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Travel Photo of the Day: Tamagoyaki

Travel Photo of the Day: Tamagoyaki

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This dish is common in bento boxes

Some serve tamagoyaki for a traditional Japanese-style breakfast.

I recently sat down with award-winning chef Andrea Reusing of Chapel Hill, N.C.’s Lantern Restaurant to talk about how her travels inspire her cooking. When asked about her favorite kitchen souvenir, she mentioned "a copper pan for making tamagoyaki that I bought in Japan." I don’t know about you, but I had to do some research to learn what "tamagoyaki" actually is (especially if it requires a special pan).

Click here to see the Travel Photo of the Day Slideshow!

Tamagoyaki is a sweet omelette that’s a "bento box staple" and popular sushi topping in Japan. Although some might argue that a special pan is not essential, anyone preparing this dish should take care to make sure that their omelette has an adequate thickness.

There are slight variations of this typically sweet dish; added dashi (a stock made from kelp and bonito flakes) is a typical example.

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A Most Excellent Egg Sandwich: Where to Find It, How to Make It

LIKE A SNACK At Hi-Collar in Manhattan, the tamagoyaki sando has a few thin slices of cucumber tucked inside.

I LOVE THE WAY that in Japan, there always seems to be a sandwich close at hand, neatly wrapped and ready to go. At train stations, bakeries and the ubiquitous konbini, or convenience stores, “sandos” come filled with everything from fried pork cutlets to whipped cream and fruit, almost always on white bread with the crust cut off. Last year, egg-salad sandos had a stateside brush with celebrity thanks to the success of Konbi, a Los Angeles sandwich shop whose konbini-inspired version became an Instagram darling. With a whole hard-boiled egg at the center, revealing a sunny circle of yolk when the sando is sliced, Konbi’s iteration is indeed photogenic. But for me the ideal sando filling is the layered and rolled style of omlelet known as tamagoyaki.

The tamagoyaki has such a supple, silky texture, and a gentle balance of savory and sweet flavors. Between two slices of sandwich bread, it’s a beautifully self-contained little package. Clearly I’m not the only one who thinks so: The tamagoyaki sando is gaining a following of its own at coffee shops and sandwich counters around the U.S. (See “Good Eggs,” below.)

When I set out to master it at home, the sando part was easy: Sliced milk bread or any soft white bread is the proper vehicle. Dijon mustard and Kewpie mayo, a thick, slightly sweet Japanese brand, are the condiments to use, if any. Filled with omelet and sliced in half or thirds, it’s ready to eat. But the omelet part required a bit more effort.

Strictly speaking, tamagoyaki just means eggs (tamago) and grill (yaki) in Japan the word is generally used to refer to any type of thick rolled omelet. This kind of omelet typically cooks in a small, rectangular pan—first one layer of egg, which is rolled up into a cylinder, then another, rolled around the initial layer, and so on. The basic tamagoyaki (atsuyaki tamago, or “thick grilled egg,” in the written form) is generally egg seasoned with mirin (rice wine), soy sauce and/or sugar and salt. Dashimaki tamago is a rolled omelet with all of the above plus dashi, a stock of dried kelp and bonito. Some regional variations include milk or cream in lieu of dashi others are rolled with thin layers of nori or even cheese.

Whatever the seasonings, a few basic rules apply. “Make sure the egg and dashi [if using] are at room temperature,” said Mutsuko Soma, who serves a dashimaki tamago sandwich at her Seattle sake bar, Hannyatou. “It makes a big difference in terms of not sticking.” Some chefs whip eggs intensely to increase aeration. At Hi-Collar, a Japanese cafe and bar in New York, Isaac Nakashima makes an extra-fluffy omelet by thoroughly whisking eggs with salt and cream.

Warning: These Breakfast Foods From Around the World Will Make You Sooo Hungry

Your mom was right: Breakfast is the *most* important meal of the day, but rarely do any of us take the time to eat a proper meal in the morning. I tend to be more of an &ldquoiced coffee for breakfast&rdquo kind of person. (Please don&rsquot call my mom.) But when you think of *actual breakfast*, I bet you imagine a platter topped with yummy eggs, crispy bacon, fluffy pancakes, and golden hash browns (OMG, don&rsquot even get me started on hash browns). Don&rsquot try to tell me you envisioned a healthy bowl of oatmeal&mdashof course you thought of bacon and eggs. They&rsquore iconic! They&rsquore delicious! They&rsquoll cure your hangover. And if they&rsquore your go-to, please invite me over for breakfast. But also, maybe it&rsquos time to try leveling up your breakfast game with something new. Here&rsquos some inspo via morning meal traditions from around the globe.

