In Japan you are so proud of your cooking and presentation it's wonderful to see , your hygiene in preparation is 5 star ,In England these days we have lost the art of preparation and presentation it is now a throw it on a plate and take the money 😢 the best of luck to you all 🎉 Tony.
I experienced two powerful emotions viewing this: 1) It was fascinating to watch the number of steps to make this beautiful meal. 2) It was cruel torture to not be able to eat and taste it after it was done!!!
Beautiful presentation, I LOVE dark meat chicken and chicken skin. I am sure that this dish would make me very happy. Except for most of the sauces. I love mushrooms, onions, garlic... But when it comes to spicy, I just can't handle it
This looks unbelievably delicious. Much, much more than the title eludes to. I’m overwhelmed. Then they add hemp and green gooey stuff. There’s one little part in there that I want understand more. The gloopy stuff that he poured into the pot to cook the rice that was in the brown ceramic bottles, I think was just a thick bullion, right?
If you can't name all the fruit and vegetables used, then you might wanna go back to kindergarten. Also, it's not like you're gonna cook this for yourself.
@@TheEventGuy A bit harsh, considering a lot of these ingredients aren't commonly used in the West or are things that are pre-blended and thus rather hard to identify on their own.
@@dang495 I paused the vid and checked Google and apparently it's a type of honey and plum tea concentrate. I guess you add hot or cold water to it if you want to enjoy it as a beverage, but it can also be used in sauces.
I was just talking about this ... where has all the chicken skins gone .... I use to love them as a kid ... but Australia doesn't sell it separately ;(
THE VEGETABLE/PINEAPPLE sauce: what were the wet ingredients poured into the pot? i imagine the second was rice wine or rice wine vinegar but what was the third? i first thought the third liquid was the chicken stock but it almost looked sandy?! then a thick syrup maybe something like mizuame? i would love to know this if anyone can chime in?
What i really ask myselfe all the time is see japanese cooking videos. Is tap water in japan cheap? Becouse it flows constantly... Here in Germany it is nearly a sin to do. It can really affect your monthly water costs.
I think im going to have to try that crunchy chinvken skin at the local restaurant tomorrow i saw it the other day and was literally drooling 😂 i had to ask what it was 😂
You look like 80 and the chicken wasn't pink at all. Maybe watch YT videos with a magnifying glass next time.🙂👍 Plus, this might be a shocker for the dumb and fat American, but there are places in Japan where they consume raw chicken. It's that fresh not full of medicine like for you in the west 😮🤯
That's the only good question in the comment section. If I had to guess the left batch was only kept in water (maybe a bit of mirin) While the other batch was seasoned with soy sauce and sake (which is the traditional way to marinate chicken in Japan)
@@TheEventGuy Yes! I did some research and it turns out the brine is just water with maybe a little salt! You soak it in water for a few hours and the chicken is juicy. Jeez, I never knew this. I'm definitely going to do it and see what a difference it makes. If it's awesome, I'm going to be so mad I didn't know this my whole life 😆😆
It is probably a mix of Japanese soy sauce, sake, mirin, chicken broth with those vegetables they grilled, and sugar most likely a reduction/sugar syrup sauce based on observation. If you meant the salt water brine the chicken was in before being grilled, that is to lock in the juices, typically a technique that is about 1 tablespoon salt-1/4 cup of salt to about 1 gallon of water. used this method in my dad's Italian kitchen for wood-grilled chicken in his restaurant, and also added black pepper, fennel seed, chili flakes, and fresh rosemary.
ㅋㄲㅋㅋㄲㅋ예전에는 라텍스 장갑이 진짜 청결한거라고 생각했는데 요즘 영상들보면서 느끼는건데 손 안더러워질라고 끼는거같음 무슨 닭만졌다가 닭굽는 도구만졋다가 재료 손질 했다가 숯굽는 장비들 만졌다가 숯 세팅할때도 끼고 .. 제일 열받는건 숯 세팅하고 나서 면장갑 한쪽 사용하던데 반대쪽 라텍스는 그대로 계속 쓰고있다는거임. ㅈ같음 재료 쪽으로 계속 하면 이해하겠는데 숯처만지고 하면서 계속 라텍스 끼고있는거 개킹받음. 저상태로 또 닭구워서 손님음식에 나가는거잖아 싯팔
It's a famous restaurant in a beautiful space on Gwangalli Beach in Busan. It's highly rated by Japanese visitors, who are sticklers for authenticity in washoku at home but appreciate the clear passion in this Korean interpretation.
