That knife is something else! 😂 The way he cut the fish is so gorgeous, the battered pieces came out beautifully, the sakura tree is stunning and his British accent is quite charming! WHAT A FABULOUS VIDEO!!!
The fish looked delicious! When I was in Japan, there were many creative garnishes. However, the cherry blossom tree made with the soba noodles is the coolest one I have ever seen! 😸
You helped me make my first own tempura sushi rolls today. The fish I used was haddock and I didn't have any baking powder but it worked out pretty well anyway. Next time I'll use king prawn and get some baking powder so it all works out better. I had some batter left at the end so I decided to dip some spring onion and avocado slices in the batter to fry those as a side dish to the sushi rolls! As a sauce I mixed soy sauce, a squirt of mirin and sesame seeds. It was delicious!
perfection!!! Damn it you totally nailed it in a piece dish, the way you express the beauty and poetic idea of Japanese cherry blossom art!! omg well done
Just want to say that I felt in love with ur channel from the first video.the attention u give to food is top top, the skills and talent are amazing. Please tell me where is your restaurant, I want to come asap
So incredible, as a chef myself I feel a little jealous at your skills but now you inspired me to try this myself and it's very good, a very noticeable difference in taste and texture to traditional English battered fish. I'm gunna watch some more for more recipes. Liked and subscribed.
+Carl Jones thank you so much for the comment Carl. No need to be jealous of me, I'm sure there's a bunch of skills that you've got in your arsenal that I haven't. Loving your attitude too......you gave this tempura a go, therefore adding to your skill set. Many chefs watch from a distance, then walk by. You on the other hand, watch then try yourself. That's the difference in mindset between a good chef and a great chef. Well done, thanks for your kind comment and subscription!!!!! dai
I have tried to make tempura multiple tries with instructional videos from youtube and gave up, until I saw Chef Dai's video. Very well explained, especially the part on batter consistency, which helped me make perfect tempura.
I literally am hooked on your videos. Finally, a chef who actually has skill on youtube!! Look forward to seeing more videos from you! Keep up the good work!! Thank you
Your recipe videos are hands down the best Japanese recipe videos on the internet! I've rarely, rarely seen other people share chef-level techniques like you do in your videos, and explain them thoroughly. (Well, there's actually a Japanese channel papadesuyo777, and he's excellent too.) Keep sharing more recipes and more techniques. Thanks, chef!
+Alq Thank you so much for the kind comment. I try to be as informative as I can. However, I still lack a bit of confidence when speaking in front of the camera, so I definitely need to work on that. Thanks a lot Alq!!!! Dai
Thank you chef. Amazing video. Very soothing voice with beautiful musique at the back. Salute too all secrets and mesmerizing Japan. May god bless you.
Is that your own invention or something you have learned, I have done a lot of weird experimental stuff in my kitchen but that one flew out at me like a bat out of hell. I have experimented with oils and their effect on food but not in such a creative way...gonna try this to see how it affects the flavor with different batters, probably giving it a light dip, as opposed to the "flick", will give it a more rooted structure, going to try a lighter consistency of batter to try and give it a deeper flavor, letting it sit in the batter for longer. I'll get back to you if i with what I find out.
That is really beautiful. Portion size seems a little small compared to what we get here in America but that looks so amazing. During my stay in Japan, when ever I was lucky enough to have a special meal like that I would enjoy the amazing stuff then if I was still hungry afterwards I would either get some gyūdon from Sukiya or ramen or Soba depending on the season. Japans quality really shines even in there fastfood.
+crazyzee81 Thank you for the awesome comment. I was the same when I lived in Japan lol. It would almost get to the point where going to a fast food place after the main restaurant was a inevitable. I love London but its really hard to get any decent "fast-food" for the equivalent of 450-500 yen like in Japan. I particularly miss sukiyaki and coco ichiban curry. BTW, my next upload will be chicken katsu kare, so hopefully you'll catch that video. Cheers crazyzee81!!! Dai
I have heard adding sake or vodka to the liquid part of the batter can help the crispiness further because it doesn't activate the gluten as much and the alcohol will just evaporate. Also, you can keep your batter cold by placing it into another chilled bowl filled with ice! (tips for viewers, as I'm sure Chef Dai is aware of these techniques)
You are God sent to us who would like to cook Japanese food. Your tips are a great help. Is there a difference between Potato Starch and Potato flour, which should we use if we can’t take cornflour? Could you also please show us how to make tempura sauce ( the one to which we have to add grated ginger and daikon)?
