Tamagoyaki Japanese Omelette Recipe
video description
Date: 2020-05-17
Related videos
Comments and reviews: 10
LaChele
This is scary. I'm very picky about tamago. Before I place an order, I'll ask if they make the tamago or if they get it from the company. If they make it, I'll pass. If they get it from the company, I'll order. I've had restaurant-made tamago and I didn't like the taste. I buy mine from the lil' Japanese market. I save so much money now that I make my own sushi. I only eat certain ones and I make all of them myself.
reply
This is scary. I'm very picky about tamago. Before I place an order, I'll ask if they make the tamago or if they get it from the company. If they make it, I'll pass. If they get it from the company, I'll order. I've had restaurant-made tamago and I didn't like the taste. I buy mine from the lil' Japanese market. I save so much money now that I make my own sushi. I only eat certain ones and I make all of them myself.
reply
Tiari
I'm currently considering to buy a pan like this, I did some quite decent Tamagoyaki in a round pan but only manged to turn 3 layers. So I'm really exited for this pan. But I'll wait untill February untill I order because I live in Germany, and the free trade agreement between the EU and Japan begins effect on 1. February. So I'll save import taxes by then: .
reply
I'm currently considering to buy a pan like this, I did some quite decent Tamagoyaki in a round pan but only manged to turn 3 layers. So I'm really exited for this pan. But I'll wait untill February untill I order because I live in Germany, and the free trade agreement between the EU and Japan begins effect on 1. February. So I'll save import taxes by then: .
reply
Kitsanin
Hey um just a point to make, touching the tamago whilst hot can introduce bacteria into it pretty easily, because the temperature is optimal for growth. It's a problem in restaurants where they store that stuff in the fridge over time but for your case it might take some time before that tamago is finished. Just a point, nice vid man.
reply
Hey um just a point to make, touching the tamago whilst hot can introduce bacteria into it pretty easily, because the temperature is optimal for growth. It's a problem in restaurants where they store that stuff in the fridge over time but for your case it might take some time before that tamago is finished. Just a point, nice vid man.
reply
Ender
I've seen recipes for tamagoyaki that mention using soy sauce instead of dashi, and then others which mention using both soy sauce and dashi, all of which would go in along with the mirin, sugar, and salt. Do you happen to know which combination would be the most commonly used in Japanese cooking?
reply
I've seen recipes for tamagoyaki that mention using soy sauce instead of dashi, and then others which mention using both soy sauce and dashi, all of which would go in along with the mirin, sugar, and salt. Do you happen to know which combination would be the most commonly used in Japanese cooking?
reply
Daniel
Excuse my ignorance, but I've just made myself a square pan with an iron plate and a little welding; . What I would like to know is if it will do the job as well as a copper pan and if I can add some ham and cheese to that beauty. Great Video. Thanks.
reply
Excuse my ignorance, but I've just made myself a square pan with an iron plate and a little welding; . What I would like to know is if it will do the job as well as a copper pan and if I can add some ham and cheese to that beauty. Great Video. Thanks.
reply
GlaciusTS
Great work, as usual. I have never tried this omelet before, but I love how it's made. Would there be any issues with using this method and using other ingredients between the layers? Part of me wants to merge this with a Desert Crepe recipe.
reply
Great work, as usual. I have never tried this omelet before, but I love how it's made. Would there be any issues with using this method and using other ingredients between the layers? Part of me wants to merge this with a Desert Crepe recipe.
reply
Nana
Davy Devaux is not only good in his cooking instruction but his sensible way in sharing good tips is impeccable! That distinguishes him from many others and he really knows what he's talking about. I'm gonna be watching out for him/you Chef!
reply
Davy Devaux is not only good in his cooking instruction but his sensible way in sharing good tips is impeccable! That distinguishes him from many others and he really knows what he's talking about. I'm gonna be watching out for him/you Chef!
reply
Tracie
Just made my very first Tamagoyaki, I used a regular western 10in skillet so it didn't turn out as pretty but still delicious. Thank you for your great videos, I plan to try your different recipes and cutting skills.
reply
Just made my very first Tamagoyaki, I used a regular western 10in skillet so it didn't turn out as pretty but still delicious. Thank you for your great videos, I plan to try your different recipes and cutting skills.
reply
FusedAtoms
when im no longer a broke college sstudent ill buy all this cooking utensils and start trying out all your recipes, in the mean time i'll keep enjoying this videos, keep them coming you do great videos!
reply
when im no longer a broke college sstudent ill buy all this cooking utensils and start trying out all your recipes, in the mean time i'll keep enjoying this videos, keep them coming you do great videos!
reply
Ownrocker
Just watched all your videos in like 2 days, i just love it! and the funny thing is, i have never tried Sushi. haha do you have any tips on what kind of sushi i should try for my first time? :)
reply
Just watched all your videos in like 2 days, i just love it! and the funny thing is, i have never tried Sushi. haha do you have any tips on what kind of sushi i should try for my first time? :)
reply
Add a review, comment
Other channel videos
