The darker the color, the more ripe an avocado is. If it squishes too much when you hold it, it is overripe. A dark green color may need a day or two to ripen, while a brighter green means it's hard as a rock!
Thank you so much for telling!! Maybe it was too soft this time, and overripe one. I should be more careful 😂 I think I can do better next time since you taught me how! Thank you!!
@@JapaneseCookingChannel gently pressing on an avocado can help you determine ripeness if it is too hard, then it will feel like a rock if it is a bit soft, it is is getting ripe if it is soft, it is ripe if it is too soft, it is over ripe in my opinion try and get it between ripe and overripe for best texture
Each bowl look so delicious and tempting.. I also have the same problem while cutting an avacado.. Last day I made a smoothie with a raw one, which taste bitter, as I cut one which was unripe..Can you share the recipe of "Tsutameshi "?
I love your recipes so much! They are easy to follow, and the result is great. From this video, I've already cooked egg beef bowl and just had katsudon today, both turned out delicious! Chicken Katsu Bowl planned sometime later among with some of your ramen recipes. Keep up the good work!
"I'm not good at cutting cabbage into thin slices" *literally cuts perfectly* I could only WISH to cut it so thinly, you did such a great job! These look so delicious. Also I had a question... I have sooo much Abura-age because it was on sale (hehe i couldn't help it, it was a really good deal!). Do you have some good recipes that might use a lot of it? I know inari and it can go in miso, but anything else?
Thank you for saying that! You are sweet! About the abura-age, in my case, it is often added to miso soup or simmered with daikon radish. It is also delicious to use abura-age in place of meat to katsudon. Simmer it in katsuon sauce (soy sauce, mirin, sake, sugar, and dashi powder) with sliced onion, then add beaten egg. Pour it over rice and you have a juicy and tasty bowl of rice even without meat!
well maybe you have to buy a better really sharp knife... like a damast-knife... asian knifes are so shark that you can shave your face with them! so buy a asian knife and then you will cut like a pro without a lot of practice;-)
Thank you very much for recipes! I just made the chiken katau bowl and it turned out perfectly! Special thanks for the chicken instructions, I usually screw up frying chicken in the oil, but with your guidance it was perfect. Thank you!
Omg, This Came On A Good Day! I Went To My Grocery Store I Got The Salmon Poke Rice Bowl But It Said Raw .. Must Be The Salmon Then The Next Day I Saw This Video Of How To Make It!! Didn't Even Look For It!! OOhh, Imma Try It!! Thanks!!
what i want to know is where you got the pan you fried the katsu in!! that seems so convenient for frying instead of using so much oil for my huge high walled saucepan. it's also just really cute!
I cannot wait to make these! Thank you 💗 By the way, if you remove the little stem on an avocado, you will see if it has started to blacken on the inside or not. I hope that helps you. 🙂
Thank you so much for watching this video! Hope you will like the taste 😍 And, thanks for telling how to check the avocado! I will definitely try that next time!
Maybe this will help you in the selection process of avocadoes - pick the ones that lets you press into them, and almost bounce back a little, but they do not leave a dent behind. The ones that leave a dent behind are probably overripened or rotten. And for cutting avocadoes, try to hold them with one hand, and the knife in another hand, you have more control over the avocado that way. On the board, the avocado doesn't have a flat surface, and even so, avocado is very fatty, so you can't really stabilize it when it slips. Love the video.
For avocados the darker the green the more ripe it is. I usually buy them according to when I wanna eat them. Dark green almost black probably after I go back for avocado toast. You can also give the top a small press with your thumb, it should give a little bit not totally compress. Once again, the softer it is the more ripe it is. Avoid anything brown/too soft cause those are overripe. Looks like the avocado in your video here was a bit on the overripe side. Try looking for a slightly harder one
the firmer/harder the avocado the less ripe it is. it is ripe when you can press it softly, and it gives a little. the more it gives or the softer it is, the riper it is.
