📖PRINT RECIPE: onl.la/51ph3fD 🍙FAQ about the ingredients 👉 www.chefslabo.com/general-7 📸 Instagram👉onl.bz/jgP3jF8 FAQ examples: -What is kombu? -Which brand of soy sauce should I buy? -Is there any substitute of sake, mirin, kombu? (Each pages include pictures)
Thank you for watching! (日本語は下にあります!) This was a requested dish, and i will keep working for the requests for next while!!! So let me take time to develop the recipe, And I will keep uploading as they finalized!!! Good chefs always work hard mate!!! I'll see you next week!!!! ご視聴ありがとうございました！！ 今回からしばらく、リクエスト頂いた料理を試作して、完成したものから順次公開していきます！！ 素晴らしい料理人は皆さん勤勉です。 私もこの自分のフィールドで一生懸命勉強して、世界に恥じないチャンネルになれるよう、これからも頑張ります！！
Best cooking channel. So much detail. Thank you. You will be a full time you tuber soon. Would love to see more types of content like a q and a. Omoshiroi!
Thanks again aedean !!! Yeah if I really could become a full time UA-camr, I'll make a second channel, and thinking to do that sort of contents!! (Ex: Q&A, Daily routine, chef's quick meal trick, my home cooking meal, etc) So I'll keep running until then!! And let you know once I'm ready for it!!
This one of the easiest pork recipe I've watched. From the ingredients to the procedure, not complicated and the result looks juicy and tender. The pointers are really helpful.
Welcome back cybersteampunk!! Thanks for the kind words as always!!! Yeah I'm trying new things, and make my videos better every time!! glad you liked it!
@@CHEFSLABO you're welcome, your videos are easy to understand and follow. I also got an idea, next time I cook something that needs braising or hours of boiling, i can build gunolas while waiting lol
I love all your videos because you’re showing us how to make all my favourite Japanese dishes! Can you make Okonomiyaki next? The Hiroshima style with soba!
I tried making it following your teaching. I also let it rest overnight.(Though it took a lot of willpower to wait since it looked so delicious.🤣) It turned out well. So tasty! It's worth the wait!!! Thank you so much for all the tips. I really like your videos. I feel like I'm a student who came here to present my homework. lol
Done yesterday and ate it today for lunch. Approved! I just remained without liquids in the pot after a hour so I put more boiling water for the second hour and then again at the and was remaining just a little bit (thick) of sauce. Maybe because of the lid that didn't close very well?!
Hi Robert!! If the lid closed the most of your pot, shouldn't be a problem. Doesn't have to be close tight. But still needs to be mostly closed. otherwise it evaporates more liquid. Other reason could be that cooked on higher than low heat?? It also evaporates more liquid. Or, it could be because of the size of the pot. If your pot was too small, it's too crowded with the meat, and there is not much space for the liquid. Then it evaporates faster. So could you cook with all the amount of the liquid written in the recipe? if not, this could be the reason. I hope I can see the actual situation, but hope this reply helps you for the next time!!👍😉
Thanks lenric as always! 😊 Yeah I got the same request from a different viewer a little while ago. But I got 1 more requested dish to work on for next week. So I'll work on Yakisoba afterwards!!
Hi dive into wonder!! Including this one, I get most of my BGM from UA-cam's official audio library which every UA-camrs can access!! Sometimes using other resources like copyright free music channel etc. But mainly from UA-cam itself 😉
Thanks for the comment guys!!! Yeah it's for many reasons like Uncle Roger does. But mainly, because it's good!! 😊 Try one of my recipe PhamKun!!! You'll see what I meant!!👍
Love your work. Two videos were enough to smash the subscribe button. I am guessing you are somewhere here in Australia given the background and the brand of ingredients which appear in your videos.
Are you using a western dutch oven with lid instead of a traditional drop lid? I'm guessing it works just as well without drop lid right? Does it help to expose konbu to sunlight before soaking, and do you soak overnight in the refrigerator?
