📖PRINT RECIPE: onl.la/szURJ9i 🍙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)
One thing I really like about this is how you can watch any recipe in any order! Like how you re-explain about the Kombu salt despite practically being in every video, it makes it easy to watch in my opinion, thank you very much 😊
Thanks estalcil134!! Yeah I am trying be friendly with the first time viewers and regular ones. That's why you see kombu salt again and again, but in a slightly different explanation and camera angles 😉👍
⭐[Don’t like the upbeat BGM? check this!!]⭐ ⭐[静かなBGMが良い方はこちらをどうぞ！]⭐ ↓ [CHEF’S LABO Calm BGM edition] ua-cam.com/channels/7xqsvBh37rrBHtv1pG9ISg.html Thank you for watching!! An another great dish is done!! This is quit similar to Hamburg steak recipe, but could be even better!!! I really hope you will try it!! Get inspired with CHEF'S LABO!! I'll see you in the next one!! ご視聴ありがとうございました！ 今回もまためちゃくちゃ美味しい仕上がりです！ ハンバーグのレシピと基本は同じですが、なんならこちらの方が美味しいかもしれません！ 是非実際に試してみて下さいね！！ それではまた、次の動画でお会いしましょう！
I appreciate the fact that you add explanations that might seem simple to a lot of people, which otherwise might have been missed. I binge your videos right now and I'm going to make a lot of your recipes!
Dude your sub count doubled in a few months, I'm so happy for you, keep working hard! I've made a lot of your recipes, and I really like your tips, especially adding fermented products (like soy sauce) last to not lose it's potency. Your music and Gundams are awesome too! Don't change.
hey man just want to let you know that there are like 10000 chef youtubers right now, and I have definitely watched through so many chefs here, but your content is very helpful and I think the quality is among the best. Very detailed and throughout steps.
Thanks Cross!! I always wanted to know about the tiny tiny details by watching other contents. And then I decided to do it myself 😂 Thank you for the comment👍
That looks so juicy and crispy! I always get ground meats when I go shopping since they're so versatile, this will be a lovely addition to the rotation
Super great recipe!!!! Tried and tested already, really yummy 😭😭😭😭😭😭 I really appreciate the gelatine hack, as my menchi katsu did came out juicy and tender inside, and extremely crispy on the outside 🤤🤤🤤 other recipes dont really tell you to cook the onion and garlic beforehand, and i think this simple step does help with the flavour! The meat flavour was still there, but really nice and fragrant. And that kombu salt! Omg! Never thought of adding that in any Japanese recipe before but now will do! Thank you so much for sharing such great recipe!
Hello Chef Labo! It is a real pleasure to follow your instructions. Very detailed, very instructive and very picturesque. I did according to your instructions - and it was great. No failures. I sincerely thank you and wish you a lot of health and a lot of success in your work. Greetings from Skopje! North Macedonia, Balkans, Southeast Europe.
I must remember to bring the ruler when making the patties. Nice recipe. Great instructions and love that sauce. I must also make a trip to the Japanese supermarket to get a few ingredients and of course the kombu.
No worries Gregory!! Have you found kombu since then? I got a client in wollongong, so I know it's probably hard to find kombu in your location. Hope you got one mate!!😉👍
Excellent, just finished the dinner with my home-made Menchi Katsu. As recommended please choose some meat with fat otherwise it may be a little bit dry.
@@CHEFSLABO Sure thing :D I will be making Bulgarian kufteta adding gelatine. We usually put old bread inside the ground meat, but this time I will try to make homemade panko.
Awesome recipe, man that looks delicious! The food and the banging soundtrack got me hooked to your channel. Can't wait for more of your videos! Could you tell me the name of the track played in the first and last parts? It's a very nice sound track.
Hi ChesterLCH!! To keep the used oil: -Chill completely -Strain with a fine sieve with a kitchen paper (So no small bits left) -Keep the oil in whatever you can put a lid on (Air is the enemy to keep the oil longer) -You can use it again until it turns dark brown or black. For home cooking, usually 2-3 times is the maximum. But it's depending on how much you cook in once. So check the colour of the oil all the time!! Ask me if you got more questions anytime!!😉👍
Chef THANK YOU THANK YOU THANK YOU!!! Doing this for tomorrow nights dinner. I will post again after making it. If I were there I would give you a HUGE Hug!! But I am not so please accept my spirit hug.
I have made this several times since you made this video and they come out PERFECT, EVERY, SINGLE, TIME!! So juicy and tender on the inside but crispy (SAKUTO) on the outside and never burnt! 💜💜💜💜💜 5/5 hearts!
