ethan you're one of the very. VERY few mainstream food yter that talks about calories in the meals they share to their audience and i really appreciate it. since dec ive been more conscious of the calories i eat with the intention of losing weight (and doing it successfully, ive lost almost 10kg so far) and you've been a big influence in doing so. don't stop doing what you're doing, you've got no idea how many peoples lifes you've changed by providing clear information that helps us make more informed choices with our food. thank you mate.
Agree. There's one in particular who shows the "macros" for each meal, but the serving sizes he shows are definitely NOT the same as the ones he calculated the macros for...
Hi Ethan. For many people who don't normally use Dashi broth and therefore don't want to have bonito flakes and kombu sitting in their pantry, an alternative is to use Hondashi. This is a dried mix similar to those ramen flavor packets. You can simply add it to hot water and have a decent enough broth. A 4 oz pack can make up to 75 cups of broth (around 7g per litre) for around $11 total. Also, it has near-indefinite shelf life.
Don't know if you can get it easily in the US or Europe but shirodashi is good too. It contains soy sauce as an ingredient but it's really versatile and it definitely adds that "traditional" Japanese flavours.
I'd love to see an egg mega-episode. Eggs as a main ingredient, egg yolks used as thickeners, egg whites as lean protein, etc. The possibilities are innumerable.
@@MaddRezz there are people who can't tolerate a food for practically any food you can name. I'm not sure why you are pointing that out but if it's to make an excuse why such a video wouldn't be a good topic then the same could be said for any other food. Let's cut out all the videos with carbs for diabetics and no spices for those who cant tolerate it and no glutens. Only make video's about water.
Ethan for a future video idea: If you want do one about Dashi, might we also see one about Miso (especially used in dishes with meat, as most receipes are either vegetarian or with fish)?
@@EthanChlebowski when you do this can you add some tips on how to store leftover white rice so that it makes for good leftovers? Mine always ends up dried out. It’s why I always end up doing fried rice. How long does rice stay good to eat cold in the fridge? This is why I tend to always make fresh white rice. I have a zojirishi, so I don’t mind.
Dude you include macros?! I’m so thankful. I’ve been a home cook for over a decade but am just embarking on my fitness journey where i track nutritional information and apply it to how i feel and perform. Thank you!!! I am so excited to use your recipes as my guides
I lived in Japan for 15 years and these are great ideas for rice bowls. I would use chicken thighs as they don't dry out and the eggs should be more runny. Yum.
When you're eventually tired of using leftover rice for ricebowls too then I can suggest rice porridges (sweet and savory) and ochazuke, a rice dish made by pouring hot tea into (usually) leftover rice with a few toppings (typically seafood)
Man 20 years ago I would just devour Alton Brown's "Good Eats", and that show basically taught me how to cook. I consider you the Alton Brown 2.0 for my own journey in culinary education. You really explain stuff well, your videos are simple yet delicious, and your breakdowns with calories are a notch above the rest. Thank you for your channel!
Dude you are killing it. Love your combination of longer deep dive videos and shorter weeknight friendly recipes. Would absolutely watch a dashi video it's something I've wanted to jump into but real Japanese cuisine is somehow intimidating.
I would recommend using onions in the oyakodon, gives it a little extra flavour. 🙂 Sriracha is also interesting! I put that on everything, I don't know why I didn't think of that 😄sichimi togarashi (Japanese seven spice) is also really nice to sprinkle on top, if you can find it. To avoid having overcooked eggs, you can also add the eggs at two separate points, it helps it keep nice and creamy/saucy. Oyakodon really is a delicious dish!
I worked at a poke bowl restaurant and this is pretty much exactly how we prepared our "classic" tuna but minus the sriracha. We had a separate spicy tuna that added more sriracha and no onions. We also served a poke with sambal instead of sriracha and that was my favorite. A bit spicier and less sweet. These bowls are also super good with a side of quick sweet pickled cucumber and Kimchi. I'm definitely trying the Japanese egg recipe but probably with tofu instead. Great video as always!
Dude, sambal beats Sriracha every time for my tastes, and it isn't even close. I'm surprised by the folks I've met who love Sriracha and have never heard of sambal oelek. It just has something extra for me.
I do donburi style dishes so often that I actually just keep a bottle of tsuyu (the dashi mixture you had) in the fridge! I think you can find those in most supermarkets now, and in terms of convenience, it's life changing. you can use it for a base for a lot of other things too.
About how much would you use for a similar portion to Ethan's in the video? Do you dilute it or do you just not bother (given he mentions to simmer it down to concentrate it)?
@@xipalips depends on which one you get. there are the straight ones where you should be able to replace with Ethan's recipe one to one, the concentrates will come with a ratio on the bottle to dilute with water.
Great video! Another quick way to infuse dashi into your recipe is to use the powdered dashi (Like Hondashi) that you can just dissolve into warm water.
If you're going to make fresh dashi for that second bowl, you might as well get extra use out of the ingredients! After using them to make the dashi, you can fry up the bonito flakes just in a pan until they dry out and use those as an additional topping for the stir fry.
"I could crush this bowl in two minutes, and I'm going to" love it lmao. Obviously you're great on recipes and theory and teaching, but your taste tests are underrated. Keep it up man, you belong with the Kenjis and Raguseas of UA-cam cooking fame.
Give ProHomeCooks a try. I think Mike does some great stuff over there, too. I wish Mike and Ethan had a show together, something like a kitchen Myth Busters.
@@rhettbutler2405 BrothersGre... I mean, ProHomeCooks is an amazing channel. Also check out ChainBaker if you're even remotely interested in breadmaking (especially his "principles of baking" series). The man does side-by-side comparisons that teach you the "why"s of baking. Great stuff.
