Konnichiwa! My name is Takeshi, and I'm the owner of a small sushi restaurant in Tokyo. I've been in the sushi business for over 25 years, and my passion for Japanese cuisine has only grown stronger over time. As a sushi chef, I believe that every dish should be a work of art, from the quality of the ingredients to the presentation on the plate. I'm proud to say that I've been able to share this philosophy with my customers, and many of them have become regulars over the years.

Recently, I've decided to expand my reach beyond my restaurant and share my knowledge of Japanese cuisine with the world through social media. On my channel, I teach traditional Japanese recipes and techniques that have been passed down through generations of chefs. From sushi and sashimi to ramen and udon, I strive to make Japanese cooking accessible to everyone, regardless of their skill level.

I believe that food is not just about nourishing our bodies, but also about connecting us to our cultural heritage and bringing people together. Through my videos, I hope to inspire others to explore the richness and diversity of Japanese cuisine and to share the joy of cooking with their loved ones. Arigatou gozaimasu! 

Nihon no Aji

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Enjoy a flavorful and healthy Korean Bibimbap! Rice topped with ground beef, carrots, cucumber, bean sprouts, kimchi, and a fried egg, drizzled with gochujang sauce.

Korean Bibimbap

Ingredients

short-grain rice

water

ground beef

sesame oil

soy sauce

sugar

garlic

black pepper

vegetable oil

eggs

carrots

cucumber

bean sprouts

kimchi

For the sauce

gochujang (Korean chili paste)

vinegar

minced garlic

Rinse the rice until the water runs clear. In a saucepan, add the rice and 1 3/4 cups water. Bring to a boil, then reduce the heat to low and simmer, covered, for 18-20 minutes, or until the water is absorbed and the rice is cooked. Remove from heat and let stand for 5 minutes.

In a bowl, combine the ground beef, sesame oil, soy sauce, sugar, garlic, and black pepper. Mix well.

In a skillet over medium heat, add the vegetable oil. Add the beef mixture and cook for 5-7 minutes or until browned and cooked through. Remove from heat and set aside.

In the same skillet, add the julienned carrots and cook for 3-5 minutes or until slightly softened. Remove from heat and set aside.

In the same skillet, add the julienned cucumber and cook for 2-3 minutes or until slightly softened. Remove from heat and set aside.

In the same skillet, add the bean sprouts and cook for 2-3 minutes or until slightly wilted. Remove from heat and set aside.

In a small bowl, mix together the gochujang, sesame oil, soy sauce, sugar, vinegar, and garlic to make the sauce.

In another skillet over medium heat, crack the eggs and fry to your desired doneness.

To assemble the bibimbap, divide the cooked rice among four bowls. Arrange the cooked ground beef, carrots, cucumber, bean sprouts, and kimchi on top of the rice. Drizzle the sauce over everything.

Top each bowl with a fried egg and serve immediately. Enjoy your Korean Bibimbap!

Ingredients

Ingredients

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Ingredients
short-grain rice	1 Cups
water	1.75 Cups
ground beef	0.50 Pounds
sesame oil	1 Tablespoon
soy sauce	1 Tablespoon