20 Minute Japanese Dinners that Will Change Your Life... or maybe 25

hello from seoul you really think ramen,is the thing only restaurants can make,really but what if i say you can't make,the proper bowl of ramen in 15 minutes,don't worry about it i'm not talking,about that kind of instant ramen today,i'm talking about weird japanese miso,ramen alright are you guys ready let's,get started,first of all let's start with chashu soy,sauce sprays pork belly now some of you,might say what chashu within 15 minutes,are you sure about that don't worry,about it if you follow my lead you can,make it happen for this you will need,pork belly that's it but if you could,add some garlic and ginger that's gonna,be more awesome and here make sure to,get this kind of thinly sliced pork so,you can cook faster if you didn't take,my advice and it took more than 30,minutes only for chashu i'm not,responsible for the sauce put one,tablespoon of soy sauce half a,tablespoon of oyster sauce one,tablespoon of mirin half a tablespoon of,sugar half a tablespoon of corn syrup a,quarter teaspoon of dark soy sauce one,teaspoon of minced garlic half a,teaspoon of grated ginger two,tablespoons of water and give it a good,mix pretty simple right but if you want,to get that restaurant taste then bring,this bad boy over here and add a,generous pinch of,steak,now get your pan on a medium heat and,add half a tablespoon of cooking oil,once it gets nice and hot add 180 grams,of thinly sliced pork belly this way we,can dramatically reduce the cooking time,compared to the traditional recipe,remember our greatest enemy in this,episode is a time consuming process and,a lot of dishes to wash once it's cooked,through pour the sauce we made and just,cook it for three minutes that's it and,if you want that smoky flavor then take,out your blow torch or sears are well,it's not necessary but it will make you,look super cool this time let's make,soft boiled eggs one of the most,important toppings for japanese ramen,fill a pot with 6 cups of water and,bring it to a gentle boil now place your,five eggs and boil without a lid for,seven minutes when time's up take them,out and immediately drop them into ice,water that's it it's way easier than you,think right for information if you,really want to get things done within 15,minutes you gotta cook the eggs and,chuchu simultaneously otherwise it's,gonna take forever maybe next year now,some of you might wanna say aaron i,wanna get the beautiful brown colored,ramen eggs like the one from restaurants,sorry about that my friend it's,impossible to do that within 15 minutes,but don't worry about it have i ever let,you down with a little bit of a trick we,can make it happen in a small mixing,bowl put one teaspoon of dark soy sauce,and a generous pinch of sugar and then,add in your eggs and just mix them,around that's it of course it's gonna,taste different from the authentic one,but trust me nobody would know just by,looking at it alright our main toppings,are done let's make our ramen broth for,this you will need miso green onion and,ground pork that's it it's way simpler,than you think right but the taste don't,worry about it it's gonna be fantastic,first let's chop some green onion i'm,gonna use the white part for broth and,the green part for garnish so make sure,to include both parts and set them aside,next in a large mixing bowl combine four,cups of water one tablespoon of chicken,bouillon powder and one teaspoon of,hondashii these two bad boys will make,it possible to make ramen within 15,minutes yeah that will make your life a,lot easier now into a warm add one and a,half tablespoons of lard and heat it,over medium heat and then add one,tablespoon of minced garlic half a,teaspoon of grated ginger 30 grams of,chopped green onions and give it a few,stirs once you can smell the amazing,aroma add 150 grams of ground pork a,quarter teaspoon of white pepper and,stir-fry for 3 minutes and here make,sure to break it up so that they don't,clump together when the pork is cooked,through reduce it down to a low heat and,add one tablespoon of mirin two,tablespoons of sugar four tablespoons of,miso and one teaspoon of chinese chili,bean paste now you're just gonna mix,this in together for about two minutes,here you're not stir frying it with big,big fire just gently mix it please don't,be a chef in thai or chinese restaurants,once everything is well incorporated add,in the stock and put it on a gentle heat,the broth doesn't have to boil or simmer,just get it warm that's the key now,bring a spoon and give it a quick taste,and add a pinch of salt if it's,necessary but mine is perfect once,that's done cover it the lid and keep it,warm until ready to use next let's stir,fry some mung bean sprouts for the,toppings put 1 tbsp of lard in a pan and,heat it over high heat once it gets nice,and hot add in some mung bean sprouts,and quickly stir fry them for less than,a minute here of course you could just,blanch it in hot water but if you stir,fry this with some lard like this it's,gonna be amazingly flavorf

