Egg and Rice Bowls, Two Ways | Kenji's Cooking Show

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  • Опубликовано: 31 янв 2025

Комментарии • 784

  • @joakimboulanger4490
    @joakimboulanger4490 2 месяца назад +564

    A little sensitivity to msg ? I thought every single study showed that there was basically no bad effect at all, or at least absolutely nothing to worry about compared to something like salt. There's a big movement to reverse the stigma around it, I thought you would be part of it, what's the philosophy behind being so soft about it ? (I don't mean it in a mean way at all, in genuinely curious)

    • @JKenjiLopezAlt
      @JKenjiLopezAlt  2 месяца назад +1435

      This is incorrect. Studies have shown that some people do in fact have sensitivities that are detectable against a placebo. I’ve written about it both on Serious Eats and in my book, The Wok. There are also not a very robust set of studies surrounding it to begin with. Certainly not enough studies to explain away the mountains of anecdotal evidence that exists surrounding its effects.
      It’s all complicated because MSG sensitivity has a history steeped in racism. But that doesn’t mean that it’s all a myth.

    • @trbmnh
      @trbmnh 2 месяца назад +173

      @@JKenjiLopezAlt fwiw my mom, a Vietnamese living in Vietnam, does have reactions to "raw" msg that doesn't happen when she eats cooked msg. She can tell when I put msg in at the end vs. during cooking.

    • @tedstrauss999
      @tedstrauss999 2 месяца назад +81

      Anyone can have sensitivity to anything. Drink too much water, you're gonna feel sensitive somewhere.

    • @Slanderbot
      @Slanderbot 2 месяца назад +72

      There are absolutely sensitivities to msg, as well as any form of salt. Acid based like msg or chlorine based like table salt.
      The tolerance will vary from person to person ofc.
      It's just easier to see adverse effects from msg bc it is so concentrated in its granular form and it's easy to add way too much. A little goes a very long way with msg.
      Just adjust accordingly to personal need and enjoy!

    • @RealBradMiller
      @RealBradMiller 2 месяца назад +40

      I knew a lady that got SEVERE migraines when she ate anything with MSG or another ingredient that I cannot recall.

  • @sharonlim9929
    @sharonlim9929 2 месяца назад +155

    In Singapore, we plop the crispy fried egg on hot rice and add a dollop of sambal belacan, as well as drizzle thick dark soy sauce. Mix it all up and dig in. Hits home every time.

    • @user-wi9hv2pb2q
      @user-wi9hv2pb2q Месяц назад +10

      @@sharonlim9929 I was in India in the early 90s, and the hotel served white rice with a curry sauce and softly fried egg. I don't know if it was something they made for westerners or an actual dish, it was presented more in a western manner with rice where we would have hash brown potatoes or toast, but it was one of the best things I ever ate. I've looked for it ever since.

    • @sharonlim9929
      @sharonlim9929 Месяц назад +3

      @ this sounds delicious!

  • @lcritter
    @lcritter 2 месяца назад +377

    Now I see why I have never been able to fry an egg as well as my mom. Not enough oil and not hot enough. She is gone and I’m 67. I’ll be happy to up my game tomorrow morning!

    • @TheNewYear75
      @TheNewYear75 2 месяца назад +19

      enjoy your egg :-)

    • @cheshirecat7132
      @cheshirecat7132 2 месяца назад +11

      That’s sweet. My mom passed two years ago, and even though I cook I never learned from my mom or cooked with her. Two years later my sisters and I are all still trying to recapture the taste of mums cooking from our childhood years. We’re all in our 60’s and 79’s, and mom stopped cooking for us about thirty years ago. The taste memories are strong.

    • @lcritter
      @lcritter 2 месяца назад +6

      @@cheshirecat7132 that’s exactly where I am.. but I’m the last man standing. I especially miss her baking, but she really did a great egg. Lots of love to you and yours.

    • @mimic5653
      @mimic5653 2 месяца назад +4

      Lost my mom 7 years ago and I still think about her every time I’m in the kitchen. Sometimes my miso soup is just not right and I stand at the stove and ask my mom what’s missing. And sometimes I can figure it out and thank mom for showing me the way

    • @melons188
      @melons188 2 месяца назад +2

      Not trying to be a smartass, but a lot of the time, more patience is the answer to why my cooking didn't turn out as intended. Speaking from personal experiences

  • @Efabbs
    @Efabbs 2 месяца назад +191

    I love how the second oil starts splashing, the safety squints get activated.

    • @98GPF
      @98GPF 2 месяца назад +33

      Safety squints combined with mild concern.

    • @canIgetuhhh
      @canIgetuhhh 2 месяца назад +12

      Tradesmen using grinders on steel and cooks have never had something so in common

  • @rustyshackleford2222
    @rustyshackleford2222 Месяц назад +47

    I haven't seen a Kenji video in a Minute. I love that you're cooking in that tiny apartment type space. So much more common than the spaces I see in a lot of other cooking videos. I've had crispy fried eggs my entire life. Done by my Granny. She cooked them in bacon grease though, and I think that's superior to olive oil but it's all just an opinion.

