Pro Chef Reacts.. To Uncle Roger Makes Omurice!

[@ChefJamesMakinson]

Be sure to check out our first review of Omurice! kzbin.info/www/bejne/e5_ZaKCQeNKei7s Don't forget to Subscribe! :)

[@jackdorsey4850]

Thank You Chef

[@vikingr1000]

It's more than just a pan. It's the rice form and a spatula made so you can flip the omelet out onto the rice without tossing it.

[@carlosderegil8674]

Cool, just love your channel . Me encantaría refutaras recetas de tortilla española , paella valenciana y tapas . Todo mundo las hace a su antojo y sin acercamiento a lo original .

[@JimmyR42]

It's funny how I heard so many time people say : "Anime doesn't sound like how people normally speak in Japan", but Chef Motokichi has got to be the most anime-like persona I have ever seen xD

[@ninolloydbandiola5581]

I mean, Motokichi's not exactly your average Japanese person, said so himself

[@ChefJamesMakinson]

he does hahaha

[@wernerruf7761]

Futa and Succubus enter the chat: "This is an insult! None of us act or speak like this strange person!" 👿👿😡😡

[@SaccharineHearts]

U wrong for that one 😂 ​@@wernerruf7761

[@mura-moto]

You should try and find some comparison vids of Kyoto-ben or Kansai-ben and Tokyo’s ‘standardized’ Japanese. Kansai or Kyoto-ben sounds alot like the pronunciation in anime😜

[@Bluecatsnickers]

"I fear not the man who has practiced 10,000 kicks once, but I fear the man who has practiced one kick 10,000 times." -Bruce Lee

[@ChefJamesMakinson]

yep!

[@hartantoanggoro]

To perfect his signature dish took him 3 months even though it looks so easy and so simple. Respect.

[@sarahnicole6147]

I think would fear the man who wasted 10'000 eggs trying to make omurisu too! 😂

[@LillianCenteno-u3r]

It was not bad for the first time even with 20 or more tries. Chef Motokichi said it took him 3 months to perfect the dish. He is a chef - uncle Roger is a comedienne. Fuiyoh to Uncle Roger's Omurice. Now James it's your turn.

[@kerrykskiffington3184]

U Roger has NOT had a sex change - he's a comedian (commedienne is Carol Burnett).

[@mikeg7411]

​@@kerrykskiffington3184underrated comment.... IFYKYK

[@anna9072]

@@kerrykskiffington3184thank you. Saved me from having to say it 😁

[@alfianfahmi5430]

His first attempt was not bad _at all._ He nailed the texture on his first try, he only failed at the finishing throw because _it really is that hard._

[@wernerruf7761]

@@kerrykskiffington3184 How can you say that for sure, he/she kept his/her pants on, so it can't be verified. 😈

[@bobd2659]

The nice thing is, none of the attempts seemed inedible - and at least partially fixable on the plate. Uncle Roger wasn't just shooting a video, he was catering for the entire crew too! 😋

[@mtburton909]

That omellet pan for his omellet is actually his own merch, and yes tsuruntsurun is an onomatopiea means smooth in Japanese and ton ton ton is a tapping sound and korokoro is a rolling onomatopiea.

[@etepmaximus5886]

60 eggs, 3 at a time = 20 tries. So, the final tally is above that.

[@ChefJamesMakinson]

😂😂😂😂

[@carlosderegil8674]

Good maths amigo !

[@wernerruf7761]

So just because it looks a bit messed up doesn't mean it's not edible. I mean, if they didn't irresponsibly throw away everything that didn't look good, then no one involved in this production will be able to see Omurice again! At least not for the next ten years! 😊

[@DBT1007]

That's like... the whole eggs he serve for usual day maybe😅. Yea probably for like 20 portion or 30 or something. 😅

[@MiTsuRiN09]

Sometimes we forget that Uncle Roger is a comedian. He's not a chef nor is he professionally trained in any way. The fact that he did extensive research for all his cooking videos review so he doesn't get any (or most) facts/ingredients wrong, to bring justice to food all over the world while making them fun to watch. He made an effort to learn and did a decent job in all his milestone cooking videos is praiseworthy (*´꒳`ﾉﾉﾞﾊﾟﾁﾊﾟﾁ✨✨

[@ChefJamesMakinson]

yes this is true

[@DrChaitanya.S]

Chef motokichi is so enthusiastic and fun and lil crazy. It would be fun to see chef James collab with him. One chaotic, the other calm, it'll be awesome 😂❤

[@JoannaHammond]

I'm supprised he even got close, this is not easy.