How To Make Homemade Japanese Food

How To Make Homemade Japanese Food

hi i'm ria i'm a tasty producer and,today i'm going to show you how to cook,japanese for entire day,japanese traditional breakfast consists,of rice miso soup grilled fish and some,side of the sheets like tamagoyaki egg,omelet it's my favorite if i have to,choose a last meal i'll definitely,choose japanese breakfast commonly we,use a rectangular pan this pan is just,made to make tamagoyaki you'll pour egg,mixture very thin almost like making a,crepe then you roll them up and repeat,the process until you run out of egg,mixture it looks very technical and,difficult but it's not that difficult i,think when i made it for the first time,i was 12 years old in this video we used,cheese and nori seaweed but you can make,it plain it's a staple dish for,breakfast lavender,another typical main dish for japanese,breakfast is grilled fish like salmon,maybe it seems odd for people from other,culture but this is what i grown up,eating with i think japanese people eat,a lot of fish because our country is,surrounded by ocean myself i grown up in,a small fisherman town eating with a lot,of fish breakfast lunch and dinner it's,one of my comfort food it's full of,healthy fats and fish is a very,important part of japanese diet,another staple dish for japanese,breakfast is miso soup tofu is one of,the common ingredients i will,demonstrate how japanese chef cut tofu,on your palm my mom told me how to do it,correctly so first pick up the tofu put,on your palm tofu is very soft and,fragile slice horizontally and then,cut very gently as long as you are not,pulling or pushing the knife on your,palm it's safe to cut but if you're,beginner cook wait until you are,comfortable handling your knife i don't,want young audience to watch this video,and go injure themselves,basic ingredients for miso soup it's,wakame seaweed tofu and enoki mushrooms,but you can use any kind of vegetables i,think each family or region have their,own way of making miso soup my mom,always prepared breakfast for us i,didn't realize how time consuming it was,to prepare breakfast in traditional way,i began to appreciate more the effort it,took since i started living by myself in,the us now my typical breakfast is,coffee and maybe some yogurt but i still,miss both the taste and nutritious value,of a classic japanese breakfast,for lunch some months makes bento called,calaban which is shortened words for,character bento which is a trend in,japan calaban is a decorated bento which,features food decorated look like,animals or characters my mom used to,make me rabbit-shaped boiled egg or,octopus-shaped winner for my bento i,remember made me smile whenever i see,those kawaii animals in my bento box my,mom made me bento every day when i was,in high school my favorite mental,ingredient was fried chicken also she,often put leftover from dinner or,breakfast for example tamagoyaki from,breakfast or fried chicken from dinner,we bring bento to office we bring bento,school we can also buy bento at the,station and you can eat it in a train,onigiri is typical item for bento,onigiri is basically a rice ball basic,rice ball is seasoned with salt has,umeboshi inside and wrapped with a piece,of nori seaweed i remember my brother,made banana fritter onigiri for mother's,day when he was little it was pretty bad,but i think my mom didn't want to hurt,his feelings so she was eating them,again i took for granted my mom making,all those great amazing food for me,thank you mom okonomiyaki is my soul,food the best way of describing,okonomiyaki is savory pancake there are,two types of okonomiyaki the osaka style,and hiroshima style i'm from hiroshima,so that's the style i grew up with,whenever someone visits my hometown,everyone always will tell them to go out,to okonomiyaki with their friends and,family all the ingredients are layered,and contains noodles since it's,basically made with flower egg and,cabbage it's a budget dinner you can,make it at home the sauce is called,okonomiyaki sauce it's a little sweet,almost like barbecue sauce you can find,them easily in asian grocery store in,the u.s i love that my hometown has such,amazing recipe to represent it i also,make it all the time at home for my,friends and family my husband is texan,and he really loved this dish i remember,my non-japanese friend freaked out,because when you top bonito flakes on,top of something really hot it moves,almost looks like dancing okonomiyaki's,ingredient is very accessible i can make,it wherever i go and bring a part of,hiroshima with me,i've already talked about mesmerizing,japanese dessert in last video so i'd,introduce a quick dessert you can make,in a rice cooker most people use rice,cooker for just cooking rice but you can,cook so many other things in it once you,get to know your rice cooker it's your,friend this is a much easier way of,making a jiggery cheesecake which i know,many of you seems to like a lot it may,sound difficult to cook authentic,japanese food outside of japan but i,think it's not too hard t

Young Girls Teamwork Make LARGEST Braised Pork Combo in JAPAN!

Young Girls Teamwork Make LARGEST Braised Pork Combo in JAPAN!

