Thank You so very much Taiji for Sharing this beautiful recipe with us! I think that this one would be a great group participation make a meal together kind of thing. It would involve everyone and make things easier and everyone could contribute to the meal preparation. As always, your food and wisdom has brought light into the world Taiji, thank You for what you are doing!! See you next time. Please take care and stay well!!
Hi Taiji San,I enjoy watching your videos, it's fascinating all the culture of Japanese food.I have been in Tokyo twice, the food there is amazing and just wonderful. your country is blessed with good veggies, fruits,meats,fish,seafood...my God almost every produce.Keep the great job of showing us how tasteful Japanese cuisine is!.Arigato!!!
wow, good for you!! yes, it is a blessing to have so many fresh ingredients, but big part of that is due to the care and respect each person involved in food industries have, putting effort in to bring them at the best condition as possible to the customers.
Hi Taiji! Thank you for all your videos, I only learned to eat with chopsticks because of you! May I ask what you say about German (or European in general) cuisine? What do you like and what not? And is there anything that shocked you? Keep up the great work, I've liked and subscribed. Hello from Czechia!🇨🇿🇩🇪🇯🇵
Hey Taiji. This episode with ebi shrimp 🦐 got me excited. Maybe have my sisters in on it. Thinking of making tartar sauce from scratch like you. It looks so delicious. A really full and delightful meal nicely prepared with cabbages and even has the ponzu sauce. I like how you add kewpie mayonnaise to your tartar. I need to get more of those. You have mad shrimp peeling skills I have always loved to fry shrimps. My favorite foods katsu fish 🐠 I could also enjoy chicken katsu. I’m not sure if you can make beef katsu but would be interesting. Lol. I love using Panko I buy it all the times when I’m shopping at Asian markets. Thank you for sharing how to make ebi katsu shrimps. And fish katsu. Incredible and relaxing day here in America. Have a nice New Years!! Whatcha making for Chinese New Years? It’s my year of the rabbit. I’m turning 36 in few weeks. Wish me happy birthday!! I’m be home with my family. We probably go temples and pagodas. Cya laters. Buddha blesses y’all and keeps you safe. 🥘❤️❤️❤️❤️🥪🥪🥪🍺🍺🍶🍶🦐🦐🦐🦐🐠🐠🐠🍥🍥🍥🍯🍯🍯
Hi and glad to hear you enjoy my videos! of course you can make Katsu out of anything! beef Katsu, chicken katsu, egg katsu (with boiled egg, of course), or any vegetable katsu! those are usually put on a skewer and called "Kushi-katsu" (meaning skewer-katsu) so try whatever you like!! we dont celebrate the Chinese new year, as we adapted the western calendar, we decided to celebrate the new year on the jan. 1st. have a video on how we celebrate the New Years, if you haven't watched it already! ua-cam.com/video/DPkmt187kzE/v-deo.html and happy birthday!
Guten Abend Taiji-San, Jetzt habe ich Hunger 🤤😪, und das wo ich gleich schlafen muss... Aber ich weiß jetzt schon, was es Dienstag zum Abendessen gibt😄. In welcher Ecke von Deutschland wohnst Du? Liebe Grüsse aus dem Wendland
This ticks all my "LOVE IT" boxes! I am going to have to try your tartare recipe (I am not a huge fan of mayo, that was until you introduced me to Kewpie. I can't get enough of it! YUMMM! To be fair, though, there are some recipes that seriously need a lighter mayo - so I bow to that). I would love to know what kind of prawns those are, they look so meaty and yummy. One question, tho: You say never wash them in plain water. Why? (I always de-vein my prawns under running tap water)
glad you like my recipe and also kewpie mayo! to answer your question; the main reason to wash the shrimp/seafood with salt water is that since they live in saltwater, they contain salt in their flesh. and so washing with liquid with low concentration of salt, the salt content in the flesh, along with the flavor, goes out in the water due to osmosis.
hahaha, thats exactly my aim!! well, I would say no, but im not an expert. the main reason to wash the shrimp/seafood with salt water is that since they live in saltwater, they contain salt in their flesh. and so washed with liquid with low concentration of salt, the salt content in the flesh, along with the flavor, goes out in the water due to osmosis. so I would not use lemon water, but at the end of the day, its your food, so I explained the reasoning behind it, and Ill let you be the judge.
