I tried this recipe today and it rocks! It’s also my first time eating a Japanese omelette. The shape wasn’t as pretty as yours, but I think that’s because I made the layers a bit too thick. The taste is incredible. I didn’t have usukuchi soy sauce but I did have light soy sauce which worked great. I’m never eating eggs any other way again!!! Thanks so much!! :D
Welcome to the channel! I'm glad to hear you enjoyed this. It does take a bit of practice to get the shape perfect, but keep at it and you'll get there😉
hey marc! I just discovered your channel and im glad i did! I love your positive energy! I just tried this recipe, i had a hard time rolling it because it was sliding in the pan so it was not looking as good as yours but i molded it in a bamboo mat after cooking and it turned out good hehe the taste is perfect too! looking foward to try your other recipes!🤤
Welcome to the channel! What you’ve described can be a problem with a nonstick pan. The trick is to tip the pan so you’re rolling the egg uphill. Gravity will help take up the slack and get you a nice roll. It takes some practice, but keep at it and you’ll master it! I’m here to answer questions you may have!
Thanks Angel, there are a lot of versions of tamagoyaki in Japan. I think you're referring to Dashimaki Tamago which is a slightly different dish. I don't have a recipe for it on here (yet) but there's one on my blog: norecipes.com/dashimaki-tamago/
if you are good at cooking eggs this is a must. its pretty easy if you have a good nonstick pan. and its so fucking good. i added ricewine vinigar and fishsauce to mine along with the sugar and the soy sauce
Hi Karolis, this tamagoyaki is already seasoned so there's no need to add a sauce. In Japan, sometimes tamagoyaki is served with a side of grated daikon radish, but this is more of a palette cleanser than a sauce.
finally a realistic way to make tamagoyaki with a round pan. Been looking at 20'ish vids tonight about this dish. Very well presented video. thank you!
Hi Vali I don't think I've seen that episode but I'll look for it. I have a recipe for Soma's Chaliapin Steak, and I also did the Rengoku's train bento from Demon Slayer if you wanna check those out.
Hi Leafsplash, it has a lighter color than regular soy sauce and a slightly higher sodium content. This allows you to season food without turning it brown. You can use regular dark Kikkoman, but your eggs will turn a little brown (they'll still taste great though).
Hi Marc! Thanks for this video! I cook Japanese food at home often. I have tried making tamagoyaki, but I have not been very successful so far. I do not have a special pan...thanks for including tips for using a regular fry pan. That is so helpful! I need to try again. Favorite bento item? That is a very tough question! Maybe kabocha salad. Also inarizushi, but I like it when it has mixed rice inside with shiitake, carrots, renkon, etc. So delicious! Thanks for the great video!
Hi Erin, thanks for stopping by! Tamagoyaki does take a bit of practice, but once you have the method down, it's a simple side that can turn a bowl of rice into a meal. When I'm feeling lazy, I'll just season my eggs like I'm making Tamagoyaki, but then I'll just scramble them, and they're still just a as delicious. Good call on the inarizushi with stuff mixed into the rice. I'm totally with you on that one!
wow, they look amazing! i subscribed to you after your curry roux from scratch video and i liked your subdued personality better than the new format, the visuals are amazing but sometimes it feels a little forced... your cheerful personality shone through even in the old ones so no need to press on it!
Thanks Alice, I'll try and tone it down, but to be honest, it's been over 9 years since I did that video and a I've done a lot of TV since then which has made me more comfortable in front of a camera and I've gotten used to directors asking for more energy.
Hi Gabriel, Dashimaki Tamago is actually a similar but separate dish. norecipes.com/dashimaki-tamago/ Tamagoyaki is more of a home-style dish that people throw together more quickly for breakfast or to pack into bento.
Thanks Pedro, but it's not hard to do with a little practice😉 I actually tore the outer layer a bit at the end and thought about reshooting the whole thing, but decided to run with it so it didn't look too unapproachable😂 Top 5 foods kind of changes over time, but I'm a simple guy and I think my last meal would have Karaage, Buttermilk Fried Chicken, Eton Mess, Hokey Pokey Ice Cream, and Hu Tieu Mi in it.
Hi Gustavo, they're all listed in the description. Most of my videos also have a link in the description to a more detailed webpage which will have a printable recipe.
