Tamagoyaki (Japanese omelette) | Cooking with Dog




How to Make Tamagoyaki How to Make an Egg Grilled We would appreciate it if you could add subtitles for this video! Thank you for your support!

(Serves 2)
3 Eggs
3 tbsp Dashi Stock
   (3 tbsp water + a pinch of dashi stock powder)
1 mes tbsp Sugar
1 tsp Soy Sauce
2 pinches of Salt
20 g Mitsuba Parsley Leaves (0.7 oz)
   Or substitute: spring onion, coriander, mentaiko (marinated roe of pollock) or aonori seaweed
Daikon Radish, Grated
1 Shiso Leaf
A splash of Soy Sauce
Olive Oil or your favorite vegetable oil
Tamagoyaki Pan (15 x 16.5 cm / 6 x 6.5 in)

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<Materials> (for two people)
Egg: 3 pieces
· Dashi: Large 3 (one with granulated soup stock dissolved in water)
· Sugar: large 1 and 1/3
· Soy sauce: small 1 (6 g)
· Salt: Two knobs
· Mitsubara: 20 g (blue onion, mentaiko, blue leaves are acceptable)
· Radish (grated): appropriate amount
1 large leaf
· Soy sauce: a little
·Olive oil
Egg pottery (15 x 16.5 cm)

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30 thoughts on “Tamagoyaki (Japanese omelette) | Cooking with Dog”

  1. I always learn something new when I watch your videos. I've been making tamagoyaki for some months and was having trouble starting new layers. I will try your technique tomorrow! Thank you!

  2. I made mine with mushrooms cute very tiny and garlic
    I also didn't properly measure the ingredients but it still came out tasting pretty good …

  3. i have a question ?
    how can you train your dog to not disturb you on cooking time ?
    because many dog disturb when he see food ??

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