I love how Lucas explains everything so well. Like he’s super experienced in the kitchen and realizes many of the steps he takes are not common sense to beginners. Unlike other chefs who might just blow through a certain technique, Lucas shows us the reason for said technique! Best cooking teacher 🙌🏻
Hello Lucas. A tip from Tokyo that I learned from a neighbor whose family runs a Dikon pickle maker. She say the best tasting Dikon are straight,, firm and a bit shiny and the little root whiskers/dimples are running straight down the Daikon and not all over the place. I asked hey why but she said she don't know only that all Daikon farmers say the same thing.
Traditionally the "red" colour comes from caramelising rock sugar with oil, which gives it an amber colour. But it's more commonly done with dark soy sauce these days!
Yes and no the Shanghai style gets it's color from sugar+dark soy sauce while Hunan style uses only rock sugar for the color most famous being the modern classic Maos Red Pork.
My mom made this when I was growing up. Thank you Lucas for elevating a dish that is so personal to me. I will be recreating this for her on Chinese New Year 😊🍽🧧
BRICK! red-braised stuff tends to be brick red! lol. Love lucas, I especially love that he doesn't edit out mistakes, they're "plot twists". helps me learn to trouble shoot cooking mishaps!
Thank you for this! I love how you break everything down. As a native Chinese person with family in Asia and living in the USA. This is perfect 👍🏼 also legit! Thank you so much.
young lotus, sliced thin, makes for a great stir fry ingredient and is very easy to use that way. there's a big tradition of using older roots in cantonese slow cooked soups, but that's a much more specific taste palate
Lucas inspired me to try this at home (I had to get my hands on the variety of soy sauces) and it came out great! Tender and flavorful and lovely on the table...Thanks Lucas!
Thank you!!! I love red braise and I have never had it explained so well. Lucas’ recipes all rock - and his explanations make the ingredients in my pantry make sense. ❤
Everything I've braised so far has blown my mind. I will be trying this recipe soon, as I have two daikon in my refrigerator that were intended for sushi garnish until i realised how difficult it is to get those fine curly slices. Braised daikon it is haha.
"It is prudent not to waste food." Words to live by, brother. 'Chamfer' is perfect, though I'd more likely say 'bevel' or 'cant' :) Making this dish tonight, hope it turns out as well as on the video :)
From the look of it, I think "Mahogany" is the red color that you are looking for. That looks delicious! I see Diakons at the market and never know what to do with them. Especially since they tend to be large.
Looks like the BA test kitchen. Great one Lucas! Gotta try it! Dunno 🤷♂️ how in this china house tent. But things change, givin’ Em’ there time of day
I really like this "old school" meets "new school" cooking video. Except for measurements, it is super easy to follow in ~real time-ish, and I like having both the traditional and "chef-y" tips and information
Really love the details and explanation. Daikon is underappreciated in the US and though it's harder to get really fresh the explanation of how to peel and handle bitterness was hugely helpful. Can't wait to try this!
Greetings from Redondo Beach CA 🇺🇸. I stumbled into this video in search of how to cook daikon. Daikon has tons of health benefits. Nice cooking video. Straightforward method and easy to follow. Thanks. 🌷🌷
I love daikon, and I’ve made made it braised in dashi, pickled or as a salad, but the rest of the family isn’t crazy about it. I’ll have to try this preparation out on them to see if it finally wins them over!
LOL Nikki! I feel you, while Lucas was talking, she wanted to continue eating. Considering there were only a few pieces, there was hesitation to not be impolite. LOLOL
Celeriac isn’t obscure in Europe; rather it is almost ubiquitous in soups, stews, salads…I don’t actually like it, but that’s okay, it isn’t always about me…😅. Thanks for the gorgeous recipe!
My wife and I were just looking at the daikon in the produce section and saying that we never cook with daikon. Thanks for the recipe! One question: why not braise in the seasoned liquid from start to finish? Just to try to remove the bitterness?
I think that it is a restaurant thing. As a lazy Asian, slight bitterness is just part of daikon and I am not washing another pot for it. You might want to do if you really do not like bitter at all.
the bitterness transfers into the seasoned liquid, which you will use as the sauce. personal preference, some people actually like the bitterness of daikon.
@@cjude6189 I was thinking of the same thing. Daikon is one of the favorite vegetable for the old fashion Cantonese soup base, It's in fact favored for its sweetness added to the soup. The little bitterness is so subtle it's almost considered as part of the flavor of daikon. My mom would be puzzled for all the fuss over the steps with rice and chamferring the edges. I recognize it's a fine dining thing but the extra steps would have been laughed at by some old Chinese ladies. Daikon is often mixed in with Cantonese braised beef dishes and the flavor it absorbs from the braised liquid gives it a nice relief from the meaty taste of braised beef.
