- Okay, so here we are.
- On the set of Eating Your Feed.
- Eat your feed.
- The show where Adam, the man behind the camera,
challenges us schmos
to recreate a viral food from the video.
- (laughs) From the internet.
- (laughs) From the internet, yeah.
Okay, so today we're looking at a video from JunsKitchen.
He's a YouTuber in Japan that does a lot of food content.
He's made sushi for his cats.
And he has majestic cats. - He's got great cats.
(gasps)
- Wow, the knives.
- There's two of them!
Do you think they're related?
What is that?
Do we have this?
What is that?
The cats are just like sitting on the counter watching,
and I really love that.
This looks hard.
What?
Okay, he chopped up fish,
he chopped up chicken.
He did something to the chicken in the coffee maker?
- I think that was bonito flakes?
- Oh, those are bonito flakes.
- Yeah so he's making - Oh he's rehydrating
a little fish stock bonito flakes
to make a type of broth.
- I think that it might be pretty important
to get a cat's senses engaged in it.
- Do cats know what bonito flakes are?
- They know fishy smell.
- Wow, okay. He's got one of those sushi boxes
and he's pressing raw tuna into it
and slicing it up like sushi.
Oh,
okay so those goo balls are acting as the rice
in the sushi.
(giggles)
- The other cat eats it in like, one bite.
- Yeah he is. His paws just in there are like,
"Give it to me."
- Should we talk about our cats a little bit.
- I would love to.
His name's Riceball, he's a munchkin cat,
and he's my best friend
other than Adam.
- My cat is named Wellington
after the birthplace of my fiancee.
- You opened this can of worms.
You were like, "Talk about your cats."
we're gonna be here all (bleep) day.
- Unlike the video, our cats are not with us today
to watch the cooking process.
They would be too scared in this environment.
So I think we should chat with our stand-in cat today,
our friend Rie.
- Hi, we're gonna do it again.
- Hi.
- You've seen the video.
What is gonna be the most challenging for us
'cause at this point, I don't even know.
- Butchering whole fish.
You need a Japanese Deba knife.
- Okay.
- I think we're gonna need your help
when it comes to butchering the fish.
- Very scared for my fingies today. (laughs)
- Thank you, Rie.
- Yeah. (laughs)
- We'll see you soon, hopefully
with all of our fingers. - Good luck.
- So I think we should get as close to a whole fish
as possible.
- He uses two different types of fish.
We need a light fish and we need a tuna.
- Very fresh, only the best for my cat.
- Same.
- Chicken, edamame
- Bonito flakes
- The syphon
- Yeah, but really careful here.
- Yeah, we have to be super care--this is like--
- These are our babies.
(soft jazz music)
- All right, we got stuff.
- Oh wow, you can really smell the fish.
- I don't like that.
- Well you know who does like it?
Cats.
So we've got our chicken, our edamame.
- Bok choy.
There are a lot of things that cats cannot eat.
Do your own research before you feed your own cat.
- I think we should begin by--
- Oh, that is stinky.
- Taking apart our fish.
- Okay.
Clean hands
and our friend.
- Hi.
- Hi, what's in the box?
- My friend, Korin, let us borrow a Deba knife.
- [Andrew] Korin is where we filmed
for Worth It: Chef's Knives.
- [Rie] Yes. - [Niki] Ooh.
- Whoa!
- This one is used for butchering fish.
It's very sturdy so you can cut to do a fish bone.
- It's got like, that nice like,
angle on it.
- [Andrew] That's so cool. - [Rie] Yeah, if you can see.
- It makes me nervous that it's so close to your face.
- [Rie] Yeah. - [Andrew] I know.
- As long as I'm holding it.
- Cool. - Yeah.
- Tips?
- Also how do you filet a fish?
We have a fish here.
- Oh yeah, that.
- Also, teach us everything.
- So this is our sea bream.
- [Niki] Oh, it does have teeth.
