Copper Tamago Pan 21x21x3cm
This pan is ideal for making Tamagoyaki, meaning "grilled egg" in Japanese. Its origins can be traced back to the Edo period (1603–1868), where tamagoyaki was initially created as a simple street food. Over time, it evolved into a beloved dish served in households and sushi restaurants across Japan.
Manufactured in Japan, this tamago pan adheres to time-honored techniques, ensuring authenticity and reliability. Crafted from premium copper, it guarantees even heat distribution, essential for achieving consistently superior tamagoyaki.
The pan's square shape with low, sloping sides is specifically engineered for crafting the distinct layers of tamagoyaki. Its design provides precision, allowing for the creation of perfectly rolled omelets, whether you're a seasoned chef or a home cook.
While ideal for tamagoyaki, this copper pan is versatile enough to accommodate various cooking tasks. From pancakes to crepes, its design and features make it a valuable addition to any kitchen.
How to use a copper Tamago pan
A copper pan transfers the heat much quicker then a nonstick pan. Make sure the pan is well heated on a medium fire. Don't overheat the pan an a high temperature. Make sure you coat the pan with oil very well. Keep your heat at medium at all times. Don't adjust the heat to much.
How to make Tamagoyaki
- Soy sauce
- Mirin (sweet rice wine)
- Dashi (Japanese soup stock), optional
- Tamago pan (rectangular, designed for making tamagoyaki)
- Cooking oil
- Bamboo sushi mat or tamago pan spatula
- Crack eggs into a bowl and beat them.
- Add soy sauce, mirin, sugar, and a pinch of salt to the beaten eggs.
- Optionally, add a small amount of dashi for extra flavor.
Preheat the Pan:
- Heat the tamago pan over medium heat.
- Lightly oil the pan to prevent sticking.
Pour the First Layer:
- Pour a thin layer of the egg mixture into the pan, allowing it to set slightly without fully cooking.
Roll the Layer:
- Using chopsticks or a spatula, gently roll the cooked layer from one end of the pan to the other.
Oil the Exposed Pan:
- Lift the rolled layer, add a bit more oil to the exposed part of the pan, and pour another thin layer of the egg mixture to cover the pan.
Roll and Stack:
- Roll the new layer over the existing roll, starting from the end opposite to the rolled portion.
- Repeat the process, adding layers and rolling until the tamagoyaki reaches the desired size.
Shape and Cook:
- Use the sushi mat or spatula to shape the tamagoyaki into a log.
- Cook until the layers are set but still slightly moist in the center.
Remove and Slice:
- Remove the tamagoyaki from the pan and let it cool slightly.
- Slice the rolled omelet into bite-sized pieces.
- Tamagoyaki can be served on its own as a snack, as part of a bento box, or with sushi.
Enjoy your homemade tamagoyaki! Adjust the seasoning and technique to suit your taste preferences.