$628 vs $12 Omelet: Pro Chef & Home Cook Swap Ingredients | Epicurious

[@maymadisson6140]

You can't at all fault Emily for not being able to do that omelet because it takes an insane amount of practice to do that.

[@coleosborn9334]

Yeah but it’s kinda funny how he was trying to act exited at the cut

[@Lilas.Duveteux]

For a first time, it's actually better than my own attempts.

[@TheNecromanta]

omurice is like one of the most technically difficult dish to pull off perfectly

[@scienz]

she shouldve used s rubber spatula instead of the chopsticks

[@bobrianfo104]

I'm still trying to learn how my mentor did it, but he could do a perfect omelette with a fork in a small lyonnaise frying pan

[@nollypolly]

Yuji is such a joy to watch! He's very professional, yet kind and humble (as all the chefs here are). And, of course, Emily is dear to me as a fellow Canadian. Great episode!

[@mariaah3073]

He's also visibly excited about the cooking and the food. Truly a joy to watch ♥

[@thestig007]

I like how the chef finds a way to use all of the ingredients without throwing any away.

[@omarsyoutube606]

Including using 1.5% of the pepper

[@ssuarez49]

Mottainai

[@somewagyuenjoyer]

haven't seen a profile picture like yours in a long time what happened with it, it's great

[@joosx6105]

@@somewagyuenjoyer the person who made it or made it famous spread child p... and bullied people with disabilities :D

[@markodespotov1455]

even the paper towel after soaking the grease its impressive

[@nemofphillius]

Chef Yuji really just gave Emily a really premium set of ingredients with one of the hardest ways to cook omurice. The one where Motokichi even has a pan specfic for making it, the kind that is way beyond the simplest omurice, what a madlad. Chef Yuji saying it's difficult to make himself at he end is really a testament to how ridiculous that style of omelette is. Been trying to make that myself for years and there's so much technique that goes into it that I'll probably make perfect french omelettes first before that thing.

[@musicboy16]

You guys should have a challenge where the Pro and the beginner have the same ingredients to make a dish and study both of their techniques.

[@drjaycee2016]

Maybe get a chef that has never cooked that cuisine vs an amateur chef who knows the cuisine

[@musicboy16]

@@drjaycee2016 I like that one too!!!!

[@arielababio6193]

They just released a video like that

[@musicboy16]

@@arielababio6193 Watching it now! Thanks so much!

[@alissacook6937]

Chopped!!

[@farronroboff255]

This was a REALLY INTERESTING video - Lots of ingredients and techniques I did not know about before. Thank you Emily and Yuji!

[@CubeBizz]

you should check out how the real omurice is supposed to look like when it's cut open on the plate

[@ROMANTIKILLER2]

The fancy dish with all the premium Japanese ingredients was of course impressive, but even more for me was the fantastic looking dish that chef Yuji was able to make out of just a couple of random cheap ingredients.

[@shawanda.denise727]

Totally!!

[@scienz]

yes i wonder if all those expensive ingredients actually make for a better meal

[@galromero5918]

That was insane actually... I'm definitely getting that pan to make those cheap eggs

Dashi. "I've got some of this in my freezer, so this I actually know." Emily has come a very very long way ❤

[@Najahfreeman]

"Ketchup? I know this one!" yeah we know Emily haha. I really enjoy Emily, she's very cool.

[@ExplosiveBrohoof]

Seeing the price breakdown for the expensive omelet is crazy. The uni alone was $200, and that one abalone was $120.

[@naufalfahmi4917]

this is soo enjoyable to watch, watching emily going through a lot of ingredients which is probably why she's leveling up everytime and having to process hundreds of dollars worth of ingredients is just very entertaining

[@TheFierywaters]

Nice to see Chef Yuji's humourous side!

[@anasevi9456]

He is a natural for this, sticks to what he knows... but luckily what he knows is immense. Japanese cuisine is one of the greats in the 'we have our own take on near everything' sense. Polar opposite of another great cuisine, the many different kinds of Italian. lol

[@FantomMind]

Lmao, Emily asking Uncle Roger for daikon is funny.

