Hey, how's it going everyone?
Hunter K here
Today I'm going to be making
Japanese egg omelettes or better known
as tamagoyaki
The first tamagoyaki I'm going to
be making is what you find in a
lunch brunch bento box
and the second is what you would find
in a sushi restaurant
Anyways, that's enough talking from me
Let's just go straight into the kitchen
Let's prepare the condiment first
I'll be using grated daikon
I'll use this later on, so I'll set it aside
for now
For the fry pan of my size,
I'll be using 4 eggs
To the eggs, I'll add
soy sauce
Mirin
Sugar
and salt
Then beat it together
It's important that I apply oil to
all the sections of the frying pan
for an elevated, non-stickage to
the frying pan
Then to a lightly heated
frying pan
I'll pour some of the egg mixture in
Stirring it initally to make a
fluffy center
Then before the egg fully coagulates
flip the egg over
and don't worry about the first layer
looking a little funny
cause it won't be noticed in the end
Reapply oil to the frying pan
and slide the egg over to the front of the frying pan
Add the eggs and I'll lift up the tamago
just a little bit
So I can continue creating the
rectangular oval shape
and now it's just a rinse and repeat from here
The eggs become easier to flip the bigger
they become
Flip
and flip
reapply the oil
add the egg
lift it up
flip
and flip
reapply the oil
add the egg
overhead camera dies
front view of
lift it up
flip
and flip
Then gently place the egg on a
sushi mat
and roll it up and
let it rest for 5 minutes
and it should look something like this
Now that you've mastered the rolled egg
you can start adding whatever
you like in there
Here, I've made a combination of
Japanese and Western Flavours
Using some Ham,
cheese, and seaweed
Now let's move onto making a
different style of tamagoyaki
First, I'll take some mountain potato
Grate it
and set it aside
Next, I'll peel some prawns,
head to tail
Cut it in half
and take out the veins
and roughly chop it into
smaller pieces
Then using a Japanese mortar and pestle,
turn it into shrimp paste
and using a non-slip mat,
will probably make the job a lot easier
Usually, these kind of tamagoyakis
are sweet
but I'm feeling a little bit savory today
I'll add salt
Mirin
Mountain potato
and soy sauce
and grind it together
For the fry pan of my size,
I'll be using 6 whole eggs
Beat it together
Then combine it with the shrimp paste
Then the most important part of making
an egg this style
Is to strain it out so you don't leave any
visible shrimp bits
Straining it the first time
is the most challenging part
but as you strain it out the second
and third time
it gets easier and easier
Then I'll knock the air out of the egg
by slamming it
First, I'll apply oil throughout the pan
and it's important that this egg mixture
stays mixed before you cook it
and while you're cooking it as well
then i'll set the heat to it's
lowest possible temperature
and it should look something like
this
I cooked it for about 25 minutes
but I think 20 minutes would have made
my eggs look a bit better
and here is how you flip the
tamagoyaki
and after about 10 minutes on the
other side
the tamago is ready
It's a little bit burnt,
but I don't mind it too much
I'm sorry tamago-san
just a little bit of
soy sauce
Let's go with the first one I made
mm~
ahh this is so good
Nothing speaks better than just
the egg itself
this is great
put a little bit of...
put a little bit of daikon on
nn~
Soy sauce and daikon goes well with everything
ahh~ this is so good
Alright, let's try
uhh...
Let's try the one with the seaweed and the cheese
Nn~huhu-(*￣-￣)ふ～ん
wow this one's
This one's bursting with flavour
mmmmmm
the cheese
goes so well with the ham and the seaweed
This is like a
If I could put it in simple terms
this is like the ultimate Japanese and Western food combined
This kinda tastes like your ham
and cheese sandwich
except with egg
lol
this is good
*slurp*
Let's eat this one
the one with the shrimp
this one here
This is what you normally get at the end
of a multi course sushi menu
alright let's eat
At first, I tried it when it was hot,
I cut off the edges
and it was a little bit salty,
but now that it's cooled down a little bit
it really sets in the flavour and this
by itself is so good
but I'm eating this as my last course of a
sushi multi course menu
So, this is fine the way it is
but if it was, I would have added maybe
a little bit more mirin and a little bit of sugar
alright
anyway
I think I'm gonna eat the rest of this off of camera
so I'll see you guys in a bit
Nothing speaks better than straight up eggs man
they're like the breakfast staple and uh
I think I could have cooked the eggs a little bit less
it was very close to being burnt
but I kind of managed to save it
so it was okay
and now if I were to have this at the end of
I don't know, let's say dinner
I woul.. I would add some sugar into this
but since I'm not
I've taken it out of the recipe
So, I'll leave both versions down in the
description below
and if you guys do have time
I would highly recommend making this
egg dish
this was super good
it's not that hard to make
and it is so rewarding
at the end of the day
anyways
thank you guys so much for watching
I'll see you guys next time
