A little sensitivity to msg ? I thought every single study showed that there was basically no bad effect at all, or at least absolutely nothing to worry about compared to something like salt. There's a big movement to reverse the stigma around it, I thought you would be part of it, what's the philosophy behind being so soft about it ? (I don't mean it in a mean way at all, in genuinely curious)
This is incorrect. Studies have shown that some people do in fact have sensitivities that are detectable against a placebo. I’ve written about it both on Serious Eats and in my book, The Wok. There are also not a very robust set of studies surrounding it to begin with. Certainly not enough studies to explain away the mountains of anecdotal evidence that exists surrounding its effects. It’s all complicated because MSG sensitivity has a history steeped in racism. But that doesn’t mean that it’s all a myth.
@@JKenjiLopezAlt fwiw my mom, a Vietnamese living in Vietnam, does have reactions to "raw" msg that doesn't happen when she eats cooked msg. She can tell when I put msg in at the end vs. during cooking.
There are absolutely sensitivities to msg, as well as any form of salt. Acid based like msg or chlorine based like table salt. The tolerance will vary from person to person ofc. It's just easier to see adverse effects from msg bc it is so concentrated in its granular form and it's easy to add way too much. A little goes a very long way with msg. Just adjust accordingly to personal need and enjoy!
Hey Kenji, First of all, as someone who has worked in many high end kitchens (including the kind with the stars) for many years, thank you for being the voice of reason in the industry. It takes real guts to stand up for what's right, and there are a lot of things wrong with the fine dining industry. People like MPW and Ramsay are glorified by entertainment today, and they need to be called out for what they are, which is absolutely abusive. The fine dining industry needs to move on from its toxic reputation if there is any hope of survival in its current form. I have zero respect for chefs that treat their workers like garbage. Secondly, love that you're making a video on this, since this is one of my all time favorite comfort foods. My favorite iteration of this right now is the same base of egg and soy sauce, and I'll typically add just a pinch of hondashi, room temperature butter, and a whole lot of parmeggiano reggiano. It really is risotto-like (sometimes I'll even add a little bit of sustainable/imitation caviar). Anyway, just a long time appreciator that wanted to say thanks!
I've always hated the, "The way you enjoy your food is wrong" attitude from chefs and wannabe foodies. If you bought the food, cooked the food, and are eating the food, nobody else gets to tell you the right way to enjoy it. There's a reason why so many recipes include things like "to taste" or "to desired doneness".
Agree 100%.It would be better if they would say "oh, you should try this or that because a lot of people seems to like it". But instead they always came up with this arrogant stuff
Pretending this isn't the majority take is silly. I would also take a large caveat, being that if you have tried the proper or traditional way first, then feel free to prepare however you prefer. Too often I've seen people ignore tradition or of laziness or some aversion to what they haven't tried before. Tradition exists for a reason. If you've experience or understand it, and choose to differ, that's fine.
In Singapore, we plop the crispy fried egg on hot rice and add a dollop of sambal belacan, as well as drizzle thick dark soy sauce. Mix it all up and dig in. Hits home every time.
@@sharonlim9929 I was in India in the early 90s, and the hotel served white rice with a curry sauce and softly fried egg. I don't know if it was something they made for westerners or an actual dish, it was presented more in a western manner with rice where we would have hash brown potatoes or toast, but it was one of the best things I ever ate. I've looked for it ever since.
On the Marco PIerre White comment, the egg is the strangest ingredient to develop a view that it has to be cooked one way: It's like the most versatile ingredient in all of cooking.
@@FK-we1dp Perhaps for YOU! Your subjective tastes differ from everyone else on the planet! For me, it tastes wonderful crispy or fluffy white (non crispy). Depends on the fat used (salted/unsalted butter, olive oil, veg. oil, avocado oil, margarine, bacon grease, lard, etc.), whether I use spices or not, etc. There is no "one-flavored" crispy egg.
Tip from a Spaniard (we eat proper fried eggs with A LOT of olive oil very often): put a pinch of flour into your oil when cooking your eggs to prevent splashing! Nice 2 see you around here again Kenji!
that is a wild tip, thank you. stainless steel with olive oil is all i ever use to make eggs. I never mix them first. this will make the experience less painful though, lol
@@julianruanrollan ever since I saw Phil Rosenthal go to Spain on a PBS show, I've been OBSESSED with those eggs fried in copious amounts of olive oil. They're just perfect. I haven't made them in a while, but now I know what I'm having for breakfast tomorrow!
Wow, really? That works? Does this work for, say, frying steaks over high temperature? And when you say a pinch, you really mean a pinch? As in, 1/4 of a teaspoon?
Now I see why I have never been able to fry an egg as well as my mom. Not enough oil and not hot enough. She is gone and I’m 67. I’ll be happy to up my game tomorrow morning!
That’s sweet. My mom passed two years ago, and even though I cook I never learned from my mom or cooked with her. Two years later my sisters and I are all still trying to recapture the taste of mums cooking from our childhood years. We’re all in our 60’s and 79’s, and mom stopped cooking for us about thirty years ago. The taste memories are strong.
@@cheshirecat7132 that’s exactly where I am.. but I’m the last man standing. I especially miss her baking, but she really did a great egg. Lots of love to you and yours.
Lost my mom 7 years ago and I still think about her every time I’m in the kitchen. Sometimes my miso soup is just not right and I stand at the stove and ask my mom what’s missing. And sometimes I can figure it out and thank mom for showing me the way
Not trying to be a smartass, but a lot of the time, more patience is the answer to why my cooking didn't turn out as intended. Speaking from personal experiences
The latter style is one of my favorite meals, always with my leftover rice. After the egg is mixed in i add some sesame oil and a bunch of kimchi and mix it all up. love it.
Ohhh man... I have some fantastic kimchi in my kitchen right now, and eggs and rice of course. I've done kimchi scrambles, but for some reason, I've never done it with the oil fried eggs. Thanks!
I absolutely love Tamago Kake Gohan! My Japanese mom passed away 1.5 years ago and we loved it. With all the salmonella with the eggs in the states we stopped. If I get fresh eggs I make this! Yum! I do the fried egg with rice for breakfast often!! Thanks for bring up core memories for me!! 😊
For those of us that are immunocompromised, you can pasteurize eggs if you have a sous vide, 135° for 75 minutes, then ice bath for those you aren't using right away
What you're describing sounds like onsen tamago. That is a good option for people who want the egg to feel raw, but pasturized. It's tricky to do without the equipment to sous vide, but not impossible.
