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The tamago pan (Japanese eggpan) is specially designed to make Japanese sushi omelette.
The sweet omelet is used for dashimaki.
In the video below you can see how you can use the tamago pan and get useful tips. http://www.youtube.com/watch?v=NHxGPAajucc
For a nice tamago omelet can be a little Japanese sake or Minrin (sweet Japanese rice wine, is 50% sugar) can add, instead of sugar.
Sugar may caramelize in the pan. Sometimes a very thin and narrow strip of nori seaweed is folded around the tamago, this also gives a distinct flavor.
Soya is also often added to the tamago omelet. Pilot matter how soy tastes separately, or it is not too strong and dominated the taste of the tamago.
It's a matter of trying what combination it tastes delicious.
Important: Please note the temperature, medium heat so the egg mixture begins to solidify. It should not burning.
Size: 13 x 19 cm
Suitable for gas, not suitable for induction.
Made in Japan