I'm Japanese. I don't understand English. This is an automatic translation. I'm Sorry. I have some advice for making egg rolls in a round frying pan. When you put the eggs in the pan, fold the left and right ends first. This way, you can roll it up into a nice shape. If air bubbles form in the egg, use chopsticks to poke a hole in it and squash the bulge. There will be no gaps when you roll the egg. Originally, different families seasoned their egg rolls differently. This arrangement is wonderful. I look forward to seeing more videos in the future.
@Sanjay Gupta because it is an explanation for possible issues with their English and to provide a bit of information why their tips might bear more credibility.
The idea is to basically make one long omelette which is constantly folded onto itself if that makes sense. You shouldn’t really see the layers tbh. I’ve made it with a round pan before and you can just use a spatula to push the sides in slightly before it sets so it’s more square. I’ve also seen sushi masters add a little water to help thin the mixture. A much lower heat is also used and the egg is slightly runny still when turning, the residual heat continues the cooking process and will make the end product a softer texture.
It all looks VERY delicious! Thank you! Mirin substitute tips: Nr1: Keep a bottle of cheap Chinese rice wine for cooking sake. When you need some mirin, bring a cup of the Chinese rice wine to a boil, stir in a level tablespoon of sugar and remove from the heat. It's pretty good. Nr2: bring a cup of cheap German sweet white wine, for example Liebfraumilch, to a boil and remove from heat - no sugar needed. Of course the German wine is from grapes, but it still will do in a pinch. In both cases bringing the wine to a boil reduces the alcohol content to about half, aroun 6 or 7 percent which is what mirin's alcohol content is. These substitutions have been rigorously tested in the expatriate Japanese community here in Berlin, Germany. All agree the substitutions work and are dramtically less expensive than imported mirin. Regarding the soy sauce, I've heard lots of good things about what's being brewed in Kentucky. Look forward to trying it someday. If you haven't already done so, please consider trying REAL Japanese soy sauce being brewed illegally (but very authentically) on the small island of Sodoshima in Japan. Check it out: ruclips.net/video/yT6MDZQUGt4/видео.html (Yamaroku soy sauce brewed on Shodoshima is available on Amazon USA) iitadakimasu!!
I have nothing to add but just wanted to thank you for an unusually informative and helpful comment. Not something you find too often on RUclips. About to order some of the Yamaroku soy sauce- any particular variety you recommend from what I found here? www.amazon.com/s?k=yamaroku+soy&ref=nb_sb_noss_2
@@its_clean Yamaroku has four primary soy sauce products: Tsurubishio Soy Sauce (つるびしお) - the bottle with the two birds on the label. Tsurubishio soy sauce is the primary product from Yamaroku. It is a perfect all round soy sauce, made from soy beans, wheat, salt, and water. Kikubishio Soy Sauce (菊醤). If the romanized name "Kikubishio" does not appear in the ad, or you want to confirm you have the correct product, please look for the two kanji characters written large on the label stacked on top of each other. Compare carefully as the kanji on the labels tends to be very stylized and not instantly recognizable compared to the "correct" way to write them. Kikubishio soy sauce is a "koikuchi" style soy sauce and is the type of soy sauce most commonly known outside of Japan. It is perfect for cooking as well as for dips and marinades. It is made from black soy beans, wheat, salt, and water. Kikutsuyu Soy Sauce (菊つゆ), is a combination of the Kikubishio soy sauce mixed with sugar, mirin, and infused with flavor from flaked bonito tuna fish and kombu kelp. Ponzu Soy Sauce (ぽん酢), is made from mixing Tsurubishio soy sauce, citrus fruit juice, kombu kelp and sugar. I recommend the tsurubishio and kikubsihio soy sauces as they are pure, unadulterated traditional soy sauces. I lean towards the kikubishio, but both are pretty much interchangeable. You might consider giving both a try. The kikutsuyu is an interesting hybrid that you could make on your own. I would not recommend it for general use where you're expecting a pure soy sauce flavor. Ponzu is VERY easily made at home with lemons, bonito flakes, and kombu kelp, all available at any Asian market. You basically combine all of the ingredients proportionally, leave it in the fridge overnight, remove the kombu and strain out the bonito flakes and you have Ponzu! Light and very refreshing as a dip during the hot summer months! Like fresh baked goods, ponzu is best when you make it yourself. Recipes abound across the internet. In the video Chef Nyesha uses "matsutake" soy sauce. This is koikuchi style soy sauce mixed with flavor extracts from the matsutake mushroom. In Japan most people prefer to enjoy the delicious matsutake mushrooms themselves as an ingredient and pure soy sauce as called for in a recipe. Matsutake mushrooms are extremely rare as they grow hidden at the base of trees in the forest. The price swings wildly from over US$1,000 per pound for premium grade at harvest time all the way down to US$4 or 5 bucks a pound for low grade at the end of the season. I hope this information will help.