  • @pgrocard
    @pgrocard 2 месяца назад +174

    The latter style is one of my favorite meals, always with my leftover rice. After the egg is mixed in i add some sesame oil and a bunch of kimchi and mix it all up. love it.

    • @mauimarcus
      @mauimarcus 2 месяца назад +1

      Ohhh man... I have some fantastic kimchi in my kitchen right now, and eggs and rice of course. I've done kimchi scrambles, but for some reason, I've never done it with the oil fried eggs. Thanks!

    • @jayceperlmutter4317
      @jayceperlmutter4317 2 месяца назад

      sounds like lunch is set for today!

  • @broadchannel1936
    @broadchannel1936 2 месяца назад +615

    Hey Kenji,
    First of all, as someone who has worked in many high end kitchens (including the kind with the stars) for many years, thank you for being the voice of reason in the industry. It takes real guts to stand up for what's right, and there are a lot of things wrong with the fine dining industry. People like MPW and Ramsay are glorified by entertainment today, and they need to be called out for what they are, which is absolutely abusive. The fine dining industry needs to move on from its toxic reputation if there is any hope of survival in its current form. I have zero respect for chefs that treat their workers like garbage.
    Secondly, love that you're making a video on this, since this is one of my all time favorite comfort foods. My favorite iteration of this right now is the same base of egg and soy sauce, and I'll typically add just a pinch of hondashi, room temperature butter, and a whole lot of parmeggiano reggiano. It really is risotto-like (sometimes I'll even add a little bit of sustainable/imitation caviar).
    Anyway, just a long time appreciator that wanted to say thanks!

    • @JKenjiLopezAlt
      @JKenjiLopezAlt  2 месяца назад +120

      Agreed on all counts!

    • @ngwoo
      @ngwoo 22 дня назад +9

      Eggs are such a bizarre sticking point for professional chefs, Ramsay for instance still peddles the "never salt an egg before cooking it" myth despite it being proven countless times to have no negative effects

  • @chrisanmckeown
    @chrisanmckeown 2 месяца назад +63

    I absolutely love Tamago Kake Gohan! My Japanese mom passed away 1.5 years ago and we loved it. With all the salmonella with the eggs in the states we stopped. If I get fresh eggs I make this! Yum! I do the fried egg with rice for breakfast often!! Thanks for bring up core memories for me!! 😊

    • @Diffyemo
      @Diffyemo 2 месяца назад +1

      I tried it (Tamago Kake Gohan) once and I think I had issues with the texture. But after watching this I may try it again.

  • @51rwyatt
    @51rwyatt 2 месяца назад +553

    On the Marco PIerre White comment, the egg is the strangest ingredient to develop a view that it has to be cooked one way: It's like the most versatile ingredient in all of cooking.

    • @514musique
      @514musique Месяц назад +7

      Yup along with potato

    • @FK-we1dp
      @FK-we1dp Месяц назад +2

      He’s right though, browning ruins the delicate taste

    • @normandeplume7533
      @normandeplume7533 Месяц назад +38

      @@FK-we1dp Perhaps for YOU! Your subjective tastes differ from everyone else on the planet! For me, it tastes wonderful crispy or fluffy white (non crispy). Depends on the fat used (salted/unsalted butter, olive oil, veg. oil, avocado oil, margarine, bacon grease, lard, etc.), whether I use spices or not, etc. There is no "one-flavored" crispy egg.

    • @katl8825
      @katl8825 Месяц назад +11

      @@FK-we1dpor consider this: you/whoever said the quote, never had a proper fried egg. If you properly brown a fried egg, it has enough savory taste to form the basis of a soup. Sure, it is not the same flavor. But between searing and poaching a chicken breast, you would not call the chicken flavor “ruined” in either way. It is simply a different aspect of the ingredient.

    • @GeekyC.
      @GeekyC. 25 дней назад

      @@FK-we1dpnahhh 😂 if my egg isn’t brown and crispy then I don’t want it ! Don’t want a jiggly jelly like egg on me breakfast or dinner (no offence to anyone who likes it that way just not for me)

  • @marcos8891
    @marcos8891 2 месяца назад +37

    in spain fried eggs are made your way and we have a specific term for that crispy part of the white, "la puntilla" some people even make them to have a crispy edge wider than you did, un saludo

  • @normandeplume7533
    @normandeplume7533 Месяц назад +4

    Ha! I loved your comment about Marco White. :) I agree, cook your eggs however you want to cook them and enjoy! Cooking is creative and I cook my eggs (and all other foods) in a multitude of ways and I enjoy them in each of those ways for different reasons. Cooking is a joy and it's one of the ways to explore the vast variety of foods and express yourself while satisfying your own subjective palette. Cheers!

  • @peachy245
    @peachy245 2 месяца назад +28

    tamago kake gohan is one of my guilty pleasures, i don't often come across people who are willing to eat raw eggs but my dad lived in japan for a bit and he taught me the beauty of mixing eggs into my rice. the way you fried the egg for the second rice bowl is exactly how i was taught to fry mine too :)

    • @TamarLitvot
      @TamarLitvot 2 месяца назад +5

      I come from an Ashkenazi Jewish family and my dad ate raw eggs every morning -- we called them soft boiled but they were totally raw (maybe they visited boiling water for a second 😅)
      I'm in public health so I don't eat raw eggs. But my dad died at age 96 and I don't remember him ever being sick.

