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Sorry for my late reply and thank you so much for your comment! When it comes to the cut of meat for sukiyaki, it's best to use well-marbled, thinly sliced beef. Fattier cuts like ribeye or sirloin work perfectly for this dish, as the fat content helps to keep the meat tender and flavorful during the cooking process. The thin slices also allow the meat to cook quickly and absorb the flavors of the sweet and savory sauce. Regarding the raw eggs, it's true that in many places outside of Japan, consuming raw eggs is not recommended due to the risk of food-borne illnesses like salmonella. In Japan, strict regulations and the freshness of the eggs make it safer to consume them raw. If you're unsure about the safety of eating raw eggs in your area, you can always opt to fully cook the eggs before adding them to your sukiyaki or simply omit them altogether. The dish will still be delicious without the raw egg!

@@OishiiCooking don't worry about taking so long to reply, your answers are always invaluable. Thank you for the feedback on what kinds of cut to use. There's a place nearby that sells very well marbled beef at a reasonable price, so this one was considering using that for Sukiyaki. For the egg, perhaps cooking it just to the point that the yolk is still runny would be safe while still getting close to the traditional experience. Thank you for your time, and keep up the yummy recipes; we've tried a couple so far and they all turned out well ^^

Thank you for your comment! Even in Japan, it is only available during this season, so it may be more difficult to get it overseas. If you find it, please give it a try.

Its very easy and delicious! Please try and lets me know :)) thank you so much for your comment!

With Hijiki is great idea! sounds very nice..!!! thank you so much for your comment!

its very easy but really delicious! so must try!:) thank you so much for your comment!:))

Thank you so much for your comment! I love bento box too! its really difficult to pair balanced meal, but fun to make!:)) again, thank you so much for your comment!:)))

thank you so much for your comment again! miso sauce is very delicious..!! can not eat chicken fry without this sauce!!

@@OishiiCooking 😇

thank you so much for your comment! its very simple recipe but very delicious!:)))

@@OishiiCooking ☺

thank you so much for your nice comment! yes! stay connected!:))thank you again for your comment:)))

Thank you so much for your kind words and support! I'm thrilled to hear that you enjoyed my video:)) Thank you again for your heartfelt comment and for believing in the potential of my channel. I'm excited to keep growing this community and connecting with more food lovers😋💕

thank you so much for your comment! I'm grad you like this recipe new friend!:))

Absolutely, you could say that! Both nanohana (rapeseed blossoms) in Japan and fiddleheads in America represent the arrival of spring and are cherished for their unique flavors and nutritional benefits. They're integral to seasonal dishes in their respective cultures, highlighting the beauty of enjoying what nature offers at different times of the year. Thanks for making that comparison!

Thank you so much for your comment! :)))

Thank you so much for your comment! Please try! Its really tasty!:))

Thank you so much for your comment! no problem! I hope it helps you!

Thank you so much for your comment! You can make this without the creamy stew mix! here is the recipe! Ingredients (Serves 4): All-purpose flour: 3 tablespoons ★Milk: 2 and ½ cups ★Water: 2 cups ★Chicken or vegetable bouillon: 2 teaspoons ★Bay leaf: 1 ●Salt: 1 teaspoon ●Pepper: a pinch White wine: 1 tablespoon Butter: 2 tablespoons Instructions: 1. The process of frying the vegetables and meat is the same as in the video! 2. Turn off the heat, sprinkle in the flour, mix everything together, and stir-fry over medium heat. 3. Add ★ and bring to a boil. 4. Reduce the heat until it comes to a boil, and simmer for 15 to 20 minutes, stirring occasionally to prevent the bottom from burning, until the potatoes are cooked through. 5. Add 〇, boil for 5 minutes, add white wine and 1 tablespoon of butter, adjust the taste, and it's done! In Japan, curry and stew are the staples of camping! So maybe what was made in Pokemon anime was stew!😋🫕

@@OishiiCooking Thank you so much for taking the time to reply and give us a recipe too. And while it's getting warmer here, it's still fairly nippy, so plenty of reason to make some yummy soup. It could very well have been a stew using a similar recipe, or at least a cream base. Having grown up on anime, especially the pokemon anime, that sort of cream based soup/stew has a special place in our heart :P We looked up the mix online and our mother had the idea of maybe using cream cheese in the soup to increase the richness and creaminess. Take care, and keep up the good work. Love all your vids ^^

Thank you for your comment and so sorry for my late reply. Its noodles made from buckwheat flour!

thank you so much for your comment! wonderful days to you too:)) 💕💕🧑‍🍳

Thank you so much for your comment!:)) Tamagoyaki with sugar is really good, so please try it someday!:))

Enak! :) Terima kasih!

Thank you so much for your comment!:)) its so cute and also really delicious!😋💕

Thank you for your comment!.:)))

Thank you for your comment! and thank you so much!!

Thank you so much for your comment!:)) Yes, please try this recipe with salmon:)

thank you so much for your comment, my new friend!:)))

Thank you so much for your comment!! im so grad that you like it!:)))

Thanks for your comment! I'm glad you tried it and you like it! Dorayaki is delicious! I love too!

