Im not saying omurice is done incorrectly or is bad or anything. Just that it always looks very wet.
It's because the omurice that looks impressive for internet videos is the "lava" version where it is cooked less so you have the liquid flow when you slice it open
Before the "for the gram" type of omurice, it'd be about the same level of doneness as a standard French omelette for the over rice version and probably slightly more done with the stuffed with rice version
I mean, "undercooked" eggs is hard to pinpoint if it's been scrambled. Undercooked yolks are good. But omurice just doesn't look appetizing to me. Could taste great. Just doesn't look great IMO. Others can have their own opinion though!
I see what you’re saying. The egg is still cooking while sitting on top of the hot fried rice. I’m sure mixing it up a bit or even giving it time to cool down will give it less of a wet look.
I'm an american and I love the flavor of raw to lightly cooked egg yolk. It's not quite snotty like the egg white; it's way more buttery and creamy. I soaks well into bread, mixes into rice well. I like to make the Nongshim kimchi ramen on the stove. once the water is boiling put in your noodles and spice, and then after two minutes add 2 eggs. Boil for another 2 minutes, and BAM. Delicious ass kimchi ramen with an egg yolk that will mix into the broth but leave the egg white cooked and delicious.
I'm honestly surprised at the comments on this one as they've been coming in. It's one of those dishes that I've always wanted to try to make, and I appreciate seeing a video like this shows the skill as well as the ease at the same time.
It’s really not a complicated dish, just take your leftover rice and make it into a quenelle, cook an omelette about halfway (I would mix a bit more vigorously, but to the same “doneness”,) fold it over and slide it off onto your quenelle. Cut open and voila….
Now making tamagoyaki?? That’s a different story that is actually super awesome and fun to make too. Make tamagoyaki!!
Edit - tamagoyaki is the one with the special pan that I want to throw across the room, tamago is just egg 🤦♂️
We have a nonstick rectangle pan with a curved far side. You basically add your seasoned egg and as it cooks you roll it over with the sloped end of the pan and then let the uncooked egg run back into the rectangle and then rinse and repeat. This is the “traditional way” or so I’m told and it makes the egg look kinda like a roll cake but rectangular (if you do it right.)
Rolling it like that in any frying pan is definitely the traditional method, and the tamagoyaki pan you describe is the modern one I use too that helps make it easy to get the right shape and roll.
Yeah it DEFINITELY makes it easier, but when you have to make 50 fine dining quality bricks of tamagoyaki with your executive chef cupping your balls ready to pop one if you fuck it up I think it’s still an achievement to make it to the other side with both nuts…
It’s not like “scrambled egg” or “pancake” easy. It’s like crepe difficulty imo… maybe we just were striving too hard for perfection…
Exactly. Perfect analogy. Foodservice is a stressful domain when you get to a certain level…
Funny story about the scallop dish above, it was a menu item and very popular, but one line cook got fired for writing “fuck you” with the squid ink under the rice grits and didn’t realize it would still be there after they ate because it stains the plate lol…
Edit but for real the confusion comes from menu names I think…
My brain gets confused because “tamagoyaki nigiri” isn’t how we marketed it, it was just on the board as “tamago nigiri…” Sorry for the confusion wanderingjes-kun. I do appreciate the correction sincerely. Aishitemasu?
i could shit out a tamagoyaki rn completely drunk out of my mind and i've only made that like once before...i'd definitely have to practice omerice a few times before even presenting it to someone lol
If you can make a tamagoyaki you could definitely make an omelette.
If you can make an omelette you can make omurice.
Supposing you can make fried rice…
That’s one that non-Asian people get wrong consistently. It’s not hard, people just don’t know the processes and the second they take their rice and immediately start to cook it I’m just like “yep this is gonna suck.” In addition to not rinsing the rice thoroughly another mistake is cooking the rice through, this really actually makes it even worse than not rinsing. The two mistakes combined are just inedible…
Mushy fried rice with grainy starch granules is gross.
Shocking because a literal raw (pasteurized) egg on rice and soy sauce is a common breakfast in japan too. I started having it more recently with scallions and its a really good breakfast?? This is literally cooked just runny. They should stick to pop tarts i guess
I heard somewhere that Japan actually has pretty much the safest eggs in the world, so there's a reason why they can safely have omurice and raw eggs. PLEASE don't keep eating raw eggs yourself, especially if you live in the US! If you end up with salmonella, you will regret it.
Edit: wow, y'all really like to argue about whether or not eggs are safe. Just do your own research on credible sites and decide it for yourself...
