Japanese Savoury Mille-Feuille with Ponzu | VERY Easy Recipe | 和風豚肉と白菜ミルフィユ

[@watsyawant]

Its a crime how underrated this channel is

[@marca4443]

the only crime is your comment

[@republicofnoobs7437]

Brook Fest the only crime is the way he says « milles feuilles »

[@marca4443]

@@republicofnoobs7437 yes. Yes yes yes. I thought it was an Anglo chef thing to mutilate the word like this but, since you 2nd my visceral horror at the utterance, clearly not. And I am redeemed Today will be a good day. Light has one over dark

[@chriswest7639]

@@marca4443 Complaining about grammar, yet you have started a sentence with 'And.......

[@j0n62x]

Ok, fine. Subscribing now.

[@McGasquet]

Reasons I watched this video: - Editing and music puts my spirit in a relaxing mood - Adam's way of talking and explaining the process - Eager to add more recipes to my repetoire - also because I'm hungry

[@brendakrieger7000]

Same

[@flammablewater1755]

I was recently at a spa and they play music exactly like this to relax you. It definitely works.

[@ifanmorgan8070]

OMG he’s so SLOOOOOOOOWW ! Drives me nuts. A whole 2 minutes on chilling and cutting pork ??? GET ON WITH IT

[@lemniscatefortunecanfinall2707]

Soul sister!

[@ejaayej3465]

Best and most humble Master Chef contestant by far..

[@Fondera435]

Wait whut... He was a contestant?

[@peen9256]

Fondu Froin he won

[@peacewiththemaker3414]

Ohhhh I was wondering why he looked and sound familiar

[@junlinyi4892]

This is why I love your channel: this is simple, rustic food that people will actually make at home. You don't try to put any frills on it to attract people to your channel, it's about taste and ease of cooking. Really happy I discovered you!

[@MaZEEZaM]

Yep, hes one of my all time fav cooks.

[@blacktearsforshow]

Thank you for your super easy recipes. Between depression, a ton of allergies, and not having a lot of money these simple dishes give me ideas on how to get vegetables into my body.

[@ElaineSokoloff]

I started taking probiotics and drinking kefir about 2 weeks ago and it has risen me from the dead. My energy was so low, I was pondering I might just slip away into death at night from stress and lack of life force. Please check out probiotics! You can make them at home!

[@jeanku]

If you mix lemon and bitter orange you'll get as close as possible to Yuzu.

[@silvermanstacey9607]

This channel needs to win some awards if it hasn't already.

[@oddveigvorkinnslien9753]

This reminds me of the Norwegian Fårikål. That litterally translates to " sheep in cabbage" and are based on those two ingrediants. We use mutton or lamb in pieces ( different sizes, it does'nt matter) and we add cabbage in big chunks, water, salt and black peppercorns. All is put in layers, and then you boil it on low heat under a lid untill the biggest chunks of meat are tender. There is a discussion if you should sprinkle a little flour between the layers, some do and some don't. The flour will thicken the sauce that creates in the pot. We eat it with boiled potatoes and Norwegian flatbread.

[@PackOfWolves]

Oddveig Vorkinnslien thanks for this recipe - my partner doesn’t eat pork and I was wondering how I could adapt the recipe for her. A question: what kind of cabbage do you use?

[@oddveigvorkinnslien9753]

Stheere I use Green Cabbage , and i cut it in big " boats" but let the stalk hold them togeter in the bottom so that the leaves sty togeter in each " boat" If you lokk up "Fårikål" ( Farikal) on KZbin you will find videoes of this 😃

[@PackOfWolves]

Oddveig Vorkinnslien thank you so much!

[@Micaelangel07]

@@oddveigvorkinnslien9753 When you say green cabbage do you mean Kale or white cabbage but you wrote green because it looks light green?

[@oddveigvorkinnslien9753]

@@Micaelangel07 Sorry! I ment white cabbage😊

[@xiao_mewo2599]

I love how he adjust the ingredients to make it easier for us to make.

