00:00:02 John Daub: Oh, it looks like the rice is done. The rice is always first. Because we have Chef Kanae here. How you doing? Good. I know she's good. So today we're going to be using our Instant Pot here. This is an import from the United States. A couple of years ago we got this as a present from our friend Katayama who sent this from America. But you can get these now at Costco in Japan. They're about $100 or so. And we didn't use it for the longest time and now we're using it quite a bit.

00:00:32 John Daub: And today, what are we making, Kanae? Nikujaga. Actually, she's going to be doing more of the making. I'll be doing a lot of the filming and a lot of the eating. So let's start off here, Chef Kanae. What do we got in the kitchen? What are some of the zairyo, the ingredients? Vegetables. I cut a little bit already.

00:00:54 Kanae Daub: Alright, so what vegetables do we need for nikujaga?

00:01:05 John Daub: This is called nikujaga. Literally means niku (meat) jaga (potato). So it's the meat and potatoes dish of Japan. It is one of the staples of cuisine here. Because it's just so simple to make, but it tastes so good as well. Especially when you have rice on it. And it's a dish that if you are learning Japanese cuisine, you've got to know this one.

00:01:24 John Daub: And Kanae knows this one down. But we're going to be doing it with the Instant Pot, which is way better. Okay, so of course we're going to need potatoes. How many potatoes is that? Three potatoes. Alright. And two onions. Okay. That's one onion cut in half, right? Yes. One onion I cut already. Okay, so one full onion. Okay, there's one other onion here. So two onions and three potatoes. It's actually half because we had onions. Oh, we didn't have enough? Yeah. I ate that. Sorry, the guacamole onion.

00:01:59 Kanae Daub: Onion and carrot. One carrot.

00:02:02 John Daub: One carrot. Very good. And you've chopped that up here. Yeah. Excellent. And what's this over here?

00:02:07 Kanae Daub: This is called kinusaya (snow peas).

00:02:10 John Daub: Kinusaya. Kind of like snap peas. It's like beans inside. Yeah, I like it. Gives a good color to it. So, yeah, it's actually I cut. Can you eat it like that? Maybe, but normally we heat it up. So we have...what do you call this? Cut off the ends? The tips? No, here. What do I say? Eat it. Ito to iuka (string to remove). Ito with a string? Yeah, we put the san... kore wo kiru (cut this).

00:02:46 John Daub: Good luck. I'm not gonna help her with that. Okay, so what else do we got in here? What else do we got here? There's um... Isn't there konnyaku?

00:02:59 Kanae Daub: Okay, here's the konnyaku. Shirataki (white waterfall noodles).

00:03:03 John Daub: Shirataki. It's a kind of noodle form of konnyaku (devil's tongue, yam cake). Konnyaku is gelatinous potato, and this is a potato that they usually come in blocks, but you can find it in this form in the supermarket. It was in a bag, and I opened it, and I boiled. Okay. I boiled it already? About one minute. Okay. So boiled the konnyaku for about a minute. Yeah. We say akunuki (remove bitterness). Akunuki. Do you... can you use any konnyaku or only this konnyaku for nikujaga?

00:03:40 Kanae Daub: Any konnyaku. But noodle style is better.

00:03:45 John Daub: Noodle style is better because? Why? Because it looks better. Presentation. Um, some people doesn't use konnyaku, but my mom teach this style, so... Oh, this is mom's recipe. Cool. Yeah. Normally... I don't know. Some people doesn't use it. Some people use it. Yeah. So, if you have any... So we got three potatoes, two onions, one carrot, um, this many snap peas, which is about 60 grams, maybe? It's not a lot. About eight snap peas. Not that many. And some meat! Okay! Is this... Pork.

00:04:26 Kanae Daub: Pork? Do you always use pork with nikujaga?

00:04:32 John Daub: Yes, beef is good too, but my mom used pork. Your mom used pork, so we gotta go with mom's recipe. Um, you can substitute beef as well, or can... Do you have to use niku... You kinda do because it's nikujaga. You know, meat and potatoes is the recipe. If you don't use pork or meat, it's called just jaga. And then it's just basically potato. Yeah, we have many recipe of nikujaga. Yeah. So you can try. Many styles.

00:05:04 John Daub: Right. So we're gonna be doing it in an Instant Pot. How long does it take? Okay, go ahead and cut the... Go ahead and cut this. And I'll kind of talk a little bit about cuisine as well as get the drinks ready. Because you're joining us for dinner, everybody. You're not just here to learn how to make it. You're here to have some fun and spend some time in our really small kitchen because we just got this refrigerator. What do you think? Is it... It is kind of overpoweringly big in the inside of the kitchen. Just crazy. Yeah. There's a bread maker here. Home bread maker. Now this thing is a Panasonic. And Panasonic is actually the company that came up with home bakery bread makers. So they're the ones who started that technology so long ago. So that's the one that I typically buy.

00:05:50 John Daub: And because we're shut in, I ordered on Amazon some of these chickpeas to make my own hummus and stuff. So we have kind of a little pantry now that we didn't have before. Flour for the bread maker. So we're probably gonna be okay for the next two weeks with this stuff. Hummus-wise, we'll probably be good for the next two months. Yeah. How do you cut the potatoes here? Do you cut them... I cut... They're kind of big. Yeah. I cut half and half. Half and then half again and you get these blocks here. It's shin jaga (new potato). Actually this is onion. It's shin tamane gi (new onion). These are new onions and new jagaimo (potatoes). Right. So new potato, new jagaimo is kind of soft. Right. So I'm worried about the inside of this pot. It's gonna... I hope it's gonna like... Yeah, the Instant Pot cooks this extremely fast.

00:06:47 Kanae Daub: Typically... How long does it take? If you don't use the Instant Pot, how long does it take?

00:06:53 John Daub: I checked Japanese official Instant Pot recipe. So they wrote down about the recipe. I checked it. They said it's four minutes. Only four minutes. And if you don't use Instant Pot, how long does it take? 20. 20 minutes. 20 and a half. So the Instant Pot cuts it down to just a fraction. One third or a quarter of the time. This is awesome. You know why? Because my stomach is making sounds. I don't know how good the microphone is on this iPhone, but it's completely making sounds that are... If I stuck this phone in my stomach, it would be like an ASMR type of a stream. But not the way that we hope because we want to get that cutting sound and stuff.