[@martinr5922]

Loved that oblique reference to Uncle Roger. Emily is so funny. Go, Nova Scotia!

[@rbu2136]

She did a great job. And what a fantastic attitude to life she must have.

[@mrsdin3739]

I wonder if he knows what daikon is😂

[@soumyajitmandal6028]

​@@mrsdin3739 well daikon is one the most well known asian vegetables, so he probably knows it

[@VectoredPromise]

The inside of the omelet is meant to still be wet when you split it but Yuji reacted so kindly to it

[@D-man-online]

The fact that chef Yuji doesn't like bell peppers like a stereotypical Japanese kid is funny.

[@nicholaslee5473]

Bell Peppers are not native to Japan, it's a new world vegetable (America, Mexico).

[@joost1120]

@@nicholaslee5473 ??? You do realize that Japan isn't still living in the 15th century? They've been growing bell peppers for a while now.

[@nicholaslee5473]

@@joost1120 I'm talking about cuisine and taste palette, not whether it is grown or not. Growing has to with climate suitability.

[@maryudomah4387]

It IS funny. Like US kids and brussel sprouts/broccoli. Every country has THAT veggie.

[@Steveofthejungle8]

“Oh ketchup! This one I know!” That’s our ketchup queen!

[@PandaAchievement]

Yuji is just precious. He must be protected at all cost

[@X1GenKaneShiroX]

Ngl, the seafood omurice honestly looks like a dish that I’ll pay $5 for while the omelette using basic simple ingredients looks like a beautiful presentation and is what I’ll likely be paying $50 for. I do frankly find it extremely absurd how a unagi costs $85 and uni costs $200. I would happily eat a seafood omelette using imitation crabmeat, river trout, and tilapia rather than one that used uni, abalone, and unagi.

[@thaliafaudith9387]

What makes those (even more) expensive is probably the distribution cost

[@nicholascrow8133]

@@thaliafaudith9387 They also do the costings for the expensive ingredients as for the whole unit e.g the whole bottle of sake, the whole box of uni, it artificially makes the total price much higher, then they do the costings per serving for the cheap ingredients (actually I even question that in this video, even 3 eggs for 56 cents seems cheap)

[@PuffinPsychologist]

Chef Yuji, it made me so happy to see you loved the Ham hocks! I was pleasantly surprised to even see it being utilized here in the first place! I am born and raised in the American South East (SC). We also have very traditional means of using ALL PARTS of the animal. A no waste system. This includes Ham hocks, stocks, puddings, minces, pickled animal parts… And more. All in the name of preservation and full usage/no waste. This is a practice I have always witnessed you use while cooking! This resonates with me on a deep level because food is not always in over abundance and we deeply respect the life forms that provide nourishment for us. Thank you so much, love seeing all of your content ❤ PS- When you fried off those delicious ham hock skins, we call those Wash Pot Cracklins. Similar to a Mexican style Chicharron but they are thinner, contain moisture, and fried in shallow oil.

[@markbradakis5521]

This might be the episode that finally gets me to buy a tamagoyaki pan, which I have sort of kinda wanted for years, but couldn't really justify it.

[@elvaperdomo2981]

Doooo it

[@riverfortune1990]

Tokyo Kitchen Japanese Cooking Class here on KZbin has a video about how to make a Japanese omlette in a round pan, in case you want to try cooking the dish before you invest in new hardware!

[@lostfelinepiesh6917]

It's worth it. I picked a fairly inexpensive one up on Amazon a while ago and use it all the time. It also doubles as a breakfast sandwich egg pan since it's small and rectangular.

[@Matthew-cw3gn]

That was probably the most impressive, creative thing I've seen any chef do on youtube.

[@0ceanicify]

I have an egg box and here's my $1 omelette. [You did wonderfully, Emily!]

[@seriously58]

Thanks for that. I thought a 12 dollar Omelette is expensive, but 628 dollars is just ridiculous bs. I wonder if even Jeff Bezos would order it ^^

[@eastwick83]

​To be fair, pretty sure they're inflating the price and including the total price for all items. You can make a lot more than just one omelet with all of those ingredients.