Hi Nardo!! You can simply serve with soy sauce, or just sprinkle with kombu salt too!! Sprinkling kombu salt is actually my personal favourite!! Have a try my friend!!😉👍
For any crumbed item, wait 25 minutes between crumbing and frying. This allows the egg to set and the crumbs stay on. This is a great tip I got from Alton Brown.
@@feralkat9370 The wait does not detract from the finished product. It makes the crumbs stay on. It’s for when you use an egg wash. It may not be necessary if you use a batter to hold the crumbs.
Hi Yully Permatasari!! It won't colour all over like deep frying. But it will still be edible!! So it's not recommended, but you can have a go my friend!!😉👍
@@CHEFSLABO taku san, good thing i run everyday. Hahaha. U better burn urs down. Btw i applied ur cold pan then aromats n oil over low flame. It made my dishes umai! Now i realised my obaasan start very low in her cooking. Arigato taku[ any meaning of ur name]
You can use only beef or pork too Marisha Sylvia Affandi 😉 Frozen ones are ok as long as it's defrosted👍 But make sure that the meat isn't not too wet. If the meat had lot of moisture in the freezer or when you defrost, it might cause some explosions when you fry. So please pay attention to it😉👍
Hi Philip!! It's gonna be totally different, so I highly recommend to stick to the recipe😉 It's like beer and wine. They both alcohol, but taste completely different. Hope this answer helps!!👍
@@CHEFSLABO hey man! Thanks for the reply! Makes sense when you put it like that :) love your recipies! Made the creamy chicken for my wife and she loved it! Your vids are the best I have seen in regards to recipies as well as developing a deeper understanding to cooking and the choices made. And the things you show actually stick with me, have used many of your tips and tricks when cooking mundane swedish dishes :) thank you for all the hard work :) appreciate it a lot :)
Hi wefafwe!! You can bake it in an oven like 190℃ for 15-25 mins. It's easier. but it won't colour evenly. So the choice is yours!! But I recommend to deep fry it to get the best result for your hard work😉👍
Hi eric!! Worcestershire sauce is quite unique. And it's the biggest part of the sauce😉 So In wouldn't recommend to replace it👍 Thnak you for the comment 😊
I'm always safe i live in a small college town in the usa.. I always check on my friends got to make sure they are safe, everybody say i have a good and kind heart got to have faith in this crazy world.
📖PRINT RECIPE: onl.la/szURJ9i
🍙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)
One thing I really like about this is how you can watch any recipe in any order! Like how you re-explain about the Kombu salt despite practically being in every video, it makes it easy to watch in my opinion, thank you very much 😊
Thanks estalcil134!!
Yeah I am trying be friendly with the first time viewers and regular ones.
That's why you see kombu salt again and again, but in a slightly different explanation and camera angles 😉👍
@@CHEFSLABO And one thing that really got me to watch this video till the end is…. Those cute Little Gundum figures standing on outdoor table! Nice ^^
⭐[Don’t like the upbeat BGM? check this!!]⭐
⭐[静かなBGMが良い方はこちらをどうぞ！]⭐
↓
[CHEF’S LABO Calm BGM edition] ua-cam.com/channels/7xqsvBh37rrBHtv1pG9ISg.html
Thank you for watching!!
An another great dish is done!!
This is quit similar to Hamburg steak recipe, but could be even better!!!
I really hope you will try it!!
Get inspired with CHEF'S LABO!!
I'll see you in the next one!!
ご視聴ありがとうございました！
今回もまためちゃくちゃ美味しい仕上がりです！
ハンバーグのレシピと基本は同じですが、なんならこちらの方が美味しいかもしれません！
是非実際に試してみて下さいね！！
それではまた、次の動画でお会いしましょう！
I appreciate the fact that you add explanations that might seem simple to a lot of people, which otherwise might have been missed. I binge your videos right now and I'm going to make a lot of your recipes!
Dude your sub count doubled in a few months, I'm so happy for you, keep working hard! I've made a lot of your recipes, and I really like your tips, especially adding fermented products (like soy sauce) last to not lose it's potency. Your music and Gundams are awesome too! Don't change.
Menchi katsu curry is my all time favorite meal - this looks so good!!!
Yeah that sounds crazy good Namesi!!
Thank you for the comment my friend!!😉👍
hey man just want to let you know that there are like 10000 chef youtubers right now, and I have definitely watched through so many chefs here, but your content is very helpful and I think the quality is among the best. Very detailed and throughout steps.
Thanks Cross!!
I always wanted to know about the tiny tiny details by watching other contents.
