Japanese Savoury Mille-Feuille with Ponzu | VERY Easy Recipe | 和風豚肉と白菜ミルフィユ
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- čas přidán 29. 06. 2024
- This two-ingredient dinner idea is something that I make very regularly. It's very simple, tastes absolutely delicious and
Before you start, yes it contains a few more than two ingredients - five, to be precise (pork, cabbage, salt, pepper and a bit sake), plus dried scallops as an option, and some ingredients for a sauce to dip it in - but I'm talking about main ingredients here. You could add all kinds of other things to it as the video suggests, but at its most basic it is a combination of two (non-processed) ingredients that just works.
Full recipe here: adamliaw.com/recipe/japanese-p...
For more like this, follow me on Instagram: / adamliaw
Its a crime how underrated this channel is
the only crime is your comment
Brook Fest the only crime is the way he says « milles feuilles »
@@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
@@marca4443 Complaining about grammar, yet you have started a sentence with 'And.......
Ok, fine. Subscribing now.
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
Same
I was recently at a spa and they play music exactly like this to relax you. It definitely works.
OMG he’s so SLOOOOOOOOWW ! Drives me nuts. A whole 2 minutes on chilling and cutting pork ??? GET ON WITH IT
Soul sister!
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!
Yep, hes one of my all time fav cooks.
Best and most humble Master Chef contestant by far..
Wait whut... He was a contestant?
Fondu Froin he won
Ohhhh I was wondering why he looked and sound familiar
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.
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!
If you mix lemon and bitter orange you'll get as close as possible to Yuzu.
This channel needs to win some awards if it hasn't already.
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!
I've been waiting for you to explain this recipe for ages, ever since I saw it on your instagram. Thank you!
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!
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.
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?
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 CZcams you will find videoes of this 😃
Oddveig Vorkinnslien thank you so much!
@@oddveigvorkinnslien9753 When you say green cabbage do you mean Kale or white cabbage but you wrote green because it looks light green?
@@Micaelangel07 Sorry! I ment white cabbage😊
I really like your style of cooking videos and especially that you always think about what questions someone with no idea would ask. Really wholesome :)
One of the greatest cooking channels out there
OK, I Just made this yesterday.... frigging delicious..... this guy is for real :D
I made this and it was so easy and amazing! The dried scallops were a brilliant addition.
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!
I love how he adjust the ingredients to make it easier for us to make.
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.
This is something I am def going to try! It's right up my alley - adding cabbage and pork to my weekend shopping list!
Ty for making these videos, you are so soothing and calm me down from the day.
It is so considerate of you to include a winter dish for your northern hemisphere audience when you live in the southern hemisphere. I like your little strainer for the lemon juice. Always explaining the background and techniques so well. Your channel will soon reach millions viewers ! Keep up the good work !
The quality of your videos has been brilliant recently, nice video
I love this dish. Simple, easy and affordable with a great taste. Thank you Adam
Listening to Adam talk just makes me relaxed and happy.
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.
I only saw two videos and had to subscribe, love this man and his cooking and I need to see more.
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.
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.
can't really explain it but your smiley avatar plus your comment sounded so wifely it warmed my heart
Always such amazing recipes! Love it!
Great video Adam :) I’m super exited to give this one a go this weekend!! Thank you so much for this awesome channel!
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!
You have a very soothing way of conveying information. Found my new favourite food channel! Thanks chef :)
You are fantastic. I love watching you cook. I’m glad I found you videos. Thanks
This recipe is amazing. I have this dish all the time since discovering it. The ponzu sauce is a perfect complement to the cabbage, pork belly and a steaming bowl of rice!!
Thank you! I just tried it out, and it was amazing!
I made this tonight and it’s awesome! I also added perilla leaves and it’s delicious. Thank you 🙏🏼
I can't tell you how good this is! I find myself making it quite often.
Man keep it up. Your channel brings new taste to the youtube community.
You have understood the soul of Japanese cooking technique.
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!
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.
Wow! I'm going to try this!
Wow Adam that looks amazing
Ohhhhh I like you! My dinners have improved immeasurably already! Awesome!
Looks simple enough, will try!
