$3 Vs $300 Katsu Sando
ฝัง
- เผยแพร่เมื่อ 27 ก.ย. 2022
- The Katsu sandwich’s elegance is not determined by its price tag… or maybe it is.
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Full Recipe: www.joshuaweissman.com/post/3... - แนวปฏิบัติและการใช้ชีวิต
But better: cereal edition. Make cereal from scratch Josh.
NO FR THO😭💀
💀
That would be good😌
Show us your crunch berries!
Umm, that will belong to but better isn't it?
That black garlic bread sounds like my dream. Anything combining garlic into Anything I'm wanting to try.
Got to admit when I saw the thumbnail I thought it was cinnamon raisin bread.. I was super surprised by it being black garlic
Same 😋
I knew he had plans for all that black garlic, but ooooh boy, I didn't expect this.
Omg me too. The more garlic, the better❤❤
Shiversssssss
You know it's good when Josh doesn't share with the crew
I think this is the first time I watched Josh say No. Shell the money out for this. Everything else is like if you got it do it, if not that's okay. Josh just threw everything out and said do this one! 😂😂😂
Yep, He really did.
When I saw the title, I got confused on how a katsu become a tank-top…
I love how you made everything in the expensive one more extravagant. Except the mayo. Kewpie is perfection in a bottle.
You know Josh understands fancy when he makes a YUZU MIST
I would love a comprehensive guide to Asian sauces. What they are made of, what they taste like, and their uses. There are so many that you use often and I start getting them mixed up. Shirodashi, shoyu, hoisin, shaoxing wine, etc...
Yess!
Shirodashi is a soup base, shoyu is literally just soy sauce, hoisin is a sort of Chinese barbecue sauce, shaoxing wine is just wine and is used in mostly Chinese dishes or for deglazing.
@@michaelh7490 What's the diff between dark and light soy sauceM
@@daniellabitigan8482 dark soy sauce is a bit less salty and a tiny bit thicker. "Light" soy sauce is what most people use in day too day cooking. Dark soy sauce is more for color than anything in most dishes.
awesome awesome idea
Love this man's immaculate cooking
🫵R🦸♂️🌈
Same ❤
This sounds so good 😋 sweet and savory is the pinnacle of flavor 🙏🏽
I been watching you for a year with 0 experience on cooking and thanks to your videos as a beginner I'm called a Gourmet guy with my friends. Thanks for sharing your recipes, I just bought your book to keep growing strong and become that true gourmet chef!
Gonna throw this out there, let's have one of these But Expensiver videos with a "No Beef" restriction, so the price can't be bulked out with Wagyu. If only just so we can see Josh do something delightful to some Mangalitsa pork, or something along those lines.
Japanese food has always been my favorite, and learning doing this kind of dishes really enlightens my day knowing I can add another delicacy to the recipies I like doing from this culture 😋 thank you Josh for doing this incredible dishes and always rocking them with style ✨️
Love your videos! The change you made this year to do all the intro talking first, and to end the video with B-roll, really helps the smooth flow of these videos.
I’ve been wanting to buy ur book, and all of a sudden, my friend who I showed your channel to a few months ago, said he watched a lot of ur vids and realized I was a big fan and got me my own cutting board and THE BOOK. 😊YESSSSSSSS. Have a nice day Josh
Hi Joshua, I would love to learn about all the things one can use a cast iron pan. Might that be a good idea for a video?
Love your content. Thanks for the amazing videos.
Best
"Deep-fried Wagyu steak" is an evil, evil description. I hate that I love it.
Nice editing this video!! Returning to a slow paced more enjoyable video. Thanks!!!!
love the enthusiasm!
You're terminology is awesome in its hilarity!
I'd love to see these have a mid-range version added as well. There is the one that we can never source (or afford) the ingredients for, there is the super-cheap one, and ... what makes sense as a middle ground to maximize return on investment.
Maybe that could be your next series - bang for your buck. Where to spend the money smartly to maximize the result.
Just use regular steak with the second version?