The title isn't saying her version is traditional. It is explaining that 'tamagoyaki' is a traditional Japanese omelet. The series isn't about making traditional food, but improvising from what is available to her to make something inspired by a dish.
@@recoil53 Even doing improv, she could have still used good technique. You can use a round pan.You can improvise. But she did not have to swirl the egg that much, nor do you put the cooked egg in the middle, then pour raw egg on the wrong side of the flipping direction, then swirl some more. It's like saying you improvised a roll cake but did layers instead.
what an amazing chef great job, I did not even think it was even possible to mke that thing at home especially without so much of the required tools and ingredients missing
Tools arent that important. Technique is. Her technique was terrible which is normal, she isnt japanese or raised in that culture. as a japanese this was very hard to watch lol. A good first attempt though.
What brand/model/length slicing knife are you using at 12:28 in the video? Also could you tell us the brand/model of induction hotplate you are using? Thanks for the video! I'm going to try this soon. The nori wrapped version really looks yummy!
She’s amazing and so fun. I’m a little confused as to why she is weighing all the ingredients. It’s not baking. Shouldn’t liquids be measured by liquid measurements?
That’s what I said! Any good southern girl knows what collard greens look and taste like. At first I thought she misspoke big then she kept saying it wrong. 🤦♀️
No she said they were baby collard plants that she was using. They have a similar look at that stage with the leaves growing out and taller later instead of the smaller leaves from sprouts.
As a Japanese person, I'm cringing with some of the techniques used. 😬 Don't swirl the egg in the pan. Always roll in the same direction, or: roll away from you, pull cooked egg back, add raw egg on far side, roll away. Fair attempt for an experiment, but technique needs some work. That being said, good first attempt! 👍🏼
Hello Good afternoon from Spain ( Madrid ) . I like your skills making Tamagoyaki is a few difficult , but You have could making with a regular pan . Congratulations Chef . I am a Spanish Sushi Chef , I am working in a High class Japanese restaurant of my city . Kind regarts .
My only quibble on an otherwise great video is that you should measure in metric. Tamagoyaki is great! And I love seeing Chef Nyesha working out the problems.
Pardon me, from one chef to another, those were Brussels sprouts, not collared greens. Collard greens look more like kale. Respectfully from Northwest Arkansas, Kerry Berger PS: Both TamagoYaki looked very good.
Not impressed at a "chef's" attempt at this.... but i guess as a first attempt not that bad... I have made it myself.... big thing is LOW heat with the pan... sugar caramelizes easy...and add less egg for each layer
If someone would share with Chef Nyesha to try Trader Joes Cage Free Extra Large Brown Eggs that come in a Green-Grey cartoon. The eggs are huge in size and you'll see how "healthy" the yolk is once you crack open the egg. Bon appetite!
Incorrect. She’s shown a dish being made by a Japanese master and she is challenged to make it herself. Cultural appropriation is when a western person says they are improving on or making a better version of a well loved ethnic dish and profits from the conceit.
