makiyakinabe

Makiyakinabe, also written makiyaki-nabe, is a rectangular Japanese cooking pan used mainly to prepare tamagoyaki, the rolled omelette. The pan’s straight sides and long, narrow shape facilitate the technique of rolling thin layers of egg into a compact cylinder. It is a common tool in both home kitchens and professional izakaya and sushi establishments in Japan.

Traditional makiyakinabe are often made of copper, frequently tin-lined to prevent reactions with eggs. Modern versions may be stainless steel or have nonstick coatings. The pan typically has a single handle, made of wood or metal, and measurements vary, but it is generally wider than a standard frying pan to accommodate multiple layers.

To make tamagoyaki, beaten eggs are seasoned with ingredients such as sugar, salt, soy sauce, mirin, or dashi. A light coat of oil is applied to the pan, and a thin layer of egg is poured and cooked briefly. The egg is rolled from the near edge toward the far edge, the roll is pushed to the far side, and more egg is added to create another layer. This process is repeated until a multi-layered omelette forms. The finished roll is cooled slightly and then sliced for serving. Dashimaki tamago, which includes dashi in the egg mixture, yields a lighter texture.

Care for makiyakinabe varies by material. Copper pans require occasional re-tinning and thorough drying to prevent tarnish; they are usually washed by hand and lightly oiled after use. Nonstick versions follow manufacturer instructions. Makiyakinabe remains a distinctive and widely used tool in Japanese cookery. See also: tamagoyaki, tamago yaki pan.