Japanese Shrimp Omelet Recipe Recipe For Banana

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JAPANESE OMELETTE (TAMAGOYAKI) RECIPE BY TASTY



Japanese Omelette (Tamagoyaki) Recipe by Tasty image

Here's what you need: eggs, sugar, salt, sake, mirin, bonito dashi broth, oil, shiso leaf, japanese radish, soy sauce

Provided by Alvin Zhou

Categories     Breakfast

Time 30m

Yield 2 servings

Number Of Ingredients 10

4 eggs
2 teaspoons sugar
1 pinch salt, to taste
1 teaspoon sake
1 teaspoon mirin
⅓ cup bonito dashi broth
oil, to taste
1 shiso leaf
japanese radish, grated, to serve
soy sauce, to serve

Steps:

  • In a large mixing bowl, add the eggs, sugar, salt, sake, mirin, and broth, and mix well.
  • Heat a tamagoyaki pan at over medium heat. Brush a thin layer of oil on the pan.
  • Pour ⅙ of egg mixture into pan and quickly swirl to cover the entire pan. When the egg is set, gently roll the egg.
  • With the rolled egg still in the pan, pour in ⅙ of the egg mixture. Lift up the rolled egg and let the mixture to flow under it. When the egg is set, roll the omelette toward you.
  • Repeat, adding ⅙ of the mixture at a time, continuing to roll the egg into a large roll.
  • Cut the tamagoyaki in half and pierce with a skewer.
  • Serve with a shiso leaf, grated radish, and soy sauce.
  • Enjoy!

Nutrition Facts : Calories 358 calories, Carbohydrate 12 grams, Fat 25 grams, Fiber 0 grams, Protein 18 grams, Sugar 3 grams

SHRIMP OMELETTE



Shrimp Omelette image

Make and share this Shrimp Omelette recipe from Food.com.

Provided by FloridaGrl

Categories     Breakfast

Time 20m

Yield 1 omelette, 2 serving(s)

Number Of Ingredients 6

4 eggs
18 medium size shrimp, peeled, deveined, and sliced in half legthwise
1 medium size Spanish onion, chopped
2 garlic cloves, mashed
1/4 cup extra virgin olive oil
salt and pepper

Steps:

  • Heat oil in 8 inch skillet. Fry garlic until golden and discard. Add onion and saute until transparent. Add shrimp and saute until they turn pink.
  • Beat eggs with salt and pepper in a large bowl until frothy. Add shrimp mixture and stir well. Return to pan, adding more oil if necessary. Cook over medium heat until eggs are set.
  • Invert plate over the pan, flip omelette onto plate, return to the pan to brown on other side. Repeat process one more time. Serve hot.
  • Garnish with diced tomatoes and shredded cheese.

Nutrition Facts : Calories 408.1, Fat 36.6, SaturatedFat 6.9, Cholesterol 372, Sodium 145.2, Carbohydrate 6.8, Fiber 1, Sugar 2.7, Protein 13.4

TENERIFE BANANA OMELET



Tenerife Banana Omelet image

A tropical rendition of the classic Spanish omelet. In Spain, this is called "tortilla de platano,"- the Spanish word 'tortilla' refers to an egg dish rather than a flat bread like the Mexican tortilla. Recipe can easily be doubled and cooked in a large skillet.

Provided by BeccaB3c

Categories     Breakfast

Time 10m

Yield 1 serving(s)

Number Of Ingredients 5

2 eggs
1/4 teaspoon salt
1 dash sugar
1 medium banana, ripe but firm
1 tablespoon olive oil

Steps:

  • Beat eggs, salt and sugar.
  • Thinly slice banana; carefully mix with eggs.
  • Heat oil in small nonstick skillet.
  • Pour in egg mixture; reduce heat.
  • Cook until bottom of tortilla has browned.
  • Invert a dinner plate over skillet and turn tortilla onto the plate.
  • Slide tortilla off plate back into skillet (cooked, brown side will be up).
  • Continue cooking until bottom is brown.
  • Slide out of skillet onto serving plate.
  • DO NOT FOLD. :).

