📖PRINT RECIPE: onl.la/ibgaqB2 🍙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)
The Gundam stock is a very nice touch to the Sukiyaki . It really boosts the umami and adds a hint of plasticy favor to the already insanely delicious Wagyu beef. Certainty a very creative way to consume Gundam. Thank you Chef Taku.
@@CHEFSLABO I'm glad you think it's funny to you. I think it's really funny that you bathe the Gundams in the bowl. So I thought I should pay the respect back to you🤣
Thank you for watching!! (日本語は下にあります！) I really love Sukiyaki, and I nearly finish all of what you see in the video which I suppose to keep for my family...💧 When you got a good quality of sliced meat, this is a must try!!! You can use different kind of vegetables if you want, so get creative!! And make your own best Sukiyaki!!! If you got questions or anything, as always, Let me know in the comment section!!!! Otherwise I'll see you in the next one!! ご視聴ありがとうございました！！ 私の実家では、すき焼きはめでたい日やちょっと奮発した日の夕食の象徴でした。 今回のレシピが、あなたにとってもそんな幸せのきっかけになれば嬉しいです！ 今回のレシピでは海外の視聴者さんに配慮して、野菜は一般的なものしか使っていませんが、 日本なら春菊や長ネギなどを使ってもいいですね！！ 色々試してあなただけの最高のレシピを作ってみて下さいね！！
Thanks again rpdt96!!! Use for making Miso soup with it! That's great too!! All you have to do is soaking kombu &water. Boil it, add whatever vege or tofu you want, add miso, done!!
Great news James!!! This is the type of a comment that makes me the happiest! 😊 I'm so glad that I could be a part of your happy moment!!! Thanks for the try!!
Thank you for this recipe. Followed the recipe and instructions exactly (except for the beef fat cus I didn’t have any) and it was still so delicious!! My husband agreed that it was the best sukiyaki i ever made! ❤😊
Great video. It's amazing to see how you utilize beef fat and don't even throw away the beef fat crust (make me think of French cooking the way you use everything, utilizing all the flavours in the pan). And also the scientific notes. Brilliant and useful. I never thought of the need to cook all the ingredients before making sukiyaki and probably that's why all my ingredients taste plain... but I wonder why you don't fry the tofu first? :))
Your recipes look delicious. Can you suggest a substitute for beef as for religious reasons I can't eat beef. And lots of love from India 🇮🇳. Keep up the good work. One day you'll get the deserved recognition.
No worries Jarrod!!! I'm in Sydney and buying those beef in a Japanese grocery!! But I sometimes get some in Chinese grocery too!!! I suppose it's in Melbourne too!!!
If I don't have rib eye can I use other meat and tenderize it with the Guntank treads (or should I use a Gundam hammer)? That looks delicious, I'm so glad your channel appeared in my recommendations. Keep up the good work!
Thanks Mr Gizmo!!! Yeah if you got a mobile suits unit at home like me, they can thinly shave beef chucks. And that could be sold in many Asian grocery too👍
I have wanted to try this recipe for almost 6 months! I have dreamt about this because it looks so tasty! However, in my country I cannot find enoki... I could order dried or canned but not fresh. Would you recommend that or another type of mushroom? Maybe finely slicing champignon?
Hi Philip!! Champignon is fine, or if you can find Shiitake or oyster mushroom, that could be a great replacement!!😉 But if you couldn't find any of those, just skip it👍 You can actually add a different kind of vegetable instead!! It's a hot pot. So you can put anything you like. So try a bit of many things, and see what works best for you!! It's a good fun to talk about it while eating it with your friends or family😉😉😉
Hi is the sake just any sake u could in the store? I searched on google ‘sake’ and there’s so many of them. Would the taste will be affected if i just anyhow pick or buy any sake?
Hi novita!!! Yeah unfortunately, there is no substitute for sake. It's like wine. Get rid of the smell of foods, and add a bit of flavour. BUT, if you don't wanna have it, you can skip it!!! It still does the job though 👍 Again, just like wine. You can still make a beef casserole without wine, right? Same thing 😎 Thank you for the comment!!!
Hi Viny!!! I don't recommend that because it had completely different flavours 🤔 But if you're gonna try to make duck Sukiyaki, duck fat.will be the best !!👍
Hi Kenneth!! That was an egg! That's how traditionally Sukiyaki is eaten. But I know some countries doesn't have eggs which is edible as raw. So if you live in one of those, maybe make a poached egg!! Or simply eat by itself!! 👍
Yeah in Japan, raw eggs are edible. But in where I live Australia, not edible. (except few brands that farmed to be able to eat raw) So it's pretty much depends on where you live!!
