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.
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
@@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
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.
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!
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.
Incredible. How hot is the teppanyaki? Does it have different heat zones around? I can see the edge where the onion and garlic was held is obviously a lower temp.
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!
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.
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?
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
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
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 amount of beef tallow soaked into chopped garlic and onions and the amount of butter seem too much. The seasoning by the 1st spice mill is rock salt? and the 2nd is pepper? What is the last seasoning ? MSG?
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.
