Professional way to make Tamago Yaki( Japanese omelette)#tamagoyaki #sushi#sashimi#japanesefood

[marlesimms]

It is very satisfying to watch someone who has absolutely mastered their craft

[Mantelar]

I think it would be cool if you just posted him making that omelette without any cuts. He’s a pro, and it looks like that involves fighting through an imperfect process. It’s harder than it looks

[marlepeace]

Man, I gotta practice more. I’ve been trying to make rolled omelettes but my layers don’t stick together closely like in restaurants or this video. Maybe I’m not adding enough egg or I make my layers WAY too thin and cook it too long. Your omelette looms amazing.

[joumanadubois]

Vite vite je m'abonne !! Travail très propre, tout ce que j'aime..🤩

[visualistener]

AMAZING! I made this today, very delicious. Thank you for sharing~

[..]

For those wondering, I think tamago dashi ("egg stock") is made by simmering kombu (a type of dried kelp) and katsuobushi (dried bonito flakes) in water. You can buy both things online. They taste umami (savory), so you could substitute for other umami things, probably (artificial one being MSG). I would personally add my flavorings in there too.

[barmalini]

Personally, I would have preferred the taste of the French omelette at any time of the week, but I recognise that the preparation here is very professional.

[ArtandSoul]

Chef Darren, please will you give the link to the pan you recommend for this? Thank you!

[shiningcomet]

So there is tamagoyaki that has no sugar in it ? Or this something different ?

[__loryy__]

Chef, can you tell us how to prepare the Tamago Dashi?

[aafakih]

You're using tissue to add oil to the pan, or using any else?

[kenho]

But what is tamago dashi? All I know is it means egg stock??? I think??? How do you make the egg stock😅😅😅

[iw]

i wanted to see how he flips the eggs but i cant see any lol

[tasha]

I’m still confused why some come out bright yellow and smooth while others have that grilled brown crispy layer on them.

[BlueIdiotPie]

Ok question: when chef “lubes” the pan, is he using some sort of sponge soaked in oil, a giant pat of butter, something else?

[eyeque]

I had this recently and I really don't get the big deal

[pavlinpetkov]

Yeah, that's the way I do it at home... After that, I poop squares just to be more good looking.

[disgruntleddude]

Ah, proper cooked eggs! Usually Japanese dishes that contain eggs are only halfway-cooked! It's madness to me. Omurice makes me want to throw up...

[RogueSabre]

Japanese really like to play with their food

[phlyphlo]

Okay chef put cheese in each layer. And bacon bits or, no spinage and cheese. Put it in a sandwich with bacon.