Makiyakinabe are square or rectangular cooking pans used to make Japanese-style rolled omelettes (tamagoyaki). The pans are commonly made from metals such as copper and tin, and can also be coated with a non-stick surface. Dimensions and proportions of the pan vary among regions of Japan, but it is always rectangular. Rolled omelettes made with makiyakinabe are commonly used as a side dish in sushi and bentō.
Several names are used to refer to the pan, such as makiyakinabe (巻き焼き鍋), [1] tamagoyaki-ki (玉子焼き器), [2] and tamagoyakinabe (玉子焼き鍋). [3] Occasionally, the implement is simply referred to as a Japanese omelette pan. [4] [5] The term makiyakinabe derives from the Japanese words maki (巻き), meaning "roll", yaki (焼き), which is an umbrella term for "cooking over heat", and nabe (鍋), which means "pan". The terms tamagoyaki-ki and tamagoyakinabe both refer to the rolled omelettes that are typically made with the pan, with ki (器) meaning "implement" in the former phrase.
The rectangular shape of the pan facilitates a constant diameter over the length of the omelette, giving the omelette its bar-like shape once rolled. [6] Most professional pans are made of heavy copper coated or lined with tin, with these materials being preferred for their heat conduction. [6] [7] A cheaper, nonstick variety is a common alternative to the copper pan. [8] There are three types of makiyakinabe: Kantō-type, Kansai-type, and Nagoya-type. Kantō-type pans are square, [9] Kansai-type pans are tall-and-thin rectangles, and Nagoya-type pans are short-and-wide rectangles. In the Kantō region, makiyakinabe is typically used with a thick wooden lid that is used to help flip the omelette. [9]
In Japanese cuisine, makiyakinabe pans are used for making sweet or savory tamagoyaki, [10] sometimes called dashimaki tamago when dashi is used, [11] [lower-alpha 1] or usuyaki tamago (thin, one-layer omelette). [14]
A tamagoyaki dish starts as a single layer of rectangular omelette, [lower-alpha 2] 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. [10] [15] [16] The finished product is a rectangular block of layered omelette. [16] [lower-alpha 3]
The pan must be slicked with only a very thin coating of oil. [16] To achieve this, the pan is wiped with a paper towel or piece of cloth daubed with oil. [10] [15] A piece of absorbent cotton ball (or cotton pad) is also sometimes utilised for this purpose. [17]
Some recipes caution that the egg should not be allowed to brown at all, [15] [16] but this depends on the type of omelette, in other recipes the egg is allowed to turn golden-brown on its layers. [18] Among the tamagoyaki stalls formerly at the Tsukiji Market, there are offerings with slight searing (焼き目, yaki-me) or browning on them. [19]
The rolled omelette made in makiyakinabe can be used as a topping for nigirizushi . [20] [11] Some sushi chefs make versions of the omelette using 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, cooked for perhaps 30 minutes, then flipped so the top and bottom are caramelized to a brown color and the omelette remains yellow and pliable within. [10] [21]
Varieties of the omelette depend on its thickness. Thinner varieties are used as garnishes or as wrappers which are formed into pouches that are filled with sushi rice. Thicker omelettes are more common and are used for nigirizushi and chirashizushi bowls. [22] When shredded and used as a garnish, the omelette is called kinshi tamago, or golden thread egg. [6]
Tamagoyaki can be eaten as a snack, side dish, [15] or breakfast food. [23] The omelettes are a common inclusion in bentō boxes. [20]
Sushi is a Japanese dish of prepared vinegared rice, usually with some sugar and salt, plus a variety of ingredients, such as vegetables, and any meat, but most commonly seafood. Styles of sushi and its presentation vary widely, but the one key ingredient is "sushi rice", also referred to as shari (しゃり), or sumeshi (酢飯).
Oden is a type of nabemono consisting of several ingredients such as boiled eggs, daikon or konjac, and processed fishcakes stewed in a light, soy-flavored dashi broth.
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Frittata is an egg-based Italian dish similar to an omelette or crustless quiche or scrambled eggs, enriched with additional ingredients such as meats, cheeses, or vegetables. The word frittata is Italian and roughly translates to 'fried'.
An egg sandwich is a sandwich with some kind of cooked egg filling. Fried eggs, scrambled eggs, omelette, sliced boiled eggs and egg salad are popular options. In the last case, it may be called an egg salad sandwich.
A soy egg is a type of egg in Chinese cuisine, Japanese cuisine, and Mauritian cuisine which is boiled, peeled, and then cooked in a mixture of soy sauce, sugar, water, and other optional herbs and spices. Other ingredients such as meat, vegetables and tofu can be cooked in the same red cooking method, resulting in dishes generally referred to as lou mei. Soy eggs can be made from chicken, duck, and quail eggs.
Japanese cuisine has a vast array of regional specialities known as kyōdo ryōri (郷土料理) in Japanese, many of them originating from dishes prepared using local ingredients and traditional recipes.
Tamagoyaki 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. The word "tamago" means egg in Japanese, and the word "yaki" means to be cooked over direct heat.
Motoyaki is a style of cooking, involving baked food topped with a mayonnaise-based sauce and served in an oyster shell. It is typically available in Japanese restaurants on the Pacific coast of Canada. Examples of motoyaki dishes are oyster motoyaki and lobster motoyaki.
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Citations
{{cite book}}: CS1 maint: location missing publisher (link)To make usuyaki-tamago the Japanese way, you need.. tamagoyaki-nabé
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