hungrycookingstudio

This video introduce how to make a delicious Japanese pickled takana fried rice that can be made easily and quickly with simple ingredients. Takana-zuke (高菜漬け）is the pickled mustard green in English, one of Japanese popular pickles. The mix flavor of takana, shimeji mushrooms, and bacon is complemented by the aroma of sesame oil and garlic, and the spicy chili peppers bring out the flavor. This is one of Japanese mom's regular yummy recipes. Takana pickles (Mustard green pickles) can be bought anywhere in Japan on a daily basis, but it's a little hard to find them in the life of other countries. However, mustard green seeds can be easily obtained on Amazon, etc., so if you are doing gardening, why not try growing them in your garden and try making homemade pickles? It's easy to make with only takana (mustard green) leaves and salt, and it's very delicious to eat with hot rice with vinegar soy sauce for breakfast. you won’t regret it! (Please see “How to make Japanese pickled mustard greens (pickled takana) at home” on the bottom) ============================================================= 👇🏽👇🏿 Unlock Effortless Weight Loss with Ease! 👇🏽👇🏿 ============================================================= ❥ The Smoothie Diet: 21 Day Rapid!: https://tinyurl.com/3xfhxdvy ❥ Weight Loss Game Changer For Coffee Lovers!: https://tinyurl.com/5b9mb4v5 ❥ Purify & Burn Liver Fat Complex: https://tinyurl.com/2p8s8kzj ❥ Get Your Custom Keto Diet Plan: https://tinyurl.com/5epns35j ============================================================= 00:19 Preparing Picked Mustard Greens (Takana) 04:31 Cooking Pickled Takana Fried Rice 05:53 Seasoning the Fried Rice ● Ingredients (for one) ・Rice … 1 cup ・Pickled takana (pickled mustard green)... 1/2 pack ・Shimeji mushrooms... 1/2 pack ・Bacon ... 2 pieces ・Eggs... 1 ・Katsuobushi (dried bonito) … 1 pack ・Garlic ... 3 ・chili pepper ... 2 ・Hondashi … 1 teaspoon ・Salt … appropriate amount ・Black pepper ... appropriate amount ・Soy sauce... appropriate amount ・Sesame oil ... appropriate amount ・Olive oil ・Tobiko (flying fish roe) ・Shredded seaweed ● Text version Cooking Recipe is available on our main channel video here 👉 https://youtu.be/kdGxZEQujvE #japanesefood #takanafriedrice #howtomaketakanafriedrice #takanapilaf #pickledmustardgreensrecipe #cookingvideo #cookingrecipe #dinneridea #asianfood #ricerecipe #asmr #cookingasmr

In this cooking video, we show you how to make the most delicious oven baked cauliflower cheese that is super simple to make and surprisingly tasty. Our recipe is perfect for anyone who wants to enjoy a low calorie, nutritious meal that's loaded with flavor. Our oven baked cauliflower cheese is made by simply seasoning the cauliflower and then baking it in the oven until it's golden and crispy. The combination of melted cheese and mayonnaise creates a creamy, addictive sauce that perfectly complements the tender, roasted cauliflower. The hot mayonnaise and cheese wrapped around the cauliflower is addictive. Not only is this dish incredibly tasty, but it's also incredibly healthy. Cauliflower is very rich in vitamin C and dietary fiber and has a very low calorie of 27 kcal per 100 grams. Cauliflower is an excellent source of vitamin C and dietary fiber, and it's low in calories, making it a great option for anyone following a healthy diet. Plus, It is also great for diet by adjusting a little amount of cheese and mayonnaise, adjust the calorie count to suit your needs. So if you're looking for a delicious, easy, and healthy recipe, look no further! Watch our video now to learn how to make the best oven baked cauliflower cheese! ============================================================= 📌 You Can Get Those Ingredients Which I Used in This Video on Amazon: ============================================================= ❥ Dried Bonito Flakes 👉 https://amzn.to/3YzbWdv ❥ Japanese Maonnaise 👉 https://amzn.to/3l0ES0j ❥ Rice Vinegar 👉 https://amzn.to/3YE8iPt ❥ Soy Sauce 👉 https://amzn.to/3Lxatl9 ============================================================= ● Ingredients (for one) ・Cauliflower ... 1/2 (small) ~ 1/3 (large) ・Shredded mozzarella cheese... a handful ・Dried bonito flakes pack ... 1/2 ・Mayonnaise ・Salt ・Soy sauce ・Vinegar ・Tabasco ・Dried parsley ● Cooking Recipe 1 Wash the cauliflower, cut it into easy-to-eat pieces, and place it on a heat-resistant plate with a thin layer of olive oil. 2 Sprinkle a pinch of salt on the cauliflower, and put vinegar and soy sauce evenly little by little over the surface. 3 put mayonnaise over the whole and sprinkle dried bonito on top 4 Bake in an oven preheated to 400°F for about 15 minutes 5 When the cauliflower is baked, sprinkle shredded mozzarella cheese (for pizza) on top and bake for another 5 minutes. 6 Sprinkle dried parsley on the toppings and put with Tabasco if you like. ● Cooking tips ・When washing cauliflower, if you are using organic or home-grown cauliflower, it could contain bugs in the head, so soaking the cauliflower in a bowl of water for about 30 minutes is recommended. ・Cauliflower stems can be thinly sliced and used for stir-frying vegetables or as a soup ingredient. #OvenBakedCauliflowerCheese #CauliflowerCheeseRecipe #HealthyEating #EasyCooking #cookingvideo

In this cooking recipe video, we introduce how to make mouth-watering juicy and flavorful Yakiniku flavored beef spareribs at home that are slow cooked to tender perfection. The tender meat is paired with a homemade delicious Japanese Yakiniku sauce, packed with rich flavors and healthier than any store-bought option. We show you how to make authentic and delicious Japanese homemade yakiniku sauce (Yakiniku no tare) with simple seasonings, and how to make tender beef spareribs that are marinated in the sauce overnight and slowly steamed in a low-temperature oven. Yakiniku sauce is a savory and slightly sweet condiment that is often used as a dipping sauce for grilled meats in Japan. With a soy sauce base, garlic, ginger, sesame oil, gochujang, and onions and apples, you can easily make a natural and deep-flavored yakiniku sauce at home that is much tastier than store-bought products. But wait, there's more! This sauce is not just limited to meats. It also goes great with fried rice, stir-fried vegetables, tofu, and more. You can get creative with your cooking and use this versatile sauce in a variety of dishes. With our step-by-step cooking tutorial, you can easily recreate this mouth-watering dish in the comfort of your own kitchen. ============================================================= 📌 You Can Get Those Ingredients Which I Used in This Video on Amazon: ============================================================= ❥ Soy Sauce 👉 https://amzn.to/3Lxatl9 ❥ Mirin 👉 https://amzn.to/3LgDJwi ❥ Sesame Oil 👉 https://amzn.to/3l6LBpn ❥ Hondashi 👉 https://amzn.to/3FcFgzG ❥ Gochujang 👉 https://amzn.to/421ZN3A ❥ Sesame Seeds 👉 https://amzn.to/3l9J11V ============================================================= ============================================================= 🎵 This video's music is royalty-free and can be found on 👉 https://tinyurl.com/yb254buh “Still Now” by Headlund ============================================================= ● Ingredients (for 1~2) ・Beef spare ribs … 4-6 pieces ～Sauce～ ・Soy sauce... 70ml ・Sake … 70ml ・Mirin … 70ml ・Sesame oil ... 2 tablespoons ・Hondashi … 1/2 tsp ・Apple cider vinegar ... 1 tbsp ・Garlic ... 3 to 5 ・Ginger … the same amount as garlic ・Apple ... 1/2 ・Onion ... 1/4 ・Honey... 1 tablespoon ・Gochujang … 1 tbsp ・Sesame seeds... 1 tbsp ・Olive oil ● Cooking Recipe ① Grate the garlic, ginger, apple, and onion, mix the ingredients for the sauce, and add the sesame seeds while crushing them with your fingers. ② Peel off the membrane on the back side of the spare ribs and cut bone by bone. ③ Put the spare ribs in a ziplock bag, pour half the sauce, mix everything, and leave it in the refrigerator overnight to soak in the flavor. Bring the other half to a simmer and reserve for the sauce. ④ When the spareribs are soaked in flavor, take them out, wrap them tightly in aluminum foil, and place them in an oven preheated to 122°C (250F) for about 3.5 hours. ⑤ Heat a frying pan over medium heat, drizzle with olive oil, add half of the sauce reserved for the sauce and the spare ribs, cover the spare ribs evenly with the sauce, cover, and let the flavors blend for about 1 minute. ⑥ After serving on a plate, sprinkle parsley for color and serve with sauce. ● Cooking tips ・You can use the yakiniku sauce as it is as a kneading sauce, but if you want to use it as a dipping sauce or sauce for grilled meat, boil it in a pot or heat it in the microwave before using it. ・If you have a food processor, you can cut the garlic, apples, and onions coarsely and put them through a food processor together. ・If you don't want to wait for a long time for steaming, you can also bake it in an oven preheated to 200°C (400F) for about 20 minutes. ・It's also great for barbecues #japanesefood #beefspareribsrecipe #dinneridea #yakinikunotarerecipe #homemadeyakinikusauce #yakinikusauce

Take your frying game to the next level with this Fresh Japanese Soft Panko recipe! This cooking recipe video introduces how to make homemade Japanese Soft Panko (soft bread crumbs) that are super easy to make with regular bread. Panko is indispensable for making popular dishes such as fried shrimp and croquettes. As long as you have some left over bread, you can easily make it at home. When you have bread that has a little hardened after some days, wrap it in plastic wrap and throw it in the freezer, so you can make homemade panko as much as you need when you need it. In this video, we show you how to make the softest and fluffiest panko breadcrumbs right from the comfort of your own home. Perfect for coating your favorite seafood, meats, and vegetables, these panko breadcrumbs will result in a delicately crispy and crunchy texture. There are two types of Panko in Japan: fresh soft panko and dried crispy panko. If you want dried panko, you can easily make it by drying soft panko in the microwave. Subscribe to our channel and hit the notification bell to never miss a recipe! ============================================================= ❥ Please subscribe our channel! : https://www.youtube.com/channel/UCDvCGAygv511zlEkVAWQfbA ❥ Instagram : https://www.instagram.com/hungrycookingstudio/ ============================================================= ============================================================= 🎵 This video's music is royalty-free and can be found on 👉 https://tinyurl.com/yb254buh “Vines” by Christophe Gorman ============================================================= ● Ingredients 　・bread ● Cooking Recipe ① Cut the bread in half, wrap it in plastic wrap, and freeze it. ② When the bread is frozen, grate it with a coarse grater ● Cooking tips ・Bread that is a little dry and hard is easy to use. ・As the bread melts, it becomes difficult to grate it, so the trick is to do it quickly. ・If the grated panko have a lot of moisture and you prefer it a little drier, put it thinly and evenly in a heat-resistant dish and heat in the microwave for 1-2 minutes. If it is not dry enough, heat it for an additional 30 seconds while watching the situation. #howtomakepanko #japanesesoftpanko #panko #howtomakebreadcrumbs #softbreadcrumbs

