How to cook TAMAGOYAKI (Japanese rolled omelet) 〜卵焼き〜 | easy Japanese home cooking recipe

Welcome to Taishi's Kitchen. Today I'm going to show you how to make tamagoyaki. So tamagoyaki means grilled or fried egg and that's a type of egg dish that we quite often eat in Japan. So it's a raw fried egg. There are typically two types of tamagoyaki which is salty tamagoyaki and sweet tamagoyaki. So there are a little bit arguments which is better or which should be the right tamagoyaki and a lot of people don't agree because they just grew up with one of some family only make salty tamagoyaki and some family only make sweet tamagoyaki. My mother make only salty tamagoyaki and I thought that was the only tamagoyaki and I thought the sweet tamagoyaki was nasty but as I grew up and I tried different things and I found oh sweet tamagoyaki is also good. So today I'm just going to show you both of them and you try both and then you be the judge of what's better or what should be the right tamagoyaki. So try both and see what you like better. Then let's get started. Here are the ingredients for tamagoyaki. So today I'm going to make two types of tamagoyaki. So I have one egg for each but if you're going to make one of them then you just need one. For the salty tamagoyaki I also like to have a little bit of condiment of daikon oroshi which is grated daikon or grated white radish. So I'm going to have that but if you don't want it or if you don't have that it's also no problem. For the seasoning I have sugar. Well I usually use brown sugar but the one I use the grain is too big so I'm going to use this small sugar so that it dissolves faster. And salt and soy sauce and I also like to put a little bit of sake. If you don't have sake you can just put water. Then also I'm going to use a little bit of frying oil. So I'm going to first grate the daikon. So grated daikon has a little bit of water so I'm going to squeeze it out a little bit and use it like this. Then I'm going to crack the egg open. For both of them I'm going to put first half a teaspoon of sake. So this is a half a teaspoon. Regular teaspoon is five milliliter this is half of that. And then for the salty tamagoyaki I'm going to put in quarter teaspoon so half of this half. Then a pinch of salt so about that much. You don't want to make it too salty. Then for the sweet tamagoyaki I'm going to put in half a teaspoon of sugar. I'm going to fill in this half teaspoon. Then a small drop of soy sauce like that much. Then I'm going to whisk both of them. So let's start cooking. So I'm going to heat the frying pan to high. So the pan is heated. I'm going to put in the frying oil. I'm going to use a little bit of paper towel to spread out the oil but also to soak up the extra oil. So we're going to start with a salty tamagoyaki. So I'm going to make this in three batches and usually in Japan we make tamagoyaki with a rectangular frying pan but we don't have that so I'm just going to use this regular frying pan. So I'm going to try to make a rectangular shape. So as soon as it gets a little cooked I'm going to make a roll. So like that. And then I'm going to put it to the side. Then I'm going to put a little extra oil again and then I'm going to put the second batch. I'm going to try to get it slightly under it. So as rectangular as possible. Then I'm going to start rolling before it gets all the way cooked. So like that. And the last batch. I'm going to try to make as rectangular as possible and under this as well. So before it gets all the way cooked I'm going to start rolling. So I'm going to cook all four sides. I'm going to also try to cook this thinner side. So you may have noticed I don't always put it directly on the heat so I just kind of put it up so it doesn't get burnt. So this is good. It's finished. I'm going to put this on a plate. This is as perfect as possible. Now let's do the sweet tamagoyaki. I'm going to put a little bit more oil just to make sure that it doesn't stick. So you want to mix this again because sugar might be sunk under the bottom. So I'm going to have the first batch and try to make as rectangular as possible again. And before it gets all the way cooked I'm going to start rolling. In the second batch. It's looking pretty good. So roll, roll, and roll again. I try to put this last part onto the bottom and so it starts there. So the last batch I'm trying to put under it. I'm going to try and roll. Oh that's perfect. Roll. I'm going to roll to the side to get the side. Also the other side. So it's not perfect but it's good enough. I'm going to turn the heat off and put this on a plate. So these are the two tamagoyaki. For the salty tamagoyaki I'm going to put in the daikon oroshi for the condiment and just a tiny bit of soy sauce on the top. And then I'm going to cut into these. Let's see how it looks. Looks good. So I'm going to cut in these. I'm just going to cut in the ends so it looks better. Now let's cut these as well. Let's see. Looks good. So this is finished. Okay let's eat. Itadakimasu. So this is a lot of egg. I've never eaten only egg like this with rice but oh. So let's see. I'm going to eat the just the salty. Oh this is my home. This reminds me of my childhood bento. My mother used to make this all the time. Whenever we make bento for school, field trip or whatever she made this. So and then I put a little daikon oroshi. So this adds a little punch to it. This is good. So daikon oroshi you taste the bitterness and also the sweetness of daikon and the soy sauce gives a little kick to it together with the salty tamagoyaki. It's really delicious. Great combination. Then the other sweet tamagoyaki. This is also good. So as a child I didn't like this. I never thought egg should be sweet but it's really good. When you eat something sweet there's the feel of kind of hugged. Kind of I think. Yeah it just kind of soothes you from inside. And I'm gonna put a little daikon oroshi on top of the sweet tamagoyaki as well. This is also refreshing. I didn't think it would match but actually the kind of bitterness, the freshness of the daikon adds another layer to the sweet tamagoyaki. This just reminds me of a field trip. Really good. So there's really no particular memory to this but this is also good. That was delicious. So tamagoyaki is not something like oh tamagoyaki yay kind of thing. It's just like a good side dish but nonetheless it's really good and it's perfect for bento. So I hope you try it as well and it really doesn't require any special ingredients. I hope the video was informative for you. If you like what you saw please subscribe and I look forward to see you in the next video. Bye!