THANK YOU so much for teaching how to make it on the round frying pan!! I have a IH stove and I can't find IH rectangular frying pans where I live! You're a life saver
It's all just food in the end and not a tattoo BUT the act of taking care, those little details, cooking and presenting food with appreciation for it's value and respect .....all this adds SO much to life's pleasure. I learned how to make tamagoyaki in the early 90's from a young Japanese woman who came to Sydney because of her husband's job and I've been making it ever since, and yet, I found this video very valuable to refresh and improve my skill. Such a simple dish, but the nuancing is still so important.
Thank you for watching! I'm not very good at making this (can you tell?) and lose my skill every time I take a break from making it... LOL. Practicing is necessary for this recipe if aiming for perfect shape and texture. Good luck! However it turns out, it's still delicious!
Just like typical French omelette it is helpful to have a non stick frying pan… I don’t own one anymore as I threw away all my non stick pans… but it’s much easier to make. Carbon steel pan requires to be hotter to act like non stick and thin egg cooks too fast. 😅
I can't wait to try this. You made it so approachable. I love that you showed us how to approach it with a round pan as well. The reminders about not worrying to make a perfect shape during the starting phase was so helpful as well. 🖤
Will have to try adding the water and other ingredients to the eggs the next time I do it. I have a small, rectangular cast iron pan that I use. For a little variety, I'll sauté some finely chopped veggies or bacon and sprinkle some of those on top of the egg when making each layer. I sometimes have issues with putting too much egg down in each layer. It is interesting to see using the bamboo mat to help it finish cooking if it all doesn't cook in the pan. Thanks for sharing how you do it.
By the way, I did not get your email under the name Ronnie, unless you use other name. Please email at hello@justonecookbook.com and write about me talking about JOC merch. So I can recognize you. :)
Mad - i just cooked this today using my nice tamagoyaki pan I got in Tokyo!! I used your recipe too from the website 😂 i just left out the sugar, and I added some chilli sauce to one too for variety. Came out great! Thanks.
Wonderful! I have 3 tamagoyaki recipes on the blog, and each one is slightly different. I talked about the different types of tamagoyaki in Japan in this new recipe post. This one without dashi is much easier to make in my opinion. :)
Thanks for showing us how to make this simple and yummy dish, along with putting the recipe in the video as well. I did have to change it a bit, I used Worcestershire sauce instead of the soy sauce because I'm allergic to soy. This is a change that I've found works well with most things, because I find that the two sauces taste a lot alike.
I usually just cook it all at once without water and i use soy sauce and just turn it diagonally to get some of the raw parts to the bottom keep stacking it unless you want it to be a bit flaky it wont look at yellow as this but it should look similar as long as you dont turn up the heat a lot and if it is still a bit wet off the heat and let the afterheat cook it it is fine if you want it ti be a little wattery
@@justonecookbook lol. I'm watching Season 2, episode 6 right now of Midnight Diner. I am hooked like a tuna. lol. Just saw your notification and I am pleased for the link of your recipes from the show. I plan to visit a local Japanese grocery store this weekend to explore ingredients and to learn. I am new to Japanese food culture and discovered your channel while researching. So far, I ave purchased a donabe and packets of dashi powder. Thanks to you and Mr. JOC for sharing your skills and talents as a guide to my educational pursuit of Japenese food culture.
I made it at home today, the looks of it were for me personally scrambled eggs but that was probably by the factor I used the ugliest pan possible.. the taste was there tho and it tasted amazing ❤. I should practice this more though! 😂
If it's the coating pan, it may have lost its performance. I explain more about the pan in my post, so we hope you enjoy reading it! www.justonecookbook.com/tamagoyaki/
To anyone who hasn't tried this, imagine what mcdonals made the mcgriddle bun taste like like and dial it up to 100. It's like what old syrup used to taste like 30 years ago when they still used good ingredients.... it's freaking delicious!
THANK YOU so much for teaching how to make it on the round frying pan!!
I have a IH stove and I can't find IH rectangular frying pans where I live! You're a life saver
Oh I see! Hope you try making it using a round pan!
