Makiyakinabe

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.

Template:Lang are square or rectangular cooking pans used to make Japanese-style rolled omelettes (Template:Lang). 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 Template:Lang are commonly used as a side dish in sushi and bentō.

Etymology

Several names are used to refer to the pan, such as Template:Nihongo,<ref>Template:Cite book</ref> Template:Nihongo,<ref>Template:Cite book</ref> and Template:Nihongo.<ref>Template:Cite book</ref> Occasionally, the implement is simply referred to as a Japanese omelette pan.<ref>Template:Cite book</ref><ref>Template:Cite book</ref> The term Template:Lang derives from the Japanese words Template:Nihongo, meaning "roll", Template:Nihongo, which is an umbrella term for "cooking over heat", and Template:Nihongo, which means "pan". The terms Template:Lang and Template:Lang both refer to the rolled omelettes that are typically made with the pan, with Template:Nihongo meaning "implement" in the former phrase.

Design and use

rectangular and square pans displayed for sale

Different Template:Lang for sale: left: Kansai-type, right: Kantō-type

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.<ref name=":1">Template:Cite book</ref> Most professional pans are made of heavy copper coated or lined with tin, with these materials being preferred for their heat conduction.<ref name=":1" /><ref>Template:Cite book</ref> A cheaper, nonstick variety is a common alternative to the copper pan.<ref>Template:Cite book</ref> There are three types of Template:Lang: Kantō-type, Kansai-type, and Nagoya-type. Kantō-type pans are square,<ref name=":0">Template:Cite web</ref> Kansai-type pans are tall-and-thin rectangles, and Nagoya-type pans are short-and-wide rectangles. In the Kantō region, Template:Lang is typically used with a thick wooden lid that is used to help flip the omelette.<ref name=":0" />

In Japanese cuisine, Template:Lang pans are used for making sweet or savory tamagoyaki,<ref name="masui&masui" /> sometimes called Template:Lang when Template:Lang is used,<ref name="imatani" />Template:Refn or Template:Lang (thin, one-layer omelette).Template:R

A Template:Lang dish starts as a single layer of rectangular omelette,Template:Refn 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.<ref name="masui&masui" /><ref name="hara_luiz" /><ref name="sheraton" /> The finished product is a rectangular block of layered omelette.<ref name="sheraton" />Template:Refn

The pan must be slicked with only a very thin coating of oil.<ref name="sheraton">Template:Cite book</ref> To achieve this, the pan is wiped with a paper towel or piece of cloth daubed with oil.<ref name="masui&masui" /><ref name="hara_luiz" /> A piece of absorbent cotton ball (or cotton pad) is also sometimes utilised for this purpose.<ref>Template:Cite book</ref>

Some recipes caution that the egg should not be allowed to brown at all,<ref name="hara_luiz" /><ref name="sheraton" /> but this depends on the type of omelette, in other recipes the egg is allowed to turn golden-brown on its layers.Template:Sfnp Among the Template:Lang stalls formerly at the Tsukiji Market, there are offerings with slight Template:Nihongo or browning on them.<ref>Template:Cite news</ref>

Tamagoyaki

plate with two pieces of tamagoyaki, sliced crosswise to show spiral form

Template:Lang are commonly used to make Template:Lang.

The rolled omelette made in Template:Lang can be used as a topping for Template:Lang.Template:R<ref name="imatani">Template:Cite book</ref> Some sushi chefs make versions of the omelette using eggs mixed with shrimp paste and grated Template:Illm (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.<ref name="masui&masui">Template:Cite book</ref><ref name="satomi">Template:Cite book</ref>

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 Template:Lang and Template:Lang bowls.<ref name=":2">Template:Cite book</ref> When shredded and used as a garnish, the omelette is called Template:Lang, or golden thread egg.<ref name=":1" />

Tamagoyaki can be eaten as a snack, side dish,<ref name=hara_luiz>Template:Cite book</ref> or breakfast food.Template:R The omelettes are a common inclusion in bentō boxes.<ref name=japantimes15-04-17>Template:Cite news</ref> Template:Clear

See also

• List of Japanese cooking utensils – utensils of similar Japanese origin

References

Citations Template:Reflist

Bibliography Template:Refbegin

• Template:Cite book