Perfect Japanese CURRY | Simple Recipe Champs Japanese Kitchen 2022-04-22 | Use Code CHAMP for $5 off your first #Sakuraco box through my link: partner.sakura.co/champs-SC2204 or your first #TokyoTreat box through my link: partner.tokyotreat.com/champs-TT2204 ! Order by April 30th to receive this month's box!----------------------------Hey guys! Today I wanted to show you a recipe that I know you guys will love - Japanese CURRY! In Japan many people make curry with pre-made curry roux or kits - but today I’ll show you how to make it all from scratch! 00:00 Intro00:36 A Word from Our Sponsor01:16 Preparing Our Vegetables and Chicken03:20 Cooking Our Curry05:23 Homemade Curry Roux07:47 Dessert TimeIngredients (2 servings):- Two Large Tomatoes - ½ large onion - 1 clove garlic - ginger (same amount as garlic)- One Large Skinless Chicken Breast (aprox. 200g)- 150g Daikon Radish- ½ Apple- 2 tbsp curry powder - 2 tbsp Worcestershire sauce - 2 tbsp cooking sake (or white wine)- 2 tbsp honey Optional - 10g butter - 30g coconut milkHow to Make:- You don’t have to remove the skins from your tomatoes but doing so will give you a smoother silkier curry - to do this, score 2 large slits in the bottom of the tomato skins and place the tomatoes in boiling water for 30 seconds, transfer them to an ice bath and the skins will come off easily when cooled down- Cut the tomatoes into small bite-sized chunks - Dice ½ a large onion, grate one clove of garlic and the same amount of ginger - you can prepare any other vegetables to add to your curry too but make sure they are the small enough to cook through - Cut one large chicken breast (skinless) into bite-sized chunks and remove any fatty or sinew parts and season with 3g of salt and pepper- Heat olive oil over a medium heat and then add your onions - you want to let them caramelize for about 10-15 minutes. They should turn translucent and the liquid should start to evaporate from the onion - At this point add your garlic, ginger and chicken - keep cooking for 5-10 minutes until no pink parts of the chicken remain - Once the outside of the chicken is cooked add your tomatoes - continue cooking for around 20 minutes to really stew the tomatoes down- While your curry is cooking, grate 150g of daikon radish and add to your curry straight away (this will help thicken your curry and add a sweeter flavor)- You can also add ½ of an apple grated for a similar effect - or add both!- To make a home-made version of a japanese curry roux add 2 tbsp of curry powder, 2tbsp Worcestershire sauce, 2tsbp cooking sake (or white wine) and 2 tbsp of honey (you may want to microwave it for a few seconds to easily stir through your curry) - These next steps or optional but can make your curry milder and smoother - add 10g of butter and 30g of coconut milk - Finally season your curry to taste
This is why CHINESE FOOD is so Popular in JAPAN! | Chukadon Recipe Champs Japanese Kitchen 2023-11-12 | You can pick up my specially-made chopping board here!kimonofighter.com/products/champ-s-japanese-kitchen-boardYou can find the Damascus Steel knife I am using here!kimonofighter.com/products/champ-s-japanese-kitchen-knifeHey Guys! Did you know that many of the dishes in Japanese cuisine are inspired by China cuisine? In Japan, we call it Chuka Ryouri, and you can find it everywhere, from small independent shops to large chain restaurants! I made one of my favorites, Chukadon, a mixture of meat, seafood, and vegetables, in a thick and sticky sauce, all on top of a bed of rice!You have to try this one out!So Let’s Get Cooking!Follow Me On:🐦Twitter: twitter.com/ChampRyosuke 📷Instagram: instagram.com/champsjapanesekitchen 00:00 Intro00:31 What is Chukadon?01:15 Preparing the Meat and Seafood01:48 Preparing the vegetables04:30 Quail Eggs05:18 Chukadon Sauce05:42 Frying Time07:13 Enjoy! 08:03 Champ’s Chopping Board and KnifeIngredients - 100g thinly sliced pork belly- 2 tbsp water- 1 tsp salt- 2 tsp potato starch- Mixed seafood- Dried wood ear mushroom (or shiitake mushroom)- 5 chinese cabbage leaves- ½ carrot- Japanese mustard spinach- 30g bamboo shoot- Baby corn- Quail eggsSauce- 400ml water- 2 tbsp sake- 2 tbsp oyster sauce- 1 tbsp soy sauce- 1.5 tbsp sugar- 1 tsp dashi powder- 10g grated ginger- 2 tbsp potato starch- 4 tbsp waterHow to make: - In a bowl, mix the pork, water, salt, and potato starch and set aside.- Boil the seafood until cooked. Drain and set aside.- Add water and rehydrate the dried mushrooms.- For the Chinese Cabbage, cut and separate the stems from the leaves.- Slice into 3 cm pieces.- For the Japanese mustard spinach, cut off the root, wash, and cut into 3cm pieces.- Peel and cut the carrot into thin slices.- Cut the bamboo shoots into similar sized slices.- Cut the root off the shimeji mushrooms and separate into a bowl.- Cut the larger pieces of rehydrated mushrooms in half.- Add the quail eggs to a pan of hot water.- Turn on the heat and stir for one minute.- Leave to boil for another 2 to 3 minutes.- Drain and cool under cold water.- Peel and set aside.- Add all the ingredients for the sauce in a bowl, mix, and set aside.- Mix the potato starch and water in a small cup and set aside.- Fry the pork in sesame oil.- Add the seafood.- Then add in the carrots and baby corn and fry for one minute.- Add the chinese cabbage stems, shimeji mushrooms and bamboo shoots.- Fry for 30 seconds.- Add all the sauce and bring to the boil.- Cover with a lid and simmer until the vegetables are tender.- Add the remaining ingredients and cook for another minute.- Add in the potato starch slurry and cook until the sauce is thickened.- Serve on top of freshly steamed rice.- Enjoy!Camera: Julian DomanskiEditor: Andy Cheng
Japans PERFECT Fast Food Dish at Home | Butadon Recipe Champs Japanese Kitchen 2023-10-29 | You can pick up my specially-made chopping board here!kimonofighter.com/products/champ-s-japanese-kitchen-boardYou can find the Damascus Steel knife I am using here!kimonofighter.com/products/champ-s-japanese-kitchen-knifeHey guys! One of my most popular dishes is gyudon, a beef rice bowl that I made a while ago. But did you know there is a similar dish called butadon, that uses pork instead of beef? I used a homemade ponzu sauce, with thinly sliced pork belly and vegetables, all served on a bowl of rice! You can also find this dish in many of Japan's fast food chains, Sukiya and Yoshinoya! Sounds good right?So Let’s Get Cooking!Follow Me On:🐦Twitter: twitter.com/ChampRyosuke 📷Instagram: instagram.com/champsjapanesekitchen Check out my gyudon recipe here!youtube.com/watch?v=BVgf5GOcCsQ00:00 Intro01:00 Ponzu Sauce01:35 Preparing the pork01:51 Hamburger Steak02:33 Champ’s Knife and Chopping Board02:56 Preparing the vegetables04:10 Cooking the butadon05:48 Enjoy! Ingredients Ponzu Sauce- 90ml soy sauce- 60ml rice wine vinegar- 30ml mirin (sweet cooking sake)- 1 tbsp lemon juice- 2g dashi powderButadon- 200g thinly sliced pork belly- 100g onion- 60g burdock root- 50g enoki mushrooms- 200ml ponzu sauce- 1 clove of grated garlic.- 1 egg yolk (optional)- Pickled Ginger (beni shouga) (optional)- Steamed RiceHow to make:- Combine all the ponzu ingredients in a bowl, mix and set aside- Cut the thinly sliced pork belly into bite size pieces.- Boil in water for 1 minute. - Skim the scum.- Drain and set aside.- Cut the onion into approximately 2cm slices.- Thinly slice the burdock root into shards using sasagaki cutting technique (See video).- Place 200ml of ponzu into a saucepan along with the burdock root to prevent discoloring.- Slice the enoki mushroom in half.- To the ponzu, add the onion and enoki mushrooms.- Bring to the boil.- Add 200ml of water and bring to the boil again.- Add in the pork.- Leave to simmer for 10 to 15 minutes. Stir occasionally. - Add the grated garlic and simmer for another 1 minute.- Place it on top of a bowl of rice.- Add the egg yolk and pickled ginger.- Enjoy!Camera: Barry ChenEditor: Simon Smit
The EASIEST Deep Fried Japanese Hamburger Steak at Home! | Menchi Katsu Recipe Champs Japanese Kitchen 2023-10-22 | You can pick up my specially-made chopping board here!kimonofighter.com/products/champ-s-japanese-kitchen-boardYou can find the Damascus Steel knife I am using here!kimonofighter.com/products/champ-s-japanese-kitchen-knifeHey guys! Since many of you enjoyed my hamburger steak (or hamburgu), I made Menchi Katsu. Imagine that juicy hamburger steak, deep fried till crisp and golden brown! Then topped with a sticky sweet and salty sauce! Just thinking about it is making me hungry!So Let’s Get Cooking!Follow Me On:🐦Twitter: twitter.com/ChampRyosuke 📷Instagram: instagram.com/champsjapanesekitchen 00:00 Intro00:50 Cabbage 01:42 Sauce02:12 Hamburger Steak03:04 Batter 03:32 Frying04:29 Enjoy! Ingredients Cabbage- ¼ cabbage head- 1 tsp saltSauce- 1.5 tbsp ketchup- 1.5 tbsp worcestershire sauce- 1.5 tbsp water- 0.5 tbsp soy sauce- 2 tsp sugar- 2 tsp lemon juiceHamburgu- 200g pork and beef ground meat- 0.5 tsp salt- 1 egg - 1 tbsp potato starch - 10g parmesan cheeseBatter- 1 egg- 2 tbsp water- 3 tbsp all purpose flour- Neutral flavored oil- Panko breadcrumbsHow to make:- Cut the cabbage head into 1 cm squares.- Add the salt, mix and leave for 15 minutes.- After 15 minutes, squeeze to remove water. Set aside.- Add all the ingredients under “sauce” to a pan. - Mix and turn on the heat. - Bring to a boil and leave for 5 minutes.- Add the ground meat and salt to a bowl and mix.- Then add the egg, parmesan cheese and cabbage and mix.- Separate into four pieces, about 120g each. - Throw each piece between your hands to get rid of any air.- For the batter, whisk the egg and water. - Then slowly add the flour while mixing.- Place each piece of hamburgu into the batter. Then cover in the panko breadcrumbs.- Fry at 160 degrees celsius for 2 minutes.- Then flip for another 2 minutes.- Flip again for one minute. Then again for the other side.- Take out and plate.- Pour the sauce on top.- Enjoy!Camera: Barry ChenEditor: Masazumi Watanabe
How To Make JAPANESE WAGYU Sandwich | Authentic Japanese Recipe Champs Japanese Kitchen 2023-09-30 | You can pick up my specially-made chopping board here!kimonofighter.com/products/champ-s-japanese-kitchen-boardYou can find the Damascus Steel knife I am using here!kimonofighter.com/products/champ-s-japanese-kitchen-knifeHey Guys! So following on from my Gyukatsu recipe, I decided to make it into a sandwich! It's a popular dish that has boomed over the last several years, so why don't you try making it at home!So let’s get cooking!You can check out the previous Gyukatsu video here!youtube.com/watch?v=mUjqiC4bxCMFollow Me On:🐦Twitter: twitter.com/ChampRyosuke 📷Instagram: instagram.com/champsjapanesekitchen 00:00 Intro01:05 Preparing the Ingredients02:00 Making the Sandwich03:37 Let's Eat!Ingredients - A5 Wagyu (Or regular sirloin steak)- Salt and Pepper- 30g of sliced cabbage- Neutral Flavored Oil- Panko Breadcrumbs- Shokupan or thickly sliced breadGyukatsu Sauce- 1.5 tbsp (25g) Ketchup- 1.5 tbsp (25g) Worcestershire sauce- 0.5 tbsp (7.5g) Soy Sauce- 2 tsp (8g) Granulated Sugar- 1.5 tbsp (22ml) Water- 2 tsp (10g) Lemon Juice- 2tbsp (30g) MayonnaiseBatter- 1 Egg- 2 tbsp (30ml) Water- 3 tbsp (23g) All Purpose FlourHow to make:- If you are not using wagyu, make some small cuts between the meat and fat and muscle.- Season with salt and pepper and set aside.- In a pan, add the ketchup, Worcestershire sauce, soy sauce, sugar, water, and lemon juice and bring to a boil.- Let it simmer for a minute or so to thicken.- Add the mayonnaise and then the cabbage.- Put on low heat for 1 minute so the cabbage is slightly cooked. Set aside.- For the batter, whisk together one egg and the water.- Slowly add in the flour and whisk.- Heat the oil to 180 degrees Celsius or 355 degrees Fahrenheit.- Drip the steak into the batter and make sure it is all coated evenly.- Then put into the breadcrumbs and push down so every inch is covered.- Deep fry for 1 minute.- Flip over and fry for another minute.- Take it out and let it rest for 2 minutes.- Toast your bread.- Spread the cabbage sauce on the bottom piece of toast.- Spread mayonnaise and mustard on the top.- Place the Gyukatsu inbetween and trim.- Cut in half.- Enjoy!Camera: Barry Chen Editor: Andy Cheng
The BEST Japanese A5 WAGYU Beef at home | Gyukatsu Recipe Champs Japanese Kitchen 2023-09-23 | You can pick up my specially-made chopping board here!kimonofighter.com/products/champ-s-japanese-kitchen-boardYou can find the Damascus Steel knife I am using here!kimonofighter.com/products/champ-s-japanese-kitchen-knifeHey Guys! So how did you like this special episode? I went all out and picked up some A5 wagyu. The best of the best! I deep-fried it till medium rare and let me tell you… It was so tender, juicy, and absolute perfection. You have to try this at home!So let’s get cooking!Follow Me On:🐦Twitter: twitter.com/ChampRyosuke 📷Instagram: instagram.com/champsjapanesekitchen 00:00 Intro00:33 A5 Wagyu01:10 Cabbage01:33 Sauce02:06 Batter02:25 Deep Frying WAGYU02:50 Chopping Board03:55 Resting04:42 Enjoy!Ingredients - A5 Wagyu (Or regular sirloin steak)- Salt and Pepper- ¼ head of cabbage- Cherry Tomatoes- Neutral Flavored Oil- Panko BreadcrumbsGyukatsu Sauce- 1.5 tbsp (25g) Ketchup- 1.5 tbsp (25g) Worcestershire sauce- 0.5 tbsp (7.5g) Soy Sauce- 2 tsp (8g) Granulated Sugar- 1.5 tbsp (22ml) Water- 2 tsp (10g) Lemon JuiceBatter- 1 Egg- 2 tbsp (30ml) Water- 3 tbsp (23g) All Purpose FlourHow to make:- If you are not using wagyu, make some small cuts between the meat and fat and muscle.- Season with salt and pepper and set aside.- In a pan, add the ketchup, Worcestershire sauce, soy sauce, sugar, water, and lemon juice and bring to a boil.- Let it simmer for a minute or so to thicken.- For the batter, whisk together one egg and the water.- Slowly add in the flour and whisk.- Heat the oil to 180 degrees Celsius or 355 degrees Fahrenheit.- Drip the steak into the batter and make sure it is all coated evenly.- Then put into the breadcrumbs and push down so every inch is covered.- Deep fry for 1 minute.- Flip over and fry for another minute.- Take it out and let it rest for 2 minutes.- Cut into 2cm slices and serve with the cabbage and washed cherry tomatoes.- Drizzle the sauce on top.- Enjoy!Camera: Barry Chen Editor: Andy Cheng
