This has been on my food to make bucket list for the last cpl of months. Great job Guga but I wanna try the cutting open one but if I can't thanks for showing me this way! :)
Just like you, I always wondered about the taste and if it was good. The thing is, if you love the simple version I made in this video, then you don't need to spend weeks mastering the complex show version. As I mentioned, if you just want to enjoy eating it, this recipe will give you the EXACT same flavor without all the extra effort. I admit, having the skill to make the complex version is cool, but like anyone who's mastered it, you need to practice regularly to maintain it. Otherwise, you'll end up making the easy version anyway. Anyone who says otherwise probably hasn't truly tasted the authentic dish. But if you want to watch me struggle for your amusement 😂 I'm totally down! I'll make it for you guys!
asians dont use salt as much because all their sauces are loaded with it, like soysauce, no need. i myself dont add salt to much of the dishes i make because the fish sauce, soysauce, oystersauce, etc all got lot of sodium in it lol.
Yea, step 1 in learning how to cook. Understand that sodium, acids, and bases are in different ingredients. Reduce the amount of salt you would normally add because you're adding soysauce. Soy sauce is also a liquid that benefits from direct contact with high heat. Consider if something is too salty, too sweet, too harsh(acid), etc. (Step 2 is texture, we can talk about that later :D )
Don't get me wrong, Japanese food is tasty, but sometimes, soy sauce falls short in some dishes. Salt is a great emulsifier and also a natural way of drawing out liquid or moisture out of the food via dry brine. You can't beat that.
I like how when everybody learn/teach to make the omelet they always tries to perfect the presentation, cutting it down the middle and let it slither. But you Guga is going straight to the texture, no bullsh*t, just pure mouthfeel.
@@marlinlaifoo3111 I mean, the whole folding and then cutting part is mostly for show... Why bother folding it (which is the most difficult part) and then cut it, when you can already place it on top of the rice and skip 2 steps? I actually think Guga hit the nail on the head with using this method, especially for home cooks who don't want to waste 100 eggs until they get the technique right. Gatekeeping is the dumbest thing in the world.
He's been on a diet. More chicken based dishes, as he's .... complained is a tad too strong a term, but nothing else is coming to mind right now, in previous videos about being confined to chicken. 🤷♂️
yeah, you start with a gigantic stock pot and at the end of the week after sieving and reducing it even more, you've got maybe a gallon of demi. Nobody but the chef is allowed to touch it until it's finished.
Haven't watch you for a long long time. Seeing you pretty much fit and thin now makes me really happy. I hope you stay till 100+ Guga, keep making content, love you.
Right!? I was sure that a man who has invested literal years into dry aging steaks in every conceivable food product was going to learn the snazzy knife thing. In other news, Demi-Glace is easy to make.
Thank you, Guga! Your recipes and tips are awesome. They are easy to make and look at, and they taste delicious! I'd love to see you cook more Asian dishes.
Guga, you and your team make the best videos. I have learned so much from you and have used your methods to cook for my family and at the firehouse! Ignore all of the haters, keeps doing your thing 😎
Love your videos Guga, you have helped me take my cooking to the next level! Regained my confidence to make homemade sauces, marinades, etc again. My lady thanks you, too!
Most restaurants don't use "day old" rice. You'll see them scoop it right from the cooker. I've done it this way for years and it always comes out fine. Stir fry hot and fast and it will come out great every time.
As a south east asian, I was delighted when you mentioned Wok Hey. It's kinda like if you grill a steak on charcoal vs on an iron skillet, it has an extra smoky flavour.
Thank you for putting this in a different format, I understood the basic principals behind how to do it, but it always scared me xD A good way to give it a shot without being scared of failing 10000 times lol
Oh I may have been so happy to see this video to have squealed a bit... Souper excited to see it, kichi is so full of energy and works his kitchen so great. This was great, I hope you enjoyed the omurice, I now have to somehow find a way to get there and experience it for myself. Excellent work. Always glad to see these forays. 👍👍👍👍👍
For the sandwich you showed in the beginning of the video: Try adding additional spices to the egg mixture. We have this in the Netherlands quite often (also sold in supermarkets) and I personally like making it myself and adding several dififerent herbs to make it taste even better!! For example different combinations of: garlic powder, paprika, curry powder, chili powder, lemon grass. Or addchives, soy sauce, hot sauce, ketchup, etc. you can add pretty much whatever you think is good with eggs and make it even better! I personally love adding: salt, pepper, garlic powder, paprika powder and parmigiano reggiano..
