This guy is the real deal. I haven’t seen a non-professional chef that makes videos with this level of attention to detail. The fact that he promotes cleaning while cooking takes it over the edge too. Instantly subscribed.
Do people need to be told to do that? Is it something that needs promoting? I swear some people would forget how to breathe unless told by a yt tv personality.
That sounds like it would make it more compact and let the flavors get to know each other a little better. I'll definitely have to give it a shot, cast iron skillet should do the trick.
I think my favorite part of these minute videos is how efficient the time is used and how there is never a wasted second. Started doing the same thing and the minimal cleanup at the end makes everything so much easier and more enjoyable meals, surprisingly.
Please make a video about kitchen food essentials like what ingredients/food you always have on hand to make meals! I know this may differ from culture to culture, but as someone going to college next year, a basic breakdown of what you should have in your fridge, pantry, etc would be super appreciated! And as always, very good video! Cheers!
Start with the basics bud: Kosher salt Keep away from moisture Black or mixed pepper. Get a mill if you can, but if budget is too small get some ground pepper. Keep close to stove... or hotplate. 1 or two oils. I'd start with peanut then olive. Store in pantry Unsalted butter. Keep in fridge. Ok to keep a small amount in a container on counter if you use it a lot. Clean it out often. A vinegar of your choice. White, apple, rice wtv. Id start with rice but you do you. Keep in pantry. Tomato paste. get them in the tubes not the cans. Most of the time you only need a little. Keep the tube in the fridge after opening. Garlic paste. In a tube as well if possible. Use this in dishes with long cook time, Tastes the same as fresh. Milk or substitute. I like oat milk, tastes the best to me and lasts longer than milk. You can also get powdered milk. Cream or substitute. Keep some cans of coconut milk around. If you need it thick separate the liquid and solid, just use the solid. Pasta. No brainer here, keep a few around as well as some ramen. dry pantry, fresh fridge Ketchup or sriracha. I dont use much of these by themselves, but as you see in this video they can be combined for greatness. Fridge Hoisen or oyster sauce. I like to keep Hoisen and fish sauce. Fridge Worcestershire sauce. Fridge Cranberry, apple or other juice. Drink it, use it for BBQ, or thin out a sauce with a little sweetness. Fridge after opening. Favorite hot sauce. Fridge after opening. I like El yucateco habanero. Real parmigiana. Fridge Bread crumbs. I like panko. Sugar or sweetener. You can go with Molasses and granulated sugar to make your own brown sugar in small quantities. Pantry All purpose flour. Lots of uses. Pantry Dried beans or lentils. Again lots of uses, but you can get canned as well. Pantry. All this and a bit of produce/meat each week should set you up good. This is not a perfect solution for everyone so feel free to swap, drop or add anything you like. And DM me if you have questions on anything :)
ya know, you get a lot of jokes about the cleanup portion of these videos but that's actually the reason I've been enjoying yours. I feel like I normally end up with a mountain of dishes at the end of my cooking so thank youuuu!
The aesthetic of your videos intrigues me so much. I feel like I'm watching a minimalist channel but instead of talking about your everyday carry you're cooking
This man includes cleanup in his overall cooking time, and includes when he has free time when prepping to clean up. He beats any star chef for this point alone.
You are absolutely killing the YT chef game right now. You consider available ingredients, time to prepare and cook AND you consider the clean up. You're on your way to the tippity top! AND YOU'RE ONLY HALF WAY UP Cheers
One tip for the dipping/coating/breading part and the japanese often do this as well, use a tooth pick to lift the chicken between the sections, its an easy way to make the whole process a lot less messy and since you'll be squeezing the breadcrumbs (at which point there won't really be any stickage on your hands), the tiny hole from the tooth pick will be covered up anyway
One of my fav sandwiches is a very spicy plain chicken thigh (or breast) pan seared with thin slices of granny smith & a creamy coleslaw on your favorite bun/bread/roll/or wrap. Great video - thank you.
