@@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
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.
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.
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 am not Japanese but I agree with you. I fry my rice separately to dry it out so it is ready to absorb new flavors. This style is steaming rice that is already steamed. Maybe Japanese people like 'gummy' rice. I wonder what that first glob of yellowish, speckled stuff he first put on the grill and no idea what the brown stuff added to the onions.
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
Ngl seeing comments made me think some people don’t know the beauty of food/cooking and food culture. But I’m glad I scrolled more to find the people who have food knowledge and culture. And yes I’m hungry watching this and I miss foods in Japan.
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
@@Mr.Sr.Jr. I'm a cook but I'm still impressed, this is like a visual art, similar to how a hockey player might view figure skating, no less valuable simply because it leans further into the beauty of the craft
@@Mr.Sr.Jr. He didn't waste a single motion, you might know how to cook but not how to get the BEST of a preparation. This chef does. You don't wipe your spatulas to keep them clean, you wipe them so the food you are cooking spends roughly the same amount of time in the hot surface. If you don't see how this guy is min maxing the best fried rice, then you need to start looking deeper.
@@hkbenja He is often simply removing the oil but then promply dipping them back in the same area. If you don't think that he is doing some of this as a flourish simply for aesthetic presentation then you are not realizing that his "min maxing" is also for presentation. Presentation/ceremony is EXTREMELY important in most asian cultures.
Bros really need to watch the whole video. The oil is strained/pressed out, and the excess oil is likely strained later for reuse, so there is no waste. And then any excess on the actual food is reincorporated into a much larger portion. Cooked for texture and flavor. The process/presentation is the sophisticated part.
But nothing compares of Indonesian Fried Rice,Coz we have so many variant fried rice in Indonesia,My favourite is Fried rice with Shrimp paste very Delicious,Best in the world,You Should try it...!😊
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?
There is apparently a luxury market for everything that you can buy at your corner store for a fraction of that price - bags, shoes, watches, coffee, clothes, and of course, food.
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 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
China's most sophisticated Fried Rice ?
th-cam.com/video/Yok9qkb4bKw/w-d-xo.html
The first oil-soaked onion alone has 1000 K calories.
If you want to be fat, go ahead.
looks simple to me not sophisticated
I'm not down with sophisticated fried rice. They dont look appetizing.
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
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-xsm5hao2ha 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
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
How many kilometers do you change the oil in the rice?
Depends, how many liters are you using?
💀
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
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
“That’ll be $120 please”
As cheap as that? Wow!😅
$120 for basically a spoonful of rice DAFUQ
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 ❤❤
That quantity though... 😂😂😂
This is like provoking and diminishing hunger in a one go.
It's about quality not USA style gluttony
I love how he's building a really flavourful oil for the first few minutes... definitely adopting this in my fried rice techniques.
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☠️☠️☠️
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?
Straight from the Osaka, Kentucky state fair. Deep fried rice. Goes great with the deep fried butter.
That is some very labor-intensive fried rice; I like the blending of the two rice portions into one.
those are onions and garlic
@@kloepelat 4:40 what gets topped with the egg are onions and garlic? 🤔
@@jamesbriangaultier3247 no the little pile in the left corner is garlic and/or onions I think.
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…
@@ヤマ-y6p
残飯食っとけよ😮
この値段出すならもっと上がいくらでもあるわな
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
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。
Came for the food, stayed for the oil related jokes😂
Dumb
チャーハンは炒めるときに十分に空気に触れさせることでパラパラになります。
鉄板焼きだと十分に空気に触れないのでベトつく食感になると思うし、
他の方も指摘していますが、米粒をヘラで砕くので食感はかなり落ちるんではないかと思います。
日本人ではないですね
I am not Japanese but I agree with you. I fry my rice separately to dry it out so it is ready to absorb new flavors. This style is steaming rice that is already steamed. Maybe Japanese people like 'gummy' rice. I wonder what that first glob of yellowish, speckled stuff he first put on the grill and no idea what the brown stuff added to the onions.
