The traditional Japanese omelette is called tamago-yaki. Translated: fried egg. The dish is prepared for breakfast and served as a snack. Tamago-yaki is a frequent guest of the cafe and is used to make rolls.

Japanese omelette photo:

Tamago-yaki or Japanese omelette

Japanese tamago omelette

A traditional omelette includes rice wine, which can be replaced with any liquid. The best option would be rice or apple cider vinegar. If you don't have vinegars on hand, use any alcohol you like. If an omelet is being prepared for children, then, of course, it is better not to add alcohol.

For cooking two servings Japanese omelette according to a traditional recipe will require:

  • 5 eggs;
  • A tablespoon of oil, soy sauce, rice wine, sugar.

Cooking time is 16-17 minutes. How to cook Japanese omelette:

  1. Break the eggs into a deep plate. Beat them with a whisk or fork until smooth.
  2. Strain the eggs through a sieve.
  3. Add soy sauce, sugar, rice wine to them. Stir until sugar dissolves.
  4. Grease the pan with vegetable oil using a silicone brush. Heat the container.
  5. When the oil comes to a boil, pour some of the egg mixture into the pan to cover the bottom. Quickly level it out.
  6. Fry over low heat. Once the omelette has set, roll it into a log.
  7. Pour another portion of the egg mixture into the empty space. Repeat the frying process until all the liquid is used up. The oil should be renewed before each serving.
  8. Serve the finished roll hot.

Omu-raisu - Japanese omelette with rice

Japanese omelette with rice is called omu-rice, which cannot be translated into Russian. Japanese rice omelette is an adaptation of Western cuisine.

Omu rice or Japanese rice omelette

For three servings Japanese omelette with rice according to a traditional recipe will require:

  • 150 g chicken meat;
  • 300 g rice;
  • 4 eggs;
  • 3/4 cup heavy cream;
  • 5 fresh mushrooms;
  • Small onion;
  • Garlic tooth;
  • 200 g tomatoes in their own juice;
  • A tablespoon of white wine and ketchup;
  • Half a bouillon cube;
  • Peas, salt, butter and herbs to taste.

The cooking time for Japanese rice omelette according to the traditional recipe is 50 minutes. It takes a long time, but it turns out very beautiful and tasty. Don't be afraid - although the recipe has many steps, it is not at all complicated!

Making a Japanese omelette with rice, step by step:

  1. Cut the chicken into small pieces. Salt, sprinkle with spices and set aside.
  2. Finely chop the onion and garlic.
  3. Wash the mushrooms and cut into cubes.
  4. Pour boiling water over the peas for 10 seconds, then drain.
  5. Grind the tomatoes in a blender.
  6. Break the eggs into a deep plate. Pour in the cream. Add salt and beat into thick foam.
  7. Heat a frying pan with oil.
  8. Fry the onion and garlic for about 5 minutes.
  9. Place chicken in the pan.
  10. When it lightens, add mushrooms and wine. Simmer until the liquid is gone.
  11. Add chopped tomatoes, peas, and ketchup to the dish. Break up the stock cube and add to the pan as well.
  12. Stir the mixture and cook until a thick mass forms.
  13. Cook the rice.
  14. Transfer the sauce obtained in the frying pan to the rice. Cool the mixture.
  15. Place the egg base in a frying pan while heating the butter.
  16. Fry the omelette on one side.
  17. Place the rice mixture in the middle of the pancake.
  18. Wrap the omelette in a roll.
  19. Cook the dish for about 2 minutes.
  20. When serving the omelette, place it seam side down.
  21. Garnish with ketchup.

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In the middle of the last century, in the land of the rising sun there was a popular saying about the three most favorite things of Japanese children. They named the great sumo wrestler of that time, the national baseball team and tamagoyaki - a dish adored by Japanese children. Today, new heroes and idols have appeared, but the multi-layer omelette is still held in high esteem and is included in the basic bento list (a container with one serving of food/school lunch).

