You can pick up my specially-made chopping board here! https://kimonofighter.com/products/champ-s-japanese-kitchen-board You can find the Damascus Steel knife I am using here! https://kimonofighter.com/products/champ-s-japanese-kitchen-knife Hey Guys! Did you know that many of the dishes in Japanese cuisine are inspired by China cuisine? In Japan, we call it Chuka Ryouri, and you can find it everywhere, from small independent shops to large chain restaurants! I made one of my favorites, Chukadon, a mixture of meat, seafood, and vegetables, in a thick and sticky sauce, all on top of a bed of rice! You have to try this one out! So Let’s Get Cooking! Follow Me On: 🐦Twitter: https://twitter.com/ChampRyosuke 📷Instagram: https://www.instagram.com/champsjapanesekitchen/ 00:00 Intro 00:31 What is Chukadon? 01:15 Preparing the Meat and Seafood 01:48 Preparing the vegetables 04:30 Quail Eggs 05:18 Chukadon Sauce 05:42 Frying Time 07:13 Enjoy! 08:03 Champ’s Chopping Board and Knife Ingredients - 100g thinly sliced pork belly - 2 tbsp water - 1 tsp salt - 2 tsp potato starch - Mixed seafood - Dried wood ear mushroom (or shiitake mushroom) - 5 chinese cabbage leaves - ½ carrot - Japanese mustard spinach - 30g bamboo shoot - Baby corn - Quail eggs Sauce - 400ml water - 2 tbsp sake - 2 tbsp oyster sauce - 1 tbsp soy sauce - 1.5 tbsp sugar - 1 tsp dashi powder - 10g grated ginger - 2 tbsp potato starch - 4 tbsp water How to make: - In a bowl, mix the pork, water, salt, and potato starch and set aside. - Boil the seafood until cooked. Drain and set aside. - Add water and rehydrate the dried mushrooms. - For the Chinese Cabbage, cut and separate the stems from the leaves. - Slice into 3 cm pieces. - For the Japanese mustard spinach, cut off the root, wash, and cut into 3cm pieces. - Peel and cut the carrot into thin slices. - Cut the bamboo shoots into similar sized slices. - Cut the root off the shimeji mushrooms and separate into a bowl. - Cut the larger pieces of rehydrated mushrooms in half. - Add the quail eggs to a pan of hot water. - Turn on the heat and stir for one minute. - Leave to boil for another 2 to 3 minutes. - Drain and cool under cold water. - Peel and set aside. - Add all the ingredients for the sauce in a bowl, mix, and set aside. - Mix the potato starch and water in a small cup and set aside. - Fry the pork in sesame oil. - Add the seafood. - Then add in the carrots and baby corn and fry for one minute. - Add the chinese cabbage stems, shimeji mushrooms and bamboo shoots. - Fry for 30 seconds. - Add all the sauce and bring to the boil. - Cover with a lid and simmer until the vegetables are tender. - Add the remaining ingredients and cook for another minute. - Add in the potato starch slurry and cook until the sauce is thickened. - Serve on top of freshly steamed rice. - Enjoy! Camera: Julian Domanski Editor: Andy Cheng

You can pick up my specially-made chopping board here! https://kimonofighter.com/products/champ-s-japanese-kitchen-board You can find the Damascus Steel knife I am using here! https://kimonofighter.com/products/champ-s-japanese-kitchen-knife Hey guys! One of my most popular dishes is gyudon, a beef rice bowl that I made a while ago. But did you know there is a similar dish called butadon, that uses pork instead of beef? I used a homemade ponzu sauce, with thinly sliced pork belly and vegetables, all served on a bowl of rice! You can also find this dish in many of Japan's fast food chains, Sukiya and Yoshinoya! Sounds good right? So Let’s Get Cooking! Follow Me On: 🐦Twitter: https://twitter.com/ChampRyosuke 📷Instagram: https://www.instagram.com/champsjapanesekitchen/ Check out my gyudon recipe here! https://www.youtube.com/watch?v=BVgf5GOcCsQ 00:00 Intro 01:00 Ponzu Sauce 01:35 Preparing the pork 01:51 Hamburger Steak 02:33 Champ’s Knife and Chopping Board 02:56 Preparing the vegetables 04:10 Cooking the butadon 05:48 Enjoy! Ingredients Ponzu Sauce - 90ml soy sauce - 60ml rice wine vinegar - 30ml mirin (sweet cooking sake) - 1 tbsp lemon juice - 2g dashi powder Butadon - 200g thinly sliced pork belly - 100g onion - 60g burdock root - 50g enoki mushrooms - 200ml ponzu sauce - 1 clove of grated garlic. - 1 egg yolk (optional) - Pickled Ginger (beni shouga) (optional) - Steamed Rice How to make: - Combine all the ponzu ingredients in a bowl, mix and set aside - Cut the thinly sliced pork belly into bite size pieces. - Boil in water for 1 minute. - Skim the scum. - Drain and set aside. - Cut the onion into approximately 2cm slices. - Thinly slice the burdock root into shards using sasagaki cutting technique (See video). - Place 200ml of ponzu into a saucepan along with the burdock root to prevent discoloring. - Slice the enoki mushroom in half. - To the ponzu, add the onion and enoki mushrooms. - Bring to the boil. - Add 200ml of water and bring to the boil again. - Add in the pork. - Leave to simmer for 10 to 15 minutes. Stir occasionally. - Add the grated garlic and simmer for another 1 minute. - Place it on top of a bowl of rice. - Add the egg yolk and pickled ginger. - Enjoy! Camera: Barry Chen Editor: Simon Smit

