Tamago For Sushi - How To Make Sushi Series
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- Опубликовано: 20 сен 2024
- Tamago may be one of the first things you ate when you first sat down at a sushi bar and for good reason; it's one of the most basic things in nigiri sushi that's familiar and quite common, but have you ever seen how it's done?
In most cases, only egg is used and nothing else so the flavor is just very basic, but there may be times where you've had it and it's full of flavor beyond just what scrambled eggs resemble. Well, Master Sushi Chef Hiroyuki Terada shows you how he makes his Tamago which is utterly delicious, it begs you to have more than one piece. Follow our simple instructions and try it at home and see for yourself! This is one recipe he's very proud of and once you taste it for yourself, you'll understand exactly why...
Again, we wish to thank all of you for watching and commenting on our videos and we hope you enjoy our content.
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As always, we wish to thank all of our fans for spending time here with us on RUclips. We're all humbled and grateful for all of you and for all the sweet, kind and spirited comments. See you in the next episode...
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About Master Sushi Chef Hiroyuki Terada:
Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on RUclips.
At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef's School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.
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Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro's custom specked knife.
For more information on these knives, contact David Holly at david@knifemerchant.com or visit knifemerchant.com
Let us know how you enjoy your Minonokuni.
Knife Merchant
7887 Dunbrook Road
Suite H
San Diego, CA 92126
800-714-8226
www.knifemerchant.com
Hiro is bloody amazing not because of his skills ,but because of his attitude , he knew he burnt the eggs and he wasnt afraid to admit and even said next time he will do better . Great man !
Kiran Bunny I like your style... very classy.
I don't mind a little burned flavour
Camera man: "HIRO THE KITCHEN IS ON FIRE"
Hiro: "Good afternoon"
XD
I've watched the majority of yalls videos and I gotta say you and Hiro are a perfect match when it comes to cooking tutorials. You both communicate really well and go into great depths about everything. Keep doing what you're doing yall are great love the videos.
Thief: GIVE ME ALL YOUR MONEY RIGHT NOW!
Hiro: good afternoon.
And then he make a "will it sushi" with the thief.
😄
do you Hiro take this woman as your lawfully wedded wife? " good afternoon" lol
nice try to copy an old comment for likes....
+jacob lonechild that's a good sone, gomd
+TurtleDude 48 what are you even doing lookin down there rofl
LMFAO xD
jacob lonechild LMAOOO!!!!
camera man: HIRO YOUR GETTING STABBED
HIRO: good afternoon
At Harambee's funeral:
"Any last words, Hiro?"
"Good afternoon."
The fact he started dying of laughter when he said good after noon.
Because those idiots here keep making that joke.
Man. It has been the longest time since I've watched someone make this. YEARS. Seeing Hiro make it. This is AWESOME! :D
That was a pleasure to watch. I always enjoy the vids but the proper cooking videos showing off hiro's skills are fantastic. I also love how much more comfortable hiro is in front of the camera and the improvement of the camera man himself. Specifically The chemistry between you two and the talking and giving little hints and tips. It's just great for is home cooks. Also hiro. It being satisfied made me chuckle!
Keep doing what you do guys!
Love watching you work Hiro! You may not think it’s so great but I learn so much from watching you. Thank you for sharing this with us. And thanks to camera guy too. I appreciate your work on this series. :)
Honestly, this man is a master, he runs the kitchen and he may or may not making tamago on a daily basis, that is kind of an apprentice job anyway. He was nervous, you can tell.. and he said he wasn't proud of it, but I still enjoyed the video. Japanese chefs can cook their asses off, I always enjoy watching them work.
Always love to see different masters making their own tamago. As a true sushi aficionado, I always order tamago at the end of the meal to get a true taste of the chef's culinary skills. A lot of cheap sushi places will buy in their tamago and it's made with mostly flour and just tastes bland and cakey whereas real tamago will taste of eggs. FYI to anyone who doesn't know.
yes it's very rare to find a sushi restaurant with a tamago that's made in house. it's a big deal in my opinion also. another one is wasabi paste vs real wasabi root. the taste of the real thing is much less spicy than the horseradish imitation. I've only found 1 sushi restaurant that has served the actual thing.