Thanks Adam. I’m going to try this tomorrow
Wow. He's a lovely chef 🙂
You’re an amazing presenter. So articulate and pleasant to listen to. Food’s pretty great too. 😜
Definitely trying this out!
Thank you Adam for great simple but most importantly a very tasty meal. Now going to try with beef.
Hello Adam, many thanks for your prompt reply. Will try and do that.
Thanks again and regards
Very nice, best cooking show ever. Well done
Amazing recipe!!
I just made and had a pretty good meal, but now I'm salivating again 😭❤️
Made this the other night using prociutto and a lot less salt. Added grated ginger and about a cup of vegetable broth in the pot. So good! This is certainly a lifesaver!
Love this dish, can't believe just pork and cabbage. Reserved left over broth and added it to my chicken soup. Thank you.
Tried making this today, and i can tell you it is freakin good!! Was actually surprised how good it is!
Was doubtful given how the final dish looks like, BUT after trying it out, it became one of the most delicious recipes I've ever tried!
I'm new to Adam's videos. Glad I did :)
This was amazing!
This looks lovely. I'll probably add some dried shrimps instead of dried scallops. ❤️
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! 😍
Made this last night. It was fantastic.
I made this all the time ...simple delish n fail proof. Just had this last week.
This is gorgeous!
I’m gonna have to try it.
Great video, kudos Chef continue the good work n recipes, keep them coming. God bless!
this is so easy to make and soooooo tasty!
so... now i'm extremely hungry because of the dish (man, if I am curious to taste it!), and extremely relaxed by your voice.
I absolutely love your videos. Is there a plan to make a curry school series?
I made this last night. I couldn't believe how delicious it was with such a simple ingredients. Thank you for this video.
Did it give off a horrible smell while the cabbage was cooking?
Really? It doesnt look that good
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.
@@MaZEEZaM nope. Only smelled the pork.
I made this today, so simple, healthy and delicious!!! Even my veggie hating child ate everything👍🏻
Excellent show, great mood! 👍
made this today! really loved it
Hmmmm! 🤔
Looks yummy!!
Just found your channel, I really like your videos!
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
Much respect for incorporating the off cuts into the dish. Lesser chefs would have most likely thrown it all away. Liked.
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.
oO ArA Do So!! That's two ingredients, is it? Some bugger can't count!!
@@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.
Full recipe here: adamliaw.com/recipe/japanese-p...
I would love some recommendations for pans and cookware!
Holy shit Adam I didn't know you had a channel! I just struck gold! 😍
Yummy in my tummy
No one going to talk about how he basically just sliced perfect strips of bacon >.>
Adam's videos always calms me
I will bet this would be great in vacuum bag in a immersion cooker
Yum!
Amazing 😊
Great video ! It's interesting to see how this french word is pronounced in english. In French it is more like " [meel] [foy] "
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.
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.
Hi Adam!! Thank you for the awesome recipes! Can you make more easy, college student friendly dishes? Thank you!
BTW love your style and the videos very well done. (pun not intended)
He is such a sweetie pie
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.
I tried this version, amazing. But I still like it soupy with bonito dashi. Hot pot style,! then I pour in the ponzo in and eat it with with a bowl of rice. So comforting and heart warming.
Hi ,beautiful dish !! Now that we are almost in winter would you teach us how to make oden?
There is a special place in Heaven for Adam
Wow.
Thanks for sharing
So relaxing yet very informative💚
I'd like to try this with savoy cabbage and thin beef. Probably end up chucking in a few other veg in the gaps between beef/cabbage stacks.
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!)
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
Wow, this looks ACTUALLY easy and like something that I'd never think of making but i really might try it! Now to check where i can find cooking sake here...
If possible, just buy straight up sake instead. It's like cooking with wine vs cooking with "cooking wine", the latter is often a worse alternative. Cook with what wouldn't taste bad to drink
@@Call-me-Al i mean, yeah, but you can get, like, Italian table wines that are reasonably priced and quite tasty. Sake is so frickin expensive. I only ever see really high-end stuff which i would never buy or drink anyway so the budget for this dish goes up like, maybe two orders of magnitude :D
@@lindan.137 woah, ouch. Good point!
I love your channel. I wish that American Television execs will pick up on you, and have you here on Food Network, Cooking Channel, or PBS.