I’m learning a different order of ingredients to cooking delicious Japanese hibachi fried rice, and timing is essential. Here, I’m learning to sauté the onion and garlic first in fatty oil or butter and remove it to prevent burning: fry the rice then add egg sunny side up on top over high heat then mix; add back the sautéed veggies; generously add salt and pepper, then carmelize the shoyu soy sauce (+optional splash of sesame oil?) last; garnish with lots of green onions, before finally plating.
A couple of other tips when making garlic fried rice. I usually fry the onions and garlic separately from each other or add the garlic later because the garlic will cook quicker and can overcook while onions take longer to cook. I haven't tried hibachi rice but I usually use Jasmin white rice that has been cooked the day before and refrigerated overnight. The cold rice helps to retain it's firmness and helps to not over absorb oil. It also won't turn mushy when it goes into a hot pan.
I was concerned all the oil and rendered fat would be added to the dish, never should have doubted this guy. Interesting techniques thank you for sharing.
This is stunningly amazing, taking a relatively simple dish without adding outlandish ingredients but making it something very special by technique and amazing skill! Loved this video!
Salt, Pepper and Chicken stock powder! I guess this is Garlic fried rice, where garlic is the hero of the dish! It doesn’t taste so garlicky at all! It’s actually really yummy! 👍😃
He's just moving around unnecessarily to impress people that don't know anything about cooking. Constantly using his utensils to wipe each other off then seconds later putting them back in the oil is just extra flourish and wasted energy and is only meant to trick fools into thinking he's doing anything special Waterford could literally taste the exact same if it's just sitting there simmering without all the extra nonsense
In Germany we say: Das Auge isst mit (the eye eats along). Because it's not just about how tasty the food is, it's also the presentation, even the preparation. And of course, in Japan you can get literally a work of art for food.
German food is beautiful too, exept that whole Germany is more focused on eating Döner and Sushi instead of Schnitzel, Bratwurst, Rouladen, Klöße, Kartoffelsalat etc.
idk about sophisticated, but its the perfect way to make egg fried rice lol. Fried garlic, egg into the rice not like many who fry the egg then only add the rice. This coat the rice way better with egg. I cant really judge the taste so i guess thats cant be a factor. In terms of technique ... 10/10. Also because the portion of rice to egg is small, you get a lot of egg ratio. That should taste great. The sophistication comes from the fried garlic and most ppl fry the garlic before hand and just add them in when frying the rice, so you just got the see the whole process.
@@redding659nah bro that fried rice sucks. It's just dripping in fat and oil looks disgusting AF. Dude couldn't even beat an egg to make an egg roll wtf. Fired rice should be a complete meal stuffed with vege's and be fluffy and nutritious. Really that dish was all about the chef's jazz drum routine on the hotplate
Let me see if I got the ingredients right @ 0:22 he's sauteing some animal fat and finely minced onion @ 0:36 he's adding previously sauteed garlic @ 1:15 he combines everything and fries them for 2 minutes, then separates the oil from the fried onions and garlic @ 4:45 he combines the egg and rice @ 5:30 he adds the previously fried onions and garlic to the rice @ 7:07 he adds some mirin? @ then he adds finely minced green onions and tosses. 30 seconds later he's serving the rice.
I think you got most of it. I I have to guess, I don't think the garlic was precooked, especially as long as he cooked it on the grill. The liquid is a tricky one, maybe mirin, maybe sake, maybe vinegar, maybe premixed blend of something. I was expecting soy sauce, but it appeared rather clear. You did miss the fresh ground pepper though. Also, I didn't notice him adding salt, unless one of the grinds was salt.
oil mostly removed by squeezing out. did you watch the video fully or just jumped to comment after seeing oil in a *fried* rice video? @@djkeenetik quick tip: fried rice needs oil.