"အရမ်းစားကောင်းတယ်!","ဒေလိရှ်!","အပိုင်းက ကြီးတယ်၊ အသားက အရမ်းပျော့တယ်။","အသားနဲ့ အချိုချဉ်ရည်က အတူတူပါပဲ","သန့်ရှင်းသောအရသာ။",Yotsukado Han-ten,ဤစားသောက်ဆိုင်သည် 1927 ခုနှစ်တွင် Tachikawa တွင်တည်ထောင်ခဲ့သည်။,၎င်းသည် Tachikawa တွင်သက်တမ်းအရင့်ဆုံးတရုတ်စားသောက်ဆိုင်ဖြစ်ပြီးဖောက်သည်အများအပြားကိုဆွဲဆောင်နေဆဲဖြစ်သည်။,"ဒါက တရုတ်စတိုင်ကြက်ကြော် အပိုင်းတစ်ပိုင်းအတွက်ပါ။",လက်ရှိတွင် အဆိုပါနေရာကို စတုတ္ထမျိုးဆက် ပိုင်ရှင်က စီမံဆောင်ရွက်ထားသည်။,နှစ်ရှည်လများ တည်ထောင်ထားသည့် စားသောက်ဆိုင်သည် ယခုနှစ်တွင် ၎င်း၏ ၉၄ နှစ်မြောက် နှစ်ပတ်လည်နေ့ကို ကျင်းပပါသည်။,ဝန်ထမ်းတွေနဲ့ စကားပြောတဲ့အခါ သူတို့အားလုံး အဲဒီနေရာမှာ အလုပ်လုပ်နေတာ တော်တော်ကြာနေပြီဆိုတာ တွေ့ခဲ့ရတယ်။,"ဒါက ဝက်သားပြုတ်အတွက်ပါ။","ဖက်ထုပ်တွေကို ငါတကယ်မရေတွက်ဘူး ဒါပေမယ့် 7000 ကနေ 8000 လောက်ရှိသင့်တယ်",“နောက်ထပ် ဆက်လုပ်နေရင်တောင် အများစုက နေ့လည် ၁ နာရီ မတိုင်ခင် ထွက်သွားကြတယ်”,"ကျွန်တော်က အဲဒါတွေကို လုပ်နေတာ တစ်နှစ်ပဲရှိသေးတယ်၊ အိမ်မှာတောင် လေ့ကျင့်နေတာ",Ichikawa Rio-san,က "ငါက ငါ့ရဲ့ ခါးစွပ်ကို ပြောင်းသွားတယ်!",သူမသည် အထက်တန်းကျောင်းပြီးကတည်းက ဤစားသောက်ဆိုင်တွင် အလုပ်လုပ်ခဲ့သော ဝါရင့်အလုပ်သမားတစ်ဦးဖြစ်ပြီး ယခုဆိုလျှင် ၁၀ နှစ်ကျော်ရှိပြီဖြစ်သည်။,ကျွန်တော်တို့ရောက်တုန်းက တစ်ဝက်ဈေး gyoza နေ့။,သူမသည် မနက်စောစောကတည်းက ဒေါသတကြီးဖြင့် gyoza ဖက်ထုပ်ထုပ်လုပ်နေသည်။,“ကျွန်တော်လည်း အိမ်မှာပဲ လေ့ကျင့်တယ်။ ကျွန်တော့်မှာ မိသားစုကြီးတစ်ခုရှိတယ်၊ ဒါကြောင့် သူတို့လုပ်တဲ့အခါ မြန်မြန်ဖြစ်အောင် ကြိုးစားတယ်။”,"ကျွန်မ အိမ်မှာ တစ်လကို ဖက်ထုပ် ၂ ခါ ချက်စားတယ်။","ပုံမှန်အားဖြင့်တော့ အားလုံးကို တစ်ခါတည်းမစားပါဘူး၊ ဒါကြောင့် ရေခဲသေတ္တာထဲမှာ ထည့်ထားလိုက်တယ်။","ကျွန်မမိဘတွေဆီ အလည်လာတဲ့အခါ ကျွန်မအမြဲတမ်း ၂၀၀ လောက်ရှိတယ်။",“အခုနောက်ပိုင်းမှာ ဖက်ထုပ်ပြုတ်တွေက အရမ်းခေတ်စားတယ်။,"မုန့်သားက အရမ်းပျော့သွားတယ်၊ အရမ်းအရသာရှိတယ်","ကျွန်တော် အခု ဘိုဂီလှည်းနဲ့ ဈေးဝယ်ထွက်မယ်!",“မိုးရွာရင် ထီးနဲ့ အပြင်ထွက်ရတာပေါ့”,"အိုး ဟေး မင်္ဂလာနံနက်ခင်းပါ!","ကျွန်တော် ဒီမှာ အလုပ်လုပ်နေတာ ၂ နှစ်နီးပါးရှိပြီ။",“အရင်ဆုံး ကျွန်တော် အချိန်ပိုင်းအလုပ် လုပ်ရုံနဲ့ အခု ကျွန်တော် အချိန်ပြည့် အလုပ်လုပ်နေပါတယ်။”,"ကျွန်တော် ဒီနားမှာ အမြဲထားခဲ့တယ်","အဖွဲ့ထဲကလူတိုင်းက အရမ်းတော်ပါတယ်၊ ဒါကြောင့် အလုပ်လုပ်ရတာ ပျော်စရာကောင်းပြီး ဒီမှာ ဆက်အလုပ်လုပ်ချင်ပါတယ်","ကျွန်တော်က ဖောက်သည်တွေနဲ့ ပေါင်းသင်းဆက်ဆံဖို့ အမြဲကြိုးစားပေမယ့် အရမ်းစိတ်မ၀င်စားဘူးလို့ ပြောတယ်။","လူတွေကို လှမ်းခေါ်လို့ အဆင်ပြေမယ့် သူတစ်ယောက် ဖြစ်ချင်တယ်","တရုတ်ဟင်းချက်ခြင်းရဲ့ ပုံမှန်အရသာနဲ့ သင်မခံစားဖူးသေးတဲ့ အရသာတစ်ခုပါ။","သာမန်တရုတ်စားသောက်ဆိုင်မှာ သင်ရနိုင်မယ့် အရသာမျိုးပါ။ အရသာရှိရုံသက်သက်ပါ။","ဘာလို့ဒီမှာအလုပ်လုပ်ရတာလဲ?","ကျွန်တော် အထက်တန်းကျောင်းတက်တုန်းက အချိန်ပိုင်းအလုပ်တစ်ခု ရှာခဲ့တယ်။","ဒါပေမယ့် ငါ ညနေ အထက်တန်းကျောင်းတက်နေလို့ ဘယ်သူမှ ငါ့ကို လာခေါ်မှာ မဟုတ်ဘူး",“ဒါနဲ့ ကျောင်းတုန်းက မန်နေဂျာကို သိတဲ့ ငါ့အမေက ငါ့ကို ခိုင်းပြီး ဒီမှာ အလုပ်စလုပ်ခိုင်းတယ်။,ပိုင်ရှင်သည် Rio-san အား "နံပါတ် ၁ ဖောက်သည်ဝန်ဆောင်မှုကို ဦးတည်သည့် ဝန်ထမ်း" အဖြစ် ရည်ညွှန်းသည်။,Rio-san က “ကျွန်တော် အထူးတလည်လုပ်သလိုမျိုး မဟုတ်ပါဘူး၊,"ကျွန်တော်က ဖောက်သည်တွေကို ဆက်ဆံချင်သလို ဆက်ဆံတယ်။",သူမရဲ့ ဖောက်သည်ဝန်ဆောင်မှုက အမြဲတမ်း ဂရုတစိုက်နဲ့ ဂရုပြုပါတယ်။,သူမသည် ဤအလုပ်များသောနေရာတွင် ၁၀ နှစ်ကျော်ကြာအောင် အလုပ်လုပ်နိုင်ရခြင်းအကြောင်းရင်းမှာ “လူကောင်းများ” ဖြစ်သည်ဟု သူမက ပြောပြသည်။,ဝန်ထမ်းအသစ်များကိုလည်း သင်ကြားပေးရန် သူမအစပြုပုံကို မြင်တွေ့ရသည်မှာ အထင်ကြီးစရာပင်။,"အရသာ" သည် စားသောက်ဆိုင်ကြီးတစ်ခု၏ အရေးကြီးသော အစိတ်အပိုင်းတစ်ခုဖြစ်သည်ကို သံသယဖြစ်စရာမရှိပါ။,ဒါပေမယ့် "အရသာ" တစ်ခုတည်းက စားသောက်ဆိုင်ကို အချိန်အကြာကြီး နှစ်သက်ဖို့ မလုံလောက်ပါဘူး။,ဤနေရာတွင် စုဝေးကြသူများ၏ “ကောင်းမြတ်ခြင်း” သည်လည်း အရေးကြီးသော အချက်ဖြစ်သည်။,သူတို့ရဲ့ ဟင်းလျာတွေမှာ အရသာတစ်မျိုးတည်းနဲ့ ရှင်းပြလို့မရနိုင်တဲ့ အထူးအရသာရှိပါတယ်။,တစ်နေ့နေ့တော့ ဒီနေရာကို လာလည်ဖို့ အခွင့်အရေးရမယ်လို့ မျှော်လင့်ပါတယ်။,"ဒေလိရှ်!",“ဒါက နောင်ကျရင် ငါထပ်လာလည်မယ့် စားသောက်ဆိုင်က သေချာတယ်။”,"ကျွန်တော်က ဝက်သားပြုတ်ကို အရမ်းကြိုက်တယ်၊ ဒါကြောင့် တစ်ခြမ်းလုံးကို အမြဲစားချင်တယ်",“ထမင်းကြော်ကို အရမ်းကြိုက်တယ်။ စားလို့ကောင်းပါတယ်!","ဝက်သားပြုတ် ဟင်းခတ်အမွှေးအကြိုင်တွေက အရမ်းကောင်းပေမယ့် အကုန်မပြီးနိုင်ဘူး။","နောက်တစ်ခါ ငါ စိန်ခေါ်ပြီး အကုန်စားမယ်!","အလုပ်သမားတွေအားလုံးက အရမ်းအားတက်သရောနဲ့ အရမ်းသဘောကောင်းတယ်။",“ကျွန်မတို့ ပထမဆုံးအကြိမ် လာလည်ပြီး ဟင်းချက်နည်းကို သူတို့ အများကြီး ရှင်းပြတယ်။,"ဒါကြောင့် ဒီနေရာက အရမ်းကောင်းတာပဲ","ဟုတ်ပါတယ် အစားအသောက်က အရသာရှိပြီး ဟင်းလျာတွေက အပိုင်းကြီးပါတယ်၊ ဒါပေမယ့် လေထုနဲ့ ဖောက်သည်ဝန်ဆောင်မှုက အရမ်းကောင်းပါတယ်။","စားလို့ကောင်းပါတယ်! အစားအသောက်အတွက် ကျေးဇူးတင်ပါတယ်!","ငါ့သူငယ်ချင်းက ဒီနေရာအကြောင်းပြောတယ်","ကျွန်မမှာ တရုတ်စတိုင် ကြက်ကြော်နဲ့ ဝက်သားပြုတ်ရှိတယ်","အရမ်းအရသာရှိတယ်! ငါအရမ်းကျပ်နေတယ်!","အပိုင်းတွေက ကြီးတယ်။ ဟင်းပွဲတွေကိုကြည့်ရုံနဲ့ ပြည့်စုံသွားပါပြီ။”,“အသားက အရမ်းပျော့တယ်။ ငါအရမ်းပြည့်နေပြီ!","အသားနဲ့စားချင်ရင် ဒီမှာစားသင့်တယ်",“ဝက်သားပြုတ်က အကောင်းဆုံး ရယ် ။ bento-box အရွယ်အစားရှိသည်။”,"ဖက်ထုပ်၊ ဝက်သားကင်၊ ထမင်းကြော်၊ ချဉ်စပ်တို့ဟူး... အားလုံး အရသာရှိတယ်!","ဒါပေမယ့် ထမင်းကြော်နဲ့ ဝက်သားပြုတ်က အကောင်းဆုံးလို့ ထင်တယ်","အရသာရှိတဲ့အစားအစာအတွက် Yotsukado Han-ten ကျေးဇူးတင်ပါတယ်!"

