📖PRINT RECIPE: onl.la/cFTdKTn 🍙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)
thanks for that! many years ago this was my favourite dish from my local Japanese resturant (but they called it "chicken karaage" instead), but after they have closed down, I was never able to find this dish at another resturants, will definitely give this a try!
I just made it this evening following your recipe. All I can say is... this is unreal! Soooooo delicious!!!!! This was my favourite menu when I used to go to a Japanese restaurant near my office. The taste is the same, if not better! The tartar sauce and nanban sauce are just perfect!
I discovered that style of sauce (the egg one) while trying to replicate some Korean sandwiches (street food) and it's one of the most delicious things ever. It just goes great with everything, can't wait to try it with this recipe.
Welcome back Gizmo!! I know!! We love this sauce so much!! I have a huge respect and love for Korean foods as well. It's surely is one of the Asian treasure👍 Hope you will try soon😊
It is interesting, I will try to make it. Is it possible also if u can make teriyaki sauce one of my best sauce especially Japanese teriyaki sauce. Thank you lots of blessings to ur channel👍.
Another thing for me to try this weekend. Thanks for the video! Always love the Guntank, Guncannon, RX-78 and Char's Zaku II models in the background 😁
This is a nice twist to the usual fired chicken and simple to make too. I guess its time to make kombu salt to make a great combo with kombu stock. Awesome recipe as always.
No worries cybersteampunk!! Yeah Kombu salt is definitely one of my best invention👍 It always help me to develop a new recipe 😅 Thank you for the comment as always😉👍
Hello! I’ve tried two of your recipes (this one and cream stew) and both were a hit with my family! Thank you very much for sharing easy, yet sophisticated recipes with affordable easy-to-find ingredients! I usually prefer to watch fellow homecooks rather than chefs but your videos are very concise, straight to the point, and provide clear instructions, at least for me who don’t really cook in a professional capacity. Anyways, looking forward for your futures videos! :)
@CHEF'S LABO 自宅で出来るプロの味 Thank you very much for the kind reply too chef Taku! Might I suggest some ideas for your future videos? I’ve been into making miso soup recently and interested in knowing what ingredients would be good in it (aside from the usual tofu, aburaage, wakame, scallions, etc) and how combinations of different miso would affect the entire dish completely. But that’s just a passing suggestion though, so no need to feel burdened! 😃
Tried this recipe by chef labo.. Oh my gosh that was sooooo soooo good.. My family made this for like 2 days straight.. It's just that good.. Thanks for sharing your recipe! I love your recipes so much.. Also tried the beef curry from scratch.. Tha was good too! Keep up the good work chef! Cheers for many future recipes 😊
Thank you for trying Lenawati!! Take a photo, and show me next time!!😉 If you upload the photo on Instagram with #chefslabo, I'll come and watch it!!👍😊
thank you for the videos, i used some of the techniques from them and the food tastes much better. can we have more relationship advice please? You had one in your previous video, it's very useful
Finally your new MS appear. Nice origin and ms06s . I think you got me . Was trying to figure out which part of the world you are from . I have thought of other prefecture out of Tokyo or probably Hokkaido due to brick houses. Thought of Thailand but it's way too clean . Finally it all make sense now after all these search you are down under lol .
This is the bomb recipe, I tried to make it and and it taste amazing. Couldn't believe the batter make the whole different. 🥰 highly recommend to try it
No worries Kenneth!! Thank you for the comment as usual!!! This dish was my personal favourite as well. Took me while to develop this recipe. But I'm so happy about the result! Hope you will try soon 😉
Again a great clip and can't wait to make this! Love the oil shots btw! Does the rice oil make a difference compared to sunflower oil? A lot of fried chicken is double dredged for extra crispy bits, what is your opinion about those? Keep up the great work, especially because I saw in the comments that you sometimes take multiple days to shoot these clips!
Thanks Sander!! The difference of these 2 oils aren't huge. I mean, there are hardly any difference in taste. So pick what you like 👍 You can double dredged of course!! It's completely up to your liking😉 Yeah this one only took me 1 day to film, but slow cooking stuff like Ramen takes multiple days 😅 Maybe I'm taking too much time for deciding camera angles in each scenes 💦 But I'm not a professional videographer. I always have to work hard to make good enough contents👊 Thank you for the comment 😊
And here I thought tartar sauce was just for fish! This version of the sauce sounds delicious, thank you for sharing! I will definitely try it one day.
