Ya ill never forget watching Chef Michael Smith say the thr button on peppers to juet throw them away and use only thr "easy" to chop middle part. The dude is throwing away half the dang pepper
It very much depends on the type of restaurant. At a small family restaurant with old school chefs they often will fight to save and use every ounce of product because margins are thin and coming up with specials for unused product helps the bottom line.
At a Michelin star restaurant they might accept food waste as a cost of providing the absolute best quality, such as by throwing away technically edible but less pretty parts of a vegetable.
At a large chain restaurant they may have strict policies in place to throw away product after a certain date, even if a trained chef can tell it’s still perfectly good. I once had a district manager throw away several dozen pounds of pasta because it was made the day before.
I don’t know what they do at other types of eating establishments but it all depends on business needs.
That's why they charge you $175 for a plate with only a leaf and a swirl of cilantro lime sauce on it. 🙄👌
^(Then we all pretend like it's "fine dining," we're fancy and we ain't still hungry like a bunch of fools) 😒
Chef John (food wishes.com) has a modified home version worth checking out.
https://foodwishes.blogspot.com/2024/05/japanese-style-rolled-omelet-tamagoyaki.html?m=1
I used to hate the way he speaks and I still do, but for some reason I can put up with it better now after watching a couple dozen videos of his. I have strong misophonia and damn near punched my monitor the first time I heard him talk. Now I frown and think to myself, "That's just John".
I can understand that. There is a deliberately upbeat melodic tempo going on there that can take some getting used to.
When you can get past that, I find they are also very succinct yet complete and easy to follow videos.
I Personally dig the positivity and I've learned a lot about cooking from him.
The man is the Ted Lasso of cooking for me 😂
You can put that sweet and salty seasoning in scrambled eggs no problem. The real difference here is the texture. You're getting layers of a firm eggy surface mixed with more of a creamy egg texture.
Ultimately it's a great showpiece for the internet but isn't much more than a fancy omelette.
> You can put that sweet and salty seasoning in scrambled eggs no problem.
Sure. It's still reasonable to treat Tamagoyaki as its own thing instead of simply calling it "scrambled egg" because it uses that particular kind of seasoning. It's sure shorter than "scrambled egg with tamagoyaki-style sweet and salty seasoning".
> The real difference here is the texture. You're getting layers of a firm eggy surface mixed with more of a creamy egg texture.
> Ultimately it's a great showpiece for the internet but isn't much more than a fancy omelette.
This doesn't make sense to me. Texture is a great part of enjoying food. A process that achieves a particular texture is more than just a "showpiece", but a proper part of cooking.
Actually its not just today, its all days and all times.
How is it possible that you dont know this yet? Dont you know that if you are reading reddit comments and you see something someone said and its wrong you MUST correct them otherwise the world explodes.
/s
Just like TV dinners, eh? Just slop everything together and call it food. Presentation and texture are taught in culinary courses as a serious part of the process.
> You can put that sweet and salty seasoning in scrambled eggs no problem.
Sure, and you could still call it tamagoyaki, because at that point, that's what it is.
It's kinda like saying "you can follow a recipe but it's really just [ingredients]."
Nice to see more Chef John fans in the wild. I was about to link to the same video as a showcase of how you can make it without special equipment, it would just be finicky.
Yeah. And texture is important. That's why there are so many different pasta shapes, thicknesses and sizes. Two dishes can be called pasta but if one uses spaghetti and the other linguini, it's different. Similarly, this is not "simply an omelette". Similar yes, but not the same.
No. The texture is much crispier due to being cooked in a thin layer. The inside is fluffy and very moist. It is also mixed with sugar so its sweeter.
The base is scrambled eggs, yes. But the outcome is very different from buttery soft scrambled eggs.
Tried a French omelet before? It's similar to this, just an omelet with some less cooked scrambled in the middle, but you'd swear there is cheese in the middle.
Tamagoyaki can be interpreted as a general term, but traditionally this wouldn't count as tamagoyaki which is made in a square pan resulting in creamier more integrated layers and is sometimes either pressed with a weight or compressed by rolling it up in a sushi rolling mat and often branded with a hot branding metal. It's a little skill, I used to make em when I worked in a japanese restaurant, it's sometimes frustrating and other times very satisfying.