All that hard work & then that massively disappointing ending of ruining the rice by dumping a ton of soy sauce on it, then dumping it into the onsen egg & finally mixing it all into the soup!!!!! Also, the rice is too wet, the chicken a little undercooked & the skin needs more caramelisation. Finally, it's a Japanese style chicken skin rice made by a Korean using many, many Korean ingredients & condiments!
I am Japanese and it looks good to me. Definitely Korean though-in Japan we would take apart whole birds, we don't feel compelled to wash our meats, we don't normally transfer built sauces and condiments between quite so many containers, and we don't use industrial corn sweetener in upscale applications. (Side note, high-fructose corn syrup is yet another thing we really need to apologise for.)
You actually cant buy chicken bones in the US but you can buy feet, they say its because some health regulations but i think its because large corporations like Cambels buys em all up.
![Cleaver Restoration [Black Cleaver With Ebony Handle]](/img/1.gif)
I like that the meal offers infinite combinations to enjoy every bite. At the end I understood the prep.
In Japan you are so proud of your cooking and presentation it's wonderful to see , your hygiene in preparation is 5 star ,In England these days we have lost the art of preparation and presentation it is now a throw it on a plate and take the money 😢 the best of luck to you all 🎉 Tony.
hey they're NOT Japanese but Korean. They often pretend to Japanese
I experienced two powerful emotions viewing this:
1) It was fascinating to watch the number of steps to make this beautiful meal.
2) It was cruel torture to not be able to eat and taste it after it was done!!!
食材の扱い、道具の扱いがとても丁寧だと思う。
こういうスタッフが作る料理は美味しいだろう。
The prep for this is insane!
그릴도 깨끗 화구도 깨끗 다 깨끗 ❤
Beautiful presentation, I LOVE dark meat chicken and chicken skin.
I am sure that this dish would make me very happy.
Except for most of the sauces. I love mushrooms, onions, garlic... But when it comes to spicy, I just can't handle it
我在日本吃过烧鸟饭，看上去和视频里的一样，绝对美味！
should've rotated the grilled chicken on the grill, hotspots made it so some was medium rare while others way done
This looks unbelievably delicious. Much, much more than the title eludes to. I’m overwhelmed. Then they add hemp and green gooey stuff.
There’s one little part in there that I want understand more. The gloopy stuff that he poured into the pot to cook the rice that was in the brown ceramic bottles, I think was just a thick bullion, right?
Glad you showed how to eat at the end.
こだわりのタレで焼いたチキン🍗めちゃくちゃ美味しそう！
I love it every thing is clean and delicious
Chicken skin is so delicious
Looks like I won’t be making this tomorrow after work
😂 lol
Quel joli service de vaisselle pour servir toutes ces préparations culinaires copieusement ! 🎉
Wow that looks insanely good
It’s amazing to watch his full sleeve tattoo magically jump from his right to left arm and back again. 😂😂
A wonderful cook, but oh, if I were one of the invitees.. Good health. Resistant Algerian
我喜歡放置食材的方形深鐵盤。
對食物美好的態度🎉❤
The roots are not hemp but burdock.
Thank you. It couldn't be hemp. I thought it could be salsify
Thank you. That makes so much more sense.
от такой курицы сразу слюни потекли
Super clean ingredients & preparing process. Where is the shop?
36 Gwanganhaebyeon-ro 255beon-gil, Suyeong-gu, Busan, South Korea
Gwangalli Beach in Busan.
Making great bone broth! One of the most nutritious things a person can eat!
Fascinating.
Can you deliver? 😊 it looks 😋 yummy
UV light frigdes. next level.
Japan seems to have very kind of restaurant including chicken skin speciality.
Yummy 😋
Wow that looks amazing!
Must be rich in flavour with tons of ingredients ❤
Hello, I wish you would write the names of the ingredients, I didn't know some of them🙏
If you can't name all the fruit and vegetables used, then you might wanna go back to kindergarten.
Also, it's not like you're gonna cook this for yourself.
@@TheEventGuy A bit harsh, considering a lot of these ingredients aren't commonly used in the West or are things that are pre-blended and thus rather hard to identify on their own.
@@em_birch Ignore the miserable troll with bad manners. I would like to know what the green jelly like stuff in the jars was.
