Tag: Dashimakitamago

Dashimakitamago and tamagoyaki are both Japanese dishes that use chicken eggs from around the Edo period, when Japanese people started to eat chicken eggs. Although they are similar in appearance and cooking method, they are distinguished as different dishes. Tamagoyaki is an egg dish in which beaten chicken eggs are seasoned with sugar, salt, soy sauce, etc., while dashimakitamago is an egg dish in which soup stock made from bonito, kombu, etc. is added to the beaten eggs and baked. Both of these egg dishes are made by using a special copper cooking utensil called a Tamagoyakinabe (egg cooker) to roll the egg while cooking it thinly and forming it into a cylindrical shape. Chicken eggs are rich in protein and contain all the nutrients except for dietary fiber and vitamin C. They have an excellent nutritional balance and are called a quasi-complete nutritional food.