That is my favorite omelet and appreciate the egg salad recipe! I've had both in Japan and can say without a doubt that the egg salad from a convenience store (I would get 1 a day coming back from work) is just off the charts good. I have to try that egg salad recipe but first have to go buy the kewpie mayo!
I've dreamed of a Japanese experience most of my adult life, and recently, my feelings have grown stronger, due in part by your videos showcasing the incredible food that I wouldn't have thought of (egg dishes and steak!).
The moment Motokichi-san exclaimed "OH!", it looks like he watched Guga's videos at some point. Also, hats off for making an "easier" version of Kichi Kichi's omurice. Here in the Philippines, a local culinary content creator did a successful "cutting" omurice on his 16th attempt. I'd love to eat at Kichi Kichi the next time I visit Japan.
Japanese food are always lightly seasoned only. They don't season it too much coz from what I learned, they still want to taste the ingredientes or meat itself instead of the seasonings
as someone who has been there, you're right when you see the salt use being very minial but the outcome is esquisite, thats because the saltiness/sodium whatever you wanna call it is already there. once everything is done all the flavors come together. This is especially true when people make nachos for instance. Don't get salty or seasoned chips. The flavor comes from the protiens, guac, onions, salsa. This guy is an experience and well worth it! he will make it seem so seamless so casual as if it's an everyday thing (practice makes permanance) kudos to Guga and Kudos to that chef in Japan because it's 100% legit (seems like guga also bought the pan but its not needed as long as you use good oil or butter) and yes chopsticks on low heat to keep whisking!!
While stationed in Okinawa I ate their Taco Rice. It was a staple after touring their bars, lol. It is amazing, I’ve tried duplicating it and it can not be done. So sad because 35 years later I’ve had nothing like it. I crave it.
Guga took out the most difficult part of this recipe... the part Kichi Kichi is most famous for. Thinking about it, I guess it's not mandatory for taste, but it adds all the flair.
I have to say I've never been a fan of egg salad but the sandwich intrigued me, so I made it "eggzactly" the way you showed (haha) and it was amazing, 10/10 would highly recommend!
Shoutout to Guga for pulling no punches while still being respectful. *World renowned chef presenting the signature of his entire career * Guga: Eh, needs more salt or something. 😂
I love the displays in Japan. Went there last December spend 3 weeks over xmas. It was amzing. I did not get to try omurice but I did try alot of dishes. including Okonomyaki, and it was pretty damn good.
As Guga mentions that everyone has their own Omorice recipe, it reminds me of one of my hometown dishes. Go to any diner that serves breakfast in St. Louis, MO (we've even trained the Wafflehouses) and ask for a slinger. The original purportedly came from the now closed OT Hodge's Chili Parlor, which consisted of a bed of hashbrowns, with 2 burgers with a slice of American cheese, 2 sunny side up eggs, and 2 ladles of diner-style chili. Variations today include swapping the meat for suasage, bacon, ham, or flat iron steaks, mixing up the doneness of the eggs, swapping cheese, and using sausage gravy in place of or in addition to chili. Also, Guga, make homemade demiglac.
I make egg mix for sandwiches in a similar way, but add 1 part dijon mustard for 10 parts mayo, it gives it a really nice tanginess without being overwhelming.
Hey! Agree with Kewpie mayo! Nothing Like it , BUT recently I was in Poland, and god.... Winiary and Pegaz mayo from there are amazing ! had egg butty and potato salad with them and it's day and night comparing to UKs . Great Video, enjoyed to see Motokichi sensei with you :)
I made the egg sandwich but I didn't have kewpie mayo. I just took some dukes and added a pinch of sugar and a little rice vinegar to it. For the bread I used Nature's Own Hawaiian. It was really good.
