I'll always be in awe of how the Japanese strive for perfection in all things. They see working at a craft not as a burden, but as a journey to betterment.
It's just a matter of controlled temperature and the fact that he is using a cloth to put on a very thin layer of oil, I use to do this for the flat top grill at the restaurant I worked at.
This is an art work of the egg dish. It is also very fun to make and do not get tired of watching. It would be fun to cook if you can smooth up here. I am really interested in Japanese food.
I knew the second 5 mins were going to be exactly like the first. No surprises. and yet not only did I watch the second 5 mins, I couldn't have stopped watching even if I had wanted to.
You don’t actually need the rectangle pan :) Of course it is nice to have but there are videos and tutorials on RU-vid in how to do it with a round pan
Keeping them together makes it easier to cut and stab. Its acceptable to stab food with chopsticks. But I agree they look like they don't know what they are doing.
Researched multiple recipes. Bought the pan. Made the dashi from scratch. Tried to make it in the square pan...it turned out a blob. BUT: THE MOST FREAKING AWESOME FLUFFY YET DENSE BLOB OF SCRAMBLED/OMLET OF MY LIFE.
Not sure if that guy's technique will work, but for the average home cook, the peppers and onions will make it really hard to flip and roll up the eggs nicely (partly cause the amount of eggs used are just so different). Unless they are cooked till really nice and soft. Cheese and ham is awesome in there though.
When i saw those two women handling the chopsticks like they were forks i cringed so badly inside bc ur not supposed to do that unless u were in a funeral
I thought they just stuck chopticks in rice or used them to pass cremated bones around at funerals? I have heard nothing about stabbing food at funerals. It if fine to stab food in Japan but it makes you come off as childish as it is something only people not used to chopsticks do
Tricksterking NO! If you stick the chopsticks standing up in your food, real Asians will scream in shock! You only stand the chopsticks up for a funeral.
What's in the egg mixture? Obviously eggs! but it looks like the eggs are mixed with stock or something, any Japanese food officianados out there who know? Amazing videos by the way, I love them, just the sights and sounds of great food! Thank you for taking the time and effort to film and upload them.
Eggs, dashi (smoked skipjack tuna infused stock), mirin (sweet rice wine, or sugar), and a dash of water for extra fluffy texture. Some chefs add a dash of soy sauce. Mix with chopsticks then pour onto skillet. Serve with grated daikon (oroshi) and scallions or eat plain.
