📖PRINT RECIPE: onl.la/KnuBxuM 🍙FAQ about the ingredients 👉 www.chefslabo.com/general-7 📸 Instagram👉onl.bz/jgP3jF8 FAQ examples: -What is kombu? -Which brand of soy sauce should I buy? -Is there any substitute of sake, mirin, kombu? (Each pages include pictures)
Thank you for watching!! (日本語は下にあります！) I used a very small pot for frying, but please use a large pot for your safety!!!. Sorry for that!!!! Karaage chicken is a memorable dish as this was the first video that I filmed on my balcony. It was actually a compromise as my kitchen at home isn't look good compare to other top RUclipsrs. But luckily, this filming style added a character to the channel. And makes a bit of the difference. So I am happy to carry on with it. Now, the new Karaage video is uploaded, and I farewell to the old one. In future, I will keep remaking the old videos like this one as I grow up with the filming skill, and come up with new ideas!!! *(揚げるパートで、諸事情によりかなり小さな鍋を使用していますが、実際に作る方は安全の為に大きめの鍋をご使用ください！) 唐揚げは個人的に思い入れのある料理です。 というのも、唐揚げのレシピビデオの撮影の時から、 ベランダで撮影するというスタイルが 始まったからです。 そもそもこれは、家のキッチンが狭くて日当たりも悪く、 あまりにも見栄えがしなかった事からくる妥協案でした。 しかし今ではこれが当チャンネルの個性の一つにもなっており、結果的に私自身も気に入っています。 さて、この新しい唐揚げビデオが出来たので、古い方はもうすぐ 削除します。 このように、私の動画制作技術が上がったり、新しい アイデアが出ると、 古い動画はこれからちょくちょくリメイクしていきます。 なので古い方まだ見てないよ～って方は、是非今のうちにチェックしておいてくださいね！！
Recipes in Europe for fried chicken in these dimensions call for at least 12 minutes of frying and the ideal temperature for deep-frying chicken is 180°C
Thanks ミカサ!!! Yeah I got hungry too when I was editing this video...and other videos 😅 I usually edit video at midnight, and that hungry time is the hardest part of being a RUclipsr😅
I really love your notes. It's nice to know recipes, it's far better to understand what we do and why we do it to be able to adapt and apply this knowledge to whatever we cook!
@@CHEFSLABO how long does it last? Weeks? Months? Does it have to be kept in special conditions (like avoid humidity in a sealed container or something)?? Thaanks! ☆
@@laurafernandez1205 you can keep in a normal container or a jar. I left mine for 2 months, and had no problems!! So I suggest you to make a relatively big batch, and use for many things!!!
Thanks Johnny!!! I want to buy more Gundam stuff but OMG it's so expensive in here Australia!!! 😅 But I got few more in my garage which I brought from Japan, and my wife is about to throw lol So I will find a friend for them soon!!!!
Thank you so much for the recipe, just had the best experience of making homemade Karaage! Pat the chicken dry and using rice flour definitely make the whole process clean and manageable.
Hmm too much discipline cooking this recipe Chef, amazing. Definitely this not how I cook my all-time "Lazy Fried Chicken" lol. New Subscriber for fellow Gundam Fun (Joke). Keep uploading : )
What a really great recipe chef! I've recooked it and all I can say is, it's the best chicken karaage I've ever tasted. It's super juicy, cwispy and flavorful. What more can you ask from a chicken karaage? I tip my hat off to you chef. Keep up the great work, stay healthy and hope you have a nice day chef! :D
I made this for supper last evening, and I had a couple of leftover pieces for breakfast this morning. THIS IS THE BEST-TASTING FRIED CHICKEN I'VE EVER HAD. I will NEVER again fry chicken in any other way.
I've made this recipe 4 times now and I always manage to have guests come over when I do. This latest time though I finally bought kombu and used chicken with skin on and it tasted amazing, I think now the skin is a MUST to enjoy fully. Thank you for sharing the recipe, and explaining why certain steps are necessary, it was a delight to cook as well as eat :)
I'm gonna try this out because it looks like you can achieve the intended crispiness without double frying unlike other karaage recipes. One question though: Is corn starch the same thing as corn flour? I tried looking it up, but I find different answers such as: US Corn Starch = UK Corn flour. It's very confusing and I'd like clarification on how to do this recipe right.
