Hello everybody.

Welcome to Tokyo Creative play.

I'm Emma, my name is Alex and I'm Natasha.

So today I'm gonna be working with Natasha and Alex and we're all going to be trying various japanese dishes.

We're gonna be doing three of them and each of them are at varying difficulty.

So the one I'm gonna be making today is paradise or omelet rice we'll be cooking today.

I'll be making, it sounds kind of simple, it's just rice usually with like ketchup, chicken and onions and then you put egg on top and it sounds simple but there's a lot of really fancy ways of doing it out there and I was I am going to try the fancy way of making the egg that you cut it open and it splits open this up with that beautiful egg that flows out.

I tried it this morning and something went horribly wrong with my nonstick pan, the egg just stuck the overall, it was awful.

So I'm gonna give it one more go because I don't want to eat too many eggs today because that's a lot of eggs.

Alright, first up, let me introduce you the ingredients to make Nicu Jagga, we need potatoes, onion, carrots, some parts some cognac and then we have some brown sugar dashi stock, show you and then we also have sake which is japanese rice wine and of course the Nicu Jagga wouldn't be Nico java without Nicu without meat.

Okay, so in the kansai region, beef is usually used but in the Kanto region we usually use pork um help network.

I'm going to go back to the regions and technical jargon, like proper Nicaragua with beef, Yaki Udon, which is actually Yaki soba but replaced with a different kind of noodle because I don't really like the Yaki soba noodles.

So I think if you guys have had Yaki soba before, um it's not really considered like a home cooking kind of like dish, it's more probably like a mustardy or like a festival type food that everybody loves.

So yeah, I'll be trying my hand at it.

I see the other two chefs have like really fancy like aprons and whatnot.

And I just don't have that soap.

I think that tells you a lot.

Like they cook all the damn time and I just don't, I'm more like an instant noodle frozen food kind of girl.

So I will be trying the most simple recipe out of the three of us and hopefully it goes well.

I just went to the supermarket to get some groceries and I forgot the onion, please don't forget the onion.

Like I'm going to replace it with something else.

I'm going to tell you later, but please don't forget the onion.

Don't be like me, I forgot we need onions for this.

Alright, so I'll be following a recipe which I will link in the description down below.

So I'm just gonna go ahead and start prepping my ingredients.

So the first thing that I'm gonna be doing is I'm gonna put some rice on because that's the base of the movie.

I think I'll do maybe a cup cup should be fine.

Right, right.

1.5.

Okay, give it a wash.

My favorite thing about this dish is how much ketchup is in it because I'm like scarily addicted to ketchup.

I haven't been since I was a kid also with numerous, it's quite famous usually at maid cafes, you can order food there and then the maids will bring it out and then put it in front of you and then you can like suggest what they draw on it.

Cats or bears or whatever.

I think overall though modise is like a just a comfort food.

Simple can be simple.

Oh God.

So here's my rice and I'm just gonna put it in the rice cooker until it's done.

I think I actually have to wait for that to cook.

So I'll see you in like 20 to 30 minutes by let us begin by preparing the snoopy pots from the tip, just pull out this little stream things.

We don't need that just like drama in our lives.

We don't need that.

If snoopy pots aren't your thing, you can always replace it with peace or snap peas whatever you like.

So I like to cut it, it's like bite sized pieces like that, slice it into bite size as well if you like potatoes feel free to add more and move on to the next thing.

This equal corner, we rinse it and boil it to remove the water and the old or coming from the water from the packaging, just pop it in in the pan for about 3 to 5 minutes and you're good to go as you can see it's pretty long to avoid an emergency happening in your house.

You don't want people to choke on this, grab a pair of scissors and you cut it into smaller pieces like that.

This is really important in japan.

There are cases of people dying getting choked on mochi or you can just, you know, this is easy shift end up earlier.

I'm going to use the whole onion.

Actually we want that chunk.

There you go.

I know, I can hear Gordon Ramsay shouting at me right now.

That's not how you cook onions.

All right, we're gonna start cooking right now.

We're gonna move onto the stove.

So since I forgot the onion, I'm gonna be using like a leak or like a green onion.

Hopefully it's okay.

I'm gonna go ahead and boil my noodles.

So I guess because I'm in Japan it's easier to find things, but they already have like a prepackaged yaki Udon packet.

Yeah, if you have something like this, I guess it's more convenient and this was pretty cheap as well compared to just like a single packet of Udon.

So I thought why not?

Okay, I'm gonna start chopping.

I'm sure it was safe.

I'm sure there was no need for me to do that.

Why am I so violent?

I got this, I got this under control.

How hard can cooking be Right.

I think we've been wanting to make like cooking related videos for a long time.

So I think this was like the perfect opportunity for us to try something new.

Yeah, I'm sure all the creators right now are kind of struggling to think of.

I would say quarantine content or things that we can film remotely.

So if you guys have any ideas and like things that you would still like to see from us that you think could be possible for us to film like separately then feel free to give us some suggestions in the comments down below.

I think it would be very helpful.

I'm a bit worried that there's too much cabbage but I guess we'll have to wait and see.

You'll never know until it's too late.

So I think my Nagy in like a diagonal fashion.

So the meat that I got for this dish and it's highly recommended I think is pork belly.

If you eat Yaqui silver in japan, I think it will most probably be pork, but you can always substitute it with things like seafood like squid and prawn or like other types of meat depending on what you like.

You know, if we weren't doing this remotely.

I know I could try some of the dishes.