It's all just food in the end and not a tattoo BUT the act of taking care, those little details, cooking and presenting food with appreciation for it's value and respect .....all this adds SO much to life's pleasure. I learned how to make tamagoyaki in the early 90's from a young Japanese woman who came to Sydney because of her husband's job and I've been making it ever since, and yet, I found this video very valuable to refresh and improve my skill. Such a simple dish, but the nuancing is still so important.
This is one of my favorite Japanese dishes, and I’ve always wondered how to make it properly. Thank you! 😁
Thank you for watching! I'm not very good at making this (can you tell?) and lose my skill every time I take a break from making it... LOL. Practicing is necessary for this recipe if aiming for perfect shape and texture. Good luck! However it turns out, it's still delicious!
@@justonecookbook Your recipes always turn out delicious!
Thank you so much!@@WhatisDut
Thanks for the recipe. I was always hesitant to buy a frying pan for one dish, now I’ll try this recipe on a regular frying pan.
Just like typical French omelette it is helpful to have a non stick frying pan… I don’t own one anymore as I threw away all my non stick pans… but it’s much easier to make. Carbon steel pan requires to be hotter to act like non stick and thin egg cooks too fast. 😅
I can't wait to try this. You made it so approachable. I love that you showed us how to approach it with a round pan as well. The reminders about not worrying to make a perfect shape during the starting phase was so helpful as well. 🖤
I’m glad you found the video helpful!
なみさん、お久しぶりです！中国人の友人が日本に留学していた時の卵焼きが懐かしいと言うのでレシピ本見て週末、６種類ほど作ってあげたらこのレシピが懐かしくて一番美味しいと言ってました！ありがとうございます！
わー嬉しい！ありがとう〜！！！6種類はすごい🙌🏼
Thank you very much! ありがとうございます！
Thank you for watching!
Amazing thanks for sharing.
Thank you for watching! :)
Will have to try adding the water and other ingredients to the eggs the next time I do it. I have a small, rectangular cast iron pan that I use. For a little variety, I'll sauté some finely chopped veggies or bacon and sprinkle some of those on top of the egg when making each layer. I sometimes have issues with putting too much egg down in each layer. It is interesting to see using the bamboo mat to help it finish cooking if it all doesn't cook in the pan. Thanks for sharing how you do it.
Hope my recipe is helpful. Thank you for watching!
Thank you so much for this. Could you please show us how to make tornado omelette?
I've recently begun to dip my toes into Japanese cooking, and your website and videos have been a great resource. Thank you so much!
Aww. That makes my day. If you have any questions about my recipes, please visit my website for further information. I am happy to help as well.
Many Thanks! 🙂
Thank you for watching!
So simple yet so elegant
I’m so glad I found you. I have been wanting to lean how to make authentic Japanese food at home.
I'm so glad you found my channel too! Thanks for watching! I have 1000+ recipes on my website too. :)
I’ll be sure to watch them all.
Oh yes very nice and you're right it does take practice to make correctly especially just starting out
Yeah, I still feel my tamagoyaki doesn't come out as perfectly as I wish... More practice needed!
By the way, I did not get your email under the name Ronnie, unless you use other name. Please email at hello@justonecookbook.com and write about me talking about JOC merch. So I can recognize you. :)
wonderful. thank you
Thanks so much for watching!
I just got a pan a couple of days ago, it's pure serendipity! BTW, thanks for your content, it's super solid.
Aww thank you so much for your kind words! I'm so happy you enjoy watching my videos and you made my day! Good luck making tamagoyaki at home!
I love your tamagoyaki recipe and the new video!😍
Thank you so much for watching! I'm so glad! :)
Definitely a breakfast favorite 🥚🍳😋 thank you.
Thank you for watching!
Looks amazing, definitely trying this one!
Hope you enjoy it! 🥰🤗
Lovely!
Thank you for watching!
Thanks Nami!
Thank you for watching!! :)
Ordering a Tamagoyaki kit helps. I've made really nice bento boxes after getting one.