You can pick up my specially-made chopping board here! https://kimonofighter.com/products/champ-s-japanese-kitchen-board You can find the Damascus Steel knife I am using here! https://kimonofighter.com/products/champ-s-japanese-kitchen-knife Hey guys! Since many of you enjoyed my hamburger steak (or hamburgu), I made Menchi Katsu. Imagine that juicy hamburger steak, deep fried till crisp and golden brown! Then topped with a sticky sweet and salty sauce! Just thinking about it is making me hungry! So Let’s Get Cooking! Follow Me On: 🐦Twitter: https://twitter.com/ChampRyosuke 📷Instagram: https://www.instagram.com/champsjapanesekitchen/ 00:00 Intro 00:50 Cabbage 01:42 Sauce 02:12 Hamburger Steak 03:04 Batter 03:32 Frying 04:29 Enjoy! Ingredients Cabbage - ¼ cabbage head - 1 tsp salt Sauce - 1.5 tbsp ketchup - 1.5 tbsp worcestershire sauce - 1.5 tbsp water - 0.5 tbsp soy sauce - 2 tsp sugar - 2 tsp lemon juice Hamburgu - 200g pork and beef ground meat - 0.5 tsp salt - 1 egg - 1 tbsp potato starch - 10g parmesan cheese Batter - 1 egg - 2 tbsp water - 3 tbsp all purpose flour - Neutral flavored oil - Panko breadcrumbs How to make: - Cut the cabbage head into 1 cm squares. - Add the salt, mix and leave for 15 minutes. - After 15 minutes, squeeze to remove water. Set aside. - Add all the ingredients under “sauce” to a pan. - Mix and turn on the heat. - Bring to a boil and leave for 5 minutes. - Add the ground meat and salt to a bowl and mix. - Then add the egg, parmesan cheese and cabbage and mix. - Separate into four pieces, about 120g each. - Throw each piece between your hands to get rid of any air. - For the batter, whisk the egg and water. - Then slowly add the flour while mixing. - Place each piece of hamburgu into the batter. Then cover in the panko breadcrumbs. - Fry at 160 degrees celsius for 2 minutes. - Then flip for another 2 minutes. - Flip again for one minute. Then again for the other side. - Take out and plate. - Pour the sauce on top. - Enjoy! Camera: Barry Chen Editor: Masazumi Watanabe

You can pick up my specially-made chopping board here! https://kimonofighter.com/products/champ-s-japanese-kitchen-board You can find the Damascus Steel knife I am using here! https://kimonofighter.com/products/champ-s-japanese-kitchen-knife Hey Guys! So following on from my Gyukatsu recipe, I decided to make it into a sandwich! It's a popular dish that has boomed over the last several years, so why don't you try making it at home! So let’s get cooking! You can check out the previous Gyukatsu video here! https://www.youtube.com/watch?v=mUjqiC4bxCM Follow Me On: 🐦Twitter: https://twitter.com/ChampRyosuke 📷Instagram: https://www.instagram.com/champsjapanesekitchen/ 00:00 Intro 01:05 Preparing the Ingredients 02:00 Making the Sandwich 03:37 Let's Eat! Ingredients - A5 Wagyu (Or regular sirloin steak) - Salt and Pepper - 30g of sliced cabbage - Neutral Flavored Oil - Panko Breadcrumbs - Shokupan or thickly sliced bread Gyukatsu Sauce - 1.5 tbsp (25g) Ketchup - 1.5 tbsp (25g) Worcestershire sauce - 0.5 tbsp (7.5g) Soy Sauce - 2 tsp (8g) Granulated Sugar - 1.5 tbsp (22ml) Water - 2 tsp (10g) Lemon Juice - 2tbsp (30g) Mayonnaise Batter - 1 Egg - 2 tbsp (30ml) Water - 3 tbsp (23g) All Purpose Flour How to make: - If you are not using wagyu, make some small cuts between the meat and fat and muscle. - Season with salt and pepper and set aside. - In a pan, add the ketchup, Worcestershire sauce, soy sauce, sugar, water, and lemon juice and bring to a boil. - Let it simmer for a minute or so to thicken. - Add the mayonnaise and then the cabbage. - Put on low heat for 1 minute so the cabbage is slightly cooked. Set aside. - For the batter, whisk together one egg and the water. - Slowly add in the flour and whisk. - Heat the oil to 180 degrees Celsius or 355 degrees Fahrenheit. - Drip the steak into the batter and make sure it is all coated evenly. - Then put into the breadcrumbs and push down so every inch is covered. - Deep fry for 1 minute. - Flip over and fry for another minute. - Take it out and let it rest for 2 minutes. - Toast your bread. - Spread the cabbage sauce on the bottom piece of toast. - Spread mayonnaise and mustard on the top. - Place the Gyukatsu inbetween and trim. - Cut in half. - Enjoy! Camera: Barry Chen Editor: Andy Cheng

