Makiyakinabe
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: omelette-tool).[1]
In Japanese cuisine, rolled omelettes are made as rectangular thin omelettes and then rolled into a cylindrical or elongated cube shape using Japanese kitchen chopsticks. 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]
Design
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, 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
Makiyakinabe pans are primarily used for Tamagoyaki, a rolled omelette that is also a common ingredient for sushi rolls. 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 "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.