What sauce is used for Japanese omelet. Japanese Rice Omelet Step by Step Recipe

omelette recipe

Even a familiar dish can be prepared in an unusual way - a Japanese omelette with rice is proof of this! Prepare it according to our step by step recipe with photos and videos.

15 minutes

149 kcal

5/5 (3)

Omelet is a favorite quick and hearty breakfast. But often you want to diversify its taste. Many ingredients can be added to the omelet, making the taste brighter and richer. For example, “omelette with vegetables” will diversify your summer menu, and “omelette with sausage” will saturate you in the cold season. But now we offer to cook a special Japanese omelette with rice.

The Japanese are known to be connoisseurs of rice. No complete meal is complete without it. So an omelet called "Omuraisu", which literally means "rice in an omelet", came to us from the land of the rising sun. Japanese omelette is very nutritious and gives a good boost of energy for the day. And we will tell you how to cook it quickly and easily.

Ingredients and preparation

Kitchen appliances: frying pan, spatula, whisk, small deep bowl.

Ingredients

The main ingredient in the Japanese omelet filling is rice.. You can add whatever you have in the fridge to it. Vegetables, such as canned green peas or corn, are fine, and seafood, such as peeled shrimp, can be used in place of meat. Add a few tablespoons of soy sauce to the filling and you'll get another superb touch of flavor.

Step by Step Recipe for Omuraisu Japanese Rice Omelet

Preparing the stuffing

Filling preparation

The filling is ready. Transfer it to a plate or use a second skillet to make the base of the omelet, the egg pancake.

Cooking an omelet

In our recipe, the Japanese omelet is one of the options for the “dairy-free omelette.” If desired, you can add some milk to it, but do not make the pancake too thick. Japanese omelet is already an independent hearty dish. A fresh vegetable salad goes well with it. Enjoy your meal!

Japanese omelet video recipe

How to cook a Japanese omelette with rice in a pan, you can see in this video:

The topic of cooking omelettes can be developed for a long time. It all depends on your imagination and the technical possibilities in your kitchen. Try, for example, cook or.

Step-by-step tamago omelet recipes and various cooking options

Grade
prescription

Time
(min)

servings
(people)

In 100 grams of the finished dish

11 gr.

9 gr.

carbohydrates

168 kcal.

Option 1: Classic Tamago-Yaki Omelet Recipe

The dish belongs to Japanese cuisine. The tamago omelette is baked in thin layers on a square pan, then carefully rolled up with chopsticks and cut into pieces. Sugar, spices, soy sauce and rice wine are added to the classic omelet mixture. For other options, various additives are used: shrimp puree, yams, fish.

Deciphering the name of the dish is simple: the Japanese word tamago means eggs in Russian. It must be included in the traditional Japanese bento, that is, a set for food.

Ingredients:

• 5 eggs;
• 1 st. l. soy sauce;
• 1.5 tsp rice wine;
• 20 gr. sugar (powder).

Step by Step Recipe for the Classic Tamago Omelette

Wash the eggs and check for freshness. To do this, first break each into a glass, look at the light and smell. Then pour into a mixing bowl.

Beat the eggs with a whisk, fork, and preferably a mixer at minimum speed. Do not beat until fluffy foam. You just need a uniform consistency.

Strain the egg mixture through a fine sieve. So you get rid of pieces of film, flagella and embryos.

Add sugar, wine and soy sauce to the tamago omelet liquid.

Stir until the sugar is completely dissolved.

Ideal if you specifically bought a square pan. If there is none, then you will have to cook on a regular round one with a wide bottom. A pan for pancakes is also suitable. Dip a pastry brush in oil and brush the bottom of the pan.

Place the skillet over medium heat.

Divide the omelette liquid into several equal portions (4 or 5), their number depends on the diameter of the pan.

Pour in one portion of the egg mass, it should fill the entire bottom of the pan.

As soon as the “pancake” grabs, then immediately take wooden sticks or a spatula and roll it into a roll.

Do not shift the roll anywhere, leave it on the edge of the pan. Pour the next portion of the egg mass nearby.

Wait, let the second pancake fry.

Roll the first roll in the opposite direction. That is, wind the second pancake on the first.

Repeat the process until the egg mass is finished. The result is a multi-layered omelet.

Place the bamboo mat for rolling rolls in a plastic bag.

Transfer the roll to the mat. And give it the shape of a rectangular prism.

Then cut into rectangles 2 centimeters wide.

Lay the omelet slices in a slide. Serve with traditional soy sauce and pickled ginger.

Option 2: Quick Tamago Omelette

It will take approximately 1 minute to make the Dashimaki Tamago Omelette. You will need dashi broth, it must first be diluted with water. (Read the instructions on the label.)

Ingredients:

• 2 eggs;
• 40 ml dashi broth;
• 10 ml soy sauce;
• 7 ml vegetable oil.

How to quickly cook a tamago omelette

Break the eggs and stir. Many Japanese cuisine experts believe that tamago liquid does not need to be whipped with a mixer, as unnecessary bubbles will form during frying.

