"This is originally called "ドレスド オムライス" aka "Dress omelette" in Japanese. For some reason these videos have been trending on Youtube for the past month with millions of views claiming to be Korean street food but this is just one of the many different techniques used to make 'Omurice' in Japan for many many years, which is Japanese-style western cuisine that's labelled as 'yoshoku'."
The sauce is demi glace.
(5 votes)
Comments
(Old Spike)
tbh this isn't nearly as impressive as it sounds at first. most japanese restaurants make only a few different dishes or sometimes only a single dish, so of course they're going to be pretty good at the only thing they ever do. can you imagine going to a restaurant that only served spaghetti carbonara? the other thing is japanese only ever do things "the way", so every omrice tastes exactly the same because nobody tries to improve on it or offer any variations on it.
sure it's great tasty omrice but there's nothing special in that.
(Old Spike)
From a business standpoint it's awesome though. You arn't increasing the cost of the product, but more technique and presentation justifies you charging a little extra.
It's simple, pretty, tasty.
By serving it traditional I don't have to buy extra meat or veg.
Also, it's always better to serve one great dish, then 70 OK dishes on a menu.
I have dealt with that before, and it makes you hate going to work.
(Old Spike)
The long chopsticks look like they'd be handy for cooking.
You'd go insane if you tried to figure out Google's algorithms. They just are.
(Old Spike)
This is great. A simple adjustment in technique and a 99 cent tool and the wheel is successfully reinvented.
I'll add this to my brunch ideas.
(Site Administrator)
That must be a great non stick pan!
(Old Spike)
If all you use on it is a couple drumsticks and scrambled eggs, it probably lasts forever too.
(Old Spike)
Yep. If anyone has trouble with their non sticks here a few tips.
Only use rubber spatulas in them or wooden utensils. (Make sure to use red spatulas as they are heat resistant.)
Do not use soap to clean them. Hot water, wipe them out. You can boil water in them every few uses to insure they are spotless
Do not put them in the dishwasher as detergents and soaps break down the teflon coating.
Hang them on hooks when storing if you can. Stacking can scratch them unless you layer paper towel or clothes between.
Dont burn sugar or rice, or ideally anything in them. You only want to clean them with soft tools. If you do burn something in them, get them under cold water immediately. The hot pan and cold water combo will lift most of the protiens off as long as your pan isn't fucked.
Rub a drop of oil on the inside before storing to help keep them seasoned and provide a barrier against water and rust.