Прямоугольная сковорода для тамагояки (Прямоугольная сковорода для японского омлета)

Rectangular Japanese cooking pan

Makiyakinabe are square or rectangular cooking pans used to make Japanese style rolled omelettes (tamagoyaki). The pans are commonly made from metals such as copper and tin, and can also be coated with a non stick surface. Dimensions and proportions of the pan vary among regions of Japan, but it is always rectangular. Rolled omelettes made with makiyakinabe are commonly used as a side dish in sushi and bentō.

Several names are used to refer to the pan, such as makiyakinabe (巻き焼き鍋), tamagoyaki ki (玉子焼き器), and tamagoyakinabe (玉子焼き鍋). Occasionally, the implement is simply referred to as a Japanese omelette pan. The term makiyakinabe derives from the Japanese words maki (巻き), meaning "roll", yaki (焼き), which is an umbrella term for "cooking over heat", and nabe (鍋), which means "pan". The terms tamagoyaki ki and tamagoyakinabe both refer to the rolled omelettes that are typically made with the pan, with ki (器) meaning "implement" in the former phrase.

The rolled omelette made in makiyakinabe can be used as a topping for nigirizushi. Some sushi chefs make versions of the omelette using eggs mixed with shrimp paste and grated (a cultivar of the Chinese yam Dioscorea polystachya); this thick mixture is not cooked in layers but poured entirely up to the brim of the pan, cooked for perhaps 30 minutes, then flipped so the top and bottom are caramelized to a brown color and the omelette remains yellow and pliable within. Varieties of the omelette depend on its thickness. Thinner varieties are used as garnishes or as wrappers which are formed into pouches that are filled with sushi rice. Thicker omelettes are more common and are used for nigirizushi and chirashizushi bowls. When shredded and used as a garnish, the omelette is called kinshi tamago, or golden thread egg''. or breakfast food. The omelettes are a common inclusion in bentō boxes.