Dilute dashi broth according to instructions. It is usually diluted with hot water, so wait for the liquid to cool down.

Add broth to eggs.

Grease the pan with a thin layer of oil.

Divide the egg mass into two equal portions.

Pour one serving into the bottom of the pan and level. Make sure there are no bubbles. They need to be pierced and smoothed with a spatula.

Is the underside of the omelet fried? Excellent! Take a wooden spatula and start rolling the roll.

Pour in the second part of the egg mixture.

Lift the first roll with a spatula so that the mixture flows under it.

When the second pancake is fried, then wind it on the first roll.

Press the hot roll of two "pancakes" with a flat spatula on top and sides to give a nice rectangular shape.

Cut the finished tamago omelette into portions. Put pink ginger and snow-white rice next to it. Sprinkle the dish with chopped green onions.

Option 3: Thin Noodle Tamago Omelet

This omelette is called kinsey tamago omelet. It is not rolled into a roll, but chopped. Similarly, Russian grandmothers cut thin noodles from raw dough. The dish is eaten with traditional sauces or added to salads.

Ingredients:

• 3 eggs;
• salt;
• spices.

How to cook

If possible, buy homemade eggs, they have a darker yolk, which means that the threads of the tamago omelet will turn out to be brighter yellow and more appetizing.

Add some salt and spices to the eggs.

You will need a small diameter frying pan, in this it is more convenient to turn the omelet.

Brush the bottom and sides of the pan with a brush dipped in vegetable oil.

Pour the egg mixture into the bottom of the pan, tilt it in different directions so that the contents spread evenly.

We wait a few seconds. We pry the omelet with a wide spatula and quickly turn it over.

After three seconds, the “pancake” is transferred to the board.

Repeat steps 4 to 7 until the egg mass is finished.

Roll the "pancakes" into rolls and chop finely.

I offer a simple salad of kinsi tamago, olives, young cucumbers and ham or white chicken meat. Grate all the ingredients on a coarse grater or cut into strips. Top with soy sauce.

Option 4: Tamago-yaki omelette for rolls

The Japanese make rolls not only from nori leaves. Products with stuffing wrapped in a thin omelette are tender and pleasant in taste.

Ingredients:

• 3 eggs;
• 1 tsp soy sauce;
• 1 st. l. milk;
• 10 ml vegetable oil.

Filling

• 180 gr. rice
• 1 cucumber or avocado;
• 90 gr. curd cheese.

Step by step recipe

Pour the rice with water, rub it with your hands and rinse again.

Pour two glasses of water (400 ml) and place on the stove until cooked.

Stir together all the ingredients: milk, eggs, sugar and soy sauce.

Whisk the tamago omelette mixture with a whisk, then strain through a sieve.

Set the pan to heat up.

Meanwhile, put the rice on a sieve and rinse with chilled boiled water.

Grease the bottom of the pan with oil.

Scoop up the egg mixture with a ladle and pour into the hot skillet.

The omelet is fried on one side only, as it is very thin. You will get three or four pancakes.

Wrap the rolling mat with cling film.

Place an omelet on the mat. Trim it so that you get a square.

Step 12:
Spread a thin layer of rice over the omelet. Leave one edge empty for three centimeters.

Lay out a strip of cream cheese.

Place thin strips of cucumber or avocado next to it.

Roll the roll away from you to the opposite end. Check that the edge is well glued.

Cut the roll into rolls with a sharp knife. Sprinkle portioned rolls with sesame seeds and place vertically on a dish.

Salt or sugar can be added to the egg mass for an omelet, depending on what the filling will be.

Attention! A thin omelet wraps perfectly and sticks together only when hot. Don't wait for it to cool down.

Option 5: Tamago omelet with milk and starch

Another omelette recipe that is used for making rolls and sushi. It turns out very soft due to starch. The number of products is indicated for 1 egg, you will have enough of these products to make several rolls. But for one omelette of five or six layers, you will need 5 times more food.

Ingredients:

• 1 egg;
• 10 ml of milk;
• 5 gr. Sahara;
• 2 gr. starch;
• 5 ml vegetable oil.

Step-by-step instruction

Break the egg into a deep bowl and stir with a whisk.

Add starch and sugar. Pour in the milk. Stir to get a homogeneous mass, but without bubbles.

Pour oil into a square frying pan, spread it evenly over the entire surface. Especially in the corners. Pour the excess into a cup.

Wipe the bottom of the pan with a paper towel and brush again with a thin layer of oil. After such manipulations, the omelet will definitely not burn.

Grab the pan by the handle. Pour the resulting liquid into it.

Tilt the pan in different directions so that the liquid spreads evenly.

According to the rules, an omelet is fried on one side only. Pry off the edge with a wooden spatula.

Transfer the tamago omelet to the bamboo mat used to make the rolls. If you want to make a layered sweet roll, then bake a few more omelettes.

To prepare a Japanese omelette, we need eggs, soy sauce, vegetable oil, sugar, rice vinegar.

