Tamagoyaki Variations
I
Origin
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II
Description
Beyond the standard dashimaki tamago, Tsuji covers thin omelette (usuyaki tamago) for cutting into strips as garnish, thick baked omelette (atsuyaki tamago — the sushi restaurant style made without dashi, sweeter and firmer), and kinshi tamago (golden thread egg — very thin omelette cut into fine strips for garnish on chirashizushi and cold noodle dishes). Each application requires different ratios and technique. [VERIFY] Whether Tsuji covers all these variations.
III
The Thread
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IV
Flavour Context
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Pillars V — VII
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