[@markshen3280]

Chef Makinson, Chinese and Japanese people never pour eggs through the sieve (strainer), they rather stir it vigorously, it’s all in the wrist .

[@cubandarknez]

pretty hard technique to try and learn in one day, on top of the pressure of having cameras on you the whole time and thinking about needing to succeed for the video. Very commendable. I have horrible hand eye coordination so this would be hellish to try and learn under pressure.

[@jaylagan5899]

Uh oh! Chef James? Uncle Roger? Omurice? There’s going to be a lot of swearing in this one! Sorry, Children…

[@Enthusiastic-Trainspotter-BNE]

I demand more of Chef James swearing. 😜🤣😆

[@ChefJamesMakinson]

🤣 you will see!

[@Enthusiastic-Trainspotter-BNE]

😳@@ChefJamesMakinson💡 🤭

[@mati.benapezo]

"Don't try me"

[@Arz-Oul]

@@ChefJamesMakinson i just hope to see Jamie Oliver collab with Uncle Roger and make egg fried rice together

[@vercettinguyen9063]

Fuiyoh! This weejio will be wild. All niece and nephew love to see Uncle Roger fail at perfecting Omurice. Haiyaaaaaaah. Why waiting, nephew James? Just upload the whole weejio. No time for calendar checking.

[@ChefJamesMakinson]

🤣

[@Matt-kn9we]

Haiyah😆

[@knownothing5518]

Nice new background! Also you are GLOWING!!! Fabulous! And funny. Loves it! and 3000 yen are just over 18€ at the moment. It's a really affordable pan, not a huge profit margin there. Seems to really be just about making the dish accessible to cooking at home. Lovely!

[@stevenwoodward5923]

And 3000 yen is just over 19.00 US dollars

[@ChefJamesMakinson]

Thank you!

[@fredsmith5782]

It’s funny that the flipping of the omelette onto the fried rice is probably harder than cooking the omelette. I should really learn to perfect the omelette myself

[@mightisright]

It's like juggling. It takes hours of tries to get good at it.

[@istenafazekakkoztisjelen]

About Shōgun: it was a masterpiece! We grew up with my younger bro with the original series with Richard Chamberlain. It was the first exotic tale about Japan for us. This new series took this story a whole other level. There are plot changes in there, and POV too. The old series was told from Anjin's POV, he was the protagonist. In the new one, this was completely changed to multiple POV storytelling. There was at least 3 main + protagonist. Because we already knew japanese culture, history and customs better when this new series started to air, I think it was a wise decision from the creators to focus on authenticity and the characters themselves, not reproducing tbe same exotic saga as the original. Sanada Hiroyuki-san was the ultimate ensurance as producer to autenticity. The costumes were superb, presenting the japanese customes were really well done to the last little details (they also changed the honorifics to the period appropriate ones: no -san, but -dono and -sama), and the cast was phenomenal. Not just the main characters but the side characters were incredibly well played. The whole feeling of the story was realistic and mostly beautiful. Cinematography is also a chef's kiss. Only complaint is that almost every catholic/portugeese were antagonized. A little less of that would make it more nuanced in my opinion. I hope you liked it too, Chef James! If you would like/have time, please share your thoughts on it as well!

[@bcaye]

I prefer the book.

[@istenafazekakkoztisjelen]

@@bcaye Most of the time the book is better than the adaptations (not always but usually). Can you please write about how the book differs from the series? I would like to know what you find the best in there.

[@SirBrass]

​@istenafazekakkoztisjelen the book is MUCH longer. The audiobook clocks in at over 50 hours with the incredible Ralph Lister reading. So lots more happens. The romance is more fully told, also. However, the series sticks very well to the spirit of the book and adheres faithfully to the events of the book at the crucial plot points.

[@cosminxxx5287]

for a non-professional , Uncle Rogers really gets involved into making his content good . and you know what they say, fake it till you make it :) practicing cooking is the key to become a good cook. and he seems to get close and stick around cooking related stuff very much . i like this dedication.

[@azyfloof]

Motokichi is like a cross between a Studio Gibli character, and Cat from Red Dwarf :D Such an energetic guy :D

[@ChefJamesMakinson]

😂

[@Jerepasaurus]

Oh my god, CAT! That's SO ACCURATE! (Minus Cat's ego of course lol) "Tongue Tied" gets randomly stuck in my head a few times a year.

