foam. Add sugar, vinegar and soy sauce to the yolks.

4. Beat well both mixtures.

5. Combine the mixtures, mix well.

6. Heat the pan, grease with oil. We will fry the omelet over medium heat. Pour a portion of the omelet mixture in a thin layer (not the whole mixture at once !!!).

7. As soon as the top grabs, turn the edges of the pancake a little.

8. And roll up.

9. Pour some of the omelet mixture into the pan. The edge of the mixture should fall on the rolled roll.

10. And again, as soon as we grab the top, we wrap it in a roll, wrapping the existing pancake roll into an omelet.

11. Repeat frying and rolling until the mixture ends. Get a pretty thick roll.

12. Let it cool and cut into slices. Serve a little chilled Japanese omelet to the table.

There are many ways to make an omelet. It is fried in a pan, baked in the oven. Vegetables, sausage, meat, herbs are put into the omelet.

Any National cuisine boasts of his own omelet recipe. And some of them are quite unusual.

For example, a Japanese omelet is prepared in the form of a roll. It differs from the classic not only in form. It contains soy sauce, an essential ingredient in many Japanese dishes.

The color of a Japanese omelet depends on the soy sauce. To make the roll turn out to be light, very little sauce is poured into the egg mixture. But in this case, the taste of the omelet is not much different from the usual.

Ingredients

• eggs - 3 pcs.
• sugar - 5 g
• soy sauce - 20 g
• vinegar - 15 g
• sunflower oil - 10 g.

How to make a Japanese omelet

1. Wash the eggs in warm water so that microbes on the surface of the shell do not get into the product. Break into a bowl. Pour in vinegar and soy sauce. Add sugar.

2. Beat the mixture lightly with a regular fork. The omelet mass should become homogeneous. Only a slight appearance of bubbles is allowed on the surface.

3. Prepare a frying pan with low sides, on which it will be convenient to make a roll of pancakes. For example, a pancake. Pour in some oil. Heat well. Reduce fire to medium.

Pour some of the egg mixture into the skillet to make a pancake. The thinner it turns out, the easier it will be to roll it into a roll.

4. When the underside is covered with a light crust, use a knife with a rounded end to roll the omelet into a tube. Leave it on the edge of the skillet.

5. Pour another portion of the egg mass into the free space. Tilt the pan so that the liquid drips under the roll. Bake another omelet. As you can see, he firmly adhered to the first.

6. Use a knife to pry the omelet from the side of the tube. Roll it so that the first omelet is inside the second. Free space will appear in the pan again. Pour the scrambled eggs again and bake another pancake. Twist it up too.

You should have a neat omelette roll.

7. Transfer it to a plate.

8. Trim the uneven edges and cut the roll into wide slices.

Serve the Japanese omelet with soy sauce.

Note to the hostess

1. There is no need to salt the Japanese omelet, even if a slightly salted sauce is added to the eggs - sweetish jiangyugao, tongue-pinching koikuchi or tender shiro. In Japan, salt is not added to any egg-based dishes, preferring to spice them with a peppery mixture of shichimi or the hot seasoning of yuzukose. For a meal to be truly Japanese, you need to look for these additives in specialized departments - now they are generally available and are cheap.

2. If the pan is properly heated and the oil on it is hot, the omelet will easily separate from the surface of any brazier - cast iron, aluminum, covered with a layer of ceramics. It is only important to skillfully pick up the edge without tearing it, and then the roll can be gently lifted and rolled up. It is necessary in several places to lightly pry the edge with a rounded knife blade, and then connect a plastic spatula to the case.

3. The Japanese are big fans of sesame seeds. A pinch of its seeds can be poured into a semi-finished liquid mixture or on top of a ready-made hot omelet - this is an interesting, healthy and tasty decor.

4. The Mediterranean omelet is very similar to the Japanese one. It is also subtle, dark and specific in taste, although its gamut is somewhat different. Instead of soy sauce, balsamic vinegar is poured into the blank. Why not experiment?

Step 1: Prepare the Japanese omelet.

In a bowl, whisk the eggs with Japanese soy sauce and rice vinegar until homogeneous mass... 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.


We put on medium fire preheat the pan, having previously greased it with vegetable oil, and then pour out a third of the egg mixture, evenly distributing it over the pan.


As soon as the eggs set, you need to bend to the middle of the edge of the omelet, 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 grabs, we begin to wrap the first in it, and move it back to the edge of the pan. Pour the remaining mixture into the middle and do the same with the third egg pancake. We got an omelet in three layers.

Step 2: Serve the Japanese omelet.

Cut the finished omelet across, decorate with green leaves and invite the household to have breakfast. If the taste of the omelet is too simple for you, try adding some sauce. Pickled ginger and wasabi will be appreciated by real gourmets Japanese food... Bon Appetit!

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

If you used more eggs to make a Japanese omelet, say 5, then you should have a five-layer omelet.

You can cut some green onions into an omelet.

In order to make it easier 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.