Hi I love your videos, as a fan of Japanese food you make it easy for me to cook it at home. Thank you for sharing your cooking skills. How do I support you? Thank you, Willy
Hi, Willy Thank you very much!! Hope you enjoy cooking Japanese dishes :) If you would like to help, please join our membership in this channel. (Please click this link to join our membership.) ua-cam.com/channels/wIqx0eWKDDzs-hm_Y_FyKw.htmljoin Your support will help us. Membership also allows you to view our UA-cam posts, participate in polls, and more. Thank you, Sayaka
Thanks! If you have a thermometer, you can fry them at about 170°C (338°F). I always fry mine over medium heat. I fry them for about 3 minutes on each side. If they get golden brown in the first minute or so, the heat is too high. Deep fry them on a heat level that allows them to turn just golden brown after 3 minutes. If the meat is thicker than mine, please fry 1 more minutes on each side.
That looks delicious, I'm moving out to a boarding house next month. I'll definitely try making one of these there 💜 Thank you for the recipe and explanation. This video is so chill and informative, I love it
Thanks for asking! The oil temperature should be 170-180℃ (338-356°F). It is better to fry in less oil, as I do in the video, so that the temperature does not drop as low and it is harder to make mistakes. The recommended frying time is 5-6 minutes, 3 minutes on each side.
The easiest way to tell when an avocado is ripe is by taking out the stem at the top, when it’s a little bit brown it will be perfect, when it’s a lot of brown then it’s overripe when it’s green it’s underripe. I eat avocado alot 😅 my grandmother showed me this trick when I was young.
Can you explain how to fry the cutlets ? I'd like to try making them one day and I've never deep fried or fried with lots of oil like that. I'm always scared that it's going to be undercooked or overcooked
Thanks for your comment! Please refer to the following method. 1. Add about 2 cm of oil to the pan, as shown in the video. 2. Heat well over medium heat, and when somewhat hot, drop small crumbs or batter into the oil. 3. If it floats up immediately, it is a sign that the oil is hot enough, so put the cutlet or other items into the oil. 4. Fry the cutlets for 3 minutes on one side. You can leave the heat on medium, but if it is too high, they will burn after 3 minutes. Lower the heat as needed. After 3 minutes, the fried side should be golden brown as shown in the video. 5. Turn over and fry the other side for 3 minutes. (If your meat is thicker than the meat I use in the video, fry it for 4 minutes.) It is better to let the cutlets rest for 2-3 minutes instead of cutting them immediately after frying them from the oil. That way, the residual heat will allow it to cook completely. Please let me know if you have question about this 😊
It's called "Ichimi togarashi" in Japan. It is a blend of slightly rough dried and roasted red peppers (chili peppers). I don't know the detailed type of chili pepper... sorry.
These look yummy! Also can I know what music you used at 10:49 ? I remember it from old kids videos I used to watch and I still don’t know the source ! 😂
About sake, I'm not sure about alcohol free substitute. So, please just skip it. About the mirin, I think you can use a little sugar instead of mirin. If you need 1 tablespoon of mirin, I think you only need 1 teaspoon of sugar.
While I was away you got a nice intro for your videos!! And lots more subscribers!!! Great job!!!! 🎉🎉🎉 Also - your recipes are great as always, and I can't wait to try these through the week! My favorite one here is the chicken katsu!! We now live on a farm and I raise all our own meat. Can't wait to try this with my own products!!! 🤤 I make all my own kimchi too, I bet that pork kimchi bowl will be amazinggg~~~
Long time no see! 😁💕 Thank you so much! And, I'm so happy to hear from you! That's amazing you are living on a farm and can make food with your own products. It would be great if you can try my recipe with them!
I bought the spatula on a Japanese online site. I couldn't find the same thing on Amazon, but how about these? amzn.to/3kRJNAE About the mixing bowl, I bought it at IKEA :)
a good way to select an avocado is to touch it, squish gently and if you can feel it slightly soft it's a good ripe avocado. you can also take the little dot on top of it, if it's green or slightly yellow then the avocado is good! if the little dot is not there or if the avocado feels really soft, it's a bad one :( hope it helps!
