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.
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.
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.
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.
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).
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