Poking a hole in the end of each egg with a thumbtack or safety pin before boiling the egg also makes peeling easier by releasing the pressure during cooking. I keep a couple of pins that I sterilized before using with food stuck in a wine cork in my utensil drawer. The cork keeps the part I stick in the eggs from getting dirty
For the egg sandwich add a bit of mustard . Less than half. For Catsup omurice, add tomato paste for one rice . In Japan there’s a strong catsup just for it..
Easy normal household omurice recipe: chicken, onion, bell peppers - stir fry. Add rice salt pepper worchester sauce and kechup. Cook until all the rice changes color. Cover with egg, kechup. Enjoy^^
Try adding the same amount of cheese to your egg salad + garlic. You can also grate the entire egg for that recipe, doesn't matter. I grate everything including garlic on a fine grater
Wow, I couldn't get into Kichi Kichi when I was there. So this is great! Will definitely be trying both recipes! And yes those egg sandwiches were addictive.
I always grabbed the sandwich next to the egg sandwich. It had meat, eggs, and cucumbers. I loved that there was a "Mom & Pop" shop at the corner of the street I lived on.
Did kichi kichi a disservice with that "omelet" at the end. And the rest of the world recommends half the sodium we recommend here in the US. We've blown out our palettes. Kichi Kichi omurice is amazing and this video severely understates that.
I did ribeye sushi. OMG easy peasy. The sauce options are simple yet diverse. Worcestershire and sour cream with a hidden dollop of wasabi mayo was good!
Pero Guga. Que maravilla. Te has adelgazado muchísimo verdad? Havia tiempo que no te veía y no me esperaba esto. Te veo muy bien. Veamos si ahora podemos recuperar el cabello. Yo estoy probando una técnica que copie de mi gata. No cortar el pelo y el máximo tiempo posible en la calle, al aire libre. Mucho aire en la sombra y algo de sol, si con el tiempo recupero el cabello te aviso y lo pones en práctica. Creo que no puede fallar. La esperanza nunca se pierde. Un placer verte así de verdad, no lo esperaba.
@@ivanpabon2741 in my circles I've seen them use mayo instead of butter. I'll have to try the butter version myself but the mayo version tastes pretty damn good to me.
It's only a matter of time before omu-rice becomes popular in the US & elsewhere. It's simple to make & versatile. U can make it Mexican, Korean, American, Italian, Indian style etc, etc.
This has been on my food to make bucket list for the last cpl of months. Great job Guga but I wanna try the cutting open one but if I can't thanks for showing me this way! :)
Just like you, I always wondered about the taste and if it was good. The thing is, if you love the simple version I made in this video, then you don't need to spend weeks mastering the complex show version. As I mentioned, if you just want to enjoy eating it, this recipe will give you the EXACT same flavor without all the extra effort.
I admit, having the skill to make the complex version is cool, but like anyone who's mastered it, you need to practice regularly to maintain it. Otherwise, you'll end up making the easy version anyway. Anyone who says otherwise probably hasn't truly tasted the authentic dish.
But if you want to watch me struggle for your amusement 😂 I'm totally down! I'll make it for you guys!
@@guga You gonna make your own demi glace too? Because yes, I think we do need to see it....for science.
Yes we use a lot of salt in the US but our food is so damn good because of it! 😂😂😂
I'm gonna try replicate guga version
@@gugayes guga make it for us pls
asians dont use salt as much because all their sauces are loaded with it, like soysauce, no need. i myself dont add salt to much of the dishes i make because the fish sauce, soysauce, oystersauce, etc all got lot of sodium in it lol.
Americans also seem to use way more salt in general than not just Asians but Europeans too
Yea, step 1 in learning how to cook. Understand that sodium, acids, and bases are in different ingredients. Reduce the amount of salt you would normally add because you're adding soysauce. Soy sauce is also a liquid that benefits from direct contact with high heat. Consider if something is too salty, too sweet, too harsh(acid), etc. (Step 2 is texture, we can talk about that later :D )
Don't get me wrong, Japanese food is tasty, but sometimes, soy sauce falls short in some dishes. Salt is a great emulsifier and also a natural way of drawing out liquid or moisture out of the food via dry brine. You can't beat that.
