- Ladies and gentlemen, welcome back
to You Can Do This.
We are here, back in our test kitchen,
and today, we're gonna do something from the comments.
So Mr. Yaroslav Rothko says, "Please do omurice,"
exclamation point, exclamation point, exclamation point,
exclamation point.
And when someone puts four exclamation points,
we kinda gotta do it.
So today, we're gonna do omurice.
Caveat, I have never done omurice before.
This is the first time I'm gonna be attempting it.
Supposedly, it takes a lot of skill.
Things that I somewhat have.
Sometimes.
But we're gonna try it together,
we're gonna go through this whole thing,
and we're gonna make omurice.
You're gonna walk away from this being like,
I know how to do that.
Omurice.
Let's go.
First thing we do with any recipe
is check YouTube.
So omurice, so I'm watching this guy in Kyoto.
Oh, he has a lot of flair.
He has a lot of style.
Oh my god, that's a big toss.
Kind of a simple fried rice.
Goes into this mold right here.
We take it, we flip it, we put it over,
and then we start the eggs.
We need a lot of eggs.
Swirl, swirl, swirl.
Flips over one side.
Oh, he does this little hand move.
Flips it, flips it, super loose in the center,
wow, that thing has barely set.
And it goes over, use the chopsticks.
Slice open, oh, geez, that's really pretty.
Ha ha!
What we're gonna try to do now
is recreate something a master has been doing
every day of his life for years and years and years
in a matter of minutes.
Help me.
So let's do the easy part first.
The easy part first, it's just gonna be the rice.
I got a hot pan.
I'm just gonna go super simple fried rice.
I got garlic and ginger.
That just goes in.
I'm gonna put those in first.
I wanna get it a little fragrant.
Make sure your garlic doesn't burn.
Oh, yeah, that guy had mad style!
All right, I gotta work on my flippy-flops.
Look at that, all right, all right, get that height.
I'm gonna get burned during this.
Rice goes in, you know what?
I really like day-old rice for fried rice,
just because you're gonna kinda sorta rehydrate it
in the pan a little bit.
This is going in.
My garlic's starting to color,
so I wanna put this in before that goes too far.
This guy had mad style.
Mad style, mad style!
Super flippy.
That guy was super fast, too.
Gonna get that.
(groans) All right, I'm gonna do a little bit
of green onion, little soy.
And finish with a little sesame oil.
It's a flavoring agent more than a cooking oil,
just because it has a really low smoke point,
so let's just take a little taste.
Salty enough.
I got my omurice mold.
I ordered it off of Amazon.
Simple as that.
I'm gonna flip it down.
Oh, Jesus.
Maybe I'll do it like this.
There we go, let's see.
Come on, look nice.
Oh, maybe I didn't pack that enough.
I did!
Right on.
That was relatively easy.
But this is not where the skill comes in.
Omurice is about the egg.
It's about getting that beautiful round shape
that is almost mimicking the rice here
with a soft interior, and it doesn't look like
there's a lot of coloring on the outside,
which is gonna be the difficult part.
Eggs.
At home, don't crack your eggs on the side of a bowl.
Soon as you do that, all those shards go directly in.
Crack it on a flat surface.
You can actually get it so it comes off in once piece.
I got six eggs here.
Ah, in that video, the guy's pan was pretty hot, right,
and so it looks like the egg goes in,
he mixes it, and it's only about 30 to 45 seconds
before that egg starts to set,
and you don't want it to color,
and then he starts with a little flip here,
and you just kind of move it over and over and over again.
To be true to the video, my cooking chopsticks.
So here we go.
Our first attempt omurice.
Don't judge me on style points right now.
We're just trying to get to the end.
We're trying to figure this thing out.
Me and you together.
All right, eggs go in.
That pan was not hot enough.
Okay, first lesson.
Get your pan hotter.
So my first time out, I chickened out a little bit.
You know, I have it on a little bit lower of a heat,
just so it's gonna give me a little bit more time
to figure this thing out, right?
So I'm not super rushed on the high heat.
You're basically, even though your eggs
are whipped, you're kind of doing a soft scramble.
Soft scramble, require a constant movement.
I'm scraping down the sides.
If you see what I'm doing here,
I'm bringing these sides in.
That omelet is just starting to set right now.
