6 Ways to Make Japanese Low Calorie High Protein Bowls aka KINNIKU MESHI - Hearty Version

[@tequilamonster3940]

While you are describing the recipe, you often suggest options for people if they can:t find certain ingredients. Thank you so much for being so thoughtful!!!

[@JapaneseCookingChannel]

You are welcome 😊 Thanks for watching my video! Hope you enjoy these rice bowls!

[@dnk514]

This is one of the things I love about her. ❤

[@kellylorang6845]

Thank you for these one-person recipes. As a single person, I don’t like to make large servings.😊 I can’t wait to try these!😋

[@JapaneseCookingChannel]

I'm glad you liked this portion 😊 Please enjoy!!

[@osakarose5612]

Yes! It is hard to adapt recipes to make single servings. That's why I love this site! I miss all flavors I used to enjoy. Now I can have them again!

[@busyhero]

Thank you for the inspiration. Many of these recipes share the same ingredients: ginger, garlic, soy sauce, sake, mirin, and stock powder. That's wonderful. If I buy those, I can try all these recipes.

[@JapaneseCookingChannel]

Please give them a try!!

[@PatriciaDraven71]

Thanks to your channel, I discovered I have bben making Yakisoba for years. Love the channel, keep up the good work

[@JapaneseCookingChannel]

Thank you so much!! Hope you enjoy various Japanese dishes 😆

[@safetypylon141]

I live in a small town in north-central Ontario, Canada, where it is very difficult to find many of the traditional ingredients. I also have dietary issues with fish and seaweed products. I have never attempted any Japanese recipes. In only 2 weeks, I have found dietary friendly substitutions and a small variety of traditional ingredients from local shops here in town (Including MISO!). I can now confidently make myself breakfast, lunch and dinner! I have made Miso Soup, Tonkatsu Sauce (a fave with venison sausage), Onigiri, and boosted Bok Choy and Dried Shiitake Mushrooms sales at the grocery store! My meals are super healthy and are indeed Very Delicious! So many Vegetables! in new and exciting ways! Your method of teaching is very effective, easy to follow, and answers all questions! Thank you so much for the work you put into these videos! (PS -> anyone not wanting to purchase Mirin online and have it imported I have been using Bright's Fine Cream cooking sherry, needs more time to reduce the ABV% down, but seems to do the trick). I am so happy to have stumbled upon your channel! Thank-you!

[@JapaneseCookingChannel]

Thank you so much! Hope you enjoy various kinds of Japanese dishes!

[@treetree5791]

I will definitely be trying some of these recipes. Thank you.

[@JapaneseCookingChannel]

Thank you! Hope you enjoy!

[@féfé-k4l]

Thank you for your yamitsuki channel....

[@JapaneseCookingChannel]

Thank you for watching my video!!

[@davidspice7193]

I've just made the healthy soboro bowl and had it for dinner. It was absolutely fantastic and will definitely be on my regular menu. My only changes were to use turkey thigh mince instead of chicken mince, and I used shredded red cabbage instead of green cabbage. I also didn't need to add any additional seasoning after cooking. Topped with a fried egg - delicious.

[@JapaneseCookingChannel]

Thank you so much for trying my recipe! Using turkey thigh mince sounds so nice 😊

[@theLovelyHills]

Thank you!

[@JapaneseCookingChannel]

Thank you!!

[@osakarose5612]

I used to make sukiyaki using my okasan's recipe. But it made a huge amount for a large family. Now I am alone, I could not figure out how to reduce the recipe for a single serving. I always worried the flavor would not be right. Thank you for showing me how to cook a smaller portion! Now I can have the flavor of home once more.

[@JapaneseCookingChannel]

Oh that's great! I'm happy now you can make smaller portion, and hope you enjoy the taste of home!

[@decemberclouds]

I've always wanted to try soboro but I already have the ingredients for Japanese curry, so maybe next week!

