You forgot BDSM, I think I enjoyed squeezing that egg far too much 🤔

Yeah I was gonna say the focus on that egg lasted an uncomfortable length of time. Like I was witnessing something I wasn't meant to see haha. I'm noticing a theme when it comes to runny and squishy eggs on this channel x-D

@@CookingwithChefDai Is this the mucilaginous texture described in Japanese as "neba-neba"?

I slipped out of my chair.

Y’all wrong defiled that poor egg 🥚 😂

Oh my, what were the odds. Thank so much 🙏

Thanks so much friend 🙏

Thanks so much🙏 I really enjoyed eating this one

Good morning D & P, happy Sunday to you too. Although every day feels like a Sunday these last few months 😆 You’re very welcome, likewise, the way you fabricate your parts as in your last video was truly mesmerising!!!! Always a learning day when I watch your vids. Enjoy the rest of your day and ride safe x

Thanks so much Albert. I appreciate the kind words mate as always and me too, I really want to go to japan too. Give me a shout if you ever decide to go and I’ll try and recommend some fun stuff to do. All the best mate and take care of yourself!!!!!

Thanks much Ron, your comment really means more to us than I can express. Your smoked mackerels sound delicious! Please try the eggs, they really are delicious 😋

Thanks so much, it’s so great to be back. Glad you like the videos 🙏

Hello there. I know what you mean, I can’t wait for life to normalise so that we can return to all of those awesome restaurants. We are all safe, so can’t complain. Hope you and your family are all well too x

Thanks so much Troy. I appreciate it. I think I’m the lucky one having you watch my videos 🙏

Ohhhh, that’s sounds awesome. I’m definitely going to give that a go!! Thanks

Thanks so much. This is actually the seventh video we’ve made in the last 2 months. May I ask, have you received any other of my videos by notification? I feel like a lot of people haven’t been notified.

@@CookingwithChefDai No, its not working

Thanks so much. I will absolutely make sukiyaki for you!!!!!

Thanks so much. That is something I would love to do in the future!!!!

Hi from the UK 😊

Great stuff, hope you enjoy them. Thanks a lot as always Courtney

Thanks so much. Would love to visit India one day. My brother said it is one of the most beautiful countries he has ever been to. He said the food was so unbelievably good and the people so friendly. Greetings from London, 🇬🇧

@@CookingwithChefDai thank you. Most welcome to India. Let the situation become normal. Must Visit North Eastern Hills of India. 🙏

You’re welcome, thanks for watching. I personally would eat them before three days. As the marinade contains water, it won’t last too long.

@@CookingwithChefDai Thanks :)

Depending on the salt content of the marinade/brine, the yolk starts to get cured. At about 1 day you have a runny yolk, but by the end of 3 days you'll have a cured yolk with a more gelatinous texture. After about a week, the egg starts to pickle and take on a little funk (not in a bad way, just different). I would plan the batch based on your preferred texture and strength of flavour; if you like a 1 to 3 day egg, rotate a new batch of 3 eggs into the bottom of the bag every 3 days. Just remember to taste the marinade every time and adjust the seasoning, because the eggs exchange their water content for the marinade (osmosis), thereby diluting it. Cheers!

Absolutely, definitely one for the future!!! Thanks so much 🙏

Cooking with Chef Dai Grand, thanks for the reply. Looking forward to it.

Thanks so much 🙏 I love Japanese fusion, I would love to make it one day on this channel. Thanks for the suggestions

To be fair, I do the same when I want a quick meal.

Hello mate, hope you’re well. Fortunately this wasn’t made the other day when it was scorching hot. I think it was around 25C though, hot enough. Thanks for watching 🙏

Hi there, you’re welcome. Glad I could help. Thanks for watching

You could freeze it, defrost it when you want to use it but boil it (and cool down) before using again. Because it contains water, it will go off very quickly.

That is a great suggestion!! You’re right, haven’t seen many on KZfaq. Thanks a lot

I know right 😂 hope you’re well mate

Thanks so much. This is actually our seventh video in the last 2 months. I have a feeling that my subs have not been notified by KZfaq. We started a restaurant a few years ago and were very busy. Currently in lockdown ☹️

@@CookingwithChefDai I'm one of the lucky ones, coz I'm always notified 😉 Maybe they haven't activate the bell icon...

Very true, unfortunately I was out of nori that day.

Sounds awesome. I love it too 🥰

😂 x

😂