I’m a Japanese chef. You have done well for the first time. Did you use a square-pan? If you use it you will do better.
Fragrant-Froyo-7001
Oh I’m sorry. But you’ve still done well This is my new advice Roll the tamagoyaki with “makisu” while it is hot and leave it 2-3minutes If you don’t have makisu you can roll with Aluminum foil That makes tamagoyaki more beautiful.
Gut_Reactions
There are white streaks. Easy fix: mix your raw egg more.
Layers are overcooked (hence, separated). You can work faster and/or turn down the heat.
Hikari0117
Great! It tastes even better if you add soy sauce, it will taste more good!
5 Comments
I’m a Japanese chef.
You have done well for the first time.
Did you use a square-pan?
If you use it you will do better.
Oh I’m sorry.
But you’ve still done well
This is my new advice
Roll the tamagoyaki with “makisu” while it is hot and leave it 2-3minutes
If you don’t have makisu you can roll with Aluminum foil
That makes tamagoyaki more beautiful.
There are white streaks. Easy fix: mix your raw egg more.
Layers are overcooked (hence, separated). You can work faster and/or turn down the heat.
Great! It tastes even better if you add soy sauce, it will taste more good!
Worlds better than my first try. Good job!