Interesting. I really learn something new from every video you publish. Been looking to source konbu here in the philippines eversince ai started following you hahahaha. Keep making these quality content, everything will follow chef!
Hi mart!! That is an interesting question!!! I guess the water will become too thick, and that thickness might affect badly to the taste..(?) But to be honest, I am not 100% sure.. I never tried. But you can find out if you are interested!!! Let me know if you got an interesting result!!
Hi mdnumberoh!! If that happened, your pan probably wasn't hot enough when you cook them. Try to make it smoking hot next time! I suppose it'll work out!!1
📖PRINT RECIPE: onl.la/ibgaqB2
🍙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)
The Gundam stock is a very nice touch to the Sukiyaki . It really boosts the umami and adds a hint of plasticy favor to the already insanely delicious Wagyu beef. Certainty a very creative way to consume Gundam. Thank you Chef Taku.
You made me laugh hard Xing!! 😂
That was the funniest comment I've ever seen in this channel👍
@@CHEFSLABO I'm glad you think it's funny to you. I think it's really funny that you bathe the Gundams in the bowl. So I thought I should pay the respect back to you🤣
Yes, the Gundam stock is the key to this Master Grade Sukiyaki
Haha!
Yeah I also have some Master grade Gunpla. I'm glad you guys liked the mini ones!!!
Thank you for watching!!
(日本語は下にあります！)
I really love Sukiyaki, and I nearly finish all of what you see in the video which I suppose to keep for my family...💧
When you got a good quality of sliced meat, this is a must try!!!
You can use different kind of vegetables if you want, so get creative!! And make your own best Sukiyaki!!!
If you got questions or anything, as always,
Let me know in the comment section!!!!
Otherwise I'll see you in the next one!!
ご視聴ありがとうございました！！
私の実家では、すき焼きはめでたい日やちょっと奮発した日の夕食の象徴でした。
今回のレシピが、あなたにとってもそんな幸せのきっかけになれば嬉しいです！
今回のレシピでは海外の視聴者さんに配慮して、野菜は一般的なものしか使っていませんが、
日本なら春菊や長ネギなどを使ってもいいですね！！
色々試してあなただけの最高のレシピを作ってみて下さいね！！
好食😋
Is the small lid on purpose, like an otoshibuta?
@@YSFmemories No I just didn't have a big lid 😅 So please use a large lid for it😉
You're a good Chef.
You teach us how to cook Japanese food and same time teaching us nihonggo.
gotta say i been following every single recipe.. and have stocked up months supplies of KOMBU!
Same man, same.
Thanks Crashin!!!
I'm glad that you liked about Kombu!!!
It's a beautiful ingredient.
Thanks for the comment!!
Thanks again rpdt96!!!
Use for making Miso soup with it!
That's great too!!
All you have to do is soaking kombu &water. Boil it, add whatever vege or tofu you want, add miso, done!!
Lovely video I can’t wait to try this! Whereabouts do you get your kombu in Australia? I’m in Melbourne and I can’t seem to find them!
@@squidnips3656 Have a look online Squid Nips!! Amazon got one for you!!!
"quality meat is crutial".
Me looking over at my $2 beef cut that I don't even know which part of the cow it was from.
This comment is hilarious 😂😂same buddy, same.
Your channel deserve much more subscribers! Nice content.
Thanks CLOVER!!!
I keep working hard and try to make this channel bigger!!!
Thank you for the comment!!
Agreed this channel is awesome
This will be my dinner today. Thank you for the recipe!!!
I've made this sukiyaki. It was awesome. I am going to try all your recipes. Keep making new videos, sir. Thank you.
Great news James!!!
This is the type of a comment that makes me the happiest! 😊
I'm so glad that I could be a part of your happy moment!!! Thanks for the try!!
Stop recommend me these foods related video at the nighttime. (TдT) I'm dying & drooling
Hi Tan!!!
That's what I'm feeling at midnight when I edit these videos too 😅
@@CHEFSLABO Hail, foods.