If the little dot is not there it just means someone else was checking the ripeness LMAO. Kind of annoying everyone pops those off now to check and they go bad quicker
🎉❤I love your videos and recipes. 🎉❤I try to cook 🍳 at least 1 a week with my daughter. I let her choose a mix of other recipes that she is interested in preparing 😏 🎉❤
Is the bull dog Worcestershire sauce comparable to English/American Worcestershire sauce? Or would I have to add more seasonings to get the same taste? Can’t wait to try these!!
Thank you so much for watching my video! Sorry! I am not sure about the difference... But, perhaps American Worcestershire sauce has more sour taste than Japanese one so please add just a little sugar or use less amount!
That's exciting! I am so glad to hear you like watching my channel. Hope you will enjoy cooking in your new house and I wanna make more good videos that could help your cooking 😍
Thank you for your comment 😊 About the substitute, you can mix 100% apple juice with soy sauce, rice vinegar, salt, and pepper. 【Ingredients】 ・200ml Apple juice ・50ml Soy sauce ・1-2 tsp Rice vinegar ・A pinch of Salt and pepper. 【Direction】 Put the apple juice and soy sauce in a saucepan and simmer for about 2 minutes. Add vinegar, salt and pepper to taste.
Thanks! You can skip mirin or use a little sugar and sake for substitute. (When you need 1 tablespoon of mirin, please mix 1 teaspoon of sugar with 1 tablespoon of sake.)
I just found your channel and I am really glad I did! I actually didn't know about cutting up the pork like you said!!! This is a good tip. Thank you so much!!!
The dark strips in a mature avocado is because of the growth of a kind of fungus. This happened mostly to the unripe fruit let to ripen with stem sticking to the fruit removed. Choose unripe avocado with tiny little stem still intact, put it on warm place at home for 2-4 days, use a very delicate feeling to press with your finger, those ripen ones will felt a little soft and it's the best time to consume!. If you have some other ripen unconsumed, store it in the refrigerator, lower temperature in the refrigerator will significantly slow down the ripening process so that you won't end up getting an over ripen avocado when you need it the next day or couple of days even sometimes week.🙏
This is so helpful! I'm in Canada and it's so hard to find good ones... they get shipped to us while still very unripe, and it's hard to tell when they're ready because they can be hard as rocks in the grocery store. I'm going to try this!
Hello! Thank you for wonderful and delicious content! Am inquiring about what is the yellow spatula model used at timestamp 8:50? Cannot find it anywhere and would love to purchase for my wife 😊
Thank you for your comment! I bought it Japanese online store. I'm always trying to find the one since many people asked me about it. But I can't find it on non-Japanese sites. I will let you know when I can find it! 😊
The darker the color, the more ripe an avocado is. If it squishes too much when you hold it, it is overripe. A dark green color may need a day or two to ripen, while a brighter green means it's hard as a rock!
Thank you so much for telling!! Maybe it was too soft this time, and overripe one. I should be more careful 😂
I think I can do better next time since you taught me how! Thank you!!
Depending of the avocado so that's not true ripe is when you squeeze a little and it feels like a baked potatoe is when it's ripe
@@JapaneseCookingChannel gently pressing on an avocado can help you determine ripeness
if it is too hard, then it will feel like a rock
if it is a bit soft, it is is getting ripe
if it is soft, it is ripe
if it is too soft, it is over ripe
in my opinion try and get it between ripe and overripe for best texture
Each bowl look so delicious and tempting.. I also have the same problem while cutting an avacado.. Last day I made a smoothie with a raw one, which taste bitter, as I cut one which was unripe..Can you share the recipe of "Tsutameshi "?
Thank you!
Yea... getting the perfect avocado is difficult 😓
What is "Tsutameshi"?? Can you explain it with the other words...?
