Why in the world would you need a square pan? For square shaped eggs of course! I avoided getting a tamagoyaki pan for years because well…I just thought you could get by without it and the only way I have is by never making kinshitamago or tamagoyaki that was even in shape. Once you get a tamagoyaki pan, it’s sooo much easier and I wish I got one much sooner.
Once you get this pan, you can never go back to round and weird shaped tamagoyaki and kinshitamago.
I got this one at a Daiso store because at this point I wasn’t convinced that I still needed one but I was willing to invest in a buck fifty. It’s very thin and not very good quality (hence the burnt marks on my pan even though I only used it like 10 times up to this point) but it does the trick. I recommend practicing before serving guests but once you get the hang of it, it’s really easy and kinda fun. I’ll be talking about kinshitamago next which is used in a number of Japanese dishes.
You’ll want to grease the pan with some gauze. It’s better than paper towels which soak up most of the oil or even drizzling the oil directly on the pan. The gauze helps the oil spread out and get a nice even coat.
Naomi Kuwabara was born and raised in California but spent many summers in Japan growing up. She has spent time living in Hokkaido and Osaka, both meccas for Japanese cuisine. Her passion is cooking and sharing her experiences cooking Japanese food with others. Her blog Umamitopia is about her experiences cooking Japanese food. Her greatest inspirations are from her mother and grandmother. Her cooking adventures can be found at http://umamitopia.com.
