Dishes from the countries of the Rising Sun do not lose their popularity. A Japanese omelet is a great breakfast option - flavorful, filling, and easy to make. The most interesting thing is that there are a lot of options for making an omelet, so every morning you can pamper your family with a new dish.

It should be noted that the Japanese cook an omelet in a special square frying pan. However, you can use a traditional pancake or non-stick pan.

Japanese omelette with rice classic "Omuraisu"

Classic Omuraisu takes only 30 minutes to cook.

Be careful - the dish turns out to be quite spicy, so it is not recommended to give it to children.

List of ingredients for Omuraisu:

• a little of any oil for frying;
• 1 small hot pepper;
• 1 tbsp. l. soy sauce;
• 2-4 feathers of a green onion;
• ⅕ tea l. fine salt;
• 1 small onion;
• 2 stacks cooked boiled rice;
• 6 eggs;
• 2 fresh shiitake mushrooms (oyster mushrooms, champignons).

Cooking a dish step by step:

1. Wash hot peppers, peel and chop very finely.
2. Wash the mushrooms, dry with a paper towel and cut into thin slices.
3. Peel the onion, rinse with cool water and cut into small cubes.
4. Heat oil in a pan, add chopped peppers and onions, fry for 2-3 minutes.
5. Add mushrooms to vegetables, cook for another 4-5 minutes, stirring occasionally.
6. Reduce heat, add rice and stir thoroughly. Make sure that the filling is crumbly. After 5-7 minutes, turn off the heat and leave the filling under the lid.
7. Wash the onion feathers. Cut into small rings.
8. Beat eggs, adding soy sauce. Add onion and mix thoroughly.
9. Grease a baking sheet with oil, pour the omelet mixture and send the dish to the oven. Bake at 200 degrees for 5-6 minutes. Then remove the baking sheet and leave the omelet to cool slightly.
10. Spread the finished rice filling evenly on one edge. Roll it up and put it on a dish. Cut into small pieces. Recommended to be served with light soy sauce.

Japanese omelet with rice and vegetables

Japanese omelet with rice and vegetables is a delicious option for lovers of a light and tasty breakfast.

To make an omelette in Japanese you will need:

• 5 eggs;
• 10 grams of red onions;
• 5 grams of green onion feathers;
• 30 grams of green and red pepper.
• butter for frying.
• salt and black pepper to taste.

Cooking steps:

1. Wash vegetables, cut into small cubes and mix in one container.
2. Beat eggs until smooth with ground pepper and salt.
3. Heat butter in a skillet. When it melts, drain the excess into a separate container. Make the fire slow.
4. Pour a third of the omelet into the pan. Put 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 from the pan, moving it to the edge of the pan.
5. Pour in a little more mixture, spread half of the remaining vegetables on top. After 1-2 minutes, wrap the rolled egg roll in a new omelet and also leave on the edge of the pan.
6. Pour out the rest of the egg mixture and lay out the last part of the vegetables. As in the previous paragraphs, wrap the roll in a new omelette layer.
7. Leave for 3-5 minutes in a frying pan, you can cover with a lid.
8. Place the omelet on a bamboo mat and roll up so that the cooled roll takes on a slightly rectangular shape. Leave on for 3-5 minutes to harden.
9. Cut the omelet into equal pieces. Sprinkle with herbs before serving.

Fragrant Japanese omelet with Oyakodon rice

A very delicate and aromatic way of making Oyakodon omelet is 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:

1. Cut the mushrooms and cilantro into small cubes.
2. Beat eggs with milk until smooth.
3. Fry the mushrooms for 5-7 minutes. Add boiled rice, tomato paste, pepper and salt. Mix well, fry for 10 minutes, stirring occasionally.
4. Put the finished filling into a plate and sprinkle with fresh herbs. Some of the greens can be left for decoration before serving.
5. Pour the egg mixture into the pan. Wait until the future omelet hardens a little on the underside.
6. Put the finished filling on half of the pancake and use a spatula to close it with the other half.

