What kind of dish is this?

This is a Japanese dish where eggs are thinly cooked and rolled.
Probably a dish that was born in the 17th and 18th centuries and is a staple of home cooking such as sushi toppings, lunch boxes, and breakfast.

Name

・Tamago=egg
・yaki=grill

History

For a long time, the Japanese have hardly eaten eggs because of the influence of Buddhism.
But, with the introduction of egg-based Western confectionery in the 16th century, we gradually began to eat eggs.
The eggs, sugar and mirin used in this dish were expensive.
But, a novel published in 1783 describes cookware for tamagoyaki. Considering these, it can be considered that it was born in the 17th-18th century.
And, at that time, the type that used soup stock, yam, fish paste, etc. in addition to eggs was common.
For example, “gyoku” at a sushi restaurant.
These require high skill.
※Unlike fish, eggs are long-lived unless they are broken, so the sushi restaurant offered “gyoku” so that even when fish could not be caught, they could be open.

Spread

After World War II, the government encouraged the production of eggs to feed children with protein.
As a result, eggs became available cheaply after sugar and mirin.
In the 1950s, modern Tamagoyaki ware that could easily be made using “eggs, soy sauce, sugar, mirin” became popular.

Others

It is a dish with various variations depending on the region and home, such as eggs, soy sauce, sugar, mirin and dashi stock.
This time I made it only with eggs, soy sauce, sugar.
Some people like sweet Tamagoyaki and others dislike it.
But I like it.

Recipe of Tamagoyaki

This is a recipe I made without any particular thought.

Print Recipe Pin Recipe

Prep Time 2

Cook Time 5

Total Time 7

Course Side Dish

Cuisine Japanese

Servings 1

Ingredients

3 eggs
1.5 tbsp sugar
1 tbsp soy sauce
1 tbsp favorite oil

Instructions

Mix eggs, sugar and soy sauce.
Heat the oil in a pan.
Pour 1/3 of number 1. Tilt the frying pan to cover the entire surface.
When the surrounding area is burnt, roll it into a log shape from the upper side to the other side.
Roll the log to the upper side. Add oil if necessary.
Pour 1/3 of number 1. Lift the log so that it spreads underneath.
When the surrounding area is burnt, roll it into a log shape from the upper side to the other side.
Roll the log to the upper side. Add oil if necessary.
Pour 1/3 of number 1. Lift the log so that it spreads underneath.
When the surrounding area burnt, roll it into a log shape from the upper side to the other side.
Finish.