+Cooking with Chef Dai Thank you for the pleasure of watching this. You make it look so easy I could almost deceive myself into thinking I could cook like that but I know I couldn't and those who can are few. Such artistry. You are a craftsman. Thank you again.
That presentation was gorgeous! I love that cherry blossom tree! Is there anything I can substitute for egg in the tempura batter? It's for allergy reasons.
Wow! What a beautiful garnish! I would like to see more of these special garnishing that you could not find easily in other japanese restaurants! Subscibed! :D
+anthepowa Thanks for the awesome comment and also for subscribing to our channel. I'm glad you liked the cherry blossom garnish. I will do my best to present some other interesting garnishes in the near future. Thanks and all the best to you!!!
Cooking with Chef Dai Nice!! Recently im learning how to cut fish for nigiri with a beautiful tail shape (not rectangular shape, don't know if you get what I mean). However is hard to find some video on youtube explaining that to the audience. Hoping that I could see some of that video on your channel!!
anthepowa I know exactly what you mean. Slicing fish for nigiri is quite an art form isn't it. Its hard to articulate into words, but I always slice at an angle, even if the block of fish is perpendicular. Also, even if you have a perfect rectangular shaped nigiri slice, when moulding it to the rice, you can shape it at a slight angle. OMG, I'm not explaining myself well at all am I ?!?!?! : ( I would love to try and record a sushi video in the future. That would probably make more sense. Thanks for the question and sorry I couldn't be more helpful.
Chef Dai, I forgot to ask a question, could you demonstrate your technique for making a clear chicken or beef broth. It is one of the wonders of Eastern cooking I really enjoy. A flavorful clear broth. Thank you in advance for your assitance.
i like your creativity especially that cherry blossom tree. can i use other type of noodle as alternative? about the fish tempura, may i know why do you always whisk/put little amount of batter onto the pan while fish is frying? what is its effect? i hope you'll reply to this. arigato gozaimasu :)
thats one badass chef with the garnish making the sakura tree. really cool. not to mention he dip his finger to the hot oil.
That knife is something else! 😂
The way he cut the fish is so gorgeous, the battered pieces came out beautifully, the sakura tree is stunning and his British accent is quite charming!
WHAT A FABULOUS VIDEO!!!
The fish looked delicious!
When I was in Japan, there were many creative garnishes. However, the cherry blossom tree made with the soba noodles is the coolest one I have ever seen! 😸
This is just wonderful. The sakura tree frying almost made my jaw drop! Amazing!
Great going chef!
You helped me make my first own tempura sushi rolls today. The fish I used was haddock and I didn't have any baking powder but it worked out pretty well anyway. Next time I'll use king prawn and get some baking powder so it all works out better. I had some batter left at the end so I decided to dip some spring onion and avocado slices in the batter to fry those as a side dish to the sushi rolls! As a sauce I mixed soy sauce, a squirt of mirin and sesame seeds. It was delicious!
Thank you for your support Munkhtsetseg. If you have a video request or would like to ask a question, please let me know.
+Cooking with Chef Dai wow, it's my first time seeing that fried somen technique, gonna add that to my cooking knowledge thanks.. haha
+Cooking with Chef Dai gyudon plz.
+Cooking with Chef Dai 英語が上手ですね！店はどこにありますか？いつか日本へいっていたら、絶対にダイさんの店に遊びに行きます :)
perfection!!! Damn it you totally nailed it in a piece dish, the way you express the beauty and poetic idea of Japanese cherry blossom art!! omg well done
Just want to say that I felt in love with ur channel from the first video.the attention u give to food is top top, the skills and talent are amazing. Please tell me where is your restaurant, I want to come asap
ok....that cherry blossom tree thing that was fucking cool.
