Cooking Tamagoyaki

[ninacook30]

Where did you buy your tamagoyaki pan?

[ck4801]

@ninacook30 I bought the one in the video at an online store that is no longer online. However, ebay and Amazon are good sources. My most recent pan is from Amazon.

[tigerlilie2289]

sashimi is raw fish

[ck4801]

@tigerlilie2289 yes

[RandomTask3000]

I love tamago! Thanks so much for sharing!

[migencluz]

normally, you just push the first layer. you don't roll it. you start rolling on the second, or the third if your first two layers are very thin.

[ck4801]

@migencluz I tried that...but it doesn't look as pretty when you cut it. I like seeing the nice straight layers when you cut into the roll.

[migencluz]

@ck4801 only works when cooking tamago using the whole dozen (or more)

[ck4801]

@migencluz Oh, I see. Well, no matter how much I love tamagoyaki, I am probably never going to be able to eat that much...haha

[migencluz]

@ck4801 I used to make that much but it is not really for myself alone... hehehe like a few dozen people would eat this with me...

[Nea4u]

Would you mind speaking up?! I can't hear a damn thing, and a kitchen isn't exactly a quiet place... you sound like you are half asleep and afraid you might wake somebody up. More enthusiasm please! Because the recipe is really good, you have to sell it!

[PsychoJowJow]

this is easier than i thought it would be. I'm making some for breakfast. :3

[ck4801]

@PsychoJowJow It is great any time of day. My hubby often requests it for dinner!

[ruminhau]

Very good and well explained.

[ibemamo]

I found the pan on ebay so should be getting it soon.

I can almost taste it LOL!

Thank You for the video

[ck4801]

@ibemamo Very exciting! How did it turn out?

[ibemamo]

@ck4801 It turned out well! It was so much fun to make and so tasty :)

[ck4801]

@ibemamo I'm glad. Enjoy!

[gemmalieberman]

off to get the eggs and dashi. wanted to try this for ages! thanks.

[chiwenli512]

1 word ugly

[dansan]

Did you strained the eggs mixture before cooking?

[ck4801]

@dansan I did not, but I don't mind the texture not being perfect if it's just for me. If you want it to be absolutely perfect, smooth and uniform, straining it would be a good idea.

[dansan]

@ck4801 Thank you! ^__^

[KiaraKrawn]

thanks for this vid! so easy to follow. i made this today it was great!

[meowystray]

Thank you for the video and the explanation as to what dashi is. :)

[MsKaplya]

Очень круто! Спасибо, буду готовить ))

[ck4801]

@MsKaplya You are welcome. I hope you enjoy!

[TheManiacalArtist]

YOU. ARE A BRILLIANT WOMAN.

I don't have any dashi so I made it with only sugar and water because I've always wanted a dessert like omlette and it came out awesome!

But once I find dashi (and a rectangular pan) I wanna make it just like you<3333

Thank you so much for posting this up!!!

[ck4801]

@TheManiacalArtist Haha, ok.  Thanks and your welcome!

[nikka001]

It's a perfect TAMAGOYAKI! Looks so delicious!

おはしの使い方がうまい。相当卵焼きを作ってるね。

卵焼き専用フライパンまであるなんて、卵焼きマニアとみた！

[ck4801]

@nikka001 thanks!

[BigStubz209]

when i tried making this half of my egg came out still undercooked/slightly raw. did you ever have that problem or does your egg come out to be completely cooked?

[ck4801]

@BigStubz209 I suggest lowering your heat to medium low. My range goes from 1 to 6 and I usually put it at 3 for tamagoyaki. Pour out thin layers and move the pan around to make sure the whole layer cooks evenly. Watch it as you go. If one part looks fully cooked but another spot is still liquid, move the pan so that only the uncooked part is receiving heat.

[SorceressKana]

Question: Is there any way to substitute the mirin and dashi for something else?  These ingredients are NOWHERE in my town and I'm unable to order online....thanks.

[ck4801]

@SorceressKana Is there a true substitute? Not really. But worst comes to worst, try sherry wine plus sugar for the mirin and any broth for the dashi.

[mrheadagainstwall]

the tamagoyaki must be very oily huh?

