Japanese-Style Rolled Omelet (Tamagoyaki) | Food Wishes
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- เผยแพร่เมื่อ 31 พ.ค. 2024
- A true Japanese-style rolled omelet, or tamagoyaki, requires a special pan and years of experience, but you can make a less-than-perfect, but still amazingly delicious, tender, moist tamagoyaki with a regular nonstick pan and this technique. This is a “must make” for any omelet lover, and perfect for Mother's Day. Enjoy!
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Be honest everyone, half of us are here because Chef John's videos are like a form of therapy.
Amen
And always enjoy
Yes,absolutely. It is a toss up between the videos and a cat on your lap. 😆
His repetitive vocal cadence is aural torture.
@travisvarga1659 yeah, he has a really irritating way of talking.
Because you're the Mr. Miyagi of your Tamagoyaki!
Good one! 😂
I don't come to your channel for perfect recipes, rather ones that work, taste good, and don't add needless steps. Keep being your awesome self.
Tamagoyaki in a scallion pancake... Best breakfast burrito ever
that sounds incredible
Yum I'd demolish that
I want that now
No, the best breakfast burrito ever is scrambled eggs with chorizo and potatoes in a homemade flour tortilla.
I've been making Tamagoyaki for years, as a side dish to most other asian meal combinations. I was taught by my childhood friend's japanese mum. I have the tamagoyaki pan too(20€ on Amazon back then).
The most important things are
1. NEVER use high heat. The tamagoyaki should be soft and spongy, not crispy. Sometimes even medium heat is too much so feel free to reduce if you have the patience and time to spare, especially as a beginner. You can always wait longer but you can't unfry the egg.
2. You can add other things to the egg before beating it, like dried bonito flakes or shiso leaf, or even shredded cheese if you're adventurous (and untraditional :D)
3. Let it cool a second after it's rolled up and done. Don't immediately cut it. The residual heat cooks it through on the inside and makes it stick together better.
And as personal advice to Chef John: stop stabbing the egg and separating it from the pan while it's still frying the layer. You're destroying the layer. Be patient my friend. The egg will show you the way :D
The egg senses fear.
That sounds a lot like it is done in the Cooking Haru channel.
On the first one, i feel thats grt advice for any time youre cookin anythin where youve scrambled eggs together; always cook on lower heats, youll get tastier omelettes/scrambled eggs/tamagoyaki/etc that way
Leave the crispy fried bits for the cooked whole eggs where it shines the best
Professional chefs use high heat when cooking tamagoyaki. Maybe better to learn on a lower heat, but your objective should be to cook it faster on much higher heat.
@@tswierczek Cool, but we're not professionals nor aspiring to be.
I've been making tamagoyaki in a regular frying pan for like 15 years, seeing this makes me so happy
my favourite thing to do with these is to slice them about 1/2" thick, and use them to top sushi rice. In sushi restaurants, the whole thing is often wrapped in a ribbon of crisp nori seaweed just before serving. Absolutely delicious and probably the cheapest sushi you can possibly make, once you have the skill of making the omelette
It’s amazing to watch it being made with a square pan and a pair of chopsticks.
I went to a sushi making class in Tokyo and we had to make the omelette using the rectangular pan. Let’s just say that I didn’t master the technique, but it was a lot of fun and the sushi looked and tasted great!
Thank you Chef. It tastes better with chopsticks because the cut side hits your tongue first. Hi from Japan!
My next foodwish is chawanmushi :)
I love Tamagoyaki and my first 3-4 times making it at home, I used this round pan method with okay to good results. Then I bought a Tamagoyaki pan which didn't make it taste better, but certainly makes it look better and easier/quicker to cook.
Since I start to watching your channel 2010, I've never expected you cook our tamagoyaki!!😂❤🎉🎉
From Japan❤
Chef John the GOAT
The ones I get at sushi restaurants have virtually no airgap inside. So sweet and delicious. Though I got that tiny square pan, every batch I try have gaps and less satisfactory. I should try this recipe.
Thanks chef John.
I actually started cooking my eggs this way a couple months back and eventually bought a cheap but really nice nonstick tamagoyaki pan and the difference in control when rolling is soooo nice. It came with a silicone coated spatula the size of the pan which has made it that much easier to do the rolling
Edit:
And then I watched more of the video 🤣
In going to have to compare this with the “Cooking with Dog” version to see which one I prefer
Chef Johns’s or Francis’s
You are after all the Miyazaki of your Tamagoyaki.
A few years ago I found a Tamogoyaki pan in good shape at a resale shop, thought it was a cool small pan and bought it. Now I know how to employ it!