You can pick up my specially-made chopping board here! https://kimonofighter.com/products/champ-s-japanese-kitchen-board You can find the Damascus Steel knife I am using here! https://kimonofighter.com/products/champ-s-japanese-kitchen-knife Hey Guys! So how did you like this special episode? I went all out and picked up some A5 wagyu. The best of the best! I deep-fried it till medium rare and let me tell you… It was so tender, juicy, and absolute perfection. You have to try this at home! So let’s get cooking! Follow Me On: 🐦Twitter: https://twitter.com/ChampRyosuke 📷Instagram: https://www.instagram.com/champsjapanesekitchen/ 00:00 Intro 00:33 A5 Wagyu 01:10 Cabbage 01:33 Sauce 02:06 Batter 02:25 Deep Frying WAGYU 02:50 Chopping Board 03:55 Resting 04:42 Enjoy! Ingredients - A5 Wagyu (Or regular sirloin steak) - Salt and Pepper - ¼ head of cabbage - Cherry Tomatoes - Neutral Flavored Oil - Panko Breadcrumbs Gyukatsu Sauce - 1.5 tbsp (25g) Ketchup - 1.5 tbsp (25g) Worcestershire sauce - 0.5 tbsp (7.5g) Soy Sauce - 2 tsp (8g) Granulated Sugar - 1.5 tbsp (22ml) Water - 2 tsp (10g) Lemon Juice Batter - 1 Egg - 2 tbsp (30ml) Water - 3 tbsp (23g) All Purpose Flour How to make: - If you are not using wagyu, make some small cuts between the meat and fat and muscle. - Season with salt and pepper and set aside. - In a pan, add the ketchup, Worcestershire sauce, soy sauce, sugar, water, and lemon juice and bring to a boil. - Let it simmer for a minute or so to thicken. - For the batter, whisk together one egg and the water. - Slowly add in the flour and whisk. - Heat the oil to 180 degrees Celsius or 355 degrees Fahrenheit. - Drip the steak into the batter and make sure it is all coated evenly. - Then put into the breadcrumbs and push down so every inch is covered. - Deep fry for 1 minute. - Flip over and fry for another minute. - Take it out and let it rest for 2 minutes. - Cut into 2cm slices and serve with the cabbage and washed cherry tomatoes. - Drizzle the sauce on top. - Enjoy! Camera: Barry Chen Editor: Andy Cheng

You can find the Damascus Steel knife I am using here! https://kimonofighter.com/products/champ-s-japanese-kitchen-knife Hey Guys! That’s right, another video! One of Japan’s most popular dishes is Karaage, or Japanese Fried Chicken. I made a recipe with @abroadinjapan a while ago so be sure to check it out! Anyway, chicken nanban is another type of fried chicken but it’s coated in a sweet, salty, and sticky sauce and topped with tartar sauce. You can find chicken nanban in many izakayas across Japan and now you can try it at home! So let’s get cooking! Follow Me On: 🐦Twitter: https://twitter.com/ChampRyosuke 📷Instagram: https://www.instagram.com/champsjapanesekitchen/ 00:00 Intro 01:07 Making the tartar sauce 01:53 Making the tare 02:28 Preparing the chicken 03:08 Frying 04:39 Enjoy! Ingredients Tartar Sauce - 1 boiled egg - 1 tbsp (15ml) mirin - 1 tsp (5ml) rice wine vinegar - 2 tbsp (30g) mayonnaise - 2tbsp (7g) grated onion - 2 small diced dill pickle - Beni souga (pickled ginger) (OPTIONAL) Sauce - 2 tbsp (30ml) soy sauce - 2 tbsp (30ml) rice wine vinegar - 1.5 tbsp (18g) sugar - Cornstarch slurry (1:1 water) - Chicken breast - 1 tsp (6g) salt - 1 tbsp (12g) potato starch - 1 tbsp (13g) olive oil - 1 egg - 4 tbsp (30g) pastry or all purpose flour - 1 garlic - Sesame Oil - Sliced Scallions How to make: Tartar Sauce - Mash a boiled egg in a bowl using a fork - Add in the mirin, rice wine vinegar, mayonnaise, grated onion and some diced pickles. - Give everything a mix and set aside. Tare - In a pan, add the soy sauce, rice wine vinegar and sugar. - Bring to a boil and add 2 tbsp of a cornstarch slurry (1:1 with water) - Let the sauce thicken. (Add more cornstarch slurry if necessary) Chicken - Cut the chicken breast into bite sized pieces. - In the ziploc bag, add the chicken, salt, potato starch and olive oil. - Give everything a mix. - Add 1 egg, flour and one clove of grated garlic. - Mix again. Frying - Add sesame oil to a fry pan on medium heat. - Fry the chicken for 4 minutes and flip it over. - Fry for another 2 minutes. - If you have, use a thermometer to check the chicken. It should read 65 degrees celsius. - When cooked, add the tare in and mix so each piece is coated. - Serve and top with the tartar sauce and chopped scallions. Camera: Barry Chen Editor: Yuka Shinoda

