You had me a luxury premium Gyudon. Seriously that looked bloody delicious. You can't beat a Gyudon made from actually decent cuts of freshly cooked beef. Keep it up Ryosuke, loving the series mate! (Awesome tips with the rice as well).
Pretty sure this got recommended to me solely because I follow your channel. Good stuff though -- I've been craving a good Gyuudon recipe after having spent time in Japan. Also the production values of this channel are off the charts given its size.
I made this for my wife (who is Japanese from Japan and very much misses authentic Japanese food), I followed your recipe well enough and she said it tasted just like Gyudon in Japan. Thanks so much Chef! Love your stuff!
This channel is fresh, but the production is just incredible. Good food, good recipies, an amazing host, useful and fun facts, relaxing music, good editing, good camera angles, and timestamps. You can not ask for more. This is great!
I like how detailed he explained the steps, especially the rice cooking steps. Most professional cooks usually don't explain those kind of things bc they assume everyone knows it So him explaining it down to the basic really helps
I love this man's energy. You can just tell he can light up a room- he makes cooking tutorials so fun and the production value is stunning. He seems so sweet I forget he could literally destroy me! hahaha- thanks Champ!
The fun thing is hearing his intonation style intended for high energy Japanese translated into English, giving super unique emphasis in his pronunciation!
“Have you ever heard of Yoshinoya, Matsuya, or Sukiya?” I’ve eaten at all three! Got the gyudon with spring onions and a whole raw egg, every time! Sooo good! Also, dirt cheap and very fast. I got the idea that this was “fast food” immediately. You’re the first person to confirm that for me!
Chickens outside of North America have been vaccinated for salmonella. They are safer to eat raw then the ones in North America. Be careful with trying it with North American eggs. We have machines to wash the shells instead of vaccinate the chickens here for some reason.
really glad I've found this channel. I'm a (as of covid, former) professional cook; I adore learning and teaching about food and I'll be sending this stuff to everyone I know who enjoys cooking. thanks for all the great - and approachable - content!
Just wanted to say that as a college student living on my own now I’ve been looking into how to cook good meals in order to save money on takeout and to eat better. I really appreciate your videos and I hope you continue to make more!
I appreciate how easy-going this recipe is. A lot of recipes are super precise and call for ingredients that are sometimes hard to find, and you don't know if they're integral to the dish or a nice to have, which can be stressful or intimidating
Chef, I cannot tell you how GLAD I am that I decided to try this. I made a big portion so that I would have leftover but Im worried I might slip into my fridge late at night for another bite. Its so rich, so delicious, so absolutely fantastic. Thank you for sharing this recipe, 10/10 will absolutely be making this again. Probably next week. And the week after. And the one after that.
Since the pandemic started, I almost always resorted to online shopping when it comes to condiments and sauces. I came across an online grocery that sells mirin and dashi. Since then, these two has always been a part of my kitchen up to this date. I made Yakiniku and Sukiyaki mostly at first but then I learned Karaage online and Chicken Teriyaki from this channel. Now, I will add Gyudon on my list. Thanks, Ryosuke!
Great production, the music, the camera, then the champ just being himself. Knife skills, flavors! So excited to cook this for my date night to impress my lady.
I can´t understand how this channel is not bigger. Amazing recipe, very clear, very easy to follow and the chef´s personality is awesome. Big fan from now on.
On behalf of all students in the UK. Thank you so so so much for showing us these recipes!! They are cheap, easy, delicious and healthy. I cannot wait to see more recipes and learn to be a champion myself. Keep on being you and being original.
I have a soft spot for Gyudon. My father walked out on us when my sister and I were little only to come back when we were teenagers. He used to take us out to Yoshinoya all the time as his way to reconnect with us. Somehow he and our mom got back together and are still happy with each other for twelve years and counting. I'd say the gyudon was half the magic.
Just recently watched all four of your videos. They might be simple recipes, but they were all done with finesse. This is definitely a great channel for beginner homecooks to learn easy-to-make, restaurant quality dishes. I hope this channel becomes big.
I would like to see what your favorite bowl of Ramen looks like (your own spin on it), and how you would make it. Great videos so far, i'm loving the chill vibes and easy to follow instructions
Oishiso! When I lived in Japan in the 70's and 90's, Yoshinoiya was my favorite restaurant! So fast, delicious and inexpensive!!! Your English-speaking skill is better than most Americans!!!