@@OfficialTigerino I think with an adolescent screen name like "Heywood Jablomi" this person is joking (I hope). I'm in Berlin, Germany and I made tacos last night and feeling pretty OK about it. Didn't wear a sombrero while doing so though...In my opinion, here is the final word on "cultural appropriation"...ruclips.net/video/Rq74bZqbOqA/видео.html
@@heywoodjablomi1109 thank you for the clarification. I'd venture to say in choosing your given name your parents' may not have taken into consideration how that might play out for you in Junior high school. I hope your life was not too difficult during those years. I certainly meant no offense to you or your heritage when stating my observation. I apologize for any misunderstanding. On the subject of "cultural appropriation", were you being serious? If so, please explain the chef's transgressions and what you feel would be the correct behavior. Should people experiment with recipes from other cultures? Should people of one culture eat food prepared in the traditions of another? What would be the best solution? Historically it is confirmed that Marco Polo brought the noodle back to Italy from China, and just under two hundred years ago the tomato was brought from the Caribbean to Italy. In consideration of Italian cuisine whole heartedly hijacking noodles and tomatoes into its culinary heritage, and the obvious "culture appropriation" that represents, what would you suggest would be the best way for Italy to make things right again? Should Italy apologize to China and give up noodles? And tomatoes...the whole world has pretty much taken advantage of Caribbean culinary culture on that one. How should Italy in particular address that issue?
I'm Japanese. I don't understand English. This is an automatic translation.
I'm Sorry.
I have some advice for making egg rolls in a round frying pan.
When you put the eggs in the pan, fold the left and right ends first.
This way, you can roll it up into a nice shape.
If air bubbles form in the egg, use chopsticks to poke a hole in it and squash the bulge.
There will be no gaps when you roll the egg.
Originally, different families seasoned their egg rolls differently.
This arrangement is wonderful.
I look forward to seeing more videos in the future.
The translation works out fine.
That makes sense, to fold the egg into a square before folding.
Great idea. That is how I will fold the egg if cooking in a round pan. Similar method used when making egg rolls.
@Sanjay Gupta because it is an explanation for possible issues with their English and to provide a bit of information why their tips might bear more credibility.
ご説明ありがとうございます。助かります
Tried to follow along. All I got out of this vid is a crush on Ms. Arrington
The idea is to basically make one long omelette which is constantly folded onto itself if that makes sense. You shouldn’t really see the layers tbh. I’ve made it with a round pan before and you can just use a spatula to push the sides in slightly before it sets so it’s more square. I’ve also seen sushi masters add a little water to help thin the mixture. A much lower heat is also used and the egg is slightly runny still when turning, the residual heat continues the cooking process and will make the end product a softer texture.
Very real! Some are very fake and boring, she’s authentic and fun. Love it. I payed more attention to her attitude than her “tamagoyaki” skills. 🙃 🥚 🍳
It all looks VERY delicious! Thank you! Mirin substitute tips: Nr1: Keep a bottle of cheap Chinese rice wine for cooking sake. When you need some mirin, bring a cup of the Chinese rice wine to a boil, stir in a level tablespoon of sugar and remove from the heat. It's pretty good. Nr2: bring a cup of cheap German sweet white wine, for example Liebfraumilch, to a boil and remove from heat - no sugar needed. Of course the German wine is from grapes, but it still will do in a pinch. In both cases bringing the wine to a boil reduces the alcohol content to about half, aroun 6 or 7 percent which is what mirin's alcohol content is. These substitutions have been rigorously tested in the expatriate Japanese community here in Berlin, Germany. All agree the substitutions work and are dramtically less expensive than imported mirin. Regarding the soy sauce, I've heard lots of good things about what's being brewed in Kentucky. Look forward to trying it someday. If you haven't already done so, please consider trying REAL Japanese soy sauce being brewed illegally (but very authentically) on the small island of Sodoshima in Japan. Check it out: ruclips.net/video/yT6MDZQUGt4/видео.html (Yamaroku soy sauce brewed on Shodoshima is available on Amazon USA) iitadakimasu!!
