The Makiyakinabe is also known as a Japanese Omelette Pan as this generally describes its primary function. The name, however, translates as ‘roll-cook-pan’ so, more particularly, it is used for the multi-layer, rolled style of omelette known as Tamagoyaki. These pans are rectangular (or sometimes square) in shape, in contrast to the rounded western omelette pan, and they come in a variety of sizes. I bought the Kotobuki
Typically, a Japanese omelette is made to be thinner than the western sort and this is achieved by mixing the beaten egg with additional liquid, most commonly Dashi, Mirin, soy sauce, or some combination thereof.
I’ll get to the multi-layered rolled omelette in a moment, but I just wanted to show you the single layer, crepe-like, thin omelette the pan can produce. One can of course, add fillings to an omelette while cooking and then fold it as it continues to cook in the same way you would a western omelette. However, a finished rectangular omelette can also be used after cooking to uses as a ‘wrapper’ the same way one would use a sheet of Nori for making sushi rolls.
Here is a little roll I made with my first omelette. Any sushi roll filling, including the rice, could be used but, here. I placed a sheet of nori on the cooked omelette, added some cooked ground pork mixed with mild sweet chilli sauce, topped that with a scallion stalk, and then rolled it all up.
Here you can see a Tamagoyaki being prepared. Basically, the idea is that you form one thin omelette and, as soon as you roll it up, you add more egg, and roll it around the first omelette as it cooks. You can do three, four, or as many layers as you like. The technique takes a bit of practice and there are many variations on the ingredients and uses. I’ll do a more thorough post on this later but. For now, you can get some idea of the basic theme…
Here you can see the roll in cross-section showing the ‘layered’ appearance. Slices of Temagoyaki are often placed atop nigiri sushi in place of slices of fish, usually held in place with a strip of nori (although the omelette is generally pressed and squared off using a bamboo mat first).
I wasn’t making sushi today so I just topped my slices with some shred of reconstituted conpoy (I used the soaking water as the thinning liquid for making the omelette instead of dashi). These were as nice as the sushi variety…