EASY Japanese Stew | Perfect for Winter

[@ChampsJapaneseKitchen]

Happy New Year everyone! I hope you all had a relaxing holiday period! It's still very cold here in Japan and so I thought I'd show you a simple dish that could warm you up! What dishes do you guys love to eat when it's cold outside? Let me know!

[@sushiidx]

Buri daikon! Or curry udon is another good one.

[@HAMARTIASIX66]

肉じゃが！

[@62202ify]

Happy New Year, love your videos. Already have mastered Shrimp fried rice, and I got a Japanese cookbook for Christmas, that and your videos should make some dishes to remember.

[@cristinapavesi4729]

Hi Champ! Could you prepare a few vegetarian recipes? You did already a fried tofu but also a couple more would be nice! Love your channel :-) Greetings from Germany

[@1502-Qek]

HNY to you to man 🤙🤙

[@AbroadinJapan]

Happy New Year mate! Looking forward to seeing what you cook up in 2022 🍔

[@ChampsJapaneseKitchen]

Thank you Chris! I look forward to cooking up some Ramen in your studio soon!

[@DeltaEntropy]

Cooking Ramen? In a ramen shop? Preposterous.

[@umbraemahwa5675]

@@ChampsJapaneseKitchen Yes! That is all the studio needs, real delicious Ramen!

[@claytonhurly948]

Cmon Chris invite him

[@panchit0z]

@@ChampsJapaneseKitchen I am SO looking forward to this!!

[@MrX-we1el]

Gotta love the energy champ emits. Something about his this style is mesmerizing.

[@zes3813]

wrr

[@smittyvanjagermanjenson182]

As someone training in the martial arts, potentially for some kick boxing. I like watching a former fighter show me how to make delicious food, whether I follow the recipes or just use it to inspire me to keep eating healthy! Thank you sir!

[@maevethefox5912]

Oh this looks delicious! I've learned to cook Japanese curries but not a dashi stock stew like this, I'll have to try.

[@redelvis88]

From Russia with love! ありがとう先生

[@DieFlammenwerfer]

These videos have helped me learn so many new skills when it comes to cooking Japanese cuisine! I am really excited to make this one, as I want to test my dashi! Thank you, Champ!

[@mindmachinepsy]

I love the fact that you post a high quality video once in a while, rather than posting mediocre videos on a regular basis. Surely not great for the algorithm, but definitely good for quality! Love those videos!

[@audiodoctor100]

Without doubt the most wholesome guy on KZbin

[@badaxeginger]

My daughter loves watching your videos with me. She always smiles when we watch them. I look forward to trying to make these dishes

[@Ayocate]

This is quickly becoming one of my favorite channels!

[@Blondie42]

Another great one. Hopefully Ryosuke can get a cookbook released someday.

[@danbrown2749]

Really like the chill vibe at the end with you washing the cookware. Liked your technique too. Could you please do a video on how you wash and maintain all your equipment like a champ.

[@randywilloughby6360]

Nicely done. I like how average kitchen utensils and cookware are used, instead of high-end stuff. Recipe and process are very clear. Very entertaining! Thank you.

[@Brickedup4life]

A recipe I’d like to see is any eel(unagi) dish that you like(of course provided that you like eel) I quite like the taste of eel but haven’t tried many recipes but anyways great video!

[@lymadusrodriguez2061]

Just watching the video warms me up! Looks very delicious!

[@Azimuffin]

There was a recipe I saw once In an obscure food based manga. Two girls visited a small roadside restaurant or food cart where they served very cheap food. One of the only dishes was thin pieces of pork, fried with cabbage and miso paste. It looked absolutely delicious, but I can't remember if there was more to it. I can't find the manga, and I never knew if the dish had a name, but I would absolutely love to be able to find that recipe or just a similar one. I've tried recreating it myself at home, but something feels missing whenever I do. Thank you for all your hard work, your videos are incredible, and these dishes look amazing.

