I love how Lucas explains everything so well. Like he’s super experienced in the kitchen and realizes many of the steps he takes are not common sense to beginners. Unlike other chefs who might just blow through a certain technique, Lucas shows us the reason for said technique! Best cooking teacher 🙌🏻
Hello Lucas. A tip from Tokyo that I learned from a neighbor whose family runs a Dikon pickle maker. She say the best tasting Dikon are straight,, firm and a bit shiny and the little root whiskers/dimples are running straight down the Daikon and not all over the place. I asked hey why but she said she don't know only that all Daikon farmers say the same thing.
Traditionally the "red" colour comes from caramelising rock sugar with oil, which gives it an amber colour. But it's more commonly done with dark soy sauce these days!
Yes and no the Shanghai style gets it's color from sugar+dark soy sauce while Hunan style uses only rock sugar for the color most famous being the modern classic Maos Red Pork.
My mom made this when I was growing up. Thank you Lucas for elevating a dish that is so personal to me. I will be recreating this for her on Chinese New Year 😊🍽🧧
young lotus, sliced thin, makes for a great stir fry ingredient and is very easy to use that way. there's a big tradition of using older roots in cantonese slow cooked soups, but that's a much more specific taste palate
Thank you for this! I love how you break everything down. As a native Chinese person with family in Asia and living in the USA. This is perfect 👍🏼 also legit! Thank you so much.
BRICK! red-braised stuff tends to be brick red! lol. Love lucas, I especially love that he doesn't edit out mistakes, they're "plot twists". helps me learn to trouble shoot cooking mishaps!
Lucas inspired me to try this at home (I had to get my hands on the variety of soy sauces) and it came out great! Tender and flavorful and lovely on the table...Thanks Lucas!
Thank you!!! I love red braise and I have never had it explained so well. Lucas’ recipes all rock - and his explanations make the ingredients in my pantry make sense. ❤
From the look of it, I think "Mahogany" is the red color that you are looking for. That looks delicious! I see Diakons at the market and never know what to do with them. Especially since they tend to be large.
Greetings from Redondo Beach CA 🇺🇸. I stumbled into this video in search of how to cook daikon. Daikon has tons of health benefits. Nice cooking video. Straightforward method and easy to follow. Thanks. 🌷🌷
Really love the details and explanation. Daikon is underappreciated in the US and though it's harder to get really fresh the explanation of how to peel and handle bitterness was hugely helpful. Can't wait to try this!
Everything I've braised so far has blown my mind. I will be trying this recipe soon, as I have two daikon in my refrigerator that were intended for sushi garnish until i realised how difficult it is to get those fine curly slices. Braised daikon it is haha.
I really like this "old school" meets "new school" cooking video. Except for measurements, it is super easy to follow in ~real time-ish, and I like having both the traditional and "chef-y" tips and information
Looks like the BA test kitchen. Great one Lucas! Gotta try it! Dunno 🤷♂️ how in this china house tent. But things change, givin’ Em’ there time of day
I love daikon, and I’ve made made it braised in dashi, pickled or as a salad, but the rest of the family isn’t crazy about it. I’ll have to try this preparation out on them to see if it finally wins them over!
LOL Nikki! I feel you, while Lucas was talking, she wanted to continue eating. Considering there were only a few pieces, there was hesitation to not be impolite. LOLOL
Celeriac isn’t obscure in Europe; rather it is almost ubiquitous in soups, stews, salads…I don’t actually like it, but that’s okay, it isn’t always about me…😅. Thanks for the gorgeous recipe!
My wife and I were just looking at the daikon in the produce section and saying that we never cook with daikon. Thanks for the recipe! One question: why not braise in the seasoned liquid from start to finish? Just to try to remove the bitterness?
I think that it is a restaurant thing. As a lazy Asian, slight bitterness is just part of daikon and I am not washing another pot for it. You might want to do if you really do not like bitter at all.
the bitterness transfers into the seasoned liquid, which you will use as the sauce. personal preference, some people actually like the bitterness of daikon.
@@cjude6189 I was thinking of the same thing. Daikon is one of the favorite vegetable for the old fashion Cantonese soup base, It's in fact favored for its sweetness added to the soup. The little bitterness is so subtle it's almost considered as part of the flavor of daikon. My mom would be puzzled for all the fuss over the steps with rice and chamferring the edges. I recognize it's a fine dining thing but the extra steps would have been laughed at by some old Chinese ladies. Daikon is often mixed in with Cantonese braised beef dishes and the flavor it absorbs from the braised liquid gives it a nice relief from the meaty taste of braised beef.