@Lady-Lilith oh yeah, my brother used to sous vide steaks without the stick done in a pot and a closely watched thermometer, possible but more of a hassle than I'd deal with
Came here to say this. When my wife was pregnant with our second the only thing she wanted most days was tamago kake gohan, sous vide pasteurized eggs saved us.
@@lukek5909 I remember when I was first learning about sous vide from Kenji and bought a small beer cooler to do that with, i don't miss those days lmao
Mr. Lopez-Alt is an absolute saint. Rice-Egg bowls are amazing and this fried egg technique will be incorporated into my next chicken donburi dish tomorrow! Thank you so much for these videos.
tamago kake gohan is one of my guilty pleasures, i don't often come across people who are willing to eat raw eggs but my dad lived in japan for a bit and he taught me the beauty of mixing eggs into my rice. the way you fried the egg for the second rice bowl is exactly how i was taught to fry mine too :)
I come from an Ashkenazi Jewish family and my dad ate raw eggs every morning -- we called them soft boiled but they were totally raw (maybe they visited boiling water for a second 😅) I'm in public health so I don't eat raw eggs. But my dad died at age 96 and I don't remember him ever being sick.
@@TamarLitvot I grew up in the U.K. with those soft boiled eggs in an egg cup. My dad ate them too . He lived to his mid 90’s. I credit the eggs and the sardines he had for lunch a few times a week. Some of his favorite foods.
@@cheshirecat7132 Sardines are full of healthy oil! My dad ate a bowl of fruit (not cut up, whole fruits) every night. Until a few months before his death, he walked every day, stopping to talk to people (he loved dogs and children). I think both those things contributed not only to his longevity but also to his energy and good health until close to the end.
Growing up we use to put raw egg into our Japanese curry. It wasn’t until middle school cooking class that I found out “you’re not supposed to eat raw eggs.” My brother still puts raw eggs into his curry. He’s in his forties.
@@mimic5653 And it's usually just fine to do that. But given the increasing frequency of new types of infectious diseases, I figure that the small effort to be more careful (e.g., use pasteurized eggs or heat the egg until safe) is absolutely worth it. It's like the 10 seconds needed to buckle a seat belt.
Oh, I like that tilting the pan technique with the oil. I'm going to use that. The way I like my egg & rice is I put 2 raw yolks in with the rice and I cook up the whites and mix that all up. The heat from the rice gets the yolk all warm but you don't lose any of the heat sensitive nutrients, and I like to fully cook the whites to denature the proteins for absorbtion and also denature the Avidin so it doesn't bind to the Biotin in the yolk .
Grew up eating just a fried egg on top of hot rice and ketchup. Still love it 30 years later, and now I’m going to try frying it like this for extra deliciousness. Cheers!
TKG-- always more delicious than you think it will be. The absolute key is the quality of the eggs. They MUST highest quality FRESHEST POSSIBLE eggs from a farm that has 'free to forage' chickens. Pay that little extra for these eggs. Order direct from the farms. There are so many out there to discover, researching and then supporting hard working highly ethical farmers is so satisfying. There's a store in Tokyo Skytree that specialises in salt. Nothing but salt. They have over 73 different kinds of salt. When you're making a simple dish with basic ingredients they really do have to be the best quality you can find (and afford, of course). PS= Thanks Kenji for explaining the basic key differences between Chinese and Japanese soy sauce, especially the easily misunderstood meaning of the word 'light' in this context.
oh snap, kenji with the shots fired. I never heard him say anything negative about anyone before. I had to rewind the video 3x just to make sure I heard it correctly.
He's referenced that before, but not as pointedly. Kenji has noted many times Asian cultures fry eggs differently than the French way. The MPW quote isn't quite racist but is definitely narrow-minded and elitist, suggesting the asian way of frying eggs is wrong. I think Kenji saying "derisively" like that does suggest he took it as racist.
MPW and his protege Ramsey are directly responsible for so much abuse, exploitation, and violence in professional kitchens. They are both jackasses who I have zero respect for, no matter how well they cook. (Also, having spent some time in Ramsay’s kitchens, there is. Lot of BS hacking and waste that goes on in them.)
@@JKenjiLopezAltI respect the shit out of you man. You are literally a role model for how tolerant of a person I want to be. I stopped watching Uncle Roger because of your reasoning against him and it was a very good decision.
I clicked the video because i was curious how he cooks his eggs and rice. But was not expecting the smack talk about other chefs. Im here for it haha respect! My family grew up frying eggs and seasoning it with maggi sauce and chili crisp oil and its brown because it FLAVOR says my grandma 😊
I love making Tamago Kake Gohan! I was actually turned on to this by Kenji's book "The Wok". My partner had some reservations about the rawness of the egg. I usually use refrigerated leftover rice. One simple thing I've done is after microwaving the rice for a minute and mixing the egg and rice, pop it back in the microwave for a quick 30 sec. Some bits at the bottom of a ceramic bowl might get hotter and coagulate, but it varies the texture and is mostly still runny. Best part is that it's piping hot when I go to eat it - makes a wonderful quick breakfast! Not sure if it's really any safer, but it makes me feel a little better.
YT stopped recommending Kenji to me so it's been a bit but when did he ditch the headcam?! I miss the headcam, i thought it really added something unique to his channel that other cooking channels dont have. Felt really personal and it was just nice having a first person view of his hands and his dishes.
WOW! The step up from the POV gopro style video is so, so welcome! Don't get me wrong I loved all of those videos, and have learned so much from them. But this is so refreshing!
I haven't seen a Kenji video in a Minute. I love that you're cooking in that tiny apartment type space. So much more common than the spaces I see in a lot of other cooking videos. I've had crispy fried eggs my entire life. Done by my Granny. She cooked them in bacon grease though, and I think that's superior to olive oil but it's all just an opinion.
I first learned about tamago gohan from you and I love it!! seriously it's such a quick, cheap, easy, and filling breakfast. It's definitely a staple for me now. Thanks Kenji.
@@RobertPodosek I gave it to my dog, Goku, when he was a puppy and I was having it. He ended up learning the sound of the rice cooker and pestering me incessantly every time I made rice. He still hasn't figured out the new rice cooker's sounds yet.