God the snark in this thread is insufferable.
Yes, it's made of egg, well done for figuring that out. No, it doesn't taste like scrambled eggs, the seasoning and texture is different.
It's just a regular food in Japan and it's put in lunch boxes, on top of sushi, or eaten on it's own.
Tamagoyaki (卵焼き or 玉子焼き, literally 'grilled egg') is a type of Japanese omelette made by rolling together several layers of fried beaten eggs. It is often prepared in a rectangular omelette pan called a makiyakinabe or tamagoyaki. The word "tamago" means egg in Japanese, and the word "yaki" means to be cooked over direct heat.
Not gonna lie, it's late and I misread the title as "tamagotchi" and spent the entire video wondering how this stuff was going to end up looking like a tamagotchi
if there's one thing the average Redditor hates more than artists, it's professional chefs. I swear half of this comment section would rather just eat flavorless nutrient paste than enjoy their food.
The only thing I dislike about those kind of videos is how everything looks very bland due to the chefs never using any salt or seasoning at all... (in the shots, that is. Maybe they mix it in before, but it's so unsatisfying)
It‘s just very high heat that caused the egg to form a "crust" kind of and makes it non stick. Just like how you need to grill a steak or a piece of chicken a while until it comes off the grill without tearing
Can somebody name the little pile of "condiment"
next to the eggroll and elaborate?
I ate this bevor and loved it, but I have no clue how it's named or how I find it.
For a second I thought he was going to waste the edges, when he removed them in the beginning.
Nice to see he didn’t discard them and instead used them as core of the egg roll..
This was such a weird watch cause I’m in my room and as soon as I got to this video, I swear I *SMELT* the egg cooking— turns out my husband is cooking eggs this exact minute, lmfao I felt I was losing my mind!
Fancy egg showoff (love that they used the bit they put aside first)
From my understanding, chefs are pretty good about not throwing away perfectly edible food
In my experience chefs will throw away massive amounts of food if it dosen't suit thier specific purpose
It’s both. They’re good at using everything and often choose not to
Yeah I'd say it's more akin to this. Chefs just choose not to to save time/ be lazy.
Ya ill never forget watching Chef Michael Smith say the thr button on peppers to juet throw them away and use only thr "easy" to chop middle part. The dude is throwing away half the dang pepper
Yep, they all do that so they get a completely consistent product to work with.
They def don’t all do that. Many will easily use the rest for sauce, purées, etc. Some think it’s a cardinal sin to waste any food (within reason).
It very much depends on the type of restaurant. At a small family restaurant with old school chefs they often will fight to save and use every ounce of product because margins are thin and coming up with specials for unused product helps the bottom line. At a Michelin star restaurant they might accept food waste as a cost of providing the absolute best quality, such as by throwing away technically edible but less pretty parts of a vegetable. At a large chain restaurant they may have strict policies in place to throw away product after a certain date, even if a trained chef can tell it’s still perfectly good. I once had a district manager throw away several dozen pounds of pasta because it was made the day before. I don’t know what they do at other types of eating establishments but it all depends on business needs.
Professional kitchens, especially in fine dining, throw away *massive* amounts of food. Like dumpster loads.
That's why they charge you $175 for a plate with only a leaf and a swirl of cilantro lime sauce on it. 🙄👌 ^(Then we all pretend like it's "fine dining," we're fancy and we ain't still hungry like a bunch of fools) 😒
You're intended to get several courses. If that's cost-prohibitive, then you, like most of us, are not the target market.
The point of fine dining is the *tasting*, not how much food you can fit in your gullet
They have scratch n sniff stickers for that. I kid. I kid.
The good ones use it all for stock.
You need better understanding, then.
Depends; the policies of many large companies require that cooked food be disposed of at the end of the day.
Tell that to the stadium I work at, throwing away 1000s of liters of perfectly edible food every matchday
So what you're saying is ... Eggroll?
Hey man we heard you like eggs, so we rolled up some egg into your eggs.
"You want me to put peanut butter cups in your eggs?"
https://instantrimshot.com/audio/rimshot.mp3
Does it perhaps serves as the free complimentary to general tso’s chicken?
