Brook Fest the only crime is the way he says « milles feuilles »
@marca4443
4 жыл бұрын
@@republicofnoobs7437 yes. Yes yes yes. I thought it was an Anglo chef thing to mutilate the word like this but, since you 2nd my visceral horror at the utterance, clearly not. And I am redeemed Today will be a good day. Light has one over dark
@chriswest7639
4 жыл бұрын
@@marca4443 Complaining about grammar, yet you have started a sentence with 'And.......
@j0n62x
4 жыл бұрын
Ok, fine. Subscribing now.
@jeanku
4 жыл бұрын
If you mix lemon and bitter orange you'll get as close as possible to Yuzu.
@McGasquet
4 жыл бұрын
Reasons I watched this video: - Editing and music puts my spirit in a relaxing mood - Adam's way of talking and explaining the process - Eager to add more recipes to my repetoire - also because I'm hungry
@brendakrieger7000
4 жыл бұрын
Same
@flammablewater1755
4 жыл бұрын
I was recently at a spa and they play music exactly like this to relax you. It definitely works.
@ifanmorgan8070
4 жыл бұрын
OMG he’s so SLOOOOOOOOWW ! Drives me nuts. A whole 2 minutes on chilling and cutting pork ??? GET ON WITH IT
@lemniscatefortunecanfinall2707
4 жыл бұрын
Soul sister!
@KubaKrzempek
Жыл бұрын
The video is something I really need right now. Calm, meditative even, boosting mood. That's why I love this channel and why I come back to it every now and then. Take care, folks!
@junlinyi4892
4 жыл бұрын
This is why I love your channel: this is simple, rustic food that people will actually make at home. You don't try to put any frills on it to attract people to your channel, it's about taste and ease of cooking. Really happy I discovered you!
@MaZEEZaM
4 жыл бұрын
Yep, hes one of my all time fav cooks.
@ejaayej3465
4 жыл бұрын
Best and most humble Master Chef contestant by far..
@Fondera435
4 жыл бұрын
Wait whut... He was a contestant?
@peen9256
4 жыл бұрын
Fondu Froin he won
@peacewiththemaker3414
4 жыл бұрын
Ohhhh I was wondering why he looked and sound familiar
@o0ara0o77
4 жыл бұрын
Since there is not the usual recipe link and not everything is measured I try to come up with the ingredients how I imagine them by rule of thumb mostly: 1) about 300g Porkbelly (no skin or bones) / 1 Nappa Cabbage / 1 part fresh ground Pepper / 2 Parts Flaky or Kosher Salt / about 25 to 35ml Sake give or take 2) Ponzu: 75ml Sake / 75 ml Mirin / 150ml Soy Sauce / 1/2 tbsp (I think he misspelled it for a tsp) Sugar / 2 Yuzu or 1 Lemon Pretty sure about the Soy Sauce and the Pepper/Salt ratio, not so sure bout the Sake in the pot and Sugar in the Ponzu. The amount of Pork Belly should not be the problem, you use it until you run out of either belly or cabbage. Hope this helps and I´m not too far off with my estimates.
@dropperknot
4 жыл бұрын
oO ArA Do So!! That's two ingredients, is it? Some bugger can't count!!
@o0ara0o77
4 жыл бұрын
@@dropperknot if you buy the Ponzu Sauce its indeed 2 ingredients + pepper/salt. Sake or Water is optional and the sauce can be bought but its nice having the option to make it yourself.
@WarrenWinter
4 жыл бұрын
Full recipe here: adamliaw.com/recipe/japanese-p...
@blacktearsforshow
4 жыл бұрын
Thank you for your super easy recipes. Between depression, a ton of allergies, and not having a lot of money these simple dishes give me ideas on how to get vegetables into my body.
@ElaineSokoloff
3 жыл бұрын
I started taking probiotics and drinking kefir about 2 weeks ago and it has risen me from the dead. My energy was so low, I was pondering I might just slip away into death at night from stress and lack of life force. Please check out probiotics! You can make them at home!
