When Adam says "the reason for that is.." I know I'm about to learn something amazing that transfers to all forms of cooking. Genuinely Adam, I've been cooking for years but I learn so much from these videos. I only came to expand my Asian cooking.
People saying talk less can piss off. The detailed explanations are interesting and a refreshing change from most other cooking videos I see out there.
This video is awesome on so many levels .As a half Austrian- half - German , I didn’t expect that in a country so far away , the schnitzel has been able to be incorporated in one of the best cuisines in the world . Here we are loving ramen and sushi, and they eat Schnitzel and Baumkuchen . I love how one enriches the other . History and humanity connect us. Not always for the good , but it is important to appreciate the work of all cultures in the world Health upon you and keep firing those amazing recipes !!
I really think this is the single best cooking show ever to exist. And I love how calm it is too, so many commercial chefs bring the rushed element of professional cooking to shows when that’s generally something most home cooks want to avoid
You can know how passionate a chef is by looking at not only his skill, but the sparkling lightning in his eyes while he looks at the ingredients, also listening to the way he explains everything in such a clear, clever and precise manner. This is when you realise a good chef is more than just making cooking merely a cooking, but making the process alive.
An American cooking show that I grew up with watching, "Mr. Food" ( it was on after the weather on the local nightly news ) He uses a metal skewer with a fish hook shape on the end, very similar; always wanted to find some. But I have never seen them for sale in stores, an excellent tip though, I appreciate it, thanks. Family favorite dish to order when dining out. Gotta give this a try at home.
I made Tonkotsu for dinner tonight not using this recipe and now I’m wishing that I did! The place I went wrong was not salting the meat first and I didn’t egg, flour x 3 then panko. Can’t wait to make it again and try this method!
My wife and I are a fan of yours Mr. Adam Liaw and we always watch your cooking at AFN every Thursday night. Kudos to your style of cooking Japanese Authentic dish. Thank you for sharing your technique. I hope to meet up with you in Japan someday soon after this Pandemic. Stay safe and Happy cooking! Kampei ...
Just repeating what everyone's saying, but... it's nice to have someone explaining the "why" along with the "how" you do things. Even an experienced home-cook can benefit and learn to improvise. A few things: I know it's hard to explain over a video, but most Japanese cooks of all levels will say that you can "feel" when a katsu is done through the long cooking chopsticks, as well as by sound. Where's the rice?!! Gotta have some fluffy short-grain rice (and miso soup) to make a classic tonkatsu teishoku! Also, tonkatsu tastes great even if you're using a cheap, moderate-quality meat, but especially if you're using a quality meat, try it with just salt--no sauce, just sea-salt. Japanese cooking emphasizes the taste of the individual ingredients, and you'd be surprised at how good just the pork, breading, and a bit of salt (with maybe a hint of the karashi mustard) tastes. BTW, back in the early- to mid-60s, growing up in Tokyo, tonkatsu was generally diner food. The loin cuts would be pounded out to make them bigger and easier to cook. These huge, thin, foot-shaped monstrosities were derisively called "waraji" (straw sandal) katsu, but, as with all other "poor-people's" food, some people remember them fondly. I don't remember eating a thick, juicy tonkatsu until the later 60s (but, then, we were pretty poor...).
The story of Panko is even crazier than just the fact it's risen by electricity: Japanese soldiers invented it during WWII because the only energy source they had to 'bake' with was their tank batteries! And just like that they accidentally invented the crunchiest and airiest breadcrumbs known to man.
I initially thought "how different could it be from a normal fried chicken cutlet" but I was wrong.It's just as you described,steamed inside and crispy outside.Loved your explanation as well!My family liked it.
I agree! The chef knows the recipe, but the process behind it is what they are trying to change to make the recipe appealing to the customer as they are supposed to be the experts on how to cook the food and the process behind it on how to truly make it. This deals in plate prep to make it visually appealing, prep and finesse in technique and how and why you cook a specific dish the way it is cooked. The detail is in the way the chef does it, a cook usually just knows how to cook/prepare a dish, the chef can figure out why....the process :) (Basically a longer form of what you just said....lolz :)
Thank you for showing us all how to do this! I've had this before in a restaurant and it was absolutely amazing and I've always wondered how it was done so I could do it at home! It's super simple too it turns out. Cheers!
