In the linked video, this chef in Kyoto is making some sort of chicken rice with an omelette on top.
At 4:35 he adds a dark sauce to the chicken rice that looks to be too thick to be soy sauce.
At 8:10, after placing the omelette on top the rice and cutting it open, he again places some of the sauce over the entire dish.
Throughout the video, he seems to have just enough grasp of the English language as to be able to name the ingredients he’s using to explain to the viewer what they are as he adds them to the pan, and in the second time stamp (around 8:10), as he’s drizzling the sauce over the final product he says the name twice I think and it sounds like “demigura sauce” or “temigura sauce” or something to that effect.
Neither of those seem to come up in google. Does anyone know what exactly he’s saying, and if anyone is familiar with this particular sauce, can you tell me if it’s a sweet sauce or savory/umami?
by funfungiguy
3 Comments
Demiglace
Demi glace sauce is rich and slightly bitter. It’s super common on omu rice and hambugu in Japan.
it’s basically fancy gravy. if you need a quick homebrew just mix up some gravy granules per instructions and and a wee amount of ketchup to it. if you don’t want a quick homebrew then get a shitload of bones, roast them off then simmer and reduce over a couple of days.