[✨My website is now open!! ウェブサイト完成!!✨] I am totally not an IT guy, so It took me long to get it done😅 But my official site is now open!! Like usual, I made everything from scratch. It's still a small site, but I'll make it better like what I've been doing with UA-cam!!👍 What would you want me to add to the website? Let me know in the comment!! www.chefslabo.com (language options available) 私は基本、IT関連は本当に苦手なので随分時間がかかりましたが、 ようやくCHEF'S LABOのオフィシャルサイトが完成しました！ いつものように、全て私が一から作りました😎 まだまだ小さなサイトですが、今までUA-camでやってきたように、 少しずつ改善して良質なサイトに育てるので、こんな情報載せてほしい みたいなのがあれば、是非コメント欄で教えてくださいね！！👍 www.chefslabo.com *(ホーム画面の右上の言語設定から日本語に変えれます) (スマホの方は画面右上の「三」マークから言語を変更できます)
Making a big pot of rice and then freezing it in smaller portions is a pro move. Thanks for reminding me about it. I used to do that 200 years ago but then I forgot. I like to eat egg and green onion fried rice (or tamago don) in the morning but I find I rarely have leftover rice from the night before.
Website looks awesome 👍👏 beautifully set out, easy to navigate and Musubi Kiln partner products look absolutely divine ... perfect combination with your recipes 😊 ... It might be me and my lap top but the page "About the Chef" is missing characters on the left hand side ... like the page is too far left ... if that makes sense ... it could be my set up though, but thought I would let you know.
Seriously, your videos are incredibly thorough and have helped me cook so much better. I always hated when other cooking videos wouldn't tell me the exact measurements or the exact duration for the recipe. and yours explains how to do it, for how long, what not to do, and why it's better a certain way. I LOVE that. Please don't stop making these videos, I literally turn to them for guidance instead of any other recipe. I love to learn, and your videos are teaching me to cook better. Thank you!
📖PRINT RECIPE: onl.la/cgenA96 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)
made this today and substituted onion oil with garlic oil. followed rest of the recipe and literally tasted like teppanyaki fried rice. thanks for the awesome tips! very educational video!
I always avoid watching your videos one week after the upload, because I’m going to cook the recipe immediately when I do. Even if it is midnight. That is how I love your cooking. 😆❤️
Could you let some point teach us how to make a Japanese style char sui bao? There was one place that used to make it here but they stopped. I really want to make the fold over bao with pork belly char siu inside like a half sandwich. They used pickled vegetables as a topping to cut through the fat of the pork belly. I love that. My family made a Japanese style pork fried rice like yours. We always used Japanese short grain rice for it instead of the long grain rice. I still prefer it that way over the Chinese style. Thank you for the education that you provide along with these delicious recipes.
Question chef! Why is the sequence of events different in this Fried rice recipe than in your other videos? For example, in the traditional japanese style fried rice recipe video, you cooked first the garlic and ginger, took it out, cooked the pork + spring onion, then took that out and began with the eggs + rice, then adding the rest bit by bit. In this video, you added the chicken first, put the garlic and ginger in together, then slowly the rest. Is there a particular reason or just that it is easier?
Hi Eugy Tjoe!! If you fry the egg and rice together, egg will lose texture, and rice will get soggy by the moisture of the egg. But you can mix the egg and rice together in the prep. (It helps to break apart the rice) That way it will be easier to break apart the rice, but you cannot get the chunky eggs bits. Sorry for the late reply!! Hope it will help!!😉👍
Hi Batbara!! I always store ginger in a fridge with other veggies, so that's probably the best. You can freeze it, but it will ruin the flavour. 👀 It lasts about a weak and half in a fridge😉 Salutations from Sydney😎
Good recipe, but if you have a wok, of course use it to make fried rice ! It's even better. I also personally really like to add a drizzle of sesame oil at the end, even if fried rice is already an oily recipe
[✨My website is now open!! ウェブサイト完成!!✨]
I am totally not an IT guy, so It took me long to get it done😅
But my official site is now open!! Like usual, I made everything from scratch.
It's still a small site, but I'll make it better like what I've been doing with UA-cam!!👍
What would you want me to add to the website?
