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as the Hiryu cutting blade is thinner and honed sharper
chestnut) for a minimum of 8 years
The Yanagiba can also be used for filleting and skinning small-to-medium sized fish
braising and frying
15x15cm Tamagoyaki Pan DARIOLE & PUDDING MOULDS as the Hiryu cutting bladeThis square copper tin lined pan is used for making the traditional Japanese omelette called Tamagoyaki. Copper is an excellent heat conductor, allowing each corner of the pan to warm evenly on a low heat, making it perfect for cooking these rolled egg masterpieces. Traditional Tamagoyaki are made from eggs, shoyu, dashi and a little sugar or mirin. Pour enough egg mix in to the unheated pan to line it, when cooked, roll it up to one end of the pan,
US$ 194.70
US$ 89.70
US$ 164.70