Love your approach! Do you think replacing the sugar and seasoning soy with Thai black soy would equate more palatable? Thinking sweetness and added umami. Maybe even a dash of golden sauce?
Traditionally, red-braising also uses sugar to impart the red-brown color, in addition to soy sauce. Sugar caramelizes and impart a larger browning effect on the meat than without sugar, plus the caramel adds a lot of complexity to the flavor as well. I was always taught by my grandmother to melt the sugar in old and then put the meat in to give the meat more of a red-brown color, then add aromatics, and finally the soy sauce to round out the coloring and flavoring.
It's so fun to see Lucas fall into his Japanese culinary side, because everything about it is _so_ focused on precision, and Chinese cooking is almost the exact opposite. A fascinating fusion.
turnips/daikon are used in eastern asia like carrots in western stews. This recipe is sort of weird like making a carrot bourguignon lol. Would love to see some clear soup brisket tho. That really emphasizes the flavor of turnip/daikon.
Probably needs some experimenting for the texture of the glaze, since potatoes will release a lot more starch into the liquid than daikon, but it sounds good!
Substitutes for oyster sauce? I started making this then discovered I'm out. It's always the first bottle to empty bc stores in my area don't carry big enough bottles, and they charge too much! For now....I used some mushroom powder, a bit of fish sauce, and extra sugar...any recommendations for next time?
You can get vegetarian oyster sauce, usually made from mushrooms! Sometimes it’s called ‘vegetarian stir fry sauce’ since it doesn’t actually contain oyster
Why can't you make those cuts in the sides instead of the bottoms? Like before cutting them into chucks just glide that knife down the sides, same effect and you don't have to make 2 extra cuts in each piece - much faster.
![ลองสุ่มไอโฟน 990 โกงมั้ย? [ โกงมั้ยครับ ep.101 ] | DOM](http://i.ytimg.com/vi/bfsWe0j492k/mqdefault.jpg)
Love Lucas Sin, bring him back a million times more so I can continue learning and loving Chinese food.
I love how Lucas explains everything so well. Like he’s super experienced in the kitchen and realizes many of the steps he takes are not common sense to beginners. Unlike other chefs who might just blow through a certain technique, Lucas shows us the reason for said technique! Best cooking teacher 🙌🏻
uhhhh I don't think you watched the same video as everyone else sugar, but bless your heart!!
@@bonaface weird comment, sport. No need to condescend
@@AdmAckbarr weird standing up for strangers bruv. check your malignant parasocial relationship pathologies please.
@@bonaface it was quite accessible and thorough to me. Bless your heart though for not understanding it :)
@@cdub42 come up with your own retorts sugar!
Hello Lucas. A tip from Tokyo that I learned from a neighbor whose family runs a Dikon pickle maker. She say the best tasting Dikon are straight,, firm and a bit shiny and the little root whiskers/dimples are running straight down the Daikon and not all over the place. I asked hey why but she said she don't know only that all Daikon farmers say the same thing.
You cannot find a better instructor for Chinese cuisine than Lucas
i was just binging lucas sin videos when this one came out 😂
Traditionally the "red" colour comes from caramelising rock sugar with oil, which gives it an amber colour. But it's more commonly done with dark soy sauce these days!
I was wondering where his caramelized rock sugar was! 😅
Yup
Yes and no the Shanghai style gets it's color from sugar+dark soy sauce while Hunan style uses only rock sugar for the color most famous being the modern classic Maos Red Pork.
When he tidied up the little bowl with the starch slurry, I might have developed a new crush 😍
My mom made this when I was growing up. Thank you Lucas for elevating a dish that is so personal to me. I will be recreating this for her on Chinese New Year 😊🍽🧧
Daikon with pork ribs will take this to another level of deliciousness!
BRICK! red-braised stuff tends to be brick red! lol. Love lucas, I especially love that he doesn't edit out mistakes, they're "plot twists". helps me learn to trouble shoot cooking mishaps!
Love Lucas Sin! Could watch him talk about food all day. And he’s unintentionally funny ! 😂
Thank you for this! I love how you break everything down. As a native Chinese person with family in Asia and living in the USA. This is perfect 👍🏼 also legit! Thank you so much.
I love daikon, & lotus, and I never prepare them at home, but really must; radish cake is so good. Thanks so much for the how-to.
young lotus, sliced thin, makes for a great stir fry ingredient and is very easy to use that way. there's a big tradition of using older roots in cantonese slow cooked soups, but that's a much more specific taste palate
I live in the middle of nowhere USA and we still get daikon radish here, so I can try this!
