You are fast becoming my favorite RUclips chef, with your skill, enthusiasm, and practical recipes! Thank you for being there to help us enrich our lives! 😋
I was watching the sweet chef in Cooking with Dog and she was making chicken kaarge. I thought I want have some vegan style. Your channel popped up and I am so happy to find it.
Welcome to the channel! The recipes here aren't all vegan, but I do have a bunch of plant-based recipes. Here's the playlist with all of them so you don't have to go through the non-vegan ones: ruclips.net/p/PLP3Ew88wjvg9MBWLxiBvJGnxK-QCc3qXf I also have a ton more recipes that don't have videos over on my website: norecipes.com/recipe/diet/vegan/
I've been doing tofu like this for many years, ever since we had it at our favorite Chinese restaurant. The restaurant closed, so I had to develop a recipe. I love using this in dishes, tossing it in at the end, or serving it on top. You can change up the marinade seasonings to make it taste any way you like. I like to use Chinese 5 spice, or poultry seasoning, or even curry. My husband never liked tofu until he tried this version. His current favorite, though, is your recipe for Chan Chan Yaki made with tofu!
I add curry to my karaage sometimes too, but I love the idea of adding 5-spice! Another great thing with prepping in this style is that you can upcycle any leftovers into other dishes as the starch coating absorbs sauces and creates a glaze.
Matsumoto Sensei, I just got news from my doctor that I need to change my lifestyle. Your timing with this could not have been better for me. I am so grateful! Great tip on the kombucha! I have never had the fermented drink myself, and always wondered if it even had anything to do with the Japanese kelp drink. Thanks for solving that mystery, too.
Yikes, I hope it's not too serious! There are so many great ingredients in the Japanese umami arsenal, and konbucha is one of them. I wrote a more detailed explanation about the story behind western Kombucha on the blog if you're interested.
I primarily eat vegetarian foods but Karaage chicken is one of the dishes i eat a couple times a year because I love it and miss it so much! thank you for posting this recipe!
Another wonderful, versatile, easy-to-follow plant-based recipe. Thank you, Marc! I've already shared this with friends, posted it on Twitter, and pinned it to my "Compassionate Eating" board on Pinterest. 💚
I invested in a tofu press, and it was one of the best purchases in some time. It works with every tofu recipe I make, aside from the silken ones. It’s quite cheap, and it can do double duty by pressing out the excess water while at the same time adding whatever marinade you are using into the block. I have a tiny kitchen with minimal storage options, so every item I have must either be multifunctional or so amazingly good at its one job that it’s worth the storage burden. My little press is the latter. This is a really exciting recipe for me, as we are tofu fans in my household, but we also crave delicious fried foods. I can’t wait to try it, so thank you for all your hard work in developing this recipe, as I’m sure it took many iterations to get it perfect.
I had no idea tofu presses were a thing, I'll have to go look for one. I wouldn't recommend pressing at the same time as marinating with liquids though as the water coming out of the tofu is going to water down the marinade. I hope you enjoy this!
@@NoRecipes You are correct; I only marinate at the tail end of the pressing - and after I dump out all the drained liquid. Sorry, I wasn’t clear about that. I think the press I purchased was under $25 and I’ve had it for a few years, but if you don’t eat a lot of tofu or don’t like a firm texture, it likely won’t be worth purchasing one. But I still love mine.
Hi Marc. Someday, could you try making the Japanese Butter Chicken Curry? I am so in love with Lawson Butter Chicken Bento which tastes quite different to the Butter Chicken in my hometown in India.
Hi Sierrah, here's my butter chicken recipe, though I suspect it's closer to the Indian version than the Japanese one. Japanese curries are usually sweeter and include less spice. norecipes.com/butter-chicken-recipe/
I have been loving your recipes for years...I have a special category in my recipe app labeled "No Recipe" Every one of them that I have tried has been delicious. I love how simple they are to prepare and now even simpler with your videos. You get straight to the point and the visuals stay in my head so that I could make them literally with "no recipe" Thank you for translating Japanese food for me in your own special way. You are my fav! Can't wait to try this one!!