@@desviaciion I watched the whole thing. I’m a chef fried rice needs a bit of oil but deep fried or pan fried level of oil. If you know how oil and frying works you can’t just squeeze it out
i see, my apologies, and thanks for clarifying. i myself only use 1+ teaspoon oil max throughout my entire fried rice process due to health reasons but i think in a luxury indulgence video like this, the oil amount left in end product seemed fair haha@@djkeenetik
With this style of hot plate fried rice, would the rice be sort of coarsely chopped up during the mixing rather than remaining whole grains? (intended for different texture maybe? Or getting more eggs coating?). Otherwise looks really good.
One of the reasons why a wok is used instead of a griddle is because it separates the grains of rice. This rice is mediocre at best. His tools make it look sophisticated because of using a griddle but it's not that great.
The first half of the video- to me, it looked like a chunk of beef tallow on the left, but what were those minced white things? And what was that thick liquid that he poured over it? What type of oil did he add to the alleged beef tallow?
Would like to know what those ingredient were. Was that rendered beef fat, and was the yellow stuff garlic that was poured over the rice ? Couldn't tell - it almost looked like caviar.
That's interesting that you say that, because in America we have a saying that goes, "Hunger is the best sauce". I guess some things cross cultural boundaries!
I am curious what type of fat and oil was used first (wagyu? pork?) and also what the liquid was that he used a few drops-of (could just be water, but could also have light soy, sake, dashi...)
@@santibanks The splatters and the way it caramelized definitely looked like soy sauce but it's very light colour (as it was poured and how little it changed the colour of the final dish) makes me suspect it was a mixture of soy sauce and mirin (or some other cooking wine like shaoxing wine but likely mirin to stick with Japanese ingredients).
@@junova7503 I would be really surprised if alcohol is used in a fried rice dish. Never saw that in the places I've been in Asia, but haven't been in Japan so i'm not categorically ruling it out.
@@santibanks I'm used to a more Chinese style where liaojui (shaoxing wine) is generally added in while frying the other ingredients before adding the rice. Adding it straight on the rice is weird for me too so I looked into it some more and apparently a mixture of soy sauce, sugar (or honey), and mirin is common at hibachi places so yeah, allegedly a Japanese fried rice thing. Edit: I made a typo
@@junova7503 they use shaoxing for fried rice in China? That's certainly something new for me :) In which provinces is this common? Would like to try it
The fine dining level of fried rice ... it definitely looks healthier and natural since not as much oil and seasoning is used, but probably might taste a bit bland especially for most chinese who're used to chinese style wok fried rice. While chinese style fried rice definitely would taste better with more "wok hei" on high fire, chinese style is also mostly more oil, and usually uses more seasonings too ... which contributed to it being more flavorful but less healthy
to cook the most sophisticated fried rice you need the exact Pounds/Square Inch of pressure with less than 0.0742 Parts/Million of Conglomerate. pH of less than 5, or 4.82 to be exact.
May I suggest that you go to Asian communities and select restaurants there. Where I live there are distinct Korean, Taiwanese, Japanese, Vietnamese, etc. communities and restaurants in those types of areas cater to more Asian flair instead of American take on Asian foods.
"Dr. David Kessler, you're a renowned heart surgeon and health specialist; what do you think of this fried rice?" "A-A-A-A-A-A-A-R-R-R-R-R-G-G-G-G-H-H-H-H-H-H ! ! ! ! ! ! !"
I could have used a discussion by the people eating as to what they were actually tasting, because some of this was kind of weird. So there is deep-fried crushed garlic and rice, but it then gets mixed back in and steamed, so did it lose the crunch that (to me at least) would have been interesting? And to keep it from being an oily mess, they toss a huge amount of the oil/tallow, but as oil is a carrier of flavor, it seems like they poured a ton of garlic and (wagyu?) flavor into the garbage. And cooking/mincing an egg that much would AFAIK turn it into little eggy BBs. And all that chopping would appear to turn most of the rice into mince, as well. Now, someone sure thought it was a good recipe, so again, it would have been nice to hear why it worked out despite the counterintuitive choices.
I love how he's building a really flavourful oil for the first few minutes... definitely adopting this in my fried rice techniques.
