Just a tip if you are having trouble measuring the water needed to make fluffy rice: 1. make sure the rice is leveled inside the pan or the rice cooker (whatever you're using) 2. stick your pinky finger barely inside the pan just to touch the rice surface 3. fill it up with water 4. make sure the water surface reaches more or less the first segment of your pinky finger I've been using this technique, works every time
1. DON'T use jasmine rice for japanese dishes! Rather go for sushi rice... 2. For Yakitori you use spring onions, not leek 3. Don't drizzle the sauce over the skewer. After grilling it, dip the whole thing in the sauce and only then put it on the plate.
When I was in Japan Yakitori was always basted whilst it was being grilled! it was also the way my Japanese friend's dad who was a cook showed me how to do it!
I said Hiroshima Okonomiyaki earlier but I think it'll be more interesting if they try Shabu-Shabu. I just came back from dinner with friends and we went to a nearby Shabu-Shabu place. We were craving hot soup and meat because of the cold weather. When I was in the restaurant, I saw three British guys three tables from us and I can just imagine all four of them eating from a pot surrounded by meat and vegetables
I loved traveling -- and eating -- in Japan. It's fun reliving a bit of that through Ben's travels and memories. And I got completely hooked on that seasoning (nanami togarashi) -- have so many memories of eating noodles with roast pork, with a jar of that seasoning on the table. Happy travels.
You should try marinating the chicken in the sauce for about 5 - 10 min. Then cook it, there will be more added flavor to the chicken but that's just my opinion.
Hey guys! Nice video always, loving the Japan themed vids.. One traditional thing they do when grilling/cooking the yakitori is coating the yakitori with the sauce while they're grilling which let's the sauce sink into the meat and vegs, really nice :)
Oh I miss Japan so much! I used to eat yakitori every time I went to izakaya, it's so good with beer :D also one of my faves is cheese korokke, it's simple to make but really delicious!
What I hate is that people take it way too seriously. Okay, a lot of it is probably quite harmful, but a little bit there and then won't hurt you so much. It's the same with alcohol, little bit won't hurt but if you drank it excessively then it wouldn't do your body much good and to be honest, everything seems 'harmful' nowadays and causes some kind of illness/disease, as you see in the news etc.
Abbie Ensor That's because the public and the media don't understand toxicology. The basic principle of the field is "The dose makes the poison", meaning that everything can kill you if you take enough of it and everything can not harm you at all if you take a small enough dose of it. All that matters is the dose and at what level it starts to become harmful.
Exactly! People don't think about that, and just think it's all poisonous whereas if they knew other 'dangers' that were in our other foods, they wouldn't eat at all
Abbie Ensor I like linking people this study: www.pnas.org/content/87/19/7777.abstract Which shows that the foods you eat already naturally contain dozens of pesticides, most of which have never been studied or tested. And, of those that have been tested, more than half are carcinogenic. They then freak out, not realizing that the point is that calling something carcinogenic isn't very meaningful if you aren't defining at what dose level and potential of carcinogen development the thing has. I mean, simply being alive is carcinogenic, if you want to put it that way.
You should do a Sorted Eats for several different countries. Sorted Eats South Africa, Sorted Eats India, Sorted Eats South Korea, Sorted Eats Malaysia and so on. Your title card could be a picture of Ben trying to swallow a globe or something.
They always use Jasmine rice whenever they do asian food, which pisses me off! Guys, if you want to make a dish as authentic as possible, use Japanese rice when you do the next Sorted eats Japan video.
+Day Ja Oh please. If one of them can afford to get tickets to go to Japan and all four of them plus their crew can stay in America for months and do some traveling, the cost of 2 cups of uncooked Japanese rice is just pocket change.
+Tensen01 READ properly the first comment ai posted. I'm not suggesting the viewers to use the Japanese rice. i'm suggesting to them: Ben, Barry, Mike and Jamie and the rest of the Sorted crew to use Japanese rice next time they do Sorted eats Japan video.