@TheEclipse5
4 жыл бұрын
OK, I Just made this yesterday.... frigging delicious..... this guy is for real :D
@silvermanstacey9607
4 жыл бұрын
This channel needs to win some awards if it hasn't already.
@Fondera435
4 жыл бұрын
No one going to talk about how he basically just sliced perfect strips of bacon >.>
@oddveigvorkinnslien9753
4 жыл бұрын
This reminds me of the Norwegian Fårikål. That litterally translates to " sheep in cabbage" and are based on those two ingrediants. We use mutton or lamb in pieces ( different sizes, it does'nt matter) and we add cabbage in big chunks, water, salt and black peppercorns. All is put in layers, and then you boil it on low heat under a lid untill the biggest chunks of meat are tender. There is a discussion if you should sprinkle a little flour between the layers, some do and some don't. The flour will thicken the sauce that creates in the pot. We eat it with boiled potatoes and Norwegian flatbread.
@PackOfWolves
4 жыл бұрын
Oddveig Vorkinnslien thanks for this recipe - my partner doesn’t eat pork and I was wondering how I could adapt the recipe for her. A question: what kind of cabbage do you use?
@oddveigvorkinnslien9753
4 жыл бұрын
Stheere I use Green Cabbage , and i cut it in big " boats" but let the stalk hold them togeter in the bottom so that the leaves sty togeter in each " boat" If you lokk up "Fårikål" ( Farikal) on KZitem you will find videoes of this 😃
@PackOfWolves
4 жыл бұрын
Oddveig Vorkinnslien thank you so much!
@Micaelangel07
4 жыл бұрын
@@oddveigvorkinnslien9753 When you say green cabbage do you mean Kale or white cabbage but you wrote green because it looks light green?
@oddveigvorkinnslien9753
4 жыл бұрын
@@Micaelangel07 Sorry! I ment white cabbage😊
@Ermude10
4 жыл бұрын
I already know this will be absolutely amazing! Coming from a Chinese home, my mom likes to make a simple soup where the main ingredients are pork or chicken and the Chinese cabbage. It's amazing as a light side-dish, and this is a more concentrated flavour version of that!
@TheChloetse
4 жыл бұрын
Perfect timing! We just had our first snow in Toronto. I immediately bought the ingredients and made it in a slow cooker. It is so delicious and warming. I use the leftover ponzu sauce for dumplings too.
@karenkuhnle781
4 жыл бұрын
thanks for that tip about the crock pot. i have been looking for some simple things to make and now i will have to try this when i am able to get the groceries next.
@dkillips
4 жыл бұрын
can't really explain it but your smiley avatar plus your comment sounded so wifely it warmed my heart
@aienstein1
4 жыл бұрын
It's simple and delicious, so it's often made at home in Japan, but I've never seen it introduced as "Japanese Cuisine". Rather than traditional Japanese cuisine, it is a modern dish and a home cooking without even a formal name. I'm surprised that you even cover such modern recipes.
@Mark-nh7zg
4 жыл бұрын
A culture's cuisine includes modern dishes too... Do you think Koreans were eating fried chicken 50 years ago? No, but Korean Fried Chicken has become a worldwide trend now.
@aienstein1
4 жыл бұрын
@@Mark-nh7zg Sure,Come to think of it.
@alxholic
4 жыл бұрын
AP Royal Oak? Baller
@rvx7b1
4 жыл бұрын
I was looking for a comment about the watch, like I can't stop looking at it haha
@Fluxion77
4 жыл бұрын
Listening to Adam talk just makes me relaxed and happy.
@realTLC
4 жыл бұрын
Discovering Adam Liaw is frankly life-changing. He's so inspirational and thoughtful in the way he cooks. Thanks Adam! My husband and I truly appreciate what you do!
