You can find it on ua-cam.com/users/redirect?redir_token=S-y-AnwI5rbH8C_J81w9ez8PdFV8MTU4MzUyMDg0NkAxNTgzNDM0NDQ2&event=comments&stzid=UgzBxbBqL-8ZIzNPn914AaABAg.91oL9GymEpZ94XTPXB1ikm&q=https%3A%2F%2Fm.smartstore.naver.com%2Fhanse&html_redirect=1
I did this with a round pan. It actually went ok, but shaping it was too hard, so I settled for cutting the sides. I made some changes to the general recipe to accommodate my taste, but what I like in this technique is that you get a relatively uniform result, if you don't burn it. It is a surprisingly adjustable technique. As for the savory taste... I am not a huge fan, but I get what is being attempted with that. I recommend trying this out it is interesting. By the way, if you are putting the sugar, mix it up all times before putting in the pan. The cook here might have another trick that wasn't shown, but he's very good at turning. I don't have hashis, but you can do this with a spatula if you are careful. The hashi seem better suited to the task tho. Don't forget to glue the layers with the liquid. I almost forgot last time and the last layer almost collapsed. It is a lot simpler than expected too. Must be one of those hard to master type of things, but it is actually not as hard as the french omelette is, for instance and was easier to do too. The omelette I'm more used to do is quite a bit different, but when you try another recipe you see that you can try to adapt a few things. I'll use a few of the tricks here to see if I can integrate other ingredients to this since the recipe is a lot less reliable on my skill than I thought it would be. Thank you for the technique demonstration. It was helpful.
Correct. "Geta" is also also the term for Japanese wooden sandals, and they look look very similar to the device used in the video (just add foot straps). The geta in the video is shaped/sized for the pan, and the wooden bits underneath give the chef's hands something to grip while flipping the tamagoyaki.
Best video about the topic
This is the most informative video I have found for the tomagoyaki.. Thank you!
The skill displayed here is very impressive. I will attempt to copy.
Best Tamagoyaki video ! Tk u fr Spore.
Thank you. Love the share!
what was the size of the pan used in this video?
Thank you for the video. It's very clear and detail. Btw, how many eggs were used to have this size?
Great video I need that pan.
If you dont live in Asia, try ebay or similar. ;)
@@perhakansson9538 Many cities have oriental food stores/markets. They carry these pans and the long cooking chop sticks.
Many cities have oriental food stores/markets. They carry these pans and the long cooking chop sticks.
You can find it on ua-cam.com/users/redirect?redir_token=S-y-AnwI5rbH8C_J81w9ez8PdFV8MTU4MzUyMDg0NkAxNTgzNDM0NDQ2&event=comments&stzid=UgzBxbBqL-8ZIzNPn914AaABAg.91oL9GymEpZ94XTPXB1ikm&q=https%3A%2F%2Fm.smartstore.naver.com%2Fhanse&html_redirect=1
I did this with a round pan. It actually went ok, but shaping it was too hard, so I settled for cutting the sides.
I made some changes to the general recipe to accommodate my taste, but what I like in this technique is that you get a relatively uniform result, if you don't burn it. It is a surprisingly adjustable technique. As for the savory taste... I am not a huge fan, but I get what is being attempted with that. I recommend trying this out it is interesting.
By the way, if you are putting the sugar, mix it up all times before putting in the pan. The cook here might have another trick that wasn't shown, but he's very good at turning. I don't have hashis, but you can do this with a spatula if you are careful. The hashi seem better suited to the task tho. Don't forget to glue the layers with the liquid. I almost forgot last time and the last layer almost collapsed.
It is a lot simpler than expected too. Must be one of those hard to master type of things, but it is actually not as hard as the french omelette is, for instance and was easier to do too.
The omelette I'm more used to do is quite a bit different, but when you try another recipe you see that you can try to adapt a few things. I'll use a few of the tricks here to see if I can integrate other ingredients to this since the recipe is a lot less reliable on my skill than I thought it would be.
Thank you for the technique demonstration. It was helpful.
@sly dankass i'm, unfortunately, not a big fan of sushi rice, but thanks for the suggestion.
This was so detailed,.
I got a rectangular pan but it has no geta ;.; good video anyway, thanks
What is the wooden thing that shapes the omlete? I think you said "getta"???
Correct. "Geta" is also also the term for Japanese wooden sandals, and they look look very similar to the device used in the video (just add foot straps).
The geta in the video is shaped/sized for the pan, and the wooden bits underneath give the chef's hands something to grip while flipping the tamagoyaki.