Laminated omelet full of Umki Eel Recipes and curiosities

On this page you will learn the recipe and some information about the Japanese dish Laminated omelet full of Umki Eel Also known as U maki (unagi iri tamagoyaki).

Table of Content
- About
- Origin
- Information
- Ingredients
- Preparation
- Related

All about U maki (unagi iri tamagoyaki)

Umaki is a traditional Japanese dish consisting of a rolled omelette filled with grilled eggs. Combining the sweetness of the egg with the salty taste of the eggs, this dish is a delicious mix of flavors that delights the tastes of lovers of Japanese cuisine.

The preparation of Umaki begins with the oak, which is marinated in a mixture of soy sauce, sugar and mirin. After marinating for a few hours, the oak is grilled until it becomes soft and juicy. Meanwhile, the omelette is prepared with beaten eggs and a bit of salt.

When the oatmeal is ready, it is cut into thin slices and placed in the center of the omelette. Then the oatmeal is wrapped in a cylindrical shape, creating a roll filled with the oatmeal. The result is a visually attractive dish that arouses appetite.

Umaki is often served as an accompaniment in Japanese restaurants, but can also be found in street bars and food fairs. It is a great option for those who want to try a typical dish of Japanese cuisine without venturing into more exotic dishes.

In addition to being a delicious snack, Umaki is also a source of important nutrients. Anchor is rich in protein and omega-3, while omelette is a good source of vitamins and minerals essential to our body.

If you are a fan of Japanese cuisine or are looking for new gastronomic experiences, don’t forget to try Umaki. With its unique flavor and quality ingredients, this dish will surely conquer your taste and leave a taste of wanting more.

Origin and history of Omelete laminada cheia de umaki eel

Umaki is a Japanese dish consisting of a wrapped omelette and filled with grilled oak. The origins of Umaki date back to the 19th century, when oak was considered a rare and high-value delicacies in Japanese cuisine. It is believed that the dish was created by a chef named Yohei Hanaya, who combined the technique of making omelettes with grilled oak to create a unique and tasty dish. Over time, Umaki became popular throughout Japan and is currently a common dish in restaurants and convenience stores.

About the recipe

• Name of the plate: Laminated omelet full of Umki Eel
• Name of the dish in English: Umaki eel filled rolled omelette
• Name of the plate in Japanese: う巻き（うなぎ入り卵焼き）
• Name of the Romanian dish: U maki (unagi iri tamagoyaki)

Information about preparation

• Time to prepare: 10 minutes
• Time of Cooking: 15 minutes
• Difficulty: MEDIUM
• It suits: 1-2 people
• Occasions: Summer side dishes

Ingredients – Ingredients

Check out the necessary and optional ingredients Laminated omelet full of Umki EelIt makes sense to improvise

• 4 eggs
• 1/2 filet of grilled kabayaki
• 1 cup of cooking
• 2 teaspoons of unagi kabayaki
• 6 tablespoons of Dashi Tsuyu Sopa Base
• 1 teaspoon of soy sauce
• 1 teaspoon of sugar
• Drawing of salt
• A piece of black pepper
• 1/2 cup of vegetable oil
• 1/4 cup of chopped onions
• 1/4 cup of cheese
• 1/4 cup of tomato
• 1/4 cup of fried mushrooms
• Laminated omelette with umaki (grilled nails) and eel (nail)

Watch a video of the recipe:

Recipes - How to Prepare

Now that you know the ingredients to make the recipe Laminated omelet full of Umki Eel. Follow the instructions below in the preparation mode or step by step.

Preparation:

Prepare the grilled straw:

• Remove 1/2 dough from the packaging and place it on a sheet of aluminum paper.
• Cover with 1 teaspoon of spice and spread evenly over the filet.
• Roast for 1 minute, turn and roast for another 1 minute.
• Then turn again with the skin down and spread 2 teaspoons of kabayaki garlic sauce on top.
• Grill for another minute.

Mix the omelette mixture:

• In a bowl, mix 4 eggs, 6 tablespoons of Dashi, 1 teaspoon of soy sauce, 1 teaspoon of sugar and a spoonful of salt.
• Mix until a homogeneous mixture is obtained.

Cook the mixture of eggs:

• In a square pot of Tamagoyaki, heat a little vegetable oil on high fire.
• Put 1/3 of the egg mixture in the pot.
• With the help of slices, mix to ensure a uniform consistency.
• Put the eggs in the middle of the pot.
• When the eggs are half-cooked, wrap and fold over the filet.
• Push the roll to one of the ends of the pot.

Repeat with the rest of the egg mixture.

• Clean the pot with towel paper and a little vegetable oil to prevent it from grinding.
• Add another 1/3 of the egg mixture and repeat the process.
• Repeat with the last third of the egg mixture.

Cut, cut and serve:

• Remove the umaki from the pot and let it rest for 2-3 minutes to cool and solidify the eggs.
• Cut in slices 2-3 cm wide.
• Serve with ginger and more garlic sauce, if desired.

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