I've lived in Japan for over 22 years and gyudon is one of my favorites. And this gyudon is for real legit obviously. I make it at home when I can't get to a Sukiya or Matsuya. (Yoshinoya's beef is a little too dry.) Will definitely try burdock next time I make it. And for those that don't know, the soft boiled egg is super important. I always add shichimi too, but that's optional. Great video!
This exact recipe has been my go-to japanese food when i want to make something special and delicious! Tastes fantastic every time. Loving your videos, Champ!
Only just seen this video for the first time and I love this man! ❤ will for sure be making this meal at some point soon, it looks so tasty and so so easy to make! Thank you so much for sharing and looking forward to seeing your new recipes buddy! ❤
I love how your videos are all so quick and simple, getting straight to the point and with replacement options! I love making Japanese food, for the dishes are always so rich in flavor and sometimes even extremely fun to assemble! Please make a Japanese curry video that is also straight and simple for us amateur chefs out there when you have time! Thank you Chef Champ!
From Singapore🇸🇬. Learnt about Japanese Comfort food. Easy, simple, recipe. Very authentic, easy to cook. You have made ordinary cook, better. Keep up 🏆Champion.. Appreciate your simple yet effective presentation. Oh your English is very good. Eric
I ate at Sukiya once! It was a very delicious meal and gave me a ton of energy. Gyudon tastes great and is a pretty balanced meal so I love it! Thank you for the video gonna try to cook it soon
I’ve watched a good few of your videos, and aside from your recipes being excellent, the thing I’m most impressed by is your grasp of English. You use common vernacular correctly, and fluently. For whom I can only assume is still a Japanese national, that is rare and highly praiseworthy. I’ve been trying to learn Japanese and can barely get through the alphabet, let alone the spoken language. It’s frustrating, but I take your example as a form of challenge, so I won’t give up.
I just made a big serve of this… Brought back memories of time spent in Japan. Teachers at my complex enjoyed a taste of Gyudon for the first time. They don’t have Yoshinoya in Tasmania… especially my part of it.
I think that, of all the cooking shows out there, that show Japanese recipes, this one is the best. Why? Because everything in the recipe is accessible (chef even suggests alternatives if you can't find one of the recipes), you can clearly see what he does and how much he puts into his pan (which a lot of cooking shows just skip by showing only the recipes going into the bowl), and explains it clearly step by step. You get a simple but delicious meal that doesn't take 12 or 5 hours just to get the broth. Thank you!
I haven't tried them yet, but I genuinely can't wait to do so, this will probably make up the majority of my diet though, thanks for introducing me to the beauty of Japanese cooking 🤘🤘
I am not japanese but I love japanese food, your videos are very nice and calming to watch, I learn a lot from them even with my bad memory. Thank you for teaching us!
This guy is just so wholesome, and you give really helpful tips about cooking Japanese dishes ! Your English is also really good, good luck in the future !
i really like how you explain what dashi and mirin was for so long i've watched videos where they tell me to just add mirin and dashi but never told me what it was
Thanks Champ. I like that you gave another method for folks who do sous vide egg to achieve the same results with the more traditional stove top method.
My family always order this when we go to a Japanese restaurant. With lockdown and no eating out I thought I would try this myself at home. I followed your recipe and my husband and girls loved it and asked me to cook it again 😋 love your recipe and how easy and clear to follow! Thanks!
Good sir, I really hope you never stop. I always wanted to learn how to make japanese dishes but in Portugal we miss a lot of the ingredients (or they're expensive since we have to order them), the fact you tell us about possible substitutes for the ingredients is already worth gold, looking forward to keep watching all your future videos!
I love this channel so much. So, so much. I've tried your oyakudon (I hope I wrote that right) and it was perfect. The tempura was a lot of clean up, but so nice! This one is next! Thank you for sharing and being so patient with us!
I have always had a passion for Japanese culture in general, and sense becoming a chef 9 years ago, that passion has extended toward Japanese cuisine. This recipe in particular has been on my list of dishes I want to try. Thank you Chef for this demonstration. You may count me among your subscribers as of today. Cheers!
