'Aged' adobo is the best! Tastes better after all the seasonings seep thru the meat 😍 you can also try to shred the adobo meat then pan fry it! You can eat it as is with plain rice or also add it to make fried rice 👍
I thought your wife will not show for the Oishi part ! It’s the channel’s tagline. It’s so satisfying to watch you cutting and hear the sizzling sound of you’re cooking ! As always, you make easy to follow recipes and showed simple way of cooking but result is satisfying and delicious 🎉💜
My nephew also loves eating adobo fried rice with egg. The egg balances the umami of the pork, I think. Thank you for sharing your take of the Filipino adobo and congratulations on the launch of your merch!
I accidentally find out that if you lower the heat until it boils, the meat will be tender. It takes time to boil but it's good. This works for chicken and beef as well. I miss eating adobo so much, because I can't eat sour stuff due to gastritis.
@@oxoelfoxo Thank you for the suggestion. I can't eat even a small amount of vinegar because of gastritis. I tried having poached egg, cooked with a hint of vinegar. It gave me burning sensation in my stomach and gave me anxiety. I can still cook food that I can't eat for others though.
@@nangng9855 that sucks. there was a time i suffered from bad acid reflux and had to cut out almost all my favorite food including coffee, chocolate, dairy, citrus, etc. good thing I could still tolerate black tea and onions and garlic then. and that I didn't love oily or spicy food or sinigang. hope you get better soon.
Hiro-san.. hope you could make Japanese White/Cream Stew Recipe video. I have been experimenting cooking it for weeks now. I don't know if I'm doing it right even I read and saw multiple recipes already. Please include alternative ingredients too. Thank you XD PS I use onions with my adobo too, it is more tasty for me that way.
Better yet, deepfry leftover adobo then flake it. Called Adobo flakes, it can be: 1. Served over rice (fried or plain) with egg and tomato-cucumber slices on the side OR 2. Sandwiched in white loaf or baguette with mayo dressing and tomato-cucumber slices OR 3. Used as flling for what we call Flying Saucer - 2 waffle batter baked in a round waffle mould that seals the edges of the 2 waffles. 4. Fry the rice in the oil and drippings from the flaked adobo seasoned with salt/pepper. Tastes so much better. Adobo is really such a very versatile food.
As usual you make it looks so good 😊, I just rewatched your vids and think you should try to make binagoongan you still have full jar of bagoong from your Kare - Kare vids.
You really made it right. We use the fat from the adobo to cook fried rice. But you leveled up by putting green onions and sesame seeds! Ill tey that next time!
Instant like! I would not have used the fat (my bp issues), but I see why you did it. The onions and sesame seeds make sense for this recipe. I'll be trying this myself soon. The great thing about these dishes is that you can pair them with rice... twice.
As usual! Another dish well done! The adding of vinegar at the end of cooking is definitely my style! Some add vinegar together with the soy sauce at the start of the cook... For me the taste seems weird if done that way. Adding vinegar at the end gives the adobo a better taste for me! Bonus points for using the lard from the adobo to fry the aromatics and the rice itself! Maybe you can do an OmuAdobo rice! For that extra flair! Then pour some adobo sauce after splitting the omellete. 😅😳👍
There are many variations of adobo. Personally we don't use onions it for adobo. But i've seen versions of it, some even put small amounts of ginger as well. So no problem as long as the tangy sour and savory sauce is there.
We had a prank with this back then. Buried the pork in the rice so that it looked like just brown-ish rice and onion. Our friend asked where the pork gone, responded with "its in our hearts now", and I'll never forget the surprise in his face when he tasted the meat hidden in the rice lmao
That's a lot of onions. It's almost bistek level of onions. You can also cook adobo with just garlic, black pepper, soy sauce, vinegar, a bit of salt and maybe a pinch of sugar (plus oregano or bay leaves if you like them).
Konichiwa ! Hiro San and Wife..sorry i did not know her name…oh my gosh Hiro San you surprised me a lot! I had not watched your videos lately im sorry for that. Youre filipino cooking have gone a lot better…i did not know if you have been tithe Philippines but your palate your heart and mind is like how a good filipino cook will do…im so happy for you..you are now mixing and matching the filipino food..its very good. You also know how totake fat out of the food..we filipinos dont always do that because there is umami in the fat.but its unhealthy..hahaha i just want to add a little-to your adobo rice..you can add a little japanese pickle ginger on the side so it can take a bit of too much tastiness of adobo..in the Philippines we have Atsara(pickled vegetable as side dish si ilarto japanese pickled ginger)..honestly you cook adobo better than some filipinos do.heheehe congratulations..although sauteing adobo is not really a filipino cooking way of adobo but its ok…bye for now…sayonara!🙌😉🍻
I'm quite confused at first when he said "we don't use ONIONS in adobo" so i was like "No, we do" and then i remember aside from the Philippines other countries called it 'shallots' but it IS an onion in the Philippines 🤣 btw i agree the only thing that could beat adobo is adobo leftover
Have you tried the Adobo version without the large amount of sauce? You basically let it evaporate until the sauce becomes kind of sticky. I like it more as it's more concentrated. Also, can you try cooking this again but with a day's old of rice. The rice will taste different.
