📖PRINT RECIPE (レシピ詳細): onl.la/3RTzZFE 🍙FAQ about the ingredients 👉 www.chefslabo.com/general-7 📸 Instagram👉onl.bz/jgP3jF8 FAQ examples: -What is kombu? -Which brand of soy sauce should I buy? -Is there any substitute of sake, mirin, kombu? (Each pages include pictures)
People do not realize how much work he puts into these videos. Editing, writing, changing camera angles, and of course the amazing cooking part. Just keep it up my man, you will reach millions soon!. Persistence!
Thank you for the kind word Kumo!! Yeah it takes lot of time and effort to make each video. But it's fun too!! I especially like editing the opening part, and thinking what music I put in it. When the track I choose match to the opening, I get so excited every time!! 😎 There are certainly many hard work, But because of those, I got more than 4000 subscribers now!! Amazing!! I'll keep trying to make good contents for you!!!!
@@CHEFSLABO Your channel is new but your quality is above 97% of all the channels on youtube. Im really happy that you decided to create youtube channel
Totally agree with you there, thanks for pointing it out. Sometimes, we just click and watch without realising the amount of passion and dedication that goes into the production. 👍
I made this tonight. The one instruction I didn't follow was "do not touch until its set". Eastern and Western cooking is so different. I wanted to cook the eggs off more to not make it so wet. Absolutely don't do this. Perfect instruction. Love the video.
Thank you for watching!! I hope you could learnt from this video as much as I did!! Please let me know what you thought in the comment section!! And thank you for those who always watch my video!! I'll keep working hard next year too!!! ご視聴ありがとうございました！！このビデオが少しでもあなたの料理への学びになれば幸いです！！コメントもお待ちしておりますので、是非お気軽にどうぞ！！
I am so happy to find your videos. Keep up the good work. I am sure I will learn a lot of Japanese cuisine from you. Since pandemic, I haven't been back to Japan for a while, watching your videos and make me feel much better.
As culinary art student, this channel really helps me a lot in learning about the technique and science behind cooking. Thank you so much chef, hope i can be a pro just like you 🙏
i made a basic version of this in high school and it was such a beautiful, simple, warm dish. i haven't made it since then, but i want to try this method soon
Thanks for also explaining the reason why you did certain things in the video! Otherwise, I would have never known that about the kombu. I will try making this today for dinner!
My mother-in-law is visiting us for the first time tomorrow. I'm so nervous, but I am confident this oyakodon will come out just fine. Wish me luck! Edit: Well, that was awkward.... The dish was lit tho
This is by far the most professional cooking video I've ever seen, from the timestamps to description box with all the information, the subtitles, with substitute ingredients to be used, everything! The amount of hardwork and professionalism put into this shows and I love it! Thankyou! Subscribed!
The ingredients are so simple too. Thank you for showing us a lot of the cooking techniques. Which I lack in because my parents don't really teach me lol. Techniques prevent me from turning the ingredients into unuseable mush. Thanks!! :))
I made oyakodon a couple of weeks ago for the first time and it was one of the most satisfying dishes I’ve made in a awhile. I can’t wait to make it again! Also nice videography and excellent visual instructions!
Thank you for the comment!!! I'm so glad that you liked it!! Oyakodon was my top favourite dish when I was a child, and I still love it so much!! Thank you for loving this dish!!
This is easily the best (tasting) oyakodon recipe on youtube, love the crumbs of general cooking knowledge left in the video. Hope to see many many more content from this channel!
Hi Frank Li!! Thank you for the comment!! I'm so glad that you are happy about the contents!!! I'll keep working hard for you, so we both keep learning together!! See you in the next recipe!
When I first started watching your videos, you still had only a few thousand views on your channel but I immediately knew you'd blow up like this. There's just no way you don't. Your recipes, video editing, etc. are all top notch and it's such a no frills type of video without the useless exposition spewed by second rate cooks.
I made this yesterday and it was delicious! It was my boyfriend's first time having oyakodon and now he wants it more often. Thank you for the recipe with English subs.
Hi chef! I had this video saved for a few months before making it today. I’m a 19 year old university student so it was one of my first times cooking… and it came out AMAZING!! Thank you so much for making this recipe easy and affordable 💕
Non worries m!! I'm glad that you liked it my friend!!👍 And welcome to cooking world!! It's so much fun to make yummy foods. Hope you will try others too!!😉
Thank you for sharing Japanese food! I'm Japanese and Italian, born in Kyoto, and it's nice to see someone sharing great recipes many people might not be familiar with!
Fantastic videos, Chef. You go more in depth than people usually do when making Japanese food in youtube. When I watch your videos, I feel excited thinking about making those dishes. シェフさんがもっと動画を作っていれば嬉しいです。お見せてくれてありがとうございました！
Yes finally a video where the aromatic get sautéd first..because a lot of videos here they just boiled it. I think that's why I didn't like it before. Definitely gonna try this.