I have got to use my wok more for frying. That must really stop the splatter of grease, but being Southern, it's all about cast iron. Thanks for a new take on fried chicken katsu. OH, and I am now a true believer in pounding chicken breast - thanks to you! My partner thanks you too.
He looked so pleased with himself when his roommate took that bite. I wish I'd have that look after I make a fool of myself in the kitchen! Great content as always!
Just a point of reference, Ethan, that "pan" means "bread" (several variants in Indo-European languages) and was brought to Japan by the Portuguese around 1600 CE. Shokupan means "plain bread". I don't know if it was the inspiration for the restaurant name, but "konbini" are convenience stores in Japan (7-11, Lawson's, and Family Mart are the big three) but are nothing like those we have here--they have high quality food and provide lots of services with excellent customer service, and are much loved by the Japanese.
kewpie mayo is such an experience, has replaced regular mayo for me in almost all places. Would 100% getting some as a staple you always have in the kitchen.
I live in Japan and I'm often lazy at lunch time and hit the konbini, my go to is a ham katsu and egg sandwich. The egg is paste-y and creamy and there's something somewhere in the sauce or something that gives it a nice little kick.
His early videos were kind of eh. I remember one about cured eggs that seemed like a straight ripoff from Joshua Weissman and had Babish’s background music
my local Japanese restaurant stopped offering cooked food this past year with the pandemic (with slower demand they only offer sushi now). I miss it. I get the Chicken Katsu Entree though, with ponzu sauce, rice, vegetables, miso soup, salad w/ ginger dressing. When I get a cold or even a sore throat, I order a side of wasabe (really just horseradish in American restaurants), and I add the wasabe to the miso soup, and also mix with the ponzu sauce/ chicken/rice. It really opens up the sinuses and even numbs the sore throat for a while. But I am not about to be cooking this for myself. I live alone and just don't have time/motivation, including washing all the pots, pans, utensils, etc. You know all the stuff the people who make the cooking videos conveniently leave out when giving time estimates. LOL.
Hey Ethan, just wanted to let you know the o in konbi and shokupan should be pronounced with a king o, like the same phoneme as toe. Also Kewpie is pronounced Q-P, but other commenters already got to that. Keep the great videos coming!
the titles are brilliant, like you see "the best recipe" and then you see fancy products and you lose like all motivation, but putting the time, that its something that all people have, its a whole niche of people that you re attracting, keep the good work?
Instead of frying in a wok you can also simply use a pan with a bit more oil than usual. Like when doing Schnitzel. Less oil, less cleaning, close enough results.
Konbi is probably mimicking convenience stores (conbini, kohn-bee-nee) in Japan, since their sandwiches always come in the same style. Going back to Japan next September and I already know I'm hitting up the conbini everyday I'm there :)
Always surprises me how good the food at the konbini is. Had breakfast there almost everyday, I'd not even think about going to do that in an American 7/11
@@aundrayespeleta I always got 1 new drink I had not tired before, some nikuman, a rice or noodle dish and an onigiri as a snack for later. I am also going to visit Japan again next year (for 5 months) as long as corona does not screw me over, so I hope we both get to go and have an awesome time!
Hey boss, great sandwich but one thing about Kewpie that makes it so unique and palatable (I'm not one to tell, I hate mayo, sorry lmao) is the fact that it's all egg yolks, so no generic American mayo can replace it. My wife's Japanese and whenever we travel back to her country, she always buy a dozen to bring back home haha.
Fuck man, I don't know why frying stuff was always so intimidating. Made one of these in ~30m and lost my damn mind with how tasty it was. Katsu Sando Wednesday is now a thing I'm going to do regularly. Thanks!
kinda weird watching you make a bone dry chicken katsu(the smaller one) back in 2020 since your channel has been one of the reasons this past year im starting to pull my weight in a professional setting 🤔 Nonetheless, this sandwich is going into my homecooking playbook. Keep up the content Ethan, i've really enjoyed the videos about you in France Edit; Btw this comment was a compliment on how fast you've developed in a short period of time
Dude that's great! I make an Asian inspired grilled teriyaki sandwich at home and ill be using the sides on this sandwich with that one. And of course I'll try the sandwich itself.