Love Adobo so much! One of my favorites along with Dinuguan, Sisig and Dinakdakan. Really appreciate your cooking techniques and knowledge. Thanks for always sharing it! 🫶🍀❤️
Try cooking HUMBA, but you may need a pressure cooker to really soften the meat. it's like adobo and pork paksiw with a stronger taste of sweetness into it.
You can also make sandwiches out of the adobo leftover. Just chop up the adobo finely then mix sweet pickle relish and a bit of mayo, great with pandesal.
The adobo that I prefer has no onions but with loads of garlic, pepper and bay leaf and with the sauce sticking to the pork. Gets better the next day if there’s leftover which is unlikely to happen😆
When it comes to adobo, our family likes it more savory and we don't like to add sugar. Suggest that you try it without sugar and see how you like it. For me, it tastes even better without sugar. The key really is in reducing the sauce until sticky and highly concentrated
Very nice adobo fried rice! . . that's what I do when there's left over Adobo that is only enough for a 1 person. Dice it and mix it in fried rice so my whole family can eat!
Next time use magic sarap condiments. Even in fried rice adobo or any filipino dishes. Except for tinola nilaga and sinigang. Promise magic sarap turns any dish into another level
We have some restaurants that serves abodo fried rice. It just a perfect combination since rice & adobo goes so well together. The egg & rice reminds me of tapsilog which you wanted to try out one day so I'm just reminding you hehe. Tapsilog is so easy to cook that it's served at dirt cheap local vendors called "Tapsilogan", everything is served there with garlic rice & eggs. Tapsilog is basically an easy & very common beef rice dish like your gyudon. It is also labeled as a "Filipino breakfast" in like hotel menus sometimes. So it's very versatile since you can eat it anytime of the day & it can be made dirt cheap or with expensive high quality ingredients served in hotels / restaurants.
Ahhh yes my holy grail pork adobo fat that turned into solid after Refrigirate and use it tomorrow for other purposes by cooking different varieties of dish using it's adobo fat.
adobo is such a good go-to meal and you'll often hear us Filipinos say it's better when you let it stay longer... meaning have it the day after...even a week after. lol. so, often, mothers would make way more than for a single family meal. also, you can make it taste different when you fry it after cooking it as a stew. another option is to add some coconut milk to the sauce. :)
Adobo is one of the simplest dish in Filipino cuisine. But it comes to a hundreds of ways to cook it. When i cook Adobo i only add just a little amount of water.
I’m a big fan of the mug! Ordering one now.
Thank you so much! Ron! 😊
wag mong paasahin brad
@@lalaking.chinupa.sa.trosohan hahaha!
@@lalaking.chinupa.sa.trosohan natawa ako sa name mo 🤣🤣
'Aged' adobo is the best! Tastes better after all the seasonings seep thru the meat 😍 you can also try to shred the adobo meat then pan fry it! You can eat it as is with plain rice or also add it to make fried rice 👍
I thought your wife will not show for the Oishi part ! It’s the channel’s tagline. It’s so satisfying to watch you cutting and hear the sizzling sound of you’re cooking ! As always, you make easy to follow recipes and showed simple way of cooking but result is satisfying and delicious 🎉💜
Thank you so much for your nice comment 😊
The typical filipino breakfast : last night's leftovers turned into fried rice with an egg
My nephew also loves eating adobo fried rice with egg. The egg balances the umami of the pork, I think.
Thank you for sharing your take of the Filipino adobo and congratulations on the launch of your merch!
Thank you so much!
fun fact: the more reheatings you do with your adobo, the better tasting it becomes. 3rd and 4th time out of the fridge is soooo good!!!
It is written...
I have a little bet suggistion on adobo
If you want to try a adobo with slice potato like that or have a boil egg too on adobo while cookeng it
Thank you for your suggestion! I’ll try it next time 👍
I accidentally find out that if you lower the heat until it boils, the meat will be tender. It takes time to boil but it's good. This works for chicken and beef as well.