I am glad you found a great kit to help you! 🤗
Thank you!
Thank you for watching!
Mad - i just cooked this today using my nice tamagoyaki pan I got in Tokyo!! I used your recipe too from the website 😂 i just left out the sugar, and I added some chilli sauce to one too for variety. Came out great! Thanks.
Wonderful! I have 3 tamagoyaki recipes on the blog, and each one is slightly different. I talked about the different types of tamagoyaki in Japan in this new recipe post. This one without dashi is much easier to make in my opinion. :)
Awesome video awesome recipe. First time making it and it came out beautiful and tasty
Waaah 🙌🏼🙌🏼🙌🏼🙌🏼 I’m so happy to hear that! Thanks so much for your kind feedback!
Love this dish, make it regularly for husband 😊 beautiful video, thank you
Thanks so much for watching! Your husband is so lucky!
Thanks for showing us how to make this simple and yummy dish, along with putting the recipe in the video as well.
I did have to change it a bit, I used Worcestershire sauce instead of the soy sauce because I'm allergic to soy. This is a change that I've found works well with most things, because I find that the two sauces taste a lot alike.
I try making it~ it turns out good
Great vid, as usual! 😋
Thank you for your kind words, David!
Thanks so much for doing it on a round pan. It's so helpful cos I don't think I will get a rectangular pan just to do tamagoyaki.
easy to follow thank you
I usually just cook it all at once without water and i use soy sauce and just turn it diagonally to get some of the raw parts to the bottom keep stacking it unless you want it to be a bit flaky it wont look at yellow as this but it should look similar as long as you dont turn up the heat a lot and if it is still a bit wet off the heat and let the afterheat cook it it is fine if you want it ti be a little wattery
Arigatou gozaimasu 🤩🙏✨️
Thank you for watching my video!
Sweet Mother Nature and Buttermilk Balls! I just saw Tamagoyaki on the first episode of Midnight Diner.
Don’t miss trying out my collection of midnight diner recipes 🤗 www.justonecookbook.com/netflix-midnight-diner-tokyo-stories-season-1-recipes/
@@justonecookbook lol. I'm watching Season 2, episode 6 right now of Midnight Diner. I am hooked like a tuna. lol. Just saw your notification and I am pleased for the link of your recipes from the show. I plan to visit a local Japanese grocery store this weekend to explore ingredients and to learn. I am new to Japanese food culture and discovered your channel while researching. So far, I ave purchased a donabe and packets of dashi powder. Thanks to you and Mr. JOC for sharing your skills and talents as a guide to my educational pursuit of Japenese food culture.
Hi! I will try this but with milk instead of water... 🙂
Thank you for showing us how to use a round pan! 👍
My pleasure 😊
Cant wait to make this soon for me i never had 3 ingredient simple tamagoyaki before perfect for my after office meals
Hope you enjoy!
I made it at home today, the looks of it were for me personally scrambled eggs but that was probably by the factor I used the ugliest pan possible.. the taste was there tho and it tasted amazing ❤.
I should practice this more though! 😂
I think it is imperative that the eggs be run through a strainer before seasoning and cooking for the mixture to turn 100% homogenous.
We do it for making Chawanushi. 😃 www.justonecookbook.com/chawanmushi-savory-steamed-egg-custard/
This is my go to for any meal I want my kids to eat. My kids call them eggie roll ups; I guess tomagoyaki is too hard to say.😅
The important part is that your kids love this recipe 🥰🥰🥰 they are lucky you make this!🙌🏼
I have a tamagoyaki pan but it has a weird almost silicone like coating and the egg stick to it like crazy. Do you have any advice?
If it's the coating pan, it may have lost its performance. I explain more about the pan in my post, so we hope you enjoy reading it!
www.justonecookbook.com/tamagoyaki/
To anyone who hasn't tried this, imagine what mcdonals made the mcgriddle bun taste like like and dial it up to 100. It's like what old syrup used to taste like 30 years ago when they still used good ingredients.... it's freaking delicious!