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Sushi By Kunihiro
United States
Приєднався 6 жов 2019
Hi everyone. I'm Kunihiro. Thank you for visiting my channel. I'm a Japanese sushi chef who loves cooking and eating.
In my channel, I show you how to make sushi and authentic Japanese food step by step with many detailed explanations. So everyone can recreate my recipe very easily. My goal is to have more people interested in Japanese cuisine .
Hope you enjoy watching my videos and I am always happy to hear your feedbacks or requests in the comments!!
In my channel, I show you how to make sushi and authentic Japanese food step by step with many detailed explanations. So everyone can recreate my recipe very easily. My goal is to have more people interested in Japanese cuisine .
Hope you enjoy watching my videos and I am always happy to hear your feedbacks or requests in the comments!!
How Japanese Cook Incredibly Juicy and Tender CHICKEN BREAST(Soy-based Garlic Butter Sauce)
#japanesefood #chickenbreastrecipe #japaneseauthenticfood
Hi everyone. Thank you for joining me in my kitchen. I hope you are having a wonderful day. Today's recipe is incredibly juicy and tender Pan-seared Chicken Breast with Soy-based Garlic Butter Sauce. This recipe is not only easy and delicious but also fool-proof ensuring perfectly cooked chicken breast every time. I hope you'll give it a try. Have fun cooking. 😊
I'll leave all the ingredients and cooking instructions below.
Ingredients for Chicken breast preparation (portion for 2)
Chicken breast (300g)
Salt (4 pinches)
Sake (1tbsp)
All-purpose flour (2tbsp)
Soy-based garlic butter sauce ingredients
Soy sauce (2tbsp)
Sake (2tbsp)
Mirin (2tbsp)
Garlic (2cloves)
Butter (20g)
Cooking Instructions ( Preparation)
1) Butterfly chicken breast and pound with the back of knife
2) Soak chicken in sake and leave at room temperature for 20 to 30 mins.
3) While waiting, combine the sauce ingredients. Keep the butter separate.
4) 20 mins later, take the chicken out and dry it with paper towels.
5) Season the chicken with salt.
6) Coat the chicken with the flour, and dust off the excess flour.
Actual Cooking Instructions
1) Add 1tbsp cooking oil to a large pan heat it over medium-low heat.
2) When the pan is hot, place the chicken in the pan and cook for 3 mins.
( press the chicken against the pan occasionally and rotate it around at a
minute and a half mark)
3) 3 mins later, turn the chicken over and cook the other side for 3 more
mins. During this time, no need to press it against the pan. All you need
to do is rotate it at 1 minute and a half mark.
4) After done cooking, let the chicken rest for 5 to 10 mins. So, the juices
inside will calm down and redistribute throughout the meat.
5) While waiting for the chicken, make a sauce using the same frying pan.
Wipe off any excess oil on the pan. Add the sauce mixture to the pan.
Heat it over medium low heat. And when the sauce starts boiling, add
the butter. Then keep stirring until the sauce thickens a little.
6) Slice the chicken into bite sized pieces at an angle by tilting the knife
slightly. Place the chicken pieces on a serving plate, spoon the sauce
over the chicken pieces, and that's it.
Hi everyone. Thank you for joining me in my kitchen. I hope you are having a wonderful day. Today's recipe is incredibly juicy and tender Pan-seared Chicken Breast with Soy-based Garlic Butter Sauce. This recipe is not only easy and delicious but also fool-proof ensuring perfectly cooked chicken breast every time. I hope you'll give it a try. Have fun cooking. 😊
I'll leave all the ingredients and cooking instructions below.
Ingredients for Chicken breast preparation (portion for 2)
Chicken breast (300g)
Salt (4 pinches)
Sake (1tbsp)
All-purpose flour (2tbsp)
Soy-based garlic butter sauce ingredients
Soy sauce (2tbsp)
Sake (2tbsp)
Mirin (2tbsp)
Garlic (2cloves)
Butter (20g)
Cooking Instructions ( Preparation)
1) Butterfly chicken breast and pound with the back of knife
2) Soak chicken in sake and leave at room temperature for 20 to 30 mins.