[ck4801]

@mrheadagainstwall not at all. My hubby hates anything too oily, but he loves tamagoyaki,

[ilikeyourface561]

hey i really wana make this for school one day, thanks for uploading this video!:)

i had a question tho, i have no problem what-so-ever with making this in a regular circular skillet/pan but i want that nice rectangular shape. wud a small baking pan substitute well? like a small bread baking mold. i mean, like i just dont know if it wud cook nicely. but it does heat up, and thats what matters. right? :\

[ck4801]

@ilikeyourface561 I would worry about it heating evenly. Even heating is a HUGE part of making successful tamagoyaki. You don't want some spots burning while others are still raw. If you really want a perfect rectangle, make it in the round pan, then after folding, cut off the rounded ends. Or find a cheap rectangular pan on ebay. Also, many stores now carry square skillets. That could work. You can try the baking pan method, but don't expect too much...

[59918221]

I'm just pointing this out for American obento makers, but if you're trying to make this for your school lunch or what not, don't. Just, trust me on this one. Unless you've had years of bento box practice, and making, it doesn't hold up well in a tiny plastic box for 2 or 3 hours. And, not only will it make your backpack smell weird, but you'll also be able to smell egg lonnnggggg after lunch.

[FangirlHasRabies]

Uhm, I'm pretty sure tamagoyaki isn't sushi, it's just used in sushi - like how shrimp is used in sushi, but it isn't actually sushi. Tamagoyaki is a Japanese rolled omelette. But still, good video! I want to make this recipe but I'm scared I'll mess it up... ^^'

[ck4801]

@FangirlHasRabies Sushi is a way of preparing a meal, it isn't the food itself. Therefore, you can't really call any one thing "sushi". Sushi is actually a category of food with nigiri and maki falling under that category. You can't call tuna "sushi" either. Tuna alone would be sashimi. I wasn't implying that tamagoyaki is sushi since a single ingredient cannot be called sushi. At the end, I was showing you how to make tamago nigiri. But as you say, tamago is just the egg itself.

[ck4801]

@FangirlHasRabies That being said, there is no reason not to try it. The worst that happens is it comes out bad. Either way, you'll learn something, and may end up being really good at it...

[cherryblossomsakusas]

I love japanese things! i have the fingers for origami and a lot of other things that make iteasier for me to get into the japanese culture. i even think that at least one of my biological parents(im adopted) had japanese traits! Anyways, this video is better than others that i have seen and it helped me to get even more out of it! thanks! ^^

[ck4801]

@cherryblossomsakusas I know how you feel. Japanese culture is amazing. I like learning about cultures in general. If I didn't look so much like my parents, they'd swear I was switched at the hospital (I was born in Japan). Japanese people often think I'm Japanese as well. I think it was something in the water that seeped into my bloodstream when I was a baby in Japan! haha...glad you learned from my vid and thanks for the comment.

[JCarolR]

@ck4801 completely understand, sometimes my parents swear i was switched in the hospital when i was born too, because i like japanese culture too much (i like learning about cultures in general, but specially about japan) and also, i'm chinese, so i look asian, although sometimes people say i look japanese, and sometimes korean lol. btw i love your hair in this video

[tnuoccaeht]

wow that is a really big tamagoyaki... but it works o.o

[welwisher]

Sorry to say this, but either you or your video is pretty quiet. As least for me it is.

[ck4801]

@welwisher it's my video. When I first starting making videos, I was using Windows Movie Maker. For some reason, the audio is fine while editing, but as soon as WMM renders the video into a .WMV, the audio drops drastically. It's since been fixed by using a different editor.

[ck4801]

@Aquila15 Try keeping your stove at a lower heat. I know when I first started cooking, I often underestimated how hot the stove is, and so the food would cook more quickly than I could handle. Also, be sure your non-stick pan is good quality. That doesn't mean expensive. It simply means, make sure it is not made of flimsy material. You need a solid, fairly heavy pan. The thicker and heavier the metal, the better it will hold and distribute heat. Hope this helps!

[2286s]

hi, i was wondering where do i purchase the tamago pan ^^

[2286s]

hi i was wondering where to purchase the pan which u used to cook the tamago ^^

[kashirakashira]

Hmm...If your mirin has sugar sinking to the bottom, that means it's low quality.... Real mirin is sweetened via the fermenting process of rice distilled in spirits, and has no additional sweetener added. Fake mirin is just sake with sugar mixed in.

[ck4801]

thanks for the info...unfortunately this is all that is available at my local asian market, so I'm stuck with it...

[Kisara7604]

Nice video! I will try to make tamagoyaki tommorow. I only have a round pan though. I hope it looks good. I will put it on sushi!