Thank you for all the tips, that are useful for more than only this recipe, like skimming out breads off the oil, not letting meat juice in the oil or using a spike when "breading". I like your videos because you always learn more than just how to cook a dish. I'm impatient for the next one ! Have a nice week Liam, and also anyone that loves cooking because no cook is a bad person
I'm English and have been brought up with a very standard English diet, fry ups, roast dinners and fish and chips etc, I never really stray from what I would usually eat out of fear of not liking it and wasting time and money but your videos have really inspired me to try some new stuff as this is still different to what I'm used to but not insanely out of the box, I really do hope that trying these types of dishes will eventually move onto trying stuff that I would never consider, thanks man
I made it once too but with Japanese curry. It was my first time and the crisp was incredibl 😭 The best part is, Japanese curry doesn't make any cutlet soggy. Now everyone can enjoy this awesome food. Thanks for this vid Bro... Keep going make awesome recipes. 👍
Love, love this dish. I found a restaurant chain in Kyoto called Katsukura (in Kyoto Station) who serve their tonkatsu with the cabbage but also a rice and barley mix. The tonkatsu sauce you mix yourself at the table and add ground sesame and yuzu dressing with extra spice as you like. It was always delicious and there was always a wait for a table, but it was so worth it.
Tonkatsu was the first Japanese dish I made, when I decided to venture into Japanese cuisine. I had been doing quite well with a recipe I had previously found, but, I decided I wanted to find a new method of making it hoping for better results. I tried Adam's method last night: every single step and tip. It was the best tonkatsu that I have ever made! And the skewer tip was brilliant. My family really loved it. Absolutely delicious! Thank you, Adam.
I have often found it necessary to prepare sacrificial fillets of TonKatsu...to eat while preparing Tonkatsu for others. It is SO good that I can't resist eating some while making it!
I really like how you explain the reasoning behind many steps and help us learn what the purpose is - for example when you were explaining why we soak the cabbage in water before serving. Other TH-cam channels showed/recommended the water bath step but many didn't explain why they do it.
This is the second video I have seen from your channel. Although you have nearly 400k subscribers I believe you are still criminally underrated. Also, you have impeccable taste in watches with the Audemars Piguet
Many professional tonkatsu cooks actually mix the flour and egg mixture to create a batter which makes it easier for preparation. They also use fresh bread crumbs instead of dried crumbs by removing the bread crust and then grating the white bread with a coarse grater. Another point you want to think about is when you deep fry you need to listen to how the oil pops and how large the bubbles are. At the initial stage you will see and hear a low pitch and large bubbles rising from the oil. It means that there is a lot of water vapor coming out from the tonkatsu. As you cook further the bubbles will become smaller and the sound become higher in pitch meaning less moisture is coming out. How to know the right time to pull it out will take some practice but as a rule of thumb cooking it for more or less three to four minutes will cook a half an inch tonkatsu frying it at 180℃. If you can use chopsticks lift out the tonkatsu after three minutes, if you feel a high pitch vibration through the chopsticks it means it is done since the vibration is the sign of water evaporating as steam within the meat, much like a lid on a kettle with water in it percolating due to steam.
Just found your channel and watched this entire video in full detail you are incredible at describing food and technique, such a joy to watch, thanks for sharing
Hands down my favorite Japanese dish. My Mother would make it when I was a kid in Japan and I learned to make it pretty much as you described. Bulldog sauce is a must.
Adam, I have watched many of your videos and have learned, as a restauranteur, many things from you. Never before have I been so impressed by the knowledge dropped and eloquence delivered. Wow and DAAMMMNNNN!!!!! are words I used to let my computer screen know how pleased I am. Mahalo from Hilo, Hawaii!