Chef, I just started watching your vids. I'll comment again once I try cooking your recipes. I just need to find dried kelp in our area. :) BTW, I love the format and editing of your videos. Straight to the point and I am learning a lot of techniques that I can apply in my everyday cooking! Thank you, Chef :D
いらっしゃいspace sheep!!! Yeah go ahead, make a big batch of kombu salt my friend👊 It lasts as long as salt does. I always stock up in my kitchen!! The reason I always film that part is to be friendly with the new viewers 😉👍
Hey chef, is it fine to leave out the egg in the batter? Lockdown here is making it difficult to get supplies at any time I want and I'm out of eggs...
Hi Sintharius!! I suppose it won't be a super huge difference! It might not get as brown as the one with egg, but I think it won't affect much on the taste👍
In Japanese, "Nanban" loosely translates to mean "foreign". In the context of this dish, it refers to the Portuguese who began trading with Japan in the 1500s. Portuguese cuisine lead to the development of this dish in Japan. As a result, Chicken Nanban is considered a Yoshoku (Western-style Japanese) dish.
Thank you for watching!! (日本語は下にあります!) An another request done!! Chicken nanban is my favourite dish as well!! With this dish, You eat with rice like forever!!! And can I please say thank you for the comments and likes for my community post about the subtitling!!! As many of you said, I will keep going with the current editing style!! No worries. Anyway, get inspired with CHEF'S LABO!! I'll see you in the next one!! ご視聴ありがとうございました！！！ 今回もリクエストからチキン南蛮を お送りしました。 はっきり言って、 かなりのごはん泥棒なので、 ご飯は多めに炊いておくことをオススメします！！ それと、 先日のコミュニティ投稿でのアンケートにお答えいただいた皆さん、 本当にありがとうございました！！ 現在のスタイル継続を希望される方が多かったので、 このまま続けていきますね！！ でもアンケート自体は色々な 発見や学びがあって面白かったので、 ちょこちょこやっていこうと思います！！ 是非コミュニティ投稿も覗いてみて下さいね！！ それではまた、次の動画でお会いしましょう！！
[Calm BGM version is available!!] [静かなBGMバージョンもあります!!] ↓ th-cam.com/video/swHtuTiiAy8/w-d-xo.html It's my other channel!! I hope you will like this version too!! こちらは新チャンネルです！！ うるさい曲が苦手な方はこちらをどうぞ！！
Hi, i love that you put a lot of tips and information on the video. It really help me! Thank you very much for sharing the knowledge. Knowing why this step should be this hot or that step shouldt be rinse really help 🙏. Cant wait for your next video. Will you take a request of how to cook unagi? I tried deep fried it and cooked it into my traditional dish but turn out horrible. Its not something that used to be cooked here, but i have several unagi eel naturally live in my backyard. Thankyou ❤️.
📖PRINT RECIPE: onl.la/cFTdKTn
🍙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)
I like some the music I actually go look for it off here. The instructions are very thorough such that i could do some of this at home.
The funkiness of this combined with the quality of instructions makes this my favorite cooking video on youtube.
今日もおいしい料理と素晴らしい料理の腕前、そして繊細な調理知識を見ることができて本当に嬉しかったです。 少し面倒かもしれませんが韓国語字幕も追加してくれて動画タイトルにも韓国語を追加してくださって本当にありがとうございます どんどんもっとグローバルで素敵なTH-camチャンネルになっているようで本当に素敵だと思います!! 🤗🤗
준야호 さん
コメントありがとうございます！！
字幕に関して喜んでくれている方が多いので嬉しいです！！
まだまだ頑張りますのでこれからも応援してくれると嬉しいです！！😊
I followed your tartare sauce recipe and it tasted awesome!
Chicken nanban is my favourite !
I always brine my chicken before cooking but never tried with kombu salt… can’t wait to try it out !
Merci chef !
No worries Generalmegazord!!!
Yeah kombu salt is one of my best invention!!
Please try my friend☺️👍
thanks for that! many years ago this was my favourite dish from my local Japanese resturant (but they called it "chicken karaage" instead), but after they have closed down, I was never able to find this dish at another resturants, will definitely give this a try!
I'm glad I ce across this video, everything looks amazing and will be taking the notes you wrote, thanks a lot
Thank you for sharing this recipe with us. We tried it last week and it was delicious!
No worries Dino!!