Hi lcglazer!! You can use any kind of pot you have. Soaking kombu can be kept at either room temp or fridge. No need to do anything else 😉 No worries 👍
Hello! Thanks for the video! I love making kakuni in my Instant Pot! By the way, what knife do you use? Do you have any recommendations for a 210mm Gyuto? I have access to Japanese shipping service and I understand some Japanese so domestic Japanese brands are okay! Thanks!
Hi Zero!! That case, you can slow cook for 1 hour😉 I attached the link for the written recipe for you!!😎👍 www.chefslabo.com/post/kakuni-braised-pork-belly-豚の角煮
Yes you can replace with MSG Robert!! But Hondashi probably have Bonito flakes flavor in it. So I might not recommend it. Please also check the FAQ section in the description!!! There might be helpful info for you!!
@@CHEFSLABO mate I'm from Sydney now living in Japan and I'd say I'm living in the best country in the world now.😁 great channel by the way keep it up.
Hi Antonius!! Because we sear the skin in the beginning to remove the excess fat too!! And the fat will appear on top of the container after the chilling process. So you can discard it then 😉
Yes I did Aragmar!!! The red one in the video is called "Zaku Ⅱ" I filmed the kombu Dashi scene before building it, and filmed everything else after the building! 👍
@@CHEFSLABO I have mecha similar to the Gundam, at least size wise, in my Starshatter book series :D Zaku is probably my favorite design model from the anime.
📖PRINT RECIPE: onl.la/51ph3fD
🍙FAQ about the ingredients 👉 www.chefslabo.com/general-7
📸 Instagram👉onl.bz/jgP3jF8
FAQ examples:
-What is kombu?
-Which brand of soy sauce should I buy?
-Is there any substitute of sake, mirin, kombu?
(Each pages include pictures)
Thank you for watching!
(日本語は下にあります!)
This was a requested dish, and i will keep working for the requests for next while!!!
So let me take time to develop the recipe,
And I will keep uploading as they finalized!!!
Good chefs always work hard mate!!!
I'll see you next week!!!!
ご視聴ありがとうございました！！
今回からしばらく、リクエスト頂いた料理を試作して、完成したものから順次公開していきます！！
素晴らしい料理人は皆さん勤勉です。
私もこの自分のフィールドで一生懸命勉強して、世界に恥じないチャンネルになれるよう、これからも頑張ります！！
Best cooking channel. So much detail. Thank you. You will be a full time you tuber soon. Would love to see more types of content like a q and a. Omoshiroi!
Thanks again aedean !!!
Yeah if I really could become a full time UA-camr, I'll make a second channel, and thinking to do that sort of contents!!
(Ex: Q&A, Daily routine, chef's quick meal trick, my home cooking meal, etc)
So I'll keep running until then!!
And let you know once I'm ready for it!!
@@CHEFSLABO Awesome, look forward to that! This is going to be great!
メキシコからのファンです。
いつもこの面白いヴィデオをいただき、ありがとうございます。
This one of the easiest pork recipe I've watched. From the ingredients to the procedure, not complicated and the result looks juicy and tender. The pointers are really helpful.
Welcome back cybersteampunk!!
Thanks for the kind words as always!!!
Yeah I'm trying new things, and make my videos better every time!! glad you liked it!
Haha!!!
And you got 4 likes from other viewers Xing!!!!
Thanks for the comment again!!
@@CHEFSLABO you're welcome, your videos are easy to understand and follow. I also got an idea, next time I cook something that needs braising or hours of boiling, i can build gunolas while waiting lol
I love all your videos because you’re showing us how to make all my favourite Japanese dishes! Can you make Okonomiyaki next? The Hiroshima style with soba!
I tried making it following your teaching. I also let it rest overnight.(Though it took a lot of willpower to wait since it looked so delicious.🤣)
It turned out well. So tasty! It's worth the wait!!!