This Chinese tradition is a brunch staple enjoyed with tea and good company. Or not: brunch for one = totally chill. The assorted spread usually consists of bite-size heaven, e.g., dumplings, egg tarts, pudding, even pineapple buns&helliphelp, I&rsquom hungry now.

If you&rsquore going to have brekkie down unda&rsquo, you might come across Vegemite spread, which is made from leftover yeast (yup), vegetables, and spices.

Okay, so basically, you&rsquore already eating breakfast en français. Look at you! The French like to have bread and jam, just like us. The only difference here is that they skip the burnt toast and go for a nice loaf or baguette. *quietly feeds burnt toast to the dog*

In England, the canned summer camp staple is also an acceptable toast spread. Avocado toast? Yeah, don&rsquot know her.

Yes, we&rsquove already covered the presence of baked beans in the British breakfast, but a traditional English breakfast also includes a side of juicy grilled tomatoes. Which, yum.

This dish (which we&rsquore going to pretend I know how to pronounce) is a hearty casserole made of bacalhau (salt cod), eggs, and potatoes, commonly topped with black olives and onion.

In Korea, it&rsquos not uncommon to find an assortment of deliciously fermented veggies (think: cabbage, cucumbers, and radishes) sitting on the breakfast table. Your bottle of Texas Pete hot sauce could never.

Does anyone actually eat plain hard boiled eggs? Didn&rsquot think so. England knows what&rsquos up. So they coat &rsquoem in delicious breakfast sausage.

Cheese. Stuffed. Pancakes. Yup, let that soak in for a minute. This popular Eastern European breakfast dish is basically a pancake (made from flour, eggs, and sugar) filled with quark (curd cheese). Yes, please.

Fully live your best fanciest life by topping your toast with some fresh caviar à la Russia.

Not everything is as it seems. *dramatic music* Yeah, this looks like an egg sandwich, but it&rsquos actually (!) toast smothered in kaya: a jam made from coconut and egg. So it is sort of an egg sandwich, I guess. Okay, yum!

You ever wake up in the morning and think to yourself, Hmm, I could really go for something spicy right about now. I mean, same. Place a runny, sunny-side-up egg on top of a bed of spicy noodles, and you&rsquove got yourself a common Thai breakfast.

If you&rsquore the friend at brunch who holds up everyone&rsquos orders because you&rsquove been staring at the menu for an awkwardly long time bc you can&rsquot choose&mdashfirst, get a grip. Second, get everything. Like this Turkish breakfast spread with olives, dates, pita, hummus, cucumbers and tomatoes (tossed in extra-virgin olive oil), and hard-boiled eggs. See? Why pick just one thing.

Let&rsquos break this one down. Take rice porridge and top it with scallions, dried seafood, or even meat floss. What&rsquos meat floss, you ask? It&rsquos a finely sliced meat (typically beef) that takes on an almost dental-floss-like texture.

Imagine if pancakes were a bit more like a biscuit, and instead of dousing them in maple syrup, you just topped them with butter and honey. Now stop drooling.

Haggis is an anytime meat. Pair haggis with eggs and call it breakfast, or side it with some potatoes and veggies for dinner time. Now, what is it? It&rsquos a savory mixture of sheep&rsquos heart, liver, and lungs with minced onions and spices for added flavor. Okay then!

Consider this the Japanese version of an American-diner-style egg omelet. It&rsquos a bit easier to handle with chopsticks because it&rsquos basically prepared in a baking mold.

Easy Okonomiyaki recipe


  • 200g flour
  • 200g dashi
  • 6cm Nagaimo – grated
  • 3 eggs
  • 1/4 cabbage head
  • Favored fillings (pork, seafood etc.)
  • Pinch of salt

1. Cut the cabbage 3cm long and thinly slice, roughly 0.3cm thick.

2. Mix the flour into the bowl and then the dashi and egg.

3. Peel and grate the nagaimo. It is quite slimy so I would recommend peeling just the bottom half of the naigaimo so you can get a good grip from the skin. If not possible, try using a kitchen glove or paper towel.

4. Add the nagaimo and cabbage into the flour mix.

5. Heat your fry pan or hot plate on medium heat, approximately 170 degrees celsius, and then add some vegetable oil. (Canola oil is okay as well!)

