📖PRINT RECIPE (レシピ詳細): onl.la/dZ9Jaxy 🍙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)
In Spain we have the same recipe (only with other meat, the cheeks of the pork) it's called "carrilleras al vino tinto". There's even a better version (only if you have the money) that uses the bull's tail as the meat ("rabo de toro al vino tinto"). The tail has a lot of collagen so the broth thickens by itself, while the meat gets as tender as butter. If you want to make the broth thicker you can also break some potatos (we call it "chascar patatas") and add it to the recipe. The starch from the potato will make the liquid denser. As a final note, here in Spain we make all the steps you made in the very same pot. That's the best way to concentrate all the flavors and you save on dirtying more pans. Anyway, nice video! The technices you explained for every ingredient where spot on! Keep it going!
This looks delicious! I love the addition of kombu dashi. For faster caramelization of onions, try adding 1/8 - 1/4 teaspoon of baking soda per pound of onions. This increases the Maillard reaction by changing the pH. The onions will sort of "dissolve" but that's okay for stews and curries.
I made beef stew following your recipe today! It's so tiring but it's really worth the time! The stew was full of flavours. It's so delicious. I love Japanese food and I'll try to make other dishes following your teaching!😊 - A fan from Thailand🙋🏻♀️
Seems that the secret for many of your dishes is kombu dashi and beef fat. Very delicious results tho. Thank you for sharing your recipes! I love that you take time explaining the science behind your methods.
No worries Juni!!! Yeah kombu is a great umami enhancer like using fresh stock. But doesn't take many hours or efforts to get the goodness!! I'm sure You can see why!! And same thing for the beef fat!! It covers the characteristics flavour of the beef!! So: Kombu (umami) + Beef fat (Beef flavour) =Works like fresh beef stock That's the basic logic behind the many of my beef dish!!!
Wow!Tottemo Oishiisou, Thank you for your very helpful information, I’m Pilipina ang my husband is Japanese, I cook this recipe for him,thank you again,👍
I made this tonight. A great recipe. Incredibly good. Thank you. This is, however, not an "easy" recipe. It requires quite some preparation and many steps. It's totally worth the effort, however. I replaced the champignons (which I do not like too much) with some mixed forest mushrooms. It worked very well. You have become my favorite cooking channel. Simply superb content. Salute from Italy. Keep going and growing!
No worries AfroPoli!! Yeah all of my recipes need a bit of effort, but you can now see it's worth it😉 I'm so glad that you are happy about the taste my friend👍
Holy why did I just see your channel now! High-quality video, very informative and full of details even up to the description part! Thank you so much, will try this soon!
Eating this right now, I'm surprised at how well the kombu works in a beef stew. And don't forget the cream, it's essential to help meld all the flavors together
Thank you for this. I cannot wait to make it with my family 🙏🏻❤️ Your channel will soon be super popular and making all stomach hearts around the world happy and full ❤️
Thank you for the kind words Claude!!! Yeah I'm especially glad when I get a comment from a viewer who tried my recipe and happy about it!!! I hope you'll be happy too!!
This is a very well made video. Thank you keep up the good work. Also, I recognise the scenery immediately. It is strange how it seems plain, but but it is unmistakable.
I am from Philippines and your videos were in my recommendations and i immediately clicked it coz i love watching these kind of videos. It makes my hungry😂😭 i also subscribed to your channel. I hope to see more videos soon. Your dishes look very delicious. How i wish i could also taste and eat them haha. More power to you!💕
Red wine in a Japanese beef stew? It makes a bit of sense I would have thought sake. Japanese do enjoy French cooking but it is intriguing!🤔🇯🇵 the sea weed broth is what I like best!👍
Hey, they know a good thing when they see it. Red wine pairs exceptionally well with braised beef. Of course you could use white wines in such recipes, and by extension sake. However the red will give it the classic flavor profile often sought in a dish like this.
it was a dish inspired by the british royal navy, created by chefs from the imperial japanese navy, you see a lot of this kind of stuff in japan, like hamburg steaks and spaghetti napolitan. you could generally categorize japanese dishes into two: yoshoku(western inspired dishes) and washoku(traditional japanese dishes, which might be what you're looking for), this falls under the former category as you can identify from the english name of the dish(ビーフシチュー = "beef stew" transliteration, it's not an actual japanese word)
I just finished watching your video and I subscribed right away.Your videos are so well done,the visual is great and you explain everything,it makes it easy for us to understand why certain things have to be done a certain way.Loved your recipe and your video,thank you chef.
