📖PRINT RECIPE: onl.la/51ph3fD 🍙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)

Thank you for watching! (日本語は下にあります!) This was a requested dish, and i will keep working for the requests for next while!!! So let me take time to develop the recipe, And I will keep uploading as they finalized!!! Good chefs always work hard mate!!! I'll see you next week!!!! ご視聴ありがとうございました！！ 今回からしばらく、リクエスト頂いた料理を試作して、完成したものから順次公開していきます！！ 素晴らしい料理人は皆さん勤勉です。 私もこの自分のフィールドで一生懸命勉強して、世界に恥じないチャンネルになれるよう、これからも頑張ります！！

Best cooking channel. So much detail. Thank you. You will be a full time you tuber soon. Would love to see more types of content like a q and a. Omoshiroi!

@CHEFSLABO

3 жыл бұрын

Thanks again aedean !!! Yeah if I really could become a full time KZreadr, I'll make a second channel, and thinking to do that sort of contents!! (Ex: Q&A, Daily routine, chef's quick meal trick, my home cooking meal, etc) So I'll keep running until then!! And let you know once I'm ready for it!!

@aedean

3 жыл бұрын

@@CHEFSLABO Awesome, look forward to that! This is going to be great!

I love all your videos because you’re showing us how to make all my favourite Japanese dishes! Can you make Okonomiyaki next? The Hiroshima style with soba!

メキシコからのファンです。 いつもこの面白いヴィデオをいただき、ありがとうございます。

This one of the easiest pork recipe I've watched. From the ingredients to the procedure, not complicated and the result looks juicy and tender. The pointers are really helpful.

@CHEFSLABO

3 жыл бұрын

Welcome back cybersteampunk!! Thanks for the kind words as always!!! Yeah I'm trying new things, and make my videos better every time!! glad you liked it!

@CHEFSLABO

3 жыл бұрын

Haha!!! And you got 4 likes from other viewers Xing!!!! Thanks for the comment again!!

@cybersteampunk

3 жыл бұрын

@@CHEFSLABO you're welcome, your videos are easy to understand and follow. I also got an idea, next time I cook something that needs braising or hours of boiling, i can build gunolas while waiting lol

I tried making it following your teaching. I also let it rest overnight.(Though it took a lot of willpower to wait since it looked so delicious.🤣) It turned out well. So tasty! It's worth the wait!!! Thank you so much for all the tips. I really like your videos. I feel like I'm a student who came here to present my homework. lol

I knew you lived in Australia when I saw the vinegar brand! I'm from Australia too and make most of your recipes they're great ♥♥

@Nels_77

3 жыл бұрын

i was wondering if he was too. i noticed some of the other brands he uses in other videos.

I think you forget to mention that assembling a Zaku is also a crucial part of the Kakuni preparation. =D

@CHEFSLABO

3 жыл бұрын

Haha!!! And you got 4 likes from other viewers!! Thanks as always Xing!!

@XingX2

3 жыл бұрын

​@@CHEFSLABO No problem! I'm glad I'm not the only one here that know a thing or two about Gundam. =D

@moonlightning8269

3 жыл бұрын

@@CHEFSLABO as someone who’s getting into gunpla, homecooking, and studying Japanese all at the same time, this channel is perfect hahaha

@mattpark9517

3 жыл бұрын

But it’s not just any Zaku. It’s Char’s Zaku

Im making this now, and so far its coming along exactly as in your video! Thanks for this tutorial, very detailed :)

Great languages support, nice environment let us feel so comfortable and relax. Thank you.

Very detailed, brother. I like most of your video. Keep it up!! well done

Thank you. My favorite dish to order out at a Japanese restaurant is kakuni don so to helps to know the process.

Excellent recipe as always Chef!!!!!

this channel is gold man!

@CHEFSLABO

3 жыл бұрын

Thanks Tyson!!! Come to me anytime my friend!! I will always cook for ya!!

