In Japan, they will feed the chickens paprika to make the yolks redder. But also in Japan, they will sometimes go to some effort to feed the chickens good seeds and grains to improve the quality of the eggs, but not always. Premium eggs are more expensive, of course. I do not know about the nutritional benefit of using paprika. I am sure good seeds and grains will add a nutritional benefit to the eggs.
@@Knightfall23 nope,the color of the yolk doesnt change the taste it'll only make the yolk looks good thats all '-' they feed spicy thing to the chicken to make the yolk looks redder only for the color not for the taste
If you substitute the chicken with any other meat, it becomes a rice bowl called _Tanin-don_ (他人丼, strangers rice bowl), or _Mamako-don_ (継子丼, stepparent-and-child rice bowl).
I appreciate it SO much when TV chefs make a recipe and go "oh, but you can just use a skillet. oh, but you can use regular onion too." Kenji's approach to food gives me a huge boost of confidence in the kitchen. I remember him saying in another video: "Some people would say it's not 'authentic'. I say I -don't care-. It tastes good." And that's a mood.
Very much agree. I'll never have all those ingredients and various pots and pans on hand. I appreciate how Kenji effortlessly covers "this is what I use/have, but there are other options".
@@sbhopper8511 been following his career through a good decade. This is why I trust him. His basics and science are sound so he knows what substitutions are workable and still put a great meal on the table. 10/10
So simple, I like this style of cooking vids because his just being himself on a typical day, down to earth not fancy.....not even a hour up already almost 6k views
@@derekxiaoEvanescentBliss yes because in restaurants or hotel kitchens you must make sure your hands and equipment you work with are clean always so you dont spread any germs to customers, I worked in a hotel kitchen
Dear Kenji, I prepared smashburger for my mom last week and she loved it. It was my first tasty dish ever! Ever since then, I'm finally cooking! Your videos finally motivated me to do it. Thank you a million times.
This is exactly what I was planning to make for the family tonight -- but we eat it with red pickled ginger instead of togarashi. I like your addition of the yolk.
It is extraordinary how helpful these POV videos are. Nothing else I've ever seen, with regard to cooking, has made understanding these recipes so simple. I am as far from a competent cook as anyone can be and I have still managed to make some fantastic things from these videos.
The second you said menemen my heart skipped a beat. Loved that dish ever since my grandmother made it for me when i was a child. Would love to see how you make it.
Can you do a video about some of your hygiene habits? Equally interesting, low effort option: keep filming yourself after you finish cooking. Eating, and then full clean up Do you keep the egg shells in the box until they're all gone? How frequently do you wash the towels? Do you have separate cutting boards for meats and non meats? When did you learn about the table top trashcan? I found out this was convenient one summer while cooking at home and just used a yogurt container as a trashcan. How frequently do you clean your kitchen counter tops? You seem to use a loooooot of cooking utensils /containers compared to what I'm used to. Do you clean these immediately after cooking? Is it ever annoying? Etcetc. Maybe you can do a Q&A for these kinds of questions if you have the time!
These simple Japanese dishes are so beautiful. I find few things as delicious and compelling as something like oyakodon or zaru soba or miso soup. Such an incredibly delicious and simple set of ingredients.
I love this recipe, once you understand it you never need to look at the quantities again, so easy, fast, savoury and yet with very little fat. It's amazing.
I made this with only tamari, mirin, and soy sauce and it turned out really good. I was pleasantly surprised by how easy this was and how good it tasted. That sweet simmer sauce went so well with the eggs. Next time I escape quarantine I'll get some sake and tobiko.
Thanks for coming out with these videos, Kenji. At a time like this, we absolutely need videos like these not only to distract us from negativity, but to help us try something new at home.