"shock-oo-pan" for future reference, the vowels in japanese are always pronounced basically the exact same way; a ~ dot (but pushed slightly closer to a "dad" vowel), e ~ dead, i ~ deed, u ~ do, o ~ dope
You should try Kewpie Mayo if you haven't it's delicious, also it could be interesting to see if Kewpie Mayo would make a difference as a replacement for regular Mayonnaise
"I probably would've added more sauce"
Ethan, you made this.
Yore BTC
This guy is the real deal. I haven’t seen a non-professional chef that makes videos with this level of attention to detail. The fact that he promotes cleaning while cooking takes it over the edge too. Instantly subscribed.
Do people need to be told to do that? Is it something that needs promoting? I swear some people would forget how to breathe unless told by a yt tv personality.
@@janglingjack most people pile up their stuff on the sink
@@janglingjack you'd be surprised.
Hi I'm Ethan, a home cooking nerd who can tell you when exactly to wash your pots.
Hahahhahahahahhaaha
You're not wrong.
@@EthanChlebowski sir we love u though
@@EthanChlebowski Ethan you are a cool dude but you are wasting too much water I encourage you to be more careful about your water usage
we used tempura mix instead of flour for the first dredge
Looks excellent sir. One of my favorite things to do with the sandwich is to let it rest under a small amount of weight after assembling.
@Michael Susack thanks man, I enjoy Ethans anesthetic, it calms me down haha
Wait that's actually ingenious!
That sounds like it would make it more compact and let the flavors get to know each other a little better. I'll definitely have to give it a shot, cast iron skillet should do the trick.
@@SindyxLotus should be plenty of weight for the bread. Too heavy and it turns into pita haha
@@SindyxLotus Babish, is that you?
Ethan is the one we all need. Actually making recipes for us home cooks instead of crazy outta this world expensive, high effort food
I think my favorite part of these minute videos is how efficient the time is used and how there is never a wasted second. Started doing the same thing and the minimal cleanup at the end makes everything so much easier and more enjoyable meals, surprisingly.
Please make a video about kitchen food essentials like what ingredients/food you always have on hand to make meals! I know this may differ from culture to culture, but as someone going to college next year, a basic breakdown of what you should have in your fridge, pantry, etc would be super appreciated!
And as always, very good video! Cheers!
I've got it on my video idea list already. Hopefully in the next couple of months.
@@EthanChlebowski Awesome, I can't wait!!
Start with the basics bud:
Kosher salt Keep away from moisture
Black or mixed pepper. Get a mill if you can, but if budget is too small get some ground pepper. Keep close to stove... or hotplate.
1 or two oils. I'd start with peanut then olive. Store in pantry
Unsalted butter. Keep in fridge. Ok to keep a small amount in a container on counter if you use it a lot. Clean it out often.
A vinegar of your choice. White, apple, rice wtv. Id start with rice but you do you. Keep in pantry.
Tomato paste. get them in the tubes not the cans. Most of the time you only need a little. Keep the tube in the fridge after opening.
Garlic paste. In a tube as well if possible. Use this in dishes with long cook time, Tastes the same as fresh.
Milk or substitute. I like oat milk, tastes the best to me and lasts longer than milk. You can also get powdered milk.
Cream or substitute. Keep some cans of coconut milk around. If you need it thick separate the liquid and solid, just use the solid.
Pasta. No brainer here, keep a few around as well as some ramen. dry pantry, fresh fridge
Ketchup or sriracha. I dont use much of these by themselves, but as you see in this video they can be combined for greatness. Fridge
Hoisen or oyster sauce. I like to keep Hoisen and fish sauce. Fridge
Worcestershire sauce. Fridge
Cranberry, apple or other juice. Drink it, use it for BBQ, or thin out a sauce with a little sweetness. Fridge after opening.
Favorite hot sauce. Fridge after opening. I like El yucateco habanero.
Real parmigiana. Fridge
Bread crumbs. I like panko.