I love your presentation style. You're an excellent educator and have an easy way that makes learning no muss, no fuss. And I love the explanations as to "why". Nicely done!
wow I watched some tonkatsu videos today but this one is so far the most comprehensive one. As I just started learning how to cook, I learned a lot of techniques and maybe secrets from this video. Domo Arigatou Gozaimasu. P.S. I love Japanese food esp. tonkatsu with all of my heart
Adam, you are so well spoken and clear in your presentation of these clips. I will be giving some of these recipes a go for my family. Thanks for making these videos easy to follow and enjoyable.
Simple delicious recipes and videos that always feature excellent, general cooking tips. Adam is by far my favorite chef on TH-cam. His videos are simply excellent.
I have been wanting to learn how to make tonkatsu the proper way for a while now. And this already is one of the most clear and detailed recepies I've seen so far. Can't wait for next weeks episode to learn even more about it. Keep it up man, love your stuff!
Adam, I love watching your videos. You have such a love for the food you cook, and it really shows. At the end of this video when you too your first bite, that expression said a 100 words. Thank you for all that you do.
Dude, you have become one of my favorite channels within a short amount of time. You're gonna blow up! Keep up the good work! Great balance of information, plus just getting down to the food and cooking. Love it.
Your videos are very informative and very zen . You have a very relaxed teaching method that works brilliantly. Can’t wait to see the rest of this series
I've been making this dish at home for some years now and I was never really satisfied with the results compared to what I can get at a restaurant. I will definitely try out a few of your tips. Keep the videos coming!
Santa to ramp up your game in the kitchen? See my tips by Deborah Kennedy from Seattle. Mom raised in Japan, 7 mouths to feed, 21 meals per day times 24.7.365.
Sorry... hate spell check. The word was not Santa, though the season may be appropriate, right? 🙁 The word was "want" to up your game in the kitchen. Again, my apologies... from the Seattle area... ❤🙏👍👌🙃🤗
Adam, I've only just found you and you are seriously blowing my mind. I watched the Ramen School quintet today, then triple fried karaage, and now onto tonkatsu. Best cooking channel ever! Thank you so much, you're a dream to watch. No heart emoji to use on my pc, but so sending you the love right now :)
We call this "Wiener Schnitzel vom Schwein" in Vienna / Austria. But we eat it with potato, rice or french fries and some mixed salad. :D The original "Wiener Schnitzel" is a breaded veal schnitzel. The difference with the German and the Austrian "Schnitzel" is, that Germans eat it with "Tunke" (sauce) and Austrians eat it dry or with cranberry jam. But that is not standard and every person does have its own tastes. Also a famouse fast food is the "Schnitzelsemmel" ("Schnitzel" in a roll). It is funny how food goes around the world and it is nice to see how it connects people. Greetings from a cook from Austria. (I would also like to point out that you probably mistype in the video description. We only have a few kangaroos in a zoo in Austria. ;) )
I was looking for a Tonkatsu recipe yesterday after I saw your Curry video since I liked the way you explained everything and kept it as authentic as Japanese do. Thanks so much for uploading! I am looking forward to try this recipe
i've cooked lots of tonkatsu already, lots of the techniques i have already done but i love that i still learned a lot in this video. its like taking a seat in a culinary class. everything is well explained, all the steps and even the ingredients that you use, why you use them. :)
I made this for my family a few nights ago, but i didn't know about the shredded cabbage, will definitely be doing this your way soon. like lunchtime tomorrow soon. Thank you for the awesome video mate!
When Adam says "the reason for that is.." I know I'm about to learn something amazing that transfers to all forms of cooking. Genuinely Adam, I've been cooking for years but I learn so much from these videos. I only came to expand my Asian cooking.
One of the better MC contestants to do well after the show
People saying talk less can piss off. The detailed explanations are interesting and a refreshing change from most other cooking videos I see out there.
This video is awesome on so many levels .As a half Austrian- half - German , I didn’t expect that in a country so far away , the schnitzel has been able to be incorporated in one of the best cuisines in the world . Here we are loving ramen and sushi, and they eat Schnitzel and Baumkuchen . I love how one enriches the other . History and humanity connect us. Not always for the good , but it is important to appreciate the work of all cultures in the world
Health upon you and keep firing those amazing recipes !!