Why don't you guys use short grain rice? That's what is usually eaten in Japan. I would think it can't be that rare/difficult to find in UK... Also we (Asians) don't add salt when cooking plain rice! Oh, and yakitori doesn't just mean chicken and welsh onion skewers. What you made is called negima, a type of yakitori. As long as it has chicken, it can be called yakitori. FYI yaki means to bake/roast/grill and tori means chicken (meat). For skewers that doesn't use chicken, technically they're not called yakitori but are called kushiyaki however they're also often referred to as yakitori. Basically, the term 'yakitori' can refer to food which are skewered and grilled or specifically chicken skewers that are grilled. LOL But overall, great and pretty authentic looking recipe. (^^)
I really hope you do a Miso Soup recipe!!! Was never that keen on it until I had an incredible miso soup in Vancouver at a restaurant called Kingyo and been craving some ever since! There's no Japanese restaurants anywhere even remotely near where I live in England so would love to try to make my own!
MSG isn't actually bad for you at all, it's basically another form of salt. It's used by top restaurants (not just Chinese restaurants) to enhance the flavour of food.
mostly in japan, they put the sauce over before grilling, and while grilling they r putting it on 4 times or so. But the sauce here in japan is realy thin so its gets its flavor over time i guess. Lot more work though
Traditional yakitori is done on charcoal fire and wooden skewers. I think the burnt wood will impart some other flavors into the chicken as well. You can experiment with that :D.
why didn't you dry out the chili (or preground chilis)? wouldn't that make the shichimi go off after a while? Oh, and if you're going to make your own shichimi, please please PLEASE use short grain rice next time! It's so much better than Jasmine in our opinion (the grains are glossier when cooked and there's just enough stickiness to give a little chew for us) :)
Umami IS its own flavor!! It's "savory" or "meaty" It is one of the FIVE basics tastes: sweet, bitter, salty, sour and umami. And sodium glutamate is just an amino acid that naturally occurs in every food that has Protein, and especially much in aged or fermented food, like aged cheese and soy sauce. It can be made artificially to enhance flavor, but it is just wrong to say it's "bad" for you. There is no reliable study to proof it's unhealthy, but there are studies that show that people start complaining about feeling sick when they think they been served food with artificial MSG, it's called "Nocebo-Effect". I'm disappointed Ben
Does the liquid content of the pepper not cause the same spoilage concerns as that of the ginger and orange peel? I would've thought it would need to be dried out, too. Or use dried peppers.
Yakitori is delicious, I like the fact that you guys created your own 7 spice mix. I always prefer making my own sauces and spices from scratch as much as possible for all my recipes.
hey guys , why don't you try to make some mastic ice-cream (AKA Turkish/greek ice cream) , but if you do make it , could you try tell us an alternative to using an ice-cream machine please ? since i don't have one and they are absurdly expensive in my country
I have to stay the best thing i try in japan was Pork Katsudon. When I make it at home I add a little bit of red chili pepper for some spice. But still very good.
My recommendations for Yakitori: Add a few slices of ginger to the sauce, it improves it so much. Also, you can put the skewers on top of the pot of sauce and use a brush to spread the sauce more evenly; it'll probably even save more than just pouring it on top. Also, BBQ it whenever you can!
in the beginning we get a little discription of yakitori and what the sauce is made of, with sake, mirin, soy sauce and sugar but when you are making it you are using rice wine vinegar instead of sake, could that be a substitute for sake?
Guys, if you want to make a dish as authentic and as accurate, might I suggest you use Japanese rice on the next Sorted eats Japan video? You can't really compare Jasmine rice with Japanese rice. THEY. ARE. DIFFERENT.
I've never gotten a good answer on this: When you UK guys say to add "chili," what type of pepper do you mean? I'm a bit spoiled here in the US, as I can get at least a half dozen kinds at even a fairly small grocery store.
Chilli, or "chili" as Americans spell it, refers to a basic capsicum pepper one can easily find in stores. There are a broad form of chilli peppers, but there is no specific one that defines chilli. For example, Bird's Eye is very common but not the only one used.
Well yes, I'm aware of that. The difference between different types of it is huge. One Serrano pepper is significantly different from a Poblano. (Also since they come from the Americas, I'll go with "chili")
We have a generic term for chillis here.. it's basically any pepper that has heat to it. We most commonly attach the name to poblano chillis, or something similar. Usually different varieties are called by their names though.. so we'll say "Jalapenos, chipotles, bird's eye" etc. We use pepper almost exclusively for bell peppers, and other sweet varieties.
Asians (or at least Chinese, because I'm more familiar with that than Japanese cuisine) tend to use bird's eye chili so if I were making an Asian chili sauce, I'd use that :)
Guys please start using short grain rice! I'm English too and it's pretty easy to find in supermarkets or Asian supermarkets. By all means recommend that people can use jasmine rice if they can't find or afford authentic short grain rice, but the taste and texture is so different!
