Ingredients (about 1 serving) 1/3 Japanese radish (DAIKON) About 200 ml chicken bouillon 1 piece of kelp (KONBU) 1 clove garlic A pinch of butter Parsley and black pepper to taste
Seriously looked like perfectly cooked scallops at the beginning. I'd try to make this myself, but my knife skills are nowhere near the precision this guy has. Also, I loved the inclusion of a single piece of kelp when he heated up everything in water - almost the same way Western cooking uses the bay leaf.
@rustyshackleford19105 ай бұрын
@@reginabillotti onions too!
@VisualFrag5 ай бұрын
Knife Skills only grow through use!!!
@CybershamanX5 ай бұрын
A little bit of practice goes a long way! Sure, chefs like this have been doing it for years and make it look effortless, but you can get very close results with just a bit of practice. Keep at it and someday you'll hear from someone, "hey, where did you learn those amazing knife skills!" 😉
@lenas62465 ай бұрын
just use garlic press
@RoseDragoness5 ай бұрын
you can always work with your knife slower. Tbh knife skill don't make the food taste better, its advantage more of making food faster.
@andynonymous67695 ай бұрын
Ok I made this! Here's my tips for everyone who wants to make it too! So first off I didn't have daikon, so I used potato. It seems to have worked the same, but a bit mushier So my first mistake which cost me a potato was that I cut the grid a bit too deep which make everything VERY delicate. So don't go too overboard My second mistake was not being gentle with the potatoes when I took them out of the broth: one of them split in half. Be very careful. I'd recommend using tongs and gripping them with as much surface area as possible so that gravity doesn't cause it to crumble Next, I'd recommend using a pasta strainer to separate the garlic from the oil: its simpler and doesn't waste any oil by soaking it in the paper towel I'd cook the potatoes/daikon on medium high heat because it took me about 20 mins on one side before I got a nice dark brown colour. 40 mins total just on that step! My next mistake was not scraping the bottom off of the pan before I flipped them. One of them stuck and broke in half :( So make sure they aren't stuck to the pan! I also used tongs for the rest after scraping them to keep them from crumbling while I flipped them I'd recommend draining some of the garlic oil before you add the broth so that it doesn't start spitting at you and burn you Don't add too much broth to the potatoes/daikon or else they'll disintegrate. You probably won't need as much as you put in your microwave bowl I added some soy sauce to the broth because my soup stock wasn't salted. It really improved the flavor That's all my advice! These were quite literally the best potatoes I've ever eaten in my life. Crunchy on top and SO tender and pillowy in the inside. The one downside: they almost took me an hour and a half to make. But you could definitely cut that time down by cooking them on a higher heat than me, not using potatoes (they took a while to prepare) and most importantly, actually finishing the video before you try to make this 😂 I was just kinda following along each step and not watching further, that made is 10x more confusing than it needed to be lol 10/10!
You treat vegetables with reverence, like they are fine cuts of expensive meat. I've never seen a chef give that much love to every dish, and I worked for 20+ years in restaurants and hotel kitchens. You are incredibly talented, and I can tell that you work very hard and care very much about your food.
It reminds me of fondant potatoes. I am curious if you could let them sit overnight after the microwave? If left on a wire rack in the fridge you could get a dryer surface that might make them brown more and add a meatier texture. I will be definitely trying this recipe.
@Brightfreeman235 ай бұрын
Yeah try dehydrating them then glazing them back up
@jinntakk5 ай бұрын
Daikon isn't meat though, it won't have a dryer durface much as it'll just be mushy like other veggies that are left out in the fridge.
@NoSanaNoLife5 ай бұрын
will definitely have to try this. looks wonderful.
@user-hk7wh7mo5i6 ай бұрын
相変わらずオシャレ😅
@user-og1vw4bh5g5 ай бұрын
🍢の大根こそ至高🤗💕
@mozu96 ай бұрын
かっこいいーーー
@GeorgeLABO6 ай бұрын
あざます!
@Kyrieru5 ай бұрын
Nothing as complex as this, but frying daikon radish in bacon fat tastes pretty darn good.
@user-py1fx1ei1z6 ай бұрын
相変わらず美味しそうなのと、自来也とミナトが熱すぎる!!!w
@kevinhctsai5 ай бұрын
Very nice! thanks for sharing the recipe!
@ExaltedDuck5 ай бұрын
This looks delicious. Reminds me of fondant potatoes. And your precision and skill is is impressive.
Thank you very much chef-san. This is beautiful and I bet also very tasty. Japanese touch over French cooking scheme, can only bring up both schemes!!! Respect.
@purleybaker5 ай бұрын
Spectacular. Thank you.
@robertp4575 ай бұрын
凄い
@HatSandwiches5 ай бұрын
I love making fondant potatoes so I'm really excited to try this!
Thank you for this inspiration Chef. I get it! And I will get it (the daikon) and make this incredible looking dish. I will try to do that special hand gesture too which probably brings the scallop flavor! Very well filmed also and great subtitles. This is great.