Every one is mouth-watering! I shall try them one by one - どうもありがとうございます！💙
ありがとうございます！！
ぜひ作ってみてください😊
日本の料理を紹介してくださって嬉しい限りです🫶🏻
ありがとうございます！😊🙏
I am so happy to have found your channel. You make these complex dishes easy to understand and follow. Thank you so very much.
I am so happy you found my channel! Thank you!! Hope you enjoy these Japanese dishes at home :D
What of a professionally done cooking instruction video. First Class !!!!!!!
Wow, thanks!
Just tried the avocado and salmon dish. Delicious and very simple
Thank you so much for trying my recipe!
One thing about Japanese food is that it is so simple but delicious
Exactly!! Thanks for your comment!
Please give them a try :D
Wow beautiful sharing 🥰 very tatsy delicious food All recipe well prepared and beautiful presentation 😋🥰👍
Thank you very much! 💕 All of them were super delicious! Please give them a try 😍
Thank you so much, the chicken katsu was delicious! 😋
Thank you for trying my recipe! I'm so happy you liked it 😋
I love your recipes so much! They are easy to follow, and the result is great. From this video, I've already cooked egg beef bowl and just had katsudon today, both turned out delicious! Chicken Katsu Bowl planned sometime later among with some of your ramen recipes. Keep up the good work!
Wow!! Thank you so much for trying my recipe! I am soooo happy you liked them :D
Yes! Please enjoy ramen and chicken katsu bowl too!! 😍
"I'm not good at cutting cabbage into thin slices"
*literally cuts perfectly*
I could only WISH to cut it so thinly, you did such a great job! These look so delicious. Also I had a question... I have sooo much Abura-age because it was on sale (hehe i couldn't help it, it was a really good deal!). Do you have some good recipes that might use a lot of it? I know inari and it can go in miso, but anything else?
Thank you for saying that! You are sweet!
About the abura-age, in my case, it is often added to miso soup or simmered with daikon radish.
It is also delicious to use abura-age in place of meat to katsudon. Simmer it in katsuon sauce (soy sauce, mirin, sake, sugar, and dashi powder) with sliced onion, then add beaten egg. Pour it over rice and you have a juicy and tasty bowl of rice even without meat!
well maybe you have to buy a better really sharp knife... like a damast-knife... asian knifes are so shark that you can shave your face with them! so buy a asian knife and then you will cut like a pro without a lot of practice;-)
Every bowl looks so great, I wish I could try them.
Thank you very much for watching it! Hope you could try it sometime :)
What cuts of beef and pork do you buy to make these dishes? These all look SO good
Thank you!
The beef is thinly sliced one.
The pork is thick cut and it's pork loin.
Thank you very much for recipes! I just made the chiken katau bowl and it turned out perfectly! Special thanks for the chicken instructions, I usually screw up frying chicken in the oil, but with your guidance it was perfect. Thank you!
Thank you very much for trying my recipe! Chicken katsu bowl is one of my favorite dish too. I am super happy you liked it 😆
Wow, will try with my grandkids this weekend, they love to cook. Thank you
Sounds great! Hope you will enjoy it with your family 😊
Thanks for watching my video!
Omg, This Came On A Good Day! I Went To My Grocery Store I Got The Salmon Poke Rice Bowl But It Said Raw .. Must Be The Salmon Then The Next Day I Saw This Video Of How To Make It!! Didn't Even Look For It!! OOhh, Imma Try It!! Thanks!!
Thank you so much for watching my video!!
Please do! Hope you will like the taste 😊
@@JapaneseCookingChannel Your Welcome! I love Asian foods even tho I’m also Asians! Always 💋💯❤️👍
i will have to try some of these they look so good wow
Thank you so much!! Hope you enjoy!
what i want to know is where you got the pan you fried the katsu in!! that seems so convenient for frying instead of using so much oil for my huge high walled saucepan. it's also just really cute!
Thank you so much for watching my video!
Yea! That frying pan is sooo convenient. You can buy it from here👇
amzn.to/3OQpQ9c
Love all your dishes and I’ll try it soon. May I know for the oil used to fry the chicken cutlet are all sesame oil?
