Motokchi: Yeh Camera woman: yeh Motokchi: he~y, this is Motokchi Today err, I would like to show you how to cook a more traditional omurice What is it in English... Motokchi: Traditional~
Camera Woman: Traditional~ Motokchi: Omurice Motokchi Camera Woman: Fashion- ah!
Motokchi: Style~ Camera Woman: Style~
Motokchi: Style~ Camera Woman: Yeh~
Motokchi: Yeh~ Motokchi: Err, Ingredients~! Oooooh!
Camera Woman: Ingredients~! Here they are: Chicken (80g /3oz) Onion (120g / 4oz) Shimeji Mushrooms (50g / 2oz) 1 Green Bell Pepper (Piment) Butter (20g / 2 tbsp)
Butter made with fermented cream is good Rice (300g / 1.5 cups )--wait you can't see it It should be a little hot
--Hot good, cold no And somewhat hard
Camera woman: A little bit dry, or hard-cooked rice. A~nd Ketchup (100g / ~5 tbsp) And 6 eggs
We've already whisked them Once you've got these we can start cooking, OK Now I'll explain about the frying pan This one is good for chicken and rice And this one is good for eggs With frying pans, pay attention to the angle (curvature) Normal teflon pans are like this; they go straight up Not like this but like this. This is no good. It should be more like this This pan is no good. This kind of pan is what you want. This pan also curves up, but it's a bit better. But this time, we'll be working with this Also, this is a 26cm (10") frying pan. This is for two people So we're gonna make two portions of omurice today Then let's go This is salad oil (vegetable oil) And we'll go spray spray spray spray Then we'll put in our chicken We don't need this high of a heat, so this can be done at home. And I've been forgetting the English We'll do it slowly
Camerawoman: slowly Oh well! English visitors y'know, we get a lot of people who speak English, so I thought I'd explain in English, but it's a lot of work! I'll show you how to fry. With your left hand, do this And with your right hand do this These small movements are important, OK I'll lower the heat a bit more. I hear it a lot--that western burners don't put out a lot of heat. You do it like this You can also bring it back in with an "kyu" like this And while doing that we'll put in our onions Here come the onions You see? These movements are important And then After some time we'll raise the heat Home burners don't get this hot, so it may take longer, I don't know how much longer though What I'm doing now just makes it not take as long If you remove the heat it's OK, now put in the green peppers and mushrooms. shimeji mushroom. Here you will put in the butter. And thennn the heat will lower quite a bit (won't it?) There are two ways to do the eggs I will show both Motokchi: Could you wash this? Camera Woman: Yes, yeh! Motokchi: You appear in the movie, Chi-na.
Camera Woman: No, I'm Chi-e. Hol up, the heat got a bit weak again And then we add the rice You want hot rice, you know why? Well the time to cook the rice would take extra time. Now I will put in the rice This is about two [portions?] You also wanna practice this (pan flipping thing) This is good, like this, ok? Cook it like this guys Like this, sometimes you gotta spin it around too. And then add salt and pepper . Just eyeball it. (Season to taste) And then pepper, if you don't have this pre-ground pepper is fine. This is black? black powder, right? black peppaaaaaa Hee hee hee This here is white peppa Alright I like black peppa 👀 Black pepper going in, Pepper is next I think adding pepper like this, cayenne pepper, would be good in this dish. Like this guys, keep moving it around. Please practice doing this so you don't burn the food. And now we will add ketchup. How do you say this in English, I will open a hole now, I will open a hole (make space for ketchup.) Make like donut shape (better translation) And like this add ketchup. (yeah, yeah yeah, in the middle.) Now we will wait until it starts making pota, pota, pota, noise (or when it starts sizzling.) Now please wash this for me. And then wait until ketchup [burns?] And then here mix it up. Like this Pay attention to how I shake the fry-pan, like this If you can't do it like this If you can't even do that do this. (you are weak 😂) And then mix the rice into the middle Mix the rice into the middle, like this. Make big pan movements. Like this, the food is moving. Some people just shake (jitters) the pan but don't move the food around. Move, MOVE, MOVE, MOVE Now it is OK Next is the omelette, here we go Not standard type, how do you say it? Yes, yes traditional (omurice) First things off, bring a plate We are gonna drop the omelette into the plate like this. Another thing we are gonna ton, ton (flip the egg lightly) Because you can't ton, ton it, you are gonna just flip it Now let's start, shall we? First shu shu shu (coat the pan with oil) Going in are the eggs, three eggs worth Now get chopsticks This is the same, left hand shakes the pan and right hand has the chopsticks mixing it Like this mix it around If you can't shake the pan with the left you can just mix it around with the right Make sure to get the edges and keep the egg in the center and mix it around like this. Just a bit longer. Like this, it is now ready. Now drop the rice stuff in On the right hand side drop the rice in AND THEN (aggressive shaking) It's getting a bit too hot. And get what we prepared earlier Hold the plate like this (vertically) facing the pan. Like this OK? Not any other way (no good ❌) Now like this drop the omelette on the plate. Down, down, DOOOOoooooownnnnn Ohhh yeahhhh We've done it That's the first one. Let's start on the second one, shall we? Just leave it like that It looks like this Alright, now the next omelette You good everyone? Time for the next one. Just a sec Now it's the [magnum?] type Not like the last one This one has a exquisite look But, it is harder to make Same process, make sure to mix well and keep it in the middle. Keep the eggs mixing around This is good This time you put the rice in the front part. The front part, oh this is a bit too much rice. We ain't gonna use this all folks To make it easier Like this we are gonna fold it up Like this OK? Now bring it all the way to the front Like this and use the spoon to hold the top Get ready y'all to flip Like this, watch carefully (drumroll...) Like this And then... Put it on a plate That's two but hol up Lemme get some more eggs Just a sec (Whisks eggs like a madman) (Showoff) Alright Let's get ready Spray the oil (again 🙄) Alright let's go Whoooo What style is this one? Magnum type From the extra rice The magnum type is better with less rice If you want to have a completely closed omelette, less rice is better for that OK about this, just a bit longer Like this We are using a lot of chopsticks aren't we Drop the rice into the center Ton, ton ton (aggressive shaking) Ton, ton, watch carefully Ton, ton, ton Ton, ton, ton We need to plate this With this, imma toss it up. Poi, poi, poi (weird Japanese noises) I'm gonna flip it, poi, wheeeee Yes, like this As a condiment we will add ketchup On top let's add ketchup! Like this Whooo Whooo, this is a bit small though Now three servings are made One pan of rice can make three omelettes that's what we have learned today Like this, you can add green peas This is just extra, and you can add parsley as well With this we have omurice Traditional omurice is done!!! Shokaaaaaaaa Bow bow bow wowoow Let's tryyyy! Have fun and make it on your own! Thanks! See you all! Bye! no weebs please