Next time, take a photo and show me on Instagram with → (#chefslabo) if you don't mind !!😉👍
I'll come and Like your post!!!!😊
Looks so delicious, I can't wait to try! The food and scenery is just so lovely! Thank you for sharing this recipe!
looks delicious as always i am looking forward to make your tartare sauce. Thanks chef ,stay safe.
No worries Gregory!!!
I'm glad that you liked it ☺️
Stay safe too my friend👍
So, fried chicken topped with egg salad... but with kelp! I'm sold!
First time i ever heard of nanban! It looks sooo good chef!!!
I just made it this evening following your recipe. All I can say is... this is unreal! Soooooo delicious!!!!! This was my favourite menu when I used to go to a Japanese restaurant near my office. The taste is the same, if not better! The tartar sauce and nanban sauce are just perfect!
An excellent recipe, delicious and very easy to understand. Thanks a lot! ❤
the tartar sauce actually looks easy to make! this is one of my favorite dish😋💕
Good to know Jidapa!!!
Hope you will try soon ☺️
I discovered that style of sauce (the egg one) while trying to replicate some Korean sandwiches (street food) and it's one of the most delicious things ever. It just goes great with everything, can't wait to try it with this recipe.
Welcome back Gizmo!!
I know!! We love this sauce so much!!
I have a huge respect and love for Korean foods as well.
It's surely is one of the Asian treasure👍
Hope you will try soon😊
It is interesting, I will try to make it. Is it possible also if u can make teriyaki sauce one of my best sauce especially Japanese teriyaki sauce. Thank you lots of blessings to ur channel👍.
Another thing for me to try this weekend. Thanks for the video! Always love the Guntank, Guncannon, RX-78 and Char's Zaku II models in the background 😁
Thanks Miguel!!
Yeah they are pretty good as always!!
Hope you will enjoy it👍😉
Lots of important information and cooking techniques. Love the music too btw, immediately subscribed
Wow I haven’t heard of this dish before but it looks so good! I think this will make a great weeknight dinner in the next few days. Thanks chef!
No worries Anton G!!
Yeah it is my personal favourite dish too!!
Hope you will like it my friend👍😉
this looks just as good as the nanban i used to make at work
That's good news jigokgami!!
Hope you will try mine too 👍😉
This is a nice twist to the usual fired chicken and simple to make too. I guess its time to make kombu salt to make a great combo with kombu stock. Awesome recipe as always.
No worries cybersteampunk!!
Yeah Kombu salt is definitely one of my best invention👍 It always help me to develop a new recipe 😅
Thank you for the comment as always😉👍
Hello! I’ve tried two of your recipes (this one and cream stew) and both were a hit with my family! Thank you very much for sharing easy, yet sophisticated recipes with affordable easy-to-find ingredients! I usually prefer to watch fellow homecooks rather than chefs but your videos are very concise, straight to the point, and provide clear instructions, at least for me who don’t really cook in a professional capacity. Anyways, looking forward for your futures videos! :)
No worries subparqualityhuman!!
I'm so glad to hear that!!!
I feel like that all of my hard works is rewarded😁
Thank you for the comment!👍
@CHEF'S LABO 自宅で出来るプロの味 Thank you very much for the kind reply too chef Taku! Might I suggest some ideas for your future videos? I’ve been into making miso soup recently and interested in knowing what ingredients would be good in it (aside from the usual tofu, aburaage, wakame, scallions, etc) and how combinations of different miso would affect the entire dish completely. But that’s just a passing suggestion though, so no need to feel burdened! 😃
Tried this recipe by chef labo.. Oh my gosh that was sooooo soooo good.. My family made this for like 2 days straight.. It's just that good.. Thanks for sharing your recipe! I love your recipes so much.. Also tried the beef curry from scratch.. Tha was good too!
Keep up the good work chef!
Cheers for many future recipes 😊
Thank you for trying Lenawati!!
Take a photo, and show me next time!!😉
If you upload the photo on Instagram with #chefslabo,
I'll come and watch it!!👍😊
subbed for the excellent explanations of each step in the cooking process & the gundam crew!
thank you for the videos, i used some of the techniques from them and the food tastes much better.
can we have more relationship advice please? You had one in your previous video, it's very useful
Finally your new MS appear. Nice origin and ms06s . I think you got me . Was trying to figure out which part of the world you are from . I have thought of other prefecture out of Tokyo or probably Hokkaido due to brick houses. Thought of Thailand but it's way too clean . Finally it all make sense now after all these search you are down under lol .