@@sordos1because we like our food to have flavor
@@luminatrixfanfictionno one is saying all we put is soy sauce instead of salt. The point is to balance it, in short put salt when necessary.
I like how when everybody learn/teach to make the omelet they always tries to perfect the presentation, cutting it down the middle and let it slither. But you Guga is going straight to the texture, no bullsh*t, just pure mouthfeel.
It's not that they put too little salt in Japan... It's that america puts way too much salt on everything they cook.
Was gonna say just that. Americans are insane with their salt and sugar levels in everything.
Real
Disagree. Salt enhances flavor up to a certain point, and Japanese cuisines with eggs are pretty bland.
Nah. SEA people adds more salts than American.
Brother one of the biggest stereotypes for Americans, especially white people is that they don’t use enough seasoning/salt…🙃
Finally someone who teaches us an easy way to cook omurice, thanks guga!
Cook it the right way not the wrong way or don't cook it at all
@@marlinlaifoo3111 I mean, the whole folding and then cutting part is mostly for show... Why bother folding it (which is the most difficult part) and then cut it, when you can already place it on top of the rice and skip 2 steps? I actually think Guga hit the nail on the head with using this method, especially for home cooks who don't want to waste 100 eggs until they get the technique right. Gatekeeping is the dumbest thing in the world.
@@omulamfibie take a hike🙂
@@marlinlaifoo3111 99% of Japanese restaurants don't even do the cutting style. Omurice is literally just omelette + rice.
5:13 Halfway around the world, Guga is still instantly recognized!
He probably got excited, thinking you were there to cook him Wagyu!
i Wish it 😊
Am I the only one who thinks Guga is looking more slim in this video?
He has been slim for awhile now. He lookin way better than he used to
shouts out to Guga man
Everybody gets some extra money and find the best hidden secrets and hire the top dawgs lol
He's been on a diet. More chicken based dishes, as he's .... complained is a tad too strong a term, but nothing else is coming to mind right now, in previous videos about being confined to chicken. 🤷♂️
No
Nah, he looks like he lost weight.
Apparently Motokichi-Sensei's demi glaze sauce is made by reducing the beef stew (you can also order it at his restaurant) over 96 hours
It take him one week to make the demi glaze
yeah, you start with a gigantic stock pot and at the end of the week after sieving and reducing it even more, you've got maybe a gallon of demi. Nobody but the chef is allowed to touch it until it's finished.
96 hours is 4 days. So just over half a week. Still a long time for a reduction though. I'll bet it's worth it.@@ivanpabon2741
Demi-glace* demi-glaze is something different.
@@benjaminberkey2920 lol
Haven't watch you for a long long time. Seeing you pretty much fit and thin now makes me really happy. I hope you stay till 100+ Guga, keep making content, love you.
Man, whenever Guga cooks something, it's like he's putting magic on it. Looking so delicious and satisfying to watch.
Another reason why I LOVE this channel!
It took uncle Roger a dozen attempts and 50 eggs, but at least he did it right.
Well, he tried the flying one, it's extra hard.
Right!? I was sure that a man who has invested literal years into dry aging steaks in every conceivable food product was going to learn the snazzy knife thing. In other news, Demi-Glace is easy to make.
He didn't even try making the omelette. What a shame
Sorry , Your wouldn't know ... which one had the best flavor ??
All three methods are giving same results. If you want to do it at home and you don't have that skill, you can follow this method.
Thank you, Guga! Your recipes and tips are awesome. They are easy to make and look at, and they taste delicious! I'd love to see you cook more Asian dishes.
Guga, you and your team make the best videos. I have learned so much from you and have used your methods to cook for my family and at the firehouse! Ignore all of the haters, keeps doing your thing 😎
Love your videos Guga, you have helped me take my cooking to the next level! Regained my confidence to make homemade sauces, marinades, etc again. My lady thanks you, too!
Most restaurants don't use "day old" rice. You'll see them scoop it right from the cooker.
