20 Minute Japanese Dinners that Will Change Your Life... or maybe 25

[Music] hello from seoul you really think ramen is the thing only restaurants can make really but what if i say you can't make the proper bowl of ramen in 15 minutes don't worry about it i'm not talking about that kind of instant ramen today i'm talking about weird japanese miso ramen alright are you guys ready let's get started [Music] first of all let's start with chashu soy sauce sprays pork belly now some of you might say what chashu within 15 minutes are you sure about that don't worry about it if you follow my lead you can make it happen for this you will need pork belly that's it but if you could add some garlic and ginger that's gonna be more awesome and here make sure to get this kind of thinly sliced pork so you can cook faster if you didn't take my advice and it took more than 30 minutes only for chashu i'm not responsible for the sauce put one tablespoon of soy sauce half a tablespoon of oyster sauce one tablespoon of mirin half a tablespoon of sugar half a tablespoon of corn syrup a quarter teaspoon of dark soy sauce one teaspoon of minced garlic half a teaspoon of grated ginger two tablespoons of water and give it a good mix pretty simple right but if you want to get that restaurant taste then bring this bad boy over here and add a generous pinch of steak now get your pan on a medium heat and add half a tablespoon of cooking oil once it gets nice and hot add 180 grams of thinly sliced pork belly this way we can dramatically reduce the cooking time compared to the traditional recipe remember our greatest enemy in this episode is a time consuming process and a lot of dishes to wash once it's cooked through pour the sauce we made and just cook it for three minutes that's it and if you want that smoky flavor then take out your blow torch or sears are well it's not necessary but it will make you look super cool this time let's make soft boiled eggs one of the most important toppings for japanese ramen fill a pot with 6 cups of water and bring it to a gentle boil now place your five eggs and boil without a lid for seven minutes when time's up take them out and immediately drop them into ice water that's it it's way easier than you think right for information if you really want to get things done within 15 minutes you gotta cook the eggs and chuchu simultaneously otherwise it's gonna take forever maybe next year now some of you might wanna say aaron i wanna get the beautiful brown colored ramen eggs like the one from restaurants sorry about that my friend it's impossible to do that within 15 minutes but don't worry about it have i ever let you down with a little bit of a trick we can make it happen in a small mixing bowl put one teaspoon of dark soy sauce and a generous pinch of sugar and then add in your eggs and just mix them around that's it of course it's gonna taste different from the authentic one but trust me nobody would know just by looking at it alright our main toppings are done let's make our ramen broth for this you will need miso green onion and ground pork that's it it's way simpler than you think right but the taste don't worry about it it's gonna be fantastic first let's chop some green onion i'm gonna use the white part for broth and the green part for garnish so make sure to include both parts and set them aside next in a large mixing bowl combine four cups of water one tablespoon of chicken bouillon powder and one teaspoon of hondashii these two bad boys will make it possible to make ramen within 15 minutes yeah that will make your life a lot easier now into a warm add one and a half tablespoons of lard and heat it over medium heat and then add one tablespoon of minced garlic half a teaspoon of grated ginger 30 grams of chopped green onions and give it a few stirs once you can smell the amazing aroma add 150 grams of ground pork a quarter teaspoon of white pepper and stir-fry for 3 minutes and here make sure to break it up so that they don't clump together when the pork is cooked through reduce it down to a low heat and add one tablespoon of mirin two tablespoons of sugar four tablespoons of miso and one teaspoon of chinese chili bean paste now you're just gonna mix this in together for about two minutes here you're not stir frying it with big big fire just gently mix it please don't be a chef in thai or chinese restaurants once everything is well incorporated add in the stock and put it on a gentle heat the broth doesn't have to boil or simmer just get it warm that's the key now bring a spoon and give it a quick taste and add a pinch of salt if it's necessary but mine is perfect once that's done cover it the lid and keep it warm until ready to use next let's stir fry some mung bean sprouts for the toppings put 1 tbsp of lard in a pan and heat it over high heat once it gets nice and hot add in some mung bean sprouts and quickly stir fry them for less than a minute here of course you could just blanch it in hot water but if you stir fry this with some lard like this it's gonna be amazingly flavorful alright last but not least let's cook the noodles depending on the brands the cooking time can be slightly different so make sure to cook the noodles according to the package instructions once that's done get yourself a bowl and add in your cooked noodles and try to spread the noodles as wide as you can so you can place your toppings for a beautiful presentation otherwise