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{{short description|Japanese rolled omelettes}}
{{redirect|Tamago|the 2004 Merzbow album|Tamago (album)}}
{{Infobox food
{{Infobox food
| name = Tamagoyaki
| name = Tamagoyaki
| image = Tamagoyaki by naotakem in Tokyo.jpg
| image = 鳥焼き居酒屋_(39394233682).jpg
| image_size = 250px
| image_size = 250px
| caption = Tamagoyaki in Tokyo
| caption = Tamagoyaki in Tokyo
Line 12: Line 12:
| type = [[Omelette]]
| type = [[Omelette]]
| served =
| served =
| main_ingredient = [[Egg]]
| main_ingredient = [[Eggs as food|Egg]]
| variations = Usuyaki-tamago, kinshi-tamago, iri-tamago
| variations = Usuyaki-tamago, kinshi-tamago, iri-tamago
| calories =
| calories =
| other =
| other =
}}
}}
{{nihongo|'''Tamagoyaki'''|卵焼き or 玉子焼き||literally "grilled egg"}} is a type of [[Japanese cuisine|Japanese]] [[omelette]], which is made by rolling together several layers of cooked [[egg as food|egg]]. These are professionally prepared in a rectangular omelette pan called a ''[[makiyakinabe]]'' or ''tamagoyakiki''.
{{nihongo|'''''Tamagoyaki'''''|卵焼き or 玉子焼き||literally 'grilled egg'}} is a type of [[Japanese cuisine|Japanese]] [[omelette]] 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 ''tamagoyaki''. The word "tamago" means egg in Japanese, and the word "yaki" means to be cooked over direct heat.

== History ==
Chicken and chicken eggs were first consumed in Japan in the early [[Edo period]] (1603-1867), when the ban on eating chicken and chicken eggs was lifted. The tamagoyaki first appeared as a food for the ''[[chōnin]]'' (townspeople) of the Edo period. At that time, it was called "tamago fuwafuwa" and was made by boiling soup broth made by leaching [[umami]] ingredients from ''[[konbu]]'' (edible [[kelp]]) and ''[[katsuobushi]]'' (dried [[bonito]] flakes), adding beaten egg, and steaming. Ōgiya (扇屋), a famous tamagoyaki shop that opened in [[:ja:王子 (東京都北区)|Ōji]] in 1648 and is still in business today, appears in [[Utagawa Hiroshige]]'s [[ukiyo-e]] "''Edo kōmei kaitei zukushi''" ([[:ja:江戸高名会亭尽|江戸高名会亭尽]]) and in the [[rakugo]] story performance "''Ōji no [[kitsune]]''" ([[:ja:王子の狐|王子の狐]]). Ōji and [[Asukayama Park|Asukayama]], famous for [[cherry blossoms]], were lined with ''[[ryōtei]]'' (traditional Japanese restaurants) and teahouses, and Ōgiya was one of them.<ref>{{cite web|url=https://www.maff.go.jp/j/keikaku/syokubunka/k_ryouri/search_menu/menu/34_11_tokyo.html|archive-url=https://web.archive.org/web/20221025012222/https://www.maff.go.jp/j/keikaku/syokubunka/k_ryouri/search_menu/menu/34_11_tokyo.html|script-title=ja:玉子焼き|language=ja|publisher=[[Ministry of Agriculture, Forestry and Fisheries (Japan)]]|date=|archive-date=25 October 2022|access-date=20 February 2024}}</ref>

Tamagoyaki became popular in Japan in the 1950s, when the government encouraged parents to feed their children more protein, and farmers started raising more chickens. By the 1960s, tamagoyaki was so popular with Japanese children that there was a common saying within Japan that tamagoyaki was one of three things most loved by Japanese children, along with the [[Yomiuri Giants|Giants]] (a Japanese baseball team), and [[Taihō Kōki|Taiho]] (sumo wrestler).<ref>{{Cite web |last=Itoh |first=Makiko |date=2015-04-17 |title=The holy trinity of the '60s: sumo, baseball and tamagoyaki |url=https://www.japantimes.co.jp/life/2015/04/17/food/holy-trinity-60s-sumo-baseball-tamagoyaki/ |access-date=2023-09-22 |website=The Japan Times |language=en}}</ref><ref>{{Cite web |title=Tamagoyaki {{!}} Traditional Egg Dish From Japan {{!}} TasteAtlas |url=https://www.tasteatlas.com/tamagoyaki |access-date=2023-09-22 |website=www.tasteatlas.com}}</ref>


