Japan's most sophisticated Fried Rice ?

[@adenfilms1739]

China's most sophisticated Fried Rice ? kzbin.info/www/bejne/j6DOaqShl5mVgdk

[@ジアロルブラ]

The first oil-soaked onion alone has 1000 K calories. If you want to be fat, go ahead.

[@cavemantero]

looks simple to me not sophisticated

[@aero.l]

I'm not down with sophisticated fried rice. They dont look appetizing.

[@parrotletsrunearth1173]

JAPAN's most sophisticated fried rice.

[@lucivalcardosopeixoto1724]

​@@ジアロルブラesses chineses são magras, como explicar?

[@thegmirevival]

このスタイルの調理を否定するわけではないが、炒飯に関しては普通に作った方が美味しくなる気がする。

[@ケイゾウ蟹江]

高温で万遍なく 短時間に煽りが入れられる 中華鍋には勝てません

[@Haruo_Mukai]

日中友好🇨🇳🇯🇵

[@sheilagarrido8204]

Sooo much oil 😮

[@ヤラセ拝借なし動画専門店]

不健康すぎる見せる料理。味の病院コースやでー

[@thomazotti9]

Monarquia x comunismo , Affff ​@@Haruo_Mukai

[@shingan1154]

金属ヘラで切るように炒めてるせいか、飯粒が原型を留めていないように見えて、 美味しそうには見えない･･･ 中華料理のチャーハンでおたまを使うのも理由があったんだなぁ。

[@pygmalion6133]

ボロボロになってそうに見えちゃいますよね…実際はどうなんだろ？？

[@oldstyle4428]

米粒が傷つくと、中のでんぷん質が出てきて、米がもちゃつくらしいですね。鉄板焼きの場合はどうなるんだろう？

[@r18hhh]

正直、下手だなと思う。 鉄板チャーハンには鉄板なりの良さがあるけど、コレにはそれが見えない。 家庭チャーハンの劣化版ってカンジ。 鉄板の扱いもだし、玉子の割り方も良くない。 広島のお好み焼き屋なら、これじゃ、まず焼かせてもらえない。 肉の仕入れは上手なのかもしれないが、「それだけなのか？」と疑うレベルだ。

[@SILOHAS]

まぁ鉄板焼って味よエンタメ性に振ってるわけだから、味だけ考えたら中華料理屋のチャーハン方が美味しいよね。 鉄板焼ってステーキやお好み焼き、焼きそばくらいしか向いてる料理なさそうだよね。 でもそれもそもそもフライパンの方が美味しく調理出来るしなぁ。。。

[@たかさん-b8h]

中華にも、鉄板で作る料理。チャーハンはあるよ

[@猫男-s7z]

作り方は多少違えど、鉄板焼の〆で出されるチャーハンだよね。繊細でもないし、普通に中華鍋で作ったチャーハンの方が遥かに旨い。高級店とか関係なく基本どこの鉄板焼チャーハンもそんな感じ。

[@aqiaqiorgapiorg]

熱均等にかけるためにやるコテの作業で米がかなり砕かれてしまってるのがどうしても気になる

[@chocolatemint5614]

だからこういう鉄板焼レストランって、お茶漬けとかあまり炒めずに済むバターライスとか出される印象がある　 炒飯でるほうが珍しいと思った

[@user-xsm5hao2ha]

鉄板焼て肉にしても別にパフォーマンス込みで面白いだけのような 地方だとオレイン酸11なんかのゴチで出てくるような肉が炭火1万で色んな部位を食べれる 土地代高くシャレた鉄板焼だとそれが2倍、3倍 鉄板て味も炭火に劣るしアホらしい

[@ヤラセ拝借なし動画専門店]

​@@user-xsm5hao2ha アホのための不健康料理。こんなの見たら失礼だけど食わずに帰る。

[@user-rb6ge8jg6r]

うざいコメントばっかやな笑

[@DilonSpithotfire]

8:30 If I order fried rice and that's all I get we're gonna have a problem.

