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
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.
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.
I use 3 eggs, 1 tsp dashi, 1 tsp soy sauce, 1 tsp sugar and 1 Tsp mirin. On first layer I use butter or oil then coat the whole pan with egg in a thin layer because the top has to cook too. When I see soft bubbles I start flipping. Ensure when you pour your next layers, you lift the cooked egg a little to get the uncooked egg to adhere to it.
If your layers aren't sticking together as well, that usually means your pan is too hot and is cooking the egg too quickly before you start rolling it. Do what the chef does and occasionally take your pan away from the heat while rolling it; that usually helps a lot.
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.
It is very satisfying to watch someone who has absolutely mastered their craft
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
This is so true!
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.
So it juts regular dashi?
No, it also can contain sugar, mirin, soy sauce, and sake, there isn't a correct recipe and is more a cook specific dashi.
I’m still confused why some come out bright yellow and smooth while others have that grilled brown crispy layer on them.
Low heat, more oil and you need to start turning it before the egg cooks throughly.
Vite vite je m'abonne !! Travail très propre, tout ce que j'aime..🤩
AMAZING! I made this today, very delicious. Thank you for sharing~
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.
I use 3 eggs, 1 tsp dashi, 1 tsp soy sauce, 1 tsp sugar and 1 Tsp mirin. On first layer I use butter or oil then coat the whole pan with egg in a thin layer because the top has to cook too. When I see soft bubbles I start flipping. Ensure when you pour your next layers, you lift the cooked egg a little to get the uncooked egg to adhere to it.
If your layers aren't sticking together as well, that usually means your pan is too hot and is cooking the egg too quickly before you start rolling it. Do what the chef does and occasionally take your pan away from the heat while rolling it; that usually helps a lot.
@@mommymarine1756
Is the dashi you use the same thing we add to make miso soup ?
@@mommymarine1756
Thanks for the Ingredits
@@shiningcomet yep
Looks amazing
Thank you!
@@sushichefdarren4794Your skills are outstanding ❤
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.
Have you tried this before?
Chef Darren, please will you give the link to the pan you recommend for this? Thank you!
mtckitchen.com/products/copper-tamagoyaki-pan-large-square-9-5-x-9-5
Perfect. 👍
Thanks chef for sharing... 😊
Thank you for watching!
That was beautiful
Thank you so much!
Thanks for sharing!
Thank you for watching!
Ok question: when chef “lubes” the pan, is he using some sort of sponge soaked in oil, a giant pat of butter, something else?
It's usually just a paper towel soaked with oil.
Wow thank video
Chef, can you tell us how to prepare the Tamago Dashi?
awesome
So there is tamagoyaki that has no sugar in it ? Or this something different ?
Where recipe Tamago dashi ???
i wanted to see how he flips the eggs but i cant see any lol
But what is tamago dashi? All I know is it means egg stock??? I think??? How do you make the egg stock😅😅😅
www.google.com/search?q=soup,+broth+%26+chili+tamago+dashi&hl=en-us&udm=28&shoprs=CAEYCSoMdGFtYWdvIGRhc2hpMhcICRITU291cCwgQnJvdGggJiBDaGlsaWAB&sa=X&stq=1&lei=04LTZr6zGv2n0PEP8fjMmQ4
You're using tissue to add oil to the pan, or using any else?
Kitchen paper towel
Looks like egg halwa❤
I had this recently and I really don't get the big deal
What size Tamago pan?
You can use any size really but his looks medium or large.
noice thats almost like a flan
What the bowl ,added in between?
Oil to help with sticking
Tamago Dashi
These look so good∠( ᐛ 」∠)＿
Yeah, that's the way I do it at home... After that, I poop squares just to be more good looking.
Is that tissue?
Kitchen paper towel
No, it’s silk cloth
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...
At least Japan egg way safe than western egg chicken
Camera work is awful.
Japanese really like to play with their food
Okay chef put cheese in each layer. And bacon bits or, no spinage and cheese. Put it in a sandwich with bacon.
Good idea! I’ll try it
Horrified, there are different tastes than Murican out here
Why are you like this?
I'm calling the police...
@@TheShurikenZone😂😂😂😂