Thank you for watching! Check out another Filipino video 👉 (kzitem.info/news/bejne/04eFtIdnr3ZpZno)
@jeeteox
2 жыл бұрын
Most Filipinos don't put onions.
@kominatohachii1206
2 жыл бұрын
you can also try bicol express its very popular in bicol
@annaqtjoey
2 жыл бұрын
Let the sauce reduce after removing the meat. I guarantee it's gonna be even yummier!
@piwiee
2 жыл бұрын
Put more onions!
@TiangcoRonald
2 жыл бұрын
You have to marinate the pork first before cooking it next time. Then you cook the marinate with the pork as a sauce.
@drusillathetinsmith
2 жыл бұрын
There are as many ways to cook adobo as there are households in the Philippines. Every region has its own take on preparation. I like my adobo somewhat dry, but that's because I'm the weird guy in my family. Adding sake isn't in any adobo recipe that I know (I suspect that it serves a similar function as marinating in vinegar. I was a little concerned about the taste until you added the vinegar later on), but that's the great thing about the dish. You can make your own special adobo.
@HiroFoodinJapan
2 жыл бұрын
You're right! No recipe says to add sake. It's my own take 😊 Thank you for watching and your comment!
@graceignacio306
2 жыл бұрын
Cheers to dry adobo!
@WhoareY0uuuuUUUUUUuuuuu
2 жыл бұрын
Theres no problem adding sake to adobo . This people is s2pid
@graceignacio306
2 жыл бұрын
@@WhoareY0uuuuUUUUUUuuuuu there's nothing stupid about the initial comment, as he mention none of the recipes this person knows adds sake to the dish but he also mentioned that the great thing about it is that the recipe is flexible and can be made on own preference as long the basics are there.
@i_hate_rock_and_metal
2 жыл бұрын
Deconstruction cooking technique?🤔
@leechrec
2 жыл бұрын
Great thing about adobo is that it keeps very well in the refrigerator. Lasts forever :D Lazy way is just to dump everything in a pot, turn the stove on low, and let it go. As it cooks in its own fat, it caramelizes. Tastes even better after a couple of days in the fridge.
@HiroFoodinJapan
2 жыл бұрын
I'll cook big batch next time!
@animesenpai1163
2 жыл бұрын
@@HiroFoodinJapan the longer Adobo stays in the fridge the better it taste... At most if you don't have a refrigerator Adobo can last for about 2 or 3 days, if refrigerated it'll last a week, and it will last for 6 months frozen. If you have left over Adobo and left over rice you can make Adobo rice.
@Ash_Blackwind
2 жыл бұрын
@@animesenpai1163 The salt & vinegar preserves and marinates the cooked adobo well. In our household they always make our version a little too saltier (or more sour) than the average recipe to match with large rice eaters here so my problem is the marination process tends to make our abodo even more saltier than what I can handle the longer we store it in the fridge. Also your adobo rice suggestion is smart. In a local restaurant called Gerry's Grill, they make the best adobo rice that we usually order at least 2. It's so darn good we can eat it alone even without adding any of the main dish to it.
@robertvelasquez393
2 жыл бұрын
First time cooking an unfamiliar dish and being successful is like playing on a slot machine for the first time and hitting the jockpot. The bowls of rice has suddenly gone with the magical taste of the adobo.
@HiroFoodinJapan
2 жыл бұрын
Haha! Adobo goes really well with rice!!
@djroguefireify
2 жыл бұрын
I'm Filipino and even though it's not traditional, I personally add some Chinese cooking wine during the sautéing stage myself to tenderize and add another layer of flavor. I feel so validated that you used sake for your video in a similar manner! Your adobo looks really delicious. I'm glad you enjoyed the dish! 😊
@HiroFoodinJapan
2 жыл бұрын
I I feel so validated too. Thank you!
@jaegerists2172
2 жыл бұрын
@@HiroFoodinJapan You should add the vinegar too before u bring it to a boil,but ive got a question,was your pork frozen,why does it look so beautiful
@iradarueljude
2 жыл бұрын
@@jaegerists2172 i believe it is the way they cut it and the quality of pork in japan!
@samsonsfurcorner8640
2 жыл бұрын
Dj Kalis Thanks for another technique on how to make the adobo more flavorful.❤🐶🇵🇭
@arisart22
2 жыл бұрын
@@HiroFoodinJapan What makes adobo, adobo is the fact that you can add your own twist in it. As long as the core ingredients is in there then it's fine. Different parts of the Philippines have different ways to cook adobo. Your version is very valid!