[@trashcatlinol]

That's my favorite thing about his videos! I love to make ethnic recipes as authentic as possible, but sometimes the authentic ingredient is too difficult to find and sometimes the familiar ingredients are preferable, because they just have the better flavor to my pallete. I've actually made ponzu with lime and another with grapefruit... not sure what a yuzu tastes like, but the character the substitutions add is interesting in it's own right.

[@Ermude10]

I already know this will be absolutely amazing! Coming from a Chinese home, my mom likes to make a simple soup where the main ingredients are pork or chicken and the Chinese cabbage. It's amazing as a light side-dish, and this is a more concentrated flavour version of that!

[@Fluxion77]

Listening to Adam talk just makes me relaxed and happy.

[@realTLC]

Discovering Adam Liaw is frankly life-changing. He's so inspirational and thoughtful in the way he cooks. Thanks Adam! My husband and I truly appreciate what you do!

[@TheChloetse]

Perfect timing! We just had our first snow in Toronto. I immediately bought the ingredients and made it in a slow cooker. It is so delicious and warming. I use the leftover ponzu sauce for dumplings too.

[@karenkuhnle781]

thanks for that tip about the crock pot. i have been looking for some simple things to make and now i will have to try this when i am able to get the groceries next.

[@dkillips]

can't really explain it but your smiley avatar plus your comment sounded so wifely it warmed my heart

[@TheEclipse5]

OK, I Just made this yesterday.... frigging delicious..... this guy is for real :D

[@squirey]

I made this and it was so easy and amazing! The dried scallops were a brilliant addition.

[@bemusedindian8571]

You have understood the soul of Japanese cooking technique.

[@uasj2]

A Bumused Indian tells an Australian lawyer-turned-celebrity-chef (with a Malaysian Chinese father, Singaporean British mother and Japanese wife) that he understands the soul of Japanese cooking. Gotta love this country Australia. Gotta love Adam Liaw!

[@drewylui]

I've been waiting for you to explain this recipe for ages, ever since I saw it on your instagram. Thank you!

[@KubaKrzempek]

The video is something I really need right now. Calm, meditative even, boosting mood. That's why I love this channel and why I come back to it every now and then. Take care, folks!

[@o0ara0o77]

Since there is not the usual recipe link and not everything is measured I try to come up with the ingredients how I imagine them by rule of thumb mostly: 1) about 300g Porkbelly (no skin or bones) / 1 Nappa Cabbage / 1 part fresh ground Pepper / 2 Parts Flaky or Kosher Salt / about 25 to 35ml Sake give or take 2) Ponzu: 75ml Sake / 75 ml Mirin / 150ml Soy Sauce / 1/2 tbsp (I think he misspelled it for a tsp) Sugar / 2 Yuzu or 1 Lemon Pretty sure about the Soy Sauce and the Pepper/Salt ratio, not so sure bout the Sake in the pot and Sugar in the Ponzu. The amount of Pork Belly should not be the problem, you use it until you run out of either belly or cabbage. Hope this helps and I´m not too far off with my estimates.

[@dropperknot]

oO ArA Do So!! That's two ingredients, is it? Some bugger can't count!!

[@o0ara0o77]

@@dropperknot if you buy the Ponzu Sauce its indeed 2 ingredients + pepper/salt. Sake or Water is optional and the sauce can be bought but its nice having the option to make it yourself.

[@WarrenWinter]

Full recipe here: adamliaw.com/recipe/japanese-p...

[@riabonita9955]

How can people dislike the video? It's so simple and easy to make. Instructions are on point and as always very short video not dragging a conversation that will make you move on another one.

[@wittymum]

It is so considerate of you to include a winter dish for your northern hemisphere audience when you live in the southern hemisphere. I like your little strainer for the lemon juice. Always explaining the background and techniques so well. Your channel will soon reach millions viewers ! Keep up the good work !