I tried this recipe using white wine instead of mirin, ginger instead of burdock root, no dashi, and two pinches of salt when cooking the rice. Simply delicious, I loved it, thank you!
Great video, keep it up! Would love you to make pork Tonkotsu ramen sometime 😊 Getting the notification for your videos always makes my day! All the best from the UK 🇬🇧
Just a reminder that Japanese food is not just Korean-owned and operated "sushi", or the sad sucky "ramen" from the store, and I'm thankful someone's out here showing what we have to offer.
This is a wild comment to me because I’ve always been exposed to and aware of amazing Japanese food and it’s all over the internet. I guess maybe you live in Nebraska or something 😂
Don't get out of your bubble much, I take it? I've been to several metropolitan areas in US and Canada and most "Japanese" places serve sushi, "teppanyaki", and ramen. Covid killed all Ishinoyas in my city, and there's literally one izakaya that serves authentic comfort food. My point still stands when the first food related question I receive, as a Japanese native, is whether or not I like sushi, at one of the most tourism-driven, diverse cities in the country.
I'm sure this channel will grow quickly. No.1 he shares great recipes and shows how to make them in good detail. No.2 production is fantastic and the video is enjoyable to watch even if you're not going to try and make the food. What's not to love
First time seeing this channel, and I'm really happy it was recommended to me - will have to watch some more and try the recipes out. You're super cute too! ❤️️
Dude this is the second video for men and I do appriciate your simple, nice, good english (Seriously I thought you where in U.S.A. Making videos), calm atmosphere and positive energi. I love Japanese cousine and I've tried many things. Soon I will move to my own place and I will try alot of more dishes and I'm subscriving you so I can see and get more inspiration. arigato gozaimashita! Peace and may you have the best time
"It takes understanding to accept it as a whole. Knowledgeable to set the perfect pace and dedication to keep on eating. All these things are needed to finish off the MEGA BEEF BOWL!" -Yu Narukami, Persona 4 Anime
Your ginger pork was really delicious, thank you for sharing your recipe! I made it along with some ginger garlic rice and they went really well together. Thanks again! Question: I like spicy food, what spices or peppers are traditionally used to spice up Japanese food?
I just made this following along with the video, and I still can’t believe it’s so simple. Tastes great, I definitely messed up on the thickness of the beef, but still tastes great
Trust me, very difficult to shave beef down that thin without a deli slicer. I usually use Chuck roast. I freeze or for half an hour to 45 minutes, separate the different muscles, and cut into roughly 2 rectangular inch pieces around 1/8” thick. My recipe is a bit different in that I use butter to sauté my onions first until they’re lightly caramelized and then I add an orange liqueur (triple sec, Cointreau, or clear Curacao), mirin, soy, and dashi then brown sugar to sweetness preference after the alcohol burns off. Once the sauce is ready, toss in the beef and I personally let it stew for 20 minutes since they’re thicker and Chuck is a little tougher. This allows the flavors to marinade the beef better and the sauce inherits the beef juices enriching the overall flavor of the dish. I top my gyudon with iri goma, negi, and shredded fiesta cheese blend in Sukiya 3 cheese gyudon style. Optionally, you can add a few teaspoons of MSG while the sauce simmers.
I just tried this today. I have one comment to add: I tried putting my eggs in at 150 F for 30 minutes and it was hard boiled by the end. I tried 20 minutes instead and it was better but still not runny like the video! Currently experimenting, I will conclude if 10 or 15 minutes is better
"It takes understanding to accept it as a whole. Knowledge to set the proper pace. Courage to attack the mountain of meat and dedication to keep on eating. All these skills are needed to finish off the MEGA BEEF BOWL!" -Yu Narukami, Persona 4 Anime
Being a military brat, I've been to plenty of places; Germany, Iceland, South Korea, Bahrain... but out of ALL of the places I've lived and been to, Japan has the best food I've had (Disregarding Nostalgia). Once a month, my family went to the local Gyu-Don shop, and I would always load up my gyu-don with ginger and get a ramune bottle with it. Never will I taste something as good as Gyudon and its simplicity. I've begun to make it myself, and I always smile when I eat, all-cause it brings back all the memories of my childhood.
