Wow good to see you man! Took me on a trip down memory lane. You’re one of my first UA-camrs. I was a young weeb in highschool searching “living in Japan” in the middle of the night in like 08-09 when I found your channel. Your content is great.
I'm thinking about picking up wok cooking as a hobby. Now that I know it works well over campfires, I'm all in. Thanks for sharing. Informative and relaxing!
I just got a light weight cast iron, since I have arthritis is easier for me. I love the taste of olive oil, my mom used to use it even to fry eggs although I at times use coconut oil but maybe I should change. I really appreciate your video, I camp a lot and was thinking of bringing the wok. Thanks again.
Awesome! The next thing I want to try with it is popcorn. I feel like if you put tinfoil over the top some oil and a little agitation and you'd be in business.
For the first time in a long time I'm actively looking forward to something new dropping in my subscriptions. Glad to see you're getting it done out there brother. Stay safe. Also, ever come down Virginia way I could use some of that delicious looking stuff. I can't cook for shit!
I love cooking on cast iron and I did not realize woks were often cast iron! I’ll add it to my wish list. And that marshmallow rod!!!!!!!!!! What more does one need in life.
Pre cook your meet, pre cut all the vegies, and instant rice or dehydrated noodles , pre made sauce of soy, oyster, fish sauce, Korean red pepper….then add chopped green onions and sprinkle sesame seeds for presentation, haha, great camp food
I hear you so much. When I lived in China the things I craved at home were cheeseburgers, or generally anything with bread. Now that I'm back in the states I have nearly the same setup as you, although I always keep some lao gan ma and some chinese cooking wine handy, and my stir fry sauce tends to be based around Hoisin sauce. This made me want to get out and cook. Solid video my man!
You add meats first, and veggies last to keep them crispy. Otherwise you overcook all your veggies. Meat needs a longer time to cook, while veggies can be done in 3 to 5 minutes
Normally in a home kitchen I might do so, but taking out the meat and putting it back in is an extra step I wanted to avoid. Also,I like my onions and peppers really sauteed down... it depends a lot on what veggies you use as well. But good tip.
@@tokyocooney I am lazy, specially when using a wok :P I just keep adding without taking anything out lol. Meat, then potatoes, and continue adding ingredients that takes longer to cook first. EZ, lazy and yummy =D PS. It is GREAT to see you doing videos again!
Welcome back :) Tokyocooney was one of my favourite youtubers back in the day. As a Brit Tokyocooney's America would be interesting a to explore the real, sometimes odd bits. It would be nice to see America without all the "politics". You could answer the big questions like: Do Americans really put cheese on everything?
Aah ok. Use a Wok instead of a cast iron with regular Olive oil, got it. Crappy knife skills probably better than most lol. I love cooking so I love this video, keep it up kevin, also what you said about asian food is so interesting, I've been to Florida same thing, it's just (I think) Asian cuisine in America cater too much to what an American might find satisfying instead of being their authentic selfs although I'm sure there's outliers . Plus I was waiting for the smoke in your eyes lol (Been camping with my twin sister, i know that felling lol). Is it Udon noodles hope i I got that right? I've might've tried them at one point. And yes, the meal definitely looks tasty :)
Hell yea, Woks are awesome for everything outdoors. Chef sauce you may not have tried in Japan: Company name "Lao Gan Ma" Black bean flavor (LaoGanMa means old godmother) (Chinese fermented black bean in chili oil.) it's the best sauce the company makes and everyone I know from china seems to know and love it. It's a very salty savory flavor with a lil chili oil heat to the finish. Literally good on any meat or veg. A teaspoon or tablespoon can be thrown in anything or added as a condiment. Just don't be dissuaded by the woman's face on the jar, she doesn't look happy like our box mascots stateside. XD
@@caliandcrane Ha! I know... an essential. As for a tajine... I'm sure it would work on a fire or grill, but most tajines I've sen are pottery, so I think it would be heavier and also breakable. The wok is SUPER light (2.73 lbs) and also basically indestructible.
I bought a second one… that’s how much I loved it. Though the original is pretty worn. To be fair I used it everyday for 5 months. So… it definitely held up.
