How to cook a Japanese omelette. Recipes of dishes with Japanese omelet

Japanese omelette is a popular dish. It is added to rolls and sushi as fillings and used as an independent dish, adding vegetables, seafood. Despite all the simplicity of cooking, it turns out very unusual and tasty. We invite you to prepare several types of dishes with a Japanese omelette.

Japanese omelette roll

It is necessary:

• a dozen eggs;
• salt and pepper;
• Chicken broth five spoonfuls;
• butter.

This omelette can be prepared in a pan of any shape, most importantly - the presence of non-stick coating. Beat the eggs in a prepared container. Add seasonings and broth. Whisk, but not to foam. Heat the frying pan and oil. Pour a ladle of eggs on the hot pan, make sure that the layer is not too thick. Once the eggs begin to fry - roll into a roll. Move to the very edge of the frying pan. Again pour the ladle of eggs. Again roll the roll and so on until the mixture of eggs and broth is finished. You should get one big roll. Cut it into portions and serve.

Classic Japanese omelette

It is necessary:

• Four eggs;
• A spoon of sake;
• A spoonful of soy sauce;
• A spoonful of sugar;
• A little salt.

Mix all ingredients until smooth, but do not beat. Strain through gauze. On a hot frying pan, put some oil and pour the mixture. Once the eggs harden - roll into a roll. So pour the mixture and roll the roll until the eggs run out. You should get a homogeneous nice roll of eggs. It can be put into rolls and sushi, sashimi and other Japanese dishes.

Japanese omelette with peppers and spring onions

It is necessary:

• Six eggs;
• Two spoons of soy sauce;
• One pepper;
• A little green onion;
• butter.

Onions and pepper bulgarian finely chop. Make a mixture for omelette from eggs and soy sauce. Prepare the omelette in the same way as in the previous recipes, the only thing is to pour finely chopped vegetables on each layer. Cut the finished roll into portions.

How to cook a Japanese omelet with spinach

It is necessary:

A pair of eggs;

Half a spoonful of starch;

Two tablespoons of sake;

Half a spoonful of sugar;

Spinach, greens to taste;

One spoonful of soy sauce;

One spoonful of rice vinegar;

butter.

Remove greens, rinse and dry on a towel. Spinach blanch in boiling salted water for exactly one minute. Marinate spinach with other herbs in a mixture of soy sauce, vinegar and sugar. Starch dilute with water, egg, sake. Stir. From the egg mixture, fry two pancakes. Fry on both sides until cooked. Egg pancakes should be cooled and put on a mat. With the edge of the pancake place the greens, wrap in rolls and cut into portions.

Roll with omelet, salmon , salmon caviar, avocado and smoked eel

It is necessary:

• One hundred grams of finished rice;
• Nori sheet;
• Omelet for sushi twenty grams;
• Twenty grams of salmon;
• Twenty grams of eel;
• Twenty grams of avocado;
• Thirty grams of caviar.

Put algae on the mat. Put rice on them, but not to the end of the leaf. Lubricate the middle of the wasabi rice. Lay the pre-cut roll ingredients in the middle. Roll in the roll. Cut the finished roll into the required number of portions. Serve with ginger, wasabi and sauce.

A scone from Japanese omelette with eel and rice

It is necessary:

• Three spoons of finished rice;
• Two strips of smoked eel ;
• greenery;
• spice;
• one egg;
• Soy sauce two spoons.

We chop the greens into small pieces. Cooking mixture for omelet. We pour an omelet over the scorching pan and wait for it to lighten a little. For one half of the omelet we put eels, greens and rice. Gently cover the second half of the omelet. We serve hot. We decorate with greens.

Japanese omelet and its derivatives are prepared almost identically. Any person can create dishes with this component.

Bon Appetit!