Tamago For Sushi - How To Make Sushi Series
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- Опубліковано 30 вер 2024
- Tamago may be one of the first things you ate when you first sat down at a sushi bar and for good reason; it's one of the most basic things in nigiri sushi that's familiar and quite common, but have you ever seen how it's done?
In most cases, only egg is used and nothing else so the flavor is just very basic, but there may be times where you've had it and it's full of flavor beyond just what scrambled eggs resemble. Well, Master Sushi Chef Hiroyuki Terada shows you how he makes his Tamago which is utterly delicious, it begs you to have more than one piece. Follow our simple instructions and try it at home and see for yourself! This is one recipe he's very proud of and once you taste it for yourself, you'll understand exactly why...
Again, we wish to thank all of you for watching and commenting on our videos and we hope you enjoy our content.
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Support our Patreon page to see exclusive content not seen on UA-cam, videos that will make you a better sushi chef, and recipes that will dazzle your tastebuds...Master Sushi Chef Hiroyuki Terada shares his utmost intimate knowledge with you. / diariesofamastersushichef
As always, we wish to thank all of our fans for spending time here with us on UA-cam. We're all humbled and grateful for all of you and for all the sweet, kind and spirited comments. See you in the next episode...
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About Master Sushi Chef Hiroyuki Terada:
Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on UA-cam.
At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef's School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.
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Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro's custom specked knife.
For more information on these knives, contact David Holly at david@knifemerchant.com or visit knifemerchant.com
Let us know how you enjoy your Minonokuni.
Knife Merchant
7887 Dunbrook Road
Suite H
San Diego, CA 92126
800-714-8226
www.knifemerchant.com
do you Hiro take this woman as your lawfully wedded wife? " good afternoon" lol
nice try to copy an old comment for likes....
+jacob lonechild that's a good sone, gomd
+TurtleDude 48 what are you even doing lookin down there rofl
LMFAO xD
jacob lonechild LMAOOO!!!!
Hiro is bloody amazing not because of his skills ,but because of his attitude , he knew he burnt the eggs and he wasnt afraid to admit and even said next time he will do better . Great man !
Kiran Bunny I like your style... very classy.
I don't mind a little burned flavour
Thief: GIVE ME ALL YOUR MONEY RIGHT NOW!
Hiro: good afternoon.
And then he make a "will it sushi" with the thief.
😄
camera man: HIRO YOUR GETTING STABBED
HIRO: good afternoon
Camera man: "HIRO THE KITCHEN IS ON FIRE"
Hiro: "Good afternoon"
XD
Lets make a episode full Japanese. Let him talk whatever he like and explane things in Japanese.
I wonder how it will end up.
I know how it would end up. I wouldn't undertand anything.
Subtitles
fuck subtitles you weeb
Damn, chill out. It's not a bad idea. Would be interesting to hear Hiro speak more easily, and subtitles aren't that bad.
I feel like he wants to say so many thing but keeps them in. I want to let them out :)
Me: Hello Mr. Terada
Hiro: Good afternoon
Me: it's morning...
Hiro: Good afternoon
At Harambee's funeral:
"Any last words, Hiro?"
"Good afternoon."
Looked pretty good for not having made it in 15 years.
True af
***** Your welcome and just wanted to say i've been watching since the first vid, you guys make the best looking Japanese food, if i ever go to Japan im definitely going to your restaurant
Venomous Gaming No need. NoVe is in Miami :D
Captain Wolfsburg Wow, even better
I've seen many people make tago and it's a wreck. This guy is one of the only top guys on UA-cam making it correctly
hiro burned an egg? good to know he's human
Time for harakiri
You call that burned? That would be a perfect egg if eaten alone :D
well that's how I like my tamago. a little color on every layer is what gives it the cool, layered look. plus with the extra sugar and the mirin in there, it will turn brown much quicker than egg alone.
He browned the outside edges of the tamago on purpose. Some people like it better that way.
didn't he say he like some brownish color on the tamago and some people don't?
The fact he started dying of laughter when he said good after noon.
Because those idiots here keep making that joke.
Good afternoon 😂
+Hiroyuki Terada - Diaries of a Master Sushi Chef HUGE FAN
"HIRO YOUR SON IS IN THE HOSPITAL YOU HAVE TO GET THERE"
Hiro: "Good afternoon"
its getting old
Tomago2474 anyone, no just me?
Dat hair cut looking sharp hiro
I think they cut it a bit too short for his face structure.
good afternoon
Good afternoon
Of course...Good Afternoon
Had that fire too hot, happens to the best of us. I like that he was hard on himself. Shows he is a true perfectionist. Respect!!!