[@patrykapiezo1650]

@@seriously58 What do you mean ridiculuous? Apparently it's a very popular way to prepare omelette in japan.

[@LOLWHY254]

He's talking about the price bud.@@patrykapiezo1650

[@harlswillow]

can we have a pro vs pro challenge where they make something with each other’s ingredients

[@Jelpie]

Chef Yuji elevated those eggs. The presentation was amazing

[@benjaminmurray455]

Honestly after watching this... I will never look at an omelet the same way again 😅😊😊 Did not realize there was so much dimensions that could go with it! Thanks Epicurious 😊

[@rossnoble6364]

Crazy omelettes! I love this channel because I am always learning things. I don't know hardly anything about japanese cooking, Emily did amazing there I'd have no clue whatsoever

[@imanabellera3659]

*what a great reunion of emily and ketchup❤️*

[@Gikendasso]

Shoutout to Chef Yuji for giving Emily ketchup 😂😂 Edit: Omg how Chef Yuji layered and added the cheese 🤤🤤🤤

[@katanafourzeronine]

Emily may have upgraded to level 2 but she's still a level 1 at heart

[@hamzafarooq3324]

I always want to see what the pro chef does with the cheaper ingredients more.

[@momowillow]

I hope Chef Yuji will be back very soon to make Japanese desserts like mille crepe cakes or souffle pancakes or raindrop cake 😍😍😍

[@larainneestell700]

Emily about the Uni, "hey look it's my rent in a box" 😂😂

[@adityansah]

Bro is japanese through and through, he even dislikes bell peppers. Classic!

[@erinhayward921]

Please make a video of Yuji teaching Emily hos to make the egg so it's perfect 🥰

[@tristanmartinez9326]

Hes impressed and so are we love emily on this show. You hire really great people like saul and frank

[@papamilfz1565]

Yuki hasn’t been the same since the Shibuya arc, glad y’all could get him back

[@adimfavourmaris4578]

Can you shed more light? I'm concerned

[@Drnaynay]

I'm torn between questioning an omelette at this price, and making a ketchup comment!

[@maxtech226]

they undoubtably added the whole price of all the ingredients and not just the price for one serving

[@Drnaynay]

@@maxtech226 Obviously. On every episode of the series. But it's still a lot. A lot, a lot.

[@citriosis]

¿Por qué no los dos? Lol

[@heyyou6154]

This channel is my guilty pleasure. No one including my wife knows how much I watch this channel

[@the-secrettutorials]

The effort to subscriber ratio is very appreciated

[@aw3855]

Emily and Ketchup go together like Peanut Butter and Jelly.

[@Lord_Daeman]

"Hand da liver this back to Chef Yuji." I caught that Emily.. lol

[@mon6745]

These two are so wholesome 😊

[@kimberlyxvo]

how did emily know how to prepare the pro dish so well? 😮

[@colemcivor5107]

You need to do a few episode with two professional chefs trying different Ingredients

[@pastense]

Yuji is the REAL DEAL! We need to expose more of these celebrity chefs out there. I feel they’re all spoiled by the access to all the “exclusive” ingredients they have. And it’s apparent when you watch Uncle Roger’s videos reacting to celebrity chefs horribly butcher the simplest of Asian dishes! Slap em with some spam and top ramen and show me your Michelin star!

[@CosmicInkwell]

Emily's random intrusive thoughts are giving me life

[@ThKiwi]

Chef Yuji!! ❤❤ I’m so happy to see these two this morning!

[@matsfi8329]

it's actually impressive how Emily made a decent attempt for a first timer

[@loriki8766]

Fun episode! People throwing away the white of the onion reminded me of when I was cooking with a friend. I thought the bottoms - the white part - was what you cooked with and you threw away the greens. They thought the opposite. We each took and used our half of the onions. Now I use the whole thing.

[@Insharai]

This is probably the most insane of these; props to both both insane chefs for this challenge just well done

[@Rubenlagriculture]

Emily on her way to become a level 3 chef🙏❤️

[@katinapac-baez5083]

She really is, she's come a long way & it's awesome.

