Відео

Could you list the amount of water, kombu and bonito, please?

Your recipes are always top notch. Put it on the khal, please!

This looks spicy!!😂❤

认认真真看完日本人教的麻婆豆腐 勾了两次芡 感觉极其正宗

Superb! Yum 🎉

thankyou for the dashi tutorial, understanding it better now - love the unique salad with gel

❤

I have prepared this recipe several times and it's a great recipe; however the video is a bit ambiguous at times. The potato starch mentioned in the description is not addressed in the video but I just thickened the sauce with it to my liking (see below). It is best to cook this in the microwave covered (about 20 min on 700W or until chicken is cooked). When done, leave to cool, uncovered, to room temperature, or preferably overnight so that the meat and veggies can absorb the salt (I guess premixing and marinating could also work; never tried). Then remove the meat/veggies and boil/thicken the sauce, add back the toppings and leave it covered (heat off) for a few mins, then serve. Do not season the rice. I have also substituted the mirin/sake with 250ml Shaoxing wine as I could not access the former. Sugar should be to taste as some ketchups can be overly sweet. It is best to adjust sweetness when thickening the sauce. Chicken can be substituted with lean pork loin steak (about 1.5cm thick). Since I'm not a big fan of eggplant I use thickly sliced portobello mushrooms or zucchini. Onion slices should be about 1cm thick and pepper slice should be somewhat thicker. If you want to make this with more chili bean sauce reduce the amount of soy sauce a bit as some doubanjang can be very salty. I will certainy prepare more recipes from this channel; keep up the good work!

RIP Chef Chen. Thank you for teaching us to cook wonderful dishes. I wish I could have met you in person.

With all the voiceover work in the American dub , i didn’t realize how soft spoken and gentle he spoke irl.😊

This sooo PERFE…. PEOPLE DONT KNOW MY SECRET RECIPE WHENEVER I COOK THIS KARAAGE FROM CHEF IN JAPAN! YEY!❤❤❤

RIP chen kenichi, one of the best chef and definitely the best teacher 🙏

Masterclass in cutting at 3:03 - 3:10. Same size and shape

I would have thought it's the other way around: You use silken tofu if you know what you're doing but use firm if you don't because an inexperienced chef is liable to absolutely destroy the silken tofu while either stirring it in or cooking it

One of my best lunches as a restaurant apprentice was ten kasu don. 😅 miyashita san boiled the batter bits in dashi and poured over rice, soul food for a hungry teenager 😋

Use your gloves sir, you work like indian people.

😀😍😘

このレシピは作りました。 とっても美味しかったです！ 共有してくれてありがとうございます！

Made it yesterday, was amazing! Thanks for sharing

Anyone know the science behind what he meant when he said that the oil was murky then turned clear or something?

sichan pepper corns?

This is an interesting recipe. I love chefs Chen and Sakai. They were so much fun to watch.

I always loved Chef Chen the most out of all the Iron Chefs. He had such a sparkling personality. I'm so glad his son is continuing the legacy.

Omg no…. RIP Chen… My heart goes out to his family. I know I discovered too late but better late than never….

RIP

Fantástico mapo tufu

This recipe is on spot! I tried it with rabbit liver, it came out perfectly. Thanks for sharing it!

RIP to the greatest Chinese chef ever. Thank you Chen for years of pleasure.

Damn the Japanese Jacque Pepin left the earth too soon

I find it fascinating that the man was famous for his Mapo' and yet - In an unorthodox manner, he usually used a very firm tofu most of the time. He seems to have gone for a soft type this time around..

Hell no I won’t eat that ugly fish even if they paid me millions

Looks so good! So much flavor and so east to digest. Dashi's delicious nutrient plus soft (is that bran curd?) and milled, puree ingredient. The veg melange looks a classic but clearly the variances endless. A new find for my weekly table...?

still cant believe he's gone. I bet Sakai was in tears when he heard the news. Not to mention, he was my favorite iron chefs.

karaage will never compare to proper Southern US fried chicken tenders

Wonderful recepie and what a lovely chef with full respect for the ingrediences, I will try this tomorrow :)

Such passion and dedication to his methods. He truly was a great master at his craft. Showing the visual telegraphing of the tofu blew my mind; what a subtle detail to check for.

Thank you, Chef!

What is Chinese soup?

RIP😢

It was my great pleasure to eat three times already at this master's restaurants in Kyoto. These are unforgettable experiences. The place of vegetables in this cuisine is sacred. Much to learn and admire. The calm manner of speech and the precision of his gesture with the hands and the knife tell us something beyond the recipe. Written with gratitude

May he rest in peace....you will never be forgotten by your fans in the 🇺🇸... So sad to hear of your passing 🙏🙏🙏

Mapo is the name of a district in Seoul, Korea. so Mapo Tofu is a Korean Chinese dish. lol

The BGM is too loud. Can’t hear what the chef is saying 😢

I must say, you are very inspirational Chef Osawa. Arigato Gozaimasu.

BGM is too loud and annoying

Give me a bowl of rice and I’m happy as a clam🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰

good lesson and will cook like this....i need a good accurate fryer though...cooking over gas the oil temp fluctuates too much

I bet he can't make the mystery Mapo Tofu from Kikaro which admiral Lee requested. Only Pai the fairy & Lou Main Xing knew the recipe.

tertarik

very nicely done.... most important thing is to keep tofu shape, don't break them like some other youtube clips showing restaurants in japan literally serving tofu mush like baby food...... just one thing to say is traditionally corn starch water is added 3 times and Ken only done twice..... just a very minor issue..... RIP iron chef