6. Add around 2 ladles of dough to the fry pan.

7. Place your favored ingredients on top (pork, prawns, squid, anything is okay! Do not press down.) This time I went for squid, prawns and some kimchi!

8. After the bottom is golden brown, flip over. By this time, your topped ingredients should be merged with the batter so it is easy to flip over.

9. Wait till the flipped side is golden brown and then you can serve on a plate or just in the fry pan or hot plate to keep warm.

10. For the sauce, the ordering is very important. First, the okonomi sauce is added. Then the mayonnaise in a zigzag pattern. The nori is added and then the katsuoboshi. (I didn:t have any nori so I went for some shiso instead.

Easy Appetizers for Any Occasion

Our easy-yet-impressive appetizers are perfect for no-fuss get-togethers.

Related To:

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved.

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved.

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved.

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved.

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved.

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved.

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved.

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved.

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved.

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved.

©2008, Hearst Communications, Inc.

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved.

Flavor-Packed Bites

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Pea Pesto Crostini

Warm Brie with Fuji Apple, Pear and Melba Toasts

Pizzette with Gorgonzola, Tomato and Basil

Bruschetta with Tomato and Basil

Spanakopita Chicken Meatballs with Spicy Cucumber and Yogurt Sauce

Cheese-Stuffed Dates with Prosciutto

Blini with Smoked Salmon

Spanish Tortilla

Shrimp Cocktail with Quick Remoulade

Pasta Chips with Alfredo Dip

Here's one more way to love pasta: as a crispy snack. Serve it up golden fried with a smooth and creamy sauce for dipping.

How to make 'tamagoyaki' or Japanese rolled omelette at home

KUALA LUMPUR, March 20 — It was a bewitching performance.

We paid attention as our cooking class instructor whipped up a mixture of eggs, shoyu (soy sauce) and dashi broth. He poured some of the egg mixture into a hot rectangular pan. Then, before it was completely cooked, he flipped it over to one side.

And then he flipped it again so that the omelette now resembled a pat of butter on one end of the pan. Then he added more egg and repeated until all the mixture was used up.

Flip and roll. Flip and roll.

When he was done with the demonstration, he invited us to try it too. This was the first tamagoyaki we made many years ago, but far from the last.

The name is derived from the Japanese words tamago or “egg” and yaki, which roughly translates to “cooked over direct heat” — rather than a steamed chawan mushi or egg custard, for example.

Here the layers that come from cooking stage by stage make all the difference: almost a silkier, savoury mille-feuille like mouthfeel.

We were in Kyoto, so our instructor told us the version we were making was called dashimaki tamago thanks to the addition of dashi to the eggs and soy sauce. When it is freshly made, the rolled omelette tastes like manna from heaven, soft and custardy.

This is simple fare, what the Japanese would eat for breakfast together with rice and maybe a packet of natto. Cooled down, it is a staple of bento boxes as well as a popular topping for nigiri style sushi.

Dusted with a little potato starch and rolled in panko breadcrumbs, you can even deep-fry it and sandwich it between two slices of milk bread to make a tamago katsu sando.

That’s just how you may serve tamagoyaki there are also a myriad ways you can gussy up the basic recipe with the flavours or ingredients you desire.

For instance, adding some finely chopped spring onions will add a lovely aroma though I omit this when I don’t have any in my fridge.

Some cooks add mirin or sugar to the egg mixture to add some sweetness. Others insist on serving it with some grated daikon radish on the side, though I prefer a little bit of pickles or kimchi, if I’m being honest, for more of a kick.

However we make it, biting into a freshly cooked tamagoyaki with steam escaping between the layers of rolled omelette always reminds me of Kyoto. It’s a taste of Japan until the day when we can safely travel again.


There are regional differences depending where you learned to make your tamagoyaki in Japan. In Tokyo, the rolled omelette tends to be plainer as the locals prefer to top it with stronger flavours such as a shoyu dip when serving.

In Kyoto, where I first learned to make tamagoyaki, the preference is to add dashi directly to the egg mixture before cooking so subtle umami notes permeate every bite of the omelette.

Therefore, this specific Kyoto version is called dashimaki tamago. It’s just as simple to make but packs a lot more flavour.

One tip I picked up during my cooking lesson in Kyoto is not to attempt perfectly cooked layers. For one, if each layer of the omelette is absolutely cooked through, they are more likely to separate and not stick together.

There is also a danger of overcooking the omelette if you’re aiming for cooking it through. Remember, the residual heat will continue to cook the omelette even after removing from the heat.

