Ambai Tamagoyaki

A tamagoyaki pan the size of a paperback book,
stable for cooking even a single egg.
Perfect for a single-serving breakfast or bento box.

This iron tamagoyaki pan is almost the same size as a paperback book, measuring 10cm on the short side and 15cm on the long side.
Most tamagoyaki pans are made of copper or iron, and the larger they are, the more eggs they require, making them a bit tricky to master. I used to think of them as tools for experts. So, even though making tamagoyaki is a very common dish, I felt it required a bit of energy. However, since I started using this pan, I feel like I can make it much more casually.
It's the perfect size for making a single serving of tamagoyaki for breakfast or a bento box. The short side is only 10cm, which is great because the egg doesn't spread out when you roll it with chopsticks, allowing for a stable flip. Also, since the bottom area is small, it creates height, so even with just one egg mixed with dashi and soy sauce, you can make a impressive tamagoyaki. In the photos, I used two eggs, resulting in a nice thick tamagoyaki.

The heat distribution unique to iron.
Excess oil and moisture don't return to the food,
resulting in a fluffy finish.

Iron pots have high heat retention and distribute heat evenly, which prevents uneven cooking. Also, as oil seasons the iron, it prevents excess oil and moisture from returning to the food. This characteristic is perfectly suited for tamagoyaki, which benefits from quick, even cooking and a fluffy texture with evaporated moisture. Especially with small pans, they can heat up quickly, sometimes charring only the surface, but this tamagoyaki pan heats gently and evenly, allowing you to cook without rushing, which is a great advantage.
Furthermore, the iron surface is treated with a fiber line process (a process that creates fibrous irregularities on the metal surface), which prevents food from sticking too much to the metal and reduces scorching and sticking. When using it for the first time, we recommend seasoning it with oil as described in the precautions. For regular care, after cooking, wash off any residue with hot water while the pan is still warm, then dry it over the stove and apply a thin layer of oil. Once you get used to it, this care routine can be completed quickly, so please feel free to use it often.

The beautiful teak wood handle,
water-resistant and highly durable, is also appealing.

Of course, you can use this small iron pan for dishes other than tamagoyaki. However, since it's incredibly compatible with eggs, for now, I'm using it as an egg-specific pan for dashi-maki tamago, scrambled eggs, and tamagoyaki with plenty of ingredients.
Also, the beautiful teak wood handle is one of its charms. It offers a firm, stable grip and is highly durable due to its water resistance. I think it's a beautiful cooking utensil with a lovely balance between the deep black iron and the light brown wood.

Product Features and Points to Note

• Can be used with gas stoves, induction cooktops (including enclosed heaters, radiant heaters, halogen heaters, and sheathed heaters). Cannot be used in microwave ovens.
• When using for the first time, wash thoroughly with dish soap and season with oil as described below.
  ＜For Gas Stoves＞
  - Heat over a gas flame for 2-3 minutes, then turn off the heat. Keep the flame at medium-low so it doesn't extend beyond the bottom. Do not rapidly cool with water after heating, as this may cause deformation.
  - Once cooled to a temperature you can touch, add 2-3 tablespoons of oil and heat over low heat for about 3 minutes. Once the oil has evenly coated the entire surface, return any excess oil to an oil pot and wipe with a paper towel to ensure the oil is absorbed.
  ＜For Induction Cooktops＞
  - Heating with an induction cooktop can cause a rapid temperature increase, potentially leading to deformation and damage to the bottom. When seasoning with oil, heat at "low" from start to finish.
• Do not use for deep-frying or tempura. There is a risk of the oil catching fire.
• Soup dishes are not recommended as salt content can cause the oxide film to peel off and lead to rust.
• After cooking, promptly transfer food to a plate or container, and clean the pan with hot water while it is still warm. After washing, dry it over heat, and apply a thin layer of oil before storing.
• Never store the pan wet or with residue on it, as this will cause rust.