Those r the largest yakitori skewers I've ever seen :D. But I would also do asparagus bacon skewers. Bacon wrapped tomato skewers and mini sausage skewers.
You can basically buy sushi rice in any supermarket nowadays. Tesco, Asda, Sainsbury's. So if people want to recreate the Sorted version of Yakitori they should at least buy short/medium grain rice.
I had a roommate back in college my senior year who was (to all appearances) physically incapable of laving rice to cook without taking the lid off and stirring it. We wound up frequently dealing with rice that was simultaneously burned and undercooked. So, when they say _not_ to take the lid off and let the moisture out, they really do mean it. Also, don't grab every seasoning and spice within arm's reach, chuck it in a pot of water at a boil, and call it doom soup. That was another thing this roommate tended to do.
Pretty good. Like the inclusion of a homemade shichimi (seven spice). Only thing is I don't understand why you'd use jasmine rice instead of short grain rice. You could have used short grain rice and taken the perfect opportunity to show people how to properly make it and wash it, and then mentioned that you can swap out short grain for jasmine rice or long grain depending on preference. Incidentally, when cooking short grain rice without a rice cooker, here is a method which has never failed me. First, wash your rice. Add some water, swish it about, pour out the milky/murky water, repeat until the water stays clear. Three or four times should do it. Next, two parts water to one part rice (a common trick in Japan is to put enough water in so that it comes up to your wrist when you put your hand flat against the rice). Then bring the pan to a simmer, and as soon as you see bubbles keep it on low, simmering heat and put on a lid. Check it sparingly, and when you see the water is almost gone, turn off the heat and allow the rice to steam for roughly 10-20 minutes. Turn it over/fluff it up with a rice spatula or wooden spoon and serve. If it doesn't seem fully cooked, either allow it to steam for longer, or add a touch more water.
Fun fact: the welsh onion is not a type of leek at all. As the name suggests, it is a type of onion , similar in taste to a normal white onion. The mix-up occurs pretty often. On a related note, the Loituma girl (a.k.a. the leekspin girl), an once-popular internet meme, features the welsh onion as well, even though the name leads you to believe otherwise. However, I doubt anyone would care in the end, considering that leek looks just the same, and is quite tasty when you roast it as well. :)
When I lived in Europe, to reproduce my Japanese cooking, I tried to substitute negi (Welsh onion) with leek, because they look similar. Then I found the texture and taste were very different. Negi can be eaten raw and turns soft very quickly when heated. Leek not. I got the best result with shallot, even it does not look similar. Buy the way, Welsh onion is unrelated with Wales (wikipedia: Allium fistulosum).
"smells like popcorn", "It has a kind of nutty aroma", yup two different kinds of people right there
Just a tip if you are having trouble measuring the water needed to make fluffy rice:
1. make sure the rice is leveled inside the pan or the rice cooker (whatever you're using)
2. stick your pinky finger barely inside the pan just to touch the rice surface
3. fill it up with water
4. make sure the water surface reaches more or less the first segment of your pinky finger
I've been using this technique, works every time
1. DON'T use jasmine rice for japanese dishes! Rather go for sushi rice...
2. For Yakitori you use spring onions, not leek
3. Don't drizzle the sauce over the skewer. After grilling it, dip the whole thing in the sauce and only then put it on the plate.
When I was in Japan Yakitori was always basted whilst it was being grilled! it was also the way my Japanese friend's dad who was a cook showed me how to do it!
I really hope that one of the SORTED Eats Japan videos is a Takoyaki recipe, that would be a dream come true
Mine would be Hiroshima Okonomiyaki. I can just imagine Ben flipping the whole pancake in a pan...
No, actually. That was a bad picture...
Ooooh i want Okonomiyaki and Takoyaki recipes soooooo much!
OH MY GOSH YES! Okonomiyaki would be amazing :)
I said Hiroshima Okonomiyaki earlier but I think it'll be more interesting if they try Shabu-Shabu. I just came back from dinner with friends and we went to a nearby Shabu-Shabu place. We were craving hot soup and meat because of the cold weather. When I was in the restaurant, I saw three British guys three tables from us and I can just imagine all four of them eating from a pot surrounded by meat and vegetables
I loved traveling -- and eating -- in Japan. It's fun reliving a bit of that through Ben's travels and memories. And I got completely hooked on that seasoning (nanami togarashi) -- have so many memories of eating noodles with roast pork, with a jar of that seasoning on the table. Happy travels.