Lovely - thank you - delicious - and beautifully described by you. But remember Worcestershire Sauce is pronounced like this Wus - ta. Do not say Wor - ces - ter- shire. Only Wus - ta. ua-cam.com/video/-uKqal_79xs/v-deo.html sorry this is directed at Americans and not Japanese And you can omit shire or sha.
I just heard the news about former Prime Minister Abe and am deeply saddened for your entire people. It is a genuine tragedy to have lost one who loved his people and literally dedicated his life to serving them and trying to safeguard their interests.
yes, it is better, unless you know it is super fresh. when it is really fresh, some people enjoy the flavor of the brain of shrimp, so if you can get it really fresh (Sashimi/Sushi grade), then perhaps you can give it a try, but it might be an acquired taste.
My favorites ebi en , salmon fry
Thanks for changing the background music. Nice to have a bit of musical variety.
Excellent videos.This is so wonderful idea to share information about japane culture. Thanks
I am officially addicted to your channel. Definitely going to try this one. Thanks!
Taiji I am from india. I like your video. Thank you for sharing tasty food.
Thank You so very much Taiji for Sharing this beautiful recipe with us! I think that this one would be a great group participation make a meal together kind of thing. It would involve everyone and make things easier and everyone could contribute to the meal preparation. As always, your food and wisdom has brought light into the world Taiji, thank You for what you are doing!! See you next time. Please take care and stay well!!
yes, definitely!! also great to do it with kids! I used to enjoy helping my mom/grandma cooking this!!
glad to hear you like the recipe!
OMG, this looks so very good!
Hi Taiji San,I enjoy watching your videos, it's fascinating all the culture of Japanese food.I have been in Tokyo twice, the food there is amazing and just wonderful. your country is blessed with good veggies, fruits,meats,fish,seafood...my God almost every produce.Keep the great job of showing us how tasteful Japanese cuisine is!.Arigato!!!
wow, good for you!!
yes, it is a blessing to have so many fresh ingredients, but big part of that is due to the care and respect each person involved in food industries have, putting effort in to bring them at the best condition as possible to the customers.
Thank you Taiji San🙏
delicious..just made it!
Looking delicious 😋
Hi Taiji!
Thank you for all your videos, I only learned to eat with chopsticks because of you!
May I ask what you say about German (or European in general) cuisine? What do you like and what not? And is there anything that shocked you?
Keep up the great work, I've liked and subscribed.
Hello from Czechia!🇨🇿🇩🇪🇯🇵
Awesome eat
look yummy
Delicious
Hey Taiji. This episode with ebi shrimp 🦐 got me excited. Maybe have my sisters in on it. Thinking of making tartar sauce from scratch like you. It looks so delicious. A really full and delightful meal nicely prepared with cabbages and even has the ponzu sauce. I like how you add kewpie mayonnaise to your tartar. I need to get more of those. You have mad shrimp peeling skills I have always loved to fry shrimps. My favorite foods katsu fish 🐠 I could also enjoy chicken katsu. I’m not sure if you can make beef katsu but would be interesting. Lol. I love using Panko I buy it all the times when I’m shopping at Asian markets. Thank you for sharing how to make ebi katsu shrimps. And fish katsu. Incredible and relaxing day here in America. Have a nice New Years!! Whatcha making for Chinese New Years? It’s my year of the rabbit. I’m turning 36 in few weeks. Wish me happy birthday!! I’m be home with my family. We probably go temples and pagodas. Cya laters. Buddha blesses y’all and keeps you safe. 🥘❤️❤️❤️❤️🥪🥪🥪🍺🍺🍶🍶🦐🦐🦐🦐🐠🐠🐠🍥🍥🍥🍯🍯🍯
Hi and glad to hear you enjoy my videos!
of course you can make Katsu out of anything! beef Katsu, chicken katsu, egg katsu (with boiled egg, of course), or any vegetable katsu!
those are usually put on a skewer and called "Kushi-katsu" (meaning skewer-katsu) so try whatever you like!!
we dont celebrate the Chinese new year, as we adapted the western calendar, we decided to celebrate the new year on the jan. 1st. have a video on how we celebrate the New Years, if you haven't watched it already!
ua-cam.com/video/DPkmt187kzE/v-deo.html
and happy birthday!
