i never thought about the dogs recognizing that lol, they definitely do! or at least Shabu does lol

I’m kinda jealous of his dogs getting to eat everything he cooks lol

🤣🤣

Yeah! Socks are on.

​@@happyday8835yooo can I get a bite- I mean, uh, bark bark? Woof?

Exactly, also it's extremely wasteful to buy ingredients specifically for each meal you prepare, you'll inevitably end up with a bunch of gone off food at the end of the week

You can make delicious stir fried dishes with anything you have left over! Don't be limited by recipes.

The most important thing you can do when you see a recipe without a specific ingredient is just cook the dish anyway. The food will still be edible and you might enjoy it the way it is, or you might not. For example I saw a cucumber and cream cheese sandwich recipe that used dill herb and chives. Dill is expensive and i can’t imagine id ever use chive outside of this recipe so i decided not to even try it. Then one day I just said screw it, I bought a cucumber, bought chive whipped cream cheese and some wheat bread and made the sandwich. I’ve never had dill. The sandwich was good the way it was and my taste buds weren’t telling me it needed anything additional. The takeaway .. if you’re missing an ingredient, don’t sweat it, take a breathe, relax, and make the dish with what you have. Then, at least you can say “I did it”. 😉

If you learn about the role an ingredient plays in a receptive (saltiness,acid,sweetness,savory, etc) it can help guide what will make a good substitute.

Thank you. I saw this a few weeks ago on ATK .Made it for a quick dinner w/ rice.❤❤🎉I ate leftovers for breakfast .They sound like it's a staple food.How come I have never seen it in a Chinese restaurant? I will continue to look for it on menus.Also continue to cook it.I also substitute canned tomatoes.Cook off juice.

That’s actually my next video. It takes only a few minutes.

@@JKenjiLopezAlt I've also wanted to hear your nuisanced thoughts on how to treat seasoning, like I've heard that you shouldn't cook anything acidic like tomatoes in it or use soap but all of your stuff seems very well and evenly seasoned. If you can break down the science and misconceptions it would be great. I've been working on a carbon steel skillet and it's been doing well after some mishaps until I cooked something a little too hot (it was actually your delicious chickpea burgers) and got sticky oil droplets on the sides that I can't get rid of without scrubbing all of the surrounding seasoning off.

Could you also comment on how to restore a wok that's become too sticky? Be it improperly seasoned/sticky oil residue.

@@zayvk114 read his stuff about cast iron, pretty similar principle

@@JKenjiLopezAlt Looking forward to that video as well. 🇨🇦

I loved watching Yan Can Cook. I learned how to smash garlic with a cleaver from him.

i was gonna say, this seemd like it would be perfect with some pork belly for the extra protein kick.

Sounds nasty

@@nyuhhhhh7760 who asked?

@@jinn194 who asked you to ask that?

@@nyuhhhhh7760 again, who asked?

Sesame oil at the end I was thinking the same thing!

ginger is definitely a good combo w/ tomatoes

Yes! Sesame oil at the end is key.

good tip, i want to use ginger more

I probably would pair basil with tomato. Never thought of ginger. However, I usually use canned tomatoes because the flavor is more robust-- unless I have garden-ripe tomatoes, which was not on this year due to heat and drought....

I've been making the roman pastas in a wok for a while now. Just so easy to get the sauce to come together & coat everything. Plus I'm usually cooking for more than 2, so it's great for larger quantities.

I have not but that sounds awesome.

I've seen a lot of KZfaq chefs use tomato paste in tube, and it feels like they use it similarly. Basically, cooked down tomato is good stuff, and ketchup is cheap--but if you don't want random ingredients (e.g. high-fructose corn syrup), you can get a tube (or jar) of tomato paste. For the folks who hadn't already so, I'd adding a bottle fish sauce to the umami booster kit along with that ketchup. The Squid* brand fish sauce is cheap and fairly available, I think. (*Doesn't actually contain squid, AFAIK. lol.) I think Kenji also uses powered dashi occasionally--my main umami tool .

One example of westen cooking with ketchup is in classic American dishes like meatloaf or BBQ. In meatloaf, ketchup can either be added to the meat mixture directly for flavour (tomato + onion flavour taste good) or used as in a glaze on top. While barbeque sauces vary wildly across different parts of the US, ketchup is often a base ingredient, again for that tomato flavour with added sweetness. My mom makes a really good baked beans with ketchup in it! I think ketchup often is left out of "fancier" cuisine here in the west, but seen more often for homestyle cooking.

@@SansBalance We already know, he literally used fish sauce with ketchup in the video

I've had the same thought. I as an American pretty much never think to use ketchup as part of the cooking process but my mom who's Indian uses it whenever she makes something like noodles.

I literally just made this today, and didn't realize I had no ketchup in the fridge. I used a tad more sugar and some tomato paste, it turned out fantastic.

yep with ketchup and it has to soupy 😁😁

like u toss the whole crispy omelette in the tomatoes? if so omg bruhhhhhhhh

They're now basically pavlov'd and expect a treat when Kenji turns off his stove.

Me and my family do not use ketchup in it (we don’t always have ketchup in our kitchen), but I’ve seen recipes telling you to do it. I do prefer it without ketchup, but maybe it’s because the tomatoes I used were really good ones so they didn’t need it

If you get a lot of ripe fresh tomato and are worried it will go bad, skin and chop them up, and saute it lightly in batches with a little salt and pinch of sugar. The quick fry will bring out the umami, and the resultant chunky tomato "sauce" can be kept in the freezer for months, and thawed as you need it.

@ᴊ.ᴋenjɪ ʟóᴘᴇᴢ-Aʟt ??

My theory is that the ketchup is added because tomatoes in American grocery stores are usually under-ripe.

depends on which part of the US.. most of the ones in southern california have some variation. Also note this is a regional dish, not all regions of china make this as a common item.