Thank you. I love these simple 1 pan, 35 bowl dishes.

No one. No. One. Is a better teacher of a recipe, why you use certain techniques, and what the results are. Thanks for another great one, Kenji! ❤

@osmoticmonk

Жыл бұрын

i completely agree. for some reason i find recipes from other cooking channels/personalities a little intimidating to recreate but when kenji rolls in with “but you can use y or z ingredient if you don’t have x lying around” it seems so much more relaxed and doable. thanks kenji!!

@Sellinglobs

Жыл бұрын

For real, it's such easy watching hearing Kenji explain the food science behind what he is doing, where the recipes come from, and where you can get ingredients or what the alternatives are. Kenji's cooking show and the late night episodes are my go-to for fun recipes and just killing time

@YungRamo

Жыл бұрын

I wouldnt use such strong language (you are probably being hyperbolic i know), but kenji really let me evolve in the kitchen. I used to have such massive hesitation in the kitchen that revolved a lot around lack of available ingredients. Kenji is really good at highlighting the important parts/techniques in a recipe and propogating the attitude of just cooking without too much stress. (I think the go-pro style helps aswell, i thought by now it would become way more common on foodtube but it hasnt suprisingly)

@Chava-rodriguez

Жыл бұрын

That’s because he understands why he’s doing things. Teachers that don’t understand the subject are the worst at passing on knowledge, they struggle to explain things. Kenji really understands everything and so can explain it simply.

@vooveks

Жыл бұрын

He's great, I must say. It's the 'why' explanations that really help, plus there's almost no production values - just the POV cooking and calm tutorial. He doesn't feel the need to put a meme up every 3 words and accompany it with stupid stock music.

The worst part about this is that now I'm hungry for something that don't have ANY of the ingredients for. Looks amazing.

@dianapennepacker6854

Жыл бұрын

The way he slices that chop holy crap! I suck at sharpening knives. I wish there was a knife set with an automatic sharpener made for those specific knives that always gave a good edge.

@MantraHerbInchSin

Жыл бұрын

I am hungry as a wolf, but I am sick and have nothing at home.. Even if I had stuff I wouldn't be able to do anything

that moment at 2:04 when you talk about the controversial step of washing your pork, take the pork to the sink and go ahead and get some dish soap and I was like, well, okay this step seems to be reaaally controversial

@RiamsWorld

Жыл бұрын

I always freak out a bit when my friend or family is washing something with dish soap with food in the sink because soapy water splashes and I don't want dish soap in my food. I recognize the quantity is pretty small it probably won't cause harm, but it's the same idea as hairs in food.

@lozoft9

11 ай бұрын

@@RiamsWorld My in-laws do the same but even worse: they leave, rinse out, and wash dirty dishes on the same side that they prep food on, often while food is still in the sink. I'd *never* feel comfortable having a sieve with wet meat in it directly touching a sink grate directly over the drain like that. I know he prolly keeps it spotless, but still.

I think one important part people overlook in this video is the cleaning you do after your work after every bit! The dish looks lovely!

Jamon is getting much better with the catch! The spirit of Shabu lives on!

@joeymejia794

Жыл бұрын

I think Jamon has always been good at catching, Shabu always missed haha. Rip

@Hannahorse715

Жыл бұрын

Hambone not Jamon

@joeymejia794

Жыл бұрын

@@Hannahorse715 in older videos Kenji spelled it Hambone, but in more recent years and on camera he calls him and spells his name as “Jamon”

@MrNathancast

Жыл бұрын

@@Hannahorse715 Jamon

The best lesson I have learnt from 5 years of watching these videos..... bowls bowls bowls bowls bowls. Buy as many as you can, and use the for every kitchen top purpose.