Carbon steel… needs care but it is basically indestructible and light weight. I used this one in this video… www.amazon.com/dp/B08MFK678H?ref=exp_tokyocooney_dp_vv_d
@@tokyocooney I miss living on the Tokyu-Toyoko line and having my favorite joints right around the corner from my joint in Musashi Kosugi and along the line. From Matsuya to Warito ramen at Naka Meguro
Watching your videos is one of the great joys of life.
Ha! Awww shucks. Thanks.
Wow good to see you man! Took me on a trip down memory lane. You’re one of my first UA-camrs. I was a young weeb in highschool searching “living in Japan” in the middle of the night in like 08-09 when I found your channel. Your content is great.
Ha! Thats awesome. Glad you stuck around!
Same here
The best cooking technique. easy to learn, quick and easy, so much variety.
It is an amazingly useful tool. Amazed more western campers dont use it.
Just found out you're back and seeing you uploading regularly again is the best early birthday gift I've ever gotten. Great to have you back Kevin!
Thanks! Happy Birthday :)
Love that you’re doing this!
Love doing them!
I'm thinking about picking up wok cooking as a hobby. Now that I know it works well over campfires, I'm all in. Thanks for sharing. Informative and relaxing!
It was my favorite cooking device on the road! by far... so versitile
I have a whole range of recopies in which i can use the eyeball as a unit of measurement. Nice to see someone else do one of theirs. :D
I just got a light weight cast iron, since I have arthritis is easier for me. I love the taste of olive oil, my mom used to use it even to fry eggs although I at times use coconut oil but maybe I should change. I really appreciate your video, I camp a lot and was thinking of bringing the wok. Thanks again.
Actually I missspoke in the video, the wok I used here was carbon steel… it is super light! Lighter than most Teflon pans!
You're pretty funny and I love Georgia!
She is a gem!
You have me hooked. Ordered my work and I'll be following along! 😊 --Mark
Awesome! The next thing I want to try with it is popcorn. I feel like if you put tinfoil over the top some oil and a little agitation and you'd be in business.
Wow! I had no idea about not using olive oil for everything. The meal looks great! :-)
For the first time in a long time I'm actively looking forward to something new dropping in my subscriptions. Glad to see you're getting it done out there brother. Stay safe. Also, ever come down Virginia way I could use some of that delicious looking stuff. I can't cook for shit!
In a couple months... it is on my route
I love cooking on cast iron and I did not realize woks were often cast iron! I’ll add it to my wish list. And that marshmallow rod!!!!!!!!!! What more does one need in life.
Wanting more would just be greedy! lol
Looks real good. When did you move back to the states? You must miss Japan. I can understand missing one’s home. Welcome home.
You can use a chimney coal starter as a wok burner too! Very fast and compact option in a pinch.
Oh I wanted to say many many years ago I even tried to find the ice cream shop with those bizarre flavours you covered...
@@Objektiv_J Ha! Ice Cream City in Ikebukuro, it wsas definitely an interesting spot.
Pre cook your meet, pre cut all the vegies, and instant rice or dehydrated noodles , pre made sauce of soy, oyster, fish sauce, Korean red pepper….then add chopped green onions and sprinkle sesame seeds for presentation, haha, great camp food
I hear you so much. When I lived in China the things I craved at home were cheeseburgers, or generally anything with bread.
Now that I'm back in the states I have nearly the same setup as you, although I always keep some lao gan ma and some chinese cooking wine handy, and my stir fry sauce tends to be based around Hoisin sauce. This made me want to get out and cook. Solid video my man!
Thanks dude. Yeah it’s funny what I have in my cabinets now as opposed to before japan
Ok, I'm getting a wok! Car camping domestic question: How do you wash your pots, pans, utensils while camping?
Look into a Nemo Helio Shower system… It is awesome for showering but works great for dishes, filling my dogs water bowl… everything!
You finally got out of eikaiwa spiral. Grats on it.
Looks delicious 😋
It was tasty!
Wok on Kevin! Wok on! 🤘🏻
I remember your nikujaga video from way back.
Hmmmm... I should make that again.
"It was not invented by the Chinese but was made in a Chinese Factory" xD!!!
Sam, You can’t keep running from what you did to Gabbie Petito. Turn yourself in… please
These are great! They should really be longer like 17-20 mins
Welll, I'm doing two a week... so you'll just have to add them together.
You add meats first, and veggies last to keep them crispy. Otherwise you overcook all your veggies.