Where the cooking vessel is concerned, typically Japanese cooks use a rectangular pan called a makiyakinabe that is designed specifically for cooking the omelette.

For home cooking, a smaller non-stick makiyakinabe for a 2- to 3-egg tamagoyaki would be perfect professional cooks use a larger one, often made from copper, to churn out more rolled omelettes for customers.

Now while it’s entirely possible to order a makiyakinabe online these days, a simpler and cheaper option would be to use an existing non-stick pan or cast iron pan at home.

If you decide later on that you’re making a lot of tamagoyaki at home, then feel free to purchase a proper makiyakinabe then.

The rolled omelette made with a round pan wouldn’t be rectangular, of course, but you can slice off the ends of this rolled up crêpe “cigars” so that they are roughly rectangular, then proceed to slice them into bite-sized pieces as you would a conventional tamagoyaki.

What to do with the sliced off end bits? Consider them the tamagoyaki cook’s well deserved reward — after all that rolling and flipping — and enjoy your little pre-meal snack!


1 teaspoon light soy sauce

Some spring onions, chopped finely (optional)

A little neutral cooking oil

Crack the eggs into a medium-sized bowl. Add the light soy sauce, dashi broth and chopped spring onions, if using. Mix the eggs and the other ingredients together until well combined.

Place the pan you’re using over medium heat. Wipe the surface of the pan with a bit of paper towel soaked in a little neutral cooking oil. You will be using this throughout the cooking process using a pair of chopsticks to hold the oil-soaked paper towel allows for greater control.

Once the pan is coated with a thin layer of oil, pour about a quarter to a third of the egg mixture into the pan. When the egg is about three-quarters cooked, roll it so that it flips on itself a third of the way to form the first fold, then flip it again to form the second fold.

It will now resemble a thin block of barely cooked omelette. Using the chopsticks, nudge it to one side of the pan. Coat the pan surface again with a thin layer of oil.

Now pour another quarter or third of the egg mixture. Lift up the rolled egg so the raw egg will flow in underneath it. Once this newly added egg mixture is about three-quarters cooked, roll the cooked egg over on top of the new egg layer.

Repeat these steps — coating the pan with oil, pouring a bit of egg mixture, flipping and rolling — until you have used up all the egg mixture.

Transfer the complete rolled omelette to a chopping board to rest. Slice into bite-sized pieces and serve immediately or chill it for use in other dishes.

Thursday, May 20, 2021

Boulangerie bonheur

They have an outlet shop and a regular shop near Umeyashiki as well as several around Tokyo and Kanagawa.

I tried the fish sandwich and an donut (donut filled with sweet bean paste)

They were both delicious but nothing out of the ordinary.

There were only 3 slices in the package I bought, since we ate two, with the last slice I plan to make french toast for part of our breakfast.

We will be back to try other items when we are nearby.

Begin your day with these 5 simple and delicious Japanese breakfasts

Japan is known for its healthy and delicious food and a few of the dishes that probably come to mind are miso soup, sushi, yakiniku.

Miso soup is one of the main dishes in traditional Japanese breakfast and is quite easy to make, too.

Here I will be introducing you five of the easiest Japanese breakfasts you can quickly make in the morning or the night before and I will start with:

1. Rice Balls/ Onigiri (おにぎり)

Onigiri is probably the easiest and quickest breakfast to put together when you are out of time. You can make it with whatever leftovers you have in the house and I recommend pickled plum, salmon, tuna or bonito flakes with a bit of cheese because making rice balls is so simple, I like experimenting with ingredients and trying new combinations.

If you feel that you have no time in the morning, you can also make them ahead of time and store them in the refrigerator for a couple of days.

Rice Balls are easy to make, filling, and delicious, with a lot of ingredients you can choose from, so it is also hard to get tired of it because you can always make some new combinations.

2. Tamago Kake Gohan (卵かけご飯)

A Japanese bowl of rice with raw egg, a bit of soy sauce and nori on top, this is Tamago Kake Gohan. Pretty simple, right?

I also like putting green onions or natto on top and also use my leftover miso along with the rice for a more traditional breakfast.

It is easy to make and very delicious, too.

3. Tamagoyaki (卵焼き)

Tamagoyaki or the Japanese Egg rolls are quite simple and you can also make it salty or sweet, depending on your preference.

I like both and depending on my energy in the morning, I choose which one of the two I am going to make.

Most of the time is sweet because I feel it also goes well with coffee and the sweet taste gives me more energy to start my day.

