China's most sophisticated Fried Rice ? kzread.info/dash/bejne/i6Ofm9OkkpfIe9o.html

@user-ik8vz6bb3o

15 сағат бұрын

The first oil-soaked onion alone has 1000 K calories. If you want to be fat, go ahead.

I’m learning a different order of ingredients to cooking delicious Japanese hibachi fried rice, and timing is essential. Here, I’m learning to sauté the onion and garlic first in fatty oil or butter and remove it to prevent burning: fry the rice then add egg sunny side up on top over high heat then mix; add back the sautéed veggies; generously add salt and pepper, then carmelize the shoyu soy sauce (+optional splash of sesame oil?) last; garnish with lots of green onions, before finally plating.

@aryanugraha6965

6 ай бұрын

Not hibachi this is called tepanyaki

@paddie3698

6 ай бұрын

@@aryanugraha6965yes, a common mistake for people to confuse the two.

@carneriansimon6652

6 ай бұрын

I'm Japanese and have been went to HIBACHI restaurant several times. Actually Hibachi restaurant is not Japanese. It's a kind of fusion cuisine.

@tango57

6 ай бұрын

A couple of other tips when making garlic fried rice. I usually fry the onions and garlic separately from each other or add the garlic later because the garlic will cook quicker and can overcook while onions take longer to cook. I haven't tried hibachi rice but I usually use Jasmin white rice that has been cooked the day before and refrigerated overnight. The cold rice helps to retain it's firmness and helps to not over absorb oil. It also won't turn mushy when it goes into a hot pan.

@hcooC

5 ай бұрын

What oil was used?

“Sophisticated” 😂

@smoothshot8925

3 күн бұрын

All that for 2 bites of fried rice

@infiniteoa1935

17 сағат бұрын

😂😂😂

こんな鉄板でごちゃごちゃこねくり回すより、中華鍋で強火でチャッチャっとやった方がよっぽどうまそう。

@user-ox3ko2oc9w

2 ай бұрын

ホント!

@user-pb3xq7en5f

Ай бұрын

そう！

@russellwaters9273

Ай бұрын

I’m not Japanese, but I agree

@claudedupras2492

Ай бұрын

Always about the 💸

@FSLL-group369

Ай бұрын

One of the top unhealthy dishes on the planet☠️☠️☠️

I was concerned all the oil and rendered fat would be added to the dish, never should have doubted this guy. Interesting techniques thank you for sharing.

@ecalose6785

4 ай бұрын

The oil is absurd amts!

@user-fn3qd8fc3c

3 ай бұрын

ｽﾉｰﾏﾝさんの番組を🕺🏆🎤世界中の方に

@TakiMitsuha2016

2 ай бұрын

What if the food is haram with that pork fats

@theshuriken

Ай бұрын

its haram for muslims@@TakiMitsuha2016

@Justrelaxx101

12 күн бұрын

Same, I thought he screwed up and then that technique

あの油を全て摂取させられるのかと、びびったｗ

@tatatagatagata8610

5 ай бұрын

とは言え多いのは確か

@osamu_90

5 ай бұрын

@@tatatagatagata8610 チャーハンだからしゃーない 油少なめのチャーハンはパサパサして全然おいしくない

@tatatagatagata8610

5 ай бұрын

なるほど

@ten3453

5 ай бұрын

牛脂にあれだけの油足した時点でまずビビった 見続けて納得

@user-ym2fb9ix5d

5 ай бұрын

でも少しは油残すだろうと思ったら、全回収されると思わんかった。チャーハンだし。

このスタイルの調理を否定するわけではないが、炒飯に関しては普通に作った方が美味しくなる気がする。

@user-oc6ju5jk1k

2 ай бұрын

高温で万遍なく 短時間に煽りが入れられる 中華鍋には勝てません

@Haruo_Mukai

2 ай бұрын

日中友好🇨🇳🇯🇵

@sheilagarrido8204

Ай бұрын

Sooo much oil 😮

@FSLL-group369

Ай бұрын

不健康すぎる見せる料理。味の病院コースやでー

@thomazotti9

14 күн бұрын

Monarquia x comunismo , Affff ​@@Haruo_Mukai

Very complex how to fry simple garlic fried rice This must be very delicious indeed.Thank you