Gratidão por todas receitas ❤️
Thanks for the video!👍🌷
This is my favorite meal in the Japanese Uni I went to before. It’s sooooo goood
I know Reena!!!
Have a try on this one!!
It's pretty good my friend👍😉
Great Quality video and editing Chef Labo 🔥💯 I bet the crunch on the chicken is spectacular
Thank you Kelvin!!!
I'm glad that you liked it my friend😉
Looks so nice and juicy!
Thanks Nat Butter & Booze!!
Please have a try!!
It is really good though 👍😊
This is the bomb recipe, I tried to make it and and it taste amazing. Couldn't believe the batter make the whole different. 🥰 highly recommend to try it
Thanks Tammy T!!
I'm glad that you liked the recipe!!!👍
Please try others too!!
They all pretty good my friend😉
Waaah I love this dish from Yayoi 🥰
Wow this is a cooking video and there are still some haters dislike it. Why? What's not to like about cooking video?
We'll definitely try this delicious meal soon!! This is the first time I've heard of this. Thank master Taku for sharing once more. 😀
No worries Kenneth!!
Thank you for the comment as usual!!!
This dish was my personal favourite as well. Took me while to develop this recipe.
But I'm so happy about the result!
Hope you will try soon 😉
Omg another amazing dish! Making this tonight 🥰 Yes 👏 fried chicken!
No worries Maya!!
Hope you will like it 😉
Again a great clip and can't wait to make this! Love the oil shots btw!
Does the rice oil make a difference compared to sunflower oil?
A lot of fried chicken is double dredged for extra crispy bits, what is your opinion about those?
Keep up the great work, especially because I saw in the comments that you sometimes take multiple days to shoot these clips!
Thanks Sander!!
The difference of these 2 oils aren't huge.
I mean, there are hardly any difference in taste. So pick what you like 👍
You can double dredged of course!!
It's completely up to your liking😉
Yeah this one only took me 1 day to film, but slow cooking stuff like Ramen takes multiple days 😅
Maybe I'm taking too much time for deciding camera angles in each scenes 💦
But I'm not a professional videographer.
I always have to work hard to make good enough contents👊
Thank you for the comment 😊
Thank you chef labo
No worries Charlie!!
Come to me anytime👍☺️
Nicely done! I can easily follow the cooking step by step. Thank for kind sharing recipe. Keep it up chef!! 😍 p.s my stomach is screaming lol
Thank you Petch!!
This one was pretty good as always!!!
Hope you will try it soon😉👍
Yes! Another mouthwatering recipe and cute Gundam that accompany Chef Labo!! Also let's go 100k subs!! 🔥🔥🔥
Thanks Redza!!
I'll keep running for it!!😉👍
This looks amazing as always!
Thanks Angel!!!
And thank you for your previous reply 😉
@@CHEFSLABO It just makes sense. 💜😉
And here I thought tartar sauce was just for fish! This version of the sauce sounds delicious, thank you for sharing! I will definitely try it one day.
Japanese-style tartar sauce is based on the French Ravigote sauce, which is served with a variety of foods besides fish - such as poultry and meat.
Looks great... 🤤🤤🤤🤤🤤
Btw, chef, can we just boil the konbu in low-med heat to make the time shorter ? (In making konbu dashi)
Yes you can Rudi!!
It won't be huge difference though👍😉
@@CHEFSLABO thx FYI chef
Chef, I just started watching your vids. I'll comment again once I try cooking your recipes. I just need to find dried kelp in our area. :) BTW, I love the format and editing of your videos. Straight to the point and I am learning a lot of techniques that I can apply in my everyday cooking! Thank you, Chef :D
9:32 that's some nice camera work chef!
that's new at 9:33. ❤️ what you did.
Thanks for mentioning it Armando!!
Yeah I'm always thinking about it I can try something new😉
Glad that you liked it👍
nice job chef
Thanks pukeyy!!
I'll keep it up for you😉
@@CHEFSLABO you've gained so many subscribers lately, much deserved!!
When you say corn flour, I think you mean cornstarch, and by cornstarch, you probably mean to substitute potato starch
so close 100k lets go
Thank you Tyson!!
I'll run fot it!! 👍😉
こんにちは たくー先生！！ is it safe to make a lot of kombu salt and store it or is it better to grind every use?
いらっしゃいspace sheep!!!
Yeah go ahead, make a big batch of kombu salt my friend👊
It lasts as long as salt does.
I always stock up in my kitchen!!
The reason I always film that part is to be friendly with the new viewers 😉👍
Came for the food, stayed for the funk.
