Відео

Nice & simple

I know a specific person who could use this...

I always thought kewpie had a little bit of hondashi or msg :O

What is bonito

Would this be good without the sugar?

This is just regular mayo with a lil bit of sugar (no umami detected here)

wow nice. thank youuuuu arigatou gozaimasu

I really liked this type of bread. It looks delicious. I’ve tried it before I went to a Japanese cultural centre in Mexico City and I got to try these Japanese desert, and it was really good the one that you were making right now in the video

Can you make more Japanese recipes and desserts

Hi, I really like your recipe

Where is the hondashi?

Who is so busy they need to freeze rice for later? Freezing rice beats the purpose of cooking perfect rice. Rice needs to be cooked fresh for best taste 😂 takes 15 mins to cook rice only

Grey Poupon Mustard hah. Of course it's good.

Hi😊

Thank you so much ❤

no recipe...

Lte t im550

Hi, at that moment I’m making the broth but what is the liquid that u put on 2:02 min?

The Ebelskiver!!! I❤Ebelskivers

here come the azumangers

Mayo with only yolks sounds amazing... But I've heard the authentic Kewpie does not have sugar. Thank you for the recipe. 🙋

Does the bread crust become soggy and soft when it cools?

Too effin cute.... the littles *and* the grandmas at church will love it! Magnifique!

To bad there's no voice, Must be for the hearing impaired. Boooooooooooooooooooo! Psss.

Instructions unclear. I made a hot dog.

This is nice. I like it!

But where's the salt?

Congratulations, it turned out great and looks delicious. I'll try to do. Thanks for the recipe. God bless you!

I'm just concerned about the use of an impact gun for the food processor

So if I order ramen or udon at a restaurant and it comes with tempura on the side, am I supposed to eat it dry? Or dip it into the soup broth? Or dunk it into the bowl and let it get all soggy?

For those concerned about the thickness (or lack of in the video). 1. It'll thicken a little more if you store it in the fridge. 2. If you're eating it right away, you'll want to add some more oil, but do be careful not to over throw the balance or else it'll split. Adding another egg will only either give you more quantity or make it less thick if you try to use the same amount of oil. I've been making mayo for a few years now, so I've came upon some of the possible failure points and options.

2023❤

Do Japanese eat rice together when having osechi ryori ?

Sata andagiiiiiiiii

I always steam ,all my veg ,loose too much flavour boiling

Legit just failed 7 times in a row to make friggin mayo

Tried to do this several times but this recipe video is the one that really helped

What kind of sake? For drinking or cooking?

why is your mayo so runny_ wtf

this isn{t asmr your blender is too oud ansfoisndfoisnfdsfsdf

holy shit can you make it faster, literaly the most boring cooking video i{ve ever watcned shit

This is so tasty! Thanks for sharing❤

Is there a way to make this more stable? Using 9oz of mayo in 2 days isn't realistic and ends up costing way more than Kewpie which lasts a lot longer in the fridge.

where is the umami?

Hello! My oven temperature can only be set in increments of 5. Should I bake at 340F and reduce the baking time?

The best channel

How’s this different to normal mayo? The rice vinegar?

For how long, 30 mins?

Omit sesame seeds and I'd eat this salad

To runny needs another yolk