Shichimi : In long-established preparations: red peppers, hemp seeds, and black sesame seeds are common, in addition to red peppers, poppy seeds, aonori-a kind of dried seaweed, dried orange/tangerine peel and/or ginger are used, as well as white sesame seeds, toasted/roasted spicy red peppers. Japanese green Sichuan peppers called sansho are often used in the Kyoto/Osaka area. Black pepper is used sometimes. In different areas dried Shiso seeds or leaves are added. Usually there are just 7 spices but sometimes 10 spices are used, sometimes only black spices are used. There are all kinds of local variations.
Kenji before 2020: uploads a handful of videos for the year Kenji after 2020: uploads a handful of videos every 15 minutes Suddenly I am okay with this timeline
Thanks for helping me spend some more money chef. I've already purchased so many ingredients and gadgets due to watching you and your Channel. And I just have one thing to say. I have zero regrets. My family thanks me every time. And they still thank me every year, when I make your prime rib.
Thanks for continuing to do these videos, Kenji. I love the simple cooking videos you just do in your kitchen, they feel like a little crash course lesson in cooking that anyone can follow with their basic household setup. I always learn so much from your videos, so thanks!
Just made this and wow, im not sure what real oyakodon is supposed to taste like but i like what i made. didnt have dashi powder so i substituted for veggie stock powder and still tastes great. This has to be one of the quickest and easiest dishes to make. would recommend/10
I love how optimized your kitchen is. Everything seems to be right where you need it. Have you ever considered using magnets instead of a spoon to hold your dish cabinet closed?
Don’t know if you’ll ever see this but these daily videos have helped my quarantine infinitely! I try and cook more often because of it, and I’m so pleased with the result! Thanks, Kenji!
My grandma made this all the time on cold winter nights. We always chopped the chicken and onion more finely. I still make it but I’d give anything for one for more bowl from Obaasan. ❤️
Kenji cooking at home makes me feel so much better about my own cooking at home. He forgets things. He improvises. He keeps a wonky cabinet closed with a wooden spoon!
Tried this recipe today and it turned out fantastic. Simple and delicious. If you can get them, try putting a quail egg into the well at the end instead of a second yolk.
My favorite part is @12:58 when he goes "Let me get all this egg out of here!" and then proceeds to just push it around in the container and get nothing out into the bowl
"Sahan" (صحن) literally means plate in arabic , also fun fact chai (شاي) means tea in arabic so next time you say chai tea realize you're saying tea tea
In most Chinese dialects, the word is a variation of Cha. The word chai just means tea in India as well. It probably reached the Arabic-speaking world via Iran.
I've been a big fan for ages and have always wondered why you weren't frequent in terms of uploading content. So right now I'm loving the daily uploads. Remember that you are literally helping people through the weirdest phases of their lives. I can say that cause I'm one of them.
🤷♀️ a lot of was definitely for presentation I feel. from what I see u just need the knife, board and pan. just rinse out the sauce bowl and beat the egg in it later.
FYI: if you’re one of those jabronis who trolls TH-cam comments sections with a needlessly aggressive tone, you’re being instantly blocked from the channel, no strikes. I know historically TH-cam comments are terrible, but I’m aiming to keep my channel as positive as possible. From Kenji's Twitter account.
Greetings from Turkey Kenji! I got really excited when you mentioned menemen :) I'd love to see your take on it. There is a big controversy about whether you put onion in it, well do you?
I really enjoy seeing the recipes I've read about on serious eats and sometimes seen the videos with the "proper" techniques done in an at home casual way. Also that is such an organized spice drawer. Where do the bulk containers that you refill those with get stored???
Kenji these videos are such a treat. I made all'amatriciana the other day based on your video and it was delicious! Thank you so much for giving me new things to cook during quarantine 🙂
We call this mother and daughter in turkish, it was very suprising to learn that this is a japanese dish. Thanks for all the videos! Selam from Turkey!
hey kenji idk if ur reading this but turns out the dish i was thinking of is something completely different, only the name is similar. sorry for misinformation :(
Cool..... ( I hate it but still cool) Also mobile games have started to approach the state where you can play atleast some of them and get a very positive experience out of them.
