🐷👑❣️ What a sophisticated way of cooking pork… you elevate every recipe. I’ve learned a lot from you so far and will continue to become better. Thank you❣️
Very nice! Thanks for the tutorial, the skewers look great. Half way through the pan sear, you can add some sake to deglaze pan and dissolve the 'fond', which will mix and coat the onion and may create a little pan sauce (with the pork drippings from resting in foil) Have a great day :)
A fantastic video. Clear instructions and demonstration. Looks delicious. I really like the way you grill it, the way you use the skewers is very handy and would be a wonderful technique to use when camping
Very good in detail explanation 👍 thank you and I would like to let you know that for spring onion aroma you use the bottom part ( white part ) for frying the green part mostly for garnishing cause there's very little flavour . have a great day ✌.
This looks simple and delicious. I just subscribed. I will definitely try this recipe shortly. I also show my sister some of ur other vegetarian dishes and she said they look delicious. She try making them as well
I love your videos! Educational and calm. I'm going to try this! Question: I saw your ponzu video and wonder if this is the same as Yuzu dressing in salads? My husband loves Yuzu dressing and would love to make it myself
Thank you very much! I'm very happy about your comment! Yes, we can use it as a Yuzu dressing. But, in Japan there are so many kinds of Yuzu dressing, non-oil or using oil. This dressing is non oil and really healthy, but it's a bit salty. If you make it as a dressing, I recommend to reduce the amount of soy sauce. I hope you and your husband will enjoy it😊 Thank you for watching!!
Ohayogozaimasu Ryusei! :) The recipe for miso pork looks beautiful and super delicious! Sugoi! I'm going to Saint Louis this weekend and will buy some akamiso to marinate some pork to cook next weekend. Arigato! :D
Ohayogozaimasu! Arigato! That’s nice! I hope you’ll enjoy delicious miso pork next weekend:) Thank you for watching as always! Have a nice weekend! Douitashimashite😁
You are a very good teacher,Ryusei! Do you think I can use the miso marinade on chicken or salmon?If so,do I still need to set them aside for two days? If you are in a knife skill competition,you certainly would win first prize. Btw,I love your soothing background music,who is in charge of your music,very nice!!
Thank you for watching! Yes, you can use chicken and salmon, I especially recommend to try chicken. And pork is set 2 days, salmon is set enough 1 day. Hahaha😆 The skill of knife is very important! And this music is free music, by Nora. I love this music too!
Your knife skills are exquisite. I must learn more about a Usuba knife. This recipe looked so good and made my mouth water. I hope to try. I’m curious why you took the pork out of the frying pan for three minutes and then put it back in. I’ve never seen that done before. Keep up the good work. You are a young master chef.
Thank you very much! It was difficult to for me to use Usuba knife. Yes, please try and I wish you’ll enjoy it. The reason I did is why if the pork is overcooked, the pork will be hard. So, I remove it and rest residual heat, but the pork is not still cooked, I reheat it. This work prevents the pork from becoming hard. Thank you! I’ll keep making more interesting videos:)
@kyodokan.japanese.cuisine : please come! Our house is very modest, but you will be welcome. We love Chefs & good food. I feel sure you can teach us so much! We are modern grandparents, open to adventure. Which part of Nihon are you from, Ryusei-san!??
@kyodokan.japanese.cuisine : Hokkaido-jin. Very good. I have never visited those parts. Now I am older, we stay in Europe. My "Big Boss" (wife) does not enjoy long-distance travel. 😢 Well, if you come here one day, you have friends!
Oh my goodness the shine you managed to get from the glaze on the pork is just beautiful! I am always so impressed with how tasty everything you make looks :D And you have some amazing knife skills!! Have you ever gone on a cooking competition? I bet you'd do well 😄 Thank you for another interesting video, and thank you for showing us both how to grill over charcoal and cook the pork on a pan! That was very helpful. Also, I am so so excited because I'll be in Japan on Monday!! 😆😆 I can't believe it's actually happening! Anyways, sorry, I am too excited 😋 Keep up the amazing work, Ryusei-san!