Use code "CHAMP" to get $5 off your first #Sakuraco https://team.sakura.co/champs-SC2308 or #TokyoTreat https://team.tokyotreat.com/champs-TT2308 boxes now! Experience Japan from the comfort of your own home! You can find the Damascus Steel knife I am using here! https://kimonofighter.com/products/champ-s-japanese-kitchen-knife Hey Guys! So this recipe is actually a little late as I was setting up my new kitchen! Summer in Japan is so hot! I wanted to make a classic summer dish, Hiyashi Chuka! A cold ramen dish filled with various vegetables and chicken, all in a sesame sauce! It’s delicious, refreshing and healthy! It really is the perfect way to cool off in the heat! So Let’s Get Cooking! Follow Me On: 🐦Twitter: https://twitter.com/ChampRyosuke 📷Instagram: https://www.instagram.com/champsjapanesekitchen/ 00:00 New Kitchen! 00:54 Word from our Sponsor 01:22 Preparing the chicken 02:12 Preparing the Vegetables 02:49 Making the Sauce 03:15 Special Sesame Sauce 04:06 Boiling the Noodles 04:32 Assembling the Hiyashi Chuka 05:34 Word from our Sponsor 06:33 Enjoy! Ingredients Chicken - Sous Vide Machine - 1 chicken breast - 80ml mirin - 80ml soy sauce Vegetables - ⅓ cucumber - Cherry tomatoes - 3 slices of ham Sauce - 75ml soy sauce - 70ml apple cider vinegar - 120ml water - 15g sugar - 15g sesame oil Sesame Sauce - 18g sesame seeds - 5ml mirin - 5ml sake - 5ml soy sauce - 3g sesame seeds - 5g Roasted Soy Bean Flour (Optional) - 150g Hiyashi Chuka noodles (or ramen noodles) - Beni Shouga (Pickled Ginger) (Optional) - 1 Soft boiled egg How to make: Chicken - Take off the chicken skin and trim off any excess fat - Season the chicken with salt on both sides then pat dry. - In a Ziploc bag, add the soy sauce and mirin, and chicken. - Sous vide for 1 hour at 63.5 degrees Celsius. Vegetables - Roll the cucumber in salt to remove the bumps and refresh the color and flavor. Wash and pat dry. - Using ⅓ of the cucumber, cut into thin strips. - Cut cherry tomatoes into quarters. - Cut the ham into a similar size as the cucumber Sauce - To a bowl, add soy sauce, apple cider vinegar, water, sugar, and sesame oil. - If you want to make the sesame sauce, grind 18g sesame seeds in a pestle of mortar. - Then add the mirin, sake, and soy sauce. - Mix and add the paste to the sauce. - Finish with roasted soybean flour and sesame seeds. - Boil the noodles according to the packet instructions. - Drain and wash under cold water to chill. - After one hour, take out the chicken and slice it into bite-size pieces. - For one portion, use 150g noodles and 100ml of the sauce. Place the noodles on a plate and add 70ml of the sauce. Mix. - Add the chicken, cucumber, tomato, ham, pickled ginger, and egg on top. - Pour on the remaining 30ml of the sauce. - Enjoy! Camera: Barry Chen Editor: Andy Cheng

You can find the Damascus Steel knife I am using here! https://kimonofighter.com/products/champ-s-japanese-kitchen-knife Hey guys! Today we’re going to make one of Japan’s most iconic dishes, Yakisoba! You can find it everywhere from festivals to convenience stores and is often made as a quick family dinner. Vegetables and pork are stir-fried with noodles and covered in a sweet, salty, and sticky sauce! What’s not to love? Many people who come to Japan often eat Yakisoba but now you can easily make it in your own home! Follow Me On: 🐦Twitter: https://twitter.com/ChampRyosuke 📷Instagram: https://www.instagram.com/champsjapan... 00:00 Intro 01:58 Damascus Steel Knife 02:53 Preparing the vegetables 03:20 Frying the Vegetables 04:09 Preparing the noodles 05:02 Assembling the Yakisoba 06:38 Enjoy! Ingredients Mirin Substitute - 50ml white wine - 1 tbsp white sugar Yakisoba Sauce - 50ml Worcestershire sauce - 20ml Soy sauce - 20g Oyster sauce - 1 tbsp mirin substitute - 50g cabbage - 50g onion - 50g beansprouts - 40g carrot - 2g ginger - 2g garlic - 1tbsp Neutral Flavoured Oil - 2 packets of noodles (around 300g) or 1.8mm spaghetti - 100g thinly sliced pork - 50ml water - Aonori (Dried Seaweed) How to make: - Mix the white wine and sugar to make the mirin substitute (You can usual regular mirin if you have) - In a bowl, mix the Worcestershire sauce, soy sauce, oyster sauce, and mirin. - Cut the cabbage into bite-sized pieces - Cut the onion and carrot into thin slices - Cut the ginger into thin slices and the garlic into fine pieces. - Slice the pork into bite-sized pieces. - In a frying pan, add 1 tbsp of neutral-flavored oil and fry the ginger - Then fry and add in the pork. Set aside. - In the same pan, add the ginger and fry until fragrant. - Add in the onions and carrots and fry for 1 minute. - Add the cabbage and cook till tender. Set aside. - Boil the noodles for 30 seconds. Drain. - On medium heat, add 1 tbsp oil. - Add in the noodles and press down with a spatula till the outside is crispy. - Flip over and repeat. - Using tongs or chopsticks, break the noodles apart. - Add in the pork and vegetables and mix together. - Add the sauce and mix again. - Make sure to taste! - Right at the end, add in the beansprouts and water. - Fry for another 30 seconds. - Serve and top with dried seaweed! Camera: Suzuki Takeru Editor: Masazumi Watanabe & Simon Smit

