If you're having trouble making this, do what my wife and I did. Host a Japanese exchange student who shows you how to make it, then guides you as you make it, then goes back to Japan and leaves you to screw it up over and over again without her help. That's the only way to do it. 😂
Just got my pan from Daiso - Brasil, I forgot buying it when I visited Japan, luckily they opened a store here in my city. I wanted this style to make Tapioca Crepe, and it worked! I sprinkled shredded cheese every pour: Tapioca Crepe recipe (1 serving): 1 egg, 3 tbsp tapioca starch, 1 tbsp cream cheese or milk cream, 1 tsp salt, a handful of shredded cheese. Mix all but the cheese. Just cook using the technique from this video, pouring the cheese on top of batter each time.
I have this at least once a week. My Don Quijote tamagoyaki pan has seen better days but it's still going strong. as long as you copk on low to medium heat, and use oil as necessary, the pans last for ages and don't take up much space.
You can also leave a tail of egg instead of completely rolling it before sliding and adding more egg. I make this all the time when I mess up my French omelletes :)
It took me 7 attempts to make a decent one. It only came naturally after the 8th attempt. I don't do it often. But it's like sport. Once you've got it perfect and you know what you have to do, you'll always do it well from then on. Unfortunately, I've never had the opportunity to buy a special pan like that. But I'm going to order one next month. And I'm already looking forward to seeing the results.
This shit easy, i used a normal pan, with no chopsticks, barely any eggs and it turned out passable,(abit small) but the taste is really good,abit sweet but importantly fluffy
When I was in Japan, I wasn’t taught to make tamagoyaki like this. Add 1 tsp of sugar to ever one egg. Add whatever you want to it. Tuna, avocado, whatever. Flip the tamagoyaki in the skillet. Don’t cook it all the way. Enjoy
We make this at least twice a week. I add a bit extra sugar to mine and a tiny splash of soy sauce as well (I omit the salt because the soy sauce has plenty). Mine isn't as dark yellow as yours though.
I like to use 2 egg-flippers (aka spatulas) to roll; one to lift and fold and one to steady the other side of the roll. I find it gives me more control and helps the roll from breaking up when folding. Also, when pouring in new egg mixture, as you're lifting the roll, tilt the pan so that a bit of the new egg mixture runs under the roll.
i was accidentally made something similar cause i was lazy that day , normally I cook 1 egg then take it out one it cook then make another , but I was lazy and well I just flip it add more egg then flip again , it gonna cook through , not too bad
You can find Hondashi at any asian market, it is instant Dashi stock powder. Dashi is traditionally made with water, kombu (seaweed) and bonito flakes. This is a dried, instant version of that.
No, isn't cold if you eat it as soon as you finish it; as you roll it's still cooking, reason you roll it at 80% cooked. Japanese says sometimes they reheat their bento.
These are often served cold with sushi or a bento box. It's good. Think of it like egg salad. You don't have a problem eating that cold do you? They also microwave fine if you really don't want them cold
If you're having trouble making this, do what my wife and I did. Host a Japanese exchange student who shows you how to make it, then guides you as you make it, then goes back to Japan and leaves you to screw it up over and over again without her help. That's the only way to do it. 😂
Hahahaha! 🤣
She really wanted that tamago 😂
😊😊😊
Just got my pan from Daiso - Brasil, I forgot buying it when I visited Japan, luckily they opened a store here in my city.
I wanted this style to make Tapioca Crepe, and it worked!
I sprinkled shredded cheese every pour:
Tapioca Crepe recipe (1 serving):
1 egg, 3 tbsp tapioca starch, 1 tbsp cream cheese or milk cream, 1 tsp salt, a handful of shredded cheese.
Mix all but the cheese. Just cook using the technique from this video, pouring the cheese on top of batter each time.
I just bought a tamagoyaki pan and I'm so excited to start using it!
I have this at least once a week. My Don Quijote tamagoyaki pan has seen better days but it's still going strong. as long as you copk on low to medium heat, and use oil as necessary, the pans last for ages and don't take up much space.
As long as you're enjoying it and making someone smile, it's worth the slightly time-consuming procedure
You can also leave a tail of egg instead of completely rolling it before sliding and adding more egg. I make this all the time when I mess up my French omelletes :)
Wow the tamagoyaki is so perfectly cooked, kudos😍!!
If you’re more comfortable with the pan angled on the side, I would just add to remember to always roll to the left. Less confusing. To the left.
It took me 7 attempts to make a decent one. It only came naturally after the 8th attempt. I don't do it often. But it's like sport. Once you've got it perfect and you know what you have to do, you'll always do it well from then on. Unfortunately, I've never had the opportunity to buy a special pan like that. But I'm going to order one next month. And I'm already looking forward to seeing the results.
Wow, you are a professional!
This shit easy, i used a normal pan, with no chopsticks, barely any eggs and it turned out passable,(abit small) but the taste is really good,abit sweet but importantly fluffy
Made one this morning, thanks to this tutorial. Good work!
