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– Hello, there. Welcome back to anotherepisode of Anime with Alvin. Today I'll be making omurice from “Gourmet GrillGraffiti”, six different ways. To make omurice, we will need eggs, lots of them, like this one. Hey, hey, come back! Since I'm making sixdifferent types of omurice, I'm gonna need a lot of fried rice.

So in a wok setup outdoors with high heat and a little bit of oil, I'm cooking equal partschopped chicken thighs, diced onions, carrots, and peas, preferably the ones youget from the frozen aisle. Those are the peas andcarrots that I grew up with when eating fried rice, and the best part is they're already cut into really small pieces.

Once everything starts toget a little bit of color, I'm seasoning this witha hefty pinch of salt and opening a well in the middle of this for about 1/4 cup of ketchup. This might seem a little bit odd, but stir frying ketchupto bring out the flavors and incorporate them into fried rice is a pretty common techniquearound many parts of the world. In goes our day-old rice.

I like to use the same amount of rice as in what is currentlyinside the pan right now. I like using day-old rice for fried rice because it loses a lot of the moisture and is a lot easier to stirfry and get individual grains. After a few quality checks, our batch of ketchup fried rice is done. I'm starting with the”springtime omurice”, which in the show ismade by using leftovers.

So I'm combining two cups of water, a teaspoon of instant dashi powder, a small can of preservedbamboo shoots in their juices. This gets cooked until it starts to boil and drained beforereturning the bamboo liquid back to the pot. The bamboo dashi liquid now gets thickened with the cornstarch slurry, made by combining atablespoon of cornstarch.

With two tablespoons of water. Once this is thick, wemove on to the next flavor. This is the starter kitfor a hayashi sauce, which is what I'm guessingis the brown sauce served with the doria-style cheese omurice. That's a lot of words, but essentially I'm makinga shortcut demi-glace. Following in the packet instructions, I'm taking these whatlook like roux block cubes.

And cooking them in water until thick. According to some reallygood recipes online, using red wine andtomato sauce as additions will make the flavormore akin to demi-glace, so I will do that. I added approximately 1/2 cup of red wine and two tablespoons of tomato sauce, and, surprisingly, it doestaste like the real thing. I'll take that!.

Next up, a sweet and sour omurice. For the sauce, I'm combiningfour tablespoons of ketchup, three tablespoons of vinegar, four tablespoons of brownsugar, 1/2 cup of water, and 1/2 teaspoon of salt until simmering. This will again get thickenedwith a cornstarch slurry, 1/2 teaspoon of corn starchwith two tablespoons of water. Okay, moving on! Remember when I said we'regonna need a lot of eggs?.

I think 36 will do the trick. After cracking 36 eggsinto a large mixing bowl with probably a fewbits of shell in there, I like to use an immersionblender to mix them, just to make sure that there are no lumps and everything is smooth, as any streaks will showin the final product. And, of course, a littlebit of salt to season. Now for the fun part!.

To prepare the fried rice for the omurice, we have an omurice moldthat we got online. I like to pack the ricein a little lightly, just to make sure thatthe rice set in its shape before ready to be placedin the center of our eggs. In a non-stick pan over high heat, I'm adding about twotablespoons of vegetable oil, cooking one cup of the egg mixture, stirring using chopsticks,.

And making sure to scrapethe bottoms in the side. The goal here is to set theomelet into small curds, while making sure thebottom is not overcooked. Once the omelet is about 70% cooked, I invert the now-set fried rice from their mold into the center, tucking in the edges andattempting to fold it around into a nice oval football shape. First one is always a littlefunky, just like children.

Which reminds me, it's timeto put ketchup on their face. Writing a message with ketchup over an omurice is pretty common. Here is a simple “hello!”, with the chunk of the omelet broken. I'm sure you'll find waysto get creative with this. Taste test number one,Nico seems to enjoy it. I will take that as a sign of motivation. Omurice number two,.

We're using the sameexact technique as before, with the egg, folding in the rice, and inverting onto a plate. And after tucking the edges,it's now time for topping. This one is an okonomiyaki-style omurice. To match the namesake's flavor profile, this one uses stripesof alternating sauces, Bull-Dog sauce and Kewpie mayonnaise, topped with the healthypile of bonito flakes.

I'm curious on how the sweetnessfrom the Bull-Dog sauce the creaminess of the Kewpie mayo, and the funkiness from thefish flakes will now pair with the omurice. Let's have Rachel tastetest this one, shall we? She really seems to enjoy this one. She told me that the creaminess and the acidity goes reallywell with the rice and the egg, a combination that seems to make you.

Not want to stop eating. Omurice number three isour “springtime omurice”. Similar technique as before, but now topped with thatbamboo dashi thickened glaze. Toppings include littlebamboo slices from earlier and a sprinkle of chives. This one is definitelyon the lighter side. Let's have Steve try this. Steve is pretty happy with it.

He's so happy that he's nowgoing to take this offscreen and eat it by himself. Good man. Omurice number four isthe doria-style omurice, which is a reference to agratin in Japanese cuisine. To emulate the cheesinessof a gratin dish, I'm cooking a cup of shredded mozzarella in a non-stick pan over low to medium heat until completely melted.

And once this is nice and smooth, pouring this directly on top of a finished assembled omurice. That looks pretty good! Nice. Ooh! To finish, this gets surrounded by the shortcut demi-glace from earlier and a few sprinkles of chopped parsley. Probably my favorite looking one so far,.

And, well, because I am selfish, I will eat this one for myself. I'm pretty sure you can probably guess, this one is really good. The sauce is a greatcounterbalance to the cheese, which is a great foil tooth omurice. I are the whole thing. Omurice number fives involves nothing but simply pouring thesweet and sour glaze.

On top of the omurice, along with another sprinkleof chopped parsley. Nico again will return to the fray to taste test this once more. He is not complaining,as he gets to eat twice. He's also seeminglyeating the whole thing. My man! And finally, omurice number six, probably the most difficultone out of them all.

You might have seen a YouTube video or two of a famous Japanesechef using this technique to serve this in his restaurant. Fun fact, I've actually been there. He's a very good dude, andhis techniques are insane. I'm using 1 1/2 cups ofthe egg mixture this time, but the tricky part is that we have to turnthis flat egg mixture into a nice football shape omurice.

That is seemingly molten in the center, but yet sealed on all sides. I'm not gonna go too muchin depth on the detail because, well, I really amnot sure exactly how to do it. After watching his YouTubevideo many, many times, the first stage seems to be similar, a ripping high heat inorder to set the curds as quickly as possible along the edges. The goal after that is now to wrap the egg.

Into the football shape without overcooking theedges or the inside, which requires expertskills using chopsticks and a non-stick pan. The third, and probably oneof the most difficult part, is to invert this and flip this onto the bed of already laidfried rice on the plate. After a few failed attempts and many eggs, I managed to get oneseemingly passable one.

The little molten bag ofegg is directly laid on top and split right down thebelly with a thin knife, letting the insides beautifully open up and spill down the edges. Yeah, mine definitely is afar cry from the master's, but one day, maybe one day,I'll nail this technique. A healthy ladle of our shortcutdemi-glace also goes on top and finish with thesprinkling of chopped parsley. The slightly acidic andsweet demi-glace goes well.

With the creamy egg, whichgoes well with the rice. Nothing to complain about, as this entire thingwas definitely finished between all of us. Just make sure that whenyou're attempting this one, you're either, one, very hungry or, two, have many hungry mouths to feed, as there will be lots ofegg and rice left over. – Thanks again to Squarespace.

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