There are lot more info in the description👀 概要欄にも色々のせてます👀 I always preferred chicken thigh more than breast. But since I develop this recipe, I became equally love both!! This recipe is great either eating warm or cold!! Hope it helps to develop your healthy eating habits!!😉 今まで私は鶏肉は断然もも派だったのですが、 このレシピが完成してからはすっかり両方同じくらい好きになりました！ 今回のレシピは温かいままでも冷めてもどちらでも美味しいので、 健康的な食生活のお役に立てると嬉しいです！！😉
I am a university student, but I work as a fry-cook at a bowling alley. We have a good and well equipped kitchen, however we serve cheap things like chicken nuggets, french fries, and pizza. Recently, since I love cooking wholesome and healthy meals, I was tasked by the General Manager to come up with an employee menu, makanai. I am still in the process of creating this menu given our very strict budget, but your recipe ideas are such a huge help Chef. Thank you for what you do!
Hi! Please upland more healthy Japanese recipes! I love Japanese Food and I'm trying to lose weight and I don't want to get bored. This motivates me :)
Una ricetta sana e gustosa credo. Qui a sud Italia è un po’ difficile trovare gli ingredienti, però farò di tutto per trovarli. Cucino da quando avevo 5 anni e cucino italiano, albanese, fusion ecc. La cucina giapponese mi affascina molto perché è una opera d’arte, buona e bella e qui trovo il massimo. Lei è molto bravo e soprattutto spiega benissimo. L’attenzione ai dettagli è una cosa fantastica che io apprezzo molto. Grazie…
It's not hard to do that consistently. Just get a meat thermometer and pull the chicken off of whatever your heat source is once it hits 160F and let it rest for 5 minutes
I can never get enough protein 😋 thanks for sharing this recipe ~ you inspire me Chef to eat better.. staying away from process foods ... Salutations from California USA
Thanks as always Barbara!! Yeah this kind of foods are what I eat on private (also still developing a bit unhealthy recipes for business too but😅). Hope this recipe will help!!
Can't believe how perfectly round your eggs look like ! Mine always come out kinda weird : I tried to stir them in hot water, to pierce the shell before cooking... but still the same. Maybe the egg quality ? Anyway as usual, amazing recipe merci chef !
Maybe you need to put more vinegar and salt in the hot water👀 (I wtote the amount in the description FYI), and chill the egg completely before peeling. I didn't do any other tricks in this video, but still came out like what you saw. Hope this will help!!😃
I made this chicken for my wife and I to have in a simple ramen, it was fantastic. I used to avoid chicken breast because of how much it dried out when cooking, but this was so moist. I set aside the extra marinade in the freezer to do another batch later this week. I like that you're doing more simple recipes, common appliance recipes(air fryer and rice cooker), and your pressure cooker broth recipe has become a staple in my household, but I was wondering if you had a recommended way to prepare Ahi tuna steaks?
Thanks Carlos!! I’m glad you liked it!! Unfortunately fresh Tuna is very expensive here in Australia, but I’ll keep it in my memo and see if there’s any chance I can do it!!
@@CHEFSLABO That's fair, I live in the fishing capitol of my country so seafood isn't too hard to come by. Ironically the thing I have a hard time finding is Japanese kombu, most stores only stock Korean and Taiwanese.
Smell it first. If there’s nothing wrong, just cut a tiny piece and soak in water for 1 hour or so. Afterwards smell the water, if there’s nothing wrong with the smell, should be fine 😃 And taste the kombu water. It should taste like clear water with a hint of depth.
Yes I saw all the ingredients are Aussie brand. live in Sydney and this recipe is the best for my diet (I am cutting my calories at the moment). I can get all the ingredients easily from local supermarket. Will try this recipe on this weekend. Thank you.
There are lot more info in the description👀
概要欄にも色々のせてます👀
I always preferred chicken thigh more than breast.
But since I develop this recipe, I became equally love both!!
This recipe is great either eating warm or cold!!
Hope it helps to develop your healthy eating habits!!😉
今まで私は鶏肉は断然もも派だったのですが、
このレシピが完成してからはすっかり両方同じくらい好きになりました！
今回のレシピは温かいままでも冷めてもどちらでも美味しいので、
健康的な食生活のお役に立てると嬉しいです！！😉
I am a university student, but I work as a fry-cook at a bowling alley. We have a good and well equipped kitchen, however we serve cheap things like chicken nuggets, french fries, and pizza.
Recently, since I love cooking wholesome and healthy meals, I was tasked by the General Manager to come up with an employee menu, makanai.
I am still in the process of creating this menu given our very strict budget, but your recipe ideas are such a huge help Chef. Thank you for what you do!
Hi! Please upland more healthy Japanese recipes! I love Japanese Food and I'm trying to lose weight and I don't want to get bored. This motivates me :)
glad to see you still upload! Big fan from NYC!
Thanks!!
I'll try to keep making good stuff for you 😉👍
Una ricetta sana e gustosa credo. Qui a sud Italia è un po’ difficile trovare gli ingredienti, però farò di tutto per trovarli. Cucino da quando avevo 5 anni e cucino italiano, albanese, fusion ecc. La cucina giapponese mi affascina molto perché è una opera d’arte, buona e bella e qui trovo il massimo. Lei è molto bravo e soprattutto spiega benissimo. L’attenzione ai dettagli è una cosa fantastica che io apprezzo molto. Grazie…
Thank you for the nice recipe, I often don't use chicken breast but this seems very tasty! I liked the dynamic camera shots for this quick video!
Thanks for the comment!!
I'm glad that you liked it😉👍
The chicken being the color as the egg was a visual treat...😊 thanks
Great recipe! Will make it, just need to buy some of the ingredients :) subscribed!
