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Motoyaki

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Oyster motoyaki

Motoyaki is a style of cooking, involving baked food topped with a mayonnaise-based sauce and served in an oyster shell. It is typically available in Japanese restaurants on the Pacific coast of Canada. Examples of motoyaki dishes are oyster motoyaki and lobster motoyaki.

In Japan

In Japanese cuisine, a sauce called tamagonomoto (卵の素, literally:basis of egg) (or tamagonomoto (玉子の素) / tamamoto (玉素)) is prepared by beating egg yolks and oil together just like mayonnaise, but without any vinegar. Some variants also have miso or soy sauce added. Foods topped with this sauce and baked are moto-yaki (もと焼き) (or tamamoto-yaki (玉素焼き, literally:tamamotoed-and-baked) / moto-yaki (素焼き)). Although motoyaki is considered a traditional Japanese dish, the names motoyaki, tamagonomoto, and alike are not well known in Japan as of 2021, while its variant using mayonnaise: mayonēzu-yaki (マヨネーズ焼き) (or mayo-yaki (マヨ焼き)) is far more popular.

Canadian motoyaki is similar to Japanese mayonēzuyaki in using mayonnaise, unlike Japanese "motoyaki".

Footnotes

  1. The sauce is egg-based, but its name means the opposite: "egg's base".
  2. The first letters "も" and "と" both have Japanese particles using the same letters, a potential cause of confusion.
  3. The same kanji spelling has two other homonyms, even within the context of food related words, a potential cause of confusion: す‐やき【素焼】. Nihon Kokugo Daijiten, Concise edition (in Japanese). Japan: Shogakukan. Retrieved 2021-07-20 – via Kotobank.
    1. 素焼き(すやき, suyaki): unglazed earthenware
    2. 素焼き(すやき, suyaki): unseasoned baking

References

  1. ^ Petkau, Brent (2019-03-01). "Oysters motoyaki". #BeShellfish for BC Oysters. Canada: BC shellfish growers association. Archived from the original on 2020-11-30. Retrieved 2021-07-20. (a better photo )
  2. Examples: "snapshot of tripadvisor.com search "motoyaki" worldwide". Tripadvisor. Archived from the original on 2021-07-20. Retrieved 2021-07-20.
  3. Yu, Jenice (2015-06-10). "Lobster Motoyaki Recipe". BCLiving. Archived from the original on 2021-07-20. Retrieved 2021-07-20.
  4. ^ "Tamagonomoto" 卵の素. Tsuji Culinary Institute recipes (in Japanese). Tsuji Culinary Institute. Archived from the original on 2021-07-20. Retrieved 2021-07-20.
  5. Tamura, Takashi (2019-01-17). レンコンの海老はさみ揚げ [fried lotus roots with shrimp surimi]. Chef Tamura's special lecture (in Japanese). Tsukuba Gakuin University. Archived from the original on 2021-07-20. Retrieved 2021-07-20.
  6. ^ 山海の美味を納得の価格で味わう和食店　東京・浅草 [A traditional Japanese restaurant where you can enjoy natural gourment in reasonable price – in Asakusa, Tokyo]. NIKKEI STYLE (in Japanese). Nikkei, Inc. 2020-04-06. p. 3. Archived from the original on 2021-07-20. Retrieved 2021-07-20. (No photos of motoyaki in this article.)
  7. ^ ほたてのレシピ [Recipes for scallops]. 青森県漁業協同組合連合会 (Aomori fishers' cooperations' association) (in Japanese). もと焼き (motoyaki). Archived from the original on 2021-07-20. Retrieved 2021-07-20. (rough translation) Ingredients of tamagonomoto: 2 egg yolks; 1 tbsp miso; 1 tbsp sugar; salt; pepper
  8. "tamamoto-yaki" 玉素焼き. Official blog of Robin (a Japanese restaurant) (in Japanese). 2019-07-19. Archived from the original on 2021-07-20. Retrieved 2021-07-20.
  9. Snapshots of searches in "Recipes search". LettuceClub (in Japanese). Kadokawa Corporation. Retrieved 2021-07-20., a Japanese recipe magazine.
    • "もと焼き": 0 matches out of 4 hits
    • "マヨネーズ焼き": 13 matches out of 13 hits
    • "マヨ焼き": 42 matches out of 45 hits

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