Salt, Pepper and Chicken stock powder! I guess this is Garlic fried rice, where garlic is the hero of the dish! It doesn’t taste so garlicky at all! It’s actually really yummy! 👍😃

impressively inventive technique

こういうのは、どちらかと言ったら 本場の作り方よりも、 鉄板調理ショーとして見せるのが 主な需要なんでしょうね。

@sakamotochan87

6 ай бұрын

鉄板焼きのルーツというか始まりを知りたくてwikiで調べたら、日本が発祥だった。 神戸市のステーキ専門店「みその」が発祥とのこと。 対面式のお寿司屋さんから着想して見せる調理として考えられたようです。 たぶん鉄板焼きのネーミングがつけられたのが日本だからでは？とも思う。 海外には無かったのかな？ もっと昔から似たような調理方法はあったようにも思える。 お好み焼きとか、もんじゃ焼きみたいなのは、鉄板焼きの名称ではなかったのかな？ いずれにしても、このチャーハンは中華鍋で作った方が味も精錬されて早くて良い気がする。

@SAKANAYA_OSAKANA

6 ай бұрын

鉄板で焼いたり炒めたりはどこでもあるけど、 それを「鉄板焼き」ていう料理名にすると日本料理や。

@sakamotochan87

6 ай бұрын

@@SAKANAYA_OSAKANA 　やはり、そうだね😀

@takasiyamamori1279

5 ай бұрын

@@sakamotochan87 ついでに「焼きめし」と「チャーハン」の違いも調べてみてくれ。 わたしの感覚ではこれは、「焼きめし」であって、もっと油を使わないと「チャーハン」の味にはならないと思う。 どんな料理でも「焼き」と「炒め」の完成品は似ているが、仕上がった味が違う。 テフロンで油を使わずに作った卵炒めと、鉄で油を使った卵炒めの味の違いが分かりやすい。

@tk292

5 ай бұрын

そら、この鉄板調理法で炒飯とは言わんやろけど、炒飯にこだわりのある人って、炒飯以外が炒飯を名乗ると、それは炒飯じゃねぇーー、炒飯ってのはなぁーーーってうんちくが始まるのはなんでやろ。

I bet that was a hefty price and yes, extremely delicious!

How tasty that must be😋

美味そうには見えない。

A very special process Thank you very much

This young Master is dancing with his foods. Very impressive!!

@Mr.Sr.Jr.

7 күн бұрын

He's just moving around unnecessarily to impress people that don't know anything about cooking. Constantly using his utensils to wipe each other off then seconds later putting them back in the oil is just extra flourish and wasted energy and is only meant to trick fools into thinking he's doing anything special Waterford could literally taste the exact same if it's just sitting there simmering without all the extra nonsense

金属ヘラで切るように炒めてるせいか、飯粒が原型を留めていないように見えて、 美味しそうには見えない･･･ 中華料理のチャーハンでおたまを使うのも理由があったんだなぁ。

@pygmalion6133

3 ай бұрын

ボロボロになってそうに見えちゃいますよね…実際はどうなんだろ？？

@oldstyle4428

3 ай бұрын

米粒が傷つくと、中のでんぷん質が出てきて、米がもちゃつくらしいですね。鉄板焼きの場合はどうなるんだろう？

@r18hhh

2 ай бұрын

正直、下手だなと思う。 鉄板チャーハンには鉄板なりの良さがあるけど、コレにはそれが見えない。 家庭チャーハンの劣化版ってカンジ。 鉄板の扱いもだし、玉子の割り方も良くない。 広島のお好み焼き屋なら、これじゃ、まず焼かせてもらえない。 肉の仕入れは上手なのかもしれないが、「それだけなのか？」と疑うレベルだ。

@SILOHAS

2 ай бұрын

まぁ鉄板焼って味よエンタメ性に振ってるわけだから、味だけ考えたら中華料理屋のチャーハン方が美味しいよね。 鉄板焼ってステーキやお好み焼き、焼きそばくらいしか向いてる料理なさそうだよね。 でもそれもそもそもフライパンの方が美味しく調理出来るしなぁ。。。

