man dai your back to life xD. first video i saw from you was the chicken don recipe. ever since i was following you on youtube. authentic japanese cooking and in english. jackpot haha. do you consider doing some takoyaki recipe video sometime?

Thanks so much Courtney. Your hubby is a lucky guy, Im sure it will turn out great for you. PM if you have any questions and I'll be glad to help!

Thank you so much for the kind words, it really means a lot to us. Where abouts is your diner?

@@CookingwithChefDai i run my diner in Jakarta, Indonesia. it is called Jonbon's Coffee & Eatery

Thanks so much mate 🙏

Glad I could help. You’re very welcome. Thanks 🙏

Thanks so much Reme. It’s great to be back amongst you awesome people 👍

Thanks a lot Albert. I'm glad you liked that tip. I'm no expert when it comes to tying, just watch videos done by proper butchers on youtube, they're so fast!!!! Good luck!!!

Thanks brother 🙏

Thanks so much 🙏

You’re welcome, thanks for the kind comment 🙏

It’s a close one. I love cooking but I definitely prefer eating. Thanks a lot

Ahhh, thanks man. Glad to be back too.

Wilfred Ho hey there. Thanks so much for the comment Wilfred. I hope you and you’re family are keeping safe. I’ve made another pork belly recipe in the past which is more tender than this one. I like this one because it’s tender yet still quite meaty. I have already made a ramen video which I haven’t edited yet. It’s miso based. Thanks for the awesome comment

@@CookingwithChefDai Miso ramen would be ideal! Osaka style or your own personal take & invention with the Miso stock would be great.

@@CookingwithChefDai Soup noodles are my favourite food, so I await on bated breath. Will the miso be used as the main broth or as part of the tare?

Thanks so much and yes, I will be making an okonomiyaki video in the future. 👍

Thanks a lot. The tying part was very difficult for me to explain. I hope it came across ok in the video. That’s a great idea re. Pickled carrots and daikon!!!!!

Thanks so much, you’re welcome anytime. If you do, make sure to say hi!!!!

Ohhhh, now you’re talking. Sounds delish. I would definitely warm it up though as the fat becomes congealed in the fridge....

​@@CookingwithChefDai Melted out and then congealed fat isn't something I wanna taste, you're right. But fat tissue saves own structure pretty well even being cooked, so thinner slices and spice+sourness of horseradish gonna prevent mouth from covering with this sticky sense, while at low temperature you can feel more dense texture. But, I'm guessing, slavic part of my taste speaking out.

😂 uncle Rodger would not be happy at all 😂 Thanks for the awesome comment

@@CookingwithChefDai ps I tried your pork pot stickers it was amazing but I couldn't get round sheets so they was a different shape and didn't work to well but either way amazing

Wow, thanks so much Nicole. I’ve actually already made a miso ramen video using this chashu, just need to edit and upload at some point 😉

Thanks a lot. You can try and replace with rice vinegar

Thanks a lot. Please give it a go. If you don’t want the rolled style, have a look at my old video where I cut the pork belly into chunks, it’s much easier. I’m not sure about other meats for this style of cooking, but give it a try and see how it comes out. You can usually substitute sake with white wine or rice vinegar. I will definitely be making a side dish video in the future!!!!

I will do my best. Thank a lot 🙏

thanks a lot Dave, you know the score. It would make a great shoyu base for ramen, liquid gold baby!!!!! Hope you’re well mate, see you this Sunday!!!!

@@CookingwithChefDai Fantastic - I'd better get some pork belly in 😁 See you on Sunday!!

Thank you for your excellent question. Simply put, Japanese dark soya sauce has a slightly sweeter flavour whereas I believe Chinese dark soya sauce to have a more saltier, thick flavour. I honestly haven’t followed these recipes using Chinese soya sauce, but I would expect the outcome to be very different. If I were you I would use the soya sauces that you have already and just adjust the taste accordingly with your other flavourings like mirin, sake and so on. If you’re not so confident in doing that, I would suggest buying the Japanese soya sauces from your market. Gambate!!!

@@CookingwithChefDai Thank you Chef Dai. I will use the Kikkoman soya sauce them. Have an awesome week ahead.

Thanks for the comment. I’ve actually made but not edited yet a miso ramen video to be released at some point. It’s a very simple home recipe, no boiling of bones for 10 hours. It wont be exactly the same as a ramen restaurant but still really delicious

Chashu doesn’t typically have the skin on. If you put it into he fridge, I would imagine it would become quite hard. If you ate in straight after cooking, I think it would be nice and gelatinous 😋 I think you’ll need to cook it for more than 2 hours though. Why not give it a try

Thanks Beth. I think I remember you, or could’ve been someone else on Chins vlog, saying that you don’t like bacon and everyone was aghast 😂 I love bacon more than I love my own kids, Ok that’s too much but I could eat it everyday. See you later 👋

Around 1-1.3kg will feed 3-4 people, around 20 thickish slices. Also you can leave space of around 1 inch in between ties.

Thanks @@CookingwithChefDai ! Let me try that out.

Finally got to cooking this. Made the mistake of going through with it using a really thick cut of meat which made the tying part difficult and cooked it for just 2hrs. But, the outcome was great! The meat is tender and you can taste a bit of sweetness to it. What's even better is cutting it up into small cubes as leftovers, frying it up a bit more to render more of the fat, and making it into fried rice!

I know you really meant to say “is shit” but thanks anyway

Thanks pal. Love me a piece of swine once in a while. Hope you’re keeping well mate!!!

All good here In lockedowned South africa . Hope everything's good in London

logan jacobs damn, you’re from South Africa aren’t you, that’s too cool!!!!!! Would love to visit one day for sure!!!!!!! All good here mate, thanks for asking.

Please post on my Instagram

😂 indeed

Sorry King 😆

I believe it said to help remove some of the impurities.

Certainly debatable, I love both. One egg would be enough for me though. I could eat loads of chashu with one bowl of ramen. I’ve actually made a video already that I haven’t uploaded yet.......my 5 favourite ramen toppings. Watch this space (and yes it contains the tamago)

Rice always gives me that reaction. What can I tell you, I’m Japanese 😆