POV Oyakodon

[@HexEssence]

I appreciate it SO much when TV chefs make a recipe and go "oh, but you can just use a skillet. oh, but you can use regular onion too." Kenji's approach to food gives me a huge boost of confidence in the kitchen. I remember him saying in another video: "Some people would say it's not 'authentic'. I say I -don't care-. It tastes good." And that's a mood.

[@sbhopper8511]

Very much agree. I'll never have all those ingredients and various pots and pans on hand. I appreciate how Kenji effortlessly covers "this is what I use/have, but there are other options".

[@ashton6477]

Adam Ragusea does the same!

[@Iulznazi]

@@ashton6477 “You do you” -Adam Ragusea But seriously, I love when he says why he does it this way, and also alternatives you can do.

[@Ren-lx8wv]

Remember it’s a home dish. Traditional for most families would just be a normal skillet and made however they can so don’t say it’s not traditional.

[@pusakuching]

@@sbhopper8511 been following his career through a good decade. This is why I trust him. His basics and science are sound so he knows what substitutions are workable and still put a great meal on the table. 10/10

[@ja3002]

"We got the parent simmering here and the child in a bowl over there" - Kenji

[@shawnchao7384]

where do you buy your eggs? Yolks are so Orange.

[@jis70147]

@@shawnchao7384 Orange yolks doesn't necessarily mean better egg, you don't have to care about it.

[@Knightfall23]

@@jis70147 yes it does matter. The color of the egg yolk tells you the feed the chicken ate

[@Pammellam]

In Japan, they will feed the chickens paprika to make the yolks redder. But also in Japan, they will sometimes go to some effort to feed the chickens good seeds and grains to improve the quality of the eggs, but not always. Premium eggs are more expensive, of course. I do not know about the nutritional benefit of using paprika. I am sure good seeds and grains will add a nutritional benefit to the eggs.

[@alfardizhar8920]

@@Knightfall23 nope,the color of the yolk doesnt change the taste it'll only make the yolk looks good thats all '-' they feed spicy thing to the chicken to make the yolk looks redder only for the color not for the taste

[@MrAqr2598]

If you substitute the chicken with any other meat, it becomes a rice bowl called _Tanin-don_ (他人丼, strangers rice bowl), or _Mamako-don_ (継子丼, stepparent-and-child rice bowl).

[@daveprice5911]

fuck I love languages hahahahaa

[@TheBardoSon]

japanese food names are brutal

[@MrAqr2598]

@@TheBardoSon Yeah, they are literal, and in a way, brutal.

[@Aname550]

Kenji mentions menamen Me: huh I wonder what that is Kenji: it's like the Turkish version of shakshuka Me: huh I wonder what that is

[@alessandropangia697]

@@yigitalpdalyan Onion, smoked paprika and tomato paste add plenty of flavour too, imho.

[@DudeWithTheNose]

chef john has a shakshuka video i believe

[@Tearyatobitz]

Vanadras finally, something I know lol

[@jonjohns8145]

@@Vanadras Wow!! Cultural Appropriation much ?

[@Carcosahead]

Jon Johns no, more like cultural in general, chill out white lady.

[@amirulazizol844]

Not gonna lie, these videos are lowkey the highlight of my day.

[@Val-yq7pt]

They’re literally what I look forward to LMAO

[@SoleEpiphany]

Only low key, that’s being modest, you know it, we know it 😏

[@bonek350]

Good thing you kept this low-key. We can't have people knowing about this. The internet is the best place to keep things low-key.

[@shukrie797]

So simple, I like this style of cooking vids because his just being himself on a typical day, down to earth not fancy.....not even a hour up already almost 6k views

[@aarontan1666]

And plus, no music!!!

[@themessy001]

Agreed. His style of cooking/eating is right up my alley. Love the simplicity, I like learning to cook new things this way.

[@derekxiaoEvanescentBliss]

I also get to observe a lot of good cooking habits!

[@shukrie797]

@@derekxiaoEvanescentBliss yes because in restaurants or hotel kitchens you must make sure your hands and equipment you work with are clean always so you dont spread any germs to customers, I worked in a hotel kitchen

[@petrrohacek6039]

Dear Kenji, I prepared smashburger for my mom last week and she loved it. It was my first tasty dish ever! Ever since then, I'm finally cooking! Your videos finally motivated me to do it. Thank you a million times.

[@dv_interval42]

'First "tasty" dish ever' is such a perfect phrase 😂

[@TheBardoSon]

@@dv_interval42damn he actually roasted himself 😆

[@leqesai]

It is extraordinary how helpful these POV videos are. Nothing else I've ever seen, with regard to cooking, has made understanding these recipes so simple. I am as far from a competent cook as anyone can be and I have still managed to make some fantastic things from these videos.

