Making the perfect Dashi-Maki Tamago takes a bit of practice but I believe in you guys! 🍳🍳 This is a common dish for breakfasts in Japan - but what do you guys often eat for breakfast in your home countries?
simplest is bread and jelly or chocolate paste fancier is croissants & pains au chocolat Fanciest is bacon and eggs + croissants & pains au chocolat, pancakes, fresh orange juice, coffee
Classic, indulgent sunday family breakfast in Germany would be a choice of toast, rye bread or bread rolls with honey, jam or nutella. Alternately or additionally some sliced ham, cold cuts or cheese, an egg, a small bowl of fruit or a glass of orange juice, and a cuppa coffee, tea or hot choccy. On weekdays, folks are in a rush and just nom a bowl of cereal, yogurt, or a simple piece of nutella toast, washing it down with a loooot of coffee. (The siren song of Carbs & Caffeine on a dreary monday morning...) That's when a handful of diced fruits and sliced veggies can make a big difference for health and mood alike!
Domo arigato chef. Greetings from Bangalore, India. We have many breakfast items in South India but most popular are idli / vada - sambar and masala dosa. Along with our unique style of filter coffee. This is most common in households and restaurants alike. I love different types of omelettes. Currently struggling to get the hang of French omelette 😂 Will soon try making Tamagoyaki. I don't think I can source all the ingredients you have listed- dashi, kombu, sake mirin, etc... so will make a fusion with our ingredients and your shape. I also dont think I can break eggs single handed, show off or not 😂. Have ordered a rectangular pan and waiting for it to come. 😊 Thanks again fir the detailed recipe.
Thank you for showing a way of doing it without the square pan, I've always been curious about this egg preparation but never felt like making it without it coming out square, will definitively try it soon. Thank for sahring your knowledge chef! greetings all the way from Colombia!
Tamagoyaki is so easy when the proper technique is followed. I learned this easily from excellent Master Chef Yoshimi a few months ago. It’s important to add mirin, sake and a little salt +seasoning for good unami.
Thanks, Champ, especially for showing how to do it with a round pan! I have been trying for over a year but your tip on making a rectangle in the round pan is the key, I hope, that I need.
hey I was surfing TH-cam for a unique way to fix breakfast, and you appaired fist, I watch you fix and Japanese omelet ( dashi-maki tam ago) and was absolutely excited . big thank you I am a fan now of your channel
I just got one of these pans after many years of wanting one, so I want a review of the technique. This is just the thing! That pan isn't cast, they are usually sheet copper. Sheet Copper with Tin lining is common, some are even sold with that wooden "lid". There are a few related things I'd like to do, sometimes you want a sheet of egg to wrap something, or to shred for a topping... and I hope to be able to make a thick omelette sheet to cut into rectangles for SPAM MUSUBI!
Hello chef I Would like to ask you what can I use instead of using sake cause it contain alcohol and we’re not allowed to use alcohol thank you in advance🙏🌹
Wonderful video, but now I'm hungry 😭😄 I love tomago and fried spam with andasu in rice and seaweed ...idk what to call it not a sandwich but yeah. Have you ever had andasu? It's a sweet pork paste mainly found on Okinawa
Chef John of _Food Wishes_ has made these techniques more well known. Pretty sure this video was part of his research. Thank you for the beautiful demonstration. :D
This looks delicious and I'm so excited to try making it at home. I even found a square tamago pan in our local go asia store (no "geta" lid/shaper, but I'll see what I can improvise). I'll let you know how it went!
That looks delicious! I wanna try eating something like that but some of the ingredients for the dashi aren't available here. I wish there's some kind of substitute that can be used. Thank you for showing us how to do it though, especially without a square pan!
Just subscribed after seeing a video with Chris of abroad in Japan. I’m definitely going to be trying a lot of your recipes, though I was wondering, as I don’t like plain omelette (as I’m sure others don’t) would you be willing to do a quick video on how to do an omelette with additional ingredients? In my case I love cheese omelettes using a very strong flavoured cheese, I’d love to try making one in this style once I have bought a square cast iron pan but I’m just very uncertain as to how I’d make my cheese omelette in this way
Champ do you know how to make Atsuyaki Tamago? The one that looks like kasutera. Only way to get it in Los Angeles is going to the high end omakase sushi-ya. I'm not trying to spend $200-300 just to get one piece of it. And happy new year Champ.
Aloha Chef, mahalo for the recipe and lessons. My apologies, but you appear to have a typo in your dashi recipe. You say 80ml of water in the video, but list 5Tbsp in the text. Also, since one Tbsp is about 15ml, that means 5 Tbsp would be 75 ml. I suspect you mean 800ml, since it looks like a lot more than 5 ml is left over (80-75).