Tamago-yaki (literally “fried egg”) is a breakfast on its own, a dessert to complete dinner, and a component of many sushi rolls and nigiri. Following frying technology, they prepare sweet, salty and spicy omelettes, add pureed shrimp, vegetables, dashi broth typical of Japanese cuisine based on dried seaweed, sardines and shiitake mushrooms, and include strong alcohol: sake. It’s tempting, I invite you to try the Japanese omelette experimentally together!

Cooking time: 15 minutes / Number of servings: 2

Ingredients

  • chicken eggs 5 pcs.
  • sugar 1 tbsp. l.
  • rice vinegar 1.5 tbsp. l.
  • soy sauce 1.5 tbsp. l.
  • butter or vegetable oil for frying

Preparation

    As with the traditional omelet recipe, beat all the eggs into a convenient bowl, add granulated sugar, rice vinegar and soy sauce - whisk vigorously for about two minutes until smooth. We taste and, if necessary, vary the amount of sugar, rice vinegar/mirin white wine or soy sauce. Some prefer it saltier, others prefer it sweeter and more piquant.

    At the same time, heat the frying pan and lightly grease it with fat: vegetable oil or, as in my example, butter. If you find a makiyakinabe - a Japanese rectangular frying pan - among your kitchen utensils, your Tamagoyaki will be closer to authentic. In our latitudes, many cooks have adapted to using square grill pans. But, as you can see, even a round one does not fail, as long as it has a good coating. Pour about a fifth of the egg mixture onto the hot and oiled surface - turn the fryer, fill the entire area with the liquid mixture. Maintain moderate heat and let the first “pancake” set from below. Do not over-dry, the texture will become hard. Let the top remain mobile and moist.

    Separate the flatbread from one edge and roll it up to the opposite side. The Japanese skillfully use chopsticks, but I, without any skills, without taking risks, out of habit, work with a spatula. We leave the “package” at the side.

    We don’t let the frying pan cool down, we act quickly. Pour the next portion of the omelette solution into the freed space. We wait about 20 seconds and when the second “pancake” is baked, we begin to roll it up again. Now we move from the first roll, wrap the second layer on it. We leave the double block at the other/opposite side. We repeat the steps.

    So, moving from left to right, we scroll and add thin layers, increasing the volume of the Tamagoyaki omelette. Fill with the last portion of the “dough” and fold once again.

    Having formed a long roll, we hold each edge in turn on a hot frying pan for a few seconds - “sealing” possible gaps, the last joint.

    Like rolls, we place them on straws with cling film, lightly press them down and roll them, we get clearer joints of the sides, and cubes in cross-section. This step of the recipe is optional; you can serve the dish immediately, with soft outlines and not cut at all.

We divide homemade tamagoyaki into cross rolls, serve with wasabi, soy sauce, caviar or red fish - bon appetit and daring culinary experiments!

Omelet is one of the simplest dishes that is present in the diet of almost every person. With its cheapness, simplicity and satiety, it has long won universal love. The only downside to this food is that you get bored quickly. In this case, the Japanese are rushing to your aid! A Tamagoyaki recipe from the Land of the Rising Sun will help add a new charm to an ordinary dish, adding a spicy taste and Asian flavor to a banal scrambled egg.

What is Tamagoyaki?

Probably, many will not want to read the text further if they find out that tamagoyaki is just an omelet. Yes this is true. But don't be so quick to be disappointed! After all, this is not an ordinary fried egg that you are used to eating at home. Tamago-yaki omelette has been one of the favorite dishes of the Japanese for decades.

This dish is a mixture of eggs, soy sauce, sugar, mirin (Japanese wine) and often mayonnaise, which is placed into a puff roll during cooking. That is, at the end you will not get a shapeless mass of scrambled eggs, but a beautiful, neat egg roll, a cross section of which will reveal thin layers of pancakes. Tamagoyaki omelette is distinguished by its extraordinary combination of sweet and salty flavors, as well as its delicate texture, which is achieved due to its layering. In addition, the dish is characterized by aesthetics, so characteristic of all Japanese cuisine.