@@dang495 I paused the vid and checked Google and apparently it's a type of honey and plum tea concentrate. I guess you add hot or cold water to it if you want to enjoy it as a beverage, but it can also be used in sauces.
@@TheEventGuysettle down! People genuinely interested shouldn't be coming across a person like you. Who peed in your breakfast bowl this morning? 😂
I was just talking about this ... where has all the chicken skins gone .... I use to love them as a kid ... but Australia doesn't sell it separately ;(
Now that is a meal! Wow!
😊ooo wow
Wow
But where is this restaurant located? ❤
YES PLEASE ❤😋👍
一定很好吃呀
「よつのあじ ししとり」ってどういう意味だろう？四つの味？
ひつまぶしの鶏肉バージョンって感じかなぁ〜日本風だけど日本にはない😂
온갖 화구 물건 음식 다 만지는 저 검은 라텍스장갑은 하루 몇번이나 버리거나 새걸로 쓸까
그게 제일 궁금하네 ㅋㅋ
진짜 맛잇겠네....서울가면 가봐야징
Not hemp , it is burdock
Whoa! That's a lot of ingredients, I wouldn't know where to begin!
THE VEGETABLE/PINEAPPLE sauce: what were the wet ingredients poured into the pot? i imagine the second was rice wine or rice wine vinegar but what was the third? i first thought the third liquid was the chicken stock but it almost looked sandy?! then a thick syrup maybe something like mizuame? i would love to know this if anyone can chime in?
Interesting….
that white jelly-like liquid is chicken stock?
Once the chicken stock has cooled, it does thicken like that-sign of a well made stock!
Japanese restaurant in Busan, Korea.
店名日本語だったけど韓国のお店っぽいね
What i really ask myselfe all the time is see japanese cooking videos.
Is tap water in japan cheap?
Becouse it flows constantly...
Here in Germany it is nearly a sin to do. It can really affect your monthly water costs.
한국임
I think im going to have to try that crunchy chinvken skin at the local restaurant tomorrow i saw it the other day and was literally drooling 😂 i had to ask what it was 😂
실제 고기양 차이가 너무나네요
Yakuza chicken rice.
It all looks good, but, the chicken was still pink and that is a no no.
You look like 80 and the chicken wasn't pink at all. Maybe watch YT videos with a magnifying glass next time.🙂👍
Plus, this might be a shocker for the dumb and fat American, but there are places in Japan where they consume raw chicken. It's that fresh not full of medicine like for you in the west 😮🤯
Seems like a lot of work bro
What is it that they marinate the chicken in?
That's the only good question in the comment section.
If I had to guess the left batch was only kept in water (maybe a bit of mirin)
While the other batch was seasoned with soy sauce and sake (which is the traditional way to marinate chicken in Japan)
@@TheEventGuy Yes! I did some research and it turns out the brine is just water with maybe a little salt! You soak it in water for a few hours and the chicken is juicy. Jeez, I never knew this. I'm definitely going to do it and see what a difference it makes. If it's awesome, I'm going to be so mad I didn't know this my whole life 😆😆
It is probably a mix of Japanese soy sauce, sake, mirin, chicken broth with those vegetables they grilled, and sugar most likely a reduction/sugar syrup sauce based on observation. If you meant the salt water brine the chicken was in before being grilled, that is to lock in the juices, typically a technique that is about 1 tablespoon salt-1/4 cup of salt to about 1 gallon of water. used this method in my dad's Italian kitchen for wood-grilled chicken in his restaurant, and also added black pepper, fennel seed, chili flakes, and fresh rosemary.
Muito bom gostei
Yum, raw chicken...
🤔Strasbourg 🤚
这碗饭的摆法，吃完肉了才能看见米饭吧😂
In western countries they don't wash the chicken. 😂
Is the chicken undercooked?
this basically a entertainment scam video
Basically like a Dennys over here. 🤣
How to make about the chicken skin??
看起來應該是韓國啊
OMG that chicken is still pink...
This is Korean cuisine not Japanese the way you prepare the ingredients is Korean please do not mislead us.
😋
太爽了吧
I love all the raw chicken juice on the handle of your fridge you guys are really all about safety I see
You said “you guys” like the restaurant is the one running this channel lol
what is the name of this dish?
@15:20 Does anyone know what that plant is? My auto-translate captions says hemp, but I think that’s a mistranslation.