この雰囲気
:0 what happened to the hanbagu recipe! :( wanted to try it this weekend :p
Hi Beer Project!!
Sorry I was gonna make the remake version of it, but I make it public again!!
Sorry for the inconvenience!!🙏💦
@@CHEFSLABO :D thanks, I'll be waiting for it!
Hey chef, is it fine to leave out the egg in the batter? Lockdown here is making it difficult to get supplies at any time I want and I'm out of eggs...
Hi Sintharius!!
I suppose it won't be a super huge difference!
It might not get as brown as the one with egg,
but I think it won't affect much on the taste👍
came for the chicken, stayed for the gundams
Seciomart specialty!
Hayashi rice next!!!!
I wonder if we need to remove the sharp rawness from the onion for other dishes too, or specific only to this recipe?
It is depending on your liking eric!!
If you think you need for other stuff, you can use this technique my friend👍😉
@@CHEFSLABO okay chef, looking forward for your next video!
Konbu salt? 🤔🤔 Genius!
10:03 the chicken meat looks so juicy inside 😋...to fry chicken meat perfectly as you did is really hard for me 😂
Welcome back Mr mal!!
It doesn't have to be perfect👍
As long as the prep is done right,
You still get great results 😉
Hope you will try soon !!
watching you cooking is really satisfying (*´`)♡ and I hope you could share the view
No worries Kamabokogonpachiro!!
I'll shoot a view next time!!!
Thank you for the comment 😊
The word "Nanban" literally translates to "Friend" in our Tamil language..
In Japanese, "Nanban" loosely translates to mean "foreign". In the context of this dish, it refers to the Portuguese who began trading with Japan in the 1500s. Portuguese cuisine lead to the development of this dish in Japan. As a result, Chicken Nanban is considered a Yoshoku (Western-style Japanese) dish.
I've tried the tartare sauce, it didn't last even a day in the fridge...
12 hours top and I already ate them all :D
Does the chicken have to be skinless? Thanks!
It doesn’t have to!!
You can use skinless too👍
Nice vid!
Thanks commander UK!!👍😉
OMG!!!!!
🤤
In the end, what sauce was watered, black.
Hi Дмитрий !!
It's the Nanban sauce👍
Thank you for the coment😉
@@CHEFSLABO Hi, CHEFS’ LABO! Your recipes are the best!
M veg bt still des r goood
Thank you for watching!!
(日本語は下にあります!)
An another request done!!
Chicken nanban is my favourite dish as well!!
With this dish,
You eat with rice like forever!!!
And can I please say thank you for the comments and likes
for my community post about the subtitling!!!
As many of you said,
I will keep going with the current editing style!!
No worries.
Anyway,
get inspired with CHEF'S LABO!!
I'll see you in the next one!!
ご視聴ありがとうございました！！！
今回もリクエストからチキン南蛮を
お送りしました。
はっきり言って、
かなりのごはん泥棒なので、
ご飯は多めに炊いておくことをオススメします！！
それと、
先日のコミュニティ投稿でのアンケートにお答えいただいた皆さん、
本当にありがとうございました！！
現在のスタイル継続を希望される方が多かったので、
このまま続けていきますね！！
でもアンケート自体は色々な
発見や学びがあって面白かったので、
ちょこちょこやっていこうと思います！！
是非コミュニティ投稿も覗いてみて下さいね！！
それではまた、次の動画でお会いしましょう！！
What is the alternative if I don't have konbu thanks
一番 🥇
ありがとうsam!!😉👍
that's a very expensive gundam
"Nanban" is a Tamil word
and japanese
[Calm BGM version is available!!]
[静かなBGMバージョンもあります!!]
↓
th-cam.com/video/swHtuTiiAy8/w-d-xo.html
It's my other channel!!
I hope you will like this version too!!
こちらは新チャンネルです！！
うるさい曲が苦手な方はこちらをどうぞ！！
Hi, i love that you put a lot of tips and information on the video. It really help me! Thank you very much for sharing the knowledge. Knowing why this step should be this hot or that step shouldt be rinse really help 🙏. Cant wait for your next video. Will you take a request of how to cook unagi? I tried deep fried it and cooked it into my traditional dish but turn out horrible. Its not something that used to be cooked here, but i have several unagi eel naturally live in my backyard. Thankyou ❤️.
Not sure what other channel u have maybe if u can post it again how to prepare teriyaki sauce? Thank u. More power to ur channel