Name: Adam Richman Gets a Crash Course in Japanese Fried Food | Gochi Gang
Uploaded: 2020-03-25T20:05:13.000Z
Duration: 16 min 6 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

I'm gonna try to take this whole thing to the head right now.

It's like the size of a Fiat, but way believe in you.

Since the dawn of time, almost every culture on Earth has come to understand this one universal rule of cooking.

But in Japan, the love affair with fried food borders on a national obsession to truly understand the heart of fried food.

In Japanese cooking, it's best to begin with the delicate centuries old art of temporal I'm heading to set to Yokota, an eight seed temporal counter on the lower east side of Manhattan where Chef at Yokota is using fresh seasonal ingredients to build a fried food.

Or Mukasa that bridges flavors from the east and the West.

You tell me that you know, we got plenty.

I've never enjoyed a white asparagus more in my life.

It was so perfect and so soft inside rather than frying.

The concept of temporal is actually almost air frying within itself and almost like steaming wall frying, which gives it that really, really specific batter and texture.

And I just don't know how he got rid of the strangeness of it.

Wow, So I just had a temper of fried scallops for the first time in my life, and all the scallop I've been eating previously have been alive.

It's so unbelievably fresh, and the way Chef prepared it where he incorporates, cooking it very quickly and calmly in the oil to make sure that the inside is still partially raw.

That kind of tartar style I've never seen done in temporary before, so I'm absolutely mesmerized right now.

And he told me it was straight from Hokkaido.

Tony Timber may represent the lighter, more fine side of Japanese fried foods, but there's also a time and a place for a greasy bucket of fast food.

Fried chicken might come as a surprise to customers in the U.

Kentucky Fried Chicken is incredibly popular throughout Japan, particularly around Christmastime.

Millions of Japanese families choose to celebrate the holiday with Colonel often reserving Casey's lead and white buckets weeks in advance.

Tradition of eating KFC on Christmas begins in 1970 with a man named Takeshi Okada, the manager of Japan's very first Kentucky Fried Chicken.

Though the details are murky, legend has it that Ogata overheard a foreign couple at the restaurant complaining that they couldn't get a roast turkey on Christmas.

The conversation sparked something in Oklahoma, and one night a vision of a party barrel filled to the brim with fried chicken came to him in a dream.

His location began offering fried chicken as a substitute for Turkey during the holidays, and by Christmas 1974 KFC Japan had started offering the popular Party barrel promotion across the country.

Could you zoom us and you Can G or Kentucky for Christmas was officially born Today, eating caves.

Their Christmas remains a beloved tradition.

According to the BBC, more than three million people celebrate Christmas with KFC in Japan, accounting for roughly 1/3 of the company's yearly sales in the country.

What began as a clever marketing scheme is now a hugely important part of Japanese life.

Come December, KFC both hold a special place in Japan's heart.

There is, of course, a happy medium told us.

It is a crispy pork cutlet that's been covered in panko breadcrumbs, dunked in a deep fryer and laid next to amount of shredded cabbage.

Casillas can be found in almost every neighborhood in Japan, but in New York cuts a home.

A on West 55th Street is one of the only restaurants that focuses specifically on the dish.

Connect the dots from temporary to Tom Katsu.

I'm meeting Friend and restaurant or security Adi for lunch.

Joining us is TV icon and Japanese food, obsessive Adam Richman, who's always ready to dig into a plate of fried food no matter what country he finds himself in.

Sandra Adam, thank you so much for joining me.

We are at Katayama to enjoy some tone katsu.

And since everyone has a different dish, I thought maybe we could share because okay, so Dong traditional Katsu, and would you just do they call it Katsu Parmer?

Well, that's just what we started calling.

Hey, Japan loves cheese and tomato sauce, but from my experience.

Like so told cuts of shops in Japan generally serve it like this where you have your choice of what kind of pork that you like, whether it's like a loin or a different part of exactly.

I really I couldn't feel more American right now.

That's why you got you got you got garlic nuts.

But if I if I want one katsu like I want the cutlet, I love the irregularity.

Nor panco has much better surface area than find the ground Italian bread crumbs.

So you get a much more profound crunch, but lighter.

And that's how you would like absolute describe.

Makes the perfect fried food not greasy, not greasy.

Okay, which is interesting because all greasy, it's it's made in oil or grease, but it doesn't mean it has to transfer onto the dish.

Serving the fried food on the wire rack and having that air around is allowing toe actually be dry.

Be crispy when it actually makes contact.

If I may be honest, I mean, I think that the Japanese who fried food, in my opinion better than most, and I think that it's because it's about that sucks soccer.

It's about the mouth feel, and not about how thick the batter is.

I still want to taste what's underneath it, and it's got to be a type of food that's going to retain its crunch from first bite toe last, even when you dip it in sauce.

Anything that's also the big thing to that in Japan, sauces are on this side, not drizzled on tie a squirt bottle.

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Adam Richman Gets a Crash Course in Japanese Fried Food | Gochi Gang

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