Damn. Just Subs right now. This channel is really good. You can learn a lot in the simplest way. Again Cam/video editing 5/5. Just like a cooking magazine.
If you're in the US, England's best has a decent yolk color, and if you're near a Japanese market look for Jidori brand eggs, which have a yolk color similar to the ones here in Japan.
HI Jorellieee, the eggs in Japan tend to have orange yolks, but these were particularly intense. The color is the result of the chickens being fed a diet that's high in carotenoids, usually in the form of chili peppers. It doesn't really effect the taste much though.
Hi, please don’t put hot food in plastic wrap! As a chemist I am horrified by the substances that will leech into your food if you do that - it’s designed for cold use so it’s probably not safety tested for use with hot food, and heat allows chemicals to travel more easily!
Hi Gyan, thanks for the advice, but the plastic wrap we use is rated safe up to 140° C. The tamagoyaki straight out of the pan couldn't possibly be that hot because it contains water (i.e. it shouldn't exceed 100°C). Curious about the science you're basing your advice on?
@@NoRecipes Hi, I guess there's a chance it'll be fine but personally I would not think it a good idea to put hot food into contact with plastic in any case. I really don't think it's correct that things containing water can't exceed 100C (that's basic thermodynamics, even if there's water present the other materials can absorb far more heat, hence why an omelette can still burn for example). The chemicals argument is based on experience as a chemist and knowledge from my mum who works on health/environmental safety of chemicals - if you're interested I would try searching things like "chemical offgassing" or "endocrine disrupting plastic additives". Additives in plastics are often not bound to molecular chains and hence heat increases their diffusion speed out of the material (this could include "plasticisers" in plastic wrap). Hope this helps!
@@gyan1827 Thanks for the additional details. I will look into it further. I'll also check the surface and internal temperatures of tamagoyaki the next time I make it, but a properly made tamagoyaki should not be burnt on the outside and the inside should still be soft and a little creamy. It's hot, but I can handle the tamagoyaki with my hands without burning myself so I suspect the surface temperature isn't 100°. The goal of using the plastic wrap is to compress the egg and give it a nicer shape, so if you're worried about it, you can skip this step, or use a bamboo makisu (sushi mat) to compress the roll.
@@NoRecipes Thanks for the reply. That's a good idea to use a bamboo mat! Personally I would just avoid using plastic with anything warm even if it's below 100C (see my point about diffusion above), but that's because I spend a lot of time thinking about what's inside plastic :D Also I tried making the tamagoyaki, it was delicious, will be making it more from now on!
Mark - You Have Energy, there's no doubt about that -- and you know what you are doing in the kitchen --- BUT You Broke One of My Cardinal Rules: NEVER mix up the eggs before you remove the Little White Egg-Buggers. YUP! Eggs have "Buggers". You Know What I am Talking About: Everybody Does. It's the Little Curly White Tissue-Chunk attached to the Yolk membrane that comes out of each Egg. I am guessing that it is the Chicken-Equivalent of an Umbilical Cord. YUCK! Who wants to Eat THAT? Or Even THINK about Eating That? Even if you Keep it in the mix when you make Tomagoyaki at home for friends - Don't Show it on your digital-recording to the public. It's like going to the toilet before you hit the the kitchen and showing on video that you didn't wash your hands. Egg Buggers are a little gross -- make us Love you more by having the Care to remove them with your Hashi or a strainer. One of the charming things about Japanese Cuisine is its commitment to perfection. You have the Best Swords. You have the best Hi-Tech. Now - Have the Best Eggs. But Either Way - I'm sure that your Tomagoyaki is delicious. 😋
Hi Eric, the part you're referring to is the chalaza, it's piece of tissue that holds the yolk in place. More like an anchor than a bugger. You're certainly welcome to remove it, and in dishes where it would be noticible (like my chawanmushi) I do recommend straining it out, but tamagoyaki is a more homey dish that's more akin to scrambled eggs than a fancy soufflé so it's not uncommon to leave the chalaza in. Again, totally your call, but when you're fixing bento boxes for the kids at 6am, most people aren't going to take the time to pick the chalaza out. 😉
😆 I guess this just goes to show that you can't please everyone! I got a bunch of complaints that my videos were too high-energy for them so I've toned things down. 🤷🏽♂️
What's your favorite bento item?
karaage!
Soboro
@@MizzBee13 Good call, I'm adding it to the list of videos to do!
