Tamagoyaki is one of the most classic cuisine which you can encounter literally everywhere from sushi places to local deli shops, no matter if they are high-grade or ordinary, even at home.
We have several types of tamagoyaki, a bit sweet one with sugar, savory one with salt or say sauce, simple but mild one with milk and rich flavored one with broth.
This blog introduce a dedicated cookware for tamagoyaki. Let's take a look and learn what is so special about this pan. You will be able to enjoy Japanese iconic food with this item!
There are different materials used for tamagoyaki pans, for instance iron or aluminium with Teflon coating, but professionals entirely recommend to use copper. The reason is because copper can be heated evenly with its good thermal conductivity.
Tamagoyaki is very dainty - especially in the scene of cooking Japanese food, we care so much about the appearance of completed cuisine and must pay attention to brown it evenly or not to brown it at all. Copper pans keep the entire heat even while cooking eggs so it's easier for us to control the doneness.
Also, with the good thermal conductivity, it can cook eggs slowly over low heat. Eggs are quickly cooked so copper is considered as the ideal material for tamagoyaki.
You will see the clear differences when you use two the pans made of copper and other materials. Thus, the material is very important to make perfect tamagoyaki effectively.
A tamagoyaki pan is delivered with parts as you can see in the picture. You will get a main body of the pan, a wooden handle, a piece of simple instruction and a tiny nail.
First things first, you need to joint the body and the handle to assemble the pan.
This nail is quite tiny and you only have one so be extra careful not to lose it.
Now all you need to do is putting the handle into the cylinder of the body then hammering the nail in.
Please note that copper is very soft so be careful not to hammer the body. If copper is knocked with metallic hammers, it can change the shape quite easily.
The handle would get tottering and unsteady over time. If this happens, you can fix it by hammering the nail again.
When you use it for the first time, please wash it with dish detergent. However, this is the first and last time to use it. After this wash, try to just wipe the pan with kitchen paper whenever you use.
Spread oil several times before use for cooking. As I mentioned above, copper has good heat conductivity, meaning that it will be hot quickly. If it's left over high heat for a while, it would be too hot in a short time. Heating up without having anything inside can cause damage the pan so please pay attention on it.
Once you have assembled the pan, washed it and spread oil, it's time to cook tamagoyaki! I promise you would see and enjoy fabulousness of copper cookware. You would appreciate the beauty of tamagoyaki, effectiveness of cooking, loveliness of the copper pan and of course tastiness of cuisine.
I hope you would feel the real Japanese culture and soul from this simple cuisine.
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