I watched only two Videos of you and Subbed, People like you are underrated. I wonder how someone with glowing 1000 Degree Knife has more Subs, than someone who appreciates Food and actually want to share his Knowledge, most Japanese dont do that, and its understandable. Thank you so much for Sharing, much Love from Swiss.
Hi Dai, this is Fiona from Macau. I've just subscribed to your channel. While I also enjoy other chefs' videos, what is absolutely amazing about you is that you not only share your recipes, but also go the extra mile to explain the details that have always been overlooked by other chefs, such as why you need to score the fish, why you are cooking at a certain temperature, etc. I really appreciate your patience and consideration for novice cooks like me :)
I don't know if anybody has told you yet but congratulations on 30,000 subscribers. You really deserve more. Anyway, keep up the high quality videos!!!
Chef Dai has gained 35,000 subscribers since you posted this comment 5 months ago without posting anymore videos. This is a testament to how much people like his content. Hopefully Chef Dai is killing it in his restaurant and will come back to UA-cam soon.
+Cooking with Chef Dai You're SO welcome. Thanks for responding. I always enjoy your videos very much. Your technique and finesse are top notch. I wish you much success.
wasn't sure whether to add them or not, but I'm glad you enjoyed them...thanks By nature, I make lots and lots of errors when I film these videos. So I'll make sure to feature them in the upcoming uploads.....
Couldn't agree with you more. Maybe because I was brought up on rice, but beef and potatoes or beef and vegetables cannot compete with the mighty white rice. The sauce is quite strong in flavour, so I would always eat this with a bowl of white rice. Thanks as always Joseph!
Hey Chef Dai, great videos! I'm a fan of japanese cuisine and lucky to live in São Paulo, Brazil where we got the largest japanese colony, so we can find authentic food just outside! One dish I'm always crazy about is Yakisoba, and I'm yet to find a video showing how to cook it, no matter how much I try, the meat and the vegetables never end like the one I eat at the japanese market, if you know how to, maybe you could make a video teaching how? Anyway, I'll keep watching your videos and trying to make those around here, I just got some chicken thighs to make karaage, hope it end up as good as the one on your video
hello mate. Thanks so much for your comment and apologies for the delay in response. I went to Brasil many years ago and stayed mainly in BH and Rio but I never went to Sao Paulo. Would love to visit there one day and as you said, it has the largest Japanese community outside of Japan....amazing! I will try and make a yakisoba video for you one day Henrique!!! Did you make the karaage? How was it?
I did the karaage and my friends joined me with some beer, I served it with the tonkatsu sauce, and it was amazing, so tender and crunchy at the same time :) How did you like Brazil? Rio and BH are both so beautiful,I hope you had a good time
This sauce was delicious! But I made it with white wine instead of sake, with pear instead of apple, and no miso paste because I lacked some ingredients. I did use bonito flakes it adds a nice flavor. Even my kids loved it.
After a long vacantion break I am back watching your videos! Hope you will remember me, sorry for not being able to watch your videos but i did not have acces to the internet! By the way, great video as always!:)
oh man, now you've got me wanting steak n' rice! is there a big difference between the dry aged beef and well marbled beef? Wife and I love your recipe's. Domo Arigato Sensei
Thank you and to your wife sincerely for watching our videos. Dry aged beef has a really pronounced beefy flavour. I like non-aged just as much.... but both should be well marbled if its a fatty cut like rib eye.
Heh heh, looks like some kind of steak-sashimi... I will definitely try that for our next barbeque! I also visited a big asia-shop recently, and got almost everything I need for your dishes, except for bonito flakes... But, as you told me once, I can also use fishbones for dashi, so I guess it will work out.
wow, thanks mate. I'm humbled and must return the sentiment by making more video recipes that you will enjoy following. You should buy hon-dashi (instant bonito dashi powder) as an alternative to bonito flakes btw, I use that alot at home. thanks Anton!
I went on vacation in japan, and I think I had something with this kind of sauce. It was some absolutely delicious Hida-Beef, that we could grill ourselves, with a small personal grill on our table. On another note, is everything alright? You haven't been making videos lately, so I'm a bit worried.
I have waiting for yr video a long time. When will u post the video again, miss u so much and looking forward to yr best video. I will always support u. To my dear Chef!
