Japanese omelette - tamagoyaki

Japanese omelette is a rather specific dish onEuropean taste, as well as all Japanese dishes. However, those who go to restaurants of Japanese cuisine often enough, have already sung to appreciate and love the unusual taste of the Japanese omelet.

Tamagoyaki traditionally cooked on a wide frying pan of a rectangular shape, but in domestic conditions, the preparation of a Japanese omelette is also possible on a conventional round pan with Teflon coating.

Classic Japanese omelette is prepared from eggs, Japanese sweet wine(mirin), soy sauce, sugar. It is also often in the Japanese omelette add a special Japanese soup broth. At home, mirin can be replaced with rice vinegar, and broth dasi - any available broth, for example, chicken or fish.

We bring to your attention one of the many recipes of the Japanese omelet.

Japanese omelette

To prepare a Japanese omelet you will need:

• eggs - 6 pcs.


• powdered sugar - 0,5-1 tbsp. l.


• soy sauce - 1 tbsp. l.


• Japanese wine mirin - 2 tbsp. l.


• cooking oil for frying

Preparation

Eggs to break, pour into a bowl, lightly stir with a fork, but do not whisk.

In the egg mass add mirin, soy sauce,sugar powder (to get a more sweet taste you need 1 tablespoon, for a less sweet omelet, half a tablespoon is enough). The finished mass for the omelet should be homogeneous.

On the heated frying pan add the vegetable oil and thoroughly heat it. Then pour a small part of the egg mass into the pan so that it covers the bottom with a thin layer.

When the layer of the omelet is browned from the underside with the help of Japanese chasi (chasi), you need to roll it with a roll, and pour some more egg mixture onto the vacant place.

Next, you need to again roll up the omelette rolls and re-pour a little egg mixture on the pan. Continue until the whole egg mixture is poured into the pan.

The ready Japanese omelet turns out to be flaky. It is fed to the table chilled and cut into pieces.

Bon Appetit!