📖PRINT RECIPE: onl.la/LqWB41S 🍙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)
Thank you for watching!! (日本語は下にあります！) This was an another requested dish!!! So I'll keep working on your requests!!! Now I got 45000 subscribers!!! It's very different feeling of cooking in a restaurant. And I love it!!! So I'll keep working hard, and trying serve you good contents!!!! See you in the next one!! 👍 ご視聴ありがとうございました！！ 今回もリスエストされたお料理をお届けしました！ そしてチャンネル登録者さんが45000人を越えました！ こうして世界中の人に自分の料理を通じて幸せをお届けできるというのは、レストランで目の前のお客様に料理をするのとは全く違った感覚です。 どちらも私は好きですが、 いずれはこのチャンネルを通じて、 色んなチャレンジができればなと思っています！ 是非これからも応援してくださると嬉しいです！ それではまた次回の動画で！！
I just want to say that I've watched dozens of cooking channels over the years but you're my favorite! A combination of my favorite cuisine (Japanese), can translate to English (in a funny way too!), useful techniques and knowledge about why you do a certain step in the recipe, and a fellow Gunpla builder too! I hope your channel continues to grow :) Cheers!
Chef, I appreciate the authentic cooking and explanation of techniques. My wife is Japanese and your videos help me make dinners the entire family loves. Can't wait to try this one. Hope it's better than hers!😃🤞👊 Amazing what you do with just a single burner set up. Inspired!!!
I LOVE, love, love this channel. I have wanted for so long to start learning Japanese cooking - and now I feel like I'm in Japanese cooking school! :-) I'm learning about new ingredients and techniques and the reason for why things are done in a certain way. I've made a number of your recipes. Every one has been a success. Thank you chef :-)
Thank you for adding the commentary/tips to the video - I've done Yakisoba before, but a couple of the techniques you show here are new to me. Super helpful!
You are filled with cooking knowledge and you're so generously giving all of it away for us. I sincerely hope you blow up in popularity because you deserve it! 教えてくれて本当にありがとうございました
I really like your videos, long enough to explain everything, but with clean edits I’m never bored watching them. And since you’re always using Kombu I have to buy and try it. Greetings from Poland
Thank you so much for this, Chef! I've cooked this dish twice already and it always feels heartening to know that I nailed the dish. Please make cold soba as your next video! :))
My favorite stir fried noodle. I never tried this method of setting aside the vegetables and deglazing the fond of the meat. Another great technique I learned from your channel.
Hello Taku! I made this yakisoba tonight and it was fantastic! I had some spare enoki mushrooms, so I fried them separately in a pan to get them a bit crispy, and added a pinch of konbu salt, before adding them to the veggies. I topped it with aonori and katsuobushi, with some kewpie mayo and bennishoga. It reminded me of when I lived in Hyogo. Thanks so much mate. Loved it.
Great channel! Thank you for all the great videos. I learn a lot from you videos. I really appreciate the effort you put in making these videos. Greetings from Thailand. Hope to visit Japan again after the pandemic.
Just started watching your vids, so cool! Try to make something with some Lo-Fi / calm music, like your set up feels a bit more chill. Still, I do enjoy the funky mood!
Just found your channel and subscribed immediately :) I like how you shared every details and tips in cooking. Even very details info in your description box. Waiting for Nikujaga recipe, Chef :D I tried Nikujaga once when visited Japan and Oishī... :D
looks like the perfect meal for tomorrow since the only ingredients I have in the fridge right now are carrots and cabbage :) will have to be vegetarian version though, but that is good to do once in a while I guess haha
I loved seeing the technique for the noodles crispy bottom. So glad you finally got to this recipe. I have seen a few people request it so was patiently waiting. Can’t wait to give this one a try. Thanks again chef Taku and congratulations on 50k subs ❤️🤩
yummy, like this dish very much... manage to cook one day. Keep it on going... cushy dishes for those who are busied to prepare it. Definitely, your subscribers will achieve to 100K very soon. Cheers
I just made the creamy stew and it was wonderful. My girlfriend raved about it and asked me why I didn't make this before. Ha! Ha! Just watched this recipe and will definitely try it. I'm really impressed how you are sharing so much professional knowledge. When I watch a Japanese cooking show on T.V., at some point the chef on T.V. will say, you cannot tape and show this next part, it's a secret. Ugh! What do you think about that? Keep up the great work!
Awesome 👏. I didn’t know about the Kombu salt being a natural msg. It is the seaweed that has it, not the salt? I love msg ... might explain my little bit of an addiction to seaweed too 🤣👍. Looking forward to trying this out ... yummy 🤤 and thank you 🙏🌸
No worries Yoyo!! The kombu salt acts like MSG, so it isn't MSG but works as same 😉 Of course you use real MSG if you prefer 👍 Thank you for the comment !!!
Totally love your channel and cooking! Greetings from Bulgaria! One question on the yakisoba sauce - so far all yakisoba sauce recipes I've seen on the net, with claims to be authentic include ketchup, Worcestershire sauce, soy sauce, oyster sauce and sugar... The presence of ketchup explained with the fact that yakisoba is a fairly modern dish... Is that true? I can see the use of Worcestershire sauce adding umami because of the fermented anchovies in it, a replacement of kelp? It is authentic though. Do people in Japan cook with ketchup and Worcestershire sauce?.. Would love to hear your opinion? Thanks and please keep up the great work!!! :)
Hi Angel!! People in Japan mostly used "Yakisoba sauce" which is already sold pre-made. This recipe is mainly made for those who cannot buy it. About the Worcestershire and ketchup, It is basically depends on your liking. But I personally don't like adding too many western sauces to Asian sauces. *(Depends on the dish. This is just a basic way of my thinking) It makes the sauce taste like bit confusing. But again. Cooking foods are all about matching to your liking. So make small amount of both!! And see which one you liked 👍😉 Hope this answer will help!
@@CHEFSLABO thanks a lot for the response! I did try both and we liked yours better (my 10 year old son is big noodle fan!) is You are right, the ketchup and Worcester shire sauce do 'sound' confusing in the mouth 🙂🙂🙂
Looks great. And the cooking order makes a lot of sense yet seems reverse with a lot of videos i see. They cook meat first to get the fat and flavor and remove. Which also probably has its advantage in high heat cooking like stir-fry. But I'm definitely looking forward to trying this and I enjoyed the logical explanations as to why. Efficient.
Hi Chef, great videos, thanks for the inspiration to cook Japanese! One question - I’m finding it very hard to buy konbu here in Australia. I live in the country so have been looking online, but can’t find konbu dried or powder. If you or anyone has any suggestions for buying online, please help.
Hi Jason!! I just updated the description, and there is an Amazon link available for you now!!! Good news is, It's Amazon Australia!!!! So please check the description😉
Yo can I request for u to roast pork belly served with rice and bakchoy with some sort of chinese flavor soy sauce, its my fave 😋 I buy from local Asian takeaways
Hi kangarool!! You are right!! You can add a bit of worcestershire sauce to add tanginess to it. But make a less with soy sauce and oyster sauce if you go with that. Otherwise it might be too salty. Otherwise I think it's totally worth to try! 😉
@@kangarool They typically use the one already in the packet (instant powder sauce) 😅 You can see it in the video When the noodle was shown !! There is a small silver packet inside of the bag of the noodle 👍
Welcome back previous sky! Unfortunately, mushroom powder won't work probably. But Have a look in the description👍 I just made an amazon link (Amazon Australia) for those who cannot find kombu in their country. I'm not sure how much it will be in your currency, but I hope it is worth for you to think about it 😉
