None of the BA drama and BS, just practical tips and recommendations!

😂 been watching it for years

This is the only place where they dropped the ball: some nice shredded cabbage with a strong hint of vinegar or thinly sliced cucumber. AND, presentation is everything, including the plate it served on. Gee! I miss Japan.

Yes, I really like them, they are so light and sharpe.

Thao Nguyen underrated comment

Depending on the quality of the non-stick surface, the chop sticks can still scratch but they are much softer than metal whisks.

@@MaZEEZaM No they don't SCRATCH SOFT WOODS CAN'T😣😣😤😤😤😤

True! I was so confused to see placed on rice!

Thanks for the worthless tip, douchebag.

Unless you're having katsudon, which is...katsu over a bowl of rice and some egg sauce, basically. I like katsudon, a lot. But the cabbage way is really awesome too for how balanced it is (kind of like serving a nice bright slaw along with fried chicken.)

I'd pass on the knife too. My Mom, Grandma and great Grandma didn't need fancy knifes to get the job done. I can remember my Dad prepping a whole dinner with just a Buck Knife when we were camping.

@@mikepellerin4611 Funny how folks back in the day did JUST FINE without half of the fancy gadgets ppl feel are necessities these days. Bet that jack knife campfire dinner was DELICIOUS if not gourmet. Ha!

I meant BUCK KNIFE

Yeah, my grandma and mother cooked it for me as a child, and I'm 64.

And they never ate at his restaurant....

And yes, they broiled it.

No lemon though... we sauced it with shoyu.

It was popularized and mastered by him though, credit to Nobu.

I feel like if you add salt to the breading the salt will just fall to the bottom of the dish. I salt the chicken directly where it will stick and be more even.

@@rmknicks I tried brining some chicken so I skipped the salt in the flour/wash to try and avoid too much salt. I did use a spice rub on the chicken. The result was bland, un-interesting. Since the breading is the first thing your taste-buds touch, it needs salt.

Chicken broth... I don't use wine or what ever.

Thanks, I'll give it a try.

Dan explained it in his salmon video - kzfaq.info/get/bejne/qctplNSFt5mmkok.html TL;DW - wild has less fat and more connective tissue, so it will feel correctly cooked at a lower temperature than farmed.

That's too much sugar! The mirin has salt and sugar already. Miso is very high in sodium. Use judiciously.... Or get reduced sodium miso.

I have a meat pounder, much like the one they used. If you do not have one, use a small, flat bottomed fry pan. Put each piece in a heavy duty food bag and pound away. They come out even and no knives needed. It work’s perfectly for me every time!

@@guineapiggon Thank you, I was hoping someone would correct me before I screwed up. But wouldn't the alcohol in mirin be enough? Mirin may generally have less alcohol than sake and vary a great deal in alcohol content. But still, high-quality mirin has an alcohol content on par with an alcoholic beverage. It's rice wine, like sake. The most alcoholic _hon mirin_ I think in the US you may have to go to a Japanese alcohol specialty shop to find (or order online), but more common good stuff found well-stocked markets that carry some Japanese panty essentials are still fairly alcoholic. The cheap adulterated mirins (or mirin-flavored whatever they are) are only a few percent alcohol. I have a bottle of a brand recommended by ATK/CI and Serious Eats, Mitoku Organic Mikawa Mirin. I've read the alcohol content is 14%, though it's not listed on the bottle. Shouldn't alcoholic mirin alone satisfy the alcohol component of this dish? I'm reluctant to buy sake because I don't use it in my cooking at present and an open bottle spoils much more quickly than mirin. Which is why I bought mirin in the first place. It was inexpensive and I could keep it in the fridge for two years. Sake is more expensive and I don't expect it to stay fresh after a few months.

They don't cook the sauce, so if you want it thicker, use more ketchup. Or go to your local Asian store and get the Bulldog brand tonkatsu sauce, it's the best.

Not a bad a suggestion at all, but you can do at home without too much more work at all. You can buy tasty Japanese curry pre-packaged; "S&B Golden Curry" is widely available in Asian markets and online. All you really need are some Japanese pickles and you're gonna be happy!

@@GreatExplications I think he was wanting an ATK version of Japanese curry. Which would probably be interesting to see...they often change little things here and there. ATK curry is probably going to be hotter than normal Japanese curry, I'd think.

Kinda? It's that and that the crumbs themselves are thinner and crispier because of how their made instead of being little balls like with normal crumbs. You don't lose that by making them more broken up.

the main point of panko is that they're made to be lighter and airier than regular bread crumbs which results in a much crispier fry with less grease/oil absorbed. bashing them into smaller pieces doesn't change that. what changes is the texture, smaller crumbs would be as they described it, "crisp and feathery" as opposed to leaving the panko whole which would definitely be crunchy

Huh? Who said the point of panko crumbs is that they're bigger? I've never heard that. They're known for being lighter and crispier

@@juansierralonche9864 Yeah, and they give a super fluffy crust because they're larger in part, its a texture difference form regular breadcrumbs.

@@juansierralonche9864 the opening post you're replying to literally said, "the main point of Panko is that its supposed to be bigger crumbs"

Of course: shop.americastestkitchen.com/apparel/america-s-test-kitchen-red-apron.html

It's best to use pork or veal for this dish but if you want to use fish you can but make sure it's a firm, meaty flesh like halibut.

I had the exact same thought!

Panda Butter , exactly. They made a mistake by making the panko into American breadcrumbs. Error!