[@azyfloof]

@@Jerepasaurus The musical numbers in that show feel like such a fever dream now xD I need to go back and watch that series from the start. What an absolute classic

[@petrayonathan1550]

Motokichi singing "Can-can" when he added pepper for cooking fried omurice. Uncle Roger's so impressed with Motokichi.

[@cutelittlemoose]

Anyone who isn't at least a little impressed with Motokichi is too cynical for me... 😊

[@ChefJamesMakinson]

🤣

[@petrayonathan1550]

Yeah, i know.

[@AgentSapphire]

The pan, spatula, and rice form come out to like 5k yen which is about $35. I bought the pan and oh my God it's really helpful. It's really helpful for French style omlettes

[@aragmarverilian8238]

Motokichi sensei is so skilled and wholesome!

[@ChefJamesMakinson]

yes he is!

[@aks_scg0108]

Was eagerly awaiting your reaction to this one!! Thank you! The omelette making may look easy to an average viewer but for a first timer, I personally think uncle Roger did a good job! I would love to see you giving this omurice a shot in the near future! Fingers crossed 🤞

[@ChefJamesMakinson]

okay! :)

[@kattatonik2356]

chef james puttin respect on chef motokichi's name hell yeah

[@attiasprouse682]

46 years. I don’t think anybody in the comment section has been alive for as long as he has had that restaurant (though I’m close). He’s been doing this for nearly half a century.

[@MrBarberousse]

I am actually 46 🙂

[@joyshillaker840]

I'm 70😅

[@HoshikoStarz]

I love your reaction. Its common for Japanese Omurice with demi glace

[@iftekharulhaque2697]

Uncle roger got roasted on this one, from what i saw the chef was very kind and patient, he was also hyping uncle roger and trying to motivate him, that was beautiful, a true teacher ❤️❤️❤️

[@907CoolBoy]

Dude. That's a man who REALLY LOVES making omelets. Good for him!

[@gregkral4467]

Love that fellas energy, right on. sure see the love in his art.

[@fernbrisot325]

Have you seen Uncle Roger's Creamy Chili Crab Pasta kit? It is only available in the US for a limited time and it comes with 3 levels of heat, including Carolina Reaper chili oil.

[@KarenCurr]

Great video, thanks for reviewing... I missed the original, but did appreciate hearing your comments. And YES, it would be great if you could get that pan, and show us how you would do it!!

[@admiralstiffplank]

1:56 the red sauce is most likely ketchup, as the fried rice in omurice is seasoned with ketchup. Yoshoku (Japan's version of western food) uses ketchup in a number of dishes because tomato sauce was not readily available when it developed

[@stickgamer3303]

Haiyaah . We have to wait again

[@Enthusiastic-Trainspotter-BNE]

unfortunately

[@danielsantiagourtado3430]

You're so FAST! Love your work 🎉🎉🎉🎉🎉🎉🎉

[@ChefJamesMakinson]

Thank you!! 😁 I try!

[@someguy6959]

Y'all know what we needed a collaboration Chef James and Sensei Motokichi

[@ChefJamesMakinson]

that would be great!

[@BorgWolf359]

I wish I could go back to Japan & try this Chef! I love you & Uncle Roger! I think you two need to get together to try & make this!

[@colinlieberman]

I adore your reaction vids, and this one is probably the best of them so far - not sure how to put it words, but just the perfect balance of professional kitchen and humor and the reaction to humor, really well done

[@ChefJamesMakinson]

Glad you like them!

[@StrayKev]

excited for this one

[@ChefJamesMakinson]

Good to hear!

[@radharoy730]

4:15 the dog barking caught you off guard Chef😂😂😂😂😂 Your video editing became much more cool (not saying that you didn't edit properly) And a sudden change in the background?? Yes pls try making omurice, will look forward to this video alot!!❤❤❤❤❤❤❤

[@ChefJamesMakinson]

😉

[@danielsantiagourtado3430]

VERY excited For this one❤❤❤❤❤

[@ChefJamesMakinson]

good! :)

[@NoxiousRob]

Uncle Roger did a commendable job in what was a few hours to try and emulate what Chef Motokichi spent months perfecting. Clearly, his best effort was never going to be close to Chef Motokichi's, but it wasn't a bad attempt for a novice.

[@abhisheksa3212]

I love the vibe of the video 😄

[@ChefJamesMakinson]

me too!

[@YoSoymarron]

Can't wait!