@drewylui
4 жыл бұрын
I've been waiting for you to explain this recipe for ages, ever since I saw it on your instagram. Thank you!
@xiao_mewo2599
4 жыл бұрын
I love how he adjust the ingredients to make it easier for us to make.
@trashcatlinol
4 жыл бұрын
That's my favorite thing about his videos! I love to make ethnic recipes as authentic as possible, but sometimes the authentic ingredient is too difficult to find and sometimes the familiar ingredients are preferable, because they just have the better flavor to my pallete. I've actually made ponzu with lime and another with grapefruit... not sure what a yuzu tastes like, but the character the substitutions add is interesting in it's own right.
@NathanKt
4 жыл бұрын
Great video ! It's interesting to see how this french word is pronounced in english. In French it is more like " [meel] [foy] "
@BenAdelie
4 жыл бұрын
This is definitely not how it pronounced in the UK either. We don't pronounce it french-perfect either, but much closer than how Adam pronounces it.
@carmenstone582
3 жыл бұрын
Hi, Canadian here, The way to pronounce it in any English is "mill foy". Adam is mispronouncing it to say "thousand fire" (feu=fire) which in fairness sounds like it might be an interesting dish but just not the way you pronounce this.
@Quetzalovercoatl
4 жыл бұрын
Gosh I love ponzu, happy to know how to make my own now! Wish I had a Yuzu tree of my own, maybe one day...
@arthorim
4 жыл бұрын
Hi ,beautiful dish !! Now that we are almost in winter would you teach us how to make oden?
@Tatjanak1989
Жыл бұрын
How about serving some XO-Sauce with this? Or a bit of streaky bacon in the layers? Or would XO-Sauce maybe be good in the ponzu-sauce?
@theniii
4 жыл бұрын
i don't know how many people have tried this recipe but the cut at 4:58 is simply impossible even with a decently sharp knife. You'll need a professionally sharpened super high quality chef knife i presume. But yeah, definitely not worth making pork and cabbage this way. I suggest every one try normal 白菜炖排骨.
@theniii
4 жыл бұрын
with my newly sharpened chef knife (pretty high quality one), the meat from the top just slides out to the bottom and gets squashed on the bottom
@celticphoenix2579
4 жыл бұрын
Question: For those of us with dietary restrictions, can you use a sugar substitute in ponzu? If yes could you give a recommendation as to which one would work best for the flavour profile you are aiming for?
@mistersadaimusic
4 жыл бұрын
I absolutely love your videos. Is there a plan to make a curry school series?
@joeltan1059
4 жыл бұрын
You remind me of this girl whom I love.
@VulgarUltra
4 жыл бұрын
Sitting in the cafeteria of my hotel after rushing in a kitchen all day. The chill atmosphere, paired with a really simple, innovative idea I never seen before. This is why I'm subscribed. Good on ya, sir!
@squirey
4 жыл бұрын
I made this and it was so easy and amazing! The dried scallops were a brilliant addition.
@charlieb9502
4 жыл бұрын
I will bet this would be great in vacuum bag in a immersion cooker
@JonasTraber
4 жыл бұрын
That is the most mirifuru pronunciation of mille-feuilles I've heard so far. :P
@nicelysalted2523
4 жыл бұрын
I know right??
@IAMDIMITRI
4 жыл бұрын
I just wonder. Isn't mirin = sake + sugar? Why put sake and miring together and then add sugar once again. For deep flavour? Because I though they where the same thing kinda?
@aomine0
4 жыл бұрын
Do you have a simple kewpie dressing recipe?
@bemusedindian8571
4 жыл бұрын
You have understood the soul of Japanese cooking technique.
@uasj2
4 жыл бұрын
A Bumused Indian tells an Australian lawyer-turned-celebrity-chef (with a Malaysian Chinese father, Singaporean British mother and Japanese wife) that he understands the soul of Japanese cooking. Gotta love this country Australia. Gotta love Adam Liaw!
