Cumulative Exam - Tamago Kake Gohan

You were told there would be a final test. PENCILS DOWN!
internetshaquil...
internetshaquil...
internetshaquil...
internetshaquil...

[@chrisdavies3914]

This man out here acting like I don't binge his back catalogue at least 4 times a year. "You fail and you've gotta start my library over again" Bitch, it's my pleasure.

[@supakow]

Time to Fuck It Up yet again.

[@gilph3]

Thanks for reminding me it’s time for the Thanksgiving vídeo for the third time this year

[@kyleb4781]

It's unfortunate though because it's April so I was already reminded to go through his back catalogue like three weeks ago, now I have to do it AGAIN. Gosh.

[@insanejughead]

I only studied the part where he taught us how to wash dishes.

[@drawingablankesq]

I bought a pair of gloves for the kitchen and a pack if o-cedar scrungres. The gloves are great, haven't gotten through my pack of regular sponges to try the scrunge though.

[@ianfacerollsyou]

I need help with the "how to microwave" video, i think I'm fucked

[@thejulie641]

@@drawingablankesq saaame

[@lossthesauceboss]

I thought I was studying but it turned out I was just watching Shaquille O'Neal highlights

[@jj53368]

@@drawingablankesq Those sponges are life changing i can’t wait for you to finally try them

[@puddingcaketiem]

Wtf I spent all my time studying "coffee without being a nerd about it" and it wasn't even on the exam :(

[@landon3137]

I dropped out first semester.

[@averagejoey2000]

if you spend all your time studying "coffee without being a nerd about it", you were being nerd about it, and, in so doing, failed.

[@deadfr0g]

@@averagejoey2000 This is the philosophical equivalent of walking into a mirror.

[@rninness]

lol

[@Haedox]

these videos are smooth like wtf most lubricated content in the game

[@rexlongfellow]

Bruh🤣🤣🤣

[@gilph3]

Kum oil

[@enricocillario9375]

This is like the season finale of some wacky show where random stuff happens and they tie everything together in the last episode I am VERY impressed

[@internetshaquille]

Or is it like the boring middle of the season where the whole episode is just flashbacks

[@LidellFrasier]

@@internetshaquille Joke's on you, those are my favorite episodes!

[@enricocillario9375]

@@internetshaquille I personally loved it, but I guess you're right for a very simple reason: the season finale has to be the final fight to end all food monthly subscription services

[@drawingablankesq]

@@internetshaquille ah, where would we be without the clipshow? A staple for every american sitcom.

[@doctaflo]

@@enricocillario9375, yes!! like that bojack episode where they use the sexy orca taxi service to get the collanders to the fish city pasta spill!

[@nyan2317]

Ok. So basically 3 parts. A bowl of rice with 1 raw whole egg and 1 raw yolk seasoned with salt and furikake, fish smeared with sweet soysauce pan-fried, and a warm soup made of leftover stock, cooking soysauce and tofu. Honestly the only hard part in this process is the safe eggs.

[@minaya]

Internet Shaquille is like that cool uncle you never want to let down because he always reminds you that you're capable of accomplishing anything you put your mind to.

[@caglioso]

“Platonic ideal” I see someone hasn’t forgotten Nick Solares and his ethereal lust for redolent aromas.

[@internetshaquille]

Underrated comment

[@caglioso]

@@internetshaquille 🙏

[@oz8853]

this comment really captures the profound funkiness of the video.

[@justwaiting5744]

I liked this comment but it was at 69 likes so... I unliked it.

[@theanees911]

Spinalis Dorsi anyone?

[@sky_rokit]

One of the best meals ever. Other tips - dashi granules are cheap and easy to make the stock with, cooking fresh salmon is almost as easy as reheating it and wakame seaweed does a lot to help miso soup and it’s as easy as adding it to the pot.

[@weaselsdawg]

for people who like miso soup as an easy way to eat a variety of vegetables, theres also literally miso with dashi in it thats easy to use

[@thelocalsage]

just wanna say if anyone is dubious about the sponsor, I have about four jars of that chiu chow chili oil in my pantry and I’m considering stocking up in case of apocalypse. it’s fucking incredible.

[@internetshaquille]

It’s much easier to say yes to a brand deal when the brand is something you already like and use 😇

[@pkerch00b1]

What do you use it for? I see it at a local Asian store but haven't tried it yet with anything.