For cooking you will need:

• 4 eggs;
• 1 tbsp. l. soy sauce;
• 1 tbsp. l. sour cream or 2 liters. milk.

The preparation is very simple: all the ingredients need to be beaten well and the pancakes must be fried in a preheated, oiled frying pan.

Frying has its own nuances:

1. using a ladle, pour a small portion of the egg mixture into the pan;
2. when the underside of the future pancake is fried, roll the omelette with a spatula or chopsticks into a roll and move it to 1 edge of the pan;
3. pour in the next portion of the egg mixture so that it gets a little under the roll;
4. after 2-3 minutes, when the new pancake is slightly fried, you can put any filling and roll it up, starting with the finished roll;
5. continue to cook in the same way until the end of the egg mass and filling.

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. The great sumo wrestler of the time, the national baseball team and tamagoyaki, a dish adored by Japanese children, were named. New heroes and idols have emerged today, but the multi-layered omelet is still held in high esteem and is included in the basic bento list (one serving container / school lunch).

Tamago-yaki (literally "fried egg") is both an independent breakfast, a dessert that ends the dinner, and a component of many-sided sushi rolls, nigiri. Observing the technology of frying, they prepare sweet, salty and spicy omelets, introduce mashed potatoes from shrimp, vegetables, typical Japanese cuisine dashi broth based on dried seaweed, sardines and shiitake mushrooms, include strong alcohol: sake. Tempting, I invite you to experience the Japanese omelette experimentally together!

Cooking time: 15 minutes / 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

How to make a Japanese omelet - tamagoyaki

As in the recipe for a traditional omelet, we drive all the eggs into a convenient bowl, add granulated sugar, rice vinegar and soy sauce - whisk intensively for two minutes, achieve uniformity. We try, if necessary, we vary the rate of sugar, rice vinegar / Mirin white wine or soy sauce. Some prefer saltier, others - sweeter, more piquant.

In parallel, we heat the pan, lightly grease it with fat: vegetable or, as in my example, butter. If among the kitchen utensils you find a make-up nabe - a Japanese rectangular frying pan, your tamagoyaki will come close to authentic. In our latitudes, many cooks have adapted to use square grill pans. But, as you can see, the round does not fail, if only with a good coating. Pour about a fifth of the egg mixture onto a hot and oiled surface - turn the brazier, fill the entire area with a liquid composition. Maintain a moderate fire and let the first pancake grab from below. Do not overdry, the texture will become harsh. Let the top remain mobile, wet.

Separate the cake from one edge, roll it up with a roll to the opposite side. The Japanese skillfully cope with chopsticks - I, without skills, without risking, work with a spatula out of habit. We leave the "bundle" at the side.

We do not let the pan cool, we act promptly. Pour the next portion of the omelet solution onto the vacated space. We wait about 20 seconds and when the second "pancake" is baked, we begin to fold again. Now we move from the first roll, we wind 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, scroll and select thin layers, increase the volume of the tamagoyaki omelet. Fill with the last portion of the "dough", turn it off again.

Having formed a long roller, we hold each face in turn on a hot brazier for a few seconds - "seal" possible breaks, the last joint.

Like rolls, we spread on straws with cling film, lightly press down and roll, we get clearer joints of the sides, in a cut - cubes. 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 with transverse rolls, serve with wasabi, soy sauce, caviar or red fish - bon appetit and daring culinary experiments!

Japanese omelet tamago is a traditional oriental dish. It is also called tamago-yaki (tamago - egg, yaki - fried). There is nothing difficult in preparing 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

Inhabitants of Eastern countries prepare the dish in a special rectangular frying pan and turn the egg pancakes with chopsticks. We just need to prepare a pancake pan with a non-stick coating and a spatula. The recipe includes white wine. It can be substituted with an equal amount of rice vinegar. The Japanese serve wasabi or pickled ginger with the ready-made dish. If these products are not in the refrigerator, you can pour the garlic-sour cream sauce over the omelet 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, the frying 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. Brush with 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 another half of the mixture so that it flows under the rolled roll.
8. When the mixture sets, wrap the prepared 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. In addition, a hearty breakfast is a full-fledged boost of energy for the body.

