Its a crime how underrated this channel is

Reasons I watched this video: - Editing and music puts my spirit in a relaxing mood - Adam's way of talking and explaining the process - Eager to add more recipes to my repetoire - also because I'm hungry

Best and most humble Master Chef contestant by far..

This is why I love your channel: this is simple, rustic food that people will actually make at home. You don't try to put any frills on it to attract people to your channel, it's about taste and ease of cooking. Really happy I discovered you!

Thank you for your super easy recipes. Between depression, a ton of allergies, and not having a lot of money these simple dishes give me ideas on how to get vegetables into my body.

This channel needs to win some awards if it hasn't already.

If you mix lemon and bitter orange you'll get as close as possible to Yuzu.

Discovering Adam Liaw is frankly life-changing. He's so inspirational and thoughtful in the way he cooks. Thanks Adam! My husband and I truly appreciate what you do!

I already know this will be absolutely amazing! Coming from a Chinese home, my mom likes to make a simple soup where the main ingredients are pork or chicken and the Chinese cabbage. It's amazing as a light side-dish, and this is a more concentrated flavour version of that!

I've been waiting for you to explain this recipe for ages, ever since I saw it on your instagram. Thank you!

This reminds me of the Norwegian Fårikål. That litterally translates to " sheep in cabbage" and are based on those two ingrediants. We use mutton or lamb in pieces ( different sizes, it does'nt matter) and we add cabbage in big chunks, water, salt and black peppercorns. All is put in layers, and then you boil it on low heat under a lid untill the biggest chunks of meat are tender. There is a discussion if you should sprinkle a little flour between the layers, some do and some don't. The flour will thicken the sauce that creates in the pot. We eat it with boiled potatoes and Norwegian flatbread.

OK, I Just made this yesterday.... frigging delicious..... this guy is for real :D

Listening to Adam talk just makes me relaxed and happy.

I made this and it was so easy and amazing! The dried scallops were a brilliant addition.

One of the greatest cooking channels out there

I really like your style of cooking videos and especially that you always think about what questions someone with no idea would ask. Really wholesome :)

I love how he adjust the ingredients to make it easier for us to make.

Always such amazing recipes! Love it!

Ty for making these videos, you are so soothing and calm me down from the day.

Perfect timing! We just had our first snow in Toronto. I immediately bought the ingredients and made it in a slow cooker. It is so delicious and warming. I use the leftover ponzu sauce for dumplings too.

It is so considerate of you to include a winter dish for your northern hemisphere audience when you live in the southern hemisphere. I like your little strainer for the lemon juice. Always explaining the background and techniques so well. Your channel will soon reach millions viewers ! Keep up the good work !

This is something I am def going to try! It's right up my alley - adding cabbage and pork to my weekend shopping list!

I love this dish. Simple, easy and affordable with a great taste. Thank you Adam

I only saw two videos and had to subscribe, love this man and his cooking and I need to see more.

Sitting in the cafeteria of my hotel after rushing in a kitchen all day. The chill atmosphere, paired with a really simple, innovative idea I never seen before. This is why I'm subscribed. Good on ya, sir!

You are fantastic. I love watching you cook. I’m glad I found you videos. Thanks

Thank you! I just tried it out, and it was amazing!

Great video Adam :) I’m super exited to give this one a go this weekend!! Thank you so much for this awesome channel!

The quality of your videos has been brilliant recently, nice video

You have a very soothing way of conveying information. Found my new favourite food channel! Thanks chef :)

I can't tell you how good this is! I find myself making it quite often.

The video is something I really need right now. Calm, meditative even, boosting mood. That's why I love this channel and why I come back to it every now and then. Take care, folks!

You have understood the soul of Japanese cooking technique.

I made this tonight and it’s awesome! I also added perilla leaves and it’s delicious. Thank you 🙏🏼

Amazing recipe!!

This recipe is amazing. I have this dish all the time since discovering it. The ponzu sauce is a perfect complement to the cabbage, pork belly and a steaming bowl of rice!!

Thanks Adam! I was having trouble deciding what to make for dinner tomorrow. I've heard of Japanese Mille-Feuille before, but I've never made it myself.

How can people dislike the video? It's so simple and easy to make. Instructions are on point and as always very short video not dragging a conversation that will make you move on another one.

Great video, kudos Chef continue the good work n recipes, keep them coming. God bless!

Wow Adam that looks amazing

Ohhhhh I like you! My dinners have improved immeasurably already! Awesome!

Looks simple enough, will try!

Wow! I'm going to try this!

This is gorgeous!

Thanks Adam. I’m going to try this tomorrow

Very nice, best cooking show ever. Well done

Made this last night. It was fantastic.

Definitely trying this out!

I'm new to Adam's videos. Glad I did :)

Man keep it up. Your channel brings new taste to the youtube community.