You're welcome Chelsea! I'm so glad to hear my videos have helped inspire you to cook beyond your comfort zone. I hope you've found some new dishes to add to your repertoire😀
I swear, I had in mind doing that for the last 2-3 days and thinking I need to find a recipe or innovate (I've been doing this with meat or fish). BUT here is Marc, saving my week, especially after having received my 1.9L bottle of soy sauce XD I simply can't wait for the weekend to try this !🤩 Is it possible to make kombu tea at home and use it in the recipe or would it be too much liquid ?
Glad to hear this was helpful, I hope you enjoy it! As for Konbu Cha, it's basically evaporated konbu dashi. You could make it by soaking a large amount of konbu in a relatively small amount of water and then boling it down until it's very concentrated (you don't need to get it to a powder, but it should be concentrated enough that you're not going to water down the marinade).
I am always entertained watching this guy's video. Besides learning the dish, I am also learning his interesting procedure in cooking. I will not be surprise if his subscribers count blows up! I'm calling it now!
Yup. I deep fried tofu or sliced fish cake(it becomes like fish crackers) now and then for snacks. But this one is a must try since tori karaage is one of my many favourite Japanese food. For comfort alone time; I normally order the trio of edamame and agedashi tofu with my karaage chic(preferably dipped in chilly sprinkled mayo). Now I am moving to your other video; I would like to learn how to make Agedashi tofu next. And maybe you can share your version of my fave sukiyaki too as I couldn't find it in your channel.
Thanks for checking this out! Yea, I haven't done any Japanese hotpots because I haven't been able to figure out a good way to shoot it. I usually spend hours setting up and shooting each take and hot pot is one of those things will wait for me to get the lights and cameras ready.
I didn't know that not watching your videos through to the end would tell RUclips I didn't like the video! Cooking videos often have to be re-watched to study ingredients and technique. I will go back and watch part of a video BECAUSE I liked it very much. I get that if I start watching and don't like it and I stop, RUclips would see that as a negative, but cooking videos should not be judged this way. Maybe if I stop in the first 30 seconds, but not because I didn't watch the whole thing every time.
Hi Kathy, I agree, unfortunately at the end of the day RUclips makes money off ads, and the more time someone spends watching a video, the more ads they see, so RUclips rewards the videos/channels that gets watched the most with more views (by recommending the videos to non-subscribers and such). Don't stress too much about it though, the watch times end up averaging out over time and I imagine other cooking channels have similar stats given the similar content.
Oh my god! this video is amazing! please make more Shokugeki no Souma recipes, the anime is super fun and there are a lot of mouth-watering recipes, it would be great to see them made for real, with the right processes! Thanks for your content :)
Thanks Andrea! I guess that means you saw my Chaliapin Steak recipe too. That show is so much fun to watch because they always present some cool ideas. If you have any specific requests I'm happy to add it to the list (or add another vote if it's already on the list).
@@NoRecipes Well I actually made the comment in the wrong video... I don't know how it is possible, anyway of course I was referring to the Chaliapin Steak hehe
I'm currently in the middle of making these and I'm about to start the second frying. I tasted a piece to see how it was and it was DELICIOUS! I could honestly eat the right now because it is delicious
@@NoRecipes Thanks! On a side note, just wanted you to know that I made this today and it was amazing! So crispy and delicious that I could not believe Tofu could taste this good!
@@Gaby000999 So glad to hear you enjoyed this! Tofu is such a versatile ingredient. I like to think of it as a blank canvas to paint on textures and flavors.
😆 It's the most used type of starch in my pantry. It's an excellent all-rounder. crispier when fried, and thickens without getting cloying or cloudy. Better than cornstarch in almost every way.