Yes, I used clear type (not roasted sesame) oil.
But, you can use any type of oil for frying!
I cannot wait to make these! Thank you 💗
By the way, if you remove the little stem on an avocado, you will see if it has started to blacken on the inside or not. I hope that helps you. 🙂
Thank you so much for watching this video! Hope you will like the taste 😍
And, thanks for telling how to check the avocado! I will definitely try that next time!
Maybe this will help you in the selection process of avocadoes - pick the ones that lets you press into them, and almost bounce back a little, but they do not leave a dent behind. The ones that leave a dent behind are probably overripened or rotten.
And for cutting avocadoes, try to hold them with one hand, and the knife in another hand, you have more control over the avocado that way. On the board, the avocado doesn't have a flat surface, and even so, avocado is very fatty, so you can't really stabilize it when it slips.
Love the video.
Thank you so much for the detailed information on how to choose avocados. It's very helpful, and I will definitely try that when I buy it next time :D
Wow very nice sharing friend stay blessed and conn
Thank you!!
Im so happy to watch you're videos..😊😊
Thank you so much!! 😊
They do look delicious, I'll try the pork katsudon later today.
Thank you so much!! Please do so! 😊
Thank you learning so much
Thank you very much for watching my video!!
These videos are so calming. I can feel my blood pressure drop.
Thanks for saying that!! Hope you enjoy these bowls :D
I've just found your channel. Love it!
Thank you very much!!
Very detailed instructions
Thanks!
Hello, I've just found your channel. I am mexican and I love japanese good.
Hi! Thank you so much for finding my channel! Muchas gracias!
Hope you enjoy Japanese dishes at home :D
Thank you! Can’t wait to try these for my family!
Thank you for watching my video! Please enjoy it with your family 😍
For avocados the darker the green the more ripe it is. I usually buy them according to when I wanna eat them. Dark green almost black probably after I go back for avocado toast. You can also give the top a small press with your thumb, it should give a little bit not totally compress. Once again, the softer it is the more ripe it is. Avoid anything brown/too soft cause those are overripe. Looks like the avocado in your video here was a bit on the overripe side. Try looking for a slightly harder one
Thanks for the detailed information on how to choose avocados. I will definitely refer to this next time I buy 😆
Thank you for amazing receipts😍😍😍😍😍😍
Thank you for watching my video! 😍😍💕
Looks great!
Thanks!
If my future husband made me this kind of dish, with this kind of thoughtful process, i will want to do everything for him, marry them twice.
the firmer/harder the avocado the less ripe it is. it is ripe when you can press it softly, and it gives a little. the more it gives or the softer it is, the riper it is.
Thank you for telling!! I will try that next time :D
Thank you for sharing.....mmmm tasty 😋...
More power and more video recipes 😊....
Thank you so much!! 😊😆 Hope you enjoy these bowls at home!!
Thanks for sharing
Thank YOU!!
Love it... yummy and tasty 🤤😋
It is delicious, it makes me hungry.
Thank you very much for watching my video!
Hope you could try some of these recipes sometime :)
looks delicious. I would recommend making oyakodon. Have you considered trying to make it?
I love oyakodon too! I make it sometime :)
Thank you for an amazing video
Thank you for watching my video!
Hi
I love your videos, as a fan of Japanese food you make it easy for me to cook it at home.
Thank you for sharing your cooking skills.
How do I support you?
Thank you, Willy
Hi, Willy
Thank you very much!! Hope you enjoy cooking Japanese dishes :)
If you would like to help, please join our membership in this channel. (Please click this link to join our membership.)
ua-cam.com/channels/wIqx0eWKDDzs-hm_Y_FyKw.htmljoin
Your support will help us. Membership also allows you to view our UA-cam posts, participate in polls, and more.
Thank you, Sayaka
That salmon looked delicious. As did all of the bowls you made
Thank you so much!! 😍
Salmon avocado does look addictive.... but so expensive!!
I like to imagine bmo cooking, I love ot
Hi! In your 2nd recipe what part is the beef you used and sliced thinly? Thank you in advance.