このスタイルの調理を否定するわけではないが、炒飯に関しては普通に作った方が美味しくなる気がする。
高温で万遍なく
短時間に煽りが入れられる
中華鍋には勝てません
日中友好🇨🇳🇯🇵
Sooo much oil 😮
不健康すぎる見せる料理。味の病院コースやでー
Monarquia x comunismo , Affff @@Haruo_Mukai
こんな鉄板でごちゃごちゃこねくり回すより、中華鍋で強火でチャッチャっとやった方がよっぽどうまそう。
ホント!
そう！
I’m not Japanese, but I agree
Always about the 💸
One of the top unhealthy dishes on the planet☠️☠️☠️
How tasty that must be😋
I’m learning a different order of ingredients to cooking delicious Japanese hibachi fried rice, and timing is essential. Here, I’m learning to sauté the onion and garlic first in fatty oil or butter and remove it to prevent burning: fry the rice then add egg sunny side up on top over high heat then mix; add back the sautéed veggies; generously add salt and pepper, then carmelize the shoyu soy sauce (+optional splash of sesame oil?) last; garnish with lots of green onions, before finally plating.
Not hibachi this is called tepanyaki
@@aryanugraha6965yes, a common mistake for people to confuse the two.
I'm Japanese and have been went to HIBACHI restaurant several times. Actually Hibachi restaurant is not Japanese.
It's a kind of fusion cuisine.
A couple of other tips when making garlic fried rice. I usually fry the onions and garlic separately from each other or add the garlic later because the garlic will cook quicker and can overcook while onions take longer to cook. I haven't tried hibachi rice but I usually use Jasmin white rice that has been cooked the day before and refrigerated overnight. The cold rice helps to retain it's firmness and helps to not over absorb oil. It also won't turn mushy when it goes into a hot pan.
What oil was used?
That would be a really sophisticated way to get a heart attack.
Different schools of thought on unprocessed fat versus processed.
Japanese live long lives unlike westerners who are scared of saturated fats.
The cook removes almost all of the oil with an interesting technique. This is one of the least greasy fried rice dishes I’ve ever seen.
😂😂😂😂😂 true!!!
No it wouldn’t.
This fried rice should be in the museum
I was concerned all the oil and rendered fat would be added to the dish, never should have doubted this guy. Interesting techniques thank you for sharing.
The oil is absurd amts!
ｽﾉｰﾏﾝさんの番組を🕺🏆🎤世界中の方に
What if the food is haram with that pork fats
its haram for muslims@@TakiMitsuha2016
Same, I thought he screwed up and then that technique
This is stunningly amazing, taking a relatively simple dish without adding outlandish ingredients but making it something very special by technique and amazing skill! Loved this video!
Or it was never simple in the first place, only convenience led to shortcuts led to cheapening led to diminishing.
Seriously a fcking 8minutes mashed rice with garlic and egg 🤣
@@rainofwalrus nah, it was simple and cheap to begin with
@@lucas0594yup, sank in frying oil.😂
😂😂😂 That'll be a $1000 dollars for plain white rice with pork fat, onions an egg and some bs show.
Very complex how to fry simple garlic fried rice This must be very delicious indeed.Thank you
Interesting ratio of ingredients used
Also the techniques can be modified and adapted!
Great video
Salt, Pepper and Chicken stock powder! I guess this is Garlic fried rice, where garlic is the hero of the dish! It doesn’t taste so garlicky at all! It’s actually really yummy! 👍😃
I love garlic so much that i’d say that is not even the bare minimum
金属ヘラで切るように炒めてるせいか、飯粒が原型を留めていないように見えて、
美味しそうには見えない･･･
中華料理のチャーハンでおたまを使うのも理由があったんだなぁ。
ボロボロになってそうに見えちゃいますよね…実際はどうなんだろ？？
米粒が傷つくと、中のでんぷん質が出てきて、米がもちゃつくらしいですね。鉄板焼きの場合はどうなるんだろう？
正直、下手だなと思う。
鉄板チャーハンには鉄板なりの良さがあるけど、コレにはそれが見えない。
家庭チャーハンの劣化版ってカンジ。
鉄板の扱いもだし、玉子の割り方も良くない。
広島のお好み焼き屋なら、これじゃ、まず焼かせてもらえない。
肉の仕入れは上手なのかもしれないが、「それだけなのか？」と疑うレベルだ。
まぁ鉄板焼って味よエンタメ性に振ってるわけだから、味だけ考えたら中華料理屋のチャーハン方が美味しいよね。
鉄板焼ってステーキやお好み焼き、焼きそばくらいしか向いてる料理なさそうだよね。
でもそれもそもそもフライパンの方が美味しく調理出来るしなぁ。。。
中華にも、鉄板で作る料理。チャーハンはあるよ
all that MSG at the end is what makes it taste amazing and so sophisticated.