Thank you for this recipe. Followed the recipe and instructions exactly (except for the beef fat cus I didn’t have any) and it was still so delicious!! My husband agreed that it was the best sukiyaki i ever made! ❤😊
Great video. It's amazing to see how you utilize beef fat and don't even throw away the beef fat crust (make me think of French cooking the way you use everything, utilizing all the flavours in the pan). And also the scientific notes. Brilliant and useful. I never thought of the need to cook all the ingredients before making sukiyaki and probably that's why all my ingredients taste plain... but I wonder why you don't fry the tofu first? :))
Oh that's right Leo!!
Yeah you can definitely sear Tofu first!!
That probably makes it even better😉👍
Your recipes look delicious. Can you suggest a substitute for beef as for religious reasons I can't eat beef. And lots of love from India 🇮🇳. Keep up the good work. One day you'll get the deserved recognition.
Hi Rakhi !!
You can try with either chicken or pork if you want to👍
Thank you for the comment😉
I started using beef oil from fat because of watching your channel, its been a great tip!
Thank you for your content~
Good vibes, best chef!
Thanks Lily!!!!
I'll keep learning for ya!!
So many great recipes and all the instructions are so useful, thank you very much Chef ^_^
Awesome 👌 I love the background and tone of your videos
Hi chef! Long time! I searched for this video again to cook at home!!! 💯💯💯
Welcome back Ricca!!
Come to me anytime darlin!!!
I'm always here to cook for you 😊
Step 1, kombu- yup chef labo vid alright
Haha!!
You certainly right afmatix!!!! 😂
Yup You could expect it before even start watching the video!! 👍
I am so hungry after watching this! 🤤
You're recipes are easy to follow and the videos are not too long as well. I'll try this one in the coming weekend.
Great!!
Enjoy cooking!!
Thank you for the comment cybersteampunk!!
Another amazing food. Can’t wait to cook it. Thank you Chef! God bless you more🥰🤗
Good job... 👍😋⭐
Kalami ba ani!
looks yummy! This vid may be even better if you played sukiyaki by sakamoto as background music! 😋
Looks really good.
That looks amazing, I love the mini Gundams 😍
Im learning so many great techniques from this chef 👍
Thank you for the comment Superior Q!!
I'll keep making a good content for you
heavenly
i love this channel
Thanks Adrey!!!
I'll keep it going for you!!! 😎
맛있겠다
woo! very good cooking food
Great
This looks like a fantastic recipe - I can't wait to try it. I live in Melbourne, where do you get the thinly sliced wagyu from? Thanks Taku!
No worries Jarrod!!!
I'm in Sydney and buying those beef in a Japanese grocery!!
But I sometimes get some in Chinese grocery too!!!
I suppose it's in Melbourne too!!!
Yey thanks chef for my request ☺️
No worries lenric!!!
I hope you'll make it soon!!!
This is an another great dish to try!!
@@CHEFSLABO i will, tommorow i will try it thanks again ☺️
Fantastic
Please come to my home and cook this dish for me. I totally love Japanese cooking. Arigato gozaimasu for the preparation instructions
Hi TheRockemSockemDuno Yasssdds !!
I wish if I could!!! Arigatou for the comment!!!!
If I don't have rib eye can I use other meat and tenderize it with the Guntank treads (or should I use a Gundam hammer)?
That looks delicious, I'm so glad your channel appeared in my recommendations.
Keep up the good work!
Thanks Mr Gizmo!!!
Yeah if you got a mobile suits unit at home like me,
they can thinly shave beef chucks.
And that could be sold in many Asian grocery too👍
I really like your knife. How long is your knife and what brand and what kind of steel is it. Thanks
Hi Peter!
Please check the description!!
There is the detail in there👍😉
I have wanted to try this recipe for almost 6 months! I have dreamt about this because it looks so tasty! However, in my country I cannot find enoki... I could order dried or canned but not fresh. Would you recommend that or another type of mushroom? Maybe finely slicing champignon?
Hi Philip!!
Champignon is fine, or if you can find Shiitake or oyster mushroom,
that could be a great replacement!!😉
But if you couldn't find any of those,
just skip it👍 You can actually add a different kind of vegetable instead!!
It's a hot pot.
So you can put anything you like.
So try a bit of many things, and see what works best for you!!
It's a good fun to talk about it while eating it with your friends or family😉😉😉
@@CHEFSLABO thanks chef! I was just really bummed I course not find enoki since it looks so good! Thanks for the reply 😀
At 2.50 you add beef fat. I have some hard fat left over from chuck roast. Can I use that to make beef oil?