📌 Check It Out: About Rice In This Video My Favorite Rice for Cooking is "Nishiki". I Always Buy it on Amazon for Convenience and Quality! 👉 https://amzn.to/3YDvTja ============================================================= Bring a taste of Japan to your kitchen with this flavorful Japanese Pickled Takana Fried Rice recipe! This cooking recipe video introduce how to make a delicious Japanese pickled takana fried rice that can be made easily and quickly with simple ingredients. Takana-zuke (高菜漬け）is the pickled mustard green in English, one of Japanese popular pickles. The mix flavor of takana, shimeji mushrooms, and bacon is complemented by the aroma of sesame oil and garlic, and the spicy chili peppers bring out the flavor. This is one of Japanese mom's regular yummy recipes. Takana pickles (Mustard green pickles) can be bought anywhere in Japan on a daily basis, but it's a little hard to find them in the life of other countries. However, mustard green seeds can be easily obtained on Amazon, etc., so if you are doing gardening, why not try growing them in your garden and try making homemade pickles? It's easy to make with only takana (mustard green) leaves and salt, and it's very delicious to eat with hot rice with vinegar soy sauce for breakfast. you won’t regret it! (Please see “How to make Japanese pickled mustard greens (pickled takana) at home” on the bottom) In this recipe video, we show you step-by-step how to make this delicious and comforting dish that is packed with flavor. This dish is perfect for a quick and easy weeknight dinner or as a meal-prep option. Subscribe to our channel and hit the notification bell to never miss a recipe! ============================================================= 📌 You Can Get Those Ingredients Which I Used in This Video on Amazon: ============================================================= ❥ Mustard Green Sheeds 👉 https://amzn.to/3FfdhPL ❥ Dried Bonito Flakes 👉 https://amzn.to/3YzbWdv ❥ Hondashi 👉 https://amzn.to/3FcFgzG ❥ Soy Sauce 👉 https://amzn.to/3Lxatl9 ❥ Sesame Oil 👉 https://amzn.to/3l6LBpn ❥ Shredded Nori (Seaweed) 👉 https://amzn.to/3Fcdnr9 ❥ Tobiko (flying fish roe) *Can be divided into small portions and stored in the freezer 👉 https://amzn.to/3LdhzuP ============================================================= 00:19 Preparing Picked Mustard Greens (Takana) 04:31 Cooking Pickled Takana Fried Rice 05:53 Seasoning the Fried Rice ● Ingredients (for one) ・Rice … 1 cup ・Pickled takana (pickled mustard green)... 1/2 pack ・Shimeji mushrooms... 1/2 pack ・Bacon ... 2 pieces ・Eggs... 1 ・Katsuobushi (dried bonito) … 1 pack ・Garlic ... 3 ・chili pepper ... 2 ・Hondashi … 1 teaspoon ・Salt … appropriate amount ・Black pepper ... appropriate amount ・Soy sauce... appropriate amount ・Sesame oil ... appropriate amount ・Olive oil ・Tobiko (flying fish roe) ・Shredded seaweed ● Cooking Recipe ① Cook the rice ② Finely chop the pickled takana (pickled mustard greens) and garlic, finely chop the bacon, cut off the roots of the shimeji mushrooms and loosen them, and remove the seeds from the chili pepper. ③ Add olive oil, garlic, and chili pepper to a frying pan and heat over medium heat. ④ When the garlic aroma comes out, add the takana and shimeji mushrooms, raise the heat to high, and stir-fry. ⑤ When the shimeji mushrooms have softened, add the bacon and continue frying ⑥ When the whole is fried, season with hondashi, salt, black pepper, and soy sauce, drizzle with sesame oil, and add rice and bonito flakes. ⑦ Stir-fry until the rice becomes not sticky (crumbly??) while mixing everything together, check the taste, and if the taste is vague, add salt, black pepper, and soy sauce to adjust the taste. ⑧ Open a space in the center, drop the egg in it and stir it until it becomes a scrambled egg, then mix it all together and it's done. ⑨ When served on a plate, top with tobiko (flying fish roe) and shredded seaweed ● Cooking tips ・Sesame oil can become bitter when heated, so add it at the end to add flavor. ● How to make Japanese pickled mustard greens (pickled takana) at home ① Wash mustard greens and dry for 1-2 days. (Hanging it on a clothesline is easy.) ② Make saturated salt water. Pour water into a container (a plastic bottle or a bottle-shaped Tupperware is good) and add salt until it no longer dissolves. ③ Fill the pickle container with mustard greens. Place some crushed chili peppers in between. Add saturated salt water to the extent that the mustard greens are half submerged, and put a weight. ④ Leave it for a day and when the water rises, throw the water away. Repeat this for 2-3 days. You can eat it when the mustard greens are soft. #japanesefood #takanafriedrice #howtomaketakanafriedrice #takanapilaf #pickledmustardgreensrecipe #cookingvideo

Experience the authentic flavors of Japan with this simple yet delicious Onsen Tamago recipe! Onsen Tamago is a traditional Japanese slow cooked soft-boiled egg that is poached in a hot water bath of onsen in Japan, resulting in a creamy and perfectly cooked egg. You can eat it as it is, or use it as a side dish for breakfast or as a topping for ramen or pasta. We will introduce how to make a simple Japanese Onsen Tamago without failure. If you scoop the creamy albumen and the thick, sticky yolk with a spoon and put it in your mouth, the richness and umami will fill your mouth! In this video, we show you step-by-step how to make this classic dish that is a staple in Japanese cuisine. This dish is perfect as a simple breakfast or as a side dish for lunch or dinner. With key ingredients like dashi, mirin, and soy sauce, this Onsen Tamago is a must-try for anyone looking to explore the flavors of Japanese cuisine. Today, we added simple toppings to the basic onsen tamago, making it a perfect Instagrammable dish for party and hospitality table. Please try. Subscribe to our channel and hit the notification bell to never miss a recipe! ** Please see this video for how to make a super easy homemade mentsuyu. 👉 https://www.youtube.com/watch?v=DFhc9fhfh0o&t=2s ============================================================= 📌 You Can Get Those Ingredients Which I Used in This Video on Amazon: ============================================================= ❥ Mentsuyu 👉 https://amzn.to/3T6bUbE ❥ Ikura *Can be divided into small portions and stored in the freezer 👉 https://amzn.to/3mJsnql ============================================================= ============================================================= 🎵 This video's music is royalty-free and can be found on 👉 https://tinyurl.com/yb254buh “Bittersweet Thoughts” by Christophe Gorman ============================================================= ● Ingredients ( for 2 eggs ) ・Eggs ... 2 ・Cucumber ... about 3 cm ・Yellow paprika... about 1/4 ・Mentsuyu ・Ikura ・Chives ● Cooking Recipe ① Boil 5 cups of water ② When it boils, turn off the heat, add 1 cup of water, add the eggs just taken out of the refrigerator, put the cover and let stand for 13 to 18 minutes. (Different types of pots have different thicknesses and heat retention, so try the time you put the eggs in and decide the best time for your pot.) ③ After 13-18 minutes, remove the eggs and drop them in water to cool them down. When the egg cool down, put them in the refrigerator and let it sit for a few hours ~ overnight. ④ Cut the cucumber and paprika as needed ⑤ Peel the skin of the cucumber, cut it lengthwise into 4 pieces, remove the seeds, and chop finely. ⑥ Finely chop the paprika ⑦ Crack the egg into a bowl, top with cucumber, paprika, tobiko, and chives, and pour mentsuyu over them. ● Cooking tips ・Outside of Japan, use the eggs that are stored and distributed under low- temperature storage management under 50F and when you get home, make sure to store them in your refrigerator. ・The amount of time that the egg is kept in hot water depends on the type of pot (heat retention) and the size of the egg, so try 2-3 different times to find the best time. ・If you put eggs in the refrigerator for a little longer, the sticky texture will increase. ・The onsen tamago with melty yolk is delicious when eaten as a topping for ramen or pasta, or placed on top of rice and drizzled with soy sauce and eat them together crushing the yolk. #onsentamago #japaneseonsentamago #eggrecipe #japanesefood #breakfastidea #egg #cookingvideo