You MUST Try This FRIED CHICKEN at Home! | Chicken Nanban Recipe Champs Japanese Kitchen 2023-09-16 | You can find the Damascus Steel knife I am using here!kimonofighter.com/products/champ-s-japanese-kitchen-knifeHey Guys! That’s right, another video! One of Japan’s most popular dishes is Karaage, or Japanese Fried Chicken. I made a recipe with @abroadinjapan a while ago so be sure to check it out! Anyway, chicken nanban is another type of fried chicken but it’s coated in a sweet, salty, and sticky sauce and topped with tartar sauce. You can find chicken nanban in many izakayas across Japan and now you can try it at home!So let’s get cooking!Follow Me On:🐦Twitter: twitter.com/ChampRyosuke 📷Instagram: instagram.com/champsjapanesekitchen 00:00 Intro01:07 Making the tartar sauce01:53 Making the tare02:28 Preparing the chicken03:08 Frying04:39 Enjoy!Ingredients Tartar Sauce- 1 boiled egg- 1 tbsp (15ml) mirin- 1 tsp (5ml) rice wine vinegar- 2 tbsp (30g) mayonnaise- 2tbsp (7g) grated onion- 2 small diced dill pickle- Beni souga (pickled ginger) (OPTIONAL)Sauce- 2 tbsp (30ml) soy sauce- 2 tbsp (30ml) rice wine vinegar- 1.5 tbsp (18g) sugar- Cornstarch slurry (1:1 water)- Chicken breast- 1 tsp (6g) salt- 1 tbsp (12g) potato starch- 1 tbsp (13g) olive oil- 1 egg- 4 tbsp (30g) pastry or all purpose flour- 1 garlic- Sesame Oil- Sliced ScallionsHow to make:Tartar Sauce- Mash a boiled egg in a bowl using a fork- Add in the mirin, rice wine vinegar, mayonnaise, grated onion and some diced pickles.- Give everything a mix and set aside.Tare- In a pan, add the soy sauce, rice wine vinegar and sugar.- Bring to a boil and add 2 tbsp of a cornstarch slurry (1:1 with water)- Let the sauce thicken. (Add more cornstarch slurry if necessary)Chicken- Cut the chicken breast into bite sized pieces.- In the ziploc bag, add the chicken, salt, potato starch and olive oil.- Give everything a mix.- Add 1 egg, flour and one clove of grated garlic.- Mix again.Frying- Add sesame oil to a fry pan on medium heat.- Fry the chicken for 4 minutes and flip it over.- Fry for another 2 minutes.- If you have, use a thermometer to check the chicken. It should read 65 degrees celsius.- When cooked, add the tare in and mix so each piece is coated.- Serve and top with the tartar sauce and chopped scallions.Camera: Barry Chen Editor: Yuka Shinoda
How to Make RAMEN at Home in Summer! | Hiyashi Chuka Recipe [NEW KITCHEN TOUR] Champs Japanese Kitchen 2023-09-11 | Use code "CHAMP" to get $5 off your first #Sakuraco team.sakura.co/champs-SC2308 or #TokyoTreat team.tokyotreat.com/champs-TT2308 boxes now! Experience Japan from the comfort of your own home!You can find the Damascus Steel knife I am using here!kimonofighter.com/products/champ-s-japanese-kitchen-knifeHey Guys! So this recipe is actually a little late as I was setting up my new kitchen! Summer in Japan is so hot! I wanted to make a classic summer dish, Hiyashi Chuka! A cold ramen dish filled with various vegetables and chicken, all in a sesame sauce! It’s delicious, refreshing and healthy! It really is the perfect way to cool off in the heat!So Let’s Get Cooking!Follow Me On:🐦Twitter: twitter.com/ChampRyosuke 📷Instagram: instagram.com/champsjapanesekitchen 00:00 New Kitchen!00:54 Word from our Sponsor 01:22 Preparing the chicken02:12 Preparing the Vegetables02:49 Making the Sauce 03:15 Special Sesame Sauce04:06 Boiling the Noodles04:32 Assembling the Hiyashi Chuka05:34 Word from our Sponsor06:33 Enjoy!Ingredients Chicken - Sous Vide Machine- 1 chicken breast- 80ml mirin- 80ml soy sauceVegetables - ⅓ cucumber- Cherry tomatoes- 3 slices of hamSauce - 75ml soy sauce- 70ml apple cider vinegar- 120ml water- 15g sugar- 15g sesame oilSesame Sauce- 18g sesame seeds- 5ml mirin- 5ml sake- 5ml soy sauce- 3g sesame seeds- 5g Roasted Soy Bean Flour (Optional)- 150g Hiyashi Chuka noodles (or ramen noodles)- Beni Shouga (Pickled Ginger) (Optional)- 1 Soft boiled eggHow to make:Chicken- Take off the chicken skin and trim off any excess fat- Season the chicken with salt on both sides then pat dry.- In a Ziploc bag, add the soy sauce and mirin, and chicken.- Sous vide for 1 hour at 63.5 degrees Celsius.Vegetables- Roll the cucumber in salt to remove the bumps and refresh the color and flavor. Wash and pat dry.- Using ⅓ of the cucumber, cut into thin strips.- Cut cherry tomatoes into quarters.- Cut the ham into a similar size as the cucumberSauce- To a bowl, add soy sauce, apple cider vinegar, water, sugar, and sesame oil.- If you want to make the sesame sauce, grind 18g sesame seeds in a pestle of mortar.- Then add the mirin, sake, and soy sauce.- Mix and add the paste to the sauce.- Finish with roasted soybean flour and sesame seeds.- Boil the noodles according to the packet instructions.- Drain and wash under cold water to chill.- After one hour, take out the chicken and slice it into bite-size pieces.- For one portion, use 150g noodles and 100ml of the sauce. Place the noodles on a plate and add 70ml of the sauce. Mix.- Add the chicken, cucumber, tomato, ham, pickled ginger, and egg on top.- Pour on the remaining 30ml of the sauce.- Enjoy!Camera: Barry ChenEditor: Andy Cheng
The Best YAKISOBA Recipe at Home! | Japanese Stir Fry Noodles Champs Japanese Kitchen 2023-09-02 | You can find the Damascus Steel knife I am using here!kimonofighter.com/products/champ-s-japanese-kitchen-knifeHey guys! Today we’re going to make one of Japan’s most iconic dishes, Yakisoba! You can find it everywhere from festivals to convenience stores and is often made as a quick family dinner. Vegetables and pork are stir-fried with noodles and covered in a sweet, salty, and sticky sauce! What’s not to love? Many people who come to Japan often eat Yakisoba but now you can easily make it in your own home! Follow Me On:🐦Twitter: twitter.com/ChampRyosuke 📷Instagram: https://www.instagram.com/champsjapan... 00:00 Intro01:58 Damascus Steel Knife02:53 Preparing the vegetables03:20 Frying the Vegetables 04:09 Preparing the noodles05:02 Assembling the Yakisoba06:38 Enjoy!Ingredients Mirin Substitute- 50ml white wine- 1 tbsp white sugarYakisoba Sauce- 50ml Worcestershire sauce- 20ml Soy sauce- 20g Oyster sauce- 1 tbsp mirin substitute- 50g cabbage- 50g onion- 50g beansprouts- 40g carrot- 2g ginger- 2g garlic- 1tbsp Neutral Flavoured Oil- 2 packets of noodles (around 300g) or 1.8mm spaghetti- 100g thinly sliced pork - 50ml water- Aonori (Dried Seaweed)How to make:- Mix the white wine and sugar to make the mirin substitute (You can usual regular mirin if you have)- In a bowl, mix the Worcestershire sauce, soy sauce, oyster sauce, and mirin.- Cut the cabbage into bite-sized pieces- Cut the onion and carrot into thin slices- Cut the ginger into thin slices and the garlic into fine pieces.- Slice the pork into bite-sized pieces.- In a frying pan, add 1 tbsp of neutral-flavored oil and fry the ginger- Then fry and add in the pork. Set aside.- In the same pan, add the ginger and fry until fragrant.- Add in the onions and carrots and fry for 1 minute.- Add the cabbage and cook till tender. Set aside.- Boil the noodles for 30 seconds. Drain.- On medium heat, add 1 tbsp oil.- Add in the noodles and press down with a spatula till the outside is crispy.- Flip over and repeat.- Using tongs or chopsticks, break the noodles apart.- Add in the pork and vegetables and mix together.- Add the sauce and mix again.- Make sure to taste!- Right at the end, add in the beansprouts and water.- Fry for another 30 seconds.- Serve and top with dried seaweed!Camera: Suzuki TakeruEditor: Masazumi Watanabe & Simon Smit
Japans Most Important Ingredient Dashi! | Authentic Japanese Recipes Champs Japanese Kitchen 2023-08-19 | Hey Guys!One of Japan's most important ingredients is called dashi. A broth that is commonly made from kombu and bonito flakes but you can find other variations using dried fish and shiitake mushrooms. Dashi is used throughout Japanese cuisine so now, I will show you how to make it at home!So Let's Get Cooking!
Perfect Chicken Teriyaki | Authentic Japanese Recipe Champs Japanese Kitchen 2023-08-12 | Hey guys! Who doesn't love chicken teriyaki? Sweet, salty, and sticky sauce with a juicy piece of chicken thigh! I'm getting hungry just thinking about it!So Let's Get Cooking!You can watch the full video here!youtube.com/watch?v=A4yY7rkzATI&feature=youtu.be
Crispy Japanese Fried Chicken but Healthy? | Authentic Japanese Recipes Champs Japanese Kitchen 2023-08-05 | Hey Guys! Japanese Fried Chicken, or Karaage, is one of the country's most popular foods! You can find it anywhere from supermarkets to food stalls. The crispy outside goes so well with the juicy chicken on the inside! But with my twist, we'll make it healthy as well!So Let's Get Cooking!Link to the full video: youtube.com/watch?v=_FAyrvfQJi0
How to Make A Japanese BENTO BOX at Home! | Authentic Japanese Recipe [ESP, IND CC] Champs Japanese Kitchen 2023-07-23 | Get your own bento box here! (Limited to 20 boxes so don’t miss out!)kimonofighter.com/products/mwood-lunch-box-with-insulated-lidHey guys! I had a busy day with boxing training so I decided to make a simple bento box for my lunch! It’s common in Japan for people working or children going to school to take a bento box for lunch, so they can eat a home cooked meal while on the go! In this video, I’ll show you how to make torimeshi, or chicken rice, filled with tender chicken, sweet vegetables and boiled eggs for protein! So Let’s Get Cooking!Follow Me On:🐦Twitter: twitter.com/ChampRyosuke 📷Instagram: instagram.com/champsjapanesekitchen 00:00 Intro00:29 Bento Box 01:44 Making the Dashi03:21 Boiling the Eggs04:05 Preparing the Ingredients07:05 Making the Torimeshi08:19 Enjoying the Bento BoxIngredients Dashi - 500ml water- 8g kombu - 8g bonito flakes- 5g dried shiitake- 3g dried kikurage/wood ear mushrooms (optional)- 60ml sake- 60ml mirin- 60ml soy sauce- Rice- 2 eggs- 1 chicken thigh-40g burdock root- 10g carrot- ½ bamboo shoot- 10 snow peasHow to make:- Soak the kombu, dried shiitake mushrooms and dried kikurage in cold water for 30 minutes.- In the meantime, wash the rice 3 to 4 times till the water runs clear. Drain and set aside.- After 30 minutes, take out the shiitake and kikurage and set aside.- Bring the dashi to 70 degrees celsius and simmer for 3 minutes.- Take out the kombu.- Bring the dashi to a boil and add in the bonito flakes. Mix and turn off the heat. Leave to sit for 3 to 5 minutes.- Pass the dashi through a colander and kitchen paper.- To the dashi, add the sake, mirin and soy sauce.- On the top, more rounded side, poke a small skewer so it is easier to peel when boiled.- Boil for 6 minutes and chill under cold water and peel.- Add the eggs into the dashi.- Peel off the chicken skin and then cut off any excess skin and cartilage.- Slice into 2 cm bite sized pieces.- Remove the stalk of the rehydrated mushroom and cut into thin slices.- Wash the burdock root and cut into thin slices. Place in cold water.- Peel off the carrot skin and cut into similar sized slices.- Cut the bamboo shoots into similar sized slices. - For the snow peas, snap off the ends and peel off the strand on both sides.- In a fry pan on medium heat, add the chicken and add a heavy object on top to keep it flat. - Flip over and repeat until crispy.- In the same fry pan, add the chicken thigh and all the vegetables. - Add the seasoned dashi and leave for 5 to 10 minutes. - Pass through a sieve and add 150ml to the dashi (total volume should be 600ml)- In a pot, add the rice, the dashi and all the vegetables. Add the snow peas on top.- Bring to a boil and then turn to a low heat and simmer for 10 minutes.- After 10 minutes, turn off the heat and leave to steam for another 10 minutes. - Mix and then serve into your bento box!- Top with the boiled egg and the crispy chicken skin!- Enjoy your delicious bento on the go!Director and Camera: Suzuki Takeru & Barry ChenEditor: Suzuki Takeru & Barry Chen
3 Easy MISO SOUP Recipes at Home! | 【味噌汁作り方ー日本語CC】 Champs Japanese Kitchen 2023-07-16 | Hey guys! Today, I’m back with a quick recipe on one of Japan’s most popular side dishes, Miso Soup! Full of nutrients, vitamins and flavor, miso soup is a great side dish for your rice and main! I’ll teach you how to easily make three different kinds of miso soup, depending on your mood or what you have in the fridge!So Let’s Get Cooking!Follow Me On:🐦Twitter: twitter.com/ChampRyosuke 📷Instagram: instagram.com/champsjapanesekitchen 00:00 Intro01:19 Making the Dashi 02:39 Assembling the Miso SoupIngredients Dashi - 1 liter of water- 10g kombu- 30g bonito flakes- 1 tbsp sake- 85g yellow miso paste- 200g carrot- 200g daikon radish- Rehydrated Wakame- Tofu - 1 scallion- ½ onion- 1 aburaage (Deep-Fried Tofu)How to make:- Add the kombu to the water and bring it to 60-65 degrees celsius. Leave for 10 minutes.- Turn up the heat and bring it to 80 degree celsius and take out the kombu.- Bring to a boil and then add in the bonito flakes.- Turn off the heat and leave for 3 minutes.- Strain with a colander and kitchen paper.- To the dashi, add the carrots, daikon radish and sake. Boil for 3 to 5 minutes or until tender.- With a sieve and whisk, add in the yellow miso paste.- Add in the leftover soybean skins (optional).- Serve into a bowl and top with scallions!- For the tofu and wakame miso soup, simply add small bite sized pieces of tofu and wakame into a bowl. Then on top, add the hot miso soup. - For the onion and aburaage miso soup, repeat the same process but replace the carrot and daikon radish.- Enjoy!Director and Camera: Marcus CanningEditor: Barry Chen
The Perfect Japanese Fast Food, GYUDON | Beef Bowl Champs Japanese Kitchen 2023-07-10 | Hey guys! Gyudon, or Beef Rice Bowl, is one of Japan's most popular and delicious fast foods! If you're looking for a quick meal, with the taste of Japan, you have to try this out!You can watch the full video here!youtube.com/watch?v=BVgf5GOcCsQ&feature=youtu.be