I am Chinese and it's one of my absolute fav

Jamon looks like he needs a hug. I was glad to see he didn’t eat the leek root.🐾

Kenji I hope you understand your incredible ability to teach and display the the importance of technique and elements of cooking. I’ve been following for a few years now and have been cooking for about 10. No one has taught me more, thank you

@prapanthebachelorette6803

8 ай бұрын

He’s the best when it comes to the “why” part behind all the instructions 😊

I just want to say that I actually do appreciate alternative methods of cooking the dishes from the book for people with food sensitivities. My daughter has an egg allergy and it's nice to see some other ways to approach the dish. It's just nice to see how flexible the rules and recipes can be. Thanks for all the great content!

Jamon is the best kitchen overseer. Duty first as usual.

Feel like I’m watching Kenji Porkez with the amount of pork on this channel recently. Great job 👏🏻

This was a particularly great video, Kenji!

I just made it and can't get over how delicious it was.

Love the approach and your videos. Constantly consuming your work, it's made a wonderfully positive impact on my life in the kitchen, and overall confidence. Also great to see allyship so easily worn, and spoken as you do in your videos. Truly is the hidden gem in all your material. Here for it everytime! Love the nails btw, the rest have their own problems ;)

@nikolai3620

Жыл бұрын

What are you talking about?

@sneaky3307

Жыл бұрын

@@nikolai3620 fr , bros waffling

@pnwoutdoorlife

Жыл бұрын

Ally? 😅🙄

@invis19

Жыл бұрын

@@nikolai3620 iykyk

@artemiswoodfin1590

Жыл бұрын

guys, gals, and nonbinary pals

Hey Kenji…just got my copy of The Wok. Fantastic..Thanks for all your hard work.

When the meat is cut that thin, I would postulate that the kneading/squeezing process is both forcing water into the tissues and tenderizing what is an otherwise lean cut so it doesn't have much connective bits to break down or fat to render. This allows the cooking process to infuse the sauce back into the meat and make FLAVOR! Go ahead, prove it Kenji!

Extremely colorful cooking style…..and the hands to prove it.

Love the content! Love The Wok; page 103-110. On my next to cook list.

I have the Joyce Chen cookbook! I've also been to a couple of restaurants that were hers, or were run by a chef trained by her, Mu Shu Pork was my favorite dish as a teenager, it drove my parents crazy that that was what I ordered every time we went to the chinese restaurant. I get it every once in awhile. I don't think I have ever tried making it. I have to try this

consistently amazed at Kenji's intact nail polish while working in the kitchen everyday

@ericw9655

Жыл бұрын

It’s a little distracting, tbh. Any idea what the backstory is on it?

@dieternuhr3823

Жыл бұрын

His daughter paints them

@netherane

Жыл бұрын

@@ericw9655 There is no backstory. He does it, or his daughter does it, there is literally nothing about it that should be of concern. Get over it, and yourself.

@GerardPinzone

Жыл бұрын

@@netherane Maybe he should keep his daughter away from the kitchen knives.

@prettiwensmyling

Жыл бұрын

@@GerardPinzone Your comment makes no sense, the man's a professional who has many years under his belt in the culinary industry. What on earth gives you the impression he doesn't take safety seriously? Maybe you didn't have to post a comment without thinking it through.

Made this last night--restaurant quality--the flavors are spot on! Not sure about the dried lily though. The ones I found were smaller than what Kenji used. Saved myself a little work and got dried shredded woodears.

Chris and Steph are great! It's a trip, when channels reference each other back and forth.... nevermind when it's someone as noteworthy as Kenji doing the referencing!

@xZOOMARx

Жыл бұрын

I’m seriously happy to see how much recognition they’re getting for their solid thorough work. I remember when their videos was just Chris awkwardly trying to toss food in their wok. Now they’re a legitimate authority on regional Chinese food

Seeing the box of golden curry cubes on the pantry made me feel vindicated. I love that stuff. So easy and tasty.

Kenji, you are my Bob Ross of cooking

Looks bomb Kenji. My mom really likes Mushu Pork. I may have to try making this for her sometime

you are so practical and amazing. you should be in a cooking movie

I love snacking the blossoms of day lilies, but I've never incorporated any into my cooking. Maybe I can grow a bunch and use them for this! Never seen them in a store before.

