@@NoRecipes Yeah, now that Japan Alpha seems to have settled into a pattern (2-3 views per day, lol) while Maplecook is about 10 times that, I'm free just to look at both channels and see which one I like better. I clearly just enjoy the hell out of cooking with Thunderjack joking by my side. The downside is the editing, of course. lol Hell, I even just invited him over to make Christmas stollen this year, just to enjoy the experience of that cooking + laughter again. No filming. Just us doing it because it's fun. Cooking is just like wrenching, man; super fun as a hobby, but as a profession, it's exhasting.
Oh wow! That amazing texture it takes on from the dashi looks fantastic, and I love the sound of that excellent mustard! Thanks so much for this one Marc! Good luck with your French video!
Thanks Susan, I hope you have a chance to try this one out sometime, I think there are a lot of possibilities here. As for the French video it was for promoting the release of my bento book in French. It's been over 25 years since I studies French so it took a lot of takes 😅
Marc, thanks for the excellent egg sandwich recipie!! My wife is going to try it next week. Here in Okinawa, we have any places that sell egg sandwiches. Lawson has the best. Anyway, your sandwich looks delicious!
Hi Casey, this one is kind of a cheat because you can hide the lumpy tamagoyaki between the bread (it still ends up tasting the same). For making dashimaki tamago (for eating on it's own) it's still possible to do it without a pan, but it requires some finessing after it's cooked. I usually roll it in a sushi mat and tie it with rubber bands to get it the same thickness from end to end.
@@Maplecook It was special indeed! I think there are still a lot of undiscovered experiences like this in Japan though so next time we might just have to dig a little deeper.
@@NoRecipes That both thrills and fascinates me! Each time I have been to Japan, and it has been in a different capacity, and accordingly, the experience has been totally different. I was just saying to friends here that I wonder how many other versions of Japan rest as yet undiscovered? Until 2022, I was partially convinced that I would never again set foot on Japanese soil. Today, I'm sure that it's only a matter of time, till I find myself back again, as a matter of destiny.
@@Maplecook Japan has so many faces because the culture drives people towards perfecting their obsession in just about every domain. Want the most meticulously illustrated comic books? Japan has you covered? Want the most obsessive fan base of an early 90's car? We've got a car club.... Want the sweetest most fragrant strawberry? Someone spent almost a decade of their life developing a cultivar called Amarin that's over 20 brix.... It's one of the few places in the world where there's a fantatic about just about every topic you could possibly be interested in...
Absolutely fantastic, Marc! That was the fluffyest egg I've ever seen. The sauce and the bread only added to the experience. I must be part Japanese because I always take the crust off my bread. Great video, my friend👍👍
That is a surprising and delicious egg dish! The pillowy texture of the omelet is delightful, and the flavor is so savory and satisfying. I'm just eating the omelet without bread, but topped with the honey mustard sauce. I can't stop eating it! My first attempt didn't produce a perfect omelet, but there will be many more chances to practice this. So quick and different. Thanks, Marc!
I've never seen and egg sandwich like this one. The egg filling looks custardy and amazing! I know that other guy too :) lol Great video and I appreciate the detailed presentation! 🍳🍳👍👍
Hey Marc how's it going Looks like another recipe that's pretty fantastic what can I say that hasn't already been said thank you for this recipe and I'll see you on the next one next week I really look forward to your cooking tutorials so may you and your family have a great week as always your friend in southern Nevada 🤗👍
Thank you Nicholas! Your warm greetings always put a smile on my face. It looks like you're having some bad weather out there, but I hope you and your family are doing well!
Thanks! It's a fun texture with some come contradictions like fluffy and juicy. Their burgers have half a full-size tamagoyaki in them and I because the burger bun is smaller than sandwich bread I think they're probably using about 8 eggs (4 per burger).
This looks so simple and delicious! I'm definitely gonna have to try it! Don't expect me to cut the crusts off the sandwich though, it's one of my favorite parts of the bread! Preferably the top side crust! 😂 Coincidentally, when I make egg salad sandwiches, arugula is my favorite green to serve with it. I think the peppery/bitter bite of the arugula goes well with the creamy seasoned egg filling! 😋
I hope you enjoy it! I'm generally pretty indifferent on the crusts, but for this sandwich having the crust on really makes it easier to eat. The egg is so soft it makes the sandwich pretty delicate without the structure of the crust. But for Japanese people not cutting the crust off is like some sort of culinary sin😆 You're ahead of me on the arugula, I included it as some color for the plate, but after trying it with the sandwich it was 🤯.
