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'.
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. Most professional pans are made of heavy copper coated with tin, with the materials being preferred for their heat conduction. A cheaper, nonstick variety is a common alternative to the copper pan. In the Kantō region, makiyakinabe is typically used with a thick wooden lid that is used to help flip the omelette. There are three types of makiyakinabe: Kantō-type, Kansai-type, and Nagoya-type. Kantō-type pans are square, Kansai-type pans are tall-and-thin rectangles, and Nagoya-type pans are short-and-wide rectangles.
In Japanese cuisine, makiyakinabe pans are used for making sweet or savory tamagoyaki, sometimes called dashimaki tamago when dashi is used, or usuyaki tamago (thin, one-layer omelette).
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. The finished product is a rectangular block of layered omelette.[b]
The pan must only be slicked with a very slight amount of oil. To achieve this, the pan must be wiped with a paper towel or pieces of cloth daubed with oil. A piece of absorbent cotton ball (or cotton pad) is sometimes recommended for this purpose.
Sometimes it is cautioned that the egg should not be allowed to be browned at all, but this depends on the type, and for some tamagoyaki the egg is allowed to turn golden-brown on its layers. Among the tamagoyaki stalls formerly at the Tsukiji Market, there are offerings with slight searing (焼き目 yaki-me) or browning on them.
The omelette can also be used as a topping or neta for nigirizushi. Some sushi chefs make versions of tamagoyaki that use eggs mixed with shrimp paste and grated yamatoimo (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.
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- Andoh, Elizabeth. Washoku : recipes from the Japanese home kitchen. p. 81. ISBN 1580085199. OCLC 60373773.
- "Tamagoyaki Japanese rolled egg". Chopstick Chronicles. 2018-05-29. Retrieved 2019-06-02.
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- When the dish is called dashimaki tamago, this often means it is savory or lot less sweet. 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 (or not).
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To make usuyaki-tamago the Japanese way, you need.. tamagoyaki-nabé
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