I Tried Making The Most Difficult Omurice (Again)

Hello, welcome to my kitchen, my name is Andrew and in this video I am going to try to make Omar Rice. Omurice is this Japanese dish that essentially consists of an omelet with fried rice. There are several different versions of this dish, but the only one in particular I'm going to make is the one from Chef Motokichi from Kyoto, Japan. The tortilla is super soft and delicate. It is placed on top of the fried rice before being opened in this dramatic presentation and finally covered with a half glass. sauce that is essentially a very luxurious sauce, you think of it that way.

In fact, I

tried

quite a bit of sago with chef moto kichi's

omurice

. I first

tried

making

it in 2017 when my friend Adam challenged me to make it with too much egg. It's terrible here. and what you have here is a bunch of overcooked eggs with a bunch of undercooked eggs on top. We then went to Kyoto to learn how to prepare the dish from chef motokichi himself. Hi, nice to meet you Andrew, oh okay, no. I'm not moving I feel like I already ruined everything and then a year later we featured

omurice

in our eggs worth it video so over the years we've gotten to know chef motokichi he's a human being amazing, their food is fantastic in the past.

The year I tried to make chef motokichi's ox tongue stew on the channel, which involves the process of

making

a semi-bright, it's not the same semi-bright as in omurice, but it's a similar process, so in that video I learned that Chef Motokichi has actually developed his own. omelette pan also had this leftover semi-brilliant from the Oxton stew and I thought what a great opportunity to try one more time to make the omurice if I can't make it this time, suffice to say we've eliminated quite a few variables, okay look at all these things, one special spatula to delicately turn the omelet and the cup to shape the mound of rice, and there's the motokichi chef, the man himself, boom, look at that egg and sausage face, incredible.

Jeff Motokichi's hat is like an omelet for his head, so the only thing about this pan is it's tilted this way, so when you're forming an omelet you have a more generous bowl shape in the front, it's really amazing. I mean, chef motokichi owns an independent restaurant. in Japan and now he's been on a Netflix show with Michelle Obama and has his own frying pan, so I think what I'm going to do is try to make an omelet by myself because I don't expect to get it right the first time. so I measured out some eggs, beat them and then strained them, seasoned them with a little salt.

The best part about ruining an omelette is that I only have scrambled eggs afterwards. I also have these large cooking chopsticks that I have had for several years now and I remember that when I saw them in the store they reminded me exactly of the ones Chef Motokichi used. Oops, I spilled some eggs, okay, maybe I'll stop right there. Switch to the turner now, oh my goodness. this is the tool to use oh yeah ok i made some kind of sloppy omelette oh god let's see the cooking doneness ok i know this isn't perfect but considering it was my first time and i took the time to move the camera backwards. the egg was getting a little bit hard, I'm very happy, I mean, you can see how much liquid is inside while still being, you know, an intact omelette tastes like eggs, I mean, delicious, so instead of trying the omelet

again

immediately, I want. live with the pan for a while, use it to make omelettes for myself, practice the technique and then once I feel like I've mastered it, I'll make chef motokichi fried rice and I'll make the full rice with semi-gloss and everything too I have to To say, I love having this little face at the bottom of the pan, it's like a little chef encouraging me to do it well.

Welcome

again

. A couple of days have passed. I've made several omelettes and the truth is that they've gone quite well. I made the omelette myself, I also made some rice ahead of time that I will use later for the fried rice, but I thought I would put it in the pan to practice placing the omelet on top and because the rice will steam. with a soft tortilla and then I dressed it with some high quality soy sauce, very tasty, it's time to make the final omurice, so I actually had leftover semi-gloss. Now chef motokichi's omar rice uses a different semi-brilliant preparation than what it is. in your ox tongue stew, but I have this leftover semi bristle, it will have the same overall texture and flavor profile, so that's what I'm going to use today.

I also have some finely chopped parsley that will go on top. of the dish at the end it's time to make the rice I prepared the ingredients according to the measurements that chef motokichi shared with me when I visited him in Japan I have chicken, onion, shimeji, mushrooms, edamame and for greater convenience I will be To make a portion double rice, I have a little neutral oil. This is a steel skillet, so I'm essentially seasoning it before cooking. I'm going to remove the excess chicken, then the onion, the shimeji mushroom, the soy, then a little butter, and then the rice. next is a little bit of salt and pepper, finally a little bit of semi-gloss, I figure it's about half a ladle full of this and finally let's see if I can, one more time, one more time, okay, before I make a mess, I'm going a stop there now, our rice mold, I'm just going to do it and I'm going to set it aside and restart it to make the omelet, finally I'm going to clean up the giant mess that I made, I portioned my eggs, put them through a sieve and added just salt while chef's trucks monokitchen and now I will make my final omelette which looks pretty good, now I will switch to omurice turner, ok, the rice is molded, the omelet is on the rice, not the prettiest omelet, now my semi-gloss, which is bitter and sweet, and now the last garnish of parsley. and there you have it and now I eat it so delicious to have something that is at the same time fried rice this incredible flavor of stew with sauce and a velvety tortilla on top is so unexpected but so delicious that the texture of the egg in this dish mimics that of this semi-glossy velvety that took so many hours to prepare and yet you get an egg-like texture that has just been cooked at the right speed and temperature for just a few moments, it's as good as motoki chef cheese.

I'm sure it's not, but I will say that making the omelet with this degree of success at home after so many years of making it feels very good and I don't know if it has changed from this time to the last. I have not practiced this dish. A lot since the last time I saw Chef Motokichi, but I think one of the differences this time is that I was much less apprehensive when approaching him. I asked chef motokichi if he had any tips, suggestions or things he should know about his team. Before we begin, one of the things that caught my attention is that he simply said, "Enjoy cooking" and maybe that's it.

I think I went in with a lot less fear and a lot more interest in just enjoying the process. It's probably the right pan too. The pan that is designed to do this makes me much better at preparing it, but if you want to have a great version of this dish, consider visiting chef Motokichi at his restaurant in Kyoto or visiting his website, where I will put a link. in the description too so you can learn more about him and where to buy the pans and equipment from him. I'm going to finish eating this now thanks for watching.