That's the first time I ever see cooked chicken breast this moist, very nice!
It's not hard to do that consistently. Just get a meat thermometer and pull the chicken off of whatever your heat source is once it hits 160F and let it rest for 5 minutes
Definitely will be giving this one a go. Your yakitori don recipe is already a family favourite.
Clever idea ! Straight to the faves list 👌🏻👏🏻 Thanks chef.
No worries!!
Hope you'll give it a try!!😉👍
As this seems to be a Totoro approval meal, I will make it this week. Thank you!
Thanks for the comment!!
Hope you'll enjoy it👍
This looks so good, and seems easy to make too!
No worries!!
Hope you'll give it a try!!😉👍
I can never get enough protein 😋 thanks for sharing this recipe ~ you inspire me Chef to eat better.. staying away from process foods ...
Salutations from California USA
Thanks as always Barbara!!
Yeah this kind of foods are what I eat on private (also still developing a bit unhealthy recipes for business too but😅). Hope this recipe will help!!
Mate you gotta show us Aussies how to make
family mart egg sandwiches and other crazy convenience store food.
Классный рецепт, для грудки. Обязательно нужно будет попробовать. Сам не любитель грудки, кажется сухой в сравнении с бёдрами.
Can't believe how perfectly round your eggs look like ! Mine always come out kinda weird : I tried to stir them in hot water, to pierce the shell before cooking... but still the same. Maybe the egg quality ?
Anyway as usual, amazing recipe merci chef !
Maybe you need to put more vinegar and salt in the hot water👀 (I wtote the amount in the description FYI), and chill the egg completely before peeling.
I didn't do any other tricks in this video, but still came out like what you saw.
Hope this will help!!😃
I’m watching from Florida😊
I made this last weekend. Thank you so much for the recipe! I used the chicken breast, egg and stock for ramen
I made this chicken for my wife and I to have in a simple ramen, it was fantastic. I used to avoid chicken breast because of how much it dried out when cooking, but this was so moist. I set aside the extra marinade in the freezer to do another batch later this week.
I like that you're doing more simple recipes, common appliance recipes(air fryer and rice cooker), and your pressure cooker broth recipe has become a staple in my household, but I was wondering if you had a recommended way to prepare Ahi tuna steaks?
Thanks Carlos!!
I’m glad you liked it!!
Unfortunately fresh Tuna is very expensive here in Australia, but I’ll keep it in my memo and see if there’s any chance I can do it!!
@@CHEFSLABO That's fair, I live in the fishing capitol of my country so seafood isn't too hard to come by. Ironically the thing I have a hard time finding is Japanese kombu, most stores only stock Korean and Taiwanese.
I like this recipe. 👍🏻
No worries!!
Hope you'll give it a try!!😉👍
Nice ! It's so easy to make :)
Thanks for the comment!!
Hope you'll give it a try!!👍
Hello my new friend!! Done subscribed ✅👍❤️
I love your channel! Love from MY
Thanks for the comment!!
I'm glad that you liked it😉👍
美味しそう！！ ありがとう
ありがとうございます！！
まだまだ勉強中ですが、お役に立てたなら嬉しいです！！
Looks amazing on ramen
試しに作ってみて、美味しかったです。ただ煮汁が大量に出てしまったので多分他に利用したとしても多少廃棄する羽目になりそうです。次作ることがあれば煮汁を減らしてみたいのですが、可能ですか？
コメントありがとうございます！！
概要欄に残った煮汁の活用法が書いてあるので、よければ参考にして下さい！👍
煮汁の量を減らして作ると肉を入れた時に温度が急激に下がってしまい、うまくいかなくなる事があるので、レシピ自体は変えないことをオススメします👀
Around 500 calories if you eat 1 cooked cup of rice. Spot on!
Char's Zaku!!
Please. The yakisoba be next receipt
👍👍👍!
Meal prep? How long can you keep this in the fridge?
You can keep it for 4days in the fridge. Jut keep them with the broth in your container. It makes their life longer and tastier👍
substitute for mirin and sake? because I can't use those ingredients
Hi!! There's a FAQ link in the description!!
You can find the detail in there😉
Thank you for the comment👍
Does Kombu go bad? I've had some sitting in a ziplock bag for a couple years now in my cupboard.
Smell it first. If there’s nothing wrong, just cut a tiny piece and soak in water for 1 hour or so.
Afterwards smell the water, if there’s nothing wrong with the smell, should be fine 😃
And taste the kombu water. It should taste like clear water with a hint of depth.
Ngon quá❤🎉
Tottaro and gundam! Are you living in the UK?
I think Australia?
Yeah I'm in Australia😉
Thanks for the comment!!
@@CHEFSLABO thought I noticed all the brands. I'm in Sydney
@@pek5117 haha. Yeah me too. I’m getting Aussie viewers bit by bit these days. So happy that I can serve to my local people 😃
Yes I saw all the ingredients are Aussie brand. live in Sydney and this recipe is the best for my diet (I am cutting my calories at the moment). I can get all the ingredients easily from local supermarket. Will try this recipe on this weekend. Thank you.
現在、1キロの冷凍鶏むね肉がある。 これを使ってもいいですか？
いいですよ！
でも肉の量に合わせてレシピを調整するか、肉を650gだけ使うかにする事をオススメします👀👍
(どちらかだけが多くなると肉が生焼けになるためです)😌
How long should i season the chicken? Is it ready to cook immediately after seasoning?
Leave it for at least 15 mins before cooking👍
Makan kurang tapi kerja berat kira bagaimana tu? Yang lain semua makin bagus.
..... GUNDAM!!!
Damn :))