What a fab video.Beautifully made film and a gorgeous beef stew.An eternal classic that people the world over absolutely adore!!Briiliantstuff,its very close to the our recipe apart from the kelp,which we will include next time!xx
Thank you for watching!! I'm glad that this channel is slowly growing now with your support!! Please hit the subscribe and 👍button!! That makes me keep it going!!! Of course waiting for the comment as well too!!! I'll see you in the next recipe! ご視聴ありがとうございました！ 少しづつ当チャンネルは育ってきていて嬉しいです！！ 皆様のサポートが私のモチベーションです！是非チャンネル登録、👍ボタン、ポチっと押して頂けると嬉しいです！！ コメントもドシドシお待ちしております！！！
Just watched, then subscribed right after the video ends, best! Can't wait to recook the dishes, thanks a lot for all the hacks and tips. I just simply would like to try making my mushroom cooked better like a pro, man. Arigatou gozaimasu!
It taste delicious I followed this step by step and I’m surprised, the wifey was more surprised I actually cooked and it taste so good. Thank you, keep up the awesome content!
i got recommendation from a anime looking chef with pink hair making yoshoku beef stew and im searching other version of beef stew and now im here and i find it your version is good look delicious. i sub 👍
Wow !!!!! That is my kind of dish !!! Really love your style of showing us how to make , very clear and simple!! I will definitely be trying this !!! Hello from your new subscriber 👍🏽👍🏽
I'm three hours into the recipe as I'm writing. Very promising. The kombu is quite an interesting ingredient in this stew. I didn't have button mushrooms or honey so swapped in shiitake mushrooms and apple butter. The apple has a really nice flavor. I've heard that some in Japan mix chocolate in with their beef stew. Any thoughts on this? I've got some Meji dark just in case!
Hi onocoffee!!! Yeah I heard about adding chocolate too. Actually never tried, but understood the logic. I personally don't like adding too many things in a dish. The more you add the stuff, the more you lose the natural flavour and the taste. But I'm always happy to have a try!! So give it a go if you think its good 👍 But make sure you use good quality chocolate which is made for cooking (or baking) If your Meiji chocolate isn't for baking uses, just eat it😎 Don't use eating chocolates for cooking. They not give you good result in any cooking process. However, Cocoa powder can be a good substitute if you bother to buy the good chocolate. Hope this advice will help you!!
@@CHEFSLABO Thanks I appreciate the response. I ended up adding the Meiji Dark (I bought it awhile back with this in mind). Turned out quite interesting. I'm enjoying your videos. Thanks!!!
Hmm I saw something similar but it used fermented soy bean...orange peel, clove, cinnamon, cardamom, and ginger.... In combination to the usage of Kombu.
Hi Chef :) By chance run into your channel. Although I don't understand Japanese, all clips very nice prepared and structured, also like the way you put the useful comments. I will definitely follow your channel and try out some of your awesome dishes . And of course, super yummy recipes you are presenting. Thanks for sharing your passion!!!
Hi again Ginellie!!! I'm so glad you tried other one of my recipe!!! I on purposely using kombu for every dish I develop in this channel. Because it's such a easy yet great flavor booster, and really help you to be able to serve PRO foods at home !! Thanks for the comment!!!
Hi Jick!! The hardest part of doing this channel is, actually developing the recipes. I usually cook 3-4 times to develop 1 recipe, so making sure you can cook home like a pro!! Please check the community tab!! and see [Behind the scene: Kakuni pork]!! There is a detail about it!!
