As much as I love hearing your insight and your wisdom while cooking, I also love the vibe of these late night silent videos! Especially in some of the old ones where you'd crack a beer, it really feels like stealing downstairs at 2am to make spaghetti 😆
Man I always cringe at Mandolin spots in any cooking content, but saw him grab the guard like nice! Then he bailed on it just as it was most necessary lol
I’ve had the book for awhile now and have barely cracked the book open and enjoyed the recipes. The strange flavor noodles look amazing. Got to try them.
So happy to see you cooking your late night favorites here again Kenji! I guess the secret is to get over my fear of failure and just jump right in. My wok is sitting on the stove with ingredients for this (or something similar)stacked on the lid. I’m making some version of this tomorrow (partially based on your ‘The Wok’ recipe). Cheers!
Since you've been visiting teriyaki spots in Seattle, are there any plans for a teriyaki recipe of your own? I know it's quite simple. I'm just curious how you would do it.
Strange flavor indeed .... the silence, knives, and strangely steam-punk vibe (the way I was seeing it), gave a rather eerie and other-worldly slant to the video ... the yellow fizziness when the heated oil hits the spices in the mortar; the chopsticks which look like magic wands. All that is needed is to sub out the Nordic wood cutting board with a Gothic backdrop and surface, and then we'd have a truly strange cooking video. I have THE BOOK, and now I have to make these noodles. I hope that they are strange.
Kenji- might I suggest making a fermented ginger & garlic paste to add to recipes like this. I ferment equal parts ginger and garlic, sometimes turmeric in a 2% salt solution for 5-7 days and puree in the food processor, fantastic addition to any sauce, broth, marinade, you name it
If you have peanut butter (& some kind of noodle), plus just a few random seasonings/sauces of choice will make a great late-night snack IMO. Peanut butter noodles & peanut butter salad dressing (which would probably work for the noodles, too, now that I think about it) are my current obsessions.
What material is your mortar and pestle made from? I only have a molcojete and somethjng tells me adding hot oil to it would hurt it. Adding hot oil straight into the spice grinding device is convenient af
I've never heard of this dish before but I am sold. Very interesting and elegant combination of flavors! This really feels like something from the Old World.
is anyone else weirdly like, impressed by those chopsticks? Like, Im about to go online and try and find what google shows me when I type "big chopsticks" cause I kind of want some
ok I just got to the part where he's got the second pair of smaller chopsticks. so the bigger ones are specifically for food prep stuff, smaller ones for eating?
I tried this and used the reddish sichuan peppercorns. My mouth was numb and I couldn’t eat more than 2 bites 💀 I should try with the other kind of peppercorns
@@JKenjiLopezAltI'm doing some googling and now learning about mortar and pestle materials and seasoning (?!) some of them. Thanks for tickling my brain :) I guess in retrospect there's oils in most of what goes into a mortar and pestle anyways so this wasn't a great question.
Hey Kenji! Have you considered adding captions/subtitles for these silent videos detailing the ingredients as you're putting them in? Kinda like how Primative Technology explains what he's doing in his videos without ever saying a word. Thanks for the video! Ill probably make these tomorrow
I missed half a gig trying to play guitar with a super glued finger tip, due to a mandolin cut. Very thin I might add. Came off hour in, and bled a bit. Game over.
I thought I was getting some use from my mortar and pestle, but I see now that I can do a lot more. I never thought of putting hot oil into it and using it as a little mixing bowl. When I got it, my GF said, "That's Old School" and I answered, "Yeah, about 8,000 years old." I thought I was being creative when I made a sort of pesto to put on rice cakes for dinner one night, but this has me beat six ways from Sunday.
@@JKenjiLopezAlt I saw this video from @ChineseCookingDemystified and filed this ingredient under "practically impossible to source" in my mind. ruclips.net/video/xDP9t65PVsY/видео.html Just checked my local Chinese grocery store's website, and it looks like they do carry it now.
Хобби
Kenji making potions in his cauldron
shadow wizard money gang
"He's so powerful he doesn't even need to recite his spells!" anime moment
Page 332 in "The Wok" for anyone wondering (Sichuan-style cold noodles).
Thank you for the page reference.
Thanks! This is already on my meatless Monday menu.
I was indeed wondering. Tyvm.
I'm gonna use the "meatless monday" thing for tomorrow's diet plan. I've got all the stuff i need for it. Thank you!@@m.theresa1385
My The Wok book has not survived as well as yours, Kenji. Food stains, broken back, let's say, well used!
putting the fry temp oil into the mortar and pestle is such a big-brain move
I bought a pack of noodles like that recently but didn't realize it had cardboard in the middle separating the nests until I dumped it in the water.
Thank you for sharing
As much as I love hearing your insight and your wisdom while cooking, I also love the vibe of these late night silent videos! Especially in some of the old ones where you'd crack a beer, it really feels like stealing downstairs at 2am to make spaghetti 😆
Same! I channel Kenji's POV/beer-crackin' energy when I cook up a late night snack in the kitchen.
