I found your channel yesterday and I am already obsessed with your videos. I love love love the japanese cuisine and found it very difficult to cook various recepes because of the ingredients. But you seem to live in the same part of the world as I do, so I am able to buy the same ingredients 😁 Be sure that I am going to try a lot of your recipes in the near future.
You do a great job explaining all the details of cooking. You appeal to everyone interested in cooking and not just beginners, though, because you are so thorough and go through the process in logical order. This puts beginners at ease because they get a roadmap to follow, while more experienced cooks can find pointers and recipe combinations they’ve never considered before.
It is a nice channel, we discovered a couple of days and we are loving your work. Our family, one day per week, eat Japanese dinner, traditional dishes, not industrial sushi. We bought a cooking book about soups, but you are best. Can you explain more recipes with marinated eggs? Thank you, received our better wishes, love, peace and health from Asturias, in the north of Spain.
I am so excited to try this! Thank you for making these videos, both the recipes and the cultural education. Travel is beyond my means financially but I use excellent educators, like yourself, to become a more knowledgeable and appreciative global citizen. I am grateful, sir. - a Wyoming wife
cantonese char siu (skewered bbq pork) is the original authentic dish! kyou can add a little 5 spice to give it the bbq flavor). the japanese take on foreign dishes is always amazing.
Love your videos keep it up. I'll try making sushi this weekend hopefully it will come out good! Thanks for the recipes, have a nice rest of your day 😊
So goooodddd I make mine with poached eggs and have the yolk break and pour all over makes the rice mushy and flavorful, and then chashu chopped up in squares. But this looks fire arigato!!
I tried making chashu once before and it was a total fail! Your method and recipe makes so much more sense and I am definitely going to attempt it again!
I always use five spice powder to make cha shu but I make it in the oven. This looks delish I can’t wait. First I must find affordable pork belly. Thank you
I'm addicted to your channel! Love every video I've seen so far. I make a traditional Chinese Char siu and did not know that Japan has its own version. Very informative. With Chinese char siu the ingredients are a bit more complex and the cooking process is to marinate overnight or up to a week before slow roasting in an oven. I cannot wait to try your process. Love Japanese cuisine and you make each recipe easy to follow. Plus, you are so cute. 😅
Hey I love ur channel and I always love ramen…I did not yet finish all ur video but I did not saw ramen video if u can pls share ur ramen recipe or if u had already can u link it for me…I hope u will continue to cook classic Japanese dishes..more power to u and ur channel
w przypadku napisów możesz wybrać język polski w automatycznym tłumaczeniu. W innych językach, takich jak portugalski czy hiszpański, działa dobrze. Nie wiem nic o polskim, ale może spróbujesz. Ten komentarz został przetłumaczony przez Tłumacz Google. Możesz zrozumieć?
I did not know that the japanese ate pork. Very interesting recipe. This could also be put in a fridge in a bowl, saving us from excessive use of plastics. Another 5 cents: slurping is known as tasting technique - soups, coffee etc but lapping is probable a bit difficult to accept in the West.
I had seen the title of this video and hadn't had a chance to watch it BUT pork belly was on sale so I took that as a sign - and OMG it was D E L I C I O U S! And so easy! It lifted my 'brothy noodles/ramen' to a whole new level. Big thumbs up from hubby too. Your step by step instructions and all the little details you include make your videos outstanding. I can just imagine that your students must love your classes - you are a gifted instructor. Can't wait to see you hit 200K! Like so many others I am catching up with all your videos and really appreciate your work. Cheers from Sydney Oz!
My mouth is watering watching this! Like you mentioned in the video, this is quite a process but it doesn't look too difficult. Can you freeze the meat and the sauce (I'm guessing the eggs won't freeze well)?