I miss eating adobo so much, because I can't eat sour stuff due to gastritis.
That’s true 😊 I hope your gastritis gets better soon 🙏
you can lower the amount of vinegar used. most adobo isn't sour. unless, of course, that's how you prefer it.
@@oxoelfoxo Thank you for the suggestion. I can't eat even a small amount of vinegar because of gastritis. I tried having poached egg, cooked with a hint of vinegar. It gave me burning sensation in my stomach and gave me anxiety.
I can still cook food that I can't eat for others though.
@@nangng9855 that sucks. there was a time i suffered from bad acid reflux and had to cut out almost all my favorite food including coffee, chocolate, dairy, citrus, etc. good thing I could still tolerate black tea and onions and garlic then. and that I didn't love oily or spicy food or sinigang.
hope you get better soon.
Put a pinch of sodium bicarbonate or two in the adobo and mix. It tames the sourness. Sodium bicarbonate is highly alkaline.
I really love how your wifu reacts to your dish 😊😊😊
Personally, I love 1 to 2 days old adobo than the freshly cooked. Just put it in the ref in an air tight container.
Me too👍
ADOBO, SInangag(fried rice in filipino), ITlog(egg in filipino).
ADOBOSILOG
Hiro-san.. hope you could make Japanese White/Cream Stew Recipe video. I have been experimenting cooking it for weeks now. I don't know if I'm doing it right even I read and saw multiple recipes already. Please include alternative ingredients too. Thank you XD
PS I use onions with my adobo too, it is more tasty for me that way.
Better yet, deepfry leftover adobo then flake it. Called Adobo flakes, it can be:
1. Served over rice (fried or plain) with egg and tomato-cucumber slices on the side OR
2. Sandwiched in white loaf or baguette with mayo dressing and tomato-cucumber slices OR
3. Used as flling for what we call Flying Saucer - 2 waffle batter baked in a round waffle mould that seals the edges of the 2 waffles.
4. Fry the rice in the oil and drippings from the flaked adobo seasoned with salt/pepper. Tastes so much better.
Adobo is really such a very versatile food.
... Now I'm wanting to eat adobo hahaha. as always, great stuff Hiro-san. Godbless.
You made me feel like I've not eaten my lunch half an hour ago. 🤣🤤
Hahaha 🤣
I love the mug!!! The design is simple yet it is quite symbolic. 🇯🇵 do you ship to the Philippines?
Thank you so much! Yes, we ship to the Philippines😊 Sorry for the late replay 🙏
Mmm! Oishi!
Arigato!
When will you try cooking sisig? ☺️
I want to try sisig soon 👍
As usual you make it looks so good 😊, I just rewatched your vids and think you should try to make binagoongan you still have full jar of bagoong from your Kare - Kare vids.
Yes I do. Thank you for your suggestion 👍
Don’t put too much bagoong 😉
@@HiroFoodinJapan you can also make bagoong rice
It will even taste better if you had pickled green mango to go along with it haha. But sometimes tomato with a bit of pickled stuff will do.
wow my favorite Adobo, you really cook so nice and you cooked it perfectly🥰🥰🥰
I love that adobo rice!❤️ I got hungry watching your video!
At first I really thought you're gonna throw the fats, and yes using the fat for your rice is perfect! The umami flavor is there
You really made it right. We use the fat from the adobo to cook fried rice. But you leveled up by putting green onions and sesame seeds! Ill tey that next time!
Thank you so much 😊
using the frozen fat is genius!!! SUGOI!!
Arigato!
Adobo is really oishe
Absolutely 👍
Goodness it looks so delicious and I like the way you cook the adobo. And the mug looks cute
Wow looks so delicious and easy to make; I shared this video to five people I know who will love it!
Try other meat choices for Adobo like Shrimp or Fish
I love drinking coffee. Would love to order your mug soon.
I always do big batches of adobo since it can last a few days and this is really one of the best way! Looks delicious aswell good job!!
Thank you 😊
As they say it gets better 3verytime you reheat
and it tastes better days after, too!
pls try to make skinless longanisa (pinoy sausage) to add along with your fried rice.. 👍🏼👍🏼👍🏼🍱
Sounds great 👍😊
Definitely made me craving adobo fried rice 🥰☕
I can sense that you truly love filipino food now!
Cute mug! Adobo fried rice. Mmmmm oishi 😋
Oh that's neato... ngl this video made me hungry... props to your amazing cooking
Thank you 😊
That adobo fried rice looks delicious.