I saw the japanese playlist and this is the first vid i clicked. I'm so glad you guys made a playlist on Japanese food! I love Japan!
Why didn't you dry out the chili pepper as well?
Twas wondering the same thing.
did you see the lump of chilli that came out when he scooped it from the processor 2:12 i reckon he forgot to dry it
+Angela Davis "Twas?"
+Gus Johnnson I don't know. I was drunk. Always drunk.
Angela Davis Oh... I advise you not drink...
You should try marinating the chicken in the sauce for about 5 - 10 min. Then cook it, there will be more added flavor to the chicken but that's just my opinion.
Agreed.
That much sugar under the broiler might please Zeus enough to improve your harvest, but the burnt offering will no longer be worth eating.
Yakitori isn't often a marinated chicken, you're meant to lather the sauce on every minute or so as you spin it and cook it on a grill or barbecue! 😄
Hey guys! Nice video always, loving the Japan themed vids.. One traditional thing they do when grilling/cooking the yakitori is coating the yakitori with the sauce while they're grilling which let's the sauce sink into the meat and vegs, really nice :)
Once when I was little I ate a tea spoon of MSG because I thought it was sugar. You say it has no taste, I'm still having traumatising flashbacks!
😂
Omg what was it like?
+katheriner10 it was like 14 years ago but from what I remember, it was what I expected bleach would taste like and it had a weird after taste
+Tarah Field oh my
That sounds awful, you live and learn I guess :P
loove it a lot! i love cooking japanese but never tried this one! so excited to try it out *-*
That spice mix looks amazing. Want to use that on as many things as I can!
This video is well-timed. I recently saw Wolf Children for the very first time.
Oh I miss Japan so much! I used to eat yakitori every time I went to izakaya, it's so good with beer :D
also one of my faves is cheese korokke, it's simple to make but really delicious!
I thought the whole "MSG is bad for you" idea was discounted a while ago.
Artificial sweetener also causes cancer.
Always put alcohol on a burn.
A watched pot never boils.
All true. ;)
What I hate is that people take it way too seriously. Okay, a lot of it is probably quite harmful, but a little bit there and then won't hurt you so much. It's the same with alcohol, little bit won't hurt but if you drank it excessively then it wouldn't do your body much good and to be honest, everything seems 'harmful' nowadays and causes some kind of illness/disease, as you see in the news etc.
Abbie Ensor That's because the public and the media don't understand toxicology. The basic principle of the field is "The dose makes the poison", meaning that everything can kill you if you take enough of it and everything can not harm you at all if you take a small enough dose of it. All that matters is the dose and at what level it starts to become harmful.
Exactly! People don't think about that, and just think it's all poisonous whereas if they knew other 'dangers' that were in our other foods, they wouldn't eat at all
Abbie Ensor I like linking people this study:
www.pnas.org/content/87/19/7777.abstract
Which shows that the foods you eat already naturally contain dozens of pesticides, most of which have never been studied or tested. And, of those that have been tested, more than half are carcinogenic.
They then freak out, not realizing that the point is that calling something carcinogenic isn't very meaningful if you aren't defining at what dose level and potential of carcinogen development the thing has. I mean, simply being alive is carcinogenic, if you want to put it that way.
please do more 'in a mug' recipes. Really enjoyed that Mac n cheese one.
焼き鳥はほんとに美味しいですよね〜
ねぎまは特に美味しいです👍
It's yakitori is really delicious
Negima is especially delicious 👍
OO so excited! Literally leaving for Japan in six days!
You should do a Sorted Eats for several different countries. Sorted Eats South Africa, Sorted Eats India, Sorted Eats South Korea, Sorted Eats Malaysia and so on. Your title card could be a picture of Ben trying to swallow a globe or something.
Great video!
Next time please try short grain rice ;)
They always use Jasmine rice whenever they do asian food, which pisses me off! Guys, if you want to make a dish as authentic as possible, use Japanese rice when you do the next Sorted eats Japan video.