Hi Rae1x3!! You can use vegetable oil instead of beef fat. No worries 👍 The white sauce is just pure cream. But that's what it's make Japanese style, Yoshoku😉 (Yoshoku = Western influenced Japanese food)
Does the kombu make a difference in taste? Do you detect something lacking without the kombu, Chef Labo? I really like your channel because now I know how to cook restaurant quality food. :) Thank you! I subbed.
Hi Croe!! Kombu is the biggest part of Umami. Without that, you will feel it's a lack of richness. If you cannot find kombu, kombu concentrate or powder kombu Dashi will help you!!
Thanks Chef! It looks really yummy. I got questions about this vs hayashi rice. Is the recipe the same or different ways of cooking? Or is it totally different dish? If yes, will u be able to share the recipe? I really love having hayashi rice,and couldn't find where to eat it on where I live now haha. Thanks in advance!
Hi Pimpisa!! It's different to Hayashi rice. Looks similar, but taste different. It's in my To Do list, so give me a while, and you'll see it in future!!😉👍
📖PRINT RECIPE (レシピ詳細): onl.la/dZ9Jaxy
🍙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)
He explains why he does it, all the way from start to finish. Great way to learn cooking. Subbed.
The why is always the most important part
@@flipvdfluitketel867 Exactly.
Those SD gunpla confirms that aside from being a legendary chef, you're a man of culture too!
In Spain we have the same recipe (only with other meat, the cheeks of the pork) it's called "carrilleras al vino tinto". There's even a better version (only if you have the money) that uses the bull's tail as the meat ("rabo de toro al vino tinto"). The tail has a lot of collagen so the broth thickens by itself, while the meat gets as tender as butter.
If you want to make the broth thicker you can also break some potatos (we call it "chascar patatas") and add it to the recipe. The starch from the potato will make the liquid denser.
As a final note, here in Spain we make all the steps you made in the very same pot. That's the best way to concentrate all the flavors and you save on dirtying more pans.
Anyway, nice video! The technices you explained for every ingredient where spot on! Keep it going!
This looks delicious! I love the addition of kombu dashi.
For faster caramelization of onions, try adding 1/8 - 1/4 teaspoon of baking soda per pound of onions. This increases the Maillard reaction by changing the pH. The onions will sort of "dissolve" but that's okay for stews and curries.
I made beef stew following your recipe today! It's so tiring but it's really worth the time!
The stew was full of flavours. It's so delicious. I love Japanese food and I'll try to make other dishes following your teaching!😊
- A fan from Thailand🙋🏻♀️
Thank you for trying Pinksakura!!
It is takes time😅 But I appreciate that you go through it👍
Thank you for the comment😉😉
このレシピで作りました！本当に美味しかったです。レシピを投稿してくださって有難うございました。
CYさん
コメントありがとうございます！！
久しぶりに日本人の方からコメント頂いてとっても嬉しいです！！ 試して頂いてありがとうございました！
質問なんかも受け付けてますのでまたいつでも仰ってくださいね！
Seems that the secret for many of your dishes is kombu dashi and beef fat. Very delicious results tho. Thank you for sharing your recipes! I love that you take time explaining the science behind your methods.
No worries Juni!!!
Yeah kombu is a great umami enhancer like using fresh stock. But doesn't take many hours or efforts to get the goodness!! I'm sure You can see why!!
And same thing for the beef fat!!
It covers the characteristics flavour of the beef!! So:
Kombu (umami) + Beef fat (Beef flavour)
=Works like fresh beef stock
That's the basic logic behind the many of my beef dish!!!
Wow!Tottemo Oishiisou, Thank you for your very helpful information, I’m Pilipina ang my husband is Japanese, I cook this recipe for him,thank you again,👍
I made this tonight. A great recipe. Incredibly good. Thank you. This is, however, not an "easy" recipe. It requires quite some preparation and many steps. It's totally worth the effort, however. I replaced the champignons (which I do not like too much) with some mixed forest mushrooms. It worked very well.
