The ultimate in fried rice is to make it crispy but not dry!

Thank you all for watching.
This time, we visited "Ryuen" in Asakusa, Tokyo!
We saw the process of making fried rice in the kitchen and had it freshly prepared.
We learned a lot about the simple but difficult process of making fried rice as well as tips on how to make it crispy.
We also had a chance to talk with the owner and chef, Mr. Suhara, who told us a lot of stories about how he makes simple but difficult fried rice.
Please take a look.
ーーーーーーーーーーーーーーーーーーーーーーーーー
00:00 About Ryuen
00:54 We are shown the kitchen where fry rice is made
02:15 Let's eat!
02:41 What's the secret to Ryu-En's Fried Rice?
07:49 Not done now! Chinese cuisine with truffles
08:44 Thoughts
ーーーーーーーーーーーーーーーーーーーーーーーーー
#friedrice #chinese #tokyo#asakusa
produce by un-T factory!
www.un-t.com

[@Asaknj]

トリュフの話が特にイイですね。ありがとうございました。

[@user-bf1kx6nd7z]

う〜ん、音声が悪いですね

[@user-iq6ru2yb1k]

チャーハン全国で沢山食べたけど 高級店というかコースメインのお店は味が控えめ 町中華は単品で満足する味付け パラパラかしっとりは好みの問題かな カレーと同じで人それぞれでNO1って決められない

[@asahitechjp3511]

益博さんに　高知のちょんまげの卵チャーハン食べてもらいたいな～ マッキー牧元さんも　褒めてくれてましたのでｗ

[@Hirou682]

上手くいく❤

[@61hitoriyogari41]

このお店、わざわざ長粒米を使ってるんだ、すごくシンプル 他の中華屋さんは、ジャポニカ米を使うんで、ネチャネチャしちゃうんだよね

[@user-iq6ru2yb1k]

しない店沢山あるよ