Tamagoyaki 101
The Art and Tradition of Tamagoyaki
Tamagoyaki (卵焼き) is a Japanese rolled omelet made by layering and folding thin sheets of seasoned egg into a compact roll, then slicing it into bite-sized pieces. Soft yet structured, it offers a balanced blend of sweet and savory flavors. Typically enjoyed at breakfast, packed in bento boxes, and served in sushi restaurants, this savory-sweet omelet is a cultural staple that has been part of Japanese daily life for centuries.
There are also regional variations. Kansai-style (Kyoto and Osaka), known as dashimaki tamago, is enriched with dashi broth for a softer, custard-like texture and pronounced umami flavor. Kanto-style (Tokyo) is simply called tamagoyaki and is sweeter, made with sugar and mirin. Denser and slightly firmer than dashimaki, it is commonly served as a sushi nigiri topping.
Its distinctive shape is made possible by the tamagoyaki pan, a small rectangular frying pan designed specifically for making tamagoyaki. Unlike round Western pans, its straight edges allow thin sheets of egg to be cooked, rolled, and layered neatly into the familiar log-shaped omelet. As tamagoyaki grew in popularity, the pan spread from professional kitchens into households, becoming a staple of Japanese cooking.
Reimagining the Tamagoyaki Pan
Traditionally, tamagoyaki pans have been crafted from tin-lined copper or nonstick aluminum for their quick heat response, making them highly effective for cooking tamagoyaki. However, while they heat up quickly, they also lose heat just as fast, which limits their versatility beyond tamagoyaki. They excel at delicate egg dishes but are less suited for cooking that requires sustained, even heat, such as searing or stir-frying. In addition, these coatings lack durability and can wear down over time, potentially exposing reactive metals and making the pans less safe.
Drawing on Vermicular’s precision cast iron engineering, the Egg & Toast Pan reimagines the traditional tamagoyaki pan in lightweight cast iron. Through meticulous structural design, it not only retains heat but also conducts it exceptionally well—performance rarely seen in cast iron. Finished with a non-toxic, glass-based enamel that is entirely free of PFOA, PTFE, PFAS, and other harmful chemicals, it is also safe for cooking acidic ingredients without reacting. Together, these qualities make the pan versatile beyond tamagoyaki, equally suited for toasting sandwiches, searing steak, and perfectly stir-fried vegetables.
Mastering Tamagoyaki with the Egg & Toast Pan
While the Egg & Toast Pan is versatile enough for many uses—as shown in the recipe booklet—it was designed to make the perfect tamagoyaki. Here’s how to make this classic with the Egg & Toast Pan:
Dashimaki Tamago (Japanese Rolled Omelet with Dashi)
INGREDIENTS:
Egg Mixture
3 large eggs
1 teaspoon usukuchi (light color) soy sauce
1 teaspoon sugar
¼ cup dashi stock
Vegetable oil
Garnish
Grated daikon
DIRECTIONS:
In a small bowl, combine the ingredients for Egg Mixture and mix well. Add the dashi stock and stir until fully incorporated. Preheat the pan over medium heat for about 90 seconds. Add oil and use a paper towel to spread it evenly.
Once the oil begins to smoke across the entire surface of the pan, turn off the heat. When the smoke clears, pour about a quarter of the egg mixture into the pan and spread it evenly. Use chopsticks or a wooden spatula to pop any bubbles.
Turn the heat back on and cook over low heat for 10 seconds. Once the eggs are half-cooked, roll them from the back to the front using chopsticks or a spatula. Lightly oil the empty space with a paper towel, then slide the rolled egg to the back of the pan.
Oil the empty space again, then pour in about one-third of the remaining egg mixture. Lift the rolled egg from Step 3 and tilt the pan to spread the mixture evenly across the surface. Cook for about 10 seconds. Once the eggs are slightly runny, roll them from the back to the front, just as in Step 3, and slide them to the back of the pan.
Repeat Step 4 two more times, rolling the remaining egg mixture in the same way. Cut into bite-sized pieces, garnish with grated daikon, drizzle with soy sauce, and serve.
Whether you’re mastering the delicate art of tamagoyaki or simply making golden toast on a busy morning, the Egg & Toast Pan brings precision, versatility, and joy to everyday cooking. Rooted in Japanese tradition yet reimagined for modern kitchens, it’s more than just a pan—it’s a tool to inspire creativity, elevate daily rituals, and bring out the best in every meal.