[tatami50]

This is very nice. Thank you!

[Ryan3065244]

Did u make the sushi rice the day before or after u made the egg??

becaus it takes alot of my time to make sushi rice~~!

[ck4801]

It doesn't take any longer to cook sushi rice as it does to make regular rice. It's the cooling and addition of seasoning that takes longer, but even that can be cut down to only about 20 minutes. But I typically don't use sushi rice. I prefer plain, japanese steamed rice, which I always have cooked and on hand. It's the only rice we eat at home.

[YoAsakura112]

I usually make it without dashi and soy sause. But the thing is that i have never seen ANY dashi stock in a shop in Lithuania

[ck4801]

I suggested to another viewer to try using chicken or beef stock. I'm not sure how well it would work, but dashi is basically fish stock or fish bouillon, so using another flavor could give a similar effect of adding "savory-ness".

[TYPEArchANGEL]

hoohoo....!

i'm from the philippines and i only make it with beef stock (to me fish stock is just too tasteless). it's great. maybe you should try it once. it's like "sukiyaki omelet".

[SANOandMIZUKI]

hey, thanks for the vid! :)

[emeraldsunsets]

sushi isnt nessecarily raw fish, sushi is the rice rolls with a filling, thats all it means.

[ck4801]

True. There are two types of sushi actually: nigiri and maki. Nigiri is not a roll, it is often called "finger sushi" because it is a "finger" of rice with a topping. That is what I made at the end of this video. The maki is the familiar roll which contains rice and filling wrapped in seaweed, or nowadays, you can wrap it in soy paper.

Sashimi, on the other hand is just raw fish. Nothing else.

[ToastyTarget00]

@emeraldsunsets

No it means rice and vinegar. My mom makes sushi, I would know. :p

[emeraldsunsets]

@ToastyTarget00



sushi

Dictionary: su·shi (sū'shē) pronunciation

Home > Library > Literature & Language > Dictionary

n.

Cold cooked rice dressed with vinegar that is shaped into bite-sized pieces and topped with raw or cooked fish, or formed into a roll with fish, egg, or vegetables and wrapped in seaweed.

We are both right so shush

[ToastyTarget00]

@emeraldsunsets No I meant what the actual word means. I think su means rice and shi means vinegar, making sushi. Not sure if thats right but I think my mom told me.

[ck4801]

@ToastyTarget00 I know for sure su means vinegar, I am unsure about shi. I know gohan means rice...

[Anniezawrr]

@ToastyTarget00 no, shi does not mean rice

gohan means rice ROFL

[nailsful1]

for tamagoyaki, this is what i do, i mix eggs, soysauce (little), some sugar, pinch of salt, and a 1/4 tsp of dashi :o

[Tenchi555]

Argh, I KNEW I should have used this video instead, but the volume was too low so it was hard to hear and my brother's laptop's volume only goes up so high. I followed another recipe that told me to use 3 TABLE SPOONS of dashi. I didn't think this sounded right so I checked another recipe and it said the same thing. Needless to say it came out horrible. But now I know so I'll try again sometime with the correct amount of dashi (if I can find any around my home).

[ck4801]

Yeah, sorry, this was before I fixed my sound issues. I'm surprised you didn't like it with the extra dashi. I actually prefer to put more in my tamago. I have heard that some people find too much dashi has a weird taste, but I've never had that issue no matter how much I put.

[Tenchi555]

I may have liked it with more dashi, but 3 tablespoons is even more than the sugar, I mean that's a lot to put in there.

[ck4801]

That's true. But I really like dashi...I use it in more than just Japanese cooking. I don't even measure it...haha

[Wraithsshdw]

@Tenchi555 that's because when they say 3 tbsp they assume you are using STOCK, made from mixing water to the granules she showed here. If you use 3 tbsp of granules, that's like putting CUPS of stock. Eww indeed.

[Kaliarii]

@Tenchi555 Anyone making this mistake: If the recipe is the one I've seen - or really, is any recipe not written for a large number of eggs - :) When the recipe calls for 3 Tablespoons of Dashi Stock, it's not referring to the "bullion". There is Dashi stock is kind of like chicken stock. What Ck did was MAKE Dashi Stock from granulated Dashi and water. ^.^

[leenzyan]

hey do we really need mirin n dashi stock?

[ck4801]

For the authentic taste, yes. Otherwise, it will just be square scrambled eggs. It's up to you in the end. Try it and see.

