Відео

Made it to go with deep fry shrimp this deep in sauce is very good

Thanks.

oh no, what kosher salt? am I a Jew? Stop this sylonist propaganda! What does Japan have to do with kosher salt?

Do you add any salt?

Thanks Chef!

Thank you chef. UA-cam recommend your video as my search for master midnight dinners pork miso soup. Watching from Marudi Sarawak

Hmmm…. Any Japanese person, chef or not, will have some misgivings about your techniques. You are missing about 10 key techniques that most Japanese people would consider key for this recipe. I’ll just list the most important ones. 1. You overcooked your pork and overstirfried your veggies. This dish would typically call for most of the cooking to happen in the broth not in the oil. 2. Please don’t boil your miso. You will notice a big penalty on the flavor. 3. Most Japanese would skim the foam and fat off the soup. Yours didn’t form much because you spent too much time frying. So a glaze formed between the starches in the pan and the fat, and this emulsified into the stock like a roux. If you prefer your way, I think that’s fine. It’s more like Italian or Chinese or Mexican soup now.

Now you are talking! I love ribs and the St Louis style, for me, are the way to go. So many ways to make them as well. Your recipe looked fantastic.

Thank you for the video 😊

👍👍👍

Do you salt the demi before serving?

I've never seen this sauce made without parsley and capers

Glutamate is the anion of glutamic acid, an amino acid that serves as an important neurotransmitter and the precursor of GABA, a neurotransmitter that has a calming effect on the brain. Cysteine and protamine are semi-essential amino acids, meaning our body can synthesize them, but possibly not in sufficient amounts for health, especially pregnant women, children, and if you are sick or injured. Histidine is an essential amino acid. My takeaway is that kokumi is a natural reward mechanism for consuming foods rich in nutrients that are essential or close to it.

Hey John -- looks great! Pork, onions, soy products....etc. Must take great too.

I agree to me it seem obvious that the Cat comes from the beginning of the word Katsuobushi. All these articles speculating "why is it called cat rice? Cats like it, cats like fish..." No lol like the word literally begins with kat... obviously thats where it comes from and the word is long so when youre talking in natural language you will shorten it. westerners especially will just say kat rice aka Cat rice

This but with beef stock instead is my favorite

Nice

Thanks!

Looks great! May i ask, what temperature did you cook in the oven? I also playing with the idea of trying to bake bread in it, is this possible or is 250°C too much for this pot? ThNksfor thisvideo nd best regards from Austria

looks sick, reminds me a lot of korean bbq

It defeated the purpose for not showing how the ingredients were prepared.

boy John, when you have an interest in something, you go all the way. what an experience!

Excellent info

Very nice 👍 Subscribe done. 👍👍✅✅👋😊

Great explanation, exactly what I was looking for!

Where did you find that little grill?

Have you heard of Garum made with Kojirice? The 'Noma' way. I am just trying out a few ones...

It is really hard to start a channel... Please, continue. I already saw new things for me an learned a lot. Thanks

Sake is one of my favorite drinks. I would love to try some fresh made Japanese sake in Japan one day.

Now we are talking John. Loved smoked meats!

Thanks so much. I love Tippsy Sake❤. Great selection and information,

Bravo! Superbly researched and delivered piece unpacking the complexity of sake flavor profiling and the unreliability of depending soley on SMV to guide even dry-sweet choices. That said a boy needs a guide. I've found that TippsySake does a damn good job profiling many of the key dimensions mentioned here, bottle by bottle.

I giggle when you say amakaze, instead of amazake...😆 2nd time here, and reviewing. I'm having so much fun. Thank you for sharing!

Needs more pepper

Good content, but is that a non stick pan that has had the coating blasted from it or a very well seasoned carbon steel pan?

Great video. I love you have brought all the Koji sauces together into one and how you used an immersion circulator to keep temp. As these dishes are made from fermentation, is it possible to continue this process by adding more rice/ water etc? or do you have to buy new Koji every time?

Just getting started with Japanese cuisines....i love the care that goes into it. Its sacred...❤ great video, thanks!

Good job! An underrated channel but the food looks very tasty and you did and excellent job preparing it and making the video. 😋👍

This looks like a fun recipe perhaps I will try it in the near future

Could you please stop the igniter from clicking on the other berner please

Great lesson. I used ox tails and marrow bones which was the most available where I'm at. Being that I didn't want to leave the gas stove running overnight I did everything in 2 crock pots. Browned the bones and the vegetables per the video divided everything into 2 crock pots. Put the crock pots on high till I got the boil then low setting for 12 hours, then warm setting overnight. It worked real well.

Store bought Ranch dressing is straight up Garbage…. Cannot wait to try this!

Excellent!!

So who started watching this thinking he was gonna cook a cat?

AmaZake, Sir!

Nice to watsh 5 min of you stirring the vegetables

there is no reason to use your hands for mixing when you can use a whisk. unwanted bacteria growth must be avoided in fermented foods. hands are gross.

Great demonstration. I have been cooking them like this for years ever since I came across “Mastering the Art…”

you can never have too much garlic. I agree

man, this looks so good!