@@republicofnoobs7437 yes. Yes yes yes. I thought it was an Anglo chef thing to mutilate the word like this but, since you 2nd my visceral horror at the utterance, clearly not. And I am redeemed Today will be a good day. Light has one over dark
Reasons I watched this video: - Editing and music puts my spirit in a relaxing mood - Adam's way of talking and explaining the process - Eager to add more recipes to my repetoire - also because I'm hungry
This is why I love your channel: this is simple, rustic food that people will actually make at home. You don't try to put any frills on it to attract people to your channel, it's about taste and ease of cooking. Really happy I discovered you!
Thank you for your super easy recipes. Between depression, a ton of allergies, and not having a lot of money these simple dishes give me ideas on how to get vegetables into my body.
I started taking probiotics and drinking kefir about 2 weeks ago and it has risen me from the dead. My energy was so low, I was pondering I might just slip away into death at night from stress and lack of life force. Please check out probiotics! You can make them at home!
Discovering Adam Liaw is frankly life-changing. He's so inspirational and thoughtful in the way he cooks. Thanks Adam! My husband and I truly appreciate what you do!
I already know this will be absolutely amazing! Coming from a Chinese home, my mom likes to make a simple soup where the main ingredients are pork or chicken and the Chinese cabbage. It's amazing as a light side-dish, and this is a more concentrated flavour version of that!
Perfect timing! We just had our first snow in Toronto. I immediately bought the ingredients and made it in a slow cooker. It is so delicious and warming. I use the leftover ponzu sauce for dumplings too.
thanks for that tip about the crock pot. i have been looking for some simple things to make and now i will have to try this when i am able to get the groceries next.
This reminds me of the Norwegian Fårikål. That litterally translates to " sheep in cabbage" and are based on those two ingrediants. We use mutton or lamb in pieces ( different sizes, it does'nt matter) and we add cabbage in big chunks, water, salt and black peppercorns. All is put in layers, and then you boil it on low heat under a lid untill the biggest chunks of meat are tender. There is a discussion if you should sprinkle a little flour between the layers, some do and some don't. The flour will thicken the sauce that creates in the pot. We eat it with boiled potatoes and Norwegian flatbread.
Oddveig Vorkinnslien thanks for this recipe - my partner doesn’t eat pork and I was wondering how I could adapt the recipe for her. A question: what kind of cabbage do you use?
Stheere I use Green Cabbage , and i cut it in big " boats" but let the stalk hold them togeter in the bottom so that the leaves sty togeter in each " boat" If you lokk up "Fårikål" ( Farikal) on RU-vid you will find videoes of this 😃
That's my favorite thing about his videos! I love to make ethnic recipes as authentic as possible, but sometimes the authentic ingredient is too difficult to find and sometimes the familiar ingredients are preferable, because they just have the better flavor to my pallete. I've actually made ponzu with lime and another with grapefruit... not sure what a yuzu tastes like, but the character the substitutions add is interesting in it's own right.
A Bumused Indian tells an Australian lawyer-turned-celebrity-chef (with a Malaysian Chinese father, Singaporean British mother and Japanese wife) that he understands the soul of Japanese cooking. Gotta love this country Australia. Gotta love Adam Liaw!
The video is something I really need right now. Calm, meditative even, boosting mood. That's why I love this channel and why I come back to it every now and then. Take care, folks!
It is so considerate of you to include a winter dish for your northern hemisphere audience when you live in the southern hemisphere. I like your little strainer for the lemon juice. Always explaining the background and techniques so well. Your channel will soon reach millions viewers ! Keep up the good work !
How can people dislike the video? It's so simple and easy to make. Instructions are on point and as always very short video not dragging a conversation that will make you move on another one.
Lefa well, looks are not everything especially in regards to cooking, braised cabbage is really nice on its own as is pork belly but cabbage soaking up all the rendered pork belly fat would be seriously yum.
Made this the other night using prociutto and a lot less salt. Added grated ginger and about a cup of vegetable broth in the pot. So good! This is certainly a lifesaver!
Since there is not the usual recipe link and not everything is measured I try to come up with the ingredients how I imagine them by rule of thumb mostly: 1) about 300g Porkbelly (no skin or bones) / 1 Nappa Cabbage / 1 part fresh ground Pepper / 2 Parts Flaky or Kosher Salt / about 25 to 35ml Sake give or take 2) Ponzu: 75ml Sake / 75 ml Mirin / 150ml Soy Sauce / 1/2 tbsp (I think he misspelled it for a tsp) Sugar / 2 Yuzu or 1 Lemon Pretty sure about the Soy Sauce and the Pepper/Salt ratio, not so sure bout the Sake in the pot and Sugar in the Ponzu. The amount of Pork Belly should not be the problem, you use it until you run out of either belly or cabbage. Hope this helps and I´m not too far off with my estimates.