[@QianBing]

One of the greatest cooking channels out there

[@VulgarUltra]

Sitting in the cafeteria of my hotel after rushing in a kitchen all day. The chill atmosphere, paired with a really simple, innovative idea I never seen before. This is why I'm subscribed. Good on ya, sir!

[@tuip622]

Made this the other night using prociutto and a lot less salt. Added grated ginger and about a cup of vegetable broth in the pot. So good! This is certainly a lifesaver!

[@juliemuniz8487]

I made this last night. I couldn't believe how delicious it was with such a simple ingredients. Thank you for this video.

[@MaZEEZaM]

Did it give off a horrible smell while the cabbage was cooking?

[@Finlandpro1]

Really? It doesnt look that good

[@MaZEEZaM]

Lefa well, looks are not everything especially in regards to cooking, braised cabbage is really nice on its own as is pork belly but cabbage soaking up all the rendered pork belly fat would be seriously yum.

[@michaelrose3989]

@@MaZEEZaM nope. Only smelled the pork.

[@JFKCracker]

I only saw two videos and had to subscribe, love this man and his cooking and I need to see more.

[@RosesArentRed]

made this today! really loved it

[@purplefairry]

This recipe is amazing. I have this dish all the time since discovering it. The ponzu sauce is a perfect complement to the cabbage, pork belly and a steaming bowl of rice!!

[@wendyb8106]

Made this last night. It was fantastic.

[@87Zorro]

Was doubtful given how the final dish looks like, BUT after trying it out, it became one of the most delicious recipes I've ever tried!

[@Helena-uh8rb]

Great video, kudos Chef continue the good work n recipes, keep them coming. God bless!

[@kgt5442]

Love this dish, can't believe just pork and cabbage. Reserved left over broth and added it to my chicken soup. Thank you.

[@squirey]

I can't tell you how good this is! I find myself making it quite often.

[@saltedfish3724]

I really like your style of cooking videos and especially that you always think about what questions someone with no idea would ask. Really wholesome :)

[@Kaleedra.k]

I made this tonight and it’s awesome! I also added perilla leaves and it’s delicious. Thank you 🙏🏼

[@starvb1682]

This is something I am def going to try! It's right up my alley - adding cabbage and pork to my weekend shopping list!

[@gabesmom]

I made this today, so simple, healthy and delicious!!! Even my veggie hating child ate everything👍🏻

[@NathanKt]

Great video ! It's interesting to see how this french word is pronounced in english. In French it is more like " [meel] [foy] "

[@BenAdelie]

This is definitely not how it pronounced in the UK either. We don't pronounce it french-perfect either, but much closer than how Adam pronounces it.

[@carmenstone582]

Hi, Canadian here, The way to pronounce it in any English is "mill foy". Adam is mispronouncing it to say "thousand fire" (feu=fire) which in fairness sounds like it might be an interesting dish but just not the way you pronounce this.

[@lemniscatefortunecanfinall2707]

Much respect for incorporating the off cuts into the dish. Lesser chefs would have most likely thrown it all away. Liked.

[@Fondera435]

No one going to talk about how he basically just sliced perfect strips of bacon >.>

[@thomasgargano8813]

Thanks for this video,Iam from the Okinawa, Japan.But I have not heard of this dish.I will try out this dish for our table.Your wife must be very happy to have a wonderful chef like yourself ,Iam going to substitute pork side for a bacon,this will save some times.again,Thank You this recipe

[@MightyAssa]

I love this dish. Simple, easy and affordable with a great taste. Thank you Adam

[@Aranneas]

My best adaptation to this dish has been to accept using supermarket bacon. It's a great way to get good thin sliced pork and you only need a little to flavour the whole dish

[@sandraboyer9680]

I'm new to Adam's videos. Glad I did :)

[@rudi034]

Tried making this today, and i can tell you it is freakin good!! Was actually surprised how good it is!

[@jamesyamamoto5155]

Thanks Adam! I was having trouble deciding what to make for dinner tomorrow. I've heard of Japanese Mille-Feuille before, but I've never made it myself.

