Sauteed Pork with Okra Sauce | Ep.120

[@finariamoorenga6934]

You have a pleasant vibe to your videos. Thanks for sharing my your culture’s dishes. It’s nice to see the variety of dishes outside the ones that get popularized by restaurant fame in any culture.

[@Japanese_homecooking_sho]

Thank you for your comment. We mainly introduce everyday home cooking in Japan, so we're glad you agree with that concept.

[@swissfoodie3542]

What an interesting dish. I have never cooked with okra, and have only eaten it in the Indian Subcontinent so far (India, Nepal, Pakistan and Sri Lanka). I found it to be tasty, but also very slimy (which you can see in your video as well), and therefore I dont really enjoy it. The soup sounds good, but they way you do it, I think that the vermicelli and chinese cabbage will be very much overcooked by the time the carrots are also cooked. So I would add those ingreditiens later on, to avoid overcooking (which is something that I really dont like at all). Thank you Sho for another great video. I am happy to see that you get more subscribers. You are doing a great job, and I wish that you will get more subscribers and more happy watchers like myself soon.

[@Japanese_homecooking_sho]

In Japan, there are many ingredients that are slimy, such as okra, natto, and grated yam. I like these ingredients, but I also understand how people who don't like them feel. It's true that this soup recipe would result in overcooking. I like the ingredients in the soup to be well-cooked, so I made it this way, but of course you can adjust it to your taste (I like stir-fried vegetables to be crunchy, not overcooked). Thank you for your wonderful comments. Thanks to you, we're gradually gaining more subscribers and fans. We'll do our best to make videos that make more people happy.