@user-xi4jr4vw8c

2 ай бұрын

中華にも、鉄板で作る料理。チャーハンはあるよ

作り方は多少違えど、鉄板焼の〆で出されるチャーハンだよね。繊細でもないし、普通に中華鍋で作ったチャーハンの方が遥かに旨い。高級店とか関係なく基本どこの鉄板焼チャーハンもそんな感じ。

@aqiaqiorgapiorg

5 ай бұрын

熱均等にかけるためにやるコテの作業で米がかなり砕かれてしまってるのがどうしても気になる

@chocolatemint5614

4 ай бұрын

だからこういう鉄板焼レストランって、お茶漬けとかあまり炒めずに済むバターライスとか出される印象がある　 炒飯でるほうが珍しいと思った

@user-wj9ps8wh8j

2 ай бұрын

鉄板焼て肉にしても別にパフォーマンス込みで面白いだけのような 地方だとオレイン酸11なんかのゴチで出てくるような肉が炭火1万で色んな部位を食べれる 土地代高くシャレた鉄板焼だとそれが2倍、3倍 鉄板て味も炭火に劣るしアホらしい

@FSLL-group369

Ай бұрын

​@@user-wj9ps8wh8j アホのための不健康料理。こんなの見たら失礼だけど食わずに帰る。

@user-rb6ge8jg6r

27 күн бұрын

うざいコメントばっかやな笑

simple, easy, always delicious.

there's too much rice in my oil

@chessrock8394

11 күн бұрын

😂😂😂

@patricksterling927

11 күн бұрын

🤣😂🤣

@redding659

11 күн бұрын

And too much pride in your humility.

@Azmania3000

11 күн бұрын

​@@redding659nah bro that fried rice sucks. It's just dripping in fat and oil looks disgusting AF. Dude couldn't even beat an egg to make an egg roll wtf. Fired rice should be a complete meal stuffed with vege's and be fluffy and nutritious. Really that dish was all about the chef's jazz drum routine on the hotplate

@user-jh8ou5zl9g

11 күн бұрын

​@@Azmania3000지랄하네 ㅋㅋㅋ

散々食ってきたけど焼き飯は町中華のが圧倒的に美味い

@osamu_90

5 ай бұрын

それな 量も値段も段違い

@chupaou

5 ай бұрын

さすがにシメで食うライスと主食として食う町中華のチャーハンじゃ求めるものが違うでしょう

2人前のチャーハンで8分もかけたら王さんに怒られます

@morkjin

6 ай бұрын

しかも半ライス

@user-ez4mn7om4h

3 ай бұрын

目で見て楽しむっていうのもあるんだろうね、見てて心地よかったわ 味は知らんけど。

@user-vw4ws3zq8i

Ай бұрын

キチンとその分のお値段は取っていますよ😮

@user-ez9ul2mx6m

17 күн бұрын

炒めたので油は無くなり0キロカロリー

ご飯と一緒に卵置くなよ.... って思っちゃった

@user-yl6rm9rn2n

5 күн бұрын

そうだね、見せるならカップに割ったのを入れてくるか、目の前で頭で破るかだね。

@tadano_nettaigyo

5 күн бұрын

@@user-yl6rm9rn2n なんで頭に限定したんやww

I was so delighted to see he strained to grease before adding it to rice

In Germany we say: Das Auge isst mit (the eye eats along). Because it's not just about how tasty the food is, it's also the presentation, even the preparation. And of course, in Japan you can get literally a work of art for food.

@AndreaAustoni

7 ай бұрын

In Italy we say "anche l'occhio vuole la sua parte" the eye wants its part too

@goodtogo2876

7 ай бұрын

German food is beautiful too, exept that whole Germany is more focused on eating Döner and Sushi instead of Schnitzel, Bratwurst, Rouladen, Klöße, Kartoffelsalat etc.

@keenansartain2854

5 ай бұрын

In Hawaii we say “shut the fuck up and eat your food”

@ucc930ml

5 ай бұрын

Germany, Italy, Hawaii... The first thing that caught my eye were the comments in this thread. From Japan 🛨

@TiananmenSquirrel

5 ай бұрын

​​@@goodtogo2876as someone from belgium 🇧🇪 🇧🇪 nothing in the world can beat a good bratwurst!! With caramelized onions omg ❤❤

I love garlic so much that i’d say that is not even the bare minimum

牛脂と玉ねぎ、ニンニクを混ぜた時にめっちゃ良い匂いした！

I love how he's building a really flavourful oil for the first few minutes... definitely adopting this in my fried rice techniques.