[@tpn1110]

@@pkerch00b1 top anything with it (rice, eggs, noodles/pasta, toast, etc)

[@thelocalsage]

@@pkerch00b1 it’s really rich and savory so any time I want something to be spicy but not more acidic-great with rice, stir fries, etc., amazing with soy sauce and rice vinegar as a dip/sauce for dumplings and it does really well with eggs if you don’t want to use a vinegar hot sauce. Also this might sound crazy, but it’s my secret ingredient in Caesar salad. you add a spoonful of that to Caesar dressing and you’ve got a spicy Caesar salad with all of the same savory goodness 🥵🥵🥵

[@deadfr0g]

Yeah man. I don’t like to make a habit of gushing about companies, but LKK has honestly been such a solid go-to label for me whenever I want to buy Chinese sauce X and I can’t manage to find (or can’t be bothered to find) whatever brand the internet brain trust says is best. And actually, half the time, the recommendation is for LKK anyways. Also: Apparently they are the original inventors of oyster sauce, which automatically gives them a TON of street cred in my mind.

[@Xanderqwerty123]

I like the review/exam style of running back though your old explainers. It keeps things moving and makes the audience feel smart for keeping up with you. And its great advertising for your old content incase someone is new or missed an episode. Perfect package right there

[@Andysfishing]

I can see why you have such a big following. Very clear instructions and great word choices.

[@redi8229]

This is probably one of the most elaborate Tamago Kake Gohan since the dish is literally only "Egg over Rice" Very nice, nonetheless.

[@moyatooctopus]

TKG that's this elaborate isn't necessarily rare but it's often served alone. By pairing it with salmon and soup any restaurant menu would call it salmon with a side of TKG not the other way around.

[@Daorf]

The true key to being able to just "throw things together" 1. have things

[@saamenerve1869]

This non-asian person got sponsored by lee kum kee and I am now a proud asian grandpa

[@jonathansheehan6190]

As shaq gets older instead of having a receding hairline his is descending, what a legend

[@luckyhat4]

Came here to say this. Also I moved the like count on this comment to 69, nice.

[@tonymonktano4313]

I just found this channel and I seriously have no idea how this isn't THE leading food-based youtube channel. He's actually funny and charismatic compared to most others. As someone who consumes a ton of this type of content, I find this to be very refreshing.

[@princeoftoast6175]

We demand to see the chickens!

[@TheNunakun]

A sponsorship I'm not mad at. Also, Lee Kum Kee makes legit products.

[@WayStedYou]

Oh shit, I forgot about this exam.

[@qichangli1354]

bruh your 20+ and still forget the elementary school exam coming up? jkxd

[@azratosh]

Your videos taught me how to cook well; my final exam is tomorrow. I'll be cooking for a girl I find cute. Wish me luck, you beautiful bastard

[@redturtle-i7n]

Did you get her yet? ;)

[@dybnik]

I don’t know how I missed this the first time, but Shaq used the sponsor’s dipping sauce for cooking and the cooking sauce for plating. The messing with sponsors on this channel is so subtle sometimes. Love it!

[@RobWVideo]

For breakfast recently, I've been making tamago kake zen-tsubu ōtsu mugi using instant pot oat groats instead of rice. The slight nuttiness from the whole oat grains mixes perfectly with soy sauce and bonito furikake to make an easy breakfast with minimal preparation and clean-up. BTW you should make clear that the need to pasteurize raw eggs only exists in the USA, as almost all other countries don't wash the outer cuticle off the eggs prior to sale.

[@HeadmasterAutobot]

That you went to the effort of detailing practical uses for the provided sauces is greatly appreciated.

[@randumizerplus]

You have so shot up to one of my favorite food KZbinrs alongside Food Wishes, Chinese Cooking Demystified, Easy Vegan, and Chef Alex. Thanks so much for the great content!

[@hibak6742]

i’m absolutely sobbing at the raw foods warning pls

[@jordanlarson6488]

Did my guy really just make an eating ass joke in his cooking video at 1:09? I'm dead lmao

[@gilph3]

Bree’s a lucky gal

[@wmp89]

If you don't eat your girls ass, are you even a man?

[@kl5659]

Oh yeah, it's all coming together

[@jplichta]

You had fish left over from February? That's terrifying

[@vuvuzelaelaela]

i started back over at the beginning of the library and i'll never look at belts the same again

[@MadScientist356]

yall are def giving me exam season vibes. It’s complete with the self-depricating humor “oh I’m gonna fail so hard” that serves as comic relief that we all laugh at because we everyone is so stressed and needs this break.