Hi! Thanks for watching my video!
I think it is a thin slice of beef thigh. Using thin slices of beef ribs is also recommended!
I love your style of oyakodon in the end!
Thank you!! It's easier and I love it too! Please give it a try :D
Everything looks sooo delicious!!
Thank you!!! Please give them a try :D
Hello this is very interesting, I would liek to know what is the temp or level of heat when making cutlets? Thankyou
Thanks!
If you have a thermometer, you can fry them at about 170°C (338°F). I always fry mine over medium heat. I fry them for about 3 minutes on each side. If they get golden brown in the first minute or so, the heat is too high. Deep fry them on a heat level that allows them to turn just golden brown after 3 minutes. If the meat is thicker than mine, please fry 1 more minutes on each side.
Absolutely delicious!Tank you!❤
Thank you so much!! Please give them a try 😊💕
@@JapaneseCookingChannel ❤️
subbed! thank you for sharing your recipes!
Thank you very much!!!!
That looks delicious, I'm moving out to a boarding house next month. I'll definitely try making one of these there 💜 Thank you for the recipe and explanation. This video is so chill and informative, I love it
Thank you very much!! I am so glad you liked my video 😊
Good luck on your new life and hope you enjoy delicious bowls there 💜
❤ Thank you for sharing more great recipes. Since I started making these recipes my health has improved. ❤
OHHH!! Really? I am sooo happy to hear that!
Thank you so much for trying my recipes. Hope you also love these bowls 😆😍
2:43 What's the oil temperature and frying method for cutlets?
Thanks for asking!
The oil temperature should be 170-180℃ (338-356°F).
It is better to fry in less oil, as I do in the video, so that the temperature does not drop as low and it is harder to make mistakes. The recommended frying time is 5-6 minutes, 3 minutes on each side.
Excellent work! Can't wait to try each and everyone of your recipes.
Thank you so much!! Hope you will like the taste 😆💕
Green avocados ripen very nicely if you place them on top of a few bananas for 1 or 2 days! Give it a try 😃
Greetings from Colorado 👋
Oh!! This is the first time I have heard of using bananas in this way. Thank you for teaching me about it. I will try that next time 😊
The easiest way to tell when an avocado is ripe is by taking out the stem at the top, when it’s a little bit brown it will be perfect, when it’s a lot of brown then it’s overripe when it’s green it’s underripe. I eat avocado alot 😅 my grandmother showed me this trick when I was young.
Thank you for telling me about your trick! It's really helpful and I will definitely try that next time!
can i give you a tipp for freezing ground-meat? put it in a bag and push your hand on it so it gets thin because it freeze and defreeze much faster!
Wow! Sounds perfect way to freeze it. Thank you so much for telling!
I will try that next time :D
Delicious recipes !
Thank you so much! Please give it a try 😊
i definitely will 😊@@JapaneseCookingChannel
Time to learn japanese kitchen then. All recipes are good. Nominal mistakes but still good technique. I appreciate.
Awesome
Thanks!!
Can you explain how to fry the cutlets ? I'd like to try making them one day and I've never deep fried or fried with lots of oil like that. I'm always scared that it's going to be undercooked or overcooked
Thanks for your comment! Please refer to the following method.
1. Add about 2 cm of oil to the pan, as shown in the video.
2. Heat well over medium heat, and when somewhat hot, drop small crumbs or batter into the oil.
3. If it floats up immediately, it is a sign that the oil is hot enough, so put the cutlet or other items into the oil.
4. Fry the cutlets for 3 minutes on one side. You can leave the heat on medium, but if it is too high, they will burn after 3 minutes. Lower the heat as needed. After 3 minutes, the fried side should be golden brown as shown in the video.
5. Turn over and fry the other side for 3 minutes. (If your meat is thicker than the meat I use in the video, fry it for 4 minutes.)
It is better to let the cutlets rest for 2-3 minutes instead of cutting them immediately after frying them from the oil. That way, the residual heat will allow it to cook completely.