00:07:38 John Daub: Alright. And the final ingredient... How much meat is this? How many grams? This is... Okay. That's... Normally 100? Like, yeah. 150 grams of meat or so. Yeah. 100 to 200. The thing with Japanese cuisine is that meat is never really the main part of the recipe. Meat is typically in Japanese cuisine. Traditionally, it's kind of an accent. It's used to add flavor, but not the main course of it. Where in America, I want my burger and steak. But in Japan, it's changing a little bit, but the culture is that in cuisine, meat is added to add flavor. So people don't eat a lot of meat here like beef and pork and chicken. But because... Maybe because of me, we might add a little bit more meat. I just... This is the American side coming through.

00:08:33 John Daub: Eugene writes in here, goal! That's right. Eugene, thank you so much for that. We are getting closer to the goal because we have an Instant Pot. So that means we don't have to wait that far. DevSF4, some money towards the next delivery order. Love from Canada. That's coming later this week, by the way. We gotta think of something good for lunch. We're looking for kaiseki yori (kaiseki cuisine). Maybe order some complete kaiseki cuisine because we got some super chats on the pizza. We want to put that towards getting something that is unique. And we're gonna try some new foods for delivery that are, of course, safe. Because we don't want to overdo it. And Linda Morita, thank you so much. Thanks for keeping us entertained. Belated happy anniversary. Ah! You remember! Thank you! It's never belated if it's within like two weeks of it. So very much appreciated.

00:09:20 John Daub: We were married on 2018 April 21st. Which is about 10 days ago was the anniversary. So thank you so much for remembering. But we had, I bought Kanae some Yamagata wagyu from the butcher shop. And they gave us a pretty generous amount. And we cooked that outside on the balcony. Well, we're not supposed to do that. So I shouldn't even be admitting it. You're not allowed to cook on the balcony because the smell could go into the balconies of the neighbors and then laundry's gonna smell like yakiniku (grilled meat). But most people would have brought in their laundry at that time of night. So we figured it would be okay. Once a year maybe. These are special circumstances. So our neighbors are a little bit more forgiving perhaps.

00:10:12 John Daub: Alright, that's the whole set here. Alright. Oh! So what do you have? No, what is this here? We forgot about these. This is mirin (sweet rice wine). And sake (rice wine). Japanese sake. I got a very funny story to tell you about. It's big. This is Costco size, right? Yet somebody's got a membership. This is sake used for cooking. Now when I first started, I tried to make nikujaga 20 some years ago. And there's the dashi (bonito stock). We've introduced that before. Kanae is very particular. She wants us to see all the ingredients. There it is. That's a beautiful thumbnail right there with the Instant Pot in the background.

00:10:53 John Daub: Now I didn't have sake for my, I made nikujaga 23 years ago when I first came to Japan because it's quite an easy recipe to make. You just have to have these ingredients. But I didn't have the sake. So you know what I used? I used Koshi no Kanbai, which is a premium sake. Which is like $70 a bottle. I have this $70 bottle of Koshi no Kanbai. And I used that as a sake. And I said, I really like sake. So I improvised the recipe and added more because I thought that was good. I was in my 20s. It was stronger. But cooking sake is more than enough. You just want to get the essence of the sake and there's no alcohol. Like the alcohol, how do I say it? Like it will die away. There's no alcohol in it after it's been cooked.

00:11:48 Kanae Daub: The smell and it's gonna if we put sake, so meat and fish smell going out. Oh, so the sake minimizes the smell of the meat and fish. It kind of neutralizes odors and brings out maybe the vegetables.

00:12:01 John Daub: I know that nikujaga is a little bit salty. What is this here? Mirin? Mirin, I have never really used this before. Is this from rice? Yes, mirin. It also has sake. Sake, alcohol. This has alcohol in it. This is hon mirin (true mirin). Hon meaning real, maybe. Main. Honbu, honcha. And shoyu (soy sauce). That's soy sauce there. And this is the konnyaku. No, the dashi. The dashi soup that you use here. She likes this kind here. I'm just making dashi. Oh, okay. So this is, how long does it take to make the dashi? It's about five. Five minutes? And this dashi goes in here? Yes. Oh. So I just put water 100. 100 milliliters? That's about three quarters of a cup, maybe. Then I put dashi and water here. Right. And then it all goes. Then you just throw it in the Instant Pot and push a button and then it makes it.

00:13:10 John Daub: This is so exciting. It's just an Instant Pot. You push a button and it's done. If we'd known about how great the Instant Pot was, we would have been cooking even more with this like two years ago. Instant Pot can change your life. Yeah. Alright. Yeah, let's get the Instant Pot ready. It's plugged in. Alright, because this is an import, let me show people this one here. Because this is an import, as the dashi is, she's making the dashi here. American plugs have this thing here. I don't know if this is dangerous to touch it. This is just for grounding, I believe, but we've put it here. I'm sure someone's going to yell at me and tell me I'm doing something stupid, but we've been cooking like this with it sticking out. Just Japanese ones don't have that third prong in the outlets. But you can get converters and stuff like that.

00:14:01 John Daub: Let me get this away from the boiling water. Yeah. The voltage in Japan is 100 and in America it's 110. So there's 10 difference. However, all the products work perfectly on 100. It's just the outlets are different here. Yeah. Makes that sound no matter what country you're in. Nice and clean.

00:14:29 John Daub: This is, I think, the third or fourth mission for you. Today I niku jaga. And there's actually Japanese cook YouTubers that are making out of Instant Pot as well. So there's tons of recipes we just don't know about. There's lots of recipes we just don't know about. Paul Anthony is here. My wife Joanne is amazing in the kitchen. Shout out to Joanne. Joanne Konsuji. Very good chef on the other side of this. Tristan Miner's here. Lots of love from Texas. Y'all are the coolest. Thank you. I think we can make some, you know, Peter told me that we can also make some good chili in here. So there's a lot of things. And lasagna as well. And cheesecake. The problem with lasagna is I can't get the pasta for it. The proper pasta to use in there. We can't find it in the Japanese supermarkets.

00:15:35 Kanae Daub: Alright, this looks like it's done. Excited for making niku jaga. So you, is this the recipe told you to put the onions first?