Came here to ask this question also. I think what we in North America call "corn flour" is yellow. That is clearly white - I think it is what we would call "corn starch"
Hi guys!! I found out the result on the link below!! www.google.com.au/search?q=cornflour+vs+cornstarch&sxsrf=ALeKk00H7QP_hXUIdwm2kRIDeBtyZLrlyw%3A1622289954505&source=hp&ei=Ii6yYMq9HJ-W4-EPvq2j0Ao&iflsig=AINFCbYAAAAAYLI8MtgciEOZ6b8diE7jB4hWjAeU994Y&oq=cornflour+&gs_lcp=Cgdnd3Mtd2l6EAEYATIFCAAQywEyBQgAEMsBMgUIABDLATIFCAAQywEyBQgAEMsBMgcIABAKEMsBMgcIABAKEMsBMgUIABDLAToGCCMQJxATOgQIIxAnOgIIADoECAAQBFDsCljWG2D6L2gAcAB4AIAB6QKIAaoPkgEHMC44LjEuMZgBAKABAaoBB2d3cy13aXo&sclient=gws-wiz
Honestly, I don’t know authentic japanese karaage. Some youtubers use egg + some sort of flour for the coating. But here you only use flour (corn and rice flour). So which one is the authentic japanese karaage recipe? 😅 I really want to know for sure
Even among Japanese people, people who make karaage with such care are extreme karaage enthusiasts. In ordinary households, we eat slightly more crude fried chicken lol.
Thank you so much for this recipe chef! Though my recook needs improvement (the outer layer is not crispy enough), but the meat tastes awesome I surprised myself!
I feel like I am getting cheated over here in the U S because I cannot believe it is made this way here! Thats fine I ll make it at home with your recipe!
Hi Jesch!!! It won't be a problem for little while like that because you will cook in high temperature oil. But if you are in very warm environment, you might need to leave it shorter. So check the temperature like in the video!! Should be around 18℃ then!!
Hi!! You can use different kind of sugar, but it might affect on the flavour. (Honey is not recommended) So I recommend to use plain sugar as it doesn't have characteristic flavour.😉
Hi Ksenia!! Mirin and Sake can add umami as they both are kinds of similar to rice wine. Katakuriko is making the characteristic texture of Karaage which is a bit different to Western fried chicken. It's just a different style.😉👍
I had this for dinner. The meat is juicy abd skin is crispy. I used chicken legs and had to cooked it longer till i reach 75c internal temperature. I thought its gonna go dry. It was juicy. QuestionChef: Can you make a good gravy sauce for this? Also, I read in one of your reply that you have cooked Korean Fried Chicken , can you make video of this? Im curious to try Korean FC. I am learning alot from our recioe and so far they all taste soo good . Thanks Chef ! Im a big fan!
Wow came across your channel today and subscribed after watching 2 of your videos. Love your Gundam and cooking method. Very helpful tips!! Thank you for having bilingual subtitles. Keep up the awesomeness~
Love all your recipes, tips and knowledge you has provided in every videos! I'll always looking forward for your next video. Japanese cuisine is one of my most favorite too. May I request your recipe/video for Napolitan spaghetti? It's one of my favorite too.
Hi Ariya!! Thanks for the comment!!! I got same request from a different viewer too!! I got one other request in the queue at the moment, but will work on yours afterwards!!!!
This was a great recipe! It was very delicious. I love your techniques and suggestions, so I hope you continue to make many more videos to come. Thank you so much for sharing!
Hi I love your channel and Japanese food!!! Your videos really do inspire and motivate me to cook wonderful Japanese food! Please do more videos!!! 🤗🤗🤗
I tried your recipe earlier today and it was tasty. The only thing that was honesty driving me nuts was I didn't know what corn flour was until I looked it up on the web and thought that corn flour might be corn starch over here in the United States. Ether way, thank you for your video and I hope to cook even more using your videos!
Haha!! I was the same jac!! When I was editing this video, I was just rocking out and couldn't keep going on the job lol I'm sure that I'll use this tune again in future!!
📖PRINT RECIPE: onl.la/KnuBxuM
🍙FAQ about the ingredients 👉 www.chefslabo.com/general-7
📸 Instagram👉onl.bz/jgP3jF8
FAQ examples:
-What is kombu?
-Which brand of soy sauce should I buy?
-Is there any substitute of sake, mirin, kombu?