I'd suggest slicing onions, somne thick wedge-cut in half, then thin wedges not cut in half. Throw that in w/ the dashi and chicken with it. You want the thin ones to melt almost and the thick to soften. Adding onion is classic and was in every resturant in Japan I went to and every household I asked about it. It absolutely makes the taste so much more refined and fantastic.
Born and raised in Hawaii my 2 favorite styles or poke are: Limu poke - ahi, sliced onions, ogo (hawaiian seaweed), green onion, chili flakes, sesame oil, salt. Masago poke- ahi, masago (fish eggs), green onion, wasabi oil, salt.
I have celiac & eat a large amount of rice, rice bowls have become a big favourite for me. Roast pork loin with steamed greens on Jasmine rice with bbq sauce is fantastic
For the sesame oil in the oyakodon, I’d recommend adding a small drizzle of toasted sesame oil at the end instead of cooking with it. High temperatures tend to evaporate a lot of the fragrance of sesame oil
Both work! The sesame flavor is really strong so it still comes through even if you cook with for a more rounded flavor. If you want a stronger sesame forward flavor adding it at the end is the way to go!
Yes, sesame oil will indeed lose some flavor. But more importantly, it is a finishing oil and not a cooking oil because cooking with seed oils can promote free radicals, which contributes to inflammation and can degrade overall health. It is safer to cook with a bit of saturated fat because they are resistant to oxidation.
Thank you, this is a great video! I’d be so grateful for a dashi video, please make one! I have always needed something to help me understand it better and your channel is awesome.
Rice is so dynamic, I always (try to) make sure to have some cooked and prepped in the fridge. Some great recipes here, i'm keen to try over the week. I tried your beef braise a few weeks ago with some jasmine rice and korean BBQ and it was the perfect day starter. Thanks Ethan!
Great video. As someone with bad heartburn. I try to take aspects of everyone's cooking to make something that I can eat. I'd love to learn more about dashi
would definitely recommend a finely chopped yellow onion instead of a red onion for the poke bowl, maui onion would be the best if you can find it. finishing with hawaiian clay salt also bumps up the poke a good bit, and the seasoning sauce in my experience is usually just a 3:1 ratio of soy sauce to dark sesame oil.
Loving the thoughtful commentary you have as you try the dishes. It brings something new to the table that I feel a lot of other UA-camrs miss when it comes to cooking videos.
Ethan thank you so much for making these videos. You really have been inspiring me to cook more often and to constantly learn new things. Expanding my food portfolio, my flavours, and my recipes. You've really made cooking good food as a home cook into a science, with systems that all connect to create great dishes with minimal time and mental effort. As a student, thank you!!
On this topic I have to recommend Food Wishes/Chef John's "Spinach and leek Torta di Riso". It's a savory rice pie made by just sautéing some leeks and garlic and mixing it with rice, drained spinach, parm, eggs, spices, and any veggies you want. Bake it in a pie dish and you've got an amazing rice pie you can eat hot or cold, or freeze in slices to reheat. It's one of my favorite recipes of his.
Literally just started tracking my macros at the beginning of this month. I was searching for videos on rice bowls like last week. (There are so many rice bowls I like from restaurants I wanted to make at home to more accurately track my macros.) When I saw your video, I clicked immediately. Then you listed the macros and I just knew you made this video just for me.
Okay, a buddy introduced me to your channel and I am in love with your mind/perspective; plus, that stage presence! You are so informative and are very good at showing “what you mean” when you make comments or commentary about the way it “should look”, and just the extra food facts you include keep me watching. I’m not a newbie or a pro in the cooking world but the way you deliver info and choose to just share more detail, is inspiration. As for what I may want to see, my weakness is Thai/Korean/Italian (doing an amazing job covering Italian staples). I’m so impressed but if I had to make it fun, my conundrum and the one food I would pick to eat on a Island , is stuffed stuff with stuff(dumplings, egg rolls, calzones, empanadas, potstickers, etc.) show me a detail about producing the best pocket of goodness and I promise I will like every video I watch for as long as you make them. If and when you have a chance, I am curious if you made or what teriyaki sauce you used for your protein? If anything, know that I am a fan and that I deeply appreciate you sharing your craft. Keep up the amazing work!
Great video and inspiring ideas! Love the simplicity and accessibility while still emphasizing flavor. If you’re in a pinch, hondashi powder is a great sub for dashi stock. Kenji taught me about it.
Ethan. Watched this video and went and got stuff for the S&S Beef. Family loved it!!! Will make again, but not before we try the poke - daughter loves poke and can’t wait to try it! Hat is off to you sir!
Ethan, I have recently become OBSESSED with Chili Crisp. You should do an episode on how to use this condiment! I personally use it in a rice bowl. I will steam some rice (full disclosure, I use the shelf-stable sticky rice portions sold in little bowls), add a beaten egg to the super hot rice to par-cook it (sometimes I'll nuke for 10-20sec to cook futher if needed), add a little ginger oil, garlic powder, onion powder, salt, MSG, and top with chili crisp, sliced scallions, and crispy shallots. Super filling, comes together quickly, savory, salty, umami and my Chili Crip is Sichuan pepper based, so you get that tingle too. You can also make chinese pickled cukes and put some of those on top for brightness. More people should try Chili Crisp!
Interesting use of vinegar in the seasoning liquid for the Oyakodon! I've always used dashi, soy sauce, sugar, and mirin (but I understand that not everyone has mirin in their pantry, and this combination is probably more traditional). Onions are also a very welcome addition to it! A note on the dried wakame because I saw you eating some as is: not sure if it's true or not, but I've heard some people get sick from eating too much dried wakame without rehydrating it first.
