Tamagoyaki is a sweet Japanese omelette without filling, often served with breakfast or sushi. It is made by folding eggs over until cooked and is seasoned with sugar, soy sauce, and rice wine. It is a popular component of bento boxes and sushi restaurants.
A unique Japanese omelette without any filling is known as tamagoyaki. Slightly sweet in taste, this egg dish is relatively easy to prepare, although it uses a rather unique cooking method. It is often served with breakfast or with sushi and is a common component of bento boxes.
Tamagoyaki roughly translates to “grilled egg” in English; it is also commonly referred to as dashimaki or tomago, which translates to “egg.” Unlike other types of omelet, this one has no filling; rather, the egg is simply folded over on itself until cooked through. For this dish, two or four eggs are mixed with a little sugar, soy sauce and rice wine, called mirin. The dish can be very sweet or more salty, depending on the amount of sugar and rice wine added.
In Japan, a small square non-stick pan is used to prepare this dish. Once the eggs and other ingredients are mixed together, a small amount of oil is brushed onto the pan and some of the egg mixture is poured. Using the rods, the egg is slowly rolled into itself as tightly as possible. Once the egg is almost fully rolled, more of the egg mixture is poured in; this process repeats until all of the mixture is used up and the egg is cooked through and rolled into a log.
The process of making tamagoyaki is taught to Japanese children from an early age. While the process may seem slightly complicated, it usually takes three to five minutes to prepare once the pan is heated. The pan used for the dish is usually given as a small wedding gift.
Once cooked, the tamagoyaki is removed from the pan, cut into several pieces, and then served or packaged for later. This egg dish, along with steamed or baked fish and white rice, is a popular breakfast in Japanese cuisine. When served with rice alone, toppings such as flakes, dried fish, and seaweed are often added to the dish.
Tamagoyaki is also a popular side dish in sushi restaurants. Sliced egg is often eaten alongside a variety of sushi or used as a topping for raw and cooked fish dishes. In fish markets in Japan, where vendors serve quick breakfasts using the fish freshly caught that morning, tamagoyaki is a common staple.
Since this dish tends to keep well for a few hours and can be eaten hot or at room temperature, it is often part of Japanese bento boxes. These compartmentalized lunch boxes are used by business men and women, as well as school children, to bring lunches from home. Tamagoyaki is a popular lunchtime protein and is often served with white rice and fermented beans, known as natto.
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