I love Jamon, so patient

I love you for making this dish

I just made this tonight using your recipe and Marion's kitchen recipe for the mandarin pancakes that didn't come out so great I should have used your recipe Kenji 😂 but the mushu pork was delicious I did add carrots and cabbage and added shiitake mushrooms with Wood ear mushrooms and dried day lilies double the sauce because I used 2 loin chops but I forget to add sugar but I didn't miss it since I did add MSG 😋 , just wanted to say it tasted fantastic 👍 thanks Kenji

One of my favorites.

I'm ethnically Chinese but I've only heard about Mushu Pork from American popular culture as some sort of takeout dish and I have always wondered what the dish is actually made of

Kenji! was it better with the slurry? worse? side step? I would love to know! Thanks for another brilliant video! i'll have to try it soon!

Thank you for this one.

My first Chinese cookbook was The Key To Chinese Cooking by Irene Kuo. I will always appreciate her.

Love the videos! I'd be curious to know how much of the tenderization and marinade absorption of the pork is attributed to the washing vs just the act of massaging the meat

The pork wash/massage is obviously one way to do it, but I believe that Chinese cooks (like my ex-wife) just turn that cleaver over and tenderize it by whacking it with the dull side. I reckon that's why Kenji says the wash/massage is "controversial." I've got one of those wobbly-handled woks but it only has one handle. You have to screw in the little circle at the end tightly before you use it or you might dump all the food on the floor.

Looks great! Going to try this with some seitan as I have a family history of Cancer and need to avoid the igf-1 in meat---thanks for posting

Jamon got his treat!!!

Thank you for such an in depth and informative video! Is this possible to make without a wok, or is that the only recommended way?

It has been literally decades since I've had Mu Shu pork and no restaurant in the area I live now offers it. I've ordered The Wok and I hope that is one of the recipes in it. Amazon has the ingredients available and I did see frozen Mu Shu wrappers at the one half-decent Asian market in the region so I should be set! I no longer have a gas range so I bought an induction wok (not induction compatible but an actual small appliance) two years ago so I could continue using a round bottom wok. I have to say that I get better heat output out of that thing than I did on my old gas range. I do have my little 15K butane burner but it sets off all the house alarms so I only use it while camping.

dumb question: what size prep bowl did you use for washing the pork? I need to buy a half dozen or so...they look very useful.

This is off topic, but I can’t find pigs trotters anywhere. My local H Mart has pork back bones. Do you think that would work for Tonkotsu?

Full Dad points to Kenji! The nails!

Is the recipe and video for Mandarin Pancakes available now, or is that a future video? A link would be great if it is available.

Does the washing/squeezing work with other proteins to be marinated for stirfrys and the like?

Cleaver question for you - thinking of turning my Dexter Russell double-bevel knife into a single-sided edge, a la Made With Lau. Good idea/bad idea? PS - just got "The Wok" and loving it.

Hamon just keeps looking with patience, as if to say, "Uhmm... Dad, I'm down here...."

Amazing food as always, can't wait to try making this. Haven't had it in years.

Is that a Joyce Chen wok? I had one with a flat bottom where the rivets on the handle got weak causing it to wobble. Eventually the rivets completely wore out and the handle fell off.

I’m going to wash the pork. *takes pork to sink, grabs a sponge and soap* I’m just holding my breath…. Lol. Love these videos

hey i have the same cleaver. the shi ba zi is my favorite knife, and one of my least expensive.

Kenji is the classy Vince Offer.

Anybody know what clever that is? I've been looking to buy one!

The nails are fierce! U go Kenji!

If you live in China you can buy a stack of the pancakes for about 10 yuan in most markets and hoisin sauce for 30 yuan. But it's not a common recipe in restaurants, at least I haven't seen it. They use the pancakes for kaoya.

Hi Kenji, thank you for all the effort you put in to educating and inspiring us. One question: I cannot for the love of g o d find some nesting metal bowls to buy. Do you, or anyone else here know a good website to get some? Thanks!

