This is a good way to not let ur apprentices to become cocky because they succeeded in something. A good way to make them always looking for ways to improve.
I feel like the repeated rejections weren't necessarily because the omelette was no good. It was probably a test of the apprentice's patience and perseverance.
+Chris Lawson There's continuous refinement and improvements with each attempt. It may seem strange with something seemingly this simple but I really think Nakazwa just didn't reach Jiro's standard. The idea of patience and perseverance is something that any apprentice should already have given they start out wiping tables or washing rice for months if not years.
I think that if Jiro were back in 1920, peddling sushi from a _yatai-mise_ in the street before anyone respected it as high cuisine and barely making ends meet, he would still be just as much of a perfectionist. Maybe there was such a man in 1920. Maybe they're all around us.
They put some stuff I'm not exactly sure of...would like to know the ingredients, so I can try making it on my own. Never knew you make the custard kind by simply putting it all in the pan at once.
That tuber root like thing he was grinding onto the bowl was Tororo - a type of Japanese yam that has glue like texture after grating them finely. I believe that's why the Japanese tamago yaki has this sweet and bouncy texture
You don't need experience to become an apprentice. But you will have to endure 10 years of hard training with low payment. Few people in modern day has that kind of patience.
***** They can quit anytime, but they won't receive the official acceptance of skill from Jiro doing so ( that thing is far more valuable than any university degree for a Sushi chef ). And 10 years is just the average time, whenever Jiro thinks you are good enough, you are graduated.
You'll probably never find the exact recipe, and even if u did, never b able to make it like him. But this recipe calls for japanese mountain yam, egg yolks, mirin, shrmp paste, and I'm sure a few more things. But as far as I've been able to find out, those r the main ingredients. I found a recipe for sweet tomago similar to this and made it once. It was better than I thought it would b, but u also have to remember that the quality of his ingredients r second to none in the world, and u most likely can't get anything close to that high grade of quality. I do hope u can find the recipe though. If u do, don't forget to share it!
So im curious, what happens with the other 199 egg sushis? I seriously doubt the guy ate all 199, he probably took a small nibble each time, do they all get thrown out? Because thats some wasted ass sushi
I think the staff that works there do make their own food and eat what's in the resutrant. So it wouldn't surprise me if they would eat any "failures" when they have lunch or dinner.
There's big inefficiency in the Japanese employ for life modus operandi, but it also allow for things like this. An apprentice was allowed to make eggs for 2 months straight, wasting enormous resources but also carry the message that the employees are trusted and as long as they put in the effort, they will get better.
My bet is that his 30th one was good. This sort of master-student relationship reminds me of Akido sensei, who are built up so much in the minds of their students that they would never even dream of attacking them with their full force. They are taught through almost brainwashing. And the result is that Jiro is seen as a god. Don't get me wrong, I guarantee it is really good sushi. But how much beyond really well cooked rice, perfectly fresh fish, can you get? Like, really think about how much better it can get just by... By what? Touching it with a special magic? It cannot be that much better. This is mythology and status.
You are perfectly entitled to laugh at a thing because you happen to find it incomprehensible. What you have no right to do is to laugh at something incomprehensible and then criticize it as if you comprehended it. Oh and bear in mind that the people who say things like "it can't be that bad/hard" usually happen to be the ones who haven't done it and don't give much of a shit about the topic they're talking about in the first place. But in case you didn't follow that, here's what it means: SHUT THE FUCK UP
kwanshawn It is true, that is how the master and apprentice relationship works. Even if the apprentice does a good job, it is never correct to show it. Has to become humbled and obedient, or pride develops if you reward too soon. Never know if it was true in this case or not, but it is a common practice.
I don't think he's being picky at all. Sushi is like art for him, because it has to be perfect. It's pretty much his way of life, and because of all that hard work he had 3 Michelin stars which is an amazing feat for a chef
+Federico Uribe Garcia Unless u have worked there before no1 will know how to cook these eggs. They are way too perfect. They almost look like castella cakes.
This part almost made me cry. something about the piano piece they chose combined with him telling his story is really moving.
This is my favorite scene of the film I think. It's just so well put together and the story is so personal.