Then we filter the egg mixture through a sieve to get rid of protein bundles and bubbles.

Heat a frying pan with vegetable oil over medium heat. Pour the dough so that you get a very thin pancake and quickly let it spread over the pan. Please note that the pancake sets in just 30 seconds. The top should remain slightly damp.

Let's start rolling the pancake. Start rolling from one end to the other. Help yourself with a shovel. Do not roll the pancake to the end of the pan, it is wide and will lose its shape at the edge of the pan.

Pour the egg mixture onto the empty side of the pan. It should spread over the pan.

We begin to turn from the place where the pancake rolled into a roll already lies and again we roll it into a roll a little not completely. We also act with the remaining mass (pour the dough, let it grab, start rolling the pancakes into one roll). We roll the last pancake.

If you have a makisu (roll mat), cover it with cling film and an omelet, roll it up and form a rectangle. And if, like us, it is not there, then just form it with your hands. Cut into portions and treat your family and friends to a very tasty Japanese omelette. If desired, it can be decorated, for example, with sesame seeds and chocolate.

In appearance, this is a beautiful cake, consisting of the thinnest egg pancakes.

I advise you to get acquainted with this unusual tasting Japanese omelet.

Enjoy your meal!

Japanese tamagoyaki omelet 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 cook the dish in a special rectangular pan and turn egg pancakes over with chopsticks. It is 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 with wasabi or pickled ginger. If these products are not in the refrigerator, you can pour the omelet with garlic-sour cream sauce 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 too high. Remove the dish from the heat, pierce the bubbles with a fork and reduce 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.

Cooking

1. Whisk the eggs. Only 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 eggs. Whisk until sugar dissolves.
4. Heat up a pancake pan. Lubricate with vegetable oil.
5. Pour a third of the mixture into the skillet.
6. When the bottom of the scrambled pancake is lightly fried, start rolling 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 flows under the twisted roll.
8. When the mixture sets, wrap the already prepared egg bundle 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 pour over soy or nut sauce.

There is no difficulty in how to cook 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 charge of energy for the body.

Oyakodon omelet with rice and chicken as in the photo

Oyakodon is a variation of the Japanese dish donburi or domburimono. 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 on rice, poured with an egg and sprinkled with herbs.

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

Steps and recipe secrets

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

• Fillets or thighs. Instead of chicken thighs, put chopped pieces of chicken fillet. But this way the dish turns out to be a bit dry. The thighs are more juicy. If you are using fillets, cut into pieces that are not too small.
• Without salt. Soy sauce makes the dish salty. Therefore, prescription salt is not added to a Japanese omelet.
• Rice for a couple. To make the side dish crumbly, it is better to steam it. Rice cooked in a pot will come out sticky.
• Add dashi and mirin. In the land of the rising sun, instead of water with soy sauce, they use dashi (dashi) broth, boiled on seaweed, fry, tuna or dried mushrooms. Mirin is also a sweet rice wine. Thus, the Japanese rice omelette has a large palette of aromas and tastes.
• With soy sprouts or green beans. In some recipes, soy sprouts or a few green beans (pre-boiled) are simmered with chicken. And then it's all filled with eggs.

Recipe of dish

You will need:

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

Cooking

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

When serving, you can decorate the dish with green onion feathers, arugula, lettuce or other herbs. Pickled ginger is also suitable for garnish. The recipe for rice omelette in Japanese is designed for 2 servings.

Korean omelette

The ingredients and method of making a Korean omelette are a lot like the Japanese omelet with rice recipe. Only the composition of 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;
• onion - 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 - a pinch.

Cooking

Peel and cut into small cubes the zucchini, mushrooms, carrots and onions. You can also add bell peppers to vegetables. Simmer everything until half cooked in a pan. (In Asian countries, a wok is used for sautéing - a deep frying pan with a convex bottom).

1. Cut the beef into small pieces.
2. Boil or steam rice.
3. Add the teriyaki sauce to the vegetables and simmer for a couple more minutes. (Instead of teriyaki, you can use kalbi marinade or soy sauce).
4. Fry the meat in a pan until golden brown, add the 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. Simmer under the lid.
6. Whisk the eggs with a pinch of salt and prepare the omelet in a separate pan.
7. Lay vegetables and meat on one side of the omelet. Wrap the other end.

It will take 20-25 minutes to cook an omelette with Korean-style rice. The recipe is for 2 servings. Vegetables with meat "in an envelope" serve as a side dish. You can decorate with herbs on top and pour over the sauce.

Omelets from Asian countries are prepared easily and quickly, satisfy 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 an unusual name, but also with an exquisite taste.

Step 1: Prepare the Japanese omelet.

Step 2: Serve the Japanese omelet.

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 pieces, then you should get a five-layer omelette.

In an omelet, you can cut a little green onion.

In order to make it more convenient for you to calculate the amount of ingredients, please note that one teaspoon contains 5 milliliters or grams, and one tablespoon contains up to 18 ml or grams.