Notice at 8:33 the chef kindly asks for the used utensil and puts it away. This is a professional standard in professional japanese kitchens that whenever a utensil is no longer used it has to immediately be washed and put away. Such a simple yet elegant cultural practice that speaks volumes on the diligence of the Japanese.
I'm just curious why Nakazawa pointed out that Daniel was using his chopsticks. Is it taboo to use another chef's chopsticks? That seems like it would be a Japanese courtesy as well. Nakazawa did say yes when asked permission, but I also felt that he was probably too polite to say no. Considering that it was shot at the Serious Eats kitchens and not at Daniel's home, it's surprising that Daniel would not have had a pair of cooking chopsticks at hand.
This is one of those videos where with each step I tell myself "I could do that." But when it's all put together it's clear it takes a huge amount of technique to do correctly. Hats off to Daniel.
WOW! I would’ve been TERRIFIED to have him standing right there watching your EVERY move. GREAT video, entertaining, and instructional. Thank you so much.
Why is everyone being so rude? :(( You did such a good job with the homestyle tamagoyaki and the chef is so cute! I love how patient he was with you. And I can't wait to try this out myself!
That was SO MUCH FUN! I was actually using body language each time you flipped and rolled the egg. I also laughed out loud when you thought the chef was listening to the pan - - that's what I thought too! I thought "what kind of next level sushi master magic is this that he can HEAR when the pan is ready??!!!" 🤣
So great to see chef Nakazawa there. I remember that part of JIRO DREAMS OF SUSHI where he talked about making the tamgo for years and it not being ready for customers. Credit to Jiro Ono for teaching him and expending the eggs each day for his training. The scene where he finally makes one were his master approved of was so uplifting...
Thank you for the tutorial! And your video was fun to watch! Tamagoyaki is my one of my most favorite Japanese dishes and, hands down, my favorite way to eat eggs. While I do like both, I much prefer tamagoyaki to scrambled eggs. The seasonings give the egg a delicious sweet flavor that tastes amazing and can even be eaten cold (I think it's actually better cold). The thing that really sets it apart though is the texture. The rolling technique gives it a texture that is just heavenly. Also, as they showed, the dish is really forgiving to mistakes as you learn. Every time I have made it so far, it has been yummy, even if I mess up a few times.
That was so fun and very nervous watching you cook in front a very skilled chef. 👨🍳 You did great! I'm still learning this skill after 6 years. I never bought the fancy pan though.
I watched a video where a guy bought one from a convenient store. So I wondered how they were made. I watched two before I watched yours. Both were Japanese and they both burnt them. Then I watched your video and yours was the best looking one of the three. Thank you. Jean from Arizona 🐍🦎🦂🌞🌻🌵🌴
@@pineapplelogic1709 i know this is a bit of a late question but i couldnt find the link to the pan in the article. Do you know where in the article it was?
@@georgepace9797 click the recipe link and scroll down to the section that says how to choose a pan. It the first paragraph of that section there will be a link that is highlighted blue. Hope this helps
@@pineapplelogic1709 sorry if im being dim i clicked the link and it took me to a search result for amazon instead of a particular product. which should i choose? sorry
This type of omelette is incredibly easy. I would think omurice is harder and takes years of practice. This is just layering eggs and flipping. Use a more appropriate tool if you are not keen to using chopsticks.
Hey I love this channel! But I would love it even more if you didn't promote food waste, even for comedic effect ( 0:18) I realize this might be an over reaction to something so small but I think every little bit counts and you guys have a big audience, thanks!
Hahahaha all I know is that when I try to make it in my round pan I end up with scrambled eggs 😂 I guess I just gotta keep practicing. I just feel like the square pan would make things so much easier ;_;
Please don’t give up. I learned this technique easily quite a few months ago. I’m not brave enough to flip the roll with chopsticks though. The secret to success, medium LOW heat. Get yourself one of those tiny, miniature, silicone spatula that has a nice thin edge at the beginning. That how I get the roll started, 100% success, every time. Practice, practice then practice more. I strongly believe in your ability to gain success.
WAIT IS IT ACTUALLY THAT HARD TO DO??? I'VE ONLY BEEN ACTUALLY COOKING FOR ABOUT THREE MONTHS OR SO BUT I MANAGED TO DO IT ALREADY ALL BY MYSELF??? or am I just skilled HAHAHA anyways GREAT VIDEO!!!
