I made this recipe tonight for dinner. Substituted carrots for the burdock root and added a baby bok-choy at the end. Absolutely delicious ! Thank you Taiji !😉
Thanks for sharing. I have made this dish three nights in a row now and it's really delicious and so warming, perfect for winter. What's great is that this dish is really versatile with it's ingredients, miso being the only key ingredient. The first two times I made this I only had light miso and I didn't have dashi, so instead I put in a tbsp soy sauce, 1/2 tbsp fish sauce and a pinch of salt to imitate the umami and saltiness of dashi. For noodles I tried Linguine (not recommended, hard to eat with sticks) and spaghetti, the spaghetti worked great. The third time I made it like you with dark miso, dashi and udon. This version was the best, the dark miso makes a big difference. I also used homemade vegetable stock instead of water which worked great. All in all a really great dish, easy and fast to make, that I'll be making more of in the future. I have one question though. How do you recommend storing that miso bag, since you can't really reseal it, and for how long?
I made this for my husband and step daughters last Christmas and they were sooo happy! It is so delicious and simple but I didn’t know about using the darker miso. You make Japanese cooking so accessible for anyone to enjoy.
Wow! Miso Udon looks very Delicious 🤤 ✨, I would love to make it one day. I love how you give the instructions very properly, thank you so much for another wonderful video! Hope everyone have a wonderful evening ❤️ God bless 🙏
I've recently started adding Nikomi Udon to my menu, and Hacho Miso is by far my favourite kind! Perfect recipe for me! I love your channel Taiji! Keep up the good work!
This brought me back to my childhood! There was a Japanese restaurant near me that made this but they closed long ago. So glad to have found this recipe!
I made this tonight following these instructions and it was delicious. Fun to get a clay pot for this, makes the meal feel really special. The chicken freezing trick is brilliant. Thanks for all your great videos!
To use your words: Totally Delicious! It looked so good! Here in Melbourne, we're in summer, but there's a saying: Living in Melbourne, you get 4 seasons in one day. Today it was 90f/32c, but tomorrow it's only expected to be 68f/17f, so I'll be checking out this recipe on our 'cold' days. :) Thank you for sharing Taiji!
Thank you for sharing! My mother is half Japanese from her mother's side. We have cousin who used to be Mayor in the state of amori Japan last name "Kasai"
I've always loved Japanese food and your channel makes me want to cook and eat it exclusively! Just discovered you a few weeks ago. Can't believe you don't have 1M subs, I'm an OG from 110K ;) I have no doubt you'll keep growing! Thank you Taiji-san for past and future meals!!
Enjoy your channel. Everything always looks so delicious!! Very well explained and demonstrated recipes. Really enjoy learning how to prepare new and different ingredients.
The restaurant was not in Japan, it was in Huntington Beach, California, in the late 80's. Their Udon dishes were amazing. Company perfect is a way to say that the meal is perfect for company- it's beautiful, delicious, and unique but easy to prepare and somewhat foolproof.
Greetings from Portugal! I found your channel today and I'm already a subscriber, cuz I liked the way you teach and all the food looks delicious! Thank you! I'll keep watching.
Didn't know this was actually something made in Japan. I've been making this my own way for the past few months. At least now I know how to do it properly. Thanks, Taiji 👌
I made this recipe this evening, replacing the burdock and Bok Choi with carrots and cabbage, the dark miso with red miso, the scallions with thinly sliced shallots, and the dashi powder with a freshly brewed dashi of kombu and Bonita flakes. Even though I forgot the shiitake, it was delicious. I plan on trying it again soon. And thank you for providing these recipes. I'm a one year survivor of pancreatic cancer, and I find traditional Asian and Japanese vegetarian food to be far superior to gaijin vegan crap.
I used to order this at a Japanese restaurant many years ago, now I can make it myself! Thanks for the easy and tasty recipe, and I love the flair! Also your students are amazing to make that beautiful apron for you! So cool. To me, this dish is company perfect.
I was so happy to find burdock in my local organic market recently, as it is not common in American grocery stores. I really enjoy its flavor and texture, but it is annoying how quickly it oxidizes and turns brown. This is an elegant yet humble bowl of udon, I used the darkest red miso I had in my kitchen, but it doesn’t compare to your home province’s deep, rich miso. It was still very delicious, though.