@@MarkyIsNow some of them does not justify the fact that massive majority of them are glorified gambling scam that is created to manipulate people to waste their money for a chance to get some bytes of data. It is a business model that is destroying gaming industry and mobile gaming is directly responsible for that. This insult of gaming needs to be completely eradicated.
@@hxsjdbdjavs agree with the first part. But instead of eradication of mobile gaming i hope for a change. Now mobile games can never have as good graphics as PC/console games and that's fine (i think). There are many mobile games that i play on my phone and truly enjoy but yeah it can never replace my PC.
"We got the parent simmering here and the child in a bowl over there"
- Kenji
where do you buy your eggs? Yolks are so Orange.
@@shawnchao7384 Orange yolks doesn't necessarily mean better egg, you don't have to care about it.
@@jis70147 yes it does matter. The color of the egg yolk tells you the feed the chicken ate
In Japan, they will feed the chickens paprika to make the yolks redder. But also in Japan, they will sometimes go to some effort to feed the chickens good seeds and grains to improve the quality of the eggs, but not always. Premium eggs are more expensive, of course. I do not know about the nutritional benefit of using paprika. I am sure good seeds and grains will add a nutritional benefit to the eggs.
@@Knightfall23 nope,the color of the yolk doesnt change the taste it'll only make the yolk looks good thats all '-' they feed spicy thing to the chicken to make the yolk looks redder only for the color not for the taste
If you substitute the chicken with any other meat, it becomes a rice bowl called _Tanin-don_ (他人丼, strangers rice bowl), or _Mamako-don_ (継子丼, stepparent-and-child rice bowl).
fuck I love languages hahahahaa
japanese food names are brutal
@@TheBardoSon
Yeah, they are literal, and in a way, brutal.
I appreciate it SO much when TV chefs make a recipe and go "oh, but you can just use a skillet. oh, but you can use regular onion too." Kenji's approach to food gives me a huge boost of confidence in the kitchen. I remember him saying in another video: "Some people would say it's not 'authentic'. I say I -don't care-. It tastes good." And that's a mood.
Very much agree. I'll never have all those ingredients and various pots and pans on hand. I appreciate how Kenji effortlessly covers "this is what I use/have, but there are other options".
Adam Ragusea does the same!
@@ashton6477 “You do you” -Adam Ragusea
But seriously, I love when he says why he does it this way, and also alternatives you can do.
Remember it’s a home dish. Traditional for most families would just be a normal skillet and made however they can so don’t say it’s not traditional.
@@sbhopper8511 been following his career through a good decade. This is why I trust him. His basics and science are sound so he knows what substitutions are workable and still put a great meal on the table. 10/10
Kenji mentions menamen
Me: huh I wonder what that is
Kenji: it's like the Turkish version of shakshuka
Me: huh I wonder what that is
@@yigitalpdalyan Onion, smoked paprika and tomato paste add plenty of flavour too, imho.
chef john has a shakshuka video i believe
Vanadras finally, something I know lol
@@Vanadras Wow!! Cultural Appropriation much ?
Jon Johns no, more like cultural in general, chill out white lady.
Not gonna lie, these videos are lowkey the highlight of my day.
They’re literally what I look forward to LMAO
Only low key, that’s being modest, you know it, we know it 😏
Good thing you kept this low-key. We can't have people knowing about this. The internet is the best place to keep things low-key.
So simple, I like this style of cooking vids because his just being himself on a typical day, down to earth not fancy.....not even a hour up already almost 6k views
And plus, no music!!!
Agreed. His style of cooking/eating is right up my alley. Love the simplicity, I like learning to cook new things this way.
I also get to observe a lot of good cooking habits!
@@derekxiaoEvanescentBliss yes because in restaurants or hotel kitchens you must make sure your hands and equipment you work with are clean always so you dont spread any germs to customers, I worked in a hotel kitchen
the dog sneaking under him will always be a highlight
Do you consider a dog part of the family?
