Taste Memories: How To Make Raw Egg Over Rice With Ivan Orkin
ฝัง
- เผยแพร่เมื่อ 26 ก.ย. 2024
- In the next installment of Taste Memories with Ivan Orkin, we learn about the most defining food moment in Ivan's life.
Check out our website: www.mindofachef...
Subscribe to our channel: bit.ly/1Erevk1
Download and stream the episodes: mindofachef.vh...
PBS series The Mind of a Chef combines travel, cooking, history, science, and humor into an unforgettable journey. In season four, join executive producer and narrator Anthony Bourdain as he takes viewers inside the mind of chefs Gabrielle Hamilton and David Kinch, airing on select PBS stations, and subsequently premiering in nearly every PBS market this fall (check local listings below).
Check your local listings for air times here: to.pbs.org/Z0rfcq
Follow us on
Twitter: / mindofachef
Facebook: / mindofachef
Instagram: / mindofachef
Pinterest: / mindofachef
Tumblr: / mindofachef
Google+: bit.ly/1ATL99n
this is my first time hearing anyone describe the ultimate Japanese comfort food so eloquently in English. Thanks, Ivan!
after i saw him how he measure the water on rice. i can tell hes legit.
Same. If you're using a rice cooker, and if the rice is new crop, then it's around half way to the first knuckle. If it's old crop, then 1 knuckle. However, if you're cooking with fire, then 1 knuckle is enough.
Sauce: I'm Asian. Vietnamese to be exact.
Khoi Nguyen When you (and him) say "first knuckle", you mean from the fingertip to the hand, or from the hand to the fingertip??
Juan Pablo Montoya Urdaneta
Lay your hand flat and look at your finger. See those lines on your finger? Those are the aforementioned “knuckles” of the fingers.
So when we said “going to the first knuckle,” we meant the water goes from the fingertip to the first horizontal line on your index finger.
I always tilt the rice bowl until the rice settles in the edge then slowly pour water out until the water is level with the rice closest to the centre of the bowl.
not sure if im the only who uses measurement cups when cooking rice
omg that first knuckle rule!! Take it from an asian, that rule is true. That's how my mum and grandma measures water for rice, and how I do it too. I've never measured my water:rice ratio. It's always been "eh. That's about right." But I've never seen someone officially talk about it. (for some reason this makes me super excited.)
Another Person what a whiny pig
Same thing we Malays do it like that too!!
It's a year late to reply but Indonesians also do the exact same thing! I'm surprised that the rule of thumb (knuckle?) is near-universal.
I'm guessing it's nice to have seen an actual chef confirm what you knew.
th-cam.com/video/JOOSikanIlI/w-d-xo.html this explains the knuckle trick scientifically, worth watching
This has been my favourite lazy snack for years, and now it's glamour food. Lol.
The best way to make it is actually beating the egg white separately, mixing it into the rice, and then placing the whole yolk on top. That way the white denatures a bit and makes the rice fluffier, and the yolk which won't fully cook anyway is a nice oozy garnish. Mixing the whole egg together prior risks sliminess.
I do this too because I love how thick my egg yolk stays this way
Game changer indeed
Got it
this video was so well edited, someone should applaud for the editor. I love it so much
It's not a typical YT video. It's a a cllip from the PBS series, Mind of a Chef.
ONE KNUCKLE OF WATER ABOVE THE RICE IS MIRACULOUS my family love it everytime i cook rice
The way I was taught when I was little is get a hot bowl of rice, excavate a small hole in the center, crack a egg in, drip some soy sauce, then mix. Ultimate comfort food.
That's the basic way, this one is more advance lolz
1 bowl less to clean
My sister would do that process and throw it in the microwave for like 15 seconds.
DAMN!!!!....dude you just let out the secret to cooking perfect rice!
right! immediately got excited to try that lol
Yes and no matter the amount of rice it works
@@anthonysiu6010 depends upon the variety of rice
...oh wow...i still make this about...once or twice a month...reminds me of how grandma used to feed us breakfast before being rushed to school...
Add a teaspoon of sesame oil to that. Guaranteed tastes better.
I feel like a teaspoon might be overboard, sesame oil is damn strong. Maybe a few drops?
i agree a few drops of oil is more than enough let alone a teaspoon
Just give it a try and judge for yourself. Don't think. Just do it and stop theorizing.
SO much of cooking is experience vs. theory. You could (and should) apply this to so many things, meat, veg, grains, cooking methods. Cook outside on a fire, cook on a hobo stove with denatured alcohol, cook on an electric range, gas range, in a microwave. "Don't knock it if you haven't tried it" is a good mantra.
