Japanese omelet: an unusual classic on your table

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Scrambled eggs and scrambled eggs are a classic of any morning, passing from generation to generation. Someone finds the strength in himself and cooks porridge, someone generally prefers to spend an extra hour in bed, but to be left without breakfast, and the rest meekly mixes the ingredients for another omelette, although it is already getting "across the throat".

Fortunately, we have found a solution for which you do not have to get up earlier, and breakfast will be a pleasure. Let's put the usual fried eggs aside and prepare a rice omelette in Japanese style, with which you can surprise yourself and your loved ones.

A bit of history

Japanese omelet with rice, called "omuraisu" in the Land of the Rising Sun, has an origin very far from these places. There is an opinion that the dish was brought by travelers from Europe, but the Japanese liked it so much that they declared it national.

Indeed, at present, omurice can be tasted in every corner of Japan, and everywhere you will be served some kind of omelet roll,filled with various fillings or, most often, rice with spices. Moreover, the Japanese approached this dish much more seriously and made a habit of decorating it on top with drawings or inscriptions made from tomato paste.

Shopping list

Don't be afraid of the word "Japanese" in this recipe. This does not mean that you can find all the necessary ingredients only in specialized stores for a huge cost. On the contrary, the Japanese omelet consists of components familiar to us, for which he fell in love in many countries.

• Chicken egg - 4 pcs
• Onion - 1 piece
• 2 garlic cloves
• Chicken breast - 100 gr.
• Canned peas/corn - 2 tbsp. l.
• Tomato paste - 2 tbsp. l.
• Boiled rice - 8 tbsp. l.
• Milk - 3 tbsp. l.
• Vegetable oil - 1 tbsp. l.
• S alt/pepper to taste.

First step: preparing the filling

Since the Japanese omelette consists not only of eggs, but also of a hearty filling, it is first of all necessary to deal with it. All our actions will be described step by step to facilitate the process of perception and speed up the preparation of the recipe.

• Chop the onion finely and mince the garlic. Drain any excess water from the canned vegetables, and cut the chicken into even-sized cubes.
• Pour vegetable oil into a large heated frying pan, then lightly fry the onion and garlic in it. Do not bring the contents to caramelization to avoid burning, as infurther ingredients will remain in the pan.
• Then add the finely chopped chicken, mix the contents well and continue to work with a spatula until the meat is cooked. Remember that it is very easy to overdry, so keep a close eye on the condition of the chicken.
• Now you can add peas and corn. They need to be cooked just a little so that they do not lose their bright color.
• Follow the tomato paste and cooked rice, mix thoroughly, cover and remove from heat, keeping warm until added.

Second step: making an omelet

Now that the filling is ready and cooling slowly, it's time to prepare the main component of the dish - the Japanese omelette itself.

• In a large bowl, combine eggs, milk and spices and mix thoroughly until light bubbles form on the surface. The main thing you should consider is how many servings you are preparing the omelette: how many parts you will have to divide the egg mixture.
• Pour the resulting "liquid" into a heated pan with oil, carefully distributing it over the entire surface. Wait for the omelette to grab on one side, and then carefully place part of the pre-cooked filling in the center. It should not completely cover the surface so that you can then close it.
• Gently, lifting the edges of the omelet, put them on the filling, forming a kind of tube with filling. Do the same on the reverse side. After a few minutes, turn the Japanese omeletso that it cooks evenly on all sides.

Third step: serving the dish to the table

When the omelette is off the stove, place it on a hard baking paper. This will help you remove excess oil and form a tube more accurately. Let it cool slightly for a few minutes in paper, and that's it, the dish is ready to serve.

We have some interesting ideas for this.

First, it's a decoration with tomato sauce. This is easy to do with a teaspoon, such as writing the name of the person who is going to have a Japanese omelet, or simply drawing stars and hearts.

Secondly, since there is no clear purpose for the dish, it can be served both for breakfast and for lunch. This means that the addition to the omelet should vary depending on the meal.

So, in the morning it can be served with a fresh vegetable salad with herbs, which you can always get at the nearest supermarket. Well, at lunchtime, omurice will be a great companion for baked vegetables and, for example, shrimp.

Besides, the Japanese omelette is also suitable for rolls, which makes it simply indispensable for all lovers of this exotic dish.

Conclusion

Well, today you learned how to make a Japanese omelette at home. Agree, it was not difficult, but so interesting that you even wanted to try something new from various foreign cuisines?

Don't be discouraged, you are not alone! This is the beauty of cooking: youyou can travel all over the world, learn new traditions of other countries, try new combinations of products and spices, while staying in your kitchen.

In a word, you can spend time with pleasure, developing your creative approach to cooking everyday dishes and delighting others with your gastronomic masterpieces!