25 Must-Try Dishes In Japan | The Ultimate List

25 Must-Try Dishes In Japan | The Ultimate List

Omurice is a go-to comfort food,served in Japanese diners.,An omelet is sliced to reveal creamy scrambled eggs,served over fried rice and topped with demi-glace.,These small pancake balls filled with octopus,are a popular street snack in Japan.,They're topped with mayo, seaweed flakes,,and dried fish shavings, or bonito flakes.,Sugar is used to make these miniature animal sculptures,,which take only five minutes to mold.,But you might not want to eat this candy art,when you see the final product.,If you've ever wanted to try an octopus lollipop,,the Nishiki Market has you covered.,These baby octopus are candied and grilled,before they're stuffed with a hard-boiled quail egg.,If you've got a spare $1,000 lying around,,we recommend trying this burger loaded with Wagyu beef,,a one-kilo patty, foie gras,,Japanese cheddar, and shaved truffles.,Did we mention it's served on a gold-leaf-covered bun?,Head to kaiten-zushi, or "rotating sushi" restaurants,for $1 sushi immediately delivered to your seat.,Raisins line the bottom of these cheesecakes,,which taste similar to sponge cake.,Meringue mixed with cream cheese gives the cake,its signature fluffiness and jiggle.,At Ichiran, you place your ramen order,using a ticket machine.,The most popular dish is a warm bowl of milky tonkotsu,,or pork-based broth.,This dish is a twist on tamago gohan,,a popular breakfast of rice topped with a raw egg.,But instead of raw eggs, these are poached.,Poken them and you'll get a tiny explosion.,Yakisoba, or fried buckwheat noodles,,are a staple of Japanese street food.,Veggies, meat, and sweet and savory sauces,are blended together on a giant grill,to make this filling dish.,This dessert is made of shaved ice,sweetened with condensed milk.,It comes in flavors like matcha,,red-bean paste, melon, and mango.,These pancakes are taller and thicker,than your average pancake,,and that's thanks to extra egg whites.,Top them with boba pearls, fresh berries,,whipped cream; the options are endless.,Tofu skin, or yuba, is a common ingredient,in Japanese cooking that has a consistency,similar to mozzarella.,To make it, soy milk is simmered in a hot pot.,The layer of skin that forms,is then served with soy sauce and sesame seeds.,Despite the name, melon pan has no melon in it.,The sweet bun has a crusty outer layer and a fluffy interior,and comes in sweet and savory varieties,,like whipped cream or beef and shirataki noodles.,Made with rice and corn syrup, this popular dessert,can be found at street vendors like those at Asakusa Market.,Nuts and dried fruits are often added to the mix.,This noodle dish is made from a seaweed-based,gelatin-like substance, which gives the noodles,their signature transparent look.,They're either pressed through molds or cut by hand.,Head to this food court to try nine types of ramen.,This so-called ramen museum is a recreation of 1958 Tokyo,in celebration of the year instant noodles were invented.,Forget sprinkles or hot fudge:,edible gold foil takes this ice cream to the next level.,Kinpaku, or gold leaf, is popular,in Kanazawa on Japan's west coast.,The rich marbling and buttery flavor,make Wagyu the most prized beef in the world.,These juicy, textured eggs are cooked in a square pan,and doused in sweet and savory sauces.,Each steamed bun, called manju,,is filled with a thick red-bean paste.,The subtle salty exterior balances out the sweeter filling.,These buns are often gifted for good luck.,Some of the fastest mochi pounders in all of Japan,make these soft, chewy rice cakes by hand,through a process known as mochitsuki, or mochi pounding.,The red-bean paste inside,makes these treats extra sweet and gooey.,There are many different styles of this savory pancake,,but the batter is typically mixed,with scallions, eggs, noodles, cheese,,and a drizzle of Worcestershire-like sauce on top.,Shrimp, a mix of seasonal veggies, and an entire whitefish,are deep-fried to make this loaded order of tempura.,A drizzle of soy dressing completes,the oversized rice bowl, or donburi.,These sweet treats are a street-food staple in Japan.,A generous chunk of red-bean paste, chocolate or custard,is sandwiched between cake-like batter,to make these "lucky fish."

