Scrambled eggs and scrambled eggs - a classic of any morning, passing from generation to generation. Someone finds the strength and makes porridge, someone generally prefers to spend an extra hour in bed, but stay without breakfast, and the rest dutifully mixes the ingredients for the next omelet, although he is already getting “across the throat”.
Fortunately, we found a solution for which you do not have to get up earlier, and breakfast will be a pleasure. We will set aside the usual fried eggs to the side and prepare rice omelet in Japanese, with which you can surprise yourself and your loved ones.
A bit of history
The Japanese omelet with rice, called in the Land of the Rising Sun "omaruysu", has an origin very far from these places. It is believed that the dish was brought by travelers from Europe, but was so fond of the Japanese that they declared it national.
Indeed, at present, Omurais can be tasted in any corner of Japan, and everywhere you will be served a kind of omelet roll filled with various fillings or, most often, rice with spices. Moreover, the Japanese approached this dish much more seriously and took the habit of decorating it on top with drawings or inscriptions from tomato paste.
Shopping list
Do not 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 pc.
- Garlic clove - 2 pcs.
- Chicken Breast - 100 gr.
- Canned peas / corn - 2 tbsp each. l
- Tomato paste - 2 tbsp. l
- Boiled rice - 8 tbsp. l
- Milk - 3 tbsp. l
- Vegetable oil - 1 tbsp. l
- Salt / pepper - to taste.
The first step: preparing the filling
Since the Japanese omelet consists not only of eggs, but also a hearty filling, it is first necessary to do it. All our actions will be scheduled step by step to facilitate the process of perception and speed up the preparation of the recipe.
- Finely chop the onion and chop the garlic. Drain excess water from canned vegetables, and cut the chicken into small cubes of the same size.
- Pour the vegetable oil into a large preheated pan, then lightly fry the onion and garlic in it. Do not bring the contents to caramelization to avoid burning, as in the future the ingredients will remain in the pan.
- Then add the finely chopped chicken, mix the contents well and continue to work with the spatula until the meat is cooked. Remember that it is very easy to dry, so carefully monitor the condition of the chicken.
- Now you can add peas and corn. They need to be prepared very little so that they do not lose their bright color.
- Next, send the tomato paste and cooked rice, mix the contents thoroughly, cover and remove from the stove, keeping warm until added.
Second step: cooking omelet
Now that the filling is ready and slowly cooling, it's time to cook the main component of the dish - the Japanese omelette itself.
- In a large container, combine eggs, milk and seasonings and carefully move until light bubbles form on the surface. Most importantly, you should consider how many servings you cook omelette: you will have to divide the egg mixture into so many parts.
- Pour the resulting “liquid” onto a preheated frying pan with oil, gently distributing it over the entire surface. Wait until the omelet grabs on one side, and then carefully lay out a portion of the previously prepared filling in the center. It should not completely cover the surface, so that later you can close it.
- Gently, lifting the edges of the omelet, put them on the filling, forming a certain tube with filling. Do the same on the reverse side. After a few minutes, turn the Japanese omelet so that it is evenly fried on all sides.
The third step: serving the dishes to the table
When the omelet is removed from the stove, lay it on solid baking paper. This will help you remove excess oil and form a tube more accurately. Let it cool slightly for several minutes in paper, and everything is ready to serve.
We have some interesting ideas about this.
Firstly, it is a decoration with tomato sauce. This is easy to do with a teaspoon, for example, write the name of the person to whom the Japanese omelet is intended, or simply draw stars and hearts.
Secondly, since there is no clear purpose for the dish, it can be served both for breakfast and lunch. This means that the supplement to the omelet should vary depending on the meal.
So, in the morning it can be served with fresh vegetable salad with greens, which you can always get at the nearest supermarket. Well, at lunchtime, Omuraisu will be an excellent companion for baked vegetables and, for example, shrimp.
In addition, Japanese omelet is also suitable for rolls, which makes it simply indispensable for all lovers of this exotic dish.
Conclusion
Well, today you learned how to cook a Japanese omelet at home. Agree, it was not difficult, but so interesting that I even wanted to try something new from various foreign cuisines?
Do not be discouraged, you are not the only ones! This is the beauty of culinary: you can travel around the world, learn new traditions of other countries, try new combinations of products and spices, while remaining in your kitchen.
In a word, you can spend time with pleasure, developing your creative approach to cooking ordinary dishes and delighting others with your gastronomic masterpieces!