Matsumoto san, konnichiwa! Ai kawarazu genki sou desu ne😊 I love dashimaki tamago, as a bento addition, a sandwich, sushi or just by itself😊 Itsumo arigatou gozaimashita. My dog is curiously staring at me while I keep smiling and beaming as I watch your video. Your smile and disposition are both uplifting and contagious. That's the kind of global epidemic we need!
Thanks! The potato starch helps the dashi bind with the egg, if you don't add it, the dashi has a tendency to separate from the egg as the protein cooks.
Thanks for telling us how to master a style of rolled omelets. :D Also, could you please ask Bento and Co. to start producing that grater dish again? This past time I ordered from that company, it wasn't on sale. Thanks again, Marc. It's always a wonderful way to learn Japanese food without worrying about every technique because they are homemade.
Thanks! This is Dashimaki Tamago, which is a specific type of Tamagoyaki (rolled egg omelette) that includes a high percentage of dashi stock. That's what makes this so juicy. I also have another recipes for a more standard Tamagoyaki.
I generally use grams for non liquids, but this one doesn’t require a ton of precision. The amount of potato starch is 3 grams BTW and I used 60 grams eggs (including the shell) so a total of 240 grams whole eggs.
Thanks so much
You're welcome!
Matsumoto san, konnichiwa! Ai kawarazu genki sou desu ne😊 I love dashimaki tamago, as a bento addition, a sandwich, sushi or just by itself😊 Itsumo arigatou gozaimashita.
My dog is curiously staring at me while I keep smiling and beaming as I watch your video. Your smile and disposition are both uplifting and contagious. That's the kind of global epidemic we need!
Thank you for the kind words! They made my evening😁
Thank you for sharing on how to master the omelette.
You’re welcome !
Looks delicious!! Thanks for sharing your techniques
Thank you! 😊
Thank you ❤ it's good in obento love it❤
You’re welcome
Looks so good! 😮 What does the potato starch do?
Potato starch helps to keep egg rolls soft, bouncy and smooth for long time. Any kind of starch will do almost same, I guess.
Thanks! The potato starch helps the dashi bind with the egg, if you don't add it, the dashi has a tendency to separate from the egg as the protein cooks.
Looks so good!❤ thank you!
Thank you!
Thanks for telling us how to master a style of rolled omelets. :D Also, could you please ask Bento and Co. to start producing that grater dish again? This past time I ordered from that company, it wasn't on sale. Thanks again, Marc. It's always a wonderful way to learn Japanese food without worrying about every technique because they are homemade.
You’re welcome! Yea I noticed they don’t stock it anymore. I’ll ask.
Hi, would corn starch or arrowroot sub for the potato starch?
Either will work but between the two I think I’d go for arrowroot.
Looks amazing! I may have to break down and order a pan, the presentation is worth it!!
Take care. 🌺
It’ll work in a round pan too. Tastes the same at the end of the day 😉
You know it's good when you do that head roll in the intro.
😅🙂↕️
Can I use watered down Soba Tsuyu for this instead of the stock + soy sauce or will that make it too salty?
You can make dashimaki tamago with mentsuyu, but salinity varies by brand so it’s not a 1:1 substitute.
Amazing shot from INSIDE the makisu, man! Reminded me of being in the launch tube of a Colonial Viper, from Battlestar Galactica. haha
Hahaha thanks for noticing! Was just f’ing around and it ended up looking pretty cool. ❤️BSG
@@NoRecipes Your level is SO damned, high, man!
Challenge: Pause this video at 02:10 to count the number of air bubbles Marc created. 😆
😂
you have the most juicy looking tamago, alot of peoples' look burnt or dry
Thanks! This is Dashimaki Tamago, which is a specific type of Tamagoyaki (rolled egg omelette) that includes a high percentage of dashi stock. That's what makes this so juicy. I also have another recipes for a more standard Tamagoyaki.
Lack of grams makes me sad.
I generally use grams for non liquids, but this one doesn’t require a ton of precision. The amount of potato starch is 3 grams BTW and I used 60 grams eggs (including the shell) so a total of 240 grams whole eggs.
Waaaay too much work for something that's going to last a few minutes...
I'll stick with a western omlette over this
🤷🏻♂️