(Each pages include pictures)
Thank you for watching!!
(日本語は下にあります！)
I used a very small pot for frying, but please use a large pot for your safety!!!.
Sorry for that!!!!
Karaage chicken is a memorable dish as this was the first video that I filmed on my balcony.
It was actually a compromise as my kitchen at home isn't look good compare to other top RUclipsrs.
But luckily, this filming style added a character to the channel.
And makes a bit of the difference. So I am happy to carry on with it.
Now, the new Karaage video is uploaded, and I farewell to the old one.
In future, I will keep remaking the old videos like this one as I grow up with the filming skill,
and come up with new ideas!!!
*(揚げるパートで、諸事情によりかなり小さな鍋を使用していますが、実際に作る方は安全の為に大きめの鍋をご使用ください！)
唐揚げは個人的に思い入れのある料理です。
というのも、唐揚げのレシピビデオの撮影の時から、
ベランダで撮影するというスタイルが
始まったからです。
そもそもこれは、家のキッチンが狭くて日当たりも悪く、
あまりにも見栄えがしなかった事からくる妥協案でした。
しかし今ではこれが当チャンネルの個性の一つにもなっており、結果的に私自身も気に入っています。
さて、この新しい唐揚げビデオが出来たので、古い方はもうすぐ
削除します。
このように、私の動画制作技術が上がったり、新しい
アイデアが出ると、
古い動画はこれからちょくちょくリメイクしていきます。
なので古い方まだ見てないよ～って方は、是非今のうちにチェックしておいてくださいね！！
You put a lot of work in your videos. You deserve all the success that you can get.
( ๑•̀ •́)و
Hi again Aoi!!!
Yeah making contents isn't easy.
But I like it!!!
So I'll keep running as long as I can!!!
I've tried japanese fried chicken in potato flour 🤩
@@tamagothchic No worries Jod1!!
As long as you are happy, that's great my friend!!! 😉👍
Recipes in Europe for fried chicken in these dimensions call for at least 12 minutes of frying and the ideal temperature for deep-frying chicken is 180°C
its looks very oishi..
great now im hungry, imma order this to my house real quick
Thanks ミカサ!!!
Yeah I got hungry too when I was editing this video...and other videos 😅
I usually edit video at midnight, and that hungry time is the hardest part of being a RUclipsr😅
Hello from Brazil!!!
Oh Hello from Australia!!
Welcome to my world Gus!!
Look so juicy and delicious as usual.. gonna try it soon
Thanks Mami!!
Oh yeah this one is real good!!
Don't forget to buy some beers!!
@@CHEFSLABO will do 👍👍
Did he technically season his salt?
Kind of like that RSFAKQJ10 RSF!!
Thank you for the comment!
@@CHEFSLABO what a legend
I really love your notes.
It's nice to know recipes, it's far better to understand what we do and why we do it to be able to adapt and apply this knowledge to whatever we cook!
I’m going to have to try this recipe, and you earned my subscription with the natural MSG!
Yeah try the kombu salt to cook simple stir fry Kevin!!!
Nothing else is needed.
You'll be surprised!!!
@@CHEFSLABO how long does it last? Weeks? Months? Does it have to be kept in special conditions (like avoid humidity in a sealed container or something)?? Thaanks! ☆
@@laurafernandez1205 you can keep in a normal container or a jar.
I left mine for 2 months, and had no problems!!
So I suggest you to make a relatively big batch, and use for many things!!!
@@laurafernandez1205 Years. Forever. Salt and dried kombu don’t expire stored properly.
@@maniswolftoman thanks!
I love this channel so much!!!! I love the notes in every recipe you give, Chef!
Rose mukang baccla
I'm here for the Gundam, Gun Cannon and Gun tank actually.
It’s part of the fun watching his clip!
Considering that, I'm waiting for him to do a steak.
I'm certain he'll get a nice Char on it.
@@Kenko706 That should go perfectly with a Red Comet cocktail!
@@Kenko706 dude. the pun XD
same.
Glad I found this channel, thx for including why you do certain steps, hope this channel will blow up soon!
Your step by step instructions is impressive !
Thanks Andi!
That's what I thought I can make difference to other channels!!
I'm glad that you liked it!!
As someone who loves cooking AND Gunpla, you might just be the perfect channel for me lol. Loved that 3rd Gen HG RX-78-2 was it?
great recipe and the Gundams really tie it together :D
Thanks Johnny!!!
