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Different makiyakinabe for sale: left: Kansai-type, right: Kantō-type

Makiyakinabe (巻き焼き鍋) 'roll-bake-pan', tamagoyakinabe (玉子焼き鍋) 'omelette-pan', or Japanese omelette pan is a square or rectangular cooking pan used to make Japanese-style rolled omelettes. It is also known as tamagoyakiki (玉子焼き器) 'tool to make omelettes'.[1]


The rectangular shape of the makiyakinabe facilitates a constant diameter over the length of the omelette, giving the omelette its bar-like shape once rolled.[2] Most professional pans are made of heavy copper coated with tin, with the materials being preferred for their heat conduction.[3][4] A cheaper, nonstick variety is a common alternative to the copper pan.[5] In the Kantō region, makiyakinabe is typically used with a thick wooden lid that is used to help flip the omelette.[4] There are three types of makiyakinabe: Kantō-type, Kansai-type, and Nagoya-type. Kantō-type pans are square,[4] Kansai-type pans are tall-and-thin rectangles, and Nagoya-type pans are short-and-wide rectangles.


Tamagoyaki with spinach and daikon radish.

In Japanese cuisine, makiyakinabe pans are used for making sweet or savory tamagoyaki,[6] sometimes called dashimaki tamago when dashi is used,[9][10] or usuyaki tamago (thin, one-layer omelette).[11]

A tamagoyaki dish starts as a single layer of rectangular omelette,[a] but before it fully cooks and sets, it is folded over perhaps a third of a way onto itself by picking up a flap by the edge using Japanese kitchen chopsticks; the doubled layer is flipped onto the remaining sheet. More of the beaten egg mixture is added, and the flipping/ rolling process is repeated.[13][6][12] The finished product is a rectangular block of layered omelette.[13][b]

The pan must only be slicked with a very slight amount of oil.[13] To achieve this, the pan must be wiped with a paper towel or pieces of cloth daubed with oil.[6][12] A piece of absorbent cotton ball (or cotton pad) is sometimes recommended for this purpose.[14]

Sometimes it is cautioned that the egg should not be allowed to be browned at all,[12][13] but this depends on the type, and for some tamagoyaki the egg is allowed to turn golden-brown on its layers.[15] Among the tamagoyaki stalls formerly at the Tsukiji Market, there are offerings with slight searing (焼き目, yaki-me) or browning on them.[16]

The omelette can also be used as a topping or neta for nigirizushi.[17][10] Some sushi chefs make versions of tamagoyaki that use eggs mixed with shrimp paste and grated yamatoimo [ja] (a cultivar of the Chinese yam Dioscorea polystachya); this thick mixture is not cooked in layers but poured entirely up to the brim of the pan, cooking for perhaps 30 minutes, and flipped so the top and bottom are caramelized to a brown color and remains yellow and pliable within.[6][18]

Tamagoyaki can be eaten as a snack, or side dish,[12] or breakfast food,[19] and is a common dish in bentō boxes.[17]

See also[edit]

Explanatory notes[edit]

  1. ^ The first layer might use just one third of the egg mixture,[6] or just 10%.[12]
  2. ^ Recipes may call for molding the cooked tamagoyaki by wrapping it within a makisu (sushi mat),[12][13] but that detail is beyond the scope of the subject.


  1. ^ Umemura, Yumi (2012). The Sushi Lover's Cookbook : Easy-to-Prepare Recipes for Every Occasion. Tuttle Publishing. ISBN 9781462905706. OCLC 798536085.
  2. ^ Feldner, Sarah Marx (2012). A cook's journey to Japan : fish tales and rice paddies : 100 homestyle recipes from Japanese kitchens. New York: Tuttle Pub. ISBN 9781462905560. OCLC 792687332.
  3. ^ Andoh, Elizabeth. Washoku : recipes from the Japanese home kitchen. p. 81. ISBN 1580085199. OCLC 60373773.
  4. ^ a b c "Tamagoyaki Japanese rolled egg". Chopstick Chronicles. 2018-05-29. Retrieved 2019-06-02.
  5. ^ Barber, Kimiko. Sushi: Taste and technique. ISBN 9780241301104. OCLC 993292976.
  6. ^ a b c d e Masui, Kazuko; Masui, Chihiro (2005). Sushi Secrets. Hachette Illustrated. ISBN 9781844301812.
  7. ^ Ong, Raina (2017). CultureShock! Japan. Marshall Cavendish International Asia Pte Ltd,. p. 106. ISBN 9789814771641.
  8. ^ Hosking, Richard (1986). "tamagoyaki". A Dictionary of Japanese Food: Ingredients & Culture. C.N. Potter. p. 139.
  9. ^ When the dish is called dashimaki tamago, this often means it is savory or lot less sweet.[7] Even though some literature intimate that the dish is automatically called dashimaki whenever dashi is used, in actuality, the dish is not precluded from being called tamagoyaki whether it uses dashi[8] (or not).
  10. ^ a b Imatani, Aya (2009). Sushi : the beginner's guide. Imagine. p. 62. ISBN 9780982293966. OCLC 318878336.
  11. ^ Eibun Nihon etoki jiten: Inshoku hen 英文 日本絵とき事典 飲食編 [Illustrated: Eating in Japan]. JTB's illustrated book series 3 (in Japanese). Japan Travel Bureau. 1985. p. 78. To make usuyaki-tamago the Japanese way, you need.. tamagoyaki-nabé
  12. ^ a b c d e f Hara, Luiz. Nikkei cuisine : Japanese food the South American way. pp. 54–61. ISBN 9781910254202. OCLC 944314190.
  13. ^ a b c d e Sheraton, Mimi (2015). 1,000 Foods To Eat Before You Die: A Food Lover's Life List. Workman Publishing. p. 819. ISBN 9780761183068.
  14. ^ Shinojima, Chū 志の島忠 (1984). Kaiseki ryōri 会席料理 (in Japanese). 1. Fujingahōsha. p. 130.
  15. ^ Khong (2017), p. 63.
  16. ^ "Oishī! Nenmatsu no Tsukiji de ninki no tamagoyaki 4ten wo tabekurabe shitemita" おいし~!年末の築地で人気の「玉子焼き」4店を食べ比べしてみた. The Japan Times Online (in Japanese). 2014-12-28. Retrieved 2019-06-02.
  17. ^ a b Itoh, Makiko (2015-04-17). "The holy trinity of the '60s: sumo, baseball and tamagoyaki". The Japan Times Online. ISSN 0447-5763. Retrieved 2019-06-02.
  18. ^ Satomi, Shinzo (2016). Sushi Chef: Sukiyabashi Jiro. 9781942993285: Kodansha USA. pp. 9–22.
  19. ^ Jewel, Mark; Hatori, Hiroyoshi (1992). "tamagoyaki". Saishin Wa-Ei kōgo jiten 最新和英口語辞典. Asahi Shuppansha. p. 1025.