Well, is it time to try making Tamagoyaki yourself at home? Let's add a little Asia to boring scrambled eggs!

Tamagoyaki recipe

The Tamagoyaki recipe does not require any specific ingredients and does not take much time. But it requires a certain dexterity and dexterity, because the scheme of wrapping egg pancakes directly in a frying pan may seem unusual and inconvenient. But the eyes are afraid, but the hands do the work, so let's start cooking!

First of all, let's see what we need. Ingredients for Tamago Maki Omelette:

  • Chicken eggs – 2 pcs;
  • Soy sauce – 1 tbsp. l.
  • Mirin – 1 tbsp. l. (can be replaced with any alcohol you have on hand);
  • Sugar – 1-1.5 tbsp. l.
  • Mayonnaise (optional) – 0.5 tbsp. l;
  • Vegetable oil for frying.

Step-by-step instructions for preparing Japanese Tamagoyaki omelette:

  1. In a bowl, as when preparing a regular omelet, beat the eggs with a fork until foamy;
  2. Pour in the mirin as well, whisking continuously;
  3. Add sugar and, if desired, mayonnaise to the resulting mixture;
  4. Now comes the most interesting step in our step-by-step instructions: frying the Tamagoyaki omelette. To do this, you need to use a comfortable frying pan, preferably a pancake maker, and also have a spatula and fork on hand so that the cooking process is continuous. So, first of all, grease the pan with oil. There is no need to add a lot, as the generous Russian soul usually requires. A couple of drops evenly distributed over the surface with a brush will be enough. Next, let the pan heat up;
  5. Pour some egg mixture into the prepared frying pan and fry a regular pancake;
  6. As soon as the first pancake has set, start using a fork and spatula to roll it into a roll right in the frying pan. Leave the resulting roll on the edge of the frying pan;
  7. Now, without removing the previous pancake from the stove, begin frying the next layer in the same way. And make sure that the omelette mixture is poured under the first roll so that they are held together. As soon as the second one has set, start wrapping the first roll in it and leave them again on the edge of the pan;
  8. Repeat this procedure as many times as your egg mixture lasts.

In general, this is where the recipe for making Tamagoyaki ends. All that remains is to cut it crosswise into small pieces and serve with a side dish of rice. And according to Japanese traditions, it is ideal to add and. You can invite everyone to the table, enjoy a delicious meal and wish you bon appetit!

Japanese tamagoyaki omelette in Russian!

Of course, if you want to feel the Asian flavor and follow the classic Japanese recipe, then you can stop at the previous stage. But if your Russian soul requires that the omelette be more satisfying, then you can make a couple of adjustments to the instructions for preparing Tamagoyaki.

The secret is very simple: add toppings to these Japanese scrambled eggs. While the pancakes are setting, put cheese, sausage, mushrooms, and anything else to taste on them, and only then wrap them in a roll. Such a seemingly simple step can radically change the taste and nutritional value of a dish. You won’t find such gastronomic perversion in cafes on the streets of Japan, but the beauty of cooking at home is that you can manage the recipes yourself. Experiment, create and enjoy the taste. Bon appetit!

Video: Tamagoyaki - recipe for sweet Japanese omelette

If you want an unusual breakfast, be sure to prepare a Japanese omelette. From simple ingredients, the Japanese came up with an egg dish that was unusual in taste and shape.

What is the name of

Japanese omelet is a broad concept that includes several types of omelettes:

  1. Tamago-yaki or tamago- This is the main and most popular type of omelet among the Japanese, which is a roll of several thin egg pancakes. And the name translates simply - “fried egg.”
  2. Omuraisu– a very hearty omelette stuffed with rice. Its name translates as “rice in an omelet.” You can supplement the rice filling with any vegetables or mushrooms.
  3. Oyakodon- omelette stuffed with rice and chicken.
  4. Chavan mushi– liquid steam omelette, which is prepared in special bowls. The name of the dish is translated from Japanese as “steamed bowl”.