美味しいんでしょうけれど…
私は…中華鍋とお玉でつくるチャーハンが良いです😅
2人前のチャーハンで8分もかけたら王さんに怒られます
しかも半ライス
目で見て楽しむっていうのもあるんだろうね、見てて心地よかったわ
味は知らんけど。
キチンとその分のお値段は取っていますよ😮
炒めたので油は無くなり0キロカロリー
あの油を全て摂取させられるのかと、びびったｗ
とは言え多いのは確か
@@tatatagatagata8610 チャーハンだからしゃーない
油少なめのチャーハンはパサパサして全然おいしくない
なるほど
牛脂にあれだけの油足した時点でまずビビった
見続けて納得
でも少しは油残すだろうと思ったら、全回収されると思わんかった。チャーハンだし。
ステーキコースのサイドにちょうど良さそうですね。おいしそう。
ご飯と一緒に卵置くなよ....
って思っちゃった
impressively inventive technique
作り方は多少違えど、鉄板焼の〆で出されるチャーハンだよね。繊細でもないし、普通に中華鍋で作ったチャーハンの方が遥かに旨い。高級店とか関係なく基本どこの鉄板焼チャーハンもそんな感じ。
熱均等にかけるためにやるコテの作業で米がかなり砕かれてしまってるのがどうしても気になる
だからこういう鉄板焼レストランって、お茶漬けとかあまり炒めずに済むバターライスとか出される印象がある
炒飯でるほうが珍しいと思った
鉄板焼て肉にしても別にパフォーマンス込みで面白いだけのような
地方だとオレイン酸11なんかのゴチで出てくるような肉が炭火1万で色んな部位を食べれる
土地代高くシャレた鉄板焼だとそれが2倍、3倍
鉄板て味も炭火に劣るしアホらしい
@@user-wj9ps8wh8j アホのための不健康料理。こんなの見たら失礼だけど食わずに帰る。
うざいコメントばっかやな笑
This young Master is dancing with his foods. Very impressive!!
He's just moving around unnecessarily to impress people that don't know anything about cooking. Constantly using his utensils to wipe each other off then seconds later putting them back in the oil is just extra flourish and wasted energy and is only meant to trick fools into thinking he's doing anything special Waterford could literally taste the exact same if it's just sitting there simmering without all the extra nonsense
“Sophisticated” 😂
In Germany we say: Das Auge isst mit (the eye eats along). Because it's not just about how tasty the food is, it's also the presentation, even the preparation. And of course, in Japan you can get literally a work of art for food.
In Italy we say "anche l'occhio vuole la sua parte" the eye wants its part too
German food is beautiful too, exept that whole Germany is more focused on eating Döner and Sushi instead of Schnitzel, Bratwurst, Rouladen, Klöße, Kartoffelsalat etc.
In Hawaii we say “shut the fuck up and eat your food”
Germany, Italy, Hawaii... The first thing that caught my eye were the comments in this thread. From Japan 🛨
@@goodtogo2876as someone from belgium 🇧🇪 🇧🇪 nothing in the world can beat a good bratwurst!! With caramelized onions omg ❤❤
idk about sophisticated, but its the perfect way to make egg fried rice lol. Fried garlic, egg into the rice not like many who fry the egg then only add the rice. This coat the rice way better with egg. I cant really judge the taste so i guess thats cant be a factor. In terms of technique ... 10/10. Also because the portion of rice to egg is small, you get a lot of egg ratio. That should taste great. The sophistication comes from the fried garlic and most ppl fry the garlic before hand and just add them in when frying the rice, so you just got the see the whole process.
