The cat's name is Haku
February 5, 2016 5:57 PM   Subscribe

Jun cooks Fluffy Omurice
Jun cooks Koi fish sushi
Jun cooks Chicken Nanban

A few more (Haku-less) videos are on the YouTube Channel. Still more on Twitter and Instagram.
posted by ChurchHatesTucker (28 comments total) 40 users marked this as a favorite
Dude has definitely picked up on Jacque Pepin's omelet technique
posted by Mei's lost sandal at 6:15 PM on February 5, 2016 [2 favorites]

Best of the internet right here.

Huh, he's Jun from Rachel and Jun, a famous video channel about a Japanese/American couple living in Japan.
posted by clearlydemon at 6:20 PM on February 5, 2016 [3 favorites]

Does anyone in Japan have just an ordinary cat? All the ones on YT are spectacularly gorgeous! These are nicely done, thanks.
posted by madamjujujive at 6:21 PM on February 5, 2016 [5 favorites]

I was just watching this the other day. The vids are nicely done.

It was also amusing watching Rachel and Jun, where he goes to great lengths to make her a cheesecake, featuring a beautiful ring hidden in a chocolate ball. It looked almost like he was trying to propose.

He worked really hard, trying to get Rachel to give him a 10/10 for his cooking, but once more only got a 9. Totally dejected and rejected...!
posted by markkraft at 6:34 PM on February 5, 2016

Huh, he's Jun from Rachel and Jun, a famous video channel about a Japanese/American couple living in Japan.

Oh, nice. I came across the omurice video and worked backwards from there (even got the rachelandjun tag!) but didn't get that far.
posted by ChurchHatesTucker at 6:40 PM on February 5, 2016

Does anyone know in which area of Japan they live? Those beginning bike rides through the park look so peaceful. I want to go to there.
posted by bluecore at 7:18 PM on February 5, 2016 [3 favorites]

good kitty! goddam, those are some nice knives.

have I missed the discussion, or is training cats a thing in fair Nippon? all the vids I note with feline sweetness appear to feature more harmoniously-behaved fur people than the ones I have lived with.
posted by mwhybark at 7:24 PM on February 5, 2016 [1 favorite]

lovely videos.
posted by sweetkid at 7:30 PM on February 5, 2016

Knives are gorgeous, food looks delicious, cat is adorable. I want to try making Chicken Nanban this weekend.
posted by mogget at 8:19 PM on February 5, 2016 [1 favorite]

Were those silicon-tipped cooking chopsticks? Gone shopping, brb.
posted by Mary Ellen Carter at 8:31 PM on February 5, 2016 [3 favorites]

That is one well-behaved kitty! I'm astonished by how he just sits there in the bike basket and on the fridge.
posted by jackbishop at 8:38 PM on February 5, 2016 [2 favorites]

If you, like me, are intimidated by the culinary artistry on display here, you might find Chicken Curry for Lazy People (sans cat) a little less challenging.
posted by figurant at 8:44 PM on February 5, 2016 [1 favorite]

I must have that cat.
posted by wintersweet at 8:49 PM on February 5, 2016 [4 favorites]

cook the chicken until it is the color of your cat. for best results, use absurdly well behaved orange cat against blindingly clean background for reference.
posted by slow graffiti at 9:02 PM on February 5, 2016 [13 favorites]

Strain the egg? Is that a thing? I've never heard of that. What are you removing?
posted by sourwookie at 9:33 PM on February 5, 2016

I love these! Thanks for the great post.
posted by missmary6 at 10:36 PM on February 5, 2016

"Strain the egg? Is that a thing? I've never heard of that. What are you removing?"

That little white umbilical cord-y bit that is attached to the yolk, mostly... and you are also breaking up and smoothing any lumpy, clumpy bits in the egg whites, so that they mix evenly and thoroughly with the yolk and other ingredients. It helps you to get the kind of perfectly colored, ultra-fluffy omelette that he makes here, where you cut it open and get an experience of aesthetically drippy eggy bliss, rather than white and transparent gloppy bits.
posted by markkraft at 1:24 AM on February 6, 2016 [3 favorites]

Fantastic food. The thing I love about this kind of video is everything else though (even though I now feel like some kind of degenerate barbarian with a rabid wild-cat for a pet).