You know what? Those kinda look like Riceball's teeth.
- Okay, so what are we gonna do?
- First, remove the face of the fish.
(laughs)
- Brutal. - Do you say head?
- [Andrew] Go for it, Niki.
- [Rie] Yes. - Wow.
- [Rie] Yes.
- There you go.
- Open it up here and cut here
and you kinda want to meet in the center, yeah.
- Oh.
- [Niki] Oh, I see, I see.
- [Rie] Yeah, yeah, yeah, yeah.
- [Niki] Ah, yeah, yeah, yeah.
- Oh wow, it is so sharp.
- [Rie] Woohoo, nice.
Yup,
yes.
(cheering)
- [Andrew] Watch your fingies.
- [Rie] You kinda wanna hold and go.
- Hold and go.
- [Niki] Oh, okay.
Okay.
- Nice.
We move from the spine, yup.
- [Andrew] There you go.
- Ayayay.
That was hard.
Now we have to take the skin off, right?
- Did he take the skin off?
- I think so.
- Rie, you're like our cat that's watching us.
- But way more helpful.
- Cut a little bit, incision.
- Okay.
- And you can just like, peel it.
- No I can't, Rie.
(laughs)
I screwed it up.
- I definitely did, so don't worry.
Just keep going
'cause this just ends up being that little like,
mountain that's served next to the sushi, right?
- Well, I didn't get quite as much meat off the skin.
I'm gonna take this regular knife
and just scrape mine while you're doing that, okay?
- [Niki] Okay.
- Oh my God.
Going back to a regular (bleep) knife,
that one is so sharp.
- Yeah.
Are you seeing this?
(bleep) doing it.
- Next, we can process our chicken.
(soft jazz music)
- We cleaned the cutting boards,
we cleaned the knives,
we cleaned our hands.
Everything is clean. - This knife.
- We're being very meticulous.
This is for my son.
- It's so beautiful. - The next,
we can do our beans
and our little bok choy leaves.
- There's one, a two.
- Three. - Four.
How many does he have?
- Look, we can make a little boat
and put our little beans in the bok choy boat.
- This is fun.
- Okay, stop.
Now we can do chicken.
Where is it?
Oh, those are big.
- The only way we can get skin
is if we bought the bone as well.
- Fair.
- I'm doing extra steps for my kitty
He's a precious boy so I will work harder
to give him everything
He loves to have like toys and food and treats.
Like that song?
- Yeah, that was very good.
Do you call him your son?
- No.
- You will.
- Okay, so there's our de-boned breast.
- We gotta get to a real small mince.
It's so sharp.
We're taking all day to prepare this for our cats.
I don't even think I ever cook all day
for myself.
You wanna hop in?
- Sure.
(cutting noises)
- This is not what this knife is designed for
but Jun does it in his video
and it looks so satisfying.
- That was like, very fun.
(cutting noises)
- Sorry, Korin.
(cutting noises)
- What do you think?
- I think we're there.
- Time to steam.
(gentle piano music)
- Okay, we've assembled our mashed-up ingredients.
- Time for a spa day.
- I pre-boiled some water to speed up the process.
- Great.
- Should we just plop the balls on?
- Yeah, plop them balls on.
- Lid on.
- [Niki] Order up.
Yay.
- We're gonna let this steam for maybe 15 minutes?
- Should we check on it in 10?
- Sure.
- Now what should we do? - Now what?
(clapping sounds)
(laughs)
- [Niki] Pow.
We really like, don't have to worry about overcooking here.
- No, cats prefer overcooking. 140, 150.
- What do we wanna be at?
- 165 at least.
- Again, we can't really overcook it.
We just really don't wanna undercook it.
Don't touch it.
Stop touching it.
- I love to fiddle.
- I know, I know.
- I'm a fiddler.
- I know.
(chuckles)
- Do you have any snacks?
- Do you want some of this spicy rice snacks?