+clickingclock Cheers mate!!!!
When I saw it touch the oil and it spread out, that's when I realized that it was gonna be beautiful once it came out
Watch your filthy mouth
So incredible, as a chef myself I feel a little jealous at your skills but now you inspired me to try this myself and it's very good, a very noticeable difference in taste and texture to traditional English battered fish. I'm gunna watch some more for more recipes.
Liked and subscribed.
+Carl Jones thank you so much for the comment Carl. No need to be jealous of me, I'm sure there's a bunch of skills that you've got in your arsenal that I haven't. Loving your attitude too......you gave this tempura a go, therefore adding to your skill set. Many chefs watch from a distance, then walk by. You on the other hand, watch then try yourself. That's the difference in mindset between a good chef and a great chef. Well done, thanks for your kind comment and subscription!!!!!
dai
I have only just tripped across this video Chef - what a masterful delivery of a “simple” dish - done with great style.
Thanks so much, feels so long ago we made this video, glad you enjoyed it 🙏
the fish look amazing too, That cherry blossom tree...the moment you put it into hot oil.......wooow, majestic
+Panna Aw Thank you so much for your awesome feedback!!!
That tree at the end was just GENIUS!!
+oopopp x cheers mate
WOW. Took me 6 years to find that trick but I'm def using it! Thanks Chef!
Oh my GOSH, man. That tree was gorgeous! Brilliant stuff!
A beautiful presentation. I will definitely try the Cherry Blossom Tree. Thanks for sharing.
Chef Dai, Thank you so very much for sharing your love for the art of food and beauty.
not at all Peter, thank you for watching and commenting
Wow, that cherry blossom tree technique, it's amazing!
thank you , I'm glad you enjoyed it!
I have tried to make tempura multiple tries with instructional videos from youtube and gave up, until I saw Chef Dai's video. Very well explained, especially the part on batter consistency, which helped me make perfect tempura.
I literally am hooked on your videos. Finally, a chef who actually has skill on youtube!!
Look forward to seeing more videos from you! Keep up the good work!!
Thank you
Thank you so much for your comment, so for the late reply btw.
I will do my best to make more content that you will enjoy in the future Shinsuk!
awesome recipe followed his directions and the outcome was scrumptious!
This recipe makes me feel bold enough to try some tempura cooking. 🙂🙂. And try I will.
That cherry tree you made was fantastic! I hope you continue to make videos
thank you for the support. We will definitely continue to make videos as long as people continue to enjoy watching them.......
Your recipe videos are hands down the best Japanese recipe videos on the internet! I've rarely, rarely seen other people share chef-level techniques like you do in your videos, and explain them thoroughly. (Well, there's actually a Japanese channel papadesuyo777, and he's excellent too.) Keep sharing more recipes and more techniques. Thanks, chef!
+Alq Thank you so much for the kind comment. I try to be as informative as I can. However, I still lack a bit of confidence when speaking in front of the camera, so I definitely need to work on that.
Thanks a lot Alq!!!!
Dai
Chili sauce with batter bam! Sakura tree. great idea. All types of Sauces in the kitchen prepare thy self!
That cherry blossom tree is lit! I'm salivating! It looks so good!
Totally Amazing! The cherry-blossom tree garnish looks phenomenal
Thank you chef. Amazing video. Very soothing voice with beautiful musique at the back. Salute too all secrets and mesmerizing Japan. May god bless you.
I swear this dude has taught me a lot about japanese cooking
Awesome
Love that garnish too!!
this was the first video i watched of chef dais. Went thru many more in the last few months... awesome videos! keep it upp
That sakura tree is ingeneous
Nice, simple, and it looks very tasty. Wonderful addition with the garnish, too. I love touches like that to a meal.
Thank you so much. I think the tempura looked a little plain in colour, so I thought it would make the dish look better.
That moment when he dipped his finger in that oil.
It is quiet typical of Asian Chefs, total badass!
came randomly to your channel and i am stunned. i can feel your passion for cooking and i love this. keep going with sharing your amazing work
I love the sakura garnish...