Hi, a film? where is this from? It's really nice. R uk
@@Dreamskater100 it’s from Jiro Dreams of Sushi. Might still be available on Netflix. Or you can rent it anywhere, really.
Damnn I think that jiro prolly liked the egg sushi by the 100th time. He prlly wanted to see if nakazawa could keep making it consistently
The egg 🤨
Jan Gallao this is typical Japanese work ethic were you are expected to keep going at it until you are actually the best at it.
@Itume0❤lengS
This chef now has his own sushi restaurant which is a highly celebrated establishment in New York. His great attitude remains the same.
This is a good way to not let ur apprentices to become cocky because they succeeded in something. A good way to make them always looking for ways to improve.
and, that's the difference between a chef and a GOURMET chef.
I almost cried for his dedicate
Dedication, hard work, and passion. Now he has his own successful restaurant in NYC.
Yeah, but can he make Hot Pockets? Hot Pockets!
LOL This made me laugh.
@@Existantia Same!
I think I understand now how the Japanese make cars!
this movie is really inspiring. It gives a whole new meaning to the words: Passion and dedication.
I feel like the repeated rejections weren't necessarily because the omelette was no good. It was probably a test of the apprentice's patience and perseverance.
That's quite a good theory, but I don't think it's in Jiro's nature to be that deceptive.
+Chris Lawson There's continuous refinement and improvements with each attempt. It may seem strange with something seemingly this simple but I really think Nakazwa just didn't reach Jiro's standard. The idea of patience and perseverance is something that any apprentice should already have given they start out wiping tables or washing rice for months if not years.
I think that if Jiro were back in 1920, peddling sushi from a _yatai-mise_ in the street before anyone respected it as high cuisine and barely making ends meet, he would still be just as much of a perfectionist.
Maybe there was such a man in 1920. Maybe they're all around us.
Maybe we all are 0_0
True, that's something he enjoys doing. It's wonderful when your job is also your passion.
damn to cry and be that happy, man that's a lot of pride :3 glad they work so hard
This guy is dedicated. 200 times? I would've been lucky if I got to 20 lol.
It's called tamago. The ingredients are fairly basic, but it largely comes down to technique (as he referenced).
That looks lighter than air, amazing!
that is a fking piece of CAKE
no it's just egg :D you have to cook someway to make the egg looks fluffy, the outside facet is brown and dry while the inside still yellow and wet.
i love this
Atsuyaki tamago rules. Greatness.
rumor has it that he just kept serving from the same batch until the old guy approved.
this is how the better sushi is made
Wow, I wanna try that!
Happy to seem his succeed in NY
I wonder if they serve scrambled eggs at this joint
Best tamago sushi ever, simply beautiful
This is no ordinary Tamago recipe. What is the paste, yam?
They put some stuff I'm not exactly sure of...would like to know the ingredients, so I can try making it on my own. Never knew you make the custard kind by simply putting it all in the pan at once.
That tuber root like thing he was grinding onto the bowl was Tororo - a type of Japanese yam that has glue like texture after grating them finely.
I believe that's why the Japanese tamago yaki has this sweet and bouncy texture
I'm watching this while eating cup noodles.
Someone shoot me :(
Did someone shoot you yet?
Was the intro Tchaikovsky concerto played by Jascha Heifetz?
I got the same question and I am pretty sure it's by Heifetz. Ha.
Haha I also realized immediately. Yes, it's Heifetz. Whoever made this documentary must have pretty good taste in music!
What is the recipe for this cake? It does not look like all the "egg sushi" recipes out there. Thank you
Someone knows the recipe for this exact egg sushi plz?
lol they put a snippet of the Tchaikovsky violin concerto in the intro
Does anyone know what is the white thing he starts the egg with. He starts by cutting it, then grating it in the bowl.
Tim Slomka its a secret batter that he is straining through a fine sieve
Antonio Arellano Thanks
Eh up. Does anyone have the recipe for this omelette? Cheers.
1:58 there's a sloppy imperfection to the cut ... top left corner
How much training do you need to be hired to become an apprentice?
You don't need experience to become an apprentice. But you will have to endure 10 years of hard training with low payment. Few people in modern day has that kind of patience.
