How To Make Omurice - A Japanese Rice Omelette
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- Опубликовано: 23 июл 2024
- Chef Shintaro Eleazar Okuda of Bar Moga in NYC is sick of amateur omurice omelette videos, so he came to the Munchies Test Kitchen to demonstrate how it’s done. Shintaro breaks down the origins of this comforting Western-inspired dish, the special techniques he uses to achieve the perfect omurice shape and texture, and why this dish is best eaten with a spoon. His recipe for this creamy omelette includes buttery chicken fried rice and a savory veal demi-glace.
Check out the recipe here: www.vice.com/en_us/article/88...
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Развлечения
Japanese post malone
Posutoo Marone
Posuto Marone- san
Thank you. This made me laugh.
@@indirectsubstitution5337 same bro, I laughed hard actually
@@jynze Opened this original comment in hopes of seeing a creative japanese twist on the same. Wasn't dissapointed
“Wrinkle-less, nice football shape, jus feel sexy”. We still talkin bout the egg
Underrated comment
Just the way I like them
🤣🤣🤣🤣🤣🤣🤣🤣🤣
Even for 929 likes this is very underrated
His tinder Joe's brazy
“If you don’t have a veal stock demi-glace that you’ve reduced for three days, store bought ketchup is fine”
lmfao
@Jonathan F wow 😳
You can make one with gelatin and low sodium chicken stock box
Wow. The salt.
It is tho
I want a whole channel of this guy. This was a perfect example of what food instructional videos should be - background on the dish, tips from relatives, explanations for the "why" of technique, substitutions, and an engaging personality! Love it.
same, i love this guy
who is this guy?
@@aniutrahim9507 they literally said it at the beginning of the video
This chef was able to share so many amazing stories to deepen the richness of the dish. Great host, I hope to see more of him!
u sound gay
@@hsvr hahahahahahahah
Eman M So talking in normal English is gay now?
@@mythrin
Here is the tag
I suppose so
why is nobody talking about how this guy spent 3 days making the sauce
A lotnof people do that just for 1 dish some takes weeks
He was just exaggerating. Demi glace does take quite a bit of time to do the traditional way though since it starts with espagnole sauce, but almost nobody makes it that way any more.
@@jayleno2192 there was no humor there but even though if he was being sarcastic i would still beleive him
That is the classic method and there are some chefs that still do it according to Escoffier. Every chef I know can do it if they had to but it's not cost effective. Hell, I can make mayo from scratch but i only make it once in a while.
store bought version faster
Chef: it was invented to make the Japanese bigger
Me looking at this gentle giant: well it clearly worked
fat phobic
Me: *Sees Jojo tattoos*
Also me: “This man has obtained heaven”
W h e r e a r e t h e t a t t o o s ?
RemoteControlled PotatoChip On his left arm. He also has a Golden Rectangle one
Kyle H "Fibonacci Spiral " part 7 reference
Manga only
Frog Boi I know, it’s called the Golden Rectangle in SBR
I would love to try this but I don't want to waste 17 dozen eggs trying to make it properly
17 dozen? You are damn optimistic, I needed a whole chicken farms year supply of egg t make one semi decent one
Every try is an exp to make it better 👍
2-3 eggs are fine for one person
Some sacrifices have to be made to learn. 17 at first then your at 6 for 2 or 3 for you. 😎
cook the egg like the tornado way
For all the confused and nervous folks in the comments: Don't forget, there's a ton of different ways to make omurice, since it's one of the most commonly made Japanese comfort foods. Everyone's grandma has a different recipe--the one we saw above is chef skill level, and worth its paying price in a restaurant for sure. When in doubt and making it at home it can just be an omelette over fried rice, the only real requirement is making the omelette lighter than average--some people say whipping the whites of the eggs separately from yolks till fluffy does the trick. Top with some ketchup and you're good to go! Please feel free to try it on a lazy day!
@ I'd make a joke about your clown pride icon really coming through here, but I wouldn't mean it. Different strokes for different folks!
I don't know which part of the ketchup is distasteful to you but try cooking beef or pork off in a pan for your fried rice, but keep the drippings in the pan after it's done. Add tonkatsu or worcestershire sauce (ideally tonkatsu, you find that in asian supermarkets) and ketchup or sugar into those drippings until it tastes just right to you. Pour on top or mix into your rice, or both! There's a ketchup alternative to try, and its great on hamburg steak too.