you might have to watch haplessly as your toppings sink down to the bottom and then gently add your broth after that top it with some chashu soft boiled eggs mung bean sprouts horns green onions and dried seaweed that's it can you believe it took only 15 minutes to make i don't think so alright let's see how it tastes [Music] like [Laughter] [Music] ready um [Music] i love how glistening it is um um [Music] you can't go wrong with this right [Music] i like it i like it a lot but i have one complaint foreign are you looking at the menus for ordering some chicken teriyaki please throw that away what you're looking at the app then sorry about that just never mind anyway chicken teriyaki is not a thing only restaurants can make it's way easier than you think so you can do it and if you do i'm pretty sure you will taste the best chicken teriyaki that you ever had alright are you guys ready let's get started [Music] as i said earlier chicken teriyaki is super easy to make so even if you're not a good cook you can't even make it within five minutes however to do that you need to make delicious teriyaki sauce in advance so let's make the sauce first what sounds difficult don't worry about it as always with me nothing's going to be a problem so buckle up for this you will need onion green onion garlic and ginger what too many ingredients don't worry about it you can't skip all of these aromatics because they're not the main star of the show they're more like a sisters to make it as close to the restaurant quality so if you don't have them just skip them don't worry about it still gonna be good first let's start with some green onion roughly chop it but only the white part next onion i'm just gonna use a quarter of an onion once you're done that place them on a baking sheet with three to four cloves of garlic and a chunk of ginger now let's pop this under the broiler for about 10 minutes or until nice and sharp if you don't have a broiler then just squirt them in a dry pan that's totally fine meanwhile in a saucepan let's add one cup of soy sauce one cup of mirin half a cup of sake and half a cup of sugar keep adding all your veggies and bring it to a boil over medium heat once it comes to a boil reduce it down to low heat and let it simmer for about 10 more minutes if you just keep it on the high heat it may get too salty and bitter so you may not get the pleasant sweetness from your teriyaki sauce so please let the simmer on a gentle hit also during the simmer you shouldn't really walk away because it can easily overflow if that happens this 5-minute teriyaki chicken will take more than an hour to clean your stuff you don't want that to happen right once the sauce is reduced by two-thirds remove it from the heat and when it's completely cold just put it in a jar or bottle and there you have it your homemade teriyaki sauce as you can see it's not that difficult right but it will be much better than the store but teriyaki sauce now with this amazing sauce let's make chicken teriyaki for this you will need chicken green onion and some cabbage first let's chop some green onion but only the white part when this nice and thick green onion meets the fat from the chicken trust me it will taste phenomenal so please don't skip the green onion next slice some cabbage as i said in the previous video if you're not confident with your knife skills you can use a vegetable peeler that's totally fine and once you're done that please soak them in cold water otherwise by the time you serve this you will be met with some unappetizing thing as a garnish so don't skip this step lastly let's prep our main ingredient chicken trim off any excess fat that you may want to remove but leave the skin on today i'm using boneless chicken thigh because this is normally used for chicken teriyaki but if you prefer chicken breast please go ahead and use that no problem at all once you're done season both sides with salt and pepper you could have made a marinade with the teriyaki sauce but let's keep it simple this time i know you like them more after that coat it with some potato starch you don't have potato starch then you could also use cake flour don't worry about it they both will give you a more crispy texture and help the chicken observe more of our fantastic teriyaki sauce and that will be absolutely amazing alright our chicken is ready let's get cooking put some oil in the pan and place it over medium low heat once it gets nice and hot place your chicken skin side down and then add the green onions when the green onions are nice and charred remove them from the pan and set them aside and once you've got good color on one side flip them over and gently cook the other side for another couple of minutes are you nervous about your chicken being undercooked don't worry about it just put a lid on that's gonna help when it's golden and crispy on both sides change the heat to low heat and generously brush your teriyaki sauce all over the chicken you could just add the sauce into the pan but as you can see it's gonna give you a more authentic vibe and here's one more tip when the fat from your chicken meets your teriyaki sauce it's gonna be more flavorful so don't forget to coat the outside with the sauce in the pan alright our chicken is done all you need to do is just slice it how does it look looks so juicy and delicious right and it smells incredible so i think claire can wait that long she seems really