Try my other rice recipes: How to Cook Japanese Rice: th-cam.com/video/taq88zwVRaA/w-d-xo.html Kimchi Fried Rice: th-cam.com/video/hP8SPMX6MVk/w-d-xo.html Garlic Fried Rice: th-cam.com/video/6sQA13xd0kY/w-d-xo.html
There were a few things I found unusual here, the two most prominent being vegetable oil and western-style cooked ham. In Japan the rice was mostly made with beef fat, rendered on the teppan to release the oil while the onion and garlic softened and lightly browned in the oil. And I never witnessed any Japanese cook using western ham.
There had always been something off when I attempted fried rice -- when you mentioned that the soy sauce should be poured around the edge of the pan to caramelize it, it was quite a revelation.
vedasisme I used to put soy sauce into my veggies before adding rice but then I watched somewhere that soy sauce should be added to rice but watching this again I realized the difference.
Cooked this last night for myself and my partner, i've only recently found a joy for cooking. It came out perfectly and it was super tasty. Short grain rice is amazing.
Hi Tinks, I'm so glad to hear you enjoyed this! I have a ton of other simple recipes here (and even more on the blog), so I hope you have a chance to try some of them out!
@@Tinkeruk2010 I can imagine! I think we're pretty close to a lockdown here too, so I made about 3 round trips to the store today to stock up (there's only so much I can carry home at once). Be safe and healthy!
Hi Nik, I’m so glad to hear you find my explanations helpful. I try to go beyond typical recipes and explain the “why” so you’re able to apply the techniques to other dishes. Thanks for taking the time to write, and I hope you have a great week ahead 😄
Just made this. Didn't have scallions and only had long grain rice left over, but it was super simple and very tasty! This one is going in the recipe book! It came together really quick and had great flavor even though there isn't a large amount of seasoning in it. Thanks again!
Happy to hear you enjoyed it! The great thing about this dish is that it's super flexible so feel free to swap out the veggies/protein with what you have in the fridge.
Hey Mark I ran into your recipe last night and today I brought the ingredients and made the rice the rice came out super delicious now you have a student in Florida oh yeah looking forward to more recipes thank you for sharing God bless you and be safe🤩🤩🤩🤩🤩🤩
Looks Delicious! Will definitely give it a try. And why is no one talking about the amazing visuals and editing skills? Keep posting such amazing content. Subbed !
Thanks Suman, I'm happy to hear you noticed the effort I put into the production of the videos, it makes it all worthwhile😄Welcome to the channel and I hope you enjoy the Yakimeshi!
I'm glad to hear this was able to help. I hope this takes some of the uncertainty out of making fried rice for you. The techniques can be applied to any type of fried rice.
I just moved to Japan and the dorm shared kitchen has way less to work with than what I had at home. This video totally gave me a great idea on what to make when I don't know what to make-- Fried rice is the ultimate comfort food! Subscribed!
Welcome to the channel and welcome to Japan! I have a couple variations of fried rice on here, so when you get bored of this one, you can try one of the other ones out😉
Welcome to the channel Brad! I have over 100 easy to make Japanese recipes on here as well as 1000 recipes on my website so I hope you find some others to enjoy.
Hi Marc I’ve tried the soy sauce trick with great success tonight despite it being a meatless fried rice (but with eggs) that I will pack to work for my no-meat day tomorrow! Thank you, my kids think I’m a fried rice champion now haha
I was wondering if you had a Japanese fried rice video, and here it is. I love me some fried rice. So yeah, here's another recipe I wanna do. Another great video as usual my friend. 👍👍
@@NoRecipes My bachan always used bacon and called the fried rice "uburagohan". I haven't heard of other Nikkei call it that, mb it is a Wakayama thing?
You just earned a new sub. I’m obsessed with Japanese food and culture. I made this for my family the other day. It turned out super good! Thank you for this amazing recipe.