Love the video and great to see you feature one of my favorite foods from childhood. My mother, who is Japanese, used to make this for me all the time. She did do one step a bit differentl; rather than wrapping the egg in plastic wrap to cool, she used a damp paper towel. I've done it both ways, and the texture of the final product is a little different. I prefer the paper towel version myself. Both work though! Great stuff, Chef!!!
Man your versatility plus that cool signature production and narration is outstanding
One of my favourite Japanese street dishes. 😍
I thought it is more like homemade and bento dish.
You would release an egg video in the morning... Im sooo hungry now.... Lol! ❤
Watching Chef John cooking like a mortal is giving me life
regarding the fork v chopsticks moment
i'd almost say that it's a metal v wood experience maybe?
whether or not it reacts with the food directly, the lightness and texture of wood vs the heaviness of metal makes for a more relaxing experience to me, and similarly influences the aesthetics
Metal utensils can react with the acids in your mouth and give off a metallic taste. It could be noticeable in a delicately flavored dish. It also can affect the temperature - a metal fork can feel cold in the mouth, and be a big contrast to slightly warm food. Also the scraping of metal on the teeth and lips could distract from a delicate texture.
@@kindablue1959 Honestly who scrapes a fork against their teeth when eating with it? I'm eating the food not the metal. You can just use your lips to keep food in your mouth when pulling the fork out, no biting or scraping required.
@@ArchGriff Touching the utensil with your teeth can easily happen accidentally. Gooey food often takes some extra scraping to get it off a fork or spoon. And that's another issue - if it's metal, you have to be very careful, but with chopsticks, biting/sucking/chewing on a stick is no big deal and can actually be pleasurable. YMMV. And using your lips goes to my other point that acids in your mouth can react with the metal, either significantly (put a penny in your mouth) or subtly. Similarly, I can definitely taste when I eat with plastic forks. Feel free to eat with whatever you prefer, but just because you can't detect a difference doesn't mean others can't.
@kindablue1959 I can detect the difference between my food and a metal utensil, sorry if you can't.
@@kindablue1959 Wow you took your time getting brave enough to crawl out from under your rock. To all reading this ignore anything this self important, condescending, no nothing moron says. He was severely caught out with all his BS on the Golden rice episode , cried his eyes out and disappeared for a few months
I can’t wait to try this. I’ve often wondered how this was made but never put the work into learning. Thanks for introducing me to it.
Amazing! I have never even heard of this..... thank you
My neighbor just gave me 7 dozen eggs from her chicken farm. Its just me and my husband. I thought wow I could make this. unfortunately I do not have the patience for this recipe although I would love to eat it!
The learning curve is steep, but really worth it.... And honestly even the screwups are tasty sweet scrambled eggs, the flavour is still awesome, its just that the layered texture when done properly is really cool.
So I guess I encourage you to try it, it's not as hard as it seems the first few tries, because once it clicks it starts improving very fast.
Do pickled curry eggs! They are really good with minimal effort.
@@charlesparr1611 thank you!
@@purerachet7715 Very true!
The texture is the payoff for the effort, but if you want to try the flavor, use the recipe ingredients and make scrambled eggs. If you have good scrambled egg technique they'll still turn out really nice!
Just in time for mother's day! Thanks.
Yummylicious!
Thank you for a wonderful recipe.
You should *definitely* use dashi if possible.
I love this channel! I make a ton of your recipes on the regular!
Been a fan for years and my recent trip to Japan made me appreciate the cuisine. This is a major treat. Hope to see more Japanese food in the future!
Ive often used sesame oil for a "finishing oil," aka pouring some as a flavouring onto something at end of cooking. I really like the taste and want to preserve that. Very interesting to see it being used as the primary lubricant.
Never tried it.....i will soon!!
i have one of those pans, but ive never thought to make multiple folds. i just make several individual rolls. going to try it this way next time
Perfect!
This is awesome! I would totally crumble some Nori seaweed before I fry. Thanks chef! ❤
better after
I always indulge in a chef 👨🍳 snack !
For a second, I thought I was watching one of those Japanese food channels, but with more pun, less chopstick, and way way more entertainment.
The chopsticks hold the layers together better than a fork would.
Good job chef
Definitely a party dish for conversation 🥰
Add a little Kewpie and Sriracha and yum! This was really good for not having the square pan.
Thx
Great videos!
looking delicious 🥰
You can also use paper towel to shape it over a cutting board 😊
I like mine with a drizzle of sesame oil and scallions on top
Tamago is my 2!d favourite sushi behind Inari
Lotta work!
Cool reminder
Speaking of rolls that japanese people like, please make a video on Baumkuchen.
