THANK YOU so much for teaching how to make it on the round frying pan!! I have a IH stove and I can't find IH rectangular frying pans where I live! You're a life saver
Will have to try adding the water and other ingredients to the eggs the next time I do it. I have a small, rectangular cast iron pan that I use. For a little variety, I'll sauté some finely chopped veggies or bacon and sprinkle some of those on top of the egg when making each layer. I sometimes have issues with putting too much egg down in each layer. It is interesting to see using the bamboo mat to help it finish cooking if it all doesn't cook in the pan. Thanks for sharing how you do it.
Thank you for watching! I'm not very good at making this (can you tell?) and lose my skill every time I take a break from making it... LOL. Practicing is necessary for this recipe if aiming for perfect shape and texture. Good luck! However it turns out, it's still delicious!
It's all just food in the end and not a tattoo BUT the act of taking care, those little details, cooking and presenting food with appreciation for it's value and respect .....all this adds SO much to life's pleasure. I learned how to make tamagoyaki in the early 90's from a young Japanese woman who came to Sydney because of her husband's job and I've been making it ever since, and yet, I found this video very valuable to refresh and improve my skill. Such a simple dish, but the nuancing is still so important.
I usually just cook it all at once without water and i use soy sauce and just turn it diagonally to get some of the raw parts to the bottom keep stacking it unless you want it to be a bit flaky it wont look at yellow as this but it should look similar as long as you dont turn up the heat a lot and if it is still a bit wet off the heat and let the afterheat cook it it is fine if you want it ti be a little wattery
Just like typical French omelette it is helpful to have a non stick frying pan… I don’t own one anymore as I threw away all my non stick pans… but it’s much easier to make. Carbon steel pan requires to be hotter to act like non stick and thin egg cooks too fast. 😅
I made it at home today, the looks of it were for me personally scrambled eggs but that was probably by the factor I used the ugliest pan possible.. the taste was there tho and it tasted amazing ❤. I should practice this more though! 😂
Mad - i just cooked this today using my nice tamagoyaki pan I got in Tokyo!! I used your recipe too from the website 😂 i just left out the sugar, and I added some chilli sauce to one too for variety. Came out great! Thanks.
Wonderful! I have 3 tamagoyaki recipes on the blog, and each one is slightly different. I talked about the different types of tamagoyaki in Japan in this new recipe post. This one without dashi is much easier to make in my opinion. :)
By the way, I did not get your email under the name Ronnie, unless you use other name. Please email at hello@justonecookbook.com and write about me talking about JOC merch. So I can recognize you. :)
Thanks for showing us how to make this simple and yummy dish, along with putting the recipe in the video as well. I did have to change it a bit, I used Worcestershire sauce instead of the soy sauce because I'm allergic to soy. This is a change that I've found works well with most things, because I find that the two sauces taste a lot alike.
If it's the coating pan, it may have lost its performance. I explain more about the pan in my post, so we hope you enjoy reading it! www.justonecookbook.com/tamagoyaki/
@@justonecookbook lol. I'm watching Season 2, episode 6 right now of Midnight Diner. I am hooked like a tuna. lol. Just saw your notification and I am pleased for the link of your recipes from the show. I plan to visit a local Japanese grocery store this weekend to explore ingredients and to learn. I am new to Japanese food culture and discovered your channel while researching. So far, I ave purchased a donabe and packets of dashi powder. Thanks to you and Mr. JOC for sharing your skills and talents as a guide to my educational pursuit of Japenese food culture.
To anyone who hasn't tried this, imagine what mcdonals made the mcgriddle bun taste like like and dial it up to 100. It's like what old syrup used to taste like 30 years ago when they still used good ingredients.... it's freaking delicious!
THANK YOU so much for teaching how to make it on the round frying pan!!
I have a IH stove and I can't find IH rectangular frying pans where I live! You're a life saver
Oh I see! Hope you try making it using a round pan!
Will have to try adding the water and other ingredients to the eggs the next time I do it. I have a small, rectangular cast iron pan that I use. For a little variety, I'll sauté some finely chopped veggies or bacon and sprinkle some of those on top of the egg when making each layer. I sometimes have issues with putting too much egg down in each layer. It is interesting to see using the bamboo mat to help it finish cooking if it all doesn't cook in the pan. Thanks for sharing how you do it.
Hope my recipe is helpful. Thank you for watching!
This is one of my favorite Japanese dishes, and I’ve always wondered how to make it properly. Thank you! 😁
Thank you for watching! I'm not very good at making this (can you tell?) and lose my skill every time I take a break from making it... LOL. Practicing is necessary for this recipe if aiming for perfect shape and texture. Good luck! However it turns out, it's still delicious!
@@justonecookbook Your recipes always turn out delicious!
Thank you so much!@@WhatisDut
Thank you very much! ありがとうございます！
Thank you for watching!
I just got a pan a couple of days ago, it's pure serendipity! BTW, thanks for your content, it's super solid.
Aww thank you so much for your kind words! I'm so happy you enjoy watching my videos and you made my day! Good luck making tamagoyaki at home!
It's all just food in the end and not a tattoo BUT the act of taking care, those little details, cooking and presenting food with appreciation for it's value and respect .....all this adds SO much to life's pleasure. I learned how to make tamagoyaki in the early 90's from a young Japanese woman who came to Sydney because of her husband's job and I've been making it ever since, and yet, I found this video very valuable to refresh and improve my skill. Such a simple dish, but the nuancing is still so important.