And then I decided to do it myself 😂
Thank you for the comment👍
Your tips are absolutely useful and I've learned a lot from them non ironically 😊. Thanks sensei for your great work
No worries Felipe!!
I'll keep giving you my best shots my friend!!😉👍
Menchi = Mince?
That gelatine hack is awesome. Will defo try it.
Awesome! I have been very interested in Menchi Katsu so I’m really happy you did the Chef, much love always! Keep it up😁🤍🙌🏾
Thanks Mo!!
This one could be the one of the best recipe I've ever made.
Hope you'll try it soon!!👍😉
I love the funky vibes in this video ! 🕺
No worries Generalmegazord!!
Yeah I am testing to change the type of music in videos.
Really glad that you liked it !!😉👍
I always get so hungry when I watch your videos, they always look so good
Thanks ViciousTriangle!!
I am a complete amateur for making videos,
but learning very hard all the time!!👍
I'm so glad that you liked my effort!😉
That looks so juicy and crispy! I always get ground meats when I go shopping since they're so versatile, this will be a lovely addition to the rotation
Merci beaucoup pour la vidéo. Magnifique.
Super great recipe!!!! Tried and tested already, really yummy 😭😭😭😭😭😭 I really appreciate the gelatine hack, as my menchi katsu did came out juicy and tender inside, and extremely crispy on the outside 🤤🤤🤤 other recipes dont really tell you to cook the onion and garlic beforehand, and i think this simple step does help with the flavour! The meat flavour was still there, but really nice and fragrant. And that kombu salt! Omg! Never thought of adding that in any Japanese recipe before but now will do! Thank you so much for sharing such great recipe!
Thanks Finfin678!!!
Appreciate for leaving me a comment😉 that really makes me motivated 😁😁
I can't wait to try and make this!
Great video...i cant wait to make this dish for my kid....
Hello Chef Labo!
It is a real pleasure to follow your instructions.
Very detailed, very instructive and very picturesque.
I did according to your instructions - and it was great.
No failures.
I sincerely thank you and wish you a lot of health and a lot of success in your work.
Greetings from Skopje!
North Macedonia, Balkans, Southeast Europe.
Thanks for the kind word Zhika!!
I couldn't keep this going without comments like yours😌
It really keep me motivated!!
Thanks for the comment👍😁
Apa kah kalau sudah di tepungin harus segera di goreng? Apa boleh di taruh kulkas biasa ?
I must remember to bring the ruler when making the patties. Nice recipe. Great instructions and love that sauce. I must also make a trip to the Japanese supermarket to get a few ingredients and of course the kombu.
Nice one chef... Love those knowledgeable trivias you share
No worries LhonskeeeYTC!!
Thank you for the comment my friend!!😉👍
my mouth is watering while watching this video 🤤🤤
Thank you for making my request come true!🥰
いつも通り美味しそう。
ありがとうMer san!!
今回もとっても美味しいですよ！！😉👍
Gosh they look so good! Gonna take note of those points next time, いつも色々なポイントをありがとうございます！
No worries Geok!!
いつも動画見てくれてありがとう!!😉👍
Nice recipe. Beef and pork mixed together sounds good and the not so secret kombu technique.
No worries cybersteampunk!!
I think this is better than Hamburg steak!!
Hope you will try soon!!😉👍
Chef thank for you sharing this recipe. I dont have gelatin. Is it ok to use eggs instead of gelatin? Thanks 🙏
Hi donnie boy!!
You can use eggs, but it will not as the same as the gelatine.
So I highly recommend for you to get one😎👍
Thanks for all food tricks in every video, I have learn a lot from them. Now I become new fc to your channel.🥰
Welcome to my channel ann& jetaime!!
Yeah come to me anytime darling!!
I'll always cook for you😉👍
Nice point& explanation😎🍻
No worries adrian!!
Thank you for the comment!😉👍
Nice video!
Excellent work as always , another must try recipe thank you for the inspiration ,Stay safe and Kudos sir.
No worries Gregory!!
Have you found kombu since then?
I got a client in wollongong, so I know it's probably hard to find kombu in your location. Hope you got one mate!!😉👍
@@CHEFSLABO Just ordered 2x100g packs from Amazon (was hoping for something sooner and closer but October 20th ima cooking haha)
Excellent, just finished the dinner with my home-made Menchi Katsu. As recommended please choose some meat with fat otherwise it may be a little bit dry.
Thanks for the commentEric!!
Appreciate for sharing your experience too my friend!!😉👍
Yummy chef labo 🤤,
Itadakimasu 😊.
No worries Jerome!!
Meshiagare!! (Bon appetite)!!😉👍
thanks
It's the best recipe! thanks 😊
No worries Sophia!!