Isn't that a german dessert?
@@PredictableEnigmaYeah, but it's a big thing, a classic in Japan. Just check "baumkuchen japan".
@@PredictableEnigma yes, but is very popular in Japan. I even saw them in Japanese stores.
MSG is missing. Game changer.
So many westerners are brainwashed against the use of MSG. Chef John probably knows it would cause negative comments. If you know, you know, and add it just like salt.
@@kindablue1959MSG was invented by a legit chemist. I love it.
@@DartmoorAR Not sure what happened to my original comment, but I agree. But it was not 'invented', it's not synthetic - it's naturally occurring, and the molecule was isolated and identified in seaweed over 100 years ago. Many Westerners still think it's an evil 'chemical', but it's no different than sodium chloride being isolated from sea water or the sucrose molecule being isolated from cane sugar. Our bodies were designed to detect glutamates and enjoy them in foods. People have been soaking seaweed, fermenting beans and fish and cheese, and eating mushrooms and tomatoes for centuries to get the umami taste. A good chef knows how to use it to balance dishes, just like how they add salt, sugar and acid.
@@kindablue1959 Well said! + it cheapens the experience of people who have genuine allergies to things!
@@kindablue1959 Hey yellow belly. Nobody on this channel missed your BS on this channel when you went hiding under your rock when Shaun Hall called out your uninformed self important drivel. Crawl back there.
Using a set of the longboy chopsticks can make maneuvering the egg a lot easier 😊
So many "around the outside, around the outside" opportunities missed.
DEFINITELY SIX PIECES, UNLESS I NEED TO COOK ENOUGH FOR TWO.
Beautiful
When he mentioned lower expectations, it reminded me of a SNL dating skit of the same name.
Some thoughts after making it myself:
Don't underestimate how much oil is needed to keep the egg from sticking to the pan. This may be because I used a cast iron instead of a non-stick, but I needed more oil after the 2nd batch.
I can appreciate that most retail and restaurant tamagoyaki is cloyingly sweet, but this recipe has no sweetness at all, and I strongly recommend doubling, if not tripling the amount of sugar just so that the sweet flavor is present at all. As is, it tastes quite heavily of egg, salt and oil, and it really lacks the sweetness to tie all of the flavors together.
Also, even after 7 minutes of resting out of the pan it was quite hot, and after plating it was lukewarm. I feel like serving it room temp is the way to go, so after resting it for 10 or so minutes, or even 15, I'd throw it all into the fridge for a bit and really let it chill out, or even dunk the whole plastic wrapped roll into a bowl of water. That should tank the temperature really fast after letting the residual heat finish off the eggs, and if you wrap your roll properly, it shouldn't get wet.
And dashi helps😊
A japanese omelette is mostly just a french omelette with different flavourings.
That said, there are some differences in shape and look as well. A perfect japanese omelette, or tamagoyaki, is made to go with rice as a semi-soft spiral with a square profile. That is why a tamagoyaki pan is so helpful as it allows you to roll it such that it remains square, and you can roll it to make the end of the previous layer meet the start of the new layer.
It is also often eaten as a packed lunch, with vegetables and some other protein, not just by itself. That is why it is made savory or sweet to match the rest of the meal.
It is truly a delicious and flexible addition to many japanese dishes.
Where were you living when you learned that loser
What part of the world were you living in when you learned that????????. We all remember you.
@@carolynharris-ll2iz Remember me? I am flattered. I lived in Japan when I learned this.
Ιf dashi is used, I prefer to add some more sugar to balance the savory saltines
I rarely have mirin on hand. I substitute Marsala or sweet vermouth. Either works fine.
I like it cold with cold sushi rice
Drool. Looks delicious! But yes, my last three bites would be dipped in Hunts ketchup.
YUMMMMM !
Definitely add fillings for an awesome fusion tamagoyaki. Crispy bacon and shredded cheese are my choice.
Nice video, I was just curious about working with a round pan at home. I had thoughts of slicing down a radius and rolling into a cone, not sure if the physics would let me.
おいしいそうですね❗
Just leave the heat where it is and take the pan off the heat and put it back when needed
mmmmm... looks and smells good to meeee!...
How crazy! Just this morning I was thinking “hmmm I would love some tamagoyaki…” and then you upload this video! Maybe I should make some this weekend…
Looks delicious. You made chickens everywhere proud, well maybe not French chickens, that cocky attitude.
Sorry but after watching literally dozens of videos from Tamagoyaki masters I found Chef John attempting to do this pretty funny. Perhaps it’s schadenfreude as I going to get a square tamagoyaki pan to do it myself as I’ve always wanted to master it. That and omurice.