Tasted wasabi and I instantly spit it out. Strangest thing I’ve ever tasted
Mix it with mayo. Perfect dip for chicken nuggets.
@@duallove6909mcds hot mustard ftw
POV: when old american people only know fastfood and have no clue how to handle fresh ingredients and spices 😂
It's just horseradish.
Wasabi isn't for everyone, and your reaction is understandable
Chicken had to be grilled about 10 minutes more. The rest is yummy :))
Maybe it was turkey and that's why it was so pink?
Wish there was text to say what was being used
ㅋㄲㅋㅋㄲㅋ예전에는 라텍스 장갑이 진짜 청결한거라고 생각했는데
요즘 영상들보면서 느끼는건데
손 안더러워질라고 끼는거같음
무슨 닭만졌다가 닭굽는 도구만졋다가 재료 손질 했다가
숯굽는 장비들 만졌다가 숯 세팅할때도 끼고 ..
제일 열받는건
숯 세팅하고 나서 면장갑 한쪽 사용하던데 반대쪽 라텍스는 그대로 계속 쓰고있다는거임.
ㅈ같음
재료 쪽으로 계속 하면 이해하겠는데
숯처만지고 하면서 계속 라텍스 끼고있는거 개킹받음. 저상태로
또 닭구워서 손님음식에 나가는거잖아 싯팔
갈아끼겠지 사회부적응해서 자격지심찌들고 열심히사는 사람 어떻게든 바득바득 깎아내리는 병신아
그래도 끼는게 나을듯 ㄷㄷ 맨손보다야;; 맨손으로 한다해도 계속 손 씻는다는 보장도 없고
Cook the chicken properly..... please. It's not done.
あそこまで丁寧に作って、なんで最後に混ぜてしまうのか。
それぞれを味わって食べればいいのに…
maxida❤
좋아요오❤❤❤❤
팔 문신 알 만하다.
👏👏👏😊👍
How does the dish taste?
Bad. They closed down the restaurant after making the video
Not great after they mixed it with the onsen egg & dumped it in the soup
It's a famous restaurant in a beautiful space on Gwangalli Beach in Busan. It's highly rated by Japanese visitors, who are sticklers for authenticity in washoku at home but appreciate the clear passion in this Korean interpretation.
Супер ❤❤❤❤❤
普通に美味しそう、だけど所々なんの漬物？なのかわからないのもあるw
明太子かと思ったらいっぱいの唐辛子をミキサーにかけた何かとか、小鉢に入ってる緑色の奴とか、どんな味するんだろう。
あと個々の食べ方があるだろうけど、温泉卵とご飯を混ぜて食べるなら丼のお米の真ん中に窪みを作って温泉卵をかけなさい。
日本以外ではどうだかしらんけど😂
Did he ever eat it.. well shall never know..
All that hard work & then that massively disappointing ending of ruining the rice by dumping a ton of soy sauce on it, then dumping it into the onsen egg & finally mixing it all into the soup!!!!!
Also, the rice is too wet, the chicken a little undercooked & the skin needs more caramelisation.
Finally, it's a Japanese style chicken skin rice made by a Korean using many, many Korean ingredients & condiments!
I am Japanese and it looks good to me. Definitely Korean though-in Japan we would take apart whole birds, we don't feel compelled to wash our meats, we don't normally transfer built sauces and condiments between quite so many containers, and we don't use industrial corn sweetener in upscale applications. (Side note, high-fructose corn syrup is yet another thing we really need to apologise for.)
Omgee so many haters comments
These people mostly are just not educated. They criticize everything that they themselves cannot do.
좋구먼
14:18 what is that green jelly?
Honey plum extract
@@지니지니-i1b Thank you! I always love learning about the ingredients used in other parts of the world from me.
Thank you was looking for that only thing I didn’t recognize used.
Nasi kulit ayam
thumbs up
여기 댓글들 상태가 왜 별로지? 난 저 집 괜찮아 보이는데~😊
Selam kullandığınız malzemeleri lutfen Türkçe yazın ne kullandığınızı bilemiyorum
這些鍋具全新是為了拍攝
japan? korean?
Why are all the packaged chicken meat in Korean??? Shouldn't they be using Japanese chicken meat instead?
😮😅
So much sugar and sweetness, it should be savoury 😢
You actually cant buy chicken bones in the US but you can buy feet, they say its because some health regulations but i think its because large corporations like Cambels buys em all up.
Not true, there are places that sells em