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.
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.
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.
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
@@Mr.Sr.Jr. I'm a cook but I'm still impressed, this is like a visual art, similar to how a hockey player might view figure skating, no less valuable simply because it leans further into the beauty of the craft
@@Mr.Sr.Jr. He didn't waste a single motion, you might know how to cook but not how to get the BEST of a preparation. This chef does. You don't wipe your spatulas to keep them clean, you wipe them so the food you are cooking spends roughly the same amount of time in the hot surface. If you don't see how this guy is min maxing the best fried rice, then you need to start looking deeper.
@@hkbenja He is often simply removing the oil but then promply dipping them back in the same area. If you don't think that he is doing some of this as a flourish simply for aesthetic presentation then you are not realizing that his "min maxing" is also for presentation. Presentation/ceremony is EXTREMELY important in most asian cultures.
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.
@@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
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!
wow, garlic infused fried rice... watched a similar type of dish in Kolkatta India during my foodie trips. It was a small Chinese food cart and on the menu was burnt garlic fried 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.
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.
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?
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! 👍😃
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!
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.
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.
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 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).
@@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.
@@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
@@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
China's most sophisticated Fried Rice ?
ruclips.net/video/Yok9qkb4bKw/видео.html
The first oil-soaked onion alone has 1000 K calories.
If you want to be fat, go ahead.
looks simple to me not sophisticated
Came for the food, stayed for the oil related jokes😂
How many kilometers do you change the oil in the rice?
Depends, how many liters are you using?
That quantity though... 😂😂😂
This is like provoking and diminishing hunger in a one go.
That is some very labor-intensive fried rice; I like the blending of the two rice portions into one.
those are onions and garlic
what was most sophisticated here? LOL
Straight from the Osaka, Kentucky state fair. Deep fried rice. Goes great with the deep fried butter.
I was so delighted to see he strained to grease before adding it to rice
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。
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
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
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
@@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。
うざいコメントばっかやな笑
It cleans that grill very well🧐
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?
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。
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
日中友好🇨🇳🇯🇵
Sooo much oil 😮
不健康すぎる見せる料理。味の病院コースやでー
Monarquia x comunismo , Affff @@Haruo_Mukai
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.
The oil is absurd amts!
ｽﾉｰﾏﾝさんの番組を🕺🏆🎤世界中の方に
What if the food is haram with that pork fats
its haram for muslims@@TakiMitsuha2016
Same, I thought he screwed up and then that technique
I love how he's building a really flavourful oil for the first few minutes... definitely adopting this in my fried rice techniques.
Was that just regular minced garlic that they added? or was it in some sort of oil?
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.
Not hibachi this is called tepanyaki
@@aryanugraha6965yes, a common mistake for people to confuse the two.
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.
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.
What oil was used?
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。
ホント!
そう！
I’m not Japanese, but I agree
Always about the 💸
One of the top unhealthy dishes on the planet☠️☠️☠️
Looks delicious I’ll take five portions pls.
That would be 75 dollars, sir
And 3-5 business days
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。
How tasty that must be😋
as usual? Just the price will be exhorbitant!
This young Master is dancing with his foods. Very impressive!!
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
@@Mr.Sr.Jr. I'm a cook but I'm still impressed, this is like a visual art, similar to how a hockey player might view figure skating, no less valuable simply because it leans further into the beauty of the craft
@@Mr.Sr.Jr. He didn't waste a single motion, you might know how to cook but not how to get the BEST of a preparation. This chef does.
You don't wipe your spatulas to keep them clean, you wipe them so the food you are cooking spends roughly the same amount of time in the hot surface.
If you don't see how this guy is min maxing the best fried rice, then you need to start looking deeper.
@@hkbenja He is often simply removing the oil but then promply dipping them back in the same area. If you don't think that he is doing some of this as a flourish simply for aesthetic presentation then you are not realizing that his "min maxing" is also for presentation. Presentation/ceremony is EXTREMELY important in most asian cultures.
Looks so yummy 👍
A very special process
Thank you very much
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）
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)
そしてオイルでアクリルアミド全開です。
ホントこれ
米をザックザクに刻んでるのが凄い嫌、パラパラじゃなくてコナゴナでしょこれじゃ
This fried rice should be in the museum
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.
yeah the center is where the heat concentrates while the edges are just warm
there's too much rice in my oil
😂😂😂
🤣😂🤣
And too much pride in your humility.
@@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
@@Azmania3000지랄하네 ㅋㅋㅋ
“That’ll be $120 please”
Now I know how to re-purpose my drywall joint knives.
Awesome job Chef
Long wait for such a little amount.
Very complex how to fry simple garlic fried rice This must be very delicious indeed.Thank you
美味そうには見えない。
こんな油だらけの料理美味いはずがねぇよな病気になるわ
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!
Or it was never simple in the first place, only convenience led to shortcuts led to cheapening led to diminishing.
Seriously a fcking 8minutes mashed rice with garlic and egg 🤣
@@rainofwalrus nah, it was simple and cheap to begin with
@@lucas0594yup, sank in frying oil.😂
😂😂😂 That'll be a $1000 dollars for plain white rice with pork fat, onions an egg and some bs show.