I've done it this way for years and it always comes out fine. Stir fry hot and fast and it will come out great every time.
Hello from Flint Michigan. We love your channels.
Love the Japan series, Guga! ❤
As a south east asian, I was delighted when you mentioned Wok Hey.
It's kinda like if you grill a steak on charcoal vs on an iron skillet, it has an extra smoky flavour.
Thank you for putting this in a different format, I understood the basic principals behind how to do it, but it always scared me xD A good way to give it a shot without being scared of failing 10000 times lol
Oh I may have been so happy to see this video to have squealed a bit... Souper excited to see it, kichi is so full of energy and works his kitchen so great. This was great, I hope you enjoyed the omurice, I now have to somehow find a way to get there and experience it for myself. Excellent work. Always glad to see these forays. 👍👍👍👍👍
For the sandwich you showed in the beginning of the video:
Try adding additional spices to the egg mixture. We have this in the Netherlands quite often (also sold in supermarkets) and I personally like making it myself and adding several dififerent herbs to make it taste even better!!
For example different combinations of: garlic powder, paprika, curry powder, chili powder, lemon grass. Or addchives, soy sauce, hot sauce, ketchup, etc. you can add pretty much whatever you think is good with eggs and make it even better!
I personally love adding: salt, pepper, garlic powder, paprika powder and parmigiano reggiano..
A great tip to make easy omurice, looks so obvious, but never came to my mind 😅 now I'll finally get a chance to try it, thanks! ❤
That is my favorite omelet and appreciate the egg salad recipe! I've had both in Japan and can say without a doubt that the egg salad from a convenience store (I would get 1 a day coming back from work) is just off the charts good. I have to try that egg salad recipe but first have to go buy the kewpie mayo!
Yep, Guga is right. I tell everyone who gets a chance to visit Japan, try some convenience store food from 7-11 or Lawson.
I've dreamed of a Japanese experience most of my adult life, and recently, my feelings have grown stronger, due in part by your videos showcasing the incredible food that I wouldn't have thought of (egg dishes and steak!).
The moment Motokichi-san exclaimed "OH!", it looks like he watched Guga's videos at some point.
Also, hats off for making an "easier" version of Kichi Kichi's omurice. Here in the Philippines, a local culinary content creator did a successful "cutting" omurice on his 16th attempt.
I'd love to eat at Kichi Kichi the next time I visit Japan.
lol I never thought not to seal the complete omelette, thanks guga always making my life better
Motokichi Sensei saw Guga right away. So good. 😊👍
One of the simplest explanation for making this type of omelette I learned, thanks Guga.
Japanese food are always lightly seasoned only. They don't season it too much coz from what I learned, they still want to taste the ingredientes or meat itself instead of the seasonings
Remember, to be grateful for your success...things could have been worse....You are a talented, and blessed man
In the thumbnail the chef looks like a proud wife 😭🤣
Isn't it a man?
@@benjaminberkey2920It is
@@benjaminberkey2920 He identifies himself as a wife!
@@benjaminberkey2920”looks like” Understand?
Right on Guga! I liked this one. I am going to try and make both and let you know
Thanks for coming to Japan! 😊
as someone who has been there, you're right when you see the salt use being very minial but the outcome is esquisite, thats because the saltiness/sodium whatever you wanna call it is already there. once everything is done all the flavors come together. This is especially true when people make nachos for instance. Don't get salty or seasoned chips. The flavor comes from the protiens, guac, onions, salsa. This guy is an experience and well worth it! he will make it seem so seamless so casual as if it's an everyday thing (practice makes permanance) kudos to Guga and Kudos to that chef in Japan because it's 100% legit (seems like guga also bought the pan but its not needed as long as you use good oil or butter) and yes chopsticks on low heat to keep whisking!!
Love how you simplified it and gave us your honest opinion of such a viral dish
While stationed in Okinawa I ate their Taco Rice. It was a staple after touring their bars, lol. It is amazing, I’ve tried duplicating it and it can not be done. So sad because 35 years later I’ve had nothing like it. I crave it.