You have become my favorite cooking channel. Simply superb content. Salute from Italy. Keep going and growing!
No worries AfroPoli!!
Yeah all of my recipes need a bit of effort,
but you can now see it's worth it😉
I'm so glad that you are happy about the taste my friend👍
I just love this patio setup you have. It's gorgeous.
Got some rump steak and figured a stew would be perfect to make it nice and tender. This looks absolutely delicious! Can't wait to make this.
Im sooooo cooking this for my birthday, it looks amazing!! Thank you for your wisdom sensei!!
Holy why did I just see your channel now! High-quality video, very informative and full of details even up to the description part! Thank you so much, will try this soon!
No worries Miggy!!!!
Thank you for finding me!!
You can come to me anytime darling!!
Eating this right now, I'm surprised at how well the kombu works in a beef stew. And don't forget the cream, it's essential to help meld all the flavors together
Thank you for the notes chef, not many videos out there are giving these things!
Thank you for this. I cannot wait to make it with my family 🙏🏻❤️ Your channel will soon be super popular and making all stomach hearts around the world happy and full ❤️
Thank you for the kind words Claude!!!
Yeah I'm especially glad when I get a comment from a viewer who tried my recipe and happy about it!!!
I hope you'll be happy too!!
I made this recipe and the results were amazing!
A new follower and fan of the channel. I made this last night and it was so delicious. I will definitely be making it again.
デミグラス缶なしでのレシピを探していました。早速買い出しに行ってきます！
miyuwaveさん
コメントありがとうございます！！
私のレシピはちょっと手間なんですけど😅、
どれもとっても美味しいので、
是非頑張って作ってみてくださいね！！
感想もお待ちしております😁👍
This is a very well made video. Thank you keep up the good work. Also, I recognise the scenery immediately. It is strange how it seems plain, but but it is unmistakable.
How has this only got 4000 views! Can't wait to make it! Game changer!
Hi Jonathon!!!
Thank you for the comment!!
I'll try to keep growing!!
Because its not so much about that dumb asmr shit .. its just being real!!
I really love this channel. Thank you for teaching well!
No worries le_rose!!!
I'll keep making good contents for you!!!
So see you in the next one!!
Saraaaap, cant wait to make it . Thank you for sharing po
No worries George!!
Thank you for the comment!
I have been looking through youtube on ways to cook dishes that I saw on some animes, thank you for sharing this to us!
Omg...im crying...it looks so succulent. It's not even hard, just a bit of time.
Thank you for accomodating my request 🥳🥳🥳 i will cook this in the next coming days
No worries!!
Thank you for the comment and support !!!
This looks insanely good
I am from Philippines and your videos were in my recommendations and i immediately clicked it coz i love watching these kind of videos. It makes my hungry😂😭 i also subscribed to your channel. I hope to see more videos soon. Your dishes look very delicious. How i wish i could also taste and eat them haha. More power to you!💕
Thanks Kyla!!!!
I got many comments from Philippines and so glad about it!!!
Japanese food are in trend or something in your country at the moment???
@@CHEFSLABO Japanese food are popular in the Philippines and some Japanese like also Filipino food like the vloger Mana
Beautiful!
looks delicious! very informative and lots of tips. thanks!
Hi Ida!!
Thank you for the comment!!!
I'm glad that you liked the channel concept!! 😊 See you on the next one!!
i actually followed this and made it, it came out really nice 😊🇯🇵
Red wine in a Japanese beef stew? It makes a bit of sense I would have thought sake. Japanese do enjoy French cooking but it is intriguing!🤔🇯🇵 the sea weed broth is what I like best!👍
Hey, they know a good thing when they see it. Red wine pairs exceptionally well with braised beef. Of course you could use white wines in such recipes, and by extension sake. However the red will give it the classic flavor profile often sought in a dish like this.
it was a dish inspired by the british royal navy, created by chefs from the imperial japanese navy, you see a lot of this kind of stuff in japan, like hamburg steaks and spaghetti napolitan. you could generally categorize japanese dishes into two: yoshoku(western inspired dishes) and washoku(traditional japanese dishes, which might be what you're looking for), this falls under the former category as you can identify from the english name of the dish(ビーフシチュー = "beef stew" transliteration, it's not an actual japanese word)
This is a Beef Bourguignion !
