(singing trumpet fanfare)
- (laughing) Is that how an orchestra goes? No.
All the things are happening (laughing).
(upbeat music)
Everything is recording.
Look at how much lighter this is.
(upbeat music)
I love this.
I'm gonna open the email.
(laughs).
That is the challenge of the day.
"Good morning chef, click here for your video challenge!"
Today's challenge is,
(upbeat music)
tamagoyaki, dun dun dun!
Lots of oil, ladle, scrambled eggs, flipping.
I'm sure this guy has done so many tamagoyakis.
Sushi mat, steam, delicious.
Those are the basic bullet points in making this delicious.
(playful beats)
Okay, I'm gonna make tamagoyaki today.
I'm gonna make it, I'm gonna make this tamagoyaki
and it's gonna be delicious.
I want to find a pan that is suitable
because I do not have a tamagoyaki pan, technically.
But I do have tons of other ones.
I have a non-stick pan,
(pans clanking)
which I will go find, here it is.
(upbeat music)
Nice cooking surface...
(humming)
♪♪ Looking for the pans ♪
I have a cast iron pan, looks like this.
It's one of the pans I use the most.
This could be an option.
I'm kind of leaning towards this nonstick, but we shall see.
So, I am going to also look for some mirin
and hopefully I have some.
I need to organize these cabinets.
- [Producer] What happened?
- I don't have any mirin, I used it all.
- [Producer] Oh no!
- Blast!
I'm going to have to use sugar, whomp whomp.
Maybe if I like make some simple syrup
and add some white wine, let me see,
(keyboard typing) mirin.
Ahhh, sake, similar to sake.
(suspenseful music)
I need some water
♪♪ Vinegar ♪
and we have some sugar.
(water pouring)
There are seven and a half ounces of water here so far.
And then 1.5 ounces of vinegar.
I'm gonna start with one ounce
because we can always take it out.
We can't, I mean, wait (laughs).
We can always add, but not take out, right?
Let's start with one ounce, some sugar.
And then bring this to boil.
Let's see where we're at.
Cool, that just needs to reduce by half.
Done, first part of the recipe.
So my mirin's working, that's definitely a key ingredient.
I also need soy and dashi and of course eggs.
So I'm gonna grab the rest of those ingredients.
We have organic eggs, have some soy.
(upbeat music)
Oh, I have some really beautiful soy that I'm excited about.
Amazing handcrafted soy.
I also have some matsutake shoyu.
I have some options, people,
Kentucky small batch soy, dashi powder.
I'm gonna add that in
because I'm not going to make the dashi using kelp
and kombu today.
I'm just going to use this powder that I have,
which is great.
So, maybe I'll just do two batches and taste the difference.
Okay, so, I'm going to break these eggs.
So I think what I'm going to do is add my flavorings,
like my mirin, my soy, to my egg yolks
and kind of like whisk that together
to get it really smooth.
And then I'm going to break up the albumin
in the egg whites, so to kind of get that viscous texture.
So it's all one mixture.
♪♪ Cracking eggs ♪
The chef's video that I watched,
he starts the tamagoyaki with three layers,
that kind of like aren't so pretty.
And then two layers at a time.
He's kind of folding them over those initial three layers.
That's the kind of center base.
And then about 20 layers per tamagoyaki.
Cool, so we have Kentucky.
And we have matsutake, right here we go.
Egg whites.
Cool, so 21 ounces of egg whites,
and then egg yolks,
14 ounces of egg yolks, cool.
So we have two batches and two batches.
Okay, first up, let's go with the Louisville,
"Louisville", they say, Kentucky.
First, I'm going to add the dashi powder.
I'm just gonna add half an ounce,
then one tsp,
it's so caramely.
Basically, I'm just gonna like -
I'm just measuring this out for you guys.
I would just mix all this stuff in,
but I'm gonna mix it in and then taste it
and I might adjust it.
So now we're gonna start with a tablespoon
and it might go two tablespoons, we don't know.
♪♪ singing trumpet fanfare ♪
(laughing) Is that how an orchestra goes?
No.
It's so dark. An interesting tamagoyaki.
(pan clanking)
Okay, smells amazing.
(eggs whisking)
Now, for my next trick, break up these whites a bit.
(whisks eggs)
I'm gonna add that mixture back to the egg yolks.
Now let's try a matsutake one.
(evil laugh)
One tablespoon. Look at how much lighter this is.
That was the shot right there.
For the mirin, I'm going to go the same amount,
one tablespoon because that was really nice
on the previous.
(happy music)
I love developing recipes.
So I'm gonna mix the egg, the dashi
and the matsutake soy.
The color is so totally different already.