Double frying, this is completely new to me 😲 And thank you for this vegetarian friendly recipe! I love sharing all the great tastes of Japanese food with my mother who's vegetarian. Happy to have another recipe to try and cook for her! 😊
Although freezing it will give it a more meat-like texture, I don't like to do it for this particular recipe because it dries the tofu out. Part of the joy of really good karaage is that it's crispy on the outside and juicy on the inside.
Is they’re a substitute for the sake and granules? Could I replace with mirin or it’s not the same? I don’t have an Asian grocery store near me so I have to go to the whitewashed international section of my southern grocery store
That's a great idea! I've never tried it, but since paneer doesn't melt, I think it would probably work. If you end up trying it, I'd love to hear how it goes.
Do you use Venmo? I love your channel and want to donate some money. Even though I’m in NYC, it’s sort of hard to find certain ingredients, especially on a busy schedule. Can you make a video about what “Japanese kitchen essentials” we should have? I love Japanese food and so does my husband. It’s so tasty, beautiful and for the most part healthy. Also, can I make the bento boxes the night before? That’s what I’ve been doing, but I’m double checking!
Also you said you’re on a TV show? What channel is it on? And you showed in one video carrots in the shape of flowers. I am assuming that I can find tutorials of it online. Thank you again!
Thanks Anna, I appreciate the thought! I have a page here: norecipes.com/help/ that gives more information on how you can help out. Venmo currently isn't an option, but I'll look into it. As for finding ingredients in NYC, I used to shop at Sunrise Mart, they're locations are small, but they have a descent selection of the basics. There's also a Mitsuwa in Edgewater NJ. I love the idea of doing a kitchen essentials video. The problem is that I live in Japan, and the packaging/brands for the products is going to be different. Would it still be helpful if it were a more abstract list like soy sauce, miso, sake, mirin, dashi, rice vinegar? BTW that makes up the bulk of the basic ingredients you need to make most of my recipes. Other nice-to-have items that are used in a few of my recipes are: nori, toasted sesame seeds, sesame oil, konbu, dried shiitake mushrooms. For bento boxes, I usually prep the entree and side dishes the day before, but I usually save the packing for the morning. There are 2 main reasons: 1) fresh fruits and veggies tend to wilt and get soggy if left in the bento box overnight 2) Rice will retrograde and get hard in the fridge, so I usually make fresh rice in the morning and give it enough to time to cool before packing it into the box. That being said, if you just don't have the time in the morning, and you're keeping the box refrigerated overnight, there shouldn't be any major problems with packing it the night before.
Hi Anna, the show is called Bento Expo and it airs on NHK World (you can also stream it on their website and app). Regarding the carrot flowers you should be able to find "vegetable" cutters on amazon. They're like small cookie cutters meant to cut veggies into flowers and leaves.
They're only available in Japan, but you should be able to order them from Amazon Japan and get them shipped to you www.amazon.co.jp/-/en/LS1544-Aux-Leye-Tongs/dp/B07978VDZV/ref=sr_1_15?dchild=1&keywords=aux+tongs&qid=1633652374&sr=8-15
Sake is added for umami and flavor. You can use MSG as a substitute for the umami, but there is no suitable substitute for the flavor. If you're concerned about the alcohol, it burns off when you cook it. You can watch this to learn more about why sake is so important in Japanese food: ruclips.net/video/C2p6MN4EVeA/видео.html
Sake is added to the sauce for umami and flavor. You can use MSG as a substitute for the umami, but there is no suitable substitute for the flavor. If you're concerned about the alcohol, it burns off when you cook it. You can watch this to learn more about why sake is so important in Japanese food: ruclips.net/video/C2p6MN4EVeA/видео.html Also I believe there are some online Japanese grocery stores carrying sake in the UK that ship to the EU.
Hi Cyber, that will work, but it's going to be difficult to soak konbu in this amount of soy soy sauce, and you're also going to loose some soy sauce due to the amount being soaked up by the konbu. My recommendation would be to soak a large amount (you can break or cut the konbu up into smaller pieces to make it fit). Then you can strain and measure out the amount needed for this recipe. The rest will keep for a few months in the fridge and you can use it in any recipe that calls for soy sauce (it will be more flavorful than regular soy sauce).
