【Reading】たまごやきき

【English Name】Tamagoyaki Pan (Japanese Omelette Pan)

A tamagoyaki-ki is a pan specialized for cooking dashimaki egg and tamagoyaki, also called a "tamagoyaki nabe."

The shape of the pan differs greatly between Kanto and Kansai. The Kanto "higata" (square type) is a square, while the Kansai "nishigata" (long rectangular type) is a vertically long rectangle. Because the Kansai dashimaki egg uses a method of rolling and layering the egg to shape it, a vertically long pan is suitable; meanwhile, at Edo-style sushi shops, methods of slowly continuing to apply heat to egg liquid containing ingredients, or folding it in two to finish the shape, are mainstream, so the square has been preferred. The higata comes with a wooden lid, used as an aid in shaping when grilling.

Sushi chefs often grill over very low heat for a long time, and since the handle gets in the way of the work, it is not uncommon for people to remove it. Commercial home-use products are almost all of the nishigata, while higata are mostly products distributed for professional kitchens.

The body of the pan is mainly made of copper, stainless steel, or aluminum alloy. Among these, copper conducts heat quickly and heats evenly, making it easy to achieve a fluffy finish. There are also products made of Nanbu cast iron, which have a good reputation for finishes that make use of high heat retention. Copper pans have a tin coating applied to the inner surface.