I bet that was a hefty price and yes, extremely delicious!
I challenge him to do those maneuvers making peanut brittle, it would be equally exquisite
impressively inventive technique
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
しかも半ライス
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。
キチンとその分のお値段は取っていますよ😮
炒めたので油は無くなり0キロカロリー
Teppanyaki rice is so tasty🥳
wow, garlic infused fried rice... watched a similar type of dish in Kolkatta India during my foodie trips. It was a small Chinese food cart and on the menu was burnt garlic fried rice ...
I love garlic so much that i’d say that is not even the bare minimum
Isnt that onion?
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。
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？？
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？
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。
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。。。
中華にも、鉄板で作る料理。チャーハンはあるよ
A man can be an artist at anything, this proves it.
세상에 한그릇 양으로도 부족하다 생각했는데 두그릇이라니!!
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。
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。
@@sakamotochan87
チャーハンとガーリックライスって何が違うんです？
@@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。
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
me too 😂
やっぱ和牛脂で炒める焼き飯は美味しい。
Imagine hungry and waiting for 2hr for just a fried rice and this is the quantity
Wow! interesting deep fried rice in different fat/oil medium, gives you an accent of flavour in regular fried rice Wow!❤
those are onions
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 🥘🥘🥘
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！
A nice starter. I wonder how the main course will be.
Magic and hypnotic.
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.
In Italy we say "anche l'occhio vuole la sua parte" the eye wants its part too
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.
In Hawaii we say “shut the fuck up and eat your food”
Germany, Italy, Hawaii... The first thing that caught my eye were the comments in this thread. From Japan 🛨
@@goodtogo2876as someone from belgium 🇧🇪 🇧🇪 nothing in the world can beat a good bratwurst!! With caramelized onions omg ❤❤
あの油を全て摂取させられるのかと、びびったｗ
とは言え多いのは確か
@@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
なるほど
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
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。
ステーキコースの最後のガーリックライス🍚 最高ですか
京都祇園のみかくですね。絶対行きたい
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😅
Me when I only have 3 things in the fridge.
You should really learn how to count :(
Btw the end result looks delicious
That looks good
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
それな
量も値段も段違い
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
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?
Those minced white things look like finely minced white onion. The thick liquid looked like some kind of cooking oil.
@@wnose i assumed it was finely chopped garlic which they keep in oil, perhaps even a confit garlic.
What kind of oil was used?
Were they using fish roe as the main ingredient?
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。
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。
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。
@@SAKANAYA_OSAKANA やはり、そうだね😀
@@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。
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。
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! 👍😃
これはこれは、素晴らしき焼き飯。
炒飯はガスの熱風で油を米にコーティングさせる工程が必要。
That is only rice, egg, and onion right⁉︎😮
So excellent!
garlic
Wow, just wow. Is it even legal to eat fried rice that good looking?
Another stunner from Aden! Don’t change the formula ever
What's on top of the onions at 0:38?
My heart skipped a few beats watching that
何もかも米すらも細切れになってるでしょこれ
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」
The Japanese really know how to cook, and they really know how to eat!!! Japanese food is amazing!
I love when the camera pans over to chef's assistant third class over there.
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
それな😂👍
胃もたれ確定のアクリルアミドチャーハン
同感😂
Rice is bad on it's own but but the oil bath is another level
注文してから何分掛かるんだ？
お茶漬けで充分やわ
鉄板焼コースのシメでしょ。単品では頼めません。
君らには関係ない場所さ…
@@user-ox3ko2oc9w
残飯食っとけよ😮
この値段出すならもっと上がいくらでもあるわな
壮大だ。あなたは真の芸術家だ。ありがとう。
What is the name of the restaurant?
What did the chef put over the rice at the beginning?
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?
There is a little square of butter melting on it
最初の具材は牛脂、玉ねぎ、ニンニクですね。ニンニクはすりおろしかみじん切り。コテの使い方が凄い！
The smell must be heavenly 😇
Our boy is real nice with the spatulas
鉄板焼き食べずに、チャーハンだけ、食べられるお店？
素敵💓
コレまた仕上がりが美味そうじゃないのが🤣
That's an overstatement. 😂
観てて楽しい😊
早く食べたいって気持ちが最高の調味料になるのよな
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!
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.
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
When did the sophistication start?
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😊
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.
Ratio of oil to egg and rice combined is 1,000,000e to one.
根本的に、サイズ以外の点で鉄板が鍋に勝っている点てあんのかなあと思う
この方の技術は素晴らしいとは思いますが
What is being poured at 0:58?
What seasonings were used here ?
I think salt and pepper and msg
이렇게 정성들인 볶음밥은 처음보네요
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...)
looked like light soy sauce (the splatters on the plate made it look like that)
@@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).
@@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.
@@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
@@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
Finally, a chef that knows how to make fried rice
U kidding right
Where is my rice ? All I see was American troops ready to occupy this restaurant.