@@alicealice0613 That's my favorite as well!
Tako-san wienner !!! QwQ
thanks for showing how to do with round pan
You're welcome!
Amazing!!! Thank you so much! One of my favorites.
I tried this recipe today and it rocks! It’s also my first time eating a Japanese omelette. The shape wasn’t as pretty as yours, but I think that’s because I made the layers a bit too thick. The taste is incredible. I didn’t have usukuchi soy sauce but I did have light soy sauce which worked great. I’m never eating eggs any other way again!!! Thanks so much!! :D
Welcome to the channel! I'm glad to hear you enjoyed this. It does take a bit of practice to get the shape perfect, but keep at it and you'll get there😉
Great video very informative and very positive
Thank you! I'm happy to hear it was helpful!
thank you for the demo!!!
You're welcome!
Going to try to make this tomorrow for the first time for my gf's birthday. Love your enthusiasm!
Thanks! I hope you and your gf enjoy!
I’m so happy to have found your recipes, fabulous excitement! My boys love Japanese food and I really love your spirit. Perfect! Thank you.
Thank you for the kind words, and welcome to the channel!
Looks really good
Thanks Matt!
hey marc! I just discovered your channel and im glad i did! I love your positive energy! I just tried this recipe, i had a hard time rolling it because it was sliding in the pan so it was not looking as good as yours but i molded it in a bamboo mat after cooking and it turned out good hehe the taste is perfect too! looking foward to try your other recipes!🤤
Welcome to the channel! What you’ve described can be a problem with a nonstick pan. The trick is to tip the pan so you’re rolling the egg uphill. Gravity will help take up the slack and get you a nice roll. It takes some practice, but keep at it and you’ll master it! I’m here to answer questions you may have!
So many great bento dishes -- tamagoyaki, beef teriyaki, hamburger steak -- but for my favorite, I gotta go with chicken karaage.
Hi Jay, same here! Actually Karaage is in my top 5 favorite foods of all time.
I bought my first tamago pan 2 weeks ago. I was very pleased with my first time using it.
Awesome! It makes it a lot easier to get the shape.
Absolutely Amazing. Thank You So Much 😊 All those Tips are a lifesaver. Cheers 🥂
You're welcome man!
Thank you, Chef Marc for showing us how to do it on a round pan😊
You're welcome Aurora! I'm all about improvising with what you have.
I love this for breakfast! But I make it slightly different. I also add a splash of dashi and not as much sugar.
Thanks Angel, there are a lot of versions of tamagoyaki in Japan. I think you're referring to Dashimaki Tamago which is a slightly different dish. I don't have a recipe for it on here (yet) but there's one on my blog: norecipes.com/dashimaki-tamago/
Thanks! For the link!. Definitely will try more versions of this dish. 😁
your channel is so underrated! i want to make this now!😩💖
Thanks Xereliax, I hope you get a chance to make this soon!
if you are good at cooking eggs this is a must. its pretty easy if you have a good nonstick pan. and its so fucking good. i added ricewine vinigar and fishsauce to mine along with the sugar and the soy sauce
Glad to hear you enjoyed it! Fishsauce is a great idea!
No dipping sauce for this? If there is, what sauce would it be?
Tamagoyaki is already seasoned so there is no dipping sauce, though some people like to serve it with grated daikon radish.
What sauce to use when eating egg rolls?
Hi Karolis, this tamagoyaki is already seasoned so there's no need to add a sauce. In Japan, sometimes tamagoyaki is served with a side of grated daikon radish, but this is more of a palette cleanser than a sauce.
@@NoRecipes thank you very much
I make what my mother called Japanese eggs. Eggs, sugar, and soy sauce. Then scrambled. I love it with fresh gohan.
Hi Mary, sounds like tamagoyaki. I sometimes make this without rolling it when I'm pressed for time.
finally a realistic way to make tamagoyaki with a round pan. Been looking at 20'ish vids tonight about this dish. Very well presented video. thank you!
You're welcome! Good luck, and let me know if you have any questions.
Looks good!!
can u try remake an Bento from Sokugeki no soma ? when he doing bento ? when he beat Nakiri cousin
Hi Vali I don't think I've seen that episode but I'll look for it. I have a recipe for Soma's Chaliapin Steak, and I also did the Rengoku's train bento from Demon Slayer if you wanna check those out.
