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(YouTube)   How to make Japanese egg sushi, better known as Yolko-Ono   (youtube.com) divider line 20
    More: Spiffy, Japanese, scrambled eggs, THX  
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2875 clicks; posted to Video » on 22 Dec 2012 at 2:44 PM (2 years ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



20 Comments   (+0 »)
   
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2012-12-22 08:24:39 AM  
Meh, it's not "Cooking with Dog"
 
2012-12-22 11:39:00 AM  
Even better known as an omelet.
 
2012-12-22 12:15:00 PM  
Funny to see this here. This video of a professional sushi chef making this, including ingredients, has been in my favorites for quite awhile and I was just watching it last night.

Link
 
2012-12-22 01:59:36 PM  
I just made Tomago for brunch an hour or so ago.  I don't have a square unitasker pan for this, but a large flat bottomed frying pan works as an acceptable substitute.  I fold rather than roll, because you can't get the roll tight enough without being able to do it like they do here.  While not authentic, it has the salty soy, the sweet of the mirin, and the dense layers of Tomago, so good enough for my family on a quiet saturday afternoon.
 
2012-12-22 03:13:59 PM  
Tamago is one of my favorites! Probably too late to ask for one of those little square pans for Christmas, though.
 
2012-12-22 03:20:35 PM  

cretinbob: Meh, it's not "Cooking with Dog"


"Hi I'ym Francis, za hosuto ob dis show Cookingu Wisu Doggu."

CWD has more or less been dictating my dinner plans the past 6 months. I'm hoping to tackle a couple more of those recipes while I'm off for the holidays.

(Link for the uninitiated)
 
182
2012-12-22 04:27:32 PM  
that's waisis.
 
2012-12-22 04:42:14 PM  
 
2012-12-22 04:43:56 PM  
How have I missed "Cooking with Dog" until now?!  That dog has the oddest delivery--sort of text-to-speech-japanese-french-chef.  He's wonderful.

The menchi-katsu is on my list for this week.  And the hayashi rice.  God I'm hungry.
 
2012-12-22 05:11:49 PM  

Cuchulane: Funny to see this here. This video of a professional sushi chef making this, including ingredients, has been in my favorites for quite awhile and I was just watching it last night.

Link


Love that stuff, but mr. fancy one handed egg cracker got a piece of shell in there and just kept on going!
Oy gevalt!
 
2012-12-22 07:46:54 PM  

Dallymo: Tamago is one of my favorites! Probably too late to ask for one of those little square pans for Christmas, though.


Target has them... at least here.
 
2012-12-22 08:00:07 PM  
Great byline
 
2012-12-22 08:29:21 PM  

maxalt: Great byline


I finally got a second link approved. I'll make 5 by 2018 or so.
 
2012-12-22 08:46:17 PM  

topcon: maxalt: Great byline

I finally got a second link approved. I'll make 5 by 2018 or so.


Dude, that was a dreadful headline.

I larfed. :D
 
2012-12-22 11:48:15 PM  
I watched "Jiro Dreams of Sushi Tonight" . The apprentices there don't get to cook eggs until they've had 10 years training.
 
2012-12-23 02:29:17 AM  
Dast an omelet, dawgs.
 
2012-12-23 06:02:22 AM  
whatshisname beat me to the Jiro comment so I'll just toss out what I've learned recently.  I received a pan from Japan a couple of weeks ago and have made it a few times since then but I'm far from an expert.  I do pay a lot more attention to the tamago sushi I get when I'm out and about and try and figure out what I like, what I don't and what I should try to do or would do differently.

If you buy a square tamago pan MAKE SURE the bottom is flat.  If it's cheap or poorly made and the bottom has a bulge or is uneven your tamago roll will come out larger on one side.  The voice of experience, which is why I had a friend ship a pan from Japan.  The cheap pan that I bought here is off to Goodwill.

The recipe's ingredients are a rough guideline.  Some people prefer their tamago sweeter than others.  I've also seen recipes that call for shoyu.  My understanding is that good sushi restaurants guard their tamago recipes.

I use 4 eggs (if I go with more than 4 eggs then the roll gets too large for my pan) 2 teaspoons sugar, 1 teaspoon Mirin, 1 teaspoon shoyu and 1 teaspoon sake.  If I get a shell in the mix I don't worry about it because it will sink to the bottom and then don't pour in the last drop.  I suspect that gas is much better suited for this than electric but I have electric so I use a lower heat than most of the videos I see because I want the egg to get cooked through before rolling but without any browning.

I've seen videos where they recommend straining the eggs before cooking.  I think that will help avoid any white patches but I've never tried it.  Don't beat your eggs too much or use a whisk because you don't want to beat a lot of air into them.  I find a silicone spatula helps with the rolling along with a little wrist action.  I also use it to press the eggs against the far end of the pan to help square them up before adding the next layer.  When you pour the eggs in use your cooking chopsticks or spatula to lift the egg roll and allow some of the mix to run under it.  The only down side to making Japanese tamago at home is it makes it really easy to eat a dozen eggs a week.  Happy cooking!
 
2012-12-23 06:07:09 AM  

Krieghund: Even better known as an omelet.


Dialectic: Dast an omelet, dawgs.


That's not an omelet.  This is an omelet http://www.youtube.com/watch?v=RThnq3-d6PY
 
2012-12-23 07:48:48 AM  

Cuchulane: Funny to see this here. This video of a professional sushi chef making this, including ingredients, has been in my favorites for quite awhile and I was just watching it last night.

Link


god im hungry now
 
2012-12-23 10:50:32 PM  
FYI, tamago = egg

Just plain, old, regular egg.
 
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