@h.4315
2 жыл бұрын
This Japanese-style adobo looks really good. The heart of the adobo is the medley of the saltiness of the soy sauce with the sourness of the vinegar. _Sake_ is actually a good addition to remove some of the smell of the pork. But instead of adding sugar, you could add _mirin_ instead so that it can blend more easily with the sauce. One of the key ingredients that was missing was the boiled egg that usually go with adobo. And you can elevate it further by making it in the style of _ajitsuke tamago_ (ramen eggs) with a firm white but creamy yolk.
@HiroFoodinJapan
2 жыл бұрын
Yes I thought about adding mirin instead of sugar. I can imagine boiled eggs would be great!
@MrEmrys24
2 жыл бұрын
There's actually adobo recipes that doesn't use soy sauce but use salt or fish sauce instead. The common ingredients as far as I know is vinegar, garlic, black pepper, and bay leaf, then you can play around to what other ingredients you want to use.
@h.4315
2 жыл бұрын
@@MrEmrys24 I've never had white adobo, so the soy sauce version is what I'm familiar with. But it just goes to show that there isn't just "one recipe" for it. The essence of the dish is preserved in Hiro's recipe and that's what's most important.
@vincetan4358
2 жыл бұрын
@@HiroFoodinJapan Also, soy sauce in Japan is a little different from the soy sauce in the Philippines. Japanese soy sauce is sweeter and is good with sushi but Philippine's soy sauce is very salty that you can't dip your sushi in it or it'll overpower the flavor
@eumenides87
2 жыл бұрын
@@vincetan4358 sour soy sauce? I've never encountered any sour tasting soy sauce here in Philippines. Which brand? Datu Puti? Silver Swan? Marca Piña?
@lanceresultay014
2 жыл бұрын
If you show this to a Filipino and don’t show how you cooked it, every Filipino would say this is Adobo. Good job! 😊
@HiroFoodinJapan
2 жыл бұрын
Yay! Thank you!
@MainRapperACEsahi
2 жыл бұрын
So you're basically saying that the way he cooked it isn't in the ways of the Adobo? lol
@Jazz-tv7jr
2 жыл бұрын
Maybe bot same procedure of cooking but i think it's same taste
@lanceresultay014
2 жыл бұрын
@@MainRapperACEsahi I’m saying some Filipinos would bitch about him not preparing it correctly.
@riaconradt2554
2 жыл бұрын
The only the sake and the oyster sauce are ingredients I don‘t put in my adobo. And I don‘t sauté anything. Just put all the ingredients together, bring to a boil and simmer for up to two hours to decrease the liquid. In any case, adobo will always taste good. It’s difficult to get this dish wrong. Glad you appreciate Filipino food!
@HiroFoodinJapan
2 жыл бұрын
Thank you so much!
@downthispath6538
2 жыл бұрын
There are so many ways to cook adobo here, every family has their own recipe. In my family alone, there are 4 - my grandma's, my mom's, and my two aunt's. My aunt adds boiled and chopped up liver to give the sauce more body. My mom adds coconut milk and chili. My other aunt adds processed cheese! And my grandma makes the most traditional one, she just adds boiled eggs and potatoes. Yours looked really legit. Great work!
@HiroFoodinJapan
2 жыл бұрын
Thank you so much!
@anythinggoose8336
2 жыл бұрын
Filipino here. I will give you two thumbs up for this. For me, you did it well.
@HiroFoodinJapan
2 жыл бұрын
Thank you so much!
@kamikaze00007
2 жыл бұрын
As a Filipino myself I'd like to say WOW! that looked really delicious. As a side tip, if you have too much sauce left over from your Adobo, you can actually use that as dashi or flavoring for fried rice. You can also reduce the sauce and mix it with the rice for making Onigiri. I don't know the exact measurements since it depends on your recipe. But apparently the technique so that the Adobo is not too oily is to use just enough oil while also relying on the oil that comes out of the pork fat itself when cooking the dish. You can also caramelize the leftover sauce by adding more soy sauce, oyster sauce, sugar, and water and reducing that until it's syrupy.
@HiroFoodinJapan
2 жыл бұрын
Thank you so much! Fried rice and Onigiri sound so delicious!
