@@ErnestIsGaming If you make a nice burger with grilled onions, chopped tomato, custom special sauce, it's probably about the same as making yourself a nice gyudon bowl, like 20 min to an hour depending on how fast you are. As for actual fast food fast food, you can have piles of gyudon and rice at the ready then just pile it on to serve it up fast. Not that different from any other fast food.
If your gyudon tastes somehow funky, its coz you didnt parboil your sliced beef. Parboil your beef in boiling water for 10 secs to remove the scum (its doesnt remove the taste) leaving ypu with clean tasting gyudon. Videos like this almost always never do that crucial step.
Yoshinoya in U.S. actually has F-ked up this dish, it tastes horrible at their restaurant. I see local H.S. kids in the back making this food, no wonder. You're better off making these yourself, it's EZ and worth it.
Do not simmer the meat for 15-20 minutes cause it will become too tough. Just cook it till it doesnt have the red colour anymore. Also dashi is a must for gyudon since it adds a lot of umami. Personally, id also reduce the amount of water used in the recipe so the flavours are more concentrated.
WHEREEEE can I find that thinly sliced beef tho???😭 I wanna make this SO bad!!! But I don’t live near an HMart, just some tiny hole in the wall Asian markets..
I’m close to an HMart, but that kind of beef is expensive there. So i just buy a pack of shaved steak meant for cheesesteaks for $8. Cheaper and they actually have more meat compared to paying close to $15 for less meat from Hmart.
I think role of sake is to tenderize meat and elimenate odors! Mirine is same role and adds sweetness! If you have unctuous alcohol you can boil it with it and add just a little suger or honey. Enjoy! From beef bowl restaurant staff
If you don't have sake, Ive heard you could use a splash of white wine but you'd need less of it since white wine tends to have a stronger taste than sake. If you don't want to use any alcohol, then just leave it out
With my rice, I like to have some Cow, Cow, Cow! It tastes so very good I don't know how, how, how! It's my favorite form of chow, chow, chowwwww-woooowwww- EAT NOW!
It's only fast if u have a sharp knife and if you have made it about 5 times. The first couple times takes a minute. It is really easy to make if u get good at it. I'd say even easier than scramled eggs if u have a rice cooker. It's literally just a beef and onion soup on top if rice. Shits fire af.
It’s one of the sugars I find here in Japan, it’s not the strong molasses tasting brown sugar that you might find in the west. It’s much subtler so no problem in recipes like this.
Sure! It’s just a matter of finding good substitutes, sake is basically used like cooking wine, so a cooking sherry instead might be nice. Dashi, some beef bouillon might be nice. For the mirin it brings sweetness, so a tad more sugar with the cooking wine would make up for it. Hope it works out for you!
Sake brings depth, mirin brings sweetness. If you are unable to have alcohol then of course, feel free to omit. I think just soy sauce, dashi and sugar should give you a flavor that's really close! Hope you give it a try and see what you like best!
Lived in Japan for 6 yrs. Fly back whenever I miss it. Yoshinoya & Sukiya are definitely The Waffle House in Japan after the club. Gotta get it before heading home 😂😂😂
Yoshinoya in U.S. actually has F-ked up this dish, it tastes horrible at their restaurant. I see local H.S. kids in the back making this food, no wonder. You're better off making these yourself, it's EZ and worth it.
I know what you mean! Especially when not cooked through, ginger can have an intense crunch and taste. I will say that with this dish, because it is cut so finely and simmers for a while, the ginger becomes very soft and almost sweet from the simmering liquid. If not, then feel free to skip it and see how it comes out. 👨🍳
Do you really need to have sake and mirin and sugar? Can't you just double the mirin so you get more sake and sugar without needing additional ingredients? Simplify simplify simplify.
Not at all! When sliced thinly like this and simmered with the onions, they become really soft and take on a great sweet flavor! Of course, feel free to adjust to your liking.
Thanks for watching! Check out the full video here: czcams.com/video/KN9Iq9mLLR4/video.html
onion
ginger
beef slices
2 cup water
quarter cup soy sauce
3 tbsp sake
3tbsp mirin
Forgot sugar
2 table spoons sugar
Do not forget the love! Pleasee
What kind of sugar
Forgot the Dashi
2 cups water
1/4 cup soy sauce
3 tbsp sake
3 tbsp mirin
2 tbsp sugar
Add onions & ginger, heat for 5 mins
and add thinly sliced beef. Simmer low 15-20 mins. Serve on top of 🍚 w/ onsen tamago 🥚 & pickled ginger
I'm Japanese food cook.
good job lol.
