Dish · japanese
Tamagoyaki
Beaten egg mixed with dashi, soy sauce, and a little sugar, cooked in thin layers in a rectangular pan and rolled after each addition into a dense, slightly sweet block. Sliced and served cold or warm.
Where it comes from
The rectangular pan used for tamagoyaki, called a makiyakinabe, shaped the dish's form, letting cooks build up layers by rolling one thin sheet of egg into the next rather than cooking a single omelet flat.
What cooks argue about
Cooks argue over sweet versus savory seasoning: Kanto-style leans sweeter with more sugar, Kansai-style leans on dashi and less sugar, and the ratio changes how much the egg caramelizes against the pan.
Versions
Nobody has published a tamagoyaki here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
egg