Simple TENDON Recipe at Home! | Japanese Tempura Rice Bowl Champs Japanese Kitchen 2023-06-24 | Hey guys! Today we’re going to make one of my favorite dishes, Tendon! Made from crispy pieces of vegetable and seafood tempura, a sweet and sticky sauce and some fluffy white rice, it is one of Japan’s most comforting foods. It’s such a simple dish that never fails to make me happy and now you can try it at home as well!Follow Me On:🐦Twitter: twitter.com/ChampRyosuke 📷Instagram: instagram.com/champsjapanesekitchen 00:00 Intro01:20 Preparing the Ingredients04:05 Making the sauce04:48 Making the Tempura Batter05:31 Deep-frying 08:15 Enjoy! Ingredients Tempura Ingredients (1 serving)- 2 prawns- 1 filet of cod- 1/2 eggplant- 1 shiso leaf- 1 shiitake mushroomKakiage Tempura- 40g onion- 30g carrot- 1 shiso leaf- 2g of flourTendon Sauce (Tare)- 200ml water- 90ml soy sauce- 90ml mirin- 20g sugarTempura Batter- 160ml cold water- 1egg- 90g wheat flour- Extra flour for dipping ingredients intoHow to make:Dashi- Bring 2 litres of water and 20g kombu to 70 degrees celsius.- Turn to low heat and keep around 60-70 degrees celsius for 5 minutes.- Remove the kombu and bring to a boil, while skimming any scum.- Once it reaches a soft boil, turn down to a low heat and add in 20g of bonito flakes. Leave for 3 minutes.- Strain your dashi with a sieve and kitchen paper.Ingredients Preparation- Take off the head and shells of the prawns.- Cut the end of the prawn tail.- Make a small cut along the back of the prawn and devein. - Make small incisions along the belly of the prawn, then flip over and press down to make flat.- Debone the cod and check there are no scales on the skin. Cut in half.- Cut the stem of the shiitake mushroom off.- With a sharp knife, make a small star sign on the top. (optional)- Cut the top of the eggplant, then cut in half.- Leave 1 cm from the top, cut slices into the eggplant. Push the slices apart to get a fan shape.- Cut the stem of the shiso leaves.- Cut the carrot in half and peel the skin. Then cut into thin slices.- Cut the onion in half, remove the skin and root. Then cut into similar sized slices as the carrot.- Slice the shiso leaf to the same size.- For the sauce, add the water, soy sauce and mirin into a pot and bring to a bowl.- Once boiling, add the sugar and check the taste.- For the tempura batter, add the cold water and egg to a bowl and mix.- Slowly sift in the flower while mixing. (Don’t over mix!)- Bring a pot ⅓ full of oil to 160-170°C.- Dip each ingredient into the flour and brush off any excess. For the shiso leaf and shiitake mushroom, dip just one side into the flour.- Then dip into the batter and fry for 1 to 2 minutes. The cod may take a little longer depending on the thickness. (Deep fry shiso leaf and shiitake mushroom just on the floured side.)- For the kakiage, add the sliced onions, carrots and shiso leaf to a bowl, along with the flour and mix.- Add in 80g of the tempura batter and mix together.- Using a cylindrical mold, deep fry the kakiage for 1 to 2 minutes.- There should be some tempura scraps (tenkasu) left in the oil. Take out and set aside.- To a bowl of rice, lay on the tenkasu, some of the tare, then all your tempura. Finish with more of the tare as you like, on top!- Enjoy!Camera: Marcus CanningEditor: Barry Chen
The PERFECT Pork Miso Soup Recipe | Japanese Tonjiru Champs Japanese Kitchen 2023-06-10 | Use Code CHAMP for $5 OFF your Sakuraco team.sakura.co/champs-SC2303 or TokyoTreat team.tokyotreat.com/champs-TT2303 boxes now!Experience Japan from the comfort of your own home!Hey guys! Today we’re going to make another one of my favourite dishes, Tonjiru, perfect for any occasion. Whether you are looking to make a party pleaser, something to warm you up or feeling a little under the weather, Tonjiru is the perfect dish. Filled with various vegetables and meat, it’s full of flavour and not to mention it is super healthy! Filled with vitamins, fibre and nutrients, it’s great for my boxing training!Follow Me On:🐦Twitter: twitter.com/ChampRyosuke 📷Instagram: instagram.com/champsjapanesekitchen 00:00 Intro01:18 Preparing the Ingredients 02:06 Making Dashi03:22 Preparing the Vegetables05:59 Preparing the Meat 06:25 Frying the Vegatbles06:50 Assembling the Tonjiru10:46 Enjoy! Ingredients - 2 litres of water- 20g of kombu- 20g bonito flakes- 6 thinly sliced pork belly- Burdock root- Carrot- Daikon Radish- Shiitake Mushrooms- Satoimo (Japaese Taro)- Green beans- Konjac Jelly- Aburaage (Deep fried tofu)- 10cm negi (green onion or leek)- Ginger- Yellow miso paste- White miso pasteHow to make:Dashi- Bring 2 litres of water and 20g kombu to 70 degrees celsius.- Turn to low heat and keep around 60-70 degrees celsius for 5 minutes.- Remove the kombu and bring to a boil, while skimming any scum.- Once it reaches a soft boil, turn down to a low heat and add in 20g of bonito flakes. Leave for 3 minutes.- Strain your dashi with a sieve and kitchen paper.Ingredients Preparation- Wash and peel the satoimo and burdock root.- Cut into bite sized pieces.- Wash the satoimo in cold water and keep the burdock root submerged in water for the time being so it does not discolour. - Peel the daikon radish and cut in quarters, then into 0.5cm slices.- Peel and cut the carrot into similar sized pieces.- Cut the stalk off the shiitake mushrooms and cut into 1cm slices.- Snap off the ends of the green beans, peeling the strand off along the side.- Wash the konjac and pat dry. Using a spoon or your hands, break into bite sized pieces.- Cut the aburaage in half, then into 2 cm slices.- Slice the pork belly into quarters.- Boil the pork to remove any impurities and excess fat. Drain and set aside.- Fry the burdock root, carrots, satoimo, daikon radish, konjac jelly and aburaage till they are 50% cooked. Assembling the Tonjiru- Bring the dashi to a boil- Sieve in the 100g of yellow miso.- Add in the burdock root, carrots, satoimo, daikon radish, konjac jelly and aburaage. Then add in the pork.- Leave on a low simmer for 10 minutes, while skimming off the scum.- Add one teaspoon of sake, soy sauce and sugar.- Then add in shiitake mushrooms and green onion.- After three minutes, add in the green beans and cook for another one minute.- Whisk in your white miso and check to taste!- Serve in a large bowl and enjoy! It also goes great with some rice!Director and Camera: Marcus Canning
EASIEST Onigiri Recipes at Home! | Japanese Rice Balls Champs Japanese Kitchen 2023-05-27 | Use Code CHAMP for $5 OFF your Sakuraco team.sakura.co/champs-SC2303 or TokyoTreat team.tokyotreat.com/champs-TT2303 boxes now!Experience Japan from the comfort of your own home!Hey guys! Today we’re going to make a quick and easy recipe, Onigiri! These are rice balls filled with various ingredients ranging from salmon to umeboshi, known as pickled plum! We’ll make five different kinds of onigiri today, which are all my original recipes and include some of my favorite ingredients. It’s a great recipe to make whether you want to have a snack at home or prepare something while on the go!Follow Me On:🐦Twitter: twitter.com/ChampRyosuke 📷Instagram: instagram.com/champsjapanesekitchen 00:00 Intro01:50 Umeboshi Onigiri Preparation02:11 Salmon Onigiri Preparation02:52 Okaka Onigiri Preparation04:03 Beef Onigiri Preparation 04:43 Yaki Onigiri Preparation05:15 Making the Onigiri 07:24 Grilling the Yaki OnigiriIngredients - 700g cooled rice (140g for each onigiri)Umeboshi Onigiri- 2 umeboshi Salmon Onigiri- 1 filet of salmon- SaltOkaka Onigiri- Soy sauce- 10g bonito flakes- Sesame seeds- Schichimi spice (optional)Beef Onigiri- 50g thinly sliced beef- 2 tsp sake- 4 tsp mirin- 2 tsp soy sauce- 1 tsp honey- Finely sliced gingerYaki Onigiri- 1 tbsp mirin-1 tbsp soy sauce- 1tbsp yellow miso paste- 1 kno grated garlic- 1 tbsp sesame oilHow to make:Filling Preparation- For the umeboshi onigiri, remove the seed and reserve the flesh of two pickled plums.- For the salmon onigiri, season with salmon and grill until charred and cooked through.- Let the salmon cool and break about into small pieces with your hands.- For the okaka onigiri, add the soy sauce to the bonito flakes. - Mix and squeeze out the excess soy sauce (save for later).- Put the bonito flakes into a 600W microwave for one and a half minutes until dry. - Break apart into small pieces with your hands and put in the sesame seeds and schichimi spice. Set aside.- For the beef onigiri, add in the mirin, sake, soy sauce and bring to a boil. Reduce the heat and then add the honey and ginger.- Add in the sliced beef and boil until cooked through. Set aside to cool.- For the yaki onigiri, add mirin and soy sauce to a bowl. Put into a microwave for 20 seconds to remove the alcohol from the mirin.- Mix in the miso paste, garlic and sesame oil.Making the onigiri- Mix 2 tablespoons of water with 2 teaspoons of salt. - Wet your hands with the salt water and weigh 140 grams of rice.- Make a small pocket in the middle of the rice and wrap around the umeboshi.- Using both hands, roll around and squeeze in to form a triangle shape.- Repeat with the salmon and beef.- For the okaka onigiri, make the triangle shape and dip each side into the bonito flake mix.- Then wrap each onigiri in seaweed, with the rough side down.- For the yaki onigiri, make it into a triangle shape.- Grill over a low to medium heat till charred.- Then brush on the sauce while grilling till crispy on the outside. Director and Camera: Marcus Canning
The PERFECT Japanese Winter Hot Pot Recipe | Oden Champs Japanese Kitchen 2023-05-17 | Use Code CHAMPNOV to get a discount on TIPPSY products!Visit:tippsysake.com/discount/champnov?utm_source=youtube&utm_medium=influencer&utm_campaign=champ's_japanese_kitchenTo find out more! The Sake I was drinking in this video!tippsysake.com/products/suigei-tokubetsu-junmaiHey guys! Today we’re making one of my favourite dishes in Japan, Oden. It’s one of Japan’s most popular hot pot dishes and can be made just using one pot! Oden is simply made by simmering an umami packed dashi broth with all the various vegetables, meat and other ingredients till juicy and tender.It’s a simple recipe that only uses one pot so give it a try!Follow Me On:🐦Twitter: twitter.com/ChampRyosuke 📷Instagram: https://www.instagram.com/champsjapan... 00:00 Intro02:03 Introducing the Ingredients 02:35 Prepare the Dashi03:54 Prepare the Satsuma-Age06:35 Prepare the Vegetables07:16 Assembling your hot pot08:08 Let’s Eat! Ingredients 1L water3g kombu10g bonito flakes1tbsp sugar50cc soy sauce50cc mirin2 pieces cod6-8 pieces shrimp5cm Burdock root5cm Carrot1 knob of ginger5cm daikon radish2 slices of KonjacBeef Tendon2 chicken wings4 sausages2 hard boiled eggs3 pieces of chikuwaHow to make:- Start by making our dashi. This is the most important part of oden! Use 1 litre of water and 3g of kombu and bring to a boil. - Once boiling, take out the kombu and add in 10g of bonito flakes. Turn off the heat and leave for 30 minutes.- Strain the dashi to remove the bonito flakes. - Next, add in the sugar, soy sauce and mirin and bring to a boil again. After it come to a boil, turn off the heat and set aside.- Salt the cod on both sides and rub in to get rid of excess water and any fish smell. Set aside.- Cut the shrimp down the back of the body and take out the guts. You can clean with some water as well.- Wipe the cod with a paper towel to remove excess water and take off the skin.- Cut the cod and shrimp into small pieces and add to a food processor.- Add the paste to a pestle and mortar with a splash of sake, 1/2tsp sugar, a dash of soy sauce, pinch of salt, 1 tsp potato starch and 10g of grated mountain yam. Mix and set aside.- To a separate pot, at 1/2 tsp of dashi powder stock and simmer with the burdock root, carrot and ginger until tender.- Add them to the cod and shrimp paste. Mix well and make into patty size. - Deep fry the patties in 170 degrees celsius oil. Set aside.- Cut the daikon radish into thin slices.pound the konjac until soft and cut into similar sized slices. Make a slit down the centre and fold into itself to make a pretty braid design.- Skewer the beef tendon. (I cooked these in a pressure cooker for 30 minutes).- Next, add all the ingredients to the dashi and bring to a boil and heat through.- Then enjoy with your favourite sake!If you want to learn more about making dashi, you can check out my Kimono Stew recipe here!
The Best OKONOMIYAKI You’ve Never Tried! | Hiroshima Okonomiyaki Champs Japanese Kitchen 2023-04-18 | Hey guys! Today we’re trying a DIFFERENT type of Okonomiyaki - you guys seemed to like my video where I made OSAKA style Okonomiyaki with Ryotaro - so today we’re trying HIROSHIMA style - which is famous for a thinner crispy batter and for having noodles inside! It’s a great recipe to make in a single pan so give it a try! Follow Me On:🐦Twitter: twitter.com/ChampRyosuke 📷Instagram: instagram.com/champsjapanesekitchen 00:00 Intro00:49 Prepare the Vegetables 02:30 Prepare your Batter 03:47 Let’s Fry! How to cook08:42 Add your Toppings!09:35 Let’s Eat! Ingredients - ¼ Whole Cabbage- 60g Beansprouts- 30g Japanese Leak (Naganegi) - Green onion is okay too!- Thin Slice Pork Belly (3-4 slices)- One clove garlic (optional)- One pack Yakisoba noodles, or Ramen noodles (thin pasta works too!)- 1 tbsp oyster sauce- 2 eggsBatter - One egg (for softer richer batter - optional otherwise)- 25g flour - 25g WaterOptional Flavors - Fish Powder/Dashi Stock Powder/ Katsuo Flakes to Taste- Tororo Kombu Toppings - 1tbsp Aonori- Okonomiyaki Sauce (Make your own with 20g Worcestershire sauce, 20g ketchup, 7.5g soy sauce and 3g honey)- Pickled Ginger (Beni shouga)- Mayonnaise How to make:- Start by cutting your vegetables - cut ¼ cabbage into ½ cm slices, cut the japanese leek into similar rough pieces, slice garlic thinly if you choose to add it- Cut the pork belly into ⅓ pieces - Then make the batter by mixing one egg with 25 ml water and then with a fine sieve or fancy flour device - add 25g of flour - whisk well but don’t worry if there is lumps (you can remove the egg here if you want a thinner crispier batter - but the egg will give you a richer flavor)- Then prepare your noodles - if they are stuck together use 1tbsp of vegetable oil and pull them apart so they cook more evenly - Heat a frying pan to medium high with a little bit of oil and mix 2 eggs, add the egg mixture to the pan and cook until the bottom cooks and the top begins to turn soft - transfer the cooked egg to a plate- In the same pan add a little bit more oil and fry your sliced garlic until fragrant, add the noodles from before and stir well - add 1 tbsp of oyster sauce and stir until coated. Transfer the noodles onto the egg and spread them out - Next, turn off the heat and add your batter mixture to the pan once it's cooled down (to prevent it burning) - spread the batter around the pan until it makes a full circle and cook on medium low heat. Cook that until you see to see the underside slightly cooked and the batter moves around freely in the pan - flip it over and cook for another minute or so.- Transfer the batter to the egg and noodle mixture - Then add the thinly sliced pork slices to the heated pan (you won’t need oil if its belly pork), add your vegetables from before - cabbage, bean sprouts, Japanese leeks- Then add the cooked batter back on top of the vegetables so it acts as a lid to steam the vegetables - let cook for 5 minutes- Now check how the vegetables have cooked - if they look almost done add your fish powder, bonito flakes or dashi stock (tororo kombu is great too!)- Add the batter lid back on and cook for another couple of minutes and make sure the mixture is in a dome shape so it cooks evenly - Once the mixture is done cooking, turn off the heat and add them on top of your noodles and egg- Put a plate on top of this mixture and quickly flip it over- Add your toppings! Okonomiyaki Sauce (check the ingredients above if you want to make your own!) Aonori Seaweed, Pickled Ginger, and of course, mayonnaise! Enjoy! If you want to learn how to make the OSAKA style Okonomiyaki check here youtu.be/8Hutyh_f2PIDirector/Editor/Camera: Marcus Canning