[@DellBillionMob]

Fax

[@kassu6533]

英語コメは賞賛が多くて、日本語コメは賛否別れてるのがなんか面白い。

[@suhapatrawala]

We are not praising we are upset😂

[@mr.fu-ku6676]

美味しいんでしょうけれど… 私は…中華鍋とお玉でつくるチャーハンが良いです😅

[@jonlava173]

I’m learning a different order of ingredients to cooking delicious Japanese hibachi fried rice, and timing is essential. Here, I’m learning to sauté the onion and garlic first in fatty oil or butter and remove it to prevent burning: fry the rice then add egg sunny side up on top over high heat then mix; add back the sautéed veggies; generously add salt and pepper, then carmelize the shoyu soy sauce (+optional splash of sesame oil?) last; garnish with lots of green onions, before finally plating.

[@aryanugraha6965]

Not hibachi this is called tepanyaki

[@paddie3698]

@@aryanugraha6965yes, a common mistake for people to confuse the two.

[@carneriansimon6652]

I'm Japanese and have been went to HIBACHI restaurant several times. Actually Hibachi restaurant is not Japanese. It's a kind of fusion cuisine.

[@tango57]

A couple of other tips when making garlic fried rice. I usually fry the onions and garlic separately from each other or add the garlic later because the garlic will cook quicker and can overcook while onions take longer to cook. I haven't tried hibachi rice but I usually use Jasmin white rice that has been cooked the day before and refrigerated overnight. The cold rice helps to retain it's firmness and helps to not over absorb oil. It also won't turn mushy when it goes into a hot pan.

[@hcooC]

What oil was used?

[@モリヤアソブ]

注文してから何分掛かるんだ？

[@ヤマ-y6p]

お茶漬けで充分やわ

[@ことみ-t2x]

鉄板焼コースのシメでしょ。単品では頼めません。

[@user-sg9qo9oq9d]

君らには関係ない場所さ…

[@キリン-y3c]

@@ヤマ-y6p 残飯食っとけよ😮

[@youren3641]

この値段出すならもっと上がいくらでもあるわな

[@NinjaOrchids]

The sophisticated part was the lounge piano being played in the background 👍🏼

[@osiris1309]

Came for the food, stayed for the oil related jokes😂

[@kingtide1947]

Dumb

[@spawnofapathy]

“That’ll be $120 please”

[@seasmacfarlane6418]

As cheap as that? Wow!😅

[@Andromeister27]

$120 for basically a spoonful of rice DAFUQ

[@wnose]

Let me see if I got the ingredients right @ 0:22 he's sauteing some animal fat and finely minced onion @ 0:36 he's adding previously sauteed garlic @ 1:15 he combines everything and fries them for 2 minutes, then separates the oil from the fried onions and garlic @ 4:45 he combines the egg and rice @ 5:30 he adds the previously fried onions and garlic to the rice @ 7:07 he adds some mirin? @ then he adds finely minced green onions and tosses. 30 seconds later he's serving the rice.

[@stevewebber707]

I think you got most of it. I I have to guess, I don't think the garlic was precooked, especially as long as he cooked it on the grill. The liquid is a tricky one, maybe mirin, maybe sake, maybe vinegar, maybe premixed blend of something. I was expecting soy sauce, but it appeared rather clear. You did miss the fresh ground pepper though. Also, I didn't notice him adding salt, unless one of the grinds was salt.

[@djkeenetik]

And a tonne of oil in between. Would you like some fried rice with the bowl of oil!😂

[@desviaciion]

oil mostly removed by squeezing out. did you watch the video fully or just jumped to comment after seeing oil in a *fried* rice video? @@djkeenetik quick tip: fried rice needs oil.

[@djkeenetik]

@@desviaciion I watched the whole thing. I’m a chef fried rice needs a bit of oil but deep fried or pan fried level of oil. If you know how oil and frying works you can’t just squeeze it out

[@desviaciion]

i see, my apologies, and thanks for clarifying. i myself only use 1+ teaspoon oil max throughout my entire fried rice process due to health reasons but i think in a luxury indulgence video like this, the oil amount left in end product seemed fair haha@@djkeenetik

[@決して私に構わないで下さい]

山岡士郎「このチャーハンではダメだ。炎の主人になりきれていない」

[@TheHirororo1632]

