Japanese Mushroom Pasta] This is the dish of Michelin chef's memory.
ฝัง
- เผยแพร่เมื่อ 2 ต.ค. 2024
- Ingredients (about 1 serving)
1/4 onion
1 clove garlic
1 hawk's claw
1/2pc shimeji mushroom
1/2pc maitake mushroom
80g pasta
150-200ml soup stock
1 tablespoon soy sauce, sake, mirin
shioso leaves
dried seaweed
![[UNCUT] “บอสณวัฒน์” ลากไส้!! ใครหนุนหลัง "แม่ตั๊ก ป๋าเบียร์" I คนดังนั่งเคลียร์ I 30 ก.ย. 67](http://i.ytimg.com/vi/QlD7mU2KKRk/mqdefault.jpg)
![The pasta risottata I recommend the most. [Spaghetti alle vongole in bianco] It's an effective way.](/img/n.gif)
I love how even after all the experiences you've gained from cooking at a higher level, a simple dish you learned to make in your school days just exudes a nostalgic feeling through the screen. Thank for the meal!
thank you for watching!
This video appeared on my feed randomly, and I've enjoyed learning from it! I'll definitely make it since I love mushrooms, onion, and garlic! Thank you for giving us your recipe!
Just...no.Because without an aged cheese on top or some type of acid like tomato sauce is just too oily....unedible.Even chinese noodles have vinegar in them.
👍
いつも出勤中に拝見して楽しませていただいております。
今回の動画には登場していない内容ですみません。揚げ物をされる時に使用するステンレスフライパンはどちらのものかご教示いただけないでしょうか。
形も大きさも理想だったので真似させていただきたいです。
よろしくお願いいたします。
酔ってる？笑
TH-cam algorithm popped up this video and was somewhat intrigued with the chef's enthusiasm and interesting technique of pan tilting to increase oil volume. So i decided to give this recipe a go and was amazed at how it manages to bring forth the tasty flavour and aroma of the Japanese cuisine in one simple dish. Added to my recipe collection. Thank you Chef George!😊
10 Years in the Joint Made You a F****** Chef. Joke aside, you are Nishiki Badass Chef version!
Made it today for my family. We loved it. The dashi broth added so much flavor. I drizzled some truffle olive oil over the pasta. Brought the dish to another notch of goodness
海外在住、日本のキノコ少し高額ですが2パック入れて作りました。
とっても美味しかったです！日本人で良かったー！
George-sensei casually delivering 10/10 food content all day
普段使いで月に何本くらいICONOのオリーブオイル空けていますか？
Sensei George, could u tell us what brand of Olive oil and pasta noodles you used? Thank 🙇
d=(^o^)アーッシィー
そろそろキノコが食べたくなってきたので作らせてもらおうかな
Chef, can I use oyster mushroom to substitute the maitake mushroom? I've never heard and found maitake mushrooms at my local grocery store.
2024年バージョンの包丁紹介してほしい（誕生日プレゼントを包丁にするから）
きのこのボンゴレ風パスタ…バターとチーズはお好みで。
Tried dish yesterday, omg so good! I’ll make this again for dinner 😋
料理ガチガチの初心者が作ってみました。
作っててパニクった点
・オリーブオイルどんだけ使えばいいの？！大さじ何！？
・唐辛子の種抜いたつもりが抜けてなくてちょいからい、頭切って振ったくらいじゃ全部種は抜けないんだ
・パスタの固さが手先の感覚でわかる…？？とは？？？はて？
でもめっちゃ美味しかったのでまた作ります😂料理のプロってすごいなぁ…
もし良かったら最後に何時間ぐらいで作ったか教えて欲しいです！！家で作ってみたいので！！！
今日お昼に作りました。
何これ美味すぎて言葉が出ない😂
ご満悦しました。
キノコ好きの自分に食べてくださいと言わんばかりのレシピ( *´艸｀)
よく使ってるパスタだと菜箸とかで触った弾力で茹で具合が分かる感じします
（正確にアルデンテとかを見極めるのは難しいけど）
最近、「ねっ！」に完璧に合わせられるようになってきたのに、
「言わんばかり」をデビューさせてきた…
This recipe looks like soup perfection! I happen to have everything at the moment in this recipe fresh on-hand, including the various mushrooms and Hawk's Claw pepper - so will make this for lunch tomorrow. Thank you!! ( As a great chef, It would be awesome if you would show your viewers some of the brands you prefer, to give us an idea of what you use for the best Japanese condiments - and maybe a second option people don't feel the recipe/ Japanese cuise is unobtainable - because it is! I certainly know the difference between Japanese, Korean, Thai, Chinese, etc condiments - and that peppers, preperations and soy sauces have different flavor profiles.) It would also be awesome if you took did a video on Japenese market shopping, and how you pick what to look for
Thank you for sharing this! I can't wait to make this and eat it all :-) It looks so delicious!