Japanese food recipe AUTHENTIC/ Japanese grandma's recipe/ EASY , HEALTHY and VEGAN

Japanese food recipe AUTHENTIC/ Japanese grandma's recipe/ EASY , HEALTHY and VEGAN

today i'm going to share my grandma's,recipe she was born in japan,and if she's alive now she should be 95,years old,this is one of my favorite recipes out,of 200 recipes on my web,let me tell you guys i nailed it so i,hope you will stick around until the end,and we will be starting with sweet and,sour cabbage pickles,peel the skin of carrot after washing it,thinly slice,stuck up then shred it if your carrot is,organic you can keep the skin on for,extra fiber,then transfer into the large bowl,next i have this gigantic cabbage it is,a spring seasonal cabbage so,as you can see the leaf is looser and,less fibrous,cabbage is abandoned in winter and,spring each of them has a different,characteristic,for spring i love to enjoy it raw,shred them into about half inch pieces,and pile onto that carrot,it's quite a lot i use about 500 grams,of cabbage equivalent to half cabbage,exact measurement can be found in the,description box below,now we're gonna massage everything,together to remove the moisture,sprinkle one teaspoon of salt get your,hands in,and massage,for my grandma pickles i must have,at least once a day i have three more,pickled recipes down in the description,box below,as you keep doing it you will start to,feel the veggies are lightly,build can you see through the screen,at this point leave it for about 15,minutes,in the meantime let's work on the,marinade peel the skin of,ginger if your ginger is fresh you can,scrape the skin by using a,edge of spoon mine is too tough to do so,i use a knife,thinly slice stuck up then shred them in,a small pot add one teaspoon of chili,flakes,ginger and one and a half tablespoon of,toasted sesame oil,for the nadines,cook it over meat heat let the aroma,bloom for two minutes,then add six tablespoons of rice vinegar,four tablespoons of sugar and one,teaspoon,of salt simmer it over small heat,until the sugar and salt are fully,dissolved which will take you,only a minute or so make sure to stir it,continuously as it's burnt easily,off the heat and let it come down to the,room temperature,and back to veggies take a big handful,and squeeze it lots of water came out,this will allow the veggies to absorb,more tasty marinade and prevent it from,getting soggy,when the marinade cools down drizzle,over the veggies and toss them to coat,and wait for at least one over or,possibly overnight,it will last five days so great for meal,prep too,you can put them into the pencil box,enjoy as a side of a curry or pasta,or even put into the sandwich just like,other pickles,the options are endless,i have a couple recommended recipes to,go along with this pickle so check out,the link in the description box below,and next up miso grilled onigiri and a,miso mayo dipping sauce,if i have to pick only one to recommend,you guys from today's recipe,this is it but it's so hard to pick one,coats all of them works complemently,but anyways let's continue mince one,clove of garlic,if you want it to be garlicky you can,use two,since i'm making it for kids one should,be just enough,and for leek finely chop them,the lake i found in japan is thin and,well,rinsed beforehand but if you see lots of,dirt coated between the layers,make sure to rinse off after you cut,them shower,and spring onion will work as a set and,for sauce we need,four condiments if you want to know how,to stir the miso paste,again i went through in another video,in a bowl add one teaspoon of sugar two,tablespoons of,meringue,and one teaspoon of soy sauce,and two and a half tablespoon of miso,paste,i'm using yellow miso paste here but any,miso will do,and just a heads up usually not always,though,the darker the color gets stronger and,saltier taste become,and give it a good mix until there are,no more alarms,to know more about the japanese pantry,essentials i have a video,plush shop page on my web as always let,me leave the link for you,in the description box below and to a,pan on meat heat,add toasted sesame oil for that flavor,and followed by,garlic and leek let it cook until it's,softened,it will take you two to three minutes,then add miso mixture make sure to lower,the heat too,small since there's a chance to splatter,on you,i always prepare the lid next to me just,in case,cook it off over low heat until it,starts to thicken,and make sure to scrape off all the,yumminess,and once it starts to curdle up off the,heat,immediately since it's gonna continue to,thicken as it's cooled down,transfer to the container and it will,last a week in the fridge,you can just top it on the rice and,enjoy with the no recipe,this is our quick and easy breakfast,staple but for today let me show you two,delicious ways to enjoy it,the first one is addictive dipping sauce,it cannot be even called as a recipe,just mix with mail i do one part mayo,two parts mixer mixture,please tweak the ratio to your desired,texture,since this dipping sauce is on the,savory side,you want to pair with anything fresh,like cucumber,celery and carrot,my pikas literally devour veggies wit

