Makiyakinabe: Difference between revisions
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== Uses == |
== Uses == |
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[[File:Tamagoyaki by naotakem in Tokyo.jpg|thumb|''[[Tamagoyaki]]'' served in Tokyo]] |
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In [[Japanese cuisine|Japanese Cuisine]], ''Makiyakinabe'' pans are primarily used for ''[[Tamagoyaki]]''. This dish is initially made as thin, rectangular omelettes and then rolled into a cylindrical or elongated cube shape using [[Japanese kitchen chopsticks]]. The egg, mixed with [[shrimp]] paste and sometimes [[yam (vegetable)|yam]], is cooked in the pan until it is pliable.<ref>{{Cite book|title=Sushi Secrets|last=|first=|publisher=Hachette Illustrated|year=2005|isbn=9781844301812|location=|pages=}}</ref> ''Tamagoyaki'' can be eaten as a breakfast food, snack, or side dish.<ref>{{Cite book|url=http://worldcat.org/oclc/944314190|title=Nikkei cuisine : Japanese food the South American way|last=Hara, Luiz, author.|isbn=9781910254202|oclc=944314190}}</ref> The omelette can also be used used as a topping for ''nigiri''<ref>{{Cite book|url=http://worldcat.org/oclc/318878336|title=Sushi : the beginner's guide|last=Imatani, Aya.|first=|date=2009|publisher=Imagine|year=|isbn=9780982293966|location=|pages=62|oclc=318878336}}</ref>, and is a common dish in [[Bento|bentō]] boxes.<ref>{{Cite news|url=https://www.japantimes.co.jp/life/2015/04/17/food/holy-trinity-60s-sumo-baseball-tamagoyaki/|title=The holy trinity of the '60s: sumo, baseball and tamagoyaki|last=Itoh|first=Makiko|date=2015-04-17|work=The Japan Times Online|access-date=2019-06-02|language=en-US|issn=0447-5763}}</ref> |
In [[Japanese cuisine|Japanese Cuisine]], ''Makiyakinabe'' pans are primarily used for ''[[Tamagoyaki]]''. This dish is initially made as thin, rectangular omelettes and then rolled into a cylindrical or elongated cube shape using [[Japanese kitchen chopsticks]]. The egg, mixed with [[shrimp]] paste and sometimes [[yam (vegetable)|yam]], is cooked in the pan until it is pliable.<ref>{{Cite book|title=Sushi Secrets|last=|first=|publisher=Hachette Illustrated|year=2005|isbn=9781844301812|location=|pages=}}</ref> ''Tamagoyaki'' can be eaten as a breakfast food, snack, or side dish.<ref>{{Cite book|url=http://worldcat.org/oclc/944314190|title=Nikkei cuisine : Japanese food the South American way|last=Hara, Luiz, author.|isbn=9781910254202|oclc=944314190}}</ref> The omelette can also be used used as a topping for ''nigiri''<ref>{{Cite book|url=http://worldcat.org/oclc/318878336|title=Sushi : the beginner's guide|last=Imatani, Aya.|first=|date=2009|publisher=Imagine|year=|isbn=9780982293966|location=|pages=62|oclc=318878336}}</ref>, and is a common dish in [[Bento|bentō]] boxes.<ref>{{Cite news|url=https://www.japantimes.co.jp/life/2015/04/17/food/holy-trinity-60s-sumo-baseball-tamagoyaki/|title=The holy trinity of the '60s: sumo, baseball and tamagoyaki|last=Itoh|first=Makiko|date=2015-04-17|work=The Japan Times Online|access-date=2019-06-02|language=en-US|issn=0447-5763}}</ref> |
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Revision as of 06:08, 3 June 2019
Makiyakinabe (Template:Lang-ja; まきやきなべ, literally: roll-bake-pan), or tamagoyakinabe (Template:Lang-ja; たまごやきなべ, literally: omelette-pan) is a square or rectangular cooking pan used to make Japanese-style rolled omelettes. It is also known as tamagoyakiki (Template:Lang-ja; たまごやきき, literally: tool to make omelettes).[1]
Design
The rectangular shape of the makiyakinabe facilitates a constant diameter over the length of the omelette, giving the omelette its bar-like shape once rolled.[2] Most professional pans are made of heavy copper coated with tin, with the materials being preferred for their heat conduction.[3][4] A cheaper, nonstick variety is a common alternative to the copper pan.[5] In the Kantō region, makiyakinabe is typically used with a thick wooden lid that is used to help flip the omelette.[4]
Dimensions
There are three types of makiyakinabe: Kantō-type, Kansai-type, and Nagoya-type. Kantō-type pans are square[4], Kansai-type pans are tall-and-thin rectangles, and Nagoya-type pans are short-and-wide rectangles.
- Kantō-type
- Width: 10 cm to 30 cm; usually 15 to 25 cm
- Kansai-type
- Width: 10 cm to 30 cm; usually 15 to 25 cm
- Length: 15 cm to 35 cm; usually less than 1.5 x of the width
- Nagoya-type
- Width: 15 cm to 35 cm
- Length: 10 cm to 30 cm; usually 15 to 25 cm
Uses
In Japanese Cuisine, Makiyakinabe pans are primarily used for Tamagoyaki. This dish is initially made as thin, rectangular omelettes and then rolled into a cylindrical or elongated cube shape using Japanese kitchen chopsticks. The egg, mixed with shrimp paste and sometimes yam, is cooked in the pan until it is pliable.[6] Tamagoyaki can be eaten as a breakfast food, snack, or side dish.[7] The omelette can also be used used as a topping for nigiri[8], and is a common dish in bentō boxes.[9]
See also
References
- ^ Umemura, Yumi. (2012). The Sushi Lover's Cookbook : Easy-to-Prepare Recipes for Every Occasion. Tuttle Publishing. ISBN 9781462905706. OCLC 798536085.
- ^ Feldner, Sarah Marx. (2012). A cook's journey to Japan : fish tales and rice paddies : 100 homestyle recipes from Japanese kitchens. New York: Tuttle Pub. ISBN 9781462905560. OCLC 792687332.
- ^ Andoh, Elizabeth. Washoku : recipes from the Japanese home kitchen. p. 81. ISBN 1580085199. OCLC 60373773.
- ^ a b c "Tamagoyaki Japanese rolled egg". Chopstick Chronicles. 2018-05-29. Retrieved 2019-06-02.
- ^ Barber, Kimiko, author. Sushi taste and technique. ISBN 9780241301104. OCLC 993292976.
{{cite book}}:|last=has generic name (help)CS1 maint: multiple names: authors list (link) - ^ Sushi Secrets. Hachette Illustrated. 2005. ISBN 9781844301812.
- ^ Hara, Luiz, author. Nikkei cuisine : Japanese food the South American way. ISBN 9781910254202. OCLC 944314190.
{{cite book}}:|last=has generic name (help)CS1 maint: multiple names: authors list (link) - ^ Imatani, Aya. (2009). Sushi : the beginner's guide. Imagine. p. 62. ISBN 9780982293966. OCLC 318878336.
- ^ Itoh, Makiko (2015-04-17). "The holy trinity of the '60s: sumo, baseball and tamagoyaki". The Japan Times Online. ISSN 0447-5763. Retrieved 2019-06-02.