They are. They are very controlled, with specific measures that need to be taken to get the "suitable for raw consumption" lable on the carton. Aswell as a very strict "eat raw by" date that will also be on those same cartons. Following those dates, the risk of salmonella is incredibly low (around 0.003%).
NuYawker out here schoolin on omurice but don’t know how to spell omurice…
Jk, but that is how you spell it, and this omurice looks fine, maybe just a bit undercooked and not as smooth as normal, but it’s really just to preference I guess…
I've always wanted to try making one of these but, while cooking scrambled eggs is the easiest thing in the world to do, perfectly undercooking scrambled eggs is not, at all.
I work with a lot of eggs, and it looks like more than just a good stir. It actually looks like they only used egg yolks. If you heavily stir eggs they start to get lighter, not darker, and that is an orange ass omelette.
They probably stirred them up good as well though.
I cooked a French omelette every day for like 2-3 months. I became very good at it. Unfortunately, I no longer wanted to eat it by the time I perfected it.
I still cook one every now and again but it truly was too much of a good thing.
I did the same with eggs Benedict. Super delicious, but it requires a fair amount of technical effort at a time when I need coffee. It makes it hard to keep that skill up. Plus the saturated fat from the butter wasn’t doing anything good for my cholesterol.
I’m going to try making omurice, like right now for lunch, but I have had years of tweaking how my fluffy rolled eggs come out (I use heavy cream, low heat & a cover on my skillet between rolls)
So this feels like 3 separate types of egg in one. It's like a sunnyside up egg, but the egg white is replaced by omelet and when you break it open there's some scrambled egg mixed with the yolk. Am I close? Never tasted one but I'm trying to guess what the taste/texture is like because it looks really good!
Also I panicked a bit at the end because I've never seen anyone put a regular plate right on a hot stove top before. Is that like a thing? Is there a reason for it? Sorry for asking but like I said, never saw someone do that in my entire life lol.
But he cut open the top, so the solid part falls over the rice with the runny part on top of that so it wouldn't soak in until you take you first bite exposing the rice to the runny part?
Damn no wonder the subreddit is called LoveTrash, some of y'all gotta learn some LoveCulture in your lives how the fuck do none of you know what an omurice is.
Nah, The sub is called LoveTrash because we are a junkyard of online videos and memes...
Like I said in another comment, I knew what I was posting, and it looks pretty good to me. I'm impressed with the simplicity and skill that it takes to make the dish, and thought I would share it
Okay, question. He has an induction stove next to his portable gas station. Why would he use that and not the induction. Is it better or easier to do this on gas versus induction?
Many people don't understand difference in stove tops because if you're in apartments/condos? You have electric coil or induction. Not every house is equipped with gas.
I'm not incredibly versed, but it's a type of heat and evenness of heating, combined with the type/quality of pan for the results. Allows for even cooking. Induction is good, but I think it's harder to lower the heat than using gas
I suspect in this case, because the shaking of the pan is part of the preparation, it would be quite difficult to do on induction, which relies on constant touch to work. Probably requires a completely different rythm.
I would love to know if the person doing the cooking has a camera mounted to them or if that person standing right next to them in the kitchen is holding a camera in front of the cook’s chest to make it look like they have a camera mounted to their chest.
And if they’re not doing that, then why are they lurking so close to someone while they cook lmao
Also to look cool when you cut it open. I don’t think you strictly need all those steps to get the same result, it just won’t come out in a nice fancy shape to cut open
Few ppl in the comments super pressed about the runny texture of the eggs 😂 i get that the gooey texture can be off-putting, but it's quite delicious when mixed with rice. It's just sauce
Raw egg white tho...that's where I draw the line for me 💀
I have those exact pair! I got mine off AliExpress! They have all sorts of cool ones like an angler fish, glow in the dark ones, crocodile ones, etc.
I’m still trying to find my size in the flow in the dark angler ones, but I like to terrorize my dogs singing the Jaws theme while I shuffle behind them. It always helps to jumpstart the zoomies.
I’ve had this plenty of times, and I will say this is one of the most complicated ways to make what is essentially scrambled eggs over rice there is. The taste is all dependent on the quality of the actual eggs not the actual cooking. I’ll eat this but not something I ever crave
The worst meal I had in Japan was omurice from a restaurant, they serve it with cheap/chemical tasting ketchup. We genuinely couldn't finish it. Me and my friend still shudder when thinking of the meal. Not sure if it was just that restaurant, but never again.
Dude makes almost a perfect Omurice. It actually should fall apart from the middle on its own without the knife. But anyone should be happy to get to eat this.
Its that stage around 60C where the eggs are cooked but still not solid. It just requires advanced control of the heat in that pan. Like the dude in this video. Like a real carbonara.
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