Tamagoyaki 玉子焼き

History and Origins

A egg is a dish that has been cooked with a taste of an egg and is baked. Whereas Kanto refers to the "chinkids" that taste sweet and burn a little too much to burn, Kansai refers to the "conceals" that are made to taste sweet and taste a little bit red. Although eggs have been valued by people more as "gray food" than in old times, the court has also treated chicken as a forbidden food, and the chicken as a useful time-telling animal, so it has long been forbidden to eat and eat meat with animals. It wasn't until the early Edo that chicken and chicken eggs were cooked and eaten as food. Although they began eating chicken eggs because of the effects of the South African trade, it was still valuable. Then the dish that became popular among the Edo's innocents is the dish that boiled the egg and poured it into the boiling pot. This is supposed to be the origin of the egg roast. In the "Choose Fox" stage, and in the "Edo" honorary party, which has been shown by the Kasai Takeshita, the Japanese Shogun, that still sells the flavor of the time as hand-burned egg. At that time, around the Prince Tori Mountain, such as this in the cherry blossoms, there were many tea houses and paymen, and there were also a number of Japanese houses. The Edo egg-burn is characterized by a sweet, strong taste and a strong sense of elasticity with which the nativity of the raw egg is firmly acquired. It's still available in each home, easily baked in the spread of tephron-sized flat pans, and it's one that continues to be loved as a lunch order.

When It Is Eaten

When chicken eggs were expensive, they were prized as a food food, especially for the sick. Chicken eggs are excellent as protein food, and they are now preferred to a stable priced food. We've been making eggs early in the day and night in the chickenhouse without exercising them, but recently we tend to sell healthy chicken eggs, and the prices are sharp. Since chicken eggs are good cooky, they are highly prized for their home cooking, as well as for their Hare's day meal, and are welcome students at any season.

How It Is Eaten

Mix the eggs, the nuts, the juice, the sugar, and then cook it. I'll cut it to a size that's easily eaten.

Recipe

Ingredients

• 2 egg
• 1 tbsp dashi stock
• Seasonings: 1/2 tbsp sugar
• Seasonings: a pinch salt
• Seasonings: a pinch soy sauce
• as needed oil

Method

1. I'll split the eggs and mix all the flavors and flavors.
2. Put oil in the egg-burner, heat it, wipe out the extra oil, and drain a quarter of the egg juice and spread it equally. When your surroundings are pretty and half ripe, you roll them with vegetable chopsticks. I'm going to re-scroll the oil and repeat this.
3. When it is cooked, roll it around, leave it until it gets a mild heat, and cut it.

More About Tamagoyaki

One of the most famous dishes of egg-burning is the XHyogo PrefecturelZ, a small-seat casathe, from chicken eggs, soup and flour octopuses.

Text adapted and translated from the Japanese Wikipedia article 玉子焼 by its contributors, licensed CC BY-SA 4.0.

Dish data: Ministry of Agriculture, Forestry and Fisheries (MAFF), “Uchi no Kyodo Ryori” (Our Regional Cuisines) database, used under the Public Data License (PDL1.0); translated and adapted from the Japanese original.