Thak you very much! I'm very very happy😊 No, I haven't. Hahaha😆 You're welcome. That's nice! It's becoming cooler in Tokyo. Is this a first time co coming Japan? I wish you'll enjoy Japan😊!! Have a good day!
@@kyodokan.japanese.cuisine Well if you ever join a cooking competition you'll have to le us know so we can cheer for you! 😁 Yes I noticed that the weather forecast says it's going to rain the day I get there. Hopefully it doesn't rain every day, but I was wanting to buy an umbrella from Japan as a souvenir anyways so it works out 😂 Yes it'll be my first visit, I'm super super excited! So many yummy things to eat, pretty places to see, and things to buy! I've been studying Japanese as much as I can but the only person I can practice with is the sushi chef at my favorite Japanese restaurant and he's super nice and patient so hopefully my pronunciation isn't too awful 😂 I doubt he'd ever tell me of it was 😂
Thank you very much!! I hope too! Sunny day is also good, but rainy day is also good especially in Kyoto. Autumn leaves are so beautiful any weather. That's nice! You're perfect! If you know some japanese words, japanese people are happy and listen your english more politely. My English was also awful😢 Thank you!
@@kyodokan.japanese.cuisine Honestly I've wanted to go to 日本 for more than ten years so rain or sunshine Ill be happy either way 😁 Oh good, I just hope I can be as respectful as possible as a tourist so hopefully the Japanese I know will be helpful
Hi, you’re welcome! I don’t have a special reason, but when I pan fry miso pork, I don’t use mirin. Mirin burns very easily, so I don’t put it. But, I’ve never tried to add mirin. Thank you for asking. I’ll try it. And I’m sorry for giving you clear answer🙏
Actually, it's difficult to find it. But if I don't have sake, I'll use mirin instead of it(100 grams). And if the taste will be a bit sweet, I add more miso (about 15 grams). I hope you'll enjoy it:)
Yes, you can use it, but if the pork tenderloin is well cooked, it becomes harder than pork loin. So, I recommend to cook it shorter time over medium ~medium high heat. I hope you’ll enjoy it! Thank you for watching and your comment!
Thank you for asking! There 2 difference between mirin and sake. 1, the ingredients are different. Sake is made from rice(uruchi), water and kouji. On the other hand, mirin is made from rice(mochi), shochu(Japanese traditional alcohol) and kouji. 2,the taste is also different. Sake has a bit sweetness. But, the main purpose is to add Umami. On the other hand, I use to mirin to add sweetness. And mirin makes the ingredients shiny as well. If you have any questions, feel free to ask me!
As a fan of cooking videos and possible follower, I have a little advice: keep your videos under 3 minutes. There is a reason why Pinterest has full recipes in only 1 minute. Just sayin'... 🤷🏼♀️
Ryusei often puts out shorts in addition to his full length videos. Personally I really appreciate the detail he goes into with his videos so I like the length. It could be interesting to see shorter videos though too if Ryusei wanted a challenge or to attract a an additional audience😋Either way, I'm a fan of Ryusei and his cooking! 😄
Thank you for watching and your advice. But, now I don't make user 3 minutes video. Because, I'd like to introduce cooking recipe, japanese knife, japanese ingredients and japanese culture. And I respect for craftsmans, farmers and so on. If my viewers come to Japan, I hope they'll enjoy Japan as much as possible. Thank you so much! Have a nice day:)
Thank you for the detailed description of techniques❤
You’re welcome. And thank you for watching too:)!!
i made this with some carrot, spring onion and nori, and rice. it came out really really good. thank you for sharing your recipes
I’m very glad you enjoyed my recipe! And your way looks also delicious😋 Thank you for teaching me:)!!
Truly amazing, so sophisticated and delicious. My whole family love's Miso Pork with Bokchoy.
Thank you very much!! Bokchoy is very good with miso pork:) Have a nice day😁
🙏 thank you, very clear instructions!