ありがとうございます！
All I need is gyūdon for the next 300 years! Fast, yummy, and cheap, too!
Need dashi or hondashi in the mix
God, gyudon was my favorite thing to eat in tokyo. There was a shop right next to my hotel that i ate at probably every other day.
I miss living in Japan. Three cheese beef bowl from Sukiya 👌🏻
Yoshinoya slaps fr 💯
💯 I miss Yoshinoya sooooo effin much. 😢
I grew up in Southern California and now I'm in the midwest lmaoo 😅 I want Yoshinoya! Idc I'm making this lol
🎵🎵That's My Brother Don't You Know It?🎵🎵
What cuts do you normally use? I've made gyudon with ribeye, chuck, and brisket with good success.
It's not gyudon without the dashi.......it gives that special smell and taste
I like how this is considered as "fast food" in japan.
probably doesnt take that long compared to making a burger
@@Zadamanim I hope you're joking
@@ErnestIsGaming If you make a nice burger with grilled onions, chopped tomato, custom special sauce, it's probably about the same as making yourself a nice gyudon bowl, like 20 min to an hour depending on how fast you are.
As for actual fast food fast food, you can have piles of gyudon and rice at the ready then just pile it on to serve it up fast. Not that different from any other fast food.
That looks delicious
If your gyudon tastes somehow funky, its coz you didnt parboil your sliced beef. Parboil your beef in boiling water for 10 secs to remove the scum (its doesnt remove the taste) leaving ypu with clean tasting gyudon. Videos like this almost always never do that crucial step.
❤yummy japanese food
YOSHINOYA BEEF BOWL...YUM
bro im from asia and yoshinoya is AMAZING
Yoshinoya in U.S. actually has F-ked up this dish, it tastes horrible at their restaurant.
I see local H.S. kids in the back making this food, no wonder.
You're better off making these yourself, it's EZ and worth it.
Do not simmer the meat for 15-20 minutes cause it will become too tough.
Just cook it till it doesnt have the red colour anymore.
Also dashi is a must for gyudon since it adds a lot of umami.
Personally, id also reduce the amount of water used in the recipe so the flavours are more concentrated.
Can I substitute sake and mirin for rice wine vinegar?
What kind of beef should we get, my market does not carry this type of thinly sliced beef
WHEREEEE can I find that thinly sliced beef tho???😭 I wanna make this SO bad!!! But I don’t live near an HMart, just some tiny hole in the wall Asian markets..
go to a butcher
trader joes thinly sliced beef
Costco sometimes has it too
I’m close to an HMart, but that kind of beef is expensive there. So i just buy a pack of shaved steak meant for cheesesteaks for $8. Cheaper and they actually have more meat compared to paying close to $15 for less meat from Hmart.
I've seen thin sliced at Aldis before too
I ate beef gyudon at a restaurant called Mickeys on gate 2 street outside of Kadena in Okinawa every Sunday
Ive been to that place in koza. Okinawa was a good time.
I don't have sake nor mirin nor any cooking wine! Is it alright to skip it? Or what's the best alternative?
I think role of sake is to tenderize meat and elimenate odors! Mirine is same role and adds sweetness!
If you have unctuous alcohol you can boil it with it and add just a little suger or honey. Enjoy! From beef bowl restaurant staff
甘口の白ワインで代用可能
Is there any substitute for the mirin and sake?
Forgot a heart-stopping amount of sliced green onion on top haha.
What if I don’t have mirin and sake can I substitute it with something else ? 😔
My lunch for tonight 🤙🤙🤙
Awesome!! Hope you like it! 😋
Is that sauce similar to the sukiyaki sauce?
Ah that's what I forgot yesterday, the ginger!!!
i think this recipe is the best
because if we using oil the color of meat will burn and make it not interesting
Where can you find thinly sliced beef with fat like the video??? It’s so hard to find
Depending on your location, you can find it in frozen section of Chinese, Japanese or Korean marts. Usually marked as hotpot, shabu shabu or bbq meat.
Or you can buy a chunk of well marbled meat, freeze it for 15 to 20 mins and slice as thin as possible with a knife.
theres an asian grocery delivery app called Weee and i vividly remember seeing this on there
Costco has.