Hi Benoit, an air fryer is basically a compact convection oven. The circulating air will help move hot air around the food, but it doesn't break the laws of physics. Oil is always going to be more efficient at transferring heat energy to food than air. The only way I've seen air fryers achieve a similar result to deep frying is to douse the food with oil, at which point you may as well deep fry it.
Hi Bhawna, Sake is added to the marinade for umami and flavor. You can use MSG as a substitute for the umami, but there is no suitable substitute for the flavor. If you're concerned about the alcohol, it burns off when you cook it. You can watch this to learn more about why sake is so important in Japanese food: ruclips.net/video/C2p6MN4EVeA/видео.html As for the konbu tea, you could use any powder that adds umami. Nutritional yeast, vegetable bouillon, or mushroom powder would all work.
Sake is added to the marinade for umami and flavor. You can use MSG as a substitute for the umami, but there is no suitable substitute for the flavor. If you're concerned about the alcohol, it burns off when you cook it. You can watch this to learn more about why sake is so important in Japanese food: ruclips.net/video/C2p6MN4EVeA/видео.html
@@TheFettuck Karaage is the Japanese name, and it is most commonly translated to "Japanese fried chicken" in English which is what people enter into the search box when they're searching for this recipe.
@@NoRecipes It is very hypocritical to associate vegan recipes with the results of animal cruelty (killed chickens). Vegan recipes are made with plants and fungi. All vegan recipes should be named after the included plants and fungi.
@@TheFettuck so eliminate people’s cultural recipes and native language for those recipes because YOU (1 person out of billions) don’t like it? It’s not JUST for vegans he literally said at the end “for your friends trying to eat less meat” I don’t eat meat but It’s a name you act like he just slaughtered chicken bro.
You are fast becoming my favorite RUclips chef, with your skill, enthusiasm, and practical recipes! Thank you for being there to help us enrich our lives! 😋
Thank you! I spend a lot of time thinking about food, so I'm happy to hear it's helping someone out😀
I was watching the sweet chef in Cooking with Dog and she was making chicken kaarge. I thought I want have some vegan style. Your channel popped up and I am so happy to find it.
Welcome to the channel! The recipes here aren't all vegan, but I do have a bunch of plant-based recipes. Here's the playlist with all of them so you don't have to go through the non-vegan ones: ruclips.net/p/PLP3Ew88wjvg9MBWLxiBvJGnxK-QCc3qXf
I also have a ton more recipes that don't have videos over on my website: norecipes.com/recipe/diet/vegan/
I've been doing tofu like this for many years, ever since we had it at our favorite Chinese restaurant. The restaurant closed, so I had to develop a recipe. I love using this in dishes, tossing it in at the end, or serving it on top. You can change up the marinade seasonings to make it taste any way you like. I like to use Chinese 5 spice, or poultry seasoning, or even curry. My husband never liked tofu until he tried this version. His current favorite, though, is your recipe for Chan Chan Yaki made with tofu!
I add curry to my karaage sometimes too, but I love the idea of adding 5-spice! Another great thing with prepping in this style is that you can upcycle any leftovers into other dishes as the starch coating absorbs sauces and creates a glaze.
Matsumoto Sensei, I just got news from my doctor that I need to change my lifestyle. Your timing with this could not have been better for me. I am so grateful!
Great tip on the kombucha! I have never had the fermented drink myself, and always wondered if it even had anything to do with the Japanese kelp drink. Thanks for solving that mystery, too.
Yikes, I hope it's not too serious!
There are so many great ingredients in the Japanese umami arsenal, and konbucha is one of them. I wrote a more detailed explanation about the story behind western Kombucha on the blog if you're interested.