Ha! I loved your comment about Marco White. :) I agree, cook your eggs however you want to cook them and enjoy! Cooking is creative and I cook my eggs (and all other foods) in a multitude of ways and I enjoy them in each of those ways for different reasons. Cooking is a joy and it's one of the ways to explore the vast variety of foods and express yourself while satisfying your own subjective palette. Cheers!
in spain fried eggs are made your way and we have a specific term for that crispy part of the white, "la puntilla" some people even make them to have a crispy edge wider than you did, un saludo
I pulled that one from Chinese cooking demystified when that was their test dish for trying all of the lao gan ma flavors. Easily turned it into one of my favorite condiments
I’m stoked you made this video. My mom had to leave her family home at 15 and start providing for herself. To do so she worked at an Asian restaurant that closed decades ago in Portland. She was a vegetarian so she didn’t hardly eat most of the dishes. Long story short she invented “moms sandwhich” which I now make for my kids. Same concept as the bowls - hot white rice, soy sauce , ice berg lettuce and mayo on toasted sourdough. Drizzle some Tabasco and it’s perfect! Some variation of your bowls and her sandwhiches will always be my favorite!
This is fantastic, thank you! I lived in Tokyo for four years during university, and I was introduced to TKG there, and it's been a comfort food and quick breakfast for me ever since, though my American friends still think raw egg is weird. I think this is the first video of yours I have seen, and having already read most of your book on the wok (which has revolutionized my stir fries and general wok cooking!) it's delightful to see the same positivity and love for cooking in video form as I got from the book!
One of my favorite aspects of your commentary is that you don't hold the same food "elitism" that other esteemed chefs/food content creators do. There is no one way to cook X.
I don't know what it is about your more recent videos, but you're just killing it. I was pretty hesitant to watch before and now I'm watching all of them!
Kenji this was one of the first dishes I saw you prepare. It super easy and inspired me to continue making things out of my comfort zone. Every time I come back to your channel I'm continued to be awesome and impressed, always inspired to keep cooking and trying new things. Thank you!
I made something similar to the first bowl when I was recovering from food poisoning a couple years ago. It started with white rice tossed around in a skillet with plain olive oil and the snallest amount of soy sauce, next time egg, the next time some broccoli, and then some more sauces and such for flavor as a gentle way to work up to eating full meals again. I call it "sad fried rice" because I had been miserable barely eating for about 3 weeks until I finally tried eating rice. It was the first thing with flavor I was able to consume. Now it's incredibly comforting to me, something I have any time I'm having a bad day and lack the energy to cook.
I've made so many variations of this! My Nauni's favorite way was rice and ham beans with a crispy fried egg on top with the yolk barely set (literally like you make it). I love that way, but a lot of others too: Frying up leftover chicken in a teriyaki and brown sugar sauce, with caramelized onions, green onions & a crispy egg on top; another way that I like is cooking rice then putting in scrambled egg while it's still hot, then fluffing it up to sit and steam. It makes ribbons of really soft scrambled egg, and I like topping it with soy sauce and tomatoes from my garden. The egg and rice combo is one of my favorites, there's so much versatility!
Thank you, Kenji! I had another UA-camr reply to my comments about cooking crispy eggs in a carbon steel pan with a video on the "correct" way to cook eggs which was identical to the one espoused by MPW (and the video feature numerous derisive remarks about crispy eggs and the people who eat them). I don't care if these folks don't like their eggs with crispy edges. I just wish they didn't act like bigots about it!
I encountered that recently from a random commenter on a different channel, and I didn't understand why he was so stubborn about it. "If you see any change in color, that means the egg is BURNT." I replied because I thought he didn't understand what "burnt" meant. Very weird interaction. I didn't know there was a silly argument about french eggs.
I love rice for breakfast and made the first version today. I stirred in green onions and topped it with Ozaku Curry Miso chili oil. It was so good, thank you.
Thanks for the video. I’ve been eating rice and eggs (cooked) for breakfast for a year now. Health reasons dictate I fully cook the eggs but I enjoyed watching your technique. I may give it a try.
Love the crispy eggs demo. I always see that style done in a wok and wondered if it was viable in a Western style pan. Also, I dig this apartment set up, much more like my own home right now. Though I did really enjoy the intimate nature of your content done from home, felt like visiting a neighbor.
My Chinese great grandma did this for everyone. It was my brother's favorite meal as a child.She would drip some scallion oil on it too sometimes. We call it smooth egg rice, or silk egg rice. It wasn't frothy, but the egg had to be room temperature and then freshly cooked rice on top for a few minutes, then combine.
I grew up watching the PBS cooking shows: Great Chefs of..., The French Chef, etc. I'm not sure how much technique I actually absorbed but I do remember the concept of the egg and the tens of thousands of ways to prepare them. So, yes, crisp the edges, it's perfectly fine and wonderful.
Always so vindicating to check what's up on UA-cam and see that one of my favorite chefs making almost the exact same thing I did for breakfast. When I make the crispy egg bowl I like to mix a bit of sesame oil, ginger powder, and garlic powder with the soy sauce. Delicious.
I grew up eating this. It’s funny-my mother was Korean, but grew up during the Japanese occupation. So much of the “Korean” food I grew up eating is actually Japanese. She even made her kimchi with bonito flakes.
One of my favourite way to make crispy eggs is to also cook a bit of soy sauce at the end with a bit of sugar. it caramelizes a bit and tops the crispy egg with a nice sauce that goes with the rice too
Man, since I'm watching Kenji's videos I look like a professional chef when I go to other houses to cook, even spreading the cientific info that I learn in here. People love the recipes and they don't know that my secret weapon is this channel. I owe you a lot Kenji ❤
I learn something new every time I watch Kenji. I now make the absolute best gazpacho because of him. Before I learned how to make it from him, my gazpacho was healthy but not delicious.
You brought back childhood memories. My mom used to make me the first version when I was a kid. But it was the Korean version with sesame oil and roasted, crushed sesame seeds.
Those fried eggs look ridiculously beautiful. I personally haven’t cooked eggs in oil in over 40 years, there’s something about the oiliness I just don’t care for but, geez do those look glorious.
I usually go way less oil in cast iron. Low heat covered until the white around the yolk sets, then crank it up until edges crisp. Serve with black pepper and tabasco
@@markchristophergemzon1052 the English language is fun right!?!?! Everything has more than one meaning. Virtual was used before VR become a contemporary idea ..cool right
I have a very similar recipe, but I make it with Spanish rice in a way my mother in law used to make. Concept is very similar to the raw egg version otherwise. Glutamate in the form of sazon , but still very delicious. A perfect breakfast
Thank you for this. I was at a complete loss for something tasty and fast, but i can manage a rice cooker and a wok. Fried the eggs just like you showed and they were perfect. A little Maggi arome, a sprinkle of furikake and it was perfect.