[@acerimmerz]

Amazon won't deliver this pan to the UK :( Sucks, it's about £30 and would be fun to give it a try

[@JohnnyFish971]

@CaptainBollocks.... Brexit i think I cant buy stuff from UK anymore either and i could a few years before

[@chicyclegmail]

It's about $38 in the US from Amazon

[@Onqotkarlovo]

4:22 - I doubt that any normal person would dislike Shogun. Waiting eagerly for season 2.

[@TheSlayer117]

Unless they've announced otherwise, I highly doubt there's gonna be a 2nd season

[@razor6888]

Thank you James for the video , it is wonderful to see a master of any craft or trade pass information on , and teach. Cant wait until you and Uncle Roger do a video. 🙂

[@TomBombadil89]

If only we could all enjoy our jobs as much as Chef Motokichi

[@sharendonnelly7770]

It is amazing how I was on the edge of my seat hoping Uncle Roger would get it right with each try... which he did, finally. But it was nearly painful watching fail after fail. He looked exhausted at the end. He really wanted to do well, but I think he didn't expect it to be that hard. Technique can be difficult to learn, especially when being taught by a master. Really enjoyed the video.

[@CCUnderhill1007]

I went grocery shopping and missed the live release, but I enjoyed your reaction very much, Chef James! Definitely buy the Omurice pan and make a video!

[@ChefJamesMakinson]

okay!

[@syx3s]

nigel makes enough money that i have no doubt whatsoever that he'd pay for this wonderful mans time without question.

[@akshatsingh163]

When you say many many years it's just a vibe . Always repeat with you

[@ipa_stor]

6:58 real example for Bruce Lee's famous quote about 1000 times😂

[@ChefJamesMakinson]

😂

[@riski_putra6725]

I watch this yesterday and its fun to seen uncle roger make omurice. I had make omurice before, its turn into fried rice with omelette instead. I also dont like runny egg, so its kunda hard for me to make omurice.

[@patricknez7258]

Chef Motokichi is master of his craft. Very fun and funny too imo. Great stuff. Amazing skill

[@2yoyoyo1Unplugged]

I love how much that chef REVELS in just making good food

[@alfianfahmi5430]

I'm really curious about Motokichi-Sensei's story, from the first time he dabbled into the culinary world to the point of becoming Omurice Master. An interview with him would be very nice to see 🤔🤔🤔

[@zerocalvin]

1000 yen is roughly equivalence to 10 usd, so that pan is just 29 or 30 bucks, not expensive.

[@ChefJamesMakinson]

Thank you!

[@MicheleMakinson]

Ohhhhh❤

[@EatCarbs]

I would love to go to Japan and try that Omurice for myself. Looks delicious. Thanks for the video

[@attri2292]

The energy of that man is crazy inspiration whereas I'm just dead inside

[@sanguinembwun6475]

The exchange rate to U.S. dollars is $19.14. They sell that pan for $40 on U.S. amazon and they also sell a version for induction stove for $55.

[@BrockMak]

5:25 That'll teach Uncle Roger to not talk smack about whisks. He prefers chopsticks.

[@istenafazekakkoztisjelen]

I really anticipated that Uncle Roger wejio with Chef Motokichi and for me it was priceless to watch them together. And it was nonetheless amazing with Chef James' comments. I like the technical background advises and descriptions. As I watched many videos already about Kichi Kichi Omurice it seems to me, that Chef Motokichi makes the omelet for flying technique a bit different. He didn't brings back after "ton, ton, ton" the omelet to the fire to seal it completely as he does at cutting techniqe, but throws into the rice immediately, so that is why it can break apart smoothly. "Timing is everything" - as Charlie says in the bollywood movie Happy New Year. It is on my bucket list also to go to Kyoto, as well as eat at Kichi Kichi Omurice. If you manage to travel to Japan, Chef James, please make videos of what places you visited and what food you tried out. Also if you recreate Chef Motokichi's Omurice, than please let us know. I tried as a common homecook just to know how omurice tastes, and making the omelet is really hard task for this one. I sucked every time. 😅

[@joelcuerrier4833]

I wish we had dishes like this around. There's been a growth of breakfast restaurants specializing in egg dishes. But it's never that fancy, stuffed omelets, the usual. Now I want to eat this.

[@Cxcooooo]

Excited

[@Not-famous]

I would like to see more videos where you try to make these recipes challenging yourself, or do your own version of a popular dish and a well-regarded restaurant, and then invite people you know, or people you know on the street, or passers-by, to have your version and that restaurant's version, and then they can judge which version is tastier. I respect your work, but I'd like to see some action, not just reviews :)

[@BrockMak]

16:10 On the original video, he compared the extra turn like a Triple Axel in figure skating, but the half turn is needed there because Axel jump is the only one where you start skating forwards. All jumps land backwards, or else they would trip on their toe picks.