I need this in my life. I just recently started making Asian style pastas. And this will be great to add to my repertoire. Especially since I am close to Japanese markets that sell those mushrooms!
thank you so so so much for choosing a dish that doesn't have any animal protein!!! I am vegan and this looks delicious and easy to make, I will make it soon! Thank you again
Looks a little oily to me, but I wouldn't mind inhaling a plate of it ...... just to make sure..
Gordon Ramsay といい、プロ料理人はすごい塩を使っていますね。
In addition to some great recipes, I like this guy. He seems like such a genuine personality. I'm subscribing.
You understand what he's saying? 00
@@crisgriffin3042 If you turn on CC, it translates what Chef George San is saying. It does glitch here and there, but I can see through it to understand what his intention is. He is a pro at his art, and yet he finds room for a little tongue-in-cheek humor, and still remains sincere. That's where his personality comes through like a beacon.
what's the model of your frying pan?
「しめじから旨味を出すますと言わんばかりの塩」で吹きました（笑）
しかし、とてつもなく美味しそうです(^^)
一つ
手の感覚でアルデンテパスタが分かるのはプロだからですよきっと（笑）
アザース！
絶対疲れてますよね笑
深夜テンションみたいになっとる笑
Crazy good. and so simple. Nice. Thank you.
I'm eating it now...with a nice local nihon-shu. One happy camper. 🙂
ジョージ•シェフのレベルが上がりました♪
ジョージ•シェフは、言わんばかりにの呪文を覚えました🦯
おし
とりあえずレベルはあがった
@@GeorgeLABOしかし、ね（圧の呪文 は忘れてしまったw
Thank You George! I had some fresh noodles waiting to be enjoyed. So, I decided to give your recipe a try for an inspired dinner today. I thoroughly enjoyed the layers upon layers of flavor. It could definitely be addictive with the umami, sweet mirin, and salt. George, I liked the way you propped the pan so the garlic could infuse all of the oil; I learned another cooking technique. In my version of your recipe, I substituted shitaike mushrooms, since they were readily available. I add to the recipe some scallions, sesame oil, chilis, tomato, and fish sauce. George I am definitely adding your recipe to my list of dishes for entertaining. George finding your website is a pleasant surprise. Thank You!
I Love the method of tilting the pan on an inverted baking sheet. That ensures the proper quantity of oil for a single dish. ❤
Beginner cook here...
If you can give information about the strength of fire during each steps, it would be awesome. 😢
This is so weird, half Italian half Japanese. If I were to make it my way (I do have a similar dish I make with cherry tomatoes and instead of the mushrooms, as a way of using leftover spaghetti; I cook sliced garlic with pepper flakes, then add the pasta, then the halved tomatoes and some capers with their brine; then serve with parmesan), I'd use broth instead of dashi and sherry vinegar instead of the soy sauce and the sake. And I'd put some chopped parsley on top, rather than shiso. I'm curious about this version but also afraid of the combination of the olive oil and the soy sauce.
Love this video and the chefs personality 😂 upon first tasting the pasta sauce, that little celebratory “dance” was awesome 👏 lol
これも絶対作ります🤩
パスタ茹でてる際に使ってるアルミパンが気になります!!
What is the green herb at the end? The translation says Daye. But I can't find it online 🙈🏳️
it's green shiso, thank you!