Oh yeah, I didn't know mirin was hard to get in some places, but I think you can add a little bit of sugar to sake as a substitute, or if you're really desperate, dilute rice vinegar in water and then add a little bit of sugar (but really, nothing fully substitutes mirin in my opinion).
If anyone isn't sure if they'd like wakame in the poke bowl, it is the type of seaweed that is used in miso soup when served (not the one used to make the broth)
I have the same Wakame and I bought it because well-sourced seaweed is a great form of nutrition. My kids are picky eaters. I grind the stuff up and sprinkle it into the stuff I make for them. Works great! I have actually never hydrated it whole. 😂
Hi Ethan. I’m getting a ton of value from your channel so thank you for helping me develop culinary confidence! I just wanted to mention a blunder that may create confusion; when listing ingredient for oyako don you named “rice wine vinegar” but listen “red wine vinegar” in the visual chart. I’m assuming you meant the former. Cheers!
6:18 Very important pointer: The slower you bring the water with the konbu in it to a boil, the better. You want it to pass through the target temp for releasing the glutamate slowly for better dashi. He really REALLY fucked up the Oyakodon in general. And you know what? I really enjoy that he left it in and still posted it. Most people will fuck it up as badly as he did when doing it for the first time, and that's fine, it's still gonna be a delicious, decently healthy bowl. A lot of culinary content creators wouldn't post this because they can't have anyone see them fuck stuff up. Props to Ethan for being real. Personal opinion: Bun off the mayo. It masks and destroys more of the taste than it aids. Personally I don't use Sriracha on this dish either, but I can understand it more.
Thanks for all you do to make healthy food accessible. Love that you give the macro breakdown for each one. Have you done a video just about added oils/fats and evaluating how much you really need to give flavor and when it's overkill? I talk to clients about this a lot. In example I think 1/2 TBSP butter is the right amount for scallops after testing it with more, less and canola oil instead of butter. I know it's subjective, but I would love to hear your take. Thanks again! :)
Oyakadon has always been a staple for me. For my dashi, since I love using shitake mushroons, I'll use the dashi water that's leftover from rehydrating the mushrooms.
Fun fact for fresh scallions! If you get your scallions/ green onions in the store with the little bulbs/ roots attached, i like to cut from the a little above the bulbs and plant them in a cup of water. You can put the rest of the plant chopped up in a container so you have garnish on deck for later, and in a few days you get double the scallions growing in the cup that are still fresh! 😁
The only reason that I have been not watching this channel is that it makes me hungry. I am learning a lot of cool stuff about food and nutrition, thank you.
thank you for the portion explaining how to buy raw fish! my mom has tried to make poke bowl before and sometimes i worry she doesn’t buy the correct fish, but so far so good🤣🤣
Another great video 🔥glad I stumbled across you from your 3 healthy weeknight meals. Can’t wait to try these out, and I especially appreciate the dive into what raw fish to use!
Can you do a video explaining the science behind starch retrogradation in foods like rice and pasta and how cooling them before eating makes them lower on the glycemic index and have less calories? I’d love to know what the difference between fresh cooked and cooled actually is! TIA. Love your content.
It seems a lot of people feel they have to do something different when working with leftovers but you really don't. Leftover rice when reheated in the microwave is practically indistinguishable from freshly cooked so can be served all the same ways. The ability to stir fry it is a bonus, not a requirement. Also, Asian inspired recipes are good and all but rice is way more versatile than that, just combine whatever you've got that you think might taste good and it probably will. e.g. I recently combined rice with leftover pork shoulder and my favorite BBQ and hot sauces, simply heated it in the microwave then added some pickles, it was very quick and easy and worked really well.
I love Morimoto's book! Such a great book. It's more of a manual than a cookbook. I got it from Reddit Santa years ago and couldn't thank them enough 😊
Fantastic video! This is new content to me, and I'm trying out the beef dish tonight. Absolutely love the video format, and I love the explanations of your investigations!
A lot of these dishes are served in single serving styles, but I think it would still work when served family-style. Each can pick and choose how much if each dish they want to add.
Also with raw fish, basically everything is flash frozen on the boat after a catch. It helps keep products fresher longer so they can ship it to places over the course of days or weeks and it also kills all parasites that would be present in the fish. Flash frozen also preserves texture. It's important to know that freezing does not kill all pathogens and food poisoning/food born illness is still a concern. But the parasite factor at least is not a concern with modern fisheries.
Yes pls DASHI episode. Some specific questions I have: how much kombu/bonito flakes are necessary to make the stock delicious, also can the kombu/bonito flakes be eaten or must be discarded? Also, differences between wakame and kombu?
Regarding the suggestion to "ask the person behind the counter about your fish"....i've worked at the meat department of a chain grocery store that also did the fish products. I received no training about the fish and would not have been able to answer any of those questions if it wasn't printed on the styrofoam box the fish came in, assuming what was printed on the box was accurate.
Oyakodon specifically, but also gyudon, curry udon and udon soup(using a premade broth) have become staple mid-week quick meals for me. They're fast and delicious and I almost always have ingredients for one of the above on hand. For the effort required, these dishes tend to overperform in terms of taste IMO. I tend to use a dashi powder vice making my own, I've done both, recognize the flavor benefits of making my own dashi broth, but still often opt for the powder for convenience and time savings. P.S. frozen udon > other forms of store-bought udon(aside from fresh)
Here in Spain we have regulations that require fish that is going to be served raw or rare to be frozen for at least 5 days at a maximum temperature of -20 ⁰C to destroy parasites such as anisakis. Then it is generally considered safe to eat raw.