I love the cherry blossom tree.So beautiful. Kepp up the work 👍👍
keep*
+Marley Florencio Thank you so much for the kind words and encouragement!!! means a lot to us Marley. Glad you enjoyed the cherry blossom
+Cooking with Chef Dai it's so beautiful, brilliant and amazing
+Marley Florencio thank you soooo much!!!!!🙏
Nice video CHEF. Now I am really hungry I want to try some tempura maybe one day i'll go to Japan.
Awesome sakura tree!!
Awesome presentation on the plate. Cheers mate.
WOW! Good stuff! Thank you for sharing.
This guys cooking vids are addicting haha
That was a beautiful dish! I want to make it! Thanks for sharing!
wow ... just ... wow
Thank you so much. I always tried to make tempura and it would be odd. the ice water, mixing technique, and oil temp helped a lot.
そーめんにこんな使い方が…！
すごい…！！！
Wow, that is so beautiful! Thank you for the video.
Love the garnish looks really good👍
your a chef genius!
+tracey martin Hello again Tracey 😜 I am far from a genius chef, but thank you sincerely nonetheless ☺️
Amazing work brother, 👏
Number One. No other word.
Thankyou for a really nice video. I have to try this. And greetings from Africa.
Perfect serving Dai... u are the best.....
That's very good technic , thx you chef dai
Oh! Love it 😘 it's so beautiful and amazing!
Omg amaziinggggg... u got some bad ass skills here.🙋♀️
YOU MAKE ME HUNGRY!
really really hungry...
Cheers
Amazing as always!
Love that garnish from noodles! Awesome chef! Great stuff! ^^
+nursing Thanks a lot!!!!
Oh wow! A Sakura tree! Brilliant! :)
thanks Lukas!
Is that your own invention or something you have learned, I have done a lot of weird experimental stuff in my kitchen but that one flew out at me like a bat out of hell. I have experimented with oils and their effect on food but not in such a creative way...gonna try this to see how it affects the flavor with different batters, probably giving it a light dip, as opposed to the "flick", will give it a more rooted structure, going to try a lighter consistency of batter to try and give it a deeper flavor, letting it sit in the batter for longer.
I'll get back to you if i with what I find out.
Amazed of the sakura tree
That is really beautiful. Portion size seems a little small compared to what we get here in America but that looks so amazing. During my stay in Japan, when ever I was lucky enough to have a special meal like that I would enjoy the amazing stuff then if I was still hungry afterwards I would either get some gyūdon from Sukiya or ramen or Soba depending on the season. Japans quality really shines even in there fastfood.
+crazyzee81 Thank you for the awesome comment.
I was the same when I lived in Japan lol. It would almost get to the point where going to a fast food place after the main restaurant was a inevitable. I love London but its really hard to get any decent "fast-food" for the equivalent of 450-500 yen like in Japan. I particularly miss sukiyaki and coco ichiban curry. BTW, my next upload will be chicken katsu kare, so hopefully you'll catch that video.
Cheers crazyzee81!!! Dai
I have heard adding sake or vodka to the liquid part of the batter can help the crispiness further because it doesn't activate the gluten as much and the alcohol will just evaporate. Also, you can keep your batter cold by placing it into another chilled bowl filled with ice! (tips for viewers, as I'm sure Chef Dai is aware of these techniques)
you are amazing chef wow I would like to taste your culinary creations.
+vinish shetty Thank you so much!!!!
Handsome chef!
omg that sakura tree is beautiful
+Ho Marcus Thanks!!!
+Prashant G Thank you for the kind words. I'm glad you enjoyed the sakura tree, Dai
Thanks for sharing your technique.
+Tinle Lam Not at all. Thank you for watching and for your comment Tinle!!!
Looks good Chef Dai
Thanks a lot Julius!!!!
Omg u r so cool. Cant wait for another tips
thank you so much for the kind words Virginia
Dai,
Beautiful recipe! One question, why do you add the extra batter splatters while cooking the fish?
hi, just found your channel. Love the somen sakura tree , very artistic..👍
+Cherie Tanzil Thank you very much!