@@RaymondCore-ts5jl おそらくニンニクだと思います
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
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。
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
炒飯も満足に作れないヘボシェフとコミュニケーションまで料金にとかマジいらね
@@yasuyuki8854←コメ主含めたバ○2匹
Looks delicious I’ll take five portions pls.
That would be 75 dollars, sir
And 3-5 business days
A lot of care went into making this fried rice. That said I could probably make this at home, and probably tastier.
使用される和牛の脂のクオリティにこの料理の成功の鍵があると思います。
@@潤也藤原Thank you. I now know what that was in the beginning 🙂
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.
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
Now I know how to re-purpose my drywall joint knives.
Ngl seeing comments made me think some people don’t know the beauty of food/cooking and food culture. But I’m glad I scrolled more to find the people who have food knowledge and culture. And yes I’m hungry watching this and I miss foods in Japan.
「こういうのでいいんだよ」の真逆の料理
それだ
なんだろうね？
言い方悪いけど『お高くとまっている』人達が好きそうな感じ
一般大衆からすれば街中華の方が美味しそうに見えるし量も多い
なんならラーメン屋の半チャーハンの方が美味そうに見えました
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
@@Mr.Sr.Jr. I'm a cook but I'm still impressed, this is like a visual art, similar to how a hockey player might view figure skating, no less valuable simply because it leans further into the beauty of the craft
@@Mr.Sr.Jr. He didn't waste a single motion, you might know how to cook but not how to get the BEST of a preparation. This chef does.
You don't wipe your spatulas to keep them clean, you wipe them so the food you are cooking spends roughly the same amount of time in the hot surface.
If you don't see how this guy is min maxing the best fried rice, then you need to start looking deeper.
@@hkbenja He is often simply removing the oil but then promply dipping them back in the same area. If you don't think that he is doing some of this as a flourish simply for aesthetic presentation then you are not realizing that his "min maxing" is also for presentation. Presentation/ceremony is EXTREMELY important in most asian cultures.
Me when I only have 3 things in the fridge.
You should really learn how to count :(
what was most sophisticated here? LOL
I was so delighted to see he strained to grease before adding it to rice
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」
美味そうには見えない。
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
調理を見れるのも料理の醍醐味ですね！是非食べてみたい！
料理は何処で食べると言うのも勿論大切ですが、自分が一番大切にしているのは作ってくれる人の気持ちだと思います。調理風景を見るに技術・気配りそして見ていて楽しい、素晴らしきお店だと思います。
The Japanese really know how to cook, and they really know how to eat!!! Japanese food is amazing!
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。
I love garlic so much that i’d say that is not even the bare minimum
Isnt that onion?
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😅
このお店は多分ステーキハウスでしょうか？
鉄板焼で作るガーリックやチャーハンはショーのようなものですよね。
外国人のコメントに量に関して少ないと残念がっていましたがステーキの後にはこんなもんでしょう。
私も８分間見入ってしまいました。
Bros really need to watch the whole video. The oil is strained/pressed out, and the excess oil is likely strained later for reuse, so there is no waste. And then any excess on the actual food is reincorporated into a much larger portion. Cooked for texture and flavor. The process/presentation is the sophisticated part.
Thats not funny tho
@@MikeTheD U got me there. Oil up, I guess.
This fried rice should be in the museum
加熱してようと殻付き卵をご飯に密着させる人の作った食事あんま食べたくない・・・
Very complex how to fry simple garlic fried rice This must be very delicious indeed.Thank you
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
me too 😂
But nothing compares of Indonesian Fried Rice,Coz we have so many variant fried rice in Indonesia,My favourite is Fried rice with Shrimp paste very Delicious,Best in the world,You Should try it...!😊
Nasi goreng 🤤
Finally, a chef that knows how to make fried rice
U kidding right
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。
米がベチョってて旨そうに見えない、
やはりチャーハンは中華鍋の最大火力で火にくぐらせたパラパラ米やないと。。。
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?
