Collection: Tamagoyaki Pans

Tamagoyaki is the Japanese rolled omelette served at breakfast, in bento boxes and on sushi. Its neat, layered shape comes from a rectangular pan that lets you cook thin sheets of egg and roll them one on top of the other. A tamagoyaki pan is also handy for small omelettes, pancakes and frying.

Choose your tamagoyaki pan

• Cast iron: Tamagoyaki Pan Itsuki (15 x 18 cm with a 19 cm handle), our best-selling pan, and Minamikoma (23 x 17.3 cm), which comes with a nylon spatula.
• Copper: Tamagoyaki Pan Oita with a wooden handle, in gold or pink, seven sizes and with or without a cover.
• Non-stick aluminum alloy: Sensou (18 x 13 cm) in four colors, suitable for induction, gas and electric stoves, and the long Aka pan (37 x 13 cm) with spatula.
• Stainless steel: Kaneiji in 13 x 18 cm or 15 x 18 cm.

How to make tamagoyaki

Beat the eggs with a little soy sauce, sugar or dashi. Oil the pan, pour in a thin layer of egg and, when it is almost set, roll it towards you. Push the roll back, add another thin layer under it and roll again. Repeat until the egg is used up, then let it rest before slicing.

Pair your pan with a donabe, a bento box or explore all our Japanese cookware.