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Tamagoyaki (卵焼き or 玉子焼き, literally 'grilled egg') is a type of Japanese omelette made by rolling together several layers of fried beaten eggs. It is often prepared in a rectangular omelette pan called a makiyakinabe or tamagoyaki. The word "tamago" means egg in Japanese, and the word "yaki" means to be cooked over direct heat.
Some recipes caution that the egg should not be allowed to brown at all, [15] [16] but this depends on the type of omelette, in other recipes the egg is allowed to turn golden-brown on its layers. [18] Among the tamagoyaki stalls formerly at the Tsukiji Market, there are offerings with slight searing (焼き目, yaki-me) or browning on them. [19]
However, around 1988, a city official renamed tamagoyaki to akashiyaki for the purpose of promoting the city of Akashi. The origin of the name comes from the decoration called akashidama . Akashidama is a kind of artificial coral made by hardening egg whites with saltpeter, and it was used as decoration in kanzashi .
In Japan, tamagoyaki is a traditional omelette in which eggs are beaten with mirin, soy sauce, bonito flakes, sugar and water, and cooked in a special rectangular frying pan. Omurice (from the French word "omelette" and English word "rice") is an omelette filled with fried rice and usually served with a large amount of tomato ketchup.
Tamagoyaki: Savory Japan: Made by rolling together several layers of cooked egg, sometimes with sugar, soy sauce, mirin, or other additives. Tea egg: Savory China: A typical Chinese savory food commonly sold as a snack, in which a boiled egg is cracked slightly and then boiled again in tea, as well as sauce or spices. Telur gulung: Savory Indonesia
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