You roll so well! I am trying to perfect this but it never comes out right. Always too runny when cooking, so it takes longer, and falls apart easy. I think I know now to use less oil in my pan, and less water in recipe. I bought a tamago pan but it was super small so I just stick to a skillet until I find a nice sized one :/ or until I get better at cooking. I always get liquid over the edges and stuff! I will use this next attempt!
I'm a sushi chef at RA in Scottsdale AZ. Easiest way to make "tamagodashi" or the sauce you add to the eggs is 2 cups water, .2 cups of Morin, .2 soy sauce, and roughly 2.5-3 oz granulated sugar. Stir till all is homogenized. Then it's 6oz of dashi mixture to 8eggs and 8 yokes. Enjoy!
@dylli12 Actually, though don't quote Wiki on this even though I'm linking it. tamago is just as acceptable as tamagoyaki, tamago refers to the egg, yaki is the cooking style, I believe it means grilled.,
Huh can't do links in the responses... alright just wiki tamago, or tamagoyaki they link to the same page
those mini gas stoves look great. I've heard they are not very good if you're using a huge pan but what are they like for frying and stir frying in general. Are they adequate for wok cooking
those mini gas stoves look great. I've heard they are not very good if you're using a huge pan but what are they like for frying and stir frying in general. Are they adequate for wok cooking
um... i have a question, I love love love making Tamago, but the problem is that it always burns and I can never get to look to yellow, you know not with the brown part, please I need HELP, hop this is not too confusing.
i have the same problem when i make it but everyone says keep the heat low and dont flip until i bubbles so i ahvent tryed it yet but i will and you should too
@Orchidbeautyful maybe your layers are too thin or you're laying them cook for too long. i use a little more batter than to JUST cover the pan and i just swirl it so it cooks and then fold it. i dont know if this is the problem you're having or not.
Um,you are suppose to pop the bubbles with the chopstick when it is cooking,also the layer of the egg is too thin, put a little bit more,and last make sure it does not stick when turning or else the egg will lose its appearance.
@DarkHollowWithin there are different ways to do it. You can have it yellow or you can have it brown. you can have it bubbly, which is okay if you just want to put it on top of rice, or you can pop the bubbles if you're a neat freak or feeding it to guests that won't eat your cooking if it's too despicably hideous for them. XD like most recipes, there is MORE than one way. You're not SUPPOSED to do this or that. Just so you know.
Dashi is a fish stock. No you can't replace it with sugar, as sugar is used ALONG with dashi stock, if you want to make a sweet tamagoyaki. You don't have to put dashi stock in if you don't want to. I don't use it if I don't have any in the house.
awful accents from the English in the background ouch But nice lesson to make tamago thx
mignon888 13 hours ago
Thank You!
toxycola 1 week ago
You roll so well! I am trying to perfect this but it never comes out right. Always too runny when cooking, so it takes longer, and falls apart easy. I think I know now to use less oil in my pan, and less water in recipe. I bought a tamago pan but it was super small so I just stick to a skillet until I find a nice sized one :/ or until I get better at cooking. I always get liquid over the edges and stuff! I will use this next attempt!
Kraedi 5 months ago
Mirin* dumb ass smart phone!
TheJok3r2012 5 months ago
I'm a sushi chef at RA in Scottsdale AZ. Easiest way to make "tamagodashi" or the sauce you add to the eggs is 2 cups water, .2 cups of Morin, .2 soy sauce, and roughly 2.5-3 oz granulated sugar. Stir till all is homogenized. Then it's 6oz of dashi mixture to 8eggs and 8 yokes. Enjoy!
TheJok3r2012 5 months ago
@nari358 other than Mirin (sweet sake) what else can we use? And what is Dashi powder? Thanks
Rougeberryblush 6 months ago
@Rougeberryblush dashi powder is soup base.