Yes you can👍
No worries 😉
The food looks so delicious and I like some Gun dams appear on your video lol
Thanks JJ!!
Yeah I got lot of good feedback about my Gundams!! Thank you for the comment!!!
Can I subtitute sake with something else? I cannot consume sake but really want to make this dish
Hi MisakaNyan!!
Please check the description!
There is a FAQ section!👍
@@CHEFSLABO thank you so much :D
Hi is the sake just any sake u could in the store? I searched on google ‘sake’ and there’s so many of them. Would the taste will be affected if i just anyhow pick or buy any sake?
Hi MAVM!!
You can buy "Ryorisyu" (Cooking sake) which is cheap.
But any sake will do👍 Don't need to buy expensive stuff😉
thumbs up!
Will you make a nikujaga video?
Làm ngon ngon quá anh ỏi👍👍👍❤❤❤❤❤❤
Is sukiyaki supposed to be sweet? i made this and to my surprise it came out a bit sweet but still savory. maybe I put too much sugar?
Hi Iram!!
Yes sukiyaki suppose to be like sweet and savory😉
Thank you for the comment👍
Hi Chef, is there any substitute to sake? I want to try your recipe but consider to left the sake out since I didn’t consume alcohol. Thank you
Hi novita!!!
Yeah unfortunately, there is no substitute for sake. It's like wine. Get rid of the smell of foods, and add a bit of flavour.
BUT, if you don't wanna have it, you can skip it!!! It still does the job though 👍
Again, just like wine.
You can still make a beef casserole without wine, right? Same thing 😎
Thank you for the comment!!!
@@CHEFSLABO thank you for the explanation :)
Subbed
Thanks Prick!!
can you replace beef fat with duck fat...just curious...
Hi Viny!!!
I don't recommend that because it had completely different flavours 🤔
But if you're gonna try to make duck Sukiyaki, duck fat.will be the best !!👍
@@CHEFSLABO Thank you. I shall save some beef fat for this in the future. Thank you
is konbu still good to eat after using to make stocks?
It's totally edible if you want FryCalamari!!😉
What did u dip the beef in at the end? Was that an egg? Love your content btw. More subs incoming!
Hi Kenneth!!
That was an egg!
That's how traditionally Sukiyaki is eaten.
But I know some countries doesn't have eggs which is edible as raw.
So if you live in one of those, maybe make a poached egg!!
Or simply eat by itself!! 👍
There are eggs that are edible raw? Or you mean some countries dont generally eat raw eggs? Because i’d like to try me some of that haha
Yeah in Japan, raw eggs are edible.
But in where I live Australia, not edible.
(except few brands that farmed to be able to eat raw)
So it's pretty much depends on where you live!!
Interesting. I really learn something new from every video you publish. Been looking to source konbu here in the philippines eversince ai started following you hahahaha. Keep making these quality content, everything will follow chef!
No worries!!
I'll see you in the next one!!
Chef i have a question if i add too much kombu will that be a problem??
Hi mart!!
That is an interesting question!!!
I guess the water will become too thick,
and that thickness might affect badly to the taste..(?)
But to be honest, I am not 100% sure..
I never tried. But you can find out if you are interested!!!
Let me know if you got an interesting result!!
@@CHEFSLABO thanks chef
Omg I need this Xd
😍😍
Oishi , tabetai na
Sắp đến tương lai rồi 😎
👍
Thanks Wagner ☺️
0:09 Hot tub Gunpla 👀
Yeees
Haha.
Thanks for the comment Ricca!!
That’s the type of meat I’d have a slice raw, dipped in soy sauce and chili. Mmmm.
Thank you for the comment Lloyd!!
You can do some of the meat with your way!! Hope you cook Sukiyaki with the rest of the meat afterwards!!! 👍
@@CHEFSLABO oh yeah. Totally.
Damn the soup should be flavorful af from the fat content of the beef
Why my enoki and shitake are very watery. 😅😅😅😅
Hi mdnumberoh!!
If that happened, your pan probably wasn't hot enough when you cook them.
Try to make it smoking hot next time!
I suppose it'll work out!!1
Thank you for the comment Kumo!!!
I hope you'll make it soon!!!
@@CHEFSLABO I already tried few, with less ingredients. I found out that the simmering style of your cooking is all I needed brother!. God bless you