[@ashleymccarty]

Ty for making these videos, you are so soothing and calm me down from the day.

[@tofudrifter]

in fishhead claypot they do cabbage sometimes for 24 hrs....releases a very nice subtle sweetness. the marriage of the cabbage and pork flavors would be delightful in this dish.

[@Sawnoflame]

You have a very soothing way of conveying information. Found my new favourite food channel! Thanks chef :)

[@musicplaylistize]

I just made and had a pretty good meal, but now I'm salivating again 😭❤️

[@TURBONERD]

It's really one of those recipes where you let high quality, fresh ingredients sing their own song.

[@kmsomebody]

Thank you! I just tried it out, and it was amazing!

[@expomm]

Amazing recipe!!

[@18grape]

Holy shit Adam I didn't know you had a channel! I just struck gold! 😍

[@superdeluxesmell]

You’re an amazing presenter. So articulate and pleasant to listen to. Food’s pretty great too. 😜

[@jrmint2]

This is gorgeous!

[@johndc7446]

Man keep it up. Your channel brings new taste to the youtube community.

[@ding_dong9639]

His soothing voice must be heard lets make him famous

[@charlieb9502]

I will bet this would be great in vacuum bag in a immersion cooker

[@victorialadybug1]

Wow! I'm going to try this!

[@JayLeePoe]

Cabbage + hot water + bones + time = good. Seems best with soured meats, creamy starches, and pilsner beer. Corned beef & cabbage with jacketed potatoes is a helluva rival to hamhock w/ greens and butter beans. Chickpeas make a decent corn-esque contribution with rice if you're not making delicious corn bread.

[@charlierush2879]

Thank you Adam for great simple but most importantly a very tasty meal. Now going to try with beef.

[@annwong500]

I made this all the time ...simple delish n fail proof. Just had this last week.

[@adrianapellegrini8639]

so... now i'm extremely hungry because of the dish (man, if I am curious to taste it!), and extremely relaxed by your voice.

[@ChillFrost]

Wow. He's a lovely chef 🙂

[@mistersadaimusic]

I absolutely love your videos. Is there a plan to make a curry school series?

[@MahBoi100]

This looks amazing! 🤤 I am from Norway and our national dish, called fårikål (literally meaning lamb/mutton in cabbage) is quite similar to this. Fårikål season starts soon, and I will definitely make this as well! 😍

[@agneslee6999]

Hello Adam, many thanks for your prompt reply. Will try and do that. Thanks again and regards

[@jmarvelleb]

This looks lovely. I'll probably add some dried shrimps instead of dried scallops. ❤️

[@aienstein1]

It's simple and delicious, so it's often made at home in Japan, but I've never seen it introduced as "Japanese Cuisine". Rather than traditional Japanese cuisine, it is a modern dish and a home cooking without even a formal name. I'm surprised that you even cover such modern recipes.

[@Mark-nh7zg]

A culture's cuisine includes modern dishes too... Do you think Koreans were eating fried chicken 50 years ago? No, but Korean Fried Chicken has become a worldwide trend now.

[@aienstein1]

@@Mark-nh7zg Sure,Come to think of it.

[@aav2364]

You are fantastic. I love watching you cook. I’m glad I found you videos. Thanks

[@gnemesis2001]

Very nice, best cooking show ever. Well done

[@ChrisParayno]

Looks simple enough, will try!

[@JoshuaOshaughnessy]

The quality of your videos has been brilliant recently, nice video

[@boofay]

this is so easy to make and soooooo tasty!

[@SDKsa1]

I tried this version, amazing. But I still like it soupy with bonito dashi. Hot pot style,! then I pour in the ponzo in and eat it with with a bowl of rice. So comforting and heart warming.

[@tomwalsh2244]

Ohhhhh I like you! My dinners have improved immeasurably already! Awesome!

[@arthorim]

Hi ,beautiful dish !! Now that we are almost in winter would you teach us how to make oden?