I Trained @AbroadinJapan and Sharla to Be Sushi Chefs for a Day! 🍣 @sharlainjapan Champs Japanese Kitchen 2023-03-14 | 🗾🍡Use Code "CHAMP" to get $5 off for your first #Sakuraco box through this link: team.sakura.co/champs-SC2303 or #TokyoTreat box through this link: team.tokyotreat.com/champs-TT2303 These boxes are the perfect way to experience Japan from you home, try them out now!It’s time for the FINAL of Champ’s Cooking Contest! Who will be crowned the ultimate champ of cooking between Chris and Sharla! Once again Meilyne is here to help us decide! Follow Me On:🐦Twitter: twitter.com/ChampRyosuke 📷Instagram: instagram.com/champsjapanesekitchen 00:00 Intro01:59 Explaining Our Sushi 03:38 Let's Get Cooking! 13:08 Tasting and Results! If you want to learn how to make Dashi Maki Tamago yourself check my video here: youtu.be/8Hutyh_f2PISpecial Thanks To:Director/Editor/Camera: Marcus CanningCamera Operator: Paul Ballard @PaulballardCamera Operator: Julian Domanski @KantanJapan
I Made Sharla and Ryotaro Cook Like a Pro Japanese Chef | @sharlainjapan vs. @RyotarosJapan Champs Japanese Kitchen 2023-02-15 | 🍫 💗Use Code "CHAMP" to get $5 off for your first #Sakuraco box through this link: team.sakura.co/champs-SC2301 or #TokyoTreat box through this link: team.tokyotreat.com/champs-TT2301 A perfect Valentine's Day gift for your loved ones or even for yourself!Hey GUYS! Sorry for the long wait - time for the second champ’s cooking contest! This time I’m joined by Ryotaro and Sharla! - Will they be better cooks than Chris and Nic? Only one way to find out - once again I’m joined by special guest judge MEILYNE! Follow Me On:🐦Twitter: twitter.com/ChampRyosuke 📷Instagram: instagram.com/champsjapanesekitchen 00:00 Intro01:31 A Word from Our Sponsor 02:13 Tempura Tips! 03:14 Let's Cook! 12:42 Tasting and Result! If you want to learn how to make Tempura yourself check my video here: youtu.be/8VZyD9nJNWkSpecial Thanks To:Director/Editor/Camera: Marcus CanningCamera Operator: Paul Ballard @PaulballardCamera Operator: Julian Domanski @KantanJapan
How Bad is @AbroadinJapan at Cooking Japanese Food? | Ft. @JunkFoodJapan Champs Japanese Kitchen 2022-12-21 | 🍡🍡Use Code "CHAMP" to get $5 off for your first #Sakuraco box: team.sakura.co/champSC2212 and get a chance to win FREE Tickets to Japan if you subscribe before January 31st, 2023. Giveaway starts December 1st.🍬🍬Use Code "CHAMP" to get $5 off for your first #TokyoTreat Box too!: team.tokyotreat.com/champTT2212Hey GUYS! I thought I’d round off a great year on YouTube with something special - the very first CHAMP’S COOKING CONTEST! Today I’m joined by Chris @AbroadinJapan and Nic @JunkFoodJapan who will be battling it out to see who can cook the best Japanese food in just 35 minutes! We also have a special judge to help me decide the winner - MEILYNE! Follow Me On:🐦Twitter: twitter.com/ChampRyosuke 📷Instagram: instagram.com/champsjapanesekitchen Check Out Meilyne On Twitch:twitch.tv/gourmetmei00:00 Let's Meet Our Fighters!03:28 Gyudon Recap05:20 READY, FIGHT!16:53 My Toughest Battle YET!18:13 THE RESULTS!If you want to learn how to make Gyudon yourself check my video here: youtu.be/BVgf5GOcCsQSpecial Thanks To:Director/Editor/Camera: Marcus CanningCamera Operator: Paul Ballard @PaulballardCamera Operator: Julian Domanski @KantanJapan
Why You’re Cooking Chicken WRONG | Crispy Skin Every Time Champs Japanese Kitchen 2022-12-01 | Use Code "CHAMP" to get $5 off for your first #Sakuraco box through this link: team.sakura.co/champ-SC2211 and get a chance to win FREE Tickets to Japan if you subscribe before January 31st, 2023. Giveaway starts December 1st. Use Code "CHAMP" to get $5 off for your first #TokyoTreat box through this link: team.tokyotreat.com/champ-TT2211Hey guys! Today I wanted to give you a PRO tip so you can get DELICIOUS and CRISPY chicken thigh every time you cook in a frypan!I’ll also be showing you how to make a quick dressing called “yurinchi” perfect for a quick dinner or a side dish! Follow Me On:🐦Twitter: twitter.com/ChampRyosuke 📷Instagram: instagram.com/champsjapanesekitchen 00:00 Intro00:29 A Word From Our Sponsor01:29 What Happens With No Prep02:29 Prepping Chicken for Crispy Skin06:31 Win a Trip to Japan! How to Prep Chicken to get Crispy Skin- Remove any excess fat/sinew/bones from the chicken- Make cuts along the bumpy underside of the chicken to flatten it out - Salt on both sides (1% g of salt for how much chicken you’re using)- With a sharp knife, make holes across the surface of the chicken skin- Leave sitting for 15-20 minutes- Wipe off any moisture that has come out of the chicken skin - Place in a oiled frying pan while still cool and turn to a low-medium heat, skin down- Add something heavy to the top of the chicken and cook for 3 minutes - Take the chicken out once and wipe away any excess fat from the pan- Put the chicken back in and cook for another 5 minutes or until the skin is nice and crispy- Turn over and cook for another 1-2 minutes Ingredients For Yurinchi Dressing- (One skin-on chicken thigh of course!)- One Inch Green Negi Onion (or Spring Onion)- ½ Cucumber - Fresh grated ginger- 1 Grapefruit (or substitute with chinese black vinegar)- 2 tbsp Soy Sauce- 1 tbsp Vinegar- 1 tbsp Sugar (I used Beet sugar)- pepper - 2 tbsp sesame seed oilHow to Make:Finely cut up your green negi onion and chop ½ a cucumber into chunks, place in a bowl with some freshly grated gingerCut up 1 grapefruit into chunks removing the skin and the hard rind - add to the bowlIn a separate bowl add soy sauce, vinegar, and sugar and whisk until the sugar has dissolvedMix the liquid ingredients with the grapefruit mix, add 2 tbsp of sesame seed oil, and a few sprinkles of pepper and then stir
Make Perfect KATSUDON at Home | Authentic Japanese Recipe Champs Japanese Kitchen 2022-11-23 | Use Code CHAMPNOV to get a discount on TIPPSY products!Visit:tippsysake.com/discount/champnov?utm_source=youtube&utm_medium=influencer&utm_campaign=champ's_japanese_kitchenTo find out more! Hey guys! Today I want to show you a dish I really love, KATSUDON - delicious egg and crispy pork tonkatsu over rice! I’ll show you how to fry your own tonkatsu and make the sauce for the katsudon in this video! Give it a try yourselves too! Follow Me On:🐦Twitter: twitter.com/ChampRyosuke 📷Instagram: instagram.com/champsjapanesekitchen 00:00 Intro00:27 A word from Tippsy Sake! 00:56 Preparing the Pork01:45 Breading the Pork02:48 Frying the Tonkatsu04:32 Preparing the Vegetables 04:57 Preparing the Katsudon Sauce Base05:30 Putting Everything Together08:14 Let’s Eat!Ingredients (per serving)- 1 inch thick pork shoulder slice- flour (around 3 tbsp)- 1 beaten egg - panko (enough to cover the pork) (alternatively you can use 2 tsp water and 1 tsp cooking oil to make a batter for your tonkatsu)- Oil for frying (I used rice oil)- ¼ Onion - Green Onion (Japanese Negi - about an inch)- Mitsuba (Japanese Parsley - this is optional though!)Sauce Base:- 1 tbsp cooking sake- 1 tbsp mirin - 1 tbsp soy sauce- 4 tsp dashi (which you can see how to make here: youtu.be/8Hutyh_f2PI?t=41)- 1 beaten eggHow to Make:- Start by tenderizing your pork by adding shallow cuts along where the meat attaches to the fat - use a tenderizing hammer or similar gadget to make small holes in the pork (or a fork) - this will prevent your tonkatsu from curling up- Then season your pork on both sides with salt and pepper- Once seasoned, coat in flour - wipe off the excess, dip in a beaten egg and then cover in panko - press down firmly to make sure all the pork is covered- Heat a pot or frying pan with cooking oil (I used rice oil) - enough to cover the meat. Once the oil reaches 160°C or 320°F add your pork - try not to move the pork around too much or the breading may fall apart.- Cook for around 3 minutes or until golden brown, try to keep the temperature around the same while frying, then flip the pork and fry again for another 3 minutes- Once the katsu is nice and golden brown take out and let rest on a rack - place the tonkatsu standing so the fat drips off - While the katsu is resting, prepare ¼ of an onion into slices and optionally thinly slice some negi green onion and mitsuba (japanese parsley)- Then in a pan, add the cooking sake, mirin, soy sauce, dashi and let simmer for at least 2 minutes (you can also add a bit of sugar for a richer flavor) - Once the above sauce base has simmered for 2 minutes, add your onions and put a lid on your pan, let those cook on a low-medium heat until translucent - Once the onions are cooked, cut your tonkatsu and add to the pan with your green onion, then pour over 1 beaten egg- Put on the lid and let sit for around 20-30 seconds, add your mitsuba - place the lid back on and let sit for another 30 minutes, be careful not to overcook the egg!- Once the egg is starting to set but still a little a little bit runny use a spatula to make sure its not stuck and then gently place it on a bowl of rice!
The EASIEST Gyoza Dumpling Recipe | Japanese Potstickers Champs Japanese Kitchen 2022-10-30 | Use Code CHAMPOCT to get a discount on TIPPSY products!Visit:tippsysake.com/discount/champoct?utm_source=youtube&utm_medium=influencer&utm_campaign=champ's_japanese_kitchenTo find out more! Hey guys! Today we’re actually going to make a Chinese dish but it’s super popular in Japan! GYOZA!These dumplings are great as a side dish for things like ramen or on their own! Plus, you can add as many veggies as you want to make them more healthy! Follow Me On:🐦Twitter: twitter.com/ChampRyosuke 📷Instagram: instagram.com/champsjapanesekitchen 00:00 Intro01:04 Preparing The Gyoza Filling04:15 How to Fold Gyoza05:55 Cooking Gyoza07:11 Hane-tsuki Gyoza - Crispy Edges!08:00 Let’s Eat!Ingredients (for 20 Gyoza)- Pre-Made Gyoza Wrappers/Skins- ¼ cabbage- ½ onion - 30g Negi Green Onion - 30g Nira Garlic Chives- Clove of Garlic- 10g Fresh Ginger (or same amount as garlic)- 18g Soy Sauce- 15g Sesame Oil (plus more for frying)How to Make:- First start off by preparing the vegetables for your Gyoza Tane (mixture) - cut ¼ of a cabbage into small pieces (you can leave some big pieces in for a nicer texture), and finely cut onion, negi green onion and nira garlic chives - add these all to a mixing bowl- Grate ginger and garlic into the bowl and then add to the other vegetables- In a separate mixing bowl add 140g of minced pork (I used 70g of a rough mince and 70g fine mince) - mix well. - Add your vegetables from before and soy sauce, sesame oil and a pinch of salt and pepper, mix those all until thoroughly combined - Now, take a gyoza wrapper and then place a spoonful of mix slightly off-center to the right on top. Fold the wrapper in half and pinch one end, keep in place with your thumb - use your index fingers to ‘crawl’ up the gyoza making 4-5 folds before securely pinching both ends of the gyoza - repeat for the rest of your mix- In a frying pan, add a tbsp of sesame oil and while heating to a medium high add your gyoza in a circle pattern- Wait until all of the Gyoza start to turn a nice golden brown on the bottom and then add 50ml of water, put a lid on the pan and let steam for 3 minutes - Once the gyoza has steamed for 3 minutes, take off the lid and give the pan a shake to make sure nothing has stuck, then keep frying on medium until all liquid has dissolved- Take a large plate and place on top of the frying pan, then flip them over If you want to make hane-tsuki gyoza (gyoza with a crispy crust!)- Add 5g of flour to the water and mix before steaming your gyoza - once the gyoza has steamed then drizzle with sesame oil - Enjoy your Gyoza with a simple ‘tare’ sauce - 1:1 soy sauce and vinegar!
I Taught @AbroadinJapan How to Make Family Mart Chicken Champs Japanese Kitchen 2022-10-27 | Hey guys! Today I’m joined by a very special guest - Chris from Abroad in Japan!And if there’s one dish I want to teach Chris how to make - it’s home-made “fami-chiki”- the chicken he loves so much from Family Mart!But since Chris is also trying to be healthier, I thought I’d also teach him a way to make his favorite dish a little bit healthier!Follow Me On:🐦Twitter: twitter.com/ChampRyosuke 📷Instagram: instagram.com/champsjapanesekitchen 00:00 Intro01:14 Preparing the Chicken02:16 Preparing the Marinade05:55 Battering the Chicken07:44 Frying the Chicken13:56 Let’s Eat!Ingredients -Two Large Chicken Thighs (Skin on)- Chicken Tenders (¾) (You can even use breast meat!)- Rice Oil (or any other suitable oil) for fryingMarinade:- 1 Clove Garlic - 10g Ginger - 3 tbsp Soy sauce- 1 tbsp Mirin- 1 tbsp Cooking Sake- 2 tsp Sesame Oil- 2 tsp Vinegar- One egg- 2 tsp chili powder (optional)Batter- 3 Tbsp Flour - 3 Tbsp Potato (or corn) starchOr you can try healthier rice flour but use 4 tbspHow to Make:- First start off by removing any fatty or sinew-y parts from your chicken thighs and cutting them into quarters. If you’re using chicken tenders - cut them into long strips (in half diagonally). Also give your chicken a pat down with a paper towel before breading.- In a mixing bowl - mix grated ginger and garlic with the soy sauce, mirin, cooking sake, sesame oil and vinegar - mix those ingredients well.- Add your chicken and let marinade for at least 30 minutes or over night- Once your chicken has been left to marinade - in a separate bowl mix your dry ingredients (use rice flour for a healthier/lighter batter - but add an extra tbsp) and mix- In the bowl with your marinated chicken, add one mixed egg, and mix that into the chicken well (you can also add 2tbsp of chili powder at this stage for a spicier chicken!) - Then take your chicken, shake off any excess liquid and completely cover in the flour mixture - repeat this with all the chicken - Heat up an oil suitable for frying (I used rice oil!) to 160°C or 320°F - use enough oil to completely cover the chicken. Once the oil is heated, add your chicken and let fry for 3 mins. Try to keep the oil at a consistent temperature while frying and avoid moving the chicken around too much. (if you’re using smaller cuts like chicken tender you may only need to fry for 2 minutes)- Once that is done, place your chicken standing on its side on a tray with a wire rack and let sit for a minute. While your chicken is resting - heat up the oil to 180°C or 356°F - Once your chicken has rested for a minute, add the chicken back into the hotter oil for one more minute- Take out your chicken and leave resting for a few minutes before you eat - try using some lemon or lime for an extra kick!