Let me know in the comment!!
www.chefslabo.com (language options available)
私は基本、IT関連は本当に苦手なので随分時間がかかりましたが、
ようやくCHEF'S LABOのオフィシャルサイトが完成しました！
いつものように、全て私が一から作りました😎
まだまだ小さなサイトですが、今までUA-camでやってきたように、
少しずつ改善して良質なサイトに育てるので、こんな情報載せてほしい
みたいなのがあれば、是非コメント欄で教えてくださいね！！👍
www.chefslabo.com
*(ホーム画面の右上の言語設定から日本語に変えれます)
(スマホの方は画面右上の「三」マークから言語を変更できます)
Making a big pot of rice and then freezing it in smaller portions is a pro move. Thanks for reminding me about it. I used to do that 200 years ago but then I forgot. I like to eat egg and green onion fried rice (or tamago don) in the morning but I find I rarely have leftover rice from the night before.
Website looks awesome 👍👏 beautifully set out, easy to navigate and Musubi Kiln partner products look absolutely divine ... perfect combination with your recipes 😊
... It might be me and my lap top but the page "About the Chef" is missing characters on the left hand side ... like the page is too far left ... if that makes sense ... it could be my set up though, but thought I would let you know.
Nice website Taku san!
Awesome👍👍👍
@@abcd-jk4zb Thanks😎👍
Seriously, your videos are incredibly thorough and have helped me cook so much better. I always hated when other cooking videos wouldn't tell me the exact measurements or the exact duration for the recipe. and yours explains how to do it, for how long, what not to do, and why it's better a certain way. I LOVE that. Please don't stop making these videos, I literally turn to them for guidance instead of any other recipe.
I love to learn, and your videos are teaching me to cook better. Thank you!
Thanks for the kind word Ryan!!
It's a hard work, but the comments like yours really makes me keep it going!!😉
Thank you😎👍
Yes, I'm first to comment! Hehe thanks Chef for sharing your master class recipe again with us ü You're getting better in making videos ü
Thanks Kenneth!!
Yeah I will try to keep making it better for you!!
Thanks for the comment as usual😉👍
📖PRINT RECIPE: onl.la/cgenA96
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)
What I love from this channel, it's so scientific. Even it's only for cooking fried rice. Cannot wait to try this version!
made this today and substituted onion oil with garlic oil. followed rest of the recipe and literally tasted like teppanyaki fried rice. thanks for the awesome tips! very educational video!
The smell in your neighbourhood must be incredible ! Amazing video chef !
No worries Generalmegazord!!!
Yeah I never had complaints about that🤣
Thanks for the comment😉👍
Thank you Chef! Cannot wait to cook this this week!
Just made your Japanese Cream Stew again (very good!) and with the leftover rice I will try this recipe. :)
No worries MisterNightfish!!
Appreciate for trying the recipe!!
It makes me stay motivated😉👍
I'm definitely trying this recipe tomorrow morning. Thanks for sharing chef👍🏼
No worries EVOxTRON!!
Appreciate for the comment👍😉
I always avoid watching your videos one week after the upload, because I’m going to cook the recipe immediately when I do. Even if it is midnight. That is how I love your cooking. 😆❤️
Thank you, Chef! For the recipe and the advices. Specially, thank you for all the details in the video. Greetings from Chile!
This looks magical! Keep up the fantastic work!!
Thanks Lyrran!!
I'll keep making good stuff for you😉👍
@@CHEFSLABO And I shall watch! Many thanks!
Nice work Chef ,looks fabulous i will be whipping this one up this week, Thanks for sharing your skill. Safe travels and keep up the great work.
No worries Gregory!!
Appreciate for the comment as usual mate😎👍
@@CHEFSLABO tis a ploy to discover where you live, so i can move in next door and let my nose enjoy what my eyes get to see. hahaha😂
Love your videos. Saving this one to cook for the kids.
No worries Wes😉
I hope your kids will like it!!😁
Looks easy, just like how chef teaches his recipe.
Thanks cybersteampunk!!
It really is easy one!!!😉 I'm sure you will like it😎👍
Great work..another masterpiece from my idol.tgank you chef for sharing
Thanks Nardo!!
Appreciate for the comment👍😉
Great recipe and great music!
Wooｗ ❣❣ Yummy 素敵です。ご馳走様でした。ありがとうございます。
Look yummy chef Labo
I love this video
Love all his cooking!
Wow...amazing
I feel like I can smell this cooking through the video!
Thanks James!!