+Joanna Lynne Cortina But Japanese rice is really expensive
+Day Ja Oh please. If one of them can afford to get tickets to go to Japan and all four of them plus their crew can stay in America for months and do some traveling, the cost of 2 cups of uncooked Japanese rice is just pocket change.
For them yes, but not for the home cooks who CAN'T do all that stuff.
+Tensen01 READ properly the first comment ai posted. I'm not suggesting the viewers to use the Japanese rice. i'm suggesting to them: Ben, Barry, Mike and Jamie and the rest of the Sorted crew to use Japanese rice next time they do Sorted eats Japan video.
You need to come to San Diego! There's a bunch of yakitori restaurant out here and they're amazing!
I just discovered those guys, and they're amazing!
Why don't you guys use short grain rice? That's what is usually eaten in Japan. I would think it can't be that rare/difficult to find in UK...
Also we (Asians) don't add salt when cooking plain rice!
Oh, and yakitori doesn't just mean chicken and welsh onion skewers. What you made is called negima, a type of yakitori. As long as it has chicken, it can be called yakitori. FYI yaki means to bake/roast/grill and tori means chicken (meat).
For skewers that doesn't use chicken, technically they're not called yakitori but are called kushiyaki however they're also often referred to as yakitori. Basically, the term 'yakitori' can refer to food which are skewered and grilled or specifically chicken skewers that are grilled. LOL
But overall, great and pretty authentic looking recipe. (^^)
I really hope you do a Miso Soup recipe!!! Was never that keen on it until I had an incredible miso soup in Vancouver at a restaurant called Kingyo and been craving some ever since! There's no Japanese restaurants anywhere even remotely near where I live in England so would love to try to make my own!
Sorry if you've already answered this question before, but when you say "equal quantities of," do you mean by volume or by weight?
Nine times out of ten they mean volume
Zed Zexry Thanks!
You can also check the sorted food website for the exact quantities! :)
This Japan series is giving a whole another meaning to the expression "to eat on your knees"... XD
I paused in minute 3:31 and Ben just looks hilarious in it haha. I'm glad I had to pause. Made my day :)
Favorite channel ever!
I'd use short grain rice, not jasmine. I'd also brush the sauce over at regular intervals whilst grilling over charcoals.
MSG isn't actually bad for you at all, it's basically another form of salt. It's used by top restaurants (not just Chinese restaurants) to enhance the flavour of food.
mostly in japan, they put the sauce over before grilling, and while grilling they r putting it on 4 times or so. But the sauce here in japan is realy thin so its gets its flavor over time i guess. Lot more work though
can that Orange/Ginger Spice mix keep or is it a use immediately looks a nice addition to standard Rice dishes.
Doesn't yakitori use green onions not leeks? And don't you cook the sauce over (or under) the heat?
Can we see more videos of Ben's travels to Japan? Those clips used in the intros look awesome.
hey sorted, for the next japanese dish video, can you dress one of the sorted boys in traditional Japanese clothing?
When my fiancee and I make teriyaki, we use sake instead of Mirin, it adds a smoothness to the sauce in flavor and texture that makes it so good!
I had the best meal of my entire life at a hole in the wall yakitori restaurant in Hiroshima. I could honestly drink that sauce!
Traditional yakitori is done on charcoal fire and wooden skewers. I think the burnt wood will impart some other flavors into the chicken as well. You can experiment with that :D.
I remember eating that at a Japanese restaurant, I ordered it 2 times because it was so delicous xD
why didn't you dry out the chili (or preground chilis)? wouldn't that make the shichimi go off after a while? Oh, and if you're going to make your own shichimi, please please PLEASE use short grain rice next time! It's so much better than Jasmine in our opinion (the grains are glossier when cooked and there's just enough stickiness to give a little chew for us) :)
would it work the same with any meat? i.e pork, beef etc.? If so would certain cuts be better?
Yes, I wouldn't recommend pork..
Cook times would differ
Umami IS its own flavor!! It's "savory" or "meaty"
It is one of the FIVE basics tastes: sweet, bitter, salty, sour and umami.
And sodium glutamate is just an amino acid that naturally occurs in every food that has Protein, and especially much in aged or fermented food, like aged cheese and soy sauce. It can be made artificially to enhance flavor, but it is just wrong to say it's "bad" for you. There is no reliable study to proof it's unhealthy, but there are studies that show that people start complaining about feeling sick when they think they been served food with artificial MSG, it's called "Nocebo-Effect".