- How spicy are they?
- Not that spicy.
- Weren't these the ones that Annie ate like,
a whole bag of last year and was just like,
in a world of pain?
- Yeah, she threw up.
- She did?
(crunching noises)
- Good, right?
- A little too
spicy for me.
- Patrick, one for the record books.
Oh!
That's how you make sushi for cats.
- Ooh, looks the same.
Yeah, we Gucci. - Okay, we're good.
- Can we use the syphon now?
- Oh yes,
let's make our Dashi.
- Dashi.
(bouncy flute music)
So these are the bonito flakes we got.
- Ooh, that smell.
- Whoa!
(laughs)
- Are we okay to use this one?
- This is actually extremely mild.
- No, are you lying to me to get me to eat it?
- I'm not.
I kinda like it.
- It is like very, very smoked salmon.
- Oh, this is the most science we've ever done.
Boom!
I feel like a hamster with this thing.
- So from what I can tell,
you put coffee grounds on the top bowl.
- (scoffs) Silly instruction manual.
We're making fish broth.
- "Do not use for purposes other than
"making coffee."
- All right, we've had a little bit
of a kerfuffle with our fuel situation.
So as an alternative,
we're gonna use this butane hot plate.
- Yikes.
- Lock and load this.
- Stinky flakes.
- How many does he put in the video?
I'm checking now.
- Plorp.
Oh, that's a lot.
(laughs)
Too much?
How about now?
- All right, should we get it? - Light it up first.
- Why?
- 'Cause that's what he does.
See, it's lit. - Oh.
- Oh, look, look, look!
- Oh,
it's filling with the water.
Oh, his just like, blasts up.
Whoa!
Oh, oh no. - Ew, ew, ew, oh.
- This seemed unnecessary.
- But like, really fun.
I'm not gonna lie, that kinda looks like pee.
- Oh, it very looks like pee.
- Careful. - Oh!
- Now we gotta chop everything up!
(soft jazz music)
- Do we just choppy choppy
until it turns into--
- Oh, it's quite hard now.
- It's a little upsetting.
- (groans) The combination of smells.
- Yeah, you could fart right now and no one would know.
(laughs)
that's why this--
that's why this room smells.
- It's so dry.
Is that enough moisture? - Remember how we were like,
we can't possibly overcook this.
(dripping sounds)
you can turn this into a base.
I will give you all of the props.
- All I ever wanted was props.
Okay, what if I try to roll this
into a tiny little ball?
I mean it sort of keeps its shape.
That's not a total failure.
Still so crumbly.
- Quite. This makes me nervous.
Ugh.
Oh,
okay.
More liquid helps.
- Oh, wow.
Could you do a little ball roll?
Oh yeah, nice job!
- Thank you, thank you.
- I was ready to give up.
- See, like that looks close to what he did, right?
Right?
Adam say yes, please.
- You ever caught your cat eating something weird?
- He likes to eat fluffs.
Like, if there's just like a random like,
fuzz on the floor, he'll like sniff it,
and then eat it before we can grab it out of his.
How about you?
- He'll definitely chew on a hair tie
that's on the ground.
- Oh, Riceball loves hair ties.
- I may have made this one too wet.
I'm gonna combine the two of them.
I ruined it.
Niki's gonna be mad.
Rice.
- You betrayed me.
(soft jazz music)
Ew.
- I can't believe that's all the fish we got
out of that whole fish.
- That's true.
Chopping time.
More chopping. This whole video is just chopping.
- Okay, I think I created a paste.
- Oh, wow.
- Still a little crumbly, but.
- It looks so much like wasabi.
It's too wet.
- Oh. - (bleep) up.
Don't use that please.
That's much better.
Okay.
Blegh.
Time to do the tuna.
- Tuna.
(soft music)
Hold your knife up and let's say it at the same time.
Three, two, one.
- Tuna time! - Tuna time!
- We bought sashimi-grade tuna.
