Japanese Omelet cooking in the oven / TAMAGOYAKI ( 新食感の絶品卵焼き,玉子焼きの作り方 )

[@samukichiJFS]

We are looking for requests for dishes and videos that Japanese chefs want to make, and recipes and techniques for Japanese dishes that you want to know. 皆様の見たい・知りたいレシピやテクニック、動画などのリクエストを頂けたら嬉しいです。

[@arishine8062]

castella tamago

[@iwalee6179]

Thank you very much for the recipe! It turned out very well! Also I didn't have a nagashikan, so I simply used a casaerole dish:)

[@mydreamhawaii]

Thank you very much sharing

[@ED-sg2zg]

this is truely Japanese, not only a dish but art as well

[@kaede-matsuri]

プリンみたいな卵焼き作りたく、こちらを参考に作ってみようと思います。ごま油が入るの意外ですね。おいしそう！！

[@agnessakai9405]

Thank you for the recipe! My tamagoyaki also turned out slightly grey and had a lot of little bubbles inside. Any insight how to have a more smooth tamgo? Thank you

[@samukichiJFS]

Thank you for watching. First, the reason it might be turning gray is probably because the cooking temperature is too high or the cooking time is too long. Next, to prevent small bubbles from forming inside, make sure to strain the eggs thoroughly with a sieve, as shown in the video, and use a torch to remove the air bubbles. By focusing on these two points, you can reduce bubbles and achieve a smoother finish. Please give it a try!

[@billybob840]

What you made sir is just art.

[@samukichiJFS]

Thank you for watching!

[@ВладЯкимов-и2т]

It's an art 😊

[@mdinobig]

Your channel is valuable, thank you for this video

[@kerisnyder8487]

Thank you ! I will make ! I live in Seattle wa

[@samukichiJFS]

Thank you for watching! I'm glad to see you from Seattle!

[@nahumoctavianus4018]

you may not be famous, but you sure hell know how to make a delicate tamale like that. looking forward to try these. Good job!!!

[@nahumoctavianus4018]

tamago I meant :)

[@samukichiJFS]

Thank you for your comment. I was motivated by your words.I will do my best to spread the way of making Japanese food to people all over the world. Thank you!

[@Lina_Martinuka]

amazing! thanks

[@chefkatsuya]

Great video. What size pan are you using for that recipe?

[@samukichiJFS]

The size of the pan in this video is 8cm (3.15in) length and wide ,4cm (1.57in) high. Thanks for watching!

[@beatricechung9428]

What is the baking time and temperature when cooking for small size, say 2 / 6 / 12 eggs? Thanks.

[@romelabella9714]

Every food thay have egg is i love it 😎😎

[@samukichiJFS]

Thanks for the comment. Please try the egg dish from this video. Enjoy Japanese food :)

[@MarkLeeHorvath]

What are you using for "noodle soup base". I note this is in addition to Shirodashi.

[@samukichiJFS]

The "noodle soup base" I use is bonito dashi noodle soup. I'll paste the Link below. "shirodashi" isn't exactly the same as I use, but I'll paste a Link below. I'm sorry if the answer is different from your question. If not, please comment again. www.amazon.com/Kikkoman-Japanese-Noodle-Soup-Tsuyu/dp/B002Z3F0IW/ref=sr_1_1?dchild=1&keywords=mentsuyu&qid=1628419099&sr=8-1 japanesetaste.com/products/yamaki-kappo-shiro-dashi-sauce-stock-concentrate-500ml

[@jack_rieger]

What kind of baking pan is this? The removable tray looks useful

[@samukichiJFS]

This tray is not a baking pan. I am using a stainless steel tray. The reason I use this tray is that I can shape the omelet to my liking. However, you can make it with any shape of tray. I'm sorry if the answer is different from your question. If not, please comment again.

[@jack_rieger]

​@@samukichiJFS I just found the name of this item - nagashikan. For anyone else who wants this tray, that is what it is called, I believe

[@samukichiJFS]

@@jack_rieger Nagashikan. That's right! Thank you.

[@ma_cid786]

はじめまして、白だしとめんつゆはそれぞれ何倍濃縮のものですか？

[@samukichiJFS]

コメント&ご視聴ありがとうございます。 白だしは濃縮表記の無い一般的な物を、めんつゆは3倍濃縮の物を使用してます。

[@maciucha06]

Why my tamago is gray after using yours recepie? And it like vulcan - not flat??? 🧐

[@WakandaBabe]

What is the 'noodle soup base' please?

[@samukichiJFS]

'Noodle soup base' is called 'Mentsuyu' in Japanese. This is a seasoning made from soup stock, soy sauce, mirin, and sugar. It is mainly used when making soup for soba and udon .

[@WakandaBabe]

@@samukichiJFS Thank you. I actually found a Japanese brand here!

[@Sooopster]

what is the noodle soup base for friend? can i substitute with something else?

[@samukichiJFS]

Noodle soup base is a bonito-based seasoning that is often used in Japan called "mentsuyu". In this recipe , this noodle soup is added as a secret ingredient, so you can make it delicious without adding it.

[@Pochy13]

24 eggs? Or 24g eggs?

[@samukichiJFS]

24 eggs.👍 In this video, I use 24 eggs because I'm making a large omelet for a restaurant.

[@adriankoss5526]

Sometimes my omelette is blowing up, I wonder what’s the reason? I’m adding less sugar, I don’t like it that sweet.

[@samukichiJFS]

Perhaps it's due to overcooking or a high oven temperature. The trick to baking well is to bake slowly and at a low temperature, so give it a try.

[@kumquats2842]

When they pulled out the burner I thought they were gonna cook the whole thing with it and I was like???? 😂

[@samukichiJFS]

hahaha😄 Thank you for watching.

[@ozdoits]

😀🌺🌈🙏✨