Traditionally, red-braising also uses sugar to impart the red-brown color, in addition to soy sauce. Sugar caramelizes and impart a larger browning effect on the meat than without sugar, plus the caramel adds a lot of complexity to the flavor as well. I was always taught by my grandmother to melt the sugar in old and then put the meat in to give the meat more of a red-brown color, then add aromatics, and finally the soy sauce to round out the coloring and flavoring.
Love your approach! Do you think replacing the sugar and seasoning soy with Thai black soy would equate more palatable? Thinking sweetness and added umami. Maybe even a dash of golden sauce?
It's so fun to see Lucas fall into his Japanese culinary side, because everything about it is _so_ focused on precision, and Chinese cooking is almost the exact opposite. A fascinating fusion.
turnips/daikon are used in eastern asia like carrots in western stews. This recipe is sort of weird like making a carrot bourguignon lol. Would love to see some clear soup brisket tho. That really emphasizes the flavor of turnip/daikon.
Substitutes for oyster sauce? I started making this then discovered I'm out. It's always the first bottle to empty bc stores in my area don't carry big enough bottles, and they charge too much! For now....I used some mushroom powder, a bit of fish sauce, and extra sugar...any recommendations for next time?
You can get vegetarian oyster sauce, usually made from mushrooms! Sometimes it’s called ‘vegetarian stir fry sauce’ since it doesn’t actually contain oyster
Probably needs some experimenting for the texture of the glaze, since potatoes will release a lot more starch into the liquid than daikon, but it sounds good!
Thanks. It was tasty and super easy. The pott has more or less a bad review in my point of view. Its looking good but.. How fast could it destroyed with emmaille chips, scares me..
No bevelling is different. With a chamfered edge you just a small part off the top of a piece of wood or whatever. With a bevel you cut at an angle from the top to the bottom. If you google chamfer vs bevel you’ll see what I’m trying to say.
I love how Lucas explains everything so well. Like he’s super experienced in the kitchen and realizes many of the steps he takes are not common sense to beginners. Unlike other chefs who might just blow through a certain technique, Lucas shows us the reason for said technique! Best cooking teacher 🙌🏻
uhhhh I don't think you watched the same video as everyone else sugar, but bless your heart!!
@@bonaface weird comment, sport. No need to condescend
@@AdmAckbarr weird standing up for strangers bruv. check your malignant parasocial relationship pathologies please.
@@bonaface it was quite accessible and thorough to me. Bless your heart though for not understanding it :)
@@cdub42 come up with your own retorts sugar!
Love Lucas Sin, bring him back a million times more so I can continue learning and loving Chinese food.
You cannot find a better instructor for Chinese cuisine than Lucas
Hello Lucas. A tip from Tokyo that I learned from a neighbor whose family runs a Dikon pickle maker. She say the best tasting Dikon are straight,, firm and a bit shiny and the little root whiskers/dimples are running straight down the Daikon and not all over the place. I asked hey why but she said she don't know only that all Daikon farmers say the same thing.
Traditionally the "red" colour comes from caramelising rock sugar with oil, which gives it an amber colour. But it's more commonly done with dark soy sauce these days!
I was wondering where his caramelized rock sugar was! 😅
Yup
Yes and no the Shanghai style gets it's color from sugar+dark soy sauce while Hunan style uses only rock sugar for the color most famous being the modern classic Maos Red Pork.
i was just binging lucas sin videos when this one came out 😂
When he tidied up the little bowl with the starch slurry, I might have developed a new crush 😍
My mom made this when I was growing up. Thank you Lucas for elevating a dish that is so personal to me. I will be recreating this for her on Chinese New Year 😊🍽🧧
I love daikon, & lotus, and I never prepare them at home, but really must; radish cake is so good. Thanks so much for the how-to.
young lotus, sliced thin, makes for a great stir fry ingredient and is very easy to use that way. there's a big tradition of using older roots in cantonese slow cooked soups, but that's a much more specific taste palate
Thank you for this! I love how you break everything down. As a native Chinese person with family in Asia and living in the USA. This is perfect 👍🏼 also legit! Thank you so much.
BRICK! red-braised stuff tends to be brick red! lol. Love lucas, I especially love that he doesn't edit out mistakes, they're "plot twists". helps me learn to trouble shoot cooking mishaps!
Lucas inspired me to try this at home (I had to get my hands on the variety of soy sauces) and it came out great! Tender and flavorful and lovely on the table...Thanks Lucas!
I see Lucas I click
Daikon with pork ribs will take this to another level of deliciousness!
