📖PRINT RECIPE: onl.la/bDAMLHB 🍙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!! ご視聴ありがとうございました！！ It was raining on the filming day for this dish, but luckily it stopped when I prayed for an hour!!😂 You can check the story about it by tapping my icon!! (I recently started “Stories” in RUclips! So check my community post to see the detail if you are not sure about it!) [Stories disappear in 1 week, but you can come to my Instagram to watch it anytime!] *It’s in the “Highlight” section. (The circle pictures on top of the other posts) (My Instagram) instagram.com/chefslabo/ この撮影の日は朝から雨で冷や冷やしましたが、 ひたすら祈ってたら1時間後くらいに奇跡的に止みました！ ほんと危なかったです。。 この時の様子は私の「ストーリーズ」から見れるので、 私のアイコンをタップしてみてくださいね！！ (ストーリーズについてよくわからない方は、 チャンネルの「コミュニティ」タブから 私の投稿を見てくださいね1) ただストーリーズは１週間で消えてしまうので、見逃した方は 私のインスタグラムで見てくださいね！ プロフィールの画面の通常の写真の上に、 丸い写真が別で何個か並んでいるので、そこの 「Rainy Day」という投稿です (インスタグラムへのリンクはこちら) instagram.com/chefslabo/
Another recipe added on my list! Thank you Chef! Can I request how to make Saba Misoni? This is one of my favorite Japanese dishes. 🤤 Thanks in advance. 🎶 😋
Well I've been making this wonderful delicious meal twice every month & my family loves this. Thanku once again for this easy & crisp delicious recipe. Udon noodles are my favourite noodles so I'm so glad I found ur gem of a recipe 🙏🏼🤗
I think my favorite thing about your videos are all of the tips and pointers. These have helped me understand so much more about everything from deglazing the pan to bringing out the brightness of the vegetable color. 👏
Dear Chef. Thank u very much for sharing ur recipe. I have made this in vegetarian version and it taste absolutely fantastic. The steps and tips are well documented and simple. It really helps for novice cooks like me, and as vegetarian, I struggled with finding recipe that is simple to adopt and improvise. Thank you so much. I’m loving this dish.
Oh man I'm gonna make this one soon, love your videos chef. Great tip about not Browning both sides on thin meats, sometimes the meat is tough in yakisoba etc. Will take note of that one. Amazing video as always :)
No worries Felipe!! Thanks for coming back my friend!! I am so glad to be supported by viewers like you!!😉 I'll keep working hard to make you good contents!!👍
That chicken katsu recipe from last week turn out to be a blast, though i lack some ingredients the application and recipe worked really well for me!! And now this? Omg imma try this too!! Thanks chef yet again! 💖
Thanks Bfc!! It's pretty similar to Yakisoba, and very common for quick and easy meals in Japan! Please try it!! It can be done very quick, but the result is so good!!👍😉
@@CHEFSLABO by the way, I did make your hayashi beef and menchi katsu last week... wow they were so good especially menchi katsu I could eat that every day. The gelatin works so well. 👍
Hi Tom!! I couldn't find the detail about my cutting board!!😅 But I found a similar looking one on internet. So I attached a link for you. Hope it will help!!😉👍 www.cedarcicada.com.au/collections/essentials/products/laguiolereversiblechoppingservingboard
Wow this is coincidental! I was planning on making this on Monday and I was thinking "it's a shame Chef's Labo doesn't have a recipe". Well now you do!
Wonderful recipe. Chef, I highly recommend you experiment cooking with animal fat instead of vegetable oil. Duck is currently my favorite, pork lard is quite good too. See if you notice the difference.
@@CHEFSLABO taku san haha been pkeadinf then for one knife. Lemme check ur brand. I don't see nordic style plates[bowl plates] on urs? Will see u on nexr vidsss. Plsss dessert with ANKO!