I learned the very basic recipe a while ago (just fresh egg, fresh steamed rice, and soy sauce) and tried to make it but noticed it missing something. I thought sesame flavor would go well with it so I poured a little sesame oil and sprinkled a some toasted sesame seeds on top. Heavenly.
the secret is to add the egg as soon as the rice is done.
yeah
With very hot rice.
The guy in the video just ruin it
And this guy is a stupid troll.
depends the egg
I love rice so much...and this dish is perfect for a quick lunch. I just add 1 more egg...little chicken maybe.
Rice is the perfect carb.
yeah
yup
Rice is "pure" carb.
This sounds like oyokodon
th-cam.com/video/Q2QCvORjBYk/w-d-xo.html
This stuff is amazing with radish kimchi!!! Its so simple and filling and the tart saltiness and the satisfying crunchiness of the kimchi pairs perfectly with the mild sweetness and creamy fluffiness of the egg and rice!!
Also, SAVE THAT STARCHY WATER!!! Its amazing for washing oils and grime off dishes and the starch will actually absorb the smell of burnt food!
GASP A WESTERNER USING THE ASIAN METHOD OF MEASURING WATER FOR RICE. XP haha awesome to see this recipe, it's one of my comfort favourites :)
The chef owned his own Ramen shop in Japan for years. I'd say he's an honorary Asian. You can see more of him in the Ramen episode of Begin Japanology.
his wife is japanese. and his kids grew up in both the US and Japan. so I would say Ivan is pretty much easternized.
source: i know his son, isaac
The impression that I get from watching recipe videos is that Asian chefs cook very relaxed, controlled and precise. This might be a myth but isn't there a diploma that sushi chefs can acquire by learning sushi making for many years? This makes me imagine Asian chefs relying on milliliter measurements to achieve their goals. Myself I'm interested in the cocktail culture and, for most drinks, every centiliter counts.
😉
James W "honorary Asian" lol
Raw egg with soy sauce over rice was my lunch while growing up. A bowl of raw egg for dipping while eating sukiyaki is also common, but not in the USA.
I used to eat raw egg over rice for breakfast. I remember my dad making one for me before I go to school and it goes with some marinated pork strips that is just fried
Take it from an Asian, it's totally okay to make rice in a rice cooker. It's actually much easier and rice made in a rice cooker is really hard to beat by someone making it manually on the stove with a pot.
lol i agree. but props to him, i cant make rice in a pot for the life of me
i need my ricecooker. i am definitely impressed at how well his rice turned out with the stove...
Rice cooker is lyf of course with the rice cooking in it
I think he's doing this to show people who don't usually eat rice as a staple that rice can be cooked on the stove. I have friends who have rice once a month just to switch from the usual food, so they don't buy a rice cooker.
On the contrary, which Asian household DOESN'T have a rice cooker?
This is, to my daughter, what a grilled cheese sandwich is to me.
funny! one would expect it to be the other way round.
Troy Brophy shut up ugly fuck
Vividua Elsaphe get some jesus
@@karipundai4725 ^^ ure cool
@@soyooin watching this two years after upload gang
He is truly a respectable Chef and thank you Chef Orkin. You are awesome.
Of all the Mind of a Chef video clips, this is the Most Popular.
OMG the best comfort food ever
but i add sesame seeds and instead of nori powder i use the sheet of nori
and wrap the eggs and rice inside of the nori using chopsticks
Ivan Orkan is a celebrated ramen chef in Japan. I like his stories. Thank you MindofaChef!
Cheers for the simple and delicious Japanese food moments!!
When people ask me, "Do you cook?"
I ask them, "Do you eat?"
I watched Ivan Orkin on Chef's Table and he had the same story about this dish. I'm happy I was able to find this video with Ivan himself showing us how to do it. I know it's a really simple dish, but I just wanted to make sure I'm doing it right.
this stuff is super good. perfect breakfast. fills you up forever.
My trick for knowing when the rice is done is to listen to it! If it's bubbling, there's still water. If it's popping, it's already strating to burn. But if it's quiet and content, it's rice time! (after letting it rest 5 mins)
When I was growing up, my mom would sometimes cracked an egg with some soy sauce and a dash of sesame oil and a scoop of hot steaming rice over it and mixed it. It was awesome and delish. I haven't had that for over decades and I am going to have it with my children next week. Yummy with love.
Wow, brings back memories. I used to have it when I was a little kid.
this is more heartwarming and fulfilling than those hundreds of dollars omakase reviews around
Love this dish, easy to make, tasty and a great vehicle for whatever you have in the pantry / fridge!
Recently started added some garlic powder for a little extra kick!