@RosesArentRed
2 жыл бұрын
made this today! really loved it
@jamesyamamoto5155
4 жыл бұрын
Thanks Adam! I was having trouble deciding what to make for dinner tomorrow. I've heard of Japanese Mille-Feuille before, but I've never made it myself.
@juliemuniz8487
4 жыл бұрын
I made this last night. I couldn't believe how delicious it was with such a simple ingredients. Thank you for this video.
@MaZEEZaM
4 жыл бұрын
Did it give off a horrible smell while the cabbage was cooking?
@Finlandpro1
4 жыл бұрын
Really? It doesnt look that good
@MaZEEZaM
4 жыл бұрын
Lefa well, looks are not everything especially in regards to cooking, braised cabbage is really nice on its own as is pork belly but cabbage soaking up all the rendered pork belly fat would be seriously yum.
@michaelrose3989
4 жыл бұрын
@@MaZEEZaM nope. Only smelled the pork.
@TheInsaneFellow
4 жыл бұрын
Can you keep it in the fringe? If so, how long? Looks delicious, but a little bit too much too much for a single dinner for one
@justme9818
4 жыл бұрын
Ah, but one of the joys of cooking for one is 3 days food from one day's cooking!!!
@riabonita9955
4 жыл бұрын
How can people dislike the video? It's so simple and easy to make. Instructions are on point and as always very short video not dragging a conversation that will make you move on another one.
@5217tuber
3 жыл бұрын
Nice video of a dish I'd never heard of. Like okonomiyaki, it's counter to what most of us picture as Japanese cuisine. Two questions: What were those boullion-like things you put in last? I didn't make it out. Dried scallops? Also, how is this typically eaten? Take a big leaf-pork section with chopsticks, dip it in the ponzu, then bite off part? Then sip the broth?
@JayLeePoe
4 жыл бұрын
Cabbage + hot water + bones + time = good. Seems best with soured meats, creamy starches, and pilsner beer. Corned beef & cabbage with jacketed potatoes is a helluva rival to hamhock w/ greens and butter beans. Chickpeas make a decent corn-esque contribution with rice if you're not making delicious corn bread.
@tesscin6265
4 жыл бұрын
Yum!
@shannonrobinson262
4 жыл бұрын
So sad....my Yuzu tree dropped all its fruit, bar one, this year in a windstorm this spring. I need to plant another yuzu tree as even in heavy production years, it’s never enough fruit from my dwarf tree. I’m looking forward to trying this, even having to buy ponzu sauce.
@ding_dong9639
4 жыл бұрын
His soothing voice must be heard lets make him famous
@Irohbro
4 жыл бұрын
This is almost the Norwegian national food, just we use normal kale and sheep, salt and pepper
@hemjoo
2 жыл бұрын
When I followed this recipe, I copied the way you added salt in between the layers. Big mistake. The end result was an extremely salty hotpot! Haha... will actually not put salt in between the layers
@sizzlinfr
4 жыл бұрын
yo adam is it possible that you might have siblings you don't know about? if you happen to know what I mean, PM me because one of my friends is a literal spitting image of you, and he too may have siblings he doesnt know about.
@HugSkaltuDeila
4 жыл бұрын
Remarkably similar to Fårikål, the national dish of Norway, only that is made with mutton and black peppercorns
@EliasFraikin
3 жыл бұрын
Such amazing trans-cuisine knowledge, but why not practice a couple times to pronounce the word mille-feuille :D
@Aranneas
Жыл бұрын
My best adaptation to this dish has been to accept using supermarket bacon. It's a great way to get good thin sliced pork and you only need a little to flavour the whole dish
@chekl1982
4 жыл бұрын
Can I use slow cooker for this?
@empathephant
4 жыл бұрын
I would love some recommendations for pans and cookware!
@Helena-uh8rb
2 жыл бұрын
Great video, kudos Chef continue the good work n recipes, keep them coming. God bless!
@hengkan275
3 жыл бұрын
flexing the AP!