[@JapaneseCookingChannel]

Sounds good! Hope you will enjoy curry and then soboro next week 🥰

[@mikaellarsson7932]

Very nice as usual, Sayaka! But as an old conservative man regarding cooking I must say that pork loin is best with a rich cream sauce, or use pork belly and that chicken thighs are the best parts of chicken. Yes, more fat, but also more taste. It all depends on one´s dietary advices or ideas and taste. Over the years now I have learned your cooking methods and some of it I already knew from living in Japan for many years. The other day I made pork cutlet katsu and S&B roux curry sauce with rice, not very advanced, but very tasty. And also kimchi from both Chinese cabbage and daikon, it will take a week or so to start fermenting. Also starting a new nukazuke bed, my old one died when I had to travel because someone in the family died. A nukazuke is like a very quiet pet, alive, but easy to handle with a little care and it gives you crispy, pickled veggies for years. Have you done any? Here I use wheat bran, it works just as good as rice bran. I look forward to an episode with yam - yamaimo - mountain potato, I just love it in gratins with waving katsuobushi on top etc. Ok, have good days. All the best and arigato from Romania and me.

[@JapaneseCookingChannel]

I haven't had my own nukazuke bed, but I buy nukazuke vegetables that have already pickled. It's very nutritious fermented food so I like to eat it! My husband really love the taste of nukazuke. That is amazing you have your own nukazuke bed. It must be difficult to keep them nice. Maybe I can't handle it well 😅

[@mikaellarsson7932]

@@JapaneseCookingChannel it is easy and does not smell. But if one goes away for a longer period the bed might die. There is plenty of info on the Internet how to start and maintain a nukazuke, try it!

[@aichengjaohai8912]

Hi ! Thank you for the recipes. So i have a question. Can i skip adding sugar and what oil do you use

[@JapaneseCookingChannel]

Hi! Yes, you can skip sugar. I often use sesame oil or olive oil. You can use any type of oil though.

[@vendredi9944]

9:14 soboro bowl

[@dnk514]

We do call it a leek in the USA. I wish ours were smaller like yours. The ones here are huge and very fiberous.

[@JapaneseCookingChannel]

I've heard the real leek tastes sweeter than Negi in Japan... I wanna try that someday 😁

[@Shad0wSpill]

Where do you buy that square frying pan with the sakura on the handle?

[@JapaneseCookingChannel]

I think you can buy it from here! amzn.to/3T0caui

[@Shad0wSpill]

@JapaneseCookingChannel Thank you! I figured it was a tamagoyaki pan, but I'm used to them being very small.

[@quinnhouk5369]

Cool

[@JapaneseCookingChannel]

Thanks!

[@quinnhouk5369]

@ you’re welcome

[@anitaendinand]

Is this palmsugar that you use? Greetings from the Netherlands

[@JapaneseCookingChannel]

Thanks for watching my video! I use light brown sugar.

[@LicensedTeacherFor1y-7y]

My mind headed to tofu contained bowl. ♣︎Thanks for teaching chicken meat dishes.♣︎ Simple process after eating like when washing the plates enabled meal is the best. Vegetable only tend to be really bad for health and especially not good to stay slim! ◆Person should eat meat at least twice a week!. I really appreciate you gave chicken that i used to usually not be interacted. Sensei arigatougozaimasu. (Reference: I feel pretty fun learning Japanese from time to time)

[@JapaneseCookingChannel]

Thank you for watching my video as always! Hope you enjoy these chicken meals 😊

[@janetsueoka6372]

Can I use chicken thighs?

[@LicensedTeacherFor1y-7y]

​@@janetsueoka6372 Please ask our teacher. Btw thanks for caring my practice. And i think related to your question: "Of course you can. If not added chicken skin and chicken fat part." *: Japanese cooking teacher! Thanks for teaching Iroiro aspects like not only cooking. And letting me practiced(W/💛🧸Washington d c ) Matane

[@janetsueoka6372]

I don’t eat meat so tofu is a good alternative

[@angelavining356]

I don’t cook with alcohol, what can I use for sake?

[@JapaneseCookingChannel]

Please skip sake!