I’m not Japanese but I make this from time to time for my family and pack it for my kids lunch. I got the pan from Diaso and I got it down pretty ok.
What fish collar was that in your bento? That looks so good!
Add in what powder...?
When I was in Japan, I wasn’t taught to make tamagoyaki like this. Add 1 tsp of sugar to ever one egg. Add whatever you want to it. Tuna, avocado, whatever. Flip the tamagoyaki in the skillet. Don’t cook it all the way. Enjoy
I like adding some grated carrots and chopped green to mine. Occasionally, I will sprinkle some cheese as well. Of course, it goes better with bacon.
We make this at least twice a week. I add a bit extra sugar to mine and a tiny splash of soy sauce as well (I omit the salt because the soy sauce has plenty). Mine isn't as dark yellow as yours though.
That looks really good! Can you tell me what is usually in your bento box?
Distracted by the cute hello kitty measuring cup.
Wish more youtube shorts cooking videos were like this. So many are just for the clickbait and dont teach you anything
"I like mine at half an inch"
Look guys, half an inch is perfekt! xD
Or how to fold it properly. I’m struggling with the folding and lifting so the egg coats every part of the pan issue
I like to use 2 egg-flippers (aka spatulas) to roll; one to lift and fold and one to steady the other side of the roll. I find it gives me more control and helps the roll from breaking up when folding. Also, when pouring in new egg mixture, as you're lifting the roll, tilt the pan so that a bit of the new egg mixture runs under the roll.
Konnichiwa❤❤❤
What is the amount of ingredients?
Try this:
4 eggs
1 tsp of sugar
1 tsp of Hondashi (aka Dashi powder)
A dash of kosher salt
@@nkdfairybabethanks!
お弁当用じゃなくてすぐ食べるのであれば 少し水を加えると 柔らかく ジューシーに作れますよ
What about mirin @@nkdfairybabe
Looks super yummy 💗😭
Lmao tried doing this with a normal pan, it became a rolled up scramble instead, am I not suppose to mix it a lot to avoid this?
But i don't have the powder??
ok I need a Hello Kitty measuring cup
Apparently that's the secret 😉
i was accidentally made something similar cause i was lazy that day , normally I cook 1 egg then take it out one it cook then make another , but I was lazy and well I just flip it add more egg then flip again , it gonna cook through , not too bad
Thats a lot of protein
What's dachi powder?
"Dashi powder" - japanese spice made of kelp seaweed and dried bonito flakes, found at japanese stores.
Seafood stock bullion powder
You can find Hondashi at any asian market, it is instant Dashi stock powder. Dashi is traditionally made with water, kombu (seaweed) and bonito flakes. This is a dried, instant version of that.
As everyone above said. It's a very common ingredient in Japanese cooking
Dashi powder. It's a seasoning stock. You can also buy it in liquid form.
Do you like the egg roll, Daniel-san
Yeah I failed at this, it cooked but didn't roll all mine did was stick and crumble
What is the size of this pan?
I always wondered about this as isn’t it just cold eggs later? I have never had cold eggs taste good.
No, isn't cold if you eat it as soon as you finish it; as you roll it's still cooking, reason you roll it at 80% cooked.
Japanese says sometimes they reheat their bento.
What’s wrong with cold eggs?
I mean Japan does make a lotta sushi and sushi is cold. They got this on their sushi too
These are often served cold with sushi or a bento box. It's good. Think of it like egg salad. You don't have a problem eating that cold do you? They also microwave fine if you really don't want them cold
Boros yakin telur 5 bisa jadi satu doang itupun kecil ,
Jangan hujat
What is the size of your pan?
Pueden usar una budinera
I like tamagoyaki but I really can go around this fish aftertaste from dashi so I just skip it all the time :/
She just say “One piece”
Looks banging
A fee drops of soy sauce in the egg yolk works wonders.
not gonna add any specific measurements.. nice one
Measurements can vary on taste. Just Google a recipe
okay.. so how do i exactly know it's 80% cooked? XDDD
I love that % declarations :'D
How do you make sure it doesn't burn while you cook the next layer?
move the pan off the heat
Also she lifted the layer and allowed the egg to seep under, coating it in uncooked egg to ensure it did not burn
彼女は完全に卵が固まらないうちに巻き始めてます 余熱をうまく利用してるのです
Make sure the heat is low. The eggs WILL cook eventually but you can't unburn them. Raise the heat once you're used to the process
One piece mentioned
Why?
Instead, it's called egg rolls.
........ISNT THE ORIGINAL IS ABOUT REPLACING WATER AND SALT WITH SOY SAUCE?
..............................
黄色い色をくすませないために 醤油を入れない 場合もあります
That's half an inch? lol
About 13 millimetres.
Like hers half an inch, sounds like my kinda girl
Marry 😊me😊 ?!
Hi @tiffoodss Can I DM you regarding this tutorial? We would like to repost and mention your channel if you give us permission?
POV:tomago2474