3) While waiting, combine the sauce ingredients. Keep the butter separate.
4) 20 mins later, take the chicken out and dry it with paper towels.
5) Season the chicken with salt.
6) Coat the chicken with the flour, and dust off the excess flour.
Actual Cooking Instructions
1) Add 1tbsp cooking oil to a large pan heat it over medium-low heat.
2) When the pan is hot, place the chicken in the pan and cook for 3 mins.
( press the chicken against the pan occasionally and rotate it around at a
minute and a half mark)
3) 3 mins later, turn the chicken over and cook the other side for 3 more
mins. During this time, no need to press it against the pan. All you need
to do is rotate it at 1 minute and a half mark.
4) After done cooking, let the chicken rest for 5 to 10 mins. So, the juices
inside will calm down and redistribute throughout the meat.
5) While waiting for the chicken, make a sauce using the same frying pan.
Wipe off any excess oil on the pan. Add the sauce mixture to the pan.
Heat it over medium low heat. And when the sauce starts boiling, add
the butter. Then keep stirring until the sauce thickens a little.
6) Slice the chicken into bite sized pieces at an angle by tilting the knife
slightly. Place the chicken pieces on a serving plate, spoon the sauce
over the chicken pieces, and that's it.
Переглядів: 55 049
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Is it possible to use an alternative marinade than the sake?
Does mirin go bad? I've had mine for a few years. Is it still good, or should I buy a new bottle?
The vegetable and shrimp tempura look delicious! This recipe takes a long time to prepare and deep fry. You need lots of patience and time to make it from start to finish. The video is 26 minutes long. I’m not a big fan of deep frying in my house. I don’t like the oil splattering all over my stove and the wall behind it and the smell of the oil always lingers in the air for quite a while. There will be splatter even though you follow all of the tips given. If I make this recipe, it will only be every once in a while, but it looks amazing.❤
Very very clear. Tks.
Thank you so much for watching. Please give it a try.😊
めっちゃ丁寧で発音が綺麗なおかげで自動生成でもちゃんと翻訳出来てて助かる
My pleasure. Thank you for watching too.😊
Great video! Just a note, might be better to cook fish on parchment paper rather than aluminum foil? Someone said if there is anything acidic in brine could create unhealthy chemical reaction with aluminum foil. Might be fine with this marinade.
@sushibykunihiro7534, came back again to your channel to make my new Japanese dinner. Had a question: I've made your teriyaki chicken many times to great success for the family. It is very similar - deboning chicken, crisping skin on one side, etc. For oyakodon, instead of cutting up the chicken first, then crisping it, would it not be easier to brown the skin as a whole piece like in the teriyaki video? That way I don't have to turn every little piece to check. Maybe I can brown it whole, then cut it up into cues after... ? Thank you Love your videos.
Thank you for your comment. Actually I thought about cooking that way before, but I assumed the crispy skin would come off when cutting into bite sized pieces. So I didn’t try. You can try. If it goes successful, you’ll save lots of time. ☺️
The best sashimi and sushi video I have ever seen. Thank you so much for sharing!
My pleasure 😊 Thank you for watching too.
My hat goes off to you for making it so perfect, and I really appreciate your efforts; I am interested in seeing a cooking video on the KHAL website.
Excellent tutorial. Very professional and easy to understand.
I’m glad you found my video helpful. Thank you for watching.😊
Great, the only problem is what the hell is cake flour and where the hell do you even get it?
Omg. Love this video. Thank you. I will try to make it soon.
Have fun! Thank you for watching.😊
Absolutely delicious recipe! Magnifique! BUT, use either this non stick pan or a highly seasoned iron skillet. I paired it with green/red bell pepper, onion and fresh pineapple!