自分はご飯の横に殻付きの卵が一緒に盛り付けられているのが違和感でした。 卵の殻はきれいにしてあると思いますが。

@aqiaqiorgapiorg

5 ай бұрын

その後飯の横で割ったのも正直いただけない

@taru99

3 ай бұрын

産卵鶏がサルモネラを保菌していると、産卵のときに卵殻表面がサルモネラに汚染されたり、まれに卵の内部が汚染されることがあります。 生卵や生卵を使用した食品の温度管理が悪いとサルモネラが増殖し、生食したり加熱が不充分だと食中毒を起こします。 また、卵殻に触れた手指から他の食品を二次汚染して、食中毒を起こすこともあります。 やばー

@user-hb3dn2vc1e

Ай бұрын

日本のたまごは安全です

@papakiki4761

5 күн бұрын

わかるー なんでそこ一緒にした？って感じ

This is stunningly amazing, taking a relatively simple dish without adding outlandish ingredients but making it something very special by technique and amazing skill! Loved this video!

@rainofwalrus

6 ай бұрын

Or it was never simple in the first place, only convenience led to shortcuts led to cheapening led to diminishing.

@lucas0594

5 ай бұрын

Seriously a fcking 8minutes mashed rice with garlic and egg 🤣

@kidrobot.

5 ай бұрын

@@rainofwalrus nah, it was simple and cheap to begin with

@TheMeggie80

5 ай бұрын

@@lucas0594yup, sank in frying oil.😂

@patrickgallegos113

4 ай бұрын

😂😂😂 That'll be a $1000 dollars for plain white rice with pork fat, onions an egg and some bs show.

The longest cooking time for fried rice I had to speed this up.

Interesting ratio of ingredients used Also the techniques can be modified and adapted! Great video

へらでコメをカットしてしまうことのメリットデメリットありそう（米粒の細かさ　均一性　もちもち感）

@user-if4tb9wu4q

2 ай бұрын

1番のデメリットは粘着力出てしまう(米を潰したら糊になるあれ)

@FSLL-group369

Ай бұрын

そしてオイルでアクリルアミド全開です。

最初こんな油まみれでベットベットのチャーハン作るんかって焦った

@kamint2258

2 ай бұрын

それな😂👍

@FSLL-group369

Ай бұрын

胃もたれ確定のアクリルアミドチャーハン

@user-im3ke5fu3p

26 күн бұрын

同感😂

@vagtech74

11 күн бұрын

Rice is bad on it's own but but the oil bath is another level

With this style of hot plate fried rice, would the rice be sort of coarsely chopped up during the mixing rather than remaining whole grains? (intended for different texture maybe? Or getting more eggs coating?). Otherwise looks really good.

@west7192

4 ай бұрын

One of the reasons why a wok is used instead of a griddle is because it separates the grains of rice. This rice is mediocre at best. His tools make it look sophisticated because of using a griddle but it's not that great.

@sangbangerz

11 күн бұрын

@@west7192 calling post-meal fried rice at a legit kobe or matsusaka beef steak house in japan "not that great" is wild

WOW! SO SOPHISTICATED I CAN'T MAKE IT ON MY OWN!

注文してから何分掛かるんだ？

@user-ox3ko2oc9w

2 ай бұрын

お茶漬けで充分やわ

@user-hb3dn2vc1e

Ай бұрын

鉄板焼コースのシメでしょ。単品では頼めません。

@user-sg9qo9oq9d

28 күн бұрын

君らには関係ない場所さ…

@user-qz1tb2cq3h

11 күн бұрын

@@user-ox3ko2oc9w 残飯食っとけよ😮

ガーリックライスって流派あるかと思うくらい、シェフの個性があるよね。 お腹すいた。

@sakamotochan87

6 ай бұрын

これがガーリックライスなら、まだ良かったのかもしれないです。 チャーハンなのでね。

@chupaou

5 ай бұрын

⁠@@sakamotochan87 チャーハンとガーリックライスって何が違うんです？

@user-up6lx9nh3b

4 ай бұрын

@@chupaou 多分ニンニク以外入れるかどうか？ 別にタマゴ入ってても良いけどな。 アレルギーの問題とかあるんかも。

@user-hb3dn2vc1e

Ай бұрын

焼く前にステーキの周りの筋とか脂をカットしたものを置いといて細かくきざみ、ガーリックとタマネギとしょうがを炒め脂を搾り、ライスと炒めて作るのがガーリックライスかな

