Context is key. That chef on kitchen nightmares had no idea what he was talking about, but there are times where frozen is fresher than non frozen. In reality, even fresh sushi from a high end restaurant is frozen after its harvested
Eggs use only raw egg yolks, not fried eggs. The yam is only visible in the white part of the fried egg. But the soup is made more carefully than the Japanese. Very good and looks delicious.♡ \from Japanese girl/
Dude. He just realized his family’s murderer was there. I think that reaction was justified. Still, RIP udon. Udon is my favorite kind of noodle. I love its thickness. Dunno about exact favorite, but I like yakiudon. My sister prefers soba, though. Guess she can wait for when Demon Slayer gets around to the cold soba eating contest with Tanjiro and Giyuu.
Definitely want to see you make udon, so i can make it myself. Also do you have to use the bonito flakes or can i use chicken stock? (not a fan of fish lol)
Yes to the noodle video! Favorite udon bowl? Real simple: udon + miso soup + soy sauce = joy in a bowl. Love the cat, too. Thank you for the recipe. I will use this one later.
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When I was in Japan, I often went between Kitsune udon and Bukake udon (yes, I know what it means, but it was so yummy on a hot day to get a cold bowl of noodles)
@@enkeli19 I have some soba at home, but it's also dropping to about 30F tonight haha. One of my FAVORITE cold soba dishes I've sold in a kitchen was soba, fresh mango, rice wine vinaigrette with lime and chilis, crushed peanut dust, a touch of soy, roasted seasme seeds. FFFFF I need to make that again.
I have never tried homemade udon, but i always buy those udon packages with bag of flakes and soup stock powder, you can get beef,seafood and kimchi flavor, i sautee some meat and sliced veggies and soft boiled egg and put on top :)
Love that you are getting diverse with you’re anime foods.BTW I hope that you make the pudding from psyki kusou no psi-nan (don’t know if I spelled it right.)
Tfw when you're eating noodles then suddenly run into the main villain and now you wanna be starting something, cause he's bad, he's bad, SHAMONE, you know he's bad.
Note-you can eat raw egg yolk pretty easily. At my restaurant we feature a steak tartare (raw steak) and top it with an egg yolk. I actually found out that the egg doesn’t have salmonella, the shell does.
You’ll need more dry fish than that. The standard is to fill it to the point of where your chopsticks stand straight up in bonito flakes. Not so for the thicker cut variety as that’s stronger. Don’t worry about the flavor as standard bonito is quite subtle by itself and a little doesn’t do much to the overall dish. What , i was taught this when I worked at a couple of Japanese restaurants. The dashi stays the same just the kombu stays in like 30 seconds but never bring it to green color or it doesn’t turn out right.
If you make an onsen egg (poached egg in shell) instead, it’ll be closer to the raw egg the usual do in Japan. I also recommend using a duck egg for this recipe as well.
@chefPk look up cooking master boy/Chuuka Ichiban, old version, you might find only chinese dubs nowadays. 2019 version is dry with cooking details but its was the Shokugeki No soma of 1997. another channel "Dish come True" is sorta does the recreation part but without any commentary or live testing... so in Cooking master boy, there's a few variants of noodles that are quite interesting. even some that uses no flour
Hey Chef Pk, don't know you remember my comment couple time ago, but i just wanted to say thank you again. In Germany (Don't know if its special) we have a service named Fresh Food, they send you a box with ingredients and recipes and yea, i cook for 2 Weeks everyday now and i love it. Playing with my food, in a way my gf still likes it ^^ and it makes hell of a fun! You inspired me and i just wanted to thank you ♥ Thank you for your vids and beeing ^^
How about not only Udon but maybe your favorite varieties of noodles? Ramen, Udon, Farfalle, Penne, whatever you like. Whether it be a multi part series or one long video would be up to you of course! :D Maybe eve your prefered sauces for each variety? This could become an interesting series. I've got to compare you to Gordom Ramsay at this point. He has some great recipes too, but yours just seem so much simpler, more of a homecooking style. I've tried making his and they were absolutely amazing, but I have yet to try one of yours. Maybe some other people feel the same way. :)
I just recently found a really nice ramen place that also has really good salmon onigiri in downtown Atlanta.. haven’t tried udon but I’ll definitely look for a place. Great job on the video as always and Merry Christmas Chef PK/Waifu/Cats!
I enjoy both udon and ramen though, the only place that serves them in town is Edo, every other Japanese restaurant in town is literally a sushi joint, the best being a place called Sushi Heaven
Literally just stumbled to your channel because of food wars and no lie, I am immediately subscribed to your channel and not to fan to hard already but your channel perfect for me, weeaboo chef channel😂🙏 nevertheless I am currently CIA student here and we both can say we pursuit culinary for love of food and cooking for people who love food(obviously who doesnt like food duh😂) anyways hope one day your channel grows so youtube becomes your main income point so not only you could have time to learn and share it with us. Much of luck to you man💪
Hey Chef as an early present for you I'll present you the story of Saiba Jouichirou and Yukihira Tamako After quitting from Totsuki Academy, Jouichirou wandered around for a while. It was then that he happened upon Yukihira Diner. And that was where he met Tamako, who is a diner brat but her dishes are a hit or miss. Tamako is in a word, WILD. She is like a delinquent and always tries new things that even Jouichirou wouldn't even think off. The first dish Jouichirou orders from the diner is a Special. Which is Tamako's dish with the highest success rate. Sadly it's a miss. Despite it being a miss Jouchirou likes the atmosphere at the diner, deciding to always drop by when he is in Japan. And that's when they slowly get closer, with Tamako adding Jouichirou into her gang. Eventually Jouichirou shares his experience at Totsuki Academy after which Tamako upgrades/promotes Jouichirou from a member to her Special Person. Shortly after Soma is born. At age 3 Soma starts his training and starts challenging his dad at age 6. Tamako dies when Soma is 12 of a congenital heart defect which was not detected early. This comes as a shock since they only find out about this a month before she dies. Little trivia about their names Yukihira (幸平), using the kanji for "blessing" (幸 Yuki) and "common" or "ordinary" (平 Hira), could roughly translate as "blessing of the ordinary" Jōichirō (城一郎), using the kanji for "castle" (城 Jō), "one" (一 Ichi), and "son" (郎 Rō), could mean "the eldest son of the castle". Tamako (珠子), using the kanji for "Jewel" or "Gem" (珠 Tama) and "child" (子 Ko). Sōma (創真), using the kanji for "creation" (創 Sō) and "true" (真 Ma), could mean "true creation", a reflection of his boundless creativity. After the Regimental Shokugeki Arc It'll be the Nakiri Family.
So I took a cooking class in Osaka, and the instructor advised that the konbu should be place in cold water and as the water is about to start boiling you remove it because if it’s heated too long it releases it’s slime and the dashi isn’t as good. Granted the yam itself is slimy enough but what are your thoughts?
Also, favorite noodle dish: Pad Thai. By a mile. I love ramen, both good and instant, and udon is great, carbonara is beautiful and silky and smooth and wonderful, but pad thai just blows every single other noodle dish out of the water. Runner up would probably be singapore angel hair noodles.
My favourite type of noodles has been and probably will always will be Shanxi knife-cut noodles. Had my first bowl of them when I was probably 4 years old. Haven't had them since when I was 10 since they don't really have them here in the US. Guess that's what should be expected since it's such a regional food limited to parts of China and Taiwan.
