Cooking Videos — 2026-06-25#

Watch First#

If you want a comforting dish with a fascinating cultural backstory, check out the Napolitan Spaghetti tutorial by 詹姆士官方專屬頻道 (James’ Official Channel). He not only teaches you how to recreate the dish made famous by the Japanese drama First Love, but he also breaks down the crucial technique of pan-frying your ketchup to achieve that iconic, vibrant red color.

Highlights by Theme#

Recipes & Tutorials#

For an incredibly appetizing dish to serve over rice, 肉末魚香茄子，拒絕不了的魚香調味小妙招！一勺茄子拌飯拌麪通吃 #老东北美食 #food #家庭菜 #cooking #美食 #delicious by 老东北美食 is a must-watch. The chef demonstrates how to make Minced Meat Yuxiang Eggplant using a perfect 1:1 ratio of sugar to vinegar (about 40 grams of each) to nail that classic sweet and sour flavor profile. If you are looking for a quick and colorful one-pan meal, MASAの料理ABC offers 一個平底鍋就能做出紐約街頭雞上飯🗽 #雞上飯. This recipe beautifully balances spiced turmeric and cumin rice with pan-seared marinated chicken and a creamy, tangy mayo-cilantro white sauce. Finally, for pasta lovers, 日劇《First Love》爆紅的拿波里義大利麵！番茄醬多「這一步驟」才會色澤更飽滿濃郁 [詹姆士] breaks down how to make Japanese-style Napolitan spaghetti. You will learn to build a robust tomato base using fresh tomatoes, tomato ketchup, and a touch of butter and sugar, pairing it with nostalgic ingredients like hot dogs and green peppers.

Food Science & Tips#

In the Yuxiang Eggplant video, 老东北美食 drops an essential deep-frying tip: you must fry the cut eggplant pieces in high heat (around 200 degrees) until they reach an “apricot yellow” color. By carefully monitoring the oil bubbles and frying the eggplant, you seal the exterior quickly, ensuring the vegetable gets perfectly soft and aromatic without absorbing excess, greasy oil.

Restaurant & Travel#

James’ video on Napolitan Spaghetti offers a wonderful dive into Japanese culinary culture, explaining that this beloved dish is entirely absent from actual Italian restaurant menus. He details its origins as “Yoshoku” (Western-style Japanese food), invented post-WWII by a Yokohama hotel chef named Irie, who adapted the concept of Neapolitan pizza into a pasta dish using readily available ingredients.