Makiyakinabe

Makiyakinabe are square or rectangular cooking pans used to make Japanese-style rolled omelettes (tamagoyaki).

The terms tamagoyaki-ki and tamagoyakinabe both refer to the rolled omelettes that are typically made with the pan, with ki (器) meaning "implement" in the former phrase.

[6] Most professional pans are made of heavy copper coated or lined with tin, with these materials being preferred for their heat conduction.

[18] Among the tamagoyaki stalls formerly at the Tsukiji Market, there are offerings with slight searing (焼き目, yaki-me) or browning on them.

[20][11] Some sushi chefs make versions of the omelette using eggs mixed with shrimp paste and grated yamatoimo [ja] (a cultivar of the Chinese yam Dioscorea polystachya); this thick mixture is not cooked in layers but poured entirely up to the brim of the pan, cooked for perhaps 30 minutes, then flipped so the top and bottom are caramelized to a brown color and the omelette remains yellow and pliable within.

[22] When shredded and used as a garnish, the omelette is called kinshi tamago, or golden thread egg.