@jeffsantos5552
2 жыл бұрын
Honestly. You cooked Adobo better than other Filipino Adobo. Great job 👏
@HiroFoodinJapan
2 жыл бұрын
Wow, thanks!
@Siddhartha040107
3 жыл бұрын
Try putting a little of the adobo sauce on the rice, it's heaven!
@HiroFoodinJapan
3 жыл бұрын
That would be heaven!!
@Bryle_
2 жыл бұрын
Hmm yes, just imagining it and started craving. Adobo sauce is a must in rice.
@aldrich_leon8547
2 жыл бұрын
@@HiroFoodinJapan then if theres leftover adobo and rice, you can make the infamous, holy, sacred, adobo rice
@gomiko8979
2 жыл бұрын
Usually filipinos tend to exaggerate in gate keeping their tradition when another country does it wrong. It's very nice to see these comments that agree that adobo is a dish that can be cooked in your own preference as long as you don't lose the essencial ingredients. As a home cook, this is very well made. Sake is hard to find here and I really want to try your adobo style.
@faultline3936
2 жыл бұрын
The heart of Adobo is soy sauce and vinegar, arguably, just the vinegar because you can also make a white adobo, it's called like that since it doesn't have the soy sauce. Everything else is your own preference, you can create your own mix and twists. I personally like my Adobo on the sweeter side with a thick sauce, but I'll eat any kinds of Adobo anyway lol
@HiroFoodinJapan
2 жыл бұрын
Haha. Want to try other kinds of Adobo too.
@kaaarlraaam6058
2 жыл бұрын
The original adobo was cooked with vinegar alone. Until the Chinese brought soy sauce to Philippines.
@jocelyndybuco8688
2 жыл бұрын
A filipino watching in Rome Nice watching you cooking our typical food.
@raypinparty7052
2 жыл бұрын
After cooking, let it cool and store in the fridge ovenight. Heat it up and adobo is even more delicious when eaten the day after. Also, you can cook a large batch and it lasts a couple of days (in the fridge). Easy meal for the rest of the week.
@HiroFoodinJapan
2 жыл бұрын
I'll cook a large batch next time! Thank you for the tips!
@sonjielotivio6308
2 жыл бұрын
Our adobo can reach up to 3days and still more delicious 😁
@honeybadger8413
2 жыл бұрын
oishi = masarap ( in Filipino language)
@jdcandres
2 жыл бұрын
Even outside the fridge, adobo will last for a few days.
@KentSain
2 жыл бұрын
Yeah because of seasoning of adobo that why it last longer
@MorningscapeMindsetMediaYT
2 жыл бұрын
Thank you for trying and cooking filpino food were proud of you guys thank you.
@wowmawc
2 жыл бұрын
The way you cook it is beautiful even if its your first time and your videos are so relaxing to watch. Next time marinate the meat overnight, it'll be much better. (add a little pork hock, it'll thicken the sauce more cause collagen.. same way they do with ramen).
@HiroFoodinJapan
2 жыл бұрын
Thank you so much for the compliment. I'll try marinating the meat next time! 😊
@minervasabas6797
2 жыл бұрын
I really enjoy how adventurous you are in cooking dishes that you’ve never even tried before. Also, it is apparent that you have natural cooking instincts. I think I will try some of the Japanese touches you add to traditional Filipino recipes. Thank you for these fun videos!
@bryanbanogon4261
2 жыл бұрын
There are many ways to cook Adobo, I even saw a book about it and it's called "101 Adobo Recipes". Your recipe will make I guess the 102nd and it looks delish!
@HiroFoodinJapan
2 жыл бұрын
Thank you so much 😊
@lilycha9398
2 жыл бұрын
Yes, adobo is a cooking technique. So once you grasp the basics you can substitute various meat or veggies into your dish. My personal favorite is inadobong kangkong (water spinach) stem.
@bryanbanogon4261
2 жыл бұрын
@@lilycha9398 One of my favorites, yumm!
@angenhenyeronglakwatsero1990
2 жыл бұрын
Filipino's all-time favorite food.