Whats with these weird comments bruh
Kenji: *cooks something without taking a video of it*
Entire fanbase: :O
We have been cheated on!
I feel so betrayed
surprised pikachu.jpg
:O
:O
Dear Kenji, I prepared smashburger for my mom last week and she loved it. It was my first tasty dish ever! Ever since then, I'm finally cooking! Your videos finally motivated me to do it. Thank you a million times.
'First "tasty" dish ever' is such a perfect phrase 😂
@@dv_interval42damn he actually roasted himself 😆
If and when the lockdown is over, can we not tell Kenji so he keeps this up?
best.idea.ever
He will i think.... He mentioned it on his interview/collab with Adam ragusea
Don't worry. Fauci already promised us that normalcy will return no sooner than 2022
@@jollycynic this didn’t age well
This is exactly what I was planning to make for the family tonight -- but we eat it with red pickled ginger instead of togarashi. I like your addition of the yolk.
It is extraordinary how helpful these POV videos are. Nothing else I've ever seen, with regard to cooking, has made understanding these recipes so simple. I am as far from a competent cook as anyone can be and I have still managed to make some fantastic things from these videos.
Sake, dashi, mirin, soy sauce - this is my mantra now
Sugar!
I had this in Japan when I was drunk and couldn't remember what it was called, thanks Kenji!!!!
Having watched a lot of these videos, I realize Kenji's dog eats better than I do
The second you said menemen my heart skipped a beat. Loved that dish ever since my grandmother made it for me when i was a child. Would love to see how you make it.
fresh 50 Cent made a song about that dish
Max Frankenberg lmaoooo are you talking about many man?
Kutay Demir Yeah
@fresh www.seriouseats.com/recipes/2014/09/menemen-turkish-style-scrambled-eggs-tomatoes-chilies-recipe.html
He has a video for it
i love pov oyakodon, both in cooking and the other media
Literally one of my favorite dishes. Will definitely be doing this every now and then now that there's such a easy video on it to follow
One of the first chef's I've ever come across to explicitly mention WHY we cut against the grain! :)
Can you do a video about some of your hygiene habits?
Equally interesting, low effort option: keep filming yourself after you finish cooking. Eating, and then full clean up
Do you keep the egg shells in the box until they're all gone?
How frequently do you wash the towels?
Do you have separate cutting boards for meats and non meats?
When did you learn about the table top trashcan? I found out this was convenient one summer while cooking at home and just used a yogurt container as a trashcan.
How frequently do you clean your kitchen counter tops?
You seem to use a loooooot of cooking utensils /containers compared to what I'm used to. Do you clean these immediately after cooking? Is it ever annoying?
Etcetc.
Maybe you can do a Q&A for these kinds of questions if you have the time!
These simple Japanese dishes are so beautiful. I find few things as delicious and compelling as something like oyakodon or zaru soba or miso soup. Such an incredibly delicious and simple set of ingredients.
"Doesn't have to be very thoroughly beaten. Just a very light beating."
Me: Dad is that you?
The beatings will continue until morale improves.
He didn’t mention jumper cables
@@MikeyC1429 😳
@@MikeyC1429 Excuse me *w h a t*
@@MikeyC1429 I understood that reference
I love starting my day with another Kenji video. The uncomplicated format these past few weeks is a refreshing take on cooking. Thank you!
I love this recipe, once you understand it you never need to look at the quantities again, so easy, fast, savoury and yet with very little fat. It's amazing.
Made this for lunch today. It was delicious. First Japanese food I've ever cooked. Thanks for the inspiration, Kenji!
SHOW US HOW TO MAKE THAT TURKISH DISH, KENJI. DONT TEASE US LIKE THAT!
He already made it 3 months ago. Here’s the link th-cam.com/video/uFxXw0eSSC0/w-d-xo.html
@@agrawalyash11 that video came out the next day after this one
I made this with only tamari, mirin, and soy sauce and it turned out really good. I was pleasantly surprised by how easy this was and how good it tasted. That sweet simmer sauce went so well with the eggs. Next time I escape quarantine I'll get some sake and tobiko.
