FOOD GUIDE: Tamagoyaki (玉子焼き)

A fantasy come true for any egg lover, Tamagoyaki (玉子焼き) would be your one true love if all your life you have searched tirelessly for ways to savor eggs.

Prepared in a special rectangular pan, Tamagoyaki or also known as Makiyakinabe, this omelet has a distinct shape which can only be achieved by cooking it in such utensil. Freshly cracked eggs are beaten with soy sauce, mirin or sake which gives a reddish color to the liquidly mixture. While the mixture is prepared, Tamagoyaki is brushed with oil and heated on flame. A portion of egg mix is poured in the hot pan and allowed to solidify a little then gathered to one side. The leftover mixture is poured at regular intervals and layers of eggs are then stacked upon each other. A set of wooden plates are used to press the layers closer and form a neat shape before browning the sides of omelet.

This wholesome dish has other variants like Dashimake Tamago in which dashi broth is added to the mixture. It produces an even thinner mixture which yields a lighter omelet. Sometimes nori is added between layers for more creative version.

It is also said that the Japanese eggs are different from the rest of the world, so the color of the egg may be different from what you have seen elsewhere.

There are so many ways to eat this delicious egg omelette. Try it when you’re here in Japan!



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