Hello, don't know what Taijisan's answer would be, but slow stewing in sugar and soy sauce is already a preserving technique of its own, and enhances the specific flavors of the pork, together with garlic and ginger... Smoking and salting are also lovely preserving techniques, and I could live on bacon year in year out ! But, though making this recipe with bacon might end up an interesting experiment, you might as well discard the specific Japanese process, throw in a pound of soaked beans, and remember to finish with a nice glaze of maple syrup, period😅! The most interesting part of testing foreign cuisine, may be in the discovery of the special differences, not in covering these up with what we already know too well, don't U think ? ❤ from Paris
Hi - I've been watching your channel for a while and trying out your recipes. Could you do one on taiyaki as I have a pan but can't seem to get the batter right and would love some advice
ok, Taiyaki it is! i have a couple of videos, that I already filmed, so I will make Taiyaki after that, so in late October probably. but thanx so much for the request!! in the mean time, you can try Dorazaki! (its actually pretty much the same thing, lol) ua-cam.com/video/T1Jvco8VkWI/v-deo.html
Hallo taiji-san, Ich schaue deine Videos von Anfang an, folge dir aber erst seit kurzem. Ich liebe die japanische Küche sehr und bin so froh, dass sie so vielseitig ist. Da ich leider eine fischeiweißallergie habe, bleiben mir einige kulinarische Köstlichkeiten verwehrt. Mit dem japanisch kochen habe ich vor etwa zehn, zwölf Jahren angefangen. Ich habe eine Freundin in fukuoka und wir tauschen uns regelmäßig über Rezepte aus. Ich hab nur zwei kleine Fragen an dich: in welcher Region in Deutschland lebst du? Und wo in Deutschland bekomme ich "fujiya peach nectar" in Flaschen ohne dabei arm zu werden? Ich habe in einem Video über vending machines gesehen, dass es diesen Saft quasi überall in Japan zu erstaunlich günstigen Preisen gibt. Aber ich verzweifle hier ein wenig! Mach weiter so!
Taiji, that dish looked absolutely delicious! I've never had pork belly that way. You made it look so easy. I agree there is a lot of waiting and you have to plan ahead if you want this dish since it does have to refrigerate for 24 hours. I love the tip of wetting the wooden rice spoon before fluffing and serving the rice! I do have one question. When you say 1.2 cups of water to cook the rice do you mean 1 and 1/2 cups of water or 1 and 1/8 cups of water? Thank you for sharing your recipe! 😊🌻
Hi Taiji. Which type vegetable or vegetable dish will go with this dish (besides the garnishing)? Especially from your existing recipes… I normally have a vegetable dish with my meats. Thanks!
Hi Taiji! I need your advise. Next year we are planning some Healthy Eating sessions and I want to come up with Japanese food. Is there a special holiday in Japan to celebrate the healthy features of Japanese cooking? I know there is an International Sushi Day, but raw fish is not too popular in my country. I would prefer to introduce your delicious soups, or ragouts, or all those wonderful fermented ingredients and the well balanced macro nutrients. So anything, what makes Japanese cooking healthy. Thank you for your advise in advance!
I can't really think of such holiday in Japan, since eating healthy is a natural thing. the only date, that I can think of similar idea would be Niiname-sai on the Nov. 23rd: en.wikipedia.org/wiki/Niiname-no-Matsuri it is similar to thanksgiving, where emperor pursue a ritual to thank the gods for the blessing of that year. but it is more of a royal event rather than something we as commoner do, so I dont know if this fit your idea. but anyhow, your idea sounds super!! hope it turns out well and let me know if I can be of any more help!!
Hi Taiji. I wonder if this would work with lamb in substitute for the pork? If I were going to try lamb, I think I would substitute shawarma seasoning in place of the chili powder too.
,✨💖 Suelo seguir sus videos ya que me encanta la cocina japonesa. Sí pudiese poner subtítulos en español 🇪🇦 me sería más fácil, gracias 🙏🏻 Un cordial saludo desde España 🇪🇦
Your recipe is awesome and will go very high.of course it will be very tasty to eat.😋 I love it .I will definitely try it.You will tell me in the comments. How do you like my recipe?Thanks,........👏👍
oh, you are right, these are actually Ajitama (or Ajitamago), since they are flavored. Nitamago means actually just cooked eggs (ni ← 煮 meaning to cook or cooked), but in Japan it means usually soft boiled egg used as a topping. and Ajitama means flavored egg (Aji ← 味 meaning flavor) usually as a definition, Ajitama is included in Nitamago, since it needs to be cooked first. so Ajitama is a type of Nitamago, and sometimes unflavored soft boiled eggs are used as toppings, so those are Nitamago. so in this case it should actually be Ajitama, but since I didn't think it is a well-known word, I used Nitamago, which of course is not wrong.
in this case "ni" is not two, but to cook/cooked. not 二卵 but rather 煮卵. Japanese language have many of these Homonyms, since we have less vowels and consonants.
always making the same mistake and watching your videos before going to bed :D looks really good and will give it a try next week ^^ do you think this will also go great in a sandwich?