@ MetanteiTriforce Maybe you can switch the ketchup for a tomato/chilisauce? I mean try it... or if you have any other ideas for a sauce... I love to experiment myself and mix things that I dont like from recepies with something that sounds tastier or is better. I know some say you have to respect tradition or such... but that flies out of the window when I make food. If parts of a dish sounds great, and other parts dont I replace the parts that doesnt go well for me. And since this dish is literally a everyone makes it different im certain you can take out ketchup and replace it with something else or not even have a topping sauce of any kind if you want to.
How's the common one made?
What do you mean by seprate mixing the whites?
@ Ketchup is actually a pretty complex sauce emulsion, and has it's place in many dishes.
Shintaro talking about his grandmother's cooking brings back memories man. My MawMaw Linda, she used to make the best mac and cheese, after we found out I was allergic to cheddar cheese, she started making me my own little pan with no cheddar so I wouldn't get sick when I ate it. It's one of those things that make you think, "Damn, I miss my MawMaw".
This actually helped me make it right. The tapping on the pan and using the chopsticks to flip. I didn’t do those before (or I didn’t understand the correct way to do it) but I did it and I finally made it without overcooking, cracking, tearing, losing its shape or leaking. Sure it’s a bit wrinkly but I’m sure I’ll get better at it.
my hands are too slow to do the flipping
He: “Japanese too smol”
He: *is big*
Yes, because he eat lots of omurice
Century of hard work
Because he ate Posutoo Marone-kun
I guess he haven't seen a sumo in his life 😂😂😂😂
Being big is a sign of a successful chef lol
I tried cooking this in 2 in the morning. My roommate is like,
"Why are you banging the stove?"
@@cyandeoidre2375 nooo it's preschool
I would've replied with "because it's soo hot!"
@@cyandeoidre2375 and I knew about dorms since I was in elementary
@@cyandeoidre2375 are you homeschooled (before covid-19)
@@cyandeoidre2375 ...
I absolutely love how the omelette is still slightly wet on the inside! That’s how a real omelette is supposed to be!!! Hard cooked eggs are not good. As a professional chef myself, I have to tip my hat to the incredible technique you used in making that omelette! Using only a pair of chop sticks was super impressive and you managed to cook that omelette without any color which is another difficult thing to do. I can make a classic omelette with only using a fork but making one with chop sticks is definitely something I want to try. The whole dish looked very delicious and plan on making this. Thank you so much for sharing this wonderful recipe and incredible technique! Cheers!
A humble chef! Awesome!
Despite it being 3 years old and me trying to find out how Omurice looks like, Omelette in Germany is completely cooked. Everything else is, in my opinion, not eatable. At home, it would be wandering back into the Pan until it isn't wet anymore, in a Restaurant, i would let it be taken back into the kitchen until the make it correct 😅I tried to eat it "a little Wet" and it was disgusting as hell. Therefore: Never ever again. The only way Eggs should be cooked are completely without wetness.
@@NeverMind439everyone has their own preferences for sure! I like my eggs to be at minimum mostly cooked, but I’m giving this a try since it looks good^^
This guys attitude is so refreshing. You don’t have to be a stiff to be a professional chef 🥰
Finally a chef who doesn’t have to be edgy every time they say something
are you thinking about that lady they usually have on too?
TipTop Sheldon Simeon is an exception as well.
It's hard to watch some of Munchies videos for that reason, I watched this whole video though.
Chilli Insanity ageee 100%
@@P3rformula Farideh. She pretty much runs munchies. She bothers me
He seems like a really chill guy lol, like you would want to hang out with him.
0:25 Origen of this sh*t, the umm omrice😂😂 He really wanted to say it😅
Just hearing the stories of Chef Shintaro's grandmother reminds me of my mother. Growing up I use to love watching her cook and one of my favorite dishes was her omurice. The reason I found this video. Thanks for posting.
This dude entire left arm is one big jojo reference, i wouldn't be surprised if he has Peal Jam as a Stand.
I noticed the golden rectangle but what are the rest?
@@harrid14mei Giorno's ladybugs, jolyne's butterfly pin, Killer Queen, Star Platinum, and the Golden Rectangle
there might probably more under his sleeve
LMAO
A cultured man, a chef and a jojo fan. Pity he’s already married
What a beautiful duwang!
