.jpg) Tamagoyaki in Tokyo | |
| Type | Omelette |
|---|---|
| Course | Breakfast |
| Place of origin | Japan |
| Main ingredients | Egg |
| Variations | Usuyaki-tamago, kinshi-tamago, iri-tamago |
Tamagoyaki (卵焼き or 玉子焼き, literally 'grilled egg') is a type ofJapaneseomelette made by rolling together several layers of fried beateneggs. It is often prepared in a rectangular omelette pan called amakiyakinabe ortamagoyaki. The word "tamago" means egg in Japanese, and the word "yaki" means to be cooked over direct heat.
Chicken and chicken eggs were first consumed in Japan in the earlyEdo period (1603–1867), when the ban on eating chicken meat and eggs was lifted.[1] The tamagoyaki first appeared as a food for thechōnin (townspeople) of the Edo period. At that time, it was called "tamago fuwafuwa" and was made by boiling soup broth made by leachingumami ingredients fromkonbu (ediblekelp) andkatsuobushi (driedbonito flakes), adding beaten egg, and steaming. Ōgiya (扇屋), a famous tamagoyaki shop that opened inŌji in 1648 and is still in business today, appears inUtagawa Hiroshige'sukiyo-e "Edo kōmei kaitei zukushi" (江戸高名会亭尽) and in therakugo story performance "Ōji nokitsune" (王子の狐). Ōji andAsukayama, famous forcherry blossoms, were lined withryōtei (traditional Japanese restaurants) and teahouses, and Ōgiya was one of them.[2]
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 theGiants (a Japanese baseball team), andTaiho (sumo wrestler).[3][4]
There are several types of tamagoyaki. It is made by combining eggs, sugar and salt. Additionally,soy sauce andmirin are used in some recipes.[5]
Alternative versions include "dashimaki tamago" which addsdashi to the egg mix, a stock of dried bonito and kelp, or a version including a mix of shrimp puree, gratedmountain yam, sake, and egg, turned into a custard-like cake.[6][7][8]
In Japan, tamagoyaki is commonly served as abreakfast dish.[9]
Tamagoyaki is served around the world in the form ofnigiri, and also appears in many types of sushi rolls. In the days when most sushi establishments made their own tamagoyaki, known asgyoku in sushi parlance, connoisseur customers would order the tamago sushi prior to starting their meal to assess the sushi chef's skills.[10]
Largefutomaki rolls often usetamagoyaki as an ingredient.[11]
In Japan, there are several similar dishes to tamagoyaki, such asusuyaki-tamago,kinshi-tamago, andiri-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 onNew Year's, is prepared similarly to tamagoyaki, but incorporatesfish paste orhanpen into the batter.[12]
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