Japanese-Style Rolled Omelet (Tamagoyaki) - Food Wishes
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Date: 2024-05-11
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Comments and reviews: 20
lhfirex
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.
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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.
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curiousing
Ok, this seems like way too much work for the output, but if you are gonna do this, why not:
1. Use rubber tongs instead of spatulas.
2. Fold the thing into a square packet in the middle of the pan each time, lift it out with a spatula, pour in the next layer, let that set enough, then lift in the previous layer-now-square-packet, and fold another square packet around it. Same outcome, different shape.
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Ok, this seems like way too much work for the output, but if you are gonna do this, why not:
1. Use rubber tongs instead of spatulas.
2. Fold the thing into a square packet in the middle of the pan each time, lift it out with a spatula, pour in the next layer, let that set enough, then lift in the previous layer-now-square-packet, and fold another square packet around it. Same outcome, different shape.
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mothman5114
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
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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
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charlesparr1611
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
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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
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aimeevang3145
Thie has to be the most amateur video I've seen from Chef John when it comes to skills. Would've been much prettier if he didn't bother trying to square the sides while cooking. Just cook it round then cut off the end after the fact. Layers will turn out much neater. If you like egg, give it a try. It's delicious.
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Thie has to be the most amateur video I've seen from Chef John when it comes to skills. Would've been much prettier if he didn't bother trying to square the sides while cooking. Just cook it round then cut off the end after the fact. Layers will turn out much neater. If you like egg, give it a try. It's delicious.
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aquietdragon5671
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
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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
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jlastre
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.
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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.
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BBossman1
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.
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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.
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gordol66
I have a cast iron Tamagoyaki pan, and I struggle with getting the correct temperature. It either doesn't heat up for hours, or gets rip roaring hot within 5 minutes. Being forced to use an old electric stove isn't helping either.
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I have a cast iron Tamagoyaki pan, and I struggle with getting the correct temperature. It either doesn't heat up for hours, or gets rip roaring hot within 5 minutes. Being forced to use an old electric stove isn't helping either.
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debby8428
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!
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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!
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monicas2461
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!
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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!
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lesliecas2695
Just curious, but what about this thick omelette is more enjoyable than a typical three egg omelette If I made an omelette with the same seasonings, but fewer eggs, would I be missing anything Anyone
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Just curious, but what about this thick omelette is more enjoyable than a typical three egg omelette If I made an omelette with the same seasonings, but fewer eggs, would I be missing anything Anyone
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beefaroni4733
ordinarily i agree with your changes but in this instance i would say this barely even qualifies as tamagoyaki-inspired.
no dashi, too little liquid, not enough layers and way overcooked.
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ordinarily i agree with your changes but in this instance i would say this barely even qualifies as tamagoyaki-inspired.
no dashi, too little liquid, not enough layers and way overcooked.
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GooeyGremlin
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.
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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.
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shadowscribe
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.
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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.
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foodwishes
I'd hate to make a pet peeve out of this otherwise outstanding effort: but five uses of the word amazing is about two too many. Still, I'll know the taste more than merits it.
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I'd hate to make a pet peeve out of this otherwise outstanding effort: but five uses of the word amazing is about two too many. Still, I'll know the taste more than merits it.
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PerfectPride
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
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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
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mccallosone4903
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
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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
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Kuce
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!
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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!
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vzmkitty
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.
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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.
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