What kind of frying pan do you need?

In Japan, omelette is prepared in large square frying pans with low sides, greasing the bottom with a piece of oiled cloth. In such a bowl it is easy to roll an omelette or wrap the filling.

If you don’t have such a vessel in your kitchen, then an ordinary pancake frying pan is quite suitable for preparing a Japanese omelette.

The main requirement is that nothing sticks to the pan. A pancake maker with a non-stick or marble coating is ideal.

You can also use a square or rectangular metal baking pan as a square pan. Place it on the stove and fry the omelet as if in a frying pan.

How to cook Japanese omelette at home

Such an exotic breakfast as a Japanese omelette can be easily prepared at home. The dish uses simple ingredients that can be easily purchased in the store.

The required ingredients are eggs and soy sauce. If it is not possible to purchase any component, it can be replaced with any analogue. The authenticity of the dish will suffer a little from this, but the taste itself will not change significantly.

There are a lot of options for preparing Japanese omelette; below we will look at several step-by-step recipes.

For rolls

I use Tamago-yaki (egg omelet for sushi or rolls) not only for wrapping rolls and sushi, but also served as an independent dish.

An omelette looks like a roll of several egg pancakes. It must contain soy sauce and rice wine.

Compound:

  • 3 eggs;
  • 1 tbsp. Sahara;
  • 1 tbsp. Mirina (rice wine);
  • 1 tsp soy sauce;
  • a little vegetable oil.

Preparation:

  1. Wash the eggs, break into a bowl and stir with a whisk until smooth. Add mirin, soy sauce and granulated sugar and mix again.
  2. Wipe a large hot frying pan with a piece of cloth soaked in vegetable oil. Pour in a little egg mixture and fry the pancake for a couple of minutes without turning.
  3. As soon as the pancake has set, roll it into a roll with a spatula (sticks) and move it to the near edge of the pan.
  4. Oil the bottom of the frying pan again, pour in a new portion of eggs and fry until done.
  5. Place the previously prepared roll on the edge of the second pancake and wrap it in the same way, moving it to the side.
  6. Using the same principle, fry a few more egg pancakes, wrapping them in one common roll.
  7. Place the finished tamagoyaki on a mat to form sushi, shape the roll into a square shape, cut into portions and serve with any sauce.

Calorie content: 158 kcal per 100 g.

Rice

Japanese rice omelette or omurice is a complete dish because... complemented with boiled rice, vegetables and mushrooms.

Compound:

  • 1 tbsp. brown rice (boiled);
  • 3 eggs;
  • 0.5 tbsp. mushrooms (fresh or dried);
  • 1 tomato;
  • 1 onion;
  • 2-3 tbsp. soy sauce;
  • 0.5 chili pepper;
  • 20 g vegetable oil;
  • 2 cherry tomatoes;
  • some herbs and spices.

Preparation:

  1. If dry mushrooms are used, they must first be soaked in hot water for a couple of hours. Peel the onion and cut into cubes. Grind soaked or fresh mushrooms in the same way.
  2. Place the vegetables and mushrooms in a frying pan with vegetable oil and simmer everything together over low heat for about 3-4 minutes.
  3. Wash the tomato, remove the skin, and puree it in a blender.
  4. Wash the chili, cut in half, remove the seeds, and chop finely.
  5. Add tomato puree, chili to the frying pan, season with salt and spices to taste. Mix everything, simmer for 3 minutes.
  6. Add boiled rice to the contents, season the filling with soy sauce and adjust the spices to taste.
  7. For an omelet, combine eggs, chopped herbs and soy sauce. Stir the whole mass thoroughly.
  8. Pour the egg mixture into a heated, oiled frying pan. Once the eggs are set around the edges, spread the filling in an even layer on one half of the omelet. Then carefully cover the filling with the other half of the pancake and press. Cover the dish with a lid and cook the omelette over low heat for 5-7 minutes until cooked.
  9. Remove the dish from the heat and leave covered for another 5 minutes.
  10. Place the Japanese-style omelette on a plate with fresh herbs and cherry halves, decorate with tomato sauce, and serve hot.

