Japanese omelette in Russian. Tomago (tamago, tamago-yaki) is a Japanese omelette. Stages and secrets of the recipe

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.

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!

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.

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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 “pies” from the balls, 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.

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