Tamagoyaki, referred to as Japanese omelet in English, is one of the most popular dishes in Japanese cuisine that has been served indoors and outdoors, for breakfast, lunch, and dinner, and cherished for many generations.
Chicken eggs became widespread in Japan during the Edo period, and so popular did the ingredient became that people during that time have published a book called “Tamago Hyakuchin” in which recipes of 103 egg dishes were introduced in detail.
Tamagoyaki grew popular in the Meiji period, a little after the recipe book was published, and what made the dish so unique was that a frying pan dedicated to making tamagoyaki was needed in contrast to many other egg dishes that could be made with various other tools. The frying pan is called "tamagoyaki pan" and has a unique shape that suits the making of tamagoyaki. In Shokunin.com, tamagoyaki pans produced by Nakamura Douki are available, and so if you would like to make the Japanese omelet, we strongly recommend this useful, highly heat conductive frying pan.
There are two types of tamagoyaki, which are: "atsuyaki-tamago" and "dashimaki-tamago." The former refers to thick tamagoyaki without "dashi" that is seasoned with sugar and soy sauce. The latter, on the other hand, refers to tamagoyaki that are made using "dashi." Dashimaki-tamago in the Kanto area (around Tokyo) and the Kansai area (around Kyoto) greatly differ, as the former is seasoned with sugar, while the latter is simply made without using sugar. You may want to taste the different types of tamagoyaki and decide which one you may prefer the most.
Nakamura Douki's Tamagoyaki Pan
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