Oyakodon omelet with rice and chicken

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

Translated from Japanese, oyakodon means "mother and child", since the dish contains 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 thigh. 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, dashi broth (dashi), cooked in seaweed, fry, tuna or dried mushrooms, is used. And also mirin - sweet rice wine. Thus, Japanese rice omelet has a wide range of aromas and flavors.
• With soy sprouts or green beans. In some recipes, soy sprouts or some green beans (pre-boiled) are simmered along with chicken. And then they pour everything over with an egg.

Recipe of dish

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 the 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. Leave 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 rice into a deep plate, top with oyakodon, - the Japanese omelet with chicken and rice is ready.

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

Korean omelette

The ingredients and method of making a Korean omelet are a lot like the Japanese-style omelet with rice. Only the Korean omelet contains assorted 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 dice the zucchini, mushrooms, carrots and onions. You can also add bell peppers to vegetables. Heat everything until half cooked in a pan. (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. (Instead of teriyaki, you can use kalbi marinade or soy sauce.)
4. Fry the meat in a skillet until golden brown, add the 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". Top can be decorated 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 with an unusual name, but also with an exquisite taste.

Prepared with the addition of Japanese omelet. Cooking it at home is not as difficult as it might seem, however, it may not work the first time. By the way, it is not at all necessary to cook only as a filling for sushi, because such an omelet is delicious as an independent dish that can be prepared for breakfast, lunch or dinner. Its taste is a bit specific (as well as other dishes of Japanese cuisine), soy sauce is clearly felt in it, light sweetness and tenderness. If you are not very familiar with the cuisine of this country, then try dishes that are new to you with care, perhaps you will not immediately like them.

Ingredients for 1 serving:

Chicken egg - 2 pcs.;

Soy sauce - 3-4 tbsp spoons;

Concentrated lemon juice - 1 tsp;

1 tsp;

Salt - optional;

Sunflower oil - 2 tbsp spoons.

Sushi omelet recipe.

Break eggs into a deep plate (for example, soup), add a spoonful of sugar to them.

Pour in lemon juice. If you don't have bottled juice, then you can squeeze out a regular lemon.

Now pour in the soy sauce. Take the classic sauce, as in stores you can now find options with different additives, but this recipe needs a pure taste, without mushroom, meat and other shades.

Beat these ingredients with a whisk. You will get a dark egg liquid, don't be alarmed! You can add salt if desired.

We tilt the pan so that the mixture spreads over the entire bottom. Set the minimum fire. This "pancake" should be fried on one side, straighten the damp places with a spatula so that they "grab".

With a spatula, gently pry off the edge of the omelet and fold in, leaving a small tail.

Then pour another third of the egg mixture into a frying pan, from which we do not remove the roll! We fry this pancake in the same way, fold it. And we do the same with the remaining third egg mixture.

At the exit, you should get a plump roll, it needs to be left for a couple of minutes in a frying pan so that it turns brown on both sides. Then you can remove it from the heat and cut it into small strips. Serve Japanese omelet with red fish and vegetables - if you decide to serve it as a regular dish. Cool, slice thinly - if you use.

A roll is a kind of roll made of rice, fish (seafood) prepared according to a special technology and pressed Nori seaweed. Also, some types of rolls include an omelet, but not the usual one that pops up in your presentation, but Japanese, prepared taking into account certain culinary and technological tricks.

Rolls with Japanese omelet have a lower cost than those made with expensive fish and seafood.

By the way, Japanese omelet can be used not only as a filling for sashimi and rolls. It may well serve as an independent dish, for example, for breakfast. Cooking it without special skills is not at all difficult (as it might seem to you at first glance).

If you have never tasted exotic Japanese cuisine before, prepare a small portion first (for testing).

Cooking Japanese omelet at home

Recipe step by step:

Rolls "Tamago-yaki"

Ingredients:

• round grain rice - 100 g;
• pressed sheets of algae - 1 pc .;
• cucumber - 1 pc.;
• rice 3% vinegar - 50 ml;
• white crystalline sugar - 30 g;
• sea \u200b\u200bsalt - 1 tsp;
• lemon juice - 10 ml;
• chicken eggs - 2 pcs.;
• soy sauce "Classic";
• pickled ginger;
• japanese mustard "Wasabi".

