Tamagoyaki or Japanese omelette is one of the most eaten breakfast not only in Japan but also globally. It’s is a perfect morning starter and can be coupled with rice, fish, bacon or simply bread.
Okonomiyaki, the very popular Japanese dish
A cross between an omelet and a pancake, cooked with numerous ingredients and drizzled with a thick, savoury sauce. Okonomiyaki is a typical treat of Osaka, Hiroshima and Tokyo.
An institution in Japan and especially in Osaka, where it comes from, okonomiyaki (お 好 み 焼 き) is a specialty halfway between the garnished omelet and a pancake. It is often (wrongly) compared to pizza: the two specialties, however, have nothing in common apart from the round shape.
This dish can be enjoyed in many popular restaurants across the country. Okonomiyaki literally means “cooked as you like”.
All okonomiyaki consist of a base mixture: wheat flour, egg, fish broth, and white cabbage. The Osaka mixture often contains seafood and nagaimo, a type of yam. Various ingredients can then be incorporated into the mixture or just added on top: pork, egg, cheese, squid, bonito, seaweed, shrimp, spring onion … etc. The pancake thus prepared is then cooked on a hot plate (teppan), either in the kitchen or directly on the table in front of the customer at a restaurant. The final dish is then coated with sauce, mayonnaise or okonomi sauce.
Today okonomiyaki is a Japanese specialty considered a party dish to be shared with friends, directly on the teppan (hotplate), however, this has not always been the case. Made of inexpensive ingredients, easy to prepare, it quickly became a dish of times of crisis, for example after the Kanto earthquake in 1923, or in the aftermath of the Second World War. Okonomiyaki is a very hearty and nutritious dish.
- Read more: Culinary specialties of Kanto
Okonomiyaki originates from funoyaki, which was a kind of sweet pancake eaten during Buddhist ceremonies, from the 16th century. Then during the Meiji era (1868-1912), this dish spread beyond monasteries and renamed mojiyaki.
Then after the Kanto earthquake, a savory version of this dish was eaten regularly. Due to this, the dish is altered and Western influences in Kyoto were added such as shallots and Worchester sauce. After World War II, okonomiyaki became more and more common because it was possible to eat without rice, which had become too expensive.
Variations of the Okonomiyaki
Although there are countless recipes and regional variations, the three most famous are those of Osaka, Hiroshima, and Tokyo.
- In the Kansai style okonomiyaki, the tororo (grated yam, which gives a very sticky dough) is added to the basic mix. Sometimes grilled soba noodles (buckwheat) or udon (wheat) are also added, to make a modanyaki.
Kansai Okonomiyaki, with Okonomi sauce
La version Hirayashi dOkinawa
- The Hiroshima style okonomiyaki is quite unique the ingredients are not mixed but cooked on top of each other, layer upon layer. Noodles and eggs top it all off. The people of Hiroshima are very proud of their recipe!
- In the Kanto region, it is called monjayaki rather than okonomiyaki – a more liquid consistency of the mixture is prepared and poured on the griddle. While the other okonomiyaki are eaten with chopsticks, this version is eaten using a small spatula.
There are many variations on this recipe such as the finer Okinawa hirayachi, or the kaki-oko from Okayama prefecture, prepared with oysters.
I Went To Japan To Make The Most Difficult Omelet
FAQ
Which country is famous for omelette?
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What is the difference between tamagoyaki and omelette?
Is omurice a good Japanese dish?
Whether you’re a beginner or an experienced cook, I hope my cookbooks will be a great resource and inspiration for your Japanese cooking journey! Learn More! With savory ketchup fried rice wrapped in a soft omelette, Omurice is a beloved Western-style Japanese dish that‘s popular among all ages.
Why is omurice a popular Yoshoku?
It’s sweet and savory, the whole ensemble of Omurice is just so comforting to many Japanese people that it is considered one of the most popular yoshoku (western-style Japanese food). Yoshoku started to appear around the Meiji Era (1868–1912) after Japan ended its isolationist foreign policy and opened the ports to the West.
Should omelet sauce be warm?
It’s definitely worth the extra effort to warm the sauce (or at least give it enough time to come to room temperature), as it complements the comforting fluffiness of the omelet so much better and also softens the otherwise distinct tang from the vinegar in the ketchup.