JENDALL714 6 months ago
wait...how did it go from cylinder shape to rectangular ???!!!
matelotgeek 6 months ago
crisp, great angles, well done... my mouth water. I havent taste this since 10 years ago in Seattle.
cabopulmo 7 months ago
cooolll i f***cking lov japanese food xD
Hinatags 9 months ago
Comment removed
HiyruuAzuretiem 9 months ago
Thanks for sharing! This was very helpful!
msfouse 1 year ago
okay i com from japan and i like sushi tamago and ikura and ika and ebi i like them so much
rreza113 1 year ago
0:48 when you oiled it a bit of paper was left on. then you poured more egg on and rolled it up in there. so someone would of eaten it
chrissymoda 1 year ago
@chrissymoda
paper is delicious
matelotgeek 6 months ago
Comment removed
UploaderA 6 months ago
looks dank.. i gotta try this today, can't wait
TlalocChak 1 year ago
you forgot to put oil..
supertoan1234 1 year ago
@supertoan1234 What are they doing at 0:47 and 1:23 ?
RobTaku 7 months ago
@RobTaku I think they apply a lil bit of oil.. that paper was soaked with oil, that will control the usage. I think.
Rougeberryblush 6 months ago
woa good tamago pan you also got there XD wish I could afford one.
therasmusfreakyfan 1 year ago
never turns out this good every time i try it!
Velvetsky101 1 year ago
what sushi egg? isn't this tamagoyaki?
dizy82 1 year ago
@dizy82 no tamago and tamago yaki is different
dylli12 1 year ago
@dylli12 what's the difference then?
dizy82 1 year ago
@dylli12 Actually, though don't quote Wiki on this even though I'm linking it. tamago is just as acceptable as tamagoyaki, tamago refers to the egg, yaki is the cooking style, I believe it means grilled.,
Huh can't do links in the responses... alright just wiki tamago, or tamagoyaki they link to the same page
HiyruuAzuretiem 9 months ago
This has been flagged as spam show
those mini gas stoves look great. I've heard they are not very good if you're using a huge pan but what are they like for frying and stir frying in general. Are they adequate for wok cooking
1982FMJ 1 year ago
those mini gas stoves look great. I've heard they are not very good if you're using a huge pan but what are they like for frying and stir frying in general. Are they adequate for wok cooking
1982FMJ 1 year ago
um... i have a question, I love love love making Tamago, but the problem is that it always burns and I can never get to look to yellow, you know not with the brown part, please I need HELP, hop this is not too confusing.
Orchidbeautyful 1 year ago
i have the same problem when i make it but everyone says keep the heat low and dont flip until i bubbles so i ahvent tryed it yet but i will and you should too
biker666111666 1 year ago
@Orchidbeautyful maybe your layers are too thin or you're laying them cook for too long. i use a little more batter than to JUST cover the pan and i just swirl it so it cooks and then fold it. i dont know if this is the problem you're having or not.
Nekologic 1 year ago
Um,you are suppose to pop the bubbles with the chopstick when it is cooking,also the layer of the egg is too thin, put a little bit more,and last make sure it does not stick when turning or else the egg will lose its appearance.
DarkHollowWithin 1 year ago
@DarkHollowWithin there are different ways to do it. You can have it yellow or you can have it brown. you can have it bubbly, which is okay if you just want to put it on top of rice, or you can pop the bubbles if you're a neat freak or feeding it to guests that won't eat your cooking if it's too despicably hideous for them. XD like most recipes, there is MORE than one way. You're not SUPPOSED to do this or that. Just so you know.
Alimaleo 1 year ago
try not to ger bubbles
Orchidbeautyful 1 year ago
stupid
tsang0525 2 years ago
emm, estaba lindo pero creo q no se vio como coloco el sushi en el tamago u.u
yamiangela 2 years ago
Hot hot !
Ah . I don't think they sell dashi here ...
Can i replace it with sugar instead ? ((:
ljjclara 2 years ago
Dashi is like Fish Stock. You can find it in international sections of grocery stores or international stores.
julieadianto 2 years ago
Dashi is a fish stock. No you can't replace it with sugar, as sugar is used ALONG with dashi stock, if you want to make a sweet tamagoyaki. You don't have to put dashi stock in if you don't want to. I don't use it if I don't have any in the house.
LemonadeNCookies 2 years ago
niCE..(^__~)
pinkybear128 2 years ago 13
Love It!!!
yenalecs 2 years ago 9