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Tamagoyaki (Japanese Omelette)

Gyoku / Tamagoyaki / Egg Sushi

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厚焼き玉子

Tamagoyaki (Rolled Omelet)

Tamagoyaki is made by cooking chicken eggs using a special tool such as a square frying pan. In the world of sushi there are three types: thin-baked egg, thick-baked egg, and dashi-rolled egg. The term "gyoku" originally refers to the thin-baked egg among these, but today it is used interchangeably.

There are three types of tamagoyaki at sushi restaurants: thin-baked egg, thick-baked egg, and dashi-rolled egg. The thin-baked egg is the traditional tamagoyaki of Edomae sushi, handed down from the Edo period. To avoid confusion with the thin fried egg (usuyaki tamago) or shredded egg garnish (kinshi tamago), it is sometimes called "castella egg" because of its resemblance to castella sponge cake. Thin-baked egg is made by adding egg to a paste of ground shrimp or white fish kneaded with yam, sugar, and the like, kneading it further, and then baking it slowly into a sponge-like cake. In the old days when eggs were a precious commodity, each restaurant put great effort into its tamagoyaki, so it was said that you could tell a sushi restaurant's level by eating its gyoku. However, because it demands a great deal of effort, time, and skilled technique, today only some high-end sushi restaurants serve thin-baked egg. Since the labor-intensive thin-baked egg does not suit modern circumstances, the thick-baked egg and dashi-rolled egg spread as alternatives. Thick-baked egg is eaten mainly in the Kanto region and is sweet with plenty of sugar, while dashi-rolled egg is eaten mainly in the Kansai region and is characterized by using so much dashi that it overflows.

The Various Forms of Tamagoyaki

Today, the style of making cuts in the egg and placing it on the rice as in the old thin-baked egg has declined, and the style of wrapping tamagoyaki and vinegared rice together with a band of nori is now widely seen, especially at conveyor-belt sushi restaurants. Also commonly seen is the "pouch" style, in which a cut is made in the tamagoyaki with a knife and a little rice is stuffed inside. The use of ready-made packaged products has also increased, and while tamagoyaki is no longer suited for gauging a sushi restaurant's level, its vivid color adds brightness to sushi, and because even children and people who dislike wasabi can eat it, it remains a standard sushi topping loved by many to this day.
Top: thin-baked egg (castella egg) Middle: nori-band tamagoyaki sushi Bottom: thick-baked egg pouch Top: thin-baked egg (castella egg) Middle: nori-band tamagoyaki sushi Bottom: thick-baked egg pouch

Pudding-Like Thick-Baked Egg

Have you heard of the pudding-like thick-baked egg from Obi in Miyazaki?
In Obi, thick-baked egg is often eaten at celebrations, and it is one of the local specialties. It is cooled and eaten like a sweet.
It is smooth, has the sweetness of sugar, and melts in the mouth like pudding, yet you can also fully enjoy the rich flavor of egg.
It has gained popularity after high-end sushi restaurants in Tokyo began serving it as a dessert-style tamagoyaki, making it a rising star of the sushi world.

飫肥名物の厚焼き玉子

Have you heard of the pudding-like thick-baked egg from Obi in Miyazaki?
In Obi, thick-baked egg is often eaten at celebrations, and it is one of the local specialties. It is cooled and eaten like a sweet.
It is smooth, has the sweetness of sugar, and melts in the mouth like pudding, yet you can also fully enjoy the rich flavor of egg.
It has gained popularity after high-end sushi restaurants in Tokyo began serving it as a dessert-style tamagoyaki, making it a rising star of the sushi world.

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