[@waterfrogs]

Oh no, i failed the final and have to retake the whole semester . . . Darn . . . Now I have to rewatch all of your videos? Dang . . .

[@Qril]

This was a very cool format for a video! Excellent sponsored video. Im beginning to crave Japanese breakfasts now - I'll have to try out this recipe.

[@ohohohpla]

You know it’s gonna be a good day when Internet Shaquille posts a video. 🙌🏻

[@theflyingcrud]

The point about technique is the most important thing here. My cooking has improved by like 1000% in the last year and a half by focusing on that. At this point I've gotten really good at modifying recipes to what I have on hand, highly recommend developing that skill set.

[@Ninjozata]

I know this is sponsored, but I legitimately appreciated how to use different kinds of soy sauce. I’ve seen them in the store but didn’t know if there was even much of a difference.

[@parkerhunt949]

THE PEOPLE NEED YOU SHAQ THE WORLD NEEDS YOU

[@smtitmas]

awesome idea for a video. i still may fail the test but going back and watching all of your old videos, the cringy and not so cringy, will be like a walk down memory lane.

[@xavierhuc2125]

Our boi getting the big cash money endorsement from brands he already endorses. Bless!

[@thefakebenji8993]

All these flashbacks from Shaq only implies that there will be a timeskip into the new arc.

[@AV-tm5zf]

"These eggs come from my backyard chickens"....you had me there buddy.

[@spagellyfish4023]

Just moved to France in a small town so hopefully I can import these ingredients because dammnnn boi that food lookin cleaaannn

[@Wolfgang_von_Caelid]

Go to your closest city, pretty much every city in Europe has an Asian supermarket with imported Asian groceries that you will never find in a normal supermarket. If you order it online it will be ridiculously overpriced.

[@spagellyfish4023]

@@Wolfgang_von_Caelid yeah not a fan of the import prices, kinda nuts, u right tho there are a bunch of Asian markets, I gotta hit those up.

[@NomSauce]

Consider things like Amazon, Amazon France, Germany and Netherlands are all pretty good for ordering these kinds of things and you can simply google translate their sites to fit your needs.

[@trtotally]

I screamed internally when you said you are sponsored by Lee Kum Kee. That brand is one of the best in Asian condiments. Their black bean garlic sauce elevates the fish and the chili sauce is s-tier.

[@awah4676]

i love the idea of this video!! i hope more channels start doing things like this

[@tinanotaro8763]

Literally had this for breakfast today!

[@zxcytdfxy256]

The GOAT is back.

[@connormcguire484]

Heyo! Love your content. Old rice actually works better for tamago gohan. It’s already partially dehydrated and is hungry for more moisture. Pop it in the microwave for a few minutes and let it get stupid hot and use longer strokes (similar to how you’d beat an egg for making scrambled eggs) to stretch the proteins as the heat from the rice cooks it. Makes for a really hearty and super silky texture!

[@internetshaquille]

thank u I love 2 learn :)

[@stirfryjedi]

Tofu at 2:21 "aight I'mma head out" , no but seriously Shaq you blew my mind here, somebody knows his breakfasts well. ((Killer magnetic knife board too.))

[@beeame]

I never thought of pasteurizing my own eggs!

[@ZeeshanMuhammadX]

Oh wow! Finally a brand that a fellow British person sees in their shopping basket! I pretty much live on Lee Kum Kee's chiu-chow chilli oil, they sadly only sell it in 170g gram small bottles, I would love to be able to buy it in half a kilo or a litre of it at a time. It pretty much goes on everything and tastes great. Lee Kum also does an excellent oyster sauce, ideal for making beef with broccoli. I am hoping in the future they make a Shaoxing wine under their own brand, I currently use Taijade chinese cooking wine, but the price is a tad bit too expensive.

[@Mike-pn1wu]

Thanks Internet Shaquille. This video was a real... slam dunk

[@dijonjohn1011]

This video was almost better than Featureman... A close second place for sure. S+ Tier content.

[@glummy909]

Great video brother, I always enjoy your content

[@selinakyle9606]

shaq i think youre my fav internet person ever

[@vianniello93]

Lies! All of Shaq's old content is fire emoji. Love the video and the concept, can't wait for more.

[@unintentionallydramatic]

The slight yet unspeakably weary sigh at "-or use a rice cooker" alone is worth having subscribed.

