How to make 4 types of Tamagoyaki (Jap. Rolled Eggs) 〜卵焼き四種〜 | easy Japanese home cooking recipe

[Music] Welcome to Tai's Kitchen. Today I'm going to show you four different variation of tamagoyaki. So a while back I already made a video of tamagoyaki. Tamoyaki is just a Japanese style of rolled eggs. Previously, I made a video with a regular circular pan, but in Japan, we make this usually with a rectangular pan. I recently found that I can get these rectangular pan online, and I got myself one of these, and since then, I've making these tamoyaki quite often. So, I'm making four different types of tamoyaki. One with scallion, one with natto, one with meat, and lastly with kimchi and cheese. These are just kind of typical variations, but you can also be very creative these and just try putting different things and it might work out. So, I really hope you give this a try yourself and maybe even get your own variation of the recipe. Then, let's get [Music] started. Here are the ingredients for four types of tamagoyaki. So, I have here just regular eggs. I'm going to use one for each variation. And for the other ingredients, I have here ground pork meat. You can also use beef or chicken, scallion or green onion. Here I have natto. This is fermented soybeans. If you want to know more about these, please watch my other video on that. And here I have canned kimchi. I also have another video on how to make yourself. If you want to know more about that, you can watch that as well. And here I have American sty cheese. And for the seasoning, I have salt, soy sauce, sugar, and sake. This is Japanese rice wine. If you don't have this, you don't have to have this. It just gives a little more depth of the flavor and also a little aroma and also make it a little bit fluffy. But like I say, if you don't have it, you can make it without it. And then a little bit of frying oil. Then let's get into it. So the first thing I'm going to cut up the scallion. So I'm going to take the bottom off. And for this I don't really need to have it really thin. Just half centimeter width like this is fine. So just like that. And then next I'm going to cut up the kimchi. So these I'm just going to cut into kind of bite-sized pieces like this. And that's done for that. So as the next thing I'm going to make so niku so bottle that is made with ground meat seasoned with soy sauce and sugar. So for that I usually use a pot like this instead of frying pan. Then I'm going to turn the heat to medium. Next here I'm going to put about teaspoon of frying oil. So once been heated, we're going to bring in the meat. Then we're going to break it into pieces and fry it like this. Then once this gets cooked like this for about 100 g of meat, I'm going to put in two teaspoons of sugar. Then also 2 tepoon soy sauce. So once there's no liquid left, this is finished. Then that's done for that. There's the next thing. Let's make the egg mixture. If you want to make the egg mixture savory style or sweet style, it's really up to different families. But today I'm going to make two variation with sweeter and the other two savory. So first I'm going to make it with a scallion and that I'm going to make a sweet. Here put in just about 4 teaspoon sugar and also about 4 tespoon soy sauce and then 1 teaspoon of sake. And for this recipe, I'm going to put in the cutup scallion in here. Then I'm going to do a little bit for the natto variation. Then just mix this up. Then that's done for that. Then next I'm going to make the egg mixture for the meat for the sole. Since the so already have a little bit of flavor to it, I'm not going to put too much flavor. Just a pinch of sugar. Also, a couple drops of soy sauce. And then one teaspoon of sake. Then I'm going to mix this up. Then that's done for that. For the next two, I'm going to make exactly the same way. Saltier variation. Both pinch of salt. Just about that much. Also here each four teaspoon of soy sauce. And then each one teaspoon of sake. And I'm going to whisk this. Let's finish for the egg mixture. And let's fry these. So, like I said, I'm going to be using these rectangular pan. Turn heat to medium. Then here, I'm going to put in the frying oil. Just about one or two teaspoon or so. And then what you want to do is using kitchen paper like this. I'm going to spread around the oil like this. I'm going to keep using this to oil up the frying pan every time. So, once this got warmed up, I'm going to start with a scallion variation. So, I'm going to put half of this. And then once it got half cooked like this, I'm going to start from the top and then keep rolling like this. And then using this, I'm going to oil one more time. I'm going to put the rest of the egg mixture here. And then make sure you put it under this as well. And then I'm going to roll like this. And you want to try to cook the side as well. Like this. So just like that. That's done for that. Oh, that looks good. Then again, put in frying oil. Then spread it out using kitchen paper. I'm going to make it with a nikos bottle. I'm going to put half of this. And then once it's half cooked, I'm going to put in here the sole just like this. And then you're going to do the same thing rolling this. Probably a bit hard to roll this, but once you keep doing it, you get hang of it. Don't forget to oil it up. And don't forget to put under it right here. And before it gets cooked. I'm going to roll like [Music] this. Make sure you fry both side pretty well. Then it's also done for that. So just like that. Then of course don't forget to oil it. Lemon eggs I'm going to do with a natto and also with a scallion. Then the egg mixture. So before it gets cooked, I'm going to put in the natto right here and also the scallion. And then I'm going to roll it up and roll it up. So then that's also done for that. Oh yeah, that looks good as well. This last thing, kimchi and with cheese I'm going to put into pieces. Then again, I'm going to put half of the egg mixture. And I'm going to put the kimchi here on the top part and then cheese over it. And then roll this up and put the rest of the egg mixture. And before this gets cooked, going to roll it up. That's also done for that. That's finished for all four tamagoyaki. Let's cut them up. Oh yeah, that looks good. Oh yeah, with the nikobo looks also good as well. Oh yeah, with the natto looks good as well. Oh yeah, with the cheese. Kimchi looks good as well. So then this is finished. Let's [Music] eat. Oh, they look so delicious. Then let's eat. So I'm going to start with a scallion version. This green onion gives another flavor. Really good. It's really delicious. Let's see with [Music] the sweet salty flavor meat matches so well with the egg and it just goes so well also with the rice. Hold on with natto. [Music] Oh, this natto goes so well with the egg and also with the rice. And lastly, kimchi with cheese. This is kind of fusion of Asian and Western food, but they actually match quite well. And surprisingly, it matches rice. [Music] Oh, they were all so delicious. Oh, they're all so savory. So, as you just saw, making these different kind of tamoyaki is really not that difficult. This rolling up may take a little bit of skill in the beginning, but once you get the hang of it, it's really not difficult at all, especially if you get that rectangular pan. But you can still make these with regular circular pan. So I really hope you give these a try yourself. If you did enjoy this video, I'd love it if you hit the like button for me. And if you have any requests or questions or feedback, please feel free to write anything in the comments below. And if you want to see more of these videos, please subscribe. Otherwise, I look forward to see you in the next video. Bye. [Music]