[@Telthar]

Being somewhat familiar with the conversion of yen to USD, I was surprised at how low the price was for a celebrity product like this (I know, he isn't that much of a celebrity, but still... less than $20)

[@EricGates-gn5tf]

Love your videos, especially reviewing other cooks. I was looking at some of my favorite sites to get a recipe. One of them had link to KichiKichi from 13 years ago when he made in traditional method. Interesting.

[@Chamomileable]

Motokichi really is just the perfect example of someone dedicating themselves to a task and becoming an eminent master of it. Some people talk about vast things like astronauts or presidency or being a rockstar. Motokichi is a great show of why we need people who can dedicate themselves to seemingly simple things too. Making the perfect omurice. Mastering a flip and a cut. Mastering a demiglace. All of it might be less flashy than being an astronaut but are still just as worthy pursuits. Also 3900 yen is currently about $25. The real cost would be shipping from East Asia honestly.

[@Bob-nc5hz]

FWIW Jiro Dreams of Sushi is a wonderful documentary on this dedication to mastery and search for perfection, though its subject is a sushi chef rather than an omurice chef.

[@ltmatthewakj2466]

This omurice is a masterpiece. Great review chef, I love your new background video, especially the silver button

[@recurse]

I love watching that guy, he seems so joyful 🥰

[@ChefJamesMakinson]

yes he is!

[@malipi96]

I have to say, while i agree its amazing. I feel like at the same time, the biggest respect you can give to the chef is to NOT GET SURPRISED! I have no idea how many Omurice he has cooked in his life ... And im sure i am not exagerating by saying above 50 000 ? He has owned his skill to the max, he is incredible and you can clearly see he is truly a master of his own craft ... truly briliant! We never get to see it, but i wonder how many Omurice he had to " ruin" to be able to do this consistently ! Truly a hard work paying off :)

[@cashbackvagrants786]

Egg part is essentially the french style omelette. I'm not entirely sure if you can break the egg whites enough to completely homogenize the yolk by sifting the whole eggs thru it. You just don't want to see white streaks in the yellow in the end product. Please look "Hayashi rice" for demi glace sauce with rice. May not be exactly the same but the same idea.

[@oteliogarcia1562]

I am in total admiration of the how that sauce dispenser kept its cap attached while being squeezed that hard.

[@ChefJamesMakinson]

😂

[@lmpeters]

Gas stoves may be better for showing off, but I recently saw Martin Yan do a traditional Chinese stir-fry using an induction hot plate. That particular hot plate needed to be connected to the sort of high-power outlet that you might use for an electric car charger or clothes dryer, but it actually got the wok hot enough to produce wok hay.

[@LUTube81]

6:17 “Tsurun tsurun” is a sound effect to express smoothness. As we can see from this video alone, the Japanese seem to have a sound effect for everything. “Puri puri.” “Ton ton ton.” “Kororincho” was a new one for me though. 😆 Also, beautiful pronunciation of “Motokichi,” Chef James. Perfectly done.

[@ChefJamesMakinson]

Thank you! I like the sound of Japanese more then some other languages haha

[@TrevaQ]

I can't wait to see you do this Omurice @ChefJamesMakinson. Gotta get that pan :)

[@bohemiansusan2897]

Thanks for this entertaining video. At three eggs per omelette, with sixty eggs used, that makes 20 omelettes. Filming started right after closing but it was easy to see how tired everyone was getting by the end of the video. I think that the pan and mold is about $20. No "sorry children" in this one. Uncle Roger has gone back to that one in recent videos. Adding MSG didn't surprise me at all. I think Vincenzo was right when he said that Uncle Roger puts it into his coffee. At least he didn't saturate the fried rice or omelette with MSG.

[@ChefJamesMakinson]

Thank you so much! :)

[@coldfire22]

Omurice is really good. I've never had this particular omurice, but it is a popular dish here in Japan. Oh and James, Shogun... sooo good. I read the novel back when I was in high school, and loved the 1980s mini series. Many will disagree, and I totally get it, but I actually liked this remake more than the original mini series. It's been updated and Hiroyuki Sanada was EP on it and able to add more of a Japanese perspective. James Clavell did his homework and produced a masterpiece, but yeah, I think this retelling was just top notch.

[@Trex-zm9gh]

Chef James I really enjoy your videos. keep up the good work

[@ChefJamesMakinson]

thank you!

