I Tried Making The Most Difficult Omurice (Again)

hello welcome to my kitchen my name is andrew and in this video i'm going to be trying to make omar rice omurice is this japanese dish essentially consisting of an omelette with fried rice there are a number of different versions of this dish but the one in particular that i'm going to be making is that of chef motokichi from kyoto japan the omelet is super soft and delicate it's laid on top of the fried rice before being cut open in this dramatic unveiling then it's finally topped with a demi-glass sauce which is essentially a very luxurious gravy you think of it that way i've actually had quite the sago with chef moto kichi's omurice i first tried to make it in 2017 when my friend adam challenged me to make it slightly too much egg here terrible and what you have here is a bunch of overcooked eggs with a bunch of undercooked eggs on top of them we then later went to kyoto to learn how to make the dish from chef motokichi himself hello hi nice to meet you andrew oh all right [Music] don't move i feel like i already messed it up and then a year after that we featured the omurice on our worth it eggs video [Music] so over the years we've gotten to know chef motokichi he's an amazing human being his food is fantastic just this past year i tried making chef motokichi's ox tongue stew on the channel which involves the process of making a demi-gloss it's not the same demigloss as on the omurice but it's a similar process so in that video i learned that chef motokichi actually has developed his own omelette pan [Music] i also had this leftover demi demi-gloss from the oxton stew and i thought what a great opportunity to try once again making the omurice if i can't do it this time uh suffice it to say we've eliminated quite a few variables okay look at all this stuff a special spatula for delicately turning the omelette and the cup for shaping the mound of rice and there he is chef motokichi the man himself boom look at that egg and sausage face amazing jeff motokichi's hat is kind of like an omelette for his head so the unique thing about this pan is tilted towards this side so that when you're forming an omelette you have more of a generous bowl shape at the front it's really kind of amazing i mean chef motokichi is an independent restaurant owner in japan and now he's like been on a netflix show with michelle obama and has his own frying pan so i think what i'm gonna do is try to make an omelette on its own because i don't expect to nail it the first time so i've measured out some eggs i beat them and then strained them season them with some salt the best part about screwing up an omelette is that then i just have scrambled eggs i also have these large cooking chopsticks which i've actually owned for a number of years now and i remember when i saw them in the store they reminded me exactly of the ones that chef motokichi used oops i spilled some eggs [Music] okay maybe i'm going to stop right there [Music] switch over to the turner now oh my god this is the tool to use oh yeah [Music] okay i made kind of a sloppy omelet there oh god let's see the doneness okay i know that this isn't perfect but considering that was my first go and i took the time to move the camera back so the egg was setting a little bit i'm very pleased i mean you can see the amount of runny it is inside while still being you know an intact omelet tastes like eggs which is to say delicious so rather than attempt the omelet again immediately i want to just live with the pan for a while use it to make omelets for myself practice the technique and then once i feel like i've gotten a hang of it i'll make chef motokichi's fried rice and do the full um rice with demi-gloss and everything i also gotta say i love having this little face in the bottom of the pan it's like a little chef encouraging me to do well welcome back it's been a couple of days i've made several omelettes and it's actually gone pretty well i've made the omelette on its own i also prepared some rice in advance that i'm going to be using later for the fried rice but i thought that i would just put it in the mold to practice laying the omelet over and because steamed rice with a soft omelet and then i garnished it with some high quality soy sauce very tasty it's time to make the final omurice so i actually have leftover demi-gloss now chef motokichi's omar rice uses a different preparation of demi-gloss than the one that is in his ox tongue stew but i have this leftover demi-gloss it's going to be the same texture and general flavor profile so that's what i'm going to use today i've also got some finely minced parsley that's going to go on the top of the dish at the end it's time to make the rice i prepared the ingredients according to the measurements that chef motokichi shared with me when i visited him in japan i've got chicken onion shimeji mushroom edamame and for convenience i'm going to be making a double portion of the rice i have some neutral oil this is a steel pan so i'm essentially seasoning it prior to cooking i'm going to pour off the excess chicken next the onion shimeji mushroom the soybeans next some butter then the rice next is some salt and pepper finally some demi-gloss i'm estimating it's about a half ladle full of this and finally let's see if i can [Music] okay one more time one more time okay before i make too much of a mess i'm gonna stop there now our rice mold i'm just going to [Music] and i'll set this aside and reset for making the omelet finally clean up the giant mess i made portion my eggs passed them through a sieve and added just salt as chef monokitchen's trucks and now i will make my final omelette [Music] that looks pretty good i will now switch to omurice turner okay rice is molded omelette is on the rice [Music] it's not the prettiest omelet now for my demi-gloss which is bitter and sweet and now the final little garnish parsley and there you have it [Music] and now i eat it so delicious to have something that is simultaneously a fried rice this incredible gravy stew-like flavor and velvety omelette on top it's so unexpected but so delicious the texture of the egg in this dish is mimicking that of this velvety demi-gloss which took so many hours to make and yet you're getting a similar texture from an egg that was just cooked at the right speed and temperature for only a few moments is mine as good as chef motoki cheese i'm sure it's not but i will say making the omelette to this degree of success at home after so many years of making this it feels pretty great and i don't know it's changed from this time to the previous i haven't practiced this dish all that much since the last time i saw chef motokichi but i think one of the differences this time is that i had a lot less apprehension going into it i asked chef motokichi if he had any tips or suggestions or things i should know about his equipment before i started one of the things that stuck with me is he just said enjoy cooking and maybe that's it i think i just came in with a lot less fear and a lot more interest in just enjoying the process it's probably also just the pan right the pan that's designed to make the thing makes me a whole lot better at making it but if you'd like to have a great version of this dish consider visiting chef motokichi at his restaurant in kyoto or visiting his website which i'll put a link in the description too so you can learn more from him and where to buy his pans and equipment i'm going to finish eating this now thanks for watching

Channel: About To Eat

Views: 896,812

Rating: 4.9618683 out of 5

Keywords: K_fe, Zuh7, andrew ilnyckyj, andrew ilnyckyj cooking, buzzfeed andrew, buzzfeed food, buzzfeed worth it, cooking at home, eating your feed, fried rice, fried rice recipe, japan, japan street food, japanese breakfast, japanese food, japanese omelet, japanese omelette, japanese omelette rice, japanese street food, omelet, omelette, omurice, omurice japan, omurice recipe, rice omelette, rice omelette japan, rice omelette recipe, worth it, worth it andrew

Id: AAtoia2BbjE

Length: 11min 26sec (686 seconds)

Published: Sat May 01 2021