@Ryu.86
2 жыл бұрын
Hiro-san's adobo looks way better than mine, I'm a Filipino btw~
@HiroFoodinJapan
2 жыл бұрын
Thank you Ryu-san!!😊
@jesjosunga9393
2 жыл бұрын
Filipino cuisine is so simple and delicious anyone can learn the basics hahaha
@mymindisabullet
2 жыл бұрын
I love the Japanese twist of adding sake to the recipe! Glad you liked adobo! Godbless you and your family. Much love from the Philippines!
@HiroFoodinJapan
2 жыл бұрын
Same to you! Thank you!
@eleonorbagcal6903
2 жыл бұрын
I grew up eating adobo ( filipino american woman here). To my surprise, I made some last night and my boyfriend's boys ate it all.
@toffemate
2 жыл бұрын
I love adobo so much. I can eat adobo 3 times a day and I wouldn't get sick of it.
@HiroFoodinJapan
2 жыл бұрын
I can relate!
@deeb.9250
2 жыл бұрын
It's pork and soy sauce, can't go wrong with that combo. But my mother is on a low salt diet now so I haven't had adobo in the house for a long time
@HiroFoodinJapan
2 жыл бұрын
How about using low sodium soy sauce? 😃
@samafan2571
2 жыл бұрын
Try marinating it first for atleast 2hrs prior to cooking or overnight. Soy sauce, garlic, pepper and sugar but not too much. Remove it from the marinade then sear in small amount of oil then add your marinade mixture. Then add a little vinegar but dont stir for atleast 3 minutes. Idk why but just dont. Haha. There's so many ways to cook adobo. Good job btw
@HiroFoodinJapan
2 жыл бұрын
I'll try your recipe. Thank you for the tips!
@charmisaboredperson
2 жыл бұрын
I don't stir it too after putting vinegar. Make sure to put it while the adobo is boiling as well. The reason for that is so you will not have the raw taste of vinegar. It just feels off when there is a layer of sour flavor that didn't mix well with the dish when it's supposed to go well with it, right? Also, adobo shouldn't be sour. It's a balance of savory with a little bit of tangyness. Some likes to add sugar for sweetness, but not overpowering, to enhance the flavor. 😊 My preference is a spicy adobo with pork and chicken mixed.
@martinarce5838
2 жыл бұрын
My mum said if u put the vinegar then u stir it, the vinegar will have a strong smell and taste.
@kirtdulay2444
2 жыл бұрын
Thats why adobo is Filipino authetic fav dish. Its love by all
@nolsp7240
2 жыл бұрын
You can also try adding potatoes, or mushrooms, or fried tofu. 😋
@HiroFoodinJapan
2 жыл бұрын
Sounds delicious!
@kixpineda864
2 жыл бұрын
I'm getting fascinated with this No-Face Food Channel.
@fredcj8
2 жыл бұрын
my version is also marinated, and cooked in low fire until liquid ingredients are absorbed and the oil from the meat are extracted during the cooking process. But he definitely did a good job in making this version which im definitely going to try the next time i cook adobo
@HiroFoodinJapan
2 жыл бұрын
I'll try marinating pork next time!
@hildatemplado3701
2 жыл бұрын
We have the same manner of cooking!☺️
@DeathScythe357
2 жыл бұрын
You have my high respect never thought of a japanese cook's adobo for the 1st time excelent.
@HiroFoodinJapan
2 жыл бұрын
Thank you so much!
@CryonicCy
3 жыл бұрын
Here a dumb tip Cook a huge portion of adobo and save the excess adobo, and adobo sauce. So you could make an addition to your fried rice
@HiroFoodinJapan
3 жыл бұрын
Fried rice with adobo sounds great! I'll make a huge portion next time!
@dluckygurl8
2 жыл бұрын
I always set aside a portion of adobo, especially for my abodo fried rice! It's a meal on its own - delish!
@XhiaughSonnetLeigh
2 жыл бұрын
Every Filipino has their own take with their Adobo. Mine, I put a little bit of oyster sauce in the end 2 minutes before I turn off the stove.
@_WhiteW0lf_
2 жыл бұрын
I usually put pineapple chunks in when I cook adobo instead of sugar and a lot of ginger too. If I'm up for it, I also put green chili for some spice. At times, I also add Sprite or carbonated drink that's light in color instead of sugar. Also, when paired with plain steamed rice, adding/mixing the adobo sauce with the rice is in itself is already tasty and can fill you up in a meal.
@HiroFoodinJapan
2 жыл бұрын
Thank you for the tips!