I want to buy more Gundam stuff but OMG it's so expensive in here Australia!!! 😅
But I got few more in my garage which I brought from Japan, and my wife is about to throw lol
So I will find a friend for them soon!!!!
Hi. I don't know how youtube algorithm bring your channel to me. But ain't complaining. I like your channel. I subscribe 💕
Thank you so much for the recipe, just had the best experience of making homemade Karaage! Pat the chicken dry and using rice flour definitely make the whole process clean and manageable.
This channel makes me want a Japanese husband 😆
Great video ! Will you make a video about Yakisoba recipe ? It's one of my favorite dishes in japanese restaurant. :D
Hi Charlie!!
Yeah I got couple of requests at the moment, but I will start developing yours afterwards!! 👍
Hmm too much discipline cooking this recipe Chef, amazing. Definitely this not how I cook my all-time "Lazy Fried Chicken" lol. New Subscriber for fellow Gundam Fun (Joke). Keep uploading : )
It’s interesting how different some recipes can be. This looks a lot like コンビニ fried chicken to me, so it’s very nostalgic.
It looks delicious. 😋
Dericious*
@@MrA71717 Lacist
What a really great recipe chef! I've recooked it and all I can say is, it's the best chicken karaage I've ever tasted. It's super juicy, cwispy and flavorful. What more can you ask from a chicken karaage? I tip my hat off to you chef. Keep up the great work, stay healthy and hope you have a nice day chef! :D
Thanks Stephan!!
I'm so happy about being part of your happy moment😉
Try other stuff too, and let me know my friend👍
Incredible ! Love your vids. I really like how you keep things so much detailed without saying a word
I made this for supper last evening, and I had a couple of leftover pieces for breakfast this morning. THIS IS THE BEST-TASTING FRIED CHICKEN I'VE EVER HAD. I will NEVER again fry chicken in any other way.
"the konbu salt works as natural as MSG"
Yes Mobile suit Gundam is quite natural
Haha!!!
Good stuff my friend!!!
Yeah Gundam contents have been always around me.
Cannot live without it!! lol
I've made this recipe 4 times now and I always manage to have guests come over when I do. This latest time though I finally bought kombu and used chicken with skin on and it tasted amazing, I think now the skin is a MUST to enjoy fully.
Thank you for sharing the recipe, and explaining why certain steps are necessary, it was a delight to cook as well as eat :)
No worries Carlos!!!
Thank you for having good time with my recipe😉👍
I'll keep making good contents for you!!
Awesome recipe! Best karaage I have ever made. Love how it's not oily while crunchy
Great information along with a wonderful recipe. ❤️❤️❤️🙏🏼🙏🏼🙏🏼
Can you do Nanban chicken sometime? I always wondered for the batter, egg first then flour? or flour first then egg?
I'm gonna try this out because it looks like you can achieve the intended crispiness without double frying unlike other karaage recipes. One question though:
Is corn starch the same thing as corn flour? I tried looking it up, but I find different answers such as:
US Corn Starch = UK Corn flour.
It's very confusing and I'd like clarification on how to do this recipe right.
Came here to ask this question also. I think what we in North America call "corn flour" is yellow. That is clearly white - I think it is what we would call "corn starch"
Hi guys!!
I found out the result on the link below!!
www.google.com.au/search?q=cornflour+vs+cornstarch&sxsrf=ALeKk00H7QP_hXUIdwm2kRIDeBtyZLrlyw%3A1622289954505&source=hp&ei=Ii6yYMq9HJ-W4-EPvq2j0Ao&iflsig=AINFCbYAAAAAYLI8MtgciEOZ6b8diE7jB4hWjAeU994Y&oq=cornflour+&gs_lcp=Cgdnd3Mtd2l6EAEYATIFCAAQywEyBQgAEMsBMgUIABDLATIFCAAQywEyBQgAEMsBMgcIABAKEMsBMgcIABAKEMsBMgUIABDLAToGCCMQJxATOgQIIxAnOgIIADoECAAQBFDsCljWG2D6L2gAcAB4AIAB6QKIAaoPkgEHMC44LjEuMZgBAKABAaoBB2d3cy13aXo&sclient=gws-wiz
Yea it is
You can buy white extra fine corn flour. White vs yellow is simply bleached vs unbleached.