00:15:44 John Daub: Yes. Alright. How did your mother do it though? Did she put the onions first? No. No? Yeah. Maybe she put the carrots first. Yeah, I don't think it's gonna change the flavor. She put the meat first? Instant Pot is different. Yeah, Instant Pot you need a strategy. An Instant strategy. So first the onions then the carrots, then the potatoes. Once again we use two onions, one carrot, three potatoes. And they're about medium sized potatoes if you're looking at American sized ones. Then we have here, konnyaku. What's this konnyaku called? Shirataki. Shirataki. Which is a kind of noodle looking konnyaku. Which is really good if you can't eat gluten, then you can eat this stuff. Because I've seen ramen made out of that. You can make ramen from that, right? I've seen konnyaku ramen. It's actually pretty good.

00:16:44 John Daub: I know, we just took it out. You know, it's never gonna be perfect. Do your best. Kanae's going, sorry, it's still kind of frozen, but Instant Pot will take care of it. It's all good. Alright, these next steps I'm really curious about. Putting in meat and vegetables, anybody can do that. But we're not done yet. Now comes some of the other steps here. Oh, this is like, this is the part, yeah, this is, it's such a unique consistency. It's a gelatinous potato, is what it is. It takes like the, they boil these potatoes and get this goo out of it and then they make konnyaku and it's, it has no flavor whatsoever, but it takes the flavor of what it's in and it adds to it. It adds a great consistency. Kind of a springy rubbery consistency to it. I love konnyaku. It's a diet, miraculous diet food, I guess.

00:17:51 John Daub: Alright, what do we got here? Oh, so you got the recipe here for Instant Pot. She's cheating. Yeah. It's alright. I do that too. Yeah, because it's different. Yeah. It's different because, so this is tech, your mom never had an Instant Pot, so technically it's slightly different than this. So Kanae takes notes on everything that she tries to cook and she's always innovating. Um, my notes are all in my head. I do things by approximation. Yeah, it's true. No, when I make pizza dough, I know exactly what to do. I do by feeling. I can do it by feeling. The great thing about that is it never tastes the same. Each time it's somewhat different. Sometimes they're better than others and then sometimes I'll discover that I did something really good and I'll completely forget what I did to make it that good. And then the next time I do it, it goes back to what it was before. So these miraculous ideas come and they go. I'm not married to them because I don't write it down.

00:18:49 Kanae Daub: It's a little bit different with my mom's recipe. It's slightly, yeah. That's alright. The taste is still nikujaga. That's the most important. So we follow this Instant Pot recipe this time. Of this time? Oh, there's gonna be a second time? She just said there's gonna be a sequel! How exciting! Part 2.

00:19:11 John Daub: Alright, do you throw the tea bag away? The dashi bag. I already told her not to use metallic things with Teflon pans but she still does it so well. I'm gonna get angry. Okay, alright so yeah, yeah, yeah. Alright, go ahead, do it. Put the dashi in there. I can smell the dashi. That's so easy. So just throw that in there. I think it's 200. 200 ml. That's a little bit more than a cup. 200 ml. Sato (sugar).

00:19:52 Kanae Daub: Sato is sugar in Japanese so we have some organic sugar from Costco. How many? One tablespoon? Two. Two tablespoons of sugar.

00:20:05 John Daub: Two tablespoons of sugar. Some like it sweet. If you like sweet nikujaga, can you put three? Maybe. Really? Can you put honey in there? Honey? Shoyu. Shoyu is soy sauce. Soy sauce. Oh, it's dark. Three tablespoons? Three tablespoons of soy sauce. Two tablespoons of sugar. And salt? No salt? Oh, okay. You said that like I said something like completely off the wall. No! No salt. Now I want to add salt just because. One spoon. One spoon of sake? Sake. One spoon of sake. That's where my recipe went wrong. I put in like an entire like a cup of it. Wow. I thought, I said this is really good sake and that'll make really good nikujaga. And one, so one tablespoon of sake, one tablespoon of mirin. Both of these are alcoholic products in Japan. Um, Kanae bought two big ones at Costco.

00:21:27 John Daub: What do you got? The cover. That's it? Wow, are there any other secret ingredients we can add in there like avocado or something? No. No, don't do it. Okay, just don't try to improvise the recipe. Pepper? Do you need pepper? No. No? Wow. Did you, what about these Kanae? You forgot to? So I put, no, I put this, um, after it's cooked. Ah. So I put it and I can wait two minutes. Good. So don't put in avocados and the snow peas, Nikole, thank you so much for reminding me to bring that up. So we put these after. Yes. Alright. It's good to know. Green peas is good too. Green peas, yeah. Green peas. Ingen (string beans)? Ingen. Green peas or green beans? Green beans are the people who go after whaling ships. They ram them. Green beans, okay. Yeah. So no green peas, just green beans. It's different. Snow peas you can say. Okay.

00:22:33 John Daub: Alright, let's show them the buttons here. Don't let them go mushy according to MIR. Don't let it go mushy. Alright, we're gonna look at the settings here. Pressure cook they say. Pressure cooker. A lot of stress. A lot of pressure. Pressure cook. So this is in English. So, Kanae's had to study the English translations to these things. So four minutes? Yeah. Are you gonna go five minutes? Then they say pressure level is low. Low? Low pressure. Low pressure. And time. Time? Four. It's four minutes, right? Yeah. You're gonna go five? So we try five. Ah! What did you do? Five minutes? So they said four. You're gonna go against the recipe. That's awesome! That's what I do. But last time I tried four minutes and you said it's not cooked. Oh yeah, it was a little bit. The potatoes were a little bit hard. But it's very soft. Potato. Okay. Alright, just let's do it. I won't. It'll be my fault then. I'll take the blame. Okay. Yeah. I'll take the blame. It's on. That's it? It's pressure. Alright, go. Go. Go. So it takes five minutes.