I'm disappointed Ben
Shokugeki no soma taught me well
more japanese desserts please!
Looks awesome guys! I love this series :D
it looks so delicious
There's a place on St.Marks (in NYC) that serves some banging bacon wrapped mushroom skewers
Does the liquid content of the pepper not cause the same spoilage concerns as that of the ginger and orange peel? I would've thought it would need to be dried out, too. Or use dried peppers.
"Bad" MSG? No such thing, it's a food myth.
Yakitori is delicious, I like the fact that you guys created your own 7 spice mix. I always prefer making my own sauces and spices from scratch as much as possible for all my recipes.
hey guys , why don't you try to make some mastic ice-cream (AKA Turkish/greek ice cream) , but if you do make it , could you try tell us an alternative to using an ice-cream machine please ? since i don't have one and they are absurdly expensive in my country
I have to stay the best thing i try in japan was Pork Katsudon. When I make it at home I add a little bit of red chili pepper for some spice. But still very good.
My recommendations for Yakitori: Add a few slices of ginger to the sauce, it improves it so much. Also, you can put the skewers on top of the pot of sauce and use a brush to spread the sauce more evenly; it'll probably even save more than just pouring it on top. Also, BBQ it whenever you can!
How does Ben do his hair? It looks really good and I want to replicate it
in the beginning we get a little discription of yakitori and what the sauce is made of, with sake, mirin, soy sauce and sugar
but when you are making it you are using rice wine vinegar instead of sake, could that be a substitute for sake?
Best pie battle please 😊😂😂😂
orange peels make great tea, Caribbean remedy for upset stomach
hey guys, I think you should to TAIWAN!!!!!!!!!!!they have amazing culture and unique food!!!
Guys, if you want to make a dish as authentic and as accurate, might I suggest you use Japanese rice on the next Sorted eats Japan video? You can't really compare Jasmine rice with Japanese rice. THEY. ARE. DIFFERENT.
how long does that seven spice hold? i wanna make a large batch of it
I recommend people wash their rice because rice has a lot of dust on it.
OMG, I thought I was the only one bothered that they didn't wash their rice😂
+Yujin Ju I always find it so weird when chefs don't wash the rice.
the rice need to be wash atleast 3 times
It depends on how to polish rice ;)
been craving this!!!
I've never gotten a good answer on this: When you UK guys say to add "chili," what type of pepper do you mean? I'm a bit spoiled here in the US, as I can get at least a half dozen kinds at even a fairly small grocery store.
Chilli, or "chili" as Americans spell it, refers to a basic capsicum pepper one can easily find in stores. There are a broad form of chilli peppers, but there is no specific one that defines chilli. For example, Bird's Eye is very common but not the only one used.
Well yes, I'm aware of that. The difference between different types of it is huge. One Serrano pepper is significantly different from a Poblano. (Also since they come from the Americas, I'll go with "chili")
We have a generic term for chillis here.. it's basically any pepper that has heat to it. We most commonly attach the name to poblano chillis, or something similar. Usually different varieties are called by their names though.. so we'll say "Jalapenos, chipotles, bird's eye" etc.
We use pepper almost exclusively for bell peppers, and other sweet varieties.
Asians (or at least Chinese, because I'm more familiar with that than Japanese cuisine) tend to use bird's eye chili so if I were making an Asian chili sauce, I'd use that :)
What could I substitute miring and saki with
What was the spice blend for?
For the sauce, I live in the middle of nowhere and getting sake or mirin would mean me driving several hours. Any suggestions?
Spanish Paella rice or Italian arborio rice really resembles Japanese sticky rice!!
You said you wanted everything dry first for storage reason, but then you used fresh chili when you powdered it?
I think you can use Sichuan Pepper as a replacement for Japanese Sansho.
Ever tried the chicken skin skewers?
What about the juices in the pepper?
what is the timeframe on "just back from japan" ?
I always smiled judgingly everytime you bules (what people in my country called caucasian people) said "deseeded the pepper" 🙃
my peper game is weak and I know it ;p
lol bule
Are there Videos existing of Ben being in Japan?
If yes can somebody tell me where to find them I would love to watch them thanks
OMG, Ben! Thank you!
looks good
Never tried it but I would love to :)
Is there any alternative to the orange peel/juice in the recipe? I'm intolerant to them
when are you coming to korea? ^^
When doing the spice for home, you need to use a micro plane or other tool, that DOESN'T get any of the pith so the fruit peal isn't bitter.
