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The Japanese Omelette is more commonly known as tomago-yaki. It's cooked in a rectangular pan and folded multiple times to form a squarish block or roll. Pan is non-stick for ease of use and easy cleanup. Features stay cool wood handle and hanging loop. Spatula also included.
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Technical Details
- Non-Stick surface- Wood handle
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By Crystal Watanabe (Honolulu, HI United States)
I am ashamed to say that I am seriously egg impaired. When you combine eggs and my pans, suddenly they want to be BFFs and stick together like crazy. I've managed to muddle along with a cheap tamagoyaki pan, a really expensive tamagoyaki pan that rusted, and regular skillets. Finally I thought I'd give this pan a try.
Even though I am perfectly capable of using chopsticks to make tamagoyaki, the spatula was a godsend for me. It's a bit too wide to catch right under the edges of the pan, but if you use the end to lift up and flop over your first rolling, it becomes a cake walk after that. I personally love it. The pan is non-stick and works great. I used it tonight and to my utter amazement, I was able to make a beautiful, perfect, rectangular egg roll. It was just so simple and the pan is nice and deep, which is a huge plus in my book.
I read the other reviews about the recipe, so I didn't bother to use it. I usually just toss in the usual basic ingredients without measuring and it comes out tasting great, so that wasn't a strike for me.
By Howard Burch (Venice, Florida)
This is a perfect pan for cooking Tomago. It's non stick surface is the best. I'd recommend this to any one interested in cooking a good Japanese egg dish.
By Paula A. Rhodes (Arkansas)
I bought this as a Christmas gift and received it without the spatula. I can't find a link to complain to the company.
By http mom (San Francisco Bay Area)
This little pan is perfect for home made tamagoyaki. It's also really cheap for as well made as it is! They cost over $30.00 in Japantown. The little shovel is worthless..learn to roll the omelette with chop sticks. Also remember to keep the heat just high enough to cook the egg s-l-o w-l-y.
I recommend doing a search for "tamagoyaki" on U Tube for video instructions and recipes. I'll tell you...it impresses the heck out of people when a white girl brings sushi to a pot luck party!
By Zack Davisson (Seattle, WA, USA)
This is a necessary pan for anyone doing Japanese cooking. There is no other way to get the shape and flavor of tamagoyaki or any of the various and yummy Japanese omelets. Using a layering method that just barely cooks the inside, they are light and fluffy and go down just right.
This is a decent tamagoyaki pan, with a nice shape and weight. The wooden handle keeps cool, and it says "tamagoyaki" on it in Japanese which is a little bit cheesy but looks good. The little spatula it comes with is interesting, and might be good "training wheels" for unpracticed chefs. The authentic technique of making tamagoyaki involves some skillful chopstick maneuvering, and if you aren't feeling up to snuff then the spatula is a good safety net.
The recipe that comes with the pan isn't very good, and I recommend looking elsewhere. Tamagoyaki is pretty easy ingredient-wise, needing only eggs, hon dashi and a little bit of oil. There are some common variations including rolling up nori in the middle, which I recommend. But as with all Japanese cooking, keeping it simple is best.
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