[@roman_om3n]

lmao did emily call out UNcle Roger xD love it. Also i think emily did a great job considering the amount of ingredients

[@astrid703]

When is Emily getting her own show? She is the funniest person on KZbin! I want to see the Emily Cooks Show (or whatever she comes up with, something hilarious of course). Anybody else? Let's all petition for Emily's own channel!

[@Joxxerfoxy]

She has a channel! It’s called “No expert with Emily Duncan”. Chef Frank has appeared in some of her episodes. He also has his own KZbin channel as well :D

[@projektaquarius]

I'm really hoping Chef Yuji digs smoked hamhock. I love LOVE hamhock and grew up with it. It would be kinda cool if he uses it in his restaurant in the future.

[@Kalarandir]

Wow! $12 omelet. I have all those in my fridge for about £4.

[@xVancha]

I'm guessing that doesn't include the smoked ham hock, which seems to cost between £4.00 and £8.00 by itself?

[@Kalarandir]

@@xVancha No, it just struck me as a very small piece of meat and alternatively, I could just have used bacon.

[@MyEnime]

now i wanna see him make his version of what she made

[@NaishaS]

How come Emily's ingredients are priced per serving ($0.56 eggs) whereas Chef Yuji's is per bulk unit ($9.99 eggs)

[@willcookmakeup]

That's true, the hamhock was probably like $15 by itself

[@willcookmakeup]

Wait have all the episodes been like that....? I need to go check now

[@nicholascrow8133]

They always do that, it pumps up the price of the expensive ingredients, like I don't think she put $62 worth of sake of a whole jar of salmon roe on there...

[@nicholascrow8133]

@@willcookmakeup Yep, they always do, there's even episodes where they use the same ingredient and it is priced differently as such for each...

[@princess_peedge]

Yuji just transformed my tamagoyaki game. I have GOT to try this with a smoked ham hock "dashi"

[@jim.pearsall]

I love this series! 😊❤

[@johnyesjustjohn]

0:03 Ah, yes, my entire life’s motto.

[@lindafreeman7030]

I look forward to the "No Expert" video in which Emily introduces us to her new pet eel.

[@eleazarevanmoeljono5624]

I love how positive both chefs are ❤

[@weird_0]

The technique takes a lot of practice and time to pull off. Almost nobody gets it perfect on their first time. Props to her for trying

[@joshhiroti]

Emily's reaction to the cost was perfect hahaha

[@lounaibtissem5170]

I see Emily "Ketchup queen" has really improved and I love it

[@Izetarion]

Oof. I can hear the disappointment in Yuji's voice 😢 But, to be fair, the egg aspect in Omurice is hardest to make because you have to make sure the egg isn't fully cooked while making it enclosed. That at least requires a lot of experience to pull off, so it's understandable that Emily wouldn't get it on the first try - especially since she had to make two portions. But overall, I love this team-up and Chef Yuji's my 4th favorite Level 3 Chef (Frank→Saul→Penny→Yuji) because of how sweet and down-to-earth he is 😊

[@chiblast100x]

Yeah, having attempted Omurice a few times _and_ being a quarter century experienced food service professional... that is no joke to make. I could happily rock out pretty diner style and french omelettes all day, but can't seem to manage an omurice fit for even a cheap maid cafe for the life of me.

[@cosmicfantastic]

I appreciate Chef Yuji for quickly moving on and being supportive instead when he saw it wasn’t as runny as it should be. But yes, it’s almost unfair to ask Emily to make this dish

[@vokunmaarwolfe4783]

There is also a decent amount of time between cooking and when they meet up, the egg may have been perfect when made and eaten straight away

[@Jennifer-dw8hl]

Hand de liver 😄. I loved Emily's expression at hearing the price, and how well she handled it, and Chef Yuji created art..

[@Bobsk3]

Awesome chef but I gotta say, there is not such thing as excess butter! I do love that he does not waste anything! I recently started to do this (due to rising food prices & wanting to better myself) and I came to the realization that indeed there is no waste in food. Everything can be used!

[@toregenekhatun480]

Such an enjoyable episode!

