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followers
956K
impressions
265M
likes
5.68M
comments
23.8K
posts
123
engagement
2.15%
emv
$6.75M
Average per post
2.15M

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Cut the 4 apples with the sharp knife🔪✨ @michaeltchao #knife #sharpening #sharpener #asmr
128M
2.09M
4.56K
10mo ago
michaeltchao
Cut the 4 apples with the sharp knife🔪✨ @michaeltchao #knife #sharpening #sharpener #asmr
Cut the 6 tomatoes with the sharp knife🔪✨ @michaeltchao #knife #sharpening #sharpener #asmr
17.8M
207K
203
10mo ago
michaeltchao
Cut the 6 tomatoes with the sharp knife🔪✨ @michaeltchao #knife #sharpening #sharpener #asmr
JAPANESE GLASSWARE I love this glass from @fablehome They’re super thin, nice to drink from, and significantly stronger than traditional glass. Not an ad, just sharing products I love. Nice stuff!
10.2M
524K
1.76K
11mo ago
michaeltchao
JAPANESE GLASSWARE I love this glass from @fablehome They’re super thin, nice to drink from, and significantly stronger than traditional glass. Not an ad, just sharing products I love. Nice stuff!
RAMEN EGGS [👇🏼2x RECIPE] One of my favourite ways to prepare eggs! Marinade: -1 part @sanjtamari tamari -1 part mirin -3 parts water Method: -pierce eggs -boil eggs for 6:30 min -once eggs are cooked, add to ice/cold water bath -peel eggs, and add to marinade and refrigerate **** GYUDON (BEEF BOWL) Ingredients: - 2 small onions sliced (north to south) - 300g sliced beef - 3 tbsp mirin - 3 tbsp sake - 3 tbsp low sodium @sanjtamari - 1.5 tsp honey - 3/4 cup dashi (I used hondashi - instant dashi) - 0.5 tsp grated ginger Garnish with: - Scallions - Benishoga (pickled ginger) - Pickled Onions - furikake - togarashi - sesame seeds 1. Slice onions, prep scallions 2. Mix sauce ingredients and whisk well, mirin, sake, tamari, honey, dashi 3. Add onions to a pot, add sauce mixture, and bring to a simmer - around medium heat 4. simmer onions for about 3-4 minutes, or until onions start to go translucent 5. Add sliced beef, simmer until cooked through (~1 min) 6. Serve over rice, garnish with optional toppings.
8.55M
291K
1.25K
9mo ago
michaeltchao
RAMEN EGGS [👇🏼2x RECIPE] One of my favourite ways to prepare eggs! Marinade: -1 part @sanjtamari tamari -1 part mirin -3 parts water Method: -pierce eggs -boil eggs for 6:30 min -once eggs are cooked, add to ice/cold water bath -peel eggs, and add to marinade and refrigerate **** GYUDON (BEEF BOWL) Ingredients: - 2 small onions sliced (north to south) - 300g sliced beef - 3 tbsp mirin - 3 tbsp sake - 3 tbsp low sodium @sanjtamari - 1.5 tsp honey - 3/4 cup dashi (I used hondashi - instant dashi) - 0.5 tsp grated ginger Garnish with: - Scallions - Benishoga (pickled ginger) - Pickled Onions - furikake - togarashi - sesame seeds 1. Slice onions, prep scallions 2. Mix sauce ingredients and whisk well, mirin, sake, tamari, honey, dashi 3. Add onions to a pot, add sauce mixture, and bring to a simmer - around medium heat 4. simmer onions for about 3-4 minutes, or until onions start to go translucent 5. Add sliced beef, simmer until cooked through (~1 min) 6. Serve over rice, garnish with optional toppings.
WATER FOR CHIA SEEDS?
6.65M
179K
373
9mo ago
michaeltchao
WATER FOR CHIA SEEDS?