@@dropperknot if you buy the Ponzu Sauce its indeed 2 ingredients + pepper/salt. Sake or Water is optional and the sauce can be bought but its nice having the option to make it yourself.
Sitting in the cafeteria of my hotel after rushing in a kitchen all day. The chill atmosphere, paired with a really simple, innovative idea I never seen before. This is why I'm subscribed. Good on ya, sir!
This recipe is amazing. I have this dish all the time since discovering it. The ponzu sauce is a perfect complement to the cabbage, pork belly and a steaming bowl of rice!!
I really like your style of cooking videos and especially that you always think about what questions someone with no idea would ask. Really wholesome :)
Hi, Canadian here, The way to pronounce it in any English is "mill foy". Adam is mispronouncing it to say "thousand fire" (feu=fire) which in fairness sounds like it might be an interesting dish but just not the way you pronounce this.
Thanks Adam! I was having trouble deciding what to make for dinner tomorrow. I've heard of Japanese Mille-Feuille before, but I've never made it myself.
Thanks for this video,Iam from the Okinawa, Japan.But I have not heard of this dish.I will try out this dish for our table.Your wife must be very happy to have a wonderful chef like yourself ,Iam going to substitute pork side for a bacon,this will save some times.again,Thank You this recipe
in fishhead claypot they do cabbage sometimes for 24 hrs....releases a very nice subtle sweetness. the marriage of the cabbage and pork flavors would be delightful in this dish.
This looks amazing! 🤤 I am from Norway and our national dish, called fårikål (literally meaning lamb/mutton in cabbage) is quite similar to this. Fårikål season starts soon, and I will definitely make this as well! 😍
My best adaptation to this dish has been to accept using supermarket bacon. It's a great way to get good thin sliced pork and you only need a little to flavour the whole dish
It's simple and delicious, so it's often made at home in Japan, but I've never seen it introduced as "Japanese Cuisine". Rather than traditional Japanese cuisine, it is a modern dish and a home cooking without even a formal name. I'm surprised that you even cover such modern recipes.
A culture's cuisine includes modern dishes too... Do you think Koreans were eating fried chicken 50 years ago? No, but Korean Fried Chicken has become a worldwide trend now.
Got to try that! In Finland we have pork belly sliced like that available everywhere, because one of the most popular traditional Finnish dish, läskisoosi is made of that. (Looks like English wikipedia claims läskisoosi is made of pork chops, but that's totally wrong!)
I tried this version, amazing. But I still like it soupy with bonito dashi. Hot pot style,! then I pour in the ponzo in and eat it with with a bowl of rice. So comforting and heart warming.
I made this (but not the sauce) and it was really good. Surprisingly the cabbage was the best part, and I'm not super into vegetables. Next time I might double layer the cabbage. This would be super fast to prepare if you buy presliced pork belly. My knife isn't very sharp so it took me a long time and I couldn't get it as thinly sliced. Just a heads-up to take out the garbage afterwards be the cabbage will reek the next morning if left in the trash can.
Doing a variation of this in a immersion circulator cooker in my hotel room. With a few modifications. I am in an very remote area so I cold only find thick cut , center cut as well. 180F for 4 hours. I will let you know how it turns out. Putting the stack in a vacuum bag was easy and only did a slight vacuum so it wouldn't crush everything together too badly. Since the bacon is cured and seasoned I didn't add any.
Nice video of a dish I'd never heard of. Like okonomiyaki, it's counter to what most of us picture as Japanese cuisine. Two questions: What were those boullion-like things you put in last? I didn't make it out. Dried scallops? Also, how is this typically eaten? Take a big leaf-pork section with chopsticks, dip it in the ponzu, then bite off part? Then sip the broth?
Cooking ponzu, you may what to add the soy sauce with the sake and mirin since Soy sauce also contains some alcohol just be careful not to burn it. You also may want to add some dashi or add some fish sauce to give it more flavor into the ponzu. In Japan there are varieties of citrus fruits for ponzu like yuzu, sudachi, ponkan, etc.
Cabbage + hot water + bones + time = good. Seems best with soured meats, creamy starches, and pilsner beer. Corned beef & cabbage with jacketed potatoes is a helluva rival to hamhock w/ greens and butter beans. Chickpeas make a decent corn-esque contribution with rice if you're not making delicious corn bread.
Wow, this looks ACTUALLY easy and like something that I'd never think of making but i really might try it! Now to check where i can find cooking sake here...
If possible, just buy straight up sake instead. It's like cooking with wine vs cooking with "cooking wine", the latter is often a worse alternative. Cook with what wouldn't taste bad to drink
@@Call-me-Al i mean, yeah, but you can get, like, Italian table wines that are reasonably priced and quite tasty. Sake is so frickin expensive. I only ever see really high-end stuff which i would never buy or drink anyway so the budget for this dish goes up like, maybe two orders of magnitude :D