If you like this vid, check out: Paolo from Tokyo, and Diaries of a Master Sushi Chef Hiroyuki Terada, Chef Hiro-San. He has 2M+ subscribers. He is also the Guinness World Records holder for most slices of a carrot while BLINDFOLDED. Maangchi is also a great Korean yt channel. She has 6.07M subs.
Nice! Your videos should be seen by more watchers. May I repost your channel without changing anything on the clean platform named Ganjing World? Thank you!
I found your channel yesterday and I am already obsessed with your videos. I love love love the japanese cuisine and found it very difficult to cook various recepes because of the ingredients. But you seem to live in the same part of the world as I do, so I am able to buy the same ingredients 😁 Be sure that I am going to try a lot of your recipes in the near future.
glad to hear you like my videos!!
enjoy!!
True that, all the ingredients used r avlb even in India.
You do a great job explaining all the details of cooking. You appeal to everyone interested in cooking and not just beginners, though, because you are so thorough and go through the process in logical order. This puts beginners at ease because they get a roadmap to follow, while more experienced cooks can find pointers and recipe combinations they’ve never considered before.
I love your Chanal ! Thanks for being here and teaching us your magic! 🥰
your welcome!
glad to hear you like my videos!!
Wow! I love your detailed explanations about the process, and it makes me feel comfortable enough to try cooking pork belly! That looks so flavorful!
glad you feel that way! bc thats exactly my aim of this channel, making Japanese food as accessible as possible!!
It is a nice channel, we discovered a couple of days and we are loving your work. Our family, one day per week, eat Japanese dinner, traditional dishes, not industrial sushi. We bought a cooking book about soups, but you are best. Can you explain more recipes with marinated eggs? Thank you, received our better wishes, love, peace and health from Asturias, in the north of Spain.
Love the fab cooking. Most of your recipes are Definitely doable
all my recipes, I try to make it easy enough for beginners!
I am so excited to try this! Thank you for making these videos, both the recipes and the cultural education. Travel is beyond my means financially but I use excellent educators, like yourself, to become a more knowledgeable and appreciative global citizen. I am grateful, sir.
- a Wyoming wife
Thank you so much for sharing this recipe. I will definitely try to make this for my family. I'm sure they'll love it.
hope it turns out good!!
thanx for the comment!
Die Idee mit dem Küchenpapier ist ja klasse... das probiere ich auch mal 👍
น่าอร่อยมาก I will try...I love Chashu.
You are an excellent teacher.
I followed your recipes and my husband love it. Thank you
Pork and egg 🥚 dish is very superb
you do everything very nice.thank you for sharing
I will try to cook soon.I like japanese food very much
Wonderful thanks for sharing
Excellent video so easy to make and true to form 👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻
Thanks. The full written recipe would be nice.
In America most of the char siu that we have is Cantonese style with a red sweet barbecue sauce and the meat has crispy caramelized edges.
cantonese char siu (skewered bbq pork) is the original authentic dish! kyou can add a little 5 spice to give it the bbq flavor).
the japanese take on foreign dishes is always amazing.
I love your videos, greetings from Poland
Cool.. Looking forward to trying out this recipe.
🍻
Wow, that is one beautiful dish! Thanks for the video!
Love your videos keep it up. I'll try making sushi this weekend hopefully it will come out good! Thanks for the recipes, have a nice rest of your day 😊
thanx for your comment!! will do!
Hoy encontré tu canal y estoy encantada con tus recetas,muchas gracias.
Looking yummy😋😋
So goooodddd I make mine with poached eggs and have the yolk break and pour all over makes the rice mushy and flavorful, and then chashu chopped up in squares. But this looks fire arigato!!
Looks delicious
I tried making chashu once before and it was a total fail! Your method and recipe makes so much more sense and I am definitely going to attempt it again!