Bravo Bravo Bravo and Thank You 🙏
so glad to hear, that you like my video!!
WOW....
yummy salmon katsu! looks so good!
thanx!
Guten Abend Taiji-San,
Jetzt habe ich Hunger 🤤😪, und das wo ich gleich schlafen muss...
Aber ich weiß jetzt schon, was es Dienstag zum Abendessen gibt😄.
In welcher Ecke von Deutschland wohnst Du?
Liebe Grüsse aus dem Wendland
hahaha, das ist genau meine Absicht!! Yey, mein Ziel erreicht!!
ich wohne in der Nähe von Stuttgart.
This ticks all my "LOVE IT" boxes! I am going to have to try your tartare recipe (I am not a huge fan of mayo, that was until you introduced me to Kewpie. I can't get enough of it! YUMMM! To be fair, though, there are some recipes that seriously need a lighter mayo - so I bow to that). I would love to know what kind of prawns those are, they look so meaty and yummy. One question, tho: You say never wash them in plain water. Why? (I always de-vein my prawns under running tap water)
glad you like my recipe and also kewpie mayo!
to answer your question; the main reason to wash the shrimp/seafood with salt water is that since they live in saltwater, they contain salt in their flesh. and so washing with liquid with low concentration of salt, the salt content in the flesh, along with the flavor, goes out in the water due to osmosis.
@@taijiskitchen Ah now - that makes sense!
Thanks for sharing this! So nice to learn how to make fresh ebi fry, i tried the frozen ones but they just cannot cut it 😂😂
ya, frozen is much easier, but for that not as flavorful.
Panko gibts inzwischen auch bei vielen Edeka-Filialen zu finden, insofern es ein Asia-Regal gibt:)
Grüße vom Bodensee!
ja, hab ich auch das bemerkt!! und auch noch viele andere Japanische/asiatische Zutaten!!
Is there a way to do the onions without using a microwave? Also, can you cook the shrimp and fish in an air fryer instead of the oil?
Try soaking the raw onions in cold water. It will take the strong flavors out.
I like the way Taiji moans with pleasure as he eats. One would think he's--oh, never mind.
Where did you get your knives?
👍👍👍
Is it ok to wash shrimps in citronwater insted of Salty water? Thanks for the video, i've got hungry after slurping XD
hahaha, thats exactly my aim!!
well, I would say no, but im not an expert. the main reason to wash the shrimp/seafood with salt water is that since they live in saltwater, they contain salt in their flesh. and so washed with liquid with low concentration of salt, the salt content in the flesh, along with the flavor, goes out in the water due to osmosis. so I would not use lemon water, but at the end of the day, its your food, so I explained the reasoning behind it, and Ill let you be the judge.
Shrimp seems tedious to prepare
I will appreciate it more now next time i eat it
Im hungry watching you..
thats exactly my aim!! hehe
Lovely - thank you - delicious - and beautifully described by you.
But remember Worcestershire Sauce is pronounced like this Wus - ta.
Do not say Wor - ces - ter- shire.
Only Wus - ta.
ua-cam.com/video/-uKqal_79xs/v-deo.html sorry this is directed at Americans and not Japanese
And you can omit shire or sha.
I just heard the news about former Prime Minister Abe and am deeply saddened for your entire people.
It is a genuine tragedy to have lost one who loved his people and literally dedicated his life to serving them and trying to safeguard their interests.
I understand the slurps with soups but come on please. kidding ;-) Thank you for the warning as slurping really triggers me
Do I take the brains out of the fish head before using it for a stock
yes, it is better, unless you know it is super fresh.
when it is really fresh, some people enjoy the flavor of the brain of shrimp, so if you can get it really fresh (Sashimi/Sushi grade), then perhaps you can give it a try, but it might be an acquired taste.
The grunt after every bite is a bit too much!