No not put paper towels on wet foods as the bleaching agent in the paper towel will contaminate the brine and food. Use platic wrap and for a lmited amount of time.

☠️

What an amazing Buldak Noodle,i hope the background sound didnt connect to a famous indie horror game

Wow super oishi!!! Thank you for sharing! 🥟🍔💪🏼💪🏼

Do you soak the rice?

Chef Saito.. Sushi des Artistes Marbella Malaga

😍😍😍 looks yummy

We usually use small cuts of beef, and then you can basically cook it for as long as you want :)

😂😂😂 awesome love it. 🎉🎉. The way food should always be made😂😂🎉🎉🎉

This channel deserves more subs!

irritating little fellow, couldnt watch to much

That looks so yummy, Chef Saito! I love how easy it is the make curry. Thank you for the video!

👍🏽👍🏽👍🏽👍🏽👍🏽

I subscribed in the first few seconds of this video lol his enthusiasm is awesome lol

So 👍

It's been a while since I've checked in on you pal! Hows things?

COMEDY SUSHI

vegans can not take honey so must replace this

Shit as fuck

Yat-ta

❤❤❤

Great channel love the personality

👍🏻👏💐

is 4 mn enough to cook the chicken inside ?

I felt bad about the atsuyaki tamago I just made because I fucked up some of the layers. Seeing this guy just not give AF about a sandwich he sells, I guess I shouldn't beat myself up too much about something I made at home.

American cheese tastes like plastic. How do people love this cheese?

Keep going man you'll eventually hit it big, i believe in you!

Big mac sauce is a thousands island with extra pickles, not ketchup and mustard

I would eat this

So cringe 😂

Mini tacos

What is sake ?

That word is really hard to say for loads of people even if they are a native English speaker. To make it easier it sounds like: Wuster-shere sauce. I’ll definitely try this recipe lol

Yat-ta 8)

trust the proses 🩷

Love your style lol

Haiiiiiiiii

美味しいそう！

Amazing!

I made this dish for four people. I know it's not always a function of linear scaling to add more servings. But I found the amount of salt in the pasta water too much for me (I used 360 gm of pasta and only 20 gm of salt in 4.5 litres of water, plus the scaled-up soy sauce and the kombu. I also reduced the amount of bonito hondashi and soy sauce. I also used some salmon for flavouring (as per the recipe) for the sauce. I cooked the prawns beforehand in a little butter and oil, added them at the end with the pasta. The meal was lovely, but I will tweak it for next time. I should have practised it first before serving it to guests! The amount of pasta was just right. I bought metal cylinders for serving, but I didn't use them as they looked a bit small. Could Saito-san please tell me the diameter of the cylinders he uses for serving presentation?

おいしい〜🎉

That looks delicious Chef

Sugoi!

😮絶対美味しいよ、これは❤😮😊🎉

素晴らしいですね。

Looks so delicious 👌👌😋😋

Saito-san is the best! Maximum enthusiasm every time. Definitely try this one out on the grill outside before the summer ends.

DELICIOUS <3

You suck

Yakisoba sauce? Id love the recipe