@stevo-dx5rr

Жыл бұрын

I bought five different nesting sizes (2 each size) of vollrath stainless steel bowls (47930, 32, 33, 35, 38) from webstaurant store. They’re great. I’d buy them again, though I might go with a slightly heavier gauge. I use them every day.

Made With Lau says that washing/wringing the meat is to get rid of myoglobin, which results in the texture and tenderness improvement, can you shed any insight into this scientifically?

Hey Kenji! A big fan from Argentina over here. I'd love to watch a section in which you cook regional foods from other countries for the first time. For example Empanadas or Locro from Argentina (pretty sure your wife knows what I'm talking about) but Kenji's way PS: Your nails rocks!

@carmeloshin

Жыл бұрын

Yes please, Argentinian bbq with chimichurri 😋

Anyone know where the mandarin pancake vid is located?

What do you think of the pepper canon Kenji?

Always funny that a pro cook's "1tbsp" of oil is usually more like 4. Always wonder whether it's intentional.

I remember a few months ago you posted where we could get the wooden spoons and spatulas you use! I can’t find it anymore so could I ask where you got them again??

does anyone know waht knife taht is?

This is too funny I was trying to try this other day when wife and I got take out. Our go to place didn't have it. So now I can try to make it

Great vid!

Would be super amazing if it would be possible to add mesurments in grams also. It sometimes gets frustrating to watch and constantlly stop to convert the mesurments.

I really like that set of metal bowls, any chance you (or someone else watching the video) could share what brand they are or point to them somewhere?

@JKenjiLopezAlt

Жыл бұрын

Restaurant supply store. No brand.

hey kenji what is the minimum amount of btu or mjs a wok stovetop should have for indoor wok cooking? I'm in the market to replace the stovetop for alot of wok cooking but having a hard time finding information on how powerful the wok gas top is

@einsiedler9720

Жыл бұрын

I'd say as high btus as you can legally get for home cooking lol

@lilliputlittle

Жыл бұрын

I wouldn't get anything less than 15K if you can avoid it. The higher the better even if only one burner offers it. The kitchen in my newest home isn't plumbed for a gas range (on my wish list) so to tide me over and to still be able to use a traditional round bottom wok - I bought myself a NuWave induction wok. The heat output is very impressive.

Hey Kenji. Is it smart to dry brine a boneless prime rib in the fridge for a couple days? And am I supposed to salt it again before putting in the oven? Or just add the pepper and then put it in? Many thanks and much love

@chilepeulla

Жыл бұрын

Not Kenji and a week late but I figured it’s better late than never. It’s a good idea to dry brine it in the fridge, provided that you calculated the right amount of salt (between 1.5 - 2% of the total weight of the prime rib). Depending on the size of the meat, it may take more than 2 days for the salt to reach the center and distribute evenly throughout the whole piece, so take that into consideration. I once dry brined a leg of ham and didn’t leave it enough time, the exterior was too salty and the center was bland. You don’t need to salt again before cooking, adding fresh ground pepper would be good at this point, just make sure the surface is wet enough for it to stick.

Those with a chicken egg allergy/reaction might be able to consume duck eggs. We eat them because they taste better and more have nutrients too!

If using chicken, would you wash it the same way?

What kind of oil are you using? Does anyone know?

This tasted soooo good. Thanks. Can you do a gomae recipe one day?

Kenji, did you hear that Mary Chung restaurant in Cambridge is closing after 40 years. Had a lot of Moo Shi there over the years.

Does anyone one know which knife Kenji is using in the video? Can anyone recommend a good Chinese chef’s knife/cleaver?

@JKenjiLopezAlt

Жыл бұрын

Shibazi cleaver.

Thank you

If your son has an egg allergy won’t it cross contaminate if you fry the egg in the same pan as the rest of the ingredients?

I have never been more terrified and in awe than hearing Kenji say he's been doing this since he was a kid as he picks up a knife the same size as a toddler.

Dang teasing us with some pancakes lol

Kenji, great video as usual, but I was wondering where did you get those sliding drawers for all your spices? I hope to attain enough spices to warrant a storage space like that.