I mean, I feel really good about this.
All right, I'm gonna start heating my pan
because my two batches are ready.
Feeling great about it.
A little bit of ghee, it's ready.
Layer one, so I'm gonna turn it on and off.
(fan blowing)
The fan's a little bit loud
but you kind of get what I'm doing here.
(happy music)
So I think with a few of the variables here,
which is beautiful about the actual tamagoyaki pans
specifically made for this, is that they're lighter.
I would be able to pick it up
and really turn it properly.
So this way I'm kind of trying to like manipulate it
and turn it.
(upbeat music)
I'm just trying to get to this last layer.
Here's where we're at.
I think these layers are a little too thick,
so I want to not have these layers in it,
that is my goal.
So I want it to be really, this is nice.
I like this texture around this last one, it was perfect.
It's really light.
Flavor's there, but texturally,
I got to get it tighter and I gotta get less color on it.
I tried it using the cast iron pan
and I had a lot of trouble with it.
I feel like it was textually what I wanted as a cooking
surface but when I tried to turn it, turn the omelet,
I was having a lot of trouble.
I'm not gonna use the cast iron pan.
I think that it got way too hot.
I'm just gonna go with my tried and true, Teflon pan.
So the first mixture is the Kentucky soy.
And I think making them a little bit smaller in this nice
sized pan will help me sort of control the layers as well
and not use so much of like the egg mixture
and really create something that is controllable.
(upbeat music)
So the first layer,
I really just wanna create
kind of a small omelet, basically.
And then from here, what I'm gonna do
is add layers of the Kentucky soy egg mixture.
And I know the chef, he sort of started out with three
and then kind of built from there.
Smells amazing.
(playful music)
I want to try to push out some of those air bubbles.
Since it's a little bit undercooked in certain layers,
maybe it'll kind of stick in on each other.
I'm gonna go for the next batch.
(upbeat music)
♪♪ That's getting too hot ♪
(upbeat music)
(laughing)
Okay, so try to keep the same shape throughout.
So I might roll this side a little bit tighter.
This is a Kentucky soy and has some Southern influence.
And I have these baby collard greens
that my friend grew for me down the street.
So maybe I can just like, clean these up,
do a little quick sauté.
And then for the matsutake I might just do crumbled nori
because I think that for me, when I eat this,
I want it to be very elegant and super well-balanced.
I'm going to blanche these little babies
because they're so cute.
Look at these tiny baby collard greens.
(upbeat music)
I'm gonna make a collard green whiskey barrel-aged shoyu.
(upbeat music)
Tiny bit of mirin.
(upbeat music)
This is the Louisville, Kentucky soy.
This was a Teflon pan.
And I always like to curve out the sides first.
Yeah, no, that was, I'm happy with going through
this entire process.
And I think these little collard greens
and kind of Kentucky soy flavors
are ultimately gonna be really beautiful on this.
Just to kind of bring a little sharpness
and pepperiness to this.
(upbeat music)
Looks so cool.
So let's see what we're working with here.
Got some nice layers going.
This one has a little more air in it.
But overall, each vast improvements,
and this aroma's fantastic.
Nori...and I don't know.
We'll see if it works.
(laughs)
It might not work, it might work
but my brain won't stop.
(happy music)
Okay, tamagoyaki nori.
(laughs)
That's nice.
Matsutake nori (laughs).
Matsutake (laughs)
That's a tongue twister.
(sighs)
Matsutake yaki (laughing)
- [Producer] (laughing)
(claps hands)
- Guys, it's been a fun.
One in matsutake form and one in Louisville, Kentucky,
bourbon, barrel-aged, collard green sauce form.
So I'm going to taste this.
And I think that this sort of perfect bite would be,
to have a little buddy on there
and it might not be super pretty,
but I'm gonna go for it.
That works, for sure, oh my God,
that's making my soul happy.
(playful music)
Wow, the flavor is so amazing.
That's a winner.
This one was fun.
This in the last 13th hour or whatever.
What's that saying?
12th hour, 13th hour?
The last minute nori move,
I think really elevated this and it's nice.
I mean, you have two different complete bites here.
This one's definitely larger.
And this one is more of like an appetizer-style size.
I drizzled on just a little bit more that matsutake shoyu.
So it's like, a nice little sushi bite.
I like things that look like this.
Really symmetrical and compact.
They make my brain happy.
(suspenseful music)
Because it's so elegant.
This one's definitely more punchy, more soy forward,
a little bit of balance of sweetness.
And this is really like a lot more light, a lot more humble.
And the flavors really shine through.
Overall I'm really happy with it.
Awesome (claps hands).
Good job me.
(upbeat music)