I primarily eat vegetarian foods but Karaage chicken is one of the dishes i eat a couple times a year because I love it and miss it so much! thank you for posting this recipe!
I hope this helps solve your dilemma. 😀
that marinade with the ginger looks so so amazing
I made a variation of this last night and it was So Good! Thanks!
You're welcome! I'm so happy to hear you enjoyed it!
Another wonderful, versatile, easy-to-follow plant-based recipe. Thank you, Marc! I've already shared this with friends, posted it on Twitter, and pinned it to my "Compassionate Eating" board on Pinterest. 💚
You're welcome! Thanks for sharing😀
hmmm interesting to know this ...and learn as well
I hope you're able to give it a try sometime😀
I invested in a tofu press, and it was one of the best purchases in some time. It works with every tofu recipe I make, aside from the silken ones. It’s quite cheap, and it can do double duty by pressing out the excess water while at the same time adding whatever marinade you are using into the block. I have a tiny kitchen with minimal storage options, so every item I have must either be multifunctional or so amazingly good at its one job that it’s worth the storage burden. My little press is the latter.
This is a really exciting recipe for me, as we are tofu fans in my household, but we also crave delicious fried foods. I can’t wait to try it, so thank you for all your hard work in developing this recipe, as I’m sure it took many iterations to get it perfect.
I had no idea tofu presses were a thing, I'll have to go look for one. I wouldn't recommend pressing at the same time as marinating with liquids though as the water coming out of the tofu is going to water down the marinade. I hope you enjoy this!
@@NoRecipes You are correct; I only marinate at the tail end of the pressing - and after I dump out all the drained liquid. Sorry, I wasn’t clear about that.
I think the press I purchased was under $25 and I’ve had it for a few years, but if you don’t eat a lot of tofu or don’t like a firm texture, it likely won’t be worth purchasing one. But I still love mine.
Hi Marc. Someday, could you try making the Japanese Butter Chicken Curry?
I am so in love with Lawson Butter Chicken Bento which tastes quite different to the Butter Chicken in my hometown in India.
Hi Sierrah, here's my butter chicken recipe, though I suspect it's closer to the Indian version than the Japanese one. Japanese curries are usually sweeter and include less spice. norecipes.com/butter-chicken-recipe/
@@NoRecipes Thanks Marc!
I have been loving your recipes for years...I have a special category in my recipe app labeled "No Recipe" Every one of them that I have tried has been delicious. I love how simple they are to prepare and now even simpler with your videos. You get straight to the point and the visuals stay in my head so that I could make them literally with "no recipe" Thank you for translating Japanese food for me in your own special way. You are my fav! Can't wait to try this one!!
Wow thank you for the kind words Peggy! I'm so happy to hear you've been finding my recipes helpful😁
Love! Love!
Thanks 😊
You are my best Japanese food chef!
Thanks Sirlene😀
Thank you for posting these recipes! Such a joy --- always inspires me to try cooking new stuff. My vegan friend would be happy for these.
You're welcome Chelsea! I'm so glad to hear my videos have helped inspire you to cook beyond your comfort zone. I hope you've found some new dishes to add to your repertoire😀
I swear, I had in mind doing that for the last 2-3 days and thinking I need to find a recipe or innovate (I've been doing this with meat or fish). BUT here is Marc, saving my week, especially after having received my 1.9L bottle of soy sauce XD
I simply can't wait for the weekend to try this !🤩 Is it possible to make kombu tea at home and use it in the recipe or would it be too much liquid ?
Glad to hear this was helpful, I hope you enjoy it! As for Konbu Cha, it's basically evaporated konbu dashi. You could make it by soaking a large amount of konbu in a relatively small amount of water and then boling it down until it's very concentrated (you don't need to get it to a powder, but it should be concentrated enough that you're not going to water down the marinade).
I tried this today, Marc, and it was so delicious and crispy! I tried your shio karaage too! Yum!
I'm so happy to hear you enjoyed it! Thanks for letting me know!