Fantastic video and I'm really glad to have found another thing to do with leftover rice Also please do a dashi and miso video in the future! (yes I saw the miso comment before this)
You mentioned the scallions are the only thing you have to worry about but my favorite way to keep fresh scallions on hand for weeks is. Chop the tops into however you like (I go with a medium dice cuz it’s versatile) and then put them in a deli container in the freezer. They will last for months and defrost instantly on top of any dish. With the whites I stick them in a mason jar in the fridge with an inch of water and they will last for several weeks as well as start regrowing their greens. Credit: EmmyMadeInJapan
Great idea for the green onion tops, and I'm wondering why I never thought of that. You can also use the white bottoms to add a little onion flavor in practically any pan. I use them in potatoes, eggs, meats, almost anything. I use quite a bit of garlic and onion, and while the powders are handy, sometimes it's nice to have the real thing.
Thanks for the video! Watching it made me think about vinegar, and I think that would make an interesting video: there are all kinds of vinegar on the market: white wine, red wine, rice wine, apple cider, distilled etc. What's the difference between them, can you replace one with another?
I absolutely loved this video. I have been wanting to explore poke bowls at home for a while now. One question, I have seen Kewpie sauce at the Asian market and love the cute little baby on the front. But what is the difference in this and Mayo?? A video about Dashi would be great. ❤️
I’m not an expert, but I’m pretty sure kewpie Mayo had a higher egg/fat content than regular mayo. I’ve bought one at an asian market and one from a grocery store. The one from the asian market had MSG (and tasted so much better for that reason) and the one at the grocery store did not. I would 100% recommend getting the one with MSG in it.
Taste wise, kewpie is more savory than regular mayo. It also holds up to warm foods better and has a consistency closer to fresh mayo (a little looser).
Hey Ethan since I know you enjoy highlighting the lesser known gems of various cuisines, look into the following indian/pakistani dishes, I think you'd have a lot of fun with them. - yakhni pulao (similar to biryani but different technique and flavor) - palak paneer (quick, easy, great for vegetarians) - tawa chicken (spicy indian chicken stir fry) - making parathas from scratch (nice change of pace from naan) - haleem (one of the most challenging dishes to make but incredible end product) - papri chaat (a snack that can easily be made into a meal and has interesting potential to create healthy versions of it) - nihari (a rich, deeply intense and savory beef stew) - dosas (fun to make and lots of potential for fun variations) those are the first ones that come to mind, many more great ones out there. Hope to see you try one out!
It doesn't matter all that much for the oyakodon, but it's best to strain the dashi through a (high-quality) paper towel. It will catch all the dust from the bonito flakes resulting in a completely clear dashi.
A great alternative to dashi is to make a stock using dried shiitake mushrooms. 4 & 1/4 cup water 4 large shiitake mushrooms 1. Soak mushrooms in water for 10 minutes. 2. Heat on medium heat and being to a boil. 3. Stop heat after it boils and let it sit for 20 minutes. It's great alternative if you live somewhere you can't get your hands on either dashi stock, powder, or kombu and bonito flakes.
ethan you're one of the very. VERY few mainstream food yter that talks about calories in the meals they share to their audience and i really appreciate it. since dec ive been more conscious of the calories i eat with the intention of losing weight (and doing it successfully, ive lost almost 10kg so far) and you've been a big influence in doing so. don't stop doing what you're doing, you've got no idea how many peoples lifes you've changed by providing clear information that helps us make more informed choices with our food. thank you mate.
Agree. There's one in particular who shows the "macros" for each meal, but the serving sizes he shows are definitely NOT the same as the ones he calculated the macros for...
I can’t stand when the cooks add a pound of butter, a pound of oil, and a pound of salt in each meal. I can’t follow those
Hi Ethan. For many people who don't normally use Dashi broth and therefore don't want to have bonito flakes and kombu sitting in their pantry, an alternative is to use Hondashi. This is a dried mix similar to those ramen flavor packets. You can simply add it to hot water and have a decent enough broth. A 4 oz pack can make up to 75 cups of broth (around 7g per litre) for around $11 total. Also, it has near-indefinite shelf life.
Hondashi is so convenient to have around! It’s basically another flavor of bouillon, super nice for whipping up quick soups or sauces :3
Hondashi is legit, no doubt about it. I'm sure a marginally better stock can be made from scratch but for oyakodon it is more than adequate.
Don't know if you can get it easily in the US or Europe but shirodashi is good too. It contains soy sauce as an ingredient but it's really versatile and it definitely adds that "traditional" Japanese flavours.
I'd love to see an egg mega-episode. Eggs as a main ingredient, egg yolks used as thickeners, egg whites as lean protein, etc. The possibilities are innumerable.
A mEGGa episode lol
you can also use eggs to clarify liquids or broths by the whites binding with impurities and pulling them out.
Struggle meals has a good episode on using eggs for breakfast, lunch, and dinner
And then you have people that can’t tolerate eggs
@@MaddRezz there are people who can't tolerate a food for practically any food you can name. I'm not sure why you are pointing that out but if it's to make an excuse why such a video wouldn't be a good topic then the same could be said for any other food. Let's cut out all the videos with carbs for diabetics and no spices for those who cant tolerate it and no glutens. Only make video's about water.
Ethan for a future video idea: If you want do one about Dashi, might we also see one about Miso (especially used in dishes with meat, as most receipes are either vegetarian or with fish)?
