4K Pro【豚肉の揚げそば 】Pork Fried Noodle 肉絲炸麺

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Thank you very much for watching Cooking Premium Japan.
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株式会社キャビネット　担当 堀田
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[@死後硬直からしばらくたって真っ]

麺が☆の形になってる

[@ぼんモラン]

観る前→？？？ 見た後→まじやんww (°▽°)

[@cookingpremiumjapan6839]

おおおおお

[@cookingpremiumjapan6839]

貞治

[@Rulezefuture0]

おおおおお貞治は、ん〜…どうでしょう〜！？(長嶋さん)

[@cookingpremiumjapan6839]

@@Rulezefuture0 ツッコミ、恐縮です

[@骨皮筋右衛門-c1l]

料理勿論のこと、中華鍋をおたまで擦る時の音がたまらなく好き。

[@cookingpremiumjapan6839]

ありがとうございます

[@mrshah2043]

... really is premium cooking. Love your channel!

[@cookingpremiumjapan6839]

Thanks for watching and lots of luck to you.

[@GRASS7717]

素晴らしい手際の良さに食材に合わせた中華鍋や油の温度を知り尽くした（無意識レベル）火力調整と温度管理！ 鳥肌たつくらい素晴らしいお仕事です

[@cookingpremiumjapan6839]

ありがとうございます❗

[@bramsinatranapitupulu2715]

Real Mie Goreng!

[@zwu6721]

That can of spice is amazing, it can add in any dishes.

[@cookingpremiumjapan6839]

White pepper

[@zwu6721]

@@cookingpremiumjapan6839 i thought it's seafood spice. Thank You

[@johna.3529]

A litlle more gravy will do justice to the noodle looking yummy too

[@cookingpremiumjapan6839]

Little more just fou you. Thanks for watching and lots of luck to you.

[@storm3698]

Lovely dish. I love Chinese food. Also love seeing all the meats hung up as you look into a Chinese restaurant and the chef cutting them up on his round chopping board.

[@cookingpremiumjapan6839]

I know what you talking about. Lots of respect to old style Chinese cooking techniques, Thanks for watching and lots of luck to you.

[@nenodukic1193]

This is sooo relaxin' to watch. Btw, congrats on the idea on puting video of chef cooking without recipes. Let people enjoy this pure art of cooking. Pozz from Zagreb, Croatia.. 🇨🇳🥢❤

[@sentino68]

Like a BOSS.

[@THEVNTGNETWORK]

Hi, can you please provide a link where I can buy that giant sifter on the left? Thank you

[@cookingpremiumjapan6839]

www.amazon.co.jp/s?k=%E3%82%B6%E3%83%BC%E3%83%AC%E3%83%B3+%E4%B8%AD%E8%8F%AF&sprefix=%E3%82%B6%E3%83%BC%E3%83%AC%E3%83%B3+&ref=nb_sb_ss_i_2_5

[@THEVNTGNETWORK]

@@cookingpremiumjapan6839 thanks!

[@yokosh1802]

woow after waiting 1 minutes only watching oil being cooked...after half video only watching wook pan from left sides....so profesional to make a content! or i dont what to say anymore...

[@brucelee2096]

餡掛けで不味いものはないと言っても過言ではない位美味しいですね。

[@PAPPhil]

ohhh Bruce Lee !!!!!! watatatatatatatata tatatatatatata wataaaaaa

[@cookingpremiumjapan6839]

@@PAPPhil And WAtaaaa

[@KevinChangSuiFat]

Me : How much oil should i use ? Also Me : YES !

[@plutoniumcore]

I loooove me some crispy noodles

[@cookingpremiumjapan6839]

Thanks for watching and lots of luck to you .

[@UTPP]

Can anyone tell me what the oil strainer set up is called.