I’m definitely going to make this in a couple of days! Looks so so good
Wow 😲 this recipe absolutely delicious 😋😋 thanks for sharing 🥰
you are welcome! and thanx for the comment!!
nice one; need to try it to make it
thanks for sharin it
I always use five spice powder to make cha shu but I make it in the oven. This looks delish I can’t wait. First I must find affordable pork belly. Thank you
I know that variation as well (its more of Chinese variation), but this is easier I think.
Very good taste
🐎
Jeszcze raz dziś pisze.
Twe odcinki są zawsze wspaniałe. Mogę się z nich dużo dowiedzieć.
Pozdrawiam.😆
Very cool channel :D Will for sure do this also! :D
Love all d food u cooked, so yummy,,
thanx!
Very nice to see and surely delicious. More power 👍💙
thanx!
ill try to put more power!
You made it look so easy to make. Will try it soon
it is actually not that difficult!!
I guarantee it!
I'm addicted to your channel! Love every video I've seen so far. I make a traditional Chinese Char siu and did not know that Japan has its own version. Very informative. With Chinese char siu the ingredients are a bit more complex and the cooking process is to marinate overnight or up to a week before slow roasting in an oven. I cannot wait to try your process. Love Japanese cuisine and you make each recipe easy to follow. Plus, you are so cute. 😅
Hey I love ur channel and I always love ramen…I did not yet finish all ur video but I did not saw ramen video if u can pls share ur ramen recipe or if u had already can u link it for me…I hope u will continue to cook classic Japanese dishes..more power to u and ur channel
🙏Thank you for the recipe.
Very nice 👍
thanx!!
Adore your videos
Hi, amazing recipe. Since the meat used is pork belly, once frying it, is adding frying oil necessary? Thanks
Omg I should try this!
🐎.
Polska.
Pozdrawiam z mego pięknego kraju.
Nie Mam języka angielskiego, ale z ochotą oglądam twe filmy.
w przypadku napisów możesz wybrać język polski w automatycznym tłumaczeniu. W innych językach, takich jak portugalski czy hiszpański, działa dobrze. Nie wiem nic o polskim, ale może spróbujesz. Ten komentarz został przetłumaczony przez Tłumacz Google. Możesz zrozumieć?
Hello ... long time no see ... Looks so tasty definitely gonna try it ... Thank you
ya, sorry its been a while...
hope it turns out as delish as mine!!
I did not know that the japanese ate pork. Very interesting recipe. This could also be put in a fridge in a bowl, saving us from excessive use of plastics.
Another 5 cents: slurping is known as tasting technique - soups, coffee etc but lapping is probable a bit difficult to accept in the West.
Wow!
Wow 😊
I had seen the title of this video and hadn't had a chance to watch it BUT pork belly was on sale so I took that as a sign - and OMG it was D E L I C I O U S! And so easy! It lifted my 'brothy noodles/ramen' to a whole new level. Big thumbs up from hubby too. Your step by step instructions and all the little details you include make your videos outstanding. I can just imagine that your students must love your classes - you are a gifted instructor. Can't wait to see you hit 200K! Like so many others I am catching up with all your videos and really appreciate your work. Cheers from Sydney Oz!
My mouth is watering watching this! Like you mentioned in the video, this is quite a process but it doesn't look too difficult. Can you freeze the meat and the sauce (I'm guessing the eggs won't freeze well)?
yes, you can freeze the meat and the sauce.
Thank you ❤️
How to make crunchy red pickle radish? For Japanese curry, Oishi, Onegaisginasu
とても美しいです！
iiiiMe encantan tus posts!!!!♡
The meat, can it be salted and smoked before rolling&cooking it? Since I started cooking rice your way... Never failed, perfect every time! ❤
Hello, don't know what Taijisan's answer would be, but slow stewing in sugar and soy sauce is already a preserving technique of its own, and enhances the specific flavors of the pork, together with garlic and ginger... Smoking and salting are also lovely preserving techniques, and I could live on bacon year in year out ! But, though making this recipe with bacon might end up an interesting experiment, you might as well discard the specific Japanese process, throw in a pound of soaked beans, and remember to finish with a nice glaze of maple syrup, period😅! The most interesting part of testing foreign cuisine, may be in the discovery of the special differences, not in covering these up with what we already know too well, don't U think ? ❤ from Paris
Très bon
Merci beaucoup!!
Some people use sake and/or mirin. What do you think about that?