[@fixedpointfunky]

This is exactly what I was planning to make for the family tonight -- but we eat it with red pickled ginger instead of togarashi. I like your addition of the yolk.

[@Shamanmanwow]

Kenji: *cooks something without taking a video of it* Entire fanbase: :O

[@Cardzer]

We have been cheated on!

[@FaerieDust]

I feel so betrayed

[@asterisked]

surprised pikachu.jpg

[@juandjajadi8987]

:O

[@marielcarey4288]

​:O

[@miguelitojosemontines1885]

the dog sneaking under him will always be a highlight

[@fahadalhumoudi3910]

Do you consider a dog part of the family?

[@GreySeashell-j3m]

Whats with these weird comments bruh

[@tidykun3707]

I had this in Japan when I was drunk and couldn't remember what it was called, thanks Kenji!!!!

[@bartholomeoduke9152]

If and when the lockdown is over, can we not tell Kenji so he keeps this up?

[@inisus]

best.idea.ever

[@MarkyIsNow]

He will i think.... He mentioned it on his interview/collab with Adam ragusea

[@jollycynic]

Don't worry. Fauci already promised us that normalcy will return no sooner than 2022

[@timothywang4623]

@@jollycynic this didn’t age well

[@weslypype1]

One of the first chef's I've ever come across to explicitly mention WHY we cut against the grain! :)

[@sardinepresto6115]

i love pov oyakodon, both in cooking and the other media

[@raiga4734]

Literally one of my favorite dishes. Will definitely be doing this every now and then now that there's such a easy video on it to follow

[@20eddiec]

Having watched a lot of these videos, I realize Kenji's dog eats better than I do

[@fresh7803]

The second you said menemen my heart skipped a beat. Loved that dish ever since my grandmother made it for me when i was a child. Would love to see how you make it.

[@maxfrankenberg8260]

fresh 50 Cent made a song about that dish

[@kutdem6254]

Max Frankenberg lmaoooo are you talking about many man?

[@maxfrankenberg8260]

Kutay Demir Yeah

[@kristephe]

@fresh www.seriouseats.com/recipes/2014/09/menemen-turkish-style-scrambled-eggs-tomatoes-chilies-recipe.html

[@JTCFC1]

He has a video for it

[@johnnyCheeseburger]

These simple Japanese dishes are so beautiful. I find few things as delicious and compelling as something like oyakodon or zaru soba or miso soup. Such an incredibly delicious and simple set of ingredients.

[@darkhanurmurzin504]

Sake, dashi, mirin, soy sauce - this is my mantra now

[@we1rd92]

Sugar!

[@footballfav01]

I love starting my day with another Kenji video. The uncomplicated format these past few weeks is a refreshing take on cooking. Thank you!

[@derekxiaoEvanescentBliss]

Can you do a video about some of your hygiene habits? Equally interesting, low effort option: keep filming yourself after you finish cooking. Eating, and then full clean up Do you keep the egg shells in the box until they're all gone? How frequently do you wash the towels? Do you have separate cutting boards for meats and non meats? When did you learn about the table top trashcan? I found out this was convenient one summer while cooking at home and just used a yogurt container as a trashcan. How frequently do you clean your kitchen counter tops? You seem to use a loooooot of cooking utensils /containers compared to what I'm used to. Do you clean these immediately after cooking? Is it ever annoying? Etcetc. Maybe you can do a Q&A for these kinds of questions if you have the time!

[@Jaccoob233]

Made this for lunch today. It was delicious. First Japanese food I've ever cooked. Thanks for the inspiration, Kenji!

[@MlleFunambuline]

I love this recipe, once you understand it you never need to look at the quantities again, so easy, fast, savoury and yet with very little fat. It's amazing.

[@verner3600]

Oh well, not the oyakodon I was looking for, but this is a nice video too.

[@mallows9779]

What kind of oyakodon were you even trying to find in youtube good sir 🧐

[@acamilop]

I made this with only tamari, mirin, and soy sauce and it turned out really good. I was pleasantly surprised by how easy this was and how good it tasted. That sweet simmer sauce went so well with the eggs. Next time I escape quarantine I'll get some sake and tobiko.

[@babushkas_blins]

There’s a restaurant in northern Okinawa called Ocean, it made the best Oyakodon and I lived off of it while I was there.

[@MidnightSnack]

Thanks for coming out with these videos, Kenji. At a time like this, we absolutely need videos like these not only to distract us from negativity, but to help us try something new at home.

