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Thank you so much 😊

Thank you for your comment! Terimakasih😊

Thank you so much for your comment! I want to try Pakora someday😍

Thank you so much for your comment! Samgyup cuts is easy to get also at Asian super market! Great choice!😊😊😊

Thank you so much for your comment! That’s so nice this recipe makes you and your husband super happy😊

Check out the dipping sauce . Trust me with sauce it's not bland

Thank you so much ☺

😍😍😍😍😍THANK YOU😍😍😍😍😍

Thank you so much for your comment and support😍

Thank you for your comment! I hope you can enjoy Kakiage at home with my recipe😍

Thank you for your comment. My sauce is just for one time use and I'm not sure how long it will last🤔 I'm sorry. You must have your special method to keep your sauce for 23years long!! Japanese yakitori restaurants keeps their own sauce like you to maintain their taste.

@@sarastable yakitori sauce is not the only only sauce that I make that I keep for long times teriyaki sauce as sweet and sour sauces and a lot of other sources but thank you very much for reading my comment and sharing it with me that someone does really read them thank you

Thank you alot😍

Thank you very much😊

Thank you so much for your comment and I'm happy if you could enjoy Japanese taste at home even if you are not in Japan right now😋

Thank you so much for your comment! I love simple and delicious dishes

Thank you so much! Your comment makes me so happy because I'm trying to make my all videos simple and easy to follow all the steps🤩 I hope this recipe went better than the "full batter with water and ice"🙄

Thank you for your comment☺ Kakiage supposed to dip into Kakiage sauce and I try not to add extra salt. It's ok if you want to put some salt, if you want☺

Thank you for your comment. Yes, I think☺️

Thank you for your comment😊 You can use corn starch instead of potato starch, but texture might differ.😉

Maizena

Thank you so much for your comment😊 I'm so happy to hear your girls love what you made with my recipe😍

Thank you for your comment and pleased message, and please wait a little bit more for another videos🥰 I'm so glad your Salmon Nanbanzuke went so well!!

Thank you for your comment☺️ Zucchini and pickles❤️ Never come up with those ingredients but sounds yummy🥰 Please try and let me know about the taste! I should try, too😍

Thank you so much for your comment, new friend😊

Thank you for your comment and sorry for this late reply... I don't use parchment paper😊 The paper one you saw in the pic is which we call "Tenshi" to use as a sheet of tempura for removing excess oil and keep crispy. You can substitute with cooking paper, but don't forget to remove it before serving😊

Thank you so much for your comment and good to hear your Kakiage went so well🥰

@@sarastableI don't have potato starch. Can I use cornstarch?

Thank you so much for your comment and warm support ☺️

Sorry for late reply... Unfortunately, there is no substitution of Sake, but you can just skip adding Sake, the taste will be fine. Adding Sake makes tastes Gyudon more rich and also distinguish some smell which beef has, but UMAMI will come out from beef meat so don"t worry! Hope your Gyudon works well😍

Thank you for your comment😊 I can see you’re big fun of Damon Slayer.😆

Sorry for being late reply… If you meant normal vinegar as white vinegar, you should add extra sugar just a little bit because white vinegar has more sharp taste than rice vinegar. It’s ok to substitute with grain vinegar as well if you could find it. Thank you for your comment😊

@@sarastable thank you for the tip! I found apple cider vinegar, and it worked just as good! <3

@@rimoishere564 That's great😊

@@sarastable thank you for your hard work tho

Thank you so much for your support!!😊

Thank you so much for your comment😊