    • @cheshirecat7132
      @cheshirecat7132 2 месяца назад +1

      @@TamarLitvot I grew up in the U.K. with those soft boiled eggs in an egg cup. My dad ate them too . He lived to his mid 90’s. I credit the eggs and the sardines he had for lunch a few times a week. Some of his favorite foods.

    • @TamarLitvot
      @TamarLitvot 2 месяца назад +2

      @@cheshirecat7132 Sardines are full of healthy oil!
      My dad ate a bowl of fruit (not cut up, whole fruits) every night. Until a few months before his death, he walked every day, stopping to talk to people (he loved dogs and children). I think both those things contributed not only to his longevity but also to his energy and good health until close to the end.

    • @mimic5653
      @mimic5653 2 месяца назад

      Growing up we use to put raw egg into our Japanese curry. It wasn’t until middle school cooking class that I found out “you’re not supposed to eat raw eggs.” My brother still puts raw eggs into his curry. He’s in his forties.

    • @TamarLitvot
      @TamarLitvot 2 месяца назад

      @@mimic5653 And it's usually just fine to do that. But given the increasing frequency of new types of infectious diseases, I figure that the small effort to be more careful (e.g., use pasteurized eggs or heat the egg until safe) is absolutely worth it. It's like the 10 seconds needed to buckle a seat belt.

  • @nastraightsix
    @nastraightsix 2 месяца назад +13

    Mr. Lopez-Alt is an absolute saint. Rice-Egg bowls are amazing and this fried egg technique will be incorporated into my next chicken donburi dish tomorrow! Thank you so much for these videos.

  • @JonahSA
    @JonahSA 2 месяца назад +34

    thanks Kenji. Just moved out of my parents house and I've been eating lots of eggs and rice. This makes it more exciting! Learning a lot from you!

    • @harlequinheart3
      @harlequinheart3 2 месяца назад +3

      @@JonahSA I highly recommend grabbing some pork floss and green onions to sprinkle on there ☺️

  • @julianruanrollan
    @julianruanrollan 2 месяца назад +374

    Tip from a Spaniard (we eat proper fried eggs with A LOT of olive oil very often): put a pinch of flour into your oil when cooking your eggs to prevent splashing! Nice 2 see you around here again Kenji!

    • @TonyBologna805
      @TonyBologna805 2 месяца назад +44

      @@julianruanrollan interesting tip! I’ll have to try that

    • @G8tr1522
      @G8tr1522 2 месяца назад +17

      that is a wild tip, thank you.
      stainless steel with olive oil is all i ever use to make eggs. I never mix them first. this will make the experience less painful though, lol

    • @RealBradMiller
      @RealBradMiller 2 месяца назад +1

      Oh. Thank you!!!!!!

    • @333pattyd
      @333pattyd 2 месяца назад +8

      @@julianruanrollan ever since I saw Phil Rosenthal go to Spain on a PBS show, I've been OBSESSED with those eggs fried in copious amounts of olive oil. They're just perfect. I haven't made them in a while, but now I know what I'm having for breakfast tomorrow!

    • @sepandee
      @sepandee 2 месяца назад +3

      Wow, really? That works?
      Does this work for, say, frying steaks over high temperature?
      And when you say a pinch, you really mean a pinch? As in, 1/4 of a teaspoon?

  • @Ashhong1
    @Ashhong1 2 месяца назад +12

    Grew up eating just a fried egg on top of hot rice and ketchup. Still love it 30 years later, and now I’m going to try frying it like this for extra deliciousness. Cheers!

    • @harlequinheart3
      @harlequinheart3 2 месяца назад +1

      Watched a video about Japanese pasta sautéed with ketchup, blew my mind. 🤷🏽‍♀️Maybe throw some ketchup into the pan, idk

  • @onewholeegg
    @onewholeegg 2 месяца назад +67

    The first video I watched from you was the crispy egg with that MPW quote, still stuck with me to this day. Long live the crispy egg!

    • @monguskooklord7867
      @monguskooklord7867 2 месяца назад +3

      @@onewholeegg crispy egg runny yolk is peak

    • @Elmojomo
      @Elmojomo Месяц назад

      To this day? Umm, it was only a month ago... lol

  • @bc6292
    @bc6292 2 месяца назад +118

    YT stopped recommending Kenji to me so it's been a bit but when did he ditch the headcam?! I miss the headcam, i thought it really added something unique to his channel that other cooking channels dont have. Felt really personal and it was just nice having a first person view of his hands and his dishes.

    • @123rockfan
      @123rockfan 2 месяца назад +8

      @@bc6292 I thought the gimmick was getting a bit old

    • @theritchie2173
      @theritchie2173 2 месяца назад +37

      He still does it, he just doesn't do it ALL THE TIME.

    • @maddsmish
      @maddsmish 2 месяца назад +8

      He just did a headcam the other day! I forget what it was though.

