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Thanks for watching!

Hmm may give it a shot next time

Glad you like it!

Thanks for watching!

To be completely honest, I have not tested these ratios myself. When making paitan stocks I used to add in the dashi when the stock has reduced too much. Other times, I have recalled I did a 2:1 ratio. For my recent ramens, I soaked the kombu in the chintan/paitan stock at the very last 30 minutes of simmering/boiling and then at the very last 10 minutes I would add the katsuboshi. It's not as accurate per say, but for the convenience and for homecooking it's perfect.

Seasonnnnn

Glad you enjoyed it and thanks for watching!

Thanks for watching and I appreciate it! Through some peer pressure from friends and family, I started this channel to get people interested in cooking and I hope to continue this as long as I'm able to!

Thanks for watching!

Thank you and I appreciate it!

Thanks for watching. Gotta always love your grandparents

Thanks for the advice! I've been struggling to do this for a bit. I'll try to do it the next time I make a loaf!

I definitely need to try that once then!

Nice! It's great as a quick topping!

It definitely adds more "texture", flavor and color from the maillard reaction. It honestly depends what you're going for when you use it as a topping. Some people who use the pork chashu like to just cut it and serve as is while some others like to torch it and the same concept can apply for chicken chashu. To each their own as everyone's taste and goal is different so long as you know what you're aiming for!

@@wekencook Thanks for the reply! Answered my question perfectly!

@@MavrikUSMC Glad to help!

Classic comfort food!

Glad you like it!

It should last for months considering there's so much salt in it. I have used my tare that I had in the fridge for a couple months with no issues.

That's a great tip!

Thanks for watching haha

You're most welcome!

Yes the same amount should work. If you would like a slightly better quality video, I have a Tsukemen version of the noodles which is quite similar as well on my channel.

Thank you for watching!

If you want to cook this sous vide then yes you will need the bag. You can definitely just sear it normally like regular chicken breast and it will still taste great!

I didn't actually measure in this one but every once in awhile I'll measure and I say around 65F? It depends on ambient temperature usually too. That's the experience part that I haven't done enough of to get better at.

I have found these in several occasions in supermarkets. If you cannot find the mint chocolate chips they can always be substituted with any chip of your choice and the recipe for the cookie dough will still be the same.

That's right!

I totally agree haha

Glad you enjoyed it!

The oil does help the sesame stick a bit and help it sear a bit nicer. Thanks for watching!

​@wekencook I think I made this the day I commented. I used gochujang as a binder. I had trouble with sesame seeds falling off still. I'm going to try a slight egg wash to see if that helps. Thank you for the video!

@@Smkpt42 That's not a bad idea either. I'm sure even if the sesame seeds do fall out a bit, the tuna probably still tasted great!

You know it.

ayyy

Thanks for watching. I know usually people prefer it a lot more tender so by all means you can definitely cook it longer.

Thanks for watching!

I have actually never seared it once it is finish braising. If you ever do let me know!

Always great with leftover rice!

That works definitely as well.

It is a sous vide machine. The brand I was using is Anova.

Thanks for watching. My family personally like it not as tender so I just adjusted based on their preference.

You know it!

I'll give it a shot next time.