The Japanese omelet that’s seasoned with sugar and soy sauce, tamagoyaki is made from several fine layers of egg gently folded to become a golden rolled omelet. Glowing yellow with its flavor secretly both savory and sweet, tamagoyaki is a staple dish in Japanese cuisine that requires just the right amount of patience, skillful rolling technique, and ideally a rectangular tamagoyaki pan. Tamagoyaki makes for a tasty side dish in a Japanese breakfast or packed inside a bento boxed lunch, while its also popular sliced as a topping of nigiri sushi. In fact, sushi restaurants prepare their own tamagoyaki as a point of pride, as back in the day, the quality of sushi was judged by the restaurant’s ability to make tamagoyaki well.
Eaten daily throughout the country, Japan’s consumption egg sky-rocketed following World War II, now among the highest three egg eating countries in the world. However, when dashi stock is added, tamagoyaki technically becomes a slightly different dish named dashimaki tamago, literally “dashi stock rolled egg.” Sometimes with a splash of sake too, this dish is distinguished by the stock which gives a finer texture and an umami kick, still not overpowering but more juicy, infused with another level of complexity in flavor. Served as both street food and in home cooking, get your roll on and learn how to make this classic Japanese omelet during a home cooking class. Discover the unique taste of tamagoyaki on a local market food tour, or during one of our sushi tasting experiences.
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