Gyuudon hitotsuji san-byaku-nen, hayai no umai no yasui no!
Is it ok if I don't use sake? What can I replace it with?
If you don't have sake, Ive heard you could use a splash of white wine but you'd need less of it since white wine tends to have a stronger taste than sake.
If you don't want to use any alcohol, then just leave it out
What if i dont have sake tho? Is just mirin enough?
What cut of beef?
That's good test 😮
What was the thing you sprinkled on the top at the very end?
It's japanese chili pepper
With my rice, I like to have some Cow, Cow, Cow! It tastes so very good I don't know how, how, how! It's my favorite form of chow, chow, chowwwww-woooowwww- EAT NOW!
inb4 someone calls you the japanese version of a soyjak for enjoying this.
what can i substitute the sake for? i cant buy any because im a minor lol and the only alcoholic thing i have is my dad’s soju
Im in the same boat as you, personally I use rice wine vinegar because it works relatively well. Try it out.😃
@@0tag0 thanks!
Just use mirin.
my diet is in shambles rn if gyudon is considered a fast food
It's only fast if u have a sharp knife and if you have made it about 5 times. The first couple times takes a minute. It is really easy to make if u get good at it. I'd say even easier than scramled eggs if u have a rice cooker. It's literally just a beef and onion soup on top if rice. Shits fire af.
Substitutes for sake and sugar?
Sherry and splenda
I don’t drink. . .
@@A-Boogie-uw9hryou can leave it out
WHERE DO I FIND THINLY SLICED BEEF LIKE THAT?! Seems impossible here in The Netherlands.
Jup thats what i thought
Alternatively, buy beef and put it in the freeze to make it easier to cut into your own thin slices
Brown sugar? Right
It’s one of the sugars I find here in Japan, it’s not the strong molasses tasting brown sugar that you might find in the west. It’s much subtler so no problem in recipes like this.
You got a recipe that doesnt require sake dashi and mirin? Couldn’t purchase it anywhere here
Sure! It’s just a matter of finding good substitutes, sake is basically used like cooking wine, so a cooking sherry instead might be nice. Dashi, some beef bouillon might be nice. For the mirin it brings sweetness, so a tad more sugar with the cooking wine would make up for it. Hope it works out for you!
@@HomeCookedAbroad Thanks! Been wanting to make this meal for quite a while now
Is sake and mirin optional?
Sake brings depth, mirin brings sweetness. If you are unable to have alcohol then of course, feel free to omit. I think just soy sauce, dashi and sugar should give you a flavor that's really close! Hope you give it a try and see what you like best!
Yoshinoya should make a cologne 😂😅
Instructions unclear my bowl started speeaking Japanese
Lived in Japan for 6 yrs. Fly back whenever I miss it. Yoshinoya & Sukiya are definitely The Waffle House in Japan after the club. Gotta get it before heading home 😂😂😂
Least healthy Japanese dish;
I can never get it to taste like yoshinoya
When the closed captions are so way, way off... lol
You just ate a god😂😂😂
Yoshinoya in U.S. actually has F-ked up this dish, it tastes horrible at their restaurant.
I see local H.S. kids in the back making this food, no wonder.
You're better off making these yourself, it's EZ and worth it.
Can my butcher give me thin slices of beef?
And a side of natto please.
Good choice!
Where’s the dashi
I’m one of those Asians who can’t stand ginger. Is it possible to skip that?
I know what you mean! Especially when not cooked through, ginger can have an intense crunch and taste. I will say that with this dish, because it is cut so finely and simmers for a while, the ginger becomes very soft and almost sweet from the simmering liquid. If not, then feel free to skip it and see how it comes out. 👨🍳
I'm also not a fan of ginger, so I just use a much smaller amount and grated, after cooking you just get a slight aroma in a good way
Do you really need to have sake and mirin and sugar? Can't you just double the mirin so you get more sake and sugar without needing additional ingredients? Simplify simplify simplify.
“Fast” food
Too much ginger?
Not at all! When sliced thinly like this and simmered with the onions, they become really soft and take on a great sweet flavor! Of course, feel free to adjust to your liking.
So this is yoshinoya?
It is gyudon, which Yoshinoya serves. Several other chains serve this dish too. 🙂
What the fuck is an onsentomago?
Egg simmered on low till it's barely cooked
First, learn how to hold your ingredients when using a knife. You're gonna get a finger off.
japan has cows wtf?
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