Hi Larry, the dashi is what makes this Japanese so it would significantly alter the nature of the dish (kinda like making curry without curry powder). That being said, you could substitute chicken stock or vegetable stock and I bet it would still taste delicious.
@@LarrysFishing You might need to check online to find something if you're not near a big city. Dashi comes in a few forms and I have an article here that explains more about it here: norecipes.com/how-to-make-dashi/ It's one of the building blocks of Japanese cuisine (along with soy sauce, miso, and sake) so if you plan on experimenting some more with Japanese food at home it's worth looking for.
Can't go wrong with Marc's homemade dashi. th-cam.com/video/92tSuuKkOis/w-d-xo.html As for me, I have been known to cheat, and use dashi powder...but that's a secret, okay? lol
It might work, but jam is very sweet and I generally only use it in a sandwich when there is something very salty in the sandwich like ham. The dashimaki tamago isn't super salty, so the honey mustard mayo is strikes a better balance in my opinion. That being said, cooking is all about making foods that suit your tastes, so if you think it will work I say go for it!
Sorry that I’m late, but hopefully y’all are doing good, still interested of Marc going to Michelin Star restaurant and what his reaction be like (respect his opinion but just wondering if he just gonna try)
No worries Tom. I'm not quite sure what you're requesting. Are asking me to do restaurant reviews? I've been to a lot of Michelin starred restaurants, but like I mentioned before the Michelin name doesn't hold much sway here in Japan (it's mainly for foreign visitors).
@@NoRecipes oh I’m just wondering if you’ve have been to a Michelin Star restaurant and knowing what it’s like there but since you’ve told me you have been there, I just wanna know what’s your experience on that. but at the same time I also want you to do some restaurants reviews
@@tomnguyen28 To be honest I don't buy the Michelin guide and don't really know what's on this list here but I'm certain some of the restaurants I frequent are on it. For me dining out is the rare escape I get from working so I try and just enjoy the experience rather than try to document it.
@@seilori3220 I can't say for certain, but I suspect that the version with dashi came before the version without. There are historical records dating back to the edo period with descriptions of an omelette made with dashi. That being said, eggs weren't widely eaten in Japan until about 80 years ago and tamagoyaki is made in various ways depending on where you are in Japan.
Ooh?!? I didn’t know that honey mustard is Kyoto style, I thought all tamago sando is with that sauce originally 😂 we made it at home with honey mayo mustard everytime!
i realize this might be a sinful suggestion, but i wonder about brushing on some oil at the very end and popping it into a very hot air fryer .... perhaps ill try it and report back
It's not sinful, but what are you trying to accomplish? If you're trying to get the outside crisp, I don't think it will work. This has such a high moisture content you'll likely end up making the egg chewy before it gets crisp. If you want a crispy outer layer I'd recommend breading it like you would tonkatsu and then deep frying it at a very high temperature. Air-fryers aren't as efficient as oil at transferring heat and in the case of this egg you really need to get the outside browned and crisped as quickly as possible or the egg will overcook.
@@NoRecipes ooooh, yeah. maybe what i really want is "grilled cheese but soft delicious egg"--maybe just placing in oil on a hot pan at the end instead?
@@reeding.wright Ahhh gotcha so you're trying to crisp the bread! In that case I'd probably spread butter on the outside surfaces of the bread and then panfry the whole sandwich like you would do with a grilled cheese. Should be delicious!
![เป็นไปได้ไหม - WanMai [Performance Video]](http://i.ytimg.com/vi/Eh5hItD4Mr0/mqdefault.jpg)
Thanks for reminding me how much I love to cook for fun.
I need the reminder too. These days it seems like most of my cooking involves work in one form or another😅
@@NoRecipes Yeah, now that Japan Alpha seems to have settled into a pattern (2-3 views per day, lol) while Maplecook is about 10 times that, I'm free just to look at both channels and see which one I like better.
I clearly just enjoy the hell out of cooking with Thunderjack joking by my side. The downside is the editing, of course. lol
Hell, I even just invited him over to make Christmas stollen this year, just to enjoy the experience of that cooking + laughter again. No filming. Just us doing it because it's fun.
Cooking is just like wrenching, man; super fun as a hobby, but as a profession, it's exhasting.
It's a crime Marc doesn't have a million subscribers
😆thanks for the vote of confidence
Oh wow! That amazing texture it takes on from the dashi looks fantastic, and I love the sound of that excellent mustard! Thanks so much for this one Marc! Good luck with your French video!
Thanks Susan, I hope you have a chance to try this one out sometime, I think there are a lot of possibilities here. As for the French video it was for promoting the release of my bento book in French. It's been over 25 years since I studies French so it took a lot of takes 😅
Marc, thanks for the excellent egg sandwich recipie!! My wife is going to try it next week. Here in Okinawa, we have any places that sell egg sandwiches. Lawson has the best. Anyway, your sandwich looks delicious!