I usually just cook it all at once without water and i use soy sauce and just turn it diagonally to get some of the raw parts to the bottom keep stacking it unless you want it to be a bit flaky it wont look at yellow as this but it should look similar as long as you dont turn up the heat a lot and if it is still a bit wet off the heat and let the afterheat cook it it is fine if you want it ti be a little wattery
Thanks for the recipe. I was always hesitant to buy a frying pan for one dish, now I’ll try this recipe on a regular frying pan.
Just like typical French omelette it is helpful to have a non stick frying pan… I don’t own one anymore as I threw away all my non stick pans… but it’s much easier to make. Carbon steel pan requires to be hotter to act like non stick and thin egg cooks too fast. 😅
Love this dish, make it regularly for husband 😊 beautiful video, thank you
Thanks so much for watching! Your husband is so lucky!
I made it at home today, the looks of it were for me personally scrambled eggs but that was probably by the factor I used the ugliest pan possible.. the taste was there tho and it tasted amazing ❤.
I should practice this more though! 😂
Amazing thanks for sharing.
Thank you for watching! :)
Mad - i just cooked this today using my nice tamagoyaki pan I got in Tokyo!! I used your recipe too from the website 😂 i just left out the sugar, and I added some chilli sauce to one too for variety. Came out great! Thanks.
Wonderful! I have 3 tamagoyaki recipes on the blog, and each one is slightly different. I talked about the different types of tamagoyaki in Japan in this new recipe post. This one without dashi is much easier to make in my opinion. :)
Oh yes very nice and you're right it does take practice to make correctly especially just starting out
Yeah, I still feel my tamagoyaki doesn't come out as perfectly as I wish... More practice needed!
By the way, I did not get your email under the name Ronnie, unless you use other name. Please email at hello@justonecookbook.com and write about me talking about JOC merch. So I can recognize you. :)
wonderful. thank you
Thanks so much for watching!
Definitely a breakfast favorite 🥚🍳😋 thank you.
Thank you for watching!
Looks amazing, definitely trying this one!
Hope you enjoy it! 🥰🤗
I love your tamagoyaki recipe and the new video!😍
Thank you so much for watching! I'm so glad! :)
I try making it~ it turns out good
I’m so glad I found you. I have been wanting to lean how to make authentic Japanese food at home.
I'm so glad you found my channel too! Thanks for watching! I have 1000+ recipes on my website too. :)
I’ll be sure to watch them all.
So simple yet so elegant
Hi! I will try this but with milk instead of water... 🙂
Thank you for showing us how to use a round pan! 👍
My pleasure 😊
Thanks so much for doing it on a round pan. It's so helpful cos I don't think I will get a rectangular pan just to do tamagoyaki.
Thanks for showing us how to make this simple and yummy dish, along with putting the recipe in the video as well.
I did have to change it a bit, I used Worcestershire sauce instead of the soy sauce because I'm allergic to soy. This is a change that I've found works well with most things, because I find that the two sauces taste a lot alike.
I have a tamagoyaki pan but it has a weird almost silicone like coating and the egg stick to it like crazy. Do you have any advice?
If it's the coating pan, it may have lost its performance. I explain more about the pan in my post, so we hope you enjoy reading it!
www.justonecookbook.com/tamagoyaki/
This is my go to for any meal I want my kids to eat. My kids call them eggie roll ups; I guess tomagoyaki is too hard to say.😅
The important part is that your kids love this recipe 🥰🥰🥰 they are lucky you make this!🙌🏼
Great vid, as usual! 😋
Thank you for your kind words, David!
Many Thanks! 🙂
Thank you for watching!
Thanks Nami!
Thank you for watching!! :)
Thank you!
Thank you for watching!
Lovely!
Thank you for watching!
なみさん、お久しぶりです！中国人の友人が日本に留学していた時の卵焼きが懐かしいと言うのでレシピ本見て週末、６種類ほど作ってあげたらこのレシピが懐かしくて一番美味しいと言ってました！ありがとうございます！
わー嬉しい！ありがとう〜！！！6種類はすごい🙌🏼
Awesome video awesome recipe. First time making it and it came out beautiful and tasty
Waaah 🙌🏼🙌🏼🙌🏼🙌🏼 I’m so happy to hear that! Thanks so much for your kind feedback!
easy to follow thank you
Cant wait to make this soon for me i never had 3 ingredient simple tamagoyaki before perfect for my after office meals
Hope you enjoy!
Sweet Mother Nature and Buttermilk Balls! I just saw Tamagoyaki on the first episode of Midnight Diner.
Don’t miss trying out my collection of midnight diner recipes 🤗 www.justonecookbook.com/netflix-midnight-diner-tokyo-stories-season-1-recipes/
@@justonecookbook lol. I'm watching Season 2, episode 6 right now of Midnight Diner. I am hooked like a tuna. lol. Just saw your notification and I am pleased for the link of your recipes from the show. I plan to visit a local Japanese grocery store this weekend to explore ingredients and to learn. I am new to Japanese food culture and discovered your channel while researching. So far, I ave purchased a donabe and packets of dashi powder. Thanks to you and Mr. JOC for sharing your skills and talents as a guide to my educational pursuit of Japenese food culture.
To anyone who hasn't tried this, imagine what mcdonals made the mcgriddle bun taste like like and dial it up to 100. It's like what old syrup used to taste like 30 years ago when they still used good ingredients.... it's freaking delicious!