Thanks!@@GeorgeLABO
Is Hawks Claw a type of mushroom? Sorry, I was must have missed that part, as I was reading the subtitles, but doing other things at the same time! Doh. 🤦♀
これはガチでうまい
私の鉄板パスタとなりました☺️✨
この撮り方最高😊ジョージの男の色気が伝わってくる
ﾊｯ…これはもしかして星野シェフのやり口を真似たのか…
It looks phenomenal George. I also made a recipe for Japanese pasta,you can see it on my channell! 🥰
なんか今回の動画テンション高め！！
!!! I knew this guy was out of this world....he's a Vulcan!! 100% respectfully.
すごく美味しそう！
前のなめこぺぺもそうでしたけど
きのこ系のパスタ大好きなので嬉しいです！
今度機会があれば2024年バージョンの
ジョージさんのイチオシ包丁動画
みたいです！
I love this video, looks super yummy! Try adding good butter dude!
これはたまらんですなあ
最初の頃働いてた店って意外としっかり思い出になりますよね...
( = =) ﾄｵｲﾒ
それです
Is it possible to be a chef at 36 years old?
Wow thank you so much for sharing such a special dish. ❤
どうやら「言わんばかりに」がマイブームのようだ。
和風パスタを初めて食べた時、パスタに海苔に大葉とは邪道？ と思ったがその美味しさ‼️
日本人でよかったと思ったくらい。 五右衛門やハシヤ 懐かしい😂
早速再現します。
いしりも合うのでは？（ニュースで石川のいしり製造所の被害の模様を映し出していました😢）
What herb garnish did you use? the translation isn't working. Thanks!
it's green shiso,thank you!
🥰
パスタ動画待ってました。 本当おいしそう。毎度毎度勉強させていただいてます。 どうか投稿お疲れ様です！
料理好きの万人に求められる動画ですやん。
100万人まで直ぐですね。
いやー
ここから失速します
When you boiled the pasta, do you put salt in the boiling water? I want to know that because the base looks already salty.
Thanks for English translation.
This recipe is super delicious and easy to make!! I made it for my husband and he absolutely loves it as much as I do.
Tried tonight, easy cook and delicious! Great recipe, thanks! 👍👍👍👍👍
I made this today and it was incredible. My son also loved it. ありがとうございます。とてもおいしかったです
すんごいプロの料理人が めちゃくちゃ楽しそうに料理してるの最高です
照れますな
Love it, but what is Daye?
When do you use the hawks claw mentioned in the description ingredients?
Thank you 🙇for sharing… 🙏the Zen of cooking Pasta. Less is much more. 👍
This recipe seems like a Japanese take on pasta alla Boscaiola. The technique of finishing the pasta in the pan with the addition of starchy cooking water to add body to the sauce, is what the Italians call “risottare”, i.e. to cook like a risotto.
Maybe pasta alla Boscaiola is a take on the Japanese dish since pasta was introduce to Italy by the Arabs.
@@majidosei2185 chinese started noddling around flour before any other country afaik
I’ve made this just now and I can honestly say that this recipe is truly wonderful! :) Thank you chef for the recipe. My family loved it too!
Making a sophisticated dish, simple is simply sophisticated ❤wabi sabi
バターと生クリーム入れて煮詰めたい。。。で、少量食べたい。
🤤🤤🤤😋😋😋👌👍👏 Merci George pour cette succulente recette de pâtes !
Je viens de découvrir votre chaîne et j'apprécie énormément vos vidéos 🥰
Salutations de Belgique 👋👋👋
What is the green spice called that is added at the end? The closed captions translates it as Daye.
そーなんですねぇ…
ジョージさんでも最初は玉ねぎ切って指切ったりしちゃってたんですねぇ…
そんな時もあったんですねぇ…
かわいかったんだろーな…
今も、カッコ可愛い…
Could i use Ramen to replace pasta!?
I'll give this a try!
ありがとうございます！
磨き上げられたキッチン、の奥にあるブルーとイエローのパスタの箱、どセンターにジョージシェフ。絵になりますね〜
アフレコじゃないパターンも好きです〜
What an amazing dish and not that difficult to make. It's a perfect recipe. Not that many ingredients, but the techniques George-san demonstrates are key to creating intense umami.