Yes, more Japanese home-cooking in general would be awesome.
I’ll add it to the list, that would be a fun one as well!
is it rly appropriate for him to make videos about these things from a different culture that he just learned about…?
@@EthanChlebowski when you do this can you add some tips on how to store leftover white rice so that it makes for good leftovers? Mine always ends up dried out. It’s why I always end up doing fried rice.
How long does rice stay good to eat cold in the fridge? This is why I tend to always make fresh white rice. I have a zojirishi, so I don’t mind.
@@jacksoncrist3984 Yes.
Dude you include macros?! I’m so thankful. I’ve been a home cook for over a decade but am just embarking on my fitness journey where i track nutritional information and apply it to how i feel and perform. Thank you!!! I am so excited to use your recipes as my guides
Spot on. Oyakodon is what I made two days ago from Kenji’s tutorial on his channel but it’s nice to see you shout it out too!!
I lived in Japan for 15 years and these are great ideas for rice bowls. I would use chicken thighs as they don't dry out and the eggs should be more runny. Yum.
My family's go-to rice bowls have been taco/burrito bowls with seasoned ground meat, pico, and guacamole. Glad to see rice bowls get some love.
I might be crazy but I like the combination of rice, burrito-type ground beef and cheese.
When you're eventually tired of using leftover rice for ricebowls too then I can suggest rice porridges (sweet and savory) and ochazuke, a rice dish made by pouring hot tea into (usually) leftover rice with a few toppings (typically seafood)
Thank you for sharing, I've never heard of that but as someone who loves green tea and rice I'll definitely have to try it
Man 20 years ago I would just devour Alton Brown's "Good Eats", and that show basically taught me how to cook. I consider you the Alton Brown 2.0 for my own journey in culinary education. You really explain stuff well, your videos are simple yet delicious, and your breakdowns with calories are a notch above the rest. Thank you for your channel!
Dude you are killing it. Love your combination of longer deep dive videos and shorter weeknight friendly recipes.
Would absolutely watch a dashi video it's something I've wanted to jump into but real Japanese cuisine is somehow intimidating.
I would recommend using onions in the oyakodon, gives it a little extra flavour. 🙂
Sriracha is also interesting! I put that on everything, I don't know why I didn't think of that 😄sichimi togarashi (Japanese seven spice) is also really nice to sprinkle on top, if you can find it.
To avoid having overcooked eggs, you can also add the eggs at two separate points, it helps it keep nice and creamy/saucy.
Oyakodon really is a delicious dish!
Something over rice is my favourite food group, always happy to see rice bowl vids
I worked at a poke bowl restaurant and this is pretty much exactly how we prepared our "classic" tuna but minus the sriracha. We had a separate spicy tuna that added more sriracha and no onions. We also served a poke with sambal instead of sriracha and that was my favorite. A bit spicier and less sweet. These bowls are also super good with a side of quick sweet pickled cucumber and Kimchi. I'm definitely trying the Japanese egg recipe but probably with tofu instead. Great video as always!
Dude, sambal beats Sriracha every time for my tastes, and it isn't even close. I'm surprised by the folks I've met who love Sriracha and have never heard of sambal oelek. It just has something extra for me.
I do donburi style dishes so often that I actually just keep a bottle of tsuyu (the dashi mixture you had) in the fridge! I think you can find those in most supermarkets now, and in terms of convenience, it's life changing. you can use it for a base for a lot of other things too.
About how much would you use for a similar portion to Ethan's in the video? Do you dilute it or do you just not bother (given he mentions to simmer it down to concentrate it)?
@@xipalips depends on which one you get. there are the straight ones where you should be able to replace with Ethan's recipe one to one, the concentrates will come with a ratio on the bottle to dilute with water.
Great video! Another quick way to infuse dashi into your recipe is to use the powdered dashi (Like Hondashi) that you can just dissolve into warm water.
Yeah, Hondashi is a great way of making dashi when you don't really want to spend time making it from scratch.
If you're going to make fresh dashi for that second bowl, you might as well get extra use out of the ingredients! After using them to make the dashi, you can fry up the bonito flakes just in a pan until they dry out and use those as an additional topping for the stir fry.
"I could crush this bowl in two minutes, and I'm going to" love it lmao. Obviously you're great on recipes and theory and teaching, but your taste tests are underrated. Keep it up man, you belong with the Kenjis and Raguseas of UA-cam cooking fame.
Give ProHomeCooks a try. I think Mike does some great stuff over there, too. I wish Mike and Ethan had a show together, something like a kitchen Myth Busters.
@@rhettbutler2405 BrothersGre... I mean, ProHomeCooks is an amazing channel. Also check out ChainBaker if you're even remotely interested in breadmaking (especially his "principles of baking" series). The man does side-by-side comparisons that teach you the "why"s of baking. Great stuff.
I think they did a video together a while back
Could you make another one of these? I love rice dishes so much and these are so simple and give me a lot of good ideas
I'd suggest slicing onions, somne thick wedge-cut in half, then thin wedges not cut in half. Throw that in w/ the dashi and chicken with it. You want the thin ones to melt almost and the thick to soften.
Adding onion is classic and was in every resturant in Japan I went to and every household I asked about it.
It absolutely makes the taste so much more refined and fantastic.
Born and raised in Hawaii my 2 favorite styles or poke are:
Limu poke -
ahi, sliced onions, ogo (hawaiian seaweed), green onion, chili flakes, sesame oil, salt.
Masago poke-
ahi, masago (fish eggs), green onion, wasabi oil, salt.
