Japanese fluffy omelette. Tomago (tamago, tamago-yaki) is a Japanese omelette. Fragrant Japanese omelette with rice “Oyakodon”

In the middle of the last century, in the land of the rising sun there was a popular saying about the three most favorite things of Japanese children. They named the great sumo wrestler of that time, the national baseball team and tamagoyaki - a dish adored by Japanese children. Today, new heroes and idols have appeared, 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 (literally “fried egg”) is a breakfast on its own, a dessert to complete dinner, and a component of many sushi rolls and nigiri. Following frying technology, they prepare sweet, salty and spicy omelettes, add pureed shrimp, vegetables, dashi broth typical of Japanese cuisine based on dried seaweed, sardines and shiitake mushrooms, and include strong alcohol: sake. It’s tempting, I invite you to try the Japanese omelette experimentally together!

Cooking time: 15 minutes / Number of servings: 2

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

Preparation

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As with the traditional omelet recipe, beat all the eggs into a convenient bowl, add granulated sugar, 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 and 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, many cooks have adapted to using square grill pans. But, as you can see, even a round one does not fail, as long as it has a good coating. Pour about a fifth of the egg mixture onto the hot and oiled surface - turn the fryer, fill the entire area with the liquid 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 moist.

Separate the flatbread from one edge and roll it up to the opposite side. The Japanese skillfully use chopsticks, but I, without any skills, 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 into the freed space. 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 second layer on it. We leave the double block at the other/opposite side. We repeat the steps.

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

Having formed a long roll, we hold each edge in turn on a hot frying pan for a few seconds - “sealing” possible gaps, the last joint.

Like rolls, we place them on straws with cling film, lightly press them down and roll them, we get clearer joints of the sides, and cubes in cross-section. This step of the recipe is optional; you can serve the dish immediately, with soft outlines and not cut at all.

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

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 the eggs with ground pepper and salt until smooth.
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 frying 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.

The traditional Japanese omelette is called tamago-yaki. Translated: fried egg. The dish is prepared for breakfast and served as a snack. Tamago-yaki is a frequent guest of the cafe and is used to make rolls.

Japanese omelette photo:

Tamago-yaki or Japanese omelette

Japanese tamago omelette

A traditional omelette includes rice wine, which can be replaced with any liquid. The best option would be rice or apple cider vinegar. If you don't have vinegars on hand, use any alcohol you like. If an omelet is being prepared for children, then, of course, it is better not to add alcohol.

For cooking two servings Japanese omelette according to a traditional recipe will require:

5 eggs;
A tablespoon of oil, soy sauce, rice wine, sugar.

Cooking time is 16-17 minutes. How to cook Japanese omelette:

Break the eggs into a deep plate. Beat them with a whisk or fork until smooth.
Strain the eggs through a sieve.
Add soy sauce, sugar, rice wine to them. Stir until sugar dissolves.
Grease the pan with vegetable oil using a silicone brush. Heat the container.
When the oil comes to a boil, pour some of the egg mixture into the pan to cover the bottom. Quickly level it out.
Fry over low heat. Once the omelette has set, roll it into a log.
Pour another portion of the egg mixture into the empty space. Repeat the frying process until all the liquid is used up. The oil should be renewed before each serving.
Serve the finished roll hot.

Omu-raisu - Japanese omelette with rice

Japanese omelette with rice is called omu-rice, which cannot be translated into Russian. Japanese rice omelette is an adaptation of Western cuisine.

Omu rice or Japanese rice omelette

For three servings Japanese omelette with rice according to a traditional recipe will require:

150 g chicken meat;
300 g rice;
4 eggs;
3/4 cup heavy cream;
5 fresh mushrooms;
Small onion;
Garlic tooth;
200 g tomatoes in their own juice;
A tablespoon of white wine and ketchup;
Half a bouillon cube;
Peas, salt, butter and herbs to taste.

The cooking time for Japanese rice omelette according to the traditional recipe is 50 minutes. It takes a long time, but it turns out very beautiful and tasty. Don't be afraid - although the recipe has many steps, it is not at all complicated!

Making a Japanese omelette with rice, step by step:

Cut the chicken into small pieces. Salt, sprinkle with spices and set aside.
Finely chop the onion and garlic.
Wash the mushrooms and cut into cubes.
Pour boiling water over the peas for 10 seconds, then drain.
Grind the tomatoes in a blender.
Break the eggs into a deep plate. Pour in the cream. Add salt and beat into thick foam.
Heat a frying pan with oil.
Fry the onion and garlic for about 5 minutes.
Place chicken in the pan.
When it lightens, add mushrooms and wine. Simmer until the liquid is gone.
Add chopped tomatoes, peas, and ketchup to the dish. Break up the stock cube and add to the pan as well.
Stir the mixture and cook until a thick mass forms.
Cook the rice.
Transfer the sauce obtained in the frying pan to the rice. Cool the mixture.
Place the egg base in a frying pan while heating the butter.
Fry the omelette on one side.
Place the rice mixture in the middle of the pancake.
Wrap the omelette in a roll.
Cook the dish for about 2 minutes.
When serving the omelette, place it seam side down.
Garnish with ketchup.

