Hey guys! I just want to say a big thank you for supporting my channel! It’s amazing the support you guys have given me and I hope I can keep teaching you simple and healthy Japanese recipes!

Today I want to show you a dish considered Japanese fast food – Gyudon! (also known as a beef bowl) but this time let’s make it a bit more luxury than the fast food version, okay?

I hope you enjoy and tell me what recipes you want to see in the comments!
00:00 Intro
01:00 How to Cook Rice without a Rice Cooker
02:15 Onsen Tamago (Gyudon Topping)
02:46 Gyudon
04:45 Let’s eat!
06:08 Champ’s Question Corner

Ingredients:

– 200g Beef Loin (Thinly Sliced)
– 140ml water
– 100ml of mirin
– 60ml of soy sauce
– 2tbsp of brown sugar
– a small bit of dashi fish stock (optional)
– ½ Onion
– ½ a washed burdock root
-1 egg (per Gyudon) – for onsen tamago
– 480g of rice (for 3 portions), 650ml of water.

How to make:
– Add 140ml water, 100ml of mirin, 60ml of soy sauce, 2 tbsp of brown sugar and a sprinkle of dashi fish stock into the pan you will use to cook the beef
– Cut half a root of washed burdock into small slices and add to the water straight away (to avoid it oxidizing) ginger can also be substituted instead of burdock
– Cut half an onion into thin slices and add to the liquid as well
– Turn to a high heat with the lid on
– Once it starts to boil, add your thinly sliced beef and cook for a few minutes until cooked through
– Let the Beef Stew in the sauce for around 5 minutes
– Serve on top of your rice!

If you want to make onsen tamago:
– Heat up water in a saucepan to 65C or 150F (don’t let it boil!)
– Add your eggs to the saucepan and leave for 30 minutes

If you want to make your own rice without a rice cooker (For 3 portions) :

-Thoroughly wash 480g of rice until the water runs clear
– Leave the rice soaking in water for at least 30 minutes
– Add the rice to a pot or saucepan with 650ml of water (this ratio may seem unusual, but in Japan we measure rice in ‘Go’ – which is 150g)
– Put on a lid and heat up the rice until it begins to boil, turn the heat down to medium-low and wait for 10 minutes
– After 10 minutes or once the water has disappeared from the rice, turn off the heat and let steam in the pot for another 10 minutes

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