Sugar or sweetener. You can go with Molasses and granulated sugar to make your own brown sugar in small quantities. Pantry
All purpose flour. Lots of uses. Pantry
Dried beans or lentils. Again lots of uses, but you can get canned as well. Pantry.
All this and a bit of produce/meat each week should set you up good. This is not a perfect solution for everyone so feel free to swap, drop or add anything you like.
And DM me if you have questions on anything :)
@@Andrew-qt8dn wow! That's some nice work you did there!
@@Andrew-qt8dn Awesome list! I really appreciate your help Andrew!
ya know, you get a lot of jokes about the cleanup portion of these videos but that's actually the reason I've been enjoying yours. I feel like I normally end up with a mountain of dishes at the end of my cooking so thank youuuu!
4:17 the tonal shift from video maker to bro is insane
A 22 min recipe in a 6 min video. You're the best!
The aesthetic of your videos intrigues me so much. I feel like I'm watching a minimalist channel but instead of talking about your everyday carry you're cooking
He looks so proud when his roomie is tasting it. Im kinda the same when i'm cooking for other people :)
Great vid!
I love your videos my guy. Much love man. Keep the grind up🍻
Man, loving this series, keep it up! Also more roommate guest appearances for sure, dude keeps it real
This man includes cleanup in his overall cooking time, and includes when he has free time when prepping to clean up. He beats any star chef for this point alone.
You are absolutely killing the YT chef game right now. You consider available ingredients, time to prepare and cook AND you consider the clean up. You're on your way to the tippity top! AND YOU'RE ONLY HALF WAY UP
Cheers
One tip for the dipping/coating/breading part and the japanese often do this as well, use a tooth pick to lift the chicken between the sections, its an easy way to make the whole process a lot less messy and since you'll be squeezing the breadcrumbs (at which point there won't really be any stickage on your hands), the tiny hole from the tooth pick will be covered up anyway
“...Then add some MSG”
(Uncle Roger wants to know your location)
Haiiiiyah
God i hate uncle roger
Happy 300k man. Well deserved!
One of my fav sandwiches is a very spicy plain chicken thigh (or breast) pan seared with thin slices of granny smith & a creamy coleslaw on your favorite bun/bread/roll/or wrap. Great video - thank you.
That sounds great! Wouldn’t have thought of that combo! 😋
I have got to use my wok more for frying. That must really stop the splatter of grease, but being Southern, it's all about cast iron. Thanks for a new take on fried chicken katsu. OH, and I am now a true believer in pounding chicken breast - thanks to you! My partner thanks you too.
He looked so pleased with himself when his roommate took that bite. I wish I'd have that look after I make a fool of myself in the kitchen! Great content as always!
I remember my childhood friend’s mom making us chicken katsu for lunch and it being one of the most delicious things I’d ever eaten
Breadowski didn't even brag about how he made that bread himself.
i love the awkward waiting while ur roommate takes a bite bc its exactly how i am when my sister tastes my food
I enjoy these type of videos/series with straightforward recipes or simplified dishes with easy cleanups. Good work!
Just a point of reference, Ethan, that "pan" means "bread" (several variants in Indo-European languages) and was brought to Japan by the Portuguese around 1600 CE. Shokupan means "plain bread". I don't know if it was the inspiration for the restaurant name, but "konbini" are convenience stores in Japan (7-11, Lawson's, and Family Mart are the big three) but are nothing like those we have here--they have high quality food and provide lots of services with excellent customer service, and are much loved by the Japanese.
kewpie mayo is such an experience, has replaced regular mayo for me in almost all places. Would 100% getting some as a staple you always have in the kitchen.
You’re about to hit 300k my guy. Keep it up 🙌🏼
I live in Japan and I'm often lazy at lunch time and hit the konbini, my go to is a ham katsu and egg sandwich. The egg is paste-y and creamy and there's something somewhere in the sauce or something that gives it a nice little kick.
Man I remeber those! Amazing breakfast material right there
I deleted tik tok because i was too addicted to it and spent too many hours watching videos like urs. Now that I found ur channel on youtube its over.
Huge kudos that you teach people to clean after themselves too!