@stanmccormic

3 күн бұрын

@@chupaou 同じような物ですよね。どちらもご飯を炒めてるので英語の呼称はどちらもfried riceですし。

It cleans that grill very well🧐

That would be a really sophisticated way to get a heart attack.

@GARRY3754

16 күн бұрын

Different schools of thought on unprocessed fat versus processed.

@tatp571

15 күн бұрын

Japanese live long lives unlike westerners who are scared of saturated fats.

@Tranzlusent

12 күн бұрын

The cook removes almost all of the oil with an interesting technique. This is one of the least greasy fried rice dishes I’ve ever seen.

@eastcoastguy7914

12 күн бұрын

😂😂😂😂😂 true!!!

@BvngeeGvm

8 күн бұрын

No it wouldn’t.

何もかも米すらも細切れになってるでしょこれ

Me when I only have 3 things in the fridge.

@BvngeeGvm

8 күн бұрын

You should really learn how to count :(

"Your videos are not only beautiful in terms of content but also in how you edit them ! keep sharing the awesome videos."🌹🌹🌹""

Very skilled chef with superlative spatula skills😊

Wow, just wow. Is it even legal to eat fried rice that good looking?

町中華のが遥かに旨そうやけどな 「早よ作れや」て思ってしまった

@chupaou

5 ай бұрын

こういったレストランでは味とは別に空間やシェフとのコミュニケーションも値段に入ってますからね。 出されたモン食う町中華も良いですが、それとはまた違った楽しみでしょう。

@user-bz3gl2ll6q

4 ай бұрын

かわいそうに

Looks delicious I’ll take five portions pls.

Now I know how to re-purpose my drywall joint knives.

美味しいんでしょうけれど… 私は…中華鍋とお玉でつくるチャーハンが良いです😅

なんか冷凍チャーハンの方が美味そうだな

@gilout99

5 ай бұрын

何故だろう、食いてーってならない動画。もったいぶって8分もチャカチャカやって(笑)美味しいのかな？っていか油の量！！

@user-bs5jt5vj7x

Ай бұрын

みててなげーなってイライラしてくるもんな

@cholnovelie

28 күн бұрын

明らかにコメ同士がくっついてるよな、と思ったら後半からダマをほぐしまくってるし、出来上がったものを見てもやっぱりぱらっとしてない。冷凍チャーハンのほうがおいしいかも。

Incredible. How hot is the teppanyaki? Does it have different heat zones around? I can see the edge where the onion and garlic was held is obviously a lower temp.

牛脂を全て混ぜた時にギャァァァって声出たけど、最後絞ってくれるんですね😊

This fried rice should be in the museum

早く食べたいって気持ちが最高の調味料になるのよな

@jules11788

7 күн бұрын

That's interesting that you say that, because in America we have a saying that goes, "Hunger is the best sauce". I guess some things cross cultural boundaries!

ステーキコースのサイドにちょうど良さそうですね。おいしそう。

動画見てて美味しそうと思ったのですが、以前ウィキペディアで「チャーハン(炒飯)と焼飯の違いとは」と調べたんですが、この動画ではご飯を先入れ且つ鉄板で焼いているので焼飯ではないかと思います。焼くご飯なのか、卵と共に炒めるご飯なのか。些細な事での発言失礼しました。

やっぱ和牛脂で炒める焼き飯は美味しい。

idk about sophisticated, but its the perfect way to make egg fried rice lol. Fried garlic, egg into the rice not like many who fry the egg then only add the rice. This coat the rice way better with egg. I cant really judge the taste so i guess thats cant be a factor. In terms of technique ... 10/10. Also because the portion of rice to egg is small, you get a lot of egg ratio. That should taste great. The sophistication comes from the fried garlic and most ppl fry the garlic before hand and just add them in when frying the rice, so you just got the see the whole process.

