R.I.P. Chen Kenichi

Chef! This s art!

Thank you for everything, Chef Chen!

Cook twice😢

Love the recipe but the piano backing track is unnecessary and distracting.

I didn't like it.

Tabitai...😋😋😋

after watching dozens of videos on the udonsoba channel where they profile chinese restaurants in japan this is exactly how all of them make mapo tofu. cant wait to try this one!! no way that is only 1 tbsp of doubanjiang, looks more like 3-4. this video is making my mouth water.

Im curious is there any other vegetable i could mix into the water to add extra flavour? I was thinking of adding chillies as well to make it a bit spicier, do you think that would work?

First time watching him and i see why the comments are so positive ! I would try his recipe !

I wonder if anyone can explain to me how this is ‘French style’, other than the salt being added and serving in a French soup bowl? I’m not a Japanese speaker so I’m relying on the subtitles

What did you pour, beef fat?

二年前からあの作り方に基づいて友達にから揚げを作ってあげた。その時から毎月作ってと言われてる、笑 今週の土曜日また友達のうちに行って作ってあげるよ 有難うございます、大澤シェフ！

Been watching Mapo Tofu videos... This one is by far the best.

So this is the first time I am hearing Chef Chen’s voice and not a dub.. quite moving. Rip Chen..thanks for being our iron chef

thank you for sharing the recipe

looks good

I love Chef Chen Kenichi! Oh that I would have had a chance to meet him!

The parts I learned was to boil the tofu before stir frying it which releases the moisture first so the sauce can be better absorbed. Second was adding in the corn starch mix gradually so that the sauce has thickened consistency.

What is Takotasumi?

Thank you ❤ ❤ ❤

Could you list the amount of water, kombu and bonito, please?

Your recipes are always top notch. Put it on the khal, please!

This looks spicy!!😂❤

认认真真看完日本人教的麻婆豆腐 勾了两次芡 感觉极其正宗

Superb! Yum 🎉

thankyou for the dashi tutorial, understanding it better now - love the unique salad with gel

❤

I have prepared this recipe several times and it's a great recipe; however the video is a bit ambiguous at times. The potato starch mentioned in the description is not addressed in the video but I just thickened the sauce with it to my liking (see below). It is best to cook this in the microwave covered (about 20 min on 700W or until chicken is cooked). When done, leave to cool, uncovered, to room temperature, or preferably overnight so that the meat and veggies can absorb the salt (I guess premixing and marinating could also work; never tried). Then remove the meat/veggies and boil/thicken the sauce, add back the toppings and leave it covered (heat off) for a few mins, then serve. Do not season the rice. I have also substituted the mirin/sake with 250ml Shaoxing wine as I could not access the former. Sugar should be to taste as some ketchups can be overly sweet. It is best to adjust sweetness when thickening the sauce. Chicken can be substituted with lean pork loin steak (about 1.5cm thick). Since I'm not a big fan of eggplant I use thickly sliced portobello mushrooms or zucchini. Onion slices should be about 1cm thick and pepper slice should be somewhat thicker. If you want to make this with more chili bean sauce reduce the amount of soy sauce a bit as some doubanjang can be very salty. I will certainy prepare more recipes from this channel; keep up the good work!

RIP Chef Chen. Thank you for teaching us to cook wonderful dishes. I wish I could have met you in person.

With all the voiceover work in the American dub , i didn’t realize how soft spoken and gentle he spoke irl.😊

This sooo PERFE…. PEOPLE DONT KNOW MY SECRET RECIPE WHENEVER I COOK THIS KARAAGE FROM CHEF IN JAPAN! YEY!❤❤❤

RIP chen kenichi, one of the best chef and definitely the best teacher 🙏

Masterclass in cutting at 3:03 - 3:10. Same size and shape

I would have thought it's the other way around: You use silken tofu if you know what you're doing but use firm if you don't because an inexperienced chef is liable to absolutely destroy the silken tofu while either stirring it in or cooking it

One of my best lunches as a restaurant apprentice was ten kasu don. 😅 miyashita san boiled the batter bits in dashi and poured over rice, soul food for a hungry teenager 😋

Use your gloves sir, you work like indian people.

😀😍😘

このレシピは作りました。 とっても美味しかったです！ 共有してくれてありがとうございます！

Made it yesterday, was amazing! Thanks for sharing

Anyone know the science behind what he meant when he said that the oil was murky then turned clear or something?

sichan pepper corns?

This is an interesting recipe. I love chefs Chen and Sakai. They were so much fun to watch.

I always loved Chef Chen the most out of all the Iron Chefs. He had such a sparkling personality. I'm so glad his son is continuing the legacy.

Omg no…. RIP Chen… My heart goes out to his family. I know I discovered too late but better late than never….

RIP

Fantástico mapo tufu

This recipe is on spot! I tried it with rabbit liver, it came out perfectly. Thanks for sharing it!

RIP to the greatest Chinese chef ever. Thank you Chen for years of pleasure.

I find it fascinating that the man was famous for his Mapo' and yet - In an unorthodox manner, he usually used a very firm tofu most of the time. He seems to have gone for a soft type this time around..