Japanese Tamago omelet: recipes and cooking secrets

Traditional omelette of the Asian countries is made from simple “our” products with added sauces and marinade from East ingredients. How to make Japanese and Korean omelets at home? Useful secrets and cooking technology.

20 mins 2 servings. Easy to prepare

Japanese omelette, tamago-yaki

Japanese tamago omelet is a traditional dish of Oriental cuisine. Also called tamago-yaki (tamago — egg, yaki — fried). In the preparation of this masterpiece is not difficult, the ingredients are very simple. Therefore, in our region is scrambled in Japanese, is becoming increasingly popular.

Especially cooking

Residents of the Eastern countries are preparing the dish in a special rectangular frying pan and egg flip pancakes with chopsticks. It is enough to prepare a pancake non-stick frying pan and spatula. A part of the recipe includes white wine. You can substitute an equal amount of rice vinegar. The Japanese served the finished dish with wasabi or pickled ginger. If the refrigerator is not these products, you can pour scrambled eggs with garlic cream sauce and sprinkle with chopped greens.

Recipe tamago omelet should consist of flat and smooth layers. To achieve such a result, it is necessary to monitor the temperature of the pan. If the top layer was covered with bubbles, so the roasting temperature is very high. Remove the dish from fire, pierce the bubbles with a fork and set a smaller fire.

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.


  • Whisk whisk eggs. Not only the mixer, namely with a whisk to avoid bubbles.
  • Strain the mixture through a fine sieve.
  • Add the eggs, wine, sugar, salt and soy sauce. Beat until the sugar is dissolved.
  • Preheat a pancake pan. Brush with vegetable oil.
  • Pour a third of mixture into the pan.
  • When the lower part of an omelet pancake is slightly cooked through, begin with a wooden spatula to twist it into a roll. Leave it at the edge of the pan.
  • Pour half of the mixture so that it flowed under the twisted roll.
  • When the mixture solidifies, wrap it in a ready egg bundle.
  • Also make and the third part. At the end you will roll an omelet of three layers.
  • Cut them into pieces and pour the soy or peanut sauce.
  • How to prepare Japanese omelet, there is no difficulty. Tamago Japanese eat most often for Breakfast. So sometimes you can vary the morning meal is an original Asian dish. It’s tasty and healthy. Besides, Breakfast is a full charge of energy for the body.

    Omelette oyakodon with rice and chicken

    Oyakodon variety of Japanese dishes domburi or domburimono. It’s a big bowl of rice to which are added various ingredients: meat, seafood, vegetables, tempura. The dish appeared around 1900 in Osaka. Initially, in figure threw chicken pieces filled with egg and sprinkled with herbs.

    Translated from Japanese oyakodon — “mother and child” as in the meal includes chicken and egg. For us it is scrambled eggs with rice and chicken.

    The phases and the secrets of the recipe

    Recipes oyakodon quite a lot. They are all similar, but some differences still there.

    • Fillet or thigh. Instead of chicken thighs, put the sliced pieces of chicken. But the dish turns out dry. Thighs more juicy. If you are using fillets cut not too small pieces.
    • Without salt. Due to the soy sauce, the dish turns out salty. Therefore, salt recipe, Japanese omelette is added.
    • The steamed rice. To garnish turned out crumbly, it is better to prepare on pair. Welded in the pan the rice will come out sticky.
    • Add Dashi and mirin. In the land of the rising sun instead of water with soy sauce using the broth of Dashi (Dashi), welded on algae, fish, tuna or dried mushrooms. And mirin is a sweet rice wine. Thus, Japanese rice omelet has a large palette of aromas and flavors.
    • With bean sprouts or French beans. In some recipes along with chicken simmered soy sprouts or a bit of green beans (pre-cooked). And then pour all the egg.

    The 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 fresh herbs — 2 tablespoons;
    • rice for serving.


  • Slice the onion into half rings and chicken into thin pieces.
  • On a heated pan, pour soy sauce and 3 tablespoons water. Add the sugar. Mix.
  • After boiling, put in pan with chopped onion. Cook for 1-2 minutes.
  • Add the chicken thighs. Leave on for 5 minutes, then stir.
  • Whisk the eggs with herbs. Gently spread the meat.
  • Cover the pan before cooking the egg mixture.
  • In a deep dish, pour a serving of rice, then put oyakodon, — omelette with chicken and rice is ready.
  • When serving, you can decorate the dish with green onion, arugula, lettuce or other greens. Also to garnish suitable pickled ginger. Recipe of omelet rice in Japanese is designed for 2 servings.Omelet in Korean

    The ingredients and method of cooking Korean omelet in many ways reminiscent of the recipe of omelette rice in Japanese. Only part of the Korean omelet comes with assorted vegetables and chicken instead of beef. Vegetables with rice wrapped in the middle of the omelet.

    You will need:

    • zucchini — 1 piece;
    • carrot — 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 — pinch.


    Peel and cut into small cubes zucchini, mushrooms, carrots and onions. Also for vegetables, you can add sweet pepper. Diatomite will all dry in the pan. (In Asian countries for sautéing use a wok — a deep pan with a rounded bottom).

  • Cut the beef in small pieces.
  • Boil or make steamed rice.
  • Add teriyaki sauce to the vegetables and simmer a few more minutes. (Instead of teriyaki you can use the marinade kalbi or soy sauce).
  • Fry the meat in the pan until Golden brown, add teriyaki sauce and cook for another few minutes on low heat. (Beef can be replaced with a seafood cocktail).
  • Cooked rice put in a pan, add 2-3 tablespoons of the sauce and salt. Will diatomite under the hood.
  • Whisk the eggs with a pinch of salt and cook an omelet in a separate pan.
  • On one side of the omelet put the vegetables and meat. The other edge of the wrap.
  • Cooking omelette rice Korean, you will need 20-25 minutes. The recipe makes 2 servings. Garnish serve vegetables with meat “envelope”. From the top you can decorate with greens and pour sauce.

    Omelettes Asian countries are prepared easily and quickly, well and for a long time satisfies hunger. The original form and the ingredients variety to your Breakfast or dinner. In addition, oyakodon or tamago surprise guests or family members is not only an unusual name but also the exquisite taste.

    Japanese Tamago omelet: recipes and cooking secrets

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