Hi chef Dai, I recently started watching ur videos and find them very interesting and have learned alot, but I noticed u haven't made a recent video, I would like to subscribe, but I would also like to watch recent videos as well. Any plans on making anymore videos soon. Thanks Dolores from Kansas
Chef, what do you think about holding the steak on edge and actually searing the fat cap first, allowing some of that fat to render into the pan, and then cooking the steak as normal? I've been doing this lately and see no downside, plus it effectively bastes the steak in its own fatty juices. I'm surprised I have't seen anyone else doing this, and wonder if there is a reason.
Just curious, wouldn't it be better to render the fat first, so it would add flavor in the pan? Or perhaps, is it done like this so the steak does not curl up?
This reminds me that I haven't had a very nice steak in a long time. Even with all the flavors in the sauce, it doesn't seem like any of them would overpower the natural beef flavor.
I want you to join Jamie Oliver's FoodTube community! There is no Japanese cooker to introduce authentic Japanese cooking to the world! Since Jamie focuses on healthy food, Japanese food has to be there! :)
I watched only two Videos of you and Subbed, People like you are underrated. I wonder how someone with glowing 1000 Degree Knife has more Subs, than someone who appreciates Food and actually want to share his Knowledge, most Japanese dont do that, and its understandable. Thank you so much for Sharing, much Love from Swiss.
I'm soooo hungry...I'm going to make this tomorrow! Thank you for another great video! :)
JunsKitchen
Wait. Jun was here!?
What? Jun??!! From Rachel and Jun? 😱
You're in my top 5 favorite UA-cam chefs, and recipes like this are exactly why.
Hi Dai, this is Fiona from Macau. I've just subscribed to your channel. While I also enjoy other chefs' videos, what is absolutely amazing about you is that you not only share your recipes, but also go the extra mile to explain the details that have always been overlooked by other chefs, such as why you need to score the fish, why you are cooking at a certain temperature, etc. I really appreciate your patience and consideration for novice cooks like me :)
Hi chef Dai! Your videos are beautiful please don't stop making them!
I don't know if anybody has told you yet but congratulations on 30,000 subscribers. You really deserve more. Anyway, keep up the high quality videos!!!
thanks so much! your support means the world to us!!!!
Chef Dai has gained 35,000 subscribers since you posted this comment 5 months ago without posting anymore videos. This is a testament to how much people like his content. Hopefully Chef Dai is killing it in his restaurant and will come back to UA-cam soon.
:(
WOW!!! Exactly the cooking time that I eat my steak!!! Rare!!! the barbeque sauce must be fantastic!!! Bravo!!!!
Thank you Kyrillos. Good to see you again my friend! Hope you are well!!!!!!
Hope you're ok too! By the way.... Do you have a Facebook account to keep in touch???
Kyrillos Papadopoulos facebook.com/Cookingwithchefdai/
Chef Dai, you are my favourite food personality on youtube. Please post more home made food recipes!
Always good video from chef Dai! Support!!!
Gorgeous dish. Suddenly I'm hungry!
Me too!☺
seriously, im so damn hungry now
thank you for the kind comment
+Cooking with Chef Dai You're SO welcome. Thanks for responding. I always enjoy your videos very much. Your technique and finesse are top notch. I wish you much success.
Thank you Robert. That's very kind of you to say so. I can tell you're a real foodie. We will certainly do our best!!!!
Wow, that's a spectacular dish, definitely worth the wait!
thanks alot as always Eradon. Hope you're well my friend!
Simple yet so fantastic !! Thanks to you Dai !
Omg... You're back.... Thank God!!
Please, we need more of your delicious food videos!!! They were super inspirational ;)
Great videos dude! really enjoying your channel.
After visiting Japan I'm glad I found this channel to start learning myself. Will you be posting any dishes soon?
And now cross to 40,000 subscribers! Congratulations！
Dry aged sirloin is quite expensive, but i'm still willing to give this a go. i'm going to enjoy this! Lovely, dai.
Thanks mate. hope you will enjoy it.
good v. look forward for your next one
Great recipe
Awesome video! My favorite dish!
thank you for the feedback. I love this dish too!
i think you are really really good , thanks from italy
Love the bloopers you put in ;)
wasn't sure whether to add them or not, but I'm glad you enjoyed them...thanks
By nature, I make lots and lots of errors when I film these videos. So I'll make sure to feature them in the upcoming uploads.....
great video as always
It's been a while! Thank u for the lovely recipe.
indeed. was a pleasure, thanks for watching Sui
thank you so much for this, I made it for my dad's birthday and it went great!
Awesome recipe ! The steak looks super delicious!!