You’re welcome,thank you for watching and your comment:)!!
I love the Japanese way of making even the simplest things (like cutting green onions) beautiful. These look so delicious, I plan to make them. 😋
I hope you'll enjoy miso pork! I'm very happy about your comment. Thank you very much! Have a nice day😁!
Very great recipe 👍❤️ thank you so much for sharing dear friend 🥰🥰❤️ look so delicious 😋
You're welcome, my friend! I'm happy about your comment:) Thank you very much😊
Thank you , for a delicious easy meal, with diced cabbage and rice from Gold Coast Australia
You’re welcome! Thank you for watching from Gold Coast😁. That’s nice! I hope you’ll enjoy it!!
🐷👑❣️ What a sophisticated way of cooking pork… you elevate every recipe. I’ve learned a lot from you so far and will continue to become better. Thank you❣️
Thank you for watching and your comment every time. Your comments always encourage me so much! I hope you'll enjoy it😊✨
Beautiful and delicious looking ! Thank you Ryusei not only for the recipe but also for the names of the styles of plates you used !
Thank you for watching and listening my explanations! You’re welcome. Have a nice day:)!
Very nice! Thanks for the tutorial, the skewers look great. Half way through the pan sear, you can add some sake to deglaze pan and dissolve the 'fond', which will mix and coat the onion and may create a little pan sauce (with the pork drippings from resting in foil)
Have a great day :)
You're welcome and thank you for your advice:) I'll try to do it next time!
I hope too, I hope you'll have a nice day😁
@@kyodokan.japanese.cuisine 🙏
流星さん、本当に美味しそうです。私は何年も前に料理における味噌の素晴らしさを学び、多くの食事に味噌を使うのをとても楽しんでいます。私の家族のお気に入りの一つは、今では何年も前に日本人シェフから教わった、キャベツと玉ねぎが入った味噌豚です。共有していただきありがとうございます!炭火焼き法、ぜひ試してみます！
ご視聴ありがとうございます！お味噌のお料理はとても美味しく、素晴らしいですよね。キャベツと玉ねぎの味噌豚も美味しそうです。ぜひ試してみてください！
Such a relaxing presentation- Nice indeed😊👌
Thank you for watching!! I’m happy about your comment:)
I can almost smell it whilst watching. 😊
I’m happy about your comment! Thank you for watching as always:) Have a nice day😁
This looks so good! I'm looking forward to trying the recipe. Thanks for sharing!
You're welcome! Thank you for watching and your comment. I hope you'll enjoy miso pork!!
It looks so tasty! And prepared with care. The explanation in the narration is always appreciated as well 😊
Thank you very much! Your comeback makes me so happy and really encourages me:) Thank you. Have a nice day😊
Glad this video was recommended to me, thanks for the calm and detailed explanations!
You’re welcome and thank you for watching😁 I’m glad too. Have a good day!!
Thank you for the recipe, I'll be trying that one soon. Hope it turns out as beautiful as yours and tastes half as good
You’re welcome. You can make it well! I hope you’ll enjoy miso pork. Thank you for watching and your comment. Have a good day!
Looks so good. Thank you. Must try it soon. 👍🏼
You’re welcome! I hope you’ll enjoy it. Thank you for watching and your comment😊
Your food looks so good Ryusei! I look forward to more recipes from you
Thank you very much!! I'm very very happy about your comment. I'll keep making more videos:)
A fantastic video. Clear instructions and demonstration. Looks delicious. I really like the way you grill it, the way you use the skewers is very handy and would be a wonderful technique to use when camping
I'm very happy about your comment!! Yes, you're right, it's really helpful for camping:) Thank you very much!
The way you cut the ginger is so beautiful, yet anxiety inducing
Thank you very much! Yes, when I did it at first time, I felt anxiety too and I was not good at😅 Thank you for watching and your comment!!
Do not get nervous around 'sharpness'. Dull knives are far more dangerous. Cutting does not require strength, but focus and agile hands.