Just what I remember from my childhood. While I have nothing against the other cultures who use long grain or Jasmine Rice, I grew up with the Japanese short grain. Seems that it gets a bit crunchier than the long grain... Mom used to remove the egg and add it back again after the soy and sesame oil. She would sometimes use bacon fried nice and crispy, if it was the main course, she would add peas or frozen chopped veggies so we would eat our veggies.
Thanks for sharing your memories Thomas. It sounds like the fried rice from my childhood. Always loved the crunchy bits. You can achieve it with this recipe by not stirring it towards the end.
Ty so much it was easy to follow and I learned how to toss rice although I did make quit the mess learning and my hands now sore from holding the pan but I think I got it down now 😅
You're welcome! Congratulations on learning a new skill. Keep practicing and your messes will get smaller and the muscles in your hands will get stronger 😉
Hi Mark, Greeting from Thailand. I love how you explain and It easy to understand for who love Japanese food like me. Hope one day I could try to cook all recipes that you posted.
Welcome to the channel and hello from Tokyo! I'm glad to hear my explanations are helpful. I try and explain cooking techniques in a way that would make sense to me😁 I hope you're having a good week!
Just watched this again Marc, it's been awhile since I've made fried rice so I'm gonna try to make some this weekend. Question for ya. Do you leave the rice in the fridge covered or uncovered? I've been putting mine in the fridge with a lid but not tight. I'm assuming you want the moisture to escape. Keep up the awesome work my friend. 👍👍
Hi Ron, you'll wanna keep it covered. The goal isn't to drive out moisture, but to get the starch in the rice to retrograde (return to its original state). This will make the rice hard and crumbly until it is heated again. Short grain rice has a high ratio of amylopectin which makes it take longer to retrograde than long grain rice, but you can speed the process up by freezing it.
I grew up in a home and family that was like aggressively French. I only ever ate recipes that had French names EXCEPT yakimeshi! It took me like 20 years to figure out that one of my grandparents brought back this simple recipe from being an army veteran stationed in Korea.
Thats awesome! Thanks so much for sharing your story. It kind of reminds me how curry came to Japan. It's a very unusual thing given how Japanese food does not use many spices. Curry was introduced by the British as a cheap way to feed the navy, and a lot of conscripts ended up coming home with a taste for curry. Today it's one of the most universally loved home-cooked meals in Japan.
When I was on Okinawa I used to eat at a restaurant where the fried rice was really sticky. It was the best fried rice I have ever eaten. And easy to eat with chopsticks.
Hi Dwight, couple of possibilities there. 1) they used freshly cooked Japanese rice (which is sticky until it goes stale) 2) they used mochi rice (glutinous rice) which is very sticky and has a chewy texture like mochi.
You're welcome Roland! I have about 100 Japanese recipe on this channel and several hundred that you can check out on my website. If you have a specific recipe you're looking for and don't find it in either place feel free to let me know and I'll add it to the list of requests.
I am so good at this, learned it from runnyrunny999, but friday I will put this recipe on the table. I have made a handful of tiny carrot flakes for the color as extra addition and vitamines, and the stems of the broccoli, also for same reasons, I am sure it will be a painting! 😊❤👌
Sounds delicious. That's the beauty of this dish is that you can add whatever you like. I often add carrots as well and broccoli is a great idea for a bit more color.
Great tip to put the soy around the edge of the pan to caramelise it - I’ve never been able to work out how to stop my rice turning an unappetising grey colour before!
Thanks Sharon! Grey rice definitely sounds pretty unappetizing, though I'm not sure the soy sauce alone would do that. I hope this trick works for you, otherwise let's figure out what's going on to make your rice grey.
Try my other rice recipes: How to Cook Japanese Rice: th-cam.com/video/taq88zwVRaA/w-d-xo.html Kimchi Fried Rice: th-cam.com/video/hP8SPMX6MVk/w-d-xo.html Garlic Fried Rice: th-cam.com/video/6sQA13xd0kY/w-d-xo.html
Cant see that one
@@rolandkraeima8024 Thanks for letting me know Roland, the links are fixed now
honto arigato
@@purplebox3115 🤣 Cooking IS my kung fu and the kitchen is my kwoon.
