📖Print Recipe: onl.la/Mwb9hfR 🍽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? -Some Miso has different colour. Which one should I buy? (Each pages include pictures)
Thank you very much for this opportunity! I had a great time making a video with you!! I was lucky to have you as my first collaborator! Stay healthy!! 応援してます！Thank you for having me on this channes to all CHEF'S LABO fans!
No worries Miwa-san😉 My viewers are all nice and friendly, so I'm sure my friends here will love ya!!😉👍 It was very nice and comfortable to work with you. So I will definitely keep cheering you too😎
Thanks for watching!! (ご視聴ありがとうございました！！) This is my first collaboration video with "Miwa's Japanese cooking" Check the description box if you are interested in her channel!!👀✨ It was nice to work with a different creator, and learn new things!! I hope you enjoyed it, and get interested in Miwa-san's channel!!😉 ------- 今回は初のコラボ企画ということで、 "Miwa's Japanese Cooking" さんとご一緒させて頂きました！！ 彼女のチャンネルに興味があれば、是非概要欄をチェックして下さいね👀✨ 別のクリエイターの方と組んでみるというのは非常に興味深く、 色々な新しい学びがあって楽しかったです！ 今回の動画が気に入ったら、是非Miwaさんのチャンネルも 見てみて下さいね！！😉
Made this for the first time yesterday - the combination of the buttery-smooth salmon and the fresh, almost fruity pickled cabbage is absolutely fantastic. Thank you very much for the recipe!
I like videos like this. I often struggle to think how to serve a full meal using the individual recipes,. This is good as it shows both the recipes and how to bring them all together into one!
You can really see the culmination of all your hard work chef! I have been following along since you first released the oyakodon video and it has been a pleasure to see you grow as a chef and content creator!
Welcome back Chef Taku! Wow this is something new to try for breakfast! I'm tired of my usual breakfast menu. Thank you for sharing this!! Another perfect recipe from the Chef!
I found your channel from Miwa! I love Miwa and I love her recipes. Today, I’ve added your channel to Miwa’s for my go-to for great recipes. Thank you!
Came here from Miwa's recommendation, immediately subscribed! These all look incredible, this is all so clear and easy to follow, quite beginner friendly too. :-)
Another great recipe for me to try, I love the Japanese pickles I’m going to try it and thank you for guiding us all to another Japanese channel I’ll go check out Miwa’s channel ♥️❤️♥️
Hi Melody!! I attached the link on below for you. It's Amazon Australia's associate link. So if you live in a different country, maybe buy on your local shop😎👍 (My Camera) amzn.to/3zAEpn7 (Lense) amzn.to/3si4rKS
Me having dirty thought after reading " It's ready when it's wet " 😂. Have been wanting know how to cook traditional Japanese breakfast and this helps a lot.
Arigatou chef!!. By the way, the "curling" can be avoided by placing weight to the salmon.Also, another way of cooking the salmon would be to let the steam of the pan (previously turned offand covered) finish the fish which would be healthier.
Bonjour, merci pour les recettes. Puis je faire du sel avec du konbu à l’avance. Si oui , dois je le conserver à température ambiante ou au réfrigérateur?
Le sel de varech se conserve environ un mois, vous pouvez donc le préparer à l'avance ! La conservation se fait à température ambiante. Merci pour votre commentaire! 😉
Yeah this is pretty much the classic combo of Japanese breakfast Milan😉 But many people doesn't eat proper breakfast like that these days, so this is one of the example of how traditional Japanese breakfast looks like😎👍
![[ What we ate for breakfast ] Japanese married couple with a kid / Holiday](http://i.ytimg.com/vi/xRoPbl_W1Nc/mqdefault.jpg)
📖Print Recipe: onl.la/Mwb9hfR
🍽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?
-Some Miso has different colour.
Which one should I buy?
(Each pages include pictures)
Thank you very much for this opportunity! I had a great time making a video with you!! I was lucky to have you as my first collaborator! Stay healthy!! 応援してます！Thank you for having me on this channes to all CHEF'S LABO fans!
No worries Miwa-san😉
My viewers are all nice and friendly, so I'm sure my friends here will love ya!!😉👍
It was very nice and comfortable to work with you.
So I will definitely keep cheering you too😎
Thanks for watching!! (ご視聴ありがとうございました！！)
This is my first collaboration video with "Miwa's Japanese cooking"
Check the description box if you are interested in her channel!!👀✨
It was nice to work with a different creator, and learn new things!!