I’ve made the fried version many times using rice or cream of wheat. It was something I made after having dental surgery and I never stopped making it. Never knew it was a dish others enjoyed.
once I mastered making white sticky rice with a pressure cooker, out of curiosity and laziness late one night I threw a couple of eggs on rice and lightly microwaved it... I loved it, I started eating it regularly as my favourite go to late night meal (eggs make me sleepy). My friends and family (European origin) think it's weird, but I started seeing that it's totally normal in Japanese restaurants, Oyako Don is my favourite order. I can totally eat raw eggs too, really good on steaming fresh rice. I'll send this around and prove I'm not crazy.
For whatever reason I haven’t been recommended his recent videos so I had no idea he was on a boat. Had to check his older videos, I was wondering if he was in Japan potentially lol. Really cool vibe!
Would love to see your take on natto! That, along with tamago kake gohan, are among my daily go-tos for breakfast and I'm always on the lookout for new toppings and add ins.
@@Anvekeen I sometimes just place a shiso leaf on top of chawanmushi and use natto on top of that as a decorative touch as well as an additional nutritional kick.
Since the last tamago gohan video you made, i have that dish for breakfast or dinner at least once or twice a week, always have usukuchi in my fridge, and have 4 different kinds of furikake in the pantry. Thanks for adding awesome new staples into my diet i never knew about.
The correct way to fry eggs depends on how it’s being used and how the customer requested it. I saw a number of posts here on UA-cam of folks sitting down to an English breakfast with beans etc., or avocado toast with egg expecting a nice runny yolk but getting served up a well cooked yolk (which I personally can’t stand). I only like a runny yolk so I make a point of ordering sunny side up (preferably with well cooked whites), or over easy still with a runny yolk. I specifically order runny yolks when ordering poached for eggs Benedict. The method Kenji showed here for eggs on rice is perfect because the runny yolk then goes on to provide the sauce in the bowl. Regardless of how many Michelin stars a chef has, they now need to be familiar with more than one style of cooking as quality cooked food is now more international.
Like the new set up and new weight loss (halfheartedly fighting the good fight myself). I miss the GoPro on your forehead though it was probably uncomfortable. Dude, I can’t do raw eggs but eggs and rice are great. That was my go to breakfast when I was in Peru.
Great recipes Kenji! I grew up eating eggs and rice this way too. These days, I drizzle a little toasted sesame oil as well for my boys. It gives a more korean style flavor to it.
Learned these methods from one of your videos or books can’t remember where and I do them regularly! My fav rice and egg breakfast is Filipino fried garlic rice and eggs though! Thanks for all the tips over the years
Thank you so much for showing how to fry the egg in oil, I wouldn't have thought to do it like that :D Can't wait to have this tonight now that I can get the egg right w/o over cooking the yolk
I'm here for more family recipes. Yum! My aunt is Korean and makes a version of rice and egg dish.. .. that is our family favorite. Look forward to trying this... also the only time Ive used black soy sauce for bfast is when I make kaya toast...Oh the knife skill! That might be a game changer for me- going to check out the link, i hate it when scallions unfurl...lol
im used to eat fried eggs with sweet soy sauce and garlic oil crisps when i was a kid. but note it, it must Indonesian Sweet Soy Sauce we call it Kecap (Soy Sauce) Manis (Sweet) famous brand here Bango
Just tried the first recipe for breakfast, ran out of furikake the other week which sucks but its still delicious, a pinch of white pepper felt like a really nice touch
Hi Kenji, just came back from Jpn and tried the raw egg with rice and I'm glad I tried it! It was very interesting and so good. Raw egg in general is just so underrated. Also tried noodles / meat dipped in raw egg and loved it.
A little sensitivity to msg ? I thought every single study showed that there was basically no bad effect at all, or at least absolutely nothing to worry about compared to something like salt. There's a big movement to reverse the stigma around it, I thought you would be part of it, what's the philosophy behind being so soft about it ? (I don't mean it in a mean way at all, in genuinely curious)
This is incorrect. Studies have shown that some people do in fact have sensitivities that are detectable against a placebo. I’ve written about it both on Serious Eats and in my book, The Wok. There are also not a very robust set of studies surrounding it to begin with. Certainly not enough studies to explain away the mountains of anecdotal evidence that exists surrounding its effects.
It’s all complicated because MSG sensitivity has a history steeped in racism. But that doesn’t mean that it’s all a myth.
@@JKenjiLopezAlt fwiw my mom, a Vietnamese living in Vietnam, does have reactions to "raw" msg that doesn't happen when she eats cooked msg. She can tell when I put msg in at the end vs. during cooking.
Anyone can have sensitivity to anything. Drink too much water, you're gonna feel sensitive somewhere.
There are absolutely sensitivities to msg, as well as any form of salt. Acid based like msg or chlorine based like table salt.
The tolerance will vary from person to person ofc.
It's just easier to see adverse effects from msg bc it is so concentrated in its granular form and it's easy to add way too much. A little goes a very long way with msg.
Just adjust accordingly to personal need and enjoy!
I knew a lady that got SEVERE migraines when she ate anything with MSG or another ingredient that I cannot recall.
Hey Kenji,
First of all, as someone who has worked in many high end kitchens (including the kind with the stars) for many years, thank you for being the voice of reason in the industry. It takes real guts to stand up for what's right, and there are a lot of things wrong with the fine dining industry. People like MPW and Ramsay are glorified by entertainment today, and they need to be called out for what they are, which is absolutely abusive. The fine dining industry needs to move on from its toxic reputation if there is any hope of survival in its current form. I have zero respect for chefs that treat their workers like garbage.
Secondly, love that you're making a video on this, since this is one of my all time favorite comfort foods. My favorite iteration of this right now is the same base of egg and soy sauce, and I'll typically add just a pinch of hondashi, room temperature butter, and a whole lot of parmeggiano reggiano. It really is risotto-like (sometimes I'll even add a little bit of sustainable/imitation caviar).
Anyway, just a long time appreciator that wanted to say thanks!
Agreed on all counts!
I've always hated the, "The way you enjoy your food is wrong" attitude from chefs and wannabe foodies. If you bought the food, cooked the food, and are eating the food, nobody else gets to tell you the right way to enjoy it. There's a reason why so many recipes include things like "to taste" or "to desired doneness".
The only “right way” is the way you like it.
@@DustinHaning "What right do you have to spit in the face of tradition?"
"What right do I have? THEY'RE MY GROCERIES!"
