Bento and How to Make Tamagoyaki

Hi guys. Today's post has something new! I challenged a new attempt! You know what, I made a how-to video for the first time haahh! Too bad it turned out a bit too long so you'll be sick of watching, I know. Anyhow just check it out!





Here is the finished product Yuppi made. She loved demonstrating for the video instead of me. She always makes tamagoyaki this way, and I think it's a little different from the right way or mine. I usually don't use a turner or mirin. And I sometimes cook my tamagoyaki like an omelet or pancake. You can make yours freely and as you like, but by rolling up some thin tamagoyaki over and over, it comes out a fluffy and thick one. It may sound a bit difficult to make it, but I think this video shows that even my 12-year-old daughter can make it! That's why I thought I'd post the video. By the way, it's surprising for me that there are many fans of tamagoyaki outside of Japan. It's one of mom's home cooking here. There are so many variations of it. You can add a little of water or dashi (Japanese broth), which makes tamagoyaki soft and moist. And I sometimes add nori, red ginger, mock crab meat or cheese, etc for extra flavor. You find your favorite one!


This one is a bonus take (I'm sorry it's out of focus). I hope you enjoy it.