Hey Guys! One of Japan's most important ingredients is called dashi. A broth that is commonly made from kombu and bonito flakes but you can find other variations using dried fish and shiitake mushrooms. Dashi is used throughout Japanese cuisine so now, I will show you how to make it at home! So Let's Get Cooking!

Hey guys! Who doesn't love chicken teriyaki? Sweet, salty, and sticky sauce with a juicy piece of chicken thigh! I'm getting hungry just thinking about it! So Let's Get Cooking! You can watch the full video here! https://www.youtube.com/watch?v=A4yY7rkzATI&feature=youtu.be

Hey Guys! Japanese Fried Chicken, or Karaage, is one of the country's most popular foods! You can find it anywhere from supermarkets to food stalls. The crispy outside goes so well with the juicy chicken on the inside! But with my twist, we'll make it healthy as well! So Let's Get Cooking! Link to the full video: https://www.youtube.com/watch?v=_FAyrvfQJi0

Get your own bento box here! (Limited to 20 boxes so don’t miss out!) https://kimonofighter.com/products/mwood-lunch-box-with-insulated-lid Hey guys! I had a busy day with boxing training so I decided to make a simple bento box for my lunch! It’s common in Japan for people working or children going to school to take a bento box for lunch, so they can eat a home cooked meal while on the go! In this video, I’ll show you how to make torimeshi, or chicken rice, filled with tender chicken, sweet vegetables and boiled eggs for protein! So Let’s Get Cooking! Follow Me On: 🐦Twitter: https://twitter.com/ChampRyosuke 📷Instagram: https://www.instagram.com/champsjapanesekitchen/ 00:00 Intro 00:29 Bento Box 01:44 Making the Dashi 03:21 Boiling the Eggs 04:05 Preparing the Ingredients 07:05 Making the Torimeshi 08:19 Enjoying the Bento Box Ingredients Dashi - 500ml water - 8g kombu - 8g bonito flakes - 5g dried shiitake - 3g dried kikurage/wood ear mushrooms (optional) - 60ml sake - 60ml mirin - 60ml soy sauce - Rice - 2 eggs - 1 chicken thigh -40g burdock root - 10g carrot - ½ bamboo shoot - 10 snow peas How to make: - Soak the kombu, dried shiitake mushrooms and dried kikurage in cold water for 30 minutes. - In the meantime, wash the rice 3 to 4 times till the water runs clear. Drain and set aside. - After 30 minutes, take out the shiitake and kikurage and set aside. - Bring the dashi to 70 degrees celsius and simmer for 3 minutes. - Take out the kombu. - Bring the dashi to a boil and add in the bonito flakes. Mix and turn off the heat. Leave to sit for 3 to 5 minutes. - Pass the dashi through a colander and kitchen paper. - To the dashi, add the sake, mirin and soy sauce. - On the top, more rounded side, poke a small skewer so it is easier to peel when boiled. - Boil for 6 minutes and chill under cold water and peel. - Add the eggs into the dashi. - Peel off the chicken skin and then cut off any excess skin and cartilage. - Slice into 2 cm bite sized pieces. - Remove the stalk of the rehydrated mushroom and cut into thin slices. - Wash the burdock root and cut into thin slices. Place in cold water. - Peel off the carrot skin and cut into similar sized slices. - Cut the bamboo shoots into similar sized slices. - For the snow peas, snap off the ends and peel off the strand on both sides. - In a fry pan on medium heat, add the chicken and add a heavy object on top to keep it flat. - Flip over and repeat until crispy. - In the same fry pan, add the chicken thigh and all the vegetables. - Add the seasoned dashi and leave for 5 to 10 minutes. - Pass through a sieve and add 150ml to the dashi (total volume should be 600ml) - In a pot, add the rice, the dashi and all the vegetables. Add the snow peas on top. - Bring to a boil and then turn to a low heat and simmer for 10 minutes. - After 10 minutes, turn off the heat and leave to steam for another 10 minutes. - Mix and then serve into your bento box! - Top with the boiled egg and the crispy chicken skin! - Enjoy your delicious bento on the go! Director and Camera: Suzuki Takeru & Barry Chen Editor: Suzuki Takeru & Barry Chen

