Makiyakinabe

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Man in chef's whites at a stove, cooking in four rectangular pans
Makiyakinabe are used to make tamagoyaki, occasionally with the aid of a shaping board.

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
.

Etymology

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.

Design and use

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][a] or usuyaki tamago (thin, one-layer omelette).[14]

A tamagoyaki dish starts as a single layer of rectangular omelette,

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][c]

The pan must be slicked with only a very thin coating of oil.

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,

Tsukiji Market, there are offerings with slight searing (焼き目, yaki-me) or browning on them.[19]

Tamagoyaki

plate with two pieces of tamagoyaki, sliced crosswise to show spiral form
Makiyakinabe are commonly used to make tamagoyaki.

The rolled omelette made in makiyakinabe can be used as a topping for

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]

See also

Explanatory notes

  1. ^ When the dish is called dashimaki tamago, this often means it is savory or less sweet.[12] Even though some literature intimates that the dish is automatically called dashimaki whenever dashi is used, in actuality, the dish is not precluded from being called tamagoyaki whether it uses dashi (or not).[13]
  2. ^ The first layer might use just one third of the egg mixture,[10] or just 10%.[15]
  3. ^ Recipes may call for molding the cooked tamagoyaki by wrapping it within a makisu (sushi mat),[15][16] but that detail is beyond the scope of the subject.

References

Citations

  1. OCLC 961457729
    .
  2. OCLC 841339613
    .
  3. OCLC 899209096.{{cite book}}: CS1 maint: location missing publisher (link
    )
  4. OCLC 805858293
    .
  5. OCLC 154800158
    .
  6. ^
    OCLC 792687332
    .
  7. OCLC 60373773
    .
  8. OCLC 993292976
    .
  9. ^ a b "Tamagoyaki Japanese rolled egg". Chopstick Chronicles. 29 May 2018. Archived from the original on 2 June 2019. Retrieved 2 June 2019.
  10. ^
    ISBN 9781844301812
    .
  11. ^
    OCLC 318878336
    .
  12. ISBN 9789814771641
    .
  13. ISBN 9781462903436
    .
  14. ISBN 9784533004568
    . To make usuyaki-tamago the Japanese way, you need.. tamagoyaki-nabé
  15. ^
    OCLC 944314190
    .
  16. ^
    ISBN 9780761183068
    .
  17. ^ Shinojima, Chū 志の島忠 (1984). Kaiseki ryōri 会席料理 (in Japanese). Vol. 1. Fujingahōsha. p. 130.
  18. ^ Khong (2017), p. 63.
  19. ^ "Oishī! Nenmatsu no Tsukiji de ninki no tamagoyaki 4ten wo tabekurabe shitemita" おいし～！年末の築地で人気の「玉子焼き」4店を食べ比べしてみた. The Japan Times Online (in Japanese). 28 December 2014. Archived from the original on 2 June 2019. Retrieved 2 June 2019.
  20. ^
    ISSN 0447-5763. Archived
    from the original on 2 June 2019. Retrieved 2 June 2019.
  21. ISBN 9781942993285.{{cite book}}: CS1 maint: location (link
    )
  22. OCLC 962114405
    .
  23. ISBN 9784255920368
    .

Bibliography

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