Agree 100%.It would be better if they would say "oh, you should try this or that because a lot of people seems to like it". But instead they always came up with this arrogant stuff
Pretending this isn't the majority take is silly. I would also take a large caveat, being that if you have tried the proper or traditional way first, then feel free to prepare however you prefer. Too often I've seen people ignore tradition or of laziness or some aversion to what they haven't tried before. Tradition exists for a reason. If you've experience or understand it, and choose to differ, that's fine.
@subterficial Cooking is like jazz. Gotta learn the chops before you can improvise.
In Singapore, we plop the crispy fried egg on hot rice and add a dollop of sambal belacan, as well as drizzle thick dark soy sauce. Mix it all up and dig in. Hits home every time.
@@sharonlim9929 I was in India in the early 90s, and the hotel served white rice with a curry sauce and softly fried egg. I don't know if it was something they made for westerners or an actual dish, it was presented more in a western manner with rice where we would have hash brown potatoes or toast, but it was one of the best things I ever ate. I've looked for it ever since.
@ this sounds delicious!
On the Marco PIerre White comment, the egg is the strangest ingredient to develop a view that it has to be cooked one way: It's like the most versatile ingredient in all of cooking.
Yup along with potato
He’s right though, browning ruins the delicate taste
@@FK-we1dp Perhaps for YOU! Your subjective tastes differ from everyone else on the planet! For me, it tastes wonderful crispy or fluffy white (non crispy). Depends on the fat used (salted/unsalted butter, olive oil, veg. oil, avocado oil, margarine, bacon grease, lard, etc.), whether I use spices or not, etc. There is no "one-flavored" crispy egg.
Tip from a Spaniard (we eat proper fried eggs with A LOT of olive oil very often): put a pinch of flour into your oil when cooking your eggs to prevent splashing! Nice 2 see you around here again Kenji!
@@julianruanrollan interesting tip! I’ll have to try that
that is a wild tip, thank you.
stainless steel with olive oil is all i ever use to make eggs. I never mix them first. this will make the experience less painful though, lol
Oh. Thank you!!!!!!
@@julianruanrollan ever since I saw Phil Rosenthal go to Spain on a PBS show, I've been OBSESSED with those eggs fried in copious amounts of olive oil. They're just perfect. I haven't made them in a while, but now I know what I'm having for breakfast tomorrow!
Wow, really? That works?
Does this work for, say, frying steaks over high temperature?
And when you say a pinch, you really mean a pinch? As in, 1/4 of a teaspoon?
I love how the second oil starts splashing, the safety squints get activated.
Safety squints combined with mild concern.
Tradesmen using grinders on steel and cooks have never had something so in common
Now I see why I have never been able to fry an egg as well as my mom. Not enough oil and not hot enough. She is gone and I’m 67. I’ll be happy to up my game tomorrow morning!
enjoy your egg :-)
That’s sweet. My mom passed two years ago, and even though I cook I never learned from my mom or cooked with her. Two years later my sisters and I are all still trying to recapture the taste of mums cooking from our childhood years. We’re all in our 60’s and 79’s, and mom stopped cooking for us about thirty years ago. The taste memories are strong.
@@cheshirecat7132 that’s exactly where I am.. but I’m the last man standing. I especially miss her baking, but she really did a great egg. Lots of love to you and yours.
Lost my mom 7 years ago and I still think about her every time I’m in the kitchen. Sometimes my miso soup is just not right and I stand at the stove and ask my mom what’s missing. And sometimes I can figure it out and thank mom for showing me the way
Not trying to be a smartass, but a lot of the time, more patience is the answer to why my cooking didn't turn out as intended. Speaking from personal experiences
The latter style is one of my favorite meals, always with my leftover rice. After the egg is mixed in i add some sesame oil and a bunch of kimchi and mix it all up. love it.
Ohhh man... I have some fantastic kimchi in my kitchen right now, and eggs and rice of course. I've done kimchi scrambles, but for some reason, I've never done it with the oil fried eggs. Thanks!
sounds like lunch is set for today!
I absolutely love Tamago Kake Gohan! My Japanese mom passed away 1.5 years ago and we loved it. With all the salmonella with the eggs in the states we stopped. If I get fresh eggs I make this! Yum! I do the fried egg with rice for breakfast often!! Thanks for bring up core memories for me!! 😊
I tried it (Tamago Kake Gohan) once and I think I had issues with the texture. But after watching this I may try it again.
thanks Kenji. Just moved out of my parents house and I've been eating lots of eggs and rice. This makes it more exciting! Learning a lot from you!
@@JonahSA I highly recommend grabbing some pork floss and green onions to sprinkle on there ☺️
For those of us that are immunocompromised, you can pasteurize eggs if you have a sous vide, 135° for 75 minutes, then ice bath for those you aren't using right away
Ever since getting a Sous vide, I’ve started keeping two sets of eggs in my fridge for that very reason!
What you're describing sounds like onsen tamago. That is a good option for people who want the egg to feel raw, but pasturized. It's tricky to do without the equipment to sous vide, but not impossible.
@Lady-Lilith oh yeah, my brother used to sous vide steaks without the stick done in a pot and a closely watched thermometer, possible but more of a hassle than I'd deal with
Came here to say this. When my wife was pregnant with our second the only thing she wanted most days was tamago kake gohan, sous vide pasteurized eggs saved us.
@@lukek5909 I remember when I was first learning about sous vide from Kenji and bought a small beer cooler to do that with, i don't miss those days lmao
Mr. Lopez-Alt is an absolute saint. Rice-Egg bowls are amazing and this fried egg technique will be incorporated into my next chicken donburi dish tomorrow! Thank you so much for these videos.
looks delicious! I appreciate that you show the whole cooking process without much editing, makes it easy to follow the timing
tamago kake gohan is one of my guilty pleasures, i don't often come across people who are willing to eat raw eggs but my dad lived in japan for a bit and he taught me the beauty of mixing eggs into my rice. the way you fried the egg for the second rice bowl is exactly how i was taught to fry mine too :)
I come from an Ashkenazi Jewish family and my dad ate raw eggs every morning -- we called them soft boiled but they were totally raw (maybe they visited boiling water for a second 😅)
I'm in public health so I don't eat raw eggs. But my dad died at age 96 and I don't remember him ever being sick.
@@TamarLitvot I grew up in the U.K. with those soft boiled eggs in an egg cup. My dad ate them too . He lived to his mid 90’s. I credit the eggs and the sardines he had for lunch a few times a week. Some of his favorite foods.
@@cheshirecat7132 Sardines are full of healthy oil!