In this article, we want to talk about how a Japanese rice omelet is made. In general, in Japan, such a dish is prepared in two variations. Traditional National food called omuraisu. And an omelet prepared in a Western manner is called "omuretsu". consists of fried rice, doused with an egg. Meat is often added to it, as a rule, it is chicken. Omuraisu is served with ketchup. The dish even has a story of its own. It is believed to have been first served in 1902 at a Tokyo restaurant. The owner of the establishment, while preparing the dish, borrowed an idea from old recipe chakin-zushi (essentially sushi rice wrapped in an omelet leaf).

Rice omelet: recipe

Let's see how the omuraisu is being prepared.

Ingredients:

1. One or two cups of boiled rice.
2. One chicken breast.
3. Three eggs.
4. One onion.
5. (you can take fresh or dried ones, if you don't have them, you can replace them with other mushrooms) - ½ cup.
6. One chili pepper.
7. Butter - 25 g.
8. Ketchup.
9. Two cherry tomatoes as decoration.
10. Salt.
11. Greenery

Making a rice omelet

Rice omelet is made quite simply, so you will quickly master its preparation. To begin with, melt the butter in a frying pan, and then fry the chili and onions in it until soft.

We wash the chicken fillet well and cut it into pieces, after which we throw it to fry with the vegetables. A wok works well for such purposes. Fry the chicken until white, also add the chopped mushrooms. After a few minutes, you can add. Then mix all the ingredients and season with ketchup. The food should be allowed to simmer for a few minutes on the fire, after which the pan should be removed from the heat. If you wish, you can add garlic, unless, of course, this is a dish prepared for breakfast.

Next, take a clean frying pan, melt the butter in it and cook the most ordinary egg omelet on it. An interesting fact is that the Japanese do not beat eggs with a mixer or fork, as we do. They stir them very gently with chopsticks, even when the mixture is already in the pan. As soon as the omelet is ready, put the mixture we prepared earlier in the very middle and fold it all together in the form of an envelope or roll. If you can't do this, then you can simply cover the rice slide with an omelet on a plate and decorate the dish with herbs, vegetables and ketchup. So our rice omelet is ready. As you can see, there is nothing complicated in its preparation, but the dish turns out to be more satisfying due to the presence of meat, rice and vegetables. It is for this reason that rice omelet can be served as an independent dish at any time.

Oyakodon - Chicken and Rice Omelette: Ingredients

How to make Japanese-style rice omelette? We would like to offer you one more cooking method.

Ingredients:

1. One onion.
2. Chicken fillet - 350 g.
3. Half a cup of rice.
4. Two tablespoons of sugar.
5. Soy sauce - 6 tbsp. l.

How to prepare oyakodon?

To make a rice omelet, heat up a frying pan and pour in six to seven tablespoons of soy sauce and fry the onion, cut into thin rings, on it. You need to put it in a bowl only when the sauce starts to boil. Top with sugar onion and cook, stirring occasionally, for a couple of minutes.

Further chicken fillet cut into small pieces, but not too small. When cooked, the meat should retain its juiciness. The chicken should be placed in a skillet and mixed with the sauce. As soon as the meat turns white, it can be turned over to the other side, it needs to be stewed for a couple of minutes.

In a separate bowl, the eggs need to be beaten until smooth, but you should not add salt, since the soy sauce in which we cooked the meat is already quite salty. Egg mixture pour into a frying pan with chicken so that the entire surface is covered with it. Next, cover the dishes with a lid. Cook the rice omelet for no more than four minutes, without stirring the ingredients.

Chop green onions... Put it on a plate in the form of a slide boiled rice, and put an omelet on top and sprinkle it with onions. The dish is served hot.

Another option for making a Japanese omelet

Ingredients for the filling:

1. Sausage - 200 g.
2. Boiled rice - 3 tbsp. l.
3. Greenery.
4. Spices.
5. Ketchup.

Ingredients for the omelet:

1. Two tablespoons of milk.
2. Several eggs.

First, let's start preparing the filling. Cut the sausage into pieces. Chop the greens. Next, lightly fry the sausage in a preheated pan on sunflower oil, add rice and mix. Then pour in the ketchup, add spices and herbs. Simmer all the ingredients for a couple of minutes and remove the pan from the heat.

Beat the eggs in a separate bowl, adding milk. Pour the egg mixture into a preheated pan and prepare an omelet. When the lower part of it grabs a little, and the upper part is still damp, put the filling on one half. With the second part, using a spatula, cover the rice with sausage. The omelet should sweat for a couple of minutes. Then you can transfer it to a plate and serve, garnished with herbs and ketchup.

Features of Japanese omelet

Japanese omelet - traditional oriental dish... There are no particular difficulties in its preparation. In this case, the most simple products... Residents of Japan prepare an omelet in a special rectangular frying pan. And egg pancakes are turned over with traditional sticks. We can use an ordinary or pancake pan and a spatula. The Japanese serve pickled ginger or wasabi with the omelet. They can be replaced with herb ketchup or garlic sour cream sauce. In general, there are a lot of cooking options. You yourself can experiment with the components, choosing them to your taste.

In addition, there are many little cooking tricks. So, for example, rice should be steamed, then it will turn out crumbly, and cooked in water - it always sticks together. If soy sauce is used, then salt is not needed, otherwise the dish may turn out to be salty. Knowledge of such nuances will allow you to prepare a delicious omelet.