Calorie content: 123 kcal per 100 g.

In a bag

Japanese omelette in a bag stuffed with fried rice is somewhat reminiscent of the previous recipe, but differs in the composition of the filling and the way the dish is formed.

Compound:

  • 1 onion;
  • 0.3 kg chicken fillet;
  • 6 tbsp. ketchup;
  • 60 ml milk;
  • 8 fresh eggs;
  • 0.2 kg round rice;
  • 3 tbsp. lean is small;
  • a little table salt;
  • 1 tsp butter.

Preparation:

  1. Wash the rice and boil it in salted water. Drain the water, but do not rinse the rice.
  2. Rinse, peel the onion, wash the fillet and cut both ingredients into cubes.
  3. Pour chopped onion into a frying pan with oil, after a couple of minutes add chicken, stir and fry for 5 minutes. At the end add a little salt to the filling.
  4. Add cooled rice with ketchup to the contents. Mix everything thoroughly and keep on the stove for another minute.
  5. Break the eggs into a bowl, mix with a whisk with milk (do not beat), adding a little salt to the egg mass.
  6. Grease the frying pan with butter, pour in a quarter of the omelette mixture, and fry a thin omelette until cooked. Do the same with the remaining three omelettes.
  7. Place the filling in the center of each pancake and roll it into a bag or boat. When serving, pour ketchup on thickly.

Calorie content: 190 kcal per 100 g.

With filling

Various ingredients and sauces are used for the filling. Just be sure to include rice and soy sauce.

Compound:

  • 1 tbsp. boiled rice;
  • 0.5 tbsp. vegetable mix (carrots, corn, zucchini, green peas);
  • 1 chicken thigh;
  • 2 tsp sunflower oil;
  • 1 small onion;
  • 1 tsp ketchup;
  • 3 tbsp. grated cheese;
  • 1 egg;
  • 1 tsp soy sauce;
  • 1 tbsp. milk;
  • a little salt and pepper.

Preparation:

  1. Remove the skin from the onion and cut the head into small cubes. Place it in a frying pan and fry until soft.
  2. Wash the chicken thigh, remove the skin, cut out the bone. Cut the fillet into small cubes and add to the soft onion. Fry until the chicken changes color.
  3. Add the vegetable mix to the frying pan (you can use frozen vegetable mix), stir, season to taste with salt and black pepper.
  4. Add rice, soy sauce, ketchup and mix everything thoroughly.
  5. In a bowl, lightly beat the eggs with milk. Pour the mixture into a preheated, lightly oiled frying pan.
  6. As soon as half of the entire omelette mass has curled and the other remains liquid, place grated cheese on the liquid half of the omelette. Spread the toasted filling over the cheese.
  7. Using a spatula, carefully fold one edge of the pancake over the filling, then the other.
  8. Transfer the finished omelette to a plate, seam side down. Garnish with ketchup and serve warm.

Calorie content: 202 kcal per 100 g.

Oyakodon with rice and chicken

Chicken is often added to a Japanese omelette, and more than one dish in Japan is unthinkable without rice.

Photo: oyakodon - Japanese omelette with rice and chicken

Compound:

  • 0.5 chicken fillet;
  • 1 onion;
  • 1.5 tbsp. rice (boiled);
  • 3 fresh eggs;
  • 1 tsp honey;
  • 2 tbsp. soy sauce;
  • 1 bunch of green onions.

