Great! :D I needed this! I have tried some versions of Tamagoyaki myself (like with scallion or garlic fried mushroom) but this gives me even more inspiration! ❤I don't like it sweet so I have no sugar in it. I will try your recipe now. Your pan have seen long and faithful use I see. 😄 I bought a small one with non-stick coating when I was in Japan. It maybe isn't the best but it works for me. ALEX! 😍
Tamagoyaki is the second thing I made after discovering your channel (after fluffy pancakes). I don't eat them as much as you do, but I do love them, and will sometimes have them 4 or 5 times a week. They remain a favorite go-to egg dish. I use a rectangular no-stick tomogoyaki pan. I don't have the confidence to use the big square coppery pan, so mine are smaller than yours, but I am happy with what I make. I always use potato starch even if I am eating it later. I think it makes it a little easier to make for those of us with less skill (but that may just be me). Thank you for the new ideas. Edit. The tuna tamagoyaki will be my next egg dish. It looks delicious and simple.
Great video. Thanks for sharing! What size pan are you using? Is it 18x18cm or larger? Can you recommend a good japanese large copper pan model please? I have a 16.5cmx12cm and looking for a larger pan for 4-5 eggs at a time. Thanks!
amzn.to/3XiujV5 I think this one is good for 4-5 large eggs. Or this amzn.to/3XiujV5 I have 2 Tamagoyaki pans, one is 15cm square ( for 2-3 eggs), one is 18cm square (4-5 eggs).
My wife and I are going to Japan next month. We are nervous about all the rules and rituals when it comes to eating/dining out. We don't want to be rude! 😩
Don't worry about that. It's not as stiff as the Internet makes it out. Hundreds of US service people are new in Japan every month, and they do fine with minimal instruction. If you want to make a good impression, keep your voice low, don't make yourself the center of attention (both are perceived as very "western"), and learn the little gesture of the slight head bobbing nod (the minimal "bow") that you'll see people do constantly. Do it yourself. Do it all day like you're having a spasm. You'll be fine. You're not expected to be Japanese, just be nice.
i love the camera work in this one! the way the wide shots and the close-up shots combine together looks great!
Hope you like the idea.
Thanks for watching!
Perfect video. I have been hungry to eat some eggs.
Thanks for watching!
Very nice demonstration.. Thank you.
Thank you for watching!
Nice thanks will try seaweed and crabmeat :)
Hope you like it!
Thanks for watching!
So good, thanks for sharing your technique also how to cook tamagoyaki ❤
Hope you like the idea.
Thanks for watching!
@@kitchenprincessbamboo ❤️❤️❤️
Great! :D I needed this! I have tried some versions of Tamagoyaki myself (like with scallion or garlic fried mushroom) but this gives me even more inspiration! ❤I don't like it sweet so I have no sugar in it. I will try your recipe now.
Your pan have seen long and faithful use I see. 😄 I bought a small one with non-stick coating when I was in Japan. It maybe isn't the best but it works for me.
ALEX! 😍
My Tamagoyaki pan is made of copper and for professional use. It’s worn but work just like nonstick pan!
Tamagoyaki is the second thing I made after discovering your channel (after fluffy pancakes). I don't eat them as much as you do, but I do love them, and will sometimes have them 4 or 5 times a week. They remain a favorite go-to egg dish. I use a rectangular no-stick tomogoyaki pan. I don't have the confidence to use the big square coppery pan, so mine are smaller than yours, but I am happy with what I make. I always use potato starch even if I am eating it later. I think it makes it a little easier to make for those of us with less skill (but that may just be me). Thank you for the new ideas.
Edit. The tuna tamagoyaki will be my next egg dish. It looks delicious and simple.
You got the point!
Potato starch makes it easy to work with!
Thanks for watching!
I love these ideas ♡
Glad you like them!
Great video. Thanks for sharing! What size pan are you using? Is it 18x18cm or larger? Can you recommend a good japanese large copper pan model please? I have a 16.5cmx12cm and looking for a larger pan for 4-5 eggs at a time. Thanks!
amzn.to/3XiujV5
I think this one is good for 4-5 large eggs.
Or this
amzn.to/3XiujV5
I have 2 Tamagoyaki pans, one is 15cm square ( for 2-3 eggs), one is 18cm square (4-5 eggs).
Sorry for the late reply!
@@kitchenprincessbamboo, thank you so much. I purchased an 18cm one.
My wife and I are going to Japan next month. We are nervous about all the rules and rituals when it comes to eating/dining out. We don't want to be rude! 😩
Don't worry about that. It's not as stiff as the Internet makes it out. Hundreds of US service people are new in Japan every month, and they do fine with minimal instruction. If you want to make a good impression, keep your voice low, don't make yourself the center of attention (both are perceived as very "western"), and learn the little gesture of the slight head bobbing nod (the minimal "bow") that you'll see people do constantly. Do it yourself. Do it all day like you're having a spasm. You'll be fine. You're not expected to be Japanese, just be nice.
Maybe I should make table manner video?
@@kitchenprincessbamboo Yes please! For foreign tourists in Japan.
The fact that you care is a very good start.
👍🖒👍 @Akino