Thank you for another lovely recipe/video. Looks very tasty
You're welcome! Thank you for watching and your comment!!
I made your miso salmon recipe, it was very delicious. I will make the pork recipe also. Thank you! 🙏🏼
I'm very glad you enjoyed miso salmon, I hope you'll enjoy the pork as well. You're welcome, Thank you for watching too😁
Very good in detail explanation 👍 thank you and I would like to let you know that for spring onion aroma you use the bottom part ( white part )
for frying the green part mostly for garnishing cause there's very little flavour . have a great day ✌.
Thank you for watching and your opinion! I'll try it:) I hope you'll have a wonderful day too😁
Amazing as always, Ryusei-San! The pork looks stunning! Also I am always amazed by your knife skills.
Thank you for watching and your comment! Your comment always motivates me!! Thank you. Have a nice weekend😁
Beautifully presented - I will certainly try soon!
Thank you very much! I hope you’ll enjoy it😊 Have a nice day!!
This looks simple and delicious. I just subscribed. I will definitely try this recipe shortly. I also show my sister some of ur other vegetarian dishes and she said they look delicious. She try making them as well
Thank you for watching, subscribing and sharing your sister. I hope you and your sister will enjoy my recipes! Thank you again. Have a nice day!
Excellent knife work
Thank you for watching and your comment! Have a nice weekend:)
thank you for this
I'm hungry now
You’re welcome! Hahaha😆 I hope you’ll have a nice lunch or dinner!!
Nice!
Thank you very much:)!!
I will try this with my Cast Iron pan look delicious
That’s nice! I hope you’ll enjoy it😁
Great recipe ! This pork looks very tasty😊 I look forward to the tonkatsu recipe, I often make some and I am curious to see how you make it !
Yes, I’ll make Tonkatsu video:) That’s nice! Tonkatsu is really delicious 😋
Thanks!
Thank you so much😊!!
Looks delicious👍🏽👍🏽Cheers 🍻🥂from Redondo Beach ⛵️⛵️
Thank you for watching and your comment as always😁 Have a nice day:)!!
That looks great, I'm going to give that a try soon! I tried your tonjiru last week and it was very tasty as well.
Yes, please give it try:) And thank you for telling me that you made and enjoyed tonjiru. I'm so happy about your comment. Thank you. Have a nice day😁
Nice sir
Thank you very much! Have a nice day:)
I love your videos! Educational and calm. I'm going to try this!
Question: I saw your ponzu video and wonder if this is the same as Yuzu dressing in salads? My husband loves Yuzu dressing and would love to make it myself
Thank you very much! I'm very happy about your comment!
Yes, we can use it as a Yuzu dressing. But, in Japan there are so many kinds of Yuzu dressing, non-oil or using oil. This dressing is non oil and really healthy, but it's a bit salty. If you make it as a dressing, I recommend to reduce the amount of soy sauce. I hope you and your husband will enjoy it😊 Thank you for watching!!
I'm triggered, serenity now, serenity now.
Ohayogozaimasu Ryusei! :)
The recipe for miso pork looks beautiful and super delicious! Sugoi! I'm going to Saint Louis this weekend and will buy some akamiso to marinate some pork to cook next weekend. Arigato! :D
Ohayogozaimasu!
Arigato! That’s nice! I hope you’ll enjoy delicious miso pork next weekend:) Thank you for watching as always! Have a nice weekend! Douitashimashite😁
You are a very good teacher,Ryusei! Do you think I can use the miso marinade on chicken or salmon?If so,do I still need to set them aside for two days? If you are in a knife skill competition,you certainly would win first prize. Btw,I love your soothing background music,who is in charge of your music,very nice!!
Thank you for watching! Yes, you can use chicken and salmon, I especially recommend to try chicken. And pork is set 2 days, salmon is set enough 1 day. Hahaha😆 The skill of knife is very important!
And this music is free music, by Nora. I love this music too!