@mrm5867
2 жыл бұрын
Awesome recipe! Do you think that its good to add some stock and make it more of a soup based dish? Would like to make a hot pot out of it,seems great
@myoblc
3 жыл бұрын
Hi, can i substitute the lemon juice with apple cider vinegar? Thank you
@MadsMilkyton
4 жыл бұрын
1000 layers of pork and cabbage...please stop I can only get so hungry!
@blindeinsteinnichols2023
4 жыл бұрын
can I use bacon
@ChillFrost
4 жыл бұрын
Wow. He's a lovely chef 🙂
@superdeluxesmell
4 жыл бұрын
You’re an amazing presenter. So articulate and pleasant to listen to. Food’s pretty great too. 😜
@yvonnwilderx3362
4 жыл бұрын
Just youre face makes me happy.
@supercalifragilisticexpial5876
3 жыл бұрын
I'm Japanese, but I always substitute mirin with sake and sugar
@thihal123
4 жыл бұрын
Why not quickly blanche the raw cabbage before layering?
@dayoldjam
3 жыл бұрын
Probably should retire your French. Other than that this is great.
@user-hk9qb7mt2m
2 жыл бұрын
Can i use beef instead of pork
@naanamora3282
3 жыл бұрын
I wonder if one can use streaky bacon instead of thin slices of pork?
@bugner01
4 жыл бұрын
Could you use bacon if you can’t get the pork like yours?
@williamlee7782
3 жыл бұрын
Do we out the sauce into the dish while cooking? Or is it a dipping sauce?
@kmsomebody
4 жыл бұрын
Thank you! I just tried it out, and it was amazing!
@Kaotac
4 жыл бұрын
Would it be fine to use a slow cooker rather than doing it on the stove?
@nickoleary1760
4 жыл бұрын
This is ridiculous. Throw all the shit in a pot, cook and eat
@missnobody6165
3 жыл бұрын
There is just too much talking rather than recipe.
@kylesmith608
4 жыл бұрын
Pork belly is also called as far as I know BACON
@5awajiri3rika
3 жыл бұрын
Can i subtitute the pork belly with bacon?
@dcriley65
3 жыл бұрын
I'm lazy, bacon work's for me. 😏
@davidkjohnson1968
3 жыл бұрын
I think you just changed my life
@Gpig20
4 жыл бұрын
I made this (but not the sauce) and it was really good. Surprisingly the cabbage was the best part, and I'm not super into vegetables. Next time I might double layer the cabbage. This would be super fast to prepare if you buy presliced pork belly. My knife isn't very sharp so it took me a long time and I couldn't get it as thinly sliced. Just a heads-up to take out the garbage afterwards be the cabbage will reek the next morning if left in the trash can.
@rudi034
3 жыл бұрын
Tried making this today, and i can tell you it is freakin good!! Was actually surprised how good it is!
@thomasgargano8813
4 жыл бұрын
Thanks for this video,Iam from the Okinawa, Japan.But I have not heard of this dish.I will try out this dish for our table.Your wife must be very happy to have a wonderful chef like yourself ,Iam going to substitute pork side for a bacon,this will save some times.again,Thank You this recipe
@nyuwastaken
4 жыл бұрын
As a French speaker, way you pronounced mille feuilles hurts me physically but great video man!
@hallobre
4 жыл бұрын
Meal foy
@vincenthellsing5655
4 жыл бұрын
I'm german but....yea. me, too! #Meal-Foy
@adamliaw
4 жыл бұрын
This is a Japanese dish. Even though the origin of the name is French, I’m pronouncing it in Japanese, which is ミルフィーユ (mirufiiyu).
@theskiesaredark
4 жыл бұрын
Loan words often lose their original pronunciation. For example, アルバイト is part time job, but the original German it is taken from is very different.