How beautiful!!!! 😱😱😱😱😱😱😱
I miss you, Chef Dai!
that "tree" is so beautiful
Very good presentation!
+Ulugbek Saipov thank you so much for the comment!!!!
Oh man, that's excellent !
Thanks friend!
looks amazing
+giantcomet4 Thank you for the comment. I'm glad you liked the tempura.
You are God sent to us who would like to cook Japanese food. Your tips are a great help. Is there a difference between Potato Starch and Potato flour, which should we use if we can’t take cornflour? Could you also please show us how to make tempura sauce ( the one to which we have to add grated ginger and daikon)?
Thanks so much Chef Dai. I subscribed to your channel.
This is so good. Thumbs up!
+Kevin Tan Thanks again Kevin!!!
bravo chef
Sakura Tree! You gotta be kidding me. Freakin' genius!
did he put his finger into the oil?!?!
yep, thats how we know the temp lol batter your finger, dip it into the oil. if the batter got hard straight away, the temprature is good
kerwin yeah 😂
Aww
Is that where he got the plaster from the filleting episodes
wow nice garnish idea :)
wow, thank you so much
Perfect!
Stunning.
+Mister Cis Thank you so much!!
+Cooking with Chef Dai
Thank you for the pleasure of watching this. You make it look so easy I could almost deceive myself into thinking I could cook like that but I know I couldn't and those who can are few. Such artistry. You are a craftsman. Thank you again.
That presentation was gorgeous! I love that cherry blossom tree! Is there anything I can substitute for egg in the tempura batter? It's for allergy reasons.
Suuuuuuuuuuuper !!! Thanks !
Hello, nice video- is there any other type of noodle you can use? Also, if a sauce was to be used with this, what would be best?
Wow! What a beautiful garnish!
I would like to see more of these special garnishing that you could not find easily in other japanese restaurants!
Subscibed! :D
+anthepowa Thanks for the awesome comment and also for subscribing to our channel. I'm glad you liked the cherry blossom garnish. I will do my best to present some other interesting garnishes in the near future. Thanks and all the best to you!!!
Cooking with Chef Dai Nice!!
Recently im learning how to cut fish for nigiri with a beautiful tail shape (not rectangular shape, don't know if you get what I mean). However is hard to find some video on youtube explaining that to the audience.
Hoping that I could see some of that video on your channel!!
anthepowa I know exactly what you mean. Slicing fish for nigiri is quite an art form isn't it. Its hard to articulate into words, but I always slice at an angle, even if the block of fish is perpendicular. Also, even if you have a perfect rectangular shaped nigiri slice, when moulding it to the rice, you can shape it at a slight angle. OMG, I'm not explaining myself well at all am I ?!?!?! : (
I would love to try and record a sushi video in the future. That would probably make more sense.
Thanks for the question and sorry I couldn't be more helpful.
Cooking with Chef Dai haha is fine!
I will wait for your sushi video in the future with the detailed explanation of slicing fish! :D
Good Luck!
Chef Dai, I forgot to ask a question, could you demonstrate your technique for making a clear chicken or beef broth. It is one of the wonders of Eastern cooking I really enjoy. A flavorful clear broth. Thank you in advance for your assitance.
I will try and make a ramen broth soon, thanks for the query Peter
wonderful!
that was awesome
i am learning
+Teja Vinnakota Great!!!! thanks so much
I luv the tree garnish! Qn: was somen precooked or in dehydrated sticks prior to frying?
0.0 This man is a GOD he touched the oil and didnt run away like i do when i fry stuff
that was beautiful
+greenandpinkstars Thanks a lot!!!!
i like your creativity especially that cherry blossom tree. can i use other type of noodle as alternative? about the fish tempura, may i know why do you always whisk/put little amount of batter onto the pan while fish is frying? what is its effect? i hope you'll reply to this. arigato gozaimasu :)
beautiful!!
+Ghostring thank you so much. glad you like it : )
MARVELOUS ❤️❤️❤️
Amazing
Good luck Dai.
You r absolutely awesome 👏🏻