My dad ate a bowl of fruit (not cut up, whole fruits) every night. Until a few months before his death, he walked every day, stopping to talk to people (he loved dogs and children). I think both those things contributed not only to his longevity but also to his energy and good health until close to the end.
Growing up we use to put raw egg into our Japanese curry. It wasn’t until middle school cooking class that I found out “you’re not supposed to eat raw eggs.” My brother still puts raw eggs into his curry. He’s in his forties.
@@mimic5653 And it's usually just fine to do that. But given the increasing frequency of new types of infectious diseases, I figure that the small effort to be more careful (e.g., use pasteurized eggs or heat the egg until safe) is absolutely worth it. It's like the 10 seconds needed to buckle a seat belt.
Oh, I like that tilting the pan technique with the oil. I'm going to use that. The way I like my egg & rice is I put 2 raw yolks in with the rice and I cook up the whites and mix that all up. The heat from the rice gets the yolk all warm but you don't lose any of the heat sensitive nutrients, and I like to fully cook the whites to denature the proteins for absorbtion and also denature the Avidin so it doesn't bind to the Biotin in the yolk .
Grew up eating just a fried egg on top of hot rice and ketchup. Still love it 30 years later, and now I’m going to try frying it like this for extra deliciousness. Cheers!
Watched a video about Japanese pasta sautéed with ketchup, blew my mind. 🤷🏽♀️Maybe throw some ketchup into the pan, idk
The first video I watched from you was the crispy egg with that MPW quote, still stuck with me to this day. Long live the crispy egg!
@@onewholeegg crispy egg runny yolk is peak
We miss getting these regularly!
TKG-- always more delicious than you think it will be. The absolute key is the quality of the eggs. They MUST highest quality FRESHEST POSSIBLE eggs from a farm that has 'free to forage' chickens. Pay that little extra for these eggs. Order direct from the farms. There are so many out there to discover, researching and then supporting hard working highly ethical farmers is so satisfying. There's a store in Tokyo Skytree that specialises in salt. Nothing but salt. They have over 73 different kinds of salt. When you're making a simple dish with basic ingredients they really do have to be the best quality you can find (and afford, of course). PS= Thanks Kenji for explaining the basic key differences between Chinese and Japanese soy sauce, especially the easily misunderstood meaning of the word 'light' in this context.
oh snap, kenji with the shots fired. I never heard him say anything negative about anyone before. I had to rewind the video 3x just to make sure I heard it correctly.
You should hear him talk about gordon ramsey.
He's referenced that before, but not as pointedly. Kenji has noted many times Asian cultures fry eggs differently than the French way. The MPW quote isn't quite racist but is definitely narrow-minded and elitist, suggesting the asian way of frying eggs is wrong. I think Kenji saying "derisively" like that does suggest he took it as racist.
MPW and his protege Ramsey are directly responsible for so much abuse, exploitation, and violence in professional kitchens. They are both jackasses who I have zero respect for, no matter how well they cook. (Also, having spent some time in Ramsay’s kitchens, there is. Lot of BS hacking and waste that goes on in them.)
@@JKenjiLopezAlt yoooooo Kenji call it OUT 🗣🗣🗣
@@JKenjiLopezAltI respect the shit out of you man. You are literally a role model for how tolerant of a person I want to be. I stopped watching Uncle Roger because of your reasoning against him and it was a very good decision.
I clicked the video because i was curious how he cooks his eggs and rice. But was not expecting the smack talk about other chefs. Im here for it haha respect! My family grew up frying eggs and seasoning it with maggi sauce and chili crisp oil and its brown because it FLAVOR says my grandma 😊
I love making Tamago Kake Gohan! I was actually turned on to this by Kenji's book "The Wok". My partner had some reservations about the rawness of the egg. I usually use refrigerated leftover rice. One simple thing I've done is after microwaving the rice for a minute and mixing the egg and rice, pop it back in the microwave for a quick 30 sec.
Some bits at the bottom of a ceramic bowl might get hotter and coagulate, but it varies the texture and is mostly still runny. Best part is that it's piping hot when I go to eat it - makes a wonderful quick breakfast! Not sure if it's really any safer, but it makes me feel a little better.
YT stopped recommending Kenji to me so it's been a bit but when did he ditch the headcam?! I miss the headcam, i thought it really added something unique to his channel that other cooking channels dont have. Felt really personal and it was just nice having a first person view of his hands and his dishes.
@@bc6292 I thought the gimmick was getting a bit old
He still does it, he just doesn't do it ALL THE TIME.
He just did a headcam the other day! I forget what it was though.
Headcam made me kinda motion sick or something. Rather have the camera still, way less distracting
@@maddsmish the steam wand scrambled egg sammiches
tamago gohan is unparalleled comfort food. it's so quick, cheap, light and deeply satisfying. i love it so much
WOW! The step up from the POV gopro style video is so, so welcome! Don't get me wrong I loved all of those videos, and have learned so much from them. But this is so refreshing!
I watched this video while eating some homemade ramen i made. Nice to learn new dishes from other cultures, thanks for the recipes!
I haven't seen a Kenji video in a Minute. I love that you're cooking in that tiny apartment type space. So much more common than the spaces I see in a lot of other cooking videos. I've had crispy fried eggs my entire life. Done by my Granny. She cooked them in bacon grease though, and I think that's superior to olive oil but it's all just an opinion.
I first learned about tamago gohan from you and I love it!! seriously it's such a quick, cheap, easy, and filling breakfast. It's definitely a staple for me now. Thanks Kenji.
@@RobertPodosek I gave it to my dog, Goku, when he was a puppy and I was having it. He ended up learning the sound of the rice cooker and pestering me incessantly every time I made rice. He still hasn't figured out the new rice cooker's sounds yet.
Ha! I loved your comment about Marco White. :) I agree, cook your eggs however you want to cook them and enjoy! Cooking is creative and I cook my eggs (and all other foods) in a multitude of ways and I enjoy them in each of those ways for different reasons. Cooking is a joy and it's one of the ways to explore the vast variety of foods and express yourself while satisfying your own subjective palette. Cheers!
My mother used to make the raw version adding a knob of butter to the hot steamed rice. Today is a comfort food to me.
in spain fried eggs are made your way and we have a specific term for that crispy part of the white, "la puntilla" some people even make them to have a crispy edge wider than you did, un saludo
I love Calpis! And I grew up in Morningside heights with a Japanese grandmother--but a generation or two before you. Thanks for all you do.
A creamy, raw egg yolk adds so much flavor! Thanks for these two recipes!