Now, I need to find myself some 30 day aged sirloin steak..
This sauce is heavily , thanks, Chef! The presentation is amazing .
thank you Anna. I'm glad you liked it.
Mmm that looks amazing.
thanks alot for the comment and support. Glad you liked it, I certainly enjoyed eating it..... : )
Thanks for all the amazing videos!! I love Pork Katsu Don, can you please show us how to do it properly?? Many Thanks!! Jo
Your production quality has increased tremendously. Keep up the good work chef!
First like chef, long time no see😄
thanks mate, indeed it's been too long!
the eagerness is real for a new video :) hope it will come soon and everything is ok :D
Finally! You need to crack on more often, Chef! Great dish, as always.
sorry for the delay in response and for the delay between videos.....again : (
been crazy busy at work recently....thanks for the support matey
Whre you go chef? I need your recipes every week !! 😝 Glad to see your vid again chef 💪🏻
sorry friend. been incredibly busy at work recently. Thank you so much for watching!
Good recipie again, thanks i will do my next cena de sabado. Thanks for a yummy idea Dai, saludos desde colombia
You're very welcome mate. Thanks for your comments and likes on Instagram too!
This looks sooo delicious!
thanks Haru, i'm glad you think so
Amazing as always! now I need some yakiniku
Cheers Johnny, glad you liked it!
wish i can taste it looks sooo good!
you make food look Delicious!! thanks for the video!! i wish i worked for the food network! i would hire you in a sec!!
Happy holidays, miss your recipes! Hope all is well :)
that looks so appetizing omg lucky man :( im surprised you don't have your on restaurant but keep them videos coming Chef !!
lol, thanks Eddie.
I love tare, thank you chef!
you're welcome. I love tare too. But the question is, "who likes it more, me or you"?
Both ;)
Why haven't you posted new videos?
WHERE IS CHEF DAI WHEN U NEED HIM
Nguyengj I need it
CHEF WE NEED YOU
Look forward to your new video, post a video for us plz. Absolutely a good chef , don't give up. Keep going on your video as always. Chef Dai
Beautiful steak and sauce!
Perfect 👍
Beautiful.
Beef and japanese white rice are a match make in heaven XD
Couldn't agree with you more. Maybe because I was brought up on rice, but beef and potatoes or beef and vegetables cannot compete with the mighty white rice. The sauce is quite strong in flavour, so I would always eat this with a bowl of white rice. Thanks as always Joseph!
How did I miss this video?! Oh my goodness me! Amazing recipe as usual.
lol, thanks mate. hope you're well!
This reminds me of Wagyu beef. Maybe can u make a video tutorial fr any recipes for it? :)
No more videos?! I love your videos!!
What's up with more videos? I love your channel.
Hey Chef Dai, great videos! I'm a fan of japanese cuisine and lucky to live in São Paulo, Brazil where we got the largest japanese colony, so we can find authentic food just outside! One dish I'm always crazy about is Yakisoba, and I'm yet to find a video showing how to cook it, no matter how much I try, the meat and the vegetables never end like the one I eat at the japanese market, if you know how to, maybe you could make a video teaching how? Anyway, I'll keep watching your videos and trying to make those around here, I just got some chicken thighs to make karaage, hope it end up as good as the one on your video
hello mate. Thanks so much for your comment and apologies for the delay in response. I went to Brasil many years ago and stayed mainly in BH and Rio but I never went to Sao Paulo. Would love to visit there one day and as you said, it has the largest Japanese community outside of Japan....amazing!
I will try and make a yakisoba video for you one day Henrique!!! Did you make the karaage? How was it?
I did the karaage and my friends joined me with some beer, I served it with the tonkatsu sauce, and it was amazing, so tender and crunchy at the same time :) How did you like Brazil? Rio and BH are both so beautiful,I hope you had a good time
Hi Chef Dai . I was wondering if you know how to make a Japanese omelet.
If you do could you please show us how to make it
amazing m8
just great
Cheers Timo, hope you're well mate!
This sauce was delicious! But I made it with white wine instead of sake, with pear instead of apple, and no miso paste because I lacked some ingredients. I did use bonito flakes it adds a nice flavor. Even my kids loved it.
Chef Dai... will you be returning to your channel? Hope you are well.
Just by looking at you eating it, I can taste the juicy umami explosion of the aged beef! Love it!
lol, I do get a little over excited when I eat the food don't I.
thanks for the comment!