これってさ、鉄板料理のコースのひとつな訳で 「これなら街中華がいい」とか「コスパ悪い」とか言うのはそもそも間違い。 この前までの料理の構成とか味付けとかトータルで知りもしないのに 「これはダメ」って言うのはどうなんだろうなと思う。 純粋に食べてみたいし、お金があるならこんな素敵な店でコース料理を堪能してみたい。 その上でのコメントなら、、、ね

[@ulvishwak]

what was most sophisticated here? LOL

[@fspsbm7426]

こういうのは、どちらかと言ったら 本場の作り方よりも、 鉄板調理ショーとして見せるのが 主な需要なんでしょうね。

[@sakamotochan87]

鉄板焼きのルーツというか始まりを知りたくてwikiで調べたら、日本が発祥だった。 神戸市のステーキ専門店「みその」が発祥とのこと。 対面式のお寿司屋さんから着想して見せる調理として考えられたようです。 たぶん鉄板焼きのネーミングがつけられたのが日本だからでは？とも思う。 海外には無かったのかな？ もっと昔から似たような調理方法はあったようにも思える。 お好み焼きとか、もんじゃ焼きみたいなのは、鉄板焼きの名称ではなかったのかな？ いずれにしても、このチャーハンは中華鍋で作った方が味も精錬されて早くて良い気がする。

[@SAKANAYA_OSAKANA]

鉄板で焼いたり炒めたりはどこでもあるけど、 それを「鉄板焼き」ていう料理名にすると日本料理や。

[@sakamotochan87]

@@SAKANAYA_OSAKANA 　やはり、そうだね😀

[@takasiyamamori1279]

@@sakamotochan87 ついでに「焼きめし」と「チャーハン」の違いも調べてみてくれ。 わたしの感覚ではこれは、「焼きめし」であって、もっと油を使わないと「チャーハン」の味にはならないと思う。 どんな料理でも「焼き」と「炒め」の完成品は似ているが、仕上がった味が違う。 テフロンで油を使わずに作った卵炒めと、鉄で油を使った卵炒めの味の違いが分かりやすい。

[@tk292]

そら、この鉄板調理法で炒飯とは言わんやろけど、炒飯にこだわりのある人って、炒飯以外が炒飯を名乗ると、それは炒飯じゃねぇーー、炒飯ってのはなぁーーーってうんちくが始まるのはなんでやろ。

[@SC2GODZZZ]

I was concerned all the oil and rendered fat would be added to the dish, never should have doubted this guy. Interesting techniques thank you for sharing.

[@ecalose6785]

The oil is absurd amts!

[@椿絢音]

ｽﾉｰﾏﾝさんの番組を🕺🏆🎤世界中の方に

[@TakiMitsuha2016]

What if the food is haram with that pork fats

[@theshuriken]

its haram for muslims@@TakiMitsuha2016

[@Justrelaxx101]

Same, I thought he screwed up and then that technique

[@bundesautobahn7]

In Germany we say: Das Auge isst mit (the eye eats along). Because it's not just about how tasty the food is, it's also the presentation, even the preparation. And of course, in Japan you can get literally a work of art for food.

[@AndreaAustoni]

In Italy we say "anche l'occhio vuole la sua parte" the eye wants its part too

[@goodtogo2876]

German food is beautiful too, exept that whole Germany is more focused on eating Döner and Sushi instead of Schnitzel, Bratwurst, Rouladen, Klöße, Kartoffelsalat etc.

[@keenansartain2854]

In Hawaii we say “shut the fuck up and eat your food”

[@ucc930ml]

Germany, Italy, Hawaii... The first thing that caught my eye were the comments in this thread. From Japan 🛨

[@TiananmenSquirrel]

​​@@goodtogo2876as someone from belgium 🇧🇪 🇧🇪 nothing in the world can beat a good bratwurst!! With caramelized onions omg ❤❤

[@wanderer9593]

That quantity though... 😂😂😂 This is like provoking and diminishing hunger in a one go.

