Tamagoyaki by naotakem in Tokyo.jpg

is a type of Japanese cuisine, Japanese omelette which is made by rolling together several layers of fried beaten egg as food, eggs. It is often prepared in a rectangular omelette pan called a ''makiyakinabe'' or ''tamagoyakiki''.

Preparation

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

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 Chinese yam, mountain yam, sake, and egg, turned into a custard-like cake.

Serving options

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

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.

Large ''futomaki'' rolls often use ''tamagoyaki'' as an ingredient.

Similar dishes

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

* Gyeran-mari
* Okonomiyaki
*

References

{{Omelettes

Japanese cuisine
Japanese cuisine terms
Japanese egg dishes
Omelettes