Thank you so much for all the tips. I really like your videos. I feel like I'm a student who came here to present my homework. lol
Im making this now, and so far its coming along exactly as in your video! Thanks for this tutorial, very detailed :)
Very detailed, brother. I like most of your video. Keep it up!! well done
That look so good Thanks CHEF. 😉
Excellent recipe as always Chef!!!!!
Thank you. My favorite dish to order out at a Japanese restaurant is kakuni don so to helps to know the process.
I think you forget to mention that assembling a Zaku is also a crucial part of the Kakuni preparation. =D
Haha!!!
And you got 4 likes from other viewers!!
Thanks as always Xing!!
@@CHEFSLABO No problem! I'm glad I'm not the only one here that know a thing or two about Gundam. =D
@@CHEFSLABO as someone who’s getting into gunpla, homecooking, and studying Japanese all at the same time, this channel is perfect hahaha
But it’s not just any Zaku. It’s Char’s Zaku
I knew you lived in Australia when I saw the vinegar brand! I'm from Australia too and make most of your recipes they're great ♥♥
i was wondering if he was too. i noticed some of the other brands he uses in other videos.
this channel is gold man!
Thanks Tyson!!!
Come to me anytime my friend!!
I will always cook for ya!!
Great instructions
Great languages support, nice environment let us feel so comfortable and relax. Thank you.
My fav channel ❤️..keep on going 👍
Thanks Bastian!!
Oh yeah I'll run for ya!!!
Let's learn together!!
Chef Labo I got another good meal because of you! Can’t wait for the next video 🥳
Thanks Chan!!!
I'm glad to hear that!!!
I'll on the weekend then!!
Looks so delicious! After reheating the pork, is it ok to reduce/boil off the cooking liquid to make a thicker sauce or would that make it too salty?
Yes you can Melvin!!!
Just use 1/2 amount of soy sauce first, and see how it tastes like after reducing!!
nice. thank you.
No worries Apple!!!
😍 love braised pork 😍
Hi again Dee!!
It was really good as always!!
Hope you will try it!!
Done yesterday and ate it today for lunch. Approved! I just remained without liquids in the pot after a hour so I put more boiling water for the second hour and then again at the and was remaining just a little bit (thick) of sauce. Maybe because of the lid that didn't close very well?!
Hi Robert!!
If the lid closed the most of your pot, shouldn't be a problem.
Doesn't have to be close tight.
But still needs to be mostly closed.
otherwise it evaporates more liquid.
Other reason could be that cooked on higher than low heat??
It also evaporates more liquid.
Or, it could be because of the size of the pot.
If your pot was too small, it's too crowded with the meat, and there is not much space for the liquid. Then it evaporates faster.
So could you cook with all the amount of the liquid written in the recipe? if not, this could be the reason.
I hope I can see the actual situation,
but hope this reply helps you for the next time!!👍😉
Wow looks good💯 gonna try it!!
Can u make yakisoba for ur next video 🤗
Thanks lenric as always! 😊
Yeah I got the same request from a different viewer a little while ago.
But I got 1 more requested dish to work on for next week.
So I'll work on Yakisoba afterwards!!
@@CHEFSLABO yey thanks chef i learn a lot to your video thanks 😊
so enjoyable
Thanks eric g!!!
I'm glad that you liked it!!!
gundam and cooking im subscribing !
Love your vids they are concise and we'll done. Btw where do you get your music from?
Hi dive into wonder!!
Including this one,
I get most of my BGM from
UA-cam's official audio library
which every UA-camrs can access!!
Sometimes using other resources
like copyright free music channel etc.
But mainly from UA-cam itself 😉
Looks amazing！I will try this with low fodmap version lol
Thank you kV!!
Please try!! I am sure you'll like it!!
Uncle Roger: Put MSG on everything
Chef LABO: Put Kombu on everything
Thanks for the comment guys!!!
Yeah it's for many reasons like Uncle Roger does.
But mainly, because it's good!! 😊
Try one of my recipe PhamKun!!!