[@grantsutherland6798]

It's about quality not USA style gluttony

[@jirikurto3859]

@@grantsutherland6798 Is that why you find all those Japanese players in the NBA and NFL? Because their diet provides superior physiques? LOLOLOLOL

[@Chrisnotfrr]

@@grantsutherland6798what’s the point of good food if you get less than 10 spoonfuls

[@jwmdjtmd4693]

チャーハンは炒めるときに十分に空気に触れさせることでパラパラになります。 鉄板焼きだと十分に空気に触れないのでベトつく食感になると思うし、 他の方も指摘していますが、米粒をヘラで砕くので食感はかなり落ちるんではないかと思います。

[@かぺまる-l4w]

日本人ではないですね

[@RaymondCore-ts5jl]

I am not Japanese but I agree with you. I fry my rice separately to dry it out so it is ready to absorb new flavors. This style is steaming rice that is already steamed. Maybe Japanese people like 'gummy' rice. I wonder what that first glob of yellowish, speckled stuff he first put on the grill and no idea what the brown stuff added to the onions.

[@jwmdjtmd4693]

@@RaymondCore-ts5jl おそらくニンニクだと思います

[@野口淳-b9o]

美味そうには見えない。

[@owesomemr.3335]

こんな鉄板でごちゃごちゃこねくり回すより、中華鍋で強火でチャッチャっとやった方がよっぽどうまそう。

[@ヤマ-y6p]

ホント!

[@那那-t5e]

そう！

[@russellwaters9273]

I’m not Japanese, but I agree

[@claudedupras2492]

Always about the 💸

[@ヤラセ拝借なし動画専門店]

One of the top unhealthy dishes on the planet☠️☠️☠️

[@mt-07.238]

油の量が……半端ない‼️ コテで油を絞る位なら最初から少量の油で作ればいいんじゃあないの❔… ホテル🏨だけに目ん玉飛び出るお値段⁉️なんだろうねー🤣

[@yasuyuki8854]

炒めたニンニクの香り吸った牛脂で炒飯作るのかと思ったら油捨ててて

[@resistancet8]

Imagine hungry and waiting for 2hr for just a fried rice and this is the quantity

[@bravo0105]

That is some very labor-intensive fried rice; I like the blending of the two rice portions into one.

[@kloepel]

those are onions and garlic

[@jamesbriangaultier3247]

​@@kloepelat 4:40 what gets topped with the egg are onions and garlic? 🤔

[@kloepel]

@@jamesbriangaultier3247 no the little pile in the left corner is garlic and/or onions I think.

[@stefni7245]

Yes it's onions and garlic. Initially at 1st glance I thought it was rice too soaking in oil n fat 😅

[@clew7860]

あの油を全て摂取させられるのかと、びびったｗ

[@tatatagatagata8610]

とは言え多いのは確か

[@osamu_90]

@@tatatagatagata8610 チャーハンだからしゃーない 油少なめのチャーハンはパサパサして全然おいしくない

[@tatatagatagata8610]

なるほど

[@ten3453]

牛脂にあれだけの油足した時点でまずビビった 見続けて納得

[@草-m5b]

でも少しは油残すだろうと思ったら、全回収されると思わんかった。チャーハンだし。

[@だんごみたらし-o3z]

散々食ってきたけど焼き飯は町中華のが圧倒的に美味い

[@osamu_90]

それな 量も値段も段違い

[@chupaou]

さすがにシメで食うライスと主食として食う町中華のチャーハンじゃ求めるものが違うでしょう

[@厄黒航空兵装実験軽巡]

なんだろうね？ 言い方悪いけど『お高くとまっている』人達が好きそうな感じ 一般大衆からすれば街中華の方が美味しそうに見えるし量も多い なんならラーメン屋の半チャーハンの方が美味そうに見えました

[@まめきちさん-p9l]

すごい高価なお店で作業の丁寧なのがすごく分かるのですが最初にお皿に殻付きのまま卵とご飯を一緒に置いてあったのがどうしても気になります。

[@Malaysian_GenXer]

Teppanyaki fried rice is almost an art form, in my book. I like mine with extra garlic

[@McGeorgie2111]

How many kilometers do you change the oil in the rice?

[@chefbutterrrr]

Depends, how many liters are you using?