I like it that Adam shows the brands of equipment and ingredients - this is really helpful and often missed out.
I really think this is the single best cooking show ever to exist. And I love how calm it is too, so many commercial chefs bring the rushed element of professional cooking to shows when that’s generally something most home cooks want to avoid
Living in Japan for two years I ate Katsudon Bure once or twice a week. loved it!
You can know how passionate a chef is by looking at not only his skill, but the sparkling lightning in his eyes while he looks at the ingredients, also listening to the way he explains everything in such a clear, clever and precise manner. This is when you realise a good chef is more than just making cooking merely a cooking, but making the process alive.
An American cooking show that I grew up with watching, "Mr. Food" ( it was on after the weather on the local nightly news )
He uses a metal skewer with a fish hook shape on the end, very similar; always wanted to find some.
But I have never seen them for sale in stores, an excellent tip though, I appreciate it, thanks.
Family favorite dish to order when dining out. Gotta give this a try at home.
This is the first time I saw you actually put what you just cooked into your mouth. Great vid, btw.
missed the crunchy sound for added asmr tho.
So much better this way idk why lol
what a smile :D
It was beautiful. You could tell he was genuinely proud of his work.
Congratulation, you just watched a video about Adam's future turd
Adam: put Tonkatsu in his mouth and smile as a satisfied result.
*Everybody likes it
I love watching turds being made. Don't you? *stands up and claps with appreciation*
One of the best food youtubers !
I made Tonkotsu for dinner tonight not using this recipe and now I’m wishing that I did! The place I went wrong was not salting the meat first and I didn’t egg, flour x 3 then panko. Can’t wait to make it again and try this method!
I really learn a great knowledge and skill from this video
My wife and I are a fan of yours Mr. Adam Liaw and we always watch your cooking at AFN every Thursday night. Kudos to your style of cooking Japanese Authentic dish. Thank you for sharing your technique. I hope to meet up with you in Japan someday soon after this Pandemic. Stay safe and Happy cooking! Kampei ...
i love your style -- gentle, slow explanations and music. Love your pics of the food. Very well done.
When will he finally buy and stop checking these fruits in the intro? Hmmmmmmmm.....
For my day job I’m a fruit inspector.
Adam Liaw wait really? sorry I'm quite new
@@PuReEnStyLez It's a joke.
Steve S ah damn xd thanks
@@PuReEnStyLez Absolute madlad
Not just a Japanese recipe, but a veritable masterclass in how to crumb and fry anything. Leaned so much!
I can honestly say, they genuine happiness and pride in how your meal came out has me sold. I'll have to see what other videos you've made.
Hands down the best how to make tonkotsu video on TH-cam.
I not only learn how to cook, but also why I cook in this way.
Just repeating what everyone's saying, but... it's nice to have someone explaining the "why" along with the "how" you do things. Even an experienced home-cook can benefit and learn to improvise.
A few things: I know it's hard to explain over a video, but most Japanese cooks of all levels will say that you can "feel" when a katsu is done through the long cooking chopsticks, as well as by sound.
Where's the rice?!! Gotta have some fluffy short-grain rice (and miso soup) to make a classic tonkatsu teishoku!
Also, tonkatsu tastes great even if you're using a cheap, moderate-quality meat, but especially if you're using a quality meat, try it with just salt--no sauce, just sea-salt. Japanese cooking emphasizes the taste of the individual ingredients, and you'd be surprised at how good just the pork, breading, and a bit of salt (with maybe a hint of the karashi mustard) tastes.
BTW, back in the early- to mid-60s, growing up in Tokyo, tonkatsu was generally diner food. The loin cuts would be pounded out to make them bigger and easier to cook. These huge, thin, foot-shaped monstrosities were derisively called "waraji" (straw sandal) katsu, but, as with all other "poor-people's" food, some people remember them fondly. I don't remember eating a thick, juicy tonkatsu until the later 60s (but, then, we were pretty poor...).
listen! this is the first time I have heard someone teach, listen to the oil/frying. Thank you!
You are truly a wonderful teacher. Your spirit shines. And I’m hungry now!