Too much mukbang slurping and heavy breathing noises
watching someone cutting on the mandolin without the guard gave me second hand nervousness
eh, the guard is annoying
Second hand? Not for long!
Not a pro, but I’ve never used guard on my mandolin
Cutting gloves are a big help with mandolins
I dont think I've literally ever used a guard even in my 5+ year cooking career
Kenji, kudos to you for using the Mandolin Guard until it was dangerous for you to do so without it. 😂
Man I always cringe at Mandolin spots in any cooking content, but saw him grab the guard like nice! Then he bailed on it just as it was most necessary lol
he's using it for speed, not safety! ;)
I’ve had the book for awhile now and have barely cracked the book open and enjoyed the recipes. The strange flavor noodles look amazing. Got to try them.
Great to see another recipe in action from the wok! Magnificent book
So happy to see you cooking your late night favorites here again Kenji! I guess the secret is to get over my fear of failure and just jump right in. My wok is sitting on the stove with ingredients for this (or something similar)stacked on the lid. I’m making some version of this tomorrow (partially based on your ‘The Wok’ recipe). Cheers!
been loving ur content since 2018, glad to see u have kept the good work since then, greetings from Mexico
never expected to be awake for a late night Kenji vid
The Sheet-Pan-Noodle-Probe is a new move for me...
I love how I keep thinking “okay that’s the last thing” and then it cuts to more and more stuff 😂
The king is giving us the late night videos again! Thanks for listening, KLA
What’s the reason for the oil pour over method, as opposed to putting the aromatics into the oil on the wok like you would for stir fries?
Since you've been visiting teriyaki spots in Seattle, are there any plans for a teriyaki recipe of your own? I know it's quite simple. I'm just curious how you would do it.
Thanks for the page reference miriamroddy, I looked for the “strange flavor noodles” in his book with no luck.
Watching this as Daylight Saving Time is about to kick in in 22 minutes
Strange flavor indeed .... the silence, knives, and strangely steam-punk vibe (the way I was seeing it), gave a rather eerie and other-worldly slant to the video ... the yellow fizziness when the heated oil hits the spices in the mortar; the chopsticks which look like magic wands. All that is needed is to sub out the Nordic wood cutting board with a Gothic backdrop and surface, and then we'd have a truly strange cooking video. I have THE BOOK, and now I have to make these noodles. I hope that they are strange.
Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking
I have never EVER considered adding hot oil to my mortar...
I wonder if Kenji says like "Damn I am good"
Kenji using that mandolin with his bare hand was freaky
Hi Kenji, watch all of your videos. Enjoy your cooking! Where can I buy the pestle and Motar? Aloha, David.
Looks yummers. I guess this recipe isn't available online? Pout
what other time for strange flavors than late night
Would you be able to make this sauce in a mocajete? That mortar and pestle looks a lot less porous
Kenji- might I suggest making a fermented ginger & garlic paste to add to recipes like this. I ferment equal parts ginger and garlic, sometimes turmeric in a 2% salt solution for 5-7 days and puree in the food processor, fantastic addition to any sauce, broth, marinade, you name it
wish I had these ingreients with me right now, would love a late night noodle
lol, can you tell what they are, besides the green onions?? I have Nira….
If you have peanut butter (& some kind of noodle), plus just a few random seasonings/sauces of choice will make a great late-night snack IMO. Peanut butter noodles & peanut butter salad dressing (which would probably work for the noodles, too, now that I think about it) are my current obsessions.
Absolute Genius
I love this 'strange" flavor!
Did we use sesame paste or peanut butter?
Ahh the sound of love. :)
I haven't heard that sound since the last time I went squid fishing 😂
What chop sticks do you use for cooking?
This shit completes my life rn. Thank you Chef K. you done it once more !
Watching this with my breakfast of porridge and I would MUCH rather be having strangely flavoured noodles! Yummm
is caiziyou available in u.s. markets now? or was this purchased online ?
How do you keep your book so clean, cooking next to it ?? 😅
Did you pour oil on the noodles on strainer? Can you explain?
Are all of your videos going to be in portrait mode? I watch youtube a lot on my computer or TV and I gotta say, I prefer landscape mode.
What material is your mortar and pestle made from? I only have a molcojete and somethjng tells me adding hot oil to it would hurt it.
Adding hot oil straight into the spice grinding device is convenient af
Looks like granite
Omg thank you Kenji ❤❤❤❤❤❤ I thought you were gonna kill me 😅
What grater is that?
Watching the late night vids in vertical is nice !
Hot oil into the rock bowl was a nice trick
My favorite flavor.
Is this kind of like that peanut butter, chilli, chicken, noodle salad thingy?
Asian heritage surfacing with the mortar and pestle. Cool
I’m curious, where in Seattle do you get those noodles, and what are you looking for when you shop for noodles like this in general?
I got these at Asian Family Market.
Hell yeah, love that place. Haven’t been in a while because I live closer to Uwajimaya but I gotta get back there. Thanks!
When I was a kid I used to make "potions" by mixing all the random ingredients I could find.
I've never heard of this dish before but I am sold. Very interesting and elegant combination of flavors! This really feels like something from the Old World.
