Dashi Butter Chicken - Food Wishes
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Date: 2025-05-31
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Comments and reviews: 15
thegrayson
I made this and doubled it! You mention seasoned rice wine vinegar, but the recipe on the site says normal rice vinegar, so of course I bought that and regretted it. I made it seasoned by mixing ratios I found on America's test kitchen and added (if you're doubling it) 3 tbsp sugar, 0. 375 tsp salt to the vinegar before adding it to the sauce. Turned out awesome! I reduced the sauce a bit too much though, it goes really quick, and browning the corn starch was more difficult than you made it seem. I'll try grilling it next time!
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I made this and doubled it! You mention seasoned rice wine vinegar, but the recipe on the site says normal rice vinegar, so of course I bought that and regretted it. I made it seasoned by mixing ratios I found on America's test kitchen and added (if you're doubling it) 3 tbsp sugar, 0. 375 tsp salt to the vinegar before adding it to the sauce. Turned out awesome! I reduced the sauce a bit too much though, it goes really quick, and browning the corn starch was more difficult than you made it seem. I'll try grilling it next time!
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sonnykay3594
John, here is the problem. I've been watching your videos for so many years, now, I'm having a problem with my wife because I turned the kitchen and the basement to a supermarket, I've been buying so many different kinds of sauces, seasons and different kinds of cans and bottles, from Chinese products to Spanish to Mediterranean, to the point I forgot what do we have or where did I store it. but your recipes are delicious.
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John, here is the problem. I've been watching your videos for so many years, now, I'm having a problem with my wife because I turned the kitchen and the basement to a supermarket, I've been buying so many different kinds of sauces, seasons and different kinds of cans and bottles, from Chinese products to Spanish to Mediterranean, to the point I forgot what do we have or where did I store it. but your recipes are delicious.
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foodwishes
Sounds like it would be wonderful recipe, maybe have more rice flour next time Seems like it might have a thicker, crunchier crust if you're trying to make something similar to the karaage crust-wise.
Ramen butter also sounds. interesting. Do you have that on your list of sauces to figure out how to make Wouldn't mind seeing how that would be put together to taste wonderful enough for a restaurant to serve.
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Sounds like it would be wonderful recipe, maybe have more rice flour next time Seems like it might have a thicker, crunchier crust if you're trying to make something similar to the karaage crust-wise.
Ramen butter also sounds. interesting. Do you have that on your list of sauces to figure out how to make Wouldn't mind seeing how that would be put together to taste wonderful enough for a restaurant to serve.
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AdamHeathImage
Umami refers to anything that interacts with the the glutamate receptors on our time. Which were only discovered in 2002. Though in 1908 a Japanese Chemist Kikunae lkeda, isolated the source of the savory flavor to glutamic acid, coined the term umami and then invented and patented monosodium glutamate. The amount of flavor has nothing to do with umami, only the glutamate content
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Umami refers to anything that interacts with the the glutamate receptors on our time. Which were only discovered in 2002. Though in 1908 a Japanese Chemist Kikunae lkeda, isolated the source of the savory flavor to glutamic acid, coined the term umami and then invented and patented monosodium glutamate. The amount of flavor has nothing to do with umami, only the glutamate content
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seamoreplant
The chicken before you pounded it was parboiled It was a radioactive white color. The recipe looks good, I think I will substitute pork loin instead of the chicken. I cleaned chicken coops when I was a young man and all chicken tastes like a chicken coop smells now to me!
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The chicken before you pounded it was parboiled It was a radioactive white color. The recipe looks good, I think I will substitute pork loin instead of the chicken. I cleaned chicken coops when I was a young man and all chicken tastes like a chicken coop smells now to me!
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melissalambert7615
Great sauce! Been watching this Japanese chef and think he would like this. Kyodokan. He is trained in both Japanese and European cuisines. Check him out, very clear lessons and makes dashi a few different ways. I don't do dry dashi, don't do MSG. Hi from Oregon.
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Great sauce! Been watching this Japanese chef and think he would like this. Kyodokan. He is trained in both Japanese and European cuisines. Check him out, very clear lessons and makes dashi a few different ways. I don't do dry dashi, don't do MSG. Hi from Oregon.
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stevejenks8892
So I went to play this video and the narration was in German! I have no idea that you could change the audio. It was quite a surprise. And it also didn’t have the inflections that chef John has. But, in a way it was comical.
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So I went to play this video and the narration was in German! I have no idea that you could change the audio. It was quite a surprise. And it also didn’t have the inflections that chef John has. But, in a way it was comical.
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oldglamrocker
I'm lucky enough to live 20 minutes away from 3 Sons, and frequently go there just for the Dashi Wings. One of the best flavor combos I've ever had. Can't wait to try out this recipe to see your take Chef John!
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I'm lucky enough to live 20 minutes away from 3 Sons, and frequently go there just for the Dashi Wings. One of the best flavor combos I've ever had. Can't wait to try out this recipe to see your take Chef John!
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brucelachey8854
I don't think I've ever made a Chef John recipe and not loved it. The Peanut Curry is an ABSOLUTE staple, but I will definitely be making this soon.
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I don't think I've ever made a Chef John recipe and not loved it. The Peanut Curry is an ABSOLUTE staple, but I will definitely be making this soon.
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WastrelWay
Radish and endive salad sounds intense, and this chicken recipe must be as well. I would definitely give the chicken a little dusting before frying it.
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Radish and endive salad sounds intense, and this chicken recipe must be as well. I would definitely give the chicken a little dusting before frying it.
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Marioineverglades
Recipe looked very appetizing but it has too many one time use ingredients. Don’t know when I’ll need to use dashi crystals, etc, again.
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Recipe looked very appetizing but it has too many one time use ingredients. Don’t know when I’ll need to use dashi crystals, etc, again.
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Carleamat
Long time follower. Chef J, you are the boss of the sauce! Thanks for making our dinner amazing tonight. This one is going into the rotation
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Long time follower. Chef J, you are the boss of the sauce! Thanks for making our dinner amazing tonight. This one is going into the rotation
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JF-tt6wy
Okay I'm definitely going to have to make this soon. I already have all of the ingredients in my kitchen except for the chicken and ginger.
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Okay I'm definitely going to have to make this soon. I already have all of the ingredients in my kitchen except for the chicken and ginger.
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Procrasteonaut
By analogy to chicken Marsala etc I bet the starch layer helps a lot with final texture. Not crispy but creates a great mouthfeel.
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By analogy to chicken Marsala etc I bet the starch layer helps a lot with final texture. Not crispy but creates a great mouthfeel.
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L. Scott_Music
Maybe let's start a new descriptive word, Mmmyummy. Which is what I think many on the internet really mean instead of Umami.
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Maybe let's start a new descriptive word, Mmmyummy. Which is what I think many on the internet really mean instead of Umami.
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