Ratio of oil to egg and rice combined is 1,000,000e to one.
I bet that was a hefty price and yes, extremely delicious!
there's too much rice in my oil
😂😂😂
🤣😂🤣
And too much pride in your humility.
@@redding659nah bro that fried rice sucks. It's just dripping in fat and oil looks disgusting AF. Dude couldn't even beat an egg to make an egg roll wtf.
Fired rice should be a complete meal stuffed with vege's and be fluffy and nutritious. Really that dish was all about the chef's jazz drum routine on the hotplate
@@Azmania3000지랄하네 ㅋㅋㅋ
oh, thank you, so much
recently, i've seen many films of you and all were so amazing..., i'm making myself at home, seeing them 🥘🥘🥘
ガーリックライスって流派あるかと思うくらい、シェフの個性があるよね。
お腹すいた。
これがガーリックライスなら、まだ良かったのかもしれないです。
チャーハンなのでね。
@@sakamotochan87
チャーハンとガーリックライスって何が違うんです？
@@chupaou
多分ニンニク以外入れるかどうか？
別にタマゴ入ってても良いけどな。
アレルギーの問題とかあるんかも。
焼く前にステーキの周りの筋とか脂をカットしたものを置いといて細かくきざみ、ガーリックとタマネギとしょうがを炒め脂を搾り、ライスと炒めて作るのがガーリックライスかな
A very special process
Thank you very much
The longest cooking time for fried rice I had to speed this up.
Wow, just wow. Is it even legal to eat fried rice that good looking?
Me when I only have 3 things in the fridge.
You should really learn how to count :(
“Oh, can we order one more?”
Starts the process all over again 😂
"Your videos are not only beautiful in terms of content but also in how you edit them ! keep sharing the awesome videos."🌹🌹🌹""
こういうのは、どちらかと言ったら
本場の作り方よりも、
鉄板調理ショーとして見せるのが
主な需要なんでしょうね。
鉄板焼きのルーツというか始まりを知りたくてwikiで調べたら、日本が発祥だった。
神戸市のステーキ専門店「みその」が発祥とのこと。
対面式のお寿司屋さんから着想して見せる調理として考えられたようです。
たぶん鉄板焼きのネーミングがつけられたのが日本だからでは？とも思う。
海外には無かったのかな？
もっと昔から似たような調理方法はあったようにも思える。
お好み焼きとか、もんじゃ焼きみたいなのは、鉄板焼きの名称ではなかったのかな？
いずれにしても、このチャーハンは中華鍋で作った方が味も精錬されて早くて良い気がする。
鉄板で焼いたり炒めたりはどこでもあるけど、
それを「鉄板焼き」ていう料理名にすると日本料理や。
@@SAKANAYA_OSAKANA やはり、そうだね😀
@@sakamotochan87 ついでに「焼きめし」と「チャーハン」の違いも調べてみてくれ。
わたしの感覚ではこれは、「焼きめし」であって、もっと油を使わないと「チャーハン」の味にはならないと思う。
どんな料理でも「焼き」と「炒め」の完成品は似ているが、仕上がった味が違う。
テフロンで油を使わずに作った卵炒めと、鉄で油を使った卵炒めの味の違いが分かりやすい。
そら、この鉄板調理法で炒飯とは言わんやろけど、炒飯にこだわりのある人って、炒飯以外が炒飯を名乗ると、それは炒飯じゃねぇーー、炒飯ってのはなぁーーーってうんちくが始まるのはなんでやろ。
最初こんな油まみれでベットベットのチャーハン作るんかって焦った
それな😂👍
胃もたれ確定のアクリルアミドチャーハン
同感😂
Rice is bad on it's own but but the oil bath is another level
Now I know how to re-purpose my drywall joint knives.
