Japanese cuisine is one of the healthiest and lowest-fat cuisines out there. She relies on the inherent taste of the products and only uses oil, salt and spices in moderation. In today's article we have put together appetizing and varied recipes for a Japanese omelette, which is one of the basic dishes of Nippo cuisine. Whether rolled, stuffed, with rice or cabbage, served for breakfast or lunch, this omelette will enrich your menu with another interesting piece of culinary culture.
Tamagoyaki recipe
Tamagoyaki is a classic Japanese recipe and a popular food, especially during the Christmas season. In Japan, tamagoyaki is a type of Japanese omelet made by rolling up several layers of fried eggs with soy sauce and mirin. Traditionally, this delicacy is prepared in a square pan. The Tamagoyaki recipe is a simple dish that is enjoyed for breakfast or lunch. Once you've mastered the technique, you can modify the omelet to your heart's content. Here are the ingredients for the Tamagoyaki:
4 large eggs
1 tbsp brown sugar
1 TL Death
1/4 tsp salt
1/2 tsp soy sauce
cooking oil
a special square non-stick pan or other round pan
Chopsticks or wooden spoon
Preparation:
Warm the pan over medium heat. Beat all ingredients together with a fork or chopsticks. It's best not to use a whisk because you don't want the mixture to become foamy. Brush the pan with a little oil and add about 2-3 tablespoons of the mixture. Tilt the pan slightly to distribute the egg mixture evenly. Cook the eggs until they set slightly. The surface should still be wet. While cooking, gently roll the wide side of the mixture toward you. Leave the rolled omelette in the pan. Oil the free part of the pan again and pour in some more of the mixture. Lift the first roll slightly so that the egg mixture can run through it. Roll the tamagoyaki into the first roll and repeat this process until all the mixture is used up. Finally, cut the rolled tamagoyaki into equal slices and serve immediately. If you use a regular round pan to prepare this dish, you should fold the omelette slightly inwards on the right and left to create a nice roll like in expensive Japanese rastaurants.
Japanese omelette Dashimaki Tamago
Next, we would like to give you another oneAsian recipefor omelette, which impresses with its slightly sweet dashi taste and makes the typical egg dish so unique.
Ingredients:
4 Owner
4 THE Dashi-Brühe
½ tbsp light soy sauce
½ THE Sake
2 tsp sugar
To oil: small piece of kitchen paper soaked in 1 ½ tbsp oil
To garnish:
2 tbsp grated daikon (white radish)
The preparation is identical to the first recipe suggestion. The dashi broth gives the Dashimaki Tamago a better taste and makes the egg dish juicier. Don't overdo this ingredient as too much dashi will make rolling more difficult. Do not beat the eggs vigorously, but try to make the whites into smaller pieces. To do this, move the chopsticks or fork back and forth in the egg. Lift a piece of egg white with the chopsticks or a fork and drop it through the chopsticks/fork. Once you have made the Dashimaki Tamago a few times, you will also be able to roll the omelet with the chopsticks.
Prepare okonomiyaki
Okonomiyaki is a savory omelette made with shredded cabbage, flour, eggs and water. It's a veryversatile dish, which offers many customizations and different variations. That's why it's called Okonomiyaki, “okonomi” means “what you like” and “yaki” – grilled. In Japan, dough and toppings vary from region to region.
Ingredients:
200 ml water
1 TL Dashi-Instantbrühe
160 g Flour
4 Owner
1/4 tsp salt
1/4 tsp sugar
480 g finely chopped cabbage
40g chopped green shallot
40 g Tenkasu (deep-fried Tempuramehl)
160 g thinly sliced pork (alternatively bacon, shrimp, squid rings, cheese)
1 tbsp olive oil
1/4 Tasse Okonomiyaki-Sauce
To garnish:
Bonitoflocken
pickled ginger
Aonori Grünalgen
Preparation:
Dissolve the dashi powder in the water to make the dashi broth. Place the flour in a large bowl and add the salt and sugar. Set aside. Divide the chopped cabbage, green shallots and tenkasu into 4 small mixing bowls. Pour an egg and 1/4 flour and dashi broth into each bowl. Mix well with a fork. Heat a griddle or pan and add the cabbage mixture to it. The omelet should be about 2 cm thick. Place the thin pork slices on top of the cabbage mixture. When the edge of the okonomiyaki is firm, turn the omelet over. Put the lid on and cook for a few minutes. Turn again and check whether the meat is cooked through. Brush okonomiyaki with okonomiyaki sauce and sprinkle with pickled ginger, bonito flakes and aonori. If you don't have okonomiyaki sauce, you can make it with 2 tablespoons tomato sauce, 2 tablespoons Worcestershire sauce, 1 tablespoon oyster sauce, and 1 tablespoon honey or maple syrup.
Omurice recipe with rice
Ingredients:
350g cooked white sushi rice
5 tbsp rapeseed oil
100g chopped yellow onion
100g diced carrot
80 g chicken meat, skinless, boneless
60ml ketchup diluted with 1 tbsp water, plus more ketchup for serving
1 shallot, thinly sliced
Kosher salt and freshly ground black pepper
4 large eggs, beaten with a pinch of salt
To serve: Kewpie mayonnaise (optional)
Preparation:
Heat a tablespoon of vegetable oil in the pan. Fry half of the rice until it turns light brown (about 3 minutes). Pour the finished rice into a bowl. Repeat the process with the remaining sishi rice. Also fry the onion, carrots and pieces of meat until the meat is cooked through. Add the rice to the vegetable-meat mixture and stir well. Pour in the diluted ketchup and continue stirring until the sauce reduces.
Finally, place the rice mixture in a small bowl, season with salt and pepper and place on a plate. Leave the bowl on top. Heat the remaining oil and add the eggs. Give them a quick stir while moving the pan. Leave them in for 1-2 minutes. When the top is fluffy and creamy, remove the pan from the heat. Remove the bowl from the pile of rice and place the omelet on top. Garnish with some ketchup and Kewpie mayonnaise. Serve immediately.