The EASIEST Way to Make Sushi at Home | Japanese Makizushi (Rolled Sushi) Champs Japanese Kitchen 2022-10-10 | Hey guys! Today you’re going to learn how to be a sushi expert at home! I’m going to show you the easiest way to make maki-zushi or rolled sushi! There are three important steps, making the sushi rice, preparing the ingredients and the ROLLING! You can even do it by hand (temakizushi) or without a bamboo sushi mat! Give it a try! This is perfect to make with family or friendsCheck my other Sushi Recipe (NEGITORO) Here:youtu.be/3jQJgzne_DgOr my Dashi Maki Tamago Recipe Here:youtu.be/8Hutyh_f2PIFollow Me On:🐦Twitter: twitter.com/ChampRyosuke 📷Instagram: instagram.com/champsjapanesekitchen 00:00 Intro00:45 Making The Vinegared Sushi Rice02:07 Prepare the Ingredients that Go into the Roll05:00 How to Make HOSO-MAKI (Thin Roll)06:54 How to Make FUTO-MAKI (Fat Roll)07:43 Using Aluminum Foil To Roll8:08 Making TEMAKI ZUSHI (Hand Rolled Sushi)Ingredients Vinegared Sushi Rice (makes three portions of rice)- 450g rice- 540ml water (use 10% less than usual)- One Piece Dried Kombu Kelp- 60ml Vinegar- 18g Sugar - 13g Saltor Roll:(These can be whatever you want but I used)- Dried Nori Seaweed- Cucumber - Shiso (perilla leaf)- Scallions- Avocado- Fresh Salmon- Fresh Tuna- Shredded Crab- Salmon Roe (Sujinoko)- Herring Roe (Kazunoko)How to Make:- Start by making the vinegared sushi rice, add a piece of kombu before you cook the rice for added umami flavor - since we will be adding more liquid into the rice after it is cooked, use 10% less water than usual- In a mixing bowl mix the vinegar, sugar, and salt with a whisk until all the ingredients dissolve and bubbles form- Once your rice is cooked, pour the vinegar mixture over the rice through a fine sieve - While turning the bowl ‘cut’ through the rice with your rice paddle or a spatula so you don’t crush the rice grains - leave to cool or fan the rice to cool it down - Prepare the ingredients you want to add to your sushi rolls - it can be whatever you want! But generally you want to cut all of the ingredients you use into thin rectangle so they can be rolled easier - If you are using a bamboo sushi mat, place your dried seaweed so the rice touches the rough side (depending on the nori you use you may want to split it in half so it makes a longer rectangle shape) spread your rice evenly over nori but leave a little bit of seaweed bare on the edge furthest away from you- Layer your ingredients - if you want to make hosomaki (thin rolls) your nori should be landscape on the sushi roller - you will probably only have room for one or two ingredientsIf you are making futomaki (fat rolls) , put the nori portrait on the sushi roller and add as many ingredients as you want!- Life the bamboo roller so the rice on the edge nearest you touches the bare nori furthest away from you - (you can move the roller back and forward a bit so it seals nicely), use your index fingers to press down firmly on the top of the roll and you’re done!- You can do the same above steps with aluminum foil but make sure you fold it a few times so it doesn’t fall apart when you roll- Alternatively, you can take the nori in your hand and place the rice diagonally on the nori - then roll it into a cone shape to make temakizushi (hand rolled sushi) - use a few grains of rice to act as ‘glue’ to seal your cone
PERFECT Japanese Omelet | DASHI MAKI TAMAGO Champs Japanese Kitchen 2022-09-10 | Hey guys! A quick recipe today, I’m going to show you how to make the perfect Japanese Omelet (dashi-maki tamago) - this is a great little side dish that you often get in sushi places! I often used to make these when I was training to be a sushi chefIt’s easiest to make these with a square frying pan - but if you can’t find one I’ll also be showing you how to make one with a round normal pan too! Follow Me On:🐦Twitter: twitter.com/ChampRyosuke 📷Instagram: instagram.com/champsjapanesekitchen 00:00 Intro00:40 Making Dashi Stock from Scratch02:16 Prepare the Egg Mixture03:29 Optional Ingredients if You want a Richer Omelet 03:44 Using a Square Frying Pan (Traditional Way)04:56 Using a Round Frying Pan Ingredients (per omelet)Dashi- 5 tbsps Water - One Piece of Kombu Dried Kelp- 2g of Katsuo Bushi (Dried Bonito Flakes)Omelet: - 3 eggs- 15g sugar- 5tbsp dashi (see above)(Optional)- ½ tsp mirin- ½ tsp cooking sake- ½ tsp soy sauceHow to Make:- Start by making the dashi stock for your omelet (adjust the amount of water as necessary), add dried kombu kelp into a saucepan with water, heat up but don’t let boil (about 60-70 C) - keep at that temperature for 5-10 minutes and scoop out any bitter scum that rises to the surface- After the time is up - take out the kombu and add the bonito flakes, turn up the heat to a simmer and let simmer for 5 minutes - then drain with a sieve and kitchen towel - Use 5 tbsp of dashi for one omelet - while the dashi is still warm add 1tbsp of sugar and mix until dissolved, let the dashi sit until cooled or place the bowl in ice water and mix- In a mixing bowl, crack 3 eggs, and add your cooled dashi mixture (you can add mirin/soy sauce/cooking sake at this stage for a richer flavor)- Whisk the egg mixture but you want the yolk and the whites to be separate - In a bowl, drench a piece of folded paper towel in oil to help spread your frying pan - Over a medium high heat, wipe down the pan with the oiled paper, then add a ladlefull of your egg mixture - spread around the pan and then folded the edges into a rectangle shape- Flip the egg on itself about two times until you get a rough square shape - then re-oil your pan and add more egg mixture, lift up the cooked egg from before so you get a new layer of egg on the bottom- Repeat the steps from before by making a rectangle shape, flipping the omelet on itself, until you run out of egg mixture and have a rough rectangular shape- While the omelet is still warm - place it in aluminum foil and tightly wrap, press down on the omelet until it becomes a rectangle shape and leave to cool for 10 minutes - Once 10 minutes is up, cut into slices and enjoy your dashi-maki tamago!
EASY Honey Garlic Teriyaki Salmon | Simple Japanese Recipe Champs Japanese Kitchen 2022-08-21 | Hey guys! Today we’re going to be making another Teriyaki dish! Honey Garlic Teriyaki Salmon this dish is SUPER easy and perfect for those nights when you don’t have much time to cook!You can use this teriyaki sauce on all different types of meats so make sure to add it to your repertoire! Follow Me On:🐦Twitter: twitter.com/ChampRyosuke 📷Instagram: instagram.com/champsjapanesekitchen 00:00 Intro00:23 Make The Teriyaki Sauce01:51 Prepare the Salmon and Negi02:29 Cook The Salmon04:01 Let’s eat! Ingredients - Salmon Flilet (One per Serving) - Flour - ½ Japanese Green Onion (Negi)- One knob of butter (optional)Teriyaki Sauce: - 2 tbsp mirin - 2 tbsp cooking sake - 2 tbsp soy sauce- 4 tbsp honey - 2 cloves minced garlic- 2 tbsp of water + 1 tbsp corn (or potato) starch mixedHow to Make:- Start by making your teriyaki sauce - add 2 tbsp of soy sauce mirin and cooking sake to a sauce pan and burn away the alcohol, either by simmering for a few minutes or carefully flambe-ing- Then add 2 tbsp of soy sauce, 4 tbsp of honey, 2 cloves of minced garlic (or less dependent on your tastes) and bring to a simmer- Let that simmer for a minute and mix 2 tbsp of water + 1 tbsp of corn (or potato starch) into a bowl and slowly drizzle that into your sauce- Leave on a simmer until you see it begin to become thick - set that aside and let cool- Prepare your Salmon filet by seasoning on both sides and then lightly sprinkling with flour - wipe away any excess flour - Cut up ½ a Japanese green onion into about 2 cm long pieces (or any other vegetables like carrots/broccoli/onions) - In a frying pan add olive oil and heat to a medium-high heat, add a knob of butter and let that melt- Add your salmon skin side down with the green onions and cook until the skin turns a nice golden brown, flip over and let cook for another minute- Finally add a lid on, turn to a low heat and let simmer for 3 more minutes - Cover your salmon on onions with your honey garlic teriyaki sauce and enjoy!
Make the RAMEN From Naruto | Tonkotsu Ramen Recipe Champs Japanese Kitchen 2022-08-08 | The first 1,000 people to use the link will get a 1 month free trial of Skillshare: https://skl.sh/champsjapanesekitchen08221 Hey guys! Today we’re going to be trying something different - I wanted to show you guys what I think is the simplest way to make the Ramen from NARUTO! This is a delicious Tonkotsu broth - Ton means pork and kotsu means bone - so, our soup today is made by slowly cooking pork bones until they make a milky and rich flavor. Make sure you check out some of these other videos that will help you make Ramen Toppings:Chashu: youtu.be/ln4HCVQ07KkAji-Tama Soft Boiled Egg: youtu.be/YcNxPNrjkEU?t=214Dashi Broth: youtu.be/dAWyXGxN354?t=54Follow Me On:🐦Twitter: twitter.com/ChampRyosuke 📷Instagram: instagram.com/champsjapanesekitchen 00:00 Intro00:46 Preparing Tonkotsu Broth02:47 Aji-Tama Eggs Recap 03:27 After Simmering Your Broth for 3 Hours 04:46 Preparing Ramen Tare 05:31 Preparing Ramen toppings07:28 Let’s Eat08:28 A Word From Our SponsorIngredients (3 Bowls of Ramen - though it depends on your personal tastes)- Please note that depending on the quality of the bones you get, you may have to blanche them first to remove any impurities and scum!Broth:- 1.5kg of Pork Bones (I used back bone, leg bone, spare-rib and trotters - but out of all of these trotters are the best to get)- 2.5 liters of water- One Piece Dried Kombu KelpTare:- 60ml soy sauce - 10ml cooking sake- 10ml mirin - 10ml saltNoodles:- I used Nama (fresh) package noodles - but you can use high quality dried noodles tooToppings:- Dried Nori Seaweed- Chashu- Benishouga (pickled red ginger)- Kikurage Dried Mushrooms - Naruto Maki Fishcakes - Spring Onions How to Make:- Start by placing your pork bones, water and kombu kelp into a pressure cooker and allow the steam to build up inside. (Alternatively you can do the same process in a large stock pot for around 10-12 hours on a low heat, occasionally stirring)- Allow this to cook for at least 3 hours - open the cooker and remove the kombu and any large hard pieces of bone- Gently Press down on the softer bones and they should start to break apart - remove any marrow from large bones with a chopstick and mix with the broth - continue to let your broth cook on a low heat for 20 minutes (add water at this stage if your broth has reduced too much or is too strong for your taste)- Prepare you Ramen Tare by adding 60ml soy sauce, 10ml cooking sake and mirin, 10g of salt to a saucepan and let reach a boil while stirring - until all of your ingredients are dissolved - set this aside before you prepare your ramen bowl- Prepare your toppings and heat up your broth - (pour some boiling water into your ramen bowl to heat it up and then throw away the water)- Add 2 tbsp of your ramen tare to your bowl and 300ml of your tonkotsu broth - Cook your noodles as instructed on the package, drain and add to the soup - Add your Ramen Toppings and enjoy dattebayo!
Make Perfect CHASHU Pork for Ramen | Japanese Braised Pork Belly Champs Japanese Kitchen 2022-07-24 | Hey guys! Today is a shorter video because in my NEXT video I’m going to show you how to make delicious TONKOTSU ramen - but you can’t have delicious ramen without mouth-watering braised pork - or CHASHU! Since this recipe can take a bit of time, I made it into a smaller video for you guys to come back to any time you want to revisit how to make chashu! Follow Me On:🐦Twitter: twitter.com/ChampRyosuke 📷Instagram: instagram.com/champsjapanesekitchen 00:00 Intro00:17 Prepare Your Pork Belly01:12 Tying the Chashu 01:44 Boiling the Chashu03:08 Making Chashu Sauce04:31 Frying the Crispy Pork! Ingredients (One roll)- 1 Pork Belly Block (it should be big enough to roll and have a nice layer of fat)- 1 Ginger Root Chopped- 3-5 peeled garlic cloves- 2-3 stems of Japanese Negi or Green Onion Chashu Sauce:- 100ml cooking sake - 100ml mirin - 4 tbsp sugar- 250ml soy sauce - 500ml water- 500ml water from the boiled pork- ½ chopped onionHow to Make:- Start off by preparing your pork belly, remove any moisture with a paper towel and cut off any uneven parts. Prick both sides with a fork and make thin slices down the non-fatty part of the belly. - Roll the pork belly up tightly so the side with the least fat is in the middle- Tie up the pork with kitchen twine - make one knot on the end of the pork and then make a circle with your hand - pull the pork through and tighten the string - repeat this step down the pork and tie off a tight knot at the end. Then tie the twine around the length of the pork a few times before making another tight knot. - Fill a saucepan with enough water to cover the pork and bring to a boil - drain the pork in a sieve and wash away any impurities/bitterness from the pan and the pork (this will give you a better tasting chashu in the end)- Put the pork back in a saucepan with ginger, garlic, and the green stems of Japanese negi (green onion) - bring to a boil and simmer for 90 minutes. You can place a piece of kitchen towel over the pork to make sure it doesn’t overflow and if the liquid evaporates too quickly - re add more water as necessary. (Make sure to save 500ml of this liquid for later)- Once 90 minutes has passed, remove the pork and prepare a saucepan for the chashu sauce- Add the cooking sake and mirin - and burn away the alcohol, once the alcohol has burned away, add the sugar and stir. - Once the sugar had dissolved, add soy sauce, 500ml of water and 500ml of the your saved liquid from boiling the pork and then add the pork - Let that simmer for 40 minutes, turning every 10 minutes.- Once 40 minutes has passed, take out your pork and save the sauce. - In a frying pan - cook the edges of your pork until nice and crispy - take out the pork - and add 2 large ladle-fulls (or enough to coat your pork) of your sauce to the fry-pan. Cook on a low heat until it thickens up.- Coat your pork in this sauce and let rest. Enjoy your chashu with ramen or by itself!
Make a JUICY Yakiniku Beef Burger at Home | Japanese Recipe Champs Japanese Kitchen 2022-07-10 | The first 1,000 people to use the link will get a 1 month free trial of Skillshare: https://skl.sh/champsjapanesekitchen07221 Hey guys! Today I wanted to show you a Japanese take on a western dish - the burger! Today we’ll be making a Yakiniku or grilled beef burger with a RICE bun! It’s super easy! 00:00 Intro00:28 Prepare Your Rice01:16 Home-made Yakiniku Marinade 02:54 Home-made Mayonnaise 03:47 Preparing Rice Buns04:59 Cooking the Yakiniku Meat06:02 Let’s Eat!Ingredients (for 2-3 burgers)Rice bun:- 3 tbsp soy sauce- 1 tbsp mirin- 450g rice- 540ml water(This actually made enough rice for 6 burgers but you can always freeze these rice buns)- About 4-6tbsp of cornstarch (or potato starch)Yakiniku:- 200g thinly sliced beef- ½ onion - 3 tbsp soy sauce- 1 tbsp mirin - 2 tbsp honey- 1 tsp vinegar- 2 tsp sesame oil- grated ginger and garlic (about one clove of garlic and the same amount of ginger)- sprinkle of shichimi chili powder- 1 tbsp sesame seedsHomemade Mayonnaise:- 1 egg yolk - 3g sugar- 3g salt- 1 tsp rice vinegar- 100ml olive oilToppings:- fresh lettuce- sliced tomato- fried egg!How to Make:- First start off by cooking your rice how you usually would (You can use my guide here: youtube.com/shorts/RNWwfV7E5Xc?feature=share)But since add 3 tbsp of soy sauce and 1 tbsp of mirin - this is 60ml of liquid so reduce the amount of water by 60ml (540ml in this case)- While the rice is cooking prepare the marinade for the meat, mix tbsp of soy sauce, 1 tbsp mirin, 2 tbsp honey (this will mix easier if you microwave it for a few seconds), 1 tsp vinegar, 2 tsp sesame oil, grated ginger and garlic, a few sprinkles of shichimi chili powder and 1 tbsp of sesame seeds- Add 200g of thinly sliced beef and ½ of a sliced onion - let marinate for at least 30 minutes or over night - For home-made mayonnaise mix 1 egg yolk, 3g sugar, 3g salt and 1 tsp rice vinegar into a bowl and mix - gradually add 100ml of olive oil one tablespoon at a time and mix - your mayonnaise should become nice and thick- Once your rice has cooked, add 3 tbsp of cornstarch and mix well so that it coats most of your rice - you may want to add a few more tbsps dependant on you much rice you cooked- Line a small bowl with plastic wrap and measure 80g of rice, wrap up and form into a circle shape - do this until you run out of rice- Heat some olive oil over a medium-high heat, fry your rice buns until they start to turn a nice golden brown on each side and set aside - Cook your marinated meat over medium-high for 3-5 minutes until cooked through and set aside- Assemble your Yakiniku Rice Burger with your bun, home-made mayo, yakiniku beef and optionally a fried egg, lettuce and sliced tomato!
Perfect Japanese Rice EVERY TIME #shorts Champs Japanese Kitchen 2022-07-03 | Hey guys! I often talk about making rice without a rice cooker in my videos so I thought I’d make a short video just to make things clearer! Let me know if this helps you and I'll try and make shorter videos like this for quick tips and tricks!
