So we know this famous Japanese chef.
And I was telling him how I really wanna learn Japanese cooking.
And he said- Well, why don't I pop by your house and teach you a couple of things?
And I was like- Oh my god, awesome!
So today Togashi is coming to my house to teach me a bunch of Japanese recipes.
A lot of them are his original recipes.
I'm very excited.
He's here!
Hi, my name's Togashi.
I've been a Japanese chef for 20 years.
Today we're gonna cook some tasty Japanese food.
[M] Ok something really important before we start cooking. [T] Yeah.
[M] Beer? [T] Beer. [M] Beer.
Beer, beer, beer.
Oh I can't- I can't open this with my nails.
[M] Arigato gozaimasu. [T] Kanpai!
[M] Cheers! [T] Cheers!
Is it beer?
No, highball.
[M] No, it's a highball. [T] Whisky.
Whisky highball in the afternoon.
The only way to cook.
First let's make a simple version of okonomiyaki.
[M] Alright, so we've got eggs, tamago. [T] Yeap.
This is actually like a tonkatsu sauce.
[T] Yeah, tonkatsu sauce. [M] It's kinda similar to barbecue sauce.
So if you don't have this, barbecue sauce is kind of the way to go.
This is pork, butaniku?
[T, M] Butaniku.
And cabbage. What's cabbage in Japanese?
Kyabetsu.
[M, T] Kyabetsu.
Is it bonito?
[T, M] Katsuobushi.
It's from a tuna- A gigantic tuna fish.
And sometimes you see it wiggling.
And it looks like it's alive, but it's not alive.
Mayonnaise.
This is mayonnaise?
Paddington Bear Kawaii mayonnaise!
Green onions.
[T, M] Negi.
And this is the okonomiyaki flour?
Ok, so if you don't have okonomiyaki flour, that's ok.
You can use just flour.
[M] That's all we need? [T] Yeah.
Oh, ok.
[T] Let's go! [M] Let's get started!
Let's cut the cabbage.
Cabbage cutting.
I forgot to take the stuff out already.
This bit's hard so we don't need it.
Just rip it apart with your hands?
Oh, I like this.
That's not how I'm cutting.
That's right!
Ok!
[T] You can cut it slowly. [M] Ok ok. I'll definitely slow- Ok, so it's shredded.
Ok.
Notice Martina's quality,
versus Togashi.
In the bowl.
[M] A little bit more? [T] Yeap. [M] Ok.
These pieces are getting larger and more complicated.
Next.
Wow, that's actually a lot of cabbage.
Maybe like 3 cups of cabbage almost.
[T] Green onion. [M] Kyoto green onion.
Wow, this are really nice looking.
[T] That's right. [M] Ok.
This is like so thin and magical.
Onions everywhere!
[M] In here? [T] Yeah. [M] Ok.
So far you guys definitely have all of these ingredients in North America and Europe.
There's no excuse!
One egg.
[M] One? [T] One.
Very delicately.
Whisk, whisk, whisk?
What do you call whisking in Japanese?
[T, M] Mazeru.
The rice is ready.
~ Mazeru ~
Everyone has the same song?
Do we all have the same song?
[T] The water. [M] Mizu?
[T] Mizu. [M] How much?
[T] 150. [M] Three quarters.
[M] Into the egg? [T] Yeah.
Ok.
Cold water, hot water?
[T, M] Cold. [T] Yeap.
One, two, three.
Ok?
So far pretty easy.
[M] So you're gonna use your eyeball? [T] Yeah.
[M] Ok. [T, M] One.
[T] Two. [M] Two, keeping table spoons.
[T, M] Three, four.
[T, M] Five.
[T, M] And six.
[T, M] And seven, ok!
Just mix it.
Put this in the bowl.
Ok, so once it's mixed, you don't need to like, keep beating the crap out of it.
[M] All of it? [T] Yeap.
[M] Really? [T] Yeap.
This feels like a lot to a tiny amount of batter.
[T] Mix. [M] Mixing it over?
Ok, here we go.
Ok.
Next let's head over to the frying pan.
Ok, how many?
[T] Four. [M] Four? [T] Yeap.
Can you guys see this here?
[T, M] Wow!
Oh yeah.
[M] Everything? Really? [T] Yeap.
Oh my god.
Go go go!
[M] Am I flattening? [T] Yeah.
Wow, this is a really unique style.
[T] Cover everything. [M] Ok.
Lid is going-
[T] Pa! [M] Ok.
[M, T] 5, 4, 3, 2, 1...
[M, T] Happy new year!
[M, T] No, no, no, no.
[T] Go! [M] Ohh!
[T] Danger. [M] I'm backing up.
Awesome!
[M] Ok. [T] Three minutes
[M] Three minutes? [T] Yeap.
[T, M] 3, 2, 1...
Happy new year.
Open.
For testing?
See if anything is covering the end.
[T] Ok. [M] It's dry?
[T] Yeah. [M] Ok, so if you test it with like a chopstick,
if it's still wet, then it's not ready on the inside.
This actually got a lot of vegetables in it.
I dare say this is good for your health.
[T] Sauce, tonkatsu sauce. [M] This is the sauce.
Oh yes, slather that in sauce.
Just keep going, just keep adding more and more sauce.
You think that's too much sauce?
Well it's not, just keep adding more bad boy.
Oh yeah.
[T] Mayonnaise. [M] Wow!
Japan loves mayo.
Add uncomfortable amounts of mayonnaise.
You think you should stop?
Well you shouldn't, just keep going.
[T, M] Katsuobushi.
We're gonna see it dance.
[M] Dance, dance for me.
Dance for me.
[T] Ok! [M] Ok?
[T, M] Butaniku okonomiyaki.
Would you perhaps be able to make a vegetarian version?
[T] Yeah. [M] Really? [T] Yeah.
[M] Can you make it for us? [T] Ok.
Oh, vegetarian version coming up.
Where can I grab here?
[S] Oh yeah!
Ahh, can you see that steaming right there?
Steaming and gooeing and dripping.
Ok, my mouth is watering.
Here we go.
Are you ready?
Are you seriously getting the first piece?
[S] What? I'm just- [M] Ugh!
You're busy cleaning.
[M] You're such a dick!
Oh yes!
My god!
We know how to make this now.
[M] We- We? [S] We!
[S, M] We-we, we-we.
Oui, it's French for yes.
Oh my gosh.
This is great.
No, get your own piece.
This is really good, I feel like anybody can make this now.
Oh my gosh, this is really really good.
But here's the key-
Togashi flipped it for me.
So we'll see how I do when I try to do on my own.
[S] This is great. You're a good guy. [T] Yeah, thank you.
That is great.
You know, I thought the bacon would burn, that the pork would burn.
But it doesn't burn.
It just gets crispy and magical.
And this Paddington Bear mayonnaise.
The cutest most delicious mayonnaise ever.
Alright, let's keep cooking.
[M] Let's keep cooking! [S] Ok.
Get out of here.
[M] Get out! [S] Got it.
Go- Ugh!
So Togashi and I are gonna work on some more cooking videos today.
So make sure you subscribe, those videos will be coming out.
As well, if you're looking for the original recipes
Togashi actually has a website with all the recipes up and more.
As well as this like, amazing little instructional videos.
So please check that out.
He is the chef after all.
Hope you guys are looking forward to more cooking videos coming up soon.