hungry right now so let's start plating put some cabbage on a plate and add some cupid mayo tomatoes and grilled green onions if the cabbage and mayo is not enough for you then drizzle some of the teriyaki sauce trust me it will go so well with your cabbage lastly place your chicken on the other side how does it look looks fantastic right if you have this with a bowl of rice you will feel on top of the wart alright let's coat our taste tester claire teriyaki chicken honestly i was not lucky enough to find the best teriyaki chicken place or i have not tried enough so hopefully this can be my new favorite chicken yuen is i can't wait to try [Music] this time i want to try the green onion because it looks amazing i love it has some nice char on it ready [Music] um you're not so sure you can use it all so you need more recipes for those of you i brought this stir fried udon noodles for this you will need onion cabbage carrots wooden noodles green onion and some grilled chicken teriyaki actually this guy isn't really necessary so you can use any protein you like so don't worry about it first let's start with some onion depending on the size of your onion slice a quarter or half an onion if it's too thin you're gonna lose all the texture because we're gonna stir fry this so let's chop it not too thick not too thin next i'm gonna use the cabbage that i used earlier but if you have some leftover bok choy or napa cabbage you can use them too that's going to be amazing and then cut some carrots into bite-sized pieces lastly chop some green onion into small pieces as always more green onion more delicious so please be super generous with this now let's make the sauce in a small bowl put two tablespoons of teriyaki sauce one tablespoon of oyster sauce and mix it well actually you can't just go for teriyaki sauce it's gonna be fantastic but this little amount of oyster sauce will bring it to the next level and then for the noodles i've got this udon noodles but you can also use any kind of noodles you like so just use anything you have in your kitchen now put some oil in a pan and add in the green onions once they start to smell real nice change the heat to high heat and add all the vegetables if you want to make it a little spicy you can add two or three dried chilies that little bit of heat will give you that extra kick once the veggies are halfway cooked add in the cooked noodles and the sauce we made now all you need to do is just stir fry for about two minutes once that's done transfer it to a serving plate and on top of the noodles place our teriyaki chicken some cupid mayo dried bonito flakes and green onions all right it's done what you want to make it prettier then add a little bit of many sugar japanese pickled ginger your family or friends will think they're sitting in a japanese restaurant alright let's see how it tastes oh yes there's another piece of teriyaki chicken and uru noodles let me try the noodles first of all um [Music] [Music] [Music] you guys really should try this so good are you looking for some perfect meal yes we always are but you don't want to spend lots of money for that right then you came to the right place after watching this video all you need for the nice and delicious meal is only three dollars alright are you guys ready let me save your money [Music] um [Music] today we are making oyakodon one of the most popular japanese rice balls if i translate in english oya means parent ko means child and don means rice bowl so it literally means parent and child rice bowl yeah i know some japanese anyway it may sound a little scary but don't worry about it it tastes really really delicious and that's what matters for this you will need chicken green onion onion egg and a board of hot rice just by looking at it you can tell it's gonna be so simple and easy and more importantly it's budgie friendly so there's no reason not to try this first let's prep the chicken you could use any pot of chicken but i do recommend this chicken thigh because it's more tender and flavorful plus since it's got a higher fat content in it when you simmer it with the sauce the fat will melt into the sauce and boost all the flavors in there here some of you might wanna say aaron why do you take the skin off that's the best part of chicken i knew you're gonna say that i totally agree with you and i love it too but only when it's grilled or deep-fried so make sure to check if there's extra skin or fat you might want to remove and if you're newly red listen if your wife doesn't like chicken skin but you forgot to take it off you might have to sleep on the couch tonight but don't get me wrong it's not my story once that's done cut them into nice bite-sized pieces if it's too thick the sauce can go deep into the chicken so if you slice it diagonally like this it would help this time let's prep some vegetables as always chop some green onion into small pieces originally instead of green onion we're supposed to use japanese parsley which is called bitsba but no way i'm gonna stick to my love green onion nah actually i couldn't get it sorry about that but if you can't get one please use that that will be more authentic but i know you're just gonna use a love green onion next slice an onion if it's too thin it will go all mushy so cut it about a quarter inch thick that would be perfect and then let's make some tashi broth now some of you might be thinking what we even make dashi