He looked so happy at the end biting into that Cutler😁
The story of Panko is even crazier than just the fact it's risen by electricity: Japanese soldiers invented it during WWII because the only energy source they had to 'bake' with was their tank batteries! And just like that they accidentally invented the crunchiest and airiest breadcrumbs known to man.
This is my first video, i like how you explain everything, you're good at giving us assurance that we can actually do this recipe.
He is so precious... we must protect him at all cost-
Yup, tonkatsu is the dish i miss the most from when I visited Japan. I would always make sure to pick one up before we got on the bullet train!
I initially thought "how different could it be from a normal fried chicken cutlet" but I was wrong.It's just as you described,steamed inside and crispy outside.Loved your explanation as well!My family liked it.
"A cook knows how to make a dish. A chef knows WHY to make it that way"
This is my new motto
cooking is art. your food can be anything you want it to be. we like spicy in the west. not so much in japan. dont be so blockheaded
Cuz I'm hungry
Because you want the shit to be the right colour brown.
I agree! The chef knows the recipe, but the process behind it is what they are trying to change to make the recipe appealing to the customer as they are supposed to be the experts on how to cook the food and the process behind it on how to truly make it. This deals in plate prep to make it visually appealing, prep and finesse in technique and how and why you cook a specific dish the way it is cooked. The detail is in the way the chef does it, a cook usually just knows how to cook/prepare a dish, the chef can figure out why....the process :) (Basically a longer form of what you just said....lolz :)
Thank you for showing us all how to do this! I've had this before in a restaurant and it was absolutely amazing and I've always wondered how it was done so I could do it at home! It's super simple too it turns out. Cheers!
Thank you for all the tips, that are useful for more than only this recipe, like skimming out breads off the oil, not letting meat juice in the oil or using a spike when "breading". I like your videos because you always learn more than just how to cook a dish. I'm impatient for the next one ! Have a nice week Liam, and also anyone that loves cooking because no cook is a bad person
I'm English and have been brought up with a very standard English diet, fry ups, roast dinners and fish and chips etc, I never really stray from what I would usually eat out of fear of not liking it and wasting time and money but your videos have really inspired me to try some new stuff as this is still different to what I'm used to but not insanely out of the box, I really do hope that trying these types of dishes will eventually move onto trying stuff that I would never consider, thanks man
I made it once too but with Japanese curry.
It was my first time and the crisp was incredibl 😭
The best part is, Japanese curry doesn't make any cutlet soggy.
Now everyone can enjoy this awesome food.
Thanks for this vid Bro...
Keep going make awesome recipes. 👍
Love, love this dish. I found a restaurant chain in Kyoto called Katsukura (in Kyoto Station) who serve their tonkatsu with the cabbage but also a rice and barley mix. The tonkatsu sauce you mix yourself at the table and add ground sesame and yuzu dressing with extra spice as you like. It was always delicious and there was always a wait for a table, but it was so worth it.
Tonkatsu was the first Japanese dish I made, when I decided to venture into Japanese cuisine. I had been doing quite well with a recipe I had previously found, but, I decided I wanted to find a new method of making it hoping for better results. I tried Adam's method last night: every single step and tip. It was the best tonkatsu that I have ever made! And the skewer tip was brilliant. My family really loved it. Absolutely delicious! Thank you, Adam.
Adam Liaw & Luke Nguyen are my favourite chefs
I have often found it necessary to prepare sacrificial fillets of TonKatsu...to eat while preparing Tonkatsu for others. It is SO good that I can't resist eating some while making it!
I really like how you explain the reasoning behind many steps and help us learn what the purpose is - for example when you were explaining why we soak the cabbage in water before serving.
Other TH-cam channels showed/recommended the water bath step but many didn't explain why they do it.
You finally took a bite of your cooking!! And boi that Tonkatsu are looking juicy, time to try it at home
Love how he explains the procedures!! Tried his recipe, and the results were amazing! :)
This is the second video I have seen from your channel. Although you have nearly 400k subscribers I believe you are still criminally underrated. Also, you have impeccable taste in watches with the Audemars Piguet
Thank you, @AdamLiaw! You are such a marvelous teacher and the loving energy emanating from your eyes brightens our lives.
