How has it gone with your Tamagoyaki pan, K'girl?
Tried it yet? I think you're back?
Tried it yet? I think you're back?
Tamagoyaki Pan, @Kaneohegirlinaz
- Thread starter dragnlaw
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If you have answers, please help by responding to the unanswered posts.
Kaneohegirlinaz
Wannabe TV Chef
@dragnlaw yes, we've been back from our second airplane trip for almost two weeks now.
I haven't been cooking/baking much, as I needed to "catch up" on things.
But yes, I have tried this cutie!
I've made Tamagoyaki twice so far:
This was my first go - meh - I misunderstood the recipe (it was in Japanese) - it was far too salty.
Second try (no photo, sorry, was too excited) I winged it. It was added to our Sumo-Sized bowls of my Cold Somen Salad Supper, OISHII!!!
Now I want to try to make one large enough to go atop a Spam Musubi ...
I haven't been cooking/baking much, as I needed to "catch up" on things.
But yes, I have tried this cutie!
I've made Tamagoyaki twice so far:
This was my first go - meh - I misunderstood the recipe (it was in Japanese) - it was far too salty.
Second try (no photo, sorry, was too excited) I winged it. It was added to our Sumo-Sized bowls of my Cold Somen Salad Supper, OISHII!!!
Now I want to try to make one large enough to go atop a Spam Musubi ...
Kathleen
Cupcake
K-girl, as one who loves gadgets and gizmos (but has limited space), what is the selling point for this pan? I do love tomagoyaki, but have wondered whether I could make it with a regular skillet even though it would be misshaped. Thoughts?
OP
OP
I thought the same Kathleen. Only you probably wouldn't have nice edges.
Actually you would/could end up making something more like Omurice. I think Japan loves their gadgets even more than I do. Each one has a specific dish.
LOL - I was just CMT'ing that recipe this morning.
Actually you would/could end up making something more like Omurice. I think Japan loves their gadgets even more than I do. Each one has a specific dish.
LOL - I was just CMT'ing that recipe this morning.
Kaneohegirlinaz
Wannabe TV Chef
@Kathleen I bought my adorable pink pan back home in Honolulu at Don Quijote for less than $15. As I may have mentioned in another thread, I've been on the hunt for this pan for years. This past June when we were in the store, I saw a corded off aisle being restocked, but no worker bee. I spied my beauty, went over the cording and snatched it up.
@dragnlaw and @Kathleen I have seen You Tube videos discussing making Tamagoyaki in regulation round pans.
When buying your Tamagoyaki pan, I would say that that lip on the outside edge makes a huge difference in the square pan. Where with your skillet, there's already that lip.
Also what I have been reading is it takes several tries before you get it right.
@dragnlaw and @Kathleen I have seen You Tube videos discussing making Tamagoyaki in regulation round pans.
When buying your Tamagoyaki pan, I would say that that lip on the outside edge makes a huge difference in the square pan. Where with your skillet, there's already that lip.
Also what I have been reading is it takes several tries before you get it right.
OP
OP
K'girl, check out JustOneCookbook's Tamagoyaki. She has several recipes and a video.
Fun! anxious to see yours! LOL don't be shy! (LOL, that's a challenge)
Fun! anxious to see yours! LOL don't be shy! (LOL, that's a challenge)