Please let me know if you have question about this 😊
What kind of chili pepper do you use for the salmon and avocado addictive bowl?
It's called "Ichimi togarashi" in Japan. It is a blend of slightly rough dried and roasted red peppers (chili peppers). I don't know the detailed type of chili pepper... sorry.
These look yummy!
Also can I know what music you used at 10:49 ? I remember it from old kids videos I used to watch and I still don’t know the source ! 😂
Thank you!!
About the music, I don't know the name of it but I will let you know when I find it!
These all look great ❤!!
Thank you!! 😆💕
@@JapaneseCookingChannel oh you're welcome it's a well deserved comment. I'm thinking about making some vegetarian bento boxes 🍱.
wow yummy
Thank you!! Please give it a try :D
@@JapaneseCookingChannel can you tell me an alcohol free substitute for sake and mirin?
About sake, I'm not sure about alcohol free substitute. So, please just skip it.
About the mirin, I think you can use a little sugar instead of mirin. If you need 1 tablespoon of mirin, I think you only need 1 teaspoon of sugar.
@@JapaneseCookingChannel thank you so much!! 😊😊🤍
Thank you! It looks great. How do you select salmon that you know is safe to eat raw?
In Japan, it is written on the package as salmon for raw consumption.
Ok, thank you :)
While I was away you got a nice intro for your videos!! And lots more subscribers!!! Great job!!!! 🎉🎉🎉
Also - your recipes are great as always, and I can't wait to try these through the week! My favorite one here is the chicken katsu!! We now live on a farm and I raise all our own meat. Can't wait to try this with my own products!!! 🤤
I make all my own kimchi too, I bet that pork kimchi bowl will be amazinggg~~~
Long time no see! 😁💕
Thank you so much! And, I'm so happy to hear from you!
That's amazing you are living on a farm and can make food with your own products. It would be great if you can try my recipe with them!
Hello my friend excellent sharing 👌💕
Thank you so much! 😊
Thank you for the amazing video. Its always good to watch these recipes :)
Thank you so much for saying that!! I am so happy to hear that :D
Please enjoy delicious bowls!
wow very good test
Thank you so much!!
where can I get the little spatula spoon you always use to mix and your little handled mixing. bowls? please :)
I bought the spatula on a Japanese online site. I couldn't find the same thing on Amazon, but how about these?
amzn.to/3kRJNAE
About the mixing bowl, I bought it at IKEA :)
Thank you.. i love all these dishes.. this will help remind me to cook them
Thank you!! 😆
look easy and delicious. ari kato
Thank you!! Please give it a try!
a good way to select an avocado is to touch it, squish gently and if you can feel it slightly soft it's a good ripe avocado. you can also take the little dot on top of it, if it's green or slightly yellow then the avocado is good! if the little dot is not there or if the avocado feels really soft, it's a bad one :(
hope it helps!
It will definitely help me when I buy avocado next time! Thank you so much!!
If the little dot is not there it just means someone else was checking the ripeness LMAO. Kind of annoying everyone pops those off now to check and they go bad quicker
thank you
Thank you so much for watching my video!!
Hi mem I am learning Japanese food so 😋
Thank you!!
Hi from portugal, We love your Channel🤩
Obrigada! Thank you so much 😍😍
I love chicken thighs. Besides crab, and steak its my favorite protein
Me too!! 😁
please share the pan you are using to fry chicken katsu! I can't find it on your tools website list
Please check here for the pan!
amzn.to/3V5g5EE
Looks good and easy to follow!!
Thank you very much!!
🎉❤I love your videos and recipes. 🎉❤I try to cook 🍳 at least 1 a week with my daughter. I let her choose a mix of other recipes that she is interested in preparing 😏 🎉❤
Wow! I'm so happy to hear that 😆 Thank you so much for trying my recipes! 💕
Great vid❤ i'll prob make this someday.
For the beef bowl what can i replace with the sake? My country doesnt rlly use sake for cooking
Thank you very much!