You'll see what I meant!!👍
Love your work. Two videos were enough to smash the subscribe button.
I am guessing you are somewhere here in Australia given the background and the brand of ingredients which appear in your videos.
can you slow cook this in casserole dish with lid on in oven?
this looks so good! Can you make takoyaki next? 🤤
I just subscribed for you too thanks for sharing
Just subbed for you and I've been loving it!
Are you using a western dutch oven with lid instead of a traditional drop lid? I'm guessing it works just as well without drop lid right?
Does it help to expose konbu to sunlight before soaking, and do you soak overnight in the refrigerator?
Hi lcglazer!!
You can use any kind of pot you have.
Soaking kombu can be kept at either room temp or fridge.
No need to do anything else 😉
No worries 👍
Hello! Thanks for the video! I love making kakuni in my Instant Pot! By the way, what knife do you use? Do you have any recommendations for a 210mm Gyuto? I have access to Japanese shipping service and I understand some Japanese so domestic Japanese brands are okay! Thanks!
Hi Adriel!!!
Try to find the Japanese knife brand "Misono"
That's the one of the most popular brand in Japanese culinary world!!
Hi chef. Any suggestions for making this with a pressure cooker?
Hi Zero!!
That case, you can slow cook for 1 hour😉
I attached the link for the written recipe for you!!😎👍
www.chefslabo.com/post/kakuni-braised-pork-belly-豚の角煮
@@CHEFSLABO I tried this and it came out so amazing and tender! Thanks Chef!
looks identical to Thịt Kho, basically vietnamese version of this. Eggs are usually hard boiled though.
interesting. However, no seaweed in Thit Kho
Uh oh chef Labo...I think I just wet my shirt by DROOLING 🤤 a LOT.....
Hi again Lauren!!!!
Thanks again for the kind word!!
Hi ! Chef do you live in Australia ?
Yeah Jenny!!!
Thank you for the comment darlin' 😉
Done with zaku?
Yeah Dondon!!
It was slept in my garage long time 😅
玉ねぎは 一緒にserveするの？
Norikoさん
一緒にサーブしましょう！！
この玉ねぎもトロトロでとっても美味しいです！
what if you dont have pressure cooker, can you slow cook it for few hour ? thanks.
Hi Suryadi!
After adding soy sauce,
cook 2 hours with lid on!!!
Check the description for the written recipe if you want 👍
@@CHEFSLABO thanks you ! nice recipe
Thank you for your videos.
Can I replace dashi stock with a pinch of MSG? Or Hondashi powder?
Yes you can replace with MSG Robert!!
But Hondashi probably have Bonito flakes flavor in it. So I might not recommend it.
Please also check the FAQ section in the description!!!
There might be helpful info for you!!
I japan I can’t find pork with skin, I like skin has a lot of collagen
Are you live in Australia?
Yes mate Jumphol!!!
I'm in Sydney and lives in the best country in the world for 15 years👍
@@CHEFSLABO cool mate, I love to watch your channel.
@@CHEFSLABO mate I'm from Sydney now living in Japan and I'd say I'm living in the best country in the world now.😁 great channel by the way keep it up.
Better than bacon and egg. Sorry, not sorry.
why is your yummy sauce is not contain any fat from the pork?
Hi Antonius!!
Because we sear the skin in the beginning to remove the excess fat too!!
And the fat will appear on top of the container after the chilling process. So you can discard it then 😉
I see gunpla runner and food I click
Thanks Sin!!!
Yeah this channel really is kind of my hobby world lol
Welcome!!
@@CHEFSLABO it's great that you took this route bc it's unique
You are building a new Gundam figurine?
Yes I did Aragmar!!!
The red one in the video is called "Zaku Ⅱ"
I filmed the kombu Dashi scene before building it, and filmed everything else after the building! 👍
@@CHEFSLABO I have mecha similar to the Gundam, at least size wise, in my Starshatter book series :D Zaku is probably my favorite design model from the anime.
Bakutteh