00:23:56 John Daub: Is this supposed to be up like that? I don't know. No. Okay. Just don't touch it. It's gonna explode. Four or five minutes just blows my mind. I know SpookyVon. It's crazy, right? So this would normally take twenty minutes, but with this it takes four to five minutes depending on if you like your potatoes soft or not. Taylor writes in here, shout out from MI, which is Michigan. Thanks for keeping the streams going. It's fun to see what's been up to LPT. If you hear the meat on saute setting, it'll deglaze while pressure cooks and adds more flavor. Is it moving? Taylor's got, I think so. Taylor's got some pretty good, Taylor, let's keep in touch here. I think we got some good tips here. I think so. I don't know. Because no start button. Did we push start? No start button. There's no start button. So is it automatic? Yeah, last time I used delay start. Oh. So, is it working? I guess so. It's on, right? It's on? I don't know. The vent has to be closed. Venting. Sealing. Venting. Sealing. It's closed. Push the start button. Is there start button? There's no start button. Well, how do you know? It says keep warm, so it's not, it's not going. Really? Yeah, so you want to start it. I don't know what to do. Just put delayed start. It's pressure level. And then? Low pressure. Yeah. It's on. Okay. Give it time.

00:25:53 John Daub: Okay, the pressure has to build up before it starts cooking, according to John. Alright, we have it's on in capital letters. It's on. Okay, we have the professionals. The professionals are here. Once again, this is the first time doing a live stream with Instant Pot Japanese cooking. We'll get better. We are beginners. We are beginners. But you know what? This YouTube, whether you believe it or not, is a social media. And we had help from some friends that are watching. Thank you very much. So it won't be long now. In the meantime, Kanae is going to dance for us in a very tight space. No? No. No. Okay. She's not going to dance. I don't know. I just said that. Get you in trouble. Oh, we did this. Remember these from last night? I don't know who was there. Midnight camping. Sorry, it's a mess. She doesn't know that I spilled beer in the tent last night.

00:26:40 John Daub: Alright, so what do you want to drink here? We have here, this is from a Singapore meetup, I believe. This is, um, who did we get this from? We got this from a viewer. This is non-alcoholic sparkling wine. That looks like something we can eat. Um, Kanae makes her own jam, by the way. There's some blueberry jam. It's pretty good. Oh, I forgot my apron. Maybe for good reason. I don't know. Well, if I wear the apron, that means I gotta touch the food. And that could go wrong. I know. I know. So did you, I guess just, sparkling water, or just, you want coconut water? Just water. Okay, sparkling water. I can't hear. Something's moving, right? It's low pressure. Yeah, something's moving.

00:27:37 Kanae Daub: Are you going to make miso soup? Yeah. Oh, miso soup! This is bonus! We're going to get a bonus item. Miso soup.

00:27:49 John Daub: Miso soup. Alright. So my job, traditionally, is to, um, do the, to wash the dishes. I'm really good at washing the dishes. I'm not taking you in this room. Better close it. Yeah, I'm really good at washing the dishes. Um, I cook, but I, I always say I'll do it in five minutes, and then five minutes later, she started cooking already, and then I kind of don't cook. I, I, she better take more initiative, and do more cooking. So here we go for the bonus, the miso soup. Can I, tell us a little bit about your miso soup? So what is this, nameko (nameko mushrooms)? Oh, that's the weird mushrooms I saw last night during the midnight snack. Miso soup is very easy. Miso soup is very easy, okay. This is another staple. It's too easy. Alright, I like nameko, but I wouldn't eat it for midnight snack. Now these are getting used. Are you washing nameko? Yeah, wash the nameko. Nameko. Why are they like yellow? Like they've been sitting in curry. I don't know.

00:29:00 John Daub: When I came to Japan, I didn't realize how many varieties of mushrooms that there were here. I just freaked out because there's so many kinds of mushrooms. I went to the supermarket, and I said, I just want mushrooms. You know like the white little ones that are in Super Mario Brothers? Or the one with the brown tops? I've seen those. But here they have like enoki (enoki mushrooms), and maitake (hen of the woods), and there's all these kinds of mushrooms, and it took me several years before I got acquainted with all of them, and I felt comfortable eating them. It's like, what is this? Because we all know that mushrooms can be poisonous. And for most Americans, we have just like a few kinds of mushrooms, but shiitake has been one that's been gradually coming in too. I never had a shiitake when I was growing up. Never. Alright, this is tofu. Alright, well cut. Like Minecraft tofu.

00:30:01 Kanae Daub: You set medium pressure, and that thing on the top has to be pushed to the back, and ten minutes, the metal pin will pop up. No, I don't understand. I think so. How come the time doesn't say four minutes? I guess it doesn't... It says keep warm. I don't know. So it... You feel it? That's why it's warm, because it's next to this. It's getting warmer. Well that's because this is burning up here. I don't feel something. It took four minutes? No. Four minutes starts counting down once it reaches optimum. Yeah, so don't worry.

00:30:54 John Daub: Alright, I hear something. I knocked. Oh, you're tapping on it! Don't do that! Alright, it's building up pressure. I feel it sounds like a gas event. There's something going on inside there. You know what I should do? Put a GoPro in there and then see what happens. Put a little light in a GoPro and see how pressure affects the GoPro. No, don't do that. I don't know. I'm new to the world of pressure cooking. But I'm not new to the world of pressure. Alright. Should we try some umeshu (plum wine)? While this is waiting. This is 2018 and 2019, right? That's two years old and one years old. Umeshu is alcohol that you can make in your own house. And a lot of people, Japanese families, will do that. It takes a year to make it. But we leave it there for a year and it just sits there. And it's getting tastier and tastier. Next I should put it to the next level. Put these into cedar barrels. Put them underneath the sink for another 10 years and then see what happens to that. Flavor in there. Okay.

00:32:17 Kanae Daub: So now you're going to add the miso? Last.

00:32:24 John Daub: Alright. So now the tofu. This is just boiling water. Right now. No, it's dashi. Vaughn is in the house. Can we have more Kanae's cooking show? No. Kanae's cooking show needs music and an opening. And she needs to go, Hey guys! Like Bilingual Girl Chika. Hey guys! How you doing? Welcome back. I'm Bilingual Chika. Bilingual Girl. I'm just a wife. She's just a wife. I think a thousand people disagree with you that are watching right now. People are like, Just a wife? She's more than just a wife. Cook master.

00:33:07 John Daub: This is how I try to stay out of the way. Just go like this again. I'll open up a beer and a wine and just sit there and go, What's this? And just start eating things. Never mind that it's cooked or not. The idea is to get in the way. Create havoc. Create stress. The best thing a guy can do is to help and go completely wrong and you'll never be asked to help again. But if you refuse to help then... Really? I think starts the timer once it reaches pressure. I don't know. I thought this live stream would be done in a minute. It's been 10 minutes. But I don't know what happened. It hasn't reached... Oh, it's hot on top. It's working. Just give it time and the timer starts once it's at pressure. Just say it like that. I think comes from Ace Ventura Pet Detective, right? You don't know what it's like to be under pressure. You don't know what it's like to be under pressure. The field goal kicker. He had to be there.