[@junicasison8496]

i can watch you all day 😁😁😁

[@cookingpremiumjapan6839]

Thanks for watching me all day

[@Anthestine]

Not sure why so many people criticising your cooking. Like if yall don't like it then don't watch it. Act like yall some kind of pros that can cook a good food. Plus even if yall get the recipes it wont be the same like how he cooks it ._.

[@ezadom]

豚肉の餡掛け、唐突に登場。 この餡掛けをもっと見たかった。 これが美味いんだよね。

[@shoxali]

Please can we have some kind of back story about this amazing chef. Where did he learn? How is he so clean? How come he is such a master? How do you only cook meat for 45 seconds and it's still looks amazing? How many michalin stars does he have? Too many questions it's just too good!

[@yamashitayuichi8205]

厨房がキレイ‼️

[@cookingpremiumjapan6839]

ありがとうございます

[@hellohello8773]

如果放個鑊架，炒完菜後把鑊放在架子上再上碟，手碗會輕鬆點。長年復月容易引致職業病。

[@EL_SINALOENSE]

‼️WOW...THAT LOOKS SO DELICIOUS 😋‼️👏🏽👏🏽👏🏽👏🏽

[@さっと蜜蜂]

コンロまわり綺麗すぎる

[@BoneAppleTeeth94]

Isn't it called chopsuey??

[@5.0foxbody8]

I fall in love with noodle

[@cookingpremiumjapan6839]

Dont love too much please

[@daveg4236]

Thats what she said

[@gap949]

First 3.5 minutes heating oil and frying noodles...the rest just frying unknown ingredients and sauces etc....no receipe only technique ! Nice clean kitchen !

[@kirankesarkar4826]

Why did the chef add milk with his fingers? 🙄 #sarcasm

[@gap949]

@@kirankesarkar4826 That was corn starch mixed with water used to thicken the sauce !

[@kirankesarkar4826]

@@gap949 I know, hence the hashtag of sarcasm

[@gap949]

@@kirankesarkar4826 👍

[@mighty300il6]

When are y'all gonna put out new videos? A big howdy from Texas.

[@hiroya071744]

最初に油をかき混ぜてますが意味はあるのですか？

[@ちぃえふ]

後半のアングルを鍋の中が見えるように映して欲しかった

[@smilly3]

詳しいレシピとは言いませんが 使った食材と調味料を書いといていただけると 「真似して作ってみようかな？」と思う料理好きにはウレシイのですが…

[@jorrgfromage9929]

gutter oil

[@gameplaymemoriesYT]

A noddle with noddle toppings

[@tatsu1471]

何やこれ、こんなん絶対うまいやろ

[@jorenroldan]

whats that powder in blue label?

[@cookingpremiumjapan6839]

White pepper

[@ふじもん-o1j]

調理してる時のアングルが仕事してない笑

[@paulpollock6690]

I think the oil is done already 😒

[@shinjin0128]

こういうのは真似できないよなぁ

[@cookingpremiumjapan6839]

いっちゃいましょう

[@shinjin0128]

どうしても麺をあげるのが億劫で

[@cookingpremiumjapan6839]

掃除大変ですよね。。。

[@clarkel7067]

What is the blue container seasoning used at the 4:08 mark?

[@cookingpremiumjapan6839]

White pepper

[@clarkel7067]

@@cookingpremiumjapan6839 specific name please of that brand?

[@daveg4236]

Ancient Chinese secret

[@danbo0307]

コレってスーパーで売ってる蒸し麺を揚げても大丈夫なんでしょうか？ ご教示頂ければ幸いです！

[@cookingpremiumjapan6839]

大丈夫です。

[@YashVeerRocks]

I do not ask for recipe. I humbly request you to please explain in a video the ingredients of your layout, of all sauces and salts and oils. Also why it is placed in that particular location. Thank you kindly. I wish to learn more on technique and temperature control.

[@laterne1372]

German! :D this is awesome

[@cookingpremiumjapan6839]

Thanks

[@invasorar999]

That oil dont get any taste after used?