📌 Check It Out: About Rice In This Video My Favorite Rice for Cooking is "Nishiki". I Always Buy it on Amazon for Convenience and Quality! 👉 https://amzn.to/3YDvTja ============================================================= Get creative with your bento box with this delicious Spam Onigirazu recipe featuring two options - plain and with kimchi! Onigirazu is the rice version of sandwich that can be made with various ingredients as you like. Today, we will make 2 types of Onigirazu using the popular ingredients, spam and kimchi. While it's very easy to make, it's colorful and looks gorgeous! You can enjoy with your eyes and tongue. Also great for lunch boxes, potlucks, finger food at parties, and more! In this cooking recipe video, we show you step-by-step how to make two versions of this flavorful and satisfying rice sandwich that is a twist on the traditional Japanese onigiri. The plain Spam Onigirazu is made with spam and seasoned rice, while the kimchi version adds a spicy kick. Both versions are wrapped in a sheet of seaweed for a delicious and portable meal. This dish is perfect for a quick and easy lunch or as a meal-prep option. With key ingredients like spam, rice, seaweed, and kimchi, this Spam Onigirazu recipe offers two delicious options to choose from. Subscribe to our channel and hit the notification bell to never miss a recipe! ============================================================= 📌 You Can Get Those Ingredients Which I Used in This Video on Amazon: ============================================================= ❥ Nori (Roasted Seaweed) 👉 https://amzn.to/3mE5ogd ❥ Dried Bonito Flakes 👉 https://amzn.to/3YzbWdv ❥ Japanese Maonnaise 👉 https://amzn.to/3l0ES0j ❥ Sesame Oil 👉 https://amzn.to/3l6LBpn ❥ Soy Sauce 👉 https://amzn.to/3Lxatl9 ❥ You Can Make Your Own Kimuchee With This Kumuchi Base Sauce! (You just need to marinate vegetables with this sauce) 👉 https://amzn.to/3mIhbu5 ============================================================= ============================================================= 🎵 This video's music is royalty-free and can be found on 👉 https://tinyurl.com/yb254buh “Listening Through You” by Jonatan Mollberg ============================================================= Preparing Fillings: 00:30 Lettuce 01:32 Kimchi 02:30 Spam 04:14 Cooking Kimchi 04:51 Cooking Spam 05:52 Cooking Egg 07:09 Seasoning Rice 07:53 Nori 08:45 Putting it all together ● Ingredients (for 2 onigirazu) ・Rice ... 3/4 cup ・Spam ... 1/3 can ・Eggs ... 2 ・Lettuce … Appropriate amount ・Kimchi ... appropriate amount ・Nori ... 2 sheets ・Dried bonito flakes pack ... 1/3 ・Mayonnaise ・Olive oil ・Sesame oil ・Soy sauce ● Cooking Recipe ① Wash the rice by changing the water about 3 times, then add the specified amount of water and cook it. ② Wash lettuce, drain well, and cut into the size which fit in 10 cm square. ③ Cut the kimchi into small pieces, drain and fry with a little olive oil. Lastly, add a little sesame oil and mix. ④ Cut the spam lengthwise into 6 equal parts and cook in a frying pan until it becomes light brown on the surface. Remaining spam is wrapped in plastic wrap and stored in the freezer ⑤ Fry Eggs double-sided, crashing the yoke spreading over whole. ⑥ Add bonito flakes to half the amount of rice, add a little soy sauce and mix. Add sesame oil and a pinch of salt to the other half and mix ⑦ Cut the middle half of Nori, place it on a kitchen paper sheet, and poke holes with a fork. ⑧ Put lettuce + mayonnaise + spam, egg, sesame oil flavored rice, sesame oil flavored rice in order from the bottom left to the right for each 1/4 block of the nori, and fold from the bottom left ⑨ On top of another sheet of nori, place spam, lettuce + mayonnaise + kimchi, dried bonito mixed rice + egg, dried bonito mixed rice and fold from the bottom left. ⑩ Wrap the folded rice ball tightly in plastic wrap and let it sit for 15 minutes, then cut it in half for serving. ● Cooking tips ・Poke holes in the seaweed with a fork before wrapping to make it easier to bite off. ・You could also simply put the ingredients on top of the nori and just wrap it in it, but in that way, when you eat it, the ingredients may overflow and fall down and be difficult to eat. ・When folding onigirazu, it works well if you fold each block tightly together. #japanesefood #onigirazu #howtomakeonigirazu #spamonigirazu #onigirazurecipe #riceball #japanesefoodrecipe

📌 Check It Out: About Rice In This Video My Favorite Rice for Cooking is "Nishiki". I Always Buy it on Amazon for Convenience and Quality! 👉 https://amzn.to/3YDvTja ============================================================= Get creative with your bento box with this delicious Spam Onigirazu recipe featuring two options - plain and with kimchi! Onigirazu is the rice version of sandwich that can be made with various ingredients as you like. Today, we will make 2 types of Onigirazu using the popular ingredients, spam and kimchi. While it's very easy to make, it's colorful and looks gorgeous! You can enjoy with your eyes and tongue. Also great for lunch boxes, potlucks, finger food at parties, and more! In this cooking recipe video, we show you step-by-step how to make two versions of this flavorful and satisfying rice sandwich that is a twist on the traditional Japanese onigiri. The plain Spam Onigirazu is made with spam and seasoned rice, while the kimchi version adds a spicy kick. Both versions are wrapped in a sheet of seaweed for a delicious and portable meal. This dish is perfect for a quick and easy lunch or as a meal-prep option. With key ingredients like spam, rice, seaweed, and kimchi, this Spam Onigirazu recipe offers two delicious options to choose from. Subscribe to our channel and hit the notification bell to never miss a recipe! ============================================================= 📌 You Can Get Those Ingredients Which I Used in This Video on Amazon: ============================================================= ❥ Nori (Roasted Seaweed) 👉 https://amzn.to/3mE5ogd ❥ Dried Bonito Flakes 👉 https://amzn.to/3YzbWdv ❥ Japanese Maonnaise 👉 https://amzn.to/3l0ES0j ❥ Sesame Oil 👉 https://amzn.to/3l6LBpn ❥ Soy Sauce 👉 https://amzn.to/3Lxatl9 ❥ You Can Make Your Own Kimuchee With This Kumuchi Base Sauce! (You just need to marinate vegetables with this sauce) 👉 https://amzn.to/3mIhbu5 ============================================================= ============================================================= 🎵 This video's music is royalty-free and can be found on 👉 https://tinyurl.com/yb254buh “Listening Through You” by Jonatan Mollberg ============================================================= Preparing Fillings: 00:30 Lettuce 01:32 Kimchi 02:30 Spam 04:14 Cooking Kimchi 04:51 Cooking Spam 05:52 Cooking Egg 07:09 Seasoning Rice 07:53 Nori 08:45 Putting it all together ● Ingredients (for 2 onigirazu) ・Rice ... 3/4 cup ・Spam ... 1/3 can ・Eggs ... 2 ・Lettuce … Appropriate amount ・Kimchi ... appropriate amount ・Nori ... 2 sheets ・Dried bonito flakes pack ... 1/3 ・Mayonnaise ・Olive oil ・Sesame oil ・Soy sauce ● Cooking Recipe ① Wash the rice by changing the water about 3 times, then add the specified amount of water and cook it. ② Wash lettuce, drain well, and cut into the size which fit in 10 cm square. ③ Cut the kimchi into small pieces, drain and fry with a little olive oil. Lastly, add a little sesame oil and mix. ④ Cut the spam lengthwise into 6 equal parts and cook in a frying pan until it becomes light brown on the surface. Remaining spam is wrapped in plastic wrap and stored in the freezer ⑤ Fry Eggs double-sided, crashing the yoke spreading over whole. ⑥ Add bonito flakes to half the amount of rice, add a little soy sauce and mix. Add sesame oil and a pinch of salt to the other half and mix ⑦ Cut the middle half of Nori, place it on a kitchen paper sheet, and poke holes with a fork. ⑧ Put lettuce + mayonnaise + spam, egg, sesame oil flavored rice, sesame oil flavored rice in order from the bottom left to the right for each 1/4 block of the nori, and fold from the bottom left ⑨ On top of another sheet of nori, place spam, lettuce + mayonnaise + kimchi, dried bonito mixed rice + egg, dried bonito mixed rice and fold from the bottom left. ⑩ Wrap the folded rice ball tightly in plastic wrap and let it sit for 15 minutes, then cut it in half for serving. ● Cooking tips ・Poke holes in the seaweed with a fork before wrapping to make it easier to bite off. ・You could also simply put the ingredients on top of the nori and just wrap it in it, but in that way, when you eat it, the ingredients may overflow and fall down and be difficult to eat. ・When folding onigirazu, it works well if you fold each block tightly together. #japanesefood #onigirazu #howtomakeonigirazu #spamonigirazu #onigirazurecipe #riceball #japanesefoodrecipe

Introducing a recipe for how to make a Japanese Showa era retro tastes ham and egg cutlet sandwich. You'll also find a quick and easy way to soften butter, a delicious way to use cut off bread crusts, and much more! The ham and eggs that are fried in the cutlet can be cooked quickly in the microwave. When you bite into the fluffy sandwich with cutlet, the tonkatsu sauce and spicy mustard are entwined with the cutlet, and the rich flavor spreads throughout your mouth. There is no doubt that you will become addicted! In addition, ham and egg cutlets itself are great as a side dish with rice or as a snack with beer, without making sandwich. ============================================================= 📌 You Can Get Those Ingredients Which I Used in This Video on Amazon: ============================================================= ❥ Japanese Panko 👉 https://amzn.to/3ytguaH ❥ Tonkoatsu Sauce 👉 https://amzn.to/3Fg8GNo ❥ Japanese Mustard 👉 https://amzn.to/3ZWKLKD ============================================================= ============================================================= 🎵 This video's music is royalty-free and can be found on 👉 https://tinyurl.com/yb254buh “Afterimage” by Christophe Gorman ============================================================= 00:08 How to soften butter 00:35 Preparing the Ham and Egg Katsu 02:25 Secret tip to prevent soggy sandwiches! 04:30 Breading the Ham Katsu 06:46 Putting it all together 08:32 Bread crust donut fries! ● Ingredients (for 2) ・Eggs ... 3 ・Ham ... 4 slices ・Sliced of bread for sandwich ... 4 ・Flour ... appropriate amount ・Panko ... appropriate amount ・Tonkatsu sauce ・Butter ・Mustard ・Frying oil of your choice ● Cooking Recipe ① Pour boiling water into a heat-resistant cup, discarding when the cup becomes hot. Cover your butter with the cup to soften the butter with the heat the warmed glass gives off. ② Place a piece of ham into a heat-resistant bowl, crack an egg overtop, and poke holes in the yolk 3-4 times with a fork. ③ Once the yolk is pierced, cover with another piece of ham. Seal the bowl with plastic wrap and heat in the microwave for 1.5 minutes. ④ When ready, remove the ham and egg from the bowl and let rest to cool. ⑤ Spread softened butter over both pats of bread, spreading an additional squeeze of mustard into the butter on just one side. ⑥ Begin warming oil to fry the ham and egg cutlets . ⑦ When the oil is up to temp, bread the cutlets, starting with: flour, egg, and panko. Then fry. ⑧ When golden brown, let cool on a small wire tray. This will prevent it from getting soggy and let the oil drain away. ⑨ Once the cutlet is cool enough to handle, drizzle with tonkatsu sauce and begin assembling your sandwich. ⑩ Wrap the sandwiched in plastic wrap and let it sit for 15 to 30 minutes to tighten it up, preventing the filling from falling out while eating. ⑪ When all the ingredients have become close friends, remove the plastic wrap and slice away the crust. To serve, cut across lengthwise or diagonally. ⑫ The leftover crusts can be deep-fried in oil, sprinkled with sugar, and eaten as delicious bread crust donuts. ● Cooking tips ・Begin softening the butter as the first thing you do ・For cold butter that has just been taken out of the refrigerator, repeat the warming process twice as necessary. ・BE SURE TO PIERCE THE YORK WITH A FORK BEFORE PUTTING THE EGG IN THE MICROWAVE (otherwise it will explode in the microwave) ・Adjust the amount of mustard to your liking #japanesefood #japanesecooking #japaneserecipe #hameggcutletsandwich #lunch #sandwichidea #cookingrecipe