@@MegaBabibo That's still about 200 dollars in different ingredients, so... no, not really
I live for your reactions to the food you just made. Wish there was a Joshua weissman reaction app, someone asks you what you think about something, open the app and show them in the best way possible
yooo josh that beat at the end is TUFFFF
Both look so good!!
Can we just appreciate how good the video editing and Joshua comments describe the taste of food? 😱
I'm going to buy that book because I love your dance... and plus your recipes.
My high school best friend's parents had a Japanese restaurant and I basically lived off of pork cutlets and tonkatsu sauce. This video brought back some serious memories! And now I have to make it.
Great job editing team! The sword fighting footage at the end was pretty funny and that transition with Josh slapping the bowl at 4:10 was smooth!
I love your videos josh!!
Amazing as always 🔥
Seriously can't wait for the live action food wars with this guy and one of the cooks.
Ace and so funny too -- this is one of those you just have to watch to know what’s what 🎉😂❤
Love how Josh takes a slice of the regular katsu, but then takes a bite out of the wagyu
I bought the Papatapa cherry shirt and it is SO SOFT! Top quality! The Crème Fraichest!
Your cookbook brought me to your channel
Can’t wait for the collab with Nick! 😆
Love sitting down at my computer with my lunch an finding out a new Weissman dropped
Garlic has some antifungal/antibacterial propieties to it that kills yeast, so that may be why the bread didn't rise as much. Allicin is a chemical in garlic that prevents the growth of fungus and/or bacteria. It is "black garlic" though so that may change some of the chemical properties of garlic that prevent bread from rising as much. Either way the bread and sandwich look really dang good.
Since you're doing a versus thing already, here's one I wanted to see: Chicken Tikka Masala VS Japanese Katsu Curry, which is the superior curry?
"Hey I'm home"
Josh:Just talking into a cabinet
I just asked my husband for your book for Christmas, I hope your happy josh XD
Josh is really just out here deep frying Miyazaki wagyu, & I'm so about it. I think we need a wagyu dinosaur nugget recipe with this slaw dressing to dip. Call it "but bougie"
@@AI-00000 why you tryna kill Nick's vibe....
also teenage girls have been pioneering language for centuries.
Congrats on 6.9 million subscribers!
This the first episode o watched where the expensive one is just so good it warrants the price
Both Katsu Sandos looked so good
I wonder if Joshua ever watched food wars
I think he would love it out of all the ppl the most 😂
Im used to eat sandwiches like that after holidays. I has no name but is super similar. Shallow fried breaded porch chop called Schabowy that haven't been eaten because we always make to many. Homemade bread and salad of your choice or even sour cabbage stew called Bigos just to give some lubrication for this one day old food. Vegetable one with egg and mayo is my choice, coleslaw or simple one with dressing are also fine.
Kanapka ze schabowym i bigosem? Hm, nigdy o tym nie słyszałam
@@makaska5 A co zmarnować się ma? Jak jarzynowa wyjdzie to jakoś trzeba dodać czegoś żeby suche nie było. A nawet powiem że jest to całkiem niezłe
@@thalus5990 chyba że tak
Hi Josh! Love all your videos, Could you please make Chili recipe Please and Thank you!!!
I’m so glad to not see anyone complaining about deep frying the wagyu, this channel is a safe place for people who enjoy good food from every culture. :)
You are madman. You are madman! This is masterpiece, I was sitting there face off the whole time. I couldn't grasp what is happening. This is The Sandwich
"But Expensiver" is my favorite series
I noticed something... Since the Pho VS Ramen episode... I realized that Josh inner Texan is showing a lot more and I love it!
one thing I like to do when you make videos like this is take the affordable aspects of the more expensive one and use it on the cheaper version
aweso9me
A5 is a wonderful thing. It's something I love to treat myself with.
So proud of you how you said Worcestershire sauce. From Britain 🇬🇧
we need a fridge and kitchen tour🤩
"Baste your little gentleman with butter if desired." If desired?!? That's a got-dang mandatory step! Also, I'm going to be making this.