I bought a big pack of miso soup basics that I never run out of miso soup when I need em 🤣 But as human, sometimes we do crave for changes so this is perfect for me to try it out thank you for the recipe!!!!! 🥰
I'm sooooo going to try this !! By the way, I mixed 2 of your recipes together in one meal: mushroom spaghetti and natto spaghetti!! It was a delicious combination ☺️
Hi Taiji! I had a quick question would salmon work well for the meat as well in the Udon soup? I love how clearly you you tell people how to cook each dish and step by step. I made Niku Udon last time and it was delicious!
Hi Taiji. It looks delicious! I don’t know if you have ever tried it, but as a replacement for the chili powder, you might enjoy smoked paprika. It would go great with the Hacho Miso. For those interested, it is available from Eden Foods.
I love your channel and often search it when looking what to do with Japanese ingredients. Can't find dashi in my small town. Any suggestions on what to replace it with ?
I thought miso is supposed to be added at the end. I was told it loses its aroma and flavor if boiled. I’ll have to try this recipe. It looks great I wish we had burdock root available in my area
TAIJI-SAN, IKAGA DESU KA? I'VE JUST BEEN FROM SAPPORO FOR A WEEKLONG HOLIDAY AND TRULY SAVLOURED VARIETIES of MISO SOUP!! I SIMPLY LOVE NIPPON TABEMONO!!
@@taijiskitchen I may have to slow down watching your vids. My obi is getting tighter and tighter. Somehow I'm always eating after I watch you. Honto Oishii yo.
That looked DELICIOUS!!! Thank you for another excellent video. You make Japanese cooking so accessible to home cooks. Just a small suggestion: when you're cutting off the stems of shiitake mushrooms (or any mushroom for that matter), use kitchen scissors instead of a knife. I know from personal experience how easily the knife can slip and cut you. ☹
glad you like the video! and thank you so much for the suggestion! I did not think about that, but will incorporate that idea for my coming videos. (not the next couple videos, since I have filmed them already)
Taiji san, I hope you are healthy! I was learning from your dashi stock video when I find this video! If I don't take too much time, I want your advice of an alternative recipe if I have 1 and a half ichiban dashi instead of dashi powder... Can i substitute all the water with dashi (the step after 7 minutes cooking udon) or should I put half cup water and half cup dashi instead? If there's any other suggestion please tell! I will look forward to read your advice and cooking this recipe myself!!🙏 Thankyou!
The dish looks super tasty and hearty, especially for this colder weather😊...I was pleasantly surprised by the use of Burdock root in the dish as I hardly hear of this root being eaten here in the UK. My mum used to make a burdock root tea, but mainly she roasted the burdock in the oven with parsnips. Simply delicious! ...Can I politely ask, Taiji, would it be possible in a future vlog for you to make a Hojicha chiffon or Wagashi sponge cake, or a Japanese dessert? Thank you for your inspiring dishes. I love them all!
thanx for the comment, perhaps I will make also some side dishes using burdock? since burdock is a very common vegetable in Japan. as for the requests, what do you mean by wagashi sponge cake? with rice flour? Hojicha chiffon, I will put in on the list.
@@taijiskitchen That would be great as I would love some ideas of what flavours to pair with, rather than just roasting it as I seem to do, Taiji, especially as most root veg like burdock are at their best this time of year. The wagashi cake I saw on a website which I should've written as it was listed (my mistake, sorry!) as Wasgashi Yakimono (Castella cake). I think it was made with bread flour? which seemed unusual and only a few other ingredients. But i also found it on another site made with all purpose flour and described it like a jiggly cake? The castella and chiffon cake appealed to me as they seemed not overly sweet, so I thought they would be lovely with a cup of tea! 😊
Loved it! I will definitely make it. A question: I heard once that miso paste should not be over the heat directly since it loses its properties.. is it true?
yes it is true, that it will lose the fine aroma of Miso. so we TRY not to, especially when making Miso soup. but of course doing it will not kill all the flavor, depending on the cooking, like in this case, where we want to flavor other ingredients with miso, then we do have to cook the miso.
hahaha, then you should check out my other soba and some noodle recipes! (perhaps once it gets warmer...) ua-cam.com/video/xIrWQVMxkRM/v-deo.html ua-cam.com/video/mJmx3gP-gRE/v-deo.html
Wow Burdock Root was used in British traditional food I have never seen it before Not for sale in Australia as far as I know ? I'm going to research it. Thanks 😊
Aloha from Maui, Taiji-san! Wonderful video as usual! Do you think korean doenjang (fermented miso paste) would be a good miso substitute in this udon? Mahalo (thank you) for all of your highly instructional posts. Looking forward to many more....