Kenji: Almost misses the daily upload
Entire Fanbase: prepare the search party
maybe your first port of call should be a search pantry?
Why would you post this shitty joke twice?
Oh well, not the oyakodon I was looking for, but this is a nice video too.
What kind of oyakodon were you even trying to find in youtube good sir 🧐
There’s a restaurant in northern Okinawa called Ocean, it made the best Oyakodon and I lived off of it while I was there.
Thanks for coming out with these videos, Kenji. At a time like this, we absolutely need videos like these not only to distract us from negativity, but to help us try something new at home.
In South East Asia, its still sold as Calpis, now everytime I drink it I'm gonna remember your story help
Please keep the uploads coming after quarantine!! Thank you for keeping us entertained :)
Kenji: Doesn’t upload for over 20 hrs
Entire Fanbase: [𝘷𝘪𝘴𝘪𝘣𝘭𝘦 𝘤𝘰𝘯𝘧𝘶𝘴𝘪𝘰𝘯]
heavy breathing
Shichimi : In long-established preparations: red peppers, hemp seeds, and black sesame seeds are common, in addition to red peppers, poppy seeds, aonori-a kind of dried seaweed, dried orange/tangerine peel and/or ginger are used, as well as white sesame seeds, toasted/roasted spicy red peppers. Japanese green Sichuan peppers called sansho are often used in the Kyoto/Osaka area. Black pepper is used sometimes. In different areas dried Shiso seeds or leaves are added. Usually there are just 7 spices but sometimes 10 spices are used, sometimes only black spices are used. There are all kinds of local variations.
I'm always waiting for Shabu to be fed in these videos haha
happiest dog in the universe
Tashmit Khan named the dog after pork cuts(?), lol
Kenji before 2020: uploads a handful of videos for the year
Kenji after 2020: uploads a handful of videos every 15 minutes
Suddenly I am okay with this timeline
Thanks for helping me spend some more money chef. I've already purchased so many ingredients and gadgets due to watching you and your Channel. And I just have one thing to say. I have zero regrets. My family thanks me every time. And they still thank me every year, when I make your prime rib.
Thanks for continuing to do these videos, Kenji. I love the simple cooking videos you just do in your kitchen, they feel like a little crash course lesson in cooking that anyone can follow with their basic household setup. I always learn so much from your videos, so thanks!
Just made this and wow, im not sure what real oyakodon is supposed to taste like but i like what i made. didnt have dashi powder so i substituted for veggie stock powder and still tastes great. This has to be one of the quickest and easiest dishes to make. would recommend/10
I love how optimized your kitchen is. Everything seems to be right where you need it. Have you ever considered using magnets instead of a spoon to hold your dish cabinet closed?
I like that your video is uncut/unedited, just the way the whole process actually went.
That really is great
Whenever I microwave leftover rice, we put a wet paper towel over it on top of it while it's microwaving. It makes the rice less hard.
wont it taste like paper?
pvva The bowl has to be big enough where the rice won’t touch the paper, and no, doesn’t taste like paper.
I just sprit or pulse some water in the rice, works pretty well.
Or put a small ceramic container (espresso cup) with water inside beside the rice.
This also works charm with pizza or any other pastry.
My eyes widened when you mentioned Menemen, I would love it if you made video on it. Such a good breakfast recipe.
My heart rate increased when you said menemen and showed a pide on the counter.
I just made this tonight and it is off-the-charts delicious. I will be making this regularly from now on.
Don’t know if you’ll ever see this but these daily videos have helped my quarantine infinitely! I try and cook more often because of it, and I’m so pleased with the result! Thanks, Kenji!
My Mom used to make this and I haven't had it in probably 50 years until tonight. Totemo oishikatta! Thanks Kenji !