Perfect HAMBURG Steak | Authentic Japanese Recipe Champs Japanese Kitchen 2022-06-15 | Hey guys! Today I want to show you how to make Japanese Hamburg or HAMBAAGU - many Japanese people love Hamburg and it’s a dish that we eat when we are kids!This recipe is super simple and you can even make your own Hamburg sauce!00:00 Intro00:40 Preparing Our Vegetables 01:57 Making TSUNAGI from Panko Breadcrumbs 02:33 Mixing the Meat05:03 Frying Our Hamburg06:19 Making Our Sauce07:38 Let’s Eat!Ingredients (for 4 patties)(You can add any vegetables you want into the Hamburg!)- ½ Carrot- ½ large onion - 2 shiitake mushrooms - 400g mince (I used a mix of beef and pork 6:4)- 120ml soy milk (or regular milk is fine)- 20g panko bread crumbs- 1 tsp salt and pepper- few sprinkles of nutmeg- flour to sprinkle on pattiesFor Hamburg Sauce:- 70ml red Wine- 35g ketchup- 20g worcestershire sauce- 2 tsp honey- 15g butter - cherry tomatoes (handful)- mushrooms (handful)How to Make:- You can add whatever vegetables you like to your hamburg but for mine I wanted to add carrot, onion and shiitake mushrooms. Cut your vegetables into small cubes to make sure they cook through while cooking - In a bowl, mix 120ml of soy milk and 20g of panko bread crumbs. Let sit until the panko absorbs the milk- Take your mince meat and pat dry with a paper towel - add to a large mixing bowl and begin to mix with your hands (use gloves!) - mix until you begin to see the mince clump together but be careful not to overmix and melt the fat within the meat- Add one tsp of salt, pepper and a few sprinkles of nutmeg and mix again- Then add your vegetables from before and finally your panko/milk mixture. Give that all one final mix- Take ¼ of your mixture (or however many patties you are making) and shape into a patty while hitting the meat between your hands to get rid of any excess air - Allow the meat to chill in the refrigerator for at least 10 minutes - Cover your meat in flour on both sides to prevent the juices escaping when frying- Heat olive oil in a frying pan over a medium high heat and add your patty - cook for about 1 minute on each side or until you begin to see a nice golden brown colour. - Put the lid on your pan and turn the heat down to low - leave cooking for another minute and then add 1 tbsp of water to allow the hamburg to steam with the lid on - let cook for another 3-4 minutes or until the internal temperature reaches 60°C or 140°F- Take out your hamburg and let rest while you make the sauce (it will still continue to cook)- Keep the fat from the frying pan and add 70ml of wine and bring to a boil - let simmer for a few minutes to burn away some of the alcohol (or flambé the wine … but be careful!) - then add 35g ketchup and 20g worcestershire sauce- Add any extra vegetables like cut cherry tomatoes or mushrooms and let cook through for a few minutes- Finally add 2 tsp of honey and 15g of butter and stir - once your butter has melted serve over your hamburg and enjoy!
JUICY Japanese Braised Pork Recipe | KAKUNI Champs Japanese Kitchen 2022-05-21 | Use code CHAMP for $5 off your first #Sakuraco box through my link: team.sakura.co/champs-SC2205 or your first #TokyoTreat box through my link: team.tokyotreat.com/champs-TT2205 . Order by May 31st for this month's box!Hey guys! Today I want to show you a recipe for a MELT IN THE MOUTH Juicy and Tender Pork dish called Kakuni - which is braised pork slow-cooked in a sweet sauce! This is a great recipe to try at home!00:00 Intro00:40 A Word From Our Sponsor01:20 Preparing Our Pork 05:05 How to Make a Otoshi-Buta06:34 Preparing Sauce and Vegetables08:49 Waiting an Hour10:58 Let’s Eat!Ingredients:- Block Pork Belly (With layer of fat)- One Head of Green Onion (Green Stalk Part)- One Ginger Root - One Piece Dried Kombu Kelp- 1 litre water- 200ml Cooking Sake- ½ Daikon Radish- Handful of Spinach - One Egg- ⅛ Thinly Sliced Green OnionFor Sauce:- 600ml Water From Boiling Pork Belly (fat removed)- 200ml Cooking Sake- 2 tbsp beet (or normal) sugar- 2 tbsp mirin- 3 tbsp soy sauceHow to Make:- First start by preparing your pork by wiping off any excess liquid and then cutting into blocks about 5-6cm wide- To stop the pork breaking apart while it cooks, use kitchen twine and create a ‘ribbon’ around the pork- Slice up aromatics that we will boil our pork with - roughly slice a root of ginger and cut off the head of a green onion - Put 1 litre of water into a cooking pot (or as much needed to cover the pork and other ingredients with space) and add 200ml cooking sake, one piece of dried kelp, the aromatics from before, and the pork- Bring to a boil but before the water begins to bubble remove the kombu (to avoid releasing a bitter taste)- Add a ‘otoshi-buta’ to stop the ingredients moving around - this can be a small pan-lid, a metal plate with holes or you can make it from cooking paper - the idea is that it will stop your ingredients moving around while you the pot boils - While your pork is boiling, slice ½ of a daikon radish into rings and then again into half circles, remove the ‘sharp’ edges of the radish with a knife - Soft Boil one egg (per dish) for 6 minutes, add to cold water and remove the shells (if you poke a small hole in the round side of the egg before boiling the shell will come off easier!)- Boil spinach (20 seconds for the root and 20 more seconds for the whole leaf) and drain - Thinly slice ⅛ of a green onion for topping!- Once 2 hours has passed, take out your pork and drain the liquid used to boil - make sure to keep this water but wait until it chills so you can skim off any excess fat- Now in a sauce-pan add 600ml of your water from above (with the fat removed), 200ml cooking sake, 2 tbsp beet (or normal is fine) sugar, 2 tbsp mirin, 3 tbsp soy sauce and then your pork and radish. Bring to a boil and let cook on a low heat for an hour - Once an hour has passed, check your radish is soft and cooked through with a toothpick, turn off the heat and add your eggs - let sit for another 15 minutes.- Serve your pork kakuni with spinach, mustard and top with your thinly sliced green onion!
Can I Make a Japanese BENTO Better than @CHEFPKR ?! | BENTO BATTLE Champs Japanese Kitchen 2022-05-14 | Check out CHEFPK’s Bento Video here:youtube.com/watch?v=7puMpuej8lsI was challenged to a BENTO BATTLE by CHEFPK - who can make the tastiest looking bento?! It’s time to find out! Make sure you vote on who you think did it better on the community tab of CHEFPK’s channel! 00:00 Intro01:18 Tori no Yasai Maki (Chicken Roll)04:43 Nasu no Butaniku Maki (Pork Eggplant Roll)07:45 Gyuniku No Amakara-ni (Sweet and Savory Beef)09:33 Shrimp Vegetable Fritter (Ebi no Satsuma-Age)13:45 Musubi (Onigiri Sandwich)16:03 Let’s Eat!Ingredients:Tori No Yasai Maki (Chicken Roll)- One Large Chicken Thigh- One Carrot- Two Sprigs of AsparagusSauce:- 2 tbsp cooking sake - 2 tbsp mirin - 2 tbsp soy sauce- 2 tbsp water - 2 tbsp honeyNasu no Butaniku Maki(Pork Eggplant Roll)- Thin Slices of Pork Loin/Shoulder/Belly (around 3 per roll)- Shiso Leaves (2-3 per roll)- One Eggplant Sauce:- 1 tbsp water - 1 tbsp mirin - 1 tbsp soy sauce - 1 tbsp vinegar- 1 tsp Grated Garlic - Pinch of Shichimi (or chili flakes)Gyuniku no Amakara-ni (Beef in Sweet and Savory Sauce)- 10g Ginger- 200g Thinly Sliced BeefSauce - 2 tbsp cooking sake - 4 tbsp mirin - 2 tbsp soy sauce - 1 tbsp sugar Ebi no Satsuma-age (Vegetable Shrimp Fritters)- 300g Shrimp - 10g canned corn - 5g diced carrot- 5g green onion - 1 tbsp potato (or corn) starch - ½ tsp salt - ½ tsp soy sauce - pinch of pepper - flour (for frying)Musubi (Onigiri Sandwich)- Vinegared Sushi Rice: Find out how to make it here: youtu.be/3jQJgzne_Dg- Your fillings of choice! How to Make:Since the recipe is quite long use the following link to view how to make!docs.google.com/document/d/1yUxx8UN63C3cYjDDI6HcfJiROAWCXquIHppCZ_FyTrM/edit?usp=sharing
Make JUICY Yakitori Grilled Chicken at Home | Japanese Recipe Champs Japanese Kitchen 2022-04-02 | Use Code RYOSUKE to get 10% of all Tippsy Products!Visit tippsysake.com to find out more!Hey guys! Today I wanted to show you a recipe a lot of you have asked for YAKITORI, Japanese Chicken Skewers - in this video I’m going to show you how to make 4 different types MOMO, NEGIMA, SASAMI-MISO MAKI and TSUKUNE. Choose the one you want to try the most!Also I will show you how to make the home-made sauce for the Yakitori at the end of the video! 00:00 Intro00:40 A word from our Sponsor01:30 Preparing MOMO and NEGIMA03:30 Preparing SASAMI SHISO MAKI05:04 PREPARING TSUKUNE07:55 Cooking our YAKITORI10:42 Let's EAT!12:27 Let's Drink SAKE!15:06 Homemade Yakitori SauceIngredients:MOMO & NEGIMA: (2 skewers each)- One large Chicken thigh- ¼ Green Onion SASAMI SHISO MAKI (2 skewers)- Two Chicken Tenders- 4 shiso leaves (also known as aojiso or perilla leaf)- 1 tbsp of miso paste TSUKUNE (2 skewers)- 200g of chicken mince- ¼ diced green onion - 1-2 diced shiso leaf- 3g salt- 1 ½ tbsp of corn (or potato) starch YAKITORI SAUCE:-800ml Water- On piece of Dried Kombu Kelp- 100ml of Cooking Sake- 100ml of Soy Sauce- 100ml of Mirin - 1 Clove Garlic roughly Chopped- Small Piece of Ginger Roughly Chopped- Green onion stems (if you have leftover) - Chicken Bones/Carcass/Chicken Stock - 2 tbsp of Honey How to Make:MOMO & NEGIMA: - Take the skin off one large chicken thigh and remove any excess fatty or sinew-y parts.- Cut the chicken into small bite-sized chunks pieces (about 2-3cm cubes)- For Momo - all you need to do is place the chicken on wooden (or bamboo) skewers and your done with prep! Aim for about 4-5 pieces of chicken per skewer- For Negima - cut ¼ of a green onion into chunks (3cm wide) and alternate chicken and onion when placing them on the skewer SASAMI SHISO MAKI- Cut the sinew out of 2 chicken tenders and then open the chicken up like a book and flatten out - On top of the chicken, place 2 shiso leaves (take off the stalk) as well as 1 tbsp of miso paste - Roll up the chicken tightly and then cut into 3-4 medallions - Place your rolled chicken pieces onto wooden skewers TSUKUNE-Into a large bowl add 200g of chicken mince (for 4 skewers)- Dice ¼ of a green onion and diced shiso leaf (optional) and add it to the chicken - Add 3g of salt and 1 ½ tbsp of potato (or corn) starch - Mix all the ingredients well with your hands (maybe use gloves and spread oil on your hands to prevent sticking) until the mixture becomes sticky- You can serve your tsukune in one of two shapes - make about 50g into a sausage shape or squeeze your mixture through your thumb and index finger to make a small round ball (3 small balls per skewer)- Before putting your tsukune on a skewer - you should steam them over simmering boiling water for 6-7 minutes so they don’t fall apart - Once they are steamed and cooled place them on the skewersCOOKING:- To cook in a frying pan all you need to do brown the outsides of your chicken before adding 2-3 tbsp of Yakitori Sauce - Put a lid on your and let cook for 3-4 minutes until cooked through and the sauce becomes sticky and thick - You can also grill your chicken as well either on a BBQ or with a small camp grill - but the times will vary depending on how strong your grill is! The tsukune is cooked through from steaming - so you only have to add the sauce and cook until it sticks! - If you just want to salt your Yakitori and cook it in a frying pan - you can replace the sauce with water or cooking sake to help it cook through and not burn!Homemade Yakitori Sauce:- In a large stockpot or saucepan add 800ml and one piece of dried kombu kelp, bring that to a boil- Once the water starts to boil - remove the kelp and add 100ml of cooking sake, 100ml of soy sauce and 100ml of mirin - Let your liquid reach a boil again and add chicken bones/carcass or chicken stock - bring pot back up to a boil - Add some chopped ginger, garlic and (any leftover green onion stems)- Wait a few minutes until your sauce boils down by ⅓ - remove any scum or foam that has appeared on the top - Add 2 tbsps of honey and simmer your sauce on a low heart for 40-50 mins until only ¼ remains - Run the liquid through a sieve and then return to pot - put the pot in a ice bath and as it cools down it should become nice and sticky
The EASIEST Way to Make Japanese Sweets | Kinako Powder Recipe Champs Japanese Kitchen 2022-03-20 | Use Code “CHAMP“ for $5 off your first #Sakuraco box through my link:Sakuraco: partner.sakura.co/champs-2203or your first #TokyoTreat box:TokyoTreat: partner.tokyotreat.com/champs_2203Order by March 31st to receive this month's box!----------------------------Hey guys! Today I thought I’d show you how to make some traditional Japanese sweets which we call WAGASHI in Japanese. Today I’m going to show you how to make KINAKO powder - which is used in a lot of sweets and is made from roasted dried soy beans! It has a really warm and nutty flavor and can be used for a variety of different sweets!I’ll also show you probably the most SIMPLE sweet you can make with Kinako - there’s only 2 ingredients! 00:00 Intro00:44 A Word from our Sponsor!01:36 Making Kinako Powder04:45 Making Easy Kinako Sweets 08:22 Let’s Eat!10:25 Get Sweets with Tokyo Treat and SakuracoIngredients (serves 3):Kinako Powder:- 100g of Dried Soybeans Kinako Sweets - 30g of either honey, condensed milk OR brown sugar syrup - If you don’t buy kinako powder premade you can make it using dried soy beans, add 100g of soybeans to a frying pan and cook over a low heat for 30 minutes. Make sure none of the beans stack on top of each other and occasionally stir them around. (Don’t let them brown!)- Once you see all the beans begin to crack, set them aside and leave them to cool - you can leave them at room temp or chill them in the fridge - Once your beans are cooled, add them bit by bit into a grinder and grind them into a fine powder - you may need to run the powder again through a fine sieve and then grind any remaining large chunks one more time- To make the yori-kinako sweets you will need to choose your sweet liquid - either honey, brown sugar syrup or condensed milk are good choices. Whatever you choose you will want to microwave on high for about 15 seconds to make the liquid runny- Take 30g of your kinako powder and mix with your liquid of choice - mix well until your kinako is sticky and the texture of wet sand (Make sure to keep some of your powder for later!)- Put this mixture in either plastic wrap or a ziplock bag and shape into a rectangle and until all the edges are smooth- Let that mixture sit in the fridge for 10-20 minutes- Once your mixture has sat and chilled, take it out and cut into smaller 2cm thick rectangles - you may want to wet your knife with water before you do this to prevent sticking - Take your now solid kinako rectangles and cover them in kinako powder, grab the ends and twist into a nice spiral shape- Serve with tea and enjoy!
Make PERFECT Fluffy OMURICE at Home | Japanese Omelet Rice Champs Japanese Kitchen 2022-03-06 | Check out my brand new TWITTER:twitter.com/ChampRyosukeHey guys! I’ve had a lot of requests for this dish - Japanese OMURICE or omelet served over flavored chicken rice! This can be quite a hard one to master but the basics of the dish are very simple! Try it at home!00:00 Intro00:36 Preparing the Flavored Chicken Rice04:13 Preparing the Sauce04:58 Making the Omelet08:16 Let’s Eat!Ingredients (serves 3):Flavored Chicken Rice :- 100g chicken tender (or breast/thigh)- ½ diced onion - ¼ diced carrot- 1 diced shiitake mushroom (or other mushroom)- 160g cooked rice - 2 tbsp ketchup- salt/pepper to tasteOmelet:- 3 Large Eggs- 1tbsp water (you can replace with milk/soy milk)- pinch of salt For Sauce- 1 tbsp of water- 1 tbsp ketchup- 1 tbsp worcestershire sauce - 10g butterHow to Make:- Start by preparing your flavored chicken rice. Cut up 100g of chicken tenders (breast or thigh is fine too) into small chunks. If you use tenders you can remove the white sinew part by holding down the chicken with a knife or fork and pulling it out.- Dice ½ an onion, ¼ carrot and 1 shiitake mushroom into small pieces - Add olive oil to a frying pan and heat to a medium heat - cook your chicken for a few seconds when the pan is heated and then add the vegetables - Add 160g of rice and 2 tbsp of ketchup and give it a good stir. Cook for a few minutes until everything is cooked through and then add salt (and pepper) to taste- Now if you want a nice round shape for your omurice - transfer your rice to a small bowl, press down on the top with a spatula and then transfer onto your final plate by placing the bowl upside down- For the omurice sauce add 1 tbsp of water to a frying pan over a low heat then add 1 tbsp of ketchup and worcestershire sauce and turn up the heat while mixing- Add the butter and keep mixing until all the butter is melted and the sauce has turned nice and silky - transfer to a small bowl for later - In a mixing bowl, crack 3 large eggs, add 1 tbsp of water (milk/soy milk is okay but it may give you a milder taste) and a pinch of salt- Give your mixture a whisk but make sure not to lift the whisk from the mixture - this will prevent air from entering into the omelet mix- Now in a small frying pan (20cm) add olive oil and heat to a medium-high, to check if the pan is hot enough - dip chopsticks into the mixture and try cooking a small amount- Once the pan is heated, add your egg mixture and keep stirring with chopsticks from the outside of the pan inward - Once you start to see the middle of the omelet begin to cook and the outsides begin to set, take the pan off the heat and start folding the omelet away from you into the middle, use your chopsticks to adjust the shape if necessary- Wait for a few seconds and then flip the omelet once, let it cook for a few more seconds so the underside can cook and your omelet is done!- Place over your chicken rice and cut open - your omelet should fold out over the rice and be nice and fluffy while still being a tiny bit runny - pour your sauce over and enjoy!