I need a Hiro! ♫♪
To make rolls now
I need a Hiro just in time
Nigga you gay
Ugandan Knuckles It’s a song dumbass...I need a hero...he wasn’t being gay, he was saying hiro is a hero
I've watched the majority of yalls videos and I gotta say you and Hiro are a perfect match when it comes to cooking tutorials. You both communicate really well and go into great depths about everything. Keep doing what you're doing yall are great love the videos.
Who came here from tamago2474?
You need to put a little mic on his lapel, he is very hard to understand.
Who Else Is Here After Watching Tomago2474’s Username Origin Video?
I'm using spatula. work for me. I added mayo for my tamago. to be honest that's quite burn tamago
I mean he said he hasn't made one in 15 years... so im pretty impressed he did that well.
+Anthony Lamanna I know. But inside thr tamago is beautiful
he said at the end some people like it darker on the outside, some dont. it's personal preference
Tamagoyaki is quite tricky to make evenly baked. It's all about getting used to your pan and stove, and using as little oil as possible. I use old aluminum pan coated in burned oil and really wide scapula, it was success at second try. Well, only first layer is somewhat difficult to fold.
" I use old aluminum pan coated in burned oil and really wide scapula..."
You use a shoulder bone? What for?
Who's here's from tamago2474
is hiro married ?
seeing your profile picture made me cry a bit inside XD if I wasn't drinking coffee it might have been outside as well :) and I'm not sure haha would like to know that as well.
Cringe..
I see where the prob is. Your stove is on med-high which means your pan is constantly racking up the heat to about 170 degrees C. For any type of omelette (French or Japanese), the ideal temperature is 70-80 degrees C. Dial it down to a low heat stove top and try it again. It will take longer but that’s how it’s supposed to be. Thanks for the video.
Love watching you work Hiro! You may not think it’s so great but I learn so much from watching you. Thank you for sharing this with us. And thanks to camera guy too. I appreciate your work on this series. :)
Seriously? Hiro is even a pro at cracking eggs. Is there anything he's bad at?😂
Who knows? 😂
Speaking english?
+RX50100 well for a non-native speaker he's not bad
Speaking english :D
Saying "I'm fine and you?"
Hiro always so humble :]
Hiro with the fresh new haircut, looking good master chef!
Always love to see different masters making their own tamago. As a true sushi aficionado, I always order tamago at the end of the meal to get a true taste of the chef's culinary skills. A lot of cheap sushi places will buy in their tamago and it's made with mostly flour and just tastes bland and cakey whereas real tamago will taste of eggs. FYI to anyone who doesn't know.
yes it's very rare to find a sushi restaurant with a tamago that's made in house. it's a big deal in my opinion also. another one is wasabi paste vs real wasabi root. the taste of the real thing is much less spicy than the horseradish imitation. I've only found 1 sushi restaurant that has served the actual thing.
I've only ever had 1 restaurant that served real, fresh wasabi with a dish and I had it every time I went, it was so good and you're right it's not even spicy compared to the paste. Unfortunately that place has since had to close due to health complications of the aging owner/chef; a true loss but what an experience I had the past 10 years there.
Thanks for the info. I would also like to add that I've made my own 'tamago' american style in a round pan (no Japanese ingredients used). I added half layers and folded over probably a dozen times making sure to not overcook the eggs and the result was the fluffiest 'omelette' I've ever had. I drizzled some pure maple syrup on the plate under the 'american tamago' and the result was to die for. Goes to show when you put more time and work into food you can get better results than just rushing it.
se lo voy a decir en Japones Sutil Sake-se uds- a la Gaver, nada mas me kito el tiempo para ver como hace un pinchi rollo de huevo noma-me !!!
No mi Chef la esta usted cagando, bajele a la flama pongale mas aceite y deje freir bien, no la chinge Chef !!!
Anyone know where I can find sushi grade fish? I can't seem to find it anywhere
My host mother in Japan would cheat - she would take greased cookie sheets w a thin layer of egg and put them in oven at low heat. Then she would just pull it out, stack and fold. Can't tell you what it tasted like since I'm allergic to egg but no one complained ever complained
thanks for the hack. Gonna try it out!
nice idea👍 gonna try that
+Love Nightlife good luck guys her husband called it "lazee tamago" 😂 I should add that sometimes once she stacked them she gave them a quick sear with the wooden blocks on the square pan to get the rectangle shape. Either way it seemed to work.
+Akira Kairi lmk if it works I'm a horrible cook so I'm sure I would mess up it anyway. My host mother and her mother tried to teach me to cook but I am a lost cause lol
I would drop the heat down just a little bit at the end because some people may think that the browning is burnt, but then again I'm not a master Sushi Chef and I can barely make an omelet. And by omelet, I mean cereal.
😁😁
"Hiro, you are late for work. You were suppose to come in the morning!"
Hiro: "good afternoon"
He should play in Iron Chef, Chopped, or Cutthroat Kitchen.
