Reviewing Japanese Kitchen Gadgets | Sorted Food 

It was Great!

agreed!

I got many miles out of it.

Got a good guffaw out of me. 😆

I think you mean "A+".

I would like to see if the potato net separates when deep fried. super thin hash brown.

It does seem like a great way to experiment with textures and frying but it also seems super thin so it won't take long, and I was also thinking lattices and oven dishes but I feel they'd need to be added late otherwise it would burn to a crisp@@robwilliams6753

​@@robwilliams6753 Same! I was hoping they would fry it!

wasn't it!!! AS an Irishwoman I was thinking spud fishnets!!! made my week, that did! 🤣🤣🤣

Barryyyy!!!! Don't take this one home!!! We want all three of you to use this in a challenge!!

Not just European eel either…

well there is a documentary on why as eels have a wierd breeding habit, that makes it impossible to breed in captivity

@@kimogkasper1 true- so people “farm” them by taking elvers (baby eels), shipping them around the world and feeding them up in captivity. So people often don’t realize just how many are taken from the wild, or have any idea of how many are left in the breeding population

also that eel travel acrooss the world to spawn in the middle of the sea@@averycheesypotato

I'm shocked Ben missed an opportunity to be preachy! 😅

Yeah, I was going to comment on it too. At first I thought he was just going hardcore on mispronunciation before I started actually listening to what he was saying.

Omg thank you for this comment I was so confused

Same! I was so confused. I thought I had mispronounced it for so long lol

There's also 'full' in the subtitles when it should be 'fault', earlier.

@@jeohist Yeah, though at least that one was something I think you could work out from context. I use captions because I have an auditory processing disorder, but I can hear (albeit with more loss of the upper end of my range than is normal for my age and some tinnitus, both due to working at a call center for most of a decade), so I'm used to transcription errors, especially from RU-vid automatic captions. Sorted's subtitles team are generally on the ball but I don't think I've ever seen a video that doesn't have a minor error like that one.

Mike there are millions who got the joke thanks to the top gear guys and you already have foodies watching you.

Not a huge top gear fan,seen a few episodes, but I recognize the A5 from other wagyu shows on the RU-vids, and I've been down Wikipedia rabbit holes about ring roads around cities, heard about the London Ring roads and that made me read up on the highways of the United Kingdom. You know how it is, you open on Wikipedia tab, then another and another.

i want him to do do it in a video.

Where did you get yours? 😊

would love to know if you have a link to yours! I saw a lot of different options/brands

If you wouldn’t mind sharing the name, I’d appreciate it! Looks great, I might have bought some as Christmas gifts if I’d known sooner 😅

Just search 'japanese fryer pot'. Just got one lol

Yes, I would love to check one out for myself too. I’ve tried the hard way and it’s just so messy.

Lmao I was thinking the same thing, I was horrified at the price

IKR! This is the comment I've been looking for!

The cost of importing

Agree. They upsale that for sure

For reference, ¥100 is about 55p, 1/18th the cost of it in the UK.

If there's a larger one, I could see using it for fried chicken. It could conquer the US.

Bought one as soon as I heard the price. There are ones bigger than the one they showcased, at just under $50USD. I'm going to see how it does with fried chicken.

​@KenS1267 Let us know. I want one too.

but can you imagine a much bigger dome, where you put the tempura on the OTHER side and close the dome to speed up the cooking underneath and keeping more stuff on top, sigh!

Does anyone have a brand name or model of that pan? Helps to look it up, as I want to try and find one.

That and his “you crank that” joke also deserved much more appreciation 😂

​@@codabear8507i thought the same w the crank that deserving more laughs

yea i kinda remeber they use a brush to glaze the eel

Also drizzle, the key word is drizzle! Not pour. I do hope they do a follow-up where they have somebody who knows how to use it show off what you can do with it cuz it's pretty nice what you can do plating wise with that thing.

That’s would be incredible

Came to the comments specifically to see if anyone else was thinking this!😋

I was thinking of a fried potato lattice wrap similar to the lattice puff pastry on some beef wellingtons.

​@@SortedFoodI really hope we get to see more of that slicer in future battles. It's such a cool piece of kit, it'd be a such shame for you to Pass It On after filming this episode. Makes me wonder, what _do_ you do with all those gadgets you review? Occasionally, one of the guys says something about taking one home, does that really happen?

Potato lattice meat ball or burger

US eels are struggling too. Need more eel farms i guess? 🤷‍♂️ idk but they definitely need help

Was looking for this comment. Important information.

