Steamed Odamaki - Odamakimushi

… Most of the steamed dishes commonly made in modern Japanese cuisine are those that use egg juice or those that use fish and shellfish as the main ingredient. A typical example of the former is chawanmushi, which is followed by udon noodles in odamakimushi, and kuyamushi, which adds tofu and tops it with kuzu sauce, as well as egg tofu, which is made only with egg juice (egg). Steamed dishes that use fish and shellfish include chirimushi, which uses a lidded bowl, turnip steamer, and soba steamer, as well as shiomushi and sakamushi. …

*Some of the terminology that refers to "Odamaki steaming" is listed below.

Source | Heibonsha World Encyclopedia 2nd Edition | Information

…　現在の日本料理でよくつくられる蒸物は，卵汁を用いるものと魚貝類を主材料とするものがほとんどである。前者の代表的なものは茶わん蒸しで，これにうどんを入れたおだまき蒸し，豆腐を加え，葛（くず）あんをかける空也（くうや）蒸しなどのほか，卵汁だけでつくる卵豆腐といったものもある(卵)。魚貝類を使うものでは，ふたのある鉢を用いるちり蒸し，かぶら蒸し，そば蒸しなどのほか，塩蒸し，酒蒸しがある。…

※「おだまき蒸し」について言及している用語解説の一部を掲載しています。

出典｜株式会社平凡社世界大百科事典 第２版について | 情報