It would seem that this is why we are looking for new recipes, that the eggs-omelets-pel'menis are already rather boring. But now we will talk about how to prepare a Japanese omelet, or tamago. This is an unusual dish from the most common products. The entire cuisine of the Land of the Rising Sun is permeated with the spirit of minimalism, harmony and aesthetics, combined with profit and nutrition. Of the simplest ingredients in Japan, we learned to cook interesting dishes that have a special taste. Remember, even the usual rice has turned into mouth-watering sushi.
So the Japanese cuisine also created an omelet, which, by the way, can be used for cooking hot sushi , since the Japanese omelet is a recipe for rolls . At the same time, the products are still the same - eggs, traditional soy sauce and some white wine. But from such a simple set we get a rather exotic dish - a Japanese omelet, in which many do not even recognize the main ingredient - the eggs.
How to cook a Japanese omelette?
Ingredients:
- eggs of chicken - 5 pcs;
- sake - 1 tbsp. l;
- soy sauce (light) - 1 tbsp. l;
- sugar - 1 tsp;
- salt.
Preparation of Japanese omelette
With salt, you need to be more careful, since soy sauce has a fairly salty taste. Usually they take salt of Extra variety in the amount of two or three small pinches. Many people ask how to make a Japanese omelet without sake, because not everyone loves rice vodka. In this case, you can use white dry wine, experiment with ordinary vodka, dilute it in half, or do without alcohol. As for the eggs, four whole eggs are used to prepare the Japanese omelet, and from the fifth - only the yolk.
Preparation
Japanese omelette is a recipe for patience. First of all, you must carefully beat the eggs with a whisk. It is better not to resort to the help of technology here, otherwise there will be a lot of air bubbles. When the eggs turn into a homogeneous lush mass, we filter them through a sieve. Perhaps, it will seem to somebody superfluous, but the practice convinces that such insignificant, it would seem, operations can really affect the taste of the dish. Now in the whipped mass we pour out salt and sugar, pour out the sake with soy sauce and again carefully beat until the sugar and salt dissolve completely. Japanese omelet for sushi differs from ours primarily by form, so half of the recipe is manipulation in a frying pan.
We take a convenient frying pan, preferably with low flat sides, special pancake, thoroughly warmed up and lubricated with oil. Now we are preparing for quick, clear action. On the frying pan pour out a third of the mass we have and watch. As soon as the pancake seizes, turn it into a roll. Traditionally, this is done as follows: the two opposite edges bend to the center, then the pancake rolls along in half.
We will shift the resulting roll to the very edge of the pan, and leave it there. Now pour into the frying pan the second third of the egg mixture, so that it falls under the first roll. Again, we observe when the pancake grabs, and immediately wraps the first package in it. In this case it is important to ensure that the frying pan does not overheat, otherwise the pancake will swell.
And so, when the first pancake wrapped in the second, again put it on the edge and pour out the remaining mass. The third time we turn off and remove from the frying pan. Of course, before the second and third pancake pan it is also necessary to lubricate with oil, even with non-stick coating - then the pancakes will turn out to be more ruddy.