(lively music)
- (gasping) I did it!
Hey guys, this is Inga,
and today I'm gonna be trying to make
the really cool-looking tornado omelet rice.
Some of you may have heard about omelet rice before.
It's also known as omurice in Japan,
where it's an omelet served over fried rice.
Some of you may have also seen Andrew fly to Japan
a while back just to learn from one of
the OG omurice masters.
The version I'll be doing today
will be a little bit different.
This tornado omelet rice actually came from
one of the street food vendors in South Korea.
They kind of like, twirl the egg
while it's still hot in the pan.
It creates this sort of like, egg vortex situation,
and it blew so many people away
that there were lines out the door every single day.
It looks really impressive,
and I think it's a really cool technique,
so I'm going to be trying to make it at home.
I don't know if I have the skills for it,
but I do have the tools for it,
and I like to think that I use my chopsticks pretty well.
So let's do some experimenting today.
Hopefully we will succeed,
and I won't just end up with a pile of scrambled eggs.
Okay, let's do it.
So I'm gonna start with the thing
that I think I could do without a problem,
which is the fried rice, our base for the omelet rice.
Because if it doesn't have, like,
a little pile of rice there when you put the egg on there,
it's just going to look like a plate of eggs.
And the fried rice I'm gonna do is just gonna be
the typical ones that I think are served with omurice,
which is a ketchup-based fried rice
with some sort of protein and veggie.
Going with some bacon, shallots, and carrots.
And of course I also have some ketchup.
Big bottle right here.
Bacon's going in first.
(pan sizzling)
Then I'm just gonna add in the veggies.
Give that a good little toss.
Once I see some color,
that's when I'm gonna add in our rice.
Key ingredient.
You can hear that, like, sizzle and pop.
It's all that goodness.
It is time for our ketchup to shine.
I'm just gonna add it right in the middle here.
That can help bring out its sweetness.
And give that a little fry in here,
and then we can combine.
This is my fried rice.
It's looking pretty good.
Now I'm just going to scoop it back into that bowl
so I can make a perfect mound of rice later.
I'm gonna squish it down.
I'm grabbing a plate, and I got rice here.
And we're just going to do this.
Make sure it's in the center.
Turn around, and voila.
(gasping)
That's in a pretty good shape.
Now that I have my fried rice done,
my warmup done, it was the only part
I felt really confident about.
I'm gonna go into making the actual tornado egg.
Everything has to happen really fast
once the egg is done.
Trying to hype myself up.
Worst comes to worst, I still have a
really tasty plate of fried rice to eat.
Okay, let's get to egg-making.
Just cracking some eggs, I'm using two.
Can I do one hand?
Yes!
Beat this up.
I'm really nervous, you guys.
From what I saw, if I'm late by like a couple seconds,
I'm done, the egg is done.
The level of responsibility is intense.
This is super well-combined.
Swap to a, hot, that's hot.
Swap to a smaller pan, add some oil.
Test to see if it's ready.
It is totally ready, oh my god.
It's gonna start cooking really fast
once I put this on there.
I'm, I'm nervous.
I'm nervous.
We're gonna do this.
First attempt, let's go.
(pan sizzling)
All right, okay, it's bubbling.
Nice, I see some bubbles.
Now I'm going to...
(playful music)
You guys, I think I waited too long.
Twirl it!
No!
I waited too long, and now it's just
a very nice scrambled egg, but it is not what I want.
Dang it.
First attempt is a fail.
I think I just like,
the moment I put it in, I should've just went in
with the chopsticks and...
I'm gonna eat this later.
I'm gonna put this aside from now.
I'm so mad at myself.
Okay, attempt number two.
I'm adding oil.
I'm also changing it to slightly lower heat,
because like, I was pretty slow.
I'm really hoping that we'll be able to get this down
and not have to eat only eggs
for the next couple of days.
Let's go!
All right, it looks promising.
Now we slowly swirl it.
It looks promising, you guys.
I mean, this is not how they did it.
I'm literally doing a full 360,
keeping it an inch apart.
Why is it not moving any more?
No!
I was so close.
In the beginning we did have that, like, beautiful swirl.
This is what I have right now.
I don't think it's too bad for a second try.
I think I just need to manage the heat a little bit better.
I got really excited, and I think maybe I got too excited,
and that's why it didn't work any more.
(sighing)
I'm gonna put this aside,
and we're gonna move into our third attempt.
I'm crying on the inside.
I refuse to be defeated by these eggs.
I know I can do it.
I was so close, I have to make this work.
Third try, let's go.
Please let this be the last try.
Third time's the charm, right?
(pan sizzling)
I'm gonna do this thing that they did.
Separate the two chopsticks.
Hold it like that.
(dramatic music)
Ooh, ooh ooh ooh!
Ooh! (gasping)
You guys!
I think I did it!
Right?
I think I did it.
Take it out slowly, take it out slowly,
take it out slowly, oh!
Okay okay okay okay okay okay.
And while it's still hot,
I'm gonna transfer it to the fried rice.
Oh my god, oh my god, oh my god, oh my god.
I cannot mess up here.
(gasping)
If you ignore my plop there, nice!
(gasping) We did it!
Look at that, oh my god.
Don't worry, the egg's gonna keep cooking.
I am so happy, I'm so, I.
Yes.
Happy.
Oh my god, like, this close to running out of eggs.
We did it!
Is it perfect, no, I don't think so,
but is it close to what I saw in the videos?
Yes.
I'm gonna add in the demi glaze sauce I made
just to finish this up, but I am, you guys,
I am honestly so happy.
I'm so happy.
This looks so good.
I can't believe we got here.
(mellow music)
You guys!
It is done!
It smells so good.
The eggs have, whoa, whoa.
I cannot wait to eat this.
You guys can see these folds, oh my goodness.
And it goes all the way around.
It's almost like a little egg blanket toga wrap.
I love how this looks.
It's such a pretty way to serve up omurice.
I'm a little sad that I have to break this beautiful fold,
but whoa!
All that hard work I put in.
It's so good.
This egg, not only does it look incredible,
but it tastes amazing, because it has that like,
perfect velvety smooth texture
and you get those, like, thin folds,
and wow, I'm just, wow, no wonder people line up for this.
It definitely took a few tries,
but I think this is one of those challenges
that are worth attempting at home.
Let me know if you give this a try, too.
I'm really looking forward to your pictures and videos.
Anyways, I will see you guys next time.
Bye!