Yes, I did make it. うまい！
以前紹介されてた「なめこのペペロンチーノ」が美味しくて何度かリピートしてましたけど、今回のきのこパスタは違ったアプローチですね。
出汁による旨味の追加が何とも食欲そそるなぁ…。
きのこさえ買えばすぐにでも作れるので、明日の夜にでも早速試してみます！
ぜひぜひ
It seems like a good dish but a bit greasy. Is there any way to lessen the oil?
有没有步骤是中文的，哪位大神帮忙翻译一下
I’ve tried the recipe for dinner tonight, and I add a bit of butter to the sauce before dropping the noodles in. Overall it was great, thank you chef😊
以前、黒胡椒派を強く主張していた、
城二郎シェフが白胡椒使っているところ新鮮でした😊
調理中に胡椒ふっていて
くしゃみが出る時もあるんですか？
looks like han is finally enjoying retirement. DK
Hi Chef George, what is the size of your Fissler pan?
バイト時代、賄いでパスタ禁止令が出て、料理本で鯛のヴィネグレットソースを見て、よっしゃ！これや！！代用で冷蔵庫の銀むつ使って賄い作ったら、烈火のごとくブチギレられた(笑)
よゐこは、確認しましょうね
うーん
それは凄い
@@GeorgeLABO
でも、食材無駄にしないのは誉めてやるよ。って、Pubのオーナーには誉めて貰いました(笑)
飲食業界って、大変で敬遠されがちですけど、なんとも言えない獲るものが凄いですよね。
応援してますので、これからも
頑張って下さい。
※パプリカ推してますね(笑)
この番組のいい所は材料これでもいいです。とか家にありそうなもので作ってくれるところ。ためになりますね
I made this today, it was very fast. I only had lion’s mane and oyster mushrooms. And I didn’t have cat’s claw, sake, seaweed or shisho leaves. But I used high quality Japanese soy sauce and dashi. Regardless, it still came out really well and it was easy to make!
Thank you for uploading this video clip looks awesome 😋🙏🙏, but we might not be able to get those mushrooms and sometimes the Asian markets here don't carry certain things. So could you make this dish with other mushrooms ? For your readers ? Florida USA 😊Rainbow 🌈Chef 😊🙏👍👍👍👍👍.
👍
ペッパーミルは何をお使いですか？
最近ジョーさんを知り登録させて頂きました！
とても作りやすいレシピが多く、勉強になりますっ‼️
Thank you very much for the recipe! I enjoyed it very much!
Salut domo George! I've Been watching your videos from México for a long time. We also call that salsa "pico de gallo" (rooster's beak) and usually add some acidity with green lime juice or a little dash of vinegary jalapeño chili pickle sauce. A splash of a light beer also makes It tastier!
👍
今日なんかテンション高めな気がする😂そして手元に塩コショウなくともパプリカはある🤣
撮影者と喋ってたらテンション高めになってました笑
余ってたなめこも追加してみたら良い感じにとろみがついてあんかけパスタみたいで美味しかったです！
キノコの香りがめちゃくちゃ生きていて部屋中この香りになって幸せでした
私の行きつけの喫茶店では叩き梅と少量のおろし大根が乗っているのですが
それも美味しそうと思ったのです次はやってみようと思います
私の永久レシピに追加します
はじめまして❤顔出し
お初で見ました❣️👍😊
顔出しの方がいい感じ😂😂ですよ
I like your passionate attitude about cooking! Everyone should feel the way you do about making food😃! It looks scrumptious! I’ll try making it. Thank you.❤
👍
You add the flavor to your food with your personality. Beautiful smile and the love for flavor just makes this channel ❤❤❤❤❤
今回笑顔多めでかわいい❤️
城二郎さんの作ったパスタは動画を見て自分で作ったものとはきっと雲泥の差🥹
引き続きどうぞお楽しみに✨
届けたい✨の時のジョージさん
お人柄が出でいます😊
素敵な方だなぁ❤
照れますな
あと1万人で登録者100万人ですね
早いもんだなー
ほんとだ！