Make sure you use one hand to crack eggs. Just to show off, more jokes Chef please, I just laughed since 12 hours ago. . I am having chills n fever, I was suppose to cook two dishes from your video, now I can only watch. 😅
I think I heard you say Maki is to fold but Maki is to roll and ori is to fold. I apologise if o heard incorrectly. This was when you were making your dashimaki
My go to food whenever I set foot in an Izakaya! Love the light fluffy egg, complimented by the umami undertones of the soy sauce.
Arigato Chris! I am surprised that your first order is not karaage though!
@@ChampsJapaneseKitchen 🤣
@@ChampsJapaneseKitchen BOOM ROASTED!
Making the perfect Dashi-Maki Tamago takes a bit of practice but I believe in you guys! 🍳🍳 This is a common dish for breakfasts in Japan - but what do you guys often eat for breakfast in your home countries?
simplest is bread and jelly or chocolate paste
fancier is croissants & pains au chocolat
Fanciest is bacon and eggs + croissants & pains au chocolat, pancakes, fresh orange juice, coffee
Classic, indulgent sunday family breakfast in Germany would be a choice of toast, rye bread or bread rolls with honey, jam or nutella. Alternately or additionally some sliced ham, cold cuts or cheese, an egg, a small bowl of fruit or a glass of orange juice, and a cuppa coffee, tea or hot choccy.
On weekdays, folks are in a rush and just nom a bowl of cereal, yogurt, or a simple piece of nutella toast, washing it down with a loooot of coffee. (The siren song of Carbs & Caffeine on a dreary monday morning...) That's when a handful of diced fruits and sliced veggies can make a big difference for health and mood alike!
Arigato chef....tq for the lesson to show us japanese food.
Domo arigato chef.
Greetings from Bangalore, India.
We have many breakfast items in South India but most popular are idli / vada - sambar and masala dosa. Along with our unique style of filter coffee. This is most common in households and restaurants alike.
I love different types of omelettes. Currently struggling to get the hang of French omelette 😂
Will soon try making Tamagoyaki. I don't think I can source all the ingredients you have listed- dashi, kombu, sake mirin, etc... so will make a fusion with our ingredients and your shape. I also dont think I can break eggs single handed, show off or not 😂.
Have ordered a rectangular pan and waiting for it to come. 😊
Thanks again fir the detailed recipe.
Thank you for showing a way of doing it without the square pan, I've always been curious about this egg preparation but never felt like making it without it coming out square, will definitively try it soon. Thank for sahring your knowledge chef! greetings all the way from Colombia!
I like how simple egg dishes are, makes me actually want to make them.
Takes so practice to fold but other than that it is really simple yeah!
Tamagoyaki is so easy when the proper technique is followed. I learned this easily from excellent Master Chef Yoshimi a few months ago. It’s important to add mirin, sake and a little salt +seasoning for good unami.
I love the newest method of featuring dishes. That egg cube looks yummy
😋 美味しい
Thank you for showing the round pan option. That was very thoughtful and helpful. 😊
Thanks, Champ, especially for showing how to do it with a round pan! I have been trying for over a year but your tip on making a rectangle in the round pan is the key, I hope, that I need.
Finally! Been waiting for dashi maki tamago. Always tastes great
It turned out amazingly fluffy. Thanks for the delicious recipes as always
The layers of egg really give a great texture right!
amazed this channel doesn't have more viewers, very underrated cooking content.
Another wonderful video! Glad I'm getting food right now with how hungry this makes me!
looks good! looking forwards to the next video!
Best tamago maki recipe ever with a lot of advice and details. Much appreciated here in France !!! Doumou arigatou !!! 🤩
Really appreciate that you demonstrated how to do it in both square and round pans! Very cool technique, I'll have to try it out!
Love it champ! Been wanting this for awhile!
Great as always
Arigato!
I tried this the other day in a local restaurant, I was surprised it was sweet. Made me as myself why I didn't try this in when I visited Japan.
Looks good! Thank you, Champ-san!
I'm happy! I'm going to spend a happy day with your video
hey I was surfing TH-cam for a unique way to fix breakfast, and you appaired fist, I watch you fix and Japanese omelet ( dashi-maki tam ago) and was absolutely excited . big thank you I am a fan now of your channel
教えてくれてありがとうございます。すごく美味しそうですよ。
Love this channel ❤️
great stuff, thanks for all the work making these as always, cannot wait to try it! :D
That looks delicious. Have to find a way to get dashi here. I have everything else.
I love those!
Thank you for the video
Thank you for watching!