Thank you for another excellent, informative video! I always learn so much from Lucas.
Love Lucas Sin! Could watch him talk about food all day. And he’s unintentionally funny ! 😂
Ochre comes to mind for me. Thank you Lucas!
Loving the way Lucas explains the recipe and the background! I’m so excited to make this!! 💖
Thank you!!! I love red braise and I have never had it explained so well. Lucas’ recipes all rock - and his explanations make the ingredients in my pantry make sense. ❤
I have been growing a lot of daikon radishes. I gave this recipe a go and it came out very well. Great job on the instructions.
I love you Lucas Sin!!! THANK YOU
Love learning more techniques from Lucas! He explains everything so well :D
I live in the middle of nowhere USA and we still get daikon radish here, so I can try this!
From the look of it, I think "Mahogany" is the red color that you are looking for. That looks delicious! I see Diakons at the market and never know what to do with them. Especially since they tend to be large.
Love daikon, love red braise, and love all the explanations and tips. Can't wait to try!
Greetings from Redondo Beach CA 🇺🇸. I stumbled into this video in search of how to cook daikon. Daikon has tons of health benefits. Nice cooking video. Straightforward method and easy to follow. Thanks. 🌷🌷
I love red braised dishes!! Red braised tofu is one of my favourite things ❤
I too love lucas sin!
Really love the details and explanation. Daikon is underappreciated in the US and though it's harder to get really fresh the explanation of how to peel and handle bitterness was hugely helpful. Can't wait to try this!
This is very helpful! More vegetables!
Everything I've braised so far has blown my mind. I will be trying this recipe soon, as I have two daikon in my refrigerator that were intended for sushi garnish until i realised how difficult it is to get those fine curly slices. Braised daikon it is haha.
I really like this "old school" meets "new school" cooking video. Except for measurements, it is super easy to follow in ~real time-ish, and I like having both the traditional and "chef-y" tips and information
Nice Thank you!
We need more Lucas!
Oooooo I never thought of a vegetarian red braised dish before!
This one has oyster sauce but vegetarian ones (made from mushrooms) are also really common and will hit the same flavour profile. Go for it!
this looks SO GOOD im going to make it tonight!! lucas is awesome
OCD... How I can relate!
Thanks for the lesson!
Love this!
Hello Lucas, owesome.
I will cook for my family.
Looks like the BA test kitchen. Great one Lucas! Gotta try it! Dunno 🤷♂️ how in this china house tent. But things change, givin’ Em’ there time of day
15:39 This makes perfect sense from an artistic perspective, since combining every color at once will produce brown.
I love daikon, and I’ve made made it braised in dashi, pickled or as a salad, but the rest of the family isn’t crazy about it. I’ll have to try this preparation out on them to see if it finally wins them over!
Lovely recipe! We call Daikon 'Icicle radish' ^^ Will definitely try this out with round red radishes as well❤
Very good instructional style. Keeping it simple but also throwing in a couple of challenges. Kudos!
Wow! So much information about the vegetable and the dish, fantastic!
love this style, education and informative! more please!
Love your recipes! I make tomato egg all the time! Can’t wait to learn more
Awesome 👍
LOL Nikki! I feel you, while Lucas was talking, she wanted to continue eating. Considering there were only a few pieces, there was hesitation to not be impolite. LOLOL
Thanks for all the explanations of the details. I loved it. Need to try it. It will be a "one more try" for daikon =)
Very good. Very informative. I will take what whatever left on the dish. Tks.
Well done chef. The only thing I'll be doing different is monte with butter a bit of butter instead of the oil.
Celeriac isn’t obscure in Europe; rather it is almost ubiquitous in soups, stews, salads…I don’t actually like it, but that’s okay, it isn’t always about me…😅. Thanks for the gorgeous recipe!
Thanks chef 😮
looks tasty
Ty. Will try this.
My wife and I were just looking at the daikon in the produce section and saying that we never cook with daikon. Thanks for the recipe!
One question: why not braise in the seasoned liquid from start to finish? Just to try to remove the bitterness?
I think that it is a restaurant thing. As a lazy Asian, slight bitterness is just part of daikon and I am not washing another pot for it. You might want to do if you really do not like bitter at all.
@@cjude6189 thanks friend!
the bitterness transfers into the seasoned liquid, which you will use as the sauce. personal preference, some people actually like the bitterness of daikon.