My fav channel ❤️..keep on going 👍

@CHEFSLABO

3 жыл бұрын

Thanks Bastian!! Oh yeah I'll run for ya!!! Let's learn together!!

That look so good Thanks CHEF. 😉

Chef Labo I got another good meal because of you! Can’t wait for the next video 🥳

@CHEFSLABO

3 жыл бұрын

Thanks Chan!!! I'm glad to hear that!!! I'll on the weekend then!!

Great instructions

Wow looks good💯 gonna try it!! Can u make yakisoba for ur next video 🤗

@CHEFSLABO

3 жыл бұрын

Thanks lenric as always! 😊 Yeah I got the same request from a different viewer a little while ago. But I got 1 more requested dish to work on for next week. So I'll work on Yakisoba afterwards!!

@lenricmanila4724

3 жыл бұрын

@@CHEFSLABO yey thanks chef i learn a lot to your video thanks 😊

Love your work. Two videos were enough to smash the subscribe button. I am guessing you are somewhere here in Australia given the background and the brand of ingredients which appear in your videos.

I just subscribed for you too thanks for sharing

Looks so delicious! After reheating the pork, is it ok to reduce/boil off the cooking liquid to make a thicker sauce or would that make it too salty?

@CHEFSLABO

3 жыл бұрын

Yes you can Melvin!!! Just use 1/2 amount of soy sauce first, and see how it tastes like after reducing!!

Uncle Roger: Put MSG on everything Chef LABO: Put Kombu on everything

@CHEFSLABO

3 жыл бұрын

Thanks for the comment guys!!! Yeah it's for many reasons like Uncle Roger does. But mainly, because it's good!! 😊 Try one of my recipe PhamKun!!! You'll see what I meant!!👍

Done yesterday and ate it today for lunch. Approved! I just remained without liquids in the pot after a hour so I put more boiling water for the second hour and then again at the and was remaining just a little bit (thick) of sauce. Maybe because of the lid that didn't close very well?!

@CHEFSLABO

3 жыл бұрын

Hi Robert!! If the lid closed the most of your pot, shouldn't be a problem. Doesn't have to be close tight. But still needs to be mostly closed. otherwise it evaporates more liquid. Other reason could be that cooked on higher than low heat?? It also evaporates more liquid. Or, it could be because of the size of the pot. If your pot was too small, it's too crowded with the meat, and there is not much space for the liquid. Then it evaporates faster. So could you cook with all the amount of the liquid written in the recipe? if not, this could be the reason. I hope I can see the actual situation, but hope this reply helps you for the next time!!👍😉

Looks amazing！I will try this with low fodmap version lol

@CHEFSLABO

3 жыл бұрын

Thank you kV!! Please try!! I am sure you'll like it!!

😍 love braised pork 😍

@CHEFSLABO

3 жыл бұрын

Hi again Dee!! It was really good as always!! Hope you will try it!!

this looks so good! Can you make takoyaki next? 🤤

gundam and cooking im subscribing !

nice. thank you.

@CHEFSLABO

3 жыл бұрын

No worries Apple!!!

so enjoyable

@CHEFSLABO

3 жыл бұрын

Thanks eric g!!! I'm glad that you liked it!!!

Just subbed for you and I've been loving it!

Love your vids they are concise and we'll done. Btw where do you get your music from?

@CHEFSLABO

3 жыл бұрын

Hi dive into wonder!! Including this one, I get most of my BGM from KZread's official audio library which every KZreadrs can access!! Sometimes using other resources like copyright free music channel etc. But mainly from KZread itself 😉

Uh oh chef Labo...I think I just wet my shirt by DROOLING 🤤 a LOT.....

@CHEFSLABO

3 жыл бұрын

Hi again Lauren!!!! Thanks again for the kind word!!

looks identical to Thịt Kho, basically vietnamese version of this. Eggs are usually hard boiled though.

@br5448

3 жыл бұрын

interesting. However, no seaweed in Thit Kho

Are you using a western dutch oven with lid instead of a traditional drop lid? I'm guessing it works just as well without drop lid right? Does it help to expose konbu to sunlight before soaking, and do you soak overnight in the refrigerator?

