Japanese Food at Home

Пікірлер

@cookingwithmimmo 9 күн бұрын

とても上手にできましたね🌸❤

@020untitled 10 күн бұрын

This is awesome. Thanks!

@yanghong5179 10 күн бұрын

Love it! They must be sooooo delicious… Im trying this recipie for sure 😊

@japanesefoodathome 10 күн бұрын

So glad you enjoyed it! Look forward to hearing your feedback when you've given it a try! 😊

@Greenlandshark77 21 күн бұрын

Holy cow this was so helpful! Thank you so much! ありがとうございますございます！🙏🏻

@japanesefoodathome 10 күн бұрын

Thank you so much for watching! I'm so glad it helped you! 😊

@blackhorse2947 25 күн бұрын

素晴らしい料理ビデオ、ありがとう

@japanesefoodathome 10 күн бұрын

励みになるコメントをありがとうございます！😊

@cookingwithmimmo Ай бұрын

❤ それがとても好きです❤

@88divinegrace Ай бұрын

Thank you for sharing. I have eaten a Portuguese version of this before. They are very good!

@japanesefoodathome Ай бұрын

Thanks for your comment. I've never tried the Portuguese version, but I'd love to! Candied chestnuts with the brown inner skin intact seem to be unique to Japan and Korea, and the flavor is somewhat different from those made without the skin. I hope you'll have a chance to try this version as well!

@88divinegrace Ай бұрын

@@japanesefoodathomeIt is my pleasure. The only difference that I see is the skin and the time, we do it without the skin and slower/lower heat. Your chestnuts are much larger too. I had seen large Korean ones but didn't know the Japanese ones were that big. This version seems interesting to experiment with for sure. In the beginning I thought that it would be too astringent, but with your explanation and the changing of the water it might give it an interesting earthy flavour. I would like to taste it. I might make it as a treat some day.

@japanesefoodathome Ай бұрын

@@88divinegrace You have a good sense of reasoning. You're right, the inner skin naturally has a strong astringency. In fact, it's called "shibu-kawa (渋皮)" in Japanese, which literally means "astringent skin." However, with the right preparation, it can result in a deeper taste with a great earthy flavor. If you ever get the chance to try it, I’d love to hear your feedback! 😉

@ForeverKaga 2 ай бұрын

my mouth right now 🤤🤤🤤

@japanesefoodathome 2 ай бұрын

Haha, you should cook the dish for yourself right now😁

@PotatoKingsRecipe 2 ай бұрын

Looks delicious and healthy, great recipe 😊Thanks for sharing❤❤

@japanesefoodathome 2 ай бұрын

Thanks for the comment! Yeah, the dish is healthy yet full of umami. I hope you will give it a try😉

@japanesefoodathome 3 ай бұрын

[Full video w/ detailed instructions] kzbin.info/www/bejne/nWi2hoelabuUZ5I

@albertmiranda1826 3 ай бұрын

Sugoiiii!!! Thanks for this perfect explanation. I recently received my Tamagoyaki rectangular pan. Made my first Tamagoyaki with another video bu this one is so detailed, beautifuly explained and with Dashi (that I love) and potato starch. Arigatooo!!! Blessings from Puerto Rico!!! 😊😊😊

@japanesefoodathome 3 ай бұрын

Hello Albert! Thanks for your comments. I'm so glad to hear that you cook Japanese food in Puerto Rico. Enjoy Tamagoyaki! 😉

@arys.4 3 ай бұрын

wow! i loved that you've shared your knowledge. thank you!!!

@japanesefoodathome 3 ай бұрын

Glad you liked my video! Thanks!😊

@Gelles22 3 ай бұрын

Thank you, Chef Reina!

@japanesefoodathome 3 ай бұрын

Thank YOU always!😊

@StephanAshkenazy 4 ай бұрын

Amazing video - thank you very much!

@japanesefoodathome 3 ай бұрын

Thanks, Stephan! I'm glad you liked my video😊

@ForeverKaga 6 ай бұрын

tried the recipe for lunch at work and my peers were asking for a recipe. told em to check your channel.

@japanesefoodathome 5 ай бұрын

Thank you for actually trying my recipe and introducing my channel to your colleagues. I'm so glad😊

@jessn.2665 6 ай бұрын

I’m addicted to the rolled omelet from 7/11 it’s so sweet and tastes like maple syrup

@japanesefoodathome 5 ай бұрын

Japanese rolled omelets are classified into two main types: the Kansai style and the Kanto style. The former is savory while the latter is sweet🙂

@Gelles22 6 ай бұрын

I made this for lunch today and it came it wonderfully delicious. I'm not able to get shirodashi though, so I just subbed more soy sauce and added a dash of dashi powder.

@japanesefoodathome 6 ай бұрын

Thank you so much for sharing with me your great feedback! I'm so glad. The way of handling the lack of shirodashi is perfect!!