I feel like this way is fun & worth doing, but not the legit technique.
Eating the angel's share, as chef's are trained to do.
When I water my animals, (cats, dogs, goats and quail) I always think to myself "cold, fresh water".
I’ve always wanted to make one of these omelettes.
Thank you for making it look so easy 😊
The problem is that I don’t eat eggs any more 😂
However if I did, there would have to be a bit of cream in the mix instead of the water, plus cheese all over each layer before rolling it up.
So, it’s not really a Japanese omelette anymore is it 🤷🏻♀️
Modern Japanese cuisine does make some use of dairy, and there is nothing wrong with adding cheese to these. They are especially good if you super finely grate pecorino Romano and sprinkle a very thin layer over each step before you roll up. Super thinly sliced chives are also really good with this.
I make mine on the sweeter side, with about a tbs of sugar, and with cheese you want to be more chef johns way of thinking with about a tsp.
ironically you don't want a good melting cheese with this technique, like American or even cheddar. You want something dry and fine grated like arm or pecorino because they actually help accentuate the layered texture, which is what makes these so special.
So go for it. you might find cream toughens it up a bit, This might be good or bad, I've ever tried.
Part of why I think these eggs taste better with chopsticks than a fork is because of some kind of interaction between the seasoning/ingredients and the metal in a fork. Because I've definitely had a similar feeling when I ate these kinds of eggs in Japan. Also, most of the ones I had when I lived in Japan like this weren't really sweet at all. But typically they were so soft and folded so tightly that it felt more like soft little squares of egg. I should look up a Japanese recipe for these, since it would be really easy to mistranslate teaspoon and tablespoon if you were using a machine translation or going off memory.
I've always found the sweetness of tamagoyaki a little weird as a accompaniment to savoury things.
I'd be tempted to make a dessert version though, like a rolled custard sheet hahah.
Supposedly the Osaka style of making tamagoyaki is not sweet or less sweet, and more savory
I'm hungry, but my knees won't let me get up, so what do I do? Watch CJ cook. 😭🤣
Can I substitute mirin for something else if I don't have it?
Any suggestions for a replacement to the plastic wrap?
Use a dry paper towel on a sushi mat. It’s $1.50 at the Japanese Dollar Store (Daiso) OR your other alternative is paper towel + aluminum foil. The paper towel is so that you absorb the excess moisture the heat and steam of the egg that gets trapped inside whatever thing you wrap the egg to hold the shape. Water on egg kinda acts like your skin after a bit…bloats and looks ugly.
tbh the plastic wrap is not needed. Made a bunch of tamagoyaki before and never needed it. You just have to roll it tightly. Also... yeah, was confused with the water, I was always told you're not supposed to put water on eggs, if you're going to put liquid it should be milk.
Speaking of amazing rolled breakfasts, you still haven’t done banitsa with Bulgarian cheese. It’s time, Chef John, it’s time.
Can't believe i can roll tamagoyaki betteer than a chef, i feel a little proud 😊
that's my daughter's favorite ♥she likes it with shiro gohan and cucumber sunomono (she's 8)
I think it would work with a non-stick 1/4 sheet pan
Doing it as an omelette is cool, but have you tried doing it with crepe batter? 😋
No cheeky Cayenne? You feeling ok Chef John? 😂
He put cayenne in it, what do you mean?
@@laerwen ah I must have blinked and missed it! Thought it was weird haha
You are the Kawasaki of your Tamagoyaki.
Nice ))
Could you also do a tornado egg?
Many kids in China pack a lunch for school,, and tamagoyaki is a staple that's more commonly seen than peanut butter and jelly sandwiches
Omelette croissant.
There are two main flavors for tamagoyaki. The sweet one that has mirin and sugar and the salty one.
It’s like the peanut butter debate, smooth or crunchy.
For tamagoyaki it’s sweet or salty!
Oh! I had no idea, I assumed they were always sweet!
❤❤❤
👑
That would have to taste amazing for me to go through all that for eggs.
it is way less of a hassle with the correct pan. Doing it with a round pan is definitely hard-mode.
Just made it. Slightly uglier than yours, but it tastes great. Sweet enough, while being an overall savory dish. My wife is on a lower sugar high protein diet. This is a great lunch. We will serve with your recipe for smashed cucumber salad (we have made this several times). Thanks!
Ooooh
Much easier with a copper tamagoyaki pan, and there's a decided split between those who prefer sweet or savory
Will you please teach us how to make TARO MILK TEA BOBA? 🎉🧋
Overcooked eggs will be humanity's downfall!
Or Donald Trump.
YES ahahah!!