Thank you for comment! Im grad you like this recipe!:))☺️✨

Thanks for your comment And thank you for your kind words! I hope you are always healthy and successful too. 😊

Thanks for your comment! And thank you for waiting! Thank you for your request regarding ingredients, I will also write them in grams! Ingredients: For the Dough: Bowl A　 200g bread flour, divided into two portions Dry yeast 3g Sugar　20g ½ beaten egg Water　100cc Bowl B 200g bread flour, divided into two portions Salt　2g Salad oil　30g For the Filling: 200g retort curry (medium-hot recommended) Curry powder　２g Worcestershire sauce 6g Cornstarch 6g Cheese (optional) For Coating: ½ beaten egg 20g breadcrumbs 6 tsp salad oil

@@OishiiCooking Thank you so much!! :)

Thank you for your comment! !😊 Thank for your request! I'm glad! Is a cold rice recipe a cold dish? Or is there a recipe that can be made even when the rice is cold?🤔💕

Thank you so much for your comment!! Otoshibuta has the effect of preventing it from boiling down and improving the absorption of flavor!:)

Obrigado pelo seu comentário😊

Thank you for your comment! And thank you for checking out the "Tonjiru" recipe! There are a lot of hints that can't be conveyed without videos, so I'm glad that they were conveyed!

Thank you for your comment! You've been living in Japan for a long time! American cuisine and Japanese cuisine have different tastes! I'm glad you liked the recipe!

Thank you for your comment and request! I love okonomiyaki! I'll be ready to share the recipe as soon as possible!

Thank you for your comment! As the name suggests, Ochazuke is often made with tea, but this time I made it with dashi soup! So I think you'll be able to enjoy a different taste! Thank you very much for always sharing your wonderful stories! It's heartwarming!❤️

Thank you so much for your comment! ;))) please try curry rice someday!!:) Its very delicious!

Thank you so much for your comment!:))

Thank you so much for sharing such a beautiful story with us! It's truly heartwarming to hear how our kitsune udon recipe brought back fond memories of reading yokai tales to your children and how it became a cherished dish in your family. 😊 We're constantly experimenting and improving our videos, and we love hearing from you! If you have any requests for videos or specific dishes you'd like to see, please don't hesitate to let us know. Your feedback and ideas inspire us to keep creating content that you'll enjoy. We're looking forward to your suggestions and can't wait to bring more delicious recipes to your screen. Thank you so much!🧑‍🍳

Thank you for your comment! wow you are doing cooking channel too and its so delicious! I will try:)))

Please do!! I love spicy food too! But Japanese recipe does not have many spicy recipe, so if you have your favorite spicy recipe please share:) i want to try too😊

@@OishiiCooking Let me look for one for you. I think you should be able to get “doubanjiang” or chilli bean paste in Japan. This paste is quite essential in Sichuan cooking and if it’s not spicy enough, small red chillis are added. I’m from Singapore and I eat spicy food everyday. I’m bored with it sometimes and so I’ve been cooking a lot of Japanese food. I simply love Japanese food. Taste is unique even though there are many similarities between Japanese and Chinese ingredients. The Japanese have retained their uniqueness as well as superb quality in food products. I have a lot to learn! Thank you once again for sharing your recipes with us.

@@OishiiCooking Hi again. I cooked this dish last night for dinner using doubanjiang. It wasn’t spicy enough so I added 2 bird’s eye chilli while frying garlic at the beginning. You can omit this if it’s too spicy. Here’s the recipe: Minced Pork with Cabbage and Mushrooms. 🥣Ingredients: 150g minced pork (or chicken), 250g round cabbage chopped into squarish bite sizes, 4 garlic cloves sliced, 3 fresh shiitake mushrooms sliced thinly, 100ml homemade chicken broth. 🥣Minced pork marinade: 1/2t white pepper, 1t light soya sauce, 1t sesame oil, 1t ginger and garlic paste, 1t cornflour. Combine and marinate for 15 mins. 🥣Seasoning: 2t spicy bean paste (doubanjiang), 1T light soya sauce, 1/4t sugar, 1/4t salt. 🥣Slurry: 1T cornflour + 2T water. Combine well. 🥣Cooking method: Combine marinade with minced pork. Let it rest for 15 mins. In a pot, sauté garlic till fragrant, add sliced mushrooms over medium low heat. Fry till fragrant. Add marinated minced pork and cook for 2-3 mins. Add doubanjiang and mix it with minced pork until almost cooked through. Add in cabbage, along with 1T light soya sauce, salt, sugar and broth. Cover to simmer on low for 4-5 minutes till cabbage is cooked down. Uncover and stir well. Adjust seasoning, if needed, with 1/4t salt and 1/4t sugar. Stir to combine. Finally stir in the cornstarch slurry. Stir till the sauces are smooth. Serve with steamed rice. I hope it works out well for you.

I love Sichuan food and ate it the day before yesterday! The spiciness and numbing feeling are the best! Thank you very much for sharing the recipe. I was drooling just reading the instructions! I'll try it!🧑‍🍳 If you have any Japanese food you would like to try, please let me know! I'll make a video! Thank you for your support!:))

Thank you for your comment!😊 You can also bake it in the oven! This method is also recommended because you can cut calories! After sprinkling them with potato starch, place them on a tray in the oven and drizzle an appropriate amount of salad oil on both sides! Finally, turn the skin side up and heat it at 250℃ for 20-30 minutes and it's done! (Please preheat it beforehand)

@@OishiiCooking thank you, will try soo