@ForeverKaga 6 ай бұрын

best instructional video I've come across. easy to follow, straight to the point and i love learning from your vids. Thank you.

@japanesefoodathome 6 ай бұрын

Thank you for such uplifting comments! Will continue to do my best to live up to your expectations😊

@CindyChan-zg1xs 6 ай бұрын

とても美しい🌸💖

@japanesefoodathome 6 ай бұрын

ありがとうございます😊

@josebalmores7591 6 ай бұрын

Burdock not easily available, any sub?

@japanesefoodathome 6 ай бұрын

Hi Jose! Thank you for having an interest in this recipe! Vegetables with a slight sweetness and earthy flavor, such as sunchokes and lotus root, go well in miso soup😉

@peterneame8295 7 ай бұрын

Great instructions! Thanks

@japanesefoodathome 6 ай бұрын

Thanks, Peter! Hope this helps you make a good Japanese rolled omelet😉

@luhtahstandly84 7 ай бұрын

What?

@AnarsFoodFusion-07 7 ай бұрын

So delightful jelly ❤️ hi your bew folkower joined ✅️👌🤝👍 Best wishes ❤

@japanesefoodathome 7 ай бұрын

Hi! Thanks for your comments! I'm glad you liked the jelly😉

@jimmyz566 7 ай бұрын

How about tempura vegetables and shrimp

@japanesefoodathome 7 ай бұрын

I've been thinking of some kind of tempura for the future contents 🙂

@neykitahara4646 7 ай бұрын

amei a rexeita

@japanesefoodathome 7 ай бұрын

Obrigado! 😄

@AndyjapVinyl 8 ай бұрын

Excellent as ever!

@japanesefoodathome 8 ай бұрын

Thanks to your support!😉

@Dominikmj 8 ай бұрын

You made a salted Amazake - not shio koji. The enzymes react very different at different temperatures. At around 60C the starches are converted quickly into sugar. The salt has basically no influence in the enzymatic conversion. You probably be able to make a quicker shio koji with a sous vide set up and slightly higher temps than room temp! But really - around 60C will make a whole different product.

@japanesefoodathome 8 ай бұрын

Hello. Thanks for your comments. In this video, I heated the salted water until it reached 60°C, but that doesn't mean this method processes the rice malt at that temperature. To explain in detail, if you mix the warm salted water with room temp rice malt, the temperature will be around 45 °C. Then, when it is stored in the opened rice cooker with the heat retaining function on, it is kept around 40 °C at the surface, and at 50 °C to 55 °C inside, although it can vary depending on the room temp. It is true that the enzymes work better to break down proteins and create more umami components when the rice molt is aged slowly at room temp; but this quick method is more helpful for those who find it burdensome to take the time and effort to make shio koji in the natural way―koji manufacturers also officially announce this quick method to encourage people to embrace the benefits of shio koji. Also, even the shio koji made with the quick method continues the aging process very slowly while it's stored in the fridge then creates a deeper flavor over time. While it is wonderful to enjoy shio koji with the best results using the authentic method, I believe that it would be equally wonderful if more people get encouraged to enjoy shio koji in their daily lives by this quick method.

@Gelles22 8 ай бұрын

My niece was born on March 3rd! She'll love this. Thank you for the clear directions.

@japanesefoodathome 8 ай бұрын

Then this is a perfect feast for her birthday! I hope you will have a chance to celebrate her birthday with this dish someday😊

@EmmasFamilyKitchen 8 ай бұрын

Dear friend, your recipes look fantastic❤❤❤❤❤and I appreciate your sharing. I will become your subscriber.🎉🎉🎉🎉🎉🎉

@japanesefoodathome 8 ай бұрын

Hello dear Emma. Thanks for your comment. I hope you will try my recipes when you have a chance!

@petitapetitloiseaufaitsonn3020 9 ай бұрын

😅

@feastfortwo 9 ай бұрын

Thanks for sharing. Mochi my favorite. Stay blessed.🥰 New subscribers to your channel 😊

@japanesefoodathome 9 ай бұрын

Thanks! I hope you will give it a try😉

@cynodi7793 9 ай бұрын

I love this video!

@japanesefoodathome 9 ай бұрын

Thank you! 😊

@piceushomecafe 9 ай бұрын

This deserves much more views ❤

@japanesefoodathome 9 ай бұрын

Thanks! I'm honored to receive such a comment😊

@sandrak4896 10 ай бұрын

can you make some videos of煮物？ I like your channel it has very detailed information. Thank you 🙏🏻

@japanesefoodathome 10 ай бұрын

Hello Sandra! Thanks for your comment. Coincidentally, the next video to be released will feature a type of 煮物. I hope you will like it! 😉

@japanesefoodathome 11 ай бұрын

[Full video w/ detailed instructions] kzbin.info/www/bejne/imK6mmOHrtF2obs