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How I Make My Favorite Japanese Recipes

How I Make My Favorite Japanese Recipes

– Hi, I’m Rie, I’m a Tasty producer. Today, I’m going to be showing you how to make my favorite Japanese recipes. Omurice is one of my
favorite food growing up. You might remember this from
Eating Your Feed episode where Andrew tried to
make Chef Motokichi’s recipe for omurice. This is a slightly different
version of the recipe I modified to be easier
and fun to make at home. Chef from kichi kichi uses
demi glaze sauce on top and very soft omelet, but the most common style is rice seasoned with ketchup
wrapped with thin omelet. You might think seasoning
rice with ketchup is a little strange, but ketchup is popular seasoning in Japan. The most difficult part of making omurice is making the omelet. The inside of the omelet is
almost like soft scrambled egg. I wanted to make easier way of
making this, and my coworker, Hitomi, suggested poaching
egg in plastic wrap. This is one of the first
video I made for Tasty Japan. I like making it this way
because it’s a little easier and lighter than making
a larger complicated one like Chef Motokichi. I make omurice whenever I
don’t feel like making dinner or I cannot find anything
in my refrigerator. It’s one of my favorite
Japanese dishes to eat. Some of you might recognize this dish from the Tasty Cookoff video. It’s not only my favorite, but it instantly becomes the
favorite of whoever tries it. The frying temperature is important. I fry at 320 degree to make sure the chicken
wings are fully cooked, then I take the wings out
and raise the oil temperature to 350 to make it crispy on the outside. I’ve made it hundreds of
times because my friends and coworkers always ask me to. The secret of the wings is the sauce. The easy way to remember is
the ratio two parts soy sauce, one part sugar, sake, and mirin. It’s easy to adjust the amount
whether you have to make a smaller or bigger batch. A big difference from
American fried chicken is I coat them with potato
starch instead of flour. It gives more crispiness to the wings. It was my first competition and I won, but some people said I made
wings instead of fried chicken so it doesn’t count, but
wings are also chicken. So, technically it’s a fried chicken. I still won (laughs). There is a donut chain store
called Mr. Donut in Japan. One of their signature
donuts is their pon de ring. It’s chewier than regular donuts. I wanted to recreate their
donut, so I made this video. You might be surprised because I used tofu as one
of my main ingredients, but don’t worry, it doesn’t
taste like tofu at all. I added tofu to give more
moisture and body to the donuts. Pon de ring has this cute ring shape, so I shaped the dough
into a small ball shape and stuck them together on
top of the parchment paper. When you fry it, you can drop them into oil
with the parchment paper. Parchment paper will separate
naturally in the oil. Once it comes off, take
it out from the oil. The technique helps the
donut hold the ring shape. If you like mochi, you will
definitely like these donuts. They are quite different
than American donuts, but I like them because
they are not too sweet, but I’d love to hear what you think. If you make them, tag me on Instagram. I love seeing when the Tasty
audience makes our recipes, and these are really worth the time. I think a lot of people know ramen by now, but we also have another
awesome noodle dish called udon. Udon is made with flour, water, and salt. It’s thicker and more tender. It’s usually served with warm soup or cold soy sauce-based dipping sauce. Since it’s only made with
such a simple ingredients, I remember we made udon from
scratch at the summer camp. We put flour, water, and
salt in a plastic bag and kneaded the dough by stepping on it. I don’t think that at
summer camp in the US they are making udon noodles,
and they are missing out. There are a variety of toppings, but my favorite is niku
udon or kitsune udon. Niku means meat. Niku udon is usually served with thinly sliced cooked meat on top. Kitsune udon is served
with beef fried tofu skin called aburaage. Kitsune means fox. Because the guardian
foxes of Shinto Shrines are frequently brought
offerings of fried tofu, it’s thought that foxes enjoy fried tofu, which is where kitsune
udon got its name from. In a video, we made a
curry flavor version, which gives a nice spicy kick to it. Udon soup is different in the
west and east side of Japan for a lot of reasons. Some say it’s because the
mineral contents of the water and people in Tokyo like
a little stronger flavor. So, if you buy instant udon noodle, they make different version
in the east and the west. It’s a comfort food for me. I always crave it when
the weather is colder or when I feel under the weather. I made this video for April Fools. Basically, you make small cream puff and stuff a couple of them with wasabi. Cream puffs are not a Japanese dessert, but I see them everywhere in Japan and they are one of my favorite
dessert to eat and make. In Japanese, we call them chu cream. The tip is when you heat up
the flour and water mixture, you should mix them very well
until it’s shaped like a ball. My trick to adjusting the
amount of egg is when the dough falls in a triangle
shape, it’s good to go. The dough is called pate
choux, and if you fry them, you can make churros. I recently taught Ryan
and Shane from Unsolved how to make pate choux. Once you’ve piped the dough, don’t forget to brush
some water on the surface. Moisture helps choux
pastry puff up in the oven. Whenever I make cream puffs, I wait in front of the oven
and watch the pastries puff up because I love watching the
transformation in the oven. The second tip is when
you are adding eggs, make sure to wait until the
dough is cold enough to touch so the egg won’t curdle or scramble when are mixing them with the dough. Cream puff is my favorite
dessert that my mom makes, also it’s one of the first
dessert I learned to bake. Cream puff in Japan is usually
stuffed with custard cream and it’s so delicious. So, when I made these, one of my unlucky coworkers
ate the one with wasabi, which is a very spicy paste
and not very good dessert. She didn’t like it, but that’s why I called them
Russian Roulette cream puffs. I make this cake a lot at home. It’s quite easy, and you
don’t need a cake mold. You just need a sheet pan. This cake is very moist,
so it’s easy to roll it up. It’s been two years and a half since I started working for Tasty. I was hired as a recipe
developer to launch Tasty Japan, but also learned how to
produce videos along the way. I’ve never made videos
before, but my mentor, Jodie, told me how to shoot and
edit videos very patiently. I love making Tasty food videos because it’s just my hands and cooking. I’m a shy person, and I’ve always been
self-conscious about my accent because English is not my first language. So, when our producer, Spencer, first asked me to make
mesmerizing Japanese dessert video with my face and my voice,
I was very hesitant; however, after we published the video, I was encouraged by so
many positive comments, and it made me realize
that your weaknesses can be your strengths because it makes you
different from the others, and that isn’t a bad thing,
it’s what makes you unique. And that’s what I’ve learned
since coming to Tasty and sharing about my life and
what I love with all of you. If you have passion to
share what you love, there will always be audience for it. I’m really grateful for all of
your support and kind words. Thank you so much for watching. – [Andrew] Oh, yes! (relaxing music)