There were a few things I found unusual here, the two most prominent being vegetable oil and western-style cooked ham. In Japan the rice was mostly made with beef fat, rendered on the teppan to release the oil while the onion and garlic softened and lightly browned in the oil. And I never witnessed any Japanese cook using western ham.
Dude, this is the clearest recipe I’ve ever seen. Crazy how easy you made everything seem!
Thanks man! Glad to hear I could help.
There had always been something off when I attempted fried rice -- when you mentioned that the soy sauce should be poured around the edge of the pan to caramelize it, it was quite a revelation.
Glad I could help! it's a small thing, but it's the trick to giving it the wok fried flavor.
Me, too. I only found out about doing it that way when I watched this video.
vedasisme I used to put soy sauce into my veggies before adding rice but then I watched somewhere that soy sauce should be added to rice but watching this again I realized the difference.
I've seen people use soy sauce as a topping last, without putting any in the rice while it's still cooking. Those people make me cry.
@@NoRecipes its a.big thing for.me ive.learned so much with chef mark he explains everything so i understand even the simplest but important.
Cooked this last night for myself and my partner, i've only recently found a joy for cooking. It came out perfectly and it was super tasty. Short grain rice is amazing.
Hi Tinks, I'm so glad to hear you enjoyed this! I have a ton of other simple recipes here (and even more on the blog), so I hope you have a chance to try some of them out!
@@NoRecipes i definitely will. The covid lockdown here is making it a real pain in the ass to get ingredients though. Thanks again
@@Tinkeruk2010 I can imagine! I think we're pretty close to a lockdown here too, so I made about 3 round trips to the store today to stock up (there's only so much I can carry home at once). Be safe and healthy!
the way you explain things are so perfect and percises it really helps in following your recipe
Hi Nik, I’m so glad to hear you find my explanations helpful. I try to go beyond typical recipes and explain the “why” so you’re able to apply the techniques to other dishes. Thanks for taking the time to write, and I hope you have a great week ahead 😄
I think this is the best video with japanese rice cooking that I've ever found
Thanks!
Reminds me of when I was little in Osaka and I would come home from school. My mom always had some Yakimeshi for me to eat. I miss her and Osaka.
You just described my childhood in California😌
@@NoRecipes that's really cool we had the similar childhood even tho you are older than me!
@@Gothicmadre I guess some things never change 😉
@@NoRecipes I guess so!
Just made this. Didn't have scallions and only had long grain rice left over, but it was super simple and very tasty! This one is going in the recipe book! It came together really quick and had great flavor even though there isn't a large amount of seasoning in it. Thanks again!
Happy to hear you enjoyed it! The great thing about this dish is that it's super flexible so feel free to swap out the veggies/protein with what you have in the fridge.
I watch this video often and love how you simplify but yet show all the steps! Love it!
Hi Victoria, thanks for checking this out, I'm glad to hear it's been helpful! 😀
Yum Yum, I will try this recipe today! Thanks for sharing.
You're welcome. I hope you enjoy it!
made this for the first time tonight for the fam and its been requested again already! super easy and quick for a mid week dinner! thanks for sharing
I'm so glad to hear you family enjoyed it! Thanks for taking the time to let me know
Thank you your technique and guidance in this presentation is very easily achieved. Great job 👏
You're welcome! I'm happy to hear this was helpful!
why is this is the most satisfying youtube video I have EVER watched????
Thank you! 😊
You got a new fan. Loved this recipe.
Thanks Verónica! I’m happy to hear you enjoyed it and delighted to have you here😀
Hey Mark I ran into your recipe last night and today I brought the ingredients and made the rice the rice came out super delicious now you have a student in Florida oh yeah looking forward to more recipes thank you for sharing God bless you and be safe🤩🤩🤩🤩🤩🤩
Hi Richard, welcome to the channel! Happy to hear you enjoyed this one!