I love your videos so much
I just got one of these pans after many years of wanting one, so I want a review of the technique. This is just the thing! That pan isn't cast, they are usually sheet copper. Sheet Copper with Tin lining is common, some are even sold with that wooden "lid". There are a few related things I'd like to do, sometimes you want a sheet of egg to wrap something, or to shred for a topping... and I hope to be able to make a thick omelette sheet to cut into rectangles for SPAM MUSUBI!
Oh damn... This dish!! I love this dish like an addict
I think I’ll try to make these looks good
Let me know how it goes!
Hello chef I Would like to ask you what can I use instead of using sake cause it contain alcohol and we’re not allowed to use alcohol thank you in advance🙏🌹
Arigato Champ san. I've been cooking Tamagoyaki once in a while for years now. I have a square frying pan which I use :)
ITS THE CHAAAAMMMP
Wonderful video, but now I'm hungry 😭😄
I love tomago and fried spam with andasu in rice and seaweed ...idk what to call it not a sandwich but yeah.
Have you ever had andasu?
It's a sweet pork paste mainly found on Okinawa
Chef John of _Food Wishes_ has made these techniques more well known. Pretty sure this video was part of his research. Thank you for the beautiful demonstration. :D
Taste great!!!
Thank you for the tutorial
Tamagoyaki looks so delicious. I really want to try to do it this week. PS: I would love to see Ikura Sushi next time
This looks delicious and I'm so excited to try making it at home. I even found a square tamago pan in our local go asia store (no "geta" lid/shaper, but I'll see what I can improvise). I'll let you know how it went!
It looks delicious!
Thank you!
That looks delicious! I wanna try eating something like that but some of the ingredients for the dashi aren't available here. I wish there's some kind of substitute that can be used. Thank you for showing us how to do it though, especially without a square pan!
How long can you keep the dashi-tamago in the fridge?
Just subscribed after seeing a video with Chris of abroad in Japan.
I’m definitely going to be trying a lot of your recipes, though I was wondering, as I don’t like plain omelette (as I’m sure others don’t) would you be willing to do a quick video on how to do an omelette with additional ingredients?
In my case I love cheese omelettes using a very strong flavoured cheese, I’d love to try making one in this style once I have bought a square cast iron pan but I’m just very uncertain as to how I’d make my cheese omelette in this way
I bought a square pan on sale. This excites me. It’s very expensive to eat in restaurants
im here cause i wanna learn since i just got a job on a japanese restaurant in our country
Are there any recipes you can recommend for air fryer or a way to make katsu without frying?
I have so much dashi powder when I made okonomiyaki. this will take care of the reserve.
Hi i am new from PH🥰❤️🎈🙏🏽😊
Anyone know what kind of oil his papwr towel is soaked in
Thanks for sharing 🙏🫰
Champ do you know how to make Atsuyaki Tamago? The one that looks like kasutera.
Only way to get it in Los Angeles is going to the high end omakase sushi-ya. I'm not trying to spend $200-300 just to get one piece of it.
And happy new year Champ.
Can you explain why Japanese choose certain flavors and why they are good?
lovely
I wanna square pan now lol
How about a home izakaya menu? Things like kinpira gobo?
Notifaction gang
Always appreciated!
can you freeze the dashi stock? 😇
Yes! and it will keep in the fridge for a few days too!
Dude is the Bob Ross of food
Does it make a difference if it white or brown sugar?
It does.
am i right in thinking this is a tamagoyaki that is made with dashi broth to enhance the flavour?
❤❤❤
The pan is not difficult to find on Amazon. Most are non-stick from China though. Personally I wonder is non-stick, cast iron, or copper clad is best.
Doesn't matter that the square is perfect. It all tastes the same in the end, right?
きゅうりや白菜の漬物なんかも好きな海外の人もいるかも知れないですね
That’s a good idea! いつかやってみたいと思います！コメントありがとうございます😊
Can someone explain the belt?!?
Domo arigato.
Aloha Chef, mahalo for the recipe and lessons. My apologies, but you appear to have a typo in your dashi recipe. You say 80ml of water in the video, but list 5Tbsp in the text. Also, since one Tbsp is about 15ml, that means 5 Tbsp would be 75 ml. I suspect you mean 800ml, since it looks like a lot more than 5 ml is left over (80-75).
OMG!!!😳
Make sure you use one hand to crack eggs. Just to show off, more jokes Chef please, I just laughed since 12 hours ago. . I am having chills n fever, I was suppose to cook two dishes from your video, now I can only watch. 😅
I think I heard you say Maki is to fold but Maki is to roll and ori is to fold. I apologise if o heard incorrectly. This was when you were making your dashimaki
That’s too funny. Yes, you must and only crack egg with 1 hand in order to show off.
Who else is here from the newest Abroad in a Pan video?
It's an egg brick.
Is it really necessary to wear that garish award belt? It looks silly.
You missed the most important "How to flip the egg sheet so it became a perfect square" part