It's funny how most of the comments here are all about how awesome this dish is or how it's the ultimate comfort food, maybe because it's a CHEF who is AMERICAN who said that it's actually good food. Now if you move over to other videos about this 'tamagokake gohan' (that's what it's called in Japanese) with an actual Japanese or just some random guy who is NOT a chef, most of the comments are like 'eww you'll get salmonella' or 'that's disgusting', 'I'll eat it when I'm about to die' or even 'Why do Japanese eat this kind of thing?' and maybe 'I'll never go to Japan if this is what I have to eat everyday'. How peculiar :)
probably because the people who comment here are the people who've had it or it was a part of their childhood, while the people over there are just closed minded people.
Claye Silvers doubt it's to do with who is saying it. like the person before me said, it's likely to be more about the commenter. I go on said Japanese videos and say the exact same thing!
Well no shit, dipshit. If one of your kind likes something, you're more likely to accept it too.
Your attitudes is an unfortunate commentary on the American food system where people, like you, are conditioned to harbor arbitrary mental barriers to what foods are acceptable.
It is amusing that the attitude you express are the same prejudices people held against sushi and sashimi during the 70s and 80s. Back then, to eat fish raw… how BARBARIC. Octopus? Ugh! Sea urchin? GROSS!! Salmon eggs? That's fish bait.
Now, sushi is fast becoming a part of the American food scene as pizza and tacos. And, it's not because the food has changed, but because Americans have finally dropped their hangups of eating fish raw. It's amazing you can discover once you are willing to step out of your cocoon.
Daniel T "Americans" this "Americans" that. Americans are the most accepting culture in the world friend. But please by all means go find a single middle eastern man that is eating raw fish over rice. All cultures are hesitant to change, and frankly consuming raw meats is in fact something to be very hesitant about. Japan seems to have gotten the short end of the stick on our cultural crossover as hundreds are sent to the hospital each year with salmonella poisoning from consuming raw chicken sashimi.
Oh, I am SO making this tonight.... AWESOME thx !!
✌️❤️😁
I was taught with the first knuckle rule as well when I was younger. Crazy how it works so well haha. Cheers!
Beautiful! I am inspired by this :)
It does work every time... perfect rice every time
Add water to the first knuckle was also taught to me by my mom. Works every time and even in rice cookers.
What a great story. Kinda reminds me of giving one of my best childhood friends Lao food for the first time.
Ate that as a child. Brings back good memories. Thank you!
I standing up from my computer and going to make this right now.
I like to break the egg directly onto the rice and then mix
you don't say
+onLYbyMoon no but like some people like to whisk it first and some like to just put it right in
me too. less clean up :)
Ivan is the man!
his kids are really lucky to have a dad like that. ikura from early age... 👍🏻
ご飯の炊き方から卵かけご飯まで、日本食への愛が伝わってきました❤️(๑′ᴗ‵๑)ありがとう
Rice washing hack: Put the rice in a sieve to wash it under running water. Move it around gently being careful not to break the grains. You can feel when the excess rice is washed away. Let it stand for 20 min in the sieve if you can before adding it to the cooker with the water. As for the knuckle-measurement, I picked that up off PBS in the seventies. (When he takes the cover off the "freshly cooked" rice, you can see he's already stirred it around.)
i used to go to Tusbo all the time when it was open!
I'm definitely going to try this tomorrow. I ate too much a while ago. So I'm going to have to wait a while before trying it.
I still eat this today. It's so delicious and nostalgic!
Sorry but I have to say it,
Beautifully simple,
Simply beautiful.
Thanks
I've had this many times in the last few years. It is indeed excellent and easy. Egg, Rice, Soy sauce, Furikake, and kimchi if I have some.
Usually just eat raw egg with bread but will try this, sounds good!
Wonderful
Oh my gosh I wanted the recipe for this but didn't feel like searching for this guy's episode on chefs table agaim
Just found out about the channel.. Love it subscribed
I've been eating sunny side up eggs on basmati rice to save money (just seasoning the egg with salt and some basic dry stuff for the rice). I knew I wasn't crazy for loving it! lol
Reminds me of my childhood.
oooh yeah, that's the stuff. shredded monterey jack on rice is good, too.
If someone tells me they don't like eggs, right then and there, my lifes purpose becomes to convert this person to an egg lover. :P
That looks nice, especially the roe eggs on top. Will try this
Isn't the texture of the egg white off-putting? Or does the egg get cooked by the residual heat of the rice?
I've made this, albeit definitely not as good as Ivan would, and it was amazing!!!!!
holy crap i thought i was the only one who did the finger trick. mind blown. and add sesame oil to that rice, egg, soy sauce its total game changer
as a korean i can relate to this. as a kid i use to eat rice with raw egg, soy sauce and butter. i think other koreans can relate to this
omg, this is the dish I've read from mushoku tensei!!!
Beautiful pot.
the fact that I can stomach raw salmon eggs on rice, over raw chicken egg on rice... says a lot about how silly my thoughts are when both are technically the same thing...
