Tamagoyaki Omelette Pan 19cm | Kitchenware | The Wasabi Co – The Wasabi Company

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The Tamagoyaki Omelette Pan 19cm features a rectangular black non-stick design, metal riveted handle, and wooden grip—ideal for making Japanese omelettes. Isolated on a white background.
The Tamagoyaki Omelette Pan 19cm features a non-stick coating and wooden handle, ideal for making Japanese omelettes. Measures 34 cm long, 19 cm high, and 13 cm wide.
The Tamagoyaki Omelette Pan 19cm is a rectangular black pan with a non-stick coating and wooden handle, shown from the side on a plain white background.

Tamagoyaki Omelette Pan 19cm

SKU: WSB.ACCESSORY.145

Hasemoto Co. Ltd

£18.95
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A larger pan which is perfect 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 often 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 Japanese omelettes became popular in the 1950s, as more farmers began breeding chicken and people looked to incorporate more protein into their diet.

Dimensions: 19 x 13 x 3cm (including handle 34cm)

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:

Tamagoyaki Japanese Rolled Omelette
Tamagoyaki Japanese Rolled Omelette
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