注文してから何分掛かるんだ？
お茶漬けで充分やわ
鉄板焼コースのシメでしょ。単品では頼めません。
君らには関係ない場所さ…
@@user-ox3ko2oc9w
残飯食っとけよ😮
へらでコメをカットしてしまうことのメリットデメリットありそう（米粒の細かさ 均一性 もちもち感）
1番のデメリットは粘着力出てしまう(米を潰したら糊になるあれ)
そしてオイルでアクリルアミド全開です。
散々食ってきたけど焼き飯は町中華のが圧倒的に美味い
それな
量も値段も段違い
さすがにシメで食うライスと主食として食う町中華のチャーハンじゃ求めるものが違うでしょう
何もかも米すらも細切れになってるでしょこれ
WOW! SO SOPHISTICATED I CAN'T MAKE IT ON MY OWN!
Let me see if I got the ingredients right
@ 0:22 he's sauteing some animal fat and finely minced onion
@ 0:36 he's adding previously sauteed garlic
@ 1:15 he combines everything and fries them for 2 minutes, then separates the oil from the fried onions and garlic
@ 4:45 he combines the egg and rice
@ 5:30 he adds the previously fried onions and garlic to the rice
@ 7:07 he adds some mirin?
@ then he adds finely minced green onions and tosses.
30 seconds later he's serving the rice.
I think you got most of it. I I have to guess, I don't think the garlic was precooked, especially as long as he cooked it on the grill.
The liquid is a tricky one, maybe mirin, maybe sake, maybe vinegar, maybe premixed blend of something. I was expecting soy sauce, but it appeared rather clear.
You did miss the fresh ground pepper though.
Also, I didn't notice him adding salt, unless one of the grinds was salt.
And a tonne of oil in between. Would you like some fried rice with the bowl of oil!😂
oil mostly removed by squeezing out. did you watch the video fully or just jumped to comment after seeing oil in a *fried* rice video? @@djkeenetik quick tip: fried rice needs oil.
@@desviaciion I watched the whole thing. I’m a chef fried rice needs a bit of oil but deep fried or pan fried level of oil. If you know how oil and frying works you can’t just squeeze it out
i see, my apologies, and thanks for clarifying. i myself only use 1+ teaspoon oil max throughout my entire fried rice process due to health reasons but i think in a luxury indulgence video like this, the oil amount left in end product seemed fair haha@@djkeenetik
町中華のが遥かに旨そうやけどな
「早よ作れや」て思ってしまった
こういったレストランでは味とは別に空間やシェフとのコミュニケーションも値段に入ってますからね。
出されたモン食う町中華も良いですが、それとはまた違った楽しみでしょう。
かわいそうに
*Ghost enters restaurant*
Chef starts frying garlic.
*Ghost disappears*
With this style of hot plate fried rice, would the rice be sort of coarsely chopped up during the mixing rather than remaining whole grains? (intended for different texture maybe? Or getting more eggs coating?). Otherwise looks really good.
One of the reasons why a wok is used instead of a griddle is because it separates the grains of rice. This rice is mediocre at best. His tools make it look sophisticated because of using a griddle but it's not that great.
@@west7192 calling post-meal fried rice at a legit kobe or matsusaka beef steak house in japan "not that great" is wild
美味そうには見えない。
The first half of the video- to me, it looked like a chunk of beef tallow on the left, but what were those minced white things? And what was that thick liquid that he poured over it? What type of oil did he add to the alleged beef tallow?
Those minced white things look like finely minced white onion. The thick liquid looked like some kind of cooking oil.
@@wnose i assumed it was finely chopped garlic which they keep in oil, perhaps even a confit garlic.
山岡士郎「このチャーハンではダメだ。炎の主人になりきれていない」
The cooking process is probably programmed very finely by seconds. I want to try it
What did the chef put over the rice at the beginning?
At 0:34 he put garlic over onion. Rice appears at 4:30 and he mixed it with an egg. Am I missing your point?