I might be late and not the best person to help answer, but oden is usually comfort street food / side dishes you can make at home. Restaurants rarely feature oden as its main menu because it's more of a simple, boiled food. If they do though, usually the oden dish would be elevated and rather resemble a complete nabemono ^^
This comment may seem late on an old video but from this video and recipe, I want to thank you for sharing it with everyone. As of this writing i've made this dish about 4 times since it came out. I double the portions since the sliced beef in my area comes in bigger batches but it's ok because it's still good the next day! Thank you for the visual and vocal instructions Champ! It's very delicious, sweet and savory that gives me energy to keep going! :3
Honestly love gyudon. In brazil there are a few sukiyas and ever since i tried for the first time i was hooked. It's funny 'cause it's not a traditional brazilian dish, and yet, it feels so much like comfort food
Japanese recipes are usually my go to since I'm gluten intolerant. I can't really eat bread or any wheat products and I have to cook food for myself. This looks delicious! Keep it up :)
You had me a luxury premium Gyudon.
Seriously that looked bloody delicious. You can't beat a Gyudon made from actually decent cuts of freshly cooked beef. Keep it up Ryosuke, loving the series mate!
(Awesome tips with the rice as well).
Thanks for tweeting about this channel Chris! This videos are amazing!
Hi borat
Pretty sure this got recommended to me solely because I follow your channel. Good stuff though -- I've been craving a good Gyuudon recipe after having spent time in Japan.
Also the production values of this channel are off the charts given its size.
I'd love to see a mini series from you, Chris--Chris Cooks Japanese (no, not roasting Ryotoro!). It could be both a comedy and a tragedy :-)
Chris cook-off episode when
I made this for my wife (who is Japanese from Japan and very much misses authentic Japanese food), I followed your recipe well enough and she said it tasted just like Gyudon in Japan. Thanks so much Chef! Love your stuff!
This channel is fresh, but the production is just incredible. Good food, good recipies, an amazing host, useful and fun facts, relaxing music, good editing, good camera angles, and timestamps. You can not ask for more. This is great!
we got a YagaKimi fan here
@@tuckerensmenger8001 You bet I am! The manga is just too good bro 😭
I hope they continue the anime, love the manga!
@@riskya246 Definitely, it’s one of my favorite things ever
@@riskya246 I really hope so too, but I am not sure if there is enough material for a second season? Maybe, but would love it anyway!
Finally! The only Japanese chef for Japanese food that explains things just right! No disrespect to anyone else, but he just gets it!
I like how detailed he explained the steps, especially the rice cooking steps.
Most professional cooks usually don't explain those kind of things bc they assume everyone knows it
So him explaining it down to the basic really helps
He was a sushi chef for 3 years, I bet his superiors probably explained to him step by step too.
wrgg
I love this man's energy. You can just tell he can light up a room- he makes cooking tutorials so fun and the production value is stunning. He seems so sweet I forget he could literally destroy me! hahaha- thanks Champ!
The fun thing is hearing his intonation style intended for high energy Japanese translated into English, giving super unique emphasis in his pronunciation!
“Have you ever heard of Yoshinoya, Matsuya, or Sukiya?”
I’ve eaten at all three! Got the gyudon with spring onions and a whole raw egg, every time! Sooo good! Also, dirt cheap and very fast. I got the idea that this was “fast food” immediately. You’re the first person to confirm that for me!
Chickens outside of North America have been vaccinated for salmonella. They are safer to eat raw then the ones in North America. Be careful with trying it with North American eggs. We have machines to wash the shells instead of vaccinate the chickens here for some reason.
@@Gooong actually, it’s been an industry standard to vaccinate for decades, even in the US.
@@Gooong I heard that they dont really have salmonella in japan due to the culture of cleanliness so i guess they never had that problem locally?
Cheap? Damn, I wish I was a westerner
Matsuya was my best friend while Japan. With the pickled ginger it was SPECTACULAR!!!!!
really glad I've found this channel. I'm a (as of covid, former) professional cook; I adore learning and teaching about food and I'll be sending this stuff to everyone I know who enjoys cooking. thanks for all the great - and approachable - content!
Just wanted to say that as a college student living on my own now I’ve been looking into how to cook good meals in order to save money on takeout and to eat better. I really appreciate your videos and I hope you continue to make more!
Love the ending with washing dishes and the smooth music.
I’m glad I’m not the only one who thinks so
Right? How clever.