[@Vintagestep]

I really love your recipes, I felt I was missing this kind of Japanese home cooking in my options, never heard about Konnyaku, but after reading about it for a while I find it really interesting, it's very heatlhy and I'm pretty sure most people will benefit from eating it, or something similar, I bet there's workarounds for it if someone can't find it(I can't come with any so if someone knows, I'd like to know). As for a recipe I'd like to see in your channel, more home cooking or healthy food like this would be nice.

[@maryjanekurokawa4411]

Domo Arigatou for Nimono Recipe❤ I'm a filipina 32 yrs. Married to a Japanese I try this Nimono recipe. Sugoku Oshiikatta desu❤next time I add lenkon😅

[@gilliandidierserre4190]

Wonderful and delicious and easy, perfect for us in Toronto Canada, its -3 degree celcius tonight😲

[@christianhansen3292]

Snow-peas or snap peas looks like to me those green veggies.

[@scottldn]

Just made this for dinner here in the UK. Followed the recipe and turned out great! Will be cooking this again, satisfying but healthy 👍

[@marcozardini1729]

I agree, in winter soups are the best. For the next video I would like to see chanko nabe preparation if possible ^_^

[@reverendlegspastapalace4074]

A chanko video would be awesome!

[@justsomeguywithahoodie]

Greetings, This looks amazing. I am gonna try this out during the winter for sure, Thank you for teaching me, Bidwell my friend.

[@gregorfield1812]

6:48 My favourite moment. Great as always!

[@bobfranklin2572]

I just ate and now I'm hungry again. I used to hate cabbage. But the way you slice it makes it look so crisp, like a nice slip into a body hook 👊🏻 🏆

[@quintu5]

Very nice stew! May I suggest some Yakisoba next time?

[@alexandruomakase1666]

Thanks! I love Japan traditional Food.

[@el1oz155]

Please don't give up! Continue making your videos!

[@TheCreativeConversations]

Happy new year Mate. Beat of luck for comming days!! 🥰🥰

[@hood8256]

Hey Ryosuke we need a healthy Champ's Yakisoba recipe. I enjoy all yours dishes, Most of them after a hard workout. Its pushes my regeneration, im so thankful. Kind regrats from Germany :D

[@magicplayer84]

Should not have watched this on midnight... Hungry as heck now.. 😂😂

[@PSPpocketfilms]

It's -4°C here in the states. This looks like a perfect dish for that!

[@xGoodOldSmurfehx]

Always a joy watching Chef Ryosuke share incredibly tasty recipes :)

[@Azanathal]

Never stop smiling :) love the videos

[@davidl5452]

Great video champ. One of my go-to dishes in the winter is chili-mac. A basic chili (with beans) with elbow macaroni mixed in. Hearty and warms you right up.

[@_MrTrue]

the good ol' chili mac

[@_MrTrue]

i've also straight up added macaroni and cheese to chili as well, pretty good.

[@davidl5452]

@@_MrTrue makes sense since a lot of people will add cheese to their chili.

[@cecilfc3740]

I just subscribed to your channel. We love your videos and we are looking forward to your future videos. From the Philippines. 😺

[@prnzssLuna]

Konnyaku was one of the weirdest food experiences I had so far. First had it in Miso soup at a bit of a fancier restaurant in Tokyo, my friends and I had no idea what it was, so we asked the waitress. She came back with an iPad and the Wikipedia page of it, but we still had never heard of it before :'D. It has a weird texture, but I really enjoyed the taste of it. That stew looks really delicious!

[@BLUEHOUNDZULU]

Champ, it would be cool to see a seafood dish. Keep up the great work!

[@zoutou123]

great recipe! I'm looking forward to making this for my family when the weather gets colder. What is the chill guitar song that was used when plating the stew by the way?

[@Bravefreezer]

Just made this. Couldn't get konnyak and used parsnip instead of bardock, nevertheless - it was absolutely delicious and a hit with the entire family. Great job, Champ!

[@kongyuenhung]

Love your videos man, thank you

[@TheGameShelf]

Happy New Year! Hope to learn even more recipes from you this year, your channel is incredible

[@throba117]

Great video as usual! Would love to see you make a curry recipe :D

[@ChampsJapaneseKitchen]

Curry sounds like a good idea I will give it a try!