[@marcospalacios1241]

💀

[@apleb7605]

WTF IS A KILOMETER?!?!?! 🔫🔫🔫🦅🦅🦅🇺🇸🇺🇸🇺🇸

[@McGeorgie2111]

@@apleb7605 hahahahahaja sorry Mr. Miles

[@McGeorgie2111]

@@apleb7605 that's a Water pistol right? Whit an Eagle hahahahahaja

[@猿渡正幸]

何もかも米すらも細切れになってるでしょこれ

[@ew6775]

最初こんな油まみれでベットベットのチャーハン作るんかって焦った

[@kamint2258]

それな😂👍

[@ヤラセ拝借なし動画専門店]

胃もたれ確定のアクリルアミドチャーハン

[@のり-q8b]

同感😂

[@vagtech74]

Rice is bad on it's own but but the oil bath is another level

[@chikidoriracing]

町中華の方がよっぽど美味そうに見える

[@TitanMorsche]

Straight from the Osaka, Kentucky state fair. Deep fried rice. Goes great with the deep fried butter.

[@Woozlewuzzleable]

Me when I only have 3 things in the fridge.

[@BvngeeGvm]

You should really learn how to count :(

[@山口元気-f3y]

動画見てて美味しそうと思ったのですが、以前ウィキペディアで「チャーハン(炒飯)と焼飯の違いとは」と調べたんですが、この動画ではご飯を先入れ且つ鉄板で焼いているので焼飯ではないかと思います。焼くご飯なのか、卵と共に炒めるご飯なのか。些細な事での発言失礼しました。

[@ぎょにそ-y4g]

加熱してようと殻付き卵をご飯に密着させる人の作った食事あんま食べたくない・・・

[@RillyRock]

But nothing compares of Indonesian Fried Rice,Coz we have so many variant fried rice in Indonesia,My favourite is Fried rice with Shrimp paste very Delicious,Best in the world,You Should try it...!😊

[@RainRemnant]

Nasi goreng 🤤

[@76dpmtmhwlmp467]

「こういうのでいいんだよ」の真逆の料理

[@yasuyuki8854]

それだ

[@fredcrayon]

Now I know how to re-purpose my drywall joint knives.

[@naiwanaidaroG]

2人前のチャーハンで8分もかけたら王さんに怒られます

[@morkjin]

しかも半ライス

[@大助-n8q]

目で見て楽しむっていうのもあるんだろうね、見てて心地よかったわ 味は知らんけど。

[@工藤コナン-u8d]

キチンとその分のお値段は取っていますよ😮

[@山田太郎-u1f7q]

炒めたので油は無くなり0キロカロリー

[@bluebook2014]

町中華のが遥かに旨そうやけどな 「早よ作れや」て思ってしまった

[@chupaou]

こういったレストランでは味とは別に空間やシェフとのコミュニケーションも値段に入ってますからね。 出されたモン食う町中華も良いですが、それとはまた違った楽しみでしょう。

[@タイヨウ-k1y]

かわいそうに

[@yasuyuki8854]

炒飯も満足に作れないヘボシェフとコミュニケーションまで料金にとかマジいらね

[@worldas1955]

@@yasuyuki8854←コメ主含めたバ○2匹

[@mochamochi2601]

このお店は多分ステーキハウスでしょうか？ 鉄板焼で作るガーリックやチャーハンはショーのようなものですよね。 外国人のコメントに量に関して少ないと残念がっていましたがステーキの後にはこんなもんでしょう。 私も８分間見入ってしまいました。

[@miguelmartinez-sn8xu]

I’d like to taste that but would never want to make it, maybe I will adjust a bit. Was that fish you put in at start?

[@17Janz17]

there's too much rice in my oil

[@chessrock8394]

😂😂😂

[@patricksterling927]

🤣😂🤣

[@redding659]

And too much pride in your humility.