I'm glad that I could inspire you darling!!😉
Nice video... Question.. Can i replace the kombu with MSG for the umami flavour? kombu isnt easily obtained in my country...
Yes you can Faris!!
Have a look at the description!!
There is a FAQ section for it too!!😉👍
This will be tonight menu thank you!
No worries Karsten!!
Hope you enjoyed it my friend!!😉
Interesting as a recipe. Easy methods to make sauce. Can i request how u make that pretty plant w/t lamp?? Is it a plastic plant??
It is a plastic plant sold in a toy store😉
I'm glad that you liked it👍
Is it a gatcapon??
This recipe looks amazing :D I learn a lot about secret cooking tricks from you. Like adding gelatin for example! Thank you for the lessons :)
No worries Aragmar!!
This gelatine trick is really great!!
Hope you will try it soon!😉👍
@@CHEFSLABO Sure thing :D I will be making Bulgarian kufteta adding gelatine. We usually put old bread inside the ground meat, but this time I will try to make homemade panko.
Awesome recipe, man that looks delicious! The food and the banging soundtrack got me hooked to your channel. Can't wait for more of your videos! Could you tell me the name of the track played in the first and last parts? It's a very nice sound track.
Thanks Zyfell!!
the track is called:
keep-on by captain-qubz
It's on UA-cam my friend!!😉
I did not expect using gelatin for the meat to make it a bit more juicy like damn you really good at this!!!
No worries Blanc!!
It's a pretty cool trick!!
Hope you will try soon!!😉👍
Wow haven't tried this meal! I'll definitely make one soon ü Thanks Master Chef for sharing your knowledge with us ü
No worries Kenneth!!
This is better than Hamburg steak I think!!
I highly recommend you to try it !!😉👍
So juicy!!
I really like that little plate too xD it's beautiful
Thanks Sheena!!
This dish was incredibly good!!
Hope you will try it soon!!😉👍
@@CHEFSLABO most welcome! 🤗
Hi Chef, how do you handle the frying oil? Do you keep it in a bottle? How many times can you reuse the oil?
Hi ChesterLCH!!
To keep the used oil:
-Chill completely
-Strain with a fine sieve with a kitchen paper (So no small bits left)
-Keep the oil in whatever you can put a lid on (Air is the enemy to keep the oil longer)
-You can use it again until it turns dark brown or black.
For home cooking, usually 2-3 times is the maximum.
But it's depending on how much you cook in once.
So check the colour of the oil all the time!!
Ask me if you got more questions anytime!!😉👍
@@CHEFSLABO Thank you for the answer!
This is great
So juicy! What do you think would work as a side dish?
Hi james!!
Traditionally it's served with shredded cabbages,
but any kind of salads works!!
I quite like it to serve with coleslaw!!😉👍
@@CHEFSLABO thanks chef. Sounds delicious 😁
Chicken Katsu recipe please😍
Chef THANK YOU THANK YOU THANK YOU!!! Doing this for tomorrow nights dinner. I will post again after making it. If I were there I would give you a HUGE Hug!! But I am not so please accept my spirit hug.
I wish I can get your Angel hug darling!!😉
Hope you will enjoy it!! 👍
I have made this several times since you made this video and they come out PERFECT, EVERY, SINGLE, TIME!! So juicy and tender on the inside but crispy (SAKUTO) on the outside and never burnt! 💜💜💜💜💜 5/5 hearts!
Can you make different kind of dipping sauce..thank you
Hi Nardo!!
You can simply serve with soy sauce,
or just sprinkle with kombu salt too!!
Sprinkling kombu salt is actually my personal favourite!!
Have a try my friend!!😉👍
For any crumbed item, wait 25 minutes between crumbing and frying. This allows the egg to set and the crumbs stay on. This is a great tip I got from Alton Brown.
Great tips Bruce!!
Thank you for sharing your knowledge my friend!!👍
It makes this comment section lot more worth!!👍
25 mins seems a long time. Won't the crumbs get soggy from the egg wash and splutter as well as take longer to crisp?
@@feralkat9370 The wait does not detract from the finished product. It makes the crumbs stay on. It’s for when you use an egg wash. It may not be necessary if you use a batter to hold the crumbs.
Nice!
Can I bake the menchi in the oven...? Thanks
Hi Yully Permatasari!!
It won't colour all over like deep frying.
But it will still be edible!!
So it's not recommended, but you can have a go my friend!!😉👍
Menchi katsu my favourite♥️.
But why dipping in flour before egg not egg first?
Just Wonder why for my whole life.
The initial dip in flour helps the egg wash better stick to the food's surface.