This man somehow has a cat that is more civilised than me, a house that looks safe for open-heart surgery, about 40 knives that could apparently be used to slice graphene from diamonds, a gas hob that seems to have some sort of pan-sensors that might make it actually safe to use, non-stick pans that things (even omelette!) actually don't stick to, a refrigerator with more controls than the ISS, casual ambidexterity, easy access to wonderful foodstuffs, sophisticated video shooting and editing capability, etc, etc. And yet he somehow has time for a gentle ride through the countryside to film his shopping experience.

OTOH he seems to think Heinz demi-glace is an ingredient!
posted by merlynkline at 2:01 AM on February 6, 2016 [24 favorites]

The technique for the egg in omurice tends to fall into three different schools lately, none of which are entirely easy to prepare.

Getting a still soft, fluffy omelette like Jun's takes a surprisingly gentle touch, both in terms of handling the omelette, and and also in terms of the heat, in having cookware which doesn't overheat, etc. This video and this video have more actual info on how to make it happen for you. By gentle, controlled nudging of the pan, you can gradually turn the omelette so it doesn't overcook, without having to try to flip it with a spatula or chopsticks and possibly breaking it and causing it to leak.

Arguably, this chef's technique of "floating" the omelette in a nonstick pan on a layer of butter and then twisting it up with chopsticks into a kind of softly eggy bun is more visually pleasing for Americans, quicker, easier and tastier. (Everything floated on a sea of butter is, by definition, tastier.)

Lastly, there's the cute. Boy is there the cute. So much cute. Are you making breakfast in bed for your lover's anniversary or birthday? Make the cute.
posted by markkraft at 2:09 AM on February 6, 2016 [1 favorite]

But yeah, when it comes to the Japanese, we don't have just an "egg gap"... we have entirely lost the egg war. Even the French are falling behind. People spend years struggling how to make the perfect tamago in Japan under rigorous, demanding sushi masters, when most American chefs can't even be bothered to learn how to cook a simple egg properly.

(Take it from the French: Do it slow. Lowest temperature possible. Don't forget the butter.)
posted by markkraft at 2:30 AM on February 6, 2016 [2 favorites]

Bringing your omelette over to the edge of your pan -- or wok, as the case may be -- and "nudging the handle" not only tends to rotate the omelette while keeping it softer inside... it also makes it fluffier, rather than flatter.

This is actually a French technique. Here you see a really good video which shows Jacques Pepin doing it, along with a lot of useful fine pointers on how to plate your omelette without damaging it, no spatula or chopsticks required.
posted by markkraft at 2:43 AM on February 6, 2016

Straining the egg drains a certain amount of very watery white. Doing this makes poaching eggs joyfully easy, as you don't get the ghostly, wispy mess all around the outer edges.
posted by ominous_paws at 3:01 AM on February 6, 2016

My usual formula is: omelets yes, omurice no.

But his looks good ...
posted by oheso at 3:36 AM on February 6, 2016

bluecore, I think they live in Aichi. They recently did a sponsorship with a company -- part of their name had "Aichi home" in it, so that may be it.
posted by Ms. Moonlight at 7:58 AM on February 6, 2016

In addition to this guy's consummate skill and the lovely cat, I was struck by the deep yellow of the egg yokes. The eggs off the supermarket shelves where I live are but pale imitations.
posted by thebrokedown at 10:57 AM on February 6, 2016 [2 favorites]

Totally enjoyed those vids. Thanks.
posted by nickyskye at 8:22 PM on February 6, 2016

a gas hob that seems to have some sort of pan-sensors that might make it actually safe to use,

With the aim of eradicating fires that start from gas stoves
, since April 2008 gas sector in japan has equipped all of its products with safety features for preventing cooking oil from overheating, ensuring flame failure safety, automatically turning off the flame when the user forgets to do sooner if the pot becomes overheated. We have been working to spread the use of this product, called the "Si" Sensor-Equipped Cooking Stove.

see also

posted by sebastienbailard at 9:55 PM on February 7, 2016

Cooking with Dog -- Omurice

From my favorite japanese youtube series.
posted by lkc at 6:02 PM on February 8, 2016

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