Does it matter how you slice an onion? 🧅 @michaeltchao says YES. Come back tomorrow to get to know our final 2026 Hot Lister 🔥 #FNHotList
6.17M
230K
448
7mo ago
michaeltchao
Does it matter how you slice an onion? 🧅 @michaeltchao says YES. Come back tomorrow to get to know our final 2026 Hot Lister 🔥 #FNHotList
11 ITEMS FROM JAPAN Picked up some good for the pantry and the kitchen! 1. Stainless grater 2. Ceramic sesame mill from 3. Golden sesame seeds 4. Premium sesame oil from Kyoto ~$9 CAD 5. Hon Mirin (true Mirin) 6. ERROR it's Ichimi Togarashi*** single pepper 7. Sansho Powder from Wakayama 8. Katsuobushi and Kombu 9. Katsuobushi box grater 10. Mesh strainer 11. Noodle strainer
4.45M
157K
628
10mo ago
michaeltchao
11 ITEMS FROM JAPAN Picked up some good for the pantry and the kitchen! 1. Stainless grater 2. Ceramic sesame mill from 3. Golden sesame seeds 4. Premium sesame oil from Kyoto ~$9 CAD 5. Hon Mirin (true Mirin) 6. ERROR it's Ichimi Togarashi*** single pepper 7. Sansho Powder from Wakayama 8. Katsuobushi and Kombu 9. Katsuobushi box grater 10. Mesh strainer 11. Noodle strainer
FILLETING A SALMON A master at work. @stjeans is a seafood cannery based in Nanaimo, BC - they fillet, smoke, and can wild Pacific fish caught right here on the BC coast. @eatdrinkbuybc @stjeans
4.10M
44.1K
735
11mo ago
michaeltchao
FILLETING A SALMON A master at work. @stjeans is a seafood cannery based in Nanaimo, BC - they fillet, smoke, and can wild Pacific fish caught right here on the BC coast. @eatdrinkbuybc @stjeans
WECK JARS Reducing unnecessary exposure to microplastics with intentional replacements to glass jars with a similar form factor
3.81M
165K
905
8mo ago
michaeltchao
WECK JARS Reducing unnecessary exposure to microplastics with intentional replacements to glass jars with a similar form factor
PERFECT EGG PAN??🍳 I’ve been on the hunt for the perfect egg pan, and so I reached out to @stratacookware and asked if I could test out one of their pans. They #gifted me an 8” pan, which is the ideal size I like for 3 large eggs. Lots of features I liked: ✅ lightweight - I like to slide my eggs off the pan on to the plate. Cast iron is far too heavy for this ✅ aluminum core - this heats up much faster that straight carbon steel. Faster and more consistent ✅ non-stick/non-toxic surface - naturally stick resistant. ✅ warp resistance - huge plus for smooth top cooking surfaces. Will be testing this all year! Super excited for it. **** UPDATE: Anyone looking to try one, Strata set up a code “Tchao10” for 10% off
3.42M
140K
680
11mo ago
michaeltchao
PERFECT EGG PAN??🍳 I’ve been on the hunt for the perfect egg pan, and so I reached out to @stratacookware and asked if I could test out one of their pans. They #gifted me an 8” pan, which is the ideal size I like for 3 large eggs. Lots of features I liked: ✅ lightweight - I like to slide my eggs off the pan on to the plate. Cast iron is far too heavy for this ✅ aluminum core - this heats up much faster that straight carbon steel. Faster and more consistent ✅ non-stick/non-toxic surface - naturally stick resistant. ✅ warp resistance - huge plus for smooth top cooking surfaces. Will be testing this all year! Super excited for it. **** UPDATE: Anyone looking to try one, Strata set up a code “Tchao10” for 10% off
