Japanese omelet Tamago how to cook at home, photo

Japanese omelette tamago yaki

Japanese omelet Tamagoyaki - a traditional dish of 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, fried eggs in Japanese is becoming increasingly popular.

Cooking features

Residents of eastern countries prepare a dish in a special rectangular pan and turn egg pancakes with chopsticks. It’s enough for us to prepare a pancake pan with a non-stick coating 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 to the finished dish. If the refrigerator does not have these products, you can pour the omelet with garlic-sour cream sauce and sprinkle with chopped herbs.

According to the recipe, the tamago omelet 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 fire, pierce the bubbles with a fork and set a smaller fire.

Step by step recipe

You will need:

• an 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.

Cooking

1. Whisk the eggs with a whisk. Just not with a mixer, namely 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 is dissolved.
4. Preheat a pancake pan. Lubricate with vegetable oil.
5. Pour the third part of the mixture into the pan.
6. When the bottom of the omelet pancake is slightly fried, start twisting it into a roll with a wooden spatula. Leave it at the edge of the pan.
7. Pour another half of the mixture so that it blends in under the twisted roll.
8. When the mixture has set, wrap in it a ready-made egg bundle.
9. Also do the third part. As a result, you will get a roll of three omelettes.
10. Cut them into pieces and pour soy or nut sauce.

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

Oyakodon omelet with rice and chicken as in the photo

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

Translated from Japanese, oyakodon - “mother and child”, since the composition of the dish includes both chicken and egg. For us, this is scrambled eggs with rice and chicken.

Stages and secrets of the recipe

There are a lot of recipes for ojacodon. They are all similar, but there are still some differences.

• Fillet or hips. Instead of chicken thighs, put sliced ​​chicken fillet. But so the dish turns out a bit dry. The hips are more juicy. If you use fillets, cut not too small pieces.
• Without salt. Due to soy sauce, the dish is salty. Therefore, prescription 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 the pan will come out sticky.
• Add dasha and mirin. In the country of the rising sun, instead of water with soy sauce, dashi (dashi) broth is used, cooked on 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 soybean sprouts or string beans. In some recipes, soy sprouts or a little string bean (pre-boiled) are languished along with chicken. And then everyone pours the 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 to serve.

Cooking

1. Cut the onion into half rings, and the chicken into thin slices.
2. Pour in soy sauce and 3 tablespoons of water into a preheated pan. Add sugar. Mix everything.
3. After boiling, put chopped onions in a pan. Cook for 1-2 minutes.
4. Add chicken thighs. Leave on for 5 minutes, then mix.
5. Beat eggs with greens. Gently spread over the meat.
6. Cover until the egg mixture is cooked.
7. Pour a portion of rice into a deep plate, put the oyacodon on top - the Japanese omelet with chicken and rice is ready.

Korean omelet

The ingredients and method of making Korean omelet are in many ways reminiscent of Japanese omelet recipe with rice. Only the Korean omelet includes assorted vegetables, and beef is used instead of chicken. Vegetables with rice are wrapped in the middle of an omelet.

You will need:

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

Cooking

Peel and cut into small cubes zucchini, mushrooms, carrots and onions. You can also add bell peppers to vegetables. Bring everything to a half-prepared state in a pan. (In Asian countries, wok is used for passivation - a deep pan with a convex bottom).

1. Chop the beef into small pieces.
2. Boil or steam rice.
3. Add teriyaki sauce to the vegetables and simmer for a couple more minutes. (Instead of teriyaki, you can use calbi marinade or soy sauce).
4. Fry the meat in a pan until golden brown, add teriyaki sauce and cook for a few more minutes over low heat. (Beef can be replaced with a seafood cocktail).
5. Put the finished rice in a pan, add 2-3 tablespoons of sauce and salt. Rinse under the lid.
6. Beat the eggs with a pinch of salt and cook the omelet in a separate pan.
7. Put vegetables and meat on one side of the omelet. Wrap the other edge.

It takes 20-25 minutes to cook an omelet with rice in Korean. The recipe is designed for 2 servings. Garnish are vegetables with meat "in an envelope." Top you can decorate with herbs and pour sauce.

Omelets of Asian countries cook easily and quickly, and satisfy hunger for a long time. The original look and set of ingredients will diversify your breakfast or dinner. In addition, oyacodon or tamago will surprise guests or family members not only with an unusual name, but also with an exquisite taste.

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