Aloha! very nice to know that I have also Maui audiences! yes, you can use the Korean miso as a substitute. Mahalo for your comment and teaching me Maui language!
Konichiwa Bro. Is it possible that miso will spoil? If its fermented already and i kept it in fridge, can i close my eyes on expire date? Ive ate it before and still living xd
Konnichiwa! depending on how you store it, it can spoil, but the expiration date, you can pretty much ignore. as long as it is stored in cool dark place (like fridge) and sealed without any contact with outside air, then it can hold 10-20 years. some good Miso in Japan are that old. this is primarily not due to the fermentation, but for the high content of salt, making it not livable for most bacteria and fungus.
May I ask why you boil the broth after you add the miso paste? Doesn’t that defeat the healthful benefits of the fermentation? Why not add it just before serving?
well, they didnt complain, they just expressed their opinion honestly, which I totally appreciate and respect. if they actually didnt like it, then I would prefer to know than to be polite and be lied.
@@taijiskitchen I thought so already. 👍🏼 That should be a joke. But it's actually hard to imagine for me that someone does not like something with that much umami. 😉😋😋
hondashi is a brand of Dashi powder. its a similar thing. well its a preference thing, but I like it with stronger flavor of Dashi rather than too thin.
Hi Taiji. I'm a relatively new-comer to your channel, but I've already watched a number of your videos. Your recipes look super delicious and for the most part, not too complicated to make. One observation I've made is your 'Slurp Alerts' and you apologizing for slurping your noodles. I can't help but wonder if this is because you are in Germany? I come from a German family and I know that they (at least the older members) are often horrified and somewhat intolerant of other cultures' mannerisms. I personally feel that you should not apologize for your slurping. It is an integral part of your culture, not at all harmful to anyone , so why should you apologize? I personally live in Canada - in Vancouver, to be precise, and we have many different people of many different cultures. We should all learn from each other and practice some tolerance. Thank you for your videos. They are enjoyable and I do like the non-cooking ones too (such as your geography video and your Taiji FAQ video). Keep up the good work. :)
thank you so much for your suggestion and your support. if I was in Japan, I wouldn't need to apologize, but since I am making this video in English, I assume many people of western cultures will be watching this, so I would prefer to apologize in advance, in case I make anybody feel uncomfortable, since apologizing doesn't cost me anything or any energy and I dont want to force my opinion/culture on anybody either. as a Japanese, its a natural act to apologize. but perhaps next time I will just state a warning instead. Thank you again for your insight!!
I personally find the slurp alert amusing. Some people are just not used to slurping while eating, so I think it’s okay to give these people fair warning.
@@taijiskitchen You are very thoughtful and considerate and if you will allow me one further comment about this matter, please consider that we are here to learn about you, your culture, and to learn how to cook Japanese food. Slurping is part of your culture and apologizing for it (for me, anyways) is like admitting you are doing something wrong. Even with the apologizing removed, I don't think anyone would feel that you are forcing your opinion/culture on anyone, which I also appreciate is a strong part of Japanese culture - I believe this is called Omoiyari?
素朴なお料理の映像楽しんでます。
私も名古屋人で海外生活長く、味噌煮込みうどんは突然、無性に(ペラペラの鰹だし効いたきしめんも！)食べたくなったりします！久々に日本に帰って赤味噌の大根のお味噌汁と納豆ご飯食べた時、感動で涙出ました😂 本当に故郷のお料理は世界一ですよね🤍あるもので作りこなしてみえて、素晴らしいです！
I made this recipe tonight for dinner. Substituted carrots for the burdock root and added a baby bok-choy at the end. Absolutely delicious ! Thank you Taiji !😉
Good suggestion! Thank you
Thanks for sharing. I have made this dish three nights in a row now and it's really delicious and so warming, perfect for winter. What's great is that this dish is really versatile with it's ingredients, miso being the only key ingredient.
The first two times I made this I only had light miso and I didn't have dashi, so instead I put in a tbsp soy sauce, 1/2 tbsp fish sauce and a pinch of salt to imitate the umami and saltiness of dashi. For noodles I tried Linguine (not recommended, hard to eat with sticks) and spaghetti, the spaghetti worked great.