@lanonas2000
2 жыл бұрын
That's the beauty of adobo... you can freestyle! Enjoy! Adobo keeps well. The longer you keep it the better it tastes. The best to bring along when you go camping. When my family goes to our beach house 4 hours away from Manila, we make sure to bring a pot of adobo so that we have something to eat when we get to our destination.
@HiroFoodinJapan
2 жыл бұрын
Next time I'll keep it in the fridge. Thank you for sharing!
@lanonas2000
2 жыл бұрын
@@HiroFoodinJapan I love the way you Japanized the Adobo. Do it and make it your own. Pretty cool!
@lust4life555
3 жыл бұрын
Looks delicious 🤤 thank you for this recipe
@HiroFoodinJapan
3 жыл бұрын
It was really delicious 😋 Thank you for watching!
@Lenioogami
2 жыл бұрын
Every household has their own adobo recipe.
@saltylemon9067
2 жыл бұрын
As for someone who can cook adobo in a few different ways like me, you did a great job and the choice of meat which is the pork belly is perfect, the sake is also a good addition to the dish, I don't usually add oyster sauce, so maybe I'll try adding it to my adobo recipe haha, it looks good and I can smell it just by watching you guys haha
@HiroFoodinJapan
2 жыл бұрын
Haha! Thank you so much for your kind words!
@erliebernardo8144
2 жыл бұрын
So mouth wathering, now I want to eat adobo. thanks for trying our dish!
@HiroFoodinJapan
2 жыл бұрын
My pleasure! Thank you for watching!
@gakkibear
2 жыл бұрын
My mom uses pork belly, chicken and chicken liver! The liver really gives the dry sauce/oil meaty flavour ☺️ we call it Adobong tuyo or dried, the soy sauce and chicken juices is dried and sucked up by the crispy and caramelized meat.
@HiroFoodinJapan
2 жыл бұрын
I'll try using chicken liver next time! Thank you for the tip!
@blessparco
2 жыл бұрын
As a Filipina, this makes me very happy. Thank you very much. 😊✨🙏🏼
@HiroFoodinJapan
2 жыл бұрын
My pleasure! Thank you for watching!
@maritesgarcia503
2 жыл бұрын
Thank you for appreciating Filipino food. Next time, you may try Lucky Me instant Pancit Canton (original flavor or Calamansi flavor). Otherwise, you also cook Bicol Express and Sinigang With pork or shrimp. Look forward to this.
@HiroFoodinJapan
2 жыл бұрын
Thank you for the request! Actually we just bought Lucky Me instant Pancit Canton! So I'll make a video about it😊
@maritesgarcia503
2 жыл бұрын
@@HiroFoodinJapan Great! I will watch out for it. Have an amazingly weekend 🌞
@glennsepulveda4856
2 жыл бұрын
I use Japanese rice vinegar and tamari for my adobo, that's my Japanese take on this Filipino classic..I use brown sugar instead of white to caramelize my pork, lots of garlic, coarsely ground black pepper corn and bay leaves..Add water just enough to cover and reduce the liquid to a near syrupy consistency..I add hard boiled egg slices in the last half of the cooking and garnish my adobo with quarter slices of tomatoes..Thanks for sharing your version, looks delish!..👍❤
@truckie0710
2 жыл бұрын
I like the way you added sake on it, it kinda gives a little Japanese twist on it. I do the adobo the same way as you do it, adobo can be prepared in different depending on location. I sometimes add pineapple to it to make it sweeter. 😁
@HiroFoodinJapan
2 жыл бұрын
Thank you! Pineapple sounds great!
@newvillagefilms
2 жыл бұрын
The addition of sake (or Shaoxing wine if you're Chinese) is a common/general technique (not practiced in Filipino cooking) to remove the funk (bad smell) when you're cooking protein such as fish, pork, chicken or beef. Of course you can use vinegar but not every dish calls for a vinegar. Sake and shaoxing wine is acid neutral so it makes perfect sense to use it for this purpose. You should try it.
@sweetsingin
2 жыл бұрын
At 2:47, I was worried that Hiro was going to have a meal without rice which he loves!!! 😆 But PHEW everything turned out okay, in the end LOL
@HiroFoodinJapan
2 жыл бұрын
I can't eat a meal without rice 🤣
@beanstalk842
2 жыл бұрын
Here in asia meal is not a meal without rice 😂😂
@TinTin-qt2lw
2 жыл бұрын
I am a Filipino but the way you cooked it looks and taste better than mine.I'll definitely try this next time..