You're welcome Dennis! I hope you both enjoy it! I'm with you on the Lawson egg sandwiches, they're my favorite konbini egg sandwich.
Very cool to see dashi tamago made without a tamagoyaki pan! I thought that was the only way to make tamagoyaki
Hi Casey, this one is kind of a cheat because you can hide the lumpy tamagoyaki between the bread (it still ends up tasting the same). For making dashimaki tamago (for eating on it's own) it's still possible to do it without a pan, but it requires some finessing after it's cooked. I usually roll it in a sushi mat and tie it with rubber bands to get it the same thickness from end to end.
Maaaaan, I wish I were in Kyoto NOW with you, Dude!
I've heard it's gotten super crowded again though 🙄
@@NoRecipes True. True. It was a VERY special thing that we got to witness. It'll probably never happen again in our lifetimes.
@@Maplecook It was special indeed! I think there are still a lot of undiscovered experiences like this in Japan though so next time we might just have to dig a little deeper.
@@NoRecipes That both thrills and fascinates me! Each time I have been to Japan, and it has been in a different capacity, and accordingly, the experience has been totally different. I was just saying to friends here that I wonder how many other versions of Japan rest as yet undiscovered?
Until 2022, I was partially convinced that I would never again set foot on Japanese soil. Today, I'm sure that it's only a matter of time, till I find myself back again, as a matter of destiny.
@@Maplecook Japan has so many faces because the culture drives people towards perfecting their obsession in just about every domain. Want the most meticulously illustrated comic books? Japan has you covered? Want the most obsessive fan base of an early 90's car? We've got a car club.... Want the sweetest most fragrant strawberry? Someone spent almost a decade of their life developing a cultivar called Amarin that's over 20 brix.... It's one of the few places in the world where there's a fantatic about just about every topic you could possibly be interested in...
Again amazing thank you 😀 my friend 🙏🙏🙏🙏🙏
Thanks Jocina!
Absolutely fantastic, Marc! That was the fluffyest egg I've ever seen. The sauce and the bread only added to the experience. I must be part Japanese because I always take the crust off my bread. Great video, my friend👍👍
Thanks Ron! You'd fit right in 👍🏼
That is a surprising and delicious egg dish! The pillowy texture of the omelet is delightful, and the flavor is so savory and satisfying. I'm just eating the omelet without bread, but topped with the honey mustard sauce. I can't stop eating it! My first attempt didn't produce a perfect omelet, but there will be many more chances to practice this. So quick and different. Thanks, Marc!
Wow that was quick! Yea, it's a bit tricky finagling the soft egg, but I think I had the benefit of the bread to help hide the imperfections. 😅
This was todays lunch. Soooooooo yummy!
So happy to hear you enjoyed it! Thanks for dropping by the premier today!
I've never seen and egg sandwich like this one. The egg filling looks custardy and amazing! I know that other guy too :) lol Great video and I appreciate the detailed presentation! 🍳🍳👍👍
Thanks! glad you enjoyed the Easter 🥚🍁👨🏻🍳
Marcelle! I just noticed this comment now...a year later. Belated hugs!
I love your joy!
Thanks! Food = joy 😄
Merci beaucoup pour la nouvelle recette ❤️
You're welcome! ❤️
Hey Marc how's it going
Looks like another recipe that's pretty fantastic what can I say that hasn't already been said thank you for this recipe and I'll see you on the next one next week I really look forward to your cooking tutorials so may you and your family have a great week as always your friend in southern Nevada 🤗👍
Thank you Nicholas! Your warm greetings always put a smile on my face. It looks like you're having some bad weather out there, but I hope you and your family are doing well!
Unique
That looks soo good and soft and fluffy....I wonder how many eggs were used for a single burger sando in Kyoto
Thanks! It's a fun texture with some come contradictions like fluffy and juicy. Their burgers have half a full-size tamagoyaki in them and I because the burger bun is smaller than sandwich bread I think they're probably using about 8 eggs (4 per burger).
This looks so simple and delicious! I'm definitely gonna have to try it! Don't expect me to cut the crusts off the sandwich though, it's one of my favorite parts of the bread! Preferably the top side crust! 😂
Coincidentally, when I make egg salad sandwiches, arugula is my favorite green to serve with it. I think the peppery/bitter bite of the arugula goes well with the creamy seasoned egg filling! 😋
I hope you enjoy it! I'm generally pretty indifferent on the crusts, but for this sandwich having the crust on really makes it easier to eat. The egg is so soft it makes the sandwich pretty delicate without the structure of the crust. But for Japanese people not cutting the crust off is like some sort of culinary sin😆
You're ahead of me on the arugula, I included it as some color for the plate, but after trying it with the sandwich it was 🤯.