I have nothing to add but just wanted to thank you for an unusually informative and helpful comment. Not something you find too often on RUclips.
About to order some of the Yamaroku soy sauce- any particular variety you recommend from what I found here? www.amazon.com/s?k=yamaroku+soy&ref=nb_sb_noss_2
I'd also be interested in a recommendation.
@@recoil53 Please see the detailed recommendation information I posted for @Its.clean
@@its_clean Yamaroku has four primary soy sauce products:
Tsurubishio Soy Sauce (つるびしお) - the bottle with the two birds on the label. Tsurubishio soy sauce is the primary product from Yamaroku. It is a perfect all round soy sauce, made from soy beans, wheat, salt, and water.
Kikubishio Soy Sauce (菊醤). If the romanized name "Kikubishio" does not appear in the ad, or you want to confirm you have the correct product, please look for the two kanji characters written large on the label stacked on top of each other. Compare carefully as the kanji on the labels tends to be very stylized and not instantly recognizable compared to the "correct" way to write them.
Kikubishio soy sauce is a "koikuchi" style soy sauce and is the type of soy sauce most commonly known outside of Japan. It is perfect for cooking as well as for dips and marinades. It is made from black soy beans, wheat, salt, and water.
Kikutsuyu Soy Sauce (菊つゆ), is a combination of the Kikubishio soy sauce mixed with sugar, mirin, and infused with flavor from flaked bonito tuna fish and kombu kelp.
Ponzu Soy Sauce (ぽん酢), is made from mixing Tsurubishio soy sauce, citrus fruit juice, kombu kelp and sugar.
I recommend the tsurubishio and kikubsihio soy sauces as they are pure, unadulterated traditional soy sauces. I lean towards the kikubishio, but both are pretty much interchangeable. You might consider giving both a try.
The kikutsuyu is an interesting hybrid that you could make on your own. I would not recommend it for general use where you're expecting a pure soy sauce flavor.
Ponzu is VERY easily made at home with lemons, bonito flakes, and kombu kelp, all available at any Asian market. You basically combine all of the ingredients proportionally, leave it in the fridge overnight, remove the kombu and strain out the bonito flakes and you have Ponzu! Light and very refreshing as a dip during the hot summer months! Like fresh baked goods, ponzu is best when you make it yourself. Recipes abound across the internet.
In the video Chef Nyesha uses "matsutake" soy sauce. This is koikuchi style soy sauce mixed with flavor extracts from the matsutake mushroom. In Japan most people prefer to enjoy the delicious matsutake mushrooms themselves as an ingredient and pure soy sauce as called for in a recipe. Matsutake mushrooms are extremely rare as they grow hidden at the base of trees in the forest. The price swings wildly from over US$1,000 per pound for premium grade at harvest time all the way down to US$4 or 5 bucks a pound for low grade at the end of the season.
I hope this information will help.
@@ArchyDolder Thank you so much! This is incredibly detailed and helpful.
This queen has incredible energy.
She's my favorite on this channel. Love her.
Anyone else just super fascinated by Japanese food?
The egg shouldnt be brown. Too much heat will burn butter and cause it to caramelize the egg. It ruins the taste
As a japanese person myself idk if u wud really call it traditional. Like at all
The title isn't saying her version is traditional. It is explaining that 'tamagoyaki' is a traditional Japanese omelet.
The series isn't about making traditional food, but improvising from what is available to her to make something inspired by a dish.
@@recoil53 Even doing improv, she could have still used good technique. You can use a round pan.You can improvise. But she did not have to swirl the egg that much, nor do you put the cooked egg in the middle, then pour raw egg on the wrong side of the flipping direction, then swirl some more.