❤️❤️❤️
Hmmmm oooooishi 💪🏼💪🏼💪🏼🇵🇭 🇯🇵
😁
Subbed! Love your vids! Keep it up! From the Philippines with love 🇵🇭
Thank you for subbing 😁
Seriously Hiro, you should open a restaurant/pub. Selling Southeast Asian Dishes will be your selling point.
Maybe when I quit RUclipsr 😄
Your adobo fried rice looks great!
Next try adobo onigiri.😋
Sounds great 👍
Instant like!
I would not have used the fat (my bp issues), but I see why you did it. The onions and sesame seeds make sense for this recipe. I'll be trying this myself soon. The great thing about these dishes is that you can pair them with rice... twice.
Hello naothere happy meal
Umai adobo and fried rice
Stay safe alway and stay healthy
Matane
You too! Matane 👋
This is a wonderful idea 👍🤗
Oishiiii desu~~~~😋😋😋😋
Hai Oishi desu ~~~😊
That's some fine looking fried rice🤤🤤
Thank you 😋
That looks ligit. That just made me hungry. I can't wait to try it out myself. Well done. 👌 🍛 🇯🇵
Thank you always 😊
As usual! Another dish well done! The adding of vinegar at the end of cooking is definitely my style! Some add vinegar together with the soy sauce at the start of the cook... For me the taste seems weird if done that way. Adding vinegar at the end gives the adobo a better taste for me!
Bonus points for using the lard from the adobo to fry the aromatics and the rice itself!
Maybe you can do an OmuAdobo rice! For that extra flair! Then pour some adobo sauce after splitting the omellete. 😅😳👍
わあああ～美味しそうだ！めちゃあおいしい
ありがとうございます！
Hiro :separate the fat....
Me: Aww... its ok, i understand.
2 mins later.....
Hiro: use the fat to sautee onions....
Me: YES!
it does exist!! ADOSILOG (ADObo, SInangang , itLOG).Filipino moms hacks.
What kind of rice did you eat the adobo with on the first day? Was that haiga-mai?
It’s the mixture of white rice, brown rice and pressed barley 🍚
Thats poppin
Thank you 😊
yum!
the amount of rice you ate is very filipino. we eat a lot, and i mean a lot of rice
I was hungry 😋
Ah yes, adobo rice, I wish a Jolibee opens in Japan for you to try,
Hiro's adobo rice I believe tastes much better, more oishi than jollibee's fastfood adobo rice.
I hope so too!
Where do I find this legendary "leftover" adobo?
There are many variations of adobo. Personally we don't use onions it for adobo. But i've seen versions of it, some even put small amounts of ginger as well. So no problem as long as the tangy sour and savory sauce is there.
5:06 that close up of the sauce. Yum
Thank you!
you cook better adobo fried rice than me.....hahaha
Thank you 😁
Thank you as always Hiro, I always keep learning from your recipes and I love it because you always put effort and twist when you make one. ♥️♥️
Why you make me so hungry? It looks delicious.
Thank you!
We had a prank with this back then. Buried the pork in the rice so that it looked like just brown-ish rice and onion. Our friend asked where the pork gone, responded with "its in our hearts now", and I'll never forget the surprise in his face when he tasted the meat hidden in the rice lmao
That's a lot of onions. It's almost bistek level of onions.
You can also cook adobo with just garlic, black pepper, soy sauce, vinegar, a bit of salt and maybe a pinch of sugar (plus oregano or bay leaves if you like them).
Konichiwa ! Hiro San and Wife..sorry i did not know her name…oh my gosh Hiro San you surprised me a lot! I had not watched your videos lately im sorry for that. Youre filipino cooking have gone a lot better…i did not know if you have been tithe Philippines but your palate your heart and mind is like how a good filipino cook will do…im so happy for you..you are now mixing and matching the filipino food..its very good. You also know how totake fat out of the food..we filipinos dont always do that because there is umami in the fat.but its unhealthy..hahaha i just want to add a little-to your adobo rice..you can add a little japanese pickle ginger on the side so it can take a bit of too much tastiness of adobo..in the Philippines we have Atsara(pickled vegetable as side dish si ilarto japanese pickled ginger)..honestly you cook adobo better than some filipinos do.heheehe congratulations..although sauteing adobo is not really a filipino cooking way of adobo but its ok…bye for now…sayonara!🙌😉🍻
I'm quite confused at first when he said "we don't use ONIONS in adobo" so i was like "No, we do" and then i remember aside from the Philippines other countries called it 'shallots' but it IS an onion in the Philippines 🤣 btw i agree the only thing that could beat adobo is adobo leftover
Have you tried the Adobo version without the large amount of sauce? You basically let it evaporate until the sauce becomes kind of sticky.
