I'm Marc Matsumoto, and my goal is to ignite your passion for cooking by sharing my secrets to elevate your everyday meals. I guide you through the fundamentals of every dish, empowering you to go beyond the recipe. I show you how to make the dish, but I also reveal the science behind the techniques, and explain the ingredients in depth, so that you can apply them across cuisines. Join me for live premiers of my latest creations. Hit the Subscribe button and Notification bell so you don't miss my next culinary exploration.
Hands down, nobody beats Mark Matsumoto in presenting recipes w/ technical twists through clear and short videos. I also appreciate the twists he injects into Japanese cuisine, one of the most stoic of cuisines. Love the cheat demi glace! Love hamburger steaks with many side dishes ( for summer, I skip the demi glace and use a mound of grated daikon drenched with ponzu, with small dollop of karashi ( Japanese mustard ). A leaf or two of ao jiso ( perilla ) on top of the steak is awesome. Matsumoto san, itsumo arigatou, itsumo otsukaresan desu❤️ Mata yoroshiku onegaishimasu...
I’m always so sad to miss the premiere but I am glad I can watch this now. 5:41 so smart! Squishing the meat means you lose that meat crumble. I am blown away by the use of gelatine. Cool! You’re amazing Marc! 🌺
Hoisin sauce is much sweeter than oyster sauce and it has some spices that would change the flavor profile of the sauce. You could substitute 2 teaspoons of soy sauce and 1 teaspoon of sugar for the oyster sauce.
I've been working on a new burger recipe too. I prefer hamburgers to be straight beef, but I've come up with a few tricks to level it up. It's mainly in the shaping and pan-frying.
Hello there Marc I know It's been a while since we've talked I was blown away by this one The Mayo I just started laughing.It's awesome But hopefully I'll be around To enjoy your cooking this hamburger was awesome Just like all the other recipes.Now you and your family be blessed And I wish you The best?your Friend in southern nevada Nicholas
You could use any liquid such as water or beef stock to steam the veggies, but the benefit of using sake is that it adds a ton of umami (the alcohol evaporates so the finished dish will not contain any alcohol). As for gelatin, it's added for the collagen (which slightly thickens the meat juices), I've tried everything from xantham gum, to starch, to flour, to eggs and they all thicken the liquid too much so the juices end up more like a gravy than than something you'd naturally get out of a meat when you bite into it. Unless you can find another source of adding collagen to the mixture I don't think there is a good substitute for the gelatin
Vermouth is not a good substitute for sake. It's made from grapes and grapes don't contain much protein so it does not have a high concentration of amino acids. Sake is made from rice, which does contain a fair amount of protein. When the rice is fermented enzymes in the koji break down the proteins into amino acids which is why sake has so much umami.
Are you referring to tamagoyaki (rolled omelette) or the fluffy egg that's put on top of omurice? I have recipes for both and you can search my channel for them.
@@NoRecipes yes I was referring to egg on top of omurice, and I understand that it can be any shape of omelette on top. I was so curious with certain shape of omelette after saw photo of omurice posted in travel community. I will search the recipe from your channel. Thank you 🙏
@@alelau65314 Gotcha, "tamagoyaki" refers to a very specific dish that's not usually served on top of fried rice. You can get my recipe for the fluffy omelette used on omurice here: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-iOPFzcbGn24.html
🤓👨🏻🔬 I didn't go into all the details in the video but this is the third iteration of my hamburg steak recipe and I tested over 20 variations for this one over a 2 year period (different ingredients, mixing methods, ratios, cooking methods, etc).
yuuummm 🤤 I recently thought about making this and will make it soon. Thank you, Marc 😊 /edit btw, would it be possible to leave out the ketchup? I wanna make this for a friend who has a tomato allergy 😞
Nice recipe, but before you adding back the meat and veggies, can i stop there and freeze the curry to make it like a curry cube ? So next time i’m craving for curry i can do it quickly
It sounds like the eggs aren't fully mature. In Japan there is a separate food called "sujiko" where it is cured with the skein intact, but it is usually much saltier than ikura. The reason for this is that there can be parasites in the skein so you need to use a much higher concentration of salt in order to make it safe to eat. Another option would be to freeze it after curing (you can get the details here: www.fda.gov/files/food/published/Fish-and-Fishery-Products-Hazards-and-Controls-Guidance-Chapter-5-Download.pdf)
You’re convincing me to eat more salmon, Marc. Probably a way better way to get my omega 3’s than taking a huge fish pill. 😂😬 I like how you are sharing these recipes for us to watch. I also spied a comment from Maplecook 3 years ago and I was like…..they don’t really know each other yet. 🤷♀️ Glad that changed. ☺️ Take care. 🌺
That's funny because Marc rarely debones a chicken leg. He just buys them.😅 Guess he's just good at everything. I've done hundreds of them now, and I can say that it gets easier with practice. And a sharp knife!😉
Hi Marc, I came across your RU-vid video about orange 🍊 chicken. I’m a big fan of Japanese cuisine especially after visiting Japan a few years ago. I watched many of your videos on RU-vid and now I’m enrolled as your subscriber. Thank you so very much for sharing your knowledge and recipes. Love ❤️ from Stockholm, Sweden 🇸🇪
When Marc made his Quick Japanese Curry from Scratch he microwaved the carrots and potatoes to speed up the process. I just made that recipe and it worked perfectly! Saves a lot of time. The flavor is just as good in my opinion. Good luck with your curry!😊
Hi! When I made my first batch of kinako I didn't get the soybeans quite dark enough, so I put my kinako in a pan and toasted it further. It worked perfectly! My advice would be to keep the heat low and stir the soybean flour constantly so it can toast evenly. It shouldn't take too long, and you'll be able to smell the aroma to know if it's done. Good luck!😊If you have time, let me know how it worked for you.😁
@@kathcares the way you taste the kinako derived me crazy ..i went asap to supermarket and bought a big patch ..thank you very much for your response i was waiting for the answer 😍😍😄😄😄😄😄
Dont make this recipe. The amount of matcha made me feel awful. The caffeine or whatever energy thing was so intense i was tweaking and i added 10 GRAMS. please add 5. The flavour is still going to be there but u will be safe.
I'm sorry you had that experience, but it's rather harsh of you to start your comment with "Dont make this recipe." There are many reasons why you might have had the reaction you did. That doesn't mean it's going to happen to everyone. You may have had a different quality of matcha, or you just might be sensitive to caffeine. I have difficulty when I combine lots of sugar with caffeine, but most people I know don't have this reaction. I appreciate you sharing your experience, but please don't start by discouraging people. Everyone is different.
The only mesh I could find in time to process the roe may have been too large. I spent a bit of time recapturing pieces with connective tissue that made it through the mesh. All of this took time, and some eggs turned whitish during the process. I would put back in the fridge and then process another skein. Will this be a problem?
Don't worry about the white color. This happens because of a reaction with unsalted water. The color should go back to normal after you soak it in the brine.
The brand is Heisei from Kyushu. It may be hard to find. Marunaka is another brand that Marc likes to use, but he also uses Japanese Kikkoman soy sauce. Anything from Japan should be suitable.