The video content is very interesting! I am a little confused: someone sent me a usdt and I have the recovery phrase. 『pride』-『pole』-『obtain』-『together』-『second』-『when』-『future』-『mask』-『review』-『nature』-『potato』-『bulb』 How do I extract them?
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
📖PRINT RECIPE: onl.la/bDAMLHB
🍙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)
⭐[Don’t like the upbeat BGM? check this!!]⭐
⭐[静かなBGMが良い方はこちらをどうぞ！]⭐
↓
[CHEF’S LABO Calm BGM edition] ruclips.net/channel/UC7xqsvBh37rrBHtv1pG9ISg
最近このチャンネルは好きな料理のチャネルになったんです。いつもほとんど科学的にいろんな作る方法完璧に説明聞いてくれるのは素晴らしいです。もうたくさん美味しい料理ができました。ほんとうにありがとうございました。スイスから、お疲れさまでした！
Nemoさん
スイスからわざわざ日本語でコメントしてくれてありがとうございました！！ 一生懸命作ったレシピがお役に立てて嬉しいです！！
これからも是非チャンネルを応援してくださいね！！👍😉
Thank you for watching!!
ご視聴ありがとうございました！！
It was raining on the filming day for this dish,
but luckily it stopped when I prayed for an hour!!😂
You can check the story about it by tapping my icon!!
(I recently started “Stories” in RUclips!
So check my community post to see the detail if you are not sure about it!)
[Stories disappear in 1 week,
but you can come to my Instagram to watch it anytime!]
*It’s in the “Highlight” section.
(The circle pictures on top of the other posts)
(My Instagram)
instagram.com/chefslabo/
この撮影の日は朝から雨で冷や冷やしましたが、
ひたすら祈ってたら1時間後くらいに奇跡的に止みました！
ほんと危なかったです。。
この時の様子は私の「ストーリーズ」から見れるので、
私のアイコンをタップしてみてくださいね！！
(ストーリーズについてよくわからない方は、
チャンネルの「コミュニティ」タブから
私の投稿を見てくださいね1)
ただストーリーズは１週間で消えてしまうので、見逃した方は
私のインスタグラムで見てくださいね！
プロフィールの画面の通常の写真の上に、
丸い写真が別で何個か並んでいるので、そこの
「Rainy Day」という投稿です
(インスタグラムへのリンクはこちら)
instagram.com/chefslabo/
Another recipe added on my list! Thank you Chef! Can I request how to make Saba Misoni? This is one of my favorite Japanese dishes. 🤤 Thanks in advance. 🎶 😋
Well I've been making this wonderful delicious meal twice every month & my family loves this. Thanku once again for this easy & crisp delicious recipe. Udon noodles are my favourite noodles so I'm so glad I found ur gem of a recipe 🙏🏼🤗
I think my favorite thing about your videos are all of the tips and pointers. These have helped me understand so much more about everything from deglazing the pan to bringing out the brightness of the vegetable color. 👏
Konbu is the must have ingredients for Chef's Labo in his cooking 😂
Yeah No On!😉
It makes things lot better!!
Thank you for the comment!!
You got many likes on your comment from other viewers too!!👍😉
いつもありがとうございます！
油の量、肉の焼き方、野菜の大きさ、一つ一つの意味や目的をわかりやすく教えて頂き感謝です。
材料をgとozで示す所まで、本当に行き届いたサービスです！
🇺🇸から見ています。
Mimosa Bさん
コメントありがとうございます！
私はオーストラリアに住んでいてアメリカの方がこの表記で分かり易いか心配でしたが、そう言ってもらえると嬉しいです！！
これからも是非チャンネルを応援してもらえると嬉しいです！！😉👍
You popped out of nowhere on my feed and I am so happy you did. I love it!!!
No worries Lyrran!!
I'm glad that you liked it!!😉👍
Love your cooking and through instructions. Hope you have a million subscribers soon. Best of luck.
I made this today for my wife. Delicious and easy. Thank you Chef.