Introducing a recipe for how to make a Japanese Showa era retro tastes ham and egg cutlet sandwich. You'll also find a quick and easy way to soften butter, a delicious way to use cut off bread crusts, and much more! The ham and eggs that are fried in the cutlet can be cooked quickly in the microwave. When you bite into the fluffy sandwich with cutlet, the tonkatsu sauce and spicy mustard are entwined with the cutlet, and the rich flavor spreads throughout your mouth. There is no doubt that you will become addicted! In addition, ham and egg cutlets itself are great as a side dish with rice or as a snack with beer, without making sandwich. ============================================================= 📌 You Can Get Those Ingredients Which I Used in This Video on Amazon: ============================================================= ❥ Japanese Panko 👉 https://amzn.to/3ytguaH ❥ Tonkoatsu Sauce 👉 https://amzn.to/3Fg8GNo ❥ Japanese Mustard 👉 https://amzn.to/3ZWKLKD ============================================================= ============================================================= 🎵 This video's music is royalty-free and can be found on 👉 https://tinyurl.com/yb254buh “Afterimage” by Christophe Gorman ============================================================= 00:08 How to soften butter 00:35 Preparing the Ham and Egg Katsu 02:25 Secret tip to prevent soggy sandwiches! 04:30 Breading the Ham Katsu 06:46 Putting it all together 08:32 Bread crust donut fries! ● Ingredients (for 2) ・Eggs ... 3 ・Ham ... 4 slices ・Sliced of bread for sandwich ... 4 ・Flour ... appropriate amount ・Panko ... appropriate amount ・Tonkatsu sauce ・Butter ・Mustard ・Frying oil of your choice ● Cooking Recipe ① Pour boiling water into a heat-resistant cup, discarding when the cup becomes hot. Cover your butter with the cup to soften the butter with the heat the warmed glass gives off. ② Place a piece of ham into a heat-resistant bowl, crack an egg overtop, and poke holes in the yolk 3-4 times with a fork. ③ Once the yolk is pierced, cover with another piece of ham. Seal the bowl with plastic wrap and heat in the microwave for 1.5 minutes. ④ When ready, remove the ham and egg from the bowl and let rest to cool. ⑤ Spread softened butter over both pats of bread, spreading an additional squeeze of mustard into the butter on just one side. ⑥ Begin warming oil to fry the ham and egg cutlets . ⑦ When the oil is up to temp, bread the cutlets, starting with: flour, egg, and panko. Then fry. ⑧ When golden brown, let cool on a small wire tray. This will prevent it from getting soggy and let the oil drain away. ⑨ Once the cutlet is cool enough to handle, drizzle with tonkatsu sauce and begin assembling your sandwich. ⑩ Wrap the sandwiched in plastic wrap and let it sit for 15 to 30 minutes to tighten it up, preventing the filling from falling out while eating. ⑪ When all the ingredients have become close friends, remove the plastic wrap and slice away the crust. To serve, cut across lengthwise or diagonally. ⑫ The leftover crusts can be deep-fried in oil, sprinkled with sugar, and eaten as delicious bread crust donuts. ● Cooking tips ・Begin softening the butter as the first thing you do ・For cold butter that has just been taken out of the refrigerator, repeat the warming process twice as necessary. ・BE SURE TO PIERCE THE YORK WITH A FORK BEFORE PUTTING THE EGG IN THE MICROWAVE (otherwise it will explode in the microwave) ・Adjust the amount of mustard to your liking #japanesefood #japanesecooking #japaneserecipe #hameggcutletsandwich #lunch #sandwichidea #cookingrecipe

Bring the taste of Japan to your home with this delicious Grilled Garlic Ginger Squid (Ika Yaki) recipe! Introducing an easy recipe for how to make exquisite Japanese authentic grilled garlic ginger squid. This is a very popular dish at Japanese sushi restaurants, Izakaya restaurants and street food booths, and extremely yummy! You just need to dip the squid in garlic ginger soy sauce for a while and fry it quickly in a frying pan. Please enjoy the feeling of a traditional Japanese izakaya restaurant at home. In this video, we show you step-by-step how to make this mouthwatering dish that is packed with flavor. The squid is marinated in a mixture of garlic, ginger, soy sauce, and sake, giving it a savory and aromatic taste. Grilled to perfection, this Ika Yaki dish is the perfect addition to any meal or as a standalone Sake snack. Subscribe to our channel and hit the notification bell to never miss a recipe! ============================================================= 📌 You Can Get Those Ingredients Which I Used in This Video on Amazon: ============================================================= ❥ Soy Sauce 👉 https://amzn.to/3Lxatl9 ❥ Mirin 👉 https://amzn.to/3LgDJwi ❥ Japanese Maonnaise 👉 https://amzn.to/3l0ES0j ❥ Shichimi Togarashi 👉 https://amzn.to/3JwVm9P ============================================================= ============================================================= 🎵 This video's music is royalty-free and can be found on 👉 https://tinyurl.com/yb254buh “Before Departure” by Indigo Days ============================================================= 01:18 Ika Yaki Marinade Sauce Recipe 01:58 How to prepare Squid for Ika Yaki 03:15 Cooking Ika Yaki 04:19 Plating the Ika Yaki ● Ingredients (For one) ・Squid … 1 ・Ginger ... appropriate amount ・Garlic ... 1 clove ・Soy sauce... 3 tablespoons ・Sake... 3 tablespoons ・Mirin... 1 tbsp ・Olive oil ・Mayonnaise ・Shichimi Togarashi ● Cooking Recipe ① Grate ginger and garlic, mix with soy sauce, sake and mirin ② Remove the guts and cartilage from the squid ③ Marinate the squid in ① and leave it for about 30 minutes ④ Place the frying pan on medium heat, and when it is warm, add the olive oil and place the squid. Cook while pressing with a spatula ⑤ When the squid swells and becomes thick, turn it over and cook the other side as well. ⑥ When the squid is cooked, cut it into round slices and put it on a plate and serve with mayonnaise sprinkled with Shichimi Togarashi on the side. ● Cooking tips ・Since squid cooks quickly, after placing it in frying pan, cook quickly in a short time. It's delicious if you use fresh squid and cook it to slightly medium rare. #cooking #japanesefood #dinneridea #grilledsquidrecipe #ikayaki #howtomakegrilledsquid #squidrecipe #Izakayarecipe

Spice up your dinner with this delicious Spicy Pork Shabu Shabu Tofu Salad recipe! The sweet and spicy Korean style sauce with gochujang is the key to the taste! A salad made with boiled sliced pork that has less amount of fat, crispy vegetables, fluffy tofu, and a Korean-style sauce made with gochujang. The tangy spiciness holding the meat and vegetables is addictively delicious. Even when you have no appetite or are on a diet, this is a great dish that allows you to eat plenty of meat and vegetables. you can enjoy meat and vegetables even if you are on a diet! In this cooking recipe video, we show you step-by-step how to make this healthy and flavorful dish that will tantalize your taste buds from boiling the pork to making the gochujang sauce. This salad is perfect for a light and healthy lunch or dinner option, packed with nutrients and flavor. ============================================================= 📌 You Can Get Those Ingredients Which I Used in This Video on Amazon: ============================================================= ❥ Katakuriko (Potato Starch) 👉 https://amzn.to/3mHHZun ❥ Soy Sauce 👉 https://amzn.to/3Lxatl9 ❥ Sesame Oil 👉 https://amzn.to/3l6LBpn ❥ Gochujang 👉 https://amzn.to/421ZN3A ❥ Rice Vinegar 👉 https://amzn.to/3YE8iPt ❥ Sesame Seeds 👉 https://amzn.to/3l9J11V ❥ La-Yu (chili oil) 👉 https://amzn.to/3JwY52O ============================================================= ============================================================= 🎵 This video's music is royalty-free and can be found on 👉 https://tinyurl.com/yb254buh “Spectral Sense” by Line Neesgaard ============================================================= ● Ingredients (for 2~3) ・Pork shabu-shabu thin slice … 150~200g ・Silken (soft) tofu...half pack ・Sunny lettuce ... 1/3 ・Cucumber ... 1/2~1 ・Avocado … 1/2~1 ・Green onions ・Shredded chili pepper ・Cherry tomatoes... 2~3 ・Potato starch ・salt ・sake ～Sauce～ ・Soy sauce... 2 tbsp ・Sesame oil... 1 tbsp ・Gochujang … 2 tbsp ・Sugar... 1 tbsp ・Vinegar... 2 tbsp ・Garlic ... 4 ・La-Yu (chili oil) ・Sesame ● Cooking Recipe ① Cut the tip of the sunny lettuce core and soak it in water for about 10 to 15 minutes. ② Prepare hot water to boil the pork ③ Grate the garlic and mix the ingredients for the sauce 　　Add mashing the sesame seeds with your fingers at the end ④ take the lettuce leaves as much as used and wash them with the other vegetables. ⑤ hand cut the lettuce into bite-sized pieces and drain well. 　　Peel the cucumber, cut it in half lengthwise, remove the seeds, and thinly slice diagonally 　　Slice the avocado and cut the cherry tomatoes into quarters 　　Cut the tofu into appropriate sizes 　　Finely chop green onion ⑥ When the water boils, add salt and sake, then sprinkle potato starch on the pork slices and lightly rinse with water, then put them in the boiling water one by one and boil while loosening. ⑦ put vegetables, tofu, and pork on a plate, sprinkle dressing on top, and top with green onion and shredded chili peppe. ● Cooking tips ・You can omit the potato starch, but if you sprinkle the pork with potato starch, the pork will have a smooth and soft texture, and will remain soft even when cold. ・to drain the lettuce, wrap it in kitchen paper and putting it in a plastic bag or between the colander and the bowl and shaking it, so you don't have to use a spinner ・Please adjust the amount of garlic to your liking. ・for topping, Kaiware (daikon sprouts) is also good instead of green onion if you have #porkshabushabusalad #porkshabushabusaladrecipe #japanesefood #koreansouce #koreanfood #healthyfood #dietfood #diet #lowcarbrecipe #dietrecipe #tofurecipe

Onsen tamago is a traditional Japanese low temperature egg which is slow cooked in the hot waters of onsen in Japan. You can eat it as it is, or use it as a side dish for breakfast or as a topping for ramen or pasta. I will introduce how to make a simple Japanese Onsen Tamago without failure. If you scoop the creamy albumen and the thick, sticky yolk with a spoon and put it in your mouth, the richness and umami will fill your mouth. Today, I added simple toppings to the basic onsen tamago, making it a perfect Instagrammable dish for party and hospitality table. Please try. ** Please see this video for how to make a super easy homemade mentsuyu. 👉 https://www.youtube.com/watch?v=DFhc9fhfh0o&t=2s ============================================================= ❥ YouTube : https://www.youtube.com/channel/UCDvCGAygv511zlEkVAWQfbA ❥ Instagram : https://www.instagram.com/hungrycookingstudio/ ============================================================= ● Ingredients ( for 2 eggs ) ・Eggs ... 2 ・Cucumber ... about 3 cm ・Yellow paprika... about 1/4 ・Mentsuyu ・Ikura ・Chives ● Cooking Recipe ① Boil 5 cups of water ② When it boils, turn off the heat, add 1 cup of water, add the eggs just taken out of the refrigerator, put the cover and let stand for 13 to 18 minutes. (Different types of pots have different thicknesses and heat retention, so try the time you put the eggs in and decide the best time for your pot.) ③ After 13-18 minutes, remove the eggs and drop them in water to cool them down. When the egg cool down, put them in the refrigerator and let it sit for a few hours ~ overnight. ④ Cut the cucumber and paprika as needed ⑤ Peel the skin of the cucumber, cut it lengthwise into 4 pieces, remove the seeds, and chop finely. ⑥ Finely chop the paprika ⑦ Crack the egg into a bowl, top with cucumber, paprika, tobiko, and chives, and pour mentsuyu over them. ● Cooking tips ・Outside of Japan, use the eggs that are stored and distributed under low- temperature storage management under 50F and when you get home, make sure to store them in your refrigerator. ・The amount of time that the egg is kept in hot water depends on the type of pot (heat retention) and the size of the egg, so try 2-3 different times to find the best time. ・If you put eggs in the refrigerator for a little longer, the sticky texture will increase. ・The onsen tamago with melty yolk is delicious when eaten as a topping for ramen or pasta, or placed on top of rice and drizzled with soy sauce and eat them together crushing the yolk.