== Preparation ==
== Preparation ==
{{More|Makiyakinabe#uses}}
{{More|Makiyakinabe#uses}}
[[File:Making heart-shaped tamagoyaki.jpg|thumb|Eggs are heated in a pan, then rolled]]
[[File:Making heart-shaped tamagoyaki - 16451764301.jpg|thumb|Rolls are sliced into tamagoyaki]]
⚫
There are several types of tamagoyaki. It is made by combining eggs, sugar and salt. Additionally, [[soy sauce]] and [[mirin]] are used in some recipes.<ref>{{cite web |last=Guthrie |first=David |title=Futomaki |website=All About Sushi Guide |publisher=DCG Worldwide Inc |url=http://www.allaboutsushiguide.com/futomaki.html |url-status=live |archive-date=25 May 2014 |archive-url=https://web.archive.org/web/20140525063446/http://www.allaboutsushiguide.com/futomaki.html }}</ref>


⚫
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.<ref>{{Cite web|url=https://www.justonecookbook.com/tamagoyaki-japanese-rolled-omelette/|title = Tamagoyaki (Japanese Rolled Omelette) 玉子焼き|date = 23 August 2019}}</ref><ref name="Lunch with David Gelb"/><ref name="Tamago Omelet"/>
⚫
There are several types of tamagoyaki. It is made by combining eggs, and sometimes sugar or soy sauce. Additionally, [[sake]] and [[mirin]] are used in some recipes.<ref>{{cite web |last=Guthrie |first=David |title=Futomaki |website=All About Sushi Guide |publisher=DCG Worldwide Inc |url=http://www.allaboutsushiguide.com/futomaki.html }}</ref>

⚫
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 [[mountain yam　(disambiguation)|mountain yam]], sake, and egg, turned into a custard-like cake.<ref>https://www.justonecookbook.com/tamagoyaki-japanese-rolled-omelette/</ref><ref name="Lunch with David Gelb"/><ref name="Tamago Omelet"/>


== Serving options ==
== Serving options ==
In Japan, it is also served as a common [[breakfast]] dish<ref name=japantimes19-05-25/> and in other preparations.
In Japan, tamagoyaki is commonly served as a [[breakfast]] dish.<ref name=japantimes19-05-25/>


=== sushi ===
=== 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.<ref name=omae&tachibana/>
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.<ref name=omae&tachibana/>


The ''tamagoyaki'' is also commonly included in the many ingredients used to make the large ''[[futomaki]]'' roll, alongside.<ref name=masui&masui/>
Large ''[[futomaki]]'' rolls often use ''tamagoyaki'' as an ingredient.<ref name=masui&masui/>


== Similar dishes ==
== Similar dishes ==
[[File:Datemaki 001.jpg|thumb|''Datemaki'']]
⚫
In Japan, there are several similar dishes to tamagoyaki, such as usuyaki-tamago, kinshi-tamago, and iri-tamago. Their differences are made by their thicknesses, and the ways in which they are cooked. Usuyaki-tamago is thinner, kinshi-tamago is a kind of usuyaki-tamago that cuts like fine threads, and iri-tamago is similar to scrambled eggs.

⚫
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), traditionally eaten on [[Japanese New Year|New Year's]], is prepared similarly to tamagoyaki, but incorporates [[fish paste]] or ''[[hanpen]]'' into the batter.<ref>{{Cite web |last=Knelly |first=Clarice |date=2022-10-26 |title=Datemaki: The Japanese Rolled Omelet That's A New Year Tradition |url=https://www.tastingtable.com/1071782/datemaki-the-japanese-rolled-omelet-thats-a-new-year-tradition/ |access-date=2024-03-04 |website=Tasting Table |language=en-US}}</ref>


==See also==
==See also==
* [[Gyeran-mari]]
* [[Gyeran-mari]]
* [[Okonomiyaki]]
* {{illm|datemaki{{!}}''datemaki''|ja|伊達巻}}
* {{illm|Datemaki{{!}}''Datemaki''|ja|伊達巻}}