I hope you enjoyed it, and get interested in Miwa-san's channel!!😉
-------
今回は初のコラボ企画ということで、
"Miwa's Japanese Cooking" さんとご一緒させて頂きました！！
彼女のチャンネルに興味があれば、是非概要欄をチェックして下さいね👀✨
別のクリエイターの方と組んでみるというのは非常に興味深く、
色々な新しい学びがあって楽しかったです！
今回の動画が気に入ったら、是非Miwaさんのチャンネルも
見てみて下さいね！！😉
Made this for the first time yesterday - the combination of the buttery-smooth salmon and the fresh, almost fruity pickled cabbage is absolutely fantastic. Thank you very much for the recipe!
僕はオーストラリア人で、日本料理がすっごく大好きです。このチャンネルは最高です！ 師匠ありがとうございます！＾＾
Rahnさん
ありがとうございます！！僕もオーストラリアに住んでいるので
オージーの方からのコメントは嬉しいです！！
ありがとうございます！！😉👍
@@CHEFSLABO ええええすごい！ 意外でした～😂
@@rahn6814 日本語お上手ですね！！
またコメントお待ちしております😉
What a great idea to cook the fish on parchment so that it doesn't stick. I'm going to have to do this. Thank you!
Welcome back Kamikazi!!
Appreciate for the comment my friend👍😉
One of the few channels that I give a thumbs up to before even watching the video. I do that because you're such a good teacher.
Amazing recipe. I also really enjoy the first song. It sounds almost like Cruel Angel's Thesis.
I came from Miwa’s channel! I enjoy your videos too :-)
You have become my favorite chef. Love the videos.
another great video, and love the "why" tips
Thanks Michael!!
Appreciate for the comment my friend!!👍😉
Chef Labo! Can you make chankonabe pleeeeaaaasssseee🙏🏻🤗🌟love your channel
I like videos like this. I often struggle to think how to serve a full meal using the individual recipes,. This is good as it shows both the recipes and how to bring them all together into one!
Welcome back James Webb!!
Yeah that was certainly what I was among for!😉
I'm glad that you liked it😎👍
Loved the vid, I learnt so much! Nice Collab for a healthy breakfast! The music was relaxing too!
What a great start to the day! I love half cooked salmon and with the pickles and rice it just looks beautiful!! I’m going to make this for my wife…
Chef its awesome, as always. Thank you!
You can really see the culmination of all your hard work chef! I have been following along since you first released the oyakodon video and it has been a pleasure to see you grow as a chef and content creator!
Thanks Derrian😉
Yeah I seem to become a bit better since the Oyakodon video😎👍
Thanks for the comment😁
Welcome back Chef Taku! Wow this is something new to try for breakfast! I'm tired of my usual breakfast menu. Thank you for sharing this!! Another perfect recipe from the Chef!
Welcome back Kenneth!!
Yeah this is something bit different, but definitely worth for you to try!!😎
Thanks as always 😉👍
I love this channel, everything is very well explained, the recipes are easy to follow and very professional. The camerawork is great too!
Thanks Skychael!!
Yeah deciding the camera angle for each scenes actually takes quite lot of time😅 So I'm glad that you mentioned it!!😉👍
Your videos keep getting better and better, I love it keep up the good work!!!
Thx chef!!! It will inspire me for mornings.
Oh that's a good timing then!!👍
Thanks for the comment Michaël G😉👍
That looks so yummy and refreshing! The way you prepared is so great.👍Thanks for sharing ❤stay connected😍❤keep going
What a great music choice, beautiful piano harmonics, and great cooking and video
Thnaks Will Anthonio Zeppeli!!
Yeah I quite like the music this time too!!😉
Thanks for the comment😉👍
I found your channel from Miwa! I love Miwa and I love her recipes. Today, I’ve added your channel to Miwa’s for my go-to for great recipes. Thank you!
Welcome to my channel Eileenie😉
I'm glad that you liked my video too😎👍
I really have to appreciate Miwa-san though☺️☺️☺️
@@CHEFSLABO love love her!!
Greetings from California 🤗
It's nice to see different cultures & how you prepare your meals.
Thanks for sharing!
Salutations 😋
Welcome back Barbara!!
