It is surprising, but such a seemingly simplest dish, like a sumptuous omelet is a multivariate, known in almost all countries of the world. But, perhaps, the Japanese omelet with rice has the most unusual way of cooking and decorating, but even this name carries not one or two variations of the dish. Japanese omelette is prepared from various ingredients, but the two components remain unchanged - rice and eggs.
Japanese omelet with rice - the general principles of cooking
Usually, Japanese omelette means stuffing of rice and other ingredients, wrapped in egg pancake. Here, in addition to the rice itself, you can include various vegetables, meats, sausages, cheeses, greens, legumes, mushrooms, all sorts of spices and, of course, soy sauce.
The very same omelette is prepared quite familiar and standard: eggs are beaten with salt. The mixture is poured on a hot skillet and fried. Additionally, when cooking in the egg mass, you can add milk, cream, butter and spices.
The Japanese rice omelette is mainly prepared in a large square pan, which makes it possible to give the egg pancake a convenient shape for twisting, but in the absence of this dish, it is quite acceptable to replace it with a conventional round pan with a non-stick coating. Also, the dish can be cooked in the oven, multi-cooker.
Another important point of the dish is that rice can also be not only an ingredient for filling egg cakes, but also a side dish for omelette cooked using a special technology. In addition, the rice component may not be present at all as a grain, but, for example, as rice vinegar or rice wine.
If you doubt and think that Japanese delights are no good to you, thinking that the simplest, well-known omelet is no worse, note that Japanese omelet with rice:
• diversifies your menu, bringing new flavors and tastes to your kitchen;
• satisfying due to the content of rice and other components of the dish; • quick and easy to prepare;
• it turns out aesthetically appetizing and beautiful;
• really tasty.
In any case, each submitted recipe of Japanese omelet with rice will allow you to supplement your diet with an amazingly tasty, unusual, wholesome dish.
1. Japanese omelet with classic rice: Omuraisu
Ingredients:
• 150 grams of chicken fillet;
• 300 grams of boiled rice;
• four eggs;
• 150 ml of cream;
• six pieces of fresh champignons;
• half medium-sized onions;
• garlic clove;
• 200 grams of canned tomatoes;
• 1 tbsp. l dry white wine;
• 1 tbsp. l ketchup;
• 30 grams of fresh or frozen green peas;
• 1/2 bouillon cube;
• salt, pepper, olive oil;
• fresh greens.
How to cook:
1. Cut the chicken into small cubes, sprinkle with salt and pepper, leave to marinate for 10-20 minutes.
2. Peeled onions and garlic finely shred.
3. Rinse the mushrooms, chop the mushrooms into thin slices.
4. Put green peas in a deep plate and scald with boiling water, drain the water.
5. Put the canned tomatoes in the bowl of the blender, grind to a puree.
6. Break eggs into a dry bowl, add cream, to taste with salt and spices. Beat up the foam.
7. In a frying pan, heat the olive oil, lay out the garlic, fry, stirring, for 1 minute.
8. Add onions, fry until transparent.
9. Spread chicken fillet, mix.
10. As soon as the meat brightens, add the champignons, pour in the wine and stew until the liquid is completely evaporated.
11. Add tomato puree, green peas, ketchup to the fragrant frying, pour the bouillon cube, if necessary, salt it. Stir. Boil until thickened.
12. Chicken-mushroom sauce is put into a saucepan with boiled rice, mix, cool.
13. While the filling is getting cold, pour the omelette mixture into the pan with the heated olive oil. Fry in the form of a pancake, only one side.
14. In the middle of the finished omelet lay out the stuffing, level it in the form of a wide strip from one edge to another. 15. Poddevay omelet from the side where there is no filling, wrapped, just do the same with the other side.
16. Carefully, with a seam down, we place omomuysu on the plate.
17. If desired, we draw patterns on the omelet with ketchup or soy sauce, decorate with greens.
2. Japanese omelet with rice: a simple recipe
Ingredients:
• 50 grams of rice cereal;
• six eggs;
• 150 grams of ham;
• 2 tbsp. l oil drain;
• pepper, ground paprika, salt;
• greenery.
Cooking:
1. We wash the rice and boil it in slightly salted water until ready, fold it in a colander with small holes and rinse.
2. Greens washed, chopped.
3. Cut the ham into strips.
4. In a deep bowl, beat eggs, add rice, ham, greens, paprika, a little salt and pepper. Stir.
5. Pour the mixture into butter, hot in a pan, fry the omelette on both sides until golden brown.
3. Spicy Japanese omelet with crispy rice
Ingredients:
• 200 grams of pea pods;
• 6 eggs;
• 1.5 cups of boiled rice;
• green onion feathers;
• two chilli pods;
• salt;
• 2 tbsp. l peanut butter.