I've only ever had 1 restaurant that served real, fresh wasabi with a dish and I had it every time I went, it was so good and you're right it's not even spicy compared to the paste. Unfortunately that place has since had to close due to health complications of the aging owner/chef; a true loss but what an experience I had the past 10 years there.
Thanks for the info. I would also like to add that I've made my own 'tamago' american style in a round pan (no Japanese ingredients used). I added half layers and folded over probably a dozen times making sure to not overcook the eggs and the result was the fluffiest 'omelette' I've ever had. I drizzled some pure maple syrup on the plate under the 'american tamago' and the result was to die for. Goes to show when you put more time and work into food you can get better results than just rushing it.
Me: Hello Mr. Terada
Hiro: Good afternoon
Me: it's morning...
Hiro: Good afternoon
Had that fire too hot, happens to the best of us. I like that he was hard on himself. Shows he is a true perfectionist. Respect!!!
Looked pretty good for not having made it in 15 years.
True af
***** Your welcome and just wanted to say i've been watching since the first vid, you guys make the best looking Japanese food, if i ever go to Japan im definitely going to your restaurant
Venomous Gaming No need. NoVe is in Miami :D
Captain Wolfsburg Wow, even better
I've seen many people make tago and it's a wreck. This guy is one of the only top guys on RUclips making it correctly
He just seems so nice. It makes me feel good watching these videos.
Hiro is a great humble chef. Many times it’s the equipment or tools that also makes the job easier. He has some great chopsticks skills.
When Hiro was self-critiquing his work on the tamago I couldn't help but smile, *haha* as someone who also has a passion for good food and cooking I know exactly how he felt :) Well done chef! It looked amazing (especially after taking into account that it was your first time making it in 15 years!). Loved this video! Keep up the good work sir. :)
Hiro, don't beat yourself about it!!! Like you said it's been 15 years since you done!!! You still are a master sushi chief & don't forget it Hiro san!
***** not a problem mate! australia in the near future? we have alot of a grade beef and the best seafood in the world?
Hiro san, tamago gets everyone. You are still the master of master sushi chefs. Gambate!!
"HIRO YOUR SON IS IN THE HOSPITAL YOU HAVE TO GET THERE"
Hiro: "Good afternoon"
its getting old
I can see how displeased he was with the browning of the eggs but he is a classic perfectionist. In the future if i am ever in the Miami area i will definitely be attending the Nove kitchen and bar. I thoroughly enjoy seeing Hiro cooking, and seeing his personality throughout your videos. Great job Hiro.
Love the honesty he can and does better, strive for perfection
Someone please make a shirt with Hiro's classic thumbs up, with text under it saying "Good afternoon"
In all seriousness, I always look forward to seeing these videos, and greatly appreciate you guys posting this on the Internet. Cheers!
I really appreciate how you guys regularly upload vids even with Hiro out. Fan service at its finest! Thank you very much! Good afternoon! lol
Lets make a episode full Japanese. Let him talk whatever he like and explane things in Japanese.
I wonder how it will end up.
I know how it would end up. I wouldn't undertand anything.
Subtitles
fuck subtitles you weeb
Damn, chill out. It's not a bad idea. Would be interesting to hear Hiro speak more easily, and subtitles aren't that bad.
I feel like he wants to say so many thing but keeps them in. I want to let them out :)
I myself working in a Japanese sushi restaurant as a dishwasher and also do kitchen preps. Starting today the manager gave me a new job to do the sushi egg(tamago). At first I was scared to messed it up but it turned out that it was actually not bad for the first try. So here I am watching this guy doing it like a master with only a chopstick comparing it to how I did it with 3 different spatulas😅. Give props to this video. It helps a lot for my next try in the future
Hiro with the fresh new haircut, looking good master chef!
this is some masterful egg cooking right here. Such skill. Great job Hiro.
