I'll always be in awe of how the Japanese strive for perfection in all things. They see working at a craft not as a burden, but as a journey to betterment.
It's just a matter of controlled temperature and the fact that he is using a cloth to put on a very thin layer of oil, I use to do this for the flat top grill at the restaurant I worked at.
This is an art work of the egg dish. It is also very fun to make and do not get tired of watching. It would be fun to cook if you can smooth up here. I am really interested in Japanese food.
I knew the second 5 mins were going to be exactly like the first. No surprises. and yet not only did I watch the second 5 mins, I couldn't have stopped watching even if I had wanted to.
Researched multiple recipes. Bought the pan. Made the dashi from scratch. Tried to make it in the square pan...it turned out a blob. BUT: THE MOST FREAKING AWESOME FLUFFY YET DENSE BLOB OF SCRAMBLED/OMLET OF MY LIFE.
Keeping them together makes it easier to cut and stab. Its acceptable to stab food with chopsticks. But I agree they look like they don't know what they are doing.
Not sure if that guy's technique will work, but for the average home cook, the peppers and onions will make it really hard to flip and roll up the eggs nicely (partly cause the amount of eggs used are just so different). Unless they are cooked till really nice and soft. Cheese and ham is awesome in there though.
Visit India and see how omlets can be prepared in a best way....u guys are preparing omlet like a big deal...it's a simple thing...it will take hardly 2 minutes to prepare a best omlet along with masala items in it
This confuses me. I'm used to eggs either being fried crispy or being taken to the turn like a thick just set custard as with scrambled eggs. Omelettes being both. This, however looks like neither and so like a rubbery nightmare. But I'm sure it can't be or they wouldn't keep eating it. Does the stock addition make it fluffy? What's the texture and why?
You don’t actually need the rectangle pan :) Of course it is nice to have but there are videos and tutorials on UA-cam in how to do it with a round pan
What's in the egg mixture? Obviously eggs! but it looks like the eggs are mixed with stock or something, any Japanese food officianados out there who know? Amazing videos by the way, I love them, just the sights and sounds of great food! Thank you for taking the time and effort to film and upload them.
Eggs, dashi (smoked skipjack tuna infused stock), mirin (sweet rice wine, or sugar), and a dash of water for extra fluffy texture. Some chefs add a dash of soy sauce. Mix with chopsticks then pour onto skillet. Serve with grated daikon (oroshi) and scallions or eat plain.
The chef is good at making Tamagoyake. And the kitchen is very clean too. I've watched other videos where the kitchen was filthy. And it looked like the crud hasn't been chiseled off for a month of Sundays. But it looks like they keep stuff wiped down during the day in the kitchen in this video..
When i saw those two women handling the chopsticks like they were forks i cringed so badly inside bc ur not supposed to do that unless u were in a funeral
I thought they just stuck chopticks in rice or used them to pass cremated bones around at funerals? I have heard nothing about stabbing food at funerals. It if fine to stab food in Japan but it makes you come off as childish as it is something only people not used to chopsticks do
Tricksterking NO! If you stick the chopsticks standing up in your food, real Asians will scream in shock! You only stand the chopsticks up for a funeral.
Why are there so many weebs in this comment section complaining about Chopstick etiquette who cares it's just a stick that's meant to pick up food as long as it's in the mouth it doesn't matter.
I'll always be in awe of how the Japanese strive for perfection in all things. They see working at a craft not as a burden, but as a journey to betterment.
Working with oil and beaten eggs and that glass is spotless. I would totally eat there.
I totally agree. Clean glass means CLASS.
It's just a matter of controlled temperature and the fact that he is using a cloth to put on a very thin layer of oil, I use to do this for the flat top grill at the restaurant I worked at.
I use this technic to cook an omlette at home and it really makes a huge difference in the taste and texture tamagoyaki is such a cool recipe
I love how skilled the chef is, making such a neat little brick of eggs that slides so perfectly without sticking to the pan
its a fucking omlette, i made them in high school as a line cook. this is basic shit bro.
Love the Japanese culture...
Whatever they do they turn it into a superb and sophisticated ritual!
Not talking for their striving to perfection...
Best thing about this vid...chef labeling and weighing.......spot on.
This is an art work of the egg dish. It is also very fun to make and do not get tired of watching. It would be fun to cook if you can smooth up here. I am really interested in Japanese food.
The guy is a machine...Always admired the Japanese.... Very cool people, and customs........
He makes it look so easy.
idk but im so satisfied watching something like this
I knew the second 5 mins were going to be exactly like the first. No surprises. and yet not only did I watch the second 5 mins, I couldn't have stopped watching even if I had wanted to.
Just stumbled onto this vid. This looks delicious!! I need to go to Japan
Researched multiple recipes. Bought the pan. Made the dashi from scratch. Tried to make it in the square pan...it turned out a blob. BUT: THE MOST FREAKING AWESOME FLUFFY YET DENSE BLOB OF SCRAMBLED/OMLET OF MY LIFE.