I am always entertained watching this guy's video. Besides learning the dish, I am also learning his interesting procedure in cooking. I will not be surprise if his subscribers count blows up! I'm calling it now!
Thank you! I try to explain things in a way that would make sense to me😄
i love your foods 😍
Thanks Judy!😀
Delicious 👍💟
Thanks Abid!
I have never heard of this dish, I love Japanese food and this looks stunning! great job
Thank you! Karaage is the Japanese version of fried chicken.
Yup. I deep fried tofu or sliced fish cake(it becomes like fish crackers) now and then for snacks. But this one is a must try since tori karaage is one of my many favourite Japanese food. For comfort alone time; I normally order the trio of edamame and agedashi tofu with my karaage chic(preferably dipped in chilly sprinkled mayo). Now I am moving to your other video; I would like to learn how to make Agedashi tofu next. And maybe you can share your version of my fave sukiyaki too as I couldn't find it in your channel.
Thanks for checking this out! Yea, I haven't done any Japanese hotpots because I haven't been able to figure out a good way to shoot it. I usually spend hours setting up and shooting each take and hot pot is one of those things will wait for me to get the lights and cameras ready.
Thank you for this Marc!!
You're welcome!
I didn't know that not watching your videos through to the end would tell RUclips I didn't like the video! Cooking videos often have to be re-watched to study ingredients and technique. I will go back and watch part of a video BECAUSE I liked it very much. I get that if I start watching and don't like it and I stop, RUclips would see that as a negative, but cooking videos should not be judged this way. Maybe if I stop in the first 30 seconds, but not because I didn't watch the whole thing every time.
Hi Kathy, I agree, unfortunately at the end of the day RUclips makes money off ads, and the more time someone spends watching a video, the more ads they see, so RUclips rewards the videos/channels that gets watched the most with more views (by recommending the videos to non-subscribers and such). Don't stress too much about it though, the watch times end up averaging out over time and I imagine other cooking channels have similar stats given the similar content.
Oh my god! this video is amazing! please make more Shokugeki no Souma recipes, the anime is super fun and there are a lot of mouth-watering recipes, it would be great to see them made for real, with the right processes! Thanks for your content :)
Thanks Andrea! I guess that means you saw my Chaliapin Steak recipe too. That show is so much fun to watch because they always present some cool ideas. If you have any specific requests I'm happy to add it to the list (or add another vote if it's already on the list).
@@NoRecipes Well I actually made the comment in the wrong video... I don't know how it is possible, anyway of course I was referring to the Chaliapin Steak hehe
@@AntedAP No worries, I figured it was something like that 😀
Yummy recipe‼️ I wanna try👍
I really like tofu
Thank you for sharing😋 Have a nice day✨✨
Thanks! I hope you enjoy it. It's a nice alternative to chicken😄
I'm currently in the middle of making these and I'm about to start the second frying. I tasted a piece to see how it was and it was DELICIOUS! I could honestly eat the right now because it is delicious
Glad to hear it! Thanks for stopping by while cooking to let me know 😄
@@NoRecipes I finished it last night and it was so good! Thanks for this!
@@Model_BT-7274 Awesome!
I had no idea you had a RUclips channel!! I am so excited!! Thank you NHK for introducing me to your cuisine🤭🤭🤭
Btw, already subscribe
Thanks for watching Bento Expo, and welcome to the channel!😃
@@NoRecipes Thanks! On a side note, just wanted you to know that I made this today and it was amazing! So crispy and delicious that I could not believe Tofu could taste this good!
@@Gaby000999 So glad to hear you enjoyed this! Tofu is such a versatile ingredient. I like to think of it as a blank canvas to paint on textures and flavors.
this looks so good!!
Thanks Makayla!
Finally, a reason to buy potato starch.
😆 It's the most used type of starch in my pantry. It's an excellent all-rounder. crispier when fried, and thickens without getting cloying or cloudy. Better than cornstarch in almost every way.