10 Easy Japanese Side Dish Recipes for Beginners

10 Easy Japanese Side Dish Recipes for Beginners

i'm gonna introduce 10 different types,of japanese side dish,they are easy to make delicious and,nutritious so please check them out,also please see the description for the,detail of ingredient number one spinach,and corn with soy butter,first chop the spinach you can just stir,fry this right away but i like to boil,them in advance to remove the harsh,taste,no need for baby spinach,boil the stem part for 30 seconds first,then add the rest of it,boil for another 30 seconds,drain hot water,and squeeze boiled spinach to remove,water,add butter,and corn,since spinach is already cooked you can,just stir fry quickly here,finally add soy sauce,stir to combine,number two,eggplant and bacon with miso,cut eggplant into bite-sized,and shred bacon,cook bacon first,and take them out once,cook eggplant with oil from the bacon,i want to add a little more oil here,we turn the back onto the pan,and add a miso,meringue,sake,and sugar,stir to combine,number three,ginger miso pork with bell peppers,shred bell peppers,cut pork into bite-sized,and season them in advance,sake,soy sauce,and grated ginger,stir-fry the pork,and when it's almost cooked add bell,pepper,add miso paste,and mirroring,stir to combine,number four bell pepper and sausage with,sweet soy sauce,shred bell peppers,and slice sausage,stir-fry them with sesame oil,add milling,and soy sauce,sprinkle white sesame as you like,number five,mushed stuffed salad,wrap the tofu with paper towel,then put a weight to dry water,leave for 30 minutes,chop spinach,and shred carrot,boil them in water,gently squeeze the water from the tofu,and pot vegetables dry on paper towel,add sugar,and soy sauce,mash the tofu and make a smooth texture,number six,stir-fried eggs and tomatoes,cut tomato into veggies,sprinkle salt,and pour sake,leave it for a while,prepare egg,add sugar,and water,stir well,pour sesame oil in a pan,and make runny scrambled eggs,take it out from the pan,cook tomato in the pan for one minute to,make them soft and juicy,put scrambled egg back in the pan,and add soy sauce,stir to combine,number seven,red cabbage and tuna salad,shred red cabbage,and sprinkle salt,drain the oil from tuna,and add it to the bowl,and add soy sauce,black pepper,black sesame,and vinegar,stir well,number eight,honey mustard kombucha squash,dice kabocha squash,and microwave it at 500 watts for 4,minutes,if there is a lot of water wipe off with,a paper towel,add gray mustard,soy sauce,and honey,stir well,number nine,stir-fry conjugate sweet soy,dice corn jack,cook in boiling water for 2 minutes to,remove smell,drain hot water,let's make sweet soy sauce,prepare a clean pan,put water,soy sauce,sugar,mirin,and sake in a pot,put boiled corn jack,make sure konjac is well coated with the,sauce,heat until the sauce is gone,sprinkle white sesame,and red pepper,if you like spicy one you can add red,pepper when frying,number 10,butter and carrot mayonnaise salad,warm up frozen in microwave,and take the beans out of the pot,shred buttock,and carrot,boil them in water,add salt and vinegar when boiling,drain hot water,put vegetable dry on paper towel,while it's warm add soy sauce,stir well,after cooling a little,add the edamame beans,put wasabi,and mayonnaise,start to combine,you

Perfect Chicken Teriyaki | Authentic Japanese Recipe

Perfect Chicken Teriyaki | Authentic Japanese Recipe

hi guys,welcome to champs japanese kitchen my,name is roske,and i'm japanese guy who's a crazy about,food but not just eating it,i love cooking and preparing dishes for,a good reason,in all my life i've been a professional,boxer in my boxing career,led me to become a champion in the,cruiserweight division,of the opbf oriental pacific boxing,federation,and of course to be the best strong,fighter,it's quite necessary to have a strict,control,over your diet i used to work as a,sushi chef for three years but today,i'm not gonna make sushi i'm gonna make,the dish we all love,chicken teriyaki,so first up guys you're going to want to,get one large chicken tie,with the skin on and let's cut off any,fatty bits,you don't want those and now we're going,to sprinkle on some potato starch you,can use corn starch instead if you want,make sure you cover both sides next up,is a generous sprinkle of salt and,pepper,okay now it's time to cut up a green,onion cut that into,about five centimeter slices and set,that aside,now it's time to make the teriyaki sauce,i've got one tablespoon of cooking sake,two teaspoons of brown sugar one and a,half tablespoons of soy sauce,same amount of water and last is my,kakushiaji that's,japanese for secret ingredients honey,get that all the mixed together and,that's our teriyaki sauce done guys,it's pretty easy to make right now we're,going to heat up a frying pan to medium,heat and add,some olive oil the good thing about,olive oil is,it's a little healthier which is good,for this dish,now let's put the chicken on the frying,pan with the skin side down,and we're going to add the green onions,as well,you're going to want to keep cooking,that on a medium heat until it starts to,brown,oops i got a little burnt be careful,when you cook,now let's take a look at the chicken oh,that's nice crispy and golden brown,this is a nice crispy texture you want,the chicken to have,and we don't want these green onions to,burn so we're going to put them out for,a second,put the lid on and we're going to keep,this on a low heat,steam for about three minutes,that's starting to smell good i know you,can smell it,but trust me i've got a little tip for,you guys as well,if you want your teriyaki sauce to be,more delicious,you take out the chicken and the onions,wipe away the excess fat,and then put them back in before you add,the sauce,oh listen to that now we're going to put,the lid back on,and let that steam for about five,minutes,after about five minutes we're about,done let's make sure to cover the,chicken in the teriyaki sauce,looks like we're ready to cut in and,oh that looks delicious,crispy and juicy this is a kind of,chicken teriyaki you guys could be,making at home,so here we are guys the crispy,juicy sweet teriyaki chin,after boxing match this is the first,dish that i want to eat every time the,chicken is a lot of protein,and very healthy and this is very good,for,after exercise in recovery so,let's eat,hmm you look good,it's very delicious,very juicy,crispy,i feel recharged,thank you for watching if there is,another japanese dish,that you want me to make please leave a,comment,down below and remember in japan after,we finish the meal,we all say go to some of this stuff,you

