Be honest everyone, half of us are here because Chef John's videos are like a form of therapy.

I don't come to your channel for perfect recipes, rather ones that work, taste good, and don't add needless steps. Keep being your awesome self.

Because you're the Mr. Miyagi of your Tamagoyaki!

I've been making Tamagoyaki for years, as a side dish to most other asian meal combinations. I was taught by my childhood friend's japanese mum. I have the tamagoyaki pan too(20€ on Amazon back then). The most important things are 1. NEVER use high heat. The tamagoyaki should be soft and spongy, not crispy. Sometimes even medium heat is too much so feel free to reduce if you have the patience and time to spare, especially as a beginner. You can always wait longer but you can't unfry the egg. 2. You can add other things to the egg before beating it, like dried bonito flakes or shiso leaf, or even shredded cheese if you're adventurous (and untraditional :D) 3. Let it cool a second after it's rolled up and done. Don't immediately cut it. The residual heat cooks it through on the inside and makes it stick together better. And as personal advice to Chef John: stop stabbing the egg and separating it from the pan while it's still frying the layer. You're destroying the layer. Be patient my friend. The egg will show you the way :D

Tamagoyaki in a scallion pancake... Best breakfast burrito ever

I've been making tamagoyaki in a regular frying pan for like 15 years, seeing this makes me so happy

my favourite thing to do with these is to slice them about 1/2" thick, and use them to top sushi rice. In sushi restaurants, the whole thing is often wrapped in a ribbon of crisp nori seaweed just before serving. Absolutely delicious and probably the cheapest sushi you can possibly make, once you have the skill of making the omelette

It’s amazing to watch it being made with a square pan and a pair of chopsticks.

Since I start to watching your channel 2010, I've never expected you cook our tamagoyaki!!😂❤🎉🎉 From Japan❤

Thank you Chef. It tastes better with chopsticks because the cut side hits your tongue first. Hi from Japan! My next foodwish is chawanmushi :)

I love Tamagoyaki and my first 3-4 times making it at home, I used this round pan method with okay to good results. Then I bought a Tamagoyaki pan which didn't make it taste better, but certainly makes it look better and easier/quicker to cook.

Chef John the GOAT

My Japanese friend taught me to make this. I used a regular round pan for a long time. On one of his trips back to Japan, he bought me a tamagoyakiki (rectangle pan specifically for making tamagoyaki). It's one of my favorite possessions, especially now that he and his family have moved back to Japan.

Man your versatility plus that cool signature production and narration is outstanding

In going to have to compare this with the “Cooking with Dog” version to see which one I prefer Chef Johns’s or Francis’s

I can’t wait to try this. I’ve often wondered how this was made but never put the work into learning. Thanks for introducing me to it.

I actually started cooking my eggs this way a couple months back and eventually bought a cheap but really nice nonstick tamagoyaki pan and the difference in control when rolling is soooo nice. It came with a silicone coated spatula the size of the pan which has made it that much easier to do the rolling Edit: And then I watched more of the video 🤣

Just in time for mother's day! Thanks.

Yummylicious! Thank you for a wonderful recipe.

One of my favourite Japanese street dishes. 😍

Amazing! I have never even heard of this..... thank you

Perfect!

The ones I get at sushi restaurants have virtually no airgap inside. So sweet and delicious. Though I got that tiny square pan, every batch I try have gaps and less satisfactory. I should try this recipe. Thanks chef John.

Been a fan for years and my recent trip to Japan made me appreciate the cuisine. This is a major treat. Hope to see more Japanese food in the future!

You would release an egg video in the morning... Im sooo hungry now.... Lol! ❤

Never tried it.....i will soon!!

Love the video and great to see you feature one of my favorite foods from childhood. My mother, who is Japanese, used to make this for me all the time. She did do one step a bit differentl; rather than wrapping the egg in plastic wrap to cool, she used a damp paper towel. I've done it both ways, and the texture of the final product is a little different. I prefer the paper towel version myself. Both work though! Great stuff, Chef!!!

You are after all the Miyazaki of your Tamagoyaki.

Good job chef

regarding the fork v chopsticks moment i'd almost say that it's a metal v wood experience maybe? whether or not it reacts with the food directly, the lightness and texture of wood vs the heaviness of metal makes for a more relaxing experience to me, and similarly influences the aesthetics

You should *definitely* use dashi if possible. I love this channel! I make a ton of your recipes on the regular!

I always indulge in a chef 👨‍🍳 snack !

looking delicious 🥰

Great videos!

Watching Chef John cooking like a mortal is giving me life

i have one of those pans, but ive never thought to make multiple folds. i just make several individual rolls. going to try it this way next time

Thx

My neighbor just gave me 7 dozen eggs from her chicken farm. Its just me and my husband. I thought wow I could make this. unfortunately I do not have the patience for this recipe although I would love to eat it!

A few years ago I found a Tamogoyaki pan in good shape at a resale shop, thought it was a cool small pan and bought it. Now I know how to employ it!

This is awesome! I would totally crumble some Nori seaweed before I fry. Thanks chef! ❤

Definitely a party dish for conversation 🥰

Cool reminder

Lotta work!

i bet this chopped up and added to fried rice would be amazing

Tamago is my 2!d favourite sushi behind Inari

Ive often used sesame oil for a "finishing oil," aka pouring some as a flavouring onto something at end of cooking. I really like the taste and want to preserve that. Very interesting to see it being used as the primary lubricant.

おいしいそうですね❗

Speaking of rolls that japanese people like, please make a video on Baumkuchen.

For a second, I thought I was watching one of those Japanese food channels, but with more pun, less chopstick, and way way more entertainment.

Beautiful

Add a little Kewpie and Sriracha and yum! This was really good for not having the square pan.