Wow this recipe looks amazing. Thank you so much for sharing
You're welcome! Thanks for dropping by!
Looks Delicious! Will definitely give it a try. And why is no one talking about the amazing visuals and editing skills? Keep posting such amazing content. Subbed !
Thanks Suman, I'm happy to hear you noticed the effort I put into the production of the videos, it makes it all worthwhile😄Welcome to the channel and I hope you enjoy the Yakimeshi!
Yes definitely
Love the enthusiasm, intro was great. Can’t wait to try
Thanks Ron! I hope you enjoy it😀
Looks wonderful and delicious. Great color and flavors🙂😊👏
Thank you! I hope you enjoy it!
@@NoRecipes 🙂😊
I've made a lot of fried rice in the past, but it was always hit or miss. This recipe puts me on the right track. Well done!
I'm glad to hear this was able to help. I hope this takes some of the uncertainty out of making fried rice for you. The techniques can be applied to any type of fried rice.
Omg! I did this recipe and wow! Awesome thank you very much for sharing. Simple to make and sooooo good!
You're welcome! I'm happy to hear you enjoyed it, thanks for stopping by to let me know!
I just moved to Japan and the dorm shared kitchen has way less to work with than what I had at home. This video totally gave me a great idea on what to make when I don't know what to make-- Fried rice is the ultimate comfort food! Subscribed!
Welcome to the channel and welcome to Japan! I have a couple variations of fried rice on here, so when you get bored of this one, you can try one of the other ones out😉
@@NoRecipes Wahoo! I will definitely check them out. Happy New Year!
Started to learn cooking, I also love Japanese things, figured I'd try this and loved it
Glad to hear you enjoyed it Arkani! I have a ton of other Japanese recipes on my channel you can check out.
So glad I came across your channel. Very good step by step.
Welcome to the channel Brad! I have over 100 easy to make Japanese recipes on here as well as 1000 recipes on my website so I hope you find some others to enjoy.
@@NoRecipes made some yakimeshi with the kids this evening. I will definitely check out you other offerings. Thanks for posting!
@@bradc.1286 You're welcome, have a good weekend!
Wow I love fried rice and Japanese fried rice. Can smell it!
I hope you have a chance to try this one out!
@@NoRecipes oh gosh, i can’t wait for the weekend again
love your all recipes
perfect
Thanks Vivi! 😁
Hi Marc I’ve tried the soy sauce trick with great success tonight despite it being a meatless fried rice (but with eggs) that I will pack to work for my no-meat day tomorrow! Thank you, my kids think I’m a fried rice champion now haha
Yay! I'm glad to hear it worked out for you. Caramelizing soy sauce is a great way to take the flavor of meatless dishes to 10.
Another common technique is to move the rice to one side of the pan and then pour sauce onto the other, now empty side.
Loved the recipe. So simple yet delicious 😋 どうもありがとうございます。
Thanks Shreeti, glad you enjoyed it!
you got a sub for this one, love your energy and personality and you made it so easy to understand with little tips and tricks too!
Thanks Bobby, welcome to the channel! I try and focus on technique in my videos so I hope you find the other ones helpful as well!
I love your hand motions!!
Thanks 👋🏼
I was wondering if you had a Japanese fried rice video, and here it is. I love me some fried rice. So yeah, here's another recipe I wanna do. Another great video as usual my friend. 👍👍
Thanks Ron! A project for the blackstone?
Cool recipe! And I swear, you have the most beautiful kitchen
Thanks Dino! It's where I spend most of my day, so I tried to make it a space I enjoy.
You got me to like the video because of your positive attitude. You got me to hit the Subscribe button because your video quality is STELLAR.
Thanks Ren! Welcome to the channel!
