【徹底解説】これこそプロの仕事！だし巻き玉子を作る工程大公開！作り方とコツをセルフ解説しています

Would you like to learn the skills of a Japanese cuisine chef? The head chef of "Yuugetsu," a kaiseki restaurant in Kyoto, will teach you all the professional techniques, from how to use a knife to preparing a kaiseki course. 👌 ▼Free! WEB video lesson (LINE registration) ⇒ https://liff.line.me/1655750486-eLMWP... ✨First month free! "Washoku Pronet" - Practical Video Course on Kaiseki Cuisine ✨ ⇒ https://www.ioriyuzuki.com/lp/common/... Learn online at your own pace from home Ask questions anytime via LINE or Instagram 👍 -------------------------------------------------- 🥢Kaiseki Cuisine University Washoku Pronet🥢 【Official Website】 https://www.washoku-pronet.jp/ ✅Please subscribe to our channel✅ @washoku-pronet ↑↑↑ 🔔After subscribing, tap the bell icon to receive notifications every time a video is uploaded 【Related Videos】 ▶️Greeting from Instructor Tsuyama▶️ 和食プロネット代表、会席料理人 通山直人からのご挨拶！自身の経歴と和食プロネットの仕... ▶️【Free Public Version】Washoku Professionals Reveal Their Techniques and Tips!! ︎ Lesson video to improve your dashi-maki tamago (rolled omelet) skills ▶️ 【無料公開版】和食のプロが技術とコツを公開‼︎ だし巻き玉子が上手くなるレッスン動画... 【Popular Video】 ▶️【Free Lesson Video】"Daikon radish katsura-muki (thinly peeled radish)" A step-up method to acquire a lifelong chef's skill for only 6,000 yen! ▶️ 【レッスン動画 無料公開版】「大根の桂むき」 たった6,000円で一生モノの板前技術... ▶️ [Free Public Version] How to Cook Fluffy and Delicious Clay Pot Rice: A Restaurant Chef's Guide Using Steam, Aroma, and Sound ▶️ 【レッスン動画 無料公開版】料亭料理長が教える湯気 香り 音で見極めるふっくら美味し... ▶️ [Free Public Version] Braised Pork Belly Made with Kyoto Ingredients: Light and Tender with Excess Fat Removed ▶️ 【レッスン動画 無料公開版】余分な脂を抜いてあっさりとろとろに仕上げた京素材の豚の角... ▼Other Social Media▼ [Instagram] Instagram: washoku_pro.. [Twitter] Twitter: washokupronet [Facebook] Facebook: washokupronet ☆What is Washoku Pronet, the Kaiseki Cuisine University… It's a subscription-based chef training program for those aiming to become professional Japanese cuisine chefs. This is a chef training program that encourages self-motivation and interaction, where you watch videos created from the perspective of a professional chef who continues to prepare kaiseki cuisine at a traditional Japanese restaurant, practice the techniques, and receive advice by sharing your work in a members-only community. 🔻Program Contents🔻 【Kaiseki Cuisine Video Practical Training Course】 ・An educational method that involves practicing with 60 lesson videos and text. ・Practice anytime, anywhere, and as many times as you like, without time or environmental constraints. 【Online Salon (Instagram)】 ・Record and share your practice results. ・Interact with like-minded members, learn from each other, and build a network of friends. ・Since it's on Instagram, you can widely share your results. ------------------------------------------------ 🔻Contents🔻 In this video, I would like you to see the entire process of me making dashi-maki tamago (rolled omelet) in the kitchen. I will also explain the process myself. [Chapters] 00:00 Opening 00:08 Greetings and Overview 01:17 Introduction to Related Videos 01:51 Explanation ① Making the Egg Mixture 04:16 Explanation ② Making Dashimaki (Side View) 06:58 Explanation ③ Making Dashimaki (Eye View) 09:36 To Master Dashimaki 11:04 Points for Improvement 14:32 Summary [Points for Improvement] 🔷Make one roll every day without fail [Ingredients] Large Eggs: 3 First-Press Dashi Stock: 100cc Light Soy Sauce: 6cc *If this amount is difficult, try reducing the amount of dashi stock slightly. *You don't need to make a lot at once. Just keep at it! 🔷Initially use a regular household egg roll pan, not a copper pan. The most important thing when making dashimaki is the skill to roll it up before the egg is completely cooked. First, let's learn the proper arm movements and chopstick techniques for flipping the omelet. Since iron and copper pans burn easily if the heat is incorrect, let's start by using a non-stick household omelet pan to practice the arm movements and technique. #Dashimaki Tamago #Online Lesson #Kaiseki Cuisine #Chef Training #Recipe #washoku #japanesefoodlover #japanesecooking #japanesecuisine #howtomakejapanesefood #kaisekicuisine #authenticjapanesecuisinerecipes #authenticjapanesefood #Japanese Cuisine -------------------------------------------------- 🔪About Washoku ProNet Instructors🔪 Naoto Toriyama, born in 1979 in Fukuchiyama City, Kyoto Prefecture He has been working as head chef at the Yugetsu restaurant in Ayabe City, Kyoto Prefecture since the age of 26, continuously creating kaiseki cuisine. "To provide our guests with an irreplaceable experience today!" With this in mind, we strive daily to improve not only our cooking but also our flower arrangements, interior design, food photography, and video production. ✨ [Position] Head Chef, Ryotei Yugetsu Instructor, Washoku ProNet, Kaiseki Cuisine University [Career History] 2002: Worked part-time...