    • @adamd2036
      @adamd2036 2 месяца назад +19

      Headcam made me kinda motion sick or something. Rather have the camera still, way less distracting

    • @SophiaLilithUwU
      @SophiaLilithUwU 2 месяца назад

      @@maddsmish the steam wand scrambled egg sammiches

  • @ladyamandaelise
    @ladyamandaelise 2 месяца назад +10

    I’m stoked you made this video. My mom had to leave her family home at 15 and start providing for herself. To do so she worked at an Asian restaurant that closed decades ago in Portland. She was a vegetarian so she didn’t hardly eat most of the dishes. Long story short she invented “moms sandwhich” which I now make for my kids. Same concept as the bowls - hot white rice, soy sauce , ice berg lettuce and mayo on toasted sourdough. Drizzle some Tabasco and it’s perfect! Some variation of your bowls and her sandwhiches will always be my favorite!

  • @brianowenwilliams
    @brianowenwilliams Месяц назад +4

    Dude, I’m loving this kitchen. This video is giving me Wes Anderson vibes.

  • @lukek5909
    @lukek5909 2 месяца назад +151

    For those of us that are immunocompromised, you can pasteurize eggs if you have a sous vide, 135° for 75 minutes, then ice bath for those you aren't using right away

    • @Jabogers
      @Jabogers 2 месяца назад +1

      Ever since getting a Sous vide, I’ve started keeping two sets of eggs in my fridge for that very reason!

    • @Lady-Lilith
      @Lady-Lilith 2 месяца назад +20

      What you're describing sounds like onsen tamago. That is a good option for people who want the egg to feel raw, but pasturized. It's tricky to do without the equipment to sous vide, but not impossible.

    • @lukek5909
      @lukek5909 2 месяца назад +1

      @Lady-Lilith oh yeah, my brother used to sous vide steaks without the stick done in a pot and a closely watched thermometer, possible but more of a hassle than I'd deal with

    • @veggie62a
      @veggie62a 2 месяца назад +6

      Came here to say this. When my wife was pregnant with our second the only thing she wanted most days was tamago kake gohan, sous vide pasteurized eggs saved us.

    • @FriendFatale
      @FriendFatale 2 месяца назад +1

      @@lukek5909 I remember when I was first learning about sous vide from Kenji and bought a small beer cooler to do that with, i don't miss those days lmao

  • @dummytube1542
    @dummytube1542 Месяц назад +2

    Love the crispy eggs demo. I always see that style done in a wok and wondered if it was viable in a Western style pan. Also, I dig this apartment set up, much more like my own home right now. Though I did really enjoy the intimate nature of your content done from home, felt like visiting a neighbor.

  • @TheYoungSapling
    @TheYoungSapling 2 месяца назад +57

    I make the second version all the time, except I also dump a ton of lao gan ma on the eggs as well.

    • @zilliq-qz5uw
      @zilliq-qz5uw 2 месяца назад +6

      Laoganma is always a good choice

    • @lisacastano1064
      @lisacastano1064 2 месяца назад +1

      I like chili bamboo shoots with mine

    • @samengsberg875
      @samengsberg875 2 месяца назад +3

      I pulled that one from Chinese cooking demystified when that was their test dish for trying all of the lao gan ma flavors. Easily turned it into one of my favorite condiments

    • @Josukegaming
      @Josukegaming 2 месяца назад +1

      I put Lao gan ma on literally everything, it's too delicious to resist!!

    • @lesslighter
      @lesslighter 2 месяца назад

      Or better yet use lao ganma to fry your egg you probably wont get to the crispy stage before the pepper flakes starts to burn but boy is it good

  • @CatherineIino
    @CatherineIino 2 месяца назад +3

    I love Calpis! And I grew up in Morningside heights with a Japanese grandmother--but a generation or two before you. Thanks for all you do.

  • @Jason-ct9rv
    @Jason-ct9rv Месяц назад +3

    I watched this video while eating some homemade ramen i made. Nice to learn new dishes from other cultures, thanks for the recipes!

  • @RobertPodosek
    @RobertPodosek 2 месяца назад +7

    I first learned about tamago gohan from you and I love it!! seriously it's such a quick, cheap, easy, and filling breakfast. It's definitely a staple for me now. Thanks Kenji.

    • @spoogly
      @spoogly 2 месяца назад +4

      @@RobertPodosek I gave it to my dog, Goku, when he was a puppy and I was having it. He ended up learning the sound of the rice cooker and pestering me incessantly every time I made rice. He still hasn't figured out the new rice cooker's sounds yet.

  • @BigClur
    @BigClur 16 дней назад

    My all time favorite dish.. simplest easiest dish to make and like you said can easily be made differently with just different seasonings.. watching this at 10pm and my mouth juices are just flowing.. I know what I'm eating tomorrow.

  • @MrDanieloneill
    @MrDanieloneill 2 месяца назад +83

    We miss getting these regularly!

  • @snipe775
    @snipe775 2 месяца назад +9

    Color grading and framing was great in this one.

  • @BeansEnjoyer911
    @BeansEnjoyer911 2 месяца назад +3

    One of my favorite aspects of your commentary is that you don't hold the same food "elitism" that other esteemed chefs/food content creators do.
    There is no one way to cook X.