OMG that looks yummy, but have a question, is there anything you can you in place of Dashi? Thanks in advance, cheers!
Hi Larry, the dashi is what makes this Japanese so it would significantly alter the nature of the dish (kinda like making curry without curry powder). That being said, you could substitute chicken stock or vegetable stock and I bet it would still taste delicious.
@No Recipes thanks, had a look at our local store and they didn't have any, thus the question.
@@LarrysFishing You might need to check online to find something if you're not near a big city. Dashi comes in a few forms and I have an article here that explains more about it here: norecipes.com/how-to-make-dashi/ It's one of the building blocks of Japanese cuisine (along with soy sauce, miso, and sake) so if you plan on experimenting some more with Japanese food at home it's worth looking for.
Can't go wrong with Marc's homemade dashi.
th-cam.com/video/92tSuuKkOis/w-d-xo.html
As for me, I have been known to cheat, and use dashi powder...but that's a secret, okay? lol
@@Maplecook Thanks, I'll have another look today, might need to order it online.
Odd question, but do you think a sweet tangy jam would go well with it, too?
It might work, but jam is very sweet and I generally only use it in a sandwich when there is something very salty in the sandwich like ham. The dashimaki tamago isn't super salty, so the honey mustard mayo is strikes a better balance in my opinion. That being said, cooking is all about making foods that suit your tastes, so if you think it will work I say go for it!
Sorry that I’m late, but hopefully y’all are doing good, still interested of Marc going to Michelin Star restaurant and what his reaction be like (respect his opinion but just wondering if he just gonna try)
No worries Tom. I'm not quite sure what you're requesting. Are asking me to do restaurant reviews? I've been to a lot of Michelin starred restaurants, but like I mentioned before the Michelin name doesn't hold much sway here in Japan (it's mainly for foreign visitors).
@@NoRecipes oh I’m just wondering if you’ve have been to a Michelin Star restaurant and knowing what it’s like there but since you’ve told me you have been there, I just wanna know what’s your experience on that. but at the same time I also want you to do some restaurants reviews
@@tomnguyen28 To be honest I don't buy the Michelin guide and don't really know what's on this list here but I'm certain some of the restaurants I frequent are on it. For me dining out is the rare escape I get from working so I try and just enjoy the experience rather than try to document it.
WoW nice video kabayan hello from Philippines walker 🏃🏃🚶📷📸
Thanks!
is the egg recipe based on tamagoyaki ??
Tamagoyaki is a broad category of omelettes. Dashimaki tamago is one type of tamagoyaki.
@@NoRecipes ahh i see so its like different type of tamagoyaki instead of the original ?
@@seilori3220 I can't say for certain, but I suspect that the version with dashi came before the version without. There are historical records dating back to the edo period with descriptions of an omelette made with dashi. That being said, eggs weren't widely eaten in Japan until about 80 years ago and tamagoyaki is made in various ways depending on where you are in Japan.
Ooh?!? I didn’t know that honey mustard is Kyoto style, I thought all tamago sando is with that sauce originally 😂 we made it at home with honey mayo mustard everytime!
Oh and yes, that tamago sando shop is excellent! My favorite!
The use of dashimaki-tamago is what makes this kyoto style. I think that honey mustard sauce is unique to that shop?
@@NoRecipes I see, I thought you mean the dashimaki & the sauce itself!
i realize this might be a sinful suggestion, but i wonder about brushing on some oil at the very end and popping it into a very hot air fryer .... perhaps ill try it and report back
It's not sinful, but what are you trying to accomplish? If you're trying to get the outside crisp, I don't think it will work. This has such a high moisture content you'll likely end up making the egg chewy before it gets crisp. If you want a crispy outer layer I'd recommend breading it like you would tonkatsu and then deep frying it at a very high temperature. Air-fryers aren't as efficient as oil at transferring heat and in the case of this egg you really need to get the outside browned and crisped as quickly as possible or the egg will overcook.
@@NoRecipes ooooh, yeah. maybe what i really want is "grilled cheese but soft delicious egg"--maybe just placing in oil on a hot pan at the end instead?
@@reeding.wright Ahhh gotcha so you're trying to crisp the bread! In that case I'd probably spread butter on the outside surfaces of the bread and then panfry the whole sandwich like you would do with a grilled cheese. Should be delicious!