@hithere2540

Жыл бұрын

If I remember correctly he said he built them himself in a previous video.

@MauiWowieOwie

Жыл бұрын

@@hithere2540 I figured that would be the answer, just wanted to know if there was a place to get them.

how far in advance can you marinate the pork (or any protein) when using this velveting technique?

I can't find dried daylilies locally. But daylily season is coming soon, and I grow and lot of them. How do I harvest and dry my own?

Hey, Kenji! As always, love the content. Been curious, what's the collection of stainless bowls you use for mise?

@JKenjiLopezAlt

Жыл бұрын

They’re just some no-name stainless bowls from the restaurant supply store.

@SandwichLady

Жыл бұрын

Check out Dollar Tree for a variety of stainless bowls in the pet section. Cool, inexpensive resource for light use!

@wastrelway3226

Жыл бұрын

@@SandwichLady Haha I got a big one way back when for giving the baby a bath in the sink. I still have it.

Whered you get the knife

Looks delicious. My only point of reference for Moo Shu pork is from a Seinfeld episode many years back…

Nice video recipe good 👍💯💯🙏🌻🎁🌹

I´m not quite sure, but did you squeeze the pork? :-D

Idk if I’m just stuck on stupid but why can’t I figure out where his camera is mounted in the beginning like I’m assuming a go pro but I don’t see it strapped to his head

@hithere2540

Жыл бұрын

You can see it at about 16:13

You have any tips on how to get snap transitions smoother lol?

Hi Kenji, what is the brand of wok you have? I have had bad experiences finding the right one

@ianday465

Жыл бұрын

Check out the SeriousEats buying guide. There's a whole article principally written by Kenji with some standard recommendations

@faithsrvtrip8768

Жыл бұрын

He has talked about it before, is in the play list?

@Magic-Man

Жыл бұрын

It's apparently a 20 yr old wok from Target, brand is Typhoon or something like that. He's got a video on all his pots and pans -> kzread.info/dash/bejne/kWWJrsGvl8WqpZM.html

@mattbrooks1302

Жыл бұрын

I bought the 13.5" yosukata flat-bottom per recommendation on serious eats (written by Tim Chin, not kenji) and am very pleased with it. Had it for several months and use it a ton. Seasoned quickly, thin but sturdy, like the handle, etc.

@jz4461

Жыл бұрын

My Mammafong has served me well

12:18 aww. I think this is the first time the snap-cut broke continuity.

slightly similar to Sundanese Lumpia except they use cheaper meats or even just bamboo shoots and bean sprouts

Are the dried day lilies toxic to cats? I know lilies are, but not sure if these are the same thing or not. Just want to know whether to be careful cooking with these when the pets are around

Kenji, I hope you have a solution for this, it isn’t cooking technique per se but you have a solution based approach to things, so wondering if you can either recommend or provide some solution for the grease and smell from Asian cooking. You could have the most powerful extractor hood in the world but it won’t work if you just trying to create a vacuum in your home. How does a restaurant manage? Is there some sort of cooling system before the vaporised grease hits everything and makes clean up harder?

I could not find your pancake video. Is it very old?

I hope this isn’t too much to ask, but I notice with your wok you’re managing to not only stir but also consistently flip the food without the spatula, but is it okay to ask how necessary flipping via the wok is to cooking. I lack the necessary arm strength to really heft the cookware I have but in general I’m also afraid of spilling food everywhere, any tips for alternatives or possibly on just how to properly use my pans or wok to flip the food?

@shortboard_89

Жыл бұрын

using a spatula or something similar should work just as well, no need to flip it with the whole pan.

Hi Kenji, I live in the UK and corn starch is quite hard to come by, are corn starch and corn flour the same thing?

@jacqulynevans8191

Жыл бұрын

They are the same thing, UK and Australia call corn starch, corn flour. Americans call it corn starch more frequently I have observed, due to corn flour often being corn meal as used to make corn bread or even dried masa flour.

@gumbee2159

Жыл бұрын

Use potato starch. Does the same job just as well.