What you think is not important.
onLYbyMoon Same to you
I didn't see raw chicken egg, I saw raw chicken and got a bit worried
I bought same staub today🙌
At first i thought "that's disgusting" then after seeing u make the dish... it looks delicious...
I'm not big on shiso, but that pickled shiso looked really good.
You can also add a toping like bonito or tamago nori topping
I looooooove making hot rice & egg like this! One of my favorite breakfasts in the world ❤
Uncle roger would be pleased with the measuring of water technique
I always thought everyone measured their rice water by the finger nuckle
Funny, that's what I used to eat as a kid (raw egg on rice with a bit of oil and dark fish paste) when we were skint.
Yeah it works everytime
I freaked tf out when I saw that cat 😮😂
This is what asians call “poor man’s lunch” it’s so simple yet delicious. I love to add sesame oil.
I was very intrigued by this so I ended up doing my version of it and actually loved it. It's very simple to do but it tastes so fucking good!
really? isnt that raw egg taste bad?
+Radical Cat it didn't. well at least not for me, it felt weird by times but it wasn't bad at all. I used red onions and bacon instead of soy sauce and the sea weed.
People at school used to tease me for eating this. They called me gross and weird and stuff.
not if you live in Japan :D
what!?!?! that shit looks bomb
=.= When I was in high school, I'm usually too hungry to care. As long as the food is good and you enjoy it. Who cares?
Fuck them. Eat what you want
Egg and rice best combo!!!
This is truth.
One of my specialities
I eat this everyday. I also sometimes like to add taberu rayuu, or furikake on top.
***** ive eaten raw egg my whole life. I'm not afraid of salmonella
I make sure the eggs are organic and grass fed.
+mesterseba salmonella in eggs is pretty much extinct today. You're more likely to get salmonella from raw porkmeat.
Make sure the eggs are fresh helps. Crack the egg open on a plate. If the white "stands up" the egg is fresh. If it's all flat and watery, or the yoke breaks when you open it, it's old.
If you're still scared or you're feeding it to a toddler or elderly and want to be extra safe, sous vide the egg in 60C water to pasteurize it.
I used to eat raw egg over french fries with some corned beef. I will try this Japanese dish as well.
How about a recipe for those pickled leaves in chiles
My ultimate quick to go breakfast
us filipinos have a version of this..
freshly cooked rice, should still be steaming.
then add the margarine
thats it :D
That's a entirely different dish, and it sounds fatty. Not even a "version" of tamago kake gohan.
Jesslee Tumamao go to Mc Donald's, that seems like your thinking style
"then add the margarine"
Authentically Filipino.
I have exact same f'in pot and it overflows, that heavy lid bs is bs
I like to separate the egg over the rice, let the whites soak in, and then add the yolk on its own!
as a jew in new york city in the 70s his first food moment was when he was seventeen......i feel so sorry for him his family must have hated him
Yes! What about bubbe's kneidelach?
White rice - the perfect canvas
exactly how i cook rice here in Philippines.. classic..
About the knuckle thing, it depends on the width of your pot, if it significantly wider, then you are going to have way too much water...
The wider the pot, the more rice you have at the same height, it doesn't just apply to water. Derp :p
Pivitrix I would not dare to argue, I don't know how to measure if same amount of rice that was added to this pot would be equal to the difference pot width makes to water, but if somebody can do the math would care to do it for me?
The way I think is: lets say 300g of rice is added in a small pot, would come let say at 2cm height and knuckle heigh of water would be about 3cm which would be equal to let say 200ml of water, so if you transfer the rice to wider pot and it takes lets say only 1cm of heigh, wouldn't the 3cm of water be still more in amount than the smaller pot?
because 3cm of water in wider pot will be like 600ml
No because the water will also lose height... No matter the width of the pot, at the first knuckle should give you perfect white rice.
the first knuckle rule is true. We do it every time
If I have a really wide pot, does the water trick work?
This man knows his rice. Never use a strainer, do it like him always! I use my hand to measure, I try the finger thing and it never works out for me. Far as type of rice I'm going for, firmer or softer and such. Which when at someones else house with a smaller rice pot, makes it hard for my hand to fit in :P
this is actually baby food for Asians 😂 child hood memories. Id ask mum to melt butter in mine. I love the silky buttery flavour mmmm
I have never had this. I know it's not the same but is this technique kinda similar to pasta carbonara where the egg tempers with the heat of the pasta?
No. Although many of the commenters say that the hot rice partially "cooks" the egg, I would disagree. I eat raw eggs in a variety of dishes regularly - at least 1-2 times per week. In this case, the egg cools rice as much as the rice heats the egg. The texture of the egg doesn't change appreciably after mixing with the rice.
And he has come across the very secret of Asian cuisine, how to properly measure rice
wow this design is so creative, I'd watch this on acid
I m just eating this while watching