Hey guys! Today, I’m back with a quick recipe on one of Japan’s most popular side dishes, Miso Soup! Full of nutrients, vitamins and flavor, miso soup is a great side dish for your rice and main! I’ll teach you how to easily make three different kinds of miso soup, depending on your mood or what you have in the fridge! So Let’s Get Cooking! Follow Me On: 🐦Twitter: https://twitter.com/ChampRyosuke 📷Instagram: https://www.instagram.com/champsjapanesekitchen/ 00:00 Intro 01:19 Making the Dashi 02:39 Assembling the Miso Soup Ingredients Dashi - 1 liter of water - 10g kombu - 30g bonito flakes - 1 tbsp sake - 85g yellow miso paste - 200g carrot - 200g daikon radish - Rehydrated Wakame - Tofu - 1 scallion - ½ onion - 1 aburaage (Deep-Fried Tofu) How to make: - Add the kombu to the water and bring it to 60-65 degrees celsius. Leave for 10 minutes. - Turn up the heat and bring it to 80 degree celsius and take out the kombu. - Bring to a boil and then add in the bonito flakes. - Turn off the heat and leave for 3 minutes. - Strain with a colander and kitchen paper. - To the dashi, add the carrots, daikon radish and sake. Boil for 3 to 5 minutes or until tender. - With a sieve and whisk, add in the yellow miso paste. - Add in the leftover soybean skins (optional). - Serve into a bowl and top with scallions! - For the tofu and wakame miso soup, simply add small bite sized pieces of tofu and wakame into a bowl. Then on top, add the hot miso soup. - For the onion and aburaage miso soup, repeat the same process but replace the carrot and daikon radish. - Enjoy! Director and Camera: Marcus Canning Editor: Barry Chen

Hey guys! Gyudon, or Beef Rice Bowl, is one of Japan's most popular and delicious fast foods! If you're looking for a quick meal, with the taste of Japan, you have to try this out! You can watch the full video here! https://www.youtube.com/watch?v=BVgf5GOcCsQ&feature=youtu.be

Hey guys! Today we’re going to make one of my favorite dishes, Tendon! Made from crispy pieces of vegetable and seafood tempura, a sweet and sticky sauce and some fluffy white rice, it is one of Japan’s most comforting foods. It’s such a simple dish that never fails to make me happy and now you can try it at home as well! Follow Me On: 🐦Twitter: https://twitter.com/ChampRyosuke 📷Instagram: https://www.instagram.com/champsjapanesekitchen/ 00:00 Intro 01:20 Preparing the Ingredients 04:05 Making the sauce 04:48 Making the Tempura Batter 05:31 Deep-frying 08:15 Enjoy! Ingredients Tempura Ingredients (1 serving) - 2 prawns - 1 filet of cod - 1/2 eggplant - 1 shiso leaf - 1 shiitake mushroom Kakiage Tempura - 40g onion - 30g carrot - 1 shiso leaf - 2g of flour Tendon Sauce (Tare) - 200ml water - 90ml soy sauce - 90ml mirin - 20g sugar Tempura Batter - 160ml cold water - 1egg - 90g wheat flour - Extra flour for dipping ingredients into How to make: Dashi - Bring 2 litres of water and 20g kombu to 70 degrees celsius. - Turn to low heat and keep around 60-70 degrees celsius for 5 minutes. - Remove the kombu and bring to a boil, while skimming any scum. - Once it reaches a soft boil, turn down to a low heat and add in 20g of bonito flakes. Leave for 3 minutes. - Strain your dashi with a sieve and kitchen paper. Ingredients Preparation - Take off the head and shells of the prawns. - Cut the end of the prawn tail. - Make a small cut along the back of the prawn and devein. - Make small incisions along the belly of the prawn, then flip over and press down to make flat. - Debone the cod and check there are no scales on the skin. Cut in half. - Cut the stem of the shiitake mushroom off. - With a sharp knife, make a small star sign on the top. (optional) - Cut the top of the eggplant, then cut in half. - Leave 1 cm from the top, cut slices into the eggplant. Push the slices apart to get a fan shape. - Cut the stem of the shiso leaves. - Cut the carrot in half and peel the skin. Then cut into thin slices. - Cut the onion in half, remove the skin and root. Then cut into similar sized slices as the carrot. - Slice the shiso leaf to the same size. - For the sauce, add the water, soy sauce and mirin into a pot and bring to a bowl. - Once boiling, add the sugar and check the taste. - For the tempura batter, add the cold water and egg to a bowl and mix. - Slowly sift in the flower while mixing. (Don’t over mix!) - Bring a pot ⅓ full of oil to 160-170°C. - Dip each ingredient into the flour and brush off any excess. For the shiso leaf and shiitake mushroom, dip just one side into the flour. - Then dip into the batter and fry for 1 to 2 minutes. The cod may take a little longer depending on the thickness. (Deep fry shiso leaf and shiitake mushroom just on the floured side.) - For the kakiage, add the sliced onions, carrots and shiso leaf to a bowl, along with the flour and mix. - Add in 80g of the tempura batter and mix together. - Using a cylindrical mold, deep fry the kakiage for 1 to 2 minutes. - There should be some tempura scraps (tenkasu) left in the oil. Take out and set aside. - To a bowl of rice, lay on the tenkasu, some of the tare, then all your tempura. Finish with more of the tare as you like, on top! - Enjoy! Camera: Marcus Canning Editor: Barry Chen

