Tamagoyaki
Tamagoyaki ( Japanese卵 焼 き literally: fried egg) is a rolled omelette in Japanese cuisine . It is often used as a topping for sushi and is a popular dish in bentōs (Japanese lunch boxes).
preparation
The beaten egg mass is seasoned with mirin , soy sauce and sugar. The addition of mirin and sugar gives the dish a sweet note. Another possible variant that uses dashi is called dashimaki tamago .
The very runny batter is then fried in thin layers in a rectangular iron pan. When the mixture begins to stagnate, the omelette is folded up three times from one side like a roll and another layer of egg mixture is added to the pan, whereby the liquid mixture must also run under the roll lying on the side. In this way, the omelette roll is rolled from one side to the other in several passes, and it becomes thicker and thicker.
The perfect shape is achieved when the roll has become rectangular and the slices can be used as a support for a nigiri sushi . The omelette roll is cut across into pieces so that the grain created by the one-sided frying is visible.
For use in a Bentō, the omelette is rolled into a sushi mat while it is still hot before it is cut. As a result, the pattern of the mat is indented on the outside, which creates an additional, visually appealing effect.
For use as a filling in futo maki (thick sushi rolls), the same mass is made to stick in a thicker layer and then cut into strips.
A similar egg mixture is baked into very thin omelettes in Japan, which are used to wrap small bites or cut into thin strips for decoration. This is called Usuyaki tamago (literally: thinly fried egg).
Others
In the western Japanese city of Akashi , "Tamago-yaki", usually in the equivalent spelling 玉 子 焼 き, describes the city's specialty known abroad as Akashi-yaki .