Thank you so much for watching. I'm glad you enjoyed the video. 😊
VERY GOOD PRESENTATION OF HOW TO PREPARE PRAWN TEMPURA AND THE VEGIES OH MY GOD, I LOVE THIS ONE GOOD LEARNING FOR ME
Glad you liked it. Thank you very much for watching!😊
"Awesome, thank you!"
My pleasure. Thank you for watching too.😊
Thanks
Thank you so much for watching. I hope you’ll enjoy the dish. 😊
😋😋😋🫶🫶🫶💞💗💖🌸🌹🌸
Thank you so much!😊
GREAT VIDEO!! …. What’s the best websites to order sushi grade Tuna in the US?????
No idea. I lived in Los Angeles back then. So I could buy fresh tuna from Japanese grocery stores.😊
@@sushibykunihiro7534 smh I stay in SC … damn I want my own sushi weekly … too expensive to go out
Are you the narrator for the show Cooking with Dog?
No, I'm not. I get that very often, though.🤣
A must see! Have seen some of his great viedo. Follow his step by step. And you try to cook. Very sincere and strait ward cooking instruction. God BLESS YOU, from Malaysia.
Thank you so much for your compliment. I’m glad you enjoyed the dish. God bless you too. 😊
Tried your recipe. Oishi 👌🏽
That’s wonderful. I’m glad it turned out Oishi.😋 Thank you for letting me know.
Thanks for your every tip you’ve shared!! Amazing subbed
Thank you so much for subscribing to my channel. I hope your tempura will turn out as crispy as mine. 😋
Looks crispy and delicious. Yummie!! Thanks. 👋👱♀️🇺🇲
What can I use instead of sake, please?
Arrigato gozaimashita😊
Thank YOU for watching my video.😊🙏
Really love yr channel on cookin..tqvmch😊
Great chef n great teaching😅
Tq..u r such s gd chef n great instructor n can see yr passion in cookin ..tw 4 yr precise instruction n explaintion😊
Please excuse me… Do you have any recommendations to replace sake in the recipe since it is haram (not allowed) for me as a moslem?
Look so good. Have a nice weekend.👍👍👍🐔🐓
Arigato, Kunihiro san.
After seeing your recipe, I feel like eating food. Don't forget to put on the khal!
So delish,amd its nice.itadaikimasu
This dish touched my heart. We will Your passion for cooking always inspires. Waiting for your recipes on the khal.
Your talent is in cooking and you should show it on the khal.
After seeing your recipe, I feel like eating food. Don't forget to put on the khal!
Your expertise in cooking is visible every time. Keep inspiring the Khal community.
Your recipes are always top notch. Put it on the khal, please!V
Your expertise in cooking is visible every time. Keep inspiring the Khal community.
Your recipes are always top notch. Put it on the khal, please!
Your talent is in cooking and you should show it on the khal. =========================================
good that you explained about the beef cut and how to make it awesome. That is most important and I also wonder if we could use shank or some other cut with more tendons for that jelly feeling. What tendons cuts are best?
Back in the late 70s my mother would make chicken tonkatsu. The tonkatsu sauce she would make it herself... Ketchup and soy sauce. Saved her a long drive to little Tokyo in LA.
I wish this video showed up first when I tried to find out this process on making the salmon taste good, have good texture, and be safe to eat raw. most videos don't hit all 3 of these issues
Simply good❤
Thanks a lot 😊
Like how you are so careful in cooking the onions. Then all the ways you insure the burger is so juicy. I watch a Japanese couple who travel and eat. They are always raving about hambagu. Now I know why.
I will use an unbleached coffee filter instead of the paper towel I think. Looks so good! I want to make this for health but esp for the iodine
Me agradaría mucho seguirlo y ser su alumna desde Peru 😊
Por favor subtítulos en español también,gracias Gracias gracias ❤ por
Nicely done. I like that you explain every step. It's so important that a person grasps the technique accurately to have great results. First time here. I'll be back.
I'm glad you enjoyed the video. Thank you so much for watching.😊