I like using kombu dashi (kombu broth), soy sauce, just a bit of salt, and around 2-3 tablespoons of sugar for the sweet one.

As for the salty one, I sometimes put green onions or cheese inside and skip the sugar.

There are many recipes out there and you can get creative with it and adapt it to your taste.

4. Mini Japanese Breakfast

You can also have a mini Japanese breakfast with rice, miso soup (I like putting tofu and seaweed inside), salmon, some quick tsukemono(Japanese pickles), fruits and natto/mozuku if you are a fan of it.

I like making cucumber with sesame oil, kombu, sesame seeds, pickled plum, bonito flakes as an okazu (side dish) because it is easy to make and very refreshing during summers.

I cut the cucumber (after peeling it), then mix all the ingredients in a bowl or Ziploc.

I recommend leaving it a little in the fridge before consuming it. You can do that while preparing the other dishes.

5. Ochazuke (お茶漬け)

Ochazuke is one of my favorite dishes to eat during cold days. It is rice with green tea.

At first, I wasn’t sure what to think, but after trying it, I found it so delicious and it just warms me up inside.

You can also buy the ochazuke at any supermarket and all you need to do is add hot water on top of the rice after putting on the ochazuke filling. Most have pickled plum, salmon, wasabi, and so on.

These are my top 5 recommendations for Japanese breakfasts.

My favorite is probably the mini Japanese breakfast as I am used to eating a good meal in the morning to give me a lot of energy during the day.

I skip dinner quite often, so the Japanese breakfasts give me so much energy and I feel a lot healthier since following this routine.

Extra Chefchaouen Info

How to get to Chefchaouen?

Even though it’s a popular tourist attraction, Chefchaouen is a bit hard to get to.

From Fez, the best way is to take the CTM bus. The journey lasts 4hrs, and the ticket costs 75MAD / 8USD.

From Tangier, again the best way (again) is to take the CTM bus. It should be less than 3hrs ride and would cost you only 45MAD / 5USD. The catch is, there is only one bus per day, leaving at noon. That’s why a lot of people use taxis and grand taxis (popular in Morocco, you share them with other passengers and pay only for your seat) which costs over 1000MAD.

From Casablanca, you can either take the long bus ride (6.5hrs, 160MAD/17USD, leaving at 13:30) or catch the train to any of the nearby towns (Souk el Arbaa or Ksar el-Kebir) and use a bus/taxi after.

From Marrakesh, there is no direct transportation, and you must find a way to any of the other cities mentioned above. Domestic flights are not very expensive in Morocco.

Where to Stay in Chefchaouen?

If you want your blue town fairytale to be complete, Dar Echchaouen is the one for you. This incredible riad is opulently decorated to give you the feeling you’re part of Scheherazade’s greatest stories.
It’s situated just a few minutes outside the medina but away from the tourist crowds. It also features an outside pool that is a dream-come-true if your visit happens to be in the summer.

If you’re used to hotels and don’t want a Bnb or Moroccan riad, La Petite Chefchaouen is probably the best one in town. Located at the very top of the medina, this hotel offers excellent panoramic views and top-notch breakfast!

If you want to experience what it is like to live in a typical Moroccan home – Casa Sabila is your place. It’s located in the east part of town ( the more peaceful one) and only 90 m from Ras Elma Water Source. All rooms are equipped with AC, and there is a great breakfast served on the panoramic terrace.

How to stay safe in Chefchaouen?

Morocco is a developing country, and while I didn’t encounter any troubles in Chefchaouen, it’s always good to be prepared. From slipping on any of the blue stairs to getting pickpocketed while hunting the perfect photo, various things may go wrong and ruin your vacation.

What I do for all my trips is getting travel insurance from World Nomads. Once you have a few journeys under your belt, you can easily appreciate its tremendous value and the freedom it gives you.
While I sincerely wish you never need to use it, I can’t stress enough how important getting the insurance is.

Chefchaouen Tours

Chefchaouen Photo Guide map

Click the map to enlarge

That’s all from me, I hope you find all the best photo spots in Chefchaouen!
If you haven’t planned your trip there yet, find out how I plan my trips!
I have 14 bucket list ideas for Morocco. See my impossible bucket list of 1700+ adventures!

Is Chefchaouen on your bucket list?

Some of the above are affiliate links and I will earn a percentage of the sale if you purchase through them at no extra cost to you. This helps keep my site running – so thanks in advance for your support!

Watch the video: Japan Street Food - JAPANESE OMELETTE Tamagoyaki ダシ巻き玉子焼 (June 2022).


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