SUPER CRISPY POTATOES + BRAVAS SAUCE This potato cooking technique is so key, and I love using this types of potatoes for hashes, fancy brunch or breakfasts, any time you want a super crispy potato. I learned this lesson from @kenjilopezalt from his video on @seriouseats on YouTube. For the full ratio, check out the recipe on the YouTube video. Let me know if you want it and I can DM the link to the video ingredients: water, salt, baking soda, potatoes Notes: -I used Yukon gold potatoes, russets also work nicely -boiling potatoes will release some of the moisture from the potato which is what we want, before we bake em -I added microplaned Parmesan cheese, this is optional, but it’s more flavour and more surface area that can potentially crisp up -Baked in the oven at 425°F (convection on) - this circulates hot air better PATATAS BRAVAS SAUCE [👇🏼RECIPE] My non-traditional spin on a bravas sauce. I’m using korean gochugaru as the source of heat, it’s mild, slightly sweet and smokey, and plays well with the spanish paprika. Feel free to add more chilli flakes or powder to your own liking. 1.5 tbsp neutral oil (I use avocado oil) 3 cloves of garlic (minced) 1 tsp sweet smoked paprika 1 tsp gochugaru (korean chilli powder) 2 tbsp tomato paste 3-4 oz water a dollup of mayo (optional - I used avocado oil mayo) 1/2 tsp salt to taste 1 tsp apple cider vinegar Method: 1. on medium heat, sweat the garlic in neutral oil (20 seconds) 2. add paprika and gochugaru and coat evenly into the oil (20 seconds) 3. add tomato paste, mix evenly and cook out tomato sauce. Move frequently to prevent burning 4. add water, incorporate evenly into the sauce 5. season with salt 6. remove from heat and cool to room temp 7. once cooled, add apple cider vinegar, and mayo, and mix thoroughly
3.41M
78.9K
649
12mo ago
michaeltchao
SUPER CRISPY POTATOES + BRAVAS SAUCE This potato cooking technique is so key, and I love using this types of potatoes for hashes, fancy brunch or breakfasts, any time you want a super crispy potato. I learned this lesson from @kenjilopezalt from his video on @seriouseats on YouTube. For the full ratio, check out the recipe on the YouTube video. Let me know if you want it and I can DM the link to the video ingredients: water, salt, baking soda, potatoes Notes: -I used Yukon gold potatoes, russets also work nicely -boiling potatoes will release some of the moisture from the potato which is what we want, before we bake em -I added microplaned Parmesan cheese, this is optional, but it’s more flavour and more surface area that can potentially crisp up -Baked in the oven at 425°F (convection on) - this circulates hot air better PATATAS BRAVAS SAUCE [👇🏼RECIPE] My non-traditional spin on a bravas sauce. I’m using korean gochugaru as the source of heat, it’s mild, slightly sweet and smokey, and plays well with the spanish paprika. Feel free to add more chilli flakes or powder to your own liking. 1.5 tbsp neutral oil (I use avocado oil) 3 cloves of garlic (minced) 1 tsp sweet smoked paprika 1 tsp gochugaru (korean chilli powder) 2 tbsp tomato paste 3-4 oz water a dollup of mayo (optional - I used avocado oil mayo) 1/2 tsp salt to taste 1 tsp apple cider vinegar Method: 1. on medium heat, sweat the garlic in neutral oil (20 seconds) 2. add paprika and gochugaru and coat evenly into the oil (20 seconds) 3. add tomato paste, mix evenly and cook out tomato sauce. Move frequently to prevent burning 4. add water, incorporate evenly into the sauce 5. season with salt 6. remove from heat and cool to room temp 7. once cooled, add apple cider vinegar, and mayo, and mix thoroughly
5 KNIFE CUTS [part 4] Practical knife skills at home
3.34M
69.5K
178
11mo ago
michaeltchao
5 KNIFE CUTS [part 4] Practical knife skills at home
WHEN TO ADD PARMESAN? In cooking I think it’s always good to learn what NOT to do. When it comes to Parmesan, I like to add it to the pan when it is removed from the heat! Otherwise it sticks to the pan and makes a gunky mess, and doesn’t incorporate into the pasta sauce.