After a long vacantion break I am back watching your videos! Hope you will remember me, sorry for not being able to watch your videos but i did not have acces to the internet! By the way, great video as always!:)
Of course I remember you mate. Thanks as always for the comment and support.
Hey Chef could you show us how to make home-made vegetable pickles or pickled ginger please ?
Perfect
looks delicious! I have to test it!
Greets from BBQ Culture
Chef Dai, please! More Videos!
yesss now i´m so hungry .....Danke schöööön ;-)
oh man, now you've got me wanting steak n' rice!
is there a big difference between the dry aged beef and well marbled beef?
Wife and I love your recipe's.
Domo Arigato Sensei
Thank you and to your wife sincerely for watching our videos.
Dry aged beef has a really pronounced beefy flavour. I like non-aged just as much....
but both should be well marbled if its a fatty cut like rib eye.
yup, this is real cooking.
please give me this chef as a birthday gift. I need him in my kitchen.
Heh heh, looks like some kind of steak-sashimi...
I will definitely try that for our next barbeque! I also visited a big asia-shop recently, and got almost everything I need for your dishes, except for bonito flakes... But, as you told me once, I can also use fishbones for dashi, so I guess it will work out.
wow, thanks mate. I'm humbled and must return the sentiment by making more video recipes that you will enjoy following. You should buy hon-dashi (instant bonito dashi powder) as an alternative to bonito flakes btw, I use that alot at home.
thanks Anton!
I went on vacation in japan, and I think I had something with this kind of sauce. It was some absolutely delicious Hida-Beef, that we could grill ourselves, with a small personal grill on our table.
On another note, is everything alright? You haven't been making videos lately, so I'm a bit worried.
Chef Dai, can you make Zaru soba and tempura?
looks beautiful!
can you make a video showing how to make Kung Pao Chicken please? :-)
Thank you for your amazing videos. I made this and loved it!!n you share the name of the Knives you use please?
I can all most taste it 🤗
hmmm looks jummy♥♥♥
Thanks SD51, hope you're well.
i always look forward to see what you make♥♥♥
lovely
arigato
So.....Hungry.....🤤🤤🤤
One year after. We miss you Chef Dai!
I have waiting for yr video a long time. When will u post the video again, miss u so much and looking forward to yr best video. I will always support u. To my dear Chef!
Also looking for yr reply chef thx
Can I use White wine instead of Sake?
What rice steamer do you use/recommend?
What kind of grater did you use?
I should've not watching this kind of video at midnight. I am regretting it T_T
lol, sorry to do that to you. I watch these types of videos late at night too btw...we must be masochists.....
Could you show how to make simple ramen? :D
Hi chef Dai, I recently started watching ur videos and find them very interesting and have learned alot, but I noticed u haven't made a recent video, I would like to subscribe, but I would also like to watch recent videos as well. Any plans on making anymore videos soon. Thanks Dolores from Kansas
Chef Dai, what is the difference between the Yakiniku sauce and Hibachi Ginger dipping sauce?
Can you recommend a non-alcoholic substitute for the sake/white wine and miren? Thanks!
where is your restaurant?
I'd like to eat there once
Can you make creamy tonkotsu broth?
i miss you chef Dai, please make new videos. Or Life vlogs. Hope everything is ok.
can you quickly make some more filleting videos
Chef, what do you think about holding the steak on edge and actually searing the fat cap first, allowing some of that fat to render into the pan, and then cooking the steak as normal? I've been doing this lately and see no downside, plus it effectively bastes the steak in its own fatty juices. I'm surprised I have't seen anyone else doing this, and wonder if there is a reason.
Can you make teppanyaki sauce?
Just curious, wouldn't it be better to render the fat first, so it would add flavor in the pan?
Or perhaps, is it done like this so the steak does not curl up?
I miss your cooking! Come back ahjushi
Where has he been?
This reminds me that I haven't had a very nice steak in a long time.
Even with all the flavors in the sauce, it doesn't seem like any of them would overpower the natural beef flavor.
Thanks for your support and comment as always AF. Hope you're well!
Do you have a restaurant in london? I would pay a lot to eat your food.
someone knows if he is ok ?? :I
I have the same question.
Hey Chef Dai, it's been quite awhile since your last video. Hope everything's alright with you and the restaurant! Cheers.
I want you to join Jamie Oliver's FoodTube community! There is no Japanese cooker to introduce authentic Japanese cooking to the world! Since Jamie focuses on healthy food, Japanese food has to be there! :)