The third time I made it like you with dark miso, dashi and udon. This version was the best, the dark miso makes a big difference. I also used homemade vegetable stock instead of water which worked great. All in all a really great dish, easy and fast to make, that I'll be making more of in the future.
I have one question though.
How do you recommend storing that miso bag, since you can't really reseal it, and for how long?
you can store it in the fridge for about a year i think
I made this for my husband and step daughters last Christmas and they were sooo happy! It is so delicious and simple but I didn’t know about using the darker miso. You make Japanese cooking so accessible for anyone to enjoy.
glad to be of help!!
Wow! Miso Udon looks very Delicious 🤤 ✨, I would love to make it one day. I love how you give the instructions very properly, thank you so much for another wonderful video! Hope everyone have a wonderful evening ❤️ God bless 🙏
thank you so much for your compliment, I try exactly that, so that many people can easily follow and reproduce themselves!!
Great recipe.
I do not know why, but I just love the idea of eating from the lid of the cooking dish.
thanx!
hahaha, yes it sounds very strange!
I just ate a miso soup. I like your recepies. I had it with noodles garlic mushrooms bellpeper tomatoes and onion and olive oil butter and cream.
wow, so many ingredients, and even cream!?
I love the suggestion to cut up the chicken and then freeze in serving sizes. Makes fixing a meal so much easier. Sounds like a great soup.
thanx! its also something I learned from my mother!
I love watching your videos. My husband was born in Nagoya. So all your dishes are his favorite comfort foods!
I've recently started adding Nikomi Udon to my menu, and Hacho Miso is by far my favourite kind! Perfect recipe for me!
I love your channel Taiji! Keep up the good work!
This brought me back to my childhood! There was a Japanese restaurant near me that made this but they closed long ago. So glad to have found this recipe!
Can't wait to try it! Thanks for the recipe!
you are welcome!
Thank you! Our family loves this. So easy to alter depending on what’s in the fridge.
Looks so good! I'm always so hungry after watching your videos
hahaha, then you just gotta make it yourself!
Proper winter eating. Wonderful.
Hi Taiji! Love the apron your students made. They did a great job with the logo. I’m going to try the miso udon too. Looks delicious 😋
thanx, yes indeed, they did!
From Brasil: I am pay attention and use to do that receipts. I love japonese food.
It's 20 degrees here today and I'm totally making this tonight to warm up!! Looks delicious, thanks for sharing!
excellent dish thank you for sharing. great use for my winter garden veggies
It’s so hard to find a simple recipe thanks brother
will make it today...looks beautifull
I made this tonight following these instructions and it was delicious. Fun to get a clay pot for this, makes the meal feel really special. The chicken freezing trick is brilliant. Thanks for all your great videos!
To use your words: Totally Delicious! It looked so good! Here in Melbourne, we're in summer, but there's a saying: Living in Melbourne, you get 4 seasons in one day. Today it was 90f/32c, but tomorrow it's only expected to be 68f/17f, so I'll be checking out this recipe on our 'cold' days. :) Thank you for sharing Taiji!
oh, i didnt think of the Southern Hemisphere... my apologies, lol.
but then you are well prepared when the cold season hits!!
Thank you for sharing this. I just made some with burdock and it was so delicious 😋
Thank you for sharing! My mother is half Japanese from her mother's side. We have cousin who used to be Mayor in the state of amori Japan last name "Kasai"
I've always loved Japanese food and your channel makes me want to cook and eat it exclusively! Just discovered you a few weeks ago. Can't believe you don't have 1M subs, I'm an OG from 110K ;) I have no doubt you'll keep growing! Thank you Taiji-san for past and future meals!!
❤ Thank you for the wonderful recipe. ❤
Super delicious... surely gonna try it once...🤩👌😋😋
Enjoy your channel. Everything always looks so delicious!! Very well explained and demonstrated recipes. Really enjoy learning how to prepare new and different ingredients.
definitely can do that... and will enjoy it !!!
The restaurant was not in Japan, it was in Huntington Beach, California, in the late 80's. Their Udon dishes were amazing. Company perfect is a way to say that the meal is perfect for company- it's beautiful, delicious, and unique but easy to prepare and somewhat foolproof.
oh, didnt know that, thanx for teaching me something new!!
Taiji !!!! Im in U.S.A. & your vids are amazing !!!! Make more because now i know about Udon soup makeing for my joy & peace of mind !!! 😂😂❤❤❤❤🎉🎉🎉🎉🎉
Greetings from Portugal! I found your channel today and I'm already a subscriber, cuz I liked the way you teach and all the food looks delicious! Thank you! I'll keep watching.