Farming eels is problematic still, as you need young glass eels from the wild to raise them into fully grown eels. Farmers are currently unable to make them reproduce in captivity. According to Seafoodwatch, eel is among the worst choices when it comes to environment and sustainability. Don't eat eel.

@@klte1 Very much agree. The breeding & life cycle of eels was a mystery for a long time...& probably not yet fully understood. I haven't had eel in a long time, but there is a school of thought that if you keep something economically viable, then people will save it. Cows are never going extinct as they say. You're seeing it with some endangered species like ethical sturgeon farms, conch & giant clam breading farms...etc. Eels have such a convoluted & mysterious life cycle that ethical farming is a difficult prospect though.

@@klte1 oh, that's sad :(

That looks fun!

There is something we call Fondue Chinoise here in Switzerland. Maybe that's how he got that idea? Because it's basically hot-pot. Which also exist in Japan (Shabushabu for example).

Fondue is a general word now that includes styles with tempura. So he wasn't actually wrong.

That pourer's main purpose is to take money from you.

That's what I was thinking of. A butternut squash would create some really good layers.

Aubergine. Imagine the parmesan dish with that, or the ratatouille!

I was thinking a light glassy slaw with horseradish root and carrot, rice wine vinegar dressing. And then Gamaliel with the first device.

Only thing I wonder, I haven't gone back and loocked again, but was there an easy way too pour out the used oil? If so, this is a 10/10 item.

Some of the ones I've found for sale have a little pour spout on the rim for that, so just keep an eye out for that feature and you're set!

@@Brainspoil when you take the lid off there is no lip so would be easy enough to pour out if you are careful but as the other person said they also make some of them with a little drain on the lip.

Well spotted!

Onto a winner! And of all the gadgets reviewed, that was the best value for money, in my opinion.

If you find it let me know!!

It's so good!

Hint a certain company with the name of a large river sells them. That's where I got mine.

@@errantnightao3 Amazon has it!

​@@Getpojkecan you give us the ASIN?

Write an email to them I guess

in my head. after that the potatoes for Poppie's 24 hour potatoes

You should be able too do it with either eggplant or zuccini, so it would be great for a veggi lasanga. Also if you got smaller containers that you are making the lasanga in, you can layer it just like Barry did in a previous episode, with one single long sheet.

Yeah. There's a recipe I've used before from fitmencook for a lasagne that uses zucchini pumpkin and eggplant shaved on a mandolin as a replacement for pasta sheets. It's delicious.

I've had "ravioli" made from daikon sheets recently and they were sublime!

I worked at an high-end Japanese restaurant where we had to plane these sheets of daikon by hand. I worked there for two years and despite having generally excellent knife skills, my ability to make these sheets was mediocre at best. We never had a machine like this because hand made is considered the most luxurious. This was by far the most difficult knife skill to master at our restaurant (frankly the most difficult knife skill I've seen across all my culinary career). That being said, this technique is intended to make sheets about 0.5 mm thick. As such the sheets are intended generally to be used for raw applications or other very gentle cooking methods. Using it for something like a lasagna would probably not work as the long cook time would disintegrate most veg. There are other vegetable planing machines in the market though that produces thicker sheets that would absolutely work.

Sounds great!

I watch a Japanese cooking channel called usonsoba and I've seen people on there use them for lots of other things

I feel like it would also make for a great back scratcher.

With sunscreen applicator, perfect.@@Brainspoil

Potatoes can do anything!

Lol! Yes! Like Williams Sonoma stores. My Kryptonite

Hope you’re loving your marathon of sorted!!

@@SortedFood It's the best Advent calendar yet!

You’re awesome!!!

I've seen it in Walmart, but I've never tried it myself. Sounds like a great product for the lads to talk about to me!

I tried it. It did solidify the oil, but it definitely didn’t come out in one clean piece as advertised. You go through it quickly, and it needs to be heated in the oil before being left to cool and set. Not worth it for me, but might be good for others (And needless to say, filter and reuse oil if you can before disposing of it)

@@averycheesypotato That is such useful information, thank you for chiming in.

it could be great

It's so good!

It's just a shame that it is not very good for the eels since they are an endangered spieces..

@@SortedFoodIt's so bad! They are critically endangered, if not technically extinct. You're eating the last generation of eels. Please stop.

Enjoy ☺️

@@SortedFood always do

Same thoughts exactly hahaha

European eel

@@animalsmistakenformonsters1492 Yes, American eel and Japanese eel are both only "normal" endangered, and all freshwater eels are considered to be at risk. And farming them usually means catching young ones from the wild and putting them in open pens, which are very unsustainable even without that extra layer.

He never takes it off!