Hi! This recipe looks really good. However I wanted to ask you about the cooking temperature, the FDA says to cook chicken up to 74°C but in the video the meat seems perfectly cooked, so is it safe to cook it at 63°C?
hi, I'm your new subscriber. Your video is inspiring. I like it. Your recipes look delicious. May I ask?, if I wanna replace mirin and sake with something else, could you give me suggestion what ingredients I have to use to substitute them?.
Also i have a question on tare from common ingredients video Can i use marinated beef jerky ? Cuz its the only thing available in my country Plus what it i use freah sardine fish ?
Ive always thought of something which is making the chicken thighs or breasts go through the same process of pork placed in soy sauce and other common ingredients of tare will it taste similar to original pork chashu ?
@@theinvokerdarksoul3356 The answer is try and see! Ive made the sane recipe but adding soy sugar and lemon too (almost like for pork shashu) and it was good!
Hi! This recipe looks really good. However I wanted to ask you about the cooking temperature, the FDA says to cook chicken up to 74°C but in the video the meat seems perfectly cooked, so is it safe to cook it at 63°C?
Your videos are inspiring please keep them up !
Thank you very much!!
hi, I'm your new subscriber. Your video is inspiring. I like it. Your recipes look delicious. May I ask?, if I wanna replace mirin and sake with something else, could you give me suggestion what ingredients I have to use to substitute them?.
Motoki has basically made a Japanese flavored brine, if you search it, you will find many different combinations.
How long do you leave the chicken in the pickling liquid?
This time it was pickled for 12 hours.
beautiful !. how many times can u used that plastic zip? only once?
Thanks! For this recipe only once..
can you use the pickling leftover for something else, or is it just a throw-away?
Hi! Thanks for watching! There`s a lot of umami in leftovers, so you can use it for anything: soups, pasta etc...
Thank you for this. I'll make some tomorrow!
Thank you for watching the video.
You must try it!!
Is the chicken going to be soft or dry
What is the green one sir you keep in water
kombu
Also i have a question on tare from common ingredients video
Can i use marinated beef jerky ? Cuz its the only thing available in my country
Plus what it i use freah sardine fish ?
Keep the good work!👍🏻
Thank you very much!!
When are you using the shio tare?
He added it to the water and kombu
What's the purpose of pickling?
Thank you for watching! I pickle the chashu to saturate it with flavor.
@@motokiramenacademy5578 but you never showed that part in the video
@@elevate32767 he did. In the bowl when he covered it with cling wrap
@@motokiramenacademy5578 How many hours is the pickling?
@@proudmunkee 12 hrs
When you refer to 63 degree, is it celcius or fahrenheit?
Does anything cook at 17 degrees Celsius?
Ive always thought of something which is making the chicken thighs or breasts go through the same process of pork placed in soy sauce and other common ingredients of tare will it taste similar to original pork chashu ?
Thanks for watching the video!!
You can make pork chashu by the same process, but you should change the cooking time.
@@motokiramenacademy5578 you mean chicken chashu ?
@@motokiramenacademy5578 great video by the way
check out this recipe for the chicken chasu roll ruclips.net/video/UwBjZrt2INg/видео.html
@@theinvokerdarksoul3356 The answer is try and see! Ive made the sane recipe but adding soy sugar and lemon too (almost like for pork shashu) and it was good!
At 1:17 there is a hair in the saucepan 😖