Introducing how to make a delicious rice soup made with chicken bone soup, which is full of collagen and will make your skin plump the next day. Save the bones that come out when you cook chicken in the freezer, and if you have a lot of bones, you can make such a delicious soup just by simmering them and taking out the soup stock. The rice absorbs the soup and swells, so you can eat a full meal with less rice. Plenty of protein with chicken, tofu and eggs. Add bok choy and shimeji mushrooms for a perfect nutritional balance. The best for diet! 👉 for how to make Mantsuyu at home, please see "Zarusoba & Homemade Soba dip (Mentsuyu)" video https://youtu.be/DFhc9fhfh0o ============================================================= ❥ YouTube : https://www.youtube.com/channel/UCDvCGAygv511zlEkVAWQfbA ❥ Instagram : https://www.instagram.com/hungrycookingstudio/ ============================================================= ● Ingredients (for 2) ・Chicken bones … appropriate amount ・Chicken thigh... 1 piece ・Rice... 1/2 to 2/3 cup ・Bok choy … 1 ・Shimeji mushrooms... 1/4 to 1/3 pack ・Egg ... 1 ・Silken tofu... 1/3 pack ・Katsuobushi pack … 1/2 to 1 pack ・Shredded Nori ・Shredded chili pepper ・Green onion ・Garlic ... 8 to 10 ・Ginger ・Carrots ... 1 ・Hondashi … 1 teaspoon ・Salt … appropriate amount ・Mentsuyu (or/and soy sauce)... appropriate amount ・Sake … appropriate amount ● Cooking Recipe ① Remove the bone from the chicken thigh, cut into bite-size pieces, season with 1/2 tablespoon each of soy sauce and sake, and let it rest in the refrigerator. ② Prepare hot water to pre-boil the bones ③ Peel the garlic, and peel the ginger and carrot and cut into thick slices. ④ When the water boils, add the chicken bones and simmer for about 3~5 minutes. After that, drain the hot water using a colander and rinse the bones ⑤ put the washed bones to the pot, add water, garlic, ginger, and carrots and bring to a boil. When it boils, carefully scoop out any scum that floats to the surface, reduce the heat, cover with a lid, and simmer over low heat for 1.5 to 2 hours. ⑥ After simmering for 1.5 to 2 hours, remove everything except the bones from the pot, and simmer over low heat for another 5 to 6 hours, checking occasionally to make sure it doesn't bubble and boil. (If you prefer a cloudy soup like tonkotsu ramen soup, you can boil it over a strong heat while bringing it to a bubbly boil. The oil will emulsify and the soup will become cloudy.) ⑦ Cook the rice ⑧ Cut the bok choy into leaves and stems, and cut the stems lengthwise into easy-to-eat pieces. Cut off the roots of the shimeji mushrooms and loosen them finely chop green onions Cut the tofu into easy-to-eat sizes ⑨ After finish boiling the bones, strain the soup through a colander to remove the bones and put the amount of soup to be used for rice soup in a separate pot and bring to a boil. ⑩ When it boils, add the chicken, shimeji mushrooms, and bok choy stems. Once brought to a boil, season with hondashi, salt, sake, and mentsuyu (or/and soy sauce), then add bok choy leaves, rice, tofu, and bonito packs. ⑪ Taste it and adjust the final taste with the missing seasoning. (Adding mirin is also delicious) ⑫ After boiling again, pour the eggs into the boiling bubbles and remove from the heat when they harden fluffily. ⑬ serve on a soup plate and top with chopped green onions and chopped seaweed, shredded chili pepper. ● Cooking tips ・By pouring the egg into the boiling bubbles, it will become a fluffy egg. ・For the seasoning of the soup, taste it and add it little by little while checking the balance of the seasoning, not adding all in one time. ・For seasoning, mirin is also delicious ・The rice will absorb the soup and swell, so It is appropriate to put in the amount that you think "maybe it's not enough?" ・You can use the leftover soup to make ramen, mizutaki soup (chicken Nabe), curry, etc. ・The carrots after using the first boil are delicious to add as an ingredient in the soup if you like.

This video introduce the recipe of how to make Stir-fried Bok Choy and Mushroomwith Oyster Sauce. The dashi broth from the mushrooms and pork combined with the umami of the oyster sauce gives the bok choy a deep taste. The rich flavor of garlic and ginger,chili pepper, and the thick texture with potato starch make it Chinese style. It is a very delicious dish that can be eaten with white rice or as a topping for noodles such as champon. Of cause it's great as the side dish for beer or sake! ============================================================= ❥ YouTube : https://www.youtube.com/channel/UCDvCGAygv511zlEkVAWQfbA ❥ Instagram : https://www.instagram.com/hungrycookingstudio/ ============================================================= 00:32 How To Boil Quail Eggs 02:43 How To Prep Veggies 09:40 How To Make Stir Fry Sauce 11:39 Putting Everything Together ● Ingredients (for 2) ・Bok choy … 3-4 ・Shimeji mushrooms... 1/2 pack ・Kikurage mushrooms... appropriate amount ・Maitake mushrooms... 1/2 pack ・Carrots ... 1/3 ・Garlic ... 2 cloves ・Chili pepper... 2 ・Thinly sliced pork...150~200g ・Quail eggs ... 1 pack ・Olive oil ・Salt ～Sauce～ ・Oyster sauce... 1 tbsp ・Soy sauce... 1/2 to 1 teaspoon ・Sake... 1 tbsp ・Mirin... 2/3 tbsp ・Sesame oil... 1 tbsp ・Grated Ginger ... 1 teaspoon ・Hondashi ... 1 teaspoon ・Water … 80cc ・Potato starch ... 2 teaspoon ・Black pepper ● Cooking Recipe ① Put quail eggs in a small pan, add water, add a little salt and put it on high heat. 　　When it started making small bubbles, gently roll the eggs so that the yolk comes in the center Turn off the heat in about 2 minutes after boiling, then soak the eggs in cold water and peel them. ② Cut the bok choy into leaves and stems, and cut the stems into 1 cm wide strips. 　　Cut the carrots in half lengthwise and slice thinly diagonally 　　Cut off the roots of the mushrooms and loosen them ③ Slice the garlic and remove the seeds from the chili peppers 　　Grate the ginger ④ Cut the pork into easy-to-eat pieces ⑤ Mix the ingredients for the sauce 　　At this point, add less salty ingredients, and add the missing ingredients during the final taste adjustment. ⑥ Pour olive oil into a frying pan, add garlic and chili pepper, and heat over medium heat. ⑦ When the garlic aroma comes out, add the bok choy stems and carrots and fry over high heat. ⑧ When the bok choy stems and carrots have softened a little, add the mushrooms and fry ⑨ When the mushrooms have softened, add the pork and quail eggs and fry. When the pork changes color, add the bok choy leaves. ⑩ When the whole is fried, add the sauce and mix it all together, check the taste, and if the taste is vague, add salt and oyster sauce to adjust ● Cooking tips ・If you stir-fry the bok choy leaves too much, the color will become dull and the texture will be bad, so after adding the leaves, stir-fry quickly. ・You can use Torigara soup stock (chinese chicken soup stock) instead of Hondashi, but it is salty, so please adjust the salt content of the seasoning when using Torigara soup stock. 　　It works well if you add less salty ingredients when making the sauce, and add the missing ingredients at the final tasting stage. ・If you don't like spicy food, you can skip one piece of chili pepper or skip all.

The sweet and spicy Korean style sauce with gochujang is the key to the taste! A salad made with boiled sliced pork that has less amount of fat, crispy vegetables, fluffy tofu, and a Korean-style sauce made with gochujang. The tangy spiciness holding the meat and vegetables is addictively delicious. Even when you have no appetite or are on a diet, this is a great dish that allows you to eat plenty of meat and vegetables. you can enjoy meat and vegetables even if you are on a diet! ============================================================= ❥ YouTube : https://www.youtube.com/channel/UCDvCGAygv511zlEkVAWQfbA ❥ Instagram : https://www.instagram.com/hungrycookingstudio/ ============================================================= ● Ingredients (for 2~3) ・Pork belly shabu-shabu thin slice … 150g ・Silken (soft) tofu...half pack ・Sunny lettuce ... 1/3 ・Cucumber ... 1/2~1 ・Avocado … 1/2~1 ・Green onions ・Shredded chili pepper ・Cherry tomatoes... 2~3 ・Potato starch ・salt ・sake ～Sauce～ ・Soy sauce... 2 tbsp ・Sesame oil... 1 tbsp ・Gochujang … 2 tbsp ・Sugar... 1 tbsp ・Vinegar... 2 tbsp ・Garlic ... 4 ・La-Yu (chili oil) ・Sesame ● Cooking Recipe ① Cut the tip of the sunny lettuce core and soak it in water for about 10 to 15 minutes. ② Prepare hot water to boil the pork ③ Grate the garlic and mix the ingredients for the sauce 　　Add mashing the sesame seeds with your fingers at the end ④ take the lettuce leaves as much as used and wash them with the other vegetables. ⑤ hand cut the lettuce into bite-sized pieces and drain well. 　　Peel the cucumber, cut it in half lengthwise, remove the seeds, and thinly slice diagonally 　　Slice the avocado and cut the cherry tomatoes into quarters 　　Cut the tofu into appropriate sizes 　　Finely chop green onion ⑥ When the water boils, add salt and sake, then sprinkle potato starch on the pork slices and lightly rinse with water, then put them in the boiling water one by one and boil while loosening. ⑦ put vegetables, tofu, and pork on a plate, sprinkle dressing on top, and top with green onion and shredded chili peppe. ● Cooking tips ・You can omit the potato starch, but if you sprinkle the pork with potato starch, the pork will have a smooth and soft texture, and will remain soft even when cold. ・to drain the lettuce, wrap it in kitchen paper and putting it in a plastic bag or between the colander and the bowl and shaking it, so you don't have to use a spinner ・Please adjust the amount of garlic to your liking. ・for topping, Kaiware (daikon sprouts) is also good instead of green onion if you have

