Curator's Notes 

Tamagoyaki, meaning, “grilled egg” is a multilayered Japanese style omelet. Often, the eggs are used for nigiri, sushi rolls or breakfast dishes. We love these Ambai Tamagoyaki pans designed by Makoto Koizumi mainly because of their dimensions. The ideal dimensions for about a one or two people household and is often all you need, especially when storage space is scarce. Of course, the pans aren’t limited to frying up eggs – they are fantastic for roasting spices and other small tasks.

Tamagoyaki Omelet Pan was curated by Stevenson Aung

Designer/Maker 

Maker: Ambai

Designer: Makoto Koizumi

Specifications

Dimensions: 

With handle: 7.1” (w) x 13..3” (l) x 3.2” (h) or 180mm (w) x 338mm (l) x 82mm (h) 

Weight: 

16.2 oz or 0.46 kg

Materials:

Iron, Teak handle

Details

• Made in Japan
• Thin transparent non-stick material coats the iron pan
• Textured pan surface that helps prevent food from sticking
• 1.6mm bottom thickness for superior thermal cooking
• The handle has an easy-to-grip shape
• Teak handle with oil finish
• Connection between pan and handle is stainless steel
• As this is an iron pan, rust will generate on the surface if it is not maintained properly
• Before first use, heat the pan for 2-3 minutes on low to medium heat setting; remove and cool surface to the touch; pour 0.5 cups of oil and heat on low setting for three minutes; remove extra oil and wipe with paper towel to soak remaining oil
• After use, wash with hot water and soft sponge; remove excess water by heating over the stovetop; lightly coat with thin layer of oil before storing
• Do not soak in water or leave excess water in pan