I have celiac & eat a large amount of rice, rice bowls have become a big favourite for me. Roast pork loin with steamed greens on Jasmine rice with bbq sauce is fantastic
For the sesame oil in the oyakodon, I’d recommend adding a small drizzle of toasted sesame oil at the end instead of cooking with it. High temperatures tend to evaporate a lot of the fragrance of sesame oil
Both work! The sesame flavor is really strong so it still comes through even if you cook with for a more rounded flavor. If you want a stronger sesame forward flavor adding it at the end is the way to go!
Yes, sesame oil will indeed lose some flavor. But more importantly, it is a finishing oil and not a cooking oil because cooking with seed oils can promote free radicals, which contributes to inflammation and can degrade overall health. It is safer to cook with a bit of saturated fat because they are resistant to oxidation.
Thank you, this is a great video! I’d be so grateful for a dashi video, please make one! I have always needed something to help me understand it better and your channel is awesome.
Rice is so dynamic, I always (try to) make sure to have some cooked and prepped in the fridge. Some great recipes here, i'm keen to try over the week. I tried your beef braise a few weeks ago with some jasmine rice and korean BBQ and it was the perfect day starter. Thanks Ethan!
I love these videos that offer a variety of choices and are quick and simple. Yes, please do a dashi video!
Great video. As someone with bad heartburn. I try to take aspects of everyone's cooking to make something that I can eat. I'd love to learn more about dashi
would definitely recommend a finely chopped yellow onion instead of a red onion for the poke bowl, maui onion would be the best if you can find it. finishing with hawaiian clay salt also bumps up the poke a good bit, and the seasoning sauce in my experience is usually just a 3:1 ratio of soy sauce to dark sesame oil.
Loving the thoughtful commentary you have as you try the dishes. It brings something new to the table that I feel a lot of other UA-camrs miss when it comes to cooking videos.
Ive missed the classic ethan recipe videos. Good stuff!
Ethan thank you so much for making these videos. You really have been inspiring me to cook more often and to constantly learn new things. Expanding my food portfolio, my flavours, and my recipes. You've really made cooking good food as a home cook into a science, with systems that all connect to create great dishes with minimal time and mental effort. As a student, thank you!!
On this topic I have to recommend Food Wishes/Chef John's "Spinach and leek Torta di Riso". It's a savory rice pie made by just sautéing some leeks and garlic and mixing it with rice, drained spinach, parm, eggs, spices, and any veggies you want. Bake it in a pie dish and you've got an amazing rice pie you can eat hot or cold, or freeze in slices to reheat. It's one of my favorite recipes of his.
Literally just started tracking my macros at the beginning of this month. I was searching for videos on rice bowls like last week. (There are so many rice bowls I like from restaurants I wanted to make at home to more accurately track my macros.)
When I saw your video, I clicked immediately. Then you listed the macros and I just knew you made this video just for me.
Okay, a buddy introduced me to your channel and I am in love with your mind/perspective; plus, that stage presence! You are so informative and are very good at showing “what you mean” when you make comments or commentary about the way it “should look”, and just the extra food facts you include keep me watching. I’m not a newbie or a pro in the cooking world but the way you deliver info and choose to just share more detail, is inspiration. As for what I may want to see, my weakness is Thai/Korean/Italian (doing an amazing job covering Italian staples). I’m so impressed but if I had to make it fun, my conundrum and the one food I would pick to eat on a Island , is stuffed stuff with stuff(dumplings, egg rolls, calzones, empanadas, potstickers, etc.) show me a detail about producing the best pocket of goodness and I promise I will like every video I watch for as long as you make them.
If and when you have a chance, I am curious if you made or what teriyaki sauce you used for your protein?
If anything, know that I am a fan and that I deeply appreciate you sharing your craft. Keep up the amazing work!
Great video and inspiring ideas! Love the simplicity and accessibility while still emphasizing flavor. If you’re in a pinch, hondashi powder is a great sub for dashi stock. Kenji taught me about it.
Ethan. Watched this video and went and got stuff for the S&S Beef. Family loved it!!! Will make again, but not before we try the poke - daughter loves poke and can’t wait to try it! Hat is off to you sir!
Ethan, I have recently become OBSESSED with Chili Crisp. You should do an episode on how to use this condiment!
I personally use it in a rice bowl. I will steam some rice (full disclosure, I use the shelf-stable sticky rice portions sold in little bowls), add a beaten egg to the super hot rice to par-cook it (sometimes I'll nuke for 10-20sec to cook futher if needed), add a little ginger oil, garlic powder, onion powder, salt, MSG, and top with chili crisp, sliced scallions, and crispy shallots.
Super filling, comes together quickly, savory, salty, umami and my Chili Crip is Sichuan pepper based, so you get that tingle too. You can also make chinese pickled cukes and put some of those on top for brightness.
More people should try Chili Crisp!
High quality production as always!
This is the kind of content I come to this channel for! Thanks Ethan!
Yes! Please make a video about using dashi. I always want to make my own because I adore miso soup but I need other ideas too!
Interesting use of vinegar in the seasoning liquid for the Oyakodon! I've always used dashi, soy sauce, sugar, and mirin (but I understand that not everyone has mirin in their pantry, and this combination is probably more traditional). Onions are also a very welcome addition to it!
A note on the dried wakame because I saw you eating some as is: not sure if it's true or not, but I've heard some people get sick from eating too much dried wakame without rehydrating it first.
Oh yeah, I didn't know mirin was hard to get in some places, but I think you can add a little bit of sugar to sake as a substitute, or if you're really desperate, dilute rice vinegar in water and then add a little bit of sugar (but really, nothing fully substitutes mirin in my opinion).