I like it more as it's more concentrated.
Also, can you try cooking this again but with a day's old of rice. The rice will taste different.
Love Adobo so much! One of my favorites along with Dinuguan, Sisig and Dinakdakan. Really appreciate your cooking techniques and knowledge. Thanks for always sharing it! 🫶🍀❤️
My pleasure! Thank you always 😊
Yummy! Can you try to make rellenong bangus (stuffed milkfish)?
I was drooling over that fried rice! It must have been sooooo delicious! You’re slaying these Filipino dishes, Hiro-san!
Try cooking HUMBA, but you may need a pressure cooker to really soften the meat.
it's like adobo and pork paksiw with a stronger taste of sweetness into it.
I have done this before - Adobo fried rice. It's really delicious! 🥰🥰🥰
You can also make sandwiches out of the adobo leftover. Just chop up the adobo finely then mix sweet pickle relish and a bit of mayo, great with pandesal.
You're Tito Hiro to the Filipino community now..... (Uncle Hiro)
Hi Hiro San. Show your face please. I love watching your video
You make me fat by watching your video...im drooling...that better with hot coffee in the morning
The adobo that I prefer has no onions but with loads of garlic, pepper and bay leaf and with the sauce sticking to the pork. Gets better the next day if there’s leftover which is unlikely to happen😆
I love the way you prepare and cook. Visually, very therapeutic. It relaxes me at the same time makes me hungry :)
When it comes to adobo, our family likes it more savory and we don't like to add sugar. Suggest that you try it without sugar and see how you like it. For me, it tastes even better without sugar. The key really is in reducing the sauce until sticky and highly concentrated
Very nice adobo fried rice! . . that's what I do when there's left over Adobo that is only enough for a 1 person. Dice it and mix it in fried rice so my whole family can eat!
Next time use magic sarap condiments. Even in fried rice adobo or any filipino dishes. Except for tinola nilaga and sinigang. Promise magic sarap turns any dish into another level
I'm fasting for 20 hours and then I watched this! Made me more hungry!
For me I prefer marinating for halfday or overnight.. with all of ingredients much tastier
Please try to cook sisig or kinilaw or bopis. I enjoy watching your channel, keep it up.
10/10 😁 but with sliced fresh tomato on the side... 100/10 😁
first I go, "that is wet rice" and I am told that it's just cooked. then I go, "that's such a small portion" and wife says it's too little, lol.
We have some restaurants that serves abodo fried rice. It just a perfect combination since rice & adobo goes so well together. The egg & rice reminds me of tapsilog which you wanted to try out one day so I'm just reminding you hehe. Tapsilog is so easy to cook that it's served at dirt cheap local vendors called "Tapsilogan", everything is served there with garlic rice & eggs. Tapsilog is basically an easy & very common beef rice dish like your gyudon. It is also labeled as a "Filipino breakfast" in like hotel menus sometimes. So it's very versatile since you can eat it anytime of the day & it can be made dirt cheap or with expensive high quality ingredients served in hotels / restaurants.
Grabee! Youre much pro to cook adobo, compared to the other filipino. Haha! I love it!
Please try to cook embotido.. I would like to see how will you react on this one. After steaming embotido try frying it before eating it.
Try cooking "Kansi" or "Kansi Lawas" next time 🍺🙂
Ahhh yes my holy grail pork adobo fat that turned into solid after Refrigirate and use it tomorrow for other purposes by cooking different varieties of dish using it's adobo fat.
The portions is really small tho. The more adobo fried rice, the better. Just exercise more the next day😂
This is awesome Hirosan 😁
Thank you, Yk!
adobo is such a good go-to meal and you'll often hear us Filipinos say it's better when you let it stay longer... meaning have it the day after...even a week after. lol. so, often, mothers would make way more than for a single family meal. also, you can make it taste different when you fry it after cooking it as a stew. another option is to add some coconut milk to the sauce. :)
Happy with the way you cook
Glad to hear that 😊
You used the fork and spoon like a Filipino. The adobo fried rice looks so delicious. yum yum
Adobo is one of the simplest dish in Filipino cuisine. But it comes to a hundreds of ways to cook it. When i cook Adobo i only add just a little amount of water.
hoping to see your wife to cook filipino food for you hiro-san.. (sorry for my name btw 😅😅)