Yeah it certainly smelled pretty good😉
Hope you will make it soon!!👍
Thanks Chef for the recipe 😉
No worries Teresa!!
Thanks for the comment as usual😉👍
@@CHEFSLABO Sorry for missing you last weekend ☹.
@@teresawilliams1865 No worries Teresa!! Thanks for thinking about it😉
@@CHEFSLABO You are the best😉🥰
Could you let some point teach us how to make a Japanese style char sui bao? There was one place that used to make it here but they stopped. I really want to make the fold over bao with pork belly char siu inside like a half sandwich. They used pickled vegetables as a topping to cut through the fat of the pork belly. I love that. My family made a Japanese style pork fried rice like yours. We always used Japanese short grain rice for it instead of the long grain rice. I still prefer it that way over the Chinese style. Thank you for the education that you provide along with these delicious recipes.
No worries Kamikazi!!
Thanks for making my fried rice!!!😉
I am glad that you liked it!! And I'll keep your request in my note👍
Looks good 🤤
Question chef! Why is the sequence of events different in this Fried rice recipe than in your other videos? For example, in the traditional japanese style fried rice recipe video, you cooked first the garlic and ginger, took it out, cooked the pork + spring onion, then took that out and began with the eggs + rice, then adding the rest bit by bit. In this video, you added the chicken first, put the garlic and ginger in together, then slowly the rest. Is there a particular reason or just that it is easier?
Woohoo new video! Looks great! Did you forget about the music at 7:00?
Thanks Jacky!!
Yeah I tried not to put music during cooking,
and wants to see how it goes!!👀
Hope you liked it😉
Could you make Kani-Tama?
Arigato gozaimasu Chef!
(Does it make different taste, if we fry the egg with the rice? Like in traditional pork fried rice)
Hi Eugy Tjoe!!
If you fry the egg and rice together, egg will lose texture, and rice will get soggy by the moisture of the egg.
But you can mix the egg and rice together in the prep. (It helps to break apart the rice)
That way it will be easier to break apart the rice, but you cannot get the chunky eggs bits.
Sorry for the late reply!! Hope it will help!!😉👍
Thank you for sharing your knowledge & tips
are helpful.
Question: the best way to store ginger? Ginger be frozen ?
Salutations from California 😋
Hi Batbara!!
I always store ginger in a fridge with other veggies, so that's probably the best. You can freeze it, but it will ruin the flavour. 👀
It lasts about a weak and half in a fridge😉
Salutations from Sydney😎
很佩服您对烹饪的态度
谢谢！ ！！我希望它有帮助！ ！！😉👍
Delicious 👍🍻
Thanks Wagner!!
Appreciate for the comment as usual😉👍
Damn looks tasty! Have you tried making Champon before?
23:32 hrs ... I have had dinner but now I want some chicken fried rice 😂👍 ... maybe tomorrow lol. Cheers for the recipe
No worries Yoyo!!
I know you can easily make this!!
Hope you will like it!!👍😉
Good recipe, but if you have a wok, of course use it to make fried rice ! It's even better. I also personally really like to add a drizzle of sesame oil at the end, even if fried rice is already an oily recipe
Good stuff Nay Fen!!
I like your style too my friend!!
Thank you for the comment😉👍
مرحباً يا مبدع❤️❤❤❤❤❤
What food processor did you use to make the kombu dashi?
Hi D33P Fr33Ze !!
Mine is from "Sunbeam"
I suppose it costed me around AU$80-90 🧐
Thanks for the comment😉
mantap👍
Oishi-desu!! Arigato gozaimasu!
No worries Andrea!!
Thank you for the comment😎👍
❤❤❤
أني أحب اليابان احبكم جميعاً❤️❤️❤
👍
0:00 ~ 1:46
Me: where's the konbu?
1:47
Me: nice
🤣🤣🤣
Thanks for the comment Steve.
You made me laugh 👍👍👍
I am very curious on where did he get that 10$ stove.
Hi T. Krahen!!
It's one of the largest discount store in Australia called K-mart.
It works alright for me😎👍
gundam
Wonder if Uncle Roger would approve of your technique?? 😉
Uncle Roger would love this video
Oh yeah I'm curious about what he will say🤣
Thanks for the comment Ash Fuller😎👍
Hey chef plz pin 📌me
We should all spam uncle Roger to review this. :) Uncle Labo nomination!