[@SnuggsMcDuff]

"Doesn't have to be very thoroughly beaten. Just a very light beating." Me: Dad is that you?

[@Pork_Rolllin]

The beatings will continue until morale improves.

[@MikeyC1429]

He didn’t mention jumper cables

[@Tearyatobitz]

@@MikeyC1429 😳

[@swapnageorge4018]

@@MikeyC1429 Excuse me *w h a t*

[@xkewl19]

@@MikeyC1429 I understood that reference

[@AutopsyHates]

I like that your video is uncut/unedited, just the way the whole process actually went. That really is great

[@Iackn]

Please keep the uploads coming after quarantine!! Thank you for keeping us entertained :)

[@Mrs.VonChin]

Thanks for helping me spend some more money chef. I've already purchased so many ingredients and gadgets due to watching you and your Channel. And I just have one thing to say. I have zero regrets. My family thanks me every time. And they still thank me every year, when I make your prime rib.

[@salahuddin924]

SHOW US HOW TO MAKE THAT TURKISH DISH, KENJI. DONT TEASE US LIKE THAT!

[@agrawalyash11]

He already made it 3 months ago. Here’s the link kzbin.info/www/bejne/q3fbiapmmriGeZI

[@notnem3883]

@@agrawalyash11 that video came out the next day after this one

[@mattvankleeck8388]

Thanks for continuing to do these videos, Kenji. I love the simple cooking videos you just do in your kitchen, they feel like a little crash course lesson in cooking that anyone can follow with their basic household setup. I always learn so much from your videos, so thanks!

[@Epikal3Productions]

Don’t know if you’ll ever see this but these daily videos have helped my quarantine infinitely! I try and cook more often because of it, and I’m so pleased with the result! Thanks, Kenji!

[@asafc5250]

My eyes widened when you mentioned Menemen, I would love it if you made video on it. Such a good breakfast recipe.

[@WeiSenTan]

In South East Asia, its still sold as Calpis, now everytime I drink it I'm gonna remember your story help

[@Jeffrey_Wong]

I just made this tonight and it is off-the-charts delicious. I will be making this regularly from now on.

[@Empinada]

I love how optimized your kitchen is. Everything seems to be right where you need it. Have you ever considered using magnets instead of a spoon to hold your dish cabinet closed?

[@Morgan.Freeman]

i just made it, it's quite incredible, thanks for sharing it, always nice to see shabu around, sure she's doing well wherever she is

[@Pammellam]

Shichimi : In long-established preparations: red peppers, hemp seeds, and black sesame seeds are common, in addition to red peppers, poppy seeds, aonori-a kind of dried seaweed, dried orange/tangerine peel and/or ginger are used, as well as white sesame seeds, toasted/roasted spicy red peppers. Japanese green Sichuan peppers called sansho are often used in the Kyoto/Osaka area. Black pepper is used sometimes. In different areas dried Shiso seeds or leaves are added. Usually there are just 7 spices but sometimes 10 spices are used, sometimes only black spices are used. There are all kinds of local variations.

[@SamP0rterBridges]

Thank you for feeding the pup on camera. Shabu seems like such good girl.

[@MyMakija]

i must admit these are the most relaxing and satisfying home cooking videos i ever watched. keep it up.

[@robertyeh]

Just made this and wow, im not sure what real oyakodon is supposed to taste like but i like what i made. didnt have dashi powder so i substituted for veggie stock powder and still tastes great. This has to be one of the quickest and easiest dishes to make. would recommend/10

[@tashmitkhan2853]

I'm always waiting for Shabu to be fed in these videos haha

[@pkattk]

happiest dog in the universe

[@ivannaviosky1739]

Tashmit Khan named the dog after pork cuts(?), lol

[@sammyzaf]

These videos make my day better. Anyone else?

[@ShahriarKabirSaki]

They may have changed it to "Calpico" in English, but it still has カルピス - calpis written in katakana hahaha! *ニンジャカルピス*

[@lukeaggie]

My Mom used to make this and I haven't had it in probably 50 years until tonight. Totemo oishikatta! Thanks Kenji !

[@Nostaljia12]

You're my favorite channel Other guys do a lot of editing so you don't see the whole process and timings

[@PerfectDerf]

My grandma made this all the time on cold winter nights. We always chopped the chicken and onion more finely. I still make it but I’d give anything for one for more bowl from Obaasan. ❤️

[@1blackbirrrd]

Kenji before 2020: uploads a handful of videos for the year Kenji after 2020: uploads a handful of videos every 15 minutes Suddenly I am okay with this timeline

[@elpatotengu31]

This is one of my favorite Japanese a dishes and with a bowl of soba in the side makes it perfect

[@intricatelie8156]

Whenever I microwave leftover rice, we put a wet paper towel over it on top of it while it's microwaving. It makes the rice less hard.