Do you have a recipes for fried oysters and clam strips im trying to find the perfect seafood planter recipes thanks if you have one in mind
Josh could you please make Peruvian Lomo Saltado? I'd love for you to get into some south american food. And Lomo Saltado is the place to start!!! Please!!!!!
looks so good cant wait to go into debt to make it
I’m trying to figure out how the wagyu one came out to $358 per sandwich? I’m not sure if the $185 is for the whole strip loin or per portion but surely it’s still the bulk of the cost per sandwich, no? Where did the remaining $175 per portion come from?
Same question here. Usually with those expensive dishes on TH-cam, they don’t add up and are exaggerated.
I like how you added the yeehaw sound for Texas
That was a fun one!
As soon as you said “we’re stepping away from traditional a little bit” I instantly thought of uncle Rodger 😂
once you learn to katsu, you never stop
Fall is here. Can you make us stuffed pork chops ?! I’ll send you my recipe.
We want top 10 things you’ve made on this channel
Joshua! Can we please get a recipe for the garlic mayo burger sauce ?
Kenji had a triple onion burger with like caramelized onions, onions grilled into the patty, and pickled onions. Would love to see something like that (a study of onions?) for a few different ingredients. Tasty/Buzzfeed has been doing those videos with 'x pounds of garlic/potatoes/cabbages' and they're super interesting
Just bought your cookbook SAUUUUUUUCE
imagine if Josh went to collab with guga, with the most expensive and delicious wagyus
In hungary, the traditional "sunday big familiy gathering" meal is basicaly this but instead of making it in a sandwitch we serve it as a main course with rice/potatoes, and usually picles instead of the cabbage but cabbage is sometimes done too. We don't call it any fancy way, basicaly when we say fried meat, we mean this.
So BOMB!!! 💣🔥
Happy birthday to me, thanks Josh for the idea
Always love a good beef katsu 🤘
Excellent
Finally a Josh recipe where I already have all the ingredients Lol
JOSHUA, now that the fall is around the corner there is this bread call Pan de jamón, that I’ve made myself. It’s pretty good can you make it plssssssssssssssssssss
Would you make burger kings jalapeno cheddar bites?
I’ve always wanted to try Katsu sandwich, but could never find the opportunity to go eat one. With that said, being a fellow Houstonian, I didn’t know that deep frying was a requirement here.
I wonder if you could make a dutch ‘saucijzenbroodje’ it’s pretty good
i was hungry before, now im dying... great! :P
Hey Joshua, quick question - what do you do with the leftovers of the dredging station? It seems like quite a lot for two pork chops, and I always run into the issue of not knowing what to do with leftovers
mix flour, eggs and the bread crumbles together and add a little bit of milk to it. add a little salt to this dough and make nugget sized balls. Then you deep frie them. i use the rests like that, but im sure there are other things to do
Kinda wish you'd have done a high grade pork katsu version rather than just going with the well known high grade beef.
Would love to see you try using Okinawa Agu, Kagoshima Kurobutta, and/or Tokyo X(Yes that is the actual name of the breed).
the gochujang and chili crisp in a japanese sandwich really threw me for a loop
Cutting the crust? "What? That's like slapping God across the face for giving you a beautiful gift."
LOVE THE CHANNEL, CHEF!! 🤘🤘🤘🤘
Need more pasta content please guys!
Dude I'm telling you try adding grated horseradish into coleslaw it is an absolute game changer.
Should have used Iberico pork for the expensive one. Pork vs pork would have been interesting.
Could you make it rare If you started with chilled wagyu, or would that lower the temp of the fry oil too much?
Damn I just want that black garlic! Mmm! 💯💯💯
I may be in a hurricane but at least I got the recipe for cheap katsu sandos
Yes
AYO MAN GOT 6.9 M SUBS LESSGO
But better: my dad edition.
Curious on the decision to use waygu instead of an iberico chop, was it just price?
How could this be $358.75 per sandwich, when meat cost $185 & not entire steak goes into it?!
Because he can't do math. His math is wrong in everything.
defenitly uncle title video looks so good
You know what sounds good B Roll
Could you do pastel de nata.