Use Code CHAMP for $5 OFF your Sakuraco https://team.sakura.co/champs-SC2303 or TokyoTreat https://team.tokyotreat.com/champs-TT2303 boxes now! Experience Japan from the comfort of your own home! Hey guys! Today we’re going to make another one of my favourite dishes, Tonjiru, perfect for any occasion. Whether you are looking to make a party pleaser, something to warm you up or feeling a little under the weather, Tonjiru is the perfect dish. Filled with various vegetables and meat, it’s full of flavour and not to mention it is super healthy! Filled with vitamins, fibre and nutrients, it’s great for my boxing training! Follow Me On: 🐦Twitter: https://twitter.com/ChampRyosuke 📷Instagram: https://www.instagram.com/champsjapanesekitchen/ 00:00 Intro 01:18 Preparing the Ingredients 02:06 Making Dashi 03:22 Preparing the Vegetables 05:59 Preparing the Meat 06:25 Frying the Vegatbles 06:50 Assembling the Tonjiru 10:46 Enjoy! Ingredients - 2 litres of water - 20g of kombu - 20g bonito flakes - 6 thinly sliced pork belly - Burdock root - Carrot - Daikon Radish - Shiitake Mushrooms - Satoimo (Japaese Taro) - Green beans - Konjac Jelly - Aburaage (Deep fried tofu) - 10cm negi (green onion or leek) - Ginger - Yellow miso paste - White miso paste How to make: Dashi - Bring 2 litres of water and 20g kombu to 70 degrees celsius. - Turn to low heat and keep around 60-70 degrees celsius for 5 minutes. - Remove the kombu and bring to a boil, while skimming any scum. - Once it reaches a soft boil, turn down to a low heat and add in 20g of bonito flakes. Leave for 3 minutes. - Strain your dashi with a sieve and kitchen paper. Ingredients Preparation - Wash and peel the satoimo and burdock root. - Cut into bite sized pieces. - Wash the satoimo in cold water and keep the burdock root submerged in water for the time being so it does not discolour. - Peel the daikon radish and cut in quarters, then into 0.5cm slices. - Peel and cut the carrot into similar sized pieces. - Cut the stalk off the shiitake mushrooms and cut into 1cm slices. - Snap off the ends of the green beans, peeling the strand off along the side. - Wash the konjac and pat dry. Using a spoon or your hands, break into bite sized pieces. - Cut the aburaage in half, then into 2 cm slices. - Slice the pork belly into quarters. - Boil the pork to remove any impurities and excess fat. Drain and set aside. - Fry the burdock root, carrots, satoimo, daikon radish, konjac jelly and aburaage till they are 50% cooked. Assembling the Tonjiru - Bring the dashi to a boil - Sieve in the 100g of yellow miso. - Add in the burdock root, carrots, satoimo, daikon radish, konjac jelly and aburaage. Then add in the pork. - Leave on a low simmer for 10 minutes, while skimming off the scum. - Add one teaspoon of sake, soy sauce and sugar. - Then add in shiitake mushrooms and green onion. - After three minutes, add in the green beans and cook for another one minute. - Whisk in your white miso and check to taste! - Serve in a large bowl and enjoy! It also goes great with some rice! Director and Camera: Marcus Canning

