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The Perfect Japanese Fast Food, GYUDON | Beef Bowl

Byamazingfoodstv


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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42 Comments

  2. Hi Chefs,
    I have to make 65 degree Celsius 30 minute eggs for a dish.
    I just want to know can these eggs be cooked as above and then refrigerated for later reheat?
    Only answers if you have actually done it please. No guesses or assumptions.
    Thanks

  10. Something I came across when making this – There's a lot of excess sauce, and I don't particularly like having my rice drowned in it because it's overwhelmingly sweet – What would be a good use for the sauce after? I was considering refridgerating it and topping it up with the ingredients in a smaller amount to use it for the next time I make gyudon, but that starts a cycle of reusing the same sauce.

  14. My guy, you're terrific! Just stumbled across this video somehow and I love your energy! You make it all seem so darn approachable! I already have all these ingredients in my pantry! Keen to give this a shot!

  37. 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

  38. Tbh i really like the Raspy voice it is very pleasent to listen to especially in then night or at the eavening(for me now its night) , your voice is very relaxing !
    Have a wonderful day and thanks for this amazing video !

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