[@pvva8911]

wont it taste like paper?

[@meizhou9279]

pvva The bowl has to be big enough where the rice won’t touch the paper, and no, doesn’t taste like paper.

[@ishunyu]

I just sprit or pulse some water in the rice, works pretty well.

[@urosmarjanovic663]

Or put a small ceramic container (espresso cup) with water inside beside the rice. This also works charm with pizza or any other pastry.

[@nicksiharath4755]

Fantastic video and traditional comfort food! The golden orange color from the eggs yolks make it look simply luxurious. Keep the awesome vids coming, and stay safe!

[@kruxskatr13]

Kenji: Almost misses the daily upload Entire Fanbase: prepare the search party

[@lorcanjeffreys9619]

maybe your first port of call should be a search pantry?

[@fakename287]

Why would you post this shitty joke twice?

[@elroc1]

This dish intrigues me very much. I’ll be making this this week

[@eggpassion]

this is one of my favourite things to eat, bought chicken thighs specifically to make it

[@jsneds347]

I like how you use that wooden spoon to keep your cabinet door closed. Sweet!

[@kruxskatr13]

Kenji: Doesn’t upload for over 20 hrs Entire Fanbase: [𝘷𝘪𝘴𝘪𝘣𝘭𝘦 𝘤𝘰𝘯𝘧𝘶𝘴𝘪𝘰𝘯]

[@productionoutages]

heavy breathing

[@maurice7186]

Hey Kenji, I wanna thank you for reigniting my inspiration for cooking again!

[@ofsabir]

My heart rate increased when you said menemen and showed a pide on the counter.

[@DoctorAutopsy]

Tried this recipe today and it turned out fantastic. Simple and delicious. If you can get them, try putting a quail egg into the well at the end instead of a second yolk.

[@chrislrob]

Kenji cooking at home makes me feel so much better about my own cooking at home. He forgets things. He improvises. He keeps a wonky cabinet closed with a wooden spoon!

[@MrSpicyDad]

I’ve made this 3 times already in the last week it’s so good

[@abouttime837]

I’d love a menemen recipe! Shakshuka and menemen are so close that in some places in the middle east menemen is referred to as shakshuka

[@kristephe]

www.seriouseats.com/recipes/2014/09/menemen-turkish-style-scrambled-eggs-tomatoes-chilies-recipe.html

[@thomasruby95]

Your content relaxes me so much! Thank you, and please keep doing what you do!

[@sachamusica1]

Kenji: Hey so today we're making-- YT CC: A Yahoo Don

[@jacobharley7117]

Kenji these videos are such a treat. I made all'amatriciana the other day based on your video and it was delicious! Thank you so much for giving me new things to cook during quarantine 🙂

[@Siraris]

My favorite part is @12:58 when he goes "Let me get all this egg out of here!" and then proceeds to just push it around in the container and get nothing out into the bowl

[@dapjpshha]

I've been a big fan for ages and have always wondered why you weren't frequent in terms of uploading content. So right now I'm loving the daily uploads. Remember that you are literally helping people through the weirdest phases of their lives. I can say that cause I'm one of them.

[@joegolok]

I really enjoy seeing the recipes I've read about on serious eats and sometimes seen the videos with the "proper" techniques done in an at home casual way. Also that is such an organized spice drawer. Where do the bulk containers that you refill those with get stored???

[@Jaztec35]

So glad you did this! It's my all-time favorite Japanese dish and make it all the time

[@kevinpenfold1116]

I want to know why the spoon is in the cupboard handles!

[@Yungshamgod]

The cupboard doors probably open on their own....

[@guisspino2347]

Thank you for this. Never heard of this, but since this video I make it all the time. With cauliflower rice, it’s my go to quick Keto dinner.

[@beanonthefloor3750]

“We got the parent simmering over here and the child in a bowl over there” Without context he sounds like a cannibal

[@TaterTotskey]

Love all these Asian recipies! its opened me and my wife up to new cooking challenges!

[@alanayazyam2432]

The way Kenji says “oops” is enough to talk someone off the edge of a building

[@inisus]

This has turned into my favourite channel.

[@saetheturk]

I'm really surprised that you know menemen . Greetings from Turkey. I'm looking forward to see your version of menemen.

[@Srt98srt]

Kanji, I haven’t commented on a KZbin video in over 2 years. But please continue making these videos after quarantine is over!!