@HiroFoodinJapan
2 жыл бұрын
Thank you! Hope you like it!
@joethesimple685
2 жыл бұрын
Wow! That was so oishii (delicious)! You are very good at it. Domo arigatou, Hiro-san!
@HiroFoodinJapan
2 жыл бұрын
Arigatou, Joe The Simple-san!
@peterbarroga2227
2 жыл бұрын
Don't be shy guys. Japanese are one of the nicest people I have met. I have worked with Taisei and DNC guys. Arigato!
@mari_e2676
3 жыл бұрын
Wow! Very impressive! Looks delicious!
@HiroFoodinJapan
3 жыл бұрын
Glad you liked it! It was really delicious. Thank you for watching! 😊🙏
@kanorjunior8306
2 жыл бұрын
Thank you for Cooking our very own and beloved Adobo. A favorite Filipino dish with a touch of Japanese authenticity. I have much Respect to the Japanese as they are very Disciplined. And as the quote says, You really do know the "True Way of the Samurai" Keep it up.....
@peedee7952
3 жыл бұрын
Yey! I am happy you cooked adobo and you liked it. More Filipino cooking please. My suggestion: Filipino style chicken curry
@HiroFoodinJapan
3 жыл бұрын
We really liked it! Thank you for your suggestion. Filipino style chicken curry sounds great 😊
@Magikero6988
2 жыл бұрын
I'm Filipino, I like how you cokked your adobo...
@manmadehorrors
3 жыл бұрын
I'm definitely gonna try this recipe!!
@HiroFoodinJapan
3 жыл бұрын
Thank you for watching! Hope you like it! 😊
@jomish8719
2 жыл бұрын
Are you a chef for real? You seem like one as you cook really good esp for a first timer trying the dish!
@HiroFoodinJapan
2 жыл бұрын
No but I used to be 👨🍳 Thank you for binge watching my videos! 😊
@keioboysakurai
2 жыл бұрын
by the way, do be careful with the whole peppercorns. it might be spicy when eaten 😅 and the bay leaf may taste bitter. it's more to give the adobo aroma but not really meant to be eaten 😉
@HiroFoodinJapan
2 жыл бұрын
Good to know! We ate whole peppercorns 😂
@keioboysakurai
2 жыл бұрын
@@HiroFoodinJapan oh no! 🥺 next time you may use cracked pepper instead. It will still give the flavor but it will be okay even if you get to eat it 😊
@sayuripark1
2 жыл бұрын
many twist in making adobo, some provinces use coconut milk or evaporated milk to make it creamier, some add tomato ketchup with sugar that close to a barbeque taste. well, you must try those...
@HiroFoodinJapan
2 жыл бұрын
Will do! Thank you!
@thevirginslayer5362
2 жыл бұрын
Try adding 7-up soda or Sprite lemon soda instead of water when boiling it for 1 hour. Sounds weird but you must try it. I guarantee you the taste of it will improve by a ton it will add a sweet kick and the sauce will be thicker perfect with rice. You can thank me later. New subscriber here by the way. Love from Philippines ❤️
@HiroFoodinJapan
2 жыл бұрын
I'll try your recipe! Thank you for subbing and watching from the Philippines 😊
@deci4714
2 жыл бұрын
Wow! Nice video, the adobo looks delicious. I just saw your video about Filipino food in tokyo 6 minutes ago and now this. Feel satisfied as filipino. Hehe. Just want to say but adobo have many ways to cook. You can sear the meat first and boil to tenderize or just boil all the ingredients together. You can also have adobo with sauce or adobo as dry (no sauce just remaining oil of the meat and is called adobong tuyo). When choosing the meat usually we use pork but you can also use chicken or duck or combination of pork & chicken. You can also use sprite or cola as replacement for sugar/mirin. Well that's all, try also other filipino food. Thank you for enjoying our cuisine hope to find more videos like this.