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Japanese tamagoyaki omelette is a traditional oriental dish. It is also called tamago-yaki (tamago - egg, yaki - fried). There is nothing complicated in preparing this masterpiece; the set of ingredients is very simple. Therefore, in our region, Japanese-style scrambled eggs are becoming increasingly popular.

Cooking features

Residents of eastern countries prepare the dish in a special rectangular frying pan and turn the egg pancakes over with chopsticks. All we need to do is prepare a non-stick pancake pan and a spatula. The recipe includes white wine. It can be replaced with an equal amount of rice vinegar. The Japanese serve wasabi or pickled ginger with the finished dish. If you don’t have these products in the refrigerator, you can pour garlic-sour cream sauce on the omelette and sprinkle with chopped herbs.

According to the recipe, the tamago omelette 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, then the frying temperature is very high. Remove the dish from the heat, pierce the bubbles with a fork and lower the heat.

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

Whisk the eggs. Just not with a mixer, but with a whisk to avoid the appearance of bubbles.
Strain the mixture through a fine sieve.
Add wine, sugar, salt and soy sauce to the eggs. Beat until the sugar dissolves.
Heat a pancake pan. Grease with vegetable oil.
Pour a third of the mixture into the pan.
When the bottom of the omelette pancake is slightly cooked, begin to roll it into a roll with a wooden spatula. Leave it at the edge of the pan.
Pour another half of the mixture so that it flows under the rolled roll.
When the mixture sets, wrap the prepared egg parcel in it.
Do the same with the third part. As a result, you will get a roll of three omelet layers.
Cut them into pieces and cover with soy or nut sauce.

There is no difficulty in how to cook a Japanese omelette. The Japanese most often eat tamago for breakfast. Therefore, sometimes you can diversify your morning meal with an original Asian dish. It's both tasty and healthy. In addition, a hearty breakfast is a complete charge of energy for the body.

Oyakodon omelette with rice and chicken as in the photo

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

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

Stages and secrets of the recipe

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

Fillet or thighs. Instead of chicken thighs, put chopped pieces of chicken fillet. But this way the dish turns out a little dry. The thighs are juicier. If you use fillet, cut the pieces into pieces that are not too small.
Without salt. The soy sauce makes the dish salty. Therefore, according to the recipe, salt is not added to the Japanese omelette.
Steamed rice. To make the side dish crumbly, it is better to steam it. Rice cooked in a pan 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 with seaweed, fry, tuna or dried mushrooms. And also mirin - sweet rice wine. Thus, Japanese rice omelet has a large palette of aromas and tastes.
With soy sprouts or green beans. In some recipes, soybean sprouts or some green beans (pre-boiled) are simmered along with the chicken. And then everything is covered with 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

Cut the onion into half rings and the chicken into thin pieces.
Pour soy sauce and 3 tablespoons of water into a heated frying pan. Add sugar. Mix everything.
After boiling, add chopped onion to the pan. Cook for 1-2 minutes.
Add chicken thighs. Leave for 5 minutes, then stir.
Beat the eggs with the addition of herbs. Gently spread over the meat.
Cover until the egg mixture is ready.
Pour a portion of rice into a deep plate, place oyakodon on top - the Japanese omelette with chicken and rice is ready.

When serving, you can decorate the dish with green onions, arugula, lettuce or other herbs. Pickled ginger is also a great garnish. The Japanese rice omelet recipe serves 2 servings.

Korean omelette

The ingredients and method of preparing a Korean omelette are in many ways similar to the Japanese rice omelette recipe. Only the Korean omelette includes assorted vegetables, and beef is used instead of chicken. Vegetables with 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 cut into small cubes the zucchini, mushrooms, carrots and onions. You can also add sweet peppers to the vegetables. Simmer everything until half cooked in a frying pan. (In Asian countries, a wok is used for sauteing - a deep frying pan with a convex bottom).

Cut the beef into small pieces.
Boil or steam the rice.
Add teriyaki sauce to the vegetables and simmer for a couple more minutes. (You can use galbi marinade or soy sauce instead of teriyaki).
Fry the meat in a frying pan until golden brown, add teriyaki sauce and cook for a few more minutes over low heat. (Beef can be replaced with seafood cocktail).
Place the finished rice in a frying pan, add 2-3 tablespoons of sauce and salt. Simmer under the lid.
Beat the eggs with a pinch of salt and cook the omelette in a separate pan.
Place vegetables and meat on one side of the omelet. Fold the other edge over.

It will take 20-25 minutes to prepare a Korean omelet with rice. The recipe is for 2 servings. Vegetables with meat “in an envelope” serve as a side dish. You can decorate the top with herbs and pour sauce over it.

Omelettes from Asian countries are easy and quick to prepare and satisfy your hunger well and for a long time. The original look and set of ingredients will diversify your breakfast or dinner. In addition, oyakodon or tamago will surprise guests or family members not only with its unusual name, but also with its exquisite taste.