"Unagi" is good, but "Unagi Omurice" wrapped in Japanese style is also recommended😊
Instead of ketchup rice, white rice and eel are wrapped in a fluffy egg and finished 👍
The Japanese-style ankake gently brings the whole thing together, and adding Japanese pepper makes it even more authentic.
Unaju is good, but making omurice is surprisingly good.
< 🍳 cost ⇒ about 800 yen >
< ⏰ cooking time ⇒ about 20 minutes >
[Materials]
(for 2 people)
300 g warm rice
Grilled eel 200g
4 eggs
Fresh cream tablespoon 2
Sugar 1 tsp
2 pinches of salt
A little pepper
30 g butter
Vegetable oil 2 tsp
Japanese pepper
Appropriate amount of water-soluble potato starch
A 200 ml of water
A white dashi 2 tsp
A teaspoon of soy sauce
A 2 tsp mirin
[How to make]
1. Cut the grilled eel into easy-to-eat sizes
2. Beat 2 eggs in a bowl, add 1 tablespoon of fresh cream, 1 / 2 teaspoon of sugar, 1 pinch of salt, and a little pepper and mix (make for 1 person each)
3. Put A in a pot and heat, reduce heat to low when boiling, thicken with water-soluble potato starch
4. Put salad oil (not included) in a frying pan, put it on the fire, bake the eel and take it out
5, Put 1 teaspoon of vegetable oil and 15g of butter in a frying pan and heat, melt the butter and add the beaten egg, reduce the heat to low
6. Shake the frying pan and mix quickly to make it soft-boiled. Turn off the heat and peel off the surroundings with chopsticks
7. Place half the amount of eel and rice, tilt the frying pan and shift it to the back, fold the egg and wrap the rice
8. Hold the frying pan in the other hand and return it to the plate, put the rest of the eel on it and sprinkle Japanese style bean paste
[Point]
· By adding fresh cream to the egg, the coagulation temperature rises and it is finished fluffy
· Japanese-style bean paste is hard to become lumps when adding water-soluble potato starch over low heat
・ If the eel is frozen, please thaw it completely before use.
・ When wrapping eggs, it is difficult to fail if you use a 20 cm frying pan
・ It is recommended to put Japanese pepper on the finish to further increase the flavor
うなぎを使った料理と聞くと、伝統的な『うな重』を思い浮かべる方が多いですが、この『うなぎオムライス』は和風あんがふんわり卵とご飯、蒲焼きを優しく包み込むので、味わいのバランスがとても良いです。 ポイントは卵に生クリームを加えることで、火の通り具合がゆっくりとなり、柔らかくふわとろに仕上がるところ。実際に作ってみて感じたのは、半熟状態の卵を素早くご飯と蒲焼きにかぶせ、フライパンの傾きを利用して上手に包むことで失敗しにくくなるということです。また、20cmのフライパンを使うと包みやすさが格段にアップしました。 和風あんは白だし、醤油、みりんをベースに水溶き片栗粉でとろみを調整し、弱火でゆっくりと混ぜることでダマを防げます。山椒をかけると香りが引き立ち、味にメリハリが出るのでぜひ試してみてください。 冷凍の蒲焼きを使う際は、必ず完全に解凍してから調理すると固くならず美味しく仕上がります。私も何度か冷凍のまま加熱して失敗した経験があり、温度管理は重要だと実感しました。 このレシピはうな重ほど重たくなく、子どもから大人まで食べやすいのも魅力。家庭で手軽に楽しめる和テイストのオムライスとして、ぜひ日々の食卓に加えてみてはいかがでしょうか。
