Japanese omelette with cheese and ham

Votes: 1

How to Make - Japanese Ham and Cheese Omelette

Time: 25 min.
Complexity: easily
Servings: 1

Nutritional value per serving:

Calories 482, total fat 39 G., saturated fats 11 G., proteins 30 G., carbohydrates 3 G., fiber 0 G., cholesterol 597 mg, sodium 572 mg, sugar 1 G.

Japanese omelette tamagoyaki It's fried by rolling thin layers of fried eggs into a roll. It's best to use a special rectangular frying pan for cooking. makiyakinabe, and using chopsticks will make it easier to roll the omelet. Grated cheese (Gruyère or Cheddar) and small pieces of ham are added to the final layers of the omelet. The key to a Japanese omelet is to keep it from overcooking; it should remain light, tender, and airy. Cut it into discs and serve as an appetizer or for breakfast.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 large eggs
1 tbsp. milk
1 thin slice of ham, finely chopped
1/4 cup grated Gruyere or Cheddar
About 1 tbsp. vegetable oil
2 tsp finely chopped chives
Special equipment: rectangular pan for Japanese omelette

Ingredient Substitution Suggestions

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Recipes with similar ingredients: eggs, milk, Gruyere cheese, cheddar cheese, ham

Cooking the dish according to the recipe:

In a small bowl, combine the eggs, milk, and 1/4 teaspoon of salt. In another small bowl, combine the ham and cheese.
Heat a rectangular Japanese omelette pan over medium heat. Grease with a small amount of vegetable oil. Add just enough egg mixture to cover the bottom of the pan, tilting it.

Cook the eggs until they're set on the bottom, then use chopsticks or a silicone spatula to roll the omelet into a log and move it to one side of the pan (away from the handle). Brush the pan with vegetable oil and add just enough eggs to cover the bottom when tilted, this time lifting the rolled egg so the raw egg flows underneath.
If the egg is overcooking or setting too quickly, adjust the heat and briefly remove the pan from the burner. When the bottom of the egg is just setting, roll the omelet toward the pan handle, then push it back to the far side. Repeat this process one more time; when you have three layers of omelet, make another layer the same way and add half the ham and cheese. Make another layer using the remaining ham and cheese. Finish cooking the omelet in the same way with the remaining egg.
Place the omelette on a plate, sprinkle with chives and serve.

Note

If the egg is browning or setting too quickly, adjust the heat and briefly remove the pan from the burner.

Categories:

recipe / Calorie content of prepared meals / Recipes for one / Breakfast / Main courses / Eggs and dairy products / Food Network - recipes / Asian cuisine / Japanese cuisine

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