The essence of tamagoyaki seems to be to take scrambled eggs, one of the world's simplest and easiest to cook delicious dishes, the first thing I and many others ever learned to cook, and complicate it into a virtuosic display of fussiness. All without improving or even substantially transforming scrambled eggs from the dish a child can master. Maybe I just haven't had world-class tamagoyaki, but "wow, it's a folded omelette." Mastering the restaurant version must be a candidate for the worst effort-to-payoff ratio in all of cooking. I'd skip the recipe and just pour a little dashi, soy sauce, and mirin into my eggs, myself. Same flavor, no? It appears to me that the goal of tamagoyaki is to intimidate home chefs into not making it. I'm out at "unitasker special omelette pan". But all this hullabaloo is a great way to get people like me, who make scrambled eggs or omelettes a few times a week at home and are reluctant to buy them at most restaurants, to shell out restaurant prices for eggs. I really would buy chef Nakazawa's tamagoyaki without hesitation, and I was so glad to see him here. But that's not really about tasting tamagoyaki so much as tasting someone's ideal of perfection. I can respect the craft of, if you make something for years, constantly refining and improving until it's better. I find scrambled eggs to be one of the foods most insensitive to good cooking. My eggs are not lacking in any way, but I've never cooked something to much with so little improvement. Heck, I've never cooked something so much. I cook eggs about four times a week, often experimenting, and they're pretty much always the same with minor variations in texture and seasoning. I don't think there's much room for improvement when it comes to eggs cooked in a buttered pan. I think my eggs taste pretty much the same as they did when I made them as a kid. The biggest difference is that I learned how make them not stick to a stainless steel pan, and to use a fork to whisk in a small bowl instead of a balloon whisk since it works just as well for the task and is easier to clean. Different techniques produce different textures, and hotel buffet eggs are generally pretty watery, rubbery, tasteless, and crappy, but that's about it. Even fancy chicken eggs taste about the same as cheap chicken eggs. Kenji did a blind taste test and despite the deeper yolk color there's no difference in taste. I've never noticed it. I've never noticed a difference with duck or quail eggs, either. Although I read duck eggs have a slightly higher fat content, so maybe if I ate them often I'd notice a subtle difference. It makes sense to buy the pan and make tamagoyaki if you enjoy it, but I've already made too many huge-effort recipes that resulted in me tasting and saying "That's it? Why not cook this an easier way?" I'm sure home tamagoyaki doesn't taste better than putting some butter and then lightly beaten eggs in a hot pan, plus mix-ins if desired, which takes five minutes to master. I'll leave the fussiest recipes to the chefs.
This was my question as well. In the intro, he states how HARD this dish is to make, but never describes why it's worth the effort. It's obvious that the dish is hard to make, but WHY is it worth making? By comparison, the English-style "Gordon Ramsay" eggs - they take longer but they are MUCH different than classic scramble. In ways that are highlighted in every single discussion of the dish. I enjoy them when I have the time, because the extra effort yields something worthwhile that I cannot get any other way. By all means, if you want a challenge go through all that extra effort with a special pan and try flipping soft eggs with *chopsticks* instead of a more appropriate tool. See if you can do it! However, is the resulting product really different? how? is it exceptionally fluffy? light? flavorful? rich? I'm with you in not quite understanding why the key things we care about in food (Flavor, texture, etc) aren't discussed in this video or others.
Yeah, and it also pissed me off to see him throw away perfectly fine eggs at the beginning of the video. Hell, it's still a scrambled egg. It's not suddenly garbage just because you can't get it into the exact shape you wanted it to be in. I'm sure he could've found someone to eat it.
It’s mostly a texture thing, and it’s actually not hard at all with a spatula. Its one of my favorite foods to cook when i’m drunk because its easy and drunk me finds flipping things in a pan entertaining
Tried from just watching, adding some mexican equals to nippon ingredients and it result into a Ditto tamagoyaki, shapeless, tasteles and as useful in competitive. I was 12 years old and lots of free time ( I got as high degrees, my teachers ask me to stay away from mid school)
I think I'll just have some scrambled eggs. No need to burden myself learning weird, difficult techniques when it probably tastes about the same. When I was in Taiwan, the people said that Japanese food was expensive, looked nice, but did not taste special. I find myself agreeing with them as time goes on.