[@palimdragonmaster3k]

I'm impressed you're able to hoard leftovers for so long

[@tomlangford1999]

Never going to make this as long as I live, but enjoyed watching you make it g

[@ronanshanley7829]

The roughness of the earlier episodes was part of the charm

[@miserycord0666]

I only mastered the whisky whisky spatu-flip

[@bulatigre]

Hearing Lee Kum Kee made me remember watching Martin Yan and Ming Tsai on PBS. What a trip

[@h.thomasseckinger3509]

Goddammit Shaq you actually did a video on something I already knew

[@gumpygumpy]

Mr. Oneal i’m a huge fan

[@katuni08]

I always forget about pasteurizing eggs! Thanks for the lesson!!

[@jameswilliams7026]

This is gonna be good!

[@edgarallanpoe8309]

My man finally sold out, give it up for him!

[@lainiwakura1776]

From what I've seen, stock for miso soup can be whatever kind you want and miso should be added by straining in the soup, because the miso paste can chunk up I think.

[@PharemBeyTM13love]

Thanks dad

[@riciaswebb406]

WAIT A MINUTE! WAIT A MINUTE! You have backyard chickens?!?!? I must have missed a few episodios importantes. This channel just went up another 10.7 points in my personal sub list algorithm.

[@RevGoodWill]

I really like this format!

[@T3t4nu5]

The heat from the rice cooks the egg

[@mmps18]

Yay i love TKG and glad folks are learning about it!!

[@greesy76]

Breakfast several days a week in college was leftover rice + egg with soy sauce, sriracha, chili oil, sesame seeds. So fire

[@a_little_disquised1101]

2:20 tofu left behind I repeat TOFU LEFT BEHIND

[@AbdulrahmanAlidroos]

Now that’s character development

[@mibox8302]

I ate this every morning as a kid in elementary school, great memories 👍

[@rustie115]

Watching this when I'm about to take a cumulative exam where I'm not sure wether I'm going to pass is killing me

[@whereisalex96]

Fun fact: in Japan, the health and safety of the egg and poultry industry is very tightly monitored, so any storebought eggs are perfectly safe to eat raw (unless you left them too long to expire obviously). That's why tamago kake gohan and such are so common!

[@fmradio2099]

You should do another one of these.

[@nonfungiblemushroom]

Wait, what happened to that one cube of tofu that stuck to the container? I must know or my life will forever remain incomplete!

[@mareeyo1]

Still watching this video without any intent of making this dish

[@williamfaber1506]

Citing your own videos is such a flex

[@yojimbo311]

The only one of those I remember and use frequently is slow cooking salmon, turns out great every time.

[@Max-se3ii]

Maggi on TKG is an elite move

[@ays162]

he has started looking like a vintage sensei. yes.

[@suryamp12]

I never added another yolk at the end. Good tip, need to try

[@Redemption0009]

For the onsen tomago. If you have a sou vide like in the video cook the egg at 142.5 for like 3 hours and it'll come out perfect everytime. It's still "raw" but it comes out with a kind of cooked gooey casing of the white protecting it, instead of still looking like a normal egg in this video

[@kabukininja8591]

i dont consume food i consume ur reviews

[@kamo7293]

as someone who eats rice regularly and doesn't own a rice cooker. if you do it well, there's no need to get a rice cooker

[@TheCapedCoconut]

1:29 I see that transition, man. Great job

[@ritenger87]

MY MANS GETTING THAT BREAD!!!!!! love u bro. great vid

[@staunchystal]

Chiu Chow single handedly stopped me from starving at school

[@_kwak]

I'm fucking SCREAMING at that Jungle Book still and joke 😭😭😭😭☠️☠️☠️☠️☠️

[@jacobotreto6405]

this video premise is amazing

[@msBobo1]

I wish I could like all your videos more than once!!!

[@domoandfriends]

NEVER SIMMER MISO PASTE! always add miso paste at the very end to maintain the flavor!

[@Cyb3rKn1ghtX]

Everything got tied back together like some kind of Tarantino film. Loved this video, I’ve been eating Tamago Kake Gohan since watching Johnny Harris’ video about it :)

[@justwaiting5744]

So sophisticated

[@matthewmatthew638]

Using predominantly Chinese sauces sourced from a Cantonese brand to flavor a Japanese meal. Daddy Shaq here certainly know his audience is primarily American.

[@jelloh7]

This is the first time I’ve ever seen a Lee Kum Kee sponsorship 😅