Preparation:

  1. Peel the onion, cut in half and chop each half into thin half rings.
  2. Place the onions in a frying pan with nearly simmering soy sauce. Stir everything vigorously, after a minute add honey and stir. Simmer the onion until all the liquid has evaporated and it begins to brown (caramelize).
  3. Wash the chicken breast thoroughly, dry it, cut it into small cubes, and add it to the onion. Stir and keep on medium heat for about 7-8 minutes, stirring occasionally.
  4. Wash and finely chop the onion. Make scrambled eggs from eggs, adding greens. Pour the liquid mixture into the contents of the frying pan, cover with a lid for 4 minutes and cook over low heat. Then set aside.
  5. To serve, transfer the warm boiled rice to a deep plate, the diameter of which should match the circumference of the frying pan. Place a whole omelette pancake on top, turning the pan upside down.

Calorie content: 121 kcal per 100 g.

Steam

Chavan mushi is a special steamed omelette made from a mixture of eggs and broth. Many even consider it soup. This is almost the only Japanese dish that is eaten with a spoon.

Photo: chawan mushi or Japanese steam omelette

Compound:

  • 0.2 kg chicken fillet;
  • 1 bunch of parsley;
  • 4 king prawns;
  • 1 tbsp. sake;
  • 2 eggs;
  • 4 kamaboko plates (surimi sticks);
  • 4 shiitake mushrooms (caps only);
  • 400 ml dashi broth (fish broth infused with kombu seaweed);
  • 50 ml soy sauce;
  • 0.5 tsp salt.

Preparation:

  1. Wash and coarsely chop the chicken. Place the meat in a 2-liter saucepan, add water, and cook after boiling for about 20 minutes over medium heat.
  2. Remove the finished boiled chicken with a slotted spoon and marinate in a mixture of soy sauce and sake.
  3. Thoroughly wash the caps of the shiitake mushrooms, cut them into thin strips about 0.5 mm wide and 2 cm long.
  4. Pour fish broth (dashi or dashi) into another saucepan and season with 1 tsp. soy sauce, salt and boil over low heat. Then put the boiling broth aside and cool.
  5. Break the raw eggs into a bowl, mix with a whisk and pour into the cooled dashi. Strain the resulting mixture.
  6. Peel the shrimp, rinse, boil in a boiling liter of water for 10 minutes.
  7. Cut the kaboboko into thin slices.
  8. Place the marinated chicken along with the marinade, shrimp, shiitake, kamaboko in bowls for chawan mushi and pour egg broth over everything.
  9. Cover each bowl with cling film, using a toothpick to make several holes for steam to escape.
  10. Place the bowls in a wide saucepan, add warm water so that its level reaches half the height of the bowls, and cook after boiling for 20 minutes over medium heat.
  11. Remove the finished omelette from the film, sprinkle with fresh chopped parsley and serve immediately.

Calorie content: 115 kcal per 100 g.

Sweet

The sweet omelette is called tamagoyaki. You can eat it separately, or you can wrap it in sushi or rolls. For sweetness, sugar, powdered sugar or honey is added to the composition.

Compound:

  • 4 fresh eggs;
  • 1 tbsp. soy sauce;
  • 1 tsp fresh honey;
  • a little vegetable oil for frying.

Preparation:

  1. In a bowl, mix eggs with soy sauce and honey with a spoon until smooth.
  2. Pour a little vegetable oil into the frying pan or simply brush it with an oiled brush.
  3. Pour a ladle of the mixture and distribute it over the entire area of ​​the pancake pan.
  4. Roll up the finished egg pancake and move it to the edge of the pan closest to you.
  5. Pour a new portion of omelette mixture onto the vacated space, pouring a little egg mixture onto the edge of the finished pancake to hold the pancakes together.
  6. Roll the finished pancake into a roll again.
  7. Repeat the procedure until the egg mass is finished.
  8. Transfer the finished omelette to a plate, cut into pieces, garnish with sweet sauce and sprinkle with sesame seeds.

Calorie content: 170 kcal per 100 g.