[@cookingpremiumjapan6839]

Not much you probably can not notice

[@Whodaleewho]

where have you been all my life, and where are you now? Great looking food and skills.

[@cookingpremiumjapan6839]

I will　see you for sure

[@achmadafiafianto464]

I fu mie

[@岡田雄貴-i1t]

毎回思うけど中華って油の量えぐいよね

[@さっと蜜蜂]

5ヶ月前のコメントにごめんなさい。 油通しという中華の料理法で、食材を油でコーティングすることで食材が余計な油を吸うことを防ぐことができるんですよ。 だから普通の炒め物より食材が油を吸わないので料理自体はあまり油っこくないんです

[@和蘭芹-v6i]

さっと蜜蜂 へー、この先使う事ないと思いますけど知識になりましたw ありがとうございますw

[@山田太郎-f9l8u]

@@さっと蜜蜂 油通しをやる意味は、素早く食材に火を通して食感を残すためです。野菜も油を吸いますので、コーティングして余分に吸うことを防ぐなんて効果は絶対にないです。ましてや普通に炒めるより吸収を抑えるなんてありえません。

[@mekarovo8939]

どっちが本当なのか気になりすぎて夜しか眠れません

[@南澤亮介]

まあ油にぶち込んでる訳だし吸収を抑えるは確実にパチっしょw

[@gap949]

1.10 minutes watching him heating oil 2.5 minutes of deep frying noodles to a crisp then meat and vegetables pre-cooked..how? Fried? Boiled ? Then onions fried ...water added meat dumped in wok then dumped on over fried noodles ! Brilliant ! Hahahahaaa !

[@ray7419]

I need a wok... and a 4000 propane burner.

[@cookingpremiumjapan6839]

good for you

[@itochef1]

美しい、

[@awesomejag]

do these go out to actual customers? or are they made for the video? and if yes to the first one, where are you?? nyc spots don't cook like you do

[@cookingpremiumjapan6839]

We made it just for you. Ok, I will go ask travel agent for NYC.Let me save some money first

[@Cyber_810]

こんなお店で修行したい

[@Spartacus713]

Why is the oil so dark? End of the day?

[@cookingpremiumjapan6839]

End of the day

[@sobersky3716]

Too bad I couldn't see what he was doing in the wok :|

[@pavanseethamraju1768]

Looks like that oil has been used a lot of times

[@captaincaveman8770]

Dank je wel! :D

[@cookingpremiumjapan6839]

Thanks

[@リンクリンク-l7n]

麺揚げ以外何してるかまったくわかりません😓

[@randomdigress]

that is nowhere enough gravy....

[@ketchupsos5817]

Perfect amount.

[@clark5955]

What is the name of your restaurant my good man ☺

[@ZbigniewSiwiec]

🍀🇵🇱👍👍👍👍

[@receptionblcp6463]

I love east asian food but I don't understand fried noodles at all, it's kinda dumb.

[@cookingpremiumjapan6839]

You are the boss

[@CarlosEduardo-xn2fz]

hum!! parece oishiii

[@novoice1127]

First minute and 2 seconds stiring oil ! see you later!

[@cookingpremiumjapan6839]

See you then

[@novoice1127]

@@cookingpremiumjapan6839 see YOU then! numbnuts! go stir some oil !!!

[@cookingpremiumjapan6839]

@@novoice1127 That is all I can do, and I will go to heaven. Thank you very much for watching.

[@novoice1127]

@@cookingpremiumjapan6839 i was being silliy! I like your videos.👍

[@92om98]

Where is this restaurant?

[@cookingpremiumjapan6839]

Was in Tokyo

[@92om98]

@@cookingpremiumjapan6839 You mean "was"....

[@cookingpremiumjapan6839]

@@92om98 we are too old....

[@TyroneJhonsonBBC]

@@cookingpremiumjapan6839 you are joking right?

[@fattyO]

come on. what are the ingredients, wheres the subtitles

[@christianderamnulfieden5571]

You seem to be looking for Chinese Cooking Demystified. This here channel is Chinese Cooking Mystified.