Your knife skills are exquisite. I must learn more about a Usuba knife. This recipe looked so good and made my mouth water. I hope to try. I’m curious why you took the pork out of the frying pan for three minutes and then put it back in. I’ve never seen that done before. Keep up the good work. You are a young master chef.
Thank you very much! It was difficult to for me to use Usuba knife. Yes, please try and I wish you’ll enjoy it. The reason I did is why if the pork is overcooked, the pork will be hard. So, I remove it and rest residual heat, but the pork is not still cooked, I reheat it. This work prevents the pork from becoming hard. Thank you! I’ll keep making more interesting videos:)
@@kyodokan.japanese.cuisine that’s a great idea with pork! I will try that too. Thank you.
Beautiful recipe, Chef Ryusei. Many thanks for sharing. I live in Barcelona city, teaching languages & cooking. 🌿🙏🧜♂️
You’re welcome! Thank you for watching and your comment from Barcelona🇪🇸 That’s nice 😊. I’d like to go to Spain in the future!
@kyodokan.japanese.cuisine : please come! Our house is very modest, but you will be welcome. We love Chefs & good food. I feel sure you can teach us so much! We are modern grandparents, open to adventure. Which part of Nihon are you from, Ryusei-san!??
@ Thank you very much!! I’m very glad about your warm comment😊 I was born in Hokkaido and I’ve lived in Tokyo for 15 years!!
@kyodokan.japanese.cuisine : Hokkaido-jin. Very good. I have never visited those parts. Now I am older, we stay in Europe. My "Big Boss" (wife) does not enjoy long-distance travel. 😢 Well, if you come here one day, you have friends!
Oh my goodness the shine you managed to get from the glaze on the pork is just beautiful! I am always so impressed with how tasty everything you make looks :D And you have some amazing knife skills!! Have you ever gone on a cooking competition? I bet you'd do well 😄 Thank you for another interesting video, and thank you for showing us both how to grill over charcoal and cook the pork on a pan! That was very helpful.
Also, I am so so excited because I'll be in Japan on Monday!! 😆😆 I can't believe it's actually happening! Anyways, sorry, I am too excited 😋 Keep up the amazing work, Ryusei-san!
Thak you very much! I'm very very happy😊 No, I haven't. Hahaha😆 You're welcome.
That's nice! It's becoming cooler in Tokyo. Is this a first time co coming Japan? I wish you'll enjoy Japan😊!! Have a good day!
@@kyodokan.japanese.cuisine Well if you ever join a cooking competition you'll have to le us know so we can cheer for you! 😁
Yes I noticed that the weather forecast says it's going to rain the day I get there. Hopefully it doesn't rain every day, but I was wanting to buy an umbrella from Japan as a souvenir anyways so it works out 😂 Yes it'll be my first visit, I'm super super excited! So many yummy things to eat, pretty places to see, and things to buy! I've been studying Japanese as much as I can but the only person I can practice with is the sushi chef at my favorite Japanese restaurant and he's super nice and patient so hopefully my pronunciation isn't too awful 😂 I doubt he'd ever tell me of it was 😂
Thank you very much!!
I hope too! Sunny day is also good, but rainy day is also good especially in Kyoto. Autumn leaves are so beautiful any weather. That's nice! You're perfect! If you know some japanese words, japanese people are happy and listen your english more politely. My English was also awful😢
Thank you!
@@kyodokan.japanese.cuisine Honestly I've wanted to go to 日本 for more than ten years so rain or sunshine Ill be happy either way 😁 Oh good, I just hope I can be as respectful as possible as a tourist so hopefully the Japanese I know will be helpful
Ryusei: Nice!
Me: 🤤
Hahaha😆 Thank you so much!!
Nice.
Thank you for watching! Have a nice day😁
I have to wear a bib each time I see your videos man haha
Hahaha😆 Thank you for watching! Your comments always motivate me:)
Love
Nice to see a steel fry pan , i hate non stick plastic pan👍👍👍
Thank you very much! A steel fry pan is nice:)!!