Its not just the video but also in the description you've mentioned every single thing, and also what can be skipped and what not, I'm impressed, subscribed ❣️
Thanks Kenneth!! I'm learning every time as well! And that what my channel is all about! 👍 I'll keep learning, and share with you everything about it!!! So let's keep learning together!!
Thank you Chef! I love all your recipes, but this one in particular I have made over and over again. So simple and so good - full of satisfying umami flavor!
Looks like I'm not the only one who had this suddenly pop up on recommendation list. Very glad it did. Good video with very clear instructions. Looks tasty.
Thanks David!!! And welcome to my world!!!! This channel is full of my liking and hobby stuff, so it might be different to other cooking channel(😅) But I'm glad that you liked it!!!
Wow! Your teaching and science behind each step is really well explained. Most recipes don't bother explaining why they cool the pan after frying the aromatics.
I just tried this recipe. But because I didnt have sake and konbu, I didnt add it. But you know what? Its still taste awesome. Thank you for the recipe and the tips chef. I definitely will try another recipe from your other videos😄
it´s simple, looks good and i see a good choice to make on those days that you don´t want to put a big effort on making a spectacular food but still want to eat something made with love
@@CHEFSLABO already made, i´m eating it right now, few modifications but it really is a good choice for breakfast. Thanks for sharing the recipe, I love try new recipes that catch my eye
Thank you so much! I made some oyakodon tonight for the first time, and it went well although I am very inexperienced in cooking! This is all because of your great instructions!!
Wow!!! So beautiful and wonderful Chicken Oyakodon recipe by the great chef Labo Perfect presentation good create good texture tender soft good taste mouth watering nice color rich ingredients successful results professional cooking shows Thanks for your dedication and hard work that will be appreciated God’s bless you and your family always with good health good luck and happiness Love stay safe in 2024😘⭐️🌹❤️🧑🍳👍👏💕👌🙏
Thank you so much for these thorough, and helpful instructions. There are many people around the world who want to experience japanese cuisine, but I've seen it's often better taught than read for foreigners like myself.
For those of you that can't consume alcohol, you can substitute the mirin with a corn syrup diluted with a little water, and for the sake, substitute it with vinegar or apple cider vinegar for a lighter taste
Man. Thank you for the videos. Im from Indonesia. And you inspiring me to open new business with your video. Im already watching 70% of your videos and now is set up to open Japanese food stall. Thanks a lot man. Keep your hard work. And keep inspiring
No worries Emmanuel!!! When I was working in a restaurant, I had an Indonesian chef as my right hand guy. He works great!! And I always hired Indonesian staff since then😉 You guys are such a hard worker, and very polite!! I know you will work hard my friend!! Good luck on your business!!😉👍
Dear Chef, I made oyako don today using your recipe. It's spot on! I want to thank you for sharing your recipes and great cooking techniques. The only thing I did different was add some spinach. 本当に美味しかっただよ
Mister! I sincerely thank you for making this video! I love japanese culinary it’s second place to my heart next to my own country’s food. Your video brought me closer to the country. Thanks a lot!
Just found this channel! So glad I did! After 1 video learn so much about cooking! I love your videos! Explanations , the views, the editing, the tips! Thank you bery bery much!!!! ❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️
This video reminds me of the time I went to Japan last year. Okoya-dong, which I ate in Tokyo, was really delicious. If I have time after watching this video, I want to make it.
Great video. From the video the sauce, 150 chicken thigh, 50ml water ,4 tsp soya sauce for one person servicing. If I cook for two person, so the sauce also double, right with two chicken thigh .
Recently found this channel, and gave this version of 親子丼 a shot. Really easy to follow and the final dish turned out really good! I didn't have cooking sake handy, so I substituted rice wine, and it still tastes on great and on point.
Hi Lester!!! Rice wine is great idea!! I will fix my FAQ section in the description for it!!!! Thanks for the idea and comment!!! I'm so happy that you liked the dish 👍
I made this for my sister and her family when they visited me, it was a hit! Thanks for sharing this recipe. I can't wait to try your other recipes in this channel. Good eats! 😊✌
Just done it this weekend, went out really well, love it! Had a bit of a timeissue so i left the chicken in the fridge over night, flavour was amazing! Great videos man, greets from central europe!
That is absolutely the best looking Oyakodon I have ever seen. I was pretty much disappointed in Oyakodon recipes until I seen this one. I know I'm going to love the taste of it as well and I love the way you made it. PERFECT ⭐⭐⭐⭐⭐ Since I cook a lot of Japanese recipes I have all of the ingredients including the Sake and Kombu. Thank you.
It's so different to the normal way of cooking that if you saw some kid in a kitchen doing this (boiling onions etc) most Westerners would think they didn't know what they were doing.