00:34:25 Kanae Daub: So the nameko mushrooms will boil in water.

00:34:37 John Daub: Tristan writes in here, What's your option on cats and her? On cats, you and her? Cat allergy. Oh, no. See, look. Tristan, we can't have a cat. She has a cat allergy. So when we go and meet with the cat, she has to take medicine. So she doesn't have... She doesn't go... And have asthma from the cat hair. So we can't have cats and most dogs. But hamsters are okay. So we can have hamsters. And hamsters... I love animals. Yeah, she likes animals. We have a penguin. They're hairless. But penguins don't always cooperate. They're cute at aquariums and stuff. But I can't see a penguin traveling around the floor here. This would just make a mess. We have a little refrigerator here where he can go inside the freezer section to chill out inside the frosty... Yeah. I'm a hamster whisperer. I'm two weeks old. They learn the ways. And you can train a hamster, believe it or not. You have to understand that animals... If you respect them and treat them as though they're... smart... Yeah, it's steaming. They will respond to that. So you have to treat pets with a lot of respect.

00:36:02 John Daub: Is it going to blow? How much pressure is it under? I'm kind of scared. Is this like a ticking... You know what I mean? It's okay, Tristan. We're happy that you're here. Cooking show. We don't have any music because this is live. Chicago African writes in here, John, tell Kanae she needs her own YouTube channel. Chicago African says, Get your own YouTube channel! She's like, I'm not a YouTuber. I'm just a wife. Only in Japan. Wife. New channel. Starting this summer. Every day you have to have a new apron. You can sell aprons! Merchandise! Think about it! Cooking with Kanae. Just take Mike Chen's channel. Only in Japan. Wife. Hey, now I'm liking the value of that. I said value because Mika wrote in valve. I saw last year. Guys, I'm pretty sure the valve is closed. How do we turn the valve? Should we open it? It's closed, right? It's not closed. No, it's closed. When do we open it? After we finish. Really? Okay, before. Maybe. I'm just going to stream from back here. You keep on doing what you do. Women and children first in the lifeboat. I'm just going to stay behind here. That's the Instant Pot. Never touch it very hot. Thank you, Nicole. John should pay Kanae money. How do you know I don't already do that? As the accountant, she does get a salary.

00:37:55 John Daub: It's going to be fine. How scared are you? How far away are you? You can't get any further. I don't think it's going to. It's not cooking until the counter is going. It's not even cooking, Kanae. The counter isn't on. Stan, don't say that because we're not. It only takes 10 seconds to start. If it takes 10 seconds to start, we've been waiting for like eight minutes for the pressure, for the timer to start. Tanya says wait. Tanya, we're getting conflicting. We're getting conflicting information from the viewers who are making this harder. So we're going to follow Tanya Burns' advice. She seems to know a little bit more than some of the people who say it's going to blow. This isn't Moby Dick here on the counter. There she blows. Although I do believe that pressure cookers do eventually blow like steam on the top. It is very much like a whale. It's like a whale. It's like a silver whale. No, it's not done. It's on. I don't know. I don't know. You're asking me. Is there an instruction manual? No, it was all in English and we can't read English. Yeah. It's not even countdown. I don't understand, Kanae. I don't know. This is Kanae's cooking show. I have no idea. When it hits pressure, it should beep and then the countdown is to five minutes to der way.

00:39:34 John Daub: While this is happening, it's time for me to never touch the pressure cooker. It's time for me to get a drink. I thought you said five minutes, Kanae. I'm not going to say it's Kanae's fault. Five minutes. Which drink should I get, guys? Now it's up to you. Here, I'm in the refrigerator. So I have this. This is an Irish beer. While we wait for the pressure to build up. This is an Irish beer. Oh, wait! There's something beeping! It started! Five minutes! We got five minutes to get out of this apartment and lock the door and run down to town. She got ready for start cooking? Yeah. Oh, it's hot. I just said don't touch it! You have to listen to Tanya. She knows what she's talking about. It's really not five minutes. Yeah, I know. So in the end, it comes out the same as cooking it normally. Because you gotta wait for the pressure to build. It ends up being about the same.

00:40:44 John Daub: I can't get this to fit in here. What's going on? I don't know. I don't want anything. I just want it to... Alright. So here's our lineup for me. This is a smaller can. No. It's a smaller can. This is what's called a BrewDog Indy. I don't know what that is. It's independent pale ale. There's an Asahi official Tokyo sponsor of the Olympics. And then there's a Guinness, which is the official sponsor of Dublin and many pubs down there. So what do you think? We got Guinness here. And we're off. We got Guinness, Asahi, Asahi, Guinness. Stop wasting electricity. Hey! This is BrewDog. BrewDog, Guinness, Guinness, beer. Guinness is pure gold. Asahi, it's a close race. BrewDog, Asahi, Guinness, Asahi, BrewDog, maple syrup. Hey! Mr. Jimmy saw that. Sorry. It's these choices. I don't know what to do. Daniel, which one is your favorite? I don't know. Not lemon. No. Drink all three. Over time. Over time. Mix them. No. Okay. Just get the Guinness. I don't know. People were telling me to mix them and drink syrup and get the lemon. I'm stressed out. I'm under pressure. I have a Guinness glass.

00:42:10 John Daub: Over the years, the longer you live, over the years, you start to get more and more glasses and your glass collection just continues to grow. This is the one that I snaked from the pub. It's really nice. I would never do that. Is there any... Is it clean? It's clean enough. These have balls inside. I heard. Are you going to do the miso? Hold on. You have to tip the glass. Can you tip the glass? Are you doing the miso now? I can't do it. Tip the glass. I think you have to tip the glass. Everybody from Ireland is going to get really angry. I want to piss off the entire country. It's okay. Just right there. Don't do that. You have to be gentle. Let it fall naturally. Wow. You've never seen a Guinness before? No. Really? Not too fast. It's a pretty good pour. It's like coffee. It tastes like coffee. In a way. Sort of. Really? No. Just joking. Alright. You can go ahead with the miso. I'm really sorry. So the miso soup, while we have two minutes to go with the other one.