@@cjude6189 I was thinking of the same thing. Daikon is one of the favorite vegetable for the old fashion Cantonese soup base, It's in fact favored for its sweetness added to the soup. The little bitterness is so subtle it's almost considered as part of the flavor of daikon. My mom would be puzzled for all the fuss over the steps with rice and chamferring the edges. I recognize it's a fine dining thing but the extra steps would have been laughed at by some old Chinese ladies. Daikon is often mixed in with Cantonese braised beef dishes and the flavor it absorbs from the braised liquid gives it a nice relief from the meaty taste of braised beef.
Lucas, I have your back from a fellow Chinese in Toronto. Auburn, reddish brown, like a redhead. Even whisky color. You're welcome.
Love 🥰 it!
You can add just a little red rice to cooking part to give it a natural red colour plus it then has an added nutty flavour.
That does look good, but I’m just never going to spend 1.5-2 hours cooking any meal. I’m cooking because I’m hungry.
Great video as always! And winter is the best time to eat Daikon ;)
give us more!
the way lucas handles that daikon 😏
Traditionally, red-braising also uses sugar to impart the red-brown color, in addition to soy sauce. Sugar caramelizes and impart a larger browning effect on the meat than without sugar, plus the caramel adds a lot of complexity to the flavor as well. I was always taught by my grandmother to melt the sugar in old and then put the meat in to give the meat more of a red-brown color, then add aromatics, and finally the soy sauce to round out the coloring and flavoring.
Yes, it is called 炒糖色。But don't hurt yourself in the process!
18:33 lol classic lucas, burying the lede!
Love your approach! Do you think replacing the sugar and seasoning soy with Thai black soy would equate more palatable? Thinking sweetness and added umami. Maybe even a dash of golden sauce?
I wish I cared about anything the way Lucas seems to care about everything.
It's so fun to see Lucas fall into his Japanese culinary side, because everything about it is _so_ focused on precision, and Chinese cooking is almost the exact opposite. A fascinating fusion.
nice pot.
Mahogany
@1:16 the editor needs a raise
turnips/daikon are used in eastern asia like carrots in western stews. This recipe is sort of weird like making a carrot bourguignon lol. Would love to see some clear soup brisket tho. That really emphasizes the flavor of turnip/daikon.
The center center part of the center 😂
I see Lucas, I click Lucas
could lucas do a video showing how to make hong kong style, beef brisket, 枝竹牛腩煲, i never seem to get the flavour right as the resturant.
I see Lucas Sin, I watch
Thanks for the recipe. But how much nutrients are there left after boiling it for so long?
This is Erie, I was studying the Thai version of this dish
Substitutes for oyster sauce? I started making this then discovered I'm out. It's always the first bottle to empty bc stores in my area don't carry big enough bottles, and they charge too much! For now....I used some mushroom powder, a bit of fish sauce, and extra sugar...any recommendations for next time?
You had me at "might smell a little farty" 😂
0:50 Auburn. You were thinking of auburn.
Lucas is amazing! Love his manner and the way in which he explains the process! Absolute legend
This is a long shot but does anyone happen to know where the bowl that he used to plate the dish is from?
Thanks Lucas! Does anyone know what the seasoning sauce is by any chance?
turnip cakes please
ooh can we get Lucas to make a red braised pork?
❤❤
Cute.
You can add red rice if you want the braise to have a more true red that people are use to seeing.
I know it’s a minor quantity but wondering if you can leave the oyster sauce out or replace it with something to keep it vegan. Thank you.
You can get vegetarian oyster sauce, usually made from mushrooms! Sometimes it’s called ‘vegetarian stir fry sauce’ since it doesn’t actually contain oyster
Do you think this would be good trying this with potato? I love daikon, but potato sounded good as well.
Probably needs some experimenting for the texture of the glaze, since potatoes will release a lot more starch into the liquid than daikon, but it sounds good!
Can Lucas Sin do a video on red braised pork belly?
maybe an adobe red?
Burgundy?
@@jeankumik2435 It leans more into the brown of oxidized blood.
Love that
Deep amber color
Thanks. It was tasty and super easy. The pott has more or less a bad review in my point of view. Its looking good but.. How fast could it destroyed with emmaille chips, scares me..
Brilliant tip in here to get the "farty" out of your daikon 3:33 💨
Ah yes, the ancient Japanese home cooking technique my Scottish family use when cooking sprouts for Sunday roast.
thank you but I think he needs an own account too :D haha sorry Food52
Could the carpentry term be "bevel"? You bevel the edges of wood or other materials. Think of a beveled mirror.
No bevelling is different. With a chamfered edge you just a small part off the top of a piece of wood or whatever. With a bevel you cut at an angle from the top to the bottom. If you google chamfer vs bevel you’ll see what I’m trying to say.