Lucas is amazing! Love his manner and the way in which he explains the process! Absolute legend
Lucas inspired me to try this at home (I had to get my hands on the variety of soy sauces) and it came out great! Tender and flavorful and lovely on the table...Thanks Lucas!
I see Lucas I click
Thank you for another excellent, informative video! I always learn so much from Lucas.
Ochre comes to mind for me. Thank you Lucas!
Loving the way Lucas explains the recipe and the background! I’m so excited to make this!! 💖
Love learning more techniques from Lucas! He explains everything so well :D
Thank you!!! I love red braise and I have never had it explained so well. Lucas’ recipes all rock - and his explanations make the ingredients in my pantry make sense. ❤
Oooooo I never thought of a vegetarian red braised dish before!
This one has oyster sauce but vegetarian ones (made from mushrooms) are also really common and will hit the same flavour profile. Go for it!
Everything I've braised so far has blown my mind. I will be trying this recipe soon, as I have two daikon in my refrigerator that were intended for sushi garnish until i realised how difficult it is to get those fine curly slices. Braised daikon it is haha.
"It is prudent not to waste food." Words to live by, brother. 'Chamfer' is perfect, though I'd more likely say 'bevel' or 'cant' :) Making this dish tonight, hope it turns out as well as on the video :)
We need more Lucas!
OCD... How I can relate!
Thanks for the lesson!
From the look of it, I think "Mahogany" is the red color that you are looking for. That looks delicious! I see Diakons at the market and never know what to do with them. Especially since they tend to be large.
I too love lucas sin!
Looks like the BA test kitchen. Great one Lucas! Gotta try it! Dunno 🤷♂️ how in this china house tent. But things change, givin’ Em’ there time of day
I love you Lucas Sin!!! THANK YOU
I really like this "old school" meets "new school" cooking video. Except for measurements, it is super easy to follow in ~real time-ish, and I like having both the traditional and "chef-y" tips and information
I love red braised dishes!! Red braised tofu is one of my favourite things ❤
Love daikon, love red braise, and love all the explanations and tips. Can't wait to try!
This is very helpful! More vegetables!
Really love the details and explanation. Daikon is underappreciated in the US and though it's harder to get really fresh the explanation of how to peel and handle bitterness was hugely helpful. Can't wait to try this!
Greetings from Redondo Beach CA 🇺🇸. I stumbled into this video in search of how to cook daikon. Daikon has tons of health benefits. Nice cooking video. Straightforward method and easy to follow. Thanks. 🌷🌷
I have been growing a lot of daikon radishes. I gave this recipe a go and it came out very well. Great job on the instructions.
15:39 This makes perfect sense from an artistic perspective, since combining every color at once will produce brown.
Hello Lucas, owesome.
I will cook for my family.
I love daikon, and I’ve made made it braised in dashi, pickled or as a salad, but the rest of the family isn’t crazy about it. I’ll have to try this preparation out on them to see if it finally wins them over!
Lovely recipe! We call Daikon 'Icicle radish' ^^ Will definitely try this out with round red radishes as well❤
Nice Thank you!
Thanks for all the explanations of the details. I loved it. Need to try it. It will be a "one more try" for daikon =)
this looks SO GOOD im going to make it tonight!! lucas is awesome
love this style, education and informative! more please!
Wow! So much information about the vegetable and the dish, fantastic!
LOL Nikki! I feel you, while Lucas was talking, she wanted to continue eating. Considering there were only a few pieces, there was hesitation to not be impolite. LOLOL
Very good instructional style. Keeping it simple but also throwing in a couple of challenges. Kudos!
Love your recipes! I make tomato egg all the time! Can’t wait to learn more
Well done chef. The only thing I'll be doing different is monte with butter a bit of butter instead of the oil.
Celeriac isn’t obscure in Europe; rather it is almost ubiquitous in soups, stews, salads…I don’t actually like it, but that’s okay, it isn’t always about me…😅. Thanks for the gorgeous recipe!
Love this!
Lucas, I have your back from a fellow Chinese in Toronto. Auburn, reddish brown, like a redhead. Even whisky color. You're welcome.
Very good. Very informative. I will take what whatever left on the dish. Tks.
My wife and I were just looking at the daikon in the produce section and saying that we never cook with daikon. Thanks for the recipe!
One question: why not braise in the seasoned liquid from start to finish? Just to try to remove the bitterness?
I think that it is a restaurant thing. As a lazy Asian, slight bitterness is just part of daikon and I am not washing another pot for it. You might want to do if you really do not like bitter at all.