Wow Japanese fried rice looks good n yummy..love this thanks for sharing 👍👍
You're welcome, thanks for stopping by to leave a comment!
Love this channel so much
Thank you Galvanus!
I made this fried rice and it turned out great 👍🏻👍🏻
Happy to hear you enjoyed it Kegan, thanks for taking the time to let me know!
This is the best description of how to toss your pan in the air like that!!! Than you so much...!!!!!
You’re welcome 👍🏽
Wow looks yum promise I’ll make this for my son
I hope he enjoys it!
Great Explanation 💯
With the help of your channel, I'm gonna be a Japanese chef at my home . Hehe😄
That's my goal😉 Keep at it and you'll get there.
After 2 years... I will be cooking this again, the first time I cooked this is for our schoold activity. And now for breakfast...
Enjoy!
Excellent video!Great recipe! Your video editing skills are awesome man! And you give off such an energetic vibe! Keep the videos coming!
Thanks Rajat! Glad you enjoyed it!
Instead of ham, I like to use bacon. Fry that the first. The rendered fat replaces the oil and adds a nice flavor. Who doesn't like bacon? :-)
Great idea! I use bacon sometimes or even sausage😆
I don't.
@@NoRecipes My bachan always used bacon and called the fried rice "uburagohan". I haven't heard of other Nikkei call it that, mb it is a Wakayama thing?
Sorry, sp shld b "aburagohan" (lit: rice and fat/oil). Thanks again for your clear and approachable recipes.
@@amywakisaka9922 Hi Amy, I looked for this, and I couldn't find any references. Could she have been saying "abura-gohan"?
You are the best.you explain everything so clear and look delicious thank you sooo much
Thanks Maria! I'm so happy to hear you found the video useful.
You just earned a new sub. I’m obsessed with Japanese food and culture. I made this for my family the other day. It turned out super good! Thank you for this amazing recipe.
Thanks Mino, I'm glad to hear you enjoyed this! Welcome to the channel!
@@NoRecipes Yeah, no problem! I need to share this with some friends. This is very good
Love This Fried Rice 😅. Absolutely Amazing Thank You So Much Marc 😊A little bit of your Dashi Shoyu will be Spectacular Cheers 🥂
Thanks Mike! and good call on using dashi shoyu to amp up the umami!
Hi, im excited to do your yakimeshi. And thanks for the soysauce technique, really am learning so much from you!
I hope you enjoy this! 😄
@@NoRecipes hi there! I tried yakimeshi ! My family enjoyed it esp the.sesame.oil added flavor and aroma to this recipe! Thanks to you!
@@judyrobas5123 I'm so glad your family enjoyed it! Thanks for reporting back!
I am Japanese. I love your recipe. So many different food. Well created video. Fantastic 🤩
Thanks for checking out my channel, and for the kind note! I hope you're having a good week!
Your enthusiasm is such a joy to watch!
Thank you! Food is one thing that get me fired up😁
It looks delicious.
Thanks!
Very simple and looks tasty
Thank you!
Great video🙏 I'm going to try this !
Thanks Evelyn, I hope you enjoy it!
Wow looks yummy 😋
Thanks!😀
I've been doing the soy sauce wrong this whole time. Well I'm having this for breakfast with chicken and shrimp. Can't wait. Thanks for posting
Glad I could show you something new. I hope you enjoy it!
I love fried rice a lot, these tips are very helpful thank you very much
Hi Chuuya, I'm glad to hear it was helpful!
Looks delicious! My fried rice is similar to yours, but add a bit of onions and chopped pickled red ginger as well.
Thanks Tess! Those are both great additions to fried rice👍🏽
You sir, are a beautiful person. I make many people happy with fried rice, and this is a version I haven't seen yet, very inspiring. Thank you!
Thanks for spreading joy in the world!
OKAY Crazy Japanese Guy! I am making this! I AM STARVING! Your program is so good. I will report on dinner afterward. ))) DELICIOUSOSO!