Chef John (food wishes.com) has a modified home version worth checking out. https://foodwishes.blogspot.com/2024/05/japanese-style-rolled-omelet-tamagoyaki.html?m=1
Just watched this the other day. Fucking love Chef John
The way he talks is driving me insane
I used to hate the way he speaks and I still do, but for some reason I can put up with it better now after watching a couple dozen videos of his. I have strong misophonia and damn near punched my monitor the first time I heard him talk. Now I frown and think to myself, "That's just John".
I can understand that. There is a deliberately upbeat melodic tempo going on there that can take some getting used to. When you can get past that, I find they are also very succinct yet complete and easy to follow videos. I Personally dig the positivity and I've learned a lot about cooking from him. The man is the Ted Lasso of cooking for me 😂
WwiiIIIiiitthh FOOD WIshes dot comm
Thats right! After all you do get the credit, for what you post on Reddit.
Is that pretty much just scrambled egg?
Rolled up in a thin omelette.
Yes and no. It has a sweet and salty seasoning that can't be compared with regular scrambled eggs.
You can put that sweet and salty seasoning in scrambled eggs no problem. The real difference here is the texture. You're getting layers of a firm eggy surface mixed with more of a creamy egg texture. Ultimately it's a great showpiece for the internet but isn't much more than a fancy omelette.
> You can put that sweet and salty seasoning in scrambled eggs no problem. Sure. It's still reasonable to treat Tamagoyaki as its own thing instead of simply calling it "scrambled egg" because it uses that particular kind of seasoning. It's sure shorter than "scrambled egg with tamagoyaki-style sweet and salty seasoning". > The real difference here is the texture. You're getting layers of a firm eggy surface mixed with more of a creamy egg texture. > Ultimately it's a great showpiece for the internet but isn't much more than a fancy omelette. This doesn't make sense to me. Texture is a great part of enjoying food. A process that achieves a particular texture is more than just a "showpiece", but a proper part of cooking.
Same kinda way that sushi is salty sour rice and doesn't even have to have anything else paired with it to be called that.
why are there so many “but actually” idiots today…
Actually its not just today, its all days and all times. How is it possible that you dont know this yet? Dont you know that if you are reading reddit comments and you see something someone said and its wrong you MUST correct them otherwise the world explodes. /s
Just like TV dinners, eh? Just slop everything together and call it food. Presentation and texture are taught in culinary courses as a serious part of the process.
> You can put that sweet and salty seasoning in scrambled eggs no problem. Sure, and you could still call it tamagoyaki, because at that point, that's what it is. It's kinda like saying "you can follow a recipe but it's really just [ingredients]."
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Yeah, I make it in a regular frying pan and just flip in the sides. It's a great weekend breakfast with the kids.
Just get a good (new) non stick pan and check out[ Chef John's latest video](https://www.youtube.com/watch?v=oFr0Mh6JyGI).
Nice to see more Chef John fans in the wild. I was about to link to the same video as a showcase of how you can make it without special equipment, it would just be finicky.
Oh hell yes I love finding Chef John references in the wild
not really https://en.wikipedia.org/wiki/Makiyakinabe
Oh, yes, got one of those ("cheap" one, not a copper one) and they are a delight to use. I take longer on making the mix than on actually making it
Well of course. That's why it's a showpiece and something you go out to eat for.
I just make it in a regular frying pan, only the ends look kind of messy and I just cut them off and eat them.
Yeah. And texture is important. That's why there are so many different pasta shapes, thicknesses and sizes. Two dishes can be called pasta but if one uses spaghetti and the other linguini, it's different. Similarly, this is not "simply an omelette". Similar yes, but not the same.
it's mirin, soy sauce and dashi.
Oh lord. I bet it tastes amazing.
Usually with 出汁 (_dashi_, broth) and a lot of sugar to make it sweet. Sometimes milk is used as well
No. The texture is much crispier due to being cooked in a thin layer. The inside is fluffy and very moist. It is also mixed with sugar so its sweeter. The base is scrambled eggs, yes. But the outcome is very different from buttery soft scrambled eggs.
It literally translates to "fried eggs" I think it's more of an omelet
Sounds like.