How to make SUSHI at Home | Negitoro Sushi (Tuna & Salmon) Champs Japanese Kitchen 2022-02-20 | Hey guys! Sorry for the long wait for this video but I’ve been working on some new and exciting things for the channel so make sure to be on the lookout!Today we’re making a simple type of sushi that you guys can make at home - it’s called NEGITORO - and is traditionally diced fatty Tuna and green onion that can be served as a sushi roll or on a bowl of rice. I know some people may find it hard to get Tuna though - so I’ve made a version with Salmon as well! So that’s THREE types of easy sushi! Tuna Rice bowl, Salmon Rice Bowl and Sushi rolls (gunkan-maki)00:00 Intro00:48 The THREE Dishes we’ll make01:13 Making the Sushi Rice02:52 Preparing our Negitoro Mixture05:07 If You Don’t Have a Food Processor 05:46 Toppings for Negitoro06:13 Negitoro Rice Bowl06:40 Making GUNKAN-MAKI (Sushi Roll)09:28 Let’s Eat!Ingredients:Vinegared Sushi Rice (Su-meshi):- For 3 portions: 450g of Rice, 540ml Water (10% less than usual rice cooking)- Dried Kombu (Kelp), one piece (optional)- 60ml Rice Vinegar- 18g Sugar- 13g SaltNegitoro Mixture:If you’re not using a fatty piece of Tuna you can substitute the smooth fatty texture with this sauce Note: Half this recipe if you only are using 150g of fish (I used this for both pieces of fish in the video) - One Egg Yolk- 3g Sugar- 3g Salt- 100ml Grapeseed OilYou can use either Tuna or Salmon for this recipe!- 150g Tuna or Salmon- 2 inches of Green Onion For Rice Bowl/Sushi Roll Topping- 1tbsp of Sesame Seeds- Splash of Soy Sauce - Splash of Mirin- Scallions (as needed) - Nori Seaweed (sliced)For Gunkan-maki Sushi Roll’- Nori Seaweed, one sheet will make roughly 3 rollsHow to make: - First thing is to prepare your sushi rice - watch my previous video here on how to make rice without a rice cooker: youtu.be/BVgf5GOcCsQ- Remember to use 10% less water than normal as we will add vinegar later - so for 3 portions (480g Rice) add 600ml of water. You can add dried kelp (kombu) while steaming for extra umami flavor. - In a mixing bowl add 60ml of rice vinegar, 18g of sugar, and 13g of salt and mix until the sugar and salt dissolve - if you see undissolved pieces after mixing - drain with a fine sieve - When the rice is done cooking, transfer to a large bowl and add your rice mixture over the top. Slowly “cut” through the rice with a rice paddle or spatula while turning the bowl - make sure you don’t crush the rice grains. Let cool - you can fan the rice to get rid of excess moisture from the steam.- If you are not using a fatty piece of tuna you can make a substitute for the “toro” (fat) - mix one egg yolk, 3g of sugar, 3g of salt, and 1 tbsp of vinegar into a bowl and mix. Then gradually add 100ml of grape seed oil and mix until you see it begin to turn thick. If you have a food processor:- Cut up your fish (tuna/salmon) into chunks, leave some to the side to give your negitoro a mix of textures. Also cut up 2 inches of green onion into small bits - leave a small piece aside too. - Place your fish and onion into a food processor and mix for a few seconds. Then add your Toro mixture (if you’re using it) and the fish/green onion you left aside and mix for a few more secondsIf you’re using a knife:- Cut up some green onion finely- Cut your fish into chunks and then tap your cutting board with your knife until your fish begins to dice into small pieces- Once you see it start to be diced into small pieces - add your toro mixture and green onions and keep tapping through with your knife (you can leave some bigger chunks for a change in texture) Keep doing this and fold over your mixture with your knife until you get a smooth mixture with a few chunks.- For toppings - take 1 tbsp of sesame seeds and fry with a splash of soy sauce and mirin in a frying pan for a minute. - Diced scallions are also a traditional topping too!- If you’re making a rice bowl all you have to do is add your rice from before to a bowl, top off with your negitoro, toppings and some sliced nori seaweed. Then you’re done.- If you’re making gunkan-maki sushi rolls take some sheets of nori seaweed and slice lengthwise into thin strips (about 3cm in height)- Next set up a sushi making station with your negitoro, a bowl of water and your rice- Dip your fingers in water and cover your hands until wet- (if you are right handed) Take a small handful of sushi in your left hand and lay on your fingers - use your left thumb to make a dent into the sushi and then squeeze the tips of the rice with your right index finger and thumb - flip the rice over and squeeze the length of the sushi into a rectangle with the same fingers, use your right index finger to push the top to flatten (this may take a few tries to master! … or 3 years)- When all your sushi is made into little rectangle, rap the nori around them (the rough side should touch the rice)- Top off with your negitoro mixture and toppings and you’re a sushi master!
EASY Japanese Stew | Perfect for Winter Champs Japanese Kitchen 2022-01-11 | Hey guys! Happy new year! It’s still really cold here in Japan so I thought I’d kick off the new year with a video introducing Japanese NIMONO, a type of stew that is a great dish to warm you up in the winter!This nimono I’ll be using chicken thigh but feel free to mix things up and try whatever ingredients you want!00:00 Intro00:53 Make the Dashi Stock02:40 Prepare the Chicken Thigh03:07 Prepare the Vegetables04:44 Put our Stew Together07:20 Let's Eat!Ingredients:Home-made Dashi:- 700ml Water- Dried Kombu (Kelp), one piece- 15g Katsuo-Bushi (Bonito Flakes)Nimono Stew:- 350g Chicken- 1 Burdock Root- ½ Carrot - ¼ Japanese Daikon Radish- 2 Shiitake Mushrooms- Green Beans (handful, in pod)- One Block of Konnyaku (This is called devil’s tongue in english!)How to make: - Your Nimono Stew will taste better if you prepare a dashi stock beforehand, you can use water or store-bought packet dashi but if you want to make your own follow these steps:- Soak a piece of Kombu (dried kelp) in a saucepan with 700ml of water for 30 minutes - Turn on the heat and when the water starts to boil, remove the kombu or else your dashi may turn a bit bitter - also remove any foam from the liquid if you notice any.- Add 15g of katsuo-bushi (bonito flakes) to the water and then bring back to a boil - let that boil for 2-3 minutes- Then using a colander and kitchen towel/a clean kitchen cloth - drain your dashi stock and set aside- For the stew: - Remove any moisture from your chicken thigh with a paper towel and cut off any sinew or fatty parts of the chicken- Then heat a pan to a medium heat (you can use oil but if the chicken still has it’s skin it will crisp up just fine) and place you chicken skin-side down- Cook until the skin of your chicken turns a nice golden color and remove - (you don’t want to cook the chicken just give the skin a nice texture and render off some of the fat in the skin)- Now prepare your vegetables, (you can use anything you want in your nimono but I used the following)- ¼ Daikon peeled and then cut into bite sized chunks, ½ carrot peeled and cut into chunks, 2 shiitake mushrooms with stalks removed and cut into chunks - For the burdock - scrape off the skin with your knife, cut off the hard end parts and wash - then cut diagonally so it absorbs more of your nimono stew - Cut the hard ends off the green beans - Now in a sauce-pan add your dashi stock from before (it probably evaporated a little to about 600ml at this stage), 2 tbsp sugar, 3 tbsp of mirin, 3 tbsp of soy sauce and bring to a boil - Then add your chicken and all the vegetables except the green beans - For the konnyaku, tear it up by hand and add it in - the rough edges help it better absorb the flavor - Use aluminum foil to create a ‘lid’ for your sauce-pan just a bit smaller than the pan - this will evaporate some of the liquid and help concentrate the flavor or your nimono as well as spread the flavors more evenly throughout all the ingredients - Let that sit for 20-30 minutes until the vegetables are soft (poke them with a skewer or chopstick to test)- Finally, add the green beans for 2-3 minutes with the foil lid back on and then take them out so they don’t over-cook- Plate up your delicious and warm winter Nimono Stew
WAGYU Beef Rice Bowl | Easy Japanese Recipe Champs Japanese Kitchen 2021-12-20 | Hey guys! It’s almost Christmas so I thought I’d share with you guys a special and luxurious recipe for a Wagyu Beef Bowl! Even though I’m using Wagyu Steak in this recipe you guys can use any steak or cut of beef you want at home - it will all taste amazing because we’re going to cook our beef slowly at a low temperature. Thank you guys so much for your support this year and I’ll see you in the new year with more easy and healthy recipes!00:00 Intro00:35 Preparing the Beef and Rice02:40 Cooking our Steak05:01 Making Sushi Vinegared Rice06:22 Preparing our Veg08:13 Steak Sauce and Final Touches09:27 Let’s Eat!Ingredients:How to make Rice:Check out one of my previous videos for how to make rice without a rice cooker:youtu.be/BVgf5GOcCsQYou can add a bit of kombu dried kelp to really improve the flavour!Vinegared Sushi Rice:- 60ml rice vinegar (or grain vinegar)- 2 tsp sugar - 1 tsp saltSteak and Marinade:- 300g Wagyu Steak (or your own steak/cut of beef of choice)- 2 tbsp mirin- 2 tbsp cooking sake - 2 tbsp soy sauce - 2 tsp brown sugar- One clove of garlicVegetables- ½ Onion - 2-3 sprigs of asparagus - ⅛ apple How to make: - Before you begin cooking the steak - make sure to prepare your rice! Check out my video linked above for how to make rice without a rice cooker. Try adding a bit of kombu for added umami flavour- Let your steak rest for at least 30 minutes before cooking - Prepare the marinade for the steak by adding 2 tbsp of mirin and 2 tbsp of cooking sake to a saucepan - Simmer over a low heat or if you’re feeling brave - light with your gas burner to burn off some of the alcohol and concentrate the flavors. BE CAREFUL!- Once that’s done add 2 tbsp of soy sauce and 2 tsp of brown sugar, and mix well, then set your saucepan into a bowl of cold water so it can cool quickly - Now prepare the steak - salt both sides of your meat and then brown the outsides of the steak in a frying pan quickly. You don’t want to cook the steak through - just add some color. So it may take around 30 seconds to cook.- Peel one clove of garlic and grate finely. Add your marinade from before, the garlic and the steak into a zip-lock bag (that is suitable for high temperature cooking) and mix the ingredients together (make sure to get rid of as much air out of the bag as possible - you don’t want it to float when you cooking)- Set a low temperature cooker to 60°C (140°F) in a pot of water and add the steak with a clip when it’s ready- Leave your steak to cook for 20 minutes (cooking time may vary depending on your cut of beef/steak)- While your steak is cooking prepare the rice and vegetables, if you want to make su-meshi or sushi rice mix 60ml of rice vinegar (or grain vinegar), 2 tsp sugar and 1 tsp of salt into a bowl until the salt and sugar are completely dissolved. - You will notice your mixture begin to foam as well, pour the liquid through a fine sieve and get rid of this foam - Put your cooked rice into a large mixing bowl and break it apart with a rice paddle, add the vinegar mixture to the rice and mix gently (you don’t want to crush the rice grains so ‘cut’ the rice with the side of the paddle)- Cool your rice with a paper fan or something similar and set aside- Take asparagus and grate off the tough stems, cut each sprig in half and then prepare a pot of boiling water.- Add 1 tsp of salt to the water and then let the base of the asparagus cook for 30 seconds, then add the rest of the asparagus and cook for an additional minute - drain off with a colander. - Take ½ an onion and cut into rings - pull apart the rings and add them to boiling water to cook for 30 seconds once the water reaches a boil again - drain off the water and sprinkle with salt- Once your beef is done cooking, remove it from the bag and KEEP THE MARINADE! - add the marinade to the saucepan with 1/8th of a grated apple and simmer over a low heat until it begins to thicken. - Cut your beef into thin slices and then add your rice, vegetables and beef to a bowl. - If raw eggs are safe to eat in your country - top off with a egg yolk and enjoy your Wagyu Beef Bowl!
Make the Perfect RAMEN at Home | Simple Japanese Recipe Champs Japanese Kitchen 2021-12-01 | Hey guys! I saw a lot of comments that want to see one of Japan’s most famous dishes - RAMEN!Ramen can be quite a lengthy process - but today I wanted to show you the easiest way to make delicious shio (salt based) ramen at home!In this recipe I also show you how to make perfect chashu pork and aji-tama as a topping! 00:00 Intro01:09 Preparing the Pork03:03 Soaking Broth Ingredients 03:30 Aji-Tama Soft Boiled Eggs04:48 Preparing the Broth 06:28 Green Onion and Toppings08:17 Putting the Ramen Together 09:39 Let’s Eat! Ingredients:(Prep earlier in the day or the day before)For Chashu: - 3cm thick belly pork- 1 tbsp soy sauce- 1 tbsp mirin- ½ tbsp cooking sake- 1 tbsp sugar- 1 tsp salt- 1 clove garlic- (same amount of) ginger - around 5gFor broth:- 10g of kombu dried kelp- 20g niboshi sardines - 1L water- 450g chicken minceFor Aji-Tama Soft Boiled Eggs:- 1 egg per serving- 7 tbsp soy sauce- 4 tbsp water- 1 tbsp mirin - 1 tsp cooking sake- 1 tsp sugarRamen - dried ramen noodles (one serving per bowl)- ¼ green onion (for topping and to add to ramen)- 1 tsp of salt (to add to the broth)How to make: - Prepare the toppings for your ramen either the day before or earlier in the dayCHASHU- Start with the chashu pork, take one block of pork belly around 3cm (leave to reach room temperature for one hour before preparing) - Wipe off any moisture from the pork before tying around the block with kitchen twine - knot the twine firmly - then do the same for the length of the pork (this will help the pork stay moist and help it keep its shape)- In a ziplock bag, add 1 tbsp soy sauce, 1 tbsp mirin, ½ tbsp cooking sake, 1 tbsp sugar, 1 tsp salt, 1 clove garlic, and the same amount of ginger (around 5g)- Mix those ingredients together in the bag and then add the pork - make sure you take out any air from the bag - Then either use a low temperature cooker or a saucepan with a cooking thermometer and keep your water at around 63°C (145°F), place the ziplock bag in the water and leave cooking for 80 minsBROTH- Next - you need to let the ingredients for the ramen broth soak in water. Take 10g of dried kombu kelp and 20g of niboshi sardines and let soak in 1L of water for 30 minutes to an hourAJI-TAMA EGGS- Prepare the aji-tama soft boiled eggs (1 egg per serving). To make the eggs easier to peel, place a small hole in the round side of the egg before adding to boiling water for 6 minutes. - Once 6 minutes is up, take the eggs out and add immediately to cold water under a running tap for a minute - Peel the eggs and then in a ziplock bag add 7 tbsp soy sauce, 4 tbsp water, 1 tbsp mirin, 1 tsp cooking sake and 1 tsp sugar - mix the ingredients well and add the eggs - let sit for at least 30 minutesBROTH - Take your soaked ingredients from before and run the liquid through a sieve into a saucepan or stock-pot- Then add 450g of chicken mince (or chicken stock) and break apart with a spatula - Turn up to a medium heat and keep stirring to avoid the chicken clumping at the bottom of the pan- Add the niboshi sardines and kombu back from before- Keep stirring until you see the broth reach about 60°C (140°C) and the protein starts to float to the top of the liquid- Before the broth begins to boil - take out the kombu to avoid your soup becoming bitter- Put a lid on the broth and let simmer for 30 mins (check occasionally and get rid of any foam that surfaces on the top to improve the flavour)- Once 30 minutes is done - drain the ramen and remove all the solid ingredients - and your broth is done!RAMEN (FINISHING THE TOPPINGS)- Take ¼ green onion and cut a slice down the outer layer - cut that into thin strips and let this soak in water for a few minutes- Then for the inner layer, chop this into small chunks - this will be a topping for your ramen - Once 80 mins is done for your chashu pork, braize the outside fatty layer with a cooking blow-torch, oven or fry pan - Cut your pork into small medallions to add as a topping- Cut your aji-tama eggs in half - if they’re cooked right they should still be slightly runny inside - Boil the noodles (either fresh or dried) for the time specified on the packaging - whilst the noodles are boiling, heat up your broth from before and also warm your ramen bowl with hot water- When the noodles are done cooking - throw away the water, add 360ml of your ramen broth to a bowl, add 1 tsp of salt and mix- Drain your noodles - add them to the broth - top with your onions, chashu pork and aji-tama and enjoy your perfect ramen!