😆I think I may have found the name for my second channel if I ever start one. Hope you enjoyed!
Dope kitchen and positive energy!
Thanks William!
I love your way, greetings from philippines🌹🇵🇭
Thanks Conchita!
Very nice recipe! Lovely color it gets
Thanks!
@@NoRecipesこちらこそ！！
Yes , Let's try it !!!
🍴😋 🍴
Thank! I hope you enjoy it!
Hey wonderful recipe ..but I can't find your suggestion of the pans on Amazon..can you pl share that link..I don't have fun I can toss food in 😅
Hi Shobhna, I have the pans on my Amazon store: www.amazon.com/shop/norecipes
@@NoRecipes thanks so much for the recipe and the suggestion.. wonderful
@@shobhnabakshi976 You're welcome!
thank u for great video
You're welcome!
Just what I remember from my childhood. While I have nothing against the other cultures who use long grain or Jasmine Rice, I grew up with the Japanese short grain. Seems that it gets a bit crunchier than the long grain... Mom used to remove the egg and add it back again after the soy and sesame oil. She would sometimes use bacon fried nice and crispy, if it was the main course, she would add peas or frozen chopped veggies so we would eat our veggies.
Thanks for sharing your memories Thomas. It sounds like the fried rice from my childhood. Always loved the crunchy bits. You can achieve it with this recipe by not stirring it towards the end.
I love this rice. Already tried cooking it! Im up to tofu steak, still gathring my.ing.
Thanks Judy😀
I love fried rice... I add diced carrots, capsicum and peas too. Yummm 😍
Great video as always! I've been making fried rice for years and never knew to add the soy sauce around the pan! Thank you!! :)
Thanks, and you're welcome Kerry! I try and include a little something for all skill levels in my recipes😉
You seem to be a good cook. I have a lot to learn.😄💛👍👍
Thanks!
I made this last night! WOW what a difference caramelizing the soya sauce first makes! Great video! Thanks 👍
Glad to hear you enjoyed it! It's the little things that make a big difference in the end😉
Love yakimeshi! Now I’m hungry..
Me too! Hope you give this a try!
Ty so much it was easy to follow and I learned how to toss rice although I did make quit the mess learning and my hands now sore from holding the pan but I think I got it down now 😅
You're welcome! Congratulations on learning a new skill. Keep practicing and your messes will get smaller and the muscles in your hands will get stronger 😉
Hi Mark, Greeting from Thailand. I love how you explain and It easy to understand for who love Japanese food like me. Hope one day I could try to cook all recipes that you posted.
Welcome to the channel and hello from Tokyo! I'm glad to hear my explanations are helpful. I try and explain cooking techniques in a way that would make sense to me😁 I hope you're having a good week!
Just watched this again Marc, it's been awhile since I've made fried rice so I'm gonna try to make some this weekend. Question for ya. Do you leave the rice in the fridge covered or uncovered? I've been putting mine in the fridge with a lid but not tight. I'm assuming you want the moisture to escape. Keep up the awesome work my friend. 👍👍
Hi Ron, you'll wanna keep it covered. The goal isn't to drive out moisture, but to get the starch in the rice to retrograde (return to its original state). This will make the rice hard and crumbly until it is heated again. Short grain rice has a high ratio of amylopectin which makes it take longer to retrograde than long grain rice, but you can speed the process up by freezing it.
Cooking some rice today and will wait 2 days to make this!!💕💕 So happy discovered your channel!!
Wow that's dedication! The rice should be good to go when it crumbles easily. I hope you enjoy this!
I grew up in a home and family that was like aggressively French. I only ever ate recipes that had French names EXCEPT yakimeshi! It took me like 20 years to figure out that one of my grandparents brought back this simple recipe from being an army veteran stationed in Korea.