Simple and looks delicious 🤤...I really like the colorful combination of veggies 👍
Thanks for the recipe, it was easy to make and very delicious, my family enjoy it 😁
Dear Chef. Thank u very much for sharing ur recipe. I have made this in vegetarian version and it taste absolutely fantastic. The steps and tips are well documented and simple. It really helps for novice cooks like me, and as vegetarian, I struggled with finding recipe that is simple to adopt and improvise. Thank you so much. I’m loving this dish.
No worries Beck Fleur!!
Thanks for leaving me a comment about it!!
I'm glad that my recipe helped for your cooking!!😉👍
I usually eat this delicious meal in restaurants, now I can cook it!! Thanks once again Chef Taku!
No worries Kenneth!!
It's so simple like you can cook at home regularly!!
Have a go my friend!! Thanks for the comment as usual!!👍😉
This looks so fresh & delicious.thanku for sharing 🙏🏼
Oh man I'm gonna make this one soon, love your videos chef. Great tip about not Browning both sides on thin meats, sometimes the meat is tough in yakisoba etc. Will take note of that one. Amazing video as always :)
No worries Shotaro de Niet!!
I'm glad that I could inspire you my friend!!👍😉
@@CHEFSLABO chef I'm curious what you're paying for konbu in Australia, as it's pretty expensive here in Holland. About 450 yen for 30 grams
@@shotarodeniet3301 I pay about 750yen for 100g. It sounds like too expensive, but everything in here Sydney is pretty expensive 😅 So I'm used to it👍
@@CHEFSLABO thx for the reply, I might need to sell some organs to pay for the konbu, but with your recipes I'll probably do it. ;)
Oishi sou, amazing recipes, thank you!!!
That´s how you do Yaki Udon?
This is actually an easy recipe o.o
Thank you!
You’ve done it again, chef! making this for my family soon. Thanks for all the tips and tricks!!
No worries Marie!!
Hope you will like it!!😉👍
@@CHEFSLABO made it yesterday; my husband looooved it and my brother who is a picky eater approved!! yay!
@@mariekong5079 Great news!! Thank you for trying!! I'm glad that my recipe helped making your happy moment!!😉👍
Amazing thank you so much my dear friend ☺️
No worries Jocina!!
Thank you for the comment!!😉👍
I'm very simply, I see you uploaded a new video and I just click without looking back. Thanks sensei🙂
No worries Felipe!!
Thanks for coming back my friend!!
I am so glad to be supported by viewers like you!!😉
I'll keep working hard to make you good contents!!👍
The Kobe ship is really a great addition to my cooking!
Are u a professional cook(chef)??
All your recipes are restaurant quality. Great job
Yes I am a real chef!!
Thank you for the comment Idh1034!!😉
@@CHEFSLABO i should be the one who thanks you. Thanks for great recipes.
This is awesome . Thank you for the tips
I only cook udon soup, will try this the next round. Thank you again for ideas to cook.
No worries Camily!!
Thank you for the comment😉👍
Very nice video to good keep it up 👌🏼👌🏼👌🏼👍👍
Thanks for the recipes looks beautiful
It’s a must try dish for me! Look delicious!!😋
That chicken katsu recipe from last week turn out to be a blast, though i lack some ingredients the application and recipe worked really well for me!! And now this? Omg imma try this too!! Thanks chef yet again! 💖
No worries radioactive!!
This is something you can cook regularly.
Very easy cooking. Hope you will like it!!😉👍
I love to get the instant noodles with udon in it, but I never knew any udon recipes. This will be really fun to try :)
Thanks Bfc!!
It's pretty similar to Yakisoba, and very common for quick and easy meals in Japan! Please try it!! It can be done very quick, but the result is so good!!👍😉
@@CHEFSLABO by the way, I did make your hayashi beef and menchi katsu last week... wow they were so good especially menchi katsu I could eat that every day. The gelatin works so well. 👍
@@bfc9467 Haha.I'm glad that you liked it!!!