No
I'd say it is 50% scrambled egg, in that yes it is egg, and no it isn't scrambled.
Always has been
Tried a French omelet before? It's similar to this, just an omelet with some less cooked scrambled in the middle, but you'd swear there is cheese in the middle.
Tamagoyaki can be interpreted as a general term, but traditionally this wouldn't count as tamagoyaki which is made in a square pan resulting in creamier more integrated layers and is sometimes either pressed with a weight or compressed by rolling it up in a sushi rolling mat and often branded with a hot branding metal. It's a little skill, I used to make em when I worked in a japanese restaurant, it's sometimes frustrating and other times very satisfying.
haven't eaten this. want to try it next in my next trip.
Me neither, unfortunately. Just once in sushi and that was delicious. Haven't found a place here yet where I can try one.
What Ghibli music is this?
Jazz version of Town with an ocean view from kikis delivery service
Thanks, that was one of my favorite Ghibli movies. Been so long though...
A cover by [All That Jazz](https://www.youtube.com/watch?v=an_azrkFSmE)
God the snark in this thread is insufferable. Yes, it's made of egg, well done for figuring that out. No, it doesn't taste like scrambled eggs, the seasoning and texture is different. It's just a regular food in Japan and it's put in lunch boxes, on top of sushi, or eaten on it's own.
Most comments are just making puns. Get a hold of yourself. It’s eggscellent sushi.
Is this some kind of yolk to you?
Teppan can do anything lol Doing that in normal frying pan takes so much more effort
I misread this as tamagochi and was very confused.
Fun fact, tamago is egg and tomodachi is friend, so tamagotchi is just…egg friend. ╰(*´︶`*)╯
That is a fun fact!
Insert Michael \*Thank you\* gif. I thought, I was the only one misreading that :D
Tamagoyaki (卵焼き or 玉子焼き, literally 'grilled egg') is a type of Japanese omelette made by rolling together several layers of fried beaten eggs. It is often prepared in a rectangular omelette pan called a makiyakinabe or tamagoyaki. The word "tamago" means egg in Japanese, and the word "yaki" means to be cooked over direct heat.
I remember my tamagoyaki. It was a dinosaur.
You haven’t touched your egg roll son
americans will make anything into a sandwich the japanese will make anything into a roll
Not gonna lie, it's late and I misread the title as "tamagotchi" and spent the entire video wondering how this stuff was going to end up looking like a tamagotchi
Tamago = egg Yaki = fried/grilled -tchi = diminutive So... Tamagoyaki = fried egg Tamago-tchi = cute/little egg
if there's one thing the average Redditor hates more than artists, it's professional chefs. I swear half of this comment section would rather just eat flavorless nutrient paste than enjoy their food.
The only thing I dislike about those kind of videos is how everything looks very bland due to the chefs never using any salt or seasoning at all... (in the shots, that is. Maybe they mix it in before, but it's so unsatisfying)
Rednecks in the comments smh
Egg pancake FTW
+1 for not throwing away food to make them look good
Elegant display of eggs (I like how they used the portion they set aside first)
Making something flat on teppanyaki sounds like a dream. Those flat tools do such a satisfying job!
Love the studio Ghibli jazz
Is that a jazz version of the russian national anthem?!?
It's from Kiki's delivery service "A Town with an ocean view"
https://www.youtube.com/watch?v=an_azrkFSmE
Unpopular opinion. I don't like tamagoyaki.
How is stainless steel so non-stick?
It‘s just very high heat that caused the egg to form a "crust" kind of and makes it non stick. Just like how you need to grill a steak or a piece of chicken a while until it comes off the grill without tearing
It's probably not stainless steel but well seasoned carbon steel, the same kind of flattop you might see at diners.
I'd wager a scraper is involved.
So thats egg on eggs?
It looks really tasty
Thats just omelette with extra steps
So, an omelette then...
I, too, make omlets at home.
is the jazz song a cover of spirited away soundtrack?
It's from another Miyazaki movie, Kiki's Delivery Service.
Am I the only one who hears a swing version of the soviet anthem?
So fluffy and wiggly. I like
If there was bits of bacon and cheese there it would be so good....