Guga took out the most difficult part of this recipe... the part Kichi Kichi is most famous for. Thinking about it, I guess it's not mandatory for taste, but it adds all the flair.
I have to say I've never been a fan of egg salad but the sandwich intrigued me, so I made it "eggzactly" the way you showed (haha) and it was amazing, 10/10 would highly recommend!
Awesome I love the Tornado Omelet and I am rubbish at it but I keep trying !! Love your Channel Guga
Haiyah thought Uncle Guga will learn how to cook it there like Uncle Roger
Uncle Roger tried all day to get it right.
thank you so much, looking at the dishes on the video makes me less tired. have a nice weekend
Thanks for the video Can’t wait to get there. next video try to do it flip😂😂😂
2:30 is probably my favourite reaction I've ever seen him do 😂
Thanks for the recipes 😺😺😺😺😺
Shoutout to Guga for pulling no punches while still being respectful.
*World renowned chef presenting the signature of his entire career *
Guga: Eh, needs more salt or something.
😂
6:36 that technique is absolutely incredible. there's a lot in that wok
Lesgo Guga!! I can’t wait to meet this guy over there. My trip to Japan can’t come soon enough 😭
I love the displays in Japan. Went there last December spend 3 weeks over xmas. It was amzing. I did not get to try omurice but I did try alot of dishes. including Okonomyaki, and it was pretty damn good.
This man is in his Japan Era! I hope you get to go there as much as you like!
As Guga mentions that everyone has their own Omorice recipe, it reminds me of one of my hometown dishes. Go to any diner that serves breakfast in St. Louis, MO (we've even trained the Wafflehouses) and ask for a slinger. The original purportedly came from the now closed OT Hodge's Chili Parlor, which consisted of a bed of hashbrowns, with 2 burgers with a slice of American cheese, 2 sunny side up eggs, and 2 ladles of diner-style chili. Variations today include swapping the meat for suasage, bacon, ham, or flat iron steaks, mixing up the doneness of the eggs, swapping cheese, and using sausage gravy in place of or in addition to chili.
Also, Guga, make homemade demiglac.
I make egg mix for sandwiches in a similar way, but add 1 part dijon mustard for 10 parts mayo, it gives it a really nice tanginess without being overwhelming.
Hey! Agree with Kewpie mayo! Nothing Like it , BUT recently I was in Poland, and god.... Winiary and Pegaz mayo from there are amazing ! had egg butty and potato salad with them and it's day and night comparing to UKs . Great Video, enjoyed to see Motokichi sensei with you :)
Always wondered why the Family Mart egg mayo sandwich was so rich compared to mine, I added all the egg whites all along!
well he forgot it need to be chilled , for the same expericence
I made the egg sandwich but I didn't have kewpie mayo. I just took some dukes and added a pinch of sugar and a little rice vinegar to it. For the bread I used Nature's Own Hawaiian. It was really good.
your reaction at home is so different from the japan vlogs it seems like all the food you ate there is just ok...... and at home your soooo excited
This guy killed it in Uncle Roger's video, so a Guga collab has me sold 🫶
Poking a hole in the end of each egg with a thumbtack or safety pin before boiling the egg also makes peeling easier by releasing the pressure during cooking. I keep a couple of pins that I sterilized before using with food stuck in a wine cork in my utensil drawer. The cork keeps the part I stick in the eggs from getting dirty
For the egg sandwich add a bit of mustard . Less than half. For Catsup omurice, add tomato paste for one rice . In Japan there’s a strong catsup just for it..
Easy normal household omurice recipe: chicken, onion, bell peppers - stir fry. Add rice salt pepper worchester sauce and kechup. Cook until all the rice changes color. Cover with egg, kechup. Enjoy^^
Great video 👍
Try adding the same amount of cheese to your egg salad + garlic.
You can also grate the entire egg for that recipe, doesn't matter. I grate everything including garlic on a fine grater
Wow, I couldn't get into Kichi Kichi when I was there. So this is great! Will definitely be trying both recipes! And yes those egg sandwiches were addictive.
I enjoyed everything. Gonna watch it again
The eggsalad sandwich is a classic in my country. I got that in my lunchbox when I was a kid about 3 decades back...
