Tamagoyaki

Tamagoyaki is a Japanese omelet made by rolling successive thin layers of seasoned egg into a thick piece, which is then sliced. A rectangular pan helps form its regular shape. The cook pours in part of the egg mixture, rolls it while it is still partly set, and adds another layer, repeating the process until the mixture is used. Eggs may be seasoned with sugar, salt, soy sauce and dashi, with the balance depending on the household or regional style.^[1]

In the Kanto region, the name commonly evokes sweet atsuyaki tamago, with a lightly browned surface and a firm texture. Kansai is particularly associated with dashimaki tamago, a stock-rich variation usually kept paler and often served with grated daikon. Tamagoyaki appears in home cooking and packed lunches, and is sold in supermarkets, convenience stores and specialist egg shops. It can also be served as a restaurant side dish or with drinks.^[1]