I make the second version all the time, except I also dump a ton of lao gan ma on the eggs as well.
Laoganma is always a good choice
I like chili bamboo shoots with mine
I pulled that one from Chinese cooking demystified when that was their test dish for trying all of the lao gan ma flavors. Easily turned it into one of my favorite condiments
I put Lao gan ma on literally everything, it's too delicious to resist!!
Or better yet use lao ganma to fry your egg you probably wont get to the crispy stage before the pepper flakes starts to burn but boy is it good
I’m stoked you made this video. My mom had to leave her family home at 15 and start providing for herself. To do so she worked at an Asian restaurant that closed decades ago in Portland. She was a vegetarian so she didn’t hardly eat most of the dishes. Long story short she invented “moms sandwhich” which I now make for my kids. Same concept as the bowls - hot white rice, soy sauce , ice berg lettuce and mayo on toasted sourdough. Drizzle some Tabasco and it’s perfect! Some variation of your bowls and her sandwhiches will always be my favorite!
This is fantastic, thank you! I lived in Tokyo for four years during university, and I was introduced to TKG there, and it's been a comfort food and quick breakfast for me ever since, though my American friends still think raw egg is weird. I think this is the first video of yours I have seen, and having already read most of your book on the wok (which has revolutionized my stir fries and general wok cooking!) it's delightful to see the same positivity and love for cooking in video form as I got from the book!
I havent watch you for years, just wanted to say your looking great Kenji!
Kenji you look amazing!!! Love the transformation!!
One of my favorite aspects of your commentary is that you don't hold the same food "elitism" that other esteemed chefs/food content creators do.
There is no one way to cook X.
I don't know what it is about your more recent videos, but you're just killing it. I was pretty hesitant to watch before and now I'm watching all of them!
Kenji this was one of the first dishes I saw you prepare. It super easy and inspired me to continue making things out of my comfort zone. Every time I come back to your channel I'm continued to be awesome and impressed, always inspired to keep cooking and trying new things. Thank you!
I made something similar to the first bowl when I was recovering from food poisoning a couple years ago. It started with white rice tossed around in a skillet with plain olive oil and the snallest amount of soy sauce, next time egg, the next time some broccoli, and then some more sauces and such for flavor as a gentle way to work up to eating full meals again. I call it "sad fried rice" because I had been miserable barely eating for about 3 weeks until I finally tried eating rice. It was the first thing with flavor I was able to consume. Now it's incredibly comforting to me, something I have any time I'm having a bad day and lack the energy to cook.
I've made so many variations of this! My Nauni's favorite way was rice and ham beans with a crispy fried egg on top with the yolk barely set (literally like you make it). I love that way, but a lot of others too: Frying up leftover chicken in a teriyaki and brown sugar sauce, with caramelized onions, green onions & a crispy egg on top; another way that I like is cooking rice then putting in scrambled egg while it's still hot, then fluffing it up to sit and steam. It makes ribbons of really soft scrambled egg, and I like topping it with soy sauce and tomatoes from my garden. The egg and rice combo is one of my favorites, there's so much versatility!
Thank you, Kenji! I had another UA-camr reply to my comments about cooking crispy eggs in a carbon steel pan with a video on the "correct" way to cook eggs which was identical to the one espoused by MPW (and the video feature numerous derisive remarks about crispy eggs and the people who eat them). I don't care if these folks don't like their eggs with crispy edges. I just wish they didn't act like bigots about it!
I encountered that recently from a random commenter on a different channel, and I didn't understand why he was so stubborn about it. "If you see any change in color, that means the egg is BURNT." I replied because I thought he didn't understand what "burnt" meant. Very weird interaction. I didn't know there was a silly argument about french eggs.
Just bought furikake for the first time and started making a lot of rice bowls. So this is well timed for me. Good video thanks
@@Hobbsgoblin it’s delicious for rice bowls!
Thank you for reminding me I need to buy Furikake.
Color grading and framing was great in this one.
Thank you for all the amazing recipes and knowledge Kenji
That's such an amazing way to cook eggs! Omg I am so excited for breakfast tomorrow
Kenji looking super fit these days that’s awesome
I love rice for breakfast and made the first version today. I stirred in green onions and topped it with Ozaku Curry Miso chili oil. It was so good, thank you.
Thanks for the video. I’ve been eating rice and eggs (cooked) for breakfast for a year now. Health reasons dictate I fully cook the eggs but I enjoyed watching your technique. I may give it a try.
Love the crispy eggs demo. I always see that style done in a wok and wondered if it was viable in a Western style pan. Also, I dig this apartment set up, much more like my own home right now. Though I did really enjoy the intimate nature of your content done from home, felt like visiting a neighbor.
My Chinese great grandma did this for everyone. It was my brother's favorite meal as a child.She would drip some scallion oil on it too sometimes. We call it smooth egg rice, or silk egg rice. It wasn't frothy, but the egg had to be room temperature and then freshly cooked rice on top for a few minutes, then combine.
I grew up watching the PBS cooking shows: Great Chefs of..., The French Chef, etc. I'm not sure how much technique I actually absorbed but I do remember the concept of the egg and the tens of thousands of ways to prepare them. So, yes, crisp the edges, it's perfectly fine and wonderful.
Always so vindicating to check what's up on UA-cam and see that one of my favorite chefs making almost the exact same thing I did for breakfast.
When I make the crispy egg bowl I like to mix a bit of sesame oil, ginger powder, and garlic powder with the soy sauce. Delicious.
I ate that growing up as well. Brings back memories. Thank you
I grew up eating this. It’s funny-my mother was Korean, but grew up during the Japanese occupation. So much of the “Korean” food I grew up eating is actually Japanese. She even made her kimchi with bonito flakes.
One of my favourite way to make crispy eggs is to also cook a bit of soy sauce at the end with a bit of sugar. it caramelizes a bit and tops the crispy egg with a nice sauce that goes with the rice too
Egg and rice with whatever you want always hits home.
Man, since I'm watching Kenji's videos I look like a professional chef when I go to other houses to cook, even spreading the cientific info that I learn in here. People love the recipes and they don't know that my secret weapon is this channel. I owe you a lot Kenji ❤
I learn something new every time I watch Kenji. I now make the absolute best gazpacho because of him. Before I learned how to make it from him, my gazpacho was healthy but not delicious.
This was eggscellent! And love the apron.
You brought back childhood memories. My mom used to make me the first version when I was a kid. But it was the Korean version with sesame oil and roasted, crushed sesame seeds.