3.28M
57.3K
256
10mo ago
michaeltchao
WHEN TO ADD PARMESAN? In cooking I think it’s always good to learn what NOT to do. When it comes to Parmesan, I like to add it to the pan when it is removed from the heat! Otherwise it sticks to the pan and makes a gunky mess, and doesn’t incorporate into the pasta sauce.
EGG YOLK POSITION?🍳 Egg yolks can break when they smack the pan during a flip. I like to move the yolk closer to the edge = shorter arc for a softer landing
2.90M
57.9K
1.06K
8mo ago
michaeltchao
EGG YOLK POSITION?🍳 Egg yolks can break when they smack the pan during a flip. I like to move the yolk closer to the edge = shorter arc for a softer landing
FIZZY GRAPES! 🍇 One year later, still thinking about those fizzy grapes in Seattle! Learned this one from @grantleecrilly at @chefsteps Tip: make sure to get grapes that fit the canister!
2.79M
101K
296
11mo ago
michaeltchao
FIZZY GRAPES! 🍇 One year later, still thinking about those fizzy grapes in Seattle! Learned this one from @grantleecrilly at @chefsteps Tip: make sure to get grapes that fit the canister!
5 KNIFE CUTS [PART 3] Practical knife skills at home
2.74M
81.9K
153
11mo ago
michaeltchao
5 KNIFE CUTS [PART 3] Practical knife skills at home
5 KNIFE CUTS [PART 1] Practical knife skills at home!
2.72M
53.1K
109
11mo ago
michaeltchao
5 KNIFE CUTS [PART 1] Practical knife skills at home!
SESAME MILL Really useful tool! Premilled sesame loses a lot of the flavour and aroma if pre milled! Just like whole vs pre-ground pepper!
2.49M
83.3K
292
5mo ago
michaeltchao
SESAME MILL Really useful tool! Premilled sesame loses a lot of the flavour and aroma if pre milled! Just like whole vs pre-ground pepper!
PRE-SHREDDED CHEESE?? When making cheese sauce… I like to grate cheese the old fashioned way. It’s coated in something to keep it from clumping, and that can get in the way of a smooth melt.
2.35M
57.1K
429
7mo ago
michaeltchao
PRE-SHREDDED CHEESE?? When making cheese sauce… I like to grate cheese the old fashioned way. It’s coated in something to keep it from clumping, and that can get in the way of a smooth melt.
PASTA WATER?? Does bronze-die pasta create starchier water?
2.35M
24.2K
99
9mo ago
michaeltchao
PASTA WATER?? Does bronze-die pasta create starchier water?

Michael Tchao (@michaeltchao) Instagram Stats & Analytics

Michael Tchao (@michaeltchao) has 956K Instagram followers with a 2.15% engagement rate over the past 12 months. Across 123 posts, Michael Tchao received 5.68M total likes and 265M impressions, averaging 46.2K likes per post. This page tracks Michael Tchao's performance metrics, top content, and engagement trends — updated daily. To benchmark @michaeltchao against other accounts, use Socialpruf's Instagram competitor analysis tool.

Michael Tchao (@michaeltchao) Instagram Analytics FAQ

How many Instagram followers does Michael Tchao have?+
Michael Tchao (@michaeltchao) has 956K Instagram followers as of October 2026.
What is Michael Tchao's Instagram engagement rate?+
Michael Tchao's Instagram engagement rate is 2.15% over the last 12 months, based on 123 posts.
How many likes does Michael Tchao get on Instagram?+
Michael Tchao received 5.68M total likes across 123 posts in the last 12 months, averaging 46.2K likes per post.
How many Instagram impressions does Michael Tchao get?+
Michael Tchao's Instagram content generated 265M total impressions over the last 12 months.
Can I compare Michael Tchao with other Instagram accounts?+
Yes. Add @michaeltchao to a competitor set with Socialpruf's Instagram competitor analysis tool and benchmark it side by side with any other public accounts on views, engagement rate and follower growth, with history back to each account's first post.