He's overqualified for those shows.
Lol...he's not even close to being an iron chef
there is a person called "challenger"
He's still not worthy to even go on show...Morimoto would destroy him
LOL...its cool you're defending your chef. But for real though? I'm sure Hiroyuki would say the same if he knows anything about being humble
Hirosan how are you? Hey good afternoon. very good.
I LOVE YOU 😍
That was a pleasure to watch. I always enjoy the vids but the proper cooking videos showing off hiro's skills are fantastic. I also love how much more comfortable hiro is in front of the camera and the improvement of the camera man himself. Specifically The chemistry between you two and the talking and giving little hints and tips. It's just great for is home cooks. Also hiro. It being satisfied made me chuckle!
Keep doing what you do guys!
this is what i love about using chopsticks - you can pick up basically anything solid using only one hand
dozer pick up a brick for me please
Could a person take egg whites, using the other ingredients, and make the same thing ... or close??
Yes... as w any omelet.. add any ingredient you like...
You should make a video on what Hiro has to do on a daily basis working as a sushi chef. So it would be like a day in life video of Hiro at the restaurant.
Sweet!
Hiro san, tamago gets everyone. You are still the master of master sushi chefs. Gambate!!
First time seeing Hiro having trouble with a dish. He's human after all!
Confucius says...
I've literally seen other videos of different people making this same thing and I'm actually really happy you did it as well lol not sure WHAT it is about the way this is made but it calms my OCD and looks good haha keep up the amazing work with the videos !!
hiroyuki would you take another video for this a japanese pan please thanks
i just searched for tamago2474 youtube why
Tamago translates to egg in Japanese
lets support the hair cut guys it looks nice !!
Man. It has been the longest time since I've watched someone make this. YEARS. Seeing Hiro make it. This is AWESOME! :D
*at waffle house*
"how would you like your eggs?"
"scrambled"
"over easy"
"good afternoon..."
I loveeee your videos! They are so creative! And I really like it how you guys taste your foods!❤️❤️❤️❤️
Looks fun! I'd need to purchase a pan like that to give it a go. Love eating these at a Japanese restaurant :)
I really like tamago :) So soft and juicy on the inside. Never made it myself but tried two variaties: As dessert (a little bit sweeter) and as a filling in hoso maki sushi, both where really tasty!
So basically a very very very advanced omelette
Chef Hiro is a heavy weight champion in cooking with chop sitcks... I am comfortable with small sushi pieces but hell, he's flipping omelets and carries whole vegetables with them that is so hard.
I love when he tastes it and calls it "average" that is master behavior. 👍
Tamago is one of my favorites, even if it's a simple one. I'm getting better at making it from scratch, though I've seen so many different recipes for what to put in...I'll have to give this one a try next time!
Definitely will do so! I have a Mitsuwa I can stop by to grab some (or make it from scratch because I have yet to try that too). Thank you!
this is some masterful egg cooking right here. Such skill. Great job Hiro.
i'm excited to try making one of these for my son and my breakfast ! but I may make it tonight so I can just reheat it.
SteviiLove mama
This guy is a c-class Japanese chef outside of Japan he can work
but in Japan nobody will let him working in a kitchen (i'm a Jpanese)😂😂😂
Hi-
Thank you from Belgium for this tutorial. 🙏🙏would it be possible to know which kind of oil he is using ? I did not understand it unfortunately. Thx Dirk 🇧🇪🙏👍
These comments are too much
Nice haircut Chef Hiro!!!
It seemed as if you were rushing.Next time don't rush. We will all patiently wait and watch a long video if necessary. Very informative on how to make proper tamago. My mom hates sushi, but loves tamago. The restaurant charges over $3 for each tiny piece (no wonder why-it's work!). Now I can replicate this at home with some practice......and we can leave her home and go eat sushi/sashimi out. (JK)
Honestly, this man is a master, he runs the kitchen and he may or may not making tamago on a daily basis, that is kind of an apprentice job anyway. He was nervous, you can tell.. and he said he wasn't proud of it, but I still enjoyed the video. Japanese chefs can cook their asses off, I always enjoy watching them work.
He just seems so nice. It makes me feel good watching these videos.
I can see how displeased he was with the browning of the eggs but he is a classic perfectionist. In the future if i am ever in the Miami area i will definitely be attending the Nove kitchen and bar. I thoroughly enjoy seeing Hiro cooking, and seeing his personality throughout your videos. Great job Hiro.
How come when I make tamago, when I cut it, I can still see the individual layers but with Hiro's, his sorta forms that sponge look where it looks like just one nice piece.. the "typical" tamago look. Am I cooking the eggs too much and flipping too late, or am I not whisking the eggs enough?