  • @DustinHaning
    @DustinHaning 2 месяца назад +546

    I've always hated the, "The way you enjoy your food is wrong" attitude from chefs and wannabe foodies. If you bought the food, cooked the food, and are eating the food, nobody else gets to tell you the right way to enjoy it. There's a reason why so many recipes include things like "to taste" or "to desired doneness".

    • @JKenjiLopezAlt
      @JKenjiLopezAlt  2 месяца назад +323

      The only “right way” is the way you like it.

    • @thetribunaloftheimaginatio5247
      @thetribunaloftheimaginatio5247 2 месяца назад +69

      @@DustinHaning "What right do you have to spit in the face of tradition?"
      "What right do I have? THEY'RE MY GROCERIES!"

    • @danieltdp
      @danieltdp 2 месяца назад +11

      Agree 100%.It would be better if they would say "oh, you should try this or that because a lot of people seems to like it". But instead they always came up with this arrogant stuff

    • @subterficial
      @subterficial 2 месяца назад +5

      Pretending this isn't the majority take is silly. I would also take a large caveat, being that if you have tried the proper or traditional way first, then feel free to prepare however you prefer. Too often I've seen people ignore tradition or of laziness or some aversion to what they haven't tried before. Tradition exists for a reason. If you've experience or understand it, and choose to differ, that's fine.

    • @thetribunaloftheimaginatio5247
      @thetribunaloftheimaginatio5247 2 месяца назад +8

      @subterficial Cooking is like jazz. Gotta learn the chops before you can improvise.

  • @skogkatt3392
    @skogkatt3392 2 месяца назад +3

    looks delicious! I appreciate that you show the whole cooking process without much editing, makes it easy to follow the timing

  • @davidcrossley7145
    @davidcrossley7145 5 дней назад

    Been watching your videos for the first time, got to say I think they’re amazing. Great presentation and very informative,I feel that I’ve learned so much in a short amount of time thanks so much 👍👍

  • @QuickBrownox
    @QuickBrownox 4 дня назад

    It’s kinda hilarious seeing a classic broke meal of mine being celebrated on Kenji’s channel. I started frying my eggs like that because I realized I like the textural contrast to the rice - nice to be so vindicated!

  • @paulacothren3591
    @paulacothren3591 2 месяца назад +2

    I grew up watching the PBS cooking shows: Great Chefs of..., The French Chef, etc. I'm not sure how much technique I actually absorbed but I do remember the concept of the egg and the tens of thousands of ways to prepare them. So, yes, crisp the edges, it's perfectly fine and wonderful.

  • @thythyli
    @thythyli 2 месяца назад +6

    My mother used to make the raw version adding a knob of butter to the hot steamed rice. Today is a comfort food to me.

  • @kodiak536kodiak536
    @kodiak536kodiak536 3 дня назад

    I grew up in Okinawa eating something similar to this...pre- 1972 before emigrating to Hawaii.
    Difference is, we put scrambled egg in the bowl first, then put steamy hot rice on TOP of the egg and allow it to sit for few minutes covered.
    Then, we would put some Kikoman soy sauce, amount vary by your taste, then mix well.
    GOOD breakfast and I'm still alive and kicking at 65 years old😁

  • @Komaru.89
    @Komaru.89 2 месяца назад +1

    This is fantastic, thank you! I lived in Tokyo for four years during university, and I was introduced to TKG there, and it's been a comfort food and quick breakfast for me ever since, though my American friends still think raw egg is weird. I think this is the first video of yours I have seen, and having already read most of your book on the wok (which has revolutionized my stir fries and general wok cooking!) it's delightful to see the same positivity and love for cooking in video form as I got from the book!

  • @Nightriser271828
    @Nightriser271828 Месяц назад

    We do so many egg rice bowls. One of the first recipes I learned was a Thai-style omelet from my mom, who learned it from my aunt. You scramble egg with a little fish sauce, then fry in hot oil on both sides, kind of like egg foo young. It's delicious, quick, cheap, and easy. It's a little crisp around the edges, while light and fluffy in the middle. However, we've lately been doing something like the second of your recipes, with chilli crisp. I'm obsessed. I also recommend steamed eggs on rice, topped with sesame oil and green onions.

  • @noellethehuman
    @noellethehuman 2 месяца назад

    I've made so many variations of this! My Nauni's favorite way was rice and ham beans with a crispy fried egg on top with the yolk barely set (literally like you make it). I love that way, but a lot of others too: Frying up leftover chicken in a teriyaki and brown sugar sauce, with caramelized onions, green onions & a crispy egg on top; another way that I like is cooking rice then putting in scrambled egg while it's still hot, then fluffing it up to sit and steam. It makes ribbons of really soft scrambled egg, and I like topping it with soy sauce and tomatoes from my garden. The egg and rice combo is one of my favorites, there's so much versatility!

  • @tahursh637
    @tahursh637 2 месяца назад +5

    A creamy, raw egg yolk adds so much flavor! Thanks for these two recipes!

  • @mythicalrapier
    @mythicalrapier 18 дней назад

    this video is awesome. i make these two dishes all the time, but you showed really great little ways to enhance it!! i haven’t seen your videos before, i love how you explain your steps!! excited to see more- thank you.