You're my favorite channel
Other guys do a lot of editing so you don't see the whole process and timings
My grandma made this all the time on cold winter nights. We always chopped the chicken and onion more finely. I still make it but I’d give anything for one for more bowl from Obaasan. ❤️
Kenji cooking at home makes me feel so much better about my own cooking at home. He forgets things. He improvises. He keeps a wonky cabinet closed with a wooden spoon!
These videos make my day better. Anyone else?
They may have changed it to "Calpico" in English, but it still has カルピス - calpis written in katakana hahaha!
*ニンジャカルピス*
Tried this recipe today and it turned out fantastic. Simple and delicious. If you can get them, try putting a quail egg into the well at the end instead of a second yolk.
this is one of my favourite things to eat, bought chicken thighs specifically to make it
This is one of my favorite Japanese a dishes and with a bowl of soba in the side makes it perfect
i must admit these are the most relaxing and satisfying home cooking videos i ever watched. keep it up.
Pay attention folks, this man is a pro at washing his hands! Be like Kenji!
"hello guys I'm home again"
*YOU CAN'T GO ANYWHERE ELSE NOW KENJI*
He cooks in his restaurant at times
like Adele once said "Hello from the inside"
No actually as a chef offering takeout he's one of the essential services that's still allowed out and about
They are cooking meals for medical professionals. In fact you can go online and buy meals for people.
@@runamonk yea if I weren't broke as a pair of used disposable chopsticks.
I like how you use that wooden spoon to keep your cabinet door closed. Sweet!
I’d love a menemen recipe! Shakshuka and menemen are so close that in some places in the middle east menemen is referred to as shakshuka
www.seriouseats.com/recipes/2014/09/menemen-turkish-style-scrambled-eggs-tomatoes-chilies-recipe.html
Thank you for feeding the pup on camera. Shabu seems like such good girl.
I was expecting the other kind of POV Oyakodon....
Step-chicken I'm stuck.
I had Coolish and Calpis on my school trip to Japan almost fifteen years ago. Can't stop thinking about them.
Kenji: Hey so today we're making--
YT CC: A Yahoo Don
Thank you for this. Never heard of this, but since this video I make it all the time. With cauliflower rice, it’s my go to quick Keto dinner.
“We got the parent simmering over here and the child in a bowl over there”
Without context he sounds like a cannibal
i just made it, it's quite incredible, thanks for sharing it, always nice to see shabu around, sure she's doing well wherever she is
My favorite part is @12:58 when he goes "Let me get all this egg out of here!" and then proceeds to just push it around in the container and get nothing out into the bowl
I’ve made this 3 times already in the last week it’s so good
"POV Oyakodon" sounds kinky, no lie.
Why does Pov Oyakodon have an eery feel to it?!?!?
The way Kenji says “oops” is enough to talk someone off the edge of a building
I’ve made this twice and my wife approved. I’ll have to get it at a Japanese restaurant to see how I did.
"Sahan" (صحن) literally means plate in arabic , also fun fact chai (شاي) means tea in arabic so next time you say chai tea realize you're saying tea tea
In most Chinese dialects, the word is a variation of Cha. The word chai just means tea in India as well. It probably reached the Arabic-speaking world via Iran.
This dish intrigues me very much. I’ll be making this this week
I'm really surprised that you know menemen . Greetings from Turkey. I'm looking forward to see your version of menemen.
Cooked this for lunch today alongside this video while the baby took a quick nap. It was super fast and SUPER tasty!
Only cultured individuals will know how spicy the title truly is
I was surprised to have to scroll that much to see a comment about that 🤣
Very spicy… :)
Being into disgusting shti doesn't make you cultured
Lmao my favotite tag
Goddammit
I've been a big fan for ages and have always wondered why you weren't frequent in terms of uploading content. So right now I'm loving the daily uploads. Remember that you are literally helping people through the weirdest phases of their lives. I can say that cause I'm one of them.
I'm pretty sure I've seen the title "POV Oyakodon" in some other... _less family friendly_ websites...
