Tamagoyaki

Tamagoyaki
Place of origin Japan
Main ingredients Egg
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.[1] An alternative version includes a mix of shrimp puree, grated mountain yam, sake, and egg, turned into a custard-like cake.[2][3]

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.[4]

See also

References

  1. ↑ Guthrie, David. "Futomaki". All About Sushi Guide. DCG Worldwide Inc.
  2. ↑ Hallock, Betty (14 March 2012). "Lunch with David Gelb, director of 'Jiro Dreams of Sushi'". Los Angeles Times. Retrieved 18 December 2014.
  3. ↑ Masato Shimizu (9 March 2012). Eaton, Tressa, ed. "Tamago Omelet Recipe-". Tasting Table. Retrieved 18 December 2014.
  4. ↑ "卵焼き". Wikipedia (in Japanese). 2017-01-05.
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