I've just discovered this channel, and you're exactly what I've been looking for. It's interesting to see how you integrate techniques from different cuisines, you're very underrated.
Very nice, Christian! With the tan-tan and chili crunch and the rest. S&B shichimi togarashi, the best! It is addictive. I usually make chawanmushi in straight cups with simple ingredients hidden down in the custard as surprises: a shrimp, a piece of surimi, a piece of smoked pork, a mushroom. Katsuobushi and some spring onion or chives on top. I also like to cut around the edges of the custard and add some dashi when serving. This is often how one gets it in Japan as an in-meal dish or for breakfast. Great clip, have good days, arigato!
Thanks Micke, happy that you appreciated it! Have to try the cutting around the edge next time as well and will save some dashi for that 👍 I wish you a great evening as well!
@@ChrisNilsonGorgott it adds a little to the overall experience I think. My sushi friend in Fukuoka always do this, as his father did it over the years. All t best, bro.
Oh no I'm obsessed with this channel. So much knowledge and dishes I've never heard of - keep making great recipes!
Thanks Taylor, I appreciate your support, will for sure continue, I love cooking and eating 😊
I've just discovered this channel, and you're exactly what I've been looking for. It's interesting to see how you integrate techniques from different cuisines, you're very underrated.
I think so too 😂 But in all seriousness, thank you for joining my channel and I’m really happy you enjoyed the content!
this is pretty damn clever, man. i'll give it a go this weekend.
Thanks 🙏 I hope you will like it, let me know!
Very nice, Christian! With the tan-tan and chili crunch and the rest. S&B shichimi togarashi, the best! It is addictive. I usually make chawanmushi in straight cups with simple ingredients hidden down in the custard as surprises: a shrimp, a piece of surimi, a piece of smoked pork, a mushroom. Katsuobushi and some spring onion or chives on top. I also like to cut around the edges of the custard and add some dashi when serving. This is often how one gets it in Japan as an in-meal dish or for breakfast. Great clip, have good days, arigato!
Thanks Micke, happy that you appreciated it! Have to try the cutting around the edge next time as well and will save some dashi for that 👍 I wish you a great evening as well!
@@ChrisNilsonGorgott it adds a little to the overall experience I think. My sushi friend in Fukuoka always do this, as his father did it over the years. All t best, bro.
Will definitely give it a try next time Micke 👍