Yes by far the most calming part
wrrr
I LOVE this guy. He spreads so much positivity, it is amazing!
I'll try this ASAP.
i'm glad that he throws a punch at the start of every video. it reminds me that as sweet as he seems, he could beat the fear of god into me
LOL Yup!
Wait, who is he? He is/was a boxer?
@@harukrentz435 Yeah he used to be a boxer. Ryosuke Takahashi is his full name iirc.
His hook has Good form.
We have good food but stan 1 fear
I appreciate how easy-going this recipe is. A lot of recipes are super precise and call for ingredients that are sometimes hard to find, and you don't know if they're integral to the dish or a nice to have, which can be stressful or intimidating
Chef, I cannot tell you how GLAD I am that I decided to try this. I made a big portion so that I would have leftover but Im worried I might slip into my fridge late at night for another bite. Its so rich, so delicious, so absolutely fantastic. Thank you for sharing this recipe, 10/10 will absolutely be making this again. Probably next week. And the week after. And the one after that.
Since the pandemic started, I almost always resorted to online shopping when it comes to condiments and sauces. I came across an online grocery that sells mirin and dashi. Since then, these two has always been a part of my kitchen up to this date. I made Yakiniku and Sukiyaki mostly at first but then I learned Karaage online and Chicken Teriyaki from this channel. Now, I will add Gyudon on my list. Thanks, Ryosuke!
Drop a link brother?
Those knife skills are the very best. Years of experience + properly maintained knife = pure poetry
Great production, the music, the camera, then the champ just being himself. Knife skills, flavors! So excited to cook this for my date night to impress my lady.
I can´t understand how this channel is not bigger. Amazing recipe, very clear, very easy to follow and the chef´s personality is awesome. Big fan from now on.
This dude seems so chill
Your speech is better than a lot of people whose first language is English. You speak very well. Your instructions are easy to follow.
Champ, all of your recipes have not let me down! This one is sure to not dissapoint either, can't wait to try it!
i really like the way you explained.you really are a great cheif & teacher.thank you so much also take love from Bangladesh
You speak English very well and fluently. Loving the videos. Keep it up.
On behalf of all students in the UK. Thank you so so so much for showing us these recipes!! They are cheap, easy, delicious and healthy. I cannot wait to see more recipes and learn to be a champion myself. Keep on being you and being original.
why are you from the uk
@@biskitss that's great british to you
Production is on another level my friend very nice, keep up the great work
Just found the channel. This is just wholesome from start to end.
this dude is so comforting omg
I have a soft spot for Gyudon. My father walked out on us when my sister and I were little only to come back when we were teenagers. He used to take us out to Yoshinoya all the time as his way to reconnect with us. Somehow he and our mom got back together and are still happy with each other for twelve years and counting. I'd say the gyudon was half the magic.
Beautiful story of redemption, second chances and forgiveness.
Just recently watched all four of your videos. They might be simple recipes, but they were all done with finesse. This is definitely a great channel for beginner homecooks to learn easy-to-make, restaurant quality dishes. I hope this channel becomes big.
Those hand movements when "The gyudon is ready to eeeeat!" totally channels the spirit of Ordinary Sausage when he intros his latest "disaster".
I would like to see what your favorite bowl of Ramen looks like (your own spin on it), and how you would make it.
Great videos so far, i'm loving the chill vibes and easy to follow instructions
Oishiso! When I lived in Japan in the 70's and 90's, Yoshinoiya was my favorite restaurant! So fast, delicious and inexpensive!!! Your English-speaking skill is better than most Americans!!!
Arigatogozaimasu! Very glad to hear that!
I've lived in Japan for over 22 years and gyudon is one of my favorites. And this gyudon is for real legit obviously. I make it at home when I can't get to a Sukiya or Matsuya. (Yoshinoya's beef is a little too dry.) Will definitely try burdock next time I make it. And for those that don't know, the soft boiled egg is super important. I always add shichimi too, but that's optional. Great video!
nobody asked
@@nextgenfootball69420 Except for the many before you, unless you thought it was important to make a comment nobody actually asked for.
@@JasonStillwell2012 cope harder
I like ginger and togarashi too
How much ginger would you add instead? It is impossible to find this root where I live
8:09
Seeing him Wash dishes at the end for some reason makes me smile.
