A most talented artist using a perfect pallette of simple meat, eggs, vegetables and noodles, to breathe healing harmony and almost-indescribable deliciousness, into these dishes. Thank you, Master Chef!
When you peel the eggs Crack it with a spoon all around, put it in the water allow the water to go through the cracks so the water separates the membrane of the egg and then start peeling it the shell will slide right off, sometimes whole 🙏😁
@@splobby I think 1337fido means the way the Omurice is made. Omurice traditionally is made such that the Omelette is folded around the rice so that it looks like a plain omelette and rice is stuffed inside. Also the rice is usually a tomato based fried rice rather than a demi-glace based. The technique where the omelette is placed on top of the fried rice and then cut is a technique invented by Kichi Kichi. He also used demi-glace sauce in the rice as well as covering the omurice. This one looks more like brown gravy on top of the omelette rather than a true demi-glace, which is usually a much darker brown color.
cause orurice basically means omelette and fried rice, and about ajitsuki tamago the standart ramen usually only put half as topping, but it's different on every ramen shop, u can request a whole it if u want.
I saw that omelet called a 'Magma Omelet' in another video, but they over cooked their. So when it was split open it was fairly dry and just looked like scrambled eggs inside. IDK why they would have kept that video and presented it as a 'Magma Omelet' but after seeing yours it TOTALLY makes sense to me as to why they gave it that name. It just didn't make ANY sense to me until I saw yours explode open and all that luscious egg lava oozed out and spill all over the dish. AMAZING WORK!!! nomnomnomzzzzzz