This channel is gonna blow up for sure.
I made a Katsu sandwich over quarantine and it was a proud moment 🔥😋
one of the greatest videos of all time wow
I've been skeptical of you for a while but today you made a video for one of my favorite foods
we're good now, I got notifications enabled
skeptical of what??
His early videos were kind of eh. I remember one about cured eggs that seemed like a straight ripoff from Joshua Weissman and had Babish’s background music
like the thick bread...fry chicken is always a winner...
Looks delish! Also, I'm pretty sure it is kew-PEE mayo, not kew_PEYE
this
It is, like Q-P.
and wustersheer, not wksjdfasdfu
Well it doesn’t taste good so it doesn’t matter
Thank you for simply using MSG and showing its usefulness. I don't know why 99% of youtube channels act as if the stuff is illegal lol.
my local Japanese restaurant stopped offering cooked food this past year with the pandemic (with slower demand they only offer sushi now). I miss it. I get the Chicken Katsu Entree though, with ponzu sauce, rice, vegetables, miso soup, salad w/ ginger dressing. When I get a cold or even a sore throat, I order a side of wasabe (really just horseradish in American restaurants), and I add the wasabe to the miso soup, and also mix with the ponzu sauce/ chicken/rice. It really opens up the sinuses and even numbs the sore throat for a while. But I am not about to be cooking this for myself. I live alone and just don't have time/motivation, including washing all the pots, pans, utensils, etc. You know all the stuff the people who make the cooking videos conveniently leave out when giving time estimates. LOL.
When Ethan eats I always feel like I'm watching a starving man take his first bite of food in a month.
Hey Ethan, just wanted to let you know the o in konbi and shokupan should be pronounced with a king o, like the same phoneme as toe. Also Kewpie is pronounced Q-P, but other commenters already got to that. Keep the great videos coming!
the titles are brilliant, like you see "the best recipe" and then you see fancy products and you lose like all motivation, but putting the time, that its something that all people have, its a whole niche of people that you re attracting, keep the good work?
looks good mate
Kewpie (pronounced like 'Q pee') mayo really is the best mayo out there - you oughta try it!
Damn, that mustache is looking super sharp in 4k!
Super quick and easy Ethan! Great recipe. I’ll definitely try making this one on my channel 🥰
Two chicken sandwich videos in one day, what did we do to deserve this?!
Your sauce recipe is BOMB
2:58 Leicester = Lester, Worcester = Wooster. I know it's weird, but it's not that difficult.
Looks delicious!
I made this and it was sooooo delicious! Definitely entering the rotation 🤤
congratz on 300 k
Instead of frying in a wok you can also simply use a pan with a bit more oil than usual. Like when doing Schnitzel. Less oil, less cleaning, close enough results.
Hi Ethan love the channel. Really enjoyed the roommate taste test haha keep up the great work
For how much you love mayo, I’m surprised that you don’t stockpile kewpie. Apparently it’s the best stuff out there
Konbi is probably mimicking convenience stores (conbini, kohn-bee-nee) in Japan, since their sandwiches always come in the same style. Going back to Japan next September and I already know I'm hitting up the conbini everyday I'm there :)
Always surprises me how good the food at the konbini is. Had breakfast there almost everyday, I'd not even think about going to do that in an American 7/11
@@doc8125 for sure man, every morning I would get an onigiri or two and some yogurt drink before heading to the city.
@@aundrayespeleta I always got 1 new drink I had not tired before, some nikuman, a rice or noodle dish and an onigiri as a snack for later. I am also going to visit Japan again next year (for 5 months) as long as corona does not screw me over, so I hope we both get to go and have an awesome time!
@@doc8125 You too man! I originally had a trip planned for March but now we've had to move it, fingers crossed!
I miss the egg salad sandwiches from 7 eleven. So nice. Way better quality food than the US.
Yeah, Mifflinburg! My husband loves what I've made so far in the same town.