At home, you can easily enjoy authentic yakitori using an oven. I will introduce two flavors: homemade sauce and salt & black pepper. The classic Yakitori side cabbage is also delicious with a homemade addictive sauce with rich flavor of garlic and chili peppers. Please enjoy the feeling of an izakaya yakitori restaurant while staying at home. ========= ❥ YouTube : https://www.youtube.com/channel/UCDvCGAygv511zlEkVAWQfbA ❥ Instagram : https://www.instagram.com/hungrycookingstudio/ ========= 00:13 De-Bone Chicken Thigh 01:50 Prepare Chicken Gizzards 04:20 How To Make Yakitori Sauce 05:54 How To Make Cabbage Sauce 07:14 Preparing Chicken Skin Yakitori 08:29 Precook Chicken Skin Yakitori 11:19 Putting The Yakitori Together 14:25 Preparing The Yakitori For The Oven 15:14 Making Cabbage Side ● Ingredients ·Skewers ～Yakitori～ ·Chicken thigh with skin … 2 ·Gizzard … Appropriate amount ·Chicken skin … Appropriate amount (1 skewer can be made from skins of 2 thighs) ·Onion … 1/2 ·Green pepper … 1/4~1/2 ·Shichimitogarashi ～Yakitori Sauce～ ·Soy sauce...180ml ·Sugar... 180ml ·Mirin … 60ml ·Sake … 60ml ·Garlic ... 2 cloves ～Cabbage Side Dish～ ·Cabbage ·Sake … 50ml ·Mirin … 50ml ·Vinegar … 50~70ml ·Soy sauce... 1/2 tbsp ·Salt... 1/2 tbsp ·Sugar... 1 teaspoon ·Hondashi … 1 teaspoon ·Sesame oil... 1/2 tbsp ·Grated garlic... 1/2 tbsp ·Chilli pepper ● Cooking Recipe 【Yakitori】 ① Wrap the bottom half of the bamboo skewer in a wet paper towel to keep it moist. This helps the skewers to not burn in the oven. ② Remove the skin from the chicken thighs, cut into 2 cm cubes, and lightly season with salt and black pepper. For the gizzards, cut off Ginkawa (the white part) and Engawa (thin meat part around gizzard), and season with salt and black pepper. The Ginkawa and Engawa make a delicious snack. See the recipe below. ③ Crush the garlic and add to a small pot along with the yakitori sauce ingredients and heat. After coming to a boil, simmer over med-low until thickened (about 5-8 minutes), and let cool. Once cool, pour sauce into a narrow glass that the skewers can be fully immersed in. This is a good time to make the Cabbage Sauce - see below. ④ Cut skin into 1.5~2 cm wide strips. While skewering, wrap the skin so that the outside faces outwards. When finished, crumple aluminum foil up and stretch it back out. Place on an oven tray and roast (preheated) at 400F for ~10 minutes. Once pre-cooked, let soak in the Yakitori Sauce. ⑤ While pre-cooking the skin, cut the skinned chicken into 2 cm cubes and season with a little salt and black pepper. Cut off the white part of the gizzard and season with a little salt and black pepper. Cut the onions and green peppers into 1.5~2cm cubes. Skewer chicken and onion alternately. Skewer the gizzard and bell pepper in the same way. It's also delicious if you make a combination of chicken and onions. ⑥ For the meats for salt seasoning, spray sake or lightly brush sake on the surface and sprinkle with salt. For things to be roasted with sauce, soak them in the sauce in a glass before putting them on the oven. ⑦ Place the skewers on top of a greased oven rack (with a tray underneath to catch drippings). Slide into a preheated oven at 400-420F for ~8 minutes. ⑧ Prepare the cabbage side dish while the skewers are in the oven. ⑨ When the skewers have cooked for ~8 minutes, dip/baste the yakitori in the prepared sauce and return to the oven for another 10 minutes. Flip the skewers and dip/baste and return to oven for another 5 minutes. Repeat this 5 minute cycle once more - dipping/basting as often as possible. The degree of roasting differs depending on the oven, so please check the degree of cooking from time to time while roasting. Total cooking time should be around 30 minutes. ⑩ When eating, serve with shichimitogarashi and/or salt to the side if you like 【Cabbage for side】 ① Cut the cabbage into easy-to-eat pieces ② Bring the sake and mirin to a boil. When the alcohol evaporates, add vinegar, soy sauce, salt, sugar, Honddashi, and sliced ​​chili peppers and bring to a boil. Finally add garlic and sesame oil ③ Put the cabbage and sauce in a zip bag before serving, and shake to mix. Put the remaining sauce on a separate plate and eat while dipping 【Gizzard Ginkawa And Engawa Snack】 ① Cut the Ginkawa and Engawa into one-bit-size pieces ② Bring water, ginger slices, and sake to a boil. Add the Ginkawa and Engawa when boiling and simmer for about 30~40 minutes. ③ Once cooked, drain away the water and soak in ponzu sauce for 2-3 hours. ④ When ready to eat, add Momiji-Oroshi (or grated daikon radish and ichimi togarashi) and finely chopped green onions. ● Cooking tips ·When simmering the yakitori sauce, remove from heat before overly thick as it will further thicken as it cools. ·The leftover sauce can be boiled down a little and used as a teriyaki sauce for meat dishes or as a seasoning, which is convenient and waste-free.

Introducing how to make a delicious rice soup made with chicken bone soup, which is full of collagen and will make your skin plump the next day. Save the bones that come out when you cook chicken in the freezer, and if you have a lot of bones, you can make such a delicious soup just by simmering them and taking out the soup stock. The rice absorbs the soup and swells, so you can eat a full meal with less rice. Plenty of protein with chicken, tofu and eggs. Add bok choy and shimeji mushrooms for a perfect nutritional balance. The best for diet! 👉 for how to make Mantsuyu at home, please see "Zarusoba & Homemade Soba dip (Mentsuyu)" video https://youtu.be/DFhc9fhfh0o ============================================================= ❥ YouTube : https://www.youtube.com/channel/UCDvCGAygv511zlEkVAWQfbA ❥ Instagram : https://www.instagram.com/hungrycookingstudio/ ============================================================= ● Ingredients (for 2) ・Chicken bones … appropriate amount ・Chicken thigh... 1 piece ・Rice... 1/2 to 2/3 cup ・Bok choy … 1 ・Shimeji mushrooms... 1/4 to 1/3 pack ・Egg ... 1 ・Silken tofu... 1/3 pack ・Katsuobushi pack … 1/2 to 1 pack ・Shredded Nori ・Shredded chili pepper ・Green onion ・Garlic ... 8 to 10 ・Ginger ・Carrots ... 1 ・Hondashi … 1 teaspoon ・Salt … appropriate amount ・Mentsuyu (or/and soy sauce)... appropriate amount ・Sake … appropriate amount ● Cooking Recipe ① Remove the bone from the chicken thigh, cut into bite-size pieces, season with 1/2 tablespoon each of soy sauce and sake, and let it rest in the refrigerator. ② Prepare hot water to pre-boil the bones ③ Peel the garlic, and peel the ginger and carrot and cut into thick slices. ④ When the water boils, add the chicken bones and simmer for about 3~5 minutes. After that, drain the hot water using a colander and rinse the bones ⑤ put the washed bones to the pot, add water, garlic, ginger, and carrots and bring to a boil. When it boils, carefully scoop out any scum that floats to the surface, reduce the heat, cover with a lid, and simmer over low heat for 1.5 to 2 hours. ⑥ After simmering for 1.5 to 2 hours, remove everything except the bones from the pot, and simmer over low heat for another 5 to 6 hours, checking occasionally to make sure it doesn't bubble and boil. (If you prefer a cloudy soup like tonkotsu ramen soup, you can boil it over a strong heat while bringing it to a bubbly boil. The oil will emulsify and the soup will become cloudy.) ⑦ Cook the rice ⑧ Cut the bok choy into leaves and stems, and cut the stems lengthwise into easy-to-eat pieces. Cut off the roots of the shimeji mushrooms and loosen them finely chop green onions Cut the tofu into easy-to-eat sizes ⑨ After finish boiling the bones, strain the soup through a colander to remove the bones and put the amount of soup to be used for rice soup in a separate pot and bring to a boil. ⑩ When it boils, add the chicken, shimeji mushrooms, and bok choy stems. Once brought to a boil, season with hondashi, salt, sake, and mentsuyu (or/and soy sauce), then add bok choy leaves, rice, tofu, and bonito packs. ⑪ Taste it and adjust the final taste with the missing seasoning. (Adding mirin is also delicious) ⑫ After boiling again, pour the eggs into the boiling bubbles and remove from the heat when they harden fluffily. ⑬ serve on a soup plate and top with chopped green onions and chopped seaweed, shredded chili pepper. ● Cooking tips ・By pouring the egg into the boiling bubbles, it will become a fluffy egg. ・For the seasoning of the soup, taste it and add it little by little while checking the balance of the seasoning, not adding all in one time. ・For seasoning, mirin is also delicious ・The rice will absorb the soup and swell, so It is appropriate to put in the amount that you think "maybe it's not enough?" ・You can use the leftover soup to make ramen, mizutaki soup (chicken Nabe), curry, etc. ・The carrots after using the first boil are delicious to add as an ingredient in the soup if you like.