The chopsticks hold the layers together better than a fork would.

I like mine with a drizzle of sesame oil and scallions on top

I like it cold with cold sushi rice

You can also use paper towel to shape it over a cutting board 😊

I rarely have mirin on hand. I substitute Marsala or sweet vermouth. Either works fine.

Using a set of the longboy chopsticks can make maneuvering the egg a lot easier 😊

YUMMMMM !

Ιf dashi is used, I prefer to add some more sugar to balance the savory saltines

Definitely add fillings for an awesome fusion tamagoyaki. Crispy bacon and shredded cheese are my choice.

Just leave the heat where it is and take the pan off the heat and put it back when needed

mmmmm... looks and smells good to meeee!...

Nice video, I was just curious about working with a round pan at home. I had thoughts of slicing down a radius and rolling into a cone, not sure if the physics would let me.

So many "around the outside, around the outside" opportunities missed.

Some thoughts after making it myself: Don't underestimate how much oil is needed to keep the egg from sticking to the pan. This may be because I used a cast iron instead of a non-stick, but I needed more oil after the 2nd batch. I can appreciate that most retail and restaurant tamagoyaki is cloyingly sweet, but this recipe has no sweetness at all, and I strongly recommend doubling, if not tripling the amount of sugar just so that the sweet flavor is present at all. As is, it tastes quite heavily of egg, salt and oil, and it really lacks the sweetness to tie all of the flavors together.

Can't believe i can roll tamagoyaki betteer than a chef, i feel a little proud 😊

How crazy! Just this morning I was thinking “hmmm I would love some tamagoyaki…” and then you upload this video! Maybe I should make some this weekend…

DEFINITELY SIX PIECES, UNLESS I NEED TO COOK ENOUGH FOR TWO.

Part of why I think these eggs taste better with chopsticks than a fork is because of some kind of interaction between the seasoning/ingredients and the metal in a fork. Because I've definitely had a similar feeling when I ate these kinds of eggs in Japan. Also, most of the ones I had when I lived in Japan like this weren't really sweet at all. But typically they were so soft and folded so tightly that it felt more like soft little squares of egg. I should look up a Japanese recipe for these, since it would be really easy to mistranslate teaspoon and tablespoon if you were using a machine translation or going off memory.

Eating the angel's share, as chef's are trained to do.

When he mentioned lower expectations, it reminded me of a SNL dating skit of the same name.

A japanese omelette is mostly just a french omelette with different flavourings. That said, there are some differences in shape and look as well. A perfect japanese omelette, or tamagoyaki, is made to go with rice as a semi-soft spiral with a square profile. That is why a tamagoyaki pan is so helpful as it allows you to roll it such that it remains square, and you can roll it to make the end of the previous layer meet the start of the new layer. It is also often eaten as a packed lunch, with vegetables and some other protein, not just by itself. That is why it is made savory or sweet to match the rest of the meal. It is truly a delicious and flexible addition to many japanese dishes.

Drool. Looks delicious! But yes, my last three bites would be dipped in Hunts ketchup.

Looks delicious. You made chickens everywhere proud, well maybe not French chickens, that cocky attitude.

MSG is missing. Game changer.

Sorry but after watching literally dozens of videos from Tamagoyaki masters I found Chef John attempting to do this pretty funny. Perhaps it’s schadenfreude as I going to get a square tamagoyaki pan to do it myself as I’ve always wanted to master it. That and omurice.

Look, i get it. Japanese eat their eggs the way they do to flex about how they perfected the industry and their eggs are safe to consume raw. But it still makes me queasy. So, dishes like this would be my go-to in Japan were I ever to have the good fortune of being able to afford to visit. Looks delicious.

I've always found the sweetness of tamagoyaki a little weird as a accompaniment to savoury things. I'd be tempted to make a dessert version though, like a rolled custard sheet hahah.

Could you also do a tornado egg?

Can I substitute mirin for something else if I don't have it?

I’ve always wanted to make one of these omelettes. Thank you for making it look so easy 😊 The problem is that I don’t eat eggs any more 😂 However if I did, there would have to be a bit of cream in the mix instead of the water, plus cheese all over each layer before rolling it up. So, it’s not really a Japanese omelette anymore is it 🤷🏻‍♀️

that's my daughter's favorite ♥she likes it with shiro gohan and cucumber sunomono (she's 8)

Nice ))

There are two main flavors for tamagoyaki. The sweet one that has mirin and sugar and the salty one. It’s like the peanut butter debate, smooth or crunchy. For tamagoyaki it’s sweet or salty!

Much easier with a copper tamagoyaki pan, and there's a decided split between those who prefer sweet or savory

YES ahahah!!

I think it would work with a non-stick 1/4 sheet pan

Ooooh

When I water my animals, (cats, dogs, goats and quail) I always think to myself "cold, fresh water".

I'm hungry, but my knees won't let me get up, so what do I do? Watch CJ cook. 😭🤣

Any suggestions for a replacement to the plastic wrap?

❤❤❤

Speaking of amazing rolled breakfasts, you still haven’t done banitsa with Bulgarian cheese. It’s time, Chef John, it’s time.

That would have to taste amazing for me to go through all that for eggs.

You are the Kawasaki of your Tamagoyaki.

👑

Doing it as an omelette is cool, but have you tried doing it with crepe batter? 😋

Will you please teach us how to make TARO MILK TEA BOBA? 🎉🧋

Just curious, but what about this thick omelette is more enjoyable than a typical three egg omelette? If I made an omelette with the same seasonings, but fewer eggs, would I be missing anything? Anyone?

Many kids in China pack a lunch for school,, and tamagoyaki is a staple that's more commonly seen than peanut butter and jelly sandwiches