Such a wholesome soul and video. God bless❤.
I haven't got around to making any of the dishes yet, but I really appreciate these videos. I really want to give them all a try.
This exact recipe has been my go-to japanese food when i want to make something special and delicious! Tastes fantastic every time. Loving your videos, Champ!
You have no idea how long I've been looking forward to this video dropping
Same
Only just seen this video for the first time and I love this man! ❤ will for sure be making this meal at some point soon, it looks so tasty and so so easy to make! Thank you so much for sharing and looking forward to seeing your new recipes buddy! ❤
From someone in the food service industry. Thank you for these videos.
I love how your videos are all so quick and simple, getting straight to the point and with replacement options! I love making Japanese food, for the dishes are always so rich in flavor and sometimes even extremely fun to assemble! Please make a Japanese curry video that is also straight and simple for us amateur chefs out there when you have time! Thank you Chef Champ!
I love the Background view of you washing the dishes at the end. It’s a nice little touch and on theme for the show!
This production quality is worthy of 1M subs. but, the onsen eggs weren't cooked in bathwater so I'm disappointed.
After watching this i figured hed have 100k-1M subs. Was super surprised he only has 19k.
You know what they say about becoming a good youtuber, make videos as if you have a million subs fron the beginning and some day you WILL.
Cooked in what? ⊙_⊙
@@l.a.4149 onsens are usually hot water springs hence the bathwater
Yeah ikr, I wanted that gamer girl bath water poached egg. Pretty disappointing :(
From Singapore🇸🇬.
Learnt about Japanese Comfort food. Easy, simple, recipe. Very authentic, easy to cook.
You have made ordinary cook, better.
Keep up 🏆Champion..
Appreciate your simple yet effective presentation.
Oh your English is very good.
Eric
I ate at Sukiya once! It was a very delicious meal and gave me a ton of energy. Gyudon tastes great and is a pretty balanced meal so I love it! Thank you for the video gonna try to cook it soon
We made this today (with ginger instead of burdock root) and it was absolutely amazing. Thank you for this great recipe!
This dude deserves millions of subscribers.
I love quick and simple recipes like this. Especially for busy people who's home late after work and too tired to cook. :')
Sayonara to ordering gyudon now I can finally do it on my own! Thanks champ I'm now subscribed!
I’ve watched a good few of your videos, and aside from your recipes being excellent, the thing I’m most impressed by is your grasp of English. You use common vernacular correctly, and fluently. For whom I can only assume is still a Japanese national, that is rare and highly praiseworthy. I’ve been trying to learn Japanese and can barely get through the alphabet, let alone the spoken language. It’s frustrating, but I take your example as a form of challenge, so I won’t give up.
I just made a big serve of this… Brought back memories of time spent in Japan. Teachers at my complex enjoyed a taste of Gyudon for the first time. They don’t have Yoshinoya in Tasmania… especially my part of it.
I think that, of all the cooking shows out there, that show Japanese recipes, this one is the best. Why? Because everything in the recipe is accessible (chef even suggests alternatives if you can't find one of the recipes), you can clearly see what he does and how much he puts into his pan (which a lot of cooking shows just skip by showing only the recipes going into the bowl), and explains it clearly step by step.
You get a simple but delicious meal that doesn't take 12 or 5 hours just to get the broth.
Thank you!
I haven't tried them yet, but I genuinely can't wait to do so, this will probably make up the majority of my diet though, thanks for introducing me to the beauty of Japanese cooking 🤘🤘
I am not japanese but I love japanese food, your videos are very nice and calming to watch, I learn a lot from them even with my bad memory. Thank you for teaching us!
This guy is just so wholesome, and you give really helpful tips about cooking Japanese dishes ! Your English is also really good, good luck in the future !
i really like how you explain what dashi and mirin was
for so long i've watched videos where they tell me to just add mirin and dashi but never told me what it was
Thanks!
I’d love to see him make karaage. It’s salty, crispy texture is perfect with a Kirin.
Thanks Champ. I like that you gave another method for folks who do sous vide egg to achieve the same results with the more traditional stove top method.
I have tried the chicken teriyaki and it was so damn good. Thank you for the recipe, I will be using it for a long time
So it's safe to say you love recipe long time?