Since when it was japanese style ???????
So interesting. Its not boring
I just finished watching your video and I subscribed right away.Your videos are so well done,the visual is great and you explain everything,it makes it easy for us to understand why certain things have to be done a certain way.Loved your recipe and your video,thank you chef.
Thank you Chef. I learned alot from your channel. So much information. I appreciate much your effort🙏
No worries Gadz!!!
Thanks for the comment!!!
Wow, this is so detailed. Thanks for the video
No worries Habib!!!!
Come to me anytime!!!
I'll always cook for ya!!!👍
Mouth was watering all the way through this.
Dude, you deserve more views. I like cooking with beef so I'll be making this for my friends in the future
I strongly absolutely positively agree with you too Sir! 👍👍👏👏
Your comment is timesake and a fake one. I'm 💯% sure that you are not gonna cook this
I love beef stew. Thanks, Labo! I will make it in future. So I will come and watch your videos everyday! 😊👍👍❤️👊👊🔥🌟
What a fab video.Beautifully made film and a gorgeous beef stew.An eternal classic that people the world over absolutely adore!!Briiliantstuff,its very close to the our recipe apart from the kelp,which we will include next time!xx
Been saving all your vedeos now,again another recipes to try but first need to buy that yummy smoke sausage..thanks chef
Wow looks soooo great 🤤
CHEF"S LABO IS GONNA BE HUGE 2021!!!
I really liked the way of your cooking chef labo.
Thank you for watching!! I'm glad that this channel is slowly growing now with your support!!
Please hit the subscribe and 👍button!! That makes me keep it going!!! Of course waiting for the comment as well too!!! I'll see you in the next recipe!
ご視聴ありがとうございました！ 少しづつ当チャンネルは育ってきていて嬉しいです！！
皆様のサポートが私のモチベーションです！是非チャンネル登録、👍ボタン、ポチっと押して頂けると嬉しいです！！ コメントもドシドシお待ちしております！！！
CHEF LABO, Where can I buy that Knife you are using?
You Cook So APPETIZING
@@barberokofadeinternational743 Have a look online !!
Search for "Misono.sujihiki" 👍
@@CHEFSLABO barak chef
この動画見たら、今ソーメン食べたばかりなのにお腹が減ってきた。美味しそう！試してみます。
Yoshi さん
コメントありがとうございます！
いやぁ日本人の方からあまり来ないのでたまにコメント来ると本当に嬉しいです😊
是非試してみて下さいね！
@@CHEFSLABO コメント見ていて英語のコメントだらけだと今気ずきました。不思議。
Just watched, then subscribed right after the video ends, best! Can't wait to recook the dishes, thanks a lot for all the hacks and tips. I just simply would like to try making my mushroom cooked better like a pro, man. Arigatou gozaimasu!
Thoroughly enjoyed this. It was bangin.
That looks so good and it is satisfying to watch 😃♥️
It taste delicious I followed this step by step and I’m surprised, the wifey was more surprised I actually cooked and it taste so good. Thank you, keep up the awesome content!
Thanks my friend!!!
Now we are not alone aren't we? 😉
Come to check other recipes too!!
They all pretty good👍
I went to a japanese bufet and this was one of the best food i ever eaten
Thank you for the comment!!!!
I love this dish so much too!
Now you know how to make it!
Please have a try!!
😋🤤 that looks amazing!! That's dinner sorted then 😁
This looks marvelous. Thank you for sharing!
i got recommendation from a anime looking chef with pink hair making yoshoku beef stew and im searching other version of beef stew and now im here and i find it your version is good look delicious. i sub 👍
Hi Grindelwald!!