You can use white wine instead of sake, or just skip it.
Hope you enjoy this dish!! 😊
@@JapaneseCookingChannel thank you!
You are welcome!
Is the bull dog Worcestershire sauce comparable to English/American Worcestershire sauce? Or would I have to add more seasonings to get the same taste? Can’t wait to try these!!
Thank you so much for watching my video!
Sorry! I am not sure about the difference... But, perhaps American Worcestershire sauce has more sour taste than Japanese one so please add just a little sugar or use less amount!
@@JapaneseCookingChannel thank you so much! ❤️ I love watching your videos as I prepare to move out of my parents’ house this fall :)
That's exciting! I am so glad to hear you like watching my channel. Hope you will enjoy cooking in your new house and I wanna make more good videos that could help your cooking 😍
can you suggest substitute option for Worceshire sauce please? 😊
Thank you for your comment 😊
About the substitute, you can mix 100% apple juice with soy sauce, rice vinegar, salt, and pepper.
【Ingredients】
・200ml Apple juice
・50ml Soy sauce
・1-2 tsp Rice vinegar
・A pinch of Salt and pepper.
【Direction】
Put the apple juice and soy sauce in a saucepan and simmer for about 2 minutes. Add vinegar, salt and pepper to taste.
Nice video, however where I live you can’t get Mirin.
Thank you for your video
Thanks!
You can skip mirin or use a little sugar and sake for substitute.
(When you need 1 tablespoon of mirin, please mix 1 teaspoon of sugar with 1 tablespoon of sake.)
@@JapaneseCookingChannel Thank you for the tip. :) I live in Norway so sometimes it is difficult to find what I need to buy.
Good work 👍
Thank you so much!! 😊
I like Japanese food 🇯🇵🍲😋😍.
Yay! That's great! Hope you will enjoy Japanese food at home 😆👍
很棒，谢谢你！
谢谢！！
This look good af im going right to Japan
Thank you!! Are you visiting Japan soon!? Please enjoy!
I just found your channel and I am really glad I did! I actually didn't know about cutting up the pork like you said!!! This is a good tip. Thank you so much!!!
Thank you so much for finding my channel!
Hope you could try some of these recipes :D
Hi! with the Sake you use , is that the same as cooking wine? Thanks
I use sake for drinking, but it's totally fine to use cooking sake!
Beef not fried but boiled...still looks yummy
Amazing❤
Thank you!! 😊💕
They all look good.😁
Thank you!! 😊
@@JapaneseCookingChannel You're welcome.😁
what brand of soy sauce did you use??, i really want to try it🙇🏻♀️
I think it's "Kikkoman" soy sauce.
at 16:04 what kind of vegetable is it that you add to make the food look good please let me know please and thank you.
It's minced green onion!! Japanese green onion is very thick :)
The dark strips in a mature avocado is because of the growth of a kind of fungus. This happened mostly to the unripe fruit let to ripen with stem sticking to the fruit removed. Choose unripe avocado with tiny little stem still intact, put it on warm place at home for 2-4 days, use a very delicate feeling to press with your finger, those ripen ones will felt a little soft and it's the best time to consume!. If you have some other ripen unconsumed, store it in the refrigerator, lower temperature in the refrigerator will significantly slow down the ripening process so that you won't end up getting an over ripen avocado when you need it the next day or couple of days even sometimes week.🙏
Thank you for telling! I'm getting better but I will keep your advice in mind as I buy! Thanks 🙏
This is so helpful! I'm in Canada and it's so hard to find good ones... they get shipped to us while still very unripe, and it's hard to tell when they're ready because they can be hard as rocks in the grocery store. I'm going to try this!
Hello! Thank you for wonderful and delicious content! Am inquiring about what is the yellow spatula model used at timestamp 8:50? Cannot find it anywhere and would love to purchase for my wife 😊
Thank you for your comment!
I bought it Japanese online store. I'm always trying to find the one since many people asked me about it. But I can't find it on non-Japanese sites. I will let you know when I can find it! 😊