[@Azmania3000]

​@@redding659nah bro that fried rice sucks. It's just dripping in fat and oil looks disgusting AF. Dude couldn't even beat an egg to make an egg roll wtf. Fired rice should be a complete meal stuffed with vege's and be fluffy and nutritious. Really that dish was all about the chef's jazz drum routine on the hotplate

[@디기-d8p]

​@@Azmania3000지랄하네 ㅋㅋㅋ

[@motikoukoku]

観るための料理って感じ。その辺の町中華の方がはるかに美味いよ😅

[@ペペペ-d2r]

なんか冷凍チャーハンの方が美味そうだな

[@gilout99]

何故だろう、食いてーってならない動画。もったいぶって8分もチャカチャカやって(笑)美味しいのかな？っていか油の量！！

[@ゆみ-p8b4u]

みててなげーなってイライラしてくるもんな

[@cholnovelie]

明らかにコメ同士がくっついてるよな、と思ったら後半からダマをほぐしまくってるし、出来上がったものを見てもやっぱりぱらっとしてない。冷凍チャーハンのほうがおいしいかも。

[@Planet_N]

米がベチョってて旨そうに見えない、 やはりチャーハンは中華鍋の最大火力で火にくぐらせたパラパラ米やないと。。。

[@DetectiveDeckard]

The dude actually over spilled the oil but kept going in hopes no one noticed.

[@c4fishfood]

I would like to try this, I’m sure it’s very good… but I don’t understand how the rice and roe isn’t overcooked with that much time in sizzling hot oil

[@clown6644]

That would be a really sophisticated way to get a heart attack.

[@GARRY3754]

Different schools of thought on unprocessed fat versus processed.

[@Natp571]

Japanese live long lives unlike westerners who are scared of saturated fats.

[@Tranzlusent]

The cook removes almost all of the oil with an interesting technique. This is one of the least greasy fried rice dishes I’ve ever seen.

[@eastcoastguy7914]

😂😂😂😂😂 true!!!

[@BvngeeGvm]

No it wouldn’t.

[@aa-eo6kn]

日本一時間のかかるチャーハンだろ。

[@ペキポメのメルペキプーのモカ]

ガーリックライスって流派あるかと思うくらい、シェフの個性があるよね。 お腹すいた。

[@sakamotochan87]

これがガーリックライスなら、まだ良かったのかもしれないです。 チャーハンなのでね。

[@chupaou]

⁠@@sakamotochan87 チャーハンとガーリックライスって何が違うんです？

[@ペキポメのメルペキプーのモカ]

@@chupaou 多分ニンニク以外入れるかどうか？ 別にタマゴ入ってても良いけどな。 アレルギーの問題とかあるんかも。

[@ことみ-t2x]

焼く前にステーキの周りの筋とか脂をカットしたものを置いといて細かくきざみ、ガーリックとタマネギとしょうがを炒め脂を搾り、ライスと炒めて作るのがガーリックライスかな

[@TIRK125]

me too 😂

[@x666772]

Does it taste good? I'm curious.

[@Xo-cx6ed]

I was so delighted to see he strained to grease before adding it to rice

[@takkuncona1415]

へらでコメをカットしてしまうことのメリットデメリットありそう（米粒の細かさ　均一性　もちもち感）

[@さたあか-w4h]

1番のデメリットは粘着力出てしまう(米を潰したら糊になるあれ)

[@ヤラセ拝借なし動画専門店]

そしてオイルでアクリルアミド全開です。

[@potts7798]

ホントこれ 米をザックザクに刻んでるのが凄い嫌、パラパラじゃなくてコナゴナでしょこれじゃ

[@yasuyuki8854]

メリット全く見当たらない件

[@fakechinese815]

I love garlic so much that i’d say that is not even the bare minimum

[@bennuballbags2]

Isnt that onion?

[@もっさん-i7x]

動画のラスト辺りで、これで二人前ってところで一番驚いた

[@canna9539]

あんなおっきいレンゲ使われたら、2回半で食べ終わりですね笑

[@ブレンディ-m5x]

コース料理だから少量なのでしょう。

[@ああたま-o9z]

なんだかなぁ…😔

[@CannonCountry]

I’m gonna go eat some ramen noodles with chopsticks now

[@はるパパ-h1s]

炒飯は大衆食のイメージなので、がっつり食べられるのが好きですね。高級なお店で出されたらちょっと気分を害すかも知れません。個人的な意見ですのでご容赦下さい。

[@kaysonekaysone6245]

This young Master is dancing with his foods. Very impressive!!

[@Mr.Sr.Jr.]