00:43:38 Kanae Daub: How much miso do you put in there? Because John... John doesn't like it salty. Yeah, I don't like it too salty. My dad really doesn't like it. I like salty miso soup. So if I make miso soup, my dad says it's not miso soup. So you don't want to put the miso in like this. You don't want to burn the miso. So you kind of... mix it in from the spoon. I turn it off. Yeah. I didn't use a zaru (strainer). We have some tools. But I don't use it. So how much water did you put in? You said two cups? How much? How much? About half a liter. Half a liter of water maybe. Yeah, it's just John and my two people.

00:44:51 John Daub: Now we're going to be looking at the countdown. Yeah. And that's it. It's done. That's so simple. Yeah. Let the steam out. I don't want to touch it. I don't know. Do I just do like this? Is it going to burn my hand? I never did it before. That's it? Did you open it? Get it out. Get away. Get away. Use a towel. I think it's slowly. This way is fast. We don't need a fast way. Tanya writes no. No, get a towel. Flip it towards you. Mr. Jimmy. Cancel the steam. Cancel then release the steam. So you can cancel, Kanae. Really? Yeah, cancel and then release the steam with a towel. I think we can do it slowly. Really? Yeah, that is what you said. Okay, well I don't know. Be careful about the beer. Oh yeah. How do you know about that? Let's keep that between us. Those of you who were watching saw this last night. Don't tell anyone. Open the valve with a tool of some sort. So, natural release. A natural release. So, here is the Japanese recipe. Natural release. So, after heat down. Yeah. We cancel. Is anything being released right now? Is it a natural release right now? Yeah. You sure? Tanya writes a no. I'm not going to open it now, Richard. I didn't do this last time. Okay. I'm going to leave it to you because if I don't... If I do it and I do something wrong, I'm going to get in trouble. I don't want to get in trouble.

00:46:54 John Daub: Jed, I have a tripod. I can just put the camera down. Let her figure it out. Give her time. Never pressure the chef. Let the chef do her job and everything is going to be okay. Natural release is slow. Exactly. Kathy, you know... Yeah, it's a natural release. Yeah. So just don't do anything? Use a spoon to quickly release the beer. We don't want to do quick release. We want to do natural release. So in the end, Kanae, this is the same amount of time as if you did it old school. It seems like it's more complicated than if we just did it the traditional Japanese way. But this time we did it with an Instant Pot so we can say in the title Instant Pot, which is trending. Always, sort of. Yeah, it's natural release. This one is quick release. Okay. Somebody tell me. Somebody... No, no. No, no. Tanya said yep. Yep. That means yes. We're on the right course. You're trying to do quick release. I don't want to do quick release because it's scary. The silver whale. You don't want to see the power of the silver whale. So I'm doing natural release. I just want to taste inside. It's okay. Yes, it's all right. Just relax, John. It's done. It's done. All right. So typically what I do is I take my drink and I run away from her to give her space because she can get really angry. She put the water glasses out. That's nice.

00:49:03 Kanae Daub: Is it openable? Is it openable? Are you going to try to do it? Are you sure? Tanya says no. You can take a towel and just do quick release then and run away. Michael says no. Tanya says no. Christian just laughs. We usually speak Japanese, actually. We're doing it because we have 1,200 people watching. We'll do this in English. All right. But there's still pressure. There's still pressure. I don't know. They told me to turn it off. I wish Katayama was here. I can do just a quick release. Yeah, that's what I was saying. Cover the valve with a towel then release. Is it going to... No. She said release it and cover the towel over it. It completely came off. Is that wrong? It's wrong. Take out the plug. I did it and covered it with a towel. Don't break it, John. I don't want to break it. I'm sorry. Everything goes wrong when I... That's why I stay out of here. If I come in the kitchen, it's... I think it's good now. I think it's good. It's good. It's good. It's openable. Wait, wait. Don't break this. I don't want to break it either. Can I open it? Success! It worked! Then I put it here. No, she's not angry. She's going to be okay. Are you angry? No, the internet wrote that. I didn't say it. Are we going to close it again? Will they play the music? I just want to hear the music. Hold on. I can do it. Just give me time. I can do it. It's closed. It looks askew. Did I break it? Was it my fault? Alright, it's off. So you let it settle? So let's do the miso soup. How long does it take? Two minutes. So you let the snow peas in there for two minutes. And also, Kanae's got some rice. In here in the rice. See, the best thing for me is just to get out. The law of diminishing returns is that there's not enough space for two people. If I stay here and as much as I want to help, not really. I can just get out because... How am I going to help you? Yes, you said yeah, that's right. See? It's better. Keep the vent in the open setting. Is the vent open, Kanae? Careful. Keep it in open setting. Sorry. I might have... We have to run more. We have to run more. So can I put Misadventures in the title now? This is completely... Slice? Yeah. I only scream like a girl if steam is exploding in my face. If it's anything else but steam, then I scream like a man. Which is no scream at all. It's the sound of silence, pretty much. If that happens. Sorry. I'm pretending like my voice is deeper than it normally is because I just scream like a girl. That miso soup looks great. To compensate for my girly scream, I'm speaking deeper. People will forget the scream that had ensued like a minute ago. Somebody wrote, I'm so brave. It's nice to be appreciated. Technically, I'm supposed to use metal with Teflon pots. It's okay. I'm just gonna walk away. Use Teflon? Don't use metal. Don't use like a metal spatula on Teflon. Or don't use a fork. I keep lying. No, nothing. Is that the soup? Oh, it looks so good. I can smell it from here. Oh, wonderful. Oh, look at the miso soup. This almost looks like the picture that I put on Instagram of this. I don't know. Okay. Alright, I'm just staying here. I'm not gonna do anything. I'm not talking about, talking at all about other things. This is one of the most stressful live streams. I don't know. We kind of practiced this. We did this before. That thumbnail was from the first time we tried it and everything went really well.