Hey boss, great sandwich but one thing about Kewpie that makes it so unique and palatable (I'm not one to tell, I hate mayo, sorry lmao) is the fact that it's all egg yolks, so no generic American mayo can replace it. My wife's Japanese and whenever we travel back to her country, she always buy a dozen to bring back home haha.
I have absolutely no idea what that bread is. But I'll give this a try with some plain white bread. Looks good. Thanks.
Man this looks so good - definitely gonna have to try it out! Awesome video 🤘🏻
Much appreciated.
Im just af the begining of the video, and i already liked it, looks delicious🥰❤
Ethan can you please make a series on dishes that can be done under ten minutes? Like seared tuna steak and stuff like that? It'll be really helpful!
Well done, Von Emeric!
At 11:59PM he fried the chicken, then at 12:00PM the next day, he prepped the toppings.
Plot twist, Ethan took a full day to make this sandwich.
Thank you for doing a chicken version! I follow some of the Kosher Laws (mainly clean and unclean animals) , and this is a life saver! Cheers!
No such thing as a clean animal. Chickens eat poop.
@@woah455 lol okay buddy
Ethan, you're awesome man.
It’s super nice that you mentioned a home made sauce instead!!
This is the attention to detail I expect from an ex Deloitte consultant :)
I need to make bread for this sandwich! Looks delicious! And the chicken is so juicy! 😍😍😍😍
Oh HELLO 😍 roommate grrrrOWL. Chicken looks tasty too, but so does he.
please make more low calorie meal versions 😁
Great video! meat looked awesome
A1 tastes like katsu sauce. The tomato and anchovy and mushroom
OK this already looks amazing, I think il making this for dinner
You and Josh Weissman just made similar sandwiches uploaded at the same time. It's a good day for fried chicken.
Why dont you use just cornstarch/cornflour to coat the chicken? Whats the benefit of the wheat flour? Worcheschestchestater sauce.
Ethan I’d love your take on the Puerto Rican Tripleta
Have to make one! Looks delicious :)
Oooof, this looks good. Im going to make that sauce when i get back from the cabin!
It would be delight to live with ethan😂😂
Fuck man, I don't know why frying stuff was always so intimidating. Made one of these in ~30m and lost my damn mind with how tasty it was. Katsu Sando Wednesday is now a thing I'm going to do regularly. Thanks!
Great content!
I’m surprised your homie didn’t big you up more.
Thanks for the recipe.
Hey Ethan absolutely love ur channel! I was just wondering if u could post more lower calorie version vids that u used to do those were super helpful!
kinda weird watching you make a bone dry chicken katsu(the smaller one) back in 2020 since your channel has been one of the reasons this past year im starting to pull my weight in a professional setting 🤔 Nonetheless, this sandwich is going into my homecooking playbook. Keep up the content Ethan, i've really enjoyed the videos about you in France
Edit; Btw this comment was a compliment on how fast you've developed in a short period of time
I'm so jealous of his roommate, I don't think I would be able to stay in shape though if I was the taste tester. :P
Lol
Awesome video
Dude that's great! I make an Asian inspired grilled teriyaki sandwich at home and ill be using the sides on this sandwich with that one. And of course I'll try the sandwich itself.
This is brilliant. Will you do a turkey one this Xmas?
Your roommate has big HIMBO energy.
no he doesnt he just seems super awkward.
Nice! Still got some bread left...? Next stage tonkatsu ;)
"shock-oo-pan"
for future reference, the vowels in japanese are always pronounced basically the exact same way; a ~ dot (but pushed slightly closer to a "dad" vowel), e ~ dead, i ~ deed, u ~ do, o ~ dope
The Big Chlebowski!
You and Joshua wiseman uploaded at the same time, and uploaded on a similar topic
We are both a part of the fried chicken UA-cam coalition.
@@EthanChlebowski indeed
Though I generally speaking trust and like Ethan more NGL
You should try Kewpie Mayo if you haven't it's delicious, also it could be interesting to see if Kewpie Mayo would make a difference as a replacement for regular Mayonnaise
Whats the Wok? Looks great.
amazing
I strongly suggest trying Kewpie and Bulldog sauce if you haven't.
Also sandwich looks great