Hi - I've been watching your channel for a while and trying out your recipes. Could you do one on taiyaki as I have a pan but can't seem to get the batter right and would love some advice
ok, Taiyaki it is!
i have a couple of videos, that I already filmed, so I will make Taiyaki after that, so in late October probably.
but thanx so much for the request!!
in the mean time, you can try Dorazaki!
(its actually pretty much the same thing, lol)
ua-cam.com/video/T1Jvco8VkWI/v-deo.html
Look so yummy 😋 😂I am hungry ❤
Nice
Hallo taiji-san,
Ich schaue deine Videos von Anfang an, folge dir aber erst seit kurzem. Ich liebe die japanische Küche sehr und bin so froh, dass sie so vielseitig ist. Da ich leider eine fischeiweißallergie habe, bleiben mir einige kulinarische Köstlichkeiten verwehrt.
Mit dem japanisch kochen habe ich vor etwa zehn, zwölf Jahren angefangen. Ich habe eine Freundin in fukuoka und wir tauschen uns regelmäßig über Rezepte aus.
Ich hab nur zwei kleine Fragen an dich: in welcher Region in Deutschland lebst du?
Und wo in Deutschland bekomme ich "fujiya peach nectar" in Flaschen ohne dabei arm zu werden? Ich habe in einem Video über vending machines gesehen, dass es diesen Saft quasi überall in Japan zu erstaunlich günstigen Preisen gibt. Aber ich verzweifle hier ein wenig!
Mach weiter so!
Taiji, that dish looked absolutely delicious! I've never had pork belly that way. You made it look so easy. I agree there is a lot of waiting and you have to plan ahead if you want this dish since it does have to refrigerate for 24 hours. I love the tip of wetting the wooden rice spoon before fluffing and serving the rice! I do have one question. When you say 1.2 cups of water to cook the rice do you mean 1 and 1/2 cups of water or 1 and 1/8 cups of water?
Thank you for sharing your recipe! 😊🌻
It’s 1 and 1/5 cups of water.
Thank you for the great recipe! if I don't have pork belly, can I use other part of the pork?
Do y’all eat century eggs?
Hi Taiji. Which type vegetable or vegetable dish will go with this dish (besides the garnishing)? Especially from your existing recipes… I normally have a vegetable dish with my meats. Thanks!
i do too.
any veggie dish of mine will match this recipe!
I love your videos! Could you please post an oden recipe video? Oishi. Arigato!
i plan to make Oden, but in the winter, since its an winter dish.
pls wait will then!
Hi Taiji! I need your advise.
Next year we are planning some Healthy Eating sessions and I want to come up with Japanese food. Is there a special holiday in Japan to celebrate the healthy features of Japanese cooking? I know there is an International Sushi Day, but raw fish is not too popular in my country. I would prefer to introduce your delicious soups, or ragouts, or all those wonderful fermented ingredients and the well balanced macro nutrients.
So anything, what makes Japanese cooking healthy.
Thank you for your advise in advance!
I can't really think of such holiday in Japan, since eating healthy is a natural thing. the only date, that I can think of similar idea would be Niiname-sai on the Nov. 23rd:
en.wikipedia.org/wiki/Niiname-no-Matsuri
it is similar to thanksgiving, where emperor pursue a ritual to thank the gods for the blessing of that year. but it is more of a royal event rather than something we as commoner do, so I dont know if this fit your idea.
but anyhow, your idea sounds super!! hope it turns out well and let me know if I can be of any more help!!
Hi Taiji.
I wonder if this would work with lamb in substitute for the pork?
If I were going to try lamb, I think I would substitute shawarma seasoning in place of the chili powder too.
never thought of that (since we rarely eat lamb in Japan, only in Hokkaido), but only one way to find out! try it yourself!!
,✨💖 Suelo seguir sus videos ya que me encanta la cocina japonesa. Sí pudiese poner subtítulos en español 🇪🇦 me sería más fácil, gracias 🙏🏻 Un cordial saludo desde España 🇪🇦
Simplemente elige español en la traducción automática. Creo que funciona bien.
What temperature are the eggs eaten at for the nitamago? Is it cold from the refrigerator or is it allowed to come to room temperature?
better to have in room temperature in advance, if possible.
Looks absolutely awesome and so tasty 😃 Does the pork have the skin on it still?
no skin.
