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→‎Sushi: "gyoku" is sushi jargon for tamago(yaki); REF+ on sushi connoisseur cliché of ordering egg first. Mountain yam prob. yamatoimo but link to mountain yam (disambiguation). Futomaki usually has tamagoyaki in it. →‎Preparation: {{More}} to Makiyakinabe#uses on how to make.
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{{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 usually prepared in a rectangular omelette pan called a [[makiyakinabe]].
{{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''.


== Preparation ==
⚫
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]], 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"/>
{{More|Makiyakinabe#uses}}


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>
⚫
Tamagoyaki is served around the world in the form of [[nigiri]], and also appears in many types of sushi rolls. In Japan, it is also served as a [[breakfast]] dish and in other preparations. As part of a sushi/sashimi dinner tamago is usually taken as the final course, in essence a dessert bite. Some Japanese order tamago sushi prior to starting their meal to assess the sushi chef's skills.


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

=== 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/>

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

== Similar dishes ==
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. 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.


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


==References==
==References==
{{commons category|Tamago yaki}}
{{commons category|Tamago yaki}}
{{Reflist|30em|refs=
<references>
<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
|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'|publisher=|accessdate=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=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="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|accessdate=18 December 2014}}</ref>
}}
</references>


[[Category:Japanese egg dishes]]
[[Category:Japanese egg dishes]]

Revision as of 19:40, 6 June 2019

"Tamago" redirects here. For the 2004 Merzbow album, see Tamago (album).
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, which is made by rolling together several layers of cooked egg. These are professionally prepared in a rectangular omelette pan called a makiyakinabe or tamagoyakiki.

Preparation

Further information: Makiyakinabe § uses

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.[1]

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.[2][3][4]

Serving options

In Japan, it is also served as a common breakfast dish[5] and in other preparations.

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.[6]

The tamagoyaki is also commonly included in the many ingredients used to make the large futomaki roll, alongside.[7]

Similar dishes

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.

See also

References

Wikimedia Commons has media related to Tamago yaki.
  1. ^ Guthrie, David. "Futomaki". All About Sushi Guide. DCG Worldwide Inc.
  2. ^ https://www.justonecookbook.com/tamagoyaki-japanese-rolled-omelette/
  3. ^ Hallock, Betty (14 March 2012). "Lunch with David Gelb, director of 'Jiro Dreams of Sushi'". Los Angeles Times. Retrieved 18 December 2014.
  4. ^ Masato Shimizu (9 March 2012). Eaton, Tressa (ed.). "Tamago Omelet Recipe-". Tasting Table. Retrieved 18 December 2014.
  5. ^ O'Donoghue, J. J. (2019-05-25). "Lorimer: Japanese breakfast, New York inflections". Japan Times. {{cite news}}: Invalid |ref=harv (help)
  6. ^ Omae, Kinjiro; Tachibana, ‎Yuzuru (1988). The Book of Sushi. Kodansha International. p. 19. {{cite book}}: Invalid |ref=harv (help)
  7. ^ Masui, Kazuko; Masui, Chihiro (2005). Sushi Secrets. Hachette Illustrated. ISBN 9781844301812.
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