==References==
==References==
{{commons category|Tamago yaki}}
{{commons category|Tamago yaki}}
{{Reflist|30em|refs=
{{Reflist|30em|refs=
<ref name=japantimes19-05-25>{{cite news|ref=harv|last=O'Donoghue |first=J. J. |authorlink=<!--Garrett Snyder--> |title=Lorimer: Japanese breakfast, New York inflections
<ref name=japantimes19-05-25>{{cite news|last=O'Donoghue |first=J. J. |author-link=<!--Garrett Snyder--> |title=Lorimer: Japanese breakfast, New York inflections
|newspaper=Japan Times|date=2019-05-25 |url=https://www.japantimes.co.jp/life/2019/05/25/food/lorimer-japanese-breakfast-new-york-inflections/#.XPlop4j0nIU }}</ref>
|newspaper=Japan Times|date=2019-05-25 |url=https://www.japantimes.co.jp/life/2019/05/25/food/lorimer-japanese-breakfast-new-york-inflections/#.XPlop4j0nIU }}</ref>


<ref name="Lunch with David Gelb">{{cite news |last=Hallock |first=Betty |date=14 March 2012 |newspaper=Los Angeles Times |url=http://latimesblogs.latimes.com/dailydish/2012/03/nigiri-porn-jiro-dreams-of-sushi-premieres-this-week-in-la.html|title=Lunch with David Gelb, director of 'Jiro Dreams of Sushi'|publisher=|accessdate=18 December 2014}}</ref>
<ref name="Lunch with David Gelb">{{cite news |last=Hallock |first=Betty |date=14 March 2012 |newspaper=Los Angeles Times |url=http://latimesblogs.latimes.com/dailydish/2012/03/nigiri-porn-jiro-dreams-of-sushi-premieres-this-week-in-la.html|title=Lunch with David Gelb, director of 'Jiro Dreams of Sushi'|access-date=18 December 2014}}</ref>


<ref name=masui&masui>{{Cite book|last=Masui |first=Kazuko |last2=Masui |first2=Chihiro |title=Sushi Secrets |publisher=Hachette Illustrated |year=2005 |isbn=9781844301812 |location= |url=https://books.google.com/books?id=Jhk16pymaPUC |pages=}}</ref>
<ref name=masui&masui>{{Cite book|last1=Masui |first1=Kazuko |last2=Masui |first2=Chihiro |title=Sushi Secrets |publisher=Hachette Illustrated |year=2005 |isbn=9781844301812 |url=https://books.google.com/books?id=Jhk16pymaPUC }}</ref>


<ref name=omae&tachibana>{{cite book|ref=harv|last1=Omae |first1=Kinjiro |authorlink=<!--Kinjiro Omae--> |last2=Tachibana |first2=Yuzuru |authorlink2=<!--Yuzuru Tachibana--> |title=The Book of Sushi |publisher=[[Kodansha International]] |year=1988 |url=https://books.google.com/books?id=eA9ygTvU7BEC|page=19}}</ref>
<ref name=omae&tachibana>{{cite book|last1=Omae |first1=Kinjiro |author-link=<!--Kinjiro Omae--> |last2=Tachibana |first2=Yuzuru |author-link2=<!--Yuzuru Tachibana--> |title=The Book of Sushi |publisher=[[Kodansha International]] |year=1988 |url=https://books.google.com/books?id=eA9ygTvU7BEC|page=19|isbn=9780870118661 }}</ref>


<ref name="Tamago Omelet">{{cite web|url=http://www.tastingtable.com/entry_detail/chefs_recipes/7634/TT_NYC_%7c_Tamago_Omelet.htm|title=Tamago Omelet Recipe- |author=Masato Shimizu |editor-last=Eaton |editor-first=Tressa |date=9 March 2012 |website=Tasting Table|accessdate=18 December 2014}}</ref>
<ref name="Tamago Omelet">{{cite web|url=http://www.tastingtable.com/entry_detail/chefs_recipes/7634/TT_NYC_%7c_Tamago_Omelet.htm|title=Tamago Omelet Recipe- |author=Masato Shimizu |editor-last=Eaton |editor-first=Tressa |date=9 March 2012 |website=Tasting Table|access-date=18 December 2014}}</ref>
}}
}}


{{Japanese food and drink}}
{{Omelettes}}

[[Category:Japanese cuisine]]
[[Category:Japanese cuisine terms]]
[[Category:Japanese egg dishes]]
[[Category:Japanese egg dishes]]
[[Category:Omelettes]]
[[Category:Omelettes]]

Revision as of 19:15, 23 April 2024

Tamagoyaki
Tamagoyaki in Tokyo
TypeOmelette
CourseBreakfast
Place of originJapan
Main ingredientsEgg
VariationsUsuyaki-tamago, kinshi-tamago, iri-tamago

Tamagoyaki (卵焼き or 玉子焼き, literally 'grilled egg') is a type of Japanese omelette made by rolling together several layers of fried beaten eggs. It is often prepared in a rectangular omelette pan called a makiyakinabe or tamagoyaki. The word "tamago" means egg in Japanese, and the word "yaki" means to be cooked over direct heat.