[@davidlitzelswope6670]

Oil is one of the ingredients

[@NOTABIGDODO]

And noodles

[@cookingpremiumjapan6839]

Thanks for comment. Let me tell you why we do not put recipe in our video at this moment. How we learned to provide the food to customer, is not from book. We could not even ask to master chef how to cook or recipe . All we did was look master chef while dish washing. Thought million times to quit...but this was 1960s... At that time, Kitchen was strict as hell.... Now 2019, looking teens want to be chef...All they want is recipe, fun, laughing, talking at kitchen next to the knife and big fire. But we believe without discipline, all they end up is poor food and big accident. What we want to tell from this channel is not recipe or ingredients. We want to show the words like serious, discipline, manners, earnestness from screen.We hope you understand. 6

[@tweixian]

What size wok are you using?

[@cookingpremiumjapan6839]

I will check later

[@cookingpremiumjapan6839]

40cm

[@tweixian]

@@cookingpremiumjapan6839 thank you!

[@さんたけ-w5d]

以前から思っていましたが、なぜ麺を揚げるのですか？

[@babymaetel1101]

ボリボリ麺の皿うどん…

[@cookingpremiumjapan6839]

チャンポン系

[@luisgonzalezgarza6391]

Camera not in the right position

[@cookingpremiumjapan6839]

Ok

[@neleempatel8182]

This guy does loads of unnecessary manoeuvres

[@cookingpremiumjapan6839]

I believe loads of unnecessary manoeuvers make life happier. Let's stay strong together

[@OatNJ]

ราดหน้าหมี่กรอบ

[@cosmobulk2004]

揚げ油が色からしてごま油なんでしょうか。香ばしそう

[@keeeeeeen4152]

K Ara ただの酸化です。

[@cookingpremiumjapan6839]

@@keeeeeeen4152 kzbin.info/www/bejne/m4nYZmV7ecxgfpY

[@旅の途中-n6y]

餡を作るところを見たかった。なぜカメラアングルを変えたのか？ 企業秘密なのかな？

[@hama_yanky]

湯切りならぬ油切りw

[@cookingpremiumjapan6839]

けっこう重要です

[@AlCEZUKl]

こんな茶色い油で揚げるんですね！ ゴマ油かな？

[@yegong1425]

肉丝两面黄

[@Briguy1027]

Stirring oil for the first minute was extremely tedious. Then watching noodles fry for another 2 minutes was just as bad.

[@เข้าครัวเชฟเอ๋]

ไม่บอกส่วนผสมเลย

[@cookingpremiumjapan6839]

Thanks for comment. Let me tell you why we do not put recipe in our video at this moment. How we learned to provide the food to customer, is not from book. We could not even ask to master chef how to cook or recipe . All we did was look master chef while dish washing. Thought million times to quit...but this was 1960s... At that time, Kitchen was strict as hell.... Now 2019, looking teens want to be chef...All they want is recipe, fun, laughing, talking at kitchen next to the knife and big fire. But we believe without discipline, all they end up is poor food and big accident. What we want to tell from this channel is not recipe or ingredients. We want to show the words like serious, discipline, manners, earnestness from screen.We hope you understand. But MR..We are working on new channel called "Ingredients Chinese cooking premium" right now. In that channel all the people on You Tube can see our recipe and ingredients.Just a moment please. Thank you very much for your comments and see you soon for sure.

[@victoraraoz75]

this is the worse food on the entire planet 100%

[@cookingpremiumjapan6839]

Since 1970

[@汀とん平]

ハイボールがうまい!!!!

[@Roy-er8yd]

0:39 american wants to know your location.

[@jpnjkms1817]

横からのアングルは要らない

[@岐阜次郎]

0.75倍速再生推奨

[@cookingpremiumjapan6839]

マニアですね。好きです

[@fatelutecia3858]

ราดหน้าหมี่กรอบ