Cooking Method:
1. Put peanut butter in a frying pan with a thick bottom, heat it.
2. Spread the pre-cooked rice, fry until crisp.
3. Add the green onion, pea pods and chopped chilli pulp, chopped with the finest ringlets.
4. Fry everything together, stirring for 2-3 minutes.
5. Fill the ingredients in a pan with eggs and salt. Stir.
6. Cooking an omelet, stirring occasionally, for 5 minutes. During frying we give the mass with a spatula a pancake or tortilla shape.
7. We shift the Japanese omelet on the oiled baking sheet, send for 10 minutes to the oven preheated to 180 degrees.
8. Serve, cut into portions, and watered with soy sauce.
4. Fragrant Japanese Omelet with Rice: Oyakodon
Ingredients:
• 300 grams of chicken fillet;
• large onion;
• half a cup of rice;
• 100 ml of soy sauce;
• three eggs;
• green onions, parsley leaves; • 50 grams of granulated sugar.
How to cook:
1. Pour into the preheated pan soy sauce, bring to a boil.
2. We spread onion sliced with thin rings, pour sugar. Cooking, stirring for 3-4 minutes.
3. Add the fillet cut into large cubes, fry for 2-3 minutes on one side, then turn over and cook the chicken for another couple of minutes.
4. Pour in the beaten eggs so that they evenly cover all the ingredients in the pan.
5. Cover the pan with a lid, simmer an omelet over low heat for about 7-8 minutes.
6. Boil until cooked rice, wash, shift to a serving plate.
7. On top of the rice, carefully lay out the finished omelet, pre-dividing it into triangular segments.
8. Sprinkle the dish with green onions and parsley.
5. Japanese omelet with rice and vegetables
Ingredients:
• 100 grams of boiled rice;
• 4 eggs;
• small onion;
• medium sized carrots;
• two sweet peppers;
• two fleshy tomatoes;
• half a cup of milk;
• under art. l vegetable oil and soy sauce;
• 50 grams of green frozen peas;
• salt, spices.
How to cook:
1. First boil rice in salted water until cooked.
2. Vegetables are all peeled and cut into small cubes.
3. Pour the oil into the pan, spread onions and carrots. Fry on medium heat until softened.
4. Add peppers and tomatoes, salt, sprinkle with spices. Stew, stirring, until cooked vegetables.
5. Add rice, mix, heat.
6. Pour in soy sauce, add green peas.
7. Pour an omelette mixture made from eggs, milk and salt into another pan. Fry an omelet strictly on one side for 5 minutes under the lid.
8. We spread on the edge of the omelet prepared rice-vegetable stuffing, roll up the omelet roll, helping yourself with a spatula and fork.
9. Serve Japanese omelet with soy sauce or ketchup, pre-cut into slices.
6. Japanese omelet with rice wine in the form of pancake roll: Tamago-yaki
It is permissible to replace rice wine (mirin) with rice vinegar. Ingredients:
• five eggs;
• 1 tbsp. l seed oil;
• 1 tbsp. l soy sauce;
• 2 tbsp. l rice wine;
• 1 tbsp. l sugar sand.
Cooking Method:
1. We break the eggs into a suitable-sized bowl, beat them until fluffy.
2. Strain the egg mixture so that not a single protein flagellum is left in it.
3. Add sugar, rice wine, soy sauce. Mix the mass until the sugar is completely dissolved.
4. Now the most important point: heat up a large-diameter pan with a non-stick coating, lubricate it with oil.
5. Pour about 1/6 of the amount of the mass of whipped eggs, quickly distribute the mixture throughout the pan.
6. We fry literally 1-1.5 minutes, after gently prying with a spatula, roll the omelet into a thick roll right in the pan, but do not remove it from the pan, leaving it on the edge.
7. Lubricate the vacated surface of the pan with oil, pour the next portion of the omelette mixture.
8. As soon as the omelet grabs, take the previous roll and twist it with a new omelet in the opposite direction.
9. Cooking the whole mixture in the same way, twisting the rolls in one direction or the other, while not forgetting to lubricate the pan with oil each time.
10. Serve an unusual omelette, cut into rings 2-3 cm wide, with pickled ginger, soy sauce or daikon.
Japanese Omelet with Rice - Tips and Tips
• For cooking, be sure to use only fresh eggs.
• It is best to use special sushi rice.
• If the recipe contains soy sauce, be careful when adding salt.
• It is advisable to buy natural soy sauce, otherwise you can just spoil the taste of the dish.