@HiroFoodinJapan
2 жыл бұрын
Thank you so much for the great comment! I'll make more videos like this👍
@tykijoyd5152
2 жыл бұрын
Woah you did a really great job! that's how I cook adobo too :OO
@HiroFoodinJapan
2 жыл бұрын
Thank you 😋
@belletim1086
2 жыл бұрын
i like the way u made ur adobo unique, and the sake makes it more flavorful, thank u for all appreciating our cuisine, more power to ur channel
@EB-mu9ex
2 жыл бұрын
Omg that’s the best looking chicken adobo I’ve ever seen.. 🤤
@HiroFoodinJapan
2 жыл бұрын
Thank you so much!
@cleenegame
2 жыл бұрын
Congratulations, you cook Adobo better than many Filipinos. You got the vinegar part right.
@HiroFoodinJapan
2 жыл бұрын
Wow, thank you!
@Mochi-oj6hh
2 жыл бұрын
You used a regional adobo dish, that is because you used sugar. Try the traditional one with no sugar, it tastes good!
@aldrinpagunuran8688
2 жыл бұрын
Wow ...that's look good..even the presentation made it even looks yummy..so hungry watching the taste test
@HiroFoodinJapan
2 жыл бұрын
Thank you!
@baynemarrowe2003
2 жыл бұрын
I eat a whole rice cooker worth of rice in one sitting because of adobo 😭🤣
@HiroFoodinJapan
2 жыл бұрын
I can relate 👍
@armandovitug7830
2 жыл бұрын
Hi!! Hiro, I really enjoy your show especially when you're cooking Filipino food. your adobo looks yummy.
@se7ene11even-o1p
2 жыл бұрын
the best part about adobo is you can use any cut and type of meat. chicken, pork, or beef, heck even fish 🤣
@HiroFoodinJapan
2 жыл бұрын
Will try chicken version next time!
@andreobejas9704
2 жыл бұрын
Your pork adobo is looks delicious.... From Tacloban, LEYTE Philippines.🇵🇭
@HiroFoodinJapan
2 жыл бұрын
Thank you for watching from LEYTE Philippines.🇵🇭
@jrpc453
2 жыл бұрын
I think this is my new favorite cooking channel ^_^
@rosleyoutdoors
2 жыл бұрын
it is very simple but we filipinos love it ofcourse not without rice.
@HiroFoodinJapan
2 жыл бұрын
Yes of course with rice 🍚
@annlucilo1999
2 жыл бұрын
Why is this satisfying to watch,simple but direct...that adobo version really looks delicious....craving now,gonna cook.
@HiroFoodinJapan
2 жыл бұрын
Thank you so much! Glad you enjoyed the video!
@abby-i1i
2 жыл бұрын
Try a breakfast favorite: champorado. It's a sweet, chocolatey rice porridge and is sometimes paired with 'tuyo' (salty sun-dried fish... but this is optional) or 'ginataang mais' (dessert and snack made from sticky rice, whole kernel corn and coconut milk).
@HiroFoodinJapan
2 жыл бұрын
Thank you for your recommendation! The dish sounds intriguing!
@quiqayquo2906
2 жыл бұрын
whats great about adobo is after 2 or 3 days it tastes even better. also, leftovers i mix in fried rice with sunny side up on top for bfast. the adobo sauce makes fried rice even better. great way to start the day!
@mylenebuck5131
2 жыл бұрын
I think it's amazing that you're interested in filipino cuisine
@kiwipina4716
2 жыл бұрын
Looks delicious! I'm so glad you liked it a lot. Its one of the most common and well-known Filipino 'comfort food'. Many foreigners like yourselves also like the taste. Well done for cooking it successfully on your first attempt! 👍👏
@keioboysakurai
2 жыл бұрын
so happy you tried to cook adobo yourself and enjoyed it! as others may have already said, adobo may vary from each household but basic would be meat (usually pork or chicken - by the way, your meat choice is great cause pork with a little fat is the best 😉👍), garlic, soy sauce, vinegar, peppercorns and bay leaf. the fact that you added sugar makes it even more authentic! 😊 (it actually balances out the vinegar). most Filipino food might have vinegar in them since it prevents spoilage of food, being in a tropical country. so if you cook it, it can last about 2 days even without putting inside the refrigerator. then try frying your leftover adobo... it will be another kind of delight! 😊 by the way, your knife skills are superb! really, wow! and i hope you'd cook other dishes too. i personally recommend lumpiang shanghai, bicl express or maybe sinigang! they're relatively easy to cook 😉
@HiroFoodinJapan
2 жыл бұрын
Thank you for your comment! I want to try cooking lumpiang shanghai because it was delicious 😊
@keioboysakurai
2 жыл бұрын
@@HiroFoodinJapan awesome!!! Looking forward to it! 😊
@Noid1220
2 жыл бұрын
Adding sake seems interesting. Will definitely try that
@HiroFoodinJapan
2 жыл бұрын
Hope you like it!
