Great video! Appreciate all the attention to detail and your great English, you do a great job explaining everything and also visually showing the steps.
Please keep your English at this level. It is very endearing and adorable. No information is lost in translation but the minor errors are uniquely Japanese and funny. All of your recipes have been amazing so far. I am excited for the future.
Looks wonderful, just keep at it. Even as a native english speaker it was conveyed to understand how to make this delicious cuisine. Also having a second person to double check spelling can help in the long run! ♥
Thank you for your advice! You’re right. I sometimes make mistakes💦 I keep trying and improve to upload better video. And I will find someone to double check spelling.
Wonderful recipe Mr. Ryusei! I look forward to more videos! I would also like to see you eating the food you make in the videos, I think it's very satisfying to see food eaten after it gets made.
Thank you for watching and your advice! Sure! I’ve already taken some videos and I edit video now. I never tried eating food in this channel. But I definitely do near future😊 Thank you so much!!
@@kyodokan.japanese.cuisine Oh I get it, I'm just too dumb for all of that. Plus I do not have a food scale. From what I've gathered online that equates to 2tbsp water, 2 teaspoons mirin, 2 teaspoons of soy sauce I think? My first attempt at this was a disaster, very challenging to get the heat right. Why do you prefer to use just water over dashi is that common in Japan?
@@TheRuckus13 I get it too. Yes! You’re right. I made mistakes many times. To make it is very difficult. Sorry, I prefer Dashi. In Japan, Japanese people usually don’t use water and Dashi. This recipe is my recommendation. But to make TAMAGOYAKI needs only 2 tablespoons of Dashi. So I’m sure don’t need to make Dashi to make TAMAGOYAKI. I hope you make it well and enjoy it. Please listen me anything. Thank you!
I love tamagoyaki.I have to watch several times so that I can learn the technique.Don't think I will be good with chopstick,would a spatula work when rolling the omelette?Also,does it matter if you don't pour in equal amount of egg in the pan each time.Thank you.
I love it too! Thank you. Actually it’s difficult to make TAMAGOYAKI with chopsticks. Yes, you can use a spatula. Yes, because it’s difficult to pour equal amounts of it every time. I’m sure the temperature of the pan is very important. So I recommend to check it every time. Thanks always! If you have a question, please ask me anytime.
Beautifully done, thank you! I would love to try your tamago; you made it correctly. I owned a sushi bar in USA for quite a few years and we were proud of our chef and his tamago along with everything else. Friends, even if you never make tamago yourself, here's a tip: it's a GREAT way to find out if a sushi bar is run well. If a good sushi chef sees a customer he doesn't recognize sit at his bar and only orders tamago nigiri to start, he will probably know you are testing him, so observe closely. If he smiles and eagerly presents your order of tasty tamago, you both know he's a good chef who is proud of his work. If he looks away or seems nervous, perhaps not; bad tamago is much worse than no tamago on the menu. As you showed, tamagoyaki takes skill - for a simple dish it's very hard to do well (easy to overcook and possibly burn if you're not attentive) and even harder than that to do it impressively - it makes for a great test of a sushi bar for very little money and if the chef's good he'll know you value quality. If tamago is not on the menu, it could be that the chef doesn't think his is good enough to serve (yet), but I've been to a couple of places that used refrigerated pre-made tamago from outside - that is an insult to customers unless it's gas-station sushi. When I make it myself at home, my result is pretty good, but not professional-good, because I don't make it every day as pro chefs do. You're off to a good start with your channel and I hope you do well with it - I have subscribed.
Thank you for watching and subscribing. Yes. You’re right. To make this simple menu,TAMAGOYAKI, needs a lot of practices. Of course I did so many times! Thank you for teaching me about your sushi bar. I’ve never been to USA. Someday I’d like to visit.
@@kyodokan.japanese.cuisine and I would have loved to have seen Japan as well, but couldn't get there in my travels. Made it as far as Hong Kong and Guam. By the way, can you tell us Americans if Jiro still runs that famous sushi bar in the subway station, as well as his son's location? Cheers!