The sweet and spicy Korean style sauce with gochujang is the key to the taste! A salad made with boiled sliced pork that has less amount of fat, crispy vegetables, fluffy tofu, and a Korean-style sauce made with gochujang. The tangy spiciness holding the meat and vegetables is addictively delicious. Even when you have no appetite or are on a diet, this is a great dish that allows you to eat plenty of meat and vegetables. you can enjoy meat and vegetables even if you are on a diet! ============================================================= ❥ YouTube : https://www.youtube.com/channel/UCDvCGAygv511zlEkVAWQfbA ❥ Instagram : https://www.instagram.com/hungrycookingstudio/ ============================================================= ● Ingredients (for 2~3) ・Pork belly shabu-shabu thin slice … 150~200g ・Silken (soft) tofu...half pack ・Sunny lettuce ... 1/3 ・Cucumber ... 1/2~1 ・Avocado … 1/2~1 ・Green onions ・Shredded chili pepper ・Cherry tomatoes... 2~3 ・Potato starch ・salt ・sake ～Sauce～ ・Soy sauce... 2 tbsp ・Sesame oil... 1 tbsp ・Gochujang … 2 tbsp ・Sugar... 1 tbsp ・Vinegar... 2 tbsp ・Garlic ... 4 ・La-Yu (chili oil) ・Sesame ● Cooking Recipe ① Cut the tip of the sunny lettuce core and soak it in water for about 10 to 15 minutes. ② Prepare hot water to boil the pork ③ Grate the garlic and mix the ingredients for the sauce 　　Add mashing the sesame seeds with your fingers at the end ④ take the lettuce leaves as much as used and wash them with the other vegetables. ⑤ hand cut the lettuce into bite-sized pieces and drain well. 　　Peel the cucumber, cut it in half lengthwise, remove the seeds, and thinly slice diagonally 　　Slice the avocado and cut the cherry tomatoes into quarters 　　Cut the tofu into appropriate sizes 　　Finely chop green onion ⑥ When the water boils, add salt and sake, then sprinkle potato starch on the pork slices and lightly rinse with water, then put them in the boiling water one by one and boil while loosening. ⑦ put vegetables, tofu, and pork on a plate, sprinkle dressing on top, and top with green onion and shredded chili peppe. ● Cooking tips ・You can omit the potato starch, but if you sprinkle the pork with potato starch, the pork will have a smooth and soft texture, and will remain soft even when cold. ・to drain the lettuce, wrap it in kitchen paper and putting it in a plastic bag or between the colander and the bowl and shaking it, so you don't have to use a spinner ・Please adjust the amount of garlic to your liking. ・for topping, Kaiware (daikon sprouts) is also good instead of green onion if you have

At home, you can easily enjoy authentic yakitori using an oven. I will introduce two flavors: homemade sauce and salt & black pepper. The classic Yakitori side cabbage is also delicious with a homemade addictive sauce with rich flavor of garlic and chili peppers. Please enjoy the feeling of an izakaya yakitori restaurant while staying at home. ======================== ❥ YouTube : https://www.youtube.com/channel/UCDvCGAygv511zlEkVAWQfbA ❥ Instagram : https://www.instagram.com/hungrycookingstudio/ ======================== 00:13 De-Bone Chicken Thigh 01:50 Prepare Chicken Gizzards 04:20 How To Make Yakitori Sauce 05:54 How To Make Cabbage Sauce 07:14 Preparing Chicken Skin Yakitori 08:29 Precook Chicken Skin Yakitori 11:19 Putting The Yakitori Together 14:25 Preparing The Yakitori For The Oven 15:14 Making Cabbage Side ● Ingredients ・Skewers ～Yakitori～ ・Chicken thigh with skin … 2 ・Gizzard … Appropriate amount ・Chicken skin … Appropriate amount (1 skewer can be made from skins of 2 thighs) ・Onion … 1/2 ・Green pepper … 1/4~1/2 ・Shichimitogarashi ～Yakitori Sauce～ ・Soy sauce...180ml ・Sugar... 180ml ・Mirin … 60ml ・Sake … 60ml ・Garlic ... 2 cloves ～Cabbage Side Dish～ ・Cabbage ・Sake … 50ml ・Mirin … 50ml ・Vinegar … 50~70ml ・Soy sauce... 1/2 tbsp ・Salt... 1/2 tbsp ・Sugar... 1 teaspoon ・Hondashi … 1 teaspoon ・Sesame oil... 1/2 tbsp ・Grated garlic... 1/2 tbsp ・Chilli pepper ● Cooking Recipe 【Yakitori】 ① Wrap the bottom half of the bamboo skewer in a wet paper towel to keep it moist. This helps the skewers to not burn in the oven. ② Remove the skin from the chicken thighs, cut into 2 cm cubes, and lightly season with salt and black pepper. For the gizzards, cut off Ginkawa (the white part) and Engawa (thin meat part around gizzard), and season with salt and black pepper. The Ginkawa and Engawa make a delicious snack. See the recipe below. ③ Crush the garlic and add to a small pot along with the yakitori sauce ingredients and heat. After coming to a boil, simmer over med-low until thickened (about 5-8 minutes), and let cool. Once cool, pour sauce into a narrow glass that the skewers can be fully immersed in. This is a good time to make the Cabbage Sauce - see below. ④ Cut skin into 1.5~2 cm wide strips. While skewering, wrap the skin so that the outside faces outwards. When finished, crumple aluminum foil up and stretch it back out. Place on an oven tray and roast (preheated) at 400F for ~10 minutes. Once pre-cooked, let soak in the Yakitori Sauce. ⑤ While pre-cooking the skin, cut the skinned chicken into 2 cm cubes and season with a little salt and black pepper. Cut off the white part of the gizzard and season with a little salt and black pepper. Cut the onions and green peppers into 1.5~2cm cubes. Skewer chicken and onion alternately. Skewer the gizzard and bell pepper in the same way. It's also delicious if you make a combination of chicken and onions. ⑥ For the meats for salt seasoning, spray sake or lightly brush sake on the surface and sprinkle with salt. For things to be roasted with sauce, soak them in the sauce in a glass before putting them on the oven. ⑦ Place the skewers on top of a greased oven rack (with a tray underneath to catch drippings). Slide into a preheated oven at 400-420F for ~8 minutes. ⑧ Prepare the cabbage side dish while the skewers are in the oven. ⑨ When the skewers have cooked for ~8 minutes, dip/baste the yakitori in the prepared sauce and return to the oven for another 10 minutes. Flip the skewers and dip/baste and return to oven for another 5 minutes. Repeat this 5 minute cycle once more - dipping/basting as often as possible. The degree of roasting differs depending on the oven, so please check the degree of cooking from time to time while roasting. Total cooking time should be around 20 minutes. ⑩ When eating, serve with shichimitogarashi and/or salt to the side if you like 【Cabbage for side】 ① Cut the cabbage into easy-to-eat pieces ② Bring the sake and mirin to a boil. When the alcohol evaporates, add vinegar, soy sauce, salt, sugar, Honddashi, and sliced ​​chili peppers and bring to a boil. Finally add garlic and sesame oil ③ Put the cabbage and sauce in a zip bag before serving, and shake to mix. Put the remaining sauce on a separate plate and eat while dipping 【Gizzard Ginkawa And Engawa Snack】 ① Cut the Ginkawa and Engawa into one-bit-size pieces ② Bring water, ginger slices, and sake to a boil. Add the Ginkawa and Engawa when boiling and simmer for about 30~40 minutes. ③ Once cooked, drain away the water and soak in ponzu sauce for 2-3 hours. ④ When ready to eat, add Momiji-Oroshi (or grated daikon radish and ichimi togarashi) and finely chopped green onions. ● Cooking tips ・When simmering the yakitori sauce, remove from heat before overly thick as it will further thicken as it cools. ・The leftover sauce can be boiled down a little and used as a teriyaki sauce for meat dishes or as a seasoning, which is convenient and waste-free.

This dry-style curry pilaf is an original Japanese recipe called “Dry Curry;” a popular menu item at restaurants and cafes in Japan. There are two types dry curry dishes, keema curry style and curried rice pilaf style. This video focuses on the dry style of curried pilaf. It doesn't need to be simmered for a long time like regular curry, so you can easily make it with leftover rice and other ingredients in your refrigerator for dinner on days when you don't have much time to cook or when you don't have an appetite. You can enjoy a well-balanced and delicious meal with plenty of meat and vegetables with the appetizing spicy flavor of tangy curry. ============================================================= ❥ YouTube : https://www.youtube.com/channel/UCDvCGAygv511zlEkVAWQfbA ❥ Instagram : https://www.instagram.com/hungrycookingstudio/ ============================================================= 00:08 Mincing Vegetables and Bacon for Dry Curry Pilaf 03:30 Cooking Dry Curry Pilaf 04:38 Seasoning Dry Curry Pilaf ● Ingredients (for 2) ・Rice … 1~1.5 cup ・Onion ... 1/4 ・Green pepper ... 1/4~1/2 ・Mushrooms ... 2~3 ・Garlic ... 4 ・Eggs ... 2 ・Bacon ... 1 piece ・Mixed minced meat ... 70-100g ・Curry powder... 1 tbsp ・Ketchup ... 1 tbsp ・Nutmeg...a little ・Chicken consommé... 2/3 tbsp ・Salt ・Black pepper ・Olive oil ● Cooking Recipe ① Cook a batch of rice or use refrigerated leftovers to add into the pan at a later time. ② Finely mince the onions, green peppers, garlic, and bacon. Slice the mushrooms. ③ Crack the eggs into a small bowl and mix well. ④ Pour in plenty of olive oil into a pan and add minced garlic. Raise heat to med-high. ⑤ When the garlic is aromatic add in onions, green peppers, and mushrooms. Stir-fry to keep it moving. ⑥ When the vegetables have become soft, add in the bacon and minced meat. ⑦ When cooked through begin seasoning. Add in curry powder, chicken consommé, nutmeg, salt, and black pepper. Mix thoroughly. When blended, add in cooked rice and stir-fry. ⑧ When the rice is fried well and doesn't stick together (like restaurant fried rice), create a small space in the middle of the pan. Pour the mixed egg into the space you made and scramble. When the egg firms up, mix in with the rice. 　 ⑨ When everything is evenly mixed, it's ready to eat. ● Cooking tips ・Adjust the amount of curry powder according to your preference of spiciness. ・Since various ingredients are added, even if the amount of rice is small, it will still be voluminous. ・Instead of minced meat, it is also delicious to add thinly sliced, coarsely ground sausages.