Ben what was your favourite bit of sushi when you were in Japan? :) x
make japanese cheesecakes! they're amazing!!
is there a video / vlog about Ben's time in Japan?
Guys please start using short grain rice! I'm English too and it's pretty easy to find in supermarkets or Asian supermarkets. By all means recommend that people can use jasmine rice if they can't find or afford authentic short grain rice, but the taste and texture is so different!
you should do something (anything) with halloumi!
I'd love to see Ben make an authentic okonomiyaki.
Can you plz make Lebanese deserts
yakitori literally means grilled (yaki) chicken (tori). The version here is called "negima", negi is the japanese welsh onion 👌
I want to eat Yakitori since i've seen them in ghibli movies. But I don't eat meat, what would you recommend for vegetarian Yakitori?
Fried tofu? U can buy it pre fried at Asian markets or U can buy it yourself and fry it. I do that. I fry it in sesame oil for that asian-Y flavor lol
if you google vegan yakitori there are tons of recipes with things like eggplant :)
Those r the largest yakitori skewers I've ever seen :D. But I would also do asparagus bacon skewers. Bacon wrapped tomato skewers and mini sausage skewers.
Ben! Go to Guam next!!
Why don't they use normal Japanese rice (short or medium grain) in these recipes?
Because the rice they use is standard and can be gotten anywhere by anyone
i think the idea is to use what is available and not everyone can get to the store just to get japanese rice at a moments notice.
+Laura Van Allen short grain rice is definitely easier to find than mirin though, and they didn't sub that out (which they could easily have done)
You can basically buy sushi rice in any supermarket nowadays. Tesco, Asda, Sainsbury's. So if people want to recreate the Sorted version of Yakitori they should at least buy short/medium grain rice.
will you make okonomiyaki?
why did the chicken cross the road?
because you guys didn't even cook it, that looks raw
I had a roommate back in college my senior year who was (to all appearances) physically incapable of laving rice to cook without taking the lid off and stirring it. We wound up frequently dealing with rice that was simultaneously burned and undercooked. So, when they say _not_ to take the lid off and let the moisture out, they really do mean it.
Also, don't grab every seasoning and spice within arm's reach, chuck it in a pot of water at a boil, and call it doom soup. That was another thing this roommate tended to do.
Yakitori normally cook in the sauce if i remember well! That's why it's soo tasteful!>.
Pretty good. Like the inclusion of a homemade shichimi (seven spice). Only thing is I don't understand why you'd use jasmine rice instead of short grain rice. You could have used short grain rice and taken the perfect opportunity to show people how to properly make it and wash it, and then mentioned that you can swap out short grain for jasmine rice or long grain depending on preference.
Incidentally, when cooking short grain rice without a rice cooker, here is a method which has never failed me.
First, wash your rice. Add some water, swish it about, pour out the milky/murky water, repeat until the water stays clear. Three or four times should do it.
Next, two parts water to one part rice (a common trick in Japan is to put enough water in so that it comes up to your wrist when you put your hand flat against the rice).
Then bring the pan to a simmer, and as soon as you see bubbles keep it on low, simmering heat and put on a lid.
Check it sparingly, and when you see the water is almost gone, turn off the heat and allow the rice to steam for roughly 10-20 minutes.
Turn it over/fluff it up with a rice spatula or wooden spoon and serve. If it doesn't seem fully cooked, either allow it to steam for longer, or add a touch more water.
Fun fact: the welsh onion is not a type of leek at all. As the name suggests, it is a type of onion , similar in taste to a normal white onion. The mix-up occurs pretty often. On a related note, the Loituma girl (a.k.a. the leekspin girl), an once-popular internet meme, features the welsh onion as well, even though the name leads you to believe otherwise.
However, I doubt anyone would care in the end, considering that leek looks just the same, and is quite tasty when you roast it as well. :)
i like the music
When I lived in Europe, to reproduce my Japanese cooking, I tried to substitute negi (Welsh onion) with leek, because they look similar. Then I found the texture and taste were very different. Negi can be eaten raw and turns soft very quickly when heated. Leek not. I got the best result with shallot, even it does not look similar. Buy the way, Welsh onion is unrelated with Wales (wikipedia: Allium fistulosum).