It even comes with a little packet of wasabi.
Should we eat some right now?
- I don't really want to.
- I will.
Do I get any of the wasabi?
- Do you want me to squirt it right one or what?
- Yeah, squirt it right on.
There you go.
- Do you know what this means?
You're my cat.
- This is just like a knife skills video.
Okay, well, yeah.
Well, we're getting there.
- It's getting very pasty.
- You wanna give it a go?
- Sure.
(cutting sounds)
- Whoa. (cutting noises)
- That's kinda what he does in the video.
- Looks very effective.
Go!
(cutting sounds)
Now I'm worried that we're ruining the knife.
It's like a little Play Dough type situation.
Ooh, ooh!
Well.
- It's not quite big enough.
- But usually just fold it in half.
- Like that?
- Don't need a lot.
We just need it to look like sushi.
- Does it look like sushi, then?
- Cube!
We can always try and if it doesn't work
we can just shape it like we're shaping everything else.
- Yeah, that's
- That's bad.
- That's bad. - Can I try?
- It's a bit too thick, I think.
Okay.
- Those are fine. - Yeah!
- So we're just doing a little shaping on these.
- You know, he ends up with something
kind of thick, not too dissimilar from that.
- Those?
- Yeah, and I think it's time for assembly,
which maybe we should invite Rie to watch.
- Oh, okay.
(gentle music)
Okay, we have mushed beans,
mushed fish,
steamed and sliced bok choy leaves,
mushed chicken,
and mushed tuna.
- And?
- And pee.
It's Dashi. - (laughs)
The last thing we need is our test cat.
- [Both] Rie!
- Test cat, test cat, test cat!
- Wow, it's beautiful!
- Yum.
- Rice
into a like,
sushi shape.
Technique, technique.
Make eye contact with me while I do this.
Technique.
My tuna, a little bit of the edamame.
- Look like wasabi, too.
- Right?
That goes on top.
Brush of Dashi.
Ta-da!
- The leaf.
Wow!
- [Rie] It's beautiful.
- Thank you so much.
- I'll stay in the center, please.
- Oh, of course.
As is your right.
- Hello, chef.
- Welcome!
I'm nervous.
- [Niki] You got this.
Just remember to look me in the eyes
and say "technique"
then you'll be gold.
How's that feel?
- Squishy.
- It's a little, like moon sand, but wet.
- Stop distracting me,
I'm making sushi for my cat.
Okay, so a kind of
dollop of that,
plops that on there,
little brush of Dashi.
(clapping sounds)
I'm just gonna do a little gentle--
- [Niki] Stop, ew. - [Rie] Shaping.
- [Andrew] I think side maybe looks better.
We have enough for two more,
why don't we make two more that we can sample?
It's not often I get to eat the same food as my cat.
- Is it okay if I don't eat it?
- Yeah you don't have to. - No we will be insulted.
- You have to get it with the chicken.
- Okay. One, two, three.
- You know what?
I'm actually not mad at that flavor.
- Oh, the after--
- It's actually kind of good.
- The aftertaste--
- Is nice.
- No! (laughs)
Adam?
- Adam.
- I don't wanna.
- You have to.
- It's not that weird.
- You have to.
- Oh, it doesn't taste bad
but the texture is--
- Upsetting.
- Horrible.
- Okay, just from the visuals,
I feel like we did a pretty good job.
- [Rie] Yeah.
- End result versus Jun's.
Like his is obviously more refined
but I'd say we're like
80% there.
One sushi to go.
- That sushi for my cat.
- Good luck, text me about how it goes.
(drum beats)
- Here's my sushi and here's the rice ball.
Hi baby.
(playful jazz music)
(gasps)
You could just like, break up a little piece.
- [Andrew] You don't want it, Wellington?
- [Niki] There you go!
(laughs)
- [Andrew] He doesn't want the food.
- Sushi!
(playful jazz music)