This definitely become one of my favorite Japanese foods!
No worries Silent Gamer Harold !!
It's super juicy and delicious!!
Hope you will try it soon!!😉👍
How would would make the Gelatin if you can't just buy it from the store, or what are some alternatives?
Hi Alexander!!
Agar-agar might be a substitute.
But I actually never tried😅
It seems quite similar, so I think it's worth to try!!👍
Oishiiii! I can finish 4.. fine 6! 💗🇹🇭
Yeah I ate 5-6 just by myself noah😂
I'm getting fattier and fattier these days..
Gotta exercise more 😂
@@CHEFSLABO taku san, good thing i run everyday. Hahaha. U better burn urs down.
Btw i applied ur cold pan then aromats n oil over low flame. It made my dishes umai! Now i realised my obaasan start very low in her cooking. Arigato taku[ any meaning of ur name]
If I use beef mince only instead of mixing it w/ pork, is that ok? Can I use frozen mince meat?
You can use only beef or pork too Marisha Sylvia Affandi 😉
Frozen ones are ok as long as it's defrosted👍
But make sure that the meat isn't not too wet.
If the meat had lot of moisture in the freezer or when you defrost,
it might cause some explosions when you fry.
So please pay attention to it😉👍
@@CHEFSLABO tku chef 😊
Wow takuya!!
Hi Olivia!!
Welcome to my channel darling!!😉
What brand of hotplate do you use?
Hi cammmo353!!
I added the product detail in the description!!
So please take a look!!😉👍
omg yesss
Is there any drawback if you use fish sauce instead of worchestershire sauce?
Hi Philip!!
It's gonna be totally different, so I highly recommend to stick to the recipe😉
It's like beer and wine.
They both alcohol, but taste completely different.
Hope this answer helps!!👍
@@CHEFSLABO hey man! Thanks for the reply! Makes sense when you put it like that :) love your recipies! Made the creamy chicken for my wife and she loved it! Your vids are the best I have seen in regards to recipies as well as developing a deeper understanding to cooking and the choices made. And the things you show actually stick with me, have used many of your tips and tricks when cooking mundane swedish dishes :) thank you for all the hard work :) appreciate it a lot :)
Music really reminds me of Daft Punk's earlier work
No worries Adam!!
I quite like the music this time too!!
Thank you for the comment !!😉👍
Love this type of video ! Keep it that way, love what you do !! I already have done 2 of your recipe ^^ but only succeeded one T_T
No worries Marti!!
And thank you for trying my recipes!!
This one is an another great stuff.
Hope you will try it soon!!😉👍
Can i do this with an oven? Or do i have to boil them in oil?
Hi wefafwe!!
You can bake it in an oven like 190℃ for 15-25 mins.
It's easier. but it won't colour evenly.
So the choice is yours!! But I recommend to deep fry it
to get the best result for your hard work😉👍
is Worcestershire sauce make it more like a menchi katsu? or we can replace it with other sauce?
Hi eric!!
Worcestershire sauce is quite unique.
And it's the biggest part of the sauce😉
So In wouldn't recommend to replace it👍
Thnak you for the comment 😊
@@CHEFSLABO well noted. thanks for replying chef!
What store I need to go get sake mirin and dry seaweed
Hi Crazy Fluffy!!
If your local supermarket doesn't have those,
You can go to Japanese or Asian grocery!!
Or you can probably find one online !😉👍
Deep fried hamburgers? Incredible. I can’t wait to try this 100 ways!
No worries Eli!!
This is pretty good stuff.
Hope you will try soon!!😉👍
India🇮🇳🇮🇳🇮🇳🇮🇳
Thanks Mohommad!!😉👍
How about adding cheese in the middle? hehe
Good idea Iram!!
It could be even better!!
Just don't eat too many😉
I ate 5-6 by myself and got a bit of weight 😅😅
I am speed
Thanks for the first comment Ronald!!😉👍
The anime isekai shokudou brought me here.
Les gooooooooooooooooooooooooooo
Thanks ももピーち!!
I like your name my friend!!😉👍
I love to cook not for them to live with me LOL 😀😊.I have a big family and I live in a 2 bedroom not my dream home LOL🤣.
No worries Teresa!!
Come back to me once you got a chance to cook it darling!!😉👍
@@CHEFSLABO now you know I will. 😉
I seen here y'all had earthquake or you alright??😟😟
Hi Teresa!!
Luckily, I'm in Sydney, so I'm all good.
Hope you are safe too!!👍
I'm always safe i live in a small college town in the usa.. I always check on my friends got to make sure they are safe, everybody say i have a good and kind heart got to have faith in this crazy world.