All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Tamagoyaki-ki / square omelet pan

A square, shallow pan to make tamagoyaki, rolled omelets. Also used to cook usuyakitamago thin egg crepes and kinshitamago julienned egg crepes.

The curved-up bottom at the far end helps to roll egg mixture into an oblong cylinder form. While it is not a must-have item to cook tamagoyaki or usuyakitamago, the majority of households in Japan probably have at least one in their kitchen.
Comes in various sizes according to number of servings.

Size of the pan matters when making the stumpy oblong shape, which is typically how tamagoyaki is served. When the pan is too big for the number of servings, tamagoyaki would be too thin.

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