Tamagoyaki omelet Japanese

Step-by-step cooking

1. Step 1:

   

   Wash the chicken eggs with warm water and break them into the dishes in which we will work.

2. Step 2:

   

   With a whisk or fork, lightly mix the eggs, achieving a more or less uniform consistency. There is no need to whip, in this recipe the bubbles will only be superfluous.

3. Step 3:

   

   In order to make the egg mixture smoother, pass it through a fine strainer. Thus, the flagella and vesicles will separate from the main mixture. We won't need them.

4. Step 4:

   

   Add rice vinegar, soy sauce and sugar to the resulting homogeneous mixture. Stir the mixture until the sugar grains dissolve.

5. Step 5:

   

   Now heat the pan and add a drop of sunflower oil. I'm going to fry an omelet in a low-sided pancake pan. Pour out the first portion of the egg mixture, distributing it evenly over the entire surface of the pancake. As usual, we do this when frying pancakes. In total, there will be about 4-5 such infusions, that is, 4-5 egg layers.

7. Step 6:

   

   As soon as the first pancake is grasped, we use a cooking spatula (or any other tool convenient to you, a fork, for example) and carefully and quite tightly twist the pancake into a roll, trying not to tear the thin and delicate pancake cloth. We move the roll to the edge of the pan.

8. Step 7:

   

   Now, on the part of the frying pan that turned out to be freer, we drop a drop of vegetable oil, if necessary. And pour out the next portion of the egg mixture, distributing it evenly in the same circular motion. The idea is that each next pancake sticks and connects with the previous one, already ready.

9. Step 8:

   

   At this stage, I spread thinly-thinly sliced pieces of ham along the future roll. And, as soon as the new pancake has grabbed, I wrap it in a roll again, starting to twist it from the already finished pancake. Try to twist the roll as tightly as possible, in order to avoid the formation of voids in the middle.

10. Step 9:

    

    Again lubricate the pan with sunflower oil, if necessary. Let the oil warm up, and pour out the next portion of the egg mixture. Spread thinly sliced cheese on this pancake. Any semi-solid will do. We wrap it up again. Repeat this simple operation until the egg mixture runs out.

11. Step 10:

    

    In the end, you should get such a dense egg caterpillar with stuffing. And while the omelet is still hot, it can be given any shape. This is done with the help of a bamboo makisa mat. We wrap the makisa with cling film and, tightly pressing the omelet with our hands, we give it the necessary shape.