[@Bryan25105]

Nice one James & congratulations for your 9 million sub

[@ChefJamesMakinson]

🤣

[@hmistry]

At least he finally got it! Are you gonna try?? I'd love to see it. Thanks James! Great review.

[@stevejay5018]

OMG i didn't realize this day will come , lol , by the way uncle rodger just launch spicy crab pasta , hope you can take a look

[@LordFren]

I have been waiting for this! This is excellent, well done! Please make a video where you start from 0 and make omurice. But, please count your attempts :)

[@dvduadotcom]

I watched the original Uncle Roger video and was amazed by this man's skill. He makes it look so easy, and he's got so much personality, a little crazy, but a loving, creative genius. Sadly, it doesn't look like you can buy the pan in the US

[@ChefJamesMakinson]

really?? I would have thought so

[@michaelcooper4986]

I want whatever he's on that's making him SOOOOOOOOOOOOOOOO happy

[@craig8766]

You should definitely get that pan, that would be a great show

[@shaggysunshine7441]

2:35. The crazy ones are fun cooks to work with. I was friends with a crazy one and worked in a kitchen with him... oh yea it was fun.

[@krislong9338]

I'd definitely like to see you do omurice with that oan (or any oan). Thanks, I appreciate your takes in these and have watched a tin of your vids kately, particularly the uncle roger ones.

[@bridgetcooney5085]

One thing to remember, while this viral omurice is a masterpiece, even a failed omurice is delicious. This is an elevated experience, using an extreme version of French omelette sensibilities. With super runny curds. And it's absolutely beautiful. But remember, mom's everywhere in Japan were mixing ketchup into fried rice, and draping it with an omelette long before this became the sensation it is now. This is the fine dining version of comfort children's food.

[@raiceacho2868]

Hey James, is really like to see u give advice to young cooks, who are challenged by any dish and not achieving propers yields in their first attempts. The pressure growing and often the disregard of your higher ranks sometimes make it extremely hard to get out of beeing stuck. I personally found that more often with technique requiring dishes

[@ChefJamesMakinson]

Noted

[@wookie4798]

I'm pretty sure they filmed this after closing. If you have Japanese schnitzel they will sauce it with a Demi. Japan embraced Western cultures food and drink. They make some of the best Whiskey learning in Scotland.

[@brianmurphy4702]

I am amazed that he ended up getting it done... I haven't even learned how to , neatly, flip anything ! :)

[@divyammehta]

Woah new background looks fresh

[@ChefJamesMakinson]

😉

[@thehenwithatie]

Oh please James, definitely would love to see your take on omurice, whether you buy that pan or not!

[@kimyoonmisurnamefirst7061]

Yay! You watched the video from my recommendation. BTW. Omurice sauce: Butter, Flour, Worcestershire sauce, Ketchup, Oyster sauce, Honey, Beef broth So basically an flavored roux. Japanese cooking in the contemporary sense has a lot of influences from France and Portugal. It's worth it to see if you can find Ryori Mugonsho by Funaki Dennai and Funaki Yasunobu who influenced much of modern Japanese cuisine after WWII, though I don't think it's been translated into English as of yet, I did see a drama based on one of the cooks (Morning drama) BTW, Japanese food by far has the most simple ingredients, but I find it the most difficult to master. I've done French and other cuisines, and I still struggle with Japanese cuisine. As for shows about Japan, I'd rather watch Japanese shows about Japan over fictionalized versions where they try to find an excuse to insert a white person in. Japan emphasizes fluffy eggs, so often Japanese will whisk the eggs more than in the US, UK and most of Europe. That's why he's whisking it like that. He's purposefully trying to get more air into it. (I watched a sickening amount of Japanese cooking dramas and reality TV shows and I still can't nail some of the basic recipes. TT)

[@coldnoodles2951]

40 years? Damn, u can say he's been cooking for "many many years" 😂

[@ChefJamesMakinson]

😂

[@BRO-HI808]

You are right...3000 Japanese yen is about $20 USD with the current exchange rate. Great time to buy Japan goods as it's like getting everything at 33% off right now with the exchange rate. Not sure about the shipping though, it could be more than pan...😂

[@ChefJamesMakinson]

maybe! shipping can get you

[@DCDEG]

Many words Chef Motokichi is using are onomatopoeia. tsurun tsurun is supposed to be the sound it makes, when you stroke smooth skin for example. Or 'koro koro' which is used when somethings rolling around. They are not actually the vocabulary, but also are used quite often in their place.