If anyone isn't sure if they'd like wakame in the poke bowl, it is the type of seaweed that is used in miso soup when served (not the one used to make the broth)
My roommate and I have been making poke bowls one a week ever since you posted that video. Love your content!
@Felicia M no
Talking about sushi grade fish was so helpful - thank you
I have the same Wakame and I bought it because well-sourced seaweed is a great form of nutrition. My kids are picky eaters. I grind the stuff up and sprinkle it into the stuff I make for them. Works great! I have actually never hydrated it whole. 😂
Hi Ethan. I’m getting a ton of value from your channel so thank you for helping me develop culinary confidence! I just wanted to mention a blunder that may create confusion; when listing ingredient for oyako don you named “rice wine vinegar” but listen “red wine vinegar” in the visual chart. I’m assuming you meant the former. Cheers!
6:18 Very important pointer: The slower you bring the water with the konbu in it to a boil, the better. You want it to pass through the target temp for releasing the glutamate slowly for better dashi.
He really REALLY fucked up the Oyakodon in general. And you know what? I really enjoy that he left it in and still posted it. Most people will fuck it up as badly as he did when doing it for the first time, and that's fine, it's still gonna be a delicious, decently healthy bowl. A lot of culinary content creators wouldn't post this because they can't have anyone see them fuck stuff up. Props to Ethan for being real.
Personal opinion: Bun off the mayo. It masks and destroys more of the taste than it aids. Personally I don't use Sriracha on this dish either, but I can understand it more.
Loved this vid! Always looking for ways to use up that leftover rice. A vid on dashi would be awesome!
Thanks for all you do to make healthy food accessible. Love that you give the macro breakdown for each one. Have you done a video just about added oils/fats and evaluating how much you really need to give flavor and when it's overkill? I talk to clients about this a lot. In example I think 1/2 TBSP butter is the right amount for scallops after testing it with more, less and canola oil instead of butter. I know it's subjective, but I would love to hear your take. Thanks again! :)
Love your videos and I love bowl recipes (my favorite being poke...can't wait to try yours)! And I appreciate the focus on eating healthy.
Oyakadon has always been a staple for me. For my dashi, since I love using shitake mushroons, I'll use the dashi water that's leftover from rehydrating the mushrooms.
As always I love the healthy recipes
Saving this for when I make poke at home. Love poke for that high to extremely high protein and vegetable content
Fun fact for fresh scallions!
If you get your scallions/ green onions in the store with the little bulbs/ roots attached, i like to cut from the a little above the bulbs and plant them in a cup of water. You can put the rest of the plant chopped up in a container so you have garnish on deck for later, and in a few days you get double the scallions growing in the cup that are still fresh! 😁
Your videos are amazing. Thanks so much
I’ve been making dashi for various ramen bowls for a couple years now, but would LOVE to know more uses for it!!
Ethan's here again to give us food inspirations. Thanks, mate!
The only reason that I have been not watching this channel is that it makes me hungry. I am learning a lot of cool stuff about food and nutrition, thank you.
Ever since the tteokbokki video, I always have bonito and dashi in my cupboard too!
Oyakodon is essiential for my life. So easy and fast. Alsol always requires onions IMO.
You can also buy dashi pelets that work great to make premade dashi it might be more available in most markets
definitely go for Wild caught over Farm raised for sashimi grade fish! Its healthier for you, and as long as it's been frozen once, its safe.
Not for salmon, because of mercury and parasites
thank you for the portion explaining how to buy raw fish! my mom has tried to make poke bowl before and sometimes i worry she doesn’t buy the correct fish, but so far so good🤣🤣
Another great video 🔥glad I stumbled across you from your 3 healthy weeknight meals. Can’t wait to try these out, and I especially appreciate the dive into what raw fish to use!
Can you do a video explaining the science behind starch retrogradation in foods like rice and pasta and how cooling them before eating makes them lower on the glycemic index and have less calories? I’d love to know what the difference between fresh cooked and cooled actually is! TIA. Love your content.
Great channel Ethan! I appreciate your dedication to these videos!
It seems a lot of people feel they have to do something different when working with leftovers but you really don't. Leftover rice when reheated in the microwave is practically indistinguishable from freshly cooked so can be served all the same ways. The ability to stir fry it is a bonus, not a requirement.
Also, Asian inspired recipes are good and all but rice is way more versatile than that, just combine whatever you've got that you think might taste good and it probably will. e.g. I recently combined rice with leftover pork shoulder and my favorite BBQ and hot sauces, simply heated it in the microwave then added some pickles, it was very quick and easy and worked really well.
I love Morimoto's book! Such a great book. It's more of a manual than a cookbook. I got it from Reddit Santa years ago and couldn't thank them enough 😊
I love that you are really specific. Like 5g of Neutral Oil. Most Chefs just say a 'glug' of Oil. Not mentioning what sort of Oil.
Fantastic video! This is new content to me, and I'm trying out the beef dish tonight. Absolutely love the video format, and I love the explanations of your investigations!
A lot of these dishes are served in single serving styles, but I think it would still work when served family-style. Each can pick and choose how much if each dish they want to add.
Also with raw fish, basically everything is flash frozen on the boat after a catch. It helps keep products fresher longer so they can ship it to places over the course of days or weeks and it also kills all parasites that would be present in the fish. Flash frozen also preserves texture. It's important to know that freezing does not kill all pathogens and food poisoning/food born illness is still a concern. But the parasite factor at least is not a concern with modern fisheries.
Yes pls DASHI episode. Some specific questions I have: how much kombu/bonito flakes are necessary to make the stock delicious, also can the kombu/bonito flakes be eaten or must be discarded? Also, differences between wakame and kombu?