  • @georgeclinton4524
    @georgeclinton4524 2 месяца назад +12

    Oh, I like that tilting the pan technique with the oil. I'm going to use that. The way I like my egg & rice is I put 2 raw yolks in with the rice and I cook up the whites and mix that all up. The heat from the rice gets the yolk all warm but you don't lose any of the heat sensitive nutrients, and I like to fully cook the whites to denature the proteins for absorbtion and also denature the Avidin so it doesn't bind to the Biotin in the yolk .

  • @kenrickvezina3694
    @kenrickvezina3694 2 месяца назад +7

    Always so vindicating to check what's up on RUclips and see that one of my favorite chefs making almost the exact same thing I did for breakfast.
    When I make the crispy egg bowl I like to mix a bit of sesame oil, ginger powder, and garlic powder with the soy sauce. Delicious.

  • @flyseokjin
    @flyseokjin Месяц назад

    Living vicariously through your video. Unfortunately I can’t eat eggs because I have an intolerance. But they were once one of my favorite foods & I love watching videos like this pretending I might try it someday without feeling sick. Looks delicious, nothing like a runny yolk to coat noodles, rice, toast, what have you.

  • @heptonaut
    @heptonaut 2 месяца назад +2

    tamago gohan is unparalleled comfort food. it's so quick, cheap, light and deeply satisfying. i love it so much

  • @aznballaboi4life
    @aznballaboi4life Месяц назад

    I clicked the video because i was curious how he cooks his eggs and rice. But was not expecting the smack talk about other chefs. Im here for it haha respect! My family grew up frying eggs and seasoning it with maggi sauce and chili crisp oil and its brown because it FLAVOR says my grandma 😊

  • @Hobbsgoblin
    @Hobbsgoblin 2 месяца назад +4

    Just bought furikake for the first time and started making a lot of rice bowls. So this is well timed for me. Good video thanks

    • @jooooohn401
      @jooooohn401 2 месяца назад +1

      @@Hobbsgoblin it’s delicious for rice bowls!

  • @Manicpixiedreamgorgon
    @Manicpixiedreamgorgon 2 месяца назад +5

    Would love to see your take on natto! That, along with tamago kake gohan, are among my daily go-tos for breakfast and I'm always on the lookout for new toppings and add ins.

    • @julieannsarabia
      @julieannsarabia 2 месяца назад +1

      Natto is my go-to breakfast during the workweek.

    • @Anvekeen
      @Anvekeen 2 месяца назад +1

      I love natto too, but sometimes I would like to try it with something else than rice. Any ideas?

    • @julieannsarabia
      @julieannsarabia 2 месяца назад +1

      @@Anvekeen I sometimes just place a shiso leaf on top of chawanmushi and use natto on top of that as a decorative touch as well as an additional nutritional kick.

  • @L0v3Lost
    @L0v3Lost 20 дней назад

    My grandma used to make eggs this way. Delicious and brings back fond memories! I’d always struggle to describe this egg at restaurants 😂

  • @savannahcarlon7033
    @savannahcarlon7033 Месяц назад

    I made something similar to the first bowl when I was recovering from food poisoning a couple years ago. It started with white rice tossed around in a skillet with plain olive oil and the snallest amount of soy sauce, next time egg, the next time some broccoli, and then some more sauces and such for flavor as a gentle way to work up to eating full meals again. I call it "sad fried rice" because I had been miserable barely eating for about 3 weeks until I finally tried eating rice. It was the first thing with flavor I was able to consume. Now it's incredibly comforting to me, something I have any time I'm having a bad day and lack the energy to cook.

  • @JasonKrasavage
    @JasonKrasavage Месяц назад

    WOW! The step up from the POV gopro style video is so, so welcome! Don't get me wrong I loved all of those videos, and have learned so much from them. But this is so refreshing!

  • @artochoamovies
    @artochoamovies Месяц назад

    Thanks for the video. I’ve been eating rice and eggs (cooked) for breakfast for a year now. Health reasons dictate I fully cook the eggs but I enjoyed watching your technique. I may give it a try.

  • @Priya-ti4fe
    @Priya-ti4fe 20 дней назад

    This was such an articulate video. I'm just wowed.

  • @jrmint2
    @jrmint2 Месяц назад

    My Chinese great grandma did this for everyone. It was my brother's favorite meal as a child.She would drip some scallion oil on it too sometimes. We call it smooth egg rice, or silk egg rice. It wasn't frothy, but the egg had to be room temperature and then freshly cooked rice on top for a few minutes, then combine.

  • @catylytica
    @catylytica 2 месяца назад +13

    My go-to is a grain and a poached egg, with scallions, cilantro, furikake, shoyu, sesame seeds and oil. If I have that for ANY meal, I'm thrilled 💚😋💚

  • @sulgi82
    @sulgi82 2 месяца назад

    You brought back childhood memories. My mom used to make me the first version when I was a kid. But it was the Korean version with sesame oil and roasted, crushed sesame seeds.

  • @SecretCollage
    @SecretCollage 2 месяца назад +3

    Anyone who says "I'm right, everyone else is wrong." Default jack ass.
    Thank you for reviving raw egg on rice dish ❤️

  • @chefreid1
    @chefreid1 Месяц назад

    I love rice for breakfast and made the first version today. I stirred in green onions and topped it with Ozaku Curry Miso chili oil. It was so good, thank you.