You should make a video on what Hiro has to do on a daily basis working as a sushi chef. So it would be like a day in life video of Hiro at the restaurant.
Sweet!
I've literally seen other videos of different people making this same thing and I'm actually really happy you did it as well lol not sure WHAT it is about the way this is made but it calms my OCD and looks good haha keep up the amazing work with the videos !!
Love that humility Master Chef Hiro. Keep up inspiring a lot of people! :)
Hiro always so humble :]
"Hiro, you are late for work. You were suppose to come in the morning!"
Hiro: "good afternoon"
I check for these videos everyday. I never cook or even eat Japanese food to often but these videos are very entertaining to watch
me too but i love his vidz
i'm going to a culinary institute at my country and im learning many things from you about this awesome job and these skills of yours...these videos are so helpfull thank you...!!
I love when he tastes it and calls it "average" that is master behavior. 👍
I like that Chef Hiro is honest with the taste of his cooking..
Considering he was using a crappy pan, this looks really, REALLY good. Man these videos always make me feel hungry
Oh this is the best breakfast ever! Time consuming to make but worth every minute when you eat it!
First time seeing Hiro having trouble with a dish. He's human after all!
Confucius says...
A master is always a master. Even if his tamago didn't fulfill the expectations (because of the pan), his work was perfect.
Everything about Japan is classier. Even their sushi chefs.
Tamago is one of my favorites, even if it's a simple one. I'm getting better at making it from scratch, though I've seen so many different recipes for what to put in...I'll have to give this one a try next time!
Definitely will do so! I have a Mitsuwa I can stop by to grab some (or make it from scratch because I have yet to try that too). Thank you!
I could watch Hiro crack eggs all day long. So satisfying!! 😍💜
No worries, Hiro-san. Having someone filming and asking questions of you is very distracting. Love your series.
I loveeee your videos! They are so creative! And I really like it how you guys taste your foods!❤️❤️❤️❤️
I love the fact that it is not perfect. Keep making the amazing videos guys! :)
i love tamago, would love to eat hiro's version any day! great channel! really interesting, also fun to watch. hiro=san is great guy.
I love how real Hiroyuki-san, is
Your videos got me thinking about Japanese food all day Chef Hiro! Keep them coming! Cheers from Singapore. :)
Oh man. Haha this totally reminds me of Jiro Dreams of Sushi when Daisuke Nakazawa failed at the eggs like hundreds of times. Now he's the Dreams of Sushi 2 in NYC. Crazy stuff.
Dat hair cut looking sharp hiro
I think they cut it a bit too short for his face structure.
good afternoon
Good afternoon
Of course...Good Afternoon
i know you were not satisfied with the finished product but i am very pleased you gave a recipie. most videos of this only have technique. thanks!
Thank you for taking the time to share this with us!
I am getting this pan and will be making this so dang much. the pan and fashion are really all I'm missing.
Looks fun! I'd need to purchase a pan like that to give it a go. Love eating these at a Japanese restaurant :)
I'm not much of an egg person, but once I've tried Tomago sushi it actually enjoyed it.
Love tamago. Never had scratch made before. The chef I used to work for had a folding pan. Like three times the size the one you used in this vid and it had two hinges in it.
Love this man so... much!!! My best chef❤️
this is what i love about using chopsticks - you can pick up basically anything solid using only one hand
dozer pick up a brick for me please
I need a Hiro! ♫♪
To make rolls now
I need a Hiro just in time
Nigga you gay
Ugandan Knuckles It’s a song dumbass...I need a hero...he wasn’t being gay, he was saying hiro is a hero
to me that was amazing chef hiroyuki. your technique. i only wish i had that skill.................
This takes skill with a lot of finesse. I am okay at doing it. It took me years to get where I'm at right now in making it. I use cast iron at a lower temperature. I don't like using Teflon. The pan is too thin so it tends to be dark like that. To be honest, I cheat when I make this for parties or gatherings. I steam the eggs in a rectangle saran lined glass dish instead. Very consistent result. Once steamed, I cut to size and lightly pan fry in blocks. It takes more time, but a lifesaver for big events.