I wonder how there's went, oh God this is not looking good.

Oh God.

Oh no.

Okay.

It's now 20 to 30 minutes later the rice has just finished and the sun is starting to go down so the lighting might change a little bit.

So I'm gonna get started on chicken and onions.

Okay.

I'm just gonna cut up half of one onion because the amount I'm making is pretty small I think don't judge me on my climbing techniques.

Sometimes my fingers go flat but it's okay.

The chicken I got is a very small amount but you don't need too much to make mama dice.

Now I'm gonna put the chicken in, the frying pan is on.

I'm just gonna go for a medium heat, you know, just gotta cook the chicken a little bit.

How are you guys doing?

How's the, how's life going?

I know it's some crazy times, but have you found anything cool?

Well being at home any new hobbies or anything?

I've just been playing a lot of animal crossing because it's just excellent.

Yeah.

I don't know.

I think it's okay to take things slow these days and just take things 11 thing at a time.

I'm so nervous about the omelet bit.

I do not think it's gonna work out all right now I'm gonna add the onions, I guess I'll use some olive oil.

Okay, so the next step is I'm going to put the rice with the chicken and the onions and also add ketchup and a little bit of Demi glace.

It's just a very rich, meaty savory sauce and I've actually never used it in cooking before.

So this will be your first winning.

Alrighty.

Alrighty.

Okay.

I'm gonna stop potato actually have a job.

I just thought of this stupid joke.

What did one onion sit to another onion.

You're so appealing.

Alright, so we're gonna use some oil and pour it into the pan.

Not too much.

I'm gonna put it on medium heat also make sure your meat is bite sized pieces.

So, and now we wait.

This is my first time cooking.

Nikki Jagga, can you hear the sizzling looks good already.

Have you guys ever tried yoga if you have tried to leave a comment down below, we're going to deal with that later.

But for now with all the oil that's sitting on the pants, we are gonna saute our potatoes.

We are also going to add the carrots, our chunky boys right.

Here you go.

So while that is cooking, I'm just gonna wait right here with a watchful eye.

So living abroad in Japan has taught me to cook my own fruit and now I find that I really like cooking.

So if you guys have any suggestions on what to cook, I'll be more than happy.

I'll be looking through your comment.

So once in a while just give it a little stir looks good.

I'm going to just strain them.

Mm hmm.

And so we are going to start frying our ingredients basically, throwing everything into a big pan.

And Natasha wanted me to do the hottest level thing because I cook a lot, but I'm not actually good at cooking.

I just like cooking all right now.

I'm supposed to add ketchup elders, anything.

I sort of thing where it was like dark mix rice with a spirit, mix it like this, but it's just, it's too thick and heavy.

There's just no way to turn down the heat a bit.

It's quite chunky.

It's kind of like a beef stew.

I don't want to overcook the chicken too much.

So if you're so wrong there not being a vegetable in there, I'm gonna add some frozen peas because I just need to see a little green or something.

Weirdly it needs more salt.

I thought all the sauces would be enough for flavoring, but it's like, there's a little bit, okay, so that is that done now.

The thing is, I saw a lot of recipes for homemade ice for like the fancy one and they always have that little dish that shapes the rice and I don't have that shape and I don't want to order one for the purpose of this video.

So I'm just gonna try and shape it in a bowl.

You're browning really nicely.

Next we're gonna add the beat the beat goes right back in and we are also going to do that.

Got you.

I'm also going to add the sugar, looks like a lot of sugar.

Honestly, all my measurements are in Malaysia.

We call it a cog a way to say like we eyeball things.

I guess that's two tablespoons.

I don't know, it might be four tablespoons.

I don't, next, we're gonna add the two ingredients stuff which is show you and uh sake, two tablespoons.

So I'm just gonna, I got, I got next same thing for show you two tablespoons each one, two, Make sure all the ingredients are sitting nicely in the broth.

I'm gonna close it with a lid and wait for another 10 minutes.

So I'm gonna start with some olive oil.

Okay, I'm just gonna do my best.

I don't cook, please don't judge me.

Oh my God, I'm really hoping this turns out yummy.

The park is so juicy, wow, The oil is really like poppin.

Okay, and once the meat kind of looks good, then you throw in your onions, we're gonna cook under the onions, turn translucent.

Oh man, I really want to try some of Emma's omu rice, she's gonna do such a great job like I'm sure.

Okay, this is my grandmaster plan.

I'm just going to shape it with the, the rice spoon.

I feel like this is kind of the shape.

Right, okay, that is, that did not go as badly as I thought.

Okay, now I'm gonna try to reshape it a little bit.

Look at that.

You don't need one of those little things and the shapers.

You don't need that at all.

You just do it yourself bam.

It's roughly about 10 minutes.

So I'm just gonna check on my stew.

Who looking redder, beautiful.

Mm It smells amazing.

Really?

I wish you guys can smell this.

I the camera.

I wouldn't do it just as it smells so amazing.

I'm going to add the snow pea pods but I'm not gonna overcook it because these greens to cook really quick.

Meanwhile, so far so good.

It looks yummy.

But then again, the bar isn't too high.

I think the next thing we're gonna throw in is the cabbage and the carrot.

Hopefully this isn't too much cabbage and I'm just hoping for the best here.

Never cooked this before.

So you basically fry it until the vegetables look slightly wilted, like slightly less crispy.

Getting really my tablespoon for the sauces, but most of the time I just kind of like maybe there's something cooking isn't.