@jmoa27
2 жыл бұрын
Your adobo looks so good and the meat looks so soft and tender! The video makes me hungry 😄
@happiness4vr
2 жыл бұрын
Excellent and Delicious. As always great quality and time with all your vlogs.
@samsonsfurcorner8640
2 жыл бұрын
Thank you so much for trying food. Stay safe and God bless. Looking forward for the next 🇵🇭 food. New subscriber here❤🐶🇵🇭
@HiroFoodinJapan
2 жыл бұрын
Thank you for subbing!😊
@samsonsfurcorner8640
2 жыл бұрын
@@HiroFoodinJapan You're welcome💞🐶😊🇵🇭 stay safe & God bless
@furbabysquad9782
2 жыл бұрын
Nice to see that there is sake too! Adobo is such a flexible dish!
@HiroFoodinJapan
2 жыл бұрын
Yes indeed! Thank you for watching!
@angelicaflores3138
2 жыл бұрын
I am from MNL, PH, and I must say this channel is sooo amazing! Arigatou, Hiro for sharing your own version of Filipino dishes. Surely I am subscribing! Your kitchen techniques are awesome.. yay!
@HiroFoodinJapan
2 жыл бұрын
Thank you so much!! ✨
@naofumisama2550
2 жыл бұрын
You can tell if a adobo is good, when the you see fat is already separating from the sauce. I also love that you put garlic first before the onion, it's the filipino way. though i recommend you put more garlic next time, filipino are very generous on garlic specially on their adobo.
@LongXue
2 жыл бұрын
The fact that the main ingredient here is soy sauce and Hiro likes soy sauce is just perfect.
@kristopherhizo7732
2 жыл бұрын
I like that you have a good ubderstanding of filipino way of cooking. Great videos!
@maec8014
2 жыл бұрын
Extra rice is a must with any Filipino dish 👍🏼😆
@HiroFoodinJapan
2 жыл бұрын
Absolutely!!!
@maec8014
2 жыл бұрын
I love Japanese food too! Me and my family are booked for a Japenese restaurant tomorrow. Because of covid this is our first time in over a year to eat in a Japanese restaurant here in the UK 😭
@mrussel2392
2 жыл бұрын
Adobo with rice. Perfect combination.
@HiroFoodinJapan
2 жыл бұрын
It really is!
@randolphpastoriza
2 жыл бұрын
You are making me Hungry, your wifes reaction at first tasting it was wow...Yummy!! Thank you for sharing!!
@HiroFoodinJapan
2 жыл бұрын
Our pleasure! Thank you for watching!
@NircAgis
2 жыл бұрын
Adding Sake was a nice touch!
@HiroFoodinJapan
2 жыл бұрын
Thank you!
@tracksuitajumma661
2 жыл бұрын
It's like I am watching a live action of an anime. the couple is so cute. I like how respectful they are of each other but at the same time, subtle sweetness. they're so cute and fun to watch... for some reason I like how they talk? I dunno . the ambiance is so soothing!!
@jessesoriano2346
2 жыл бұрын
That's what i.like about your adobo made it simple
@HiroFoodinJapan
2 жыл бұрын
Thank you so much!
@ImmyT89
2 жыл бұрын
this was spot on. good job! You balanced the soy sauce and vinegar very well. not too salty not too sour. just perfect. Just enough sugar too. You can add some chillies too if you want it a bit spicy.
@HiroFoodinJapan
2 жыл бұрын
Thank you! I'll try some chilies next time!
@janquiram7354
2 жыл бұрын
My family puts the meat and rice all together and pour sauce all over 😍
@lucci17
2 жыл бұрын
If you are familiar with the Phils calamansi fruit, try adding a tbsp of calamansi juice towards the last part of your cooking. It enhances the overall flavor and tames the bitterness of the vinegar.
Chicken adobo is my favorite! I like it the simple way my mom cooks it - - soy sauce, vinegar, a lot of garlic, sometimes white onions, pepper, no bay leaf, no water, no sugar, on a bed of hot rice. ❤️
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