@@NoRecipes Yeah, cornstarch is just more common around here. Gonna try to find some potato starch and try your recipe!
@@ts.doctork I hope you enjoy it😀
A ling awaited recipe 😇💓
I hope it was worth the wait😄
Double frying, this is completely new to me 😲
And thank you for this vegetarian friendly recipe! I love sharing all the great tastes of Japanese food with my mother who's vegetarian.
Happy to have another recipe to try and cook for her! 😊
Glad I could show you a new technique. I hope you and your mother enjoy it!
Wow! That looks amazing!!
Thanks! 😊
Wowww this looks so yummy. Thank you for the recipe.
Thank you 😊
Wowwww
😄
Look delicious 😋
Thanks Kristine!
Ohhhhhhh yum! ❤️
Thanks!
Thanks for sharing .my question is do we need to frozen the Tofus or use as is .
Although freezing it will give it a more meat-like texture, I don't like to do it for this particular recipe because it dries the tofu out. Part of the joy of really good karaage is that it's crispy on the outside and juicy on the inside.
So does the konbu tea come in powder form? I see konbu powder on Amazon. Or does it come in liquid form? Which did your use?
Here's what you're looking for: amzn.to/3CBdfhY
Is they’re a substitute for the sake and granules? Could I replace with mirin or it’s not the same? I don’t have an Asian grocery store near me so I have to go to the whitewashed international section of my southern grocery store
will this work with paneer?
(paneer is an Indian raw material which is made of milk and looks like tofu)
That's a great idea! I've never tried it, but since paneer doesn't melt, I think it would probably work. If you end up trying it, I'd love to hear how it goes.
Do you use Venmo? I love your channel and want to donate some money. Even though I’m in NYC, it’s sort of hard to find certain ingredients, especially on a busy schedule.
Can you make a video about what “Japanese kitchen essentials” we should have? I love Japanese food and so does my husband. It’s so tasty, beautiful and for the most part healthy.
Also, can I make the bento boxes the night before? That’s what I’ve been doing, but I’m double checking!
Also you said you’re on a TV show? What channel is it on? And you showed in one video carrots in the shape of flowers. I am assuming that I can find tutorials of it online. Thank you again!
Another question, can I use flour or corn starch instead of of potato starch?
One more question, have you used an air fryer for these recipes? Sorry for all of the questions. :-) I’m actually excited about cooking.
Thanks Anna, I appreciate the thought! I have a page here: norecipes.com/help/ that gives more information on how you can help out. Venmo currently isn't an option, but I'll look into it. As for finding ingredients in NYC, I used to shop at Sunrise Mart, they're locations are small, but they have a descent selection of the basics. There's also a Mitsuwa in Edgewater NJ.
I love the idea of doing a kitchen essentials video. The problem is that I live in Japan, and the packaging/brands for the products is going to be different. Would it still be helpful if it were a more abstract list like soy sauce, miso, sake, mirin, dashi, rice vinegar? BTW that makes up the bulk of the basic ingredients you need to make most of my recipes. Other nice-to-have items that are used in a few of my recipes are: nori, toasted sesame seeds, sesame oil, konbu, dried shiitake mushrooms.
For bento boxes, I usually prep the entree and side dishes the day before, but I usually save the packing for the morning. There are 2 main reasons: 1) fresh fruits and veggies tend to wilt and get soggy if left in the bento box overnight 2) Rice will retrograde and get hard in the fridge, so I usually make fresh rice in the morning and give it enough to time to cool before packing it into the box.
That being said, if you just don't have the time in the morning, and you're keeping the box refrigerated overnight, there shouldn't be any major problems with packing it the night before.
Hi Anna, the show is called Bento Expo and it airs on NHK World (you can also stream it on their website and app). Regarding the carrot flowers you should be able to find "vegetable" cutters on amazon. They're like small cookie cutters meant to cut veggies into flowers and leaves.
Woah, do you have a link to buy those tongs???!!