Very simple recipe but looks absolutely savory. Will definitely try this. I have all the ingredients!!
Thanks so much for this.
I probably watched 7 hours of your videos in one sitting. Damn these are satisfying
Looks so good!
and it taste as good as it looks too!!
Didn't know this was actually something made in Japan. I've been making this my own way for the past few months. At least now I know how to do it properly. Thanks, Taiji 👌
Making this tomorrow!! Thank you so much!❤
I made this recipe this evening, replacing the burdock and Bok Choi with carrots and cabbage, the dark miso with red miso, the scallions with thinly sliced shallots, and the dashi powder with a freshly brewed dashi of kombu and Bonita flakes. Even though I forgot the shiitake, it was delicious. I plan on trying it again soon.
And thank you for providing these recipes. I'm a one year survivor of pancreatic cancer, and I find traditional Asian and Japanese vegetarian food to be far superior to gaijin vegan crap.
Will try doing this dish some time, have to buy those ingredients first 😋
I used to order this at a Japanese restaurant many years ago, now I can make it myself! Thanks for the easy and tasty recipe, and I love the flair! Also your students are amazing to make that beautiful apron for you! So cool. To me, this dish is company perfect.
wow, cool! where did you live in Japan?
yes, my students are so sweet.
what does "company perfect" mean?
Thanks for sharing. Will have to try it
hope it turns out as good as mine!
@@taijiskitchen I do too.
I was so happy to find burdock in my local organic market recently, as it is not common in American grocery stores. I really enjoy its flavor and texture, but it is annoying how quickly it oxidizes and turns brown. This is an elegant yet humble bowl of udon, I used the darkest red miso I had in my kitchen, but it doesn’t compare to your home province’s deep, rich miso. It was still very delicious, though.
Looks delicious !!! 👍
thanx!!
That looks really amazing
Mind-blowing 👌👍
I bought a big pack of miso soup basics that I never run out of miso soup when I need em 🤣 But as human, sometimes we do crave for changes so this is perfect for me to try it out thank you for the recipe!!!!! 🥰
First cooking video I’ve watched. Loved Japanese home vid. What simple mild noodle recipe of yours would you recommend for beginner? Thx, Lacy
I'm sooooo going to try this !!
By the way, I mixed 2 of your recipes together in one meal: mushroom spaghetti and natto spaghetti!! It was a delicious combination ☺️
The food is good, and the “teacher” is also very handsome😝
my cousin bought me those noodles and i had no idea what to do with it now i know its udon
Hi Taiji! I had a quick question would salmon work well for the meat as well in the Udon soup? I love how clearly you you tell people how to cook each dish and step by step. I made Niku Udon last time and it was delicious!
I wish I found your channel before now xD Theres a week before I finally go to Japan and I want to make this! But ive already done my food shopping 😢
Hi Taiji.
It looks delicious! I don’t know if you have ever tried it, but as a replacement for the chili powder, you might enjoy smoked paprika.
It would go great with the Hacho Miso.
For those interested, it is available from Eden Foods.
oh, smoked paprika? never heard of that, but will try to get it, thanx for the suggestion!!
yes, it has a sweet note...every supermarket carries it
I love 😊 it
I love your channel and often search it when looking what to do with Japanese ingredients.
Can't find dashi in my small town. Any suggestions on what to replace it with ?
Taiji さん 大好き！
ありがと〜〜！
Like it and thanks chef
Hi Taiji, you should come live in Perth, Australia. We have a shortage of teachers and great fresh seafood.
I thought miso is supposed to be added at the end. I was told it loses its aroma and flavor if boiled.
I’ll have to try this recipe. It looks great
I wish we had burdock root available in my area
Love the Slurp Alert😂 looks yummy!
hahaha, thanx!
You make me hungry 😊
TAIJI-SAN, IKAGA DESU KA? I'VE JUST BEEN FROM SAPPORO FOR A WEEKLONG HOLIDAY AND TRULY SAVLOURED VARIETIES of MISO SOUP!! I SIMPLY LOVE NIPPON TABEMONO!!
You're amazing!