00:54:44 John Daub: Kampai, everybody. Seriously, though. This pressure cooker thing is scary. It is really, really scary. Now, people wrote in here, the first couple of times in my free Q&A. Now, when I hear that buzzing, that, that... Okay, let's show you this. Okay. When I hear that the music of the pot, I used to get really happy. Now, it just gives me stress. I put the sayayendo. Kinu sayo. Can this really be dangerous? Have people gotten injured from these things in real life? It's cooked. That's the final product. Turn this off. Final niku jaga. The snow peas are perfectly green. They're sweating. Say that like my grandmother says. Sweating. Nice. And you can see the meat is cooked. The potatoes are cooked. Wonderful. And you can see that beautiful, delicious soup that goes along with it. I'm so hungry. You've got to read the manual. David, in all the years that I've known Kanae, she's never once read the manual. I bought her an Olympus camera. She, still to this date, has no idea how to operate it. How do you use the video mode? How do you change that setting that affects the grain? Oh, you mean ISO? So, I... Look, reading manuals. When we bought the Nintendo, did she read the manual? No. She just started playing the game. After this, though, Tanya was our manual today. So, big thumbs up to Tanya for helping us and everybody else. Our manual is right here because you guys are social media. Everybody helped. Safety mechanisms won't let you open. So, it's pretty safe here. Tony writes, press buttons first. Never reference the manual. Good. It worked for Homer Simpson and his job. Not that we're comparing ourselves to Homer Simpson. That would be wrong.

00:57:16 John Daub: How you doing? So, I'm gonna give you a picture now of the final product. You've all been waiting an hour for this. I thought that this livestream literally was gonna be like 15 minutes. I thought that... I thought like when you push the button, like it just... it's finished. It's like poof. But I didn't realize that pressure must build and after the pressure is built... What is really good about these Instant Pots is that you don't have to monitor them. In fact, it's better apparently to walk away from them just in case something does go wrong, apparently. I don't know. Alright, we got here. Here's... Kanae has brought in dinner. Look at this. Oh, look at the color! I love the color of this. I'm glad I picked Guinness because the black works so well. It's... it's uh... between two... two uh... That's not Guinness over there. Between two black drink glass things. This is a reference to Between Two Ferns. Completely messed that up. Look at this. Ah, it's beautiful. Let's put the Guinness over here. Ireland doesn't mix with this. So there you go. Nekoja got done in one hour. Which is 30 minutes more than if you'd use... not use the Instant Pot. So... So what we learned, using the Instant Pot makes this process um... 20 to 30 minutes longer. But it does look good. With the miso soup and the rice. Rice is a blank canvas. It takes the taste of the soup which is naturally salty. The meat has all kind of come together with that konnyaku, with the potatoes and that meaty and sake in there. And that dashi. It's gonna be so good. There's just a slight sweetness to it. And we're gonna try this. There's Kanae. She's got hers there. Do you eat with your apron or do you have to take the apron off? You take it off? Oh yeah, bring the natto (fermented soybeans).

00:59:18 John Daub: So look, I used to live in Mito. Mito is the home of fermented soybeans called natto. And I love natto. I live for natto. Natto is my middle name. You knew I was gonna say that. I want you to stay there while I get the light. Lighting is very important for YouTubers. Good lighting means good show. Good audio too, actually. You want good audio, good lighting. There you go. Good audio and good lighting. So I've got this light here. I use this as the moon when I'm camping in the living room. Fermented soybeans! You wanna have some fun? Let's have some fun. I know, this only took one hour. I cannot believe it took an hour to make dinner. I'm gonna make natto. Did you put the soy sauce? Oh, you put the soy sauce in here. This is natto, fermented soybeans. You know what's gonna happen. You're supposed to do this 100 times. I don't know. I don't wanna lose anybody here. Who wants... Click the thumbs up button if you wanna see me eat this. If we get to a thousand likes, I will completely... I'm gonna eat it no matter what, actually. Alright, Kanae, here's yours. Here's your rice. I'll give you half. We always do this here. Is natto from Yamagata? Yeah, this is Yamagata natto. Oh, no, don't, don't, don't get off my head here. You'd think that it'd be so easy to get to a thousand likes when you have something like natto. Natto, people are not that impressed with natto, alright? I've seen YouTubers do natto episodes. They never really break out.

01:01:55 Kanae Daub: What is your first impression when you eat natto? My first impression? Yeah. Why do people eat this stuff? Why does it look like this? But now you like it. Why? Because if you eat something enough times, you can get used to anything. You wanna come a little closer? Oh, careful. I'll scoot over here. If you eat something enough times, you can fall in love with anything. Including pizza. Yeah, you think I like pizza the first time I ate that?

01:02:27 John Daub: Silence. Okay, let's get started here. We say this word, it's called itadakimasu (I humbly receive). Itadakimasu. Bon appetit. Bon appetit. We're well short of the thousand likes to get to the natto snorting, so we're gonna put this aside until we can get more likes. Let's try the nikujaga now. I like to put a little bit of rice in my... So you go for miso soup first? Yeah. Let's try the miso soup. Follow Kanae. Mmm, oishii (delicious). Oishii. Oishii ne. Oishii. Oishii. Nikujaga? I'm gonna go with this meat here. Really? Yeah. While you guys, the community, decides to click the like button, I'm gonna eat this nikujaga. It looks great. Look at this meat, it's just... The meat is really cooked well. It's still moist from in there. And look at the konnyaku here. Looks like noodles. Let's try this meat in here. It's a big chunk of meat. It's a lot of meat. This potato is really good. Oh yeah, five minutes is the best way to... This is shinjaga? New potato? Yeah. It's good. It's really good. Good job. Hats off to the chef. Typically I wear a hat. Hats over there. Hats off to the chef. See that? I put it there for the chef, out of respect. Alright, um... You better try the potato. No, potato and onion. Oh, the onion. Okay. Let's try the potato. This is what we call a new potato. Shinjaga? Kagoshima? Kagoshima. Yeah. That pressure cooker, the Instant Pot, does a really good job with the potatoes. Let's try this here. Wow. Yep. Oishii. It's better than last time. It's better than last time. The onion. You don't have onions? You didn't give me any onions. Oh, why? It's alright. You better try this onion. Okay. You gave me an onion. So let's try the konnyaku. It does look like noodles. It's not noodles. Mmm. I love konnyaku. And here's... Oh, look at that onion! New onion. These are new onions. Oh, that's so soft. Look at how delicate these are. These are brand new onions from this month, I think, of May. It's May 1st. It's not from this month. From April. Yeah. Let's give this new onion a try. It still retains the taste, but putting in sake kind of lessens the flavors of the ingredients a little bit. Anything that has a harshness to it, the sake will mellow it out, I guess. That's the way to say it.