They're only available in Japan, but you should be able to order them from Amazon Japan and get them shipped to you www.amazon.co.jp/-/en/LS1544-Aux-Leye-Tongs/dp/B07978VDZV/ref=sr_1_15?dchild=1&keywords=aux+tongs&qid=1633652374&sr=8-15
@@NoRecipes thanks sir!
いいですね。(^_^)/
ありがとうございます！
Is there a substitute for sake?
Sake is added for umami and flavor. You can use MSG as a substitute for the umami, but there is no suitable substitute for the flavor. If you're concerned about the alcohol, it burns off when you cook it. You can watch this to learn more about why sake is so important in Japanese food: ruclips.net/video/C2p6MN4EVeA/видео.html
i live in Germany and its not as easy to get Sake here. What would be a good substitute? Thanks :D
Sake is added to the sauce for umami and flavor. You can use MSG as a substitute for the umami, but there is no suitable substitute for the flavor. If you're concerned about the alcohol, it burns off when you cook it. You can watch this to learn more about why sake is so important in Japanese food: ruclips.net/video/C2p6MN4EVeA/видео.html Also I believe there are some online Japanese grocery stores carrying sake in the UK that ship to the EU.
Do you think I could just soak some kombu in the soy sauce? Would that work?
Hi Cyber, that will work, but it's going to be difficult to soak konbu in this amount of soy soy sauce, and you're also going to loose some soy sauce due to the amount being soaked up by the konbu. My recommendation would be to soak a large amount (you can break or cut the konbu up into smaller pieces to make it fit). Then you can strain and measure out the amount needed for this recipe. The rest will keep for a few months in the fridge and you can use it in any recipe that calls for soy sauce (it will be more flavorful than regular soy sauce).
Have you tried making this without oil in the air fryer?
Hi Benoit, an air fryer is basically a compact convection oven. The circulating air will help move hot air around the food, but it doesn't break the laws of physics. Oil is always going to be more efficient at transferring heat energy to food than air. The only way I've seen air fryers achieve a similar result to deep frying is to douse the food with oil, at which point you may as well deep fry it.
Sake,kombu tea granules replacement?
Hi Bhawna, Sake is added to the marinade for umami and flavor. You can use MSG as a substitute for the umami, but there is no suitable substitute for the flavor. If you're concerned about the alcohol, it burns off when you cook it. You can watch this to learn more about why sake is so important in Japanese food: ruclips.net/video/C2p6MN4EVeA/видео.html As for the konbu tea, you could use any powder that adds umami. Nutritional yeast, vegetable bouillon, or mushroom powder would all work.
@@NoRecipes i don't even have chance to buy alcohol that's why
What are the substitute I can use to "sake"?
Sake is added to the marinade for umami and flavor. You can use MSG as a substitute for the umami, but there is no suitable substitute for the flavor. If you're concerned about the alcohol, it burns off when you cook it. You can watch this to learn more about why sake is so important in Japanese food: ruclips.net/video/C2p6MN4EVeA/видео.html
@@NoRecipes I'll try to find a sake here then. Although it would be expensive.
toe-foo...
Chicken isn't vegan! Chicken is a bird species.
Karaage is usually made with chicken, but this is made with tofu.
@@NoRecipes There is no reason to mention "chicken" when chickens aren't included as an actual ingredient.
@@TheFettuck Karaage is the Japanese name, and it is most commonly translated to "Japanese fried chicken" in English which is what people enter into the search box when they're searching for this recipe.
@@NoRecipes It is very hypocritical to associate vegan recipes with the results of animal cruelty (killed chickens). Vegan recipes are made with plants and fungi. All vegan recipes should be named after the included plants and fungi.
@@TheFettuck so eliminate people’s cultural recipes and native language for those recipes because YOU (1 person out of billions) don’t like it? It’s not JUST for vegans he literally said at the end “for your friends trying to eat less meat” I don’t eat meat but It’s a name you act like he just slaughtered chicken bro.