Those fried eggs look ridiculously beautiful. I personally haven’t cooked eggs in oil in over 40 years, there’s something about the oiliness I just don’t care for but, geez do those look glorious.
I usually go way less oil in cast iron. Low heat covered until the white around the yolk sets, then crank it up until edges crisp.
Serve with black pepper and tabasco
Anyone who says "I'm right, everyone else is wrong." Default jack ass.
Thank you for reviving raw egg on rice dish ❤️
What does eating "virtually" mean? 00:14
almost exactly
@@markchristophergemzon1052 the English language is fun right!?!?! Everything has more than one meaning. Virtual was used before VR become a contemporary idea ..cool right
In this context, it means "almost all the time" or "nearly always".
1:48 - I found out that Japanese "dark soy sauce" and Chinese "dark soy sauce" were different the hard way. Live and learn, I suppose!
Bro dumped the oil down the drain.
I have a very similar recipe, but I make it with Spanish rice in a way my mother in law used to make. Concept is very similar to the raw egg version otherwise. Glutamate in the form of sazon , but still very delicious. A perfect breakfast
Thank you for this. I was at a complete loss for something tasty and fast, but i can manage a rice cooker and a wok. Fried the eggs just like you showed and they were perfect. A little Maggi arome, a sprinkle of furikake and it was perfect.
My go-to is a grain and a poached egg, with scallions, cilantro, furikake, shoyu, sesame seeds and oil. If I have that for ANY meal, I'm thrilled 💚😋💚
Love the first dish, make it all the time whenever I have a little rice left over
My Japanese mother in law reheats rice in the microwave with a damp paper towel stretched over the top to steam it, I highly recommend it
I put a damp saucer over the bowl then it fully steams as if freshly cooked. Yum! 🍚
remember, a good chef will not flinch even if your oil exploded in your hands when you fry something wet. we just get used to that pain.
The second bowl I could see with some pickled daikon and carrots. I could see the versatility with it.
I’ve made the fried version many times using rice or cream of wheat. It was something I made after having dental surgery and I never stopped making it. Never knew it was a dish others enjoyed.
Tamago- gohan was my favorite afterschool snack when I was growing up. So good!
once I mastered making white sticky rice with a pressure cooker, out of curiosity and laziness late one night I threw a couple of eggs on rice and lightly microwaved it... I loved it, I started eating it regularly as my favourite go to late night meal (eggs make me sleepy). My friends and family (European origin) think it's weird, but I started seeing that it's totally normal in Japanese restaurants, Oyako Don is my favourite order. I can totally eat raw eggs too, really good on steaming fresh rice. I'll send this around and prove I'm not crazy.
Kenji has the uncanny ability to post a video about a food I’ve googled two days earlier
Loving the boathouse setup!!
For whatever reason I haven’t been recommended his recent videos so I had no idea he was on a boat. Had to check his older videos, I was wondering if he was in Japan potentially lol. Really cool vibe!
Fried egg over fried rice is one of my favorite breakfasts! And no way… give me a crispy fried egg every time.
lol Egg meal. I love that I’m understanding Japanese. Thanks for sharing, I want to make this!
Would love to see your take on natto! That, along with tamago kake gohan, are among my daily go-tos for breakfast and I'm always on the lookout for new toppings and add ins.
Natto is my go-to breakfast during the workweek.
I love natto too, but sometimes I would like to try it with something else than rice. Any ideas?
@@Anvekeen I sometimes just place a shiso leaf on top of chawanmushi and use natto on top of that as a decorative touch as well as an additional nutritional kick.
"I think he's a jackass." best slight towards Chef Marco p. White I've heard in awhile. Love the new digs Kenji!
Love you Kenji, you're the best! Inspires me to try more asian style breakfasts with this video
Since the last tamago gohan video you made, i have that dish for breakfast or dinner at least once or twice a week, always have usukuchi in my fridge, and have 4 different kinds of furikake in the pantry. Thanks for adding awesome new staples into my diet i never knew about.
The correct way to fry eggs depends on how it’s being used and how the customer requested it. I saw a number of posts here on UA-cam of folks sitting down to an English breakfast with beans etc., or avocado toast with egg expecting a nice runny yolk but getting served up a well cooked yolk (which I personally can’t stand). I only like a runny yolk so I make a point of ordering sunny side up (preferably with well cooked whites), or over easy still with a runny yolk. I specifically order runny yolks when ordering poached for eggs Benedict. The method Kenji showed here for eggs on rice is perfect because the runny yolk then goes on to provide the sauce in the bowl. Regardless of how many Michelin stars a chef has, they now need to be familiar with more than one style of cooking as quality cooked food is now more international.
Like the new set up and new weight loss (halfheartedly fighting the good fight myself). I miss the GoPro on your forehead though it was probably uncomfortable. Dude, I can’t do raw eggs but eggs and rice are great. That was my go to breakfast when I was in Peru.
Great recipes Kenji! I grew up eating eggs and rice this way too. These days, I drizzle a little toasted sesame oil as well for my boys. It gives a more korean style flavor to it.
Learned these methods from one of your videos or books can’t remember where and I do them regularly! My fav rice and egg breakfast is Filipino fried garlic rice and eggs though! Thanks for all the tips over the years
Thank you so much for showing how to fry the egg in oil, I wouldn't have thought to do it like that :D
Can't wait to have this tonight now that I can get the egg right w/o over cooking the yolk
these low key cooking videos are dope. im litterally learning how to do my eggs right now
Thanks Kenji, I can’t wait to try these recipes
I'm here for more family recipes. Yum! My aunt is Korean and makes a version of rice and egg dish.. .. that is our family favorite. Look forward to trying this... also the only time Ive used black soy sauce for bfast is when I make kaya toast...Oh the knife skill! That might be a game changer for me- going to check out the link, i hate it when scallions unfurl...lol
im used to eat fried eggs with sweet soy sauce and garlic oil crisps when i was a kid.
but note it, it must Indonesian Sweet Soy Sauce we call it Kecap (Soy Sauce) Manis (Sweet) famous brand here Bango
Sesame seed oil & toasted sesame seeds are also great additions, and is the version commonly eaten in Korea. Worth a try!
7:32 I do the hot oil in the pan scowl too!
Just tried the first recipe for breakfast, ran out of furikake the other week which sucks but its still delicious, a pinch of white pepper felt like a really nice touch
Hi Kenji, just came back from Jpn and tried the raw egg with rice and I'm glad I tried it! It was very interesting and so good. Raw egg in general is just so underrated. Also tried noodles / meat dipped in raw egg and loved it.