Agree i've tried too n the best chicken teriyaki i've ever made
I have made this like 30 times now and every time I still come back to play the video while I make it, this dude is dope
ahhh Gyudon draged me here 😋💗🐂🥩🍚🥢
My family always order this when we go to a Japanese restaurant. With lockdown and no eating out I thought I would try this myself at home. I followed your recipe and my husband and girls loved it and asked me to cook it again 😋 love your recipe and how easy and clear to follow! Thanks!
Good sir, I really hope you never stop. I always wanted to learn how to make japanese dishes but in Portugal we miss a lot of the ingredients (or they're expensive since we have to order them), the fact you tell us about possible substitutes for the ingredients is already worth gold, looking forward to keep watching all your future videos!
I'm so happy to have found a new cooking channel to watch! Looking forward to more Japanese recipes.
I love this channel so much. So, so much. I've tried your oyakudon (I hope I wrote that right) and it was perfect. The tempura was a lot of clean up, but so nice! This one is next! Thank you for sharing and being so patient with us!
I made this but i added cooking sake with the recipe. My family loved it, thank you so much for sharing this!
I have always had a passion for Japanese culture in general, and sense becoming a chef 9 years ago, that passion has extended toward Japanese cuisine. This recipe in particular has been on my list of dishes I want to try. Thank you Chef for this demonstration. You may count me among your subscribers as of today. Cheers!
I tried this recipe using white wine instead of mirin, ginger instead of burdock root, no dashi, and two pinches of salt when cooking the rice. Simply delicious, I loved it, thank you!
That's a completely different dish.
Great video, keep it up! Would love you to make pork Tonkotsu ramen sometime 😊 Getting the notification for your videos always makes my day! All the best from the UK 🇬🇧
Seriously good recipe. Champ! The eggs are on a different level. I substituted sake for white wine and the result was great. Thanks again
Just a reminder that Japanese food is not just Korean-owned and operated "sushi", or the sad sucky "ramen" from the store, and I'm thankful someone's out here showing what we have to offer.
This is a wild comment to me because I’ve always been exposed to and aware of amazing Japanese food and it’s all over the internet. I guess maybe you live in Nebraska or something 😂
Don't get out of your bubble much, I take it? I've been to several metropolitan areas in US and Canada and most "Japanese" places serve sushi, "teppanyaki", and ramen. Covid killed all Ishinoyas in my city, and there's literally one izakaya that serves authentic comfort food.
My point still stands when the first food related question I receive, as a Japanese native, is whether or not I like sushi, at one of the most tourism-driven, diverse cities in the country.
Just tried this today - really yummy and authentic gyudon recipe. I didn't put the burdock or ginger but it still tasted nice!
How does he only have 26k subs? He's amazing and explains everything in perfect detail.
I'm sure this channel will grow quickly. No.1 he shares great recipes and shows how to make them in good detail. No.2 production is fantastic and the video is enjoyable to watch even if you're not going to try and make the food. What's not to love
Its funny seeing your comment, because from my perspective a week later the channel has more than twice the amount of subs you listed
Thanks!
I’m not even part of the notification gang, but still arrived here within 9 seconds great Gyudon recipe and it looks delicious!
This recipe is definitely the best so far! Everytime I do this one I get so many positive comments! Thank you so much for this video!
First time seeing this channel, and I'm really happy it was recommended to me - will have to watch some more and try the recipes out. You're super cute too! ❤️️
Dude this is the second video for men and I do appriciate your simple, nice, good english (Seriously I thought you where in U.S.A. Making videos), calm atmosphere and positive energi. I love Japanese cousine and I've tried many things. Soon I will move to my own place and I will try alot of more dishes and I'm subscriving you so I can see and get more inspiration. arigato gozaimashita! Peace and may you have the best time
"It takes understanding to accept it as a whole. Knowledgeable to set the perfect pace and dedication to keep on eating. All these things are needed to finish off the MEGA BEEF BOWL!" -Yu Narukami, Persona 4 Anime
こんにちは、日本語を二年間に勉強したアメリカの軍人です。教えてくれて、ありがとうございます。あなた様の英語は本当に上手で英語の発音がうまいです。
Your ginger pork was really delicious, thank you for sharing your recipe! I made it along with some ginger garlic rice and they went really well together. Thanks again!