@AnonYmous-ry2jn

Ай бұрын

Ratio of oil to egg and rice combined is 1,000,000e to one.

A man can be an artist at anything, this proves it.

That is only rice, egg, and onion right⁉︎😮 So excellent!

The first half of the video- to me, it looked like a chunk of beef tallow on the left, but what were those minced white things? And what was that thick liquid that he poured over it? What type of oil did he add to the alleged beef tallow?

@wnose

6 ай бұрын

Those minced white things look like finely minced white onion. The thick liquid looked like some kind of cooking oil.

@santibanks

16 күн бұрын

@@wnose i assumed it was finely chopped garlic which they keep in oil, perhaps even a confit garlic.

Let me see if I got the ingredients right @ 0:22 he's sauteing some animal fat and finely minced onion @ 0:36 he's adding previously sauteed garlic @ 1:15 he combines everything and fries them for 2 minutes, then separates the oil from the fried onions and garlic @ 4:45 he combines the egg and rice @ 5:30 he adds the previously fried onions and garlic to the rice @ 7:07 he adds some mirin? @ then he adds finely minced green onions and tosses. 30 seconds later he's serving the rice.

@stevewebber707

5 ай бұрын

I think you got most of it. I I have to guess, I don't think the garlic was precooked, especially as long as he cooked it on the grill. The liquid is a tricky one, maybe mirin, maybe sake, maybe vinegar, maybe premixed blend of something. I was expecting soy sauce, but it appeared rather clear. You did miss the fresh ground pepper though. Also, I didn't notice him adding salt, unless one of the grinds was salt.

@djkeenetik

5 ай бұрын

And a tonne of oil in between. Would you like some fried rice with the bowl of oil!😂

@desviaciion

5 ай бұрын

oil mostly removed by squeezing out. did you watch the video fully or just jumped to comment after seeing oil in a *fried* rice video? @@djkeenetik quick tip: fried rice needs oil.

@djkeenetik

5 ай бұрын

@@desviaciion I watched the whole thing. I’m a chef fried rice needs a bit of oil but deep fried or pan fried level of oil. If you know how oil and frying works you can’t just squeeze it out

@desviaciion

5 ай бұрын

i see, my apologies, and thanks for clarifying. i myself only use 1+ teaspoon oil max throughout my entire fried rice process due to health reasons but i think in a luxury indulgence video like this, the oil amount left in end product seemed fair haha@@djkeenetik

*Ghost enters restaurant* Chef starts frying garlic. *Ghost disappears*

Was initially thinking he done messed up with the oil but made up for it. Looks great

動画のラスト辺りで、これで二人前ってところで一番驚いた

@canna9539

6 ай бұрын

あんなおっきいレンゲ使われたら、2回半で食べ終わりですね笑

@user-th1xo4yu8h

6 ай бұрын

コース料理だから少量なのでしょう。

@user-fl8hk3sf9b

2 ай бұрын

なんだかなぁ…😔

油の量が……半端ない‼️ コテで油を絞る位なら最初から少量の油で作ればいいんじゃあないの❔… ホテル🏨だけに目ん玉飛び出るお値段⁉️なんだろうねー🤣

鉄板焼き食べずに、チャーハンだけ、食べられるお店？ 素敵💓

I’d like to taste that but would never want to make it, maybe I will adjust a bit. Was that fish you put in at start?

山岡士郎「このチャーハンではダメだ。炎の主人になりきれていない」

中華鍋の方が洗練されとるね

Long wait for such a little amount.

日本一時間のかかるチャーハンだろ。

からのついた卵とご飯を同じ皿に入れるなよ

@muro59

2 ай бұрын

サルモネラ米

鉄板焼きは見せるのが主体。味は想像できる。

@user-nz7pq5em6m

6 ай бұрын

だよなぁ。調理師免許を持たないオレがフライパンで作るチャーハンの方が旨そうやわ。

@user-vo1jh5oe4p

Ай бұрын

​@@user-nz7pq5em6mあんなパラパラにできんの?