Thats awesome! Thanks so much for sharing your story. It kind of reminds me how curry came to Japan. It's a very unusual thing given how Japanese food does not use many spices. Curry was introduced by the British as a cheap way to feed the navy, and a lot of conscripts ended up coming home with a taste for curry. Today it's one of the most universally loved home-cooked meals in Japan.
Lmaoo “aggressively French” thats so funny because i know what you mean
This will be the first time I try to make fried rice. Wish me luck!
Good luck! 🍀
I done it! Thanks its delicious and economic
I'm glad to hear you enjoyed it Adriana! Thanks for letting me know.
Thank you for the details!
You're welcome!
When I was on Okinawa I used to eat at a restaurant where the fried rice was really sticky. It was the best fried rice I have ever eaten. And easy to eat with chopsticks.
Hi Dwight, couple of possibilities there. 1) they used freshly cooked Japanese rice (which is sticky until it goes stale) 2) they used mochi rice (glutinous rice) which is very sticky and has a chewy texture like mochi.
It was a mistake to search fried rice but glad i found this channel . Damn soo good ❤️
😄Welcome to the channel!
I absolutely love Japanese fried rice..yum..
Hope you give this one a try!
You’re chopstick egg scrambling is next level. What’s the secret to scrambling so fast?
🥷practice 😉
Thank u plz share some simple everyday Japanese dishes.
You're welcome Roland! I have about 100 Japanese recipe on this channel and several hundred that you can check out on my website. If you have a specific recipe you're looking for and don't find it in either place feel free to let me know and I'll add it to the list of requests.
This is so good, I’m going to try this the coming weekend. :) Thank you for this video.
You're welcome, I hope you enjoy it!
So looking forward to making this ! 😋
I hope you enjoy it!😀
Loving the enthusiasm subd right away!
Thanks KE, welcome to the channel! I have a lot more videos on Japanese food, so I hope you find some other you enjoy😉
He shoots, he scores! Winner..Delicious.
Glad to hear you enjoyed it!
@@NoRecipes Thank you from me and my family.😁
damn, you're so good at teaching, so detailed..thanks men, great video
Thanks John! Cooking is all in the details😉
I've been making it lately. Sometimes I use a little sake. I also like to sprinkle toasted sesame seeds on top. TY for the video.
Hi Mónica, some great ideas! I'm glad you've been enjoying this!
gonna try this out for my family tonight! thanks for the recipe, will let you know how it goes😸
I hope they enjoy it!
No Recipes they LOVED it! thanks once again!!
Awesome! Glad to hear it, and thanks for subscribing!
Wow it's look yum and easy 😋
Thanks Shirley
Like your techniques. Awesome!!!
Thanks Maribel! Are there any techniques you'd like to learn? Always looking for new new ideas of things I can teach😉
What an amazing presenter and chef 👌🏼👌🏼❤️
Thank you!
I am so good at this, learned it from runnyrunny999, but friday I will put this recipe on the table. I have made a handful of tiny carrot flakes for the color as extra addition and vitamines, and the stems of the broccoli, also for same reasons, I am sure it will be a painting! 😊❤👌
Sounds delicious. That's the beauty of this dish is that you can add whatever you like. I often add carrots as well and broccoli is a great idea for a bit more color.
I m watching your recipes from India 🇮🇳
HI Suyogita, welcome and thanks for watching! I hope you find some recipes to make!
worth to watch and try 👌
Thanks Mark!
Great tip to put the soy around the edge of the pan to caramelise it - I’ve never been able to work out how to stop my rice turning an unappetising grey colour before!
Thanks Sharon! Grey rice definitely sounds pretty unappetizing, though I'm not sure the soy sauce alone would do that. I hope this trick works for you, otherwise let's figure out what's going on to make your rice grey.
Is a wok ok to use as well?
Yep that'll work as long as you have a burner built for heating a wok.
Love japanese food, cheers from Turkey 🥰
Awesome! Cheers from Tokyo 😄
Loved it! Thanks
Glad to hear it! You're welcome!