I see where the prob is. Your stove is on med-high which means your pan is constantly racking up the heat to about 170 degrees C. For any type of omelette (French or Japanese), the ideal temperature is 70-80 degrees C. Dial it down to a low heat stove top and try it again. It will take longer but that’s how it’s supposed to be. Thanks for the video.
I never knew... that is some beautiful method.
Literally best ever.
Hiro, this tamago is by far...my favorite sushi.
Don't worry Chef, you did amazing! Especially after not cooking tamagoyaki in 15 years!
I love Tamagoyaki and I luckily recieved that one pan on my birthday, so I'm definitely going to try and make this tomorrow :) love your channel and can't wait for the eel sauce video!
Just look at Hiro-san sweating and exhausted!! And shooting a video just for the fans... :(
Ganbatte Hiro-san!
That egg toss...that rice paper thin,delicate egg toss on a new frying pan! Now thats a Master chef!
New pan will do that to you. Thanks for the video!
Thank you for sharing about tamago. It’s looks nice 😊.
Hiro-San you're too hard on yourself. You are still awesome. Honestly, making tamago is much easier using this pan and a spatula :) Not expensive at all.
So thats how the layers on tamago are made. Now I'm craving it lol
Great video as always. Love all of your videos & everything looks delicious
there he goes with the chopsticks again 😂 I love this guy! I saw some Japanese students eating burger king fries with them the other day... the commitment is real
The beginning when the camera man chuckles from Hiros response of "Good afternoon" cracks me up haha
I'm amazed by this .. I want to buy a new pan just to try making this for breakfast
i'm excited to try making one of these for my son and my breakfast ! but I may make it tonight so I can just reheat it.
SteviiLove mama
Always wanted to know how to make this, thank you Hiro-san :)
Yummy! I love tamago. I'm impressed by the many uses of chopsticks in the kitchen. #chopstickgoals
I was deployed in Japan for 4 years. And the way the tamago was made always confused me. But now I know how it's done. Thanks Chef
I really like tamago :) So soft and juicy on the inside. Never made it myself but tried two variaties: As dessert (a little bit sweeter) and as a filling in hoso maki sushi, both where really tasty!
Great job as always I've been watching for over a year know and your vids always entertain me. Keep up the good work
+Hiroyuki Terada - Diaries of a Master Sushi Chef omg!!!! You actually replied to me!!!! Thank you that just made my day!!!!
Awesome, I was just wanting to watch a video on this, I have done it years back but this was a good refresher.. don't be so hard on yourself Hiro!
It's so amazing how he uses chopsticks. 😊
Yummy! I love tamago. I think it's cool how Hiro uses the chopsticks so efficiently. #chopstickgoals
Your my hero Hiro! Nice Tamago for not making one in 15 years and having a not so great pan, Id say get you a copper one but seems like it wouldn't get much use!
Hey hero no one can be perfect at all times your good at so many things it's ok to mess up a bit now and then
Anyway you did a good job. Thanks for sharing. I have being waiting for you to do it since a long time ago.
I kept thinking of eating it while watching this video :)
I actually made this and it was delicious I remember when I was so close to dropping the chopsticks into the fire but it actually landed on the pan ! It was really fluffy
What a great video, keep up the good work guys!
anytime :) ive been watching for a while and have tried a lot of tutorials you have put out, and even visited nove before it was amazing
I like colour on my eggs!!! you did amazing Hiro 😊
Great Video, great insight into this dish. I didn't know there were so many ingredients. Really great!
I enjoy watching you cook !!
Thanks for another great looking recipe!
ive seen a guy on youtube make this i think with just egg. i thought it was fascinating how it was basically one continuous roll of egg. i only have circle pans, but i get the job done :)
Chef Hiro is a heavy weight champion in cooking with chop sitcks... I am comfortable with small sushi pieces but hell, he's flipping omelets and carries whole vegetables with them that is so hard.