See the outsides?
They're kind of a little bit dry?
I may have mixed this a little too much.
Right, and then I'm gonna try to fold.
Oh god, oh god.
Folding this over.
The guy did it just like that.
Folded it over, he started it,
so he does a little thing here, and try to, oh, geez,
no, corner of the pan, corner of the pan.
Roll it over.
Let me get some help.
Come on, friend, come on, friend.
This is super tough, this is super tough.
This one's not working.
This one is not working.
And being completely worried about this thing,
you know what I forgot to do?
Season my eggs.
Don't forget that.
(laughs)
Okay, (laughs) that's just so bad.
I tried to toss it, I tried to work it over,
you're kind of working the eggs over,
and I take the world's worst omurice omelet,
and I plate it on the rice.
And so now, we take this totally terrible omelet,
cut it open, and it has completely set, and it won't fold.
All right, so what did we do wrong?
I think the timidness of me having the heat
on a little bit lower of a setting
didn't set the omelet right on the outside.
When I was stirring it, we need a higher heat
so we can get a nice, harder outside,
softer inside, so we can start rolling a lot sooner.
Second, I forgot to season the eggs,
which I was gonna do right now, because I'm so nervous
about getting this thing done, I'm gonna be focused again,
and I'm gonna forget to do it again.
All right?
So we have that.
We gotta start the roll a little bit earlier.
We gotta do this hand motion.
We gotta tilt the pan.
Hot pan, hot pan.
Eggs go in.
So this is a two thing.
Bottom of the pan is moving, and my chopsticks are moving,
'cause I wanna keep everything very mixed right away.
So now, I have it pretty loose.
It was a lot more set last time.
So now, kind of, oh, there we go!
See, the outside, a little bit, set a little bit more.
Not doing this right.
You're going, oh, he does a little bit,
oh, (bleep)!
Too much, too much.
I got a little crazy with the flippy-floppy,
and it was way too much.
It's a light, little thing.
It's just a little toss, and it's a roll like that.
(laughs) This is so terrible.
Attempt number two!
Not even gonna waste this on the rice, right?
We're getting there a little bit more.
See, the shape is a little bit better.
We cut it open, and the inside is a little less set.
We're on the right track.
Let's just roll the next one.
Gook crackle on the egg.
That's what I want.
Movement happening right away.
So we got our eggs kind of loose.
We got some ribbons, like we saw in the video.
Now we're gonna let it sit.
So I'm gonna take this side right here,
I'm gonna flip up the bottom just like that,
and then I'm gonna lean the pan forward
and I do the fold, right?
It's still loose.
Not the best, we have a lot of color here,
but we're getting there, okay?
We're using this, kind of go over,
still a little too loose, but we're almost there.
That's more still a regular omelet.
Wanna slice this open.
Look, guys, we're almost there.
We're almost there.
So close.
It's not perfect, and it's got a little bit
of brown on the outside,
which means I need to move a little bit faster.
That was number three.
Three shots.
To do what this master is doing.
Here we go.
Number four.
Eggs go in.
Let's get it moving around.
From this, there it goes, the end comes up a lot easier now.
Just taking my time with it.
Gonna work this down to the side of the pan again
and get a nice little roll.
I'm just rolling it on itself.
And now I'm gonna take this, gonna work it
right on top.
Like so.
It splits open.
Slides open.
Omurice.
Not the prettiest one, and I'm not a Japanese master at it.
I got it a tiny bit more cooked on the inside,
but we're there.
And I'm not gonna make you watch 10 more of these
just to get me the perfect outside.
We got it, the texture is there.
There's no color on the outside.
It drapes all over.
Omurice.
Yuri, me and you, bud.
We did it.
Soft eggs.
Rice.
I mean, like, this is not a stretch.
It's more about technique.
You know what, there's eggs in fried rice.
Like, all these flavors, mm,
all these flavors you're familiar with.
Right, there's nothing that's a reach here.
This is just about the technique, just about
saying, hey, I saw this video,
and it looked super cool.
Can I do that at home?
Yes, you can.
And for the rest of you, if you wanna
see more videos like this, click the box below.
I promise you, I'll fail.
You probably know how to cook.
I just got beef cubes here.
Just some sirloin.
About a two-inch cut on some scallions
that I'm just gonna stack.