[@puzzzl]

This is exactly what I think of when I think of an omelette

[@rebekahj9085]

My two FAVORITE humans on this page!!! I'm so glad you paired Emily with Yuji!

[@clod8]

Thanks, epi, for teaching me once again beginner and/or mid is the best.

[@kenken471]

Emily is so happy that there's a ketchup. 😅

[@berserkirclaws107]

To make an omelette you need eggs, butter, salt & pepper and skills. If you look at Jacques Pépin video you'll learn how to make a "simple" omelette, after mastering this then other ingredients can be added. You can't run it you don't learn to stand and walk.

[@oskarstromberg5377]

i love that Emily said uncle roger in the at the end of grated daikon. its like she knew that uncle roger would watch this

[@danielriley7380]

“Maybe I should have a pet eel.” Could Emily get any more adorable?

[@xarcaz]

While squeezing its severed head...

[@Wiselysane]

Chef is so humble n sweet ❤...loved watch' him

[@Lalabaster]

Pro chef is delightful and knowledgeable yum

[@savagemark9319]

Chef yuji maade the most japanese version of a denver omelet humanly possible with the given ingredients

[@wburger2178]

I do know what that feels like! "Perlemoen" used to be legal to harvest in South Africa...

[@TraciPeteyforlife]

I'm not shocked that the sea food parts are what drove up the cost. That and importing things is insanely pricey.

[@manhathaway]

Random note; I found dried red bell peppers to be way more enjoyable at first. My second fave with them was to fry them in strips alongside bacon, it's awesome would highly recommend.

[@FutureCommentary1]

Dried red bell peppers (and ground to a powder?) ie paprika?

[@manhathaway]

@@FutureCommentary1 specifically, Chick-fil-A had some diced that came with the salads and they were lit.

[@justsaying8351]

Emily my girl 👏🏾 👏🏾 👏🏾 👏🏾 👏🏾 cause i could never. I have never even heard of some of those things

[@Micaiahv]

Love the papa’s pizzeria music in the background

[@carolinedetahiti625]

Congratulations Emily, personally seeing the ingredients and especially knowing the price, I think I would have fled. Far too afraid of wasting such precious ingredients with my poor culinary skills! 😱

[@_Toxicity]

Welcome back Yuji!

[@Romi_Zii]

Emily spots a kindred spirit, the ketchup! ❤️🍅🥫👶🏿👶🏾👶🏽👶🏼👶🏻🥫🍅❤️

[@omari6108]

I don’t know, at this point Emily his risen in rank. She’s like lvl 2 chef now.

[@Armadeus]

you must have missed the 4 levels videos lately

[@elsecaller2121]

I love these two

[@shotgun2a]

The pro-grade ingredients' prices do not add up to $627. It's $439.85 as shown. Wherever they bought these items must be charging almost 50% sales tax to make it to $630.

[@nicholascrow8133]

They also cost them per whole unit (e.g whole bottle of sake, whole box of uni), then do the cheap ingredients per serving (56 cents for eggs)

[@imani8946]

She smashed that! That freaking omelet is SO HARD to make lol but it looks like she had fun

[@chilibreath]

Emily requesting for the help of Uncle Roger to judge the daikon prep. Bless.

[@TommyRobertsMusicChannel]

You Rock Emily, you have come so far since your early ketchup days

[@ntielman2072]

chef Yuji is so adorable!

[@mateocadavidc9945]

The chef is so kind , even though her omelette was a disaster he told her that it was great.

[@carebear91]

2:05 me too Emily that's what I said lol

[@animelover7506]

American's hate for broccoli was same as japanese' hate for bell pepper. Haha

[@NovaProspekt1337]

2:00 Everyones reaction

[@Greydawg]

6 eggs for *less than ten cents each,* (really?!) but at least this one has some really exotic ingredients to make the senseless pricing make some more sense. Still, I can get y'all a WAY better deal on that kombu, for example. 😉

[@nicholascrow8133]

They do the cheap ingredients per serving, then do the expensive ingredients for the whole package (e.g whole bottle of sake, whole box of uni)

[@rocro4361]

In croatia, we eat scallions raw and usually throw away half the green part