Curry udon is also good and very similar to this. I am able to get sansai where I am and I often add them too. Your dish looks delicious!
i have the recipe for Japanese curry and curry udon already!!
ua-cam.com/video/8md7Z7HWkIY/v-deo.html
ua-cam.com/video/IUA8XdNkl3Y/v-deo.html
@@taijiskitchen I may have to slow down watching your vids. My obi is getting tighter and tighter. Somehow I'm always eating after I watch you. Honto Oishii yo.
That looked DELICIOUS!!! Thank you for another excellent video. You make Japanese cooking so accessible to home cooks. Just a small suggestion: when you're cutting off the stems of shiitake mushrooms (or any mushroom for that matter), use kitchen scissors instead of a knife. I know from personal experience how easily the knife can slip and cut you. ☹
glad you like the video!
and thank you so much for the suggestion! I did not think about that, but will incorporate that idea for my coming videos. (not the next couple videos, since I have filmed them already)
Taiji san, I hope you are healthy! I was learning from your dashi stock video when I find this video! If I don't take too much time, I want your advice of an alternative recipe if I have 1 and a half ichiban dashi instead of dashi powder... Can i substitute all the water with dashi (the step after 7 minutes cooking udon) or should I put half cup water and half cup dashi instead? If there's any other suggestion please tell! I will look forward to read your advice and cooking this recipe myself!!🙏 Thankyou!
The dish looks super tasty and hearty, especially for this colder weather😊...I was pleasantly surprised by the use of Burdock root in the dish as I hardly hear of this root being eaten here in the UK. My mum used to make a burdock root tea, but mainly she roasted the burdock in the oven with parsnips. Simply delicious! ...Can I politely ask, Taiji, would it be possible in a future vlog for you to make a Hojicha chiffon or Wagashi sponge cake, or a Japanese dessert? Thank you for your inspiring dishes. I love them all!
thanx for the comment, perhaps I will make also some side dishes using burdock? since burdock is a very common vegetable in Japan.
as for the requests, what do you mean by wagashi sponge cake? with rice flour? Hojicha chiffon, I will put in on the list.
@@taijiskitchen That would be great as I would love some ideas of what flavours to pair with, rather than just roasting it as I seem to do, Taiji, especially as most root veg like burdock are at their best this time of year. The wagashi cake I saw on a website which I should've written as it was listed (my mistake, sorry!) as Wasgashi Yakimono (Castella cake). I think it was made with bread flour? which seemed unusual and only a few other ingredients. But i also found it on another site made with all purpose flour and described it like a jiggly cake? The castella and chiffon cake appealed to me as they seemed not overly sweet, so I thought they would be lovely with a cup of tea! 😊
Loved it! I will definitely make it. A question: I heard once that miso paste should not be over the heat directly since it loses its properties.. is it true?
yes it is true, that it will lose the fine aroma of Miso. so we TRY not to, especially when making Miso soup. but of course doing it will not kill all the flavor, depending on the cooking, like in this case, where we want to flavor other ingredients with miso, then we do have to cook the miso.
@@taijiskitchen Got it. Thanks for your answer my friend.. Love your channel.
Wow 🥰
why is the miso paste not added at the end of the cooking?
I'm 100% doing this. I need to step up my noodle game, as I've been stuck in Ramen land for too long.
hahaha, then you should check out my other soba and some noodle recipes! (perhaps once it gets warmer...)
ua-cam.com/video/xIrWQVMxkRM/v-deo.html
ua-cam.com/video/mJmx3gP-gRE/v-deo.html
Hi Taiji! In other videos, you always say to put the miso at the end. Is there a reason why you put it at the beginning thistle time?
Can you make something with brussel sprouts
Love this, what's not to like ? 😀
please could you show how you would make nishime (i think that's it?) - simmered veg, thank you
ok, will put that on the list! thanx for the request!
Wow Burdock Root was used in British traditional food
I have never seen it before
Not for sale in Australia as far as I know ?
I'm going to research it.
Thanks 😊
If you live in Sydney it’s available at Tokyo Mart in Northbridge. They sell frozen and shredded
Aloha from Maui, Taiji-san! Wonderful video as usual! Do you think korean doenjang (fermented miso paste) would be a good miso substitute in this udon? Mahalo (thank you) for all of your highly instructional posts. Looking forward to many more....
Aloha! very nice to know that I have also Maui audiences!
yes, you can use the Korean miso as a substitute. Mahalo for your comment and teaching me Maui language!
Your udon noodle technique is similar to how i make pasta
Delicious 😋
yup!
Very nice!!!
Where are you Living?
thanx!