The Perfect Japanese Fast Food, GYUDON | Beef Bowl

The Perfect Japanese Fast Food, GYUDON | Beef Bowl

hi guys,welcome back to champs japanese kitchen,i just want to say very big thank you,for supporting this channel,and watching my videos did you try the,recipes that i showed you,please let me know in the comments down,below,today we're going to make you dom giu,means beef don means,rice ball and mix together the beef ball,have you ever heard yoshinoya,or matsuya or sukiya,many japanese loves judo but today,we're going to make more rich luxury,premium judong so,let's get cooking,so you can have a beef ball without rice,right,i know not everyone may have a rice,cooker at home so let me show you how,you can prepare rice without one i've,got about three portions of rice here or,roughly 480 grams,and the first thing we need to do is,wash it you will want to rinse the rice,a few times,until the water runs clear a good tip,for this is to make a claw shape with,your fist,and gently knead the rice and then keep,turning the ball around,as you continue to wash it so just,repeat that a few times until the water,runs clear,and then we're going to leave the rice,to soak for at least,30 minutes before we cook it 130 minutes,is up,transfer your rice to a large saucepan,and add your water,for our three portions of rice we want,about 650 milliliter of water,so now we're going to put the lid on and,turn that up to a high heat,okay once it starts to boil,turn down the heat and wait for another,10 minutes,after about 10 minutes you will notice,the liquid from the rice has started to,disappear,this is when we turn the heat off and,let that steam for another 10 minutes,next up i'm going to show you how to,make a topping for arguedon,onsen tamago it's a half boiled egg but,we call it,onsen or hot spring egg in japanese,because these were traditionally cooked,in hot springs,which is not really hygienic when you,think about it heat up some water in a,saucepan,but don't let it boil we want it at,about 65 degrees,celsius or 150 fahrenheit,add your eggs and let them sit for 30,minutes,next up we're going to make the sauce,for our gudon,i'm going to put this directly into a,pan you will need,140 milliliter of water 100 milliliter,of sweet cooking sake,that's mirin 60 milliliter of soy sauce,2 tablespoons of brown sugar,and this is optional but will give you a,richie flavor,a small amount of dashy fish stock get,that all whisked together,now we will add our vegetables i have,half a washed burdock root,and we're going to cut this up into,small slices,this burdock will make our gudong a,little more aromatic,and give it a little extra kick add this,to the liquid straight away,if you don't add this straight away the,burdock will oxidize,and go brown which we want to avoid if,you can't find burdock in your country,you can use ginger instead or even just,skip this part,next we'll take half an onion and add,that in,thinly sliced once our vegetable are in,the pan,turn to a high heat put on the lid and,wait until it boils,and now for the final ingredient our,thin cut of beef,spread the dial evenly in the pan and,let cook for maybe a minute or two,this will be cooked in no time make sure,to give it a quick stir,to make sure it gets cooked evenly once,the beef is cooked through,let it stew for about 5 minutes to,absorb the flavor of our sauce,and most important thing of all is to,make sure it tastes,good though,okay and now we're ready,so,okay the beef ball the goo,dong is ready to eat,mmm wonderful smell,i can't wait to eat it,let's eat it,look at this,this burlap smell it's so,rich so good,maybe this point is the most different,compared to uh,yoshinoya fast food goodness,and also this onsen tamago it's very,good very,smiled and we all work together very,well,okay we didn't use a rice cooker today,so it took a little bit longer but,usually,you don't is pretty easy to make,and very fast to make so if you're busy,or you don't have a lot of time the q,dome is perfect i recommend you,you guys send me a lot of comments and,appreciate,and today i want to reply to the some of,the comments,how does this man have such a western,accent i love it,thank you very much when i was a child,uh,about 11 to 15 years old for four years,i was living in chicago in the united,states,so that's why i can speak english just a,little bit,in chicago i was going to japanese,school,so sometimes i forget how to speak,english but,right now i'm studying english so maybe,someday,i can speak more more smoothly and,someday,i want to visit united states again,okay here is another comment,what would be a good substitute for,cooking sake,okay if you can find a cookie sake in,your country,maybe white wine is very good,or if you don't if you don't want to,drink alcohol,you can choose water but if you choose,water,maybe the flavor is less rich,okay guys thanks for the comments,if you have any other questions or any,other dishes that you want me to make,please leave the comment down below,and remember after we eat the meal,we all say,stop,you

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