How To Make the TENSHINHAN | TENSHINDON скачать в хорошем качестве

How To Make the TENSHINHAN | TENSHINDON

※ ※ ※ Subtitles function ※ ※ ※ The video has subtitles in several languages.Turning on subtitles will show you the instructions and commentary. Please enjoy the video with subtitles😀 You can switch the subtitles from the three dots on the upper right of a smartphone screen. On PC, you can switch from the settings on the lower right, subtitles menu. It is said to have originated in a popular Chinese restaurant in Asakusa, which was established in 1910. In the Kanto region, it is called TENSHINDON, and in the Tokai region and west, it is called TENSHINHAN. There are two types of sauce flavors: sweet and sour flavors and soy sauce flavors. It is said that sweet and sour ankake is mainly used in the Kanto region, and soy sauce ankake in the Kansai region. 🧂Organic Rice Vinegar🧂 https://amzn.to/475waRd 🥚Kewpie Mayonnaise🥚 https://amzn.to/3QwlQf8 🍙🍚Japanese Short Grain Koshihikari Rice🍚🍙 https://amzn.to/3SAywmq If you enjoy it, please click the SUBSCRIBE and GOOD👍 buttons! and hit the 🔔 to turn on the notification for new videos. The more people who subscribe, the more motivated I'll be, so please do!! And share with your friends who loves Japanese foods:) I'm also on Facebook & Instagram & twitter, so please follow me! 📖Facebook   / chefjlabo   📷Instagram   / chefjlabo   🐤twitter   / japanesechef01   ■ingredients■ [Serves 1] 180g(6.35oz) rice 2 egg 10g(0.35oz) ginger 10g(0.35oz) green onion 50g(1.76oz) crab stick 1/2 tbsp(6g, 0.21oz) Kewpie 2 tbsp(24g, 0.85oz) sesame oil [sauce] 150cc(5.29oz) water 1 tbsp(13g, 0.46oz) sugar 1 tbsp(18g, 0.63oz) soy sauce 1/2 tsp(2g, 0.07oz) chicken stock 2 tsp(6g, 0.21oz) potato starch 1 tsp(6g, 0.21oz) oyster sauce 1/2 tbsp(8g, 0.28oz) rice vinegar #tenshinhan #tenshindon #tianjinrice #crabmeatomelette #tienshinhan #japanesefood #japaneserecipe #japanesecuisine #japanesecooking #chefjlabo