Rachel S. White shine on you crazy diamond
Looking at the color of the egg mixture there.. japanese eggs are so deliciously colored indeed lol love to try one someday *gulp*
It's because there is not only egg mixture but dashi in there as well.
I can't wait to try to make this myself. This guy is truly cool.
I don't think there are many people in our world as passionate about good food as the japanese are.
A chef or an artist? Love it!
Simple but mesmerizing.
why were the two women using chopsticks without splitting them?
I already split them at the hoetel
Nasty
Maybe it's easier? Sometimes I use butter knives as spoons and plates as cups because I'm too lazy to wash the dishes
the next guy
i have never seen a japanese person or just any native asian person use chopsticks like that. it is very hard for people in my opinion.
Keeping them together makes it easier to cut and stab. Its acceptable to stab food with chopsticks. But I agree they look like they don't know what they are doing.
Tsukiji is amazing place
You can enjoy fresh sushi and other fantastic gourmet
Pig G k
Nice recipe. . . thank you
Japan is awsome
I want one of these pans to take camping...so many possibilities! One with a removable handle could replace all the skillets in my chuck box.
This is the most satisfying vdo.
I have seen this so many times and dying to try one :D
Lee Loves Food if you really want to try one and no sushi place has home made look up a recipe it's easy and simple plus fun to try
Its possible to use a round pan. It wont have the authentic square look but it can taste great too
Tastes like sweet eggs, not worth trying.
THe ones in supermarket which are lighter in colour are just sweet eggs. The ones freshly made are more charred and tasty.
it's egg. relax.
I have tried n tried to eat certain Japanese cuisine my stomach just can't, It looks so so delicious an mouth watering unfortunately I just can't 😭💔
So beautifully done. Love from India
I actually went there and saw it for myself during christmas last year. It was damn delicious.
Those are the fluffiest looking omlettes ive seen in my life
Is that what SpongeBob is made out of?
No spongebob is a sponge actually
Bob Jones you sure he's not made of eggs?
He is already called Sponge so your joke falls flat.
Fondlemore you sure about that?
Bob Jones I know he's made of sponge and bob. I think I know what a sponge is, but I'm not sure if i know what a bob is.
wow amazing yummy
I haven’t tried eating tamagoyaki as a street food.Will try this!
An absolutely relaxing and satisfying video - and I don't even like eggs !
What kind of egg mixture is that? It doesn’t look like store bought eggs whisked lol
They use a special egg, chef said the farmer pays attention to what they feed the chickens.
The egg mixture contains seasoned Dashi stock which adds a savory and sweet flavor to the omelette.
Super😍😍😍
Very cool... I aspire to make an omelet like this. Thank you!!!
Anyone know what the relish / topping is likely to be @5:15 ?
Grated Daikon radish with soy sauce.
Chef inspired me today
Always 😍 wanted to eat tht fluffy brick of Omelette
Luv & loads of likes 👍
Food Kart
I absolutely loved your comment.
Its so cute ....with the face and all.
Martha Hurtado, 😄 Do Check out my Indian Street Food Channel which am sure you would love as well too !
did those girls really stab it with the unseperated chopsticks?! what the........
It contradicts my understanding of why some cultures don't use forks. Mainly the Japanese.
It’s called the Pyongyang stab.
No it’s not.
@@sandEffect What...
Fascinating!
i'm not a big fan of eggs but i'll say thing much it looks bloody lovely
love these vids...why are the eggs (eggs?) red? (Toronto too !)
The egg mixture contains seasoned Dashi stock which contributes to that color.
味道一直很好玩很多次。
Tsukiji!! 😍
What are the wooden paddles called? Thanks in advance.
looks good but i would want some peppers and onions, ham, and cheese in there. Mmmmmm.
Not sure if that guy's technique will work, but for the average home cook, the peppers and onions will make it really hard to flip and roll up the eggs nicely (partly cause the amount of eggs used are just so different). Unless they are cooked till really nice and soft. Cheese and ham is awesome in there though.
Maybe between flips you could add the ham or bacon or both. The same with the cheese (Swiss or cheddar would be my choices).
beef and pepper, cheese didn't go well with tamagoyaki
@@thephantom9227 because tamagoyaki is sweet
It's not just egg in the tamago. There is also sugar that makes it sweet. It's sometimes is eaten as dessert so..
Visit India and see how omlets can be prepared in a best way....u guys are preparing omlet like a big deal...it's a simple thing...it will take hardly 2 minutes to prepare a best omlet along with masala items in it
Its taste good
In my dreams
Though smaller, I fix Tamagoyaki a lot and it's really good.
This confuses me.
I'm used to eggs either being fried crispy or being taken to the turn like a thick just set custard as with scrambled eggs. Omelettes being both. This, however looks like neither and so like a rubbery nightmare. But I'm sure it can't be or they wouldn't keep eating it. Does the stock addition make it fluffy? What's the texture and why?
The egg mixture contains seasoned Dashi stock which adds a savory and sweet flavor to the omelette.