Finally you include the eating part into your video :) lovely.
I absolutely love your patient and detailed descriptions. Real quality content. Subscribed!
I absolutely LOVE LOVE LOVE Tonkatsu! That's it I'm ordering it for lunch!
Best explanation of the Japanese style of frying.
I tried his recipe and omg I am crying, it is so good!! 😭😭 I felt I was in Japan again or I was eating in a very expensive Japanese restaurant
It's so relaxing to listen to you man, specially with that song.
The skewer is f-ing brilliant!
I usually use 2 forks... in case you don't have a skewer ready.
@@HenSt-gz7qj yep I've used fork/s before but the skewers is so "Japanese"... Don't want to leave unsightly marks on your tonkatsu. 😉
Many professional tonkatsu cooks actually mix the flour and egg mixture to create a batter which makes it easier for preparation.
They also use fresh bread crumbs instead of dried crumbs by removing the bread crust and then grating the white bread with a coarse grater.
Another point you want to think about is when you deep fry you need to listen to how the oil pops and how large the bubbles are.
At the initial stage you will see and hear a low pitch and large bubbles rising from the oil.
It means that there is a lot of water vapor coming out from the tonkatsu. As you cook further the bubbles will become smaller and the sound become higher in pitch meaning less moisture is coming out.
How to know the right time to pull it out will take some practice but as a rule of thumb cooking it for more or less three to four minutes will cook a half an inch tonkatsu frying it at 180℃.
If you can use chopsticks lift out the tonkatsu after three minutes, if you feel a high pitch vibration through the chopsticks it means it is done since the vibration is the sign of water evaporating as steam within the meat, much like a lid on a kettle with water in it percolating due to steam.
Just found your channel and watched this entire video in full detail you are incredible at describing food and technique, such a joy to watch, thanks for sharing
Absolutely my favourite cooking channel now. Top class stuff
That's a reeeally pretty cabbage.
I watch more cooking videos than is good for me and I am blown away by how much of what you're saying I haven't heard before. Excellent video!
I am pleased to see you actually enjoy eating some of what you have made, makes the food all the more enticing to cook and enjoy.
Hands down my favorite Japanese dish. My Mother would make it when I was a kid in Japan and I learned to make it pretty much as you described. Bulldog sauce is a must.
Just cooked this, followed you’re detailed instructions. It was perfect! Thank you
Watch this was very therapeutic...
I made tonkatsu for dinner tonight using this recipe and OMG IT'S PERFECT 😭😭😭💖💖💖
Adam, I have watched many of your videos and have learned, as a restauranteur, many things from you. Never before have I been so impressed by the knowledge dropped and eloquence delivered. Wow and DAAMMMNNNN!!!!! are words I used to let my computer screen know how pleased I am. Mahalo from Hilo, Hawaii!
DUDE!! I love how you’re just oozing with enthusiasm. And goodness the tips and the explanation behind them!
I love your presentation style. You're an excellent educator and have an easy way that makes learning no muss, no fuss. And I love the explanations as to "why". Nicely done!
wow I watched some tonkatsu videos today but this one is so far the most comprehensive one. As I just started learning how to cook, I learned a lot of techniques and maybe secrets from this video. Domo Arigatou Gozaimasu.
P.S. I love Japanese food esp. tonkatsu with all of my heart
The thing with the frying time is absolute genius
Adam, you are so well spoken and clear in your presentation of these clips. I will be giving some of these recipes a go for my family. Thanks for making these videos easy to follow and enjoyable.
One of the best cooking channels on youtube. 👍🏼
Keep the good job chef ,
this is how you show how to cook, explain those science of cutting, seasoning, whatelse but real cooking....
absolutely love this channel so informative ,helpful and easy to understand it's like your mate is showing you the best way to cook thank you
I watched this while eating dinner, and finished hungrier than I started.
I am making this as I type for my family of 5 while our state is under Shelter in Place. Thanks for the recipe and tips
This is some amazing presentation. No over the top showman. Just the facts and clear explanation what and how to make an amazing dish.