I will 🙇🏻♂️🤗❤
What makes this type of soy sauce different from others? Can a normal (Kikkoman brand) soy sauce be used too?
Hi Leafsplash, it has a lighter color than regular soy sauce and a slightly higher sodium content. This allows you to season food without turning it brown. You can use regular dark Kikkoman, but your eggs will turn a little brown (they'll still taste great though).
Okay, thanks for the information!
Hi Marc! Thanks for this video! I cook Japanese food at home often. I have tried making tamagoyaki, but I have not been very successful so far. I do not have a special pan...thanks for including tips for using a regular fry pan. That is so helpful! I need to try again. Favorite bento item? That is a very tough question! Maybe kabocha salad. Also inarizushi, but I like it when it has mixed rice inside with shiitake, carrots, renkon, etc. So delicious! Thanks for the great video!
Hi Erin, thanks for stopping by! Tamagoyaki does take a bit of practice, but once you have the method down, it's a simple side that can turn a bowl of rice into a meal. When I'm feeling lazy, I'll just season my eggs like I'm making Tamagoyaki, but then I'll just scramble them, and they're still just a as delicious. Good call on the inarizushi with stuff mixed into the rice. I'm totally with you on that one!
i just learned via trial and error. start with lower heat and go slow. you can always turn the heat up. you will find the sweet spot!
@@beestorm7609 Thank you so much! That's a good suggestion. Have a great week! :-)
wow, they look amazing!
i subscribed to you after your curry roux from scratch video and i liked your subdued personality better than the new format, the visuals are amazing but sometimes it feels a little forced... your cheerful personality shone through even in the old ones so no need to press on it!
Thanks Alice, I'll try and tone it down, but to be honest, it's been over 9 years since I did that video and a I've done a lot of TV since then which has made me more comfortable in front of a camera and I've gotten used to directors asking for more energy.
Couldn't agree more
I put dashi in mine, I also realized the egg quality is very important.
Hi Gabriel, Dashimaki Tamago is actually a similar but separate dish. norecipes.com/dashimaki-tamago/ Tamagoyaki is more of a home-style dish that people throw together more quickly for breakfast or to pack into bento.
@@NoRecipes oh I did not know it was a separate dish, that is good to know 😄 they both taste really good 👍🏽
Sir! Are you pinoy? Thanks for your very clear videos! New subscriber here! ❤️
Welcome to the channel! I'm Japanese.
No Recipes 😻
Hi Marc! Your tamagoyaki is a piece of art! Your mom must be proud! 😊
My fav is Karaage too, hard to beat that!
Btw what's your top 5 foods ever? 👍
Thanks Pedro, but it's not hard to do with a little practice😉 I actually tore the outer layer a bit at the end and thought about reshooting the whole thing, but decided to run with it so it didn't look too unapproachable😂 Top 5 foods kind of changes over time, but I'm a simple guy and I think my last meal would have Karaage, Buttermilk Fried Chicken, Eton Mess, Hokey Pokey Ice Cream, and Hu Tieu Mi in it.
No Recipes Sounds amazing. Hokey Pokey Ice Cream....is this a brand, or a recipe? Tell us more :-)
@@erinuber2881 It's a flavor of ice cream in New Zealand, made with honeycomb.
@@NoRecipes that last meal of yours has a bite of food of almost every continent!😀
Measurements for ingredients?
Hi Gustavo, they're all listed in the description. Most of my videos also have a link in the description to a more detailed webpage which will have a printable recipe.
Tq... tq Master Chef...
You show us the simple way ... 👍👍👍🤩🤩🤩🤩 Hrmmmmhmmmhmmm
Thanks Mr Azai! I hope you enjoy it!
Damn. Just Subs right now. This channel is really good. You can learn a lot in the simplest way. Again Cam/video editing 5/5. Just like a cooking magazine.
Welcome to the channel! I'm glad to hear you find my videos helpful!
Only 4 eggs can make that big?
Hi Tong, the are just regular large eggs (not extra large or jumbo), and yes I only used 4.
God I WISH I could find eggs with that rich color of yolk.
If you're in the US, England's best has a decent yolk color, and if you're near a Japanese market look for Jidori brand eggs, which have a yolk color similar to the ones here in Japan.