Wow awsm..super
hmm,, i can smell it.. delicious..
What is mixed with the eggs to start?
great video
Would love to have one
You are a Master! 👍
I've been wanting to try some omelettes made that way for a while. Now I think I'm gonna just buy the pan and make them myself.
You don’t actually need the rectangle pan :) Of course it is nice to have but there are videos and tutorials on UA-cam in how to do it with a round pan
Asians really know what to do with eggs! I could watch this all day
The eggs have a reddish color ???? Are they chicken eggs???? Or is there another ingridient in the mixture ??
The egg mixture contains seasoned Dashi stock which adds a savory and sweet flavor to the omelette.
What's in the egg mixture? Obviously eggs! but it looks like the eggs are mixed with stock or something, any Japanese food officianados out there who know?
Amazing videos by the way, I love them, just the sights and sounds of great food! Thank you for taking the time and effort to film and upload them.
Yepp, there's dashi stock added to the eggs. And sugar as well if they are making sweet versions. Usually it's either savoury or sweet.
whale semen
Eggs, dashi (smoked skipjack tuna infused stock), mirin (sweet rice wine, or sugar), and a dash of water for extra fluffy texture. Some chefs add a dash of soy sauce. Mix with chopsticks then pour onto skillet. Serve with grated daikon (oroshi) and scallions or eat plain.
5:09 How in the hell these women don't know how to use chopsticks.
Most likely not natives of Japan.
@@SPharaoh don't look like chopsticks sinds they are atached at the top end...
U idiot its not a pair of chopsticks they’re like wooden fruit picks
How many eggs do they use for one roll ?
The chef is good at making Tamagoyake. And the kitchen is very clean too. I've watched other videos where the kitchen was filthy. And it looked like the crud hasn't been chiseled off for a month of Sundays. But it looks like they keep stuff wiped down during the day in the kitchen in this video..
sounds good
Must. Go. To. Japan!
Yum, best egg.
terrific video, but have to ask, what with the two girls struggling to eat.
What amount of egg for every omelette?
It looks so so yummy :)
5:44 "oh shit shit back to the chef"
Maestro
Right amount of eggs for starting good day. :) Mean whole piece.
Me:
struggling to roll the first egg layer👁👄👁
The chef: does the sexiest flip with no effort 1:35
The first layer doesn't really need to be neat, so you can roll it up kinda messy. The outer layers are more important.
Is just eggs? There's no seasoning? Or the seasoning is already mixed on those bowls?
Already mixed.
The egg mixture contains seasoned Dashi stock which adds a savory and sweet flavor to the omelette.
Oh wooooow this should be on the try not to say wow
what is that thing he is using to oil up the pan´s?
I made this with potatoes because I had no eggs.
So yummy ....
5:40 Even a local is defeated by chopsticks.
They might not be local. This area is very popular with tourists.
5:09 ... ummm it's not a toothpick or a fork.... >_>
Them eggs are really a odd color. They put something into it?
When i saw those two women handling the chopsticks like they were forks i cringed so badly inside bc ur not supposed to do that unless u were in a funeral
ayumi sato Gaijin! 😭 Am not even of Asian decent an I know not to play with chopsticks!
I thought they just stuck chopticks in rice or used them to pass cremated bones around at funerals? I have heard nothing about stabbing food at funerals. It if fine to stab food in Japan but it makes you come off as childish as it is something only people not used to chopsticks do
Tricksterking NO! If you stick the chopsticks standing up in your food, real Asians will scream in shock! You only stand the chopsticks up for a funeral.
Pt0wN973b0iI That is what I just said
But aren't those too thin to be chopsticks?
at 5:20 did she purposely not break the chopsticks? I feel like it would have been easier to eat with them
Delicious!
how much per slice of this?
Why are there so many weebs in this comment section complaining about Chopstick etiquette who cares it's just a stick that's meant to pick up food as long as it's in the mouth it doesn't matter.
Great Video! Thank you . What is the sauce or topping that is shown on the Tamagoyaki at 5:22?
Grated daikon.
Grated Daikon radish with soy sauce.
Nice chef
Greatness.
Wholesome egg
Where I can eat this in Osaka
can somebody teach them how to use chopsticks？
Lol. Can you do better? There's nothing wrong with the way he's using it anyway.
Jason Tay pretty sure he was talking about the two asian looking ladies at around the fifth minute.
lol didn't see that. I was skipping ahead in minutes to see how the guy cooked.
That’s a skewer...
Lol.. so true.. how the fuck they using chopsticks like that , even 5 years old kid know how to use them 😂😂😂
Yummy
My omelette mixture is never that colour..whats in there ?
The egg mixture contains seasoned Dashi stock which contributes to that color.
Nice video
how much are they??
It's very similar to okonomiyaki
What exactly.. it is..???
Meanwhile I have collapsed from hunger waiting for my omelette
Wow i thought that japanase really not eat that much...its my 1st time to see that big square omelet...
The portion shown is intended to be cut into smaller individual servings.
Good video, thanks for sharing :-)