[@davidkjohnson1968]

I think you just changed my life

[@matijaskrbis3468]

Always such amazing recipes! Love it!

[@NiiloPaasivirta]

Got to try that! In Finland we have pork belly sliced like that available everywhere, because one of the most popular traditional Finnish dish, läskisoosi is made of that. (Looks like English wikipedia claims läskisoosi is made of pork chops, but that's totally wrong!)

[@charlieb9502]

Doing a variation of this in a immersion circulator cooker in my hotel room. With a few modifications. I am in an very remote area so I cold only find thick cut , center cut as well. 180F for 4 hours. I will let you know how it turns out. Putting the stack in a vacuum bag was easy and only did a slight vacuum so it wouldn't crush everything together too badly. Since the bacon is cured and seasoned I didn't add any.

[@HugSkaltuDeila]

Remarkably similar to Fårikål, the national dish of Norway, only that is made with mutton and black peppercorns

[@Toyking10]

Thanks Adam. I’m going to try this tomorrow

[@runic8270]

Great video Adam :) I’m super exited to give this one a go this weekend!! Thank you so much for this awesome channel!

[@sonyaisababyan674]

Thanks for sharing

[@5217tuber]

Nice video of a dish I'd never heard of. Like okonomiyaki, it's counter to what most of us picture as Japanese cuisine. Two questions: What were those boullion-like things you put in last? I didn't make it out. Dried scallops? Also, how is this typically eaten? Take a big leaf-pork section with chopsticks, dip it in the ponzu, then bite off part? Then sip the broth?

[@nyuwastaken]

As a French speaker, way you pronounced mille feuilles hurts me physically but great video man!

[@hallobre]

Meal foy

[@vincenthellsing5655]

I'm german but....yea. me, too! #Meal-Foy

[@adamliaw]

This is a Japanese dish. Even though the origin of the name is French, I’m pronouncing it in Japanese, which is ミルフィーユ (mirufiiyu).

[@theskiesaredark]

Loan words often lose their original pronunciation. For example, アルバイト is part time job, but the original German it is taken from is very different.

[@Gpig20]

I made this (but not the sauce) and it was really good. Surprisingly the cabbage was the best part, and I'm not super into vegetables. Next time I might double layer the cabbage. This would be super fast to prepare if you buy presliced pork belly. My knife isn't very sharp so it took me a long time and I couldn't get it as thinly sliced. Just a heads-up to take out the garbage afterwards be the cabbage will reek the next morning if left in the trash can.

[@kisa4748]

his voice facial expressions and the music together are like im in a therapy advertisement

[@theniii]

i don't know how many people have tried this recipe but the cut at 4:58 is simply impossible even with a decently sharp knife. You'll need a professionally sharpened super high quality chef knife i presume. But yeah, definitely not worth making pork and cabbage this way. I suggest every one try normal 白菜炖排骨.

[@theniii]

with my newly sharpened chef knife (pretty high quality one), the meat from the top just slides out to the bottom and gets squashed on the bottom

[@Triring65]

Cooking ponzu, you may what to add the soy sauce with the sake and mirin since Soy sauce also contains some alcohol just be careful not to burn it. You also may want to add some dashi or add some fish sauce to give it more flavor into the ponzu. In Japan there are varieties of citrus fruits for ponzu like yuzu, sudachi, ponkan, etc.

[@nlo114]

I'd like to try this with savoy cabbage and thin beef. Probably end up chucking in a few other veg in the gaps between beef/cabbage stacks.

[@empathephant]

I would love some recommendations for pans and cookware!

[@Derpyherpies]

Definitely trying this out!

[@deboraheden6418]

Wow Adam that looks amazing

[@chekl1982]

Can I use slow cooker for this?

[@Mona-ch1yt]

There is a special place in Heaven for Adam

[@JonasTraber]

That is the most mirifuru pronunciation of mille-feuilles I've heard so far. :P

[@nicelysalted2523]

I know right??

[@robertsyrett1992]

Reminded me of corned beef and cabbage.