  • @coolyoutubeluke
    @coolyoutubeluke 2 месяца назад +3

    I havent watch you for years, just wanted to say your looking great Kenji!

  • @pine2king
    @pine2king 2 месяца назад +2

    I have a very similar recipe, but I make it with Spanish rice in a way my mother in law used to make. Concept is very similar to the raw egg version otherwise. Glutamate in the form of sazon , but still very delicious. A perfect breakfast

  • @LumbChu
    @LumbChu 2 месяца назад

    Kenji this was one of the first dishes I saw you prepare. It super easy and inspired me to continue making things out of my comfort zone. Every time I come back to your channel I'm continued to be awesome and impressed, always inspired to keep cooking and trying new things. Thank you!

  • @tahliae
    @tahliae 25 дней назад

    Another great tip for crispy eggs if you want a slightly runny center: separate the eggs and cook the whites first. When the first side is almost done, plop in the yolk and flip (or because I can’t flip things well, put in the yolk then ones scoop the white on top to cook its second side).

  • @christinealling272
    @christinealling272 2 месяца назад +5

    I grew up eating this. It’s funny-my mother was Korean, but grew up during the Japanese occupation. So much of the “Korean” food I grew up eating is actually Japanese. She even made her kimchi with bonito flakes.

  • @Critterdale
    @Critterdale 2 месяца назад

    Learned these methods from one of your videos or books can’t remember where and I do them regularly! My fav rice and egg breakfast is Filipino fried garlic rice and eggs though! Thanks for all the tips over the years

  • @lIllIIllIllIIllIl
    @lIllIIllIllIIllIl Месяц назад

    Sesame seed oil & toasted sesame seeds are also great additions, and is the version commonly eaten in Korea. Worth a try!

  • @HexigonSB
    @HexigonSB Месяц назад

    Just tried the first recipe for breakfast, ran out of furikake the other week which sucks but its still delicious, a pinch of white pepper felt like a really nice touch

  • @anthonyzhao1185
    @anthonyzhao1185 2 месяца назад +1

    Kenji you look amazing!!! Love the transformation!!

  • @starhew2868
    @starhew2868 17 дней назад

    Love the honesty about furikake man. I am a former chef and I also have a recipe for furikake which i have made for restaurant dishes.....but i aint doing that at home😂

  • @Kariwable
    @Kariwable 2 месяца назад

    I'm here for more family recipes. Yum! My aunt is Korean and makes a version of rice and egg dish.. .. that is our family favorite. Look forward to trying this... also the only time Ive used black soy sauce for bfast is when I make kaya toast...Oh the knife skill! That might be a game changer for me- going to check out the link, i hate it when scallions unfurl...lol

  • @edwardypark
    @edwardypark 2 месяца назад

    Great recipes Kenji! I grew up eating eggs and rice this way too. These days, I drizzle a little toasted sesame oil as well for my boys. It gives a more korean style flavor to it.

  • @canIgetuhhh
    @canIgetuhhh 2 месяца назад

    Since the last tamago gohan video you made, i have that dish for breakfast or dinner at least once or twice a week, always have usukuchi in my fridge, and have 4 different kinds of furikake in the pantry. Thanks for adding awesome new staples into my diet i never knew about.

  • @jaceyrector9320
    @jaceyrector9320 2 месяца назад

    I’ve made the fried version many times using rice or cream of wheat. It was something I made after having dental surgery and I never stopped making it. Never knew it was a dish others enjoyed.

  • @joannaforbes520
    @joannaforbes520 2 месяца назад

    Thank you for this. I was at a complete loss for something tasty and fast, but i can manage a rice cooker and a wok. Fried the eggs just like you showed and they were perfect. A little Maggi arome, a sprinkle of furikake and it was perfect.

  • @teresapang8001
    @teresapang8001 Месяц назад

    I ate that growing up as well. Brings back memories. Thank you

  • @JamesStalnaker-z2p
    @JamesStalnaker-z2p 20 дней назад

    Made the fried egg version for today's lunch. Have only Kikkoman soy sauce but it still works. Added some red onion to the oil as it was heating up that added a nice bit of sweetness. Will use 3 eggs next time. Thank you. A new way to use left-over rice.

  • @franco_phil
    @franco_phil 25 дней назад

    just found this channel, love this guy!

  • @20vturbopower
    @20vturbopower 2 месяца назад +1

    The second bowl I could see with some pickled daikon and carrots. I could see the versatility with it.

  • @stephaniesamuel9569
    @stephaniesamuel9569 Месяц назад

    I just love crispy eggs!!! I’ll have to try the method of tilting the pan. 🤓

  • @evilflame2
    @evilflame2 2 месяца назад +1

    I don't know what it is about your more recent videos, but you're just killing it. I was pretty hesitant to watch before and now I'm watching all of them!

  • @tmmm8578
    @tmmm8578 2 месяца назад +2

    Kenji looking super fit these days that’s awesome

  • @enderesting
    @enderesting 2 месяца назад +2

    One of my favourite way to make crispy eggs is to also cook a bit of soy sauce at the end with a bit of sugar. it caramelizes a bit and tops the crispy egg with a nice sauce that goes with the rice too

  • @rubenotero7100
    @rubenotero7100 2 дня назад

    Growing up with a Puerto Rican dad & a Taiwanese Stepmom was always so funny to me because the overlap in cuisine when it comes to quick meals is almost 1 to 1 in some cases.