Cooking time: 50 min.

Energy value per 100 g: 190 kcal.

Step by step description:

1. First you need to cook rice. Rinse it in several waters and then boil it following the instructions provided on the package;
2. Next, you need to prepare a special dressing, without which this rice will be just porridge. To do this, mix rice vinegar, a little filtered water, salt and sugar until smooth;
3. Add the cooked rice dressing to the lukewarm boiled rice and stir with a silicone spatula. The mixing process must be done with sharp, as if, cutting movements;
4. The next step will be cooking the Japanese Tamago-yaki omelet. Beat the chicken eggs into a bowl and beat them with the addition of sugar, lemon juice and soy sauce. Pour some of the egg mass into a hot skillet and fry on one side until golden brown. Roll into a roll and, leaving it in the pan, pour the other half of the mass into the pan. Fry and continue rolling. As a result, you will have a beautiful multi-layered sushi roll;
5. Cut the cucumber into thin long strips;
6. Place a special mat for making sushi and rolls on the work surface. Spread a Nori algae sheet on top (location - glossy side down). Cover the Nori with an even layer of chilled rice, leaving about 2cm of free edge;
7. Place chopped cucumber and omelette roll on the edge;
8. Start rolling the roll roll. Begin to roll up the rug, applying light pressure to it. Cut the finished roll into 4-5 portions, transfer them to a beautiful dish, add pickled ginger and Wasabi horseradish, place a saucepan filled with soy sauce next to it.

Korean omelette rolls

Components:

• fresh chicken eggs - 3 pcs.;
• lemon juice - 1.5 tsp;
• soy sauce - 30 ml;
• granulated sugar - 1 tsp;
• carrot root vegetable - 1 pc .;
• a mixture of ground peppers;
• onions - 1 pc.

Cooking time: 30 min.

Calories per 100 g: 177.

Step-by-step description of cooking:

1. Prepare the mass for making an omelet. Whisk eggs with lemon juice, sugar and classic soy sauce;
2. Cut the peeled carrots into oblong thin cubes, finely chop the onion. Add chopped vegetables to the egg mass;
3. Fry an omelet in a hot frying pan, which, after setting the bottom side, must be rolled, with the help of a spatula, into a dense multilayer roll and bring it to golden brown;
4. After browning, transfer the roll to a cutting board and cut into 6-7 small rolls;
5. Rolls made from omelet in Korean are ready! They must be served chilled, supplemented with pieces of pickled ginger.

Simple crab stick snack recipe

Cooking components:

• nori sheets - 2 pcs .;
• rice for Japanese cuisine - 1 tbsp.;
• japanese vinegar "Su" - 3 tablespoons;
• sugar;
• soy sauce;
• salt;
• lemon juice - 1 tsp;
• crab sticks - 100 g;
• eggs - 2 pcs.;
• processed cheese - 100 g;
• horseradish "Wasabi";
• pickled ginger.

Cooking time: 40 min.

Nutritional value per 100 g: 200 kcal.

Step by step description:

1. Cook rice for Japanese cuisine in the traditional way. Then season it with a special dressing made from Japanese vinegar, sugar and salt;
2. Make an omelet. Whisk eggs with sugar, lemon juice and soy sauce. Fry the omelet on both sides until a blush appears;
3. Cut crab sticks, scrambled eggs and cream cheese into thin strips;
4. Place the Nori sheet on the roll mat (rough side up). Spread the cooled rice evenly over it. Put 2-3 strips of crab sticks, melted cheese and omelet on one of the edges;
5. Roll the roll with gentle movements, pressing all the ingredients with light effort (using a mat);
6. Cut it into 4-5 portions. Place them beautifully on a serving plate, garnish with slices of pickled ginger, lay the Japanese horseradish "Wasabi" next to it and serve.

Enjoy your meal!