If by old world, you mean China, then yes - pretty common noodle dish
@@masstwitter4748 I am referring to the lack of nightshades and the inclusion of cucumbers and sesame, hallmarks of pre-Colombian silk road flavors!
babe wake up kenji uploaded
is anyone else weirdly like, impressed by those chopsticks? Like, Im about to go online and try and find what google shows me when I type "big chopsticks" cause I kind of want some
they are called Moribashi if it helps!
look up deep frying chopsticks
ok I just got to the part where he's got the second pair of smaller chopsticks. so the bigger ones are specifically for food prep stuff, smaller ones for eating?
exactly
They're cooking chopsticks. (I have a pair just like them.) Try your local Asian grocer.
noodle brand?
cooking asmr is back!!
"good morning honey i made you dinner"
I tried this and used the reddish sichuan peppercorns. My mouth was numb and I couldn’t eat more than 2 bites 💀 I should try with the other kind of peppercorns
You going back to your late night drinking and eating mode? If so then hell yeah!
The mortar is upstairs midnight neighbor activity 😂
It never occurred to me to use my mortar as a mixing bowl.
Hey Kenji do you have chopstick recommendations?
they are just chopsticks?!
Can we get a late night dishes and Tupperware vid
Interesting
Can you make the "The Recipe" podcast episodes in youtube?
Naming convention reminds me of “cumin dish” or “black bean farmer dish”
Did he use Meta Ray Ban sunglasses? Looks great!
Oil straight into the mortar is interesting. Is it hard to clean…? Given that stone mortars are porous…
They’re not really porous.
@@JKenjiLopezAltI'm doing some googling and now learning about mortar and pestle materials and seasoning (?!) some of them. Thanks for tickling my brain :) I guess in retrospect there's oils in most of what goes into a mortar and pestle anyways so this wasn't a great question.
kenji's version of a minimal cues yoga video!
A late night cook book should be next ❤
Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking
What happened to Kenji's palm? Oh, it went into his strange flavored noodles.
Wow he didn’t even hmmm
I just even not really right now any more, literally
Craving "hot and dry" noodles now
Hey Kenji! Have you considered adding captions/subtitles for these silent videos detailing the ingredients as you're putting them in?
Kinda like how Primative Technology explains what he's doing in his videos without ever saying a word.
Thanks for the video! Ill probably make these tomorrow
I tried once last week. It took more work and people complained anyway so nope!
@@JKenjiLopezAlt Fair enough. Thanks for the videos!
The aspect ratio is kind of annoying but the food is a banger.
Is the "strange flavor" given by subnuclear particles in the sauce?
The most PC Bang noodle ever, if they ever hire a proper cook 😂😂😂
I can only aspire to commit to this many steps for a late night meal, respect
I missed half a gig trying to play guitar with a super glued finger tip, due to a mandolin cut. Very thin I might add. Came off hour in, and bled a bit. Game over.
I thought I was getting some use from my mortar and pestle, but I see now that I can do a lot more. I never thought of putting hot oil into it and using it as a little mixing bowl. When I got it, my GF said, "That's Old School" and I answered, "Yeah, about 8,000 years old." I thought I was being creative when I made a sort of pesto to put on rice cakes for dinner one night, but this has me beat six ways from Sunday.
Looks like someone has the munchies
Athletic there in the background!
Anyone else expecting him to do the obligatory feeding of his doggo? I guess late nights aren't for Jamon anymore 😅
I’m still puzzling, even on the TV-is the first black peppercorns or a spice blend? I have Nira .…
Sichuan peppercorn.
@@JKenjiLopezAlt Thank you 😊
So impressed when you busted out the rapeseed oil. Where does one even get this stuff in the US?
It's called canola oil here
Chinese market.
This is different from canola. It’s roasted rapeseed oil.
@@JKenjiLopezAlt I saw this video from @ChineseCookingDemystified and filed this ingredient under "practically impossible to source" in my mind. ruclips.net/video/xDP9t65PVsY/видео.html
Just checked my local Chinese grocery store's website, and it looks like they do carry it now.
Late night Darth Vader Dinner. 😄
Slurpalicious 🤣
No wonder it was “strange flavored” you used pine sol @ 1:10. I too am also a recipe developer when I do edibles
Title didnt lie
Kenji, have you ever tried heating up oil in the microwave? It’s been a game changer for me as I hate washing an oily frying pan lol
idk about adding 140c+ oil to a stone. isnt there a big risk of stone cracken when exposed to high temperature fluctuations?
Good grief kenji it's o dark 30 when you post! Thanks for the noodles now go to bed !
Benri na? ❤
Gotta admit, I was bracing myself for a slip-up and some muffled swearing when you did the second cucumber without the handguard.
hey folks if you dont own 'The Wok' its worth every penny.
4:57 I should call her 😩
damn you're up late dude
Got two little kids, not hard to imagine❤
@@katydidiyrespect!
Recipe looks great, but I'm over here like, why isn't Kenji talking to me? Did I do something wrong? Is he mad at me? :'(
Maje?
can we get this non narrative video more sometimes. ❤❤