Right on time, been looking for more tasty and flavorful dish’s! Thank you, always making great videos.😊😊😊😊
Just made the steak bowl and it delivered big time. Gonna try the chicken/egg one soon.
That shot of the kombu expanding in the pot was weirdly satisfying.
I think the chicken and egg rice bowl looks excellent!
I would like video about dashi VERY MUCH! Miso is another ingredient I want to know more about 😊
Regarding the suggestion to "ask the person behind the counter about your fish"....i've worked at the meat department of a chain grocery store that also did the fish products. I received no training about the fish and would not have been able to answer any of those questions if it wasn't printed on the styrofoam box the fish came in, assuming what was printed on the box was accurate.
These look great, Ethan! How are you rewarming your leftover rice?
Awesome video as always Ethan, really educational about the raw fish too - can’t wait for those future videos!
Plain yogurt is a good substitute for the kewpie mayo here; it cuts down the heavy sauce perfectly.
Thank you very much for sharing! 👍👍👍
@ethan Are you sure the sesame oil is for cooking? Usually you use a neutral oil to cook and add the sesame oil near the end as a seasoning.
Highly recommend buying wakame. It’s also the seaweed used in miso soup it’s so nice 😊
Oyakodon specifically, but also gyudon, curry udon and udon soup(using a premade broth) have become staple mid-week quick meals for me. They're fast and delicious and I almost always have ingredients for one of the above on hand. For the effort required, these dishes tend to overperform in terms of taste IMO. I tend to use a dashi powder vice making my own, I've done both, recognize the flavor benefits of making my own dashi broth, but still often opt for the powder for convenience and time savings.
P.S. frozen udon > other forms of store-bought udon(aside from fresh)
Kudos to you @Ethan for not opting for uncle Roger approval and uncle title and just making quality educational content!!!
Here in Spain we have regulations that require fish that is going to be served raw or rare to be frozen for at least 5 days at a maximum temperature of -20 ⁰C to destroy parasites such as anisakis. Then it is generally considered safe to eat raw.
Fantastic video and I'm really glad to have found another thing to do with leftover rice
Also please do a dashi and miso video in the future! (yes I saw the miso comment before this)
I would like to thank Cindy Lou Who’s dad for this amazing video. Keep rocking Papa Who
You mentioned the scallions are the only thing you have to worry about but my favorite way to keep fresh scallions on hand for weeks is.
Chop the tops into however you like (I go with a medium dice cuz it’s versatile) and then put them in a deli container in the freezer. They will last for months and defrost instantly on top of any dish.
With the whites I stick them in a mason jar in the fridge with an inch of water and they will last for several weeks as well as start regrowing their greens.
Credit: EmmyMadeInJapan
Great idea for the green onion tops, and I'm wondering why I never thought of that.
You can also use the white bottoms to add a little onion flavor in practically any pan. I use them in potatoes, eggs, meats, almost anything. I use quite a bit of garlic and onion, and while the powders are handy, sometimes it's nice to have the real thing.
Thanks for the video! Watching it made me think about vinegar, and I think that would make an interesting video: there are all kinds of vinegar on the market: white wine, red wine, rice wine, apple cider, distilled etc. What's the difference between them, can you replace one with another?
dayum, thanks for the chicken bowl inspiration! gonna make that dashi broth and try it out
I absolutely loved this video. I have been wanting to explore poke bowls at home for a while now. One question, I have seen Kewpie sauce at the Asian market and love the cute little baby on the front. But what is the difference in this and Mayo?? A video about Dashi would be great. ❤️
I’m not an expert, but I’m pretty sure kewpie Mayo had a higher egg/fat content than regular mayo. I’ve bought one at an asian market and one from a grocery store. The one from the asian market had MSG (and tasted so much better for that reason) and the one at the grocery store did not. I would 100% recommend getting the one with MSG in it.
Taste wise, kewpie is more savory than regular mayo. It also holds up to warm foods better and has a consistency closer to fresh mayo (a little looser).
A video on dashi and miso would be greatly appreciated. Those are some basics in japanese cooking and serve as a good intro
Hey Ethan since I know you enjoy highlighting the lesser known gems of various cuisines, look into the following indian/pakistani dishes, I think you'd have a lot of fun with them.
- yakhni pulao (similar to biryani but different technique and flavor)
- palak paneer (quick, easy, great for vegetarians)
- tawa chicken (spicy indian chicken stir fry)
- making parathas from scratch (nice change of pace from naan)
- haleem (one of the most challenging dishes to make but incredible end product)
- papri chaat (a snack that can easily be made into a meal and has interesting potential to create healthy versions of it)
- nihari (a rich, deeply intense and savory beef stew)
- dosas (fun to make and lots of potential for fun variations)
those are the first ones that come to mind, many more great ones out there. Hope to see you try one out!
For that dashi video - would love a small bit about homemade vs Hondashi, which is what I tend to keep around.
It doesn't matter all that much for the oyakodon, but it's best to strain the dashi through a (high-quality) paper towel. It will catch all the dust from the bonito flakes resulting in a completely clear dashi.
A great alternative to dashi is to make a stock using dried shiitake mushrooms.
4 & 1/4 cup water
4 large shiitake mushrooms
1. Soak mushrooms in water for 10 minutes.
2. Heat on medium heat and being to a boil.
3. Stop heat after it boils and let it sit for 20 minutes.
It's great alternative if you live somewhere you can't get your hands on either dashi stock, powder, or kombu and bonito flakes.
I love that you think seaweed and fish flakes are a pantry staple!