broth for less than a three dollar meal good catch if i were your professor you got an a generally to make dashi broth we need this kind of dried kelp and bonito flakes now you may think it doesn't need many ingredients but their way out of our budget and it takes a long time to cook so to make it simple we're gonna use this secret weapon kundashi yes it's like magic powder trust me this bad boy will take you to the japanese restaurant now in a small container add one cup of water half a teaspoon of hundashi and mix it that's it couldn't be any easier right what you're not so sure you can't get this honda shi then bring your chicken bouillon powder and use it still gonna be good keep adding 3 tablespoons of soy sauce 3 tablespoons of mirin half a tablespoon of sugar and give it a good mix until the sugar is completely dissolved alright our sauce for oyakodon is done now in a separate container crack two eggs for one serving and just lightly beat the eggs here you don't have to mix it too hard just give it a few stirs like you're too lazy that's it then you will get the beautiful gradation of white and yellow next get yourself a small frying pan that is similar size of your serving bowl that way you can make it more beautiful like a restaurant version for information in japan they even have a specialized frying pan only for oyakodon but don't go like aaron i don't have a small pen should i go out and get one for this don't worry about it just make two servings at a time with any kind of pen you have and scoop it over no problem at all alright let's pour half of the sauce and bring it to a boil once it starts to bubble reduce the heat to medium low and add half of the chicken and half of the onions and once it's back up to a boil cover the lid and let it simmer for 2 minutes take the lid off and flip the chicken so that they can observe more of the sauce now put the lid back on and let that cook for another 4 to 5 minutes once the chicken is cooked through let's pour the eggs and slowly cook it over low heat when the eggs start to set shake it off a little bit so that the eggs don't stick on the bottom and using some chopsticks or spatula give it a few stirs like this but don't go crazy like you do scramble the eggs if you do you will get an ugly messy one at the end so please be gentle if you don't take my advice your wife or husband may feel suspicious of your oyakudong i said it so if that happens i'm not responsible once the eggs have reached your desired doneness turn the heat off and finish it off with a generous amount of green onions last but not least pour it over the rice that's it the next step is completely optional but if you want some extra creaminess then put the extra egg yolk on top of the rice but if you don't trust how fresh it is then forget about it still gonna be good all right it's done let's cut our taste tester claire chuckie let's i've got a little bit of everything onion green onion chicken egg and rice let's try it [Music] um [Music] and here is the protein if you add this kind of japanese seven spice powder it's gonna be more pretty and delicious let's try here seven spice powder cheers all the flavors in there but if you don't have it just don't worry about it this is totally optional is it too bad it's gonna be fine ready [Music] [Laughter] i love it let me guess you're craving some nice and crispy fried chicken so you spent 30 minutes driving and got some takeout but when you got home and opened the box there was cold and soggy fried chicken unlike your expectation but what if i say you can't make the ultimate crispy fried chicken at home within 20 minutes what do you say [Music] today we are making chicken katsu japanese style crispy fried chicken yes that's right it's basically the same as tonkatsu that you might have had at japanese restaurants but with chicken you'll be like 10 times easier than the pork version so if you're a beginner cook now it's time to give it a shot you will need chicken egg flour bread crumbs and cabbage for information i'm gonna use this cabbage for the side dish so if you're not a big fan of cabbage you can use other vegetables no problem at all first let's prep the chicken today i'm using chicken breast but if you prefer chicken fines go ahead and use it as you guys already know claire loves chicken breasts that's why i'm using this that's right this is how i survive if you're married or going to get married soon remember this is reality now if you look at your chicken breast you will find it's not even in thickness which means when it's deep fried some parts might be overcooked but others might be undercooked so let's make it even how just put it in a plastic bag and pound it up with a meat mallet saucepan or wine bottle it's been a tough week then even your fist will do the job so don't worry about it but don't make this poor little chicken into mushy it's not your boss once it gets nice and flat season both sides with salt and pepper but not too much because we're gonna make a dipping sauce anyhow now for the breading station take out some trains and fill them with flour eggs and some panko bread crumbs what do panko don't worry about it just use leftover bread and put them in a food processor you wanna know one secret they'll be more delicious now let's grab a piece of chicken and toast it in the flour make sure it gets all around and shake off the excess and then move on to the egg and bread crumbs