Yeah I love western style breakfast too, but the is also a cool stuff for you to try in future😉
Salutations from Sydney😎👍
I love this cook, everything is presented Very well, detailed and clear
Came here from Miwa's recommendation, immediately subscribed! These all look incredible, this is all so clear and easy to follow, quite beginner friendly too. :-)
Oh thank you for stopping by Bas1cWitch😉
I'm glad that Miwa-san brought you here!!
Appreciate for the comment😁👍
Miwa sent me to see your wonderful meals and skills ☺️the tips are awesome thank you for the captions in English so appreciate you
Welcome to my channel Desiree Doan😉
I have to appreciate Miwa-san that she brought you here😁
Glad that you liked my content😎👍
Another great recipe for me to try, I love the Japanese pickles I’m going to try it and thank you for guiding us all to another Japanese channel I’ll go check out Miwa’s channel ♥️❤️♥️
No worries ThatGirl711!!😎
Miwa-san's channel is like one big warm hug.
It's a great channel to see that how local Japanese live and cook at home😉👍
Love the channel Chef!! I have dome some of the recipes and turned out great! The tips are really really helpful!! Could you do a bento next time?
Hello I love your channel! The shoots are amazing, I was wondering what camera and lens are you using? Thank you!
Hi Melody!!
I attached the link on below for you.
It's Amazon Australia's associate link.
So if you live in a different country, maybe buy on your local shop😎👍
(My Camera)
amzn.to/3zAEpn7
(Lense)
amzn.to/3si4rKS
Welcome back
Thanks!!😉👍
Appreciate for the comment Sebastian😉👍
Me having dirty thought after reading " It's ready when it's wet " 😂. Have been wanting know how to cook traditional Japanese breakfast and this helps a lot.
Arigatou chef!!. By the way, the "curling" can be avoided by placing weight to the salmon.Also, another way of cooking the salmon would be to let the steam of the pan (previously turned offand covered) finish the fish which would be healthier.
Thanks for sharing the tip S.E.O!!😉
I'm sure it will help other viewers in future!!😎👍
Chef can you make a broth with a smoky flavor..thank you
美味しそう、ありがとう❗️
ありがとねCZ!!😉
今回もとっても美味しいから、是非試してね！😎👍
@@CHEFSLABO 必ず❗️今私は台湾に住んでいますが、日本の朝ご飯が恋しいです。
تحياتي الك يا أرقى شيف بل عالم❤ ❤️ ❤️
شكرًا لك! !! يشرفني جدا 😉👍
Hi, I would like to have a breakfast like Japanese people!!!!!
I found out and ended up watching all the videos. Can you tell me what the first song in this video
Salmon for breakfast is a good idea! We got three recipes in one video, and all are easy to do. I'll visit Miwa's channel as recommended by chef.
Thanks cybersteampunk!!😉
Yeah Miwa-san's channel is like a big warm hug.
I hope you'll like it!!😎👍
Bravooo👏👏❤
Thanks Letizia!!
Appreciate for the comment😉👍
4:15 that robot at the right had a nice bath lmao
Thnaks Trax High😉
Yeah I thought it's gonna be cool too😁
Glad that you liked that s scene😎
Bonjour, merci pour les recettes. Puis je faire du sel avec du konbu à l’avance. Si oui , dois je le conserver à température ambiante ou au réfrigérateur?
Le sel de varech se conserve environ un mois, vous pouvez donc le préparer à l'avance ! La conservation se fait à température ambiante. Merci pour votre commentaire! 😉
@@CHEFSLABO Merci et bonne continuation 👍
What is a common alternative to salmon if you don't like it? A less fishy fish or just any other protein?
Cod could be a good alternative Bfc😉
My favourite is ling, but most types of cods could be alright👍
How long would it be safe to keep the salmon in that brine in the fridge?
Welcome back urishima😉
I will say 24 hours maximum.
Otherwise it might be ruined👀
Thanks for the comment!!😎
@@CHEFSLABO so when I want to preserve some salmon I just bought for a few days later, salting it is still the way to go.
@@urishima Yup. Or you can freeze them until just the night before, and follow the instruction as it is 😉👍
You have soup for breakfast? Honestly I haven't heard about this one before. We are eating sandwich or eggs.
Yeah this is pretty much the classic combo of Japanese breakfast Milan😉
But many people doesn't eat proper breakfast like that these days, so this is one of the example of how traditional Japanese breakfast looks like😎👍