It's like saying you improvised a roll cake but did layers instead.
@@EsotericOrderOfDagon That's true, but that's Euro-centric training getting in the way.
It looks so delicious. You're very good at cooking. That's a good recipe. wow good Information 😍😋💛💜
777777 I 776667777⁷777777666666kkk
didnt that dude always when adding new layet picked up bit old one so the new layer got under the old ones, maybe that helps with better layering
Link to the video she watched maybe?
what an amazing chef great job, I did not even think it was even possible to mke that thing at home especially without so much of the required tools and ingredients missing
you dont need tools to make tamagoyaki jst eggs and flavor it however you want
@@user-sn8vc7du3q it does help to have the right pan, why dont you make a video? i'll watch it
Tools arent that important. Technique is. Her technique was terrible which is normal, she isnt japanese or raised in that culture. as a japanese this was very hard to watch lol. A good first attempt though.
I REALLY want a bite of the small batch Louisville with collard greens. It looks and sounds fantastic! "Good job, me." Exactly!
What brand/model/length slicing knife are you using at 12:28 in the video? Also could you tell us the brand/model of induction hotplate you are using? Thanks for the video! I'm going to try this soon. The nori wrapped version really looks yummy!
外国の方がレシピ見ながら玉子焼作るとこうなるんだねぇ。良い勉強になりました。
偽の日本のファック
レシピを書きながら作ってたみたいだって思うよ
I'm pretty sure they're Brussel sprouts not colord greens
She’s amazing and so fun. I’m a little confused as to why she is weighing all the ingredients. It’s not baking. Shouldn’t liquids be measured by liquid measurements?
its the same
Nyesha is like a kitchen Womble, I could watch her scurry and dig around kitchen cupboards forever, everything she does is incredible!
It's always so funny to watch your videos! 😍
As a Japanese, I like my dog because she's cute. (sorry my English is bad I'm still learning)
You make everything so easy !!
Love it!!!
I love her personality.
What an amazingly misleading thumbnail...
Let me guess, you lose sleep when someone puts cream in their Carbonara.
@@reel1313 Don't even joke about that...
That's about the same level of food crime as calling Taco Bell Mexican food, is.
Those are brussels sprouts not collard greens.
That’s what I said! Any good southern girl knows what collard greens look and taste like. At first I thought she misspoke big then she kept saying it wrong. 🤦♀️
Nyesha, you're incredible. Your poise and positive spirit should be shared with everyone. You're an incredible example for all of us.
Link to source video.
U said Collardgreenswhen u meant Brussel Sprouts, no
ERIKA, brussel sprouts - yes.
No she said they were baby collard plants that she was using. They have a similar look at that stage with the leaves growing out and taller later instead of the smaller leaves from sprouts.
@@biggdaddy202003 you know ur stuff good sir.
As a person that has collard greens growing in the backyard I can promise you that those are not collards. Those are Brussels sprouts.
This looks great! Gonna try this
I love watching your videos. You would have been awesome on the old Japanese Iron Chef show.
thank you for your effort
A little less egg going into each layer? To make the layer thinner.
love nyesha
As a Japanese person, I'm cringing with some of the techniques used. 😬 Don't swirl the egg in the pan. Always roll in the same direction, or: roll away from you, pull cooked egg back, add raw egg on far side, roll away. Fair attempt for an experiment, but technique needs some work.
That being said, good first attempt! 👍🏼
😂
I tried to explain to my Japanese husband who sighed and moan that those are American bite size pieces. Yum
I like my tamago yaki much sweeter than this, is that weird
Would that not be called a pancake ;)
Matty would make this fun.
the secret to folding is doing triangles in the round pan.
here good ref. my japanese friend in tokyo Satoshi -ruclips.net/video/_9su7LtB6Cg/видео.html
Hello Good afternoon from Spain ( Madrid ) . I like your skills making Tamagoyaki is a few difficult , but You have could making with a regular pan .