Thank you for finding me and subscribe!!!
Please try it if you got a chance!!
They taste good too!!
Wow !!!!! That is my kind of dish !!! Really love your style of showing us how to make , very clear and simple!! I will definitely be trying this !!! Hello from your new subscriber 👍🏽👍🏽
Uh. That. Is. Mouthwatering!
Thank you for the comment!!!
I was quite hungry too when editing the video at last night lol
First time seeing your content, subbed and liked!
This looks so much more delicious than American beef stew. I will definitely try to make this. Thanks for sharing
Thankyou for the comment!!!
I hope you'll like it!! Please try others if you liked it!!!
So glad I saw this - an immediate subscription!
My mouth is watering ahhhh
本当美味しそうですね！🥩🧅🍄✨✨
Less Talk More Delicious さん
ありがとうございます！！
手間はかかりますが、本当においしいですよ！！
A lot of useful advice, it was very enlightening, thank you
looks yummy
I will try.
Simply delicious
I'm three hours into the recipe as I'm writing. Very promising. The kombu is quite an interesting ingredient in this stew. I didn't have button mushrooms or honey so swapped in shiitake mushrooms and apple butter. The apple has a really nice flavor. I've heard that some in Japan mix chocolate in with their beef stew. Any thoughts on this? I've got some Meji dark just in case!
Hi onocoffee!!!
Yeah I heard about adding chocolate too.
Actually never tried, but understood the logic.
I personally don't like adding too many things in a dish.
The more you add the stuff, the more you lose the natural flavour and the taste.
But I'm always happy to have a try!!
So give it a go if you think its good 👍
But make sure you use good quality chocolate which is made for cooking (or baking)
If your Meiji chocolate isn't for baking uses, just eat it😎
Don't use eating chocolates for cooking.
They not give you good result in any cooking process.
However, Cocoa powder can be a good substitute if you bother to buy the good chocolate.
Hope this advice will help you!!
@@CHEFSLABO Thanks I appreciate the response. I ended up adding the Meiji Dark (I bought it awhile back with this in mind). Turned out quite interesting. I'm enjoying your videos. Thanks!!!
You made a new sub when opened that pot out of the oven :-)
Hmm I saw something similar but it used fermented soy bean...orange peel, clove, cinnamon, cardamom, and ginger.... In combination to the usage of Kombu.
Hi Chef :) By chance run into your channel. Although I don't understand Japanese, all clips very nice prepared and structured, also like the way you put the useful comments. I will definitely follow your channel and try out some of your awesome dishes . And of course, super yummy recipes you are presenting. Thanks for sharing your passion!!!
Hi garett 520!!
Thank you for the comment!!
Yeah I put lot of passion and effort in each video 😃
I'm glad you liked it!!!
that looks soooo good!!
Anyone have a source for kelp when you live 1,500 miles from the nearest shore?
Love this presentation!
I made this last night for dinner 😭 IT WAS SO GOOD! his recipes never disappoint 💖💖💖💖💖
Hi again Ginellie!!!
I'm so glad you tried other one of my recipe!!!
I on purposely using kombu for every dish I develop in this channel.
Because it's such a easy yet great flavor booster,
and really help you to be able to serve PRO foods at home !!
Thanks for the comment!!!
What's hardest to do: the japanese or english subtitles?
Hi Jick!!
The hardest part of doing this channel is,
actually developing the recipes.
I usually cook 3-4 times to develop 1 recipe,
so making sure you can cook home like a pro!!
Please check the community tab!!
and see [Behind the scene: Kakuni pork]!!
There is a detail about it!!
@@CHEFSLABO wow! Otsukaresama
This is beautiful! 💝 Thank you for sharing!
With what can I substitute the beef fat? (butter or ?)
Name of the white sauce in the end?
Hi Rae1x3!!
You can use vegetable oil instead of beef fat.