here you need to cover with a good amount of bread crumbs and gently press it down so that it can stick to the surface otherwise you might end up with some naked cutlets that nobody wants alright the chicken is ready let's get cooking the best temperature for this guy is 160 to 170 degrees celsius or 320 to 340 degrees fahrenheit once you reach the temperature add in the chicken depending on the size of your chicken fry for about 6 to 8 minutes here do not overcrowd the pan and do this in batches like one or two at a time would be perfect otherwise you will lower the oil temperature too quickly that means you can get this kind of perfectly cooked chicken kachu once your chicken is done take it out and let it rest on the cooling rack this way the excess oil will drain off and give you that light and crispy texture you don't have a cooling rack then just put your chopsticks on a plate and place your fried chicken on top of them that will totally work meanwhile let's prep the cabbage when you go to japanese restaurant you always get some shredded cabbage as a side dish right that's what we're gonna do so you need to slice it as thinly as possible you're not confident with the knife skills then just grab a vegetable peeler it's gonna be way easier once you're done soak them in cold water and set it aside now for the dressing you can actually use your personal favorite because making your own dressing is quite inefficient what you want to see my version all right let me show you an amazing sesame dressing first with a mortar and pastel grind three tablespoons of toasted sesame seeds and then add one tablespoon of sugar five tablespoons of cupid mayo one tablespoon of vinegar one teaspoon of soy sauce a half tablespoon of toasted sesame oil a pinch of salt and give it a good mix what you're on a diet so no mayonnaise then you can replace it with some yogurt still gonna be good next let's make a dipping sauce put six tablespoons of ketchup one tablespoon of soy sauce a half tablespoon of oyster sauce two tablespoons of worcestershire sauce one tablespoon of sugar and give that a good mix that's it alright everything is ready let's start plating put some cabbage on a plate and add some rice for a little bit more color i'm going to add some tomato and black sesame seeds looks way better right and then slice up our chicken and place it on the other side that's it it's absolutely easy right but the taste is not gonna be simple all right let's cut our taste tester claire wow looks like it just came out of a japanese restaurant [Music] i'm super excited let me try you you look like dip it in the sauce it's super thick ready wow [Music] oh my gosh [Music] foreign and i need to try some salad because i know adam made the dressing oh ready it's so fragrant i don't always say chicken thighs are more flavorful but i don't know i just love the white chicken breast better especially when it's deep fried like this it is so moist and tender on the inside so if you're not a big fan of chicken breast why don't you try this out it's not gonna be boring anymore by the way where's the miso soup i need some miso soup what if i say you can make another japanese dish with this cutlet for those of you i brought this chicken cut stone for this you will need egg onion green onion a bowl of rice and chicken cutlet everything you need is pretty much like in your pantry right so once you've made this chicken katsu i really want you to give it a try you will see yourself writing a comment like thank you you're always welcome first slice a quarter of an onion it doesn't have to be too thin so you can go however thick you want next chop some green onion for garnish once you're done crack two eggs and mix this up we still want some separation between the whites and the yolks because this will make your dish more beautiful so please do not over stir this now for the sauce we need hashi japanese soup stock but to make dashi you need this kind of bonito flakes and some dried kelp which are a little tricky to work with so today i'm gonna use this hundashi with this bad boy you may think you should open a japanese restaurant or something because this makes everything easy and delicious put a quarter teaspoon of hondashii into 100 milliliters of water he beating one and a half tablespoons of soy sauce one and a half tablespoons of mirin a half tablespoon of sugar and mix it all together that's it couldn't be any easier right all right let's get cooking add the sauce and the onions into a pan and place it over medium heat once the onions get softened place your chicken cutlet into the sauce and then pour the eggs all around the chicken lastly sprinkle some green onions cover with the lid and let them steam for about 1 minute when the eggs are slightly sad slide everything over the rice how does it look it looks exactly the same as the one in japanese restaurants right what even better thank you all right let's see how we taste flair [Music] [Music] hmm [Music] let me try with rice i want to make it pretty lots of onions and egg see it looks super moist ready [Music] foreign [Music] you

Channel: Aaron and Claire

Views: 3,162,127

Keywords: oyakodon, chicken katsu, chicken cutlet, katsudon, ramen, miso ramen, japanese ramen, ramen recipe, teriyaki chicken, teriyaki, yaki udon, udon, japanese recipe, japanese food, aaron and claire

Id: WprwPtvNp0o

Length: 38min 36sec (2316 seconds)

Published: Fri Mar 25 2022