How to serve and what to serve with

The Japanese tomago omelette is eaten primarily for breakfast and served on an oval platter. Before serving, the roll is wrapped in a mat and given a rectangular shape.

Then put pressure on top until the dish cools completely, in order to flatten the roll a little before slicing:

  1. The uneven ends are cut off, and the rest is cut into even thick pieces.
  2. According to custom, soy sauce, fresh vegetables and herbs are always served with the omelet.
  3. The dish can be served warm or chilled.

There are many options for preparing Japanese omelet, so everyone can choose a recipe to their liking. And now every morning you can pamper your family with an unusual breakfast from the Land of the Rising Sun. Bon appetit everyone!

Video: Japanese Street Food (Tokyo) - How they make Omelette in Japan #streetfood #fastfood

There are many ways to prepare an omelet. It is fried in a frying pan and baked in the oven. Vegetables, sausage, meat, and herbs are placed in the omelette.

Any national cuisine can boast of its own omelet recipe. And some of them are quite unusual.

For example, Japanese omelette is prepared in the form of a roll. It differs from the classic one not only in shape. It contains soy sauce, an essential ingredient in many Japanese dishes.

The color of Japanese omelet depends on the soy sauce. To make the roll light, just a little sauce is poured into the egg mixture. But in this case, the taste of the omelette is not much different from the usual one.

Ingredients

  • eggs – 3 pcs.
  • sugar – 5 g
  • soy sauce – 20 g
  • vinegar – 15 g
  • Sunflower oil – 10 g.

How to cook Japanese omelette

1. Wash the eggs in warm water so that microbes on the surface of the shell do not get into the product. Break into a bowl. Pour in vinegar and soy sauce. Put in sugar.

2. Lightly beat the mixture with a regular fork. The omelette mixture should become homogeneous. Only slight bubbles are allowed on the surface.

3. Prepare a frying pan with low sides, on which it will be convenient to construct a roll from pancakes. For example, a pancake shop. Pour in some oil. Heat it well. Reduce heat to medium.

Pour some of the egg mixture into the pan to form a pancake. The thinner it turns out, the easier it will be to roll it into a roll.

4. When the bottom side is covered with a light crust, use a knife with a rounded end to roll the omelette into a tube. Leave it on the edge of the pan.

5. Pour another portion of egg mixture into the free space. Tilt the pan so that the liquid flows under the roll. Bake another omelet. As you can see, it is firmly attached to the first one.

6. Use a knife to pry the omelet from the side of the tube. Twist it so that the first omelette is inside the second. There will be free space in the pan again. Pour the omelette mixture again and bake another pancake. Twist it too.

You should get a neat omelette in the form of a roll.

7. Transfer it to a plate.

8. Trim the uneven edges and cut the roll into wide slices.

Serve Japanese omelette with soy sauce.

Note to the hostess

1. There is no need to salt a Japanese omelette, even if a lightly salted sauce is added to the eggs - sweetish jiangyugao, tongue-tingling koikuchi or delicate shiro. In Japan, they do not put salt in any egg-based dishes, preferring to flavor them with shichimi pepper mixture or hot yuzukose seasoning. To make your meal truly Japanese, you need to look for these additives in specialized departments - now they are publicly available and cheap.

2. If the frying pan is properly heated and the oil on it is well heated, the omelette will easily separate from the surface of any frying pan - cast iron, aluminum, coated with a layer of ceramics. It is only important to skillfully pick up the edge without tearing it, and then the roll will be able to be carefully lifted and rolled. You should lightly pry the edge with a rounded knife blade in several places, and then connect a plastic spatula to the case.

3. The Japanese are big fans of sesame. A pinch of its seeds can be poured into a semi-finished liquid mixture or on top of a ready-made hot omelet - this is an interesting, healthy and tasty decoration.

4. The Mediterranean omelette is very similar to the Japanese omelette. It is also thin, dark and has a specific taste, although its range is somewhat different. Instead of soy sauce, balsamic vinegar is poured into the preparation. Why not experiment?