Thank you for trying😉👍
Another excellent recipe! Love udon noodles, will have to try this one 😋
No worries Goblin!!
It's an easy quick stuff.
Hope you will cook for a dinner or lunch soon!!😉👍
This is great. I love noodles and would choose it over rice lol. It would make a good anytime meal.
Thanks cybersteampunk!!
Yeah this is one of the stuff that you can cook regularly without a big hustle. Pretty easy!! Hope you will try it soon!😉👍
Save the rx-78!! Looks great as always, chef!
Thanks David!!
This is a kind of quick and easy!
Hope you will cook for a dinner or lunch soon!!😉👍
Hope u can make more of japanese dessert
That look so good I can not wait to make it. Chef Thank you 😊😉 got my mouth watering (LOL)🤤🤤😉🤭
No worries Teresa!!
It's very easy and doesn't require too many sauces or techniques!!
You can cook home like a pro darling!!👍😉
@@CHEFSLABO I will not today I got to go to a pow wow. THANK YOU 😉
I did not know y'all had hail and tornado. I'm happy to see you are alright☺😊
love your videos! could you also please provide a link to your cutting boards? 🙇🏻♂️
Hi Tom!!
I couldn't find the detail about my cutting board!!😅
But I found a similar looking one on internet.
So I attached a link for you.
Hope it will help!!😉👍
www.cedarcicada.com.au/collections/essentials/products/laguiolereversiblechoppingservingboard
@@CHEFSLABO thanks!
Wow this is coincidental! I was planning on making this on Monday and I was thinking "it's a shame Chef's Labo doesn't have a recipe".
Well now you do!
That's good timing then!!
It's very easy James😉
Hope you will enjoy it!!👍
@@CHEFSLABO I'm going to try making my own udon, too!
Looks good!
Thanks Carlos!!😉👍
👍👍👍 EXCELENT !
super👍
How do you get the meat so orange looking? It's amazing, but mine usually ends up much more brown
I see some Konoha don and it look delicious, Can you do it ?
Wonderful recipe. Chef, I highly recommend you experiment cooking with animal fat instead of vegetable oil. Duck is currently my favorite, pork lard is quite good too. See if you notice the difference.
Thanks for the recommendation That Guy!!
I also like those too👍
Thank you for the comment again😉
That cabbage looks much fresh than my skin. 🤡
Also hi again Chef Labo! 🤟🏻
Umaishi! Arigato Taku San 💗🇯🇵
Comment ariosto noah!!
This is very simple and easy one!
Hope you will try at home soon!👍😉
@@CHEFSLABO Taku San. Sure i will. I love spring onions but will add chopped chilies too. Are u using ryosen knives?
@@noahprince350 No mine is actully cheap stuff 😅 But the thin one with the patten is from "Misono". 😉
@@CHEFSLABO taku san haha been pkeadinf then for one knife. Lemme check ur brand. I don't see nordic style plates[bowl plates] on urs?
Will see u on nexr vidsss. Plsss dessert with ANKO!
Does anyone by any chance, know what the first song in this video was? I really liked it
Search below on RUclips Z!!
You'll find it😉
siberian-summer by sunny-fruit
@@CHEFSLABO Thank you!
If someone can cook for me I think I might marry whoever cooks best😂
私もトライしてみます。おいしそう！
Kotchamonさん
これは簡単なので是非どうぞ！！
美味しかったら是非他のも試してみてくださいね！！
コメントもお待ちしております！！👍😉
Kombu "I'm glad you didn't forget about me"
Haha.
Yeah I never forget about you kombu!😉
Thanks for the comment again Ash👍👍
👍
Thanks for the thumbs up Wagner!!😉👍
First!
Oh that was fast!!
Thank you for the comment Ash!!😉👍
The video content is very interesting! I am a little confused: someone sent me a usdt and I have the recovery phrase. 『pride』-『pole』-『obtain』-『together』-『second』-『when』-『future』-『mask』-『review』-『nature』-『potato』-『bulb』 How do I extract them?