@CHEFSLABO

3 жыл бұрын

Hi lcglazer!! You can use any kind of pot you have. Soaking kombu can be kept at either room temp or fridge. No need to do anything else 😉 No worries 👍

Hello! Thanks for the video! I love making kakuni in my Instant Pot! By the way, what knife do you use? Do you have any recommendations for a 210mm Gyuto? I have access to Japanese shipping service and I understand some Japanese so domestic Japanese brands are okay! Thanks!

@CHEFSLABO

3 жыл бұрын

Hi Adriel!!! Try to find the Japanese knife brand "Misono" That's the one of the most popular brand in Japanese culinary world!!

I japan I can’t find pork with skin, I like skin has a lot of collagen

Hi chef. Any suggestions for making this with a pressure cooker?

@CHEFSLABO

2 жыл бұрын

Hi Zero!! That case, you can slow cook for 1 hour😉 I attached the link for the written recipe for you!!😎👍 www.chefslabo.com/post/kakuni-braised-pork-belly-豚の角煮

@JustNoAmbition

2 жыл бұрын

@@CHEFSLABO I tried this and it came out so amazing and tender! Thanks Chef!

Hi ! Chef do you live in Australia ?

@CHEFSLABO

3 жыл бұрын

Yeah Jenny!!! Thank you for the comment darlin' 😉

what if you dont have pressure cooker, can you slow cook it for few hour ? thanks.

@CHEFSLABO

3 жыл бұрын

Hi Suryadi! After adding soy sauce, cook 2 hours with lid on!!! Check the description for the written recipe if you want 👍

@shadowx1263

3 жыл бұрын

@@CHEFSLABO thanks you ! nice recipe

Done with zaku?

@CHEFSLABO

3 жыл бұрын

Yeah Dondon!! It was slept in my garage long time 😅

why is your yummy sauce is not contain any fat from the pork?

@CHEFSLABO

2 жыл бұрын

Hi Antonius!! Because we sear the skin in the beginning to remove the excess fat too!! And the fat will appear on top of the container after the chilling process. So you can discard it then 😉

玉ねぎは 一緒にserveするの？

@CHEFSLABO

3 жыл бұрын

Norikoさん 一緒にサーブしましょう！！ この玉ねぎもトロトロでとっても美味しいです！

Thank you for your videos. Can I replace dashi stock with a pinch of MSG? Or Hondashi powder?

@CHEFSLABO

3 жыл бұрын

Yes you can replace with MSG Robert!! But Hondashi probably have Bonito flakes flavor in it. So I might not recommend it. Please also check the FAQ section in the description!!! There might be helpful info for you!!

Are you live in Australia?

@CHEFSLABO

3 жыл бұрын

Yes mate Jumphol!!! I'm in Sydney and lives in the best country in the world for 15 years👍

@jumpholvinitpairoj7273

3 жыл бұрын

@@CHEFSLABO cool mate, I love to watch your channel.

@monk4258

3 жыл бұрын

@@CHEFSLABO mate I'm from Sydney now living in Japan and I'd say I'm living in the best country in the world now.😁 great channel by the way keep it up.

Better than bacon and egg. Sorry, not sorry.

I see gunpla runner and food I click

@CHEFSLABO

3 жыл бұрын

Thanks Sin!!! Yeah this channel really is kind of my hobby world lol Welcome!!

@sinachilles9086

3 жыл бұрын

@@CHEFSLABO it's great that you took this route bc it's unique

Bakutteh

You are building a new Gundam figurine?

@CHEFSLABO

3 жыл бұрын

Yes I did Aragmar!!! The red one in the video is called "Zaku Ⅱ" I filmed the kombu Dashi scene before building it, and filmed everything else after the building! 👍

@aragmarverilian8238

3 жыл бұрын

@@CHEFSLABO I have mecha similar to the Gundam, at least size wise, in my Starshatter book series :D Zaku is probably my favorite design model from the anime.