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  • (lively music)

  • - (gasping) I did it!

  • Hey guys, this is Inga,

  • and today I'm gonna be trying to make

  • the really cool-looking tornado omelet rice.

  • Some of you may have heard about omelet rice before.

  • It's also known as omurice in Japan,

  • where it's an omelet served over fried rice.

  • Some of you may have also seen Andrew fly to Japan

  • a while back just to learn from one of

  • the OG omurice masters.

  • The version I'll be doing today

  • will be a little bit different.

  • This tornado omelet rice actually came from

  • one of the street food vendors in South Korea.

  • They kind of like, twirl the egg

  • while it's still hot in the pan.

  • It creates this sort of like, egg vortex situation,

  • and it blew so many people away

  • that there were lines out the door every single day.

  • It looks really impressive,

  • and I think it's a really cool technique,

  • so I'm going to be trying to make it at home.

  • I don't know if I have the skills for it,

  • but I do have the tools for it,

  • and I like to think that I use my chopsticks pretty well.

  • So let's do some experimenting today.

  • Hopefully we will succeed,

  • and I won't just end up with a pile of scrambled eggs.

  • Okay, let's do it.

  • So I'm gonna start with the thing

  • that I think I could do without a problem,

  • which is the fried rice, our base for the omelet rice.

  • Because if it doesn't have, like,

  • a little pile of rice there when you put the egg on there,

  • it's just going to look like a plate of eggs.

  • And the fried rice I'm gonna do is just gonna be

  • the typical ones that I think are served with omurice,

  • which is a ketchup-based fried rice

  • with some sort of protein and veggie.

  • Going with some bacon, shallots, and carrots.

  • And of course I also have some ketchup.

  • Big bottle right here.

  • Bacon's going in first.

  • (pan sizzling)

  • Then I'm just gonna add in the veggies.

  • Give that a good little toss.

  • Once I see some color,

  • that's when I'm gonna add in our rice.

  • Key ingredient.

  • You can hear that, like, sizzle and pop.

  • It's all that goodness.

  • It is time for our ketchup to shine.

  • I'm just gonna add it right in the middle here.

  • That can help bring out its sweetness.

  • And give that a little fry in here,

  • and then we can combine.

  • This is my fried rice.

  • It's looking pretty good.

  • Now I'm just going to scoop it back into that bowl

  • so I can make a perfect mound of rice later.

  • I'm gonna squish it down.

  • I'm grabbing a plate, and I got rice here.

  • And we're just going to do this.

  • Make sure it's in the center.

  • Turn around, and voila.

  • (gasping)

  • That's in a pretty good shape.

  • Now that I have my fried rice done,

  • my warmup done, it was the only part

  • I felt really confident about.

  • I'm gonna go into making the actual tornado egg.

  • Everything has to happen really fast

  • once the egg is done.

  • Trying to hype myself up.

  • Worst comes to worst, I still have a

  • really tasty plate of fried rice to eat.

  • Okay, let's get to egg-making.

  • Just cracking some eggs, I'm using two.

  • Can I do one hand?

  • Yes!

  • Beat this up.

  • I'm really nervous, you guys.

  • From what I saw, if I'm late by like a couple seconds,

  • I'm done, the egg is done.

  • The level of responsibility is intense.

  • This is super well-combined.

  • Swap to a, hot, that's hot.

  • Swap to a smaller pan, add some oil.

  • Test to see if it's ready.

  • It is totally ready, oh my god.

  • It's gonna start cooking really fast

  • once I put this on there.

  • I'm, I'm nervous.

  • I'm nervous.

  • We're gonna do this.

  • First attempt, let's go.

  • (pan sizzling)

  • All right, okay, it's bubbling.

  • Nice, I see some bubbles.

  • Now I'm going to...

  • (playful music)

  • You guys, I think I waited too long.

  • Twirl it!

  • No!

  • I waited too long, and now it's just

  • a very nice scrambled egg, but it is not what I want.

  • Dang it.

  • First attempt is a fail.

  • I think I just like,

  • the moment I put it in, I should've just went in

  • with the chopsticks and...

  • I'm gonna eat this later.

  • I'm gonna put this aside from now.

  • I'm so mad at myself.

  • Okay, attempt number two.

  • I'm adding oil.

  • I'm also changing it to slightly lower heat,

  • because like, I was pretty slow.

  • I'm really hoping that we'll be able to get this down

  • and not have to eat only eggs

  • for the next couple of days.

  • Let's go!

  • All right, it looks promising.

  • Now we slowly swirl it.

  • It looks promising, you guys.

  • I mean, this is not how they did it.

  • I'm literally doing a full 360,

  • keeping it an inch apart.

  • Why is it not moving any more?

  • No!

  • I was so close.

  • In the beginning we did have that, like, beautiful swirl.

  • This is what I have right now.

  • I don't think it's too bad for a second try.

  • I think I just need to manage the heat a little bit better.

  • I got really excited, and I think maybe I got too excited,

  • and that's why it didn't work any more.

  • (sighing)

  • I'm gonna put this aside,

  • and we're gonna move into our third attempt.

  • I'm crying on the inside.

  • I refuse to be defeated by these eggs.

  • I know I can do it.

  • I was so close, I have to make this work.

  • Third try, let's go.

  • Please let this be the last try.

  • Third time's the charm, right?

  • (pan sizzling)

  • I'm gonna do this thing that they did.

  • Separate the two chopsticks.

  • Hold it like that.

  • (dramatic music)

  • Ooh, ooh ooh ooh!

  • Ooh! (gasping)

  • You guys!

  • I think I did it!

  • Right?

  • I think I did it.

  • Take it out slowly, take it out slowly,

  • take it out slowly, oh!

  • Okay okay okay okay okay okay.

  • And while it's still hot,

  • I'm gonna transfer it to the fried rice.

  • Oh my god, oh my god, oh my god, oh my god.

  • I cannot mess up here.

  • (gasping)

  • If you ignore my plop there, nice!

  • (gasping) We did it!

  • Look at that, oh my god.

  • Don't worry, the egg's gonna keep cooking.

  • I am so happy, I'm so, I.

  • Yes.

  • Happy.

  • Oh my god, like, this close to running out of eggs.

  • We did it!

  • We did it!

  • Is it perfect, no, I don't think so,

  • but is it close to what I saw in the videos?

  • Yes.

  • I'm gonna add in the demi glaze sauce I made

  • just to finish this up, but I am, you guys,

  • I am honestly so happy.

  • I'm so happy.

  • This looks so good.

  • I can't believe we got here.

  • (mellow music)

  • You guys!

  • It is done!

  • It smells so good.

  • The eggs have, whoa, whoa.

  • I cannot wait to eat this.

  • You guys can see these folds, oh my goodness.

  • And it goes all the way around.

  • It's almost like a little egg blanket toga wrap.

  • I love how this looks.

  • It's such a pretty way to serve up omurice.

  • I'm a little sad that I have to break this beautiful fold,

  • but whoa!

  • All that hard work I put in.

  • It's so good.

  • This egg, not only does it look incredible,

  • but it tastes amazing, because it has that like,

  • perfect velvety smooth texture

  • and you get those, like, thin folds,

  • and wow, I'm just, wow, no wonder people line up for this.

  • It definitely took a few tries,

  • but I think this is one of those challenges

  • that are worth attempting at home.

  • Let me know if you give this a try, too.

  • I'm really looking forward to your pictures and videos.

  • Anyways, I will see you guys next time.

  • Bye!

(lively music)

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