Another stunner from Aden! Don’t change the formula ever
牛脂を全て混ぜた時にギャァァァって声出たけど、最後絞ってくれるんですね😊
"Now get the onion out of the oil with these spatulas"
"Now get the oil back into this container, using these spatulas"
Would like to know what those ingredient were. Was that rendered beef fat, and was the yellow stuff garlic that was poured over the rice ? Couldn't tell - it almost looked like caviar.
Ingredients (order of appearance):
Suet
Onion
Oil
(pre-sauteed) garlic
Cooked rice (best left to cool and rest a few hours before use)
Egg
Green onion
なんか冷凍チャーハンの方が美味そうだな
何故だろう、食いてーってならない動画。もったいぶって8分もチャカチャカやって(笑)美味しいのかな？っていか油の量！！
みててなげーなってイライラしてくるもんな
明らかにコメ同士がくっついてるよな、と思ったら後半からダマをほぐしまくってるし、出来上がったものを見てもやっぱりぱらっとしてない。冷凍チャーハンのほうがおいしいかも。
Awesome tasting of the menu's fried rice like fine wine.. Now on to the real portion plate.
It cleans that grill very well🧐
やっぱ和牛脂で炒める焼き飯は美味しい。
自分はご飯の横に殻付きの卵が一緒に盛り付けられているのが違和感でした。
卵の殻はきれいにしてあると思いますが。
その後飯の横で割ったのも正直いただけない
産卵鶏がサルモネラを保菌していると、産卵のときに卵殻表面がサルモネラに汚染されたり、まれに卵の内部が汚染されることがあります。 生卵や生卵を使用した食品の温度管理が悪いとサルモネラが増殖し、生食したり加熱が不充分だと食中毒を起こします。 また、卵殻に触れた手指から他の食品を二次汚染して、食中毒を起こすこともあります。
やばー
日本のたまごは安全です
That is only rice, egg, and onion right⁉︎😮
So excellent!
Was initially thinking he done messed up with the oil but made up for it. Looks great
早く食べたいって気持ちが最高の調味料になるのよな
That's interesting that you say that, because in America we have a saying that goes, "Hunger is the best sauce". I guess some things cross cultural boundaries!
牛脂と玉ねぎ、ニンニクを混ぜた時にめっちゃ良い匂いした！
動画見てて美味しそうと思ったのですが、以前ウィキペディアで「チャーハン(炒飯)と焼飯の違いとは」と調べたんですが、この動画ではご飯を先入れ且つ鉄板で焼いているので焼飯ではないかと思います。焼くご飯なのか、卵と共に炒めるご飯なのか。些細な事での発言失礼しました。
“That’ll be $120 please”
I am curious what type of fat and oil was used first (wagyu? pork?) and also what the liquid was that he used a few drops-of (could just be water, but could also have light soy, sake, dashi...)
looked like light soy sauce (the splatters on the plate made it look like that)
@@santibanks The splatters and the way it caramelized definitely looked like soy sauce but it's very light colour (as it was poured and how little it changed the colour of the final dish) makes me suspect it was a mixture of soy sauce and mirin (or some other cooking wine like shaoxing wine but likely mirin to stick with Japanese ingredients).
@@junova7503 I would be really surprised if alcohol is used in a fried rice dish. Never saw that in the places I've been in Asia, but haven't been in Japan so i'm not categorically ruling it out.
@@santibanks I'm used to a more Chinese style where liaojui (shaoxing wine) is generally added in while frying the other ingredients before adding the rice. Adding it straight on the rice is weird for me too so I looked into it some more and apparently a mixture of soy sauce, sugar (or honey), and mirin is common at hibachi places so yeah, allegedly a Japanese fried rice thing.
Edit: I made a typo
@@junova7503 they use shaoxing for fried rice in China? That's certainly something new for me :) In which provinces is this common? Would like to try it
As a filipino that food portion is too small, I would need 10 of those sir plus chicken inasal and a bottle of coke 😂.
This is the last menu of the course menu, not a single item menu.
Hot tip - watch this before you want to go to bed
油の量が……半端ない‼️
コテで油を絞る位なら最初から少量の油で作ればいいんじゃあないの❔…
ホテル🏨だけに目ん玉飛び出るお値段⁉️なんだろうねー🤣
中華鍋の方が洗練されとるね
My heart skipped a few beats watching that
Was that just regular minced garlic that they added? or was it in some sort of oil?