@@webincomeincome8767 Thanks for the explanation webincome!!!
Appreciate that 👍
Honestly, I don’t know authentic japanese karaage. Some youtubers use egg + some sort of flour for the coating. But here you only use flour (corn and rice flour).
So which one is the authentic japanese karaage recipe? 😅 I really want to know for sure
Even among Japanese people, people who make karaage with such care are extreme karaage enthusiasts.
In ordinary households, we eat slightly more crude fried chicken lol.
Thank you so much for this recipe chef! Though my recook needs improvement (the outer layer is not crispy enough), but the meat tastes awesome I surprised myself!
Thank RUclips algorithm for bringing me to this channel. Those tips are amazing! I wanna try on my own. Thank you! 😍
Thanks for the recipe and the explantions. But please, don't use google translator next time. Kombu is a source* of umami.
Wow, absolutely love..love.. your recipe, how delicious 👌👍🍲🫕🥘
Love the background music too! 🤘 May I know the title, Chef?
Thank you for not only giving us a recipe, but explaining the reason why for each step... I love this channel
I’m going to try this,if it’s not good,there’s going to be trouble !
I feel like I am getting cheated over here in the U S because I cannot believe it is made this way here! Thats fine I ll make it at home with your recipe!
: one way to show a well-cooked karaage is by showing the cross section of the meat.. well done..
Much respect for you Chef, keep going!
Chef may i ask, is it safe if you leave that in room temperature before frying?
Hi Jesch!!!
It won't be a problem for little while like that
because you will cook in high temperature oil.
But if you are in very warm environment, you might need to leave it shorter.
So check the temperature like in the video!! Should be around 18℃ then!!
I cannot find a tempura recipe from your channel. Can I request for one?
Thank you for the recipe chef! Any type of fried chicken dish is my favourite and now I can't wait to try to make Karaage for myself!
Yeah try mine too monkerulz!!!!
Thanks for the comment!!
looks and sounds absolutely fantastic. I will definitely try this recipe soon. Thank you!
No worries Alvin!!
Come to me anytime!!!
I'll always cook for you!
Hi, can I omit the sugar from the brining liquid? Should I replace it with other type of perhaps healthier sugar? What about honey?
Hi!!
You can use different kind of sugar, but it might affect on the flavour.
(Honey is not recommended)
So I recommend to use plain sugar as it doesn't have characteristic flavour.😉
Why other karaage use mirin cooking sake for marinade and potato starch/katakuriko for coating please give me an answer chef thanks
Hi Ksenia!!
Mirin and Sake can add umami
as they both are kinds of similar to rice wine.
Katakuriko is making the characteristic texture of Karaage which is a bit different to Western fried chicken.
It's just a different style.😉👍
Why am I watching this on a 5:2 fast day?!?!?
Rice flour is better than katakuriko for karaage?
Hi Chef Labo. Can i use dashi powder in place of the kombu? What will the proportion be for kombu salt replacement?
Hi Red!!
It's probably better to use MSG as dashi powder contains bonito flakes flavour😉 Thank you for the comment👍
Hello what type of salt do you use pls? Love your videos
The process looks more sophisticated than making Korean fried.
Does Japanese fried chicken taste better than Korean fried chicken?
Hi chiron!!!
I love and respect Korean fried chicken as well!!
Too hard to decide which one is better😉
made this, posted on instagram story. its taste nice :D
I had this for dinner. The meat is juicy abd skin is crispy. I used chicken legs and had to cooked it longer till i reach 75c internal temperature. I thought its gonna go dry. It was juicy. QuestionChef: Can you make a good gravy sauce for this? Also, I read in one of your reply that you have cooked Korean Fried Chicken , can you make video of this? Im curious to try Korean FC. I am learning alot from our recioe and so far they all taste soo good . Thanks Chef ! Im a big fan!
When i was in japan i ate this almost every day
I need an explanation on why 117 dont like this!
fabulously , I have learned much practical cooking skills from here ありがとう😊
I love to cook Japanese food and also love gundam too!
Bad for health and delicious for mouth
hey Chef. .what is the best possible to substitute kombu since in Indonesia is very rare.. thank you!
Hi Ario!!
Please find the FAQ link in the descrtiption or comment section😉
You can see all the detail👍
Wow came across your channel today and subscribed after watching 2 of your videos. Love your Gundam and cooking method. Very helpful tips!! Thank you for having bilingual subtitles. Keep up the awesomeness~
Yet another great recipe I have to try. Love the kombu salt. Keep it up :)
Thanks Golgoy!!