Meat needs a longer time to cook, while veggies can be done in 3 to 5 minutes
Normally in a home kitchen I might do so, but taking out the meat and putting it back in is an extra step I wanted to avoid. Also,I like my onions and peppers really sauteed down... it depends a lot on what veggies you use as well. But good tip.
@@tokyocooney I am lazy, specially when using a wok :P
I just keep adding without taking anything out lol. Meat, then potatoes, and continue adding ingredients that takes longer to cook first. EZ, lazy and yummy =D
PS. It is GREAT to see you doing videos again!
As Uncle Roger always say, no use measurement just use feeling!
Really love the relaxing camping vlogs Cooney, keep them coming! Does cooking Asian style food make you miss Japan?
Hmmmm... It does a little. I'll cook something and it will remind me of a specific restaurant. And I will start jonesing for that dish.
@@tokyocooney why did you decide to leave Japan after so many years?
Welcome back :) Tokyocooney was one of my favourite youtubers back in the day. As a Brit Tokyocooney's America would be interesting a to explore the real, sometimes odd bits. It would be nice to see America without all the "politics". You could answer the big questions like: Do Americans really put cheese on everything?
I don't know about other americans... but for this one. Yes.. cheese (& bacon) on everything.
That's our Cooney!!
Lol... indeed it is
Aah ok. Use a Wok instead of a cast iron with regular Olive oil, got it. Crappy knife skills probably better than most lol. I love cooking so I love this video, keep it up kevin, also what you said about asian food is so interesting, I've been to Florida same thing, it's just (I think) Asian cuisine in America cater too much to what an American might find satisfying instead of being their authentic selfs although I'm sure there's outliers . Plus I was waiting for the smoke in your eyes lol (Been camping with my twin sister, i know that felling lol). Is it Udon noodles hope i I got that right? I've might've tried them at one point. And yes, the meal definitely looks tasty :)
*feeling, oops misspelling
Yep, Udon noodles! You can find them in some supermarkets and Walmart’s in the Asian section.
Hell yea, Woks are awesome for everything outdoors. Chef sauce you may not have tried in Japan: Company name "Lao Gan Ma" Black bean flavor (LaoGanMa means old godmother) (Chinese fermented black bean in chili oil.) it's the best sauce the company makes and everyone I know from china seems to know and love it. It's a very salty savory flavor with a lil chili oil heat to the finish. Literally good on any meat or veg. A teaspoon or tablespoon can be thrown in anything or added as a condiment. Just don't be dissuaded by the woman's face on the jar, she doesn't look happy like our box mascots stateside. XD
I will give it a try if I come across it.
Got it. Next camping purchase: wok. I was contemplating buying a tagine for camp. Any thoughts?
Oh dude, I spoke too soon. Marshmallow fishing pole is next!
@@caliandcrane Ha! I know... an essential. As for a tajine... I'm sure it would work on a fire or grill, but most tajines I've sen are pottery, so I think it would be heavier and also breakable. The wok is SUPER light (2.73 lbs) and also basically indestructible.
Wow it that chair holding up? Worth the money? Thanks for the video.
I bought a second one… that’s how much I loved it. Though the original is pretty worn. To be fair I used it everyday for 5 months. So… it definitely held up.
Marshmallow stick justifies having a knife!
Regular Cooney. Good times.
What specific model of wok do you recommend for camping?
Carbon steel… needs care but it is basically indestructible and light weight. I used this one in this video… www.amazon.com/dp/B08MFK678H?ref=exp_tokyocooney_dp_vv_d
Eating out and taking out food in Japan is so cheap compared to America as well!
Very true! Especially if you eat Japanese food. A bowl of noodles in the train station is like 150 yen.
@@tokyocooney I miss living on the Tokyu-Toyoko line and having my favorite joints right around the corner from my joint in Musashi Kosugi and along the line. From Matsuya to Warito ramen at Naka Meguro
@@jokay3732 I was up North... but oh so many places around Ikebukuro I used to love. It was a good food town
where did the uploads go?
They are coming! On the road again, but havent had much time to edit yet
pog champ
Sorry...which oil are u using
5:10 Big. Meaty.
We can't see anything you're doing till the end
Fair point… but a double camera set up would have been a lot for what this is. Will work on that. Thank you
No soy sauce????
There was soy sauce in it.
measurements are overrated
Soooo true. They definitely hold you back if you take them too literally.