I had no idea he was the chef! He’s the one that actually comes to the table to cut the omelette for you and pour on the Demi glaze on top!! It was such a delicious experience and I can’t wait to go back!
Milytza Latorre for what?
LampDoesStuff what do you mean for what? To enjoy the delicious food, drinks, and the excellent service they have. It was an overall excellent experience. Bar Moga is a must in NYC!
yesss i remember! i also didn't know he was the chef. good place and I like the drinks too
Milytza Latorre oh, my bad didnt see th whole video
@@milytzalatorre7182 why?
This is why I love Japanese cuisine. You see so many things with ingredients not originally from Japan, that they've just reinvented and integrated into dishes, that then become traditional
I would argue most cuisines nowadays use ingredients not native to where the cuisines from, thanks to the spice trade, fruit and veg from around the world and the amazing foods we discovered in South America
yeah you're right the fried rice came from china.
Yes yes, a lot of dishes from Guam are from spanish influences.
you must really enjoy italian cuisine
Me: I'd like some Omurice
Chef: Ok come back in 3 days
"Flip the rice a few times" he says as if that is the easiest thing to do. If I did that I would immediately put all the rice on the floor.
Right
put a cup of dry rice in a pan and practice with that. 30 min later and you should be able to flip with your pan.
i have a neurological condition which gives me very bad fine motor control it's physically impossible for me to stir food by flipping pan, and the omelette will turn into scrambled eggs really quick that's why I like fritatas a lot more forgiving.
Amen! :D
Believe in yourself
Literally everything he says during this recipe just tells me I can't make this I shouldn't even try and he's just flexing
Lmao yes
This is a major flex. The technique he used in making that omelette is pure chef territory.
And the drumming on the pan with chopsticks to make it settle? Flex.
3 day demiglace sauce with housemade ketchup? Flex.
Dude is a beast of a chef.
gamby16a most people wouldn't even know what their heat should be at
Lol I feel the same! And I thot it would be easy and simple
just try, you might fuck it up, who the fuck cares, keep trying till you're happy with the result. and if some parts are too difficult, just skip those or do them differently, there isn't just 1 correct way to cook, cook how you want to.
I would have to watch this 25 times to even pretend like I can do this. I love this video more than others I have seen.
I love how the chef make it look so easy
Killer Queen, Star Platinum, ladybug broaches, a butterfly pendant and the Golden Ratio/Rectangle.
How many JoJo references can one man fit on his tattoo sleeve?
EDIT: I think I also spy the Red Stone of Aja above Killer Queen along with a certain headband and brown boots.
Holy shit,i cant believe I didn't saw that I focused too much on the egg
Nobody will know this chef’s bizarre adventure.
Yes yes yes yes yes.
YO I KNEW IT!!!
Ch. 3 Joseph: "YES! YES! YES! OH MY GOD!"
Let's talk about the sacred geometry tattoo on his hand
omg it's star platinum
Fibonacci spiral! I got hyped as soon as i spotted it!
Lesson 5...
Thank you for sharing your memories and recipe! The techniques are much easier to learn visually
My mom would beat the hell outta me if i was that loud with the stove cooking some eggs lmao
Sounds like the kind of mom that would end up with you owning a motel and her being mummified in the attic
Under appreciated psycho reference
Bro u just made my whole week thanks for the laugh
@@jjokinen8420 Damn that escalated
"yo shintaro come in here, i'll cut open a fish"
lmao???
I loved this when I lived in Japan. One of my favourite dishes after work.
As an aspiring cook, I really love this video.And I appreciate you sharing your culture with me.Thank you so much.I can't wait to try it on my own
I would formally like to request more videos from Shintaro. Thx.
"when I didn't want meat, she'd just whip it out"
"You'll have meat whether you like it or not"
Wtf lmao 😂😂😂
😂😂😂😂😂
y’all weird 😭😭😭
i hate this comment
Awesome. Yes demi glace makes everything so much better. Loved the stories too.
This is the best omurice vid I've seen 👏 I'm def going to give it another try
Not gonna lie I thought he bricked the omelette after watching that OG Japanese chef do it so many times but dayum it turned out nice
@SEENU yeah he's in the worth it video as well. Original one I saw was from ante
Step 1: make the fried rice
Step 2: Hire a chef to make the omelete
i bet it would take us like 10 times to make that omelete
I couldn't control my laugh after I read this. It was exactly what my mind was thinking.