I live in Germany, as explained in this video:
ua-cam.com/video/CdV5BK_XqLs/v-deo.html
Curious what dashi powder is made of? Powdered mushroom?
Konichiwa Bro. Is it possible that miso will spoil? If its fermented already and i kept it in fridge, can i close my eyes on expire date? Ive ate it before and still living xd
Konnichiwa! depending on how you store it, it can spoil, but the expiration date, you can pretty much ignore. as long as it is stored in cool dark place (like fridge) and sealed without any contact with outside air, then it can hold 10-20 years. some good Miso in Japan are that old. this is primarily not due to the fermentation, but for the high content of salt, making it not livable for most bacteria and fungus.
Oh my ❤ 🤤
❤.. From India...
I'm intending to make this but I've gotta just check
You're boiling the chicken for 1 minute? That sounds like such a short time
I really love your Videos and seeing that your Channel grows bigger makes me rlly Happy. You deserve all the likes and comments sm
Can i replace chicken with pork slice ?
🐎 pozdrawiam z Polski
Yummy!!! I always wear N apron lol
Gosh, now I feel SO hungry!!!
yey! that was exactly my aim!!
Never thought Japanese eat this much until l met this guy.😂😅Is miso paste the same thing as korean soybeans paste?
Queria que tivesse legendas em português, mas adoro seu canal, ótimas receitas 😁 slurp slurp 😋
agreed, whatever you said,,, slurp slurp means you liked it, lol
@@11fasteddie he said: "I wish It had portuguese subtitles. Nonetheless, I love your channel. Great recipes!! Slurp slurp!!"
May I ask why you boil the broth after you add the miso paste? Doesn’t that defeat the healthful benefits of the fermentation? Why not add it just before serving?
You should not invite those people anymore if they complain about your delicious meals. ... I wouldn't ... complain ... 😜😊😉
well, they didnt complain, they just expressed their opinion honestly, which I totally appreciate and respect. if they actually didnt like it, then I would prefer to know than to be polite and be lied.
@@taijiskitchen I thought so already. 👍🏼 That should be a joke. But it's actually hard to imagine for me that someone does not like something with that much umami. 😉😋😋
I noticed that a lot of your ingredients packages are labeled in German.
Do you live in Germany?
I asked before about those mushrooms taste, but got no reply. Can someone please comment? Are they strong in flavor? Thanks.
Is the dashi powder hondashi? 5g seems like a lot if so
hondashi is a brand of Dashi powder. its a similar thing.
well its a preference thing, but I like it with stronger flavor of Dashi rather than too thin.
❤Mega lecker, dankeschön
Hi Taiji. I'm a relatively new-comer to your channel, but I've already watched a number of your videos. Your recipes look super delicious and for the most part, not too complicated to make. One observation I've made is your 'Slurp Alerts' and you apologizing for slurping your noodles. I can't help but wonder if this is because you are in Germany? I come from a German family and I know that they (at least the older members) are often horrified and somewhat intolerant of other cultures' mannerisms. I personally feel that you should not apologize for your slurping. It is an integral part of your culture, not at all harmful to anyone , so why should you apologize? I personally live in Canada - in Vancouver, to be precise, and we have many different people of many different cultures. We should all learn from each other and practice some tolerance. Thank you for your videos. They are enjoyable and I do like the non-cooking ones too (such as your geography video and your Taiji FAQ video). Keep up the good work. :)
thank you so much for your suggestion and your support.
if I was in Japan, I wouldn't need to apologize, but since I am making this video in English, I assume many people of western cultures will be watching this, so I would prefer to apologize in advance, in case I make anybody feel uncomfortable, since apologizing doesn't cost me anything or any energy and I dont want to force my opinion/culture on anybody either. as a Japanese, its a natural act to apologize. but perhaps next time I will just state a warning instead. Thank you again for your insight!!
I personally find the slurp alert amusing. Some people are just not used to slurping while eating, so I think it’s okay to give these people fair warning.
@@taijiskitchen You are very thoughtful and considerate and if you will allow me one further comment about this matter, please consider that we are here to learn about you, your culture, and to learn how to cook Japanese food. Slurping is part of your culture and apologizing for it (for me, anyways) is like admitting you are doing something wrong. Even with the apologizing removed, I don't think anyone would feel that you are forcing your opinion/culture on anyone, which I also appreciate is a strong part of Japanese culture - I believe this is called Omoiyari?
hi taiji! ❤