Tamagoyaki (Japanese omelet) machine - GIF

Tamagoyaki (Japanese omelet) machine. Must be a chore to clean.

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Cooking manually:

https://www.youtube.com/watch?v=NTIcJ_tdEJM


Previously:

https://www.homemadetools.net/forum/...601#post123312
https://www.homemadetools.net/forum/...326#post121914
https://www.homemadetools.net/forum/...5690#post82347
https://www.homemadetools.net/forum/...5598#post82172

I will never again prepare a round egg. Rectilinear solids or nothing. :bow:

(Bonito Stock is a kelp stock. Mirin is a rice wine. I looked them up.)

they can call that an omelet if they want but I don't see it as an omelet just looks like fried egg rolled up to me. Where is the Ham Cheese green and red peppers Onions Jalapeno & dice tomatoes? plus you have to season wiht garlic black pepper oregano cilantro chives a tiny pinch of salt before it is an omelet

Definitely Not an American style Denver Omelet. But they are quite tasty (have a foamy quality unlike fork beat eggs) with the other things typically served with them, and the guy in the video has some skills to keep the temp just right and the pan clean not to over cook it through the process.

Pjs I have a tendency to put as many different ingredients and condiment spices on my omelets as I do my pizzas
I usually find it easier to use my power whip to spin blend the eggs than a fork Once I made one by pouring my coffee in the mix instead of water that made an interesting tasting omelet instead of diced tomatoes I often use Pace hot picante sauce it add just a touch of zing Sausage bacon and left over taco meat works well but Pepperoni or summer sausage not so much. Shredded chicken or turkey is too blah tasting by themselves in an omelet, but add everythign then just as it is near done chop it up and add steamed cut up flour & corn tortillas to have havos rancheros supreme for a change.

The idea of cooking to me is putting love and feelings into the food while cooking. I like omelets with lots of goodies too Frank and yours sound great as long as they aren't Hot, but maybe some chorizo or a nice Linguica or Italian sausage. I love a good combo of cheese in mine as well and have used everything from Camembert to Gorgonzola, even smokey Guda once (not so good, imo)...even did a brie and green apple once with fresh Oregano, Thyme and some small bits of Italian sausage ...pretty good.

A lot of times for me it's about what's in the pantry/fridge and creating combos that maybe unheard of but tasty and different. It's also about techniques learned and applied that enhance the flavor and the nutritional benefits of the ingredients and combos, plus a variety of spices to pull it all together. The machine at the top gives none of that and Would be a PITA to clean where as the Chef making his creation applies his skills and imbues the flavors and styles of that culture. I could not eat anything that came off that machine where as his, I liked that he added just a bit of Sake to accent the soy sauce and spices...I'm In.

Speaking of In and pantry Combos. for the last few weeks I have been dreaming of my sons Cioppino for our Christmas get together. I don't know how he does it all but it is the best I've ever had anywhere and you can tell it rocks because of the dead silence except for (slurping and sopping) and eye roles of 15 or so when we sit down to enjoy our feast.

Happy Holiday feast to all here at HMT!

PJ