Wow. He's a lovely chef 🙂

I just made and had a pretty good meal, but now I'm salivating again 😭❤️

Thank you Adam for great simple but most importantly a very tasty meal. Now going to try with beef.

This was amazing!

Hello Adam, many thanks for your prompt reply. Will try and do that. Thanks again and regards

this is so easy to make and soooooo tasty!

You’re an amazing presenter. So articulate and pleasant to listen to. Food’s pretty great too. 😜

Made this the other night using prociutto and a lot less salt. Added grated ginger and about a cup of vegetable broth in the pot. So good! This is certainly a lifesaver!

I made this all the time ...simple delish n fail proof. Just had this last week.

I’m gonna have to try it.

No one going to talk about how he basically just sliced perfect strips of bacon >.>

Love this dish, can't believe just pork and cabbage. Reserved left over broth and added it to my chicken soup. Thank you.

I would love some recommendations for pans and cookware!

This looks lovely. I'll probably add some dried shrimps instead of dried scallops. ❤️

I made this last night. I couldn't believe how delicious it was with such a simple ingredients. Thank you for this video.

Was doubtful given how the final dish looks like, BUT after trying it out, it became one of the most delicious recipes I've ever tried!

Tried making this today, and i can tell you it is freakin good!! Was actually surprised how good it is!

I absolutely love your videos. Is there a plan to make a curry school series?

I made this today, so simple, healthy and delicious!!! Even my veggie hating child ate everything👍🏻

so... now i'm extremely hungry because of the dish (man, if I am curious to taste it!), and extremely relaxed by your voice.

Excellent show, great mood! 👍

Since there is not the usual recipe link and not everything is measured I try to come up with the ingredients how I imagine them by rule of thumb mostly: 1) about 300g Porkbelly (no skin or bones) / 1 Nappa Cabbage / 1 part fresh ground Pepper / 2 Parts Flaky or Kosher Salt / about 25 to 35ml Sake give or take 2) Ponzu: 75ml Sake / 75 ml Mirin / 150ml Soy Sauce / 1/2 tbsp (I think he misspelled it for a tsp) Sugar / 2 Yuzu or 1 Lemon Pretty sure about the Soy Sauce and the Pepper/Salt ratio, not so sure bout the Sake in the pot and Sugar in the Ponzu. The amount of Pork Belly should not be the problem, you use it until you run out of either belly or cabbage. Hope this helps and I´m not too far off with my estimates.

Hi ,beautiful dish !! Now that we are almost in winter would you teach us how to make oden?

Just found your channel, I really like your videos!

Hmmmm! 🤔 Looks yummy!!

This looks amazing! 🤤 I am from Norway and our national dish, called fårikål (literally meaning lamb/mutton in cabbage) is quite similar to this. Fårikål season starts soon, and I will definitely make this as well! 😍

made this today! really loved it

I will bet this would be great in vacuum bag in a immersion cooker

Amazing 😊

Much respect for incorporating the off cuts into the dish. Lesser chefs would have most likely thrown it all away. Liked.

Your video was so informative.. i have never eaten nabe before but do you think it is better with pork or beef? Or the same?

Thanks so much for such an enjoyable tutorial. Are there any alcohol free variations of this sauce? Or could anyone suggest an alternative dipping sauce

Thanks for this video,Iam from the Okinawa, Japan.But I have not heard of this dish.I will try out this dish for our table.Your wife must be very happy to have a wonderful chef like yourself ,Iam going to substitute pork side for a bacon,this will save some times.again,Thank You this recipe

Holy shit Adam I didn't know you had a channel! I just struck gold! 😍

Yummy in my tummy

Can I use slow cooker for this?

Hi Adam!! Thank you for the awesome recipes! Can you make more easy, college student friendly dishes? Thank you!

Amazing show. I don't have pork meat here, what can I use instead? which part of beef or lamb instead?

Thanks for sharing

BTW love your style and the videos very well done. (pun not intended)

Great show. Just FYI your video links at the end don’t pop up.

Awesome recipe! Do you think that its good to add some stock and make it more of a soup based dish? Would like to make a hot pot out of it,seems great

There is a special place in Heaven for Adam

Wow.

in fishhead claypot they do cabbage sometimes for 24 hrs....releases a very nice subtle sweetness. the marriage of the cabbage and pork flavors would be delightful in this dish.

How about some flakes of dried bonito (katsu) as topping, or yuzu zest as a topping?

Question: For those of us with dietary restrictions, can you use a sugar substitute in ponzu? If yes could you give a recommendation as to which one would work best for the flavour profile you are aiming for?

I tried this version, amazing. But I still like it soupy with bonito dashi. Hot pot style,! then I pour in the ponzo in and eat it with with a bowl of rice. So comforting and heart warming.

So relaxing yet very informative💚

his voice facial expressions and the music together are like im in a therapy advertisement