Please keep your English at this level. It is very endearing and adorable. No information is lost in translation but the minor errors are uniquely Japanese and funny. All of your recipes have been amazing so far. I am excited for the future.
@kyodokan.japanese.cuisine
6 ай бұрын
Thank you for watching . Yes! I try to speak English and keep it up!! Your comment makes me so happy😊
@Max-dm8ee
7 ай бұрын
very well done video! hope you get more views. It shows you put much work and care into the stuff you make
@kyodokan.japanese.cuisine
7 ай бұрын
Thank you so much. I hope and continue to make video sincerely😊
@Jenwolfe
Ай бұрын
Thank you for such detailed instructions. I’m a newly subscriber. ❤your cooking channel.
@kyodokan.japanese.cuisine
Ай бұрын
Thank you for finding and subscribing! I’m very happy you said that😁! Have a good day!
@an1kii309
6 ай бұрын
super nice didnt saw you earlier but thanks for the tips and recipe !
@kyodokan.japanese.cuisine
6 ай бұрын
I’m sorry😅 Someday I will make it again! Thank you for watching!!
@binqer
6 ай бұрын
Youve earned my subscription with these concise but thorough videos-your help makes cooking high-quality Japanese cuisine simple!
@kyodokan.japanese.cuisine
6 ай бұрын
Thank you for watching and subscribing! Your comment makes me happy .
@lurklurkyeah
6 ай бұрын
this is excellent content. i think there's great success in your future, keep it up!
@kyodokan.japanese.cuisine
6 ай бұрын
Thanks a lot. I hope my videos are helpful and interesting for many people. Yes, I keep it up!
@Carbine64
6 ай бұрын
Wonderful recipe Mr. Ryusei! I look forward to more videos! I would also like to see you eating the food you make in the videos, I think it's very satisfying to see food eaten after it gets made.
@kyodokan.japanese.cuisine
6 ай бұрын
Thank you for watching and your advice! Sure! I’ve already taken some videos and I edit video now. I never tried eating food in this channel. But I definitely do near future😊 Thank you so much!!
@PetrSilvanus
6 ай бұрын
ありがとう。京都で玉子焼きフライパンを買いました。日本料理が大好きな。
@kyodokan.japanese.cuisine
6 ай бұрын
ありがとうございます。 京都いいですね。コメント嬉しいです😊
@iwannabealobster9459
6 ай бұрын
Love this. Thanks for sharing!💜
@kyodokan.japanese.cuisine
6 ай бұрын
I love it too😊 Thank you!
@SamiKosuru
7 ай бұрын
Looks wonderful, just keep at it. Even as a native english speaker it was conveyed to understand how to make this delicious cuisine. Also having a second person to double check spelling can help in the long run! ♥
@kyodokan.japanese.cuisine
7 ай бұрын
Thank you for your advice! You’re right. I sometimes make mistakes💦 I keep trying and improve to upload better video. And I will find someone to double check spelling.
@jacekmroz3442
6 ай бұрын
Very nice :) I never saw such pan in my country :)
@kyodokan.japanese.cuisine
6 ай бұрын
In Japan TAMAGOYAKI is very popular. So there are many sizes of this pan are sold!
@RJ-kr4bs
6 ай бұрын
Beautifully done, thank you! I would love to try your tamago; you made it correctly. I owned a sushi bar in USA for quite a few years and we were proud of our chef and his tamago along with everything else. Friends, even if you never make tamago yourself, here's a tip: it's a GREAT way to find out if a sushi bar is run well. If a good sushi chef sees a customer he doesn't recognize sit at his bar and only orders tamago nigiri to start, he will probably know you are testing him, so observe closely. If he smiles and eagerly presents your order of tasty tamago, you both know he's a good chef who is proud of his work. If he looks away or seems nervous, perhaps not; bad tamago is much worse than no tamago on the menu. As you showed, tamagoyaki takes skill - for a simple dish it's very hard to do well (easy to overcook and possibly burn if you're not attentive) and even harder than that to do it impressively - it makes for a great test of a sushi bar for very little money and if the chef's good he'll know you value quality. If tamago is not on the menu, it could be that the chef doesn't think his is good enough to serve (yet), but I've been to a couple of places that used refrigerated pre-made tamago from outside - that is an insult to customers unless it's gas-station sushi. When I make it myself at home, my result is pretty good, but not professional-good, because I don't make it every day as pro chefs do. You're off to a good start with your channel and I hope you do well with it - I have subscribed.
@kyodokan.japanese.cuisine
6 ай бұрын
Thank you for watching and subscribing. Yes. You’re right. To make this simple menu,TAMAGOYAKI, needs a lot of practices. Of course I did so many times! Thank you for teaching me about your sushi bar. I’ve never been to USA. Someday I’d like to visit.
@RJ-kr4bs
6 ай бұрын
@@kyodokan.japanese.cuisine and I would have loved to have seen Japan as well, but couldn't get there in my travels. Made it as far as Hong Kong and Guam. By the way, can you tell us Americans if Jiro still runs that famous sushi bar in the subway station, as well as his son's location? Cheers!
@Ольга-п9с1ж
6 ай бұрын
Поздравляю, это отличный контент и выглядит всё очень истетично. Желаю Вам много подписчиков! ❤
@kyodokan.japanese.cuisine
6 ай бұрын
Thank you so much!! I’m very happy you give me heartfelt comment😊
@suriyakodeswaran1353
7 ай бұрын
Great video!
@kyodokan.japanese.cuisine
7 ай бұрын
Thank you! I’m so happy😊
@Ieatlikeabird-mh7tz
5 ай бұрын
I love tamagoyaki.I have to watch several times so that I can learn the technique.Don't think I will be good with chopstick,would a spatula work when rolling the omelette?Also,does it matter if you don't pour in equal amount of egg in the pan each time.Thank you.
@kyodokan.japanese.cuisine
5 ай бұрын
I love it too! Thank you. Actually it’s difficult to make TAMAGOYAKI with chopsticks. Yes, you can use a spatula. Yes, because it’s difficult to pour equal amounts of it every time. I’m sure the temperature of the pan is very important. So I recommend to check it every time. Thanks always! If you have a question, please ask me anytime.
@Puritoris
7 ай бұрын
nice
@kyodokan.japanese.cuisine
7 ай бұрын
Thank you very much!
@TheRuckus13
6 ай бұрын
Measuring liquid ingredients in grams is wild.
@kyodokan.japanese.cuisine
6 ай бұрын
Thank you for your comment! I always measure them in grams. I’m sure it’s popular way in Japan.
@TheRuckus13
6 ай бұрын
@@kyodokan.japanese.cuisine Oh I get it, I'm just too dumb for all of that. Plus I do not have a food scale. From what I've gathered online that equates to 2tbsp water, 2 teaspoons mirin, 2 teaspoons of soy sauce I think? My first attempt at this was a disaster, very challenging to get the heat right. Why do you prefer to use just water over dashi is that common in Japan?
@kyodokan.japanese.cuisine
6 ай бұрын
@@TheRuckus13 I get it too. Yes! You’re right. I made mistakes many times. To make it is very difficult. Sorry, I prefer Dashi. In Japan, Japanese people usually don’t use water and Dashi. This recipe is my recommendation. But to make TAMAGOYAKI needs only 2 tablespoons of Dashi. So I’m sure don’t need to make Dashi to make TAMAGOYAKI. I hope you make it well and enjoy it. Please listen me anything. Thank you!
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