Dishes of the countries of the rising sun do not lose their popularity. Japanese omelette is a great option for breakfast - fragrant, hearty and easy to prepare. The most interesting thing is that there are a lot of cooking omelet options, so every morning you can pamper your family with a new dish.

It is worth noting that the Japanese cook omelet in a special square pan. But you can use a traditional pancake pan or non-stick pan.

Japanese omelet with rice classic Omuraisu

Classic Omuraisu only takes 30 minutes to cook.

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

List of ingredients for Omuraisu:

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

Cooking step by step:

  1. Wash the hot pepper, 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, pour 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 mix 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 onion feathers. Cut into small rings.
  8. Beat eggs by adding soy sauce. Pour onion and mix thoroughly.
  9. Lubricate the pan with oil, pour the omelette mixture and send the dish to the oven. Bake at 200 degrees for 5-6 minutes. After taking out the baking sheet and let the omelet cool slightly.
  10. Spread the finished rice filling evenly on one edge.Roll it into a roll and transfer to a dish. Cut into small pieces. Serve recommended 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 Japanese omelette you will need:

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

Stages of preparation:

  1. Wash the 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 pan. When it melts, drain the excess into a separate container. Fire to make slow.
  4. Pour a third of the omelet into the pan. Put a third of vegetables on top. After 1-2 minutes, use a spatula to roll an omelet pancake with vegetables into a roll, but do not remove from the pan, moving it to the edge of the vessel.
  5. Pour a little more mixture, distribute half of the remaining vegetables on top. After 1-2 minutes, wrap the rolled egg roll in a new omelet and also leave it on the edge of the pan.
  6. Pour the rest of the egg mixture and put 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 the pan, you can cover with a lid.
  8. Put the omelet 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.
  9. Cut the omelet into equal pieces. Before serving, you can sprinkle with herbs.

Tip. It is recommended to whip the omelette mixture through a fine sieve, rubbing a thick protein with a teaspoon. So the workpiece will become as uniform as possible and the omelet will turn out to be airier.

Fragrant Japanese omelet with rice “Oyakodon”

A very delicate and aromatic version of the preparation of the Oyakodon omelet - 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 branches of fresh cilantro;
  • 3 eggs;
  • 2 tablespoons of milk;
  • salt and pepper to taste.

Cooking:

  1. Cut the mushrooms and cilantro into a small cube.
  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 stuffing in a plate and sprinkle with fresh herbs. Part of the greens can be left for decoration before serving.
  5. Pour the egg mixture into the pan. Wait until the future omelet freezes slightly on the underside.
  6. Put the finished filling on half of the pancake and use a spatula to close it with the second half.

Cut the roll into 2 parts and arrange on plates. Garnish with greens and serve.

Japanese Oyakodon Rice Omelette Recipe with Rice and Chicken

Such a dish can become not only a hearty breakfast, but also a quick dinner.

Ingredients for Japanese Rice Omelette Recipe:

  • 1 small onion;
  • half chicken;
  • ½ cup raw rice;
  • 3 chicken eggs;
  • 6 tablespoons of soy sauce;
  • 2 tablespoons of sugar;
  • 20 grams of green onion feathers.

Cooking:

  1. Peel the onion, cut the head into thin layers;
  2. Heat the sauce in a pan. When it begins to boil, add onion rings and sprinkle with sugar;
  3. Rinse chicken, dip with a paper towel and cut into a small cube;
  4. Add chicken to the sauce and onion, cook for 5-6 minutes;
  5. While the meat is being stewed, prepare the egg mixture: beat the eggs until smooth. Salting is not necessary, as the sauce will give the necessary saltiness;
  6. Boil rice so that it turns out friable;
  7. Beat eggs evenly over meat. Cover the dish. Leave on for 5-7 minutes.
  8. Put rice on a serving dish, flatten a little with a spoon. Put the omelet with meat on top, sprinkle with chopped onions.

On a note. In Japan, rice is spread in a deep bowl, and an omelette is covered with cereal without breaking a circle. For convenience, you can cut the omelet with triangles and put on top of rice.

Japanese omelet for rolls "Tamago-yaki"

 

It is customary to wrap Japanese rolls not only in nori, but also use the Tamago omelet for this. The Japanese omelet for rolls turns out to be very delicate in taste, and for the filling you can choose not only the components of traditional rolls.

It is interesting: omelet in the package

For cooking you will need:

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

The cooking is very simple: all the ingredients need to be thoroughly beat and fry the pancakes in a heated, greased pan.

Frying has its own nuances:

  1. with the help of a ladle, pour a small portion of the egg mixture into the pan;
  2. when the bottom side of the future pancake is fried, roll the omelet with a spatula or chopsticks into a roll and move the pan to 1 edge;
  3. pour the next portion of the egg mixture so that it slightly falls under the roll;
  4. after 2-3 minutes, when the new pancake is a little fried, you can put any filling and roll, starting with the finished roll;
  5. continue cooking in the same way until the egg mass and the filling are over.

If small sizes are preferable, you can do 2-3 pancakes per roll, and prepare a new one from the remaining mixture. Do not forget - the omelet pancake wraps well in a hot state.

Related:More from the author: