|Place of origin||Japan|
|Cookbook: Tamagoyaki Media: Tamagoyaki|
Tamagoyaki (卵焼き or 玉子焼き, literally "grilled egg", also called tamago or dashimaki) is a type of Japanese omelette, which is made by rolling together several layers of cooked egg. These are usually prepared in a rectangular omelette pan called a makiyakinabe.
There are several types of tamagoyaki. It is made by combining eggs, and sometimes sugar or soy sauce. Additionally, sake and mirin are used in some recipes. An alternative version includes a mix of shrimp puree, grated mountain yam, sake, and egg, turned into a custard-like cake.
Tamagoyaki is served around the world in the form of nigiri, and also appears in many types of sushi rolls. In Japan, it is also served as a breakfast dish and in other preparations. As part of a sushi/sashimi dinner tamago is usually taken as the final course, in essence a dessert bite.
In Japan, there are a few things like tamagoyaki, such as usuyaki-tamago, kinshi-tamago, and iri-tamago. Their differences are made by their thicknesses, and the ways in which they are cooked. Usuyaki-tamago is thinner, kinshi-tamago is a kind of usuyaki-tamago that cuts like fine threads, and iri-tamago is similar to scrambled eggs.
|Wikimedia Commons has media related to Tamago yaki.|
- Guthrie, David. "Futomaki". All About Sushi Guide. DCG Worldwide Inc.
- Hallock, Betty (14 March 2012). "Lunch with David Gelb, director of 'Jiro Dreams of Sushi'". Los Angeles Times. Retrieved 18 December 2014.
- Masato Shimizu (9 March 2012). Eaton, Tressa, ed. "Tamago Omelet Recipe-". Tasting Table. Retrieved 18 December 2014.
- "卵焼き". Wikipedia (in Japanese). 2017-01-05.