Omelette, surprisingly enough, belongs tomulti-variant dishes. We are used to the fact that an omelet is beaten eggs fried in a frying pan or baked in the oven with the addition of milk or flour. But there is also a Japanese recipe for the omelet tomago yaki, and a recipe for the Spanish snack Tortilla. In Italy, for example, frittata (omelet casserole) is very popular, and in Germany they prepare the imperial omelet Kaiserschmarnn. Almost all national cuisines have an omelet recipe. Moreover, any recipe, going beyond the borders of its native country, is adapted to different culinary traditions. The Japanese rice omelet omuraisu did not escape this fate. Interestingly, omuraisu itself is the result of the adaptation of Western traditions to Japanese culture. And in this case, a funny metamorphosis takes place. First, the Japanese borrowed the omelet recipe, adapting it to their tastes, and then other recipes for Japanese rice omelet appeared. We offer you the original recipe for this dish, as well as its variations.
Omuraisu - Japanese rice omelette
In Japan, omuraisu has long become symbolicdish. It is prepared as a token of gratitude to a specific person. Therefore, omuraisu is a kind of culinary message. On top of the omelette, some patterns or inscriptions are necessarily drawn with ketchup. By the way, the Japanese have diversified the recipe for this dish so much that there are even cafes specializing in its preparation, where they make omuraisu with all sorts of fillings and additives, keeping only two ingredients unchanged - rice and omelette. Ingredients:
- Boiled rice - 300 grams;
- Eggs - 4 pieces;
- Chicken fillet - 130 grams;
- Fresh champignons - 5-6 pieces;
- Onion - quarter of a head;
- Garlic - 1 clove;
- White dry wine - 1 tablespoon;
- Canned tomatoes - 200 grams;
- Ketchup - 1 tablespoon;
- Bouillon cube - half;
- Freshly frozen green peas - 30 grams;
- Bay leaf - 1 piece;
- Olive oil;
- Salt and black pepper;
- Fresh greenery.
Preparation: Prepare all ingredients in advance.Cut the chicken fillet into small pieces, add salt and pepper, mix and leave to marinate. Peel and chop the onion and garlic. Wash the champignons, dry them and cut them into slices, and scald the green peas with boiling water. Mash the canned tomatoes into a puree. Pour the raw eggs into a bowl, add cream, pepper and salt and beat everything together until light foam. Now pour some vegetable oil into the frying pan and fry the chopped garlic in it. Next, put the chopped onion in the frying pan and fry it until transparent. After the onion, send the pieces of chicken fillet into the frying pan. As soon as the meat becomes light, add the mushrooms, pour in the wine and simmer everything until the liquid evaporates. Now add canned tomatoes, ketchup, bay leaf and bouillon cube to the frying pan, stir and add green peas. Boil the mixture until thickened, remove the bay leaf and add salt if necessary. Now pour the resulting sauce into a saucepan with boiled rice, mix everything well and leave to cool. While the filling for the omuraisu is cooling, prepare the omelette. Pour a little olive oil into a non-stick frying pan, let it heat up, and then pour in the omelette mixture. Mix it quickly, fry (on one side!) a thin omelette pancake and remove the pan from the heat. Place the filling in the middle of the omelette and smooth it out in a wide strip from edge to edge of the pancake. Now, with a spatula, carefully lift first one free edge of the pancake, wrapping it around the filling, and then the second edge. Cover the omelette with an inverted plate and quickly turn the pan over so that the omuraisu ends up on the plate. Cover it with a cotton napkin and, pressing on the sides, form it into a pie. Draw random patterns or make an inscription on top of the omelette with ketchup. Decorate the dish with fresh herbs. This is how beautiful our Japanese omelette turned out. Note: If you find it difficult to wrap the filling in an omelette, you can simply put it on a plate and cover it with an omelette pancake. And then everything is according to the rules: patterns from ketchup and decoration from fresh herbs.
A simplified version of rice omelette
Recipe adapted to our Europeanflavors, where the main components are also preserved - boiled rice and omelette. Perfect for a quick and hearty breakfast, especially if you cook the rice in advance. Ingredients:
- Eggs - 6 pieces;
- Dry rice - 60 grams;
- Butter - 2 tablespoons;
- Ham - 120 grams;
- Ground black pepper;
- Paprika;
- Fresh greenery;
- Salt.
Preparation:Boil the rice in salted water, drain it in a colander and rinse with cold water. Leave the rice in the colander, and in the meantime cut the ham into small cubes or strips and finely chop the washed and dried greens. Beat the eggs, put the rice, greens and ham in them, pepper, salt and mix. Melt the butter in a frying pan and pour the omelette mixture into it. Fry our almost Japanese omelette on both sides until golden brown.
Crispy rice omelette
Another recipe based on Japanese omuraisu. This is roughly how it is prepared in America. Try it yourself. Ingredients:
- Eggs - 6 pieces;
- Stuffed peas - 150 grams;
- Chili pepper - 2 pods;
- Boiled rice - a half cup;
- Peanut Butter - 2 tablespoons;
- Green onions;
- Salt.
Preparation:Turn on the oven and let it heat up to 180 degrees. Meanwhile, put peanut oil in the frying pan, add rice and fry it until crispy. Then put chopped green onions, pea pods and chopped chili pepper (without seeds!). Continue frying everything together for another two minutes, and then pour in the beaten eggs. Stirring the omelette, cook it in the frying pan for about a minute, reduce the heat and continue frying (without stirring) for another five minutes. Then send the frying pan with the omelette to the oven, where bake it until golden brown. Serve our Japanese omelette with soy sauce, cut into portions. Note: Peanut butter can be replaced with butter, and peas with regular green peas. Try making a Japanese rice omelette according to the traditional recipe or using its simplified version. If you are a fan of Japanese cuisine or just love rice, or would not mind enjoying a tender omelette, you will definitely like this dish. The main thing is to cook with pleasure. Bon appetit and success in the culinary field!