@kierun84
4 жыл бұрын
oh my, i love this recipe! it truly is the easiest. I did mine like this: instagram.com/p/BBwYxvXhaag/ a few years ago. simple, fast, impressive looking 'centerpiece' for friends to sit around and just share from the pot directly. =) Will try this no-stock version! Thanks Adam!
@panchonorthmann6408
4 жыл бұрын
Veto on the scallops, but I think I'll make this tonight with some shiitake.
@Triring65
3 жыл бұрын
Cooking ponzu, you may what to add the soy sauce with the sake and mirin since Soy sauce also contains some alcohol just be careful not to burn it. You also may want to add some dashi or add some fish sauce to give it more flavor into the ponzu. In Japan there are varieties of citrus fruits for ponzu like yuzu, sudachi, ponkan, etc.
@NiiloPaasivirta
4 жыл бұрын
Got to try that! In Finland we have pork belly sliced like that available everywhere, because one of the most popular traditional Finnish dish, läskisoosi is made of that. (Looks like English wikipedia claims läskisoosi is made of pork chops, but that's totally wrong!)
@QianBing
4 жыл бұрын
One of the greatest cooking channels out there
@pixelised
4 жыл бұрын
How much soy sauce should be added, also 75 ml?
@o0ara0o77
4 жыл бұрын
Taking his usual style of cooking in account and personal feeling I would try a 2:1 Ratio. So 150ml Soy Sauce should be right.
@pixelised
4 жыл бұрын
@@o0ara0o77 Cool. Thanks!
@atianacurrie3883
3 жыл бұрын
Such a beautiful and happy face. I smiled while watching your video. Thank you. ❤️💯likes
@sandraboyer9680
2 жыл бұрын
I'm new to Adam's videos. Glad I did :)
@victorialadybug1
4 жыл бұрын
Wow! I'm going to try this!
@uasj2
4 жыл бұрын
Killer recipe. Hey Adam, and other Australians, pork belly ready-sliced (exactly like you did it) is at Coles supermarkets. I have some in my freezer and it’s called “Australian Pork Quick Cook Belly Slices”. I use it in a Sichuan braised pork recipe normally, but this pack is definitely destined for Adam’s recipe instead.
@charlieb9502
4 жыл бұрын
Doing a variation of this in a immersion circulator cooker in my hotel room. With a few modifications. I am in an very remote area so I cold only find thick cut , center cut as well. 180F for 4 hours. I will let you know how it turns out. Putting the stack in a vacuum bag was easy and only did a slight vacuum so it wouldn't crush everything together too badly. Since the bacon is cured and seasoned I didn't add any.
@Xartab
4 жыл бұрын
Why is it not called the savoury _Man'yōshu_ with Ponzu? My disappointment is immeasurable and my day is ruined.
@clenelyn
2 жыл бұрын
How do you eat it? By dipping it in the ponzu?
@kgt5442
4 жыл бұрын
Love this dish, can't believe just pork and cabbage. Reserved left over broth and added it to my chicken soup. Thank you.
@gabesmom
2 жыл бұрын
I made this today, so simple, healthy and delicious!!! Even my veggie hating child ate everything👍🏻
@MahBoi100
3 жыл бұрын
This looks amazing! 🤤 I am from Norway and our national dish, called fårikål (literally meaning lamb/mutton in cabbage) is quite similar to this. Fårikål season starts soon, and I will definitely make this as well! 😍
@tofudrifter
4 жыл бұрын
in fishhead claypot they do cabbage sometimes for 24 hrs....releases a very nice subtle sweetness. the marriage of the cabbage and pork flavors would be delightful in this dish.
@Astryca
4 жыл бұрын
This is like a Japanese version of fårikål, Just switch out the pork for mutton or lamb.
@dra6o0n
4 жыл бұрын
If the pork is that thin, couldn't you roll it a little first then freeze 1 hr, then use a heavy butcher knife to cut more easily as it's taking up a smaller space for the blade the work? Possible to use thinner pork to roll that enables easier cutting too.
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