@user-nz7pq5em6m

Ай бұрын

@@user-vo1jh5oe4p 簡単だぜ。フライパン内の熱を下げない様に飯を放り込む前にチンして熱々にしてから放り込む。パラパラにするコツは温度低下を防ぐことだけ。

Looks so yummy 👍

como podemos dar un me gusta, si no indican qué ingredientes usa, Se ve buenísimo, pero no hay manera de replicarlo

隣のコンロで作ったやつが食べたい

oh, thank you, so much recently, i've seen many films of you and all were so amazing..., i'm making myself at home, seeing them 🥘🥘🥘

The fine dining level of fried rice ... it definitely looks healthier and natural since not as much oil and seasoning is used, but probably might taste a bit bland especially for most chinese who're used to chinese style wok fried rice. While chinese style fried rice definitely would taste better with more "wok hei" on high fire, chinese style is also mostly more oil, and usually uses more seasonings too ... which contributed to it being more flavorful but less healthy

A nice starter. I wonder how the main course will be.

I am curious what type of fat and oil was used first (wagyu? pork?) and also what the liquid was that he used a few drops-of (could just be water, but could also have light soy, sake, dashi...)

@santibanks

16 күн бұрын

looked like light soy sauce (the splatters on the plate made it look like that)

@junova7503

10 күн бұрын

@@santibanks The splatters and the way it caramelized definitely looked like soy sauce but it's very light colour (as it was poured and how little it changed the colour of the final dish) makes me suspect it was a mixture of soy sauce and mirin (or some other cooking wine like shaoxing wine but likely mirin to stick with Japanese ingredients).

@santibanks

9 күн бұрын

@@junova7503 I would be really surprised if alcohol is used in a fried rice dish. Never saw that in the places I've been in Asia, but haven't been in Japan so i'm not categorically ruling it out.

@junova7503

9 күн бұрын

@@santibanks I'm used to a more Chinese style where liaojui (shaoxing wine) is generally added in while frying the other ingredients before adding the rice. Adding it straight on the rice is weird for me too so I looked into it some more and apparently a mixture of soy sauce, sugar (or honey), and mirin is common at hibachi places so yeah, allegedly a Japanese fried rice thing. Edit: I made a typo

@santibanks

9 күн бұрын

@@junova7503 they use shaoxing for fried rice in China? That's certainly something new for me :) In which provinces is this common? Would like to try it

What did the chef put over the rice at the beginning?

@Catnip-es8nx

7 ай бұрын

At 0:34 he put garlic over onion. Rice appears at 4:30 and he mixed it with an egg. Am I missing your point?

The amount of beef tallow soaked into chopped garlic and onions and the amount of butter seem too much. The seasoning by the 1st spice mill is rock salt? and the 2nd is pepper? What is the last seasoning ? MSG?

I challenge him to do those maneuvers making peanut brittle, it would be equally exquisite

美味そう、食べたい …でも、時間掛かりすぎや

観るための料理って感じ。その辺の町中華の方がはるかに美味いよ😅

“That’ll be $120 please”

Was that just regular minced garlic that they added? or was it in some sort of oil?

コレまた仕上がりが美味そうじゃないのが🤣

Japanese cuisine ever pretty good to easy on the eyes as well as savor except in less amount at least to me

Straight from the Osaka, Kentucky state fair. Deep fried rice. Goes great with the deep fried butter.

The cooking process is probably programmed very finely by seconds. I want to try it

加熱してようと殻付き卵をご飯に密着させる人の作った食事あんま食べたくない・・・

Another stunner from Aden! Don’t change the formula ever

Awesome tasting of the menu's fried rice like fine wine.. Now on to the real portion plate.

Teppanyaki rice is so tasty🥳

Would like to know what those ingredient were. Was that rendered beef fat, and was the yellow stuff garlic that was poured over the rice ? Couldn't tell - it almost looked like caviar.

@ineshvaladolenc6559

4 ай бұрын

Ingredients (order of appearance): Suet Onion Oil (pre-sauteed) garlic Cooked rice (best left to cool and rest a few hours before use) Egg Green onion

É tipo um ritual. Eu faço esse prato em 2 minutos 😂😂😂😂

Hot tip - watch this before you want to go to bed

오! 부드럽고 고소할것같은 행복한 맛