This dry-style curry pilaf is an original Japanese recipe called “Dry Curry;” a popular menu item at restaurants and cafes in Japan. There are two types dry curry dishes, keema curry style and curried rice pilaf style. This video focuses on the dry style of curried pilaf. It doesn't need to be simmered for a long time like regular curry, so you can easily make it with leftover rice and other ingredients in your refrigerator for dinner on days when you don't have much time to cook or when you don't have an appetite. You can enjoy a well-balanced and delicious meal with plenty of meat and vegetables with the appetizing spicy flavor of tangy curry. ============================================================= ❥ YouTube : https://www.youtube.com/channel/UCDvCGAygv511zlEkVAWQfbA ❥ Instagram : https://www.instagram.com/hungrycookingstudio/ ============================================================= 00:08 Mincing Vegetables and Bacon for Dry Curry Pilaf 03:30 Cooking Dry Curry Pilaf 04:38 Seasoning Dry Curry Pilaf ● Ingredients (for 2) ・Rice … 1~1.5 cup ・Onion ... 1/4 ・Green pepper ... 1/4~1/2 ・Mushrooms ... 2~3 ・Garlic ... 4 ・Eggs ... 2 ・Bacon ... 1 piece ・Mixed minced meat ... 70-100g ・Curry powder... 1 tbsp ・Ketchup ... 1 tbsp ・Nutmeg...a little ・Chicken consommé... 2/3 tbsp ・Salt ・Black pepper ・Olive oil ● Cooking Recipe ① Cook a batch of rice or use refrigerated leftovers to add into the pan at a later time. ② Finely mince the onions, green peppers, garlic, and bacon. Slice the mushrooms. ③ Crack the eggs into a small bowl and mix well. ④ Pour in plenty of olive oil into a pan and add minced garlic. Raise heat to med-high. ⑤ When the garlic is aromatic add in onions, green peppers, and mushrooms. Stir-fry to keep it moving. ⑥ When the vegetables have become soft, add in the bacon and minced meat. ⑦ When cooked through begin seasoning. Add in curry powder, chicken consommé, nutmeg, salt, and black pepper. Mix thoroughly. When blended, add in cooked rice and stir-fry. ⑧ When the rice is fried well and doesn't stick together (like restaurant fried rice), create a small space in the middle of the pan. Pour the mixed egg into the space you made and scramble. When the egg firms up, mix in with the rice. 　 ⑨ When everything is evenly mixed, it's ready to eat. ● Cooking tips ・Adjust the amount of curry powder according to your preference of spiciness. ・Since various ingredients are added, even if the amount of rice is small, it will still be voluminous. ・Instead of minced meat, it is also delicious to add thinly sliced, coarsely ground sausages.

Introducing the recipe for seafood Chijimi (Korean pan cake) made with Nira (garlic chives) and squid. Adding carrots adds a gentle sweetness and the indescribably enchanting texture of fluffy, chewy pancake is almost addictive. Thinly cooked with the flavor of sesame oil and dipped in the authentic homemade sauce, this dish is a delicious dinner or finger food. The recipe can easily be modified for restricted diets, substituting the squid for thinly sliced pork, or even subbing all animal based products with vegetarian ones (roasted vegetables instead of meat - vegetable broth instead of chicken, etc). ============================================================= ❥ YouTube : https://www.youtube.com/channel/UCDvCGAygv511zlEkVAWQfbA ❥ Instagram : https://www.instagram.com/hungrycookingstudio/ ============================================================= 00:38 Prepping Ingredients 01:25 How to Gut a Squid 03:43 How To Make Chijimi Dipping Sauce 05:28 Putting Together the Chijimi 06:43 How to Cook Chijimi ● Ingredients (for one chijimi) ・Weak (Cake) flour... 1/3 cup ・Potato starch ... 2 tbsp ・Water... 1/3 cup ・Garlic chives ... 1/3 bunch ・Carrots ... 1/8 (about 5cm) ・Squid ... 1/2~1 ・Salt ・Torigara (chicken bone) soup stock base (or Hondashi) … 1 tsp · Olive oil · Sesame oil ～Sauce～ ・Soy sauce... 2 tablespoons ・Vinegar... 2 tablespoons ・Kochijang... 2 tsp ・Ichimi chili pepper ・Sesame oil... 1 tablespoon ・La-Yu (chili oil) ・Sesame ● Cooking Recipe ① Slice the Garlic Chives into 3~5cm pieces and julienne the carrots. ② Gut, wash, and prep the squid into about 3-5cm strips. ③ This is a good time to prepare the sauce, so mix the sauce ingredients together to create the dipping sauce for the pancakes. ④ Add cake flour and potato starch, mixing loosely. Add water, salt, and torigara (chicken bone broth concentrate) or a different stock base like Hondashi, and stir until smooth. Lastly, add prepped vegetables and squid into the bowl and mix to incorporate. 　　 ⑤ Place the a pan over high heat and when hot, pour in sesame oil and olive oil. Add the batter made in step 4 into the pan, shape, and cook for 1~1.5 minutes on one side. When solid and lightly browned, flip the pancake and cook the other side through, pressing down with a spatula as needed. ⑥ Before completely cooked through, pour sesame oil along the rim of the pan and cook for 1~1.5 minutes more until browned. Reduce heat to medium and cook until both sides are both sides are fragrant and of good color. ⑦ After removing from the pan when fully cooked, cut into bite sized pieces and serve with prepared dipping sauce. ● Cooking tips ・Thinly sliced pork is a delicious alternative to squid. This recipe can also be made vegetarian by subbing meats with roasted eggplant or other hearty vegetables, and broth subbed with vegetable broth concentrate. ・If you like a sweeter dipping sauce, add a pinch sugar when putting the sauce together. ・If you add an egg the taste will be much richer. However, add more flour to the batter as too small of an amount will result in a heavier, less crispy pancake. A recommended ratio will be about 1 cup of flour to 1 egg. ・When cutting pancakes, the chives are a little hard to cut and tend to lose their shape so cut them carefully. ・The pancake is easier to cut if you have a pizza cutter on hand.

Introducing the recipe for seafood Chijimi (Korean pan cake) made with Nira (garlic chives) and squid. Adding carrots adds a gentle sweetness and the indescribably enchanting texture of fluffy, chewy pancake is almost addictive. Thinly cooked with the flavor of sesame oil and dipped in the authentic homemade sauce, this dish is a delicious dinner or finger food. The recipe can easily be modified for restricted diets, substituting the squid for thinly sliced pork, or even subbing all animal based products with vegetarian ones (roasted vegetables instead of meat - vegetable broth instead of chicken, etc). ============================================================= ❥ YouTube : https://www.youtube.com/channel/UCDvC... ❥ Instagram : https://www.instagram.com/hungrycooki... ============================================================= 00:38 Prepping Ingredients 01:25 How to Gut a Squid 03:43 How To Make Chijimi Dipping Sauce 05:28 Putting Together the Chijimi 06:43 How to Cook Chijimi ● Ingredients (for one chijimi) ・Weak (Cake) flour... 1/3 cup ・Potato starch ... 2 tbsp ・Water... 1/3 cup ・Garlic chives ... 1/3 bunch ・Carrots ... 1/8 (about 5cm) ・Squid ... 1/2~1 ・Salt ・Torigara (chicken bone) soup stock base (or Hondashi) … 1 tsp · Olive oil · Sesame oil ～Sauce～ ・Soy sauce... 2 tablespoons ・Vinegar... 2 tablespoons ・Kochijang... 2 tsp ・Ichimi chili pepper ・Sesame oil... 1 tablespoon ・La-Yu (chili oil) ・Sesame ● Cooking Recipe ① Slice the Garlic Chives into 3~5cm pieces and julienne the carrots. ② Gut, wash, and prep the squid into about 3-5cm strips. ③ This is a good time to prepare the sauce, so mix the sauce ingredients together to create the dipping sauce for the pancakes. ④ Add cake flour and potato starch, mixing loosely. Add water, salt, and torigara (chicken bone broth concentrate) or a different stock base like Hondashi, and stir until smooth. Lastly, add prepped vegetables and squid into the bowl and mix to incorporate. 　　 ⑤ Place the a pan over high heat and when hot, pour in sesame oil and olive oil. Add the batter made in step 4 into the pan, shape, and cook for 1~1.5 minutes on one side. When solid and lightly browned, flip the pancake and cook the other side through, pressing down with a spatula as needed. ⑥ Before completely cooked through, pour sesame oil along the rim of the pan and cook for 1~1.5 minutes more until browned. Reduce heat to medium and cook until both sides are both sides are fragrant and of good color. ⑦ After removing from the pan when fully cooked, cut into bite sized pieces and serve with prepared dipping sauce. ● Cooking tips ・Thinly sliced pork is a delicious alternative to squid. This recipe can also be made vegetarian by subbing meats with roasted eggplant or other hearty vegetables, and broth subbed with vegetable broth concentrate. ・If you like a sweeter dipping sauce, add a pinch sugar when putting the sauce together. ・If you add an egg the taste will be much richer. However, add more flour to the batter as too small of an amount will result in a heavier, less crispy pancake. A recommended ratio will be about 1 cup of flour to 1 egg. ・When cutting pancakes, the chives are a little hard to cut and tend to lose their shape so cut them carefully. ・The pancake is easier to cut if you have a pizza cutter on hand.

Today’s recipes is a simple recipe that involves marinating chicken thighs in a salty-savory sauce overnight and cooking the next day. By brining the meat beforehand, you’re left with juicy meat soaked in a soy sauce, garlic and ginger marinade that is absolutely irresistible. Brining the meat is essential to have tender, juicy chicken and is an easy step to do before preparing the chicken to eat. Simply soak the chicken in salted water for a least an hour and it will take on all the right qualities you’re looking for in a good chicken meal. I always make a big batch, subdividing it and storing what’s not being eaten in the freezer. This kind of meal prep is great for people with busy lives, as it’s easy to defrost and have over rice. It’s even tasty cold, so it’s great for lunch/bento boxes as well. ============================================================= ❥ YouTube : https://www.youtube.com/channel/UCDvCGAygv511zlEkVAWQfbA ❥ Instagram : https://www.instagram.com/hungrycookingstudio/ ============================================================= 00:08 How to Brine Chicken 02:10 Ginger Garlic Chicken Marinade 04:26 How to Debone Chicken Thighs 08:23 Cooking Ginger Garlic Chicken On a Skillet ● Ingredients (for 2~3) ・Chicken thigh ... 2-4 pieces ・Onion ... 1/2 ～Marinade～ ・Garlic ... 3 to 4 ・Ginger ... appropriate amount ・Star anise ... 4 to 5 (optional) ・Sichuan pepper（花椒） ... a little (optional) ・Sake ... 70~100ml ・Soy sauce ... 70~100ml ・Mirin ... 1 tbsp ● Cooking Recipe ① Cut the chicken thigh into bite-sized pieces. Slice the onion and grate the garlic and ginger. ② Place the marinade ingredients (garlic, ginger, star anise, Sichuan pepper, sake, soy sauce, and mirin) into a cup or small bowl and mix. ③ Place the chicken thighs, onions, and marinade into a ziplock bag and shake well to mix thoroughly. Let rest in the refrigerator for a day or overnight. ④ Before cooking the meat to eat remove the star anise. ⑤ Add oil to a heated pan. When the pan is hot, lay the chicken down and sauté. ⑥ To garnish, top with dried chili pepper for a bit of spice. ● Cooking tips ・It is convenient to make a lot and divide it into small portions and store it in the freezer. ・The star anise and Sichuan pepper are optional. ・If the taste is too weak for your liking, increase the amount of soy sauce in the marinade. ・Remove the star anise before cooking the marinated meat.