Tamagoyaki Omelette Pan 16cm | Kitchenware | The Wasabi Co – The Wasabi Company

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The Tamagoyaki Omelette Pan - 16cm is a rectangular black pan with a wooden handle and non-stick coating, ideal for making Japanese omelettes. Shown isolated on a white background.
The Tamagoyaki Omelette Pan - 16cm features a rectangular shape, wooden handle, non-stick coating, and is ideal for making Japanese omelettes. Pan size: 16 cm length, 10 cm width, 3.1 cm height.
The Tamagoyaki Omelette Pan - 16cm is a rectangular black pan with a wooden handle and non-stick coating, pictured in profile on a white background.

Tamagoyaki Omelette Pan - 16cm

SKU: WSB.ACCESSORY.144

Hasemoto Co. Ltd

£18.95
( / )
Shipping calculated at checkout

In stock

The perfect pan for cooking Tamagoyaki, a type of Japanese omelette, popular for breakfast, put in a bento box for lunch or used as a filling in sushi.

It's made by rolling together several layers of fried beaten eggs and is best prepared in a rectangular omelette pan called a makiyakinabe or tamagoyaki. The word "tamago" means egg in Japanese, and the word "yaki" means to be cooked over direct heat.

These omelettes became popular in Japan from the 1950s as people wanted more protein in their diet and have become a favourite amongst children and adults alike.

Dimensions: 16 x 10 x 2.9 cm (including handle 31cm)

Please note: these pots will need to be seasoned before their first use, see the How To Use section above for the step by step instructions or download our PDF guide

Material: Steel with a non stick coating and a wooden handle.

Suitable for gas and induction hobs. Not suitable for the dishwasher.

How to Use Your Japanese Omelette Pan

A Japanese omelette pan (tamagoyaki pan) is designed differently from a Western-style non-stick frying pan. To get the best results and extend its life, please follow these guidelines:

1. Season Before First Use

  • Wash the pan lightly with warm water and a small amount of gentle detergent. Dry thoroughly.
  • Apply a thin layer of oil to the cooking surface.
  • Heat gently until the oil lightly smokes, then wipe off the excess.
  • Repeat this process 2–3 times to build up a protective layer.
  • This seasoning helps prevent sticking and protects the pan from rust.

2. Do Not Use Like a Traditional Non-Stick Pan

  • Unlike modern non-stick pans, your Japanese omelette pan relies on seasoning and oil for its non-stick properties.
  • Always use a small amount of oil when cooking. Add a small amount of vegetable oil to the pan and use a folded up piece of kitchen roll to coat the whole base of the pan. If the pan is hot, use chopsticks or equivalent to hold the kitchen towel. This must be done before the egg is poured in to avoid sticking.

3. Heating Guidelines

  • Never heat the pan empty, always add oil or ingredients before applying heat.
  • Bring the heat up gradually to avoid warping or damaging the surface.
  • Keep the heat moderate as too high can burn your seasoning and food.

4. Cooking Tips

  • Lightly re-oil the visible pan surface between layers for best results.
  • Use wooden or silicone utensils to protect the cooking surface.

5. After Cooking

  • Wipe clean with paper towel after each use.
  • Once cool, If necessary, rinse lightly with warm water (avoid soap if possible).
  • Dry immediately and apply a thin film of oil before storing.

Get some inspiration from some of our recipes that use this as an ingredient:

How to Make Futomaki (Thick Sushi Rolls)
How to Make Futomaki (Thick Sushi Rolls)
Tamagoyaki Japanese Rolled Omelette
Tamagoyaki Japanese Rolled Omelette
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