So can they can quit anytime or do they have to complete ten years of training?
*****
They can quit anytime, but they won't receive the official acceptance of skill from Jiro doing so ( that thing is far more valuable than any university degree for a Sushi chef ). And 10 years is just the average time, whenever Jiro thinks you are good enough, you are graduated.
+aclock2 and half of the ten years might be only learning how to wash rice and how to use the knife and such xD
Shinji D Nah, they will give you chance to make food after a few month. Just dont fail too miserably t
足够苦逼之后才能云淡风轻的出来装逼，这是最简单的道理。
Anyone know the name of the piano piece?
Philip glass- Etude nº 2
can someone please tell me, what's the white stuff that he rubs into the big bowl (from 0:10 on) ?
would be so happy to know
You'll probably never find the exact recipe, and even if u did, never b able to make it like him. But this recipe calls for japanese mountain yam, egg yolks, mirin, shrmp paste, and I'm sure a few more things. But as far as I've been able to find out, those r the main ingredients. I found a recipe for sweet tomago similar to this and made it once. It was better than I thought it would b, but u also have to remember that the quality of his ingredients r second to none in the world, and u most likely can't get anything close to that high grade of quality. I do hope u can find the recipe though. If u do, don't forget to share it!
That is YAMAIMO Kinda potato.
Michie Takahashi Correct. Is something in between a yuca and a potato, very sticky
Its white fish meat or shrimp
So im curious, what happens with the other 199 egg sushis? I seriously doubt the guy ate all 199, he probably took a small nibble each time, do they all get thrown out? Because thats some wasted ass sushi
Ichu Pichu its probably about not really about how it tasted and more about how it looked and etc haha
I think the staff that works there do make their own food and eat what's in the resutrant. So it wouldn't surprise me if they would eat any "failures" when they have lunch or dinner.
Recipe for this Egg Sushi??
Lynn Swarts /watch?v=NTIcJ_tdEJM
sphinxman90 that is different from the sushi from the documentary
Show of hands, who never knew "Egg Sushi" was a thing before they watched this documentary?
There's big inefficiency in the Japanese employ for life modus operandi, but it also allow for things like this. An apprentice was allowed to make eggs for 2 months straight, wasting enormous resources but also carry the message that the employees are trusted and as long as they put in the effort, they will get better.
My bet is that his 30th one was good. This sort of master-student relationship reminds me of Akido sensei, who are built up so much in the minds of their students that they would never even dream of attacking them with their full force. They are taught through almost brainwashing. And the result is that Jiro is seen as a god.
Don't get me wrong, I guarantee it is really good sushi. But how much beyond really well cooked rice, perfectly fresh fish, can you get? Like, really think about how much better it can get just by... By what? Touching it with a special magic? It cannot be that much better. This is mythology and status.
You are perfectly entitled to laugh at a thing because you happen to find it incomprehensible.
What you have no right to do is to laugh at something incomprehensible and then criticize it as if you comprehended it.
Oh and bear in mind that the people who say things like "it can't be that bad/hard" usually happen to be the ones who haven't done it and don't give much of a shit about the topic they're talking about in the first place.
But in case you didn't follow that, here's what it means:
SHUT THE FUCK UP
lol at the butthurt kwanshawn.
inthefade More of a "right in the belief-in-humanity" sort of hurt
kwanshawn It is true, that is how the master and apprentice relationship works. Even if the apprentice does a good job, it is never correct to show it. Has to become humbled and obedient, or pride develops if you reward too soon. Never know if it was true in this case or not, but it is a common practice.
inthefade I've been to it, and it is overrated...
you know what would have been a quicker way to make it good. Write down the recipe! XD for god's sake.
nah he is just being picky.
the other 199 attempts would probably be fine for most people.
your car sucks.
I don't think he's being picky at all. Sushi is like art for him, because it has to be perfect. It's pretty much his way of life, and because of all that hard work he had 3 Michelin stars which is an amazing feat for a chef
Speaking of no life...
Speaking of no life
Someone knows the recipe for this exact egg sushi plz?
+Federico Uribe Garcia Unless u have worked there before no1 will know how to cook these eggs. They are way too perfect. They almost look like castella cakes.