Can't forget Tamago Kake Gohan, aka raw eggs with soy sauce and white rice. Better than it sounds!
I made that once after I learned about it and it was so good 😅 I don't usually make rice on its own though so haven't done it again.
raw eggs, soy sauce, white rice with japanese mustard. god greet.
I always grabbed the sandwich next to the egg sandwich. It had meat, eggs, and cucumbers. I loved that there was a "Mom & Pop" shop at the corner of the street I lived on.
Did kichi kichi a disservice with that "omelet" at the end. And the rest of the world recommends half the sodium we recommend here in the US. We've blown out our palettes. Kichi Kichi omurice is amazing and this video severely understates that.
At least he can toss better than uncle Roger (Hayaaaaa) 😂😂😂
Guga, did You tell the Chef that Your Mutual Friend Uncle Roger sent You? Great video! Keep up the great work, Guga!
I did ribeye sushi.
OMG easy peasy.
The sauce options are simple yet diverse.
Worcestershire and sour cream with a hidden dollop of wasabi mayo was good!
Pero Guga. Que maravilla. Te has adelgazado muchísimo verdad? Havia tiempo que no te veía y no me esperaba esto. Te veo muy bien. Veamos si ahora podemos recuperar el cabello. Yo estoy probando una técnica que copie de mi gata. No cortar el pelo y el máximo tiempo posible en la calle, al aire libre. Mucho aire en la sombra y algo de sol, si con el tiempo recupero el cabello te aviso y lo pones en práctica. Creo que no puede fallar. La esperanza nunca se pierde. Un placer verte así de verdad, no lo esperaba.
But but but... you didn't throw it over your shoulder...
I'm really enjoying your trip to japan vlog, hope you send them fast!!! tnx
This dish may not be the most amazing but it will definitely satisfy any homecook in the end
Next challenge Guga: the flying omelet. Uncle Roger spent a good long while with Motokichi learning how to do it.
thanks guga for sharing will try this. =)
Its a bit like Eiersalade. A type of salad from The Netherlands. Its the same as this with mustard and union in it. Its delicious.
wth all those presentation and u just showed the cheat to make it without those flashy shist. damn, you the man guga
Guga you're the best, thank you! Ordered Demi :)))
Oh wow… it just never occurred to me that one could just… not close the omelet, and instead just drop it on top as is.
3:13 WTF😂😂😂
No Wok Hei? Uncle Roger is gonna have a fit....smh LOL great video Guga.
The guga hack!!! I cant believe i didnt think of this 🤣
That omurice in the end is made by Motokichi Yukimura, he's not just for show. His omurice is his specialty and not like any other one.
If Uncle Roger can do it, so can you! 🤣
Josh from gmm kitchen needs this. He did 100 and still not as perfect as this haha
Made the egg sandwich today. Simple but so delicious.
YES THE CONVENIENCE STORE EGG SALAD SANDWICH IN JAPAN IS UNBELIEVABLY GOATED
While watching him make that "Omurice", I had the cast of The Bear screaming in my head.
We have made this sandwich in Puerto Rico for generations. Nice to see countries in the other side of the globe enjoy it as much as we do.
Yes. Except we use butter. Not Mayo.
@@ivanpabon2741 in my circles I've seen them use mayo instead of butter. I'll have to try the butter version myself but the mayo version tastes pretty damn good to me.
yeah but not long enough , it origin from england , so there you go ...
@Guga you needa go to Argentina brotha! 🥩
Nice to see how you are getting educated in Japan.
5:34 i found my soulmate
Looks delicious. 🤤
the guy at KICHI KICHI always puts a smile on my face. he is quite excentric
Guga visits Japan to learn the secret behind Japanese style foods.
You showed how to omurice in the most simplest way, never seen someone do this, this is a first.
It's only a matter of time before omu-rice becomes popular in the US & elsewhere. It's simple to make & versatile. U can make it Mexican, Korean, American, Italian, Indian style etc, etc.
The shape of the mold is important because it helps the kichi kichi omelette plop or unveil on the rice.