10 TIMES? HAHAHAHA, I practiced with a tray of 30 eggs and still didn't succeed even once
@@AverageWilliam 30 EGGS? HAHAHAHAHA, I SPENT MY LIFE SAVINGS ON EGGS MY WIFE LEFT ME AND IM NOW ON A LIBRARY COMPUTER AND I STILL COULDNT GET IT
@@jacksonueland sending love bro
demi glaze itself already takes like a whole day to make it....
Best explanation I've seen and super easy to follow, thanks!!
thank you for the tutorial. I will be trying this for my family tomorrow. If I get even one to look like its on the right track, I'll consider it a success
no one:
Japanese grandma: Yo come down and eat first
@Dan oz did you hear what his name was, why can't he identify himself as japanese ?
Yooo that Killer Queen tattoo is amazing
My man is a connoisseur I see
❤❤❤❤❤
True
Killer queen has already touched that omelette
Edit: oh shit, I scrolled two comments below and someone commented the exact same thing, I should’ve figured I was not as original as I thought I was lol
Man's got a Golden Rectangle tattoo as well
@@hanktsui2000 also looks like giorno's ladybug medallion
Mmm nyum!! Thanks for the instructions on how to cook the omelette, made my very first (basic version) omurice for breakfast today and it was killer! Will keep practicing my technique :p
The best instructional vid ive seen so far!!!! Thanks brother!!😅
I could practice making that omelette everyday for the rest of my life and I’ll still be serving scrambled eggs.
Lmao
Which mean you're slow learner. Or have no capability to learn.
Mineral Woteh r/woooosh
@@nyx4074 at least he ain't rude.
Don't stir it so much. Let it set
It’s not same without the beret wearing Japanese chef.
That's kinda unfair. That dude is like the Michael Jordan of Omurice.
Znapaznarf more like Bob Ross of omurice
The Bob Ross of the eggy sauce
~~~~~~OOOOOOOHH YEEEEE-IIIISSSSSSSS~~~~~~~
Znapaznarf it’s like we’re all on the same internet
It was when he flipped that omelet that I knew he was for serious! Stunning!
I tried making it for the first time today and it ended up being fried rice with some scrambled eggs on top. I also found out that the ketchup we had in the fridge was stale so I just sliced up some tomatoes.
I wasn't bad all things considered. :b
your ketchup was stale? can you elaborate on that lol
US: has post malone
JAPAN: has Chef Malone
pretty sure he's american
Im thinking he is latinx & japanese
The Office: Kevin Malone
copycat comment, you must be 12
@@besteverepicmillennial5927 And you must be new to the internet if you think copying a comment is bad
Dude got a killer queen tattoo
Jojo fans: *allow us to introduce ourselves*
Ora Ora Ora
N A N I ~ ! !
Killer Queen already touched that omelette.
don't forget he's also got tattoo of the Golden Rectangle
@@hanktsui2000 Steel ball run wasn't adapted yet...give em the time to catch up lol
This is nice, easy to follow. Thank you
Thank you! Try this just now, even if screwed up omu part, still taste very delicious!
Killer Queen has already touched this omelette
Love Bar Moga’s omurice. The last thing I ate in a sit-down restaurant before shelter in place in NYC
I made this type of omelette, it was so delicious even with the sauce, it took me 2 tries to cook it perfectly. I love it❤️❤️❤️
I tried 4 times. I can't do it. My eggs starts to glue to the pot, breaking the omelette in pieces. Very disappointing :(
This is awesome! Love this guy. Such rizz, much finesse indeed
Had this in Japan and its pretty mind blowing. This guy has such finesse in the kitchen
Fibonacci Spiral tat on his hand. This cat knows what’s up.
Yay someone else realised it
My first time on this channel and I really loved the narration and background stories, so I gotta leave a comment here for the algorithm and also to appreciate the huge Pothos in the background.
What a cool dude. Flipping that omelette since the beginning of time.
*stares at tattoo*
...I see, that's how you make a *bomb* omurice.
First and only time I ever had this dish was at a Hotel in Kobe, Japan for breakfast every chance I could. Now I can't wait to make this omelette at home. It's awesome food!
one of th best chef and houmble man i have ever seen in my life well done my frend
This is the BEST Munchies video!!