There is a little square of butter melting on it
何もかも米すらも細切れになってるでしょこれ
Imagine hungry and waiting for 2hr for just a fried rice and this is the quantity
8:30 If I order fried rice and that's all I get we're gonna have a problem.
Fax
からのついた卵とご飯を同じ皿に入れるなよ
サルモネラ米
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🤣
炒めたニンニクの香り吸った牛脂で炒飯作るのかと思ったら油捨ててて
動画のラスト辺りで、これで二人前ってところで一番驚いた
あんなおっきいレンゲ使われたら、2回半で食べ終わりですね笑
コース料理だから少量なのでしょう。
なんだかなぁ…😔
ジャンクフードをここまで丁寧に作るのすごいね。
完全にショーだね。
すごい高価なお店で作業の丁寧なのがすごく分かるのですが最初にお皿に殻付きのまま卵とご飯を一緒に置いてあったのがどうしても気になります。
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.
It cleans that grill very well🧐
生卵とご飯を一緒に置くのは、衛生的にどうかと。。。
加熱するし、そもそも鶏卵は既に洗浄殺菌されて出荷しているので一切問題なし。
あなたの知識は昭和で止まってます。
@@田中義和-v8g事実かどうかよりどう思うかに寄り添うのがこういった高級店の勤めなんだけどな。それに卵の殻は避けた方が良いってのは近年でも言われてる
A man can be an artist at anything, this proves it.
That is only rice, egg, and onion right⁉︎😮
So excellent!
garlic
Long wait for such a little amount.
How tasty that must be😋
as usual? Just the price will be exhorbitant!
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。
ホントこれ
米をザックザクに刻んでるのが凄い嫌、パラパラじゃなくてコナゴナでしょこれじゃ
メリット全く見当たらない件
Hes not cooking, he's just putting on a good show.
“Sophisticated” 😂
All that for 2 bites of fried rice
😂😂😂
I know right. And the swimming pool full of oil that was used and the discarded. Lol@@smoothshot8925
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.
ご飯と一緒に卵置くなよ....
って思っちゃった
そうだね、見せるならカップに割ったのを入れてくるか、目の前で頭で破るかだね。
@@userーhamaken1954chan
なんで頭に限定したんやww
根本的に、サイズ以外の点で鉄板が鍋に勝っている点てあんのかなあと思う
この方の技術は素晴らしいとは思いますが
As far as I'm concerned that Question Mark at the end of this Channel's Title is well deserved. 😏
Aden Films: I'll have the fired rice please.
Chef: Ahh, so you've chosen death (by oil)
最初の卵がご飯と同じ皿に置かれてるのが個人的に凄い嫌！
Wow, just wow. Is it even legal to eat fried rice that good looking?
中華鍋で作るのがチャーハンで、鉄板で作るのは焼き飯です
There is apparently a luxury market for everything that you can buy at your corner store for a fraction of that price - bags, shoes, watches, coffee, clothes, and of course, food.
I’d like to taste that but would never want to make it, maybe I will adjust a bit. Was that fish you put in at start?
観るための料理って感じ。その辺の町中華の方がはるかに美味いよ😅
impressively inventive technique
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?
Wow! interesting deep fried rice in different fat/oil medium, gives you an accent of flavour in regular fried rice Wow!❤
those are onions
町中華の方がよっぽど美味そうに見える
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! 👍😃
隣のコンロで作ったやつが食べたい
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
I thought that whole amount was for one serving only. Imagine my shock when he split the rice into two bowls ;____;
The dude actually over spilled the oil but kept going in hopes no one noticed.
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！
やっぱ和牛脂で炒める焼き飯は美味しい。
いくら火を通すとはいえ、鶏の肛門から出る卵とご飯を同皿に乗せるって・・・
Hot tip - watch this before you want to go to bed
I challenge him to do those maneuvers making peanut brittle, it would be equally exquisite
日本一時間のかかるチャーハンだろ。
Sir, this is Wendy’s.
$89 fried rice or some bomb ass street fried rice with two bucks It’s your choice…
"Now get the onion out of the oil with these spatulas"
"Now get the oil back into this container, using these spatulas"