Japanese food really knows how to get those sweet, savory, and umami flavors
I want to know why the spoon is in the cupboard handles!
The cupboard doors probably open on their own....
the amount of dishes you get dirty for that tiny of a meal is absolutely amazing
🤷♀️ a lot of was definitely for presentation I feel. from what I see u just need the knife, board and pan. just rinse out the sauce bowl and beat the egg in it later.
FYI: if you’re one of those jabronis who trolls TH-cam comments sections with a needlessly aggressive tone, you’re being instantly blocked from the channel, no strikes. I know historically TH-cam comments are terrible, but I’m aiming to keep my channel as positive as possible.
From Kenji's Twitter account.
negative people deserve the ban-hammer!
Absolutely based
Fake Name biased?
@@PeaktendenCs "based"
It's an internet "meme-y" way of saying what another comment already said
"What a legend" basically
hangtime 7190 oh 🤦♂️
I use both green and white/yellow onion in oyakodon.
Different onion flavors entirely and the texture from the simmered onion slices is incredible.
Kenji: This whole recipe is under 5 minutes
Recipe video: is 15 minutes long
I am so grateful for the abundance of videos you've been putting out recently! You're doing god's work out here, Kenji
Kenji, I was pleased at how similarly humble our kitchens were until you opened up that spice drawer. Good lord.
Greetings from Turkey Kenji! I got really excited when you mentioned menemen :) I'd love to see your take on it. There is a big controversy about whether you put onion in it, well do you?
Sarper as a fellow Turkish can relate bro seeing foreign people talk about Turkish food makes my heart go fast lol
Sometimes yes sometimes no! This time yes. Tomorrow no.
@@JKenjiLopezAlt I put garlic instead of onion. It's not popular but pretty tasty.
@@sarper1234 garlic is always better than onion
Your content relaxes me so much! Thank you, and please keep doing what you do!
I really enjoy seeing the recipes I've read about on serious eats and sometimes seen the videos with the "proper" techniques done in an at home casual way. Also that is such an organized spice drawer. Where do the bulk containers that you refill those with get stored???
Kenji these videos are such a treat. I made all'amatriciana the other day based on your video and it was delicious! Thank you so much for giving me new things to cook during quarantine 🙂
I love Calpico! When I was living in Japan, I also had it as Calpis. I still refer to it as Calpis.
Also, Kenji, what spice containers are those?
From IKEA.
Hey Kenji, I wanna thank you for reigniting my inspiration for cooking again!
One of the most savage dish lmao "human and child"
that ain't it chief
*parent and child
We call this mother and daughter in turkish, it was very suprising to learn that this is a japanese dish. Thanks for all the videos! Selam from Turkey!
hey kenji idk if ur reading this but turns out the dish i was thinking of is something completely different, only the name is similar. sorry for misinformation :(
Fun fact: oyakodon is also a slang of you having a three way with a girl and her mother.
Cool..... ( I hate it but still cool)
Also mobile games have started to approach the state where you can play atleast some of them and get a very positive experience out of them.
@@MarkyIsNow some of them does not justify the fact that massive majority of them are glorified gambling scam that is created to manipulate people to waste their money for a chance to get some bytes of data. It is a business model that is destroying gaming industry and mobile gaming is directly responsible for that. This insult of gaming needs to be completely eradicated.
@@hxsjdbdjavs agree with the first part. But instead of eradication of mobile gaming i hope for a change. Now mobile games can never have as good graphics as PC/console games and that's fine (i think). There are many mobile games that i play on my phone and truly enjoy but yeah it can never replace my PC.
@@hxsjdbdjavs PC gaming also has some money grab games free or paid. Now PC money grab games problem is a lot less worse than mobile games.
let people enjoy things
First i see the sahan and then you say you made menemen, you gonna see some flags pretty soon
🇹🇷🇹🇷🇹🇷
I love this dish, the first time I made it, it came out awesome, and every other time I’ve made it! it’s quite simple and tasty!