Nutrition Facts : Calories 367.4, Fat 23.4, SaturatedFat 5.1, Cholesterol 372, Sodium 724.8, Carbohydrate 27.7, Fiber 3.1, Sugar 14.8, Protein 13.8

JAPANESE OMELETTE RECIPE BY TASTY



Japanese Omelette Recipe by Tasty image

If you've never tried a Japanese omelette, known as tamagoyaki, prepare to have your mind blown. While some people spend years perfecting this artful omelette, with a little bit of practice, you'll be rolling this at your own home in no time.

Provided by Matt Ciampa

Categories     Breakfast

Time 10m

Yield 1 serving

Number Of Ingredients 8

4 large eggs
2 teaspoons sugar
1 pinch kosher salt
1 teaspoon light soy sauce, plus more for serving
1 teaspoon mirin, or sake
¼ cup bonito dashi stock
canola oil, for cooking
daikon radish, grated, for serving

Steps:

  • Crack the eggs into a large bowl. Gently whisk until the yolks and whites are homogeneous, without incorporating excess air.
  • Add the sugar, salt, soy sauce, mirin, and dashi stock and whisk to combine. Pour into a spouted liquid measuring cup for easy pouring.
  • Heat a tamagoyaki pan over medium-high heat. Use a folded paper towel and chopsticks or a silicone brush to brush a generous layer of oil on the pan, making sure to get the sides and corners.
  • Pour ⅙ of the egg mixture into the pan and quickly tilt to cover the bottom evenly. When the egg is mostly set, but still looks wet on top, gently roll the egg toward you. Push the rolled egg to the opposite side of the pan. Brush the pan with oil and pour in another ⅙ of the egg mixture. Lift up the rolled egg and let the mixture flow underneath. When the egg is almost set, roll the omelette toward you, then push to the other side of the pan. Repeat, adding ⅙ of the mixture at a time and continuing to roll the egg into a large roll. If at any time the pan seems too hot, remove the pan from the heat for a few seconds to cool down instead of adjusting the heat on the stove.
  • Remove the rolled omelette from the pan and wrap in a sushi mat, then press into a rectangle, if desired.
  • Let cool slightly, then cut crosswise into 1-inch (2.54 cm) slices.
  • Serve with grated radish and soy sauce.
  • Enjoy!

Nutrition Facts : Calories 691 calories, Carbohydrate 20 grams, Fat 50 grams, Fiber 0 grams, Protein 35 grams, Sugar 7 grams

STRAWBERRY BANANA OMELET



Strawberry Banana Omelet image

Make and share this Strawberry Banana Omelet recipe from Food.com.

Provided by CrystalRN

Categories     Breakfast

Time 10m

Yield 2-3 serving(s)

Number Of Ingredients 10

3 tablespoons butter, divided
2 tablespoons brown sugar
1/8 teaspoon ground cinnamon
2 medium firm bananas, sliced
1/4 teaspoon vanilla extract
1 1/2 cups sliced fresh strawberries
6 eggs
2 tablespoons water
1/2 teaspoon salt
confectioners' sugar

Steps:

  • In a small saucepan, heat 1 tablespoon butter, brown sugar and cinnamon over medium heat until sugar is dissolved.
  • Add bananas and vanilla; toss to coat.
  • Remove from heat; stir in strawberries and set aside.
  • In a large bowl, beat the eggs, water, and salt.
  • Heat remaining butter in a 10in nonstick skillet over medium heat: add egg mixture.
  • As eggs set, lift edges, letting uncooked portion to flow underneath.
  • When eggs are almost set, spread two thirds of fruit mixture over one side: fold omelet over filling.
  • Cover and cook for 1-2 or until heated through.
  • Put on serving plate and top with remaining fruit mixture and dust with confectioners sugar.

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