[@requiem7516]

"Sahan" (صحن) literally means plate in arabic , also fun fact chai (شاي) means tea in arabic so next time you say chai tea realize you're saying tea tea

[@paulm3952]

In most Chinese dialects, the word is a variation of Cha. The word chai just means tea in India as well. It probably reached the Arabic-speaking world via Iran.

[@maureensmith4451]

Love to see a pumpkin recipe in the fall. That sounds really interesting.

[@sarper1234]

Greetings from Turkey Kenji! I got really excited when you mentioned menemen :) I'd love to see your take on it. There is a big controversy about whether you put onion in it, well do you?

[@kutdem6254]

Sarper as a fellow Turkish can relate bro seeing foreign people talk about Turkish food makes my heart go fast lol

[@JKenjiLopezAlt]

Sometimes yes sometimes no! This time yes. Tomorrow no.

[@sarper1234]

@@JKenjiLopezAlt I put garlic instead of onion. It's not popular but pretty tasty.

[@tydshiin5783]

@@sarper1234 garlic is always better than onion

[@CJBruce]

Cooked this for lunch today alongside this video while the baby took a quick nap. It was super fast and SUPER tasty!

[@williamantonio9743]

I was expecting the other kind of POV Oyakodon....

[@Lemiwinks55]

Step-chicken I'm stuck.

[@clee028]

Tried this today - so easy and delicious! Thank you for making these videos! Cheers

[@christao5913]

I love Calpico! When I was living in Japan, I also had it as Calpis. I still refer to it as Calpis. Also, Kenji, what spice containers are those?

[@JKenjiLopezAlt]

From IKEA.

[@Lamefoureyes]

Pay attention folks, this man is a pro at washing his hands! Be like Kenji!

[@Vishal-nx1ic]

"hello guys I'm home again" *YOU CAN'T GO ANYWHERE ELSE NOW KENJI*

[@jomariFBftw]

He cooks in his restaurant at times

[@MyMakija]

like Adele once said "Hello from the inside"

[@GirishManjunathMusic]

No actually as a chef offering takeout he's one of the essential services that's still allowed out and about

[@runamonk]

They are cooking meals for medical professionals. In fact you can go online and buy meals for people.

[@GirishManjunathMusic]

@@runamonk yea if I weren't broke as a pair of used disposable chopsticks.

[@xandrios]

While the boiling soup would kill almost all bacteria pretty much instantly...the spoon used for tasting was previously used to move the cold/raw chicken around in the pan. By sticking the spoon sorta half-way in the hot pan to get a taste, the soup itself would likely be safe - but there may still be some of those bacteria on the spoon. Especially if the spoon was not fully submerged in the boiling liquid. Enjoying the uploads a lot by the way! Please keep them coming!

[@nikkoa.3639]

"POV Oyakodon" sounds kinky, no lie.

[@AlXooia]

I am so grateful for the abundance of videos you've been putting out recently! You're doing god's work out here, Kenji

[@dylanwindy]

Kenji: This whole recipe is under 5 minutes Recipe video: is 15 minutes long

[@rickrossdaboss4851]

Excellent video Kenji! That Calpis (Calpico) is nectar from the gods. Viewers don't sleep on it. Viewers, everything in this video is on point, Calpis needs to be in your life if you have not tried it. I just got a fresh shipment of two bottles today.

[@TimeTravelingFetus]

I'm pretty sure I've seen the title "POV Oyakodon" in some other... _less family friendly_ websites...

[@friendbynote]

Love your videos and have started looking forward to watching you make new foods. I love that you make small portions, since I am quarantined alone - makes it easy to follow. :) Thanks!

[@onurerdincler3107]

First i see the sahan and then you say you made menemen, you gonna see some flags pretty soon

[@omerbustun]

🇹🇷🇹🇷🇹🇷

[@dardarfisher]

Your blowing my mind on a daily basis. Bless you!!!

[@luffyhugebigfan]

Why arent all pans handles like this? Its basically the same but has better room space.

[@youreanonshareer]

Abdullah Alrashoudi It'd get hot and possibly burn if used for long periods of time and it won't be comfortable to grab a hold onto while you stir

[@RebelOfTheWorld]

Abdullah Alrashoudi I suspect it’s because there’s less room for handling, like tossing and stir frying

[@lisamo128]

Thank you thank you thank you! For YEARS I have tried to get this brown liquid mixture together that makes all things Japanese taste so good, and I never got there until now. Soy sauce, dashi, sake and mirin, the Magic Formula! Finally! I can't get sake here but vodka works too. YAY!