It is unimaginable for me that something like MC Donalds can even exist in Japan and find customers.
Not everyone spends 100 bucks for each meal everyday
Japanese cuisine ever pretty good to easy on the eyes as well as savor except in less amount at least to me
I challenge him to do those maneuvers making peanut brittle, it would be equally exquisite
The fine dining level of fried rice ... it definitely looks healthier and natural since not as much oil and seasoning is used, but probably might taste a bit bland especially for most chinese who're used to chinese style wok fried rice. While chinese style fried rice definitely would taste better with more "wok hei" on high fire, chinese style is also mostly more oil, and usually uses more seasonings too ... which contributed to it being more flavorful but less healthy
$89 fried rice or some bomb ass street fried rice with two bucks It’s your choice…
鉄板焼き食べずに、チャーハンだけ、食べられるお店？
素敵💓
to cook the most sophisticated fried rice you need the exact Pounds/Square Inch of pressure with less than 0.0742 Parts/Million of Conglomerate. pH of less than 5, or 4.82 to be exact.
Clients waiting.....💀
Strange that you rarely ever see fried rice on the menu at a Japanese restaurant here in America.
チャーハンは中華だからね
May I suggest that you go to Asian communities and select restaurants there. Where I live there are distinct Korean, Taiwanese, Japanese, Vietnamese, etc. communities and restaurants in those types of areas cater to more Asian flair instead of American take on Asian foods.
looks great, but tbh i think the onion to rice ratio was excessive.
This plain fried rice easily worth a lot without any fancy prawns or any meat
That guy trained his entired life just making fried rice. It's not cheap fried rice.
鉄板焼きは見せるのが主体。味は想像できる。
だよなぁ。調理師免許を持たないオレがフライパンで作るチャーハンの方が旨そうやわ。
@@user-nz7pq5em6mあんなパラパラにできんの?
@@user-vo1jh5oe4p 簡単だぜ。フライパン内の熱を下げない様に飯を放り込む前にチンして熱々にしてから放り込む。パラパラにするコツは温度低下を防ぐことだけ。
what is the first ingredient after the fat? Garlic?
grated onions and garlic
"Dr. David Kessler, you're a renowned heart surgeon and health specialist; what do you think of this fried rice?"
"A-A-A-A-A-A-A-R-R-R-R-R-G-G-G-G-H-H-H-H-H-H ! ! ! ! ! ! !"
I was 21 when I started watching this episode, now I'm ready to retire....
隣のコンロで作ったやつが食べたい
鉄板焼きだとガーリックチャーハンがド定番すぎてるけど、お好み焼き屋でもたまにメニューであったりするから、それぞれのレシピで楽しむが正解だな。
スープの味も気になる。
Looks so yummy 👍
日本一時間のかかるチャーハンだろ。
最初の具材は牛脂、玉ねぎ、ニンニクですね。ニンニクはすりおろしかみじん切り。コテの使い方が凄い！
I could have used a discussion by the people eating as to what they were actually tasting, because some of this was kind of weird. So there is deep-fried crushed garlic and rice, but it then gets mixed back in and steamed, so did it lose the crunch that (to me at least) would have been interesting? And to keep it from being an oily mess, they toss a huge amount of the oil/tallow, but as oil is a carrier of flavor, it seems like they poured a ton of garlic and (wagyu?) flavor into the garbage. And cooking/mincing an egg that much would AFAIK turn it into little eggy BBs. And all that chopping would appear to turn most of the rice into mince, as well. Now, someone sure thought it was a good recipe, so again, it would have been nice to hear why it worked out despite the counterintuitive choices.
I’ll take both of those fried rice please!!!!! Lol I don’t knw those portion looks small hehe
It takes too long to cook this simple dish. The customer can't wait. Why do you make it difficult to cook this easy dish?
É tipo um ritual. Eu faço esse prato em 2 minutos 😂😂😂😂