Tamagoyaki

Tamagoyaki (卵焼き or 玉子焼き, literally 'grilled egg') is a type of Japanese omelette made by rolling together several layers of fried beaten eggs. It is often prepared in a rectangular omelette pan called a makiyakinabe or tamagoyakiki.

Tamagoyaki
Tamagoyaki in Tokyo
TypeOmelette
CourseBreakfast
Place of originJapan
Main ingredientsEgg
VariationsUsuyaki-tamago, kinshi-tamago, iri-tamago

History

Tamagoyaki became popular in Japan in the 1950s, when the government encouraged parents to feed their children more protein, and farmers started raising more chickens. By the 1960s, tamagoyaki was so popular with Japanese children that there was a common saying within Japan that tamagoyaki was one of three things most loved by Japanese children, along with the Giants (a Japanese baseball team), and Taiho (sumo wrestler).[1][2]

Preparation
Further information: Makiyakinabe § uses

There are several types of tamagoyaki. It is made by combining eggs, sugar and salt. Additionally, soy sauce and mirin are used in some recipes.[3]

Alternative versions include "dashimaki tamago" which adds dashi to the egg mix, a stock of dried bonito and kelp, or a version including a mix of shrimp puree, grated mountain yam, sake, and egg, turned into a custard-like cake.[4][5][6]

Serving options

In Japan, tamagoyaki is commonly served as a breakfast dish.[7]

Sushi

Tamagoyaki is served around the world in the form of nigiri, and also appears in many types of sushi rolls. In the days when most sushi establishments made their own tamagoyaki, known as gyoku in sushi parlance, connoisseur customers would order the tamago sushi prior to starting their meal to assess the sushi chef's skills.[8]

Large futomaki rolls often use tamagoyaki as an ingredient.[9]

Similar dishes
Datemaki

In Japan, there are several similar dishes to tamagoyaki, such as usuyaki-tamago, kinshi-tamago, and iri-tamago. They differ by their thicknesses, and the manner in which they are fried. Usuyaki-tamago is thinner, kinshi-tamago is a kind of usuyaki-tamago that is cut like fine threads, and iri-tamago is similar to scrambled eggs.

Datemaki (伊達巻) is prepared similarly to tamagoyaki, but incorporates fish paste or hanpen into the batter.

See also

References
Wikimedia Commons has media related to Tamago yaki.
  1. Itoh, Makiko (2015-04-17). "The holy trinity of the '60s: sumo, baseball and tamagoyaki". The Japan Times. Retrieved 2023-09-22.
  2. "Tamagoyaki | Traditional Egg Dish From Japan | TasteAtlas". www.tasteatlas.com. Retrieved 2023-09-22.
  3. Guthrie, David. "Futomaki". All About Sushi Guide. DCG Worldwide Inc. Archived from the original on 25 May 2014.
  4. "Tamagoyaki (Japanese Rolled Omelette) 玉子焼き". 23 August 2019.
  5. Hallock, Betty (14 March 2012). "Lunch with David Gelb, director of 'Jiro Dreams of Sushi'". Los Angeles Times. Retrieved 18 December 2014.
  6. Masato Shimizu (9 March 2012). Eaton, Tressa (ed.). "Tamago Omelet Recipe-". Tasting Table. Retrieved 18 December 2014.
  7. O'Donoghue, J. J. (2019-05-25). "Lorimer: Japanese breakfast, New York inflections". Japan Times.
  8. Omae, Kinjiro; Tachibana, Yuzuru (1988). The Book of Sushi. Kodansha International. p. 19. ISBN 9780870118661.
  9. Masui, Kazuko; Masui, Chihiro (2005). Sushi Secrets. Hachette Illustrated. ISBN 9781844301812.
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