So, I just bought shimeji and shiitake mushrooms from the Japanese store, along with regular mushrooms from the grocery store. Aaaaand, here is your video waiting for me when I got home 😊
So glad I came across this this evening! Can't wait to try it. I really want to learn about different types of mushrooms. Also, very interesting how you roast the soy sauce.
I finally made this recipe yesterday. I used sake instead of white wine since I had a bottle open. Wow, this was amazing! I will definitely do this one again! Thank you so much.
Greetings from Florida USA I am a new subscriber!!!! I absolutely love your videos . Your recipes are very easy to follow and I am fortunate to live in an area with lots of Asian markets so getting ingredients it's being easy for me. However I love the fact that you are considerate to others and give substitutions. Great channel 👏 👍 👌 🙌
Hi, you are welcome and thanx a lot for your comment (and subscribing)!! many people think making Japanese food is difficult, but I just want people to enjoy the good food!! check out my other videos and let me know if you have any requests!!
Looks delicious! I saw your other video also making pasta. As an Italian, I’m very impressed! Please keep making these videos as I will add your recipes to my repertoire… Thank you!
@@taijiskitchen You are most welcome! I very much enjoy your videos. Some of my favourite cuisine‘s are Japanese and Italian. I even thought it would be so cool to do Japanese-Italian fusion… And there you go, you have done it!!
Love the idea. Umami central no doubt. I noticed there's quite a bit of 'burnt garlic' being appreciated in Japan. I'd usually put garlic after onions/negi as garlic burns easily, and though floavourable it can be a bit bitter. I personally don't mind it but italians for example avoid burnt garlic at all costs. I see similar cooking style in Chahan as well. Certainly very flavourful.
I've been watching your channel for a while now, I was familiar with some japanese recipes, thanks for the channel @asakusa-tokyokitchen, but your content brings a lot to the table when you talk about culture and the origins of certain recipes. Best regards from Brazil.
Ohhhh this looks really delicious! I will have to try that. I was wondering if you have a video on how to choose our condiment and cooking ingredient. Being in Canada, the specialize store have all the Asian type of condiment and it gets very confusing with all the various type of soy sauce, mirin and so on. And when you ask the staff, they are just confused. I tried to look for a pre-made Tonkutsu sauce and no luck XD. Thank you a bunch, always love watching your video's. Korekara mo ī kekka o dashi tsudzukete kudasai. (did google translate do a good job? haha)
hey, glad you like the recipe! I am too always happy to read your comments!! at the moment I have this video, maybe a little helpful? ua-cam.com/video/WCZI5Jpwm7k/v-deo.html hai, arigatou gozai masu!! ya, it did! thanx!!
![Japanese Mushroom Pasta] This is the dish of Michelin chef's memory.](http://i.ytimg.com/vi/JFbwk0WlhMo/mqdefault.jpg)
Ok. Tomolo i am going to cook. Agrigato for showing us easy cooking. We always use can cream.
Oh n happy 1.1.24 😊😊
So, I just bought shimeji and shiitake mushrooms from the Japanese store, along with regular mushrooms from the grocery store. Aaaaand, here is your video waiting for me when I got home 😊
wow what a timing!! cool!!
I must try cook this for my friend Japanese ❤ thank you for the recipe. I always watched your vids. I’m from Philippines 🇵🇭.
So glad I came across this this evening! Can't wait to try it. I really want to learn about different types of mushrooms. Also, very interesting how you roast the soy sauce.
I finally made this recipe yesterday. I used sake instead of white wine since I had a bottle open. Wow, this was amazing! I will definitely do this one again! Thank you so much.
oh, great to hear that you made it and liked it!!
thanx for the feedback!!
I prepare shimeji with shoyu, scallion, butter, sake and mirin. Super nice, more japanese than wine, of course...
Great video. Clear, concise cooking explanation.
You used 4 types of mushroomS, 2 scallionS.
Greetings from Florida USA
I am a new subscriber!!!!
I absolutely love your videos . Your recipes are very easy to follow and I am fortunate to live in an area with lots of Asian markets so getting ingredients it's being easy for me. However I love the fact that you are considerate to others and give substitutions. Great channel 👏 👍 👌 🙌
Hi, you are welcome and thanx a lot for your comment (and subscribing)!!
many people think making Japanese food is difficult, but I just want people to enjoy the good food!!
check out my other videos and let me know if you have any requests!!
Looks delicious! I saw your other video also making pasta. As an Italian, I’m very impressed! Please keep making these videos as I will add your recipes to my repertoire… Thank you!
oh wow, an acknowledgment from an Italian!!
I am very happy to hear your feedback!! thanx!
@@taijiskitchen You are most welcome! I very much enjoy your videos. Some of my favourite cuisine‘s are Japanese and Italian. I even thought it would be so cool to do Japanese-Italian fusion… And there you go, you have done it!!
Love the idea. Umami central no doubt. I noticed there's quite a bit of 'burnt garlic' being appreciated in Japan. I'd usually put garlic after onions/negi as garlic burns easily, and though floavourable it can be a bit bitter. I personally don't mind it but italians for example avoid burnt garlic at all costs. I see similar cooking style in Chahan as well. Certainly very flavourful.
Super delicious! I would suggest a pinch lemon zest and juice...
More vegan reciepe please. More power. Im a filipina but i like the foods you make. Thanks for sharing
Looks delis, I’m so making this dish yummm….
It's easy to do it, and yummy 😋
Aha! so I've always been doing it the umami way (mushrooms with butter) :D
I've got to make this! it is so hard to find good fresh mushrooms, though!
I love spaghetti specially mushroom,daisuki desu🥰
So is this considered a side or a main?
I've been watching your channel for a while now, I was familiar with some japanese recipes, thanks for the channel @asakusa-tokyokitchen, but your content brings a lot to the table when you talk about culture and the origins of certain recipes. Best regards from Brazil.
Ohhhh this looks really delicious! I will have to try that. I was wondering if you have a video on how to choose our condiment and cooking ingredient. Being in Canada, the specialize store have all the Asian type of condiment and it gets very confusing with all the various type of soy sauce, mirin and so on. And when you ask the staff, they are just confused. I tried to look for a pre-made Tonkutsu sauce and no luck XD. Thank you a bunch, always love watching your video's. Korekara mo ī kekka o dashi tsudzukete kudasai. (did google translate do a good job? haha)
hey, glad you like the recipe! I am too always happy to read your comments!!
at the moment I have this video, maybe a little helpful?
ua-cam.com/video/WCZI5Jpwm7k/v-deo.html
hai, arigatou gozai masu!!
ya, it did! thanx!!
Recipe at the end says 1 tablespoon of soy sauce but when he cooks he says 1 to 2 teaspoons of soy sauce?
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