❤❤Mega lecker !!! Thank you
Your recipe is awesome and will go
very high.of course it will be very tasty to eat.😋 I love it .I will definitely try it.You will tell me in the comments. How do you like my recipe?Thanks,........👏👍
Ohh!,I found your vlog,,nice!!!could u make chashu ramen w their ingredients?from 🇵🇭🇵🇭🇵🇭
i plan to, but got some more in the list. so in a while, yes.
@@taijiskitchen tnx,,I'll wait🙂
Arigatou!
Why did you not put salt on the pork belly before you rolled it? Or did I just not see it...?
Or is the soysauce enough?
Slurp slurp 💕
Adoro seu canal, melhores receitas, as legendas em português iriam ajudar muito rsrs
É só colocar tradução automática em português, funciona bem.
bro, how long can cooked chashu stay in the fridge?
about 3-5 days
Is there any beef based chashu? I wonder since I don't like pork
in that case, I think it is made more like roast beef.
but you never know, just give it a try, maybe you'll like beef chashu!
Do you use Nitamago and Ajitama interchangeably or is it something different? I have used Ajitama and maybe I’m incorrect?
Also, doesn’t nitamago just mean 2 eggs, or is there a contextual thing here. (Early Japanese learner).
oh, you are right, these are actually Ajitama (or Ajitamago), since they are flavored.
Nitamago means actually just cooked eggs (ni ← 煮 meaning to cook or cooked), but in Japan it means usually soft boiled egg used as a topping.
and Ajitama means flavored egg (Aji ← 味 meaning flavor)
usually as a definition, Ajitama is included in Nitamago, since it needs to be cooked first. so Ajitama is a type of Nitamago, and sometimes unflavored soft boiled eggs are used as toppings, so those are Nitamago. so in this case it should actually be Ajitama, but since I didn't think it is a well-known word, I used Nitamago, which of course is not wrong.
in this case "ni" is not two, but to cook/cooked.
not 二卵 but rather 煮卵. Japanese language have many of these Homonyms, since we have less vowels and consonants.
@@taijiskitchen awesome answer, thank you for that ありがとうございます😊
Looks so delicious! Does the bacon have to be a lot of fat?
no you can make it also with different part of pork.
taiji this looks DELICIOUS
thanx!
I guss you might live in Düsseldorf. I live nearby. I hope I could make friends with you. 😊
always making the same mistake and watching your videos before going to bed :D
looks really good and will give it a try next week ^^
do you think this will also go great in a sandwich?
hahaha, sorry
I never thought of that, but why not! there's only one way to find out!
german name tag on the chili?
yes, and also on the soy sauce bottle, bc I live in Germany.
@@taijiskitchen Sehr gut! 🇩🇪 That gives me hope that i will find all the ingredients 😃👍
If you like this vid, check out:
Paolo from Tokyo, and
Diaries of a Master Sushi Chef Hiroyuki Terada, Chef Hiro-San.
He has 2M+ subscribers.
He is also the Guinness World Records holder for most slices of a carrot while BLINDFOLDED.
Maangchi is also a great Korean yt channel. She has 6.07M subs.
Hello why you don’t make new video 😒
sorry, I was busy with my day-job and the last video just took forever!!
叉烧？
Nice! Your videos should be seen by more watchers. May I repost your channel without changing anything on the clean platform named Ganjing World? Thank you!
I would be happy if you could help me spread my videos!
as long as you put my link to it.
@@taijiskitchen Sure! Have a lovely day!
I wanna make it so bad but seems like a whole entire days work
Pork belly in US is so expensive
really??
then you can make it with any part of pork.
Hello 👋
The first cooking of pork is 90 minutes or am I crazy ?
Pls watch indian food recipe
感觉还是中国的红烧肉更方便，时间也短。唯一不同的是你加了大蒜。
In the Description, you talk about making bubble tea???
Huh? 🙄
oh, sorry, I forgot to change that...
now its corrected. thanx for the notification!
@@taijiskitchen
The difference between an amateur and a professional is attention to detail.
I watched one vid of yours and unsubbed.
U r so cute
Wow delicious recipes 😋😋 new Sub here, hope to stay connection 👍
👍🏻👍🏻👍🏻 my favourite menu 🥩🍳