Use Code CHAMP for $5 OFF your Sakuraco https://team.sakura.co/champs-SC2303 or TokyoTreat https://team.tokyotreat.com/champs-TT2303 boxes now! Experience Japan from the comfort of your own home! Hey guys! Today we’re going to make a quick and easy recipe, Onigiri! These are rice balls filled with various ingredients ranging from salmon to umeboshi, known as pickled plum! We’ll make five different kinds of onigiri today, which are all my original recipes and include some of my favorite ingredients. It’s a great recipe to make whether you want to have a snack at home or prepare something while on the go! Follow Me On: 🐦Twitter: https://twitter.com/ChampRyosuke 📷Instagram: https://www.instagram.com/champsjapanesekitchen/ 00:00 Intro 01:50 Umeboshi Onigiri Preparation 02:11 Salmon Onigiri Preparation 02:52 Okaka Onigiri Preparation 04:03 Beef Onigiri Preparation 04:43 Yaki Onigiri Preparation 05:15 Making the Onigiri 07:24 Grilling the Yaki Onigiri Ingredients - 700g cooled rice (140g for each onigiri) Umeboshi Onigiri - 2 umeboshi Salmon Onigiri - 1 filet of salmon - Salt Okaka Onigiri - Soy sauce - 10g bonito flakes - Sesame seeds - Schichimi spice (optional) Beef Onigiri - 50g thinly sliced beef - 2 tsp sake - 4 tsp mirin - 2 tsp soy sauce - 1 tsp honey - Finely sliced ginger Yaki Onigiri - 1 tbsp mirin -1 tbsp soy sauce - 1tbsp yellow miso paste - 1 kno grated garlic - 1 tbsp sesame oil How to make: Filling Preparation - For the umeboshi onigiri, remove the seed and reserve the flesh of two pickled plums. - For the salmon onigiri, season with salmon and grill until charred and cooked through. - Let the salmon cool and break about into small pieces with your hands. - For the okaka onigiri, add the soy sauce to the bonito flakes. - Mix and squeeze out the excess soy sauce (save for later). - Put the bonito flakes into a 600W microwave for one and a half minutes until dry. - Break apart into small pieces with your hands and put in the sesame seeds and schichimi spice. Set aside. - For the beef onigiri, add in the mirin, sake, soy sauce and bring to a boil. Reduce the heat and then add the honey and ginger. - Add in the sliced beef and boil until cooked through. Set aside to cool. - For the yaki onigiri, add mirin and soy sauce to a bowl. Put into a microwave for 20 seconds to remove the alcohol from the mirin. - Mix in the miso paste, garlic and sesame oil. Making the onigiri - Mix 2 tablespoons of water with 2 teaspoons of salt. - Wet your hands with the salt water and weigh 140 grams of rice. - Make a small pocket in the middle of the rice and wrap around the umeboshi. - Using both hands, roll around and squeeze in to form a triangle shape. - Repeat with the salmon and beef. - For the okaka onigiri, make the triangle shape and dip each side into the bonito flake mix. - Then wrap each onigiri in seaweed, with the rough side down. - For the yaki onigiri, make it into a triangle shape. - Grill over a low to medium heat till charred. - Then brush on the sauce while grilling till crispy on the outside. Director and Camera: Marcus Canning

Use Code CHAMPNOV to get a discount on TIPPSY products! Visit: https://www.tippsysake.com/discount/champnov?utm_source=youtube&utm_medium=influencer&utm_campaign=champ's_japanese_kitchen To find out more! The Sake I was drinking in this video! https://www.tippsysake.com/products/suigei-tokubetsu-junmai Hey guys! Today we’re making one of my favourite dishes in Japan, Oden. It’s one of Japan’s most popular hot pot dishes and can be made just using one pot! Oden is simply made by simmering an umami packed dashi broth with all the various vegetables, meat and other ingredients till juicy and tender. It’s a simple recipe that only uses one pot so give it a try! Follow Me On: 🐦Twitter: https://twitter.com/ChampRyosuke 📷Instagram: https://www.instagram.com/champsjapan... 00:00 Intro 02:03 Introducing the Ingredients 02:35 Prepare the Dashi 03:54 Prepare the Satsuma-Age 06:35 Prepare the Vegetables 07:16 Assembling your hot pot 08:08 Let’s Eat! Ingredients 1L water 3g kombu 10g bonito flakes 1tbsp sugar 50cc soy sauce 50cc mirin 2 pieces cod 6-8 pieces shrimp 5cm Burdock root 5cm Carrot 1 knob of ginger 5cm daikon radish 2 slices of Konjac Beef Tendon 2 chicken wings 4 sausages 2 hard boiled eggs 3 pieces of chikuwa How to make: - Start by making our dashi. This is the most important part of oden! Use 1 litre of water and 3g of kombu and bring to a boil. - Once boiling, take out the kombu and add in 10g of bonito flakes. Turn off the heat and leave for 30 minutes. - Strain the dashi to remove the bonito flakes. - Next, add in the sugar, soy sauce and mirin and bring to a boil again. After it come to a boil, turn off the heat and set aside. - Salt the cod on both sides and rub in to get rid of excess water and any fish smell. Set aside. - Cut the shrimp down the back of the body and take out the guts. You can clean with some water as well. - Wipe the cod with a paper towel to remove excess water and take off the skin. - Cut the cod and shrimp into small pieces and add to a food processor. - Add the paste to a pestle and mortar with a splash of sake, 1/2tsp sugar, a dash of soy sauce, pinch of salt, 1 tsp potato starch and 10g of grated mountain yam. Mix and set aside. - To a separate pot, at 1/2 tsp of dashi powder stock and simmer with the burdock root, carrot and ginger until tender. - Add them to the cod and shrimp paste. Mix well and make into patty size. - Deep fry the patties in 170 degrees celsius oil. Set aside. - Cut the daikon radish into thin slices. pound the konjac until soft and cut into similar sized slices. Make a slit down the centre and fold into itself to make a pretty braid design. - Skewer the beef tendon. (I cooked these in a pressure cooker for 30 minutes). - Next, add all the ingredients to the dashi and bring to a boil and heat through. - Then enjoy with your favourite sake! If you want to learn more about making dashi, you can check out my Kimono Stew recipe here!