One of the best cooking channels for sure
His nails are the most perfect nails I've ever seen🐱
Simple delicious recipes and videos that always feature excellent, general cooking tips. Adam is by far my favorite chef on TH-cam. His videos are simply excellent.
You are a master at explaining the experience if cooking, Adam. Thank you for the inspiration. 😁
Love the effort put into explaining the reasoning behind the process.
I have been wanting to learn how to make tonkatsu the proper way for a while now. And this already is one of the most clear and detailed recepies I've seen so far. Can't wait for next weeks episode to learn even more about it. Keep it up man, love your stuff!
I tried making tonkatsu with Iberian pork following your instructions. Amazing. Thanks.
Adam, I love watching your videos. You have such a love for the food you cook, and it really shows. At the end of this video when you too your first bite, that expression said a 100 words. Thank you for all that you do.
This guy is a Legend... He explains everything.......🔥🔥🔥
Best Japanese cooking show of all, love your videos. Keep up the great content
I found one of your video yesterday and now it’s my favorite channel on YT.
I live in japan and this is our Friday favorite at our local tonkatsu restaurant using the local black pork. Amazing
Dude, you have become one of my favorite channels within a short amount of time. You're gonna blow up! Keep up the good work! Great balance of information, plus just getting down to the food and cooking. Love it.
Looks so juicy! And cabbage will be perfect paired with roasted sesame dressing.
Your videos are very informative and very zen . You have a very relaxed teaching method that works brilliantly. Can’t wait to see the rest of this series
Will the ramen school return? It's the best ramen series on yt
I've been making this dish at home for some years now and I was never really satisfied with the results compared to what I can get at a restaurant. I will definitely try out a few of your tips. Keep the videos coming!
Santa to ramp up your game in the kitchen?
See my tips by Deborah Kennedy from Seattle. Mom raised in Japan, 7 mouths to feed, 21 meals per day times 24.7.365.
Sorry... hate spell check. The word was not Santa, though the season may be appropriate, right? 🙁
The word was "want" to up your game in the kitchen.
Again, my apologies... from the Seattle area...
❤🙏👍👌🙃🤗
Adam, I've only just found you and you are seriously blowing my mind. I watched the Ramen School quintet today, then triple fried karaage, and now onto tonkatsu. Best cooking channel ever! Thank you so much, you're a dream to watch. No heart emoji to use on my pc, but so sending you the love right now :)
We call this "Wiener Schnitzel vom Schwein" in Vienna / Austria. But we eat it with potato, rice or french fries and some mixed salad. :D The original "Wiener Schnitzel" is a breaded veal schnitzel. The difference with the German and the Austrian "Schnitzel" is, that Germans eat it with "Tunke" (sauce) and Austrians eat it dry or with cranberry jam. But that is not standard and every person does have its own tastes. Also a famouse fast food is the "Schnitzelsemmel" ("Schnitzel" in a roll). It is funny how food goes around the world and it is nice to see how it connects people. Greetings from a cook from Austria.
(I would also like to point out that you probably mistype in the video description. We only have a few kangaroos in a zoo in Austria. ;) )
I was looking for a Tonkatsu recipe yesterday after I saw your Curry video since I liked the way you explained everything and kept it as authentic as Japanese do. Thanks so much for uploading! I am looking forward to try this recipe
Really good teaching. Thank you so much. Will try the recipe tonight.
So many hot tips ... easy to follow and can’t wait to try. First time watchers & now subscribers.
Great video. Really appreciate all the little technique tips. That's the big thing missing from all the other cooking videos.
i've cooked lots of tonkatsu already, lots of the techniques i have already done but i love that i still learned a lot in this video. its like taking a seat in a culinary class. everything is well explained, all the steps and even the ingredients that you use, why you use them. :)
I made this for my family a few nights ago, but i didn't know about the shredded cabbage, will definitely be doing this your way soon. like lunchtime tomorrow soon. Thank you for the awesome video mate!
Can't wait for your episode on Katsudon. By far my favorite Japanese dish, and my death row meal.
Great video. Thanks for all the detail in your instructions!