01:06:14 John Daub: Alright. We didn't even get the 600 likes! Come on! Look, you wanna see the natto or not? You wanna see man eat natto? You don't wanna see man eat natto. We... Today, everyone's a little bit slower. Most of America is asleep, actually. This livestream is more for our people in Europe and Australia. Alright, we're doing good with the likes here. Alright. Natto. I love the big beans of natto. They have many different kinds of natto. There's natto called hikiwari (cracked natto), which is cut up natto. Little pieces. I used to like that. Which one do you like? I like big bean natto. This is big bean natto. You can see here that these beans are a little bit bigger. Mmm. If the natto is chilled and you mix it up with mustard, it doesn't have that armpit smell that's typical of natto. Or feet smell. Just depends on who your friends are and what they smell like. But for me, I didn't have friends that smelled, so I don't have that reference, really. I just have natto. Itadakimasu. Number two. Do you say itadakimasu more than once? I don't have to say it again. I just said it and it's over. I take back that itadakimasu because I've already said it. Alright. Bottoms up.

01:07:56 Kanae Daub: No, we can't find natto a lot in supermarket. Yeah. Many people bought natto this time because some said natto is good for virus. Are you serious? Yeah. Who said that? I don't know, but natto is good for your body. So, we can't find natto. Somebody said that natto is good for the coronavirus on the internet just like a toilet paper. And now natto is not in the supermarket a lot. It's just crazy. Last week when I went to the supermarket, in the natto area, supermarket staff load. So, you can buy natto only one pack. One pack per person. Some people buy too much natto. You buy it and then you come back and then buy it again. That's what I would do. That's why I don't shop because I'll just get arrested if I do something like that. You have to follow social rules. But you know what? You don't need to buy 10 packs of natto. We eat natto every day. Not every day, but almost. Almost every day.

01:09:17 John Daub: Hey, Danny's here! Hey, Danny! You're joining us for dinner. One day in real life. It looks so delicious. Keep a portion for me. You got it. I'll leave you some natto here on the side. So, when you do come back in like six months or something, when Japan is opening up the country, it'll still look like this. Thank you, Danny. Thank you so much. That's Danny and I often write the date. Danny's a nice guy. Danny's in the...actually, Danny's in an Only in Japan episode. You can see him on the Montreal Meetup episode of Only in Japan when we went up to Montreal. One year ago? Yeah. It's about one year ago. It's nice to see Danny. Danny's up early. Actually. No, it's nine. Nine o'clock over there. I'll take your questions here for one minute and then we're just gonna eat. So, if you have a question, you better do it now for the chef. You don't have to ask me. Ask the chef here. I'm just making sure. Yeah, we better learn more about Instant Pot. Yeah. Paul Anthony writes in, good to know. Kanae writes down her own recipes. Hey, Derwey Chan, for more ingredients and more cooking streams, thank you, Derwey. Much appreciated. Vaughn is encouraging you to do more. So is Chicago African. Hey, thank you so much from Goku95A. It's cute. Yeah, the animated emoji. Popcorn comes out. I missed some of these because I was running away from the steamer. Fantasy Ecstasy, GoKanaiGo, John and Kanae, so cute. Love you guys. Love you too. Love you too. Yeah. This is to get Kanae a drink to bribe her to start her own YouTube channel. Chicago African really wants you to start this channel. She really does. And Oliver Stone looks delicious. Marty writes in, big thumbs up. And then there's Danny. Thanks, guys. Thank you.

01:11:16 John Daub: So there you go. It only took 71 minutes. Too long. Yeah. And we will be thinking about making more cooking shows. Right now, we're self-isolating just like everybody else. And we're trying to make it as much fun as possible. So bringing you into our house and sharing with you these times is important. Not just because we have to make a living like everybody else. This is our content. But we want it to be fun. And if we can add a little bit of something that's you know, only in Japan, we're going to do that. And we're going to do it right. Meaning, we got to up our Instant Pot game. So thanks for being patient with us. Happy May, everybody. Welcome to a new month. April's kind of like the lost month. Yeah, it's May. Yeah, it's May 1st here in Japan now. It's 1045. This is the latest dinner that we've ever had. It's pretty late. So we're going to eat dinner now. And encourage us again with that like button to make more cooking content because we'll do better. And I think I can do karaage (Japanese fried chicken), right? Can you do karaage cooking? She'll make deep fried chicken Japanese style. I'm all over that. Yeah, I'd love to see that. Karaage is difficult. Really? Yeah. Sounds like a challenge. Sounds like a challenge. If you have a favorite recipe in your country, Instant Pot? Yeah, Instant Pot. Please let me know. Yeah. Yes, I want to try many kinds of Instant Pot. Leave it in the comments below. Yeah, leave it in the comments below and we'll read the comments. Yeah, it's okay. It's not Instant Pot. Oh, really? Yeah, I want to try some many country, many recipes. Yeah, we'd like to get some recipes from all over the world. We're going to try Indian curry as well as some Italian dishes. Um, I did promise one thing. I just remembered. I will cook over the next couple of weeks the mochi pan in the Panasonic Rice Home Bakery, the bread maker. We put rice, the leftover rice, in the bread maker and it makes a mochi bread. And I'm going to do that maybe in a strovie because I can't. It takes like seven hours. That'd be the longest livestream of you just doing nothing. Right? This would be no purpose. So I'm going to do a strovie and show you how I add rice into the rice cooker and then show you the consistency of the bread and we'll compare that with normal bread. It's pretty amazing when you add 150 to 200 grams of rice in it and it makes a thicker, heavier bread. It's so good. So I'll share that with you because that's something that I can cook with not fail badly. Don't make a waffle today. I didn't make waffles for breakfast. I did make waffles. Yeah, we used maple syrup and New Zealand butter, which I told you about last night. But go and watch the stream from last night. The midnight snack. I had a snack run in my tent. It was really funny. And the one with Shinichi and Satoshi from Tabby Eats. Love those guys. They're friends of ours. That was a pretty good talk. They're doing okay on the other side. We'll keep in touch with all of our other friends and you as well. Leave us a comment and see you probably tomorrow in another livestream. Bye everybody. Bye. See you soon. Should we eat now? Can we eat? I don't know what to eat. Alright, bye. Bye bye.