Hiro San you're just like me, your own critique, I am very honest when I don't like my creation I always say next time again....it's fun watching you. I would love to dine at your restaurant someday if I move the last frontier to your location 😇. But I'm a Filipina just in case I have let you know. One day soon you visit the Philippines and my restaurant ranch type pushes through I'll be elated to have you as my guest.
poor guy!!! Japanese people take so much pride in their work! He was SWEATING his little mistakes. As a chef I feel it though! any chef would get nervous at the thought of making a french omelette on camera, Japanese omelette is no different.
When Hiro was self-critiquing his work on the tamago I couldn't help but smile, *haha* as someone who also has a passion for good food and cooking I know exactly how he felt :) Well done chef! It looked amazing (especially after taking into account that it was your first time making it in 15 years!). Loved this video! Keep up the good work sir. :)
This takes skill with a lot of finesse. I am okay at doing it. It took me years to get where I'm at right now in making it. I use cast iron at a lower temperature. I don't like using Teflon. The pan is too thin so it tends to be dark like that. To be honest, I cheat when I make this for parties or gatherings. I steam the eggs in a rectangle saran lined glass dish instead. Very consistent result. Once steamed, I cut to size and lightly pan fry in blocks. It takes more time, but a lifesaver for big events.
professional kitchens often have a reputation of being very high stress environments. Lots of shouting, tempers flaring, Gordon Ramsay and all that. Hiro seems to be much more relaxed, which is nice.. but maybe that changes during your busy hours :D
umm...
TAMAGO2474
AVERAGE?! Hiro, you're too hard on yourslef. That was perfect for me. By the way, what could have been better beside the shape you didn't like?
Oh man. Haha this totally reminds me of Jiro Dreams of Sushi when Daisuke Nakazawa failed at the eggs like hundreds of times. Now he's the Dreams of Sushi 2 in NYC. Crazy stuff.
I can't hear him and the auto generated subtitles are nonsense garbage.
"That's your Bucky tomorrow okay and what" is what youtube thinks Dashi Maki Tamago is.
-_-
My God this camerawork & audio is terrible. Was this filmed with a phone ? The camera guy hasn't got a clue ! ☹️
Considering he was using a crappy pan, this looks really, REALLY good. Man these videos always make me feel hungry
hiro is not satisfied for his tamago.. well, i think his tamago is overcooked right ?
so tamago is japan's omelette, isnt ?
always "sluuurps" my mouth
*sigh*
Why does the cameraman always pause between "sushi" and "chef" in his intro? Just curious. Also, good afternoon.
Any eggs substitutes for a vegan recipes? We are suppose to keep under 2 eggs per week according to Dr Fuhrman's advice to minimize animal protein!
to me that was amazing chef hiroyuki. your technique. i only wish i had that skill.................
Hiro-San you're too hard on yourself. You are still awesome. Honestly, making tamago is much easier using this pan and a spatula :) Not expensive at all.
not being negative, like your vids. But on a film called Tampopo, a "homeless" guy does a much better job than the chef, no burnt egg!
Due to a few broken and fused fingers I can no longer hold/use chop sticks.
Very unhappy about it but I can use cheat-chop sticks ;} They are connected at the top.
Your my hero Hiro! Nice Tamago for not making one in 15 years and having a not so great pan, Id say get you a copper one but seems like it wouldn't get much use!
Mash pinto beans with bacon spread on Frybread top it off with lettuce, tomato and graded cheese (chddr) and it's call a Indian Taco=)****
I feel your pain. I have this pan and it STICKS even with the coating and oil. I have not managed to make tamagoyaki a fraction as good as yours in this pan.
I can immagine Hiro is not really satisfied... I am sure he can do much better though.. He is one of my favorite sushi chefs to watch on UA-cam.
that was wonderful! i would eat that. square pan is so cute. i commented earlier on your facebook page about your dine and dasher. at least you wont have to put up with him coming into your place anymore. personally he should be punished a little harsher than what he got. you guys spend a lot of time getting and preparing only the best to people to not deserve this treatment. wishing you all the best.
I've never considered using dashi for tamago. Well, I have some pork broth in the fridge, time to experiment!
when i read the title of the video: "finally! something i can do at home!"
after watching the video: "...time to head down to my local sushi restaurant instead."
Interesting what you all can do with sushi sticks... I' still to stupid to handle this sticks -_-
And this food looks just like an omelett but with more japenese ingridients.
tamago2474 anyone?
i know you were not satisfied with the finished product but i am very pleased you gave a recipie. most videos of this only have technique. thanks!
i love tamago, would love to eat hiro's version any day! great channel! really interesting, also fun to watch. hiro=san is great guy.
Hey hero no one can be perfect at all times your good at so many things it's ok to mess up a bit now and then
No worries, Hiro-san. Having someone filming and asking questions of you is very distracting. Love your series.