No worries 👍
The white sauce is just pure cream.
But that's what it's make Japanese style, Yoshoku😉
(Yoshoku = Western influenced Japanese food)
@@CHEFSLABO Thank you! ❤🍻
Beef steak looks good
Oh my god, that looks amazing..
I cooked it. It was sooo delicious!
Woohoo!!!! Thank for the help chef labo :3
that knife tho😍 knives in my house can’t even cut veggies properly 🤣
맛있겠다!!! 영상 잘보고 많이 배우고
있습니다~
Hi hoon hee jo!!
감사합니다!
매우 기쁩니다! !
꼭 만들어 봐!!
I must try this! Subbed.
looks delicious!I have to make this beef stew!
Yes go and try Mark!!!
Thank you for the comment!!
Does the kombu make a difference in taste? Do you detect something lacking without the kombu, Chef Labo? I really like your channel because now I know how to cook restaurant quality food. :) Thank you! I subbed.
Hi Croe!!
Kombu is the biggest part of Umami.
Without that, you will feel it's a lack of richness.
If you cannot find kombu, kombu concentrate or powder kombu Dashi will help you!!
Looks great! Very informative. What kind of cream did you put in the end?
Hi Billf0rd !!!
it is a pure cream!! 👍
But totally optional 😉
i just cooked it today....it came out great :)
Welcome back Hoang Phi Nguyen!!!
I'm glad that to see your comment again!!
Thank you for trying my recipe👍😉
Amazing
Yr recipe is easy to follow. Love it. Subsribed
you're a legend chef!
Thanks Chef! It looks really yummy. I got questions about this vs hayashi rice. Is the recipe the same or different ways of cooking? Or is it totally different dish? If yes, will u be able to share the recipe? I really love having hayashi rice,and couldn't find where to eat it on where I live now haha. Thanks in advance!
Hi Pimpisa!!
It's different to Hayashi rice.
Looks similar, but taste different.
It's in my To Do list, so give me a while,
and you'll see it in future!!😉👍
@@CHEFSLABO cooool! Thank you very much! Looking forward to Hayashi rice recipe! In the mean time, will try this one first!!
Chef kiss
Great recipe. I will do it for sure!!
Thank you for the comment!!!!
Please have a go!!!!
And enjoy cooking!
Great chef knives...that quality xtremely $ in this country
Thanks
That beef stew has me feeling some sort of way right now
Good stuff and nice job
Hi Sydney!!
Thank you for the comment!!!
とても美味しい〜！！
ありがとうAsya B.!!!!
Nice knife! 😄
Great stuff! Also, is there any specific reason why the wine is boiled separately from the main pot?
Hi Kasaman!!
It's because you get alcoholic flavour if you boil all together!!
@@CHEFSLABO Thank you! That explains a lot for me!
とってもおいしく出来ました！が、なぜかシャバシャバになってしまいました…またチャレンジしてみます！
ERikAさん
コメントありがとうございます！！
作って頂けて本当に嬉しいです⭐
仕上がりに違いが出るのは調味料のメーカーやガスコンロの火の強さなど、細かい要因が複雑に重なる場合が多いのですが、
１つ簡単に出来る解決策として、
『出来上がったら一旦冷ます』という方法をオススメします！
カレーを冷蔵庫で保管するとすごく固くなりますよね？
あれと同じ事がこの手の煮込み全般で言えるので、少し冷ますと粘性が増してくると思います！！
『それでもうまくいかない時は?』
と思われましたか？
ERikAさん。
安心して下さい。そんな時はもう片栗粉いれちゃいましょう！！👍
料理は貴方にとって楽しく美味しくなればいいんです！レシピはあくまで道しるべ。その通りじゃなくても全然OKです！
またいつでも質問お待ちしてます！
ありがとうございます！！
コメントを見る前に、冷蔵庫に入れて次の日食べたらその現象が起きました♪
また作ってみます！いざとなったら片栗粉でチャレンジしてみます！
ありがとうございました！！