He's just moving around unnecessarily to impress people that don't know anything about cooking. Constantly using his utensils to wipe each other off then seconds later putting them back in the oil is just extra flourish and wasted energy and is only meant to trick fools into thinking he's doing anything special Waterford could literally taste the exact same if it's just sitting there simmering without all the extra nonsense

[@a-ramenartist9734]

@@Mr.Sr.Jr. I'm a cook but I'm still impressed, this is like a visual art, similar to how a hockey player might view figure skating, no less valuable simply because it leans further into the beauty of the craft

[@hkbenja]

@@Mr.Sr.Jr. He didn't waste a single motion, you might know how to cook but not how to get the BEST of a preparation. This chef does. You don't wipe your spatulas to keep them clean, you wipe them so the food you are cooking spends roughly the same amount of time in the hot surface. If you don't see how this guy is min maxing the best fried rice, then you need to start looking deeper.

[@Mr.Sr.Jr.]

@@hkbenja He is often simply removing the oil but then promply dipping them back in the same area. If you don't think that he is doing some of this as a flourish simply for aesthetic presentation then you are not realizing that his "min maxing" is also for presentation. Presentation/ceremony is EXTREMELY important in most asian cultures.

[@rusenect9177]

からのついた卵とご飯を同じ皿に入れるなよ

[@muro59]

サルモネラ米

[@hobbs2005]

What did the chef put over the rice at the beginning?

[@Catnip-es8nx]

At 0:34 he put garlic over onion. Rice appears at 4:30 and he mixed it with an egg. Am I missing your point?

[@emilily6513]

There is a little square of butter melting on it

[@garydenton7303]

The Japanese really know how to cook, and they really know how to eat!!! Japanese food is amazing!

[@liamhopkins29]

I love how he's building a really flavourful oil for the first few minutes... definitely adopting this in my fried rice techniques.

[@italianlifestyle7911]

How tasty that must be😋

[@Wolfa-tr5sq]

as usual? Just the price will be exhorbitant!

[@SweatLaserXP]

The first half of the video- to me, it looked like a chunk of beef tallow on the left, but what were those minced white things? And what was that thick liquid that he poured over it? What type of oil did he add to the alleged beef tallow?

[@wnose]

Those minced white things look like finely minced white onion. The thick liquid looked like some kind of cooking oil.

[@santibanks]

@@wnose i assumed it was finely chopped garlic which they keep in oil, perhaps even a confit garlic.

[@モリヤアソブ]

コレまた仕上がりが美味そうじゃないのが🤣

[@3go_No.3]

ジャンクフードをここまで丁寧に作るのすごいね。 完全にショーだね。

[@chie34]

そうですね、パフォーマンスですかね😅 味はどうなんですかね。 美味しければいいけど。 どうせなら、中華屋さんのを、ガッツリ食べたいですね🍚

[@yukihiro11]

流石に中華鍋で作るチャーハンの勝ち！ 調理時間も値段も何もかも圧勝！

[@おさるおっさん]

最初の卵がご飯と同じ皿に置かれてるのが個人的に凄い嫌！

[@松ちゃん-f3j]

9分も掛けて作るのはヘラで米の触り過ぎだと思います‼️ 米粒がヘラで細くなってしまい食感も損なうのでは❓ 焼き飯(チャーハン)は中華鍋でサッと作るのが1番美味しいと思いますね‼️

[@pgl0897]

Looks delicious I’ll take five portions pls.

[@soulight8205]

That would be 75 dollars, sir

[@iamkeir]

And 3-5 business days

[@emachine104]

Was that just regular minced garlic that they added? or was it in some sort of oil?

[@lilliando1095]

Salt, Pepper and Chicken stock powder! I guess this is Garlic fried rice, where garlic is the hero of the dish! It doesn’t taste so garlicky at all! It’s actually really yummy! 👍😃

[@N-e9z]

中華鍋で作るのがチャーハンで、鉄板で作るのは焼き飯です

[@伏見咲良]

上品ぶってるチャーハンのコレジャナイ感

[@MrHankulley]

In France, we call that a "joke".

[@FKZYTV]

Sir, this is Wendy’s.

