Lid for Japanese omelette pan, 18 x 18 cm
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Information
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This lid is used with a Japanese omelette pan, makiyakinabe, to control the heat and shape the classic Japanese omelette tamagoyaki.
Unlike ordinary lids, it's not meant to cover, but to press down. As each layer of eggs is folded into the pan, the lid is placed on top to even out the surface, hold the heat and squeeze out small air pockets. The result is an omelette with a dense, even texture and smooth surface - just like in a sushi restaurant.
The design of the lid is simple but thoughtful: a flat wooden board with two transverse handles that make it easy to grip and put on with one hand. Wood does not conduct heat like metal, allowing you to work quickly without burning yourself, and the surface absorbs some of the moisture from the egg, contributing to the drier, resilient surface that characterizes a good tamagoyaki.
It is often used in combination with small bamboo mats or cloths to shape the omelette after cooking. After the egg layers have been laid and folded, the lid can be used to smooth the top while the pan is still hot, or to hold the shape as the omelette cools.
In professional sushi kitchens, lids of this particular type are also used to lightly press other hot ingredients - such as steamed fish, rice or vegetables - where a firm but gentle pressure is desired.
The wood is untreated and should not be oiled or soaked. Rinse it in cold water, dry thoroughly and store in an airy place. Over time, the surface will darken naturally, and the lid will take on a slight patina that only makes it better to work with - a clear sign of use and routine in the kitchen.
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