[kiddygrade1000]

oh but it's a total waste then because in our country there is NO way I can find those stuff I even had trouble finding soy sauce here...

[ck4801]

You can try replacing dashi with chicken stock. (Dashi is actually fish stock). Or you can try making your own... A possible substitute for mirin is sherry with sugar added. Mirin is just sake with sugar, and I've heard that sherry can be used as a sake substitute. I'm surprised it was difficult to find soy sauce... you can find it here even in the normal grocery stores. Hope this helps.

[kiddygrade1000]

wow this really helps a lot!Thank you very much!!!!

[ck4801]

no problem

[ccarrazana]

Thanks for video, just some tips, try to make better use of knife, just one movement is needed, dont push the knife this can damage food, and try to watch the camera, looking to the floor show some insecurity and you have all to be the best, bye.

[tonydezz]

Great video! Wish I had a japanese store near me to get everything to make it into sushi like the right rice and nori..have to go to tokyo town lol

[ck4801]

I wish we had a toyko town. We have an Asian square, but it's a random asian mix...haha

[kfo7]

Good video.

[ck4801]

Thank you.

[HamsterClawz]

and u can put lfood in side. =] is really good i try it before

[ck4801]

I love to add spinach in between the egg layers!

[catisawesome]

Thanks for the recipe. Also, I love your hair in this video!

[ck4801]

Thanks! It's actually just a french braid where I took the tail and pinned it back up into the braid so it disappears. It's similar to my asymmetrical french braid updo, but instead of pulling the bottom of the braid through, I leave it hidden.

[xramengrlx]

Can you plz tell me where you got your tamagoyaki pan from?

[ck4801]

I bought this one from ebay. You'll probably have to order from online unless there is a japanese store near you. Amazon has one as well as a few other online companies.

[Peanut4aBrain]

hmm, can't wait to try and make this =]

[GrapeXsoda]

thanks for the videos .....

[ck4801]

Thanks for watching!

[GrapeXsoda]

wow you are very talent cooking,hair tutorials,nails

[itsdarellcuh]

Is this basically sweet eggs or what? haha looks good though.

[ck4801]

It's a little more "savory" due to the dashi stock, and yes, it's more sweet than regular eggs. If you've ever had eggs from a sushi bar, you can tell they are very different from regular eggs. Try it out, you might like it! It's also a bit lighter due to the addition of water.

[icey331]

im a filipina and its pleasing to find out your culture is mixed with mine..i cook a lot too but im very impressed with the way you cook things! keep up the good work and thank you again..

[ck4801]

I've always been fascinated by culture, and my mom has taught me Filipino cooking for years. I actually ventured out to learn Japanese cuisine myself. My parents joke that some of the Japanese water seeped into my veins when I was a baby and now I can't help but love Japanese culture and cooking!

[icey331]

thank you for the upload,i love your kitchen and i like the way you cook tamagoyaki..it looks so easy and stress-free..and nice work on adding dashi, that'll really kick the flavor up a notch..

[ck4801]

Thanks! I love dashi. I use it in everyday cooking too. I don't limit it to Japanese cuisine. It's great for fried rice too!

[1935dhyan]

it's deliciouse..

[ck4801]

definitely. I love this stuff!

[iTakashii]

GREAT VIDEO!!!

[ck4801]

Thanks

[Micheliu71]

Very nice video and very useful too. Thank you!!

[ck4801]

You're welcome. Let me know if you have any questions!

[RaptormanMT]

Skill.

[abbyfishie]

do u noe how to make japanese rice cakes?? ^^

[ck4801]

If you're talking about mochi, I know how to make it, though I've never actually made the japanese version. I make a Filipino version called buchi which is red bean paste wrapped in mocha and covered in sesame seeds then deep fried. Mochi is pretty easy to make though. All you need is filling, mochi (rice flour) and sugar.

[Liz1004]

I guess there's no way to make this without that particular type of pan?

[ck4801]

you can make it with a round pan, but it won't be a perfect rectangular egg. It will look more like a rolled up pancake. Still edible and VERY yummy though!

[whiteknight521]

Very informative, you are quite the culinary artist. I shall make an attempt at this soon and try not to fail miserably. Can you get all of the ingredients at the farmers market?

[ck4801]

Nowadays, I think you can get most of this stuff at Kroger or Publix. But for sure, the asian farmer's markets should have it. I get mine from the oriental store