Copper Tamago Pan Brown, Copper, 24 cm, Item No. 9902
- PRODUCT DETAILS & CARE
| Product | Copper Tamago Pan |
| Item number | 9902 |
| Material | Copper |
| Colour | Brown |
| Dimensions | 24 cm |
| Manufacturer | Tokyo Design Studio |
| Product note | Not suitable for induction cooktop! |
| Food safe | Yes |
| Made in | Japan |
| EAN | 4571151420048 |
Tamagoyaki is a classic rolled omelette in Japanese cuisine. In Japan, rectangular tamago pans are traditionally used to prepare it.
These tamago pans are available in copper and iron. While copper pans are mainly used in the professional gastronomy sector because of their faster heat development, the iron version of the tamago pans has often prevailed in the private sector. The advantage of iron pans is the coating, which makes it almost impossible for the omelette to stick.
You will need the following ingredients if you want to prepare a traditional Japanese-style tamagoyaki in a tamago pan:
Ingredients for 2 servings:
Mix all the ingredients thoroughly, without beating the egg until foamy.
Rub the pan with a little fat or oil.
Pour 1/3 of the egg mixture into the Tamago pan and wait until it has firmed up.
Now roll the cooked egg from one side into the centre of the pan.
Rub the area that is now free again with a little oil or fat.
Pour some of the egg mixture into it again.
As soon as the egg has firmed up again, roll the egg this time from the other(!) side into the middle of the pan.
Repeat this process until all the egg mixture has been used up.
In this way, the typical rolled Japanese Tamagoyaki omelette is created. The rolling creates slight cavities that make the omelette particularly "fluffy".
It can be enjoyed warm or cold. In Japanese cuisine, it is often cut into strips when cold and used as a topping for sushi.
Of course, you can modify the basic recipe presented here to suit your own taste. Instead of salt, a little more soy sauce can be used. Sometimes rice vinegar or mirin is added to the mixture. Chopped tomatoes, peppers or herbs can also be added. There are few limits to your imagination.
We wish you good luck and bon appétit!
Serving suggestion
Ingredients for 2 servings:
- 4 eggs
- 1 tablespoon dashi stock (alternatively, vegetable stock or fish stock can be used)
- 2 teaspoons soy sauce
- salt
- sugar
Mix all the ingredients thoroughly, without beating the egg until foamy.
Rub the pan with a little fat or oil.
Pour 1/3 of the egg mixture into the Tamago pan and wait until it has firmed up.
Now roll the cooked egg from one side into the centre of the pan.
Rub the area that is now free again with a little oil or fat.
Pour some of the egg mixture into it again.
As soon as the egg has firmed up again, roll the egg this time from the other(!) side into the middle of the pan.
Repeat this process until all the egg mixture has been used up.
In this way, the typical rolled Japanese Tamagoyaki omelette is created. The rolling creates slight cavities that make the omelette particularly "fluffy".
It can be enjoyed warm or cold. In Japanese cuisine, it is often cut into strips when cold and used as a topping for sushi.
Of course, you can modify the basic recipe presented here to suit your own taste. Instead of salt, a little more soy sauce can be used. Sometimes rice vinegar or mirin is added to the mixture. Chopped tomatoes, peppers or herbs can also be added. There are few limits to your imagination.
We wish you good luck and bon appétit!
Serving suggestion