[@msorsm]

カチャカチャ五月蝿いだけ。 時間と値段と釣り合わない食事は絶対嫌だ。

[@ぞうさん-c7e]

中華鍋の方が洗練されとるね

[@タテイ-c6q]

生卵とご飯を一緒に置くのは、衛生的にどうかと。。。

[@田中義和-v8g]

加熱するし、そもそも鶏卵は既に洗浄殺菌されて出荷しているので一切問題なし。 あなたの知識は昭和で止まってます。

[@ゲンジャキ]

@@田中義和-v8g事実かどうかよりどう思うかに寄り添うのがこういった高級店の勤めなんだけどな。それに卵の殻は避けた方が良いってのは近年でも言われてる

[@inyest698]

Please whats that thing melting on the left hand side of the rice pile ?

[@IBuK115b]

A nice starter. I wonder how the main course will be.

[@akiyasuda5786]

やっぱ和牛脂で炒める焼き飯は美味しい。

[@NELSONG12]

Long wait for such a little amount.

[@たあぼお-y4z]

根本的に、サイズ以外の点で鉄板が鍋に勝っている点てあんのかなあと思う この方の技術は素晴らしいとは思いますが

[@yasuyuki8854]

調理技術低いから鉄板焼屋なんじゃないかなぁ 小手先の技術はちょっと練習すれば

[@CompleteNo_1]

What's so sophisticated about rice! I think you may have been duped I sonetimes do the same leftover rice. Costs less than $2 And I still habe leftovers! I guess that's how y'all stay thin huh! Thank you for contributing towards minimizing world hunger! And I'm also thankful for the extra guy who was absolutely needed to pour that tea! 😅

[@Becky-dw8lw]

What was the first glob he thru down?

[@sanderssle]

wagyu tallow (beef fat)

[@スーパーカブ-w6u]

隣のコンロで作ったやつが食べたい

[@エブリデイ毎日-c3g]

そんなに美味しそうじゃないと思うのは私だけでしょうか

[@Itoyan]

いくら火を通すとはいえ、鶏の肛門から出る卵とご飯を同皿に乗せるって・・・

[@VongolaChouko]

I thought that whole amount was for one serving only. Imagine my shock when he split the rice into two bowls ;____;

[@人生オールイン-v1u]

最後ゴミ箱に捨てるオチかと思ってムダに最後まで見てしまった

[@TheBaconWizard]

I am curious what type of fat and oil was used first (wagyu? pork?) and also what the liquid was that he used a few drops-of (could just be water, but could also have light soy, sake, dashi...)

[@santibanks]

looked like light soy sauce (the splatters on the plate made it look like that)

[@junova7503]

@@santibanks The splatters and the way it caramelized definitely looked like soy sauce but it's very light colour (as it was poured and how little it changed the colour of the final dish) makes me suspect it was a mixture of soy sauce and mirin (or some other cooking wine like shaoxing wine but likely mirin to stick with Japanese ingredients).

[@santibanks]

@@junova7503 I would be really surprised if alcohol is used in a fried rice dish. Never saw that in the places I've been in Asia, but haven't been in Japan so i'm not categorically ruling it out.

[@junova7503]

@@santibanks I'm used to a more Chinese style where liaojui (shaoxing wine) is generally added in while frying the other ingredients before adding the rice. Adding it straight on the rice is weird for me too so I looked into it some more and apparently a mixture of soy sauce, sugar (or honey), and mirin is common at hibachi places so yeah, allegedly a Japanese fried rice thing. Edit: I made a typo

[@santibanks]

@@junova7503 they use shaoxing for fried rice in China? That's certainly something new for me :) In which provinces is this common? Would like to try it

[@チャカメカふぁいやぁ]

京都らしいわー高くてうまそーに見せて薄味の、えっ？みたいやけど、名前だけ売れてるみたいな

[@LouisvilleKyrich]

It cleans that grill very well🧐

[@mmanki]

Incredible. How hot is the teppanyaki? Does it have different heat zones around? I can see the edge where the onion and garlic was held is obviously a lower temp.

[@hkbenja]

yeah the center is where the heat concentrates while the edges are just warm

[@BillThaPill]

When did the sophistication start?