Japans BEST Katsudon | Crispy Pork Sauce Katsudon Champs Japanese Kitchen 2021-11-15 | Hey guys! Thank you for always watching my videos! You may remember last time I showed you how to make a healthier version of Tonkatsu - I got a lot of comments asking to see the fried version so I thought I would show you how to fry Tonkatsu for Katsudon!But this isn’t normal Katsudon! This is Sauce Katsudon - a rice bowl topped with fried pork cutlet in a sweet and savory sauce! Some of you may know a version that is made with eggs - but I thought I’d show you a slightly different version today!00:00 Intro00:55 The Different Katsudon01:16 Preparing Pork 01:55 Thinly Cut Cabbage02:45 Preparing Onion03:18 Breading Our Katsu 04:45 Let's Fry07:04 Making Our Sauce08:17 Let's Eat!Ingredients:For Katsudon (and fried onions)- 2x 2cm thick pork loin - ¼ head of cabbage- ½ onion- 4 tbsp flour- 2 eggs- panko bread crumbs (around 5 tbsp but as much as you need!)For the Sauce:- 100ml worcestershire Sauce - 1tbsp ketchup- 1 tsp sugar- 2 tbsp mirin (sweet cooking sake)
Perfect OKONOMIYAKI Recipe | Japanese Cooking with @RyotarosJapan Champs Japanese Kitchen 2021-10-27 | Hey guys! I just want to thank you all for so much support! When I recorded this video I had 120,000 subs but that’s shot up all the way to over 130,000! To celebrate, I invited my friend Ryotaro to make a classic dish to share with friends - OkonomiyakiOkonomi means ‘anything you like’ and ‘yaki’ means cooked or grilled - so come join us as we make delicious fluffy Japanese Okonomiyaki! Make sure you check out Ryotaro’s channel too! youtube.com/channel/UCH5UkoOzy8fFTd4RPEx2EJg00:00 Intro 02:11 Make the Okonomiyaki Batter02:06 Prepare the Vegetables04:56 Okonomiyaki Fillings07:21 Cooking the Okonomiyaki09:33 Making Okonomiyaki Sauce10:19 Let’s Eat!Ingredients:For Okonomiyaki Batter: (2 portions)- 100g All Purpose Flour- 150ml Water- One Egg- ⅛ Cabbage- ½ Green Onion- One Block of Mochi (Japanese Rice-Cake)- 1 tsp sesame seeds- ½ tsp Dashi Stock Powder- ½ Japanese Yam- Sea Food Mix (or your filling of choice! - you can add things like cheese, noodles, other meats or even kimchi!)- 200g Thinly Sliced Pork Shoulder (or belly) For Okonomiyaki Sauce:- 40g Worcestershire Sauce - 40g Ketchup- 1 tbsp soy sauce - 6g honeyFor Topping- Dried Seaweed (Nori)- Bonito Flakes- Mayonnaise (...maybe not so healthy though)How to make: - First mix 150g of All Purpose Flour to 150ml of Water in a mixing bowl - add the flour about ⅓ at a time to stop the mixture becoming too clumpy- Add one egg and mix into the batter- Now thinly slice ⅛ of a Cabbage - you can do this easily if you remove the hard stalk and then fold the outer leaves in half - Add ½ Green Onion - add the green parts if you want a more bitter flavour - Cut one block of Japanese Mochi (rice cake) into cubes - you can skip this step if you can’t find mochi but it will make your okonomiyaki chewier - Mix your cut vegetables and mochi into the matter, along with the sesame seeds, ½ a tsp of dashi stock powder and soy sauce- Peel and Grate ½ Japanese Yam (Yamaimo) - this will be very sticky but will give your okonomiyaki a fluffier texture- Add the seafood mix (prawns, octopus, clams, squid etc) or your own filling of choice!- Give that all a mix together - Heat some grape-seed or other oil in a frying pan over a medium heat- Add your thinly sliced pork the the pan and let cook for a few seconds before spooning out your okonomiyaki mixture and flatten it into a pancake shape (use about half of the mixture)- Let cook on a medium heat for about 6 minutes or until the underside browns nicely (don’t use a lid or this will make everything very watery!)- Flip over your Okonomiyaki (use a plate to make it easier) and cook the other side again for 6 minutes- While your waiting for your Okonomiyaki to finish cooking make the sauce by mixing 40g of ketchup, 40g of worcestershire sauce, 1 tbsp of soy sauce and 6g of honey- When your Okonomiyaki is done cooking, cover in sauce, sprinkle with nori (seaweed), bonito flakes and if you really feel like it… mayonnaise!
Japan’s Crispiest Tofu! | Fried Agedashi Tofu Champs Japanese Kitchen 2021-10-05 | Hey guys! I get a lot of comments asking to show a recipe without meat - so I thought I’d show you a traditional recipe using Tofu!Agedashi Tofu (sometimes said Agedashi dofu) is a fried tofu recipe that is served with a delicious sweet ‘ankake’ sauce!I hope you enjoy the recipe and leave me a comment if you want to see more meat-less recipes in the future!00:00 Intro 00:53 Press the Tofu01:48 Make the Mizore Ankake Sauce03:08 Frying our Tofu05:12 Let’s Eat!Ingredients:- One Block of Tofu- Potato or Corn starch (to coat Tofu) - Shishito Peppers (Or bell peppers)For Mizore Ankake Sauce- 150ml of dashi- 10g sugar - 5ml cooking sake - 30ml soy sauce- 10ml mirin- 2 tbsp potato (or corn) starch and 50ml water to thickenHow to make: - First prepare the Tofu by draining off the liquid it’s packaged in - Then place the Tofu on a rack or plate lined with paper towel on the bottom and top and then use a weight (a pan or some more plates works fine) to add pressure to the Tofu. Leave for 30 mins to push out some excess liquid from the tofu- Peel and grate ¼ of a daikon radish (or a turnip)- Then into a saucepan, add 150ml of dashi (you can find dashi made from kombu or vegetables if you want to make the recipe vegan), 10g sugar, 5ml of cooking sake, 30ml of soy sauce and 10ml of mirin- Stir those ingredients together and then heat the saucepan over a medium heat until it begins to bubble- Once it starts to boil add the grated daikon radish from before and stir- Then we want to thicken our sauce, mix together 2 tbsp of potato (or corn) starch with 50ml of water in a bowl and add immediately to the sauce- Mix that together until the sauce turns thick- Once 30mins has passed since pressing the tofu - remove the weights and check that water has been squeezed out- Then cut the tofu into even bite-sized chunks- Cover the tofu in potato (or corn) starch and shake off any excess starch- Add grapeseed oil to a frying pan and heat over a medium heat. Once oil is hot add the tofu- Cook for about 2-3 mins on each side or until the tofu begins to turn a nice golden color- Add the shishito peppers and cook until the skin starts to sear- Then plate up the tofu and peppers in a bowl and cover with your mizore ankake sauce
Japans Tastiest Rice Bowl, OYAKODON | Chicken and Egg Bowl Champs Japanese Kitchen 2021-09-19 | Hey guys! Thank you for always watching my videos! I’m so grateful we were able to reach 100,000 subscribers and it’s all thanks to you guys! Today I want to show you another rice bowl recipe - but this time I’m going to teach you how to make Oyakodon. Oya means “Parent” and “Ko” means child in Japanese - and this recipe is made with chicken and eggs! Get it? I hope you enjoy the recipe and leave me a comment if you try to make the recipe yourself!00:00 Intro 00:56 Rice Recap02:03 Make Home-Made Dashi Stock03:31 Prepare the Warishita Broth03:56 Prepare Other Ingredients 05:20 Cooking Our Oyakodon06:54 Let's Eat08:14 Champ's Question CornerIngredients:For Rice (Three portions):- 480g Rice- 650ml WaterFor Home-made dashi stock:- One piece of Dried Kombu Sea-Wood/Kelp - Katsuo-Bushi/Bonito Fish Flakes 10g- 800ml waterFor Oyakodon (Three Portions):- One Large Chicken Breast (remove skin)- 3 Eggs- 50ml Dashi Stock- 4tsp soy sauce- 2tbp cooking sake- 1tsp mirin (sweet cooking sake)- 1tsp sugar- ½ onion - ½ green onionHow to make: For Rice:- I go explain how to make rice without a rice-cooker in my Gyudon video, check it out here:youtu.be/BVgf5GOcCsQFor Home-Made Dashi:- Place 1 piece of kelp in a sauce pan with water and leave for 30 minutes (you can skip this if you don’t have time but leaving in the water will make your dashi more flavorful)- Heat the water over a medium heat until it begins to boil, once it starts to boil take out the Kombu- Remove any foam or scum that’s appeared on the surface of the water (this will make your dashi bitter)- Turn up the heat of the water until it reaches a rolling boil- Add your Katsuo-Bushi Bonito flakes and leave on a high heat for 3 minutes- Drain your stock using a sieve and a piece of cheese cloth (or other clean towel)To make the Oyakodon:- First we’ll make the Warishita Broth that will flavour our chicken, add 50ml of dashi, 4 tsp soy sauce, 2 tsp cooking sake, 1 tsp mirin and 1 tsp sugar to a saucepan. Give this a mix and set it aside- Take one large chicken breast and remove the skin. Cut into bite-size chunks about 1cm thick and add to your Warishita to marinate for 30 minutes- Next prepare your vegetables, thinly slice ½ onion and ½ green onion. An easy way to get thin strips with the green onion is to cut it into small pieces, then cut each piece in half without slicing all the way through. Spread it open like a book and then cut finely- Once your chicken is done marinating, crack 3 eggs into a bowl and whisk - be careful not to over-mix - we don’t want the yolk and egg white to be completely mixed.- Heat 1 tbsp of grape-seed oil over a medium-heat and begin to fry your onions until translucent and then begin to brown - add some salt while they’re cooking to help release some of the moisture from the onions - Add the onions to your marinated chicken and then place that saucepan over a medium heat with the lid on- When that begins to boil you want to leave it cooking for about 3 minutes (I cut up the chicken into 1cm chunks - but if your chicken pieces were bigger please boil for longer)- Once 3 minutes has passed add your sliced green onion and let cook for an extra minute with the lid on- Finally add your egg mixture about 2 ladle-fulls at a time. Put the lid on and wait for 20 seconds, repeat this step until you run out of egg mixture- Finally, plate up your oyakodon over rice and enjoy!
Perfect TEMPURA Batter at Home | Japanese Recipe Champs Japanese Kitchen 2021-09-05 | Hey guys! Have you guys ever tried Tempura? A lot of Japanese people don’t like deep-frying tempura at home because of how much oil splashes in the kitchen- so today I thought I’d take the opportunity to show you my own healthier version that you don’t need to deep-fry! Check it out!I hope you enjoy and tell me what recipes you want to see in the comments! 00:00 Intro 00:46 Prepare your Tempura Ingredients03:31 Make your Tempura Batter04:16 Pan-Frying our Tempura06:52 Let's Eat!09:14 Champ's Question CornerIngredients:(You can make tempura out of many different things but here’s what I used in the video:)- Whole Large Shrimp (Prawns)- Yellowtail fillet - One Carrot- Bunch of Ao-jiso (green perilla) leaves- ½ BeetrootFor Batter:- 6tbsp of flour - 3tbsp potato starch (cornstarch)- one egg - 130ml of chilled soda-waterFor Ten-tsuyu - 130ml dashi fish stock (store-bought is fine)- 30ml of soy sauce - 30ml of mirin- ¼ Grated Daikon RadishHow to make: - Start by preparing the shrimp by removing the shells (it’s easiest to pull them off just beneath the legs), you can leave the tails on! - Next, make a cut down the back of the shrimp and devein it by pulling out the black line, pull the shrimp away from the black line as you hold it down with your knife (not all shrimp have this so don’t worry if you can’t find it!) - Make some small slices down the length of the shrimp and then flatten it with your knife (this will prevent it from curling up when you fry)- Next prepare your other ingredients - I sliced a fillet of yellow-tail into bite size chunks, I also had some pre-cut squid which I decided to fry too!- To make kaki-age (mixed vegetable tempura), cut one carrot into thin strips, cut two ao-jiso leaves into small pieces, slice ½ onion into thin strips and add them all to a bowl- I also peeled ½ beetroot and cut that into bite sized chunks - you can do lots of different vegetables like pumpkin or eggplant if you want- Next, prepare your batter - chill some mixing bowls and add an ice-cube (keeping everything cold will prevent your batter becoming too sticky) - Add 6 tbsp of cake flour, 3 tbsp of potato (or cornstarch), mix one beaten egg with 130ml of chilled soda water and then mix all those ingredients (be careful not to over mix!)- Heat 2 tbsp of grape-seed oil in a frying pan over a medium heat, dip your ingredients into the batter (shake off any excess) and fry for 3 minutes on each side until golden brown for sea-food or until you see a nice fried colour for the vegetables - For the kaki-age, add your cut up ingredients into your remaining mixture (add some flour if the batter has become too watery) - give it a mix and then add about a spoonful of your mix to the frying pan. Flatten it with a spatula and cook on both sides until golden-brown, - Once fried, place your tempura onto a rack to cool (you can also use paper towels)- To make a ten-tsuyu dipping sauce - add 130ml of dashi fish stock, 30ml of soy sauce, 30ml of mirin to a sauce-pan and simmer for a few minutes over a low heat- It is also common to serve tempura with grated daikon radish, I grated around ¼ of a radish after peeling off the skin- Plate up your tempura and serve with your ten-tsuyu, daikon radish and salt!
Perfect KARAAGE Chicken | Homemade Japanese Recipe Champs Japanese Kitchen 2021-08-22 | Hey guys! This time I want to make something that I know everyone loves! Karaage or Japanese fried chicken - but I always want to show you guys how to make healthy recipes - so this time we’ll do it without deep frying! Don’t worry it’s just as crispy and juicy though!I hope you enjoy and tell me what recipes you want to see in the comments! 00:00 Intro 00:32 How to Prepare Chicken01:38 How to Make Negishio Topping02:06 Breading our Karaage02:39 Pan-frying our Karaage03:29 Let’s Eat!Ingredients:- 1 Large Chicken Breast (skinless or remove the skin)- Fresh Ginger (about an inch)- 1 clove of garlic- 1 tbsp cooking sake- 2 tbsp soy sauce- 2 tbsp flour - 2 tbsp Potato Starch (or corn starch)For Topping - Around ½ Green onion - Sesame Oil (just a drizzle) - Pinch of saltHow to make: - Start by removing any skin or fatty bits from your chicken breast- Then cut your chicken into bite size pieces - maybe an inch thick, try to make them all roughly the same size- Then in a large bowl - grate 1 clove of garlic and the same amount of ginger - Add in 1tbsp cooking sake and 2 tbsp of soy sauce and mix- Add the chicken, and let marinate for at least 30 mins- While your chicken is marinating, make the negishio topping by cutting half a green onion twice down the length of the stalk. This will allow you to finely cut the onion into small pieces- Add the chopped onion into a bowl with a drizzle of sesame oil and a pinch of salt. You’re done!- Now your chicken is done marinating - drain any of the excess marinade with a sieve or colander- Add 2 tbsp of flour and 2 tbsp of potato (or corn) starch and mix well. Make sure to coat all the chicken- Heat olive oil in a frying pan over a medium-high heat, add your chicken- Turn down the heat and cover the pan with a lid, after 2-3 minutes your chicken should turn a nice golden brown. - Flip the chicken over, and repeat the above process of 2-3 minutes cooking with the lid- Drain off your chicken with a paper towel and enjoy your healthy and juicy chicken karaage!