@@NoRecipes Oh thank you so much for the tip, I really appreciate it! Your recipe videos are a delight to watch!
I love the taste of tamagoyaki, but I always fail when rolling them up. That's why they never end up in my bento. ;(
Hi Magdalena, maybe if you can tell me a little more about what happens I can help you figure it out?
your eggs are so orange bru😳
HI Jorellieee, the eggs in Japan tend to have orange yolks, but these were particularly intense. The color is the result of the chickens being fed a diet that's high in carotenoids, usually in the form of chili peppers. It doesn't really effect the taste much though.
Hi, please don’t put hot food in plastic wrap! As a chemist I am horrified by the substances that will leech into your food if you do that - it’s designed for cold use so it’s probably not safety tested for use with hot food, and heat allows chemicals to travel more easily!
Hi Gyan, thanks for the advice, but the plastic wrap we use is rated safe up to 140° C. The tamagoyaki straight out of the pan couldn't possibly be that hot because it contains water (i.e. it shouldn't exceed 100°C). Curious about the science you're basing your advice on?
@@NoRecipes Hi, I guess there's a chance it'll be fine but personally I would not think it a good idea to put hot food into contact with plastic in any case. I really don't think it's correct that things containing water can't exceed 100C (that's basic thermodynamics, even if there's water present the other materials can absorb far more heat, hence why an omelette can still burn for example). The chemicals argument is based on experience as a chemist and knowledge from my mum who works on health/environmental safety of chemicals - if you're interested I would try searching things like "chemical offgassing" or "endocrine disrupting plastic additives". Additives in plastics are often not bound to molecular chains and hence heat increases their diffusion speed out of the material (this could include "plasticisers" in plastic wrap). Hope this helps!
@@gyan1827 Thanks for the additional details. I will look into it further. I'll also check the surface and internal temperatures of tamagoyaki the next time I make it, but a properly made tamagoyaki should not be burnt on the outside and the inside should still be soft and a little creamy. It's hot, but I can handle the tamagoyaki with my hands without burning myself so I suspect the surface temperature isn't 100°. The goal of using the plastic wrap is to compress the egg and give it a nicer shape, so if you're worried about it, you can skip this step, or use a bamboo makisu (sushi mat) to compress the roll.
@@NoRecipes Thanks for the reply. That's a good idea to use a bamboo mat! Personally I would just avoid using plastic with anything warm even if it's below 100C (see my point about diffusion above), but that's because I spend a lot of time thinking about what's inside plastic :D Also I tried making the tamagoyaki, it was delicious, will be making it more from now on!
Mark - You Have Energy, there's no doubt about that -- and you know what you are doing in the kitchen --- BUT You Broke One of My Cardinal Rules: NEVER mix up the eggs before you remove the Little White Egg-Buggers. YUP! Eggs have "Buggers". You Know What I am Talking About: Everybody Does. It's the Little Curly White Tissue-Chunk attached to the Yolk membrane that comes out of each Egg. I am guessing that it is the Chicken-Equivalent of an Umbilical Cord. YUCK! Who wants to Eat THAT? Or Even THINK about Eating That?
Even if you Keep it in the mix when you make Tomagoyaki at home for friends - Don't Show it on your digital-recording to the public. It's like going to the toilet before you hit the the kitchen and showing on video that you didn't wash your hands. Egg Buggers are a little gross -- make us Love you more by having the Care to remove them with your Hashi or a strainer. One of the charming things about Japanese Cuisine is its commitment to perfection. You have the Best Swords. You have the best Hi-Tech. Now - Have the Best Eggs.
But Either Way - I'm sure that your Tomagoyaki is delicious.
😋
Hi Eric, the part you're referring to is the chalaza, it's piece of tissue that holds the yolk in place. More like an anchor than a bugger. You're certainly welcome to remove it, and in dishes where it would be noticible (like my chawanmushi) I do recommend straining it out, but tamagoyaki is a more homey dish that's more akin to scrambled eggs than a fancy soufflé so it's not uncommon to leave the chalaza in. Again, totally your call, but when you're fixing bento boxes for the kids at 6am, most people aren't going to take the time to pick the chalaza out. 😉
This looks great but you are way too low key for me, lol.
😆 I guess this just goes to show that you can't please everyone! I got a bunch of complaints that my videos were too high-energy for them so I've toned things down. 🤷🏽♂️