[@baselogic9]

Hello Ryosuke!! I love your channel and your style!! are you planning to cook some miso soup?!! it's delicious and very healthy and great for winter!!! take care!!

[@mattcy6591]

Similar to Tonjiru. I'll have to try it!

[@openwoc]

It's summer here but it looks super delicious that I'm going to try making it

[@jaimevieira1001]

I love this videos, super chill and the food looks amazing. You do an amazing videos Champ, i need to try them all of this food. Love from Portugal mate!!!

[@delphivinn833]

Happy New Year!

[@jerrywurmz5319]

Gonna try Konnyaku now

[@basim6640]

First happy new years

[@britcarter]

it's great that a lot of places seem to have their own unique stew recipe. i also eat stew when it's cold out! looking forward to using your tips and tricks in my own cooking, thanks for the great recipe videos as always :)

[@auberginebear]

The Asian market I like going to most in my area has konnyaku in bite sized pieces as well as noodles and the slabs Champ shows, and I think I'd like to try the premade bite sized pieces in this stew as much as following his recipe.

[@IILLawlietII]

Another great video Ryosuke-san! I just moved to Japan from the UK, and your videos have been a big help with getting used to cooking Japanese dishes. Can't wait to try this one as well!

[@danslowpoke099]

That’s awesome, what’s it like? Do you speak Japanese?

[@reverendlegspastapalace4074]

As soon as I heard you shout “WHERE’S MY BELT?!” I subscribed lol

[@smgt_selalu_kawan.lovinghu335]

Thanks for the entertainment. I love it.

[@hamade7997]

I am making this for sure, but I might add some tofu too! Looks great chef!

[@joeyst-pierre6139]

Mmmm oishii, I lost there, it's great, I love nimono, but I've never panfried the skin before, definitely will try. I'd like to see you do kinpira, or hiyayakko (as in you're favorite toppings for it) Also for non-japanese, it'd be great if you could teach us what to look for when buying vegetables like burdock

[@infernoturks]

Hello, first Happy new year and thank you for the videos. I was wondering if not already requested or already in the to due list, is there a good recipe for Japanese curry. Thank you once again for your time and the great videos.

[@el1oz155]

WE NEED 10 HOUR VERSION OF YOU WASHING DISHES

[@Dhendhi]

What is the song that starts at 6:57? Very nice looking stew, I hope to try!

[@c0p0n]

Looks tasty af Ryosuke

[@JAgapitos7331]

you rock my world champ.

[@sendaisweetie5297]

This looks amazing! I've never had burdock root. I hope I can get it in my area.

[@alexap3324]

Excellent video Champ. Could you please teach us how to make Mapo tofu?

[@rustedrey]

Happy New Year Ryosuke-san!! Thank you for a great dish and such a detailed recepie! Love to see your warm-hearting smile and cooking techniques! ♥️

[@bnt2331]

makin me hungry champ

[@merlinmatheson9822]

Heya Ryosuke-san. Big fan of your videos. I adore japanese cooking, and I've started experimenting with it with quite some success. I wanted to ask you, for this dish, since I don't think I can get any burdock root and konnyaku could I replace the burdock with sunroot/topinambour root, and konnyaku with tofu? Also, do you think I could use dried shiitake for the dashi instead of katsuobushi? Thanks for the great videos and keep it up! I love your work!

[@stefaniehase2448]

Happy new year! 😊 This looks mouthwatering! 🤤 I have two questions: Can you use the Kombu multiple times? And do you usually eat the stew with rice? Love all your recipes! ☺️

[@DemonRaticate]

Oooo that actually sounds really good. Reminds me of chicken soup and rice in the States. Maybe eat the veggies and meat, then add some cooked short grain rice and have a nice conforming “two course” meal.

[@prnzssLuna]

Kombu gets kinda slimy after using it for Dashi, and it never really firms up again, so I don't think you can reuse it. However, you can use both the Kombu and the Bonito flakes as rice seasoning (furikake) in a couple of minutes.

[@stefaniehase2448]

@@prnzssLuna oh I see. Thank you so much for explaining!