Congratulations Chef . I am a Spanish Sushi Chef , I am working in a High class Japanese restaurant of my city .
Kind regarts .
too much oil///
A very commendable try, but this is completely wrong. Go more simple.
Why'd she make it so gigantic though?
I love this show
She did better than my japanese mom does🤣
Yum, thanks
My only quibble on an otherwise great video is that you should measure in metric. Tamagoyaki is great! And I love seeing Chef Nyesha working out the problems.
I see you use Angostura bitters..
They just launch a Cocoa bitters..
Look out for it..
For some reason it always ticks me off when people use the imperial measurements, like ffs just use the metric like the rest of the world does.
Pardon me, from one chef to another, those were Brussels sprouts, not collared greens. Collard greens look more like kale. Respectfully from Northwest Arkansas,
Kerry Berger
PS: Both TamagoYaki looked very good.
Not impressed at a "chef's" attempt at this.... but i guess as a first attempt not that bad... I have made it myself.... big thing is LOW heat with the pan... sugar caramelizes easy...and add less egg for each layer
Why am I watching this?
11th hour
As nice as she is, pronouncing Tamagoyaki incorrectly so many times in one video is unbearable
I think her pronunciation it pretty ok for a non Japanese speaker - do you get mad when non native English speakers can’t pronounce English well?
Thought she pronounced it fine for a non-native speaker.
Please stop with this series...... it's awful.
that is a big no for me
Now take it to the next level...do the nori INSIDE for your next challenge!
That was the Rocky theme song. Haha
lol, why do you need disposable gloves just to crack and separate some eggs?
Everybody a hater but cant even microwave leftover pizza. Look good
That itchy throat 🦠
i love to watching you :D you are petard! :P
ummm... no.
those eggs are massive😃
If someone would share with Chef Nyesha to try Trader Joes Cage Free Extra Large Brown Eggs that come in a Green-Grey cartoon. The eggs are huge in size and you'll see how "healthy" the yolk is once you crack open the egg. Bon appetite!
cultural aporopriation
Incorrect. She’s shown a dish being made by a Japanese master and she is challenged to make it herself. Cultural appropriation is when a western person says they are improving on or making a better version of a well loved ethnic dish and profits from the conceit.
Looks at picture, no she doesn't.
Didn’t know Michelle Obama was ever going to be on Eater!
Are you Michelle LaVaughn Obama?
This is cultural appropriation.
How
@@OfficialTigerino I think with an adolescent screen name like "Heywood Jablomi" this person is joking (I hope). I'm in Berlin, Germany and I made tacos last night and feeling pretty OK about it. Didn't wear a sombrero while doing so though...In my opinion, here is the final word on "cultural appropriation"...ruclips.net/video/Rq74bZqbOqA/видео.html
if you miss the point, it sure is.
Archy Dolder That’s my real name. I’m Italian.
@@heywoodjablomi1109 thank you for the clarification. I'd venture to say in choosing your given name your parents' may not have taken into consideration how that might play out for you in Junior high school. I hope your life was not too difficult during those years. I certainly meant no offense to you or your heritage when stating my observation. I apologize for any misunderstanding. On the subject of "cultural appropriation", were you being serious? If so, please explain the chef's transgressions and what you feel would be the correct behavior. Should people experiment with recipes from other cultures? Should people of one culture eat food prepared in the traditions of another? What would be the best solution? Historically it is confirmed that Marco Polo brought the noodle back to Italy from China, and just under two hundred years ago the tomato was brought from the Caribbean to Italy. In consideration of Italian cuisine whole heartedly hijacking noodles and tomatoes into its culinary heritage, and the obvious "culture appropriation" that represents, what would you suggest would be the best way for Italy to make things right again? Should Italy apologize to China and give up noodles? And tomatoes...the whole world has pretty much taken advantage of Caribbean culinary culture on that one. How should Italy in particular address that issue?
eewwwww