Question: “has anything happened that has made you question continuing tiktok or any mean comments?”
Surprisingly, not at all! Y’all have been the most supportive, wholesome, wonderful people and I’m really grateful that I’ve gotten so many sweet comments from you all.
Occasionally someone wants to be rude, but the thing is, I’ve been making content on the internet for almost 15 years now, so I’m kind of used to not letting it get to me too much.
The first time I ever got really mean comments was right after I started my blog, and I posted a tamago recipe. Some man got An-Gry that it wasn’t a rolled tamagoyaki recipe, and completely tore me apart in the comments. And I’m just here like, bro this is my mom’s recipe, she’s Japanese, what do you want. And second of all, sir, this is a tamago recipe? Why are you so angry?
When I was a Twitch streamer, people would comment on my appearance, people would get mad at how I cook… I made a lot of amazing friends through Twitch but HOLY FUDGE are there a lot of trolls.
And on YouTube… you always get that one person who has to downvote every single video, and Shrimpy gets so much hate! How can you hate Shrimpy? He is a sassy, delightful shrimp sous chef!
So… no. You’ve all been so supportive, and kind, and I’m very much loving being here.
I’ve been wanting to try making a tamago breakfast sandwich for a while, and with a fresh loaf of hokkaido milk bread on hand, this seemed like the perfect opportunity.
If you’re a fan of sweet-savory breakfasts, sandwiches, and ooey gooey cheese, then you’ll love this sandwich! Both the tamago and milk bread are slightly sweet, but the cheese and bacon keep the sandwich from being a sugar overload. It’s a stick-to-your-ribs kind of breakfast, but not so heavy that it demands a nap immediately after. And if you cook up a bunch of bacon ahead of time and keep it in the fridge, this is fairly quick and easy to make!
Tamago Breakfast Sandwich
- 6 eggs
- 1/2 tsp mirin
- shoyu (optional)
- american cheese
- cooked bacon crumbles
- hokkaido milk bread
- salted butter
- Whisk together the eggs, mirin, and a dash of shoyu. Lightly oil a hot tamago pan. Pour in a thin layer of egg, to cover the pan. Let set, then use cooking chopsticks to roll it up.
- Add another thin layer of egg, lifting the roll to let egg go underneath. Add american cheese and bacon crumbles, then let set. Roll, and repeat with another layer of egg, cheese, and bacon. Once the egg is set and rolled, remove from the pan and set aside.
- Repeat with remaining egg, cheese, and bacon.
- Toast a slice of hokkaido milk bread, and butter. Make a sandwich with the cooked tamago. Enjoy!
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