@@cjude6189 thanks friend!
the bitterness transfers into the seasoned liquid, which you will use as the sauce. personal preference, some people actually like the bitterness of daikon.
@@cjude6189 I was thinking of the same thing. Daikon is one of the favorite vegetable for the old fashion Cantonese soup base, It's in fact favored for its sweetness added to the soup. The little bitterness is so subtle it's almost considered as part of the flavor of daikon. My mom would be puzzled for all the fuss over the steps with rice and chamferring the edges. I recognize it's a fine dining thing but the extra steps would have been laughed at by some old Chinese ladies. Daikon is often mixed in with Cantonese braised beef dishes and the flavor it absorbs from the braised liquid gives it a nice relief from the meaty taste of braised beef.
interesting techniques
I was in the middle of a comment challenging you the use a knife the take the edge off.... then you did it !!!! Fuyo~!
Awesome 👍
Ty. Will try this.
Love your approach! Do you think replacing the sugar and seasoning soy with Thai black soy would equate more palatable? Thinking sweetness and added umami. Maybe even a dash of golden sauce?
Great video as always! And winter is the best time to eat Daikon ;)
You can add just a little red rice to cooking part to give it a natural red colour plus it then has an added nutty flavour.
Traditionally, red-braising also uses sugar to impart the red-brown color, in addition to soy sauce. Sugar caramelizes and impart a larger browning effect on the meat than without sugar, plus the caramel adds a lot of complexity to the flavor as well. I was always taught by my grandmother to melt the sugar in old and then put the meat in to give the meat more of a red-brown color, then add aromatics, and finally the soy sauce to round out the coloring and flavoring.
Yes, it is called 炒糖色。But don't hurt yourself in the process!
Thanks chef 😮
It's so fun to see Lucas fall into his Japanese culinary side, because everything about it is _so_ focused on precision, and Chinese cooking is almost the exact opposite. A fascinating fusion.
the way lucas handles that daikon 😏
looks tasty
could lucas do a video showing how to make hong kong style, beef brisket, 枝竹牛腩煲, i never seem to get the flavour right as the resturant.
give us more!
Love 🥰 it!
turnips/daikon are used in eastern asia like carrots in western stews. This recipe is sort of weird like making a carrot bourguignon lol. Would love to see some clear soup brisket tho. That really emphasizes the flavor of turnip/daikon.
nice pot.
Thanks for the recipe. But how much nutrients are there left after boiling it for so long?
18:33 lol classic lucas, burying the lede!
I see Lucas, I click Lucas
What is the significance in pouring cold water into hot oil? Is it ok to use room temp water instead?
@1:16 the editor needs a raise
I love Seasoning Soy Sauce! Better flavor than normal soy sauce. Must be because of the MSG 😅
I wish I cared about anything the way Lucas seems to care about everything.
I see Lucas Sin, I watch
This is Erie, I was studying the Thai version of this dish
Thanks Lucas! Does anyone know what the seasoning sauce is by any chance?
Do you think this would be good trying this with potato? I love daikon, but potato sounded good as well.
Probably needs some experimenting for the texture of the glaze, since potatoes will release a lot more starch into the liquid than daikon, but it sounds good!
Substitutes for oyster sauce? I started making this then discovered I'm out. It's always the first bottle to empty bc stores in my area don't carry big enough bottles, and they charge too much! For now....I used some mushroom powder, a bit of fish sauce, and extra sugar...any recommendations for next time?
That does look good, but I’m just never going to spend 1.5-2 hours cooking any meal. I’m cooking because I’m hungry.
Mahogany
This is a long shot but does anyone happen to know where the bowl that he used to plate the dish is from?
I know it’s a minor quantity but wondering if you can leave the oyster sauce out or replace it with something to keep it vegan. Thank you.
You can get vegetarian oyster sauce, usually made from mushrooms! Sometimes it’s called ‘vegetarian stir fry sauce’ since it doesn’t actually contain oyster
Why can't you make those cuts in the sides instead of the bottoms? Like before cutting them into chucks just glide that knife down the sides, same effect and you don't have to make 2 extra cuts in each piece - much faster.
You can add red rice if you want the braise to have a more true red that people are use to seeing.
Can Lucas Sin do a video on red braised pork belly?
You had me at "might smell a little farty" 😂
The center center part of the center 😂
ooh can we get Lucas to make a red braised pork?
Cute.
0:50 Auburn. You were thinking of auburn.
maybe an adobe red?
Burgundy?
@@jeankumik2435 It leans more into the brown of oxidized blood.
Love that
❤❤
turnip cakes please