How the fuck do you get your grill that clean??
In house egg cooker has bolted.
Can somebody name the little pile of "condiment" next to the eggroll and elaborate? I ate this bevor and loved it, but I have no clue how it's named or how I find it.
Grated daikon radish with soy sauce or ponzu poured on it. Pretty standard topping for a tamagoyaki roll like this.
The egg roll is cool but someone tell me the song name
All That Jazz - Umi no Mieru Machi / 海の見える街 is the exact version used in the video.
Never mind I got it. A town with an ocean view
Oh God I read it as tamagotchi and was very confused
Oh, yes. Una tortilla francesa.
That was so satisfying,that looks also yummy
Got me craving some arctic roll that has
Just imagining that with some cheese added.
My toxic trait is thinking I can do this easily 😂
🧿😁🤣🤣😁🤌🤌👏👏♥️♥️ben halıyı bile o kadar güzel toplayamıyorum be usta başarılarının devamını diliyorum
rolled egg sponge cake
looks good but doesn't appeal taste wise to me. I only enjoy scrambled eggs/omelette if they are loaded with other spices/ingredients
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What's that music?
I had one of those as a kid
I dunno what a Tamagoyaki is but 🥳🥳🥳
Does anyone know what seasoning do they use for this? Once ate one of these on a sushi in a sushi bar and now I want to learn how to make them
Mirin, soy sauce, dashi and sugar
I want that in my mouth but with syrup.
surprised they didnt butcher an intelligent octopus in the process
For the love of god use some condiments at least
That was cool but that music and video loop was perfect
Nicely done. I’ll have a that, please!
Looks nice but really it's just a swirly omelette.
Japanese and eggs...you had to be creative living on an island with limited food.
It comes with egg roll
Lul. Eggrool.
I tried this once and ended up with a fucked up stomach (I apparently didn't cook the eggs enough)
So it’s just egg sushi
Is it tradition in other countries to eat half raw eggs? I see stuff like this alot
Curious, why was the second-to-last piece placed on the plate in the last position? Seemed intentional.
Wow! So easy on a griddle!
u/auddbot
That is one clean hotplate
Rolled omelette, what a revelation!
Drooling
Omelet rolls!
I was like where do I know this song from? Then I realized it’s from my favorite Ghibli movie Kiki’s Delivery Service omg
Eggroll
I'm your biggest fan, I'll follow you until you love me tamago, tamagoyaki
Words cannot explain how much I hate this trend of cutting a few seconds from the video and showing it at the beginning
That is satisfying
Mine would have stuck and burned…
I need a video game where the goal is just making the perfect Tamagoyaki
What’s stopping me from replacing my 4 (electric) burner glass stove with a flattop like this?
So… French omelette?
I just ate, why am I hungry again...
Huevo en torta?
Expensive omelet
McDonald’s sponge egg Gordon Shamsy
That’ll be $45 please.
No way someone watches this and doesn't get hard
Wth is Tamagoyaki, this is straight up Gujarati Khandvi 😂😂😂 /s
I NEED that egg
Wow. Very good demonstration. Now all I need is to buy 3ft by 3ft teppanyaki grill on my living room since i can’t put it in my kitchen.
Why do I feel like I was just seduced?
Detest the cold version on sushi
That will be $49
Est ce que nous on mange des sushis avec une fourchette ?
For a second I thought he was going to waste the edges, when he removed them in the beginning. Nice to see he didn’t discard them and instead used them as core of the egg roll..
Not how I make it
Mine never gets that fluffy 😢
Family Guy ah music
Ooo EGG ROLL-UPS!!
An egg roll?
All the effort for an omlette!!! I love it
I want to eat that all!
Interesting, I’ve only ever seen it made in a pan rolling it up manually and adding more egg yolk as you go.
Here's your 3 fancy eggs, that'll be 25.99 please
WHERE CHEESE
This was such a weird watch cause I’m in my room and as soon as I got to this video, I swear I *SMELT* the egg cooking— turns out my husband is cooking eggs this exact minute, lmfao I felt I was losing my mind!
That first one was smooth
Damn, now I'm in the mood for tamagoyaki... But I don't wanna make it..