  • @judyn9727
    @judyn9727 2 месяца назад

    Tamago- gohan was my favorite afterschool snack when I was growing up. So good!

  • @markfeathers
    @markfeathers 2 месяца назад +4

    Those fried eggs look ridiculously beautiful. I personally haven’t cooked eggs in oil in over 40 years, there’s something about the oiliness I just don’t care for but, geez do those look glorious.

    • @ApathyBM
      @ApathyBM 2 месяца назад +2

      I usually go way less oil in cast iron. Low heat covered until the white around the yolk sets, then crank it up until edges crisp.
      Serve with black pepper and tabasco

  • @kristinirace3472
    @kristinirace3472 7 дней назад

    Been doing crispy eggs like this for years! My favorite cooking fat for them is ghee, all that buttery goodness with a high smoke point! Tbf I use ghee for just about everything, including grilled cheese (it's heavenly).

  • @estycki
    @estycki 2 месяца назад

    once I mastered making white sticky rice with a pressure cooker, out of curiosity and laziness late one night I threw a couple of eggs on rice and lightly microwaved it... I loved it, I started eating it regularly as my favourite go to late night meal (eggs make me sleepy). My friends and family (European origin) think it's weird, but I started seeing that it's totally normal in Japanese restaurants, Oyako Don is my favourite order. I can totally eat raw eggs too, really good on steaming fresh rice. I'll send this around and prove I'm not crazy.

  • @StarJester
    @StarJester Месяц назад

    that second bowl is sooo good when you top it with laoganma black bean chili oil

  • @jamesgain7994
    @jamesgain7994 2 месяца назад +4

    I love making Tamago Kake Gohan! I was actually turned on to this by Kenji's book "The Wok". My partner had some reservations about the rawness of the egg. I usually use refrigerated leftover rice. One simple thing I've done is after microwaving the rice for a minute and mixing the egg and rice, pop it back in the microwave for a quick 30 sec.
    Some bits at the bottom of a ceramic bowl might get hotter and coagulate, but it varies the texture and is mostly still runny. Best part is that it's piping hot when I go to eat it - makes a wonderful quick breakfast! Not sure if it's really any safer, but it makes me feel a little better.

  • @maritzasuarez7549
    @maritzasuarez7549 Месяц назад

    lol Egg meal. I love that I’m understanding Japanese. Thanks for sharing, I want to make this!

  • @adamax08
    @adamax08 2 месяца назад

    Hi Kenji, just came back from Jpn and tried the raw egg with rice and I'm glad I tried it! It was very interesting and so good. Raw egg in general is just so underrated. Also tried noodles / meat dipped in raw egg and loved it.

  • @ANGELOFDARKification
    @ANGELOFDARKification 2 месяца назад +13

    Amazing food aside, it's crazy how much leaner and shredded you look compared to older videos (just watched the alkalined roast potatoes again). Great job 👍

  • @jojocountrygirl
    @jojocountrygirl 2 месяца назад +3

    Loving the boathouse setup!!

    • @jooooohn401
      @jooooohn401 2 месяца назад +1

      For whatever reason I haven’t been recommended his recent videos so I had no idea he was on a boat. Had to check his older videos, I was wondering if he was in Japan potentially lol. Really cool vibe!

  • @keenancole2532
    @keenancole2532 2 месяца назад +3

    This was eggscellent! And love the apron.

  • @zilliq-qz5uw
    @zilliq-qz5uw 2 месяца назад +1

    Bought fukikake after your previous video on tamago gohan thank you so much it's one of my favorite lazy meals now

  • @dodaexploda
    @dodaexploda 27 дней назад

    Man, I really just want to cook some eggs with Kenji. I'm on a mission to cook every single type of egg. Like I just kept on learning new styles of eggs.

  • @kesmishmidaskng
    @kesmishmidaskng 2 месяца назад +4

    Man, since I'm watching Kenji's videos I look like a professional chef when I go to other houses to cook, even spreading the cientific info that I learn in here. People love the recipes and they don't know that my secret weapon is this channel. I owe you a lot Kenji ❤

    • @TamarLitvot
      @TamarLitvot 2 месяца назад

      I learn something new every time I watch Kenji. I now make the absolute best gazpacho because of him. Before I learned how to make it from him, my gazpacho was healthy but not delicious.

  • @JohnB-mo4kq
    @JohnB-mo4kq Месяц назад

    For cracking an egg, I've heard two ways. Mainly flat surface, because apparently using the corner of a bowl can introduce shell fragments and bacteria into the egg. Especially organic eggs, where you can clearly see they haven't been cleaned properly.

  • @tyvaughnholness1985
    @tyvaughnholness1985 Месяц назад

    Love the first dish, make it all the time whenever I have a little rice left over

  • @aidansievertson2947
    @aidansievertson2947 2 месяца назад

    Eggs and rice is one of my favorite comfort foods ❤ hi from across the water in Poulsbo!