Cooked at ihop 3 years and the omelette still kills me. He’s not joking when he says it’s the hardest part.
Austen Reavey the way he's doing it is very difficult. Most people just make a slightly runny omelet without rolling it and either wrap it around the rice or just set it on top of the rice
@@bsol510 yeah, damn, it's very similar to Jack Pepin's technique to a perfect French omelette
lmao ihop, trash. i worked at a breakfast joint for 2 years and can cook an omelette perfectly fine.
@@jnco1655 that's coo
I was like "yeah this seems doable quite a few components but still manageable"
Then he starts to cook the omlette "There is no f*cking way I will ever be able to make this"
Lol I made one and it wasn't nearly as nice but still tasted really good, try it anyway!
Love it so much fantastic energy
I'm going to do this! Thank you for the tutorial. You have great skills and love your golden ratio tattoo! 😊
Some times my mom was gone for a meeting and my dad had to cook. My mom would boil rice the day before so all my dad had to do, was wisp the eggs and mix in the rice and then fry it. We ate it like pancakes. I think it was the only cooking my dad could do.
My father had not cooked till much later in his life, and when he started cooking, he made a simple ramen and put some slices of raw bacon on its top. Of course, his cooking got better after that.
When Japanese mothers are away from home, they usually cook a pot of curry beforehand.
My dad never cooked. The only thing he was good at was making different shaped pancakes on the flat top but we thought that was cool
I can see the passion he put on his dishes. Great skills. Respect
the way he cooked that omelette and how it just perfectly rolled the rice just slapped the reality that i can't possibly do that 😆
I really need to see every video this chef puts out! 😍
This is interesting because he gives some facts about the dish he's making. What a great way
This man is literally Tonio’s son when he came to Morioh Cho
well that looks super easy. lol I love that he swears. I like him.
I made a pretty nice tasting rice with chicken, mirin, dark soy, chicken bullion powder, and ketchup. My first time making the eggs, I failed 3 times 😞 but the sauce was just a spicy jarred curry. It definitely helped my craving.
Ima subscribe not because I like to cook, but just cuz you're so down to earth for a chef. Not pretentious or have a gimmick, you're just being yourself and real. It's pleasant to watch and listen to
If FilthyFrank and AnythingforViews had a child.
I literally thought i was the only one seeing Frank's face on this guy.
hahahaha remember the old chef meme..this is the chef
Lmao
Have you seen chef
1:18 When your plane lands in Thailand and a woman starts talking to you in the mans bathroom.
I was surprised to hear that Japanese Rice Omelette was first made in 1920. I was also glad to know about the process of the invention of Japanese Rice Omelette. I love Japanese Rice Omelette very much , so I was really excited to know the way to make this excellent one! I hope that many people watching this video will like Japanese Rice Omelette!
Omg my mouth is literally watering
The fact that he called the egg sexy www
He's lovely ❤
No. Hes fat
Someone’s gotta sample his pan and chopstick tapping into a drum loop 5:30
Absolutely perfect
This is the best egg dish I've ever seen! Thsnk you bro! ❤️
this dude is amazing at explaining his process
I need a mini omurice recipe because I can't eat that much rice or egg. I can't believe how delicious it looks with the chicken & sauce!
Waaay too much sauce. Hes faaaaaatttttttttt
Who eats that everyday
you dont need to use that many eggs, i'd say use 2 or 3.
Ate at Bar Moga this week and immediately recognized chef Shintaro from this video. We chatted and had a great evening. And yes the omurice was flat out spectacular.
Super cooking video, well done!!!
1:19 my heart jumped
Wow! Chef Okuda has mad skill!!! I would love to watch this guy cook and chat. Could someone give him a webseries?
Learnt a lot of useful stuff like how to cut onions and a bunch of interesting stories. Great video.
As a chef, I am vary thankful for the intro into some history I can research.
Not a cooking show kinda guy. But big ups to this guy, his passion for cooking and his family heritage is very beautiful to watch. Love your work 💪🤙
Knowledgeable chef. I almost fell in love.
For the jojo references?
Looks sooo good
When he said "my mom said dont touch the rice, just flip it"
I feel wrong in my entire life
Whenever I hear the name Shintaro, I'll think of this man. And his amazing Omurice.