Question: I like spicy food, what spices or peppers are traditionally used to spice up Japanese food?
I just made this following along with the video, and I still can’t believe it’s so simple. Tastes great, I definitely messed up on the thickness of the beef, but still tastes great
Trust me, very difficult to shave beef down that thin without a deli slicer. I usually use Chuck roast. I freeze or for half an hour to 45 minutes, separate the different muscles, and cut into roughly 2 rectangular inch pieces around 1/8” thick. My recipe is a bit different in that I use butter to sauté my onions first until they’re lightly caramelized and then I add an orange liqueur (triple sec, Cointreau, or clear Curacao), mirin, soy, and dashi then brown sugar to sweetness preference after the alcohol burns off. Once the sauce is ready, toss in the beef and I personally let it stew for 20 minutes since they’re thicker and Chuck is a little tougher. This allows the flavors to marinade the beef better and the sauce inherits the beef juices enriching the overall flavor of the dish. I top my gyudon with iri goma, negi, and shredded fiesta cheese blend in Sukiya 3 cheese gyudon style. Optionally, you can add a few teaspoons of MSG while the sauce simmers.
I love Japanese food so much, your videos are inspired me to cook by myself Lol.
Keep going, I can't wait to see next recipes.
おいしそう！大学の時、日本に留学しました。よく、吉野家のこととかたべました。今、アメリカでお寿司屋で働いているんです。和食のビデオは私にとって凄く懐かしいですよ！
I just tried this today. I have one comment to add:
I tried putting my eggs in at 150 F for 30 minutes and it was hard boiled by the end.
I tried 20 minutes instead and it was better but still not runny like the video!
Currently experimenting, I will conclude if 10 or 15 minutes is better
I'm eating my own dish of Gyudon as I write this... IT IS SO GOOOD! Thank you for sharing Ryosuke!
"It takes understanding to accept it as a whole. Knowledge to set the proper pace. Courage to attack the mountain of meat and dedication to keep on eating. All these skills are needed to finish off the MEGA BEEF BOWL!" -Yu Narukami, Persona 4 Anime
Being a military brat, I've been to plenty of places; Germany, Iceland, South Korea, Bahrain... but out of ALL of the places I've lived and been to, Japan has the best food I've had (Disregarding Nostalgia). Once a month, my family went to the local Gyu-Don shop, and I would always load up my gyu-don with ginger and get a ramune bottle with it. Never will I taste something as good as Gyudon and its simplicity. I've begun to make it myself, and I always smile when I eat, all-cause it brings back all the memories of my childhood.
I'd love to see Oden! I've heard it's mostly served in restaurants and convinience stores, is it a common dish at home or something a chef would make?
Seconded!! Oden! Gomen onegaishimasu!
I might be late and not the best person to help answer, but oden is usually comfort street food / side dishes you can make at home. Restaurants rarely feature oden as its main menu because it's more of a simple, boiled food. If they do though, usually the oden dish would be elevated and rather resemble a complete nabemono ^^
I love seeing folks that are so happy to do what they're passionate about
This comment may seem late on an old video but from this video and recipe, I want to thank you for sharing it with everyone. As of this writing i've made this dish about 4 times since it came out. I double the portions since the sliced beef in my area comes in bigger batches but it's ok because it's still good the next day!
Thank you for the visual and vocal instructions Champ! It's very delicious, sweet and savory that gives me energy to keep going! :3
Ryosuke's English is perfect! 完璧!
0:58 ngl that left hook got me to subscribe
Chef, thank you. This is my first video and I've instantly subscribed, liked and clicked the bell for future videos! I will have to try this recipe!
Honestly love gyudon. In brazil there are a few sukiyas and ever since i tried for the first time i was hooked. It's funny 'cause it's not a traditional brazilian dish, and yet, it feels so much like comfort food
I followed the recipe, and it helped to satisfy some of the Seicomart cravings I have had since moving back from Hokkaido. Much thanks!
Japanese recipes are usually my go to since I'm gluten intolerant. I can't really eat bread or any wheat products and I have to cook food for myself. This looks delicious! Keep it up :)
I’m glad I clicked on your video. You’re great at explaining and entertaining. Very straightforward and great!!
Looks like I found a new Cooking Channel
Appreciate you put the ingredients in the description, very helpful, will try it on