[@justinnamilee]

I live in a pretty small area, we do have a Korean grocer that brings in a lot of Japanese items, but mostly dry goods / sauces / frozen goods... For instance I can get the ingredients to make a dashi from scratch, but I doubt I could get Daikon or Burdock root; are there things that could be substituted for these two?

[@adrieleje851]

daikon is pretty commonly used in korean cooking so I wouldn't be surprised if they had it

[@akusiapa3893]

Hallo, saya dari indonesia. Saya sangat mengagumi caramu memasak..

[@jchang1985]

Do golden curry next!

[@Manicben]

Happy new year champ! I'd like to know what to change to make this a beef jaga (肉じゃが) if possible. I used to have it a lot at a Japanese food counter at university in London and I haven't had it for the past 4 years! I'd love to know how change this recipe to make it at home, the champ's way!

[@kots2198]

Champ can we do a Curry next please😁☺

[@kevinm3922]

Hey Chef Ryosuke, do you any good alternatives to ginger? i really want to cook my partner some indian and japanese foods but alot of them use ginger but sadly they're allergic, is there a good substitute for it?

[@Kaze02se]

Looks delicious and simple to make! Will definitely give this a try, Japanese food is my favorite ^_^

[@miyusaki8144]

Good one champ!!!

[@ДжонСноу-е1б]

Oh, Yakudza dono! Thx a lot!

[@17Ngon]

Awesome channel man ✌️ ❤️

[@AnthroTsuneon]

Should it ever become cold in my country again, I'll have to try it! Though I've been wondering for a bit now.. Are there any traditional, or at least popular, Japanese oven based dishes?

[@restaurantman]

Historically, ovens were not typically utilized in Japanese home kitchens. They are still relatively uncommon in the home today.

[@AnthroTsuneon]

@@restaurantman That's what got me so curious, but seeing as there's a lot more breaded dishes in Japan now, I was wondering if something new formed, at least

[@billsinkins361]

I first heard of konnyaku watching Iron Chef 😁

[@bzx1460]

Ryo what about a episode with full day of eating when you were a boxer? :) Including preparation of the dishes :)

[@Stormlee-zn7lz]

Damn that looks good

[@ln2740]

is nobody going to question the sheer size of that SINGLE chicken thigh?? thats the biggest chicken thigh ive ever seen, its three times the size of the thighs i can buy at my local shop looks like it came from an adult turkey lol. does japan have a larger breed of chicken maybe?

[@canisinumbra]

No, buy good quality chicken that is not kept in a mass factory.

[@WatermelonPocky]

I got a request, can you make miso soup?

[@rem23ch40]

New to your channel..please can u make sushi your best version.thanks

[@GeoffreyKutsukawa]

THAT IS MEME MATERIAL RIGHT THERE THE OISHI PART HAHAHAA

[@kirkendauhl6990]

That was literally the first thing I noticed was the lack of a belt and the gloves in the back lol

[@DonutMan343]

as always Arigato:)

[@samdewhurst-phillips]

マスターりようすけさん、いつもありがとうございますm(_ _)m。煮物は美味しかった、ごちそうさまでした！ 次回、我々にちゃんこ鍋の作り方を教えて下さいますか？

[@kevin4470]

Please make yakisoba

[@TheBlackbirdii]

You should do a collabration with juns kitchen

[@mattraimondo7069]

The dashi broth

[@ewanridhwan3485]

the stew would pack a 'punch' on my stomach.

[@ishy858]

Wait are those beans or peas? Over here those are not what green beans are.

[@canisinumbra]

Those are beans.

[@KeithTKO]

I’d rather have someone make it for me.

[@user00302]

ok

[@barakousui5463]

When I cook Japanese dish what kind of soy sauce should I use. You only say soy sauce so I have no idea what kind of soy sauce should I use.

[@restaurantman]

Light Soy Sauce is typically used for these recipes. "Light" refers to the viscosity and is different from Low Sodium Soy sauce. Regarding Dark Soy Sauce, that has a thicker viscosity and is primarily used when a deeper color is desired.

[@Skz59400]

Though it was a Nishime O_o

[@siggymon]

Egg Fried rice