History

Chicken and chicken eggs were first consumed in Japan in the early Edo period (1603-1867), when the ban on eating chicken and chicken eggs was lifted. The tamagoyaki first appeared as a food for the chōnin (townspeople) of the Edo period. At that time, it was called "tamago fuwafuwa" and was made by boiling soup broth made by leaching umami ingredients from konbu (edible kelp) and katsuobushi (dried bonito flakes), adding beaten egg, and steaming. Ōgiya (扇屋), a famous tamagoyaki shop that opened in Ōji in 1648 and is still in business today, appears in Utagawa Hiroshige's ukiyo-e "Edo kōmei kaitei zukushi" (江戸高名会亭尽) and in the rakugo story performance "Ōji no kitsune" (王子の狐). Ōji and Asukayama, famous for cherry blossoms, were lined with ryōtei (traditional Japanese restaurants) and teahouses, and Ōgiya was one of them.[1]

Tamagoyaki became popular in Japan in the 1950s, when the government encouraged parents to feed their children more protein, and farmers started raising more chickens. By the 1960s, tamagoyaki was so popular with Japanese children that there was a common saying within Japan that tamagoyaki was one of three things most loved by Japanese children, along with the Giants (a Japanese baseball team), and Taiho (sumo wrestler).[2][3]

Preparation

Further information: Makiyakinabe § uses
Eggs are heated in a pan, then rolled
Rolls are sliced into tamagoyaki

There are several types of tamagoyaki. It is made by combining eggs, sugar and salt. Additionally, soy sauce and mirin are used in some recipes.[4]

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 mountain yam, sake, and egg, turned into a custard-like cake.[5][6][7]

Serving options

In Japan, tamagoyaki is commonly served as a breakfast dish.[8]

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.[9]

Large futomaki rolls often use tamagoyaki as an ingredient.[10]

Similar dishes

Datemaki

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), traditionally eaten on New Year's, is prepared similarly to tamagoyaki, but incorporates fish paste or hanpen into the batter.[11]

See also

References

Wikimedia Commons has media related to Tamago yaki.
  1. ^ 玉子焼き (in Japanese). Ministry of Agriculture, Forestry and Fisheries (Japan). Archived from the original on 25 October 2022. Retrieved 20 February 2024.
  2. ^ Itoh, Makiko (2015-04-17). "The holy trinity of the '60s: sumo, baseball and tamagoyaki". The Japan Times. Retrieved 2023-09-22.
  3. ^ "Tamagoyaki | Traditional Egg Dish From Japan | TasteAtlas". www.tasteatlas.com. Retrieved 2023-09-22.
  4. ^ Guthrie, David. "Futomaki". All About Sushi Guide. DCG Worldwide Inc. Archived from the original on 25 May 2014.
  5. ^ "Tamagoyaki (Japanese Rolled Omelette) 玉子焼き". 23 August 2019.
  6. ^ Hallock, Betty (14 March 2012). "Lunch with David Gelb, director of 'Jiro Dreams of Sushi'". Los Angeles Times. Retrieved 18 December 2014.
  7. ^ Masato Shimizu (9 March 2012). Eaton, Tressa (ed.). "Tamago Omelet Recipe-". Tasting Table. Retrieved 18 December 2014.
  8. ^ O'Donoghue, J. J. (2019-05-25). "Lorimer: Japanese breakfast, New York inflections". Japan Times.
  9. ^ Omae, Kinjiro; Tachibana, Yuzuru (1988). The Book of Sushi. Kodansha International. p. 19. ISBN 9780870118661.
  10. ^ Masui, Kazuko; Masui, Chihiro (2005). Sushi Secrets. Hachette Illustrated. ISBN 9781844301812.
  11. ^ Knelly, Clarice (2022-10-26). "Datemaki: The Japanese Rolled Omelet That's A New Year Tradition". Tasting Table. Retrieved 2024-03-04.
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