Be careful!! I ate too much and got some weight lol😅 but it's certainly good!!!
Hey chef's, can this kombu salt be used with other ingredients for marinated or with other methods?
Yes you can adkktn!!
Imagine it works exactly like MSG does!!
Makes everything tastier😉👍
Amazing video Thank you for sharing I Like your channel
Too bad i can only give one like for this video
You're amazing, Chef! Thank you so much for the detailed information.
No worries Aditi!!!
Have a try!! You'll like me more then 👍
Love all your recipes, tips and knowledge you has provided in every videos! I'll always looking forward for your next video. Japanese cuisine is one of my most favorite too.
May I request your recipe/video for Napolitan spaghetti? It's one of my favorite too.
Hi Ariya!!
Thanks for the comment!!!
I got same request from a different viewer too!!
I got one other request in the queue at the moment, but will work on yours afterwards!!!!
@@CHEFSLABO Thank you very much for your reply! ^^
“Oh, boy! This really looks like an easy and delicious recipe; I sure do hope it doesn’t require any kom-“
500g is One serve outside Asia ;)
This was a great recipe! It was very delicious. I love your techniques and suggestions, so I hope you continue to make many more videos to come. Thank you so much for sharing!
Hi I love your channel and Japanese food!!! Your videos really do inspire and motivate me to cook wonderful Japanese food! Please do more videos!!! 🤗🤗🤗
🤤 I want some tender chimken
I tried your recipe earlier today and it was tasty. The only thing that was honesty driving me nuts was I didn't know what corn flour was until I looked it up on the web and thought that corn flour might be corn starch over here in the United States.
Ether way, thank you for your video and I hope to cook even more using your videos!
不需要复炸 to make it more crispy？
Did you used the seasoning, kombu(dried kelp)and salt?
Yes I did Maria!!
If you cannot have kombu,
you can use MSG instead if it's ok with you👍😊
This is my first japanese chef that I subscribe. Arigato gozaimasu chef!
I hope that tastes good cause it looks shit.
Awesome
Loads of love and prayers from India 🇮🇳
Stay safe chef
😘♥️
Great instruction, nice glimpse into your comfort dishes, and satisfying visuals and endings :b thumps up
Mouth watering 👍👏💎💎💎💎💎
Love this channel.. Especially how the chef explain everything... Thank you so much 💖
Wow! That kombu salt genius! I can't wait to try this recipe! Beautiful instructions and so well shown! Thanks!
こんにちは、きょうはしょとこんぶをまぜてとりをひたしました。しょのにおいはすてきでした。つぎははした。
Fricheteau Pierre-Igorさん
コメントありがとうございます！！
お役に立ててうれしいです！！👍😉
I made this fo yesterday dinner. It was Really tasty. Thank you 😋😋😋
i could not follow the recipe because I was rocking out to the music sorry chef
Haha!!
I was the same jac!!
When I was editing this video,
I was just rocking out and couldn't keep going on the job lol
I'm sure that I'll use this tune again in future!!
I made this and it's soooo gooood :) thank you for the recipe! Could you also make spicy karaage sauce by any chance?
thoughts on potato vs rice starch?
Wow just discovered your channel and love it. Thanks for accurate recipes
Just finished making this recipe, but I used chicken wings instead. The taste is heavenly!
Should I be marinating the chicken for an hour to overnight as well? Or only for the brine? Thanks!
Hi Rudolph_!!
It's only for the brine. So no need to wait for the marinade👍
It will be soaked up after the coating😉
@@CHEFSLABO well I just made it and ate it for breakfast. It tastes really good and juicy, thanks for the recipe.
Nice recipe and tips
Oh and I have a request can you make us your version of chanko nabe.
If you're letting it brine overnight, do you put it in the fridge or do you leave it out?
Hi DevinelyIntervened !!
That case, keep it in a fridge.
Then next day, leave at room temperature for while before you go to the next step😉
Simple with quick detailed explanations! More importantly, it tasted good!
wow superb cooking... you're the real chef!
You are the best, your explanation for each step, each detail, is really what I love and needed !!!
I got so hungry watching this
Really like your recipes.. hope you will feature one day how to make Takoyaki 😃