100 comments found

  1. Thank you so much Rie !!! Your foods made and still making me feel comfortable. Just watching a vid after a stressful day makes me feel happy and lighter. Your last statement is so inspiring. Thank you very much

  2. Rie you are the best tasty producer .I love cooking .I watch your video every day. Lots n lots of love from India.

  3. I love the Japanese culture and food, I also love to cook; I wish Rie could be my cooking coach/mentor! I could also practice my Japanese with her! :3

  4. Can you teach me how to make a noodles because I’m form Saudi Arabia 🇸🇦 please I can’t you know I can’t eat pork or wine

  5. Hii~ :3
    most of these aren't japanese :33
    juuussst japanified version of AMERICAn food 😉
    have nice dayyy !!!!!!!
    <3 <3

  6. I thought I was the only one that season my Rice with ketchup instead of seasoning the thing I’m eating with rice

  7. In Russia really popular doughnuts like in this video, but instead of tofu we put there cream cheese

  8. Great video and everything looks good! I found the mochi donuts in Los Angeles. I did a review Mochi Donuts – what are they? Review! https://youtu.be/6kQd85wZTuU

  9. Comments: "Positive comments about Rie"

    Iyons Creed: allow me to introduce myself-

    Seriously, Iyons Creed calm down and get the frick outta here.

  10. That's amazing im happy that you found confidence, also I think that your accent is amazing and you should be proud to be asian(ps I love your tutorials on how to make japanese food)

  11. Rie is at the very top of propper ladies in the world. Cute, smart, beautiful, funny, brave and amazing at cooking. I hope that I can meet a lady like her when I grow up.

  12. Don't worry Ms. Rie, your accent is what I always like to hear, it is so cute and at the same time so comforting, like your talking to a peer or a friend 🙂

  13. Rie is the only tasty producer's name the I know. I've seen a lot of the tasty producer yeah I know their faces but for some reason I can't remember their names.

  14. Everything you've made looks delicious but it doesn't tell you the amount it's as flour but it doesn't say one cup or whatever so how do I get the recipe

  15. I love watching your videos and trying the recipes at home. I have a love for Japanese food. But I was wondering if you could start writing the recipe and measurements under the video? It would be very helpful to me. Thank you.

  16. how do you mistake a wings as not a fried chicken what do you think is that. chicken have wings learn your animal parts people

  17. Oh god now i want to go at japan and cook some of these!!
    But i can't there some creepy or scary japanese urban legends out there…!!!
    Uhhhhh nevermind i can still make them!!

  18. great recipes and great message. I had to leave a comment to tell you I love your accent. It does make you unique. I love hearing you pronounce Japanese words like Shitake and Sake. Your recipes are wonderful and I admire your desire for different perspectives.

  19. ちょうど投稿されてから一年経って拝見しています。りえさんのおかげで見てるんですよ〜、僕もアメリカで名古屋弁アクセントの英語でやってます 笑。いつも週末になると無性にりえさんのレシピ試したくなります。キューピー3分クッキング、上沼恵美子追い抜くくらい頑張って!!

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