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.
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 :)
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.
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
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
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.
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.
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! 🤣
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.
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 :)
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.
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.
Wow the tamagoyaki is so perfectly cooked, kudos😍!!
Wow, you are a professional!
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.
That looks really good! Can you tell me what is usually in your bento box?
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
Looks super yummy 💗😭
Thats a lot of protein
Wish more youtube shorts cooking videos were like this. So many are just for the clickbait and dont teach you anything
Yeah I failed at this, it cooked but didn't roll all mine did was stick and crumble
ok I need a Hello Kitty measuring cup
Apparently that's the secret 😉
Looks banging
What is the size of this pan?
I like tamagoyaki but I really can go around this fish aftertaste from dashi so I just skip it all the time :/
What is the size of your pan?
She just say “One piece”
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?
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
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.
not gonna add any specific measurements.. nice one
Measurements can vary on taste. Just Google a recipe
Instead, it's called egg rolls.
Pueden usar una budinera
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
One piece mentioned
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.
Why?
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
........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