Hi an thank you for a nice recipe! 🙏. When you pan fry you leave out the mirin? Why?
Hi, you’re welcome! I don’t have a special reason, but when I pan fry miso pork, I don’t use mirin. Mirin burns very easily, so I don’t put it. But, I’ve never tried to add mirin. Thank you for asking. I’ll try it. And I’m sorry for giving you clear answer🙏
"Nice"
Thank you for watching and you comment:)
うわー！美味しそう🤤 やさいを切り方素晴らしい👍🏽 たくさん連取したね😮 シェフ働ける？
ありがとう😊 たくさん練習しました！ シェフとして働いていました✨
정말 맛있게 보여요! 꼭 만들어보고싶네요.
Thank you very much! I hope you'll enjoy it. 감사합니다😊
Any substitute for sake if i don't have?
Actually, it's difficult to find it. But if I don't have sake, I'll use mirin instead of it(100 grams). And if the taste will be a bit sweet, I add more miso (about 15 grams). I hope you'll enjoy it:)
Can I use pork tenderloin instead of pork loin?
Yes, you can use it, but if the pork tenderloin is well cooked, it becomes harder than pork loin. So, I recommend to cook it shorter time over medium ~medium high heat. I hope you’ll enjoy it!
Thank you for watching and your comment!
😋
What is the difference between sake and mirin, can you tell me?please....
Thank you for asking! There 2 difference between mirin and sake.
1, the ingredients are different.
Sake is made from rice(uruchi), water and kouji.
On the other hand, mirin is made from rice(mochi), shochu(Japanese traditional alcohol) and kouji.
2,the taste is also different.
Sake has a bit sweetness. But, the main purpose is to add Umami.
On the other hand, I use to mirin to add sweetness.
And mirin makes the ingredients shiny as well.
If you have any questions, feel free to ask me!
@@kyodokan.japanese.cuisine ohh , thank u so much , and Umami is MSG, right?
You’re welcome. And you’re right! In Japan, we often use sake and mirin:)
Did you forget salting it, or is it not needed after the two days?
I add salt only one time. I don't add salt after the two days! Thank you for watching!!
Great cooking. But please don’t need to say “I” every sentence. You are the one cooking we knew. 😀
Thank you for teaching me English!! It’s so helpful for me. I have to learn English more😅. And thank you for watching too!!
@ you are very welcome. Keep posting your wonderful cooking videos. ❤️👍
@@florencewang8388 Thank you very much😊! Yes, I’ll keep making videos. Have a nice day!!
Miso I can get easily. Pork with that much fat is near impossible except through special orders. This country lost it's mind over fat.
I've never known about your country about fat. You can make it with chicken as well. I hope you'll enjoy it. Thank you for watching and your comment😁
As a fan of cooking videos and possible follower, I have a little advice: keep your videos under 3 minutes. There is a reason why Pinterest has full recipes in only 1 minute. Just sayin'... 🤷🏼♀️
As a fan of cooking videos, I disagree. We need less tiktok, reels and pintrest and need to bring back more of this. But each to their own
Ryusei often puts out shorts in addition to his full length videos. Personally I really appreciate the detail he goes into with his videos so I like the length. It could be interesting to see shorter videos though too if Ryusei wanted a challenge or to attract a an additional audience😋Either way, I'm a fan of Ryusei and his cooking! 😄
Thank you for watching and your advice. But, now I don't make user 3 minutes video. Because, I'd like to introduce cooking recipe, japanese knife, japanese ingredients and japanese culture. And I respect for craftsmans, farmers and so on. If my viewers come to Japan, I hope they'll enjoy Japan as much as possible. Thank you so much! Have a nice day:)
Thank you for your comment. I'm glad about your comment!
Thank you very much! Your comments always makes me happy😊!!
He is a copy cat
Nice!
Thank you very much! Have a nice day:)
Nice!
Thank you for watching! Have a nice weekend:)
Nice!
Thank you very much😁! Have a nice day!!