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That's easy, slice your ginger and generously salt it, let rest for half an hour, then boil in water a few minutes and strain. Keep the cooking water, it's a quite strong ginger tea you can enjoy or make a sirup from! Prepare a mixture or half rice vinegar, half water, put some salt in it, the amount is approximately double like if you'd want to cook pasta, and then add double the amount of sugar like you had of the salt, no more! I'm usually doing a small jar, like the ones you get sliced jalapenos in, for this I'd use a teaspoon of salt and two of sugar, to give you an idea. You heat up that mixture to a simmer, put your strained ginger slices in that jar and put the water vinegar mixture over it. Seal it hot, let cool and store in the fridge. The basic thing is to not use much sugar, despite what some recipes might tell you. Look for european recipe sites, we tend to use less sugar in geberal. ;-)
@@anniestumpy9918 A lot of stores only carry sweet pickled ginger ("sushi ginger" they may call it). The stuff you (IMO) should be looking for is 紅生姜 (べにしょうが / "Beni shōga" (look it up on Wikipedia))
This dish traditionally is even easier than this. You just need about 4-5 tablespoons of shoyu and 2/3 of that in mirin, cooking sake, and sugar plus 2 teaspoons of dashi powder. Mix them in a pot with about 300-400 ml of water, medium heat, onions in until they start to translucent, then meat until cooked. Serve on rice and splash a little of the sauce on them. The crucial point is you don't want the rice to be plain white but soaked a bit with the sauce. But feel free to give it your spin like Andong does. There's no right or wrong as long as it is beef + onion cooked in shoyu-based sauce and served on rice.
Some time during my lifetime (I'm pretty sure it wasn't a thing when I was younger) "soyasmør" (lit. "soy butter"), just melted or slightly browned butter with soy sauce stirred in occasionally with onions; became a staple quick sauce here in Norway. It's particularly popular for white fish but it's also used for any kind of meat too. And yes those two ingredients work really well together. If you use just a small amount of soy sauce, you only get the salt and umami without any prominent soy sauce flavour.
If you want to add to the pickled ginger video, you could do the pink kind which, if I remember right, is pink because it's made with the vinegar you get from umeboshi (pickled plums), which are themselves dyed pink by shiso leaves.
Just cooked (and ate) the recipe, I'm completely blown away. That recipe definitely will become a page in my day-to-day cookbook. For all others trying the recipe (I cooked blindly by the recipe, no tasting or adjusting): - Hard boiled eggs are a poor substitute for poached ones, especially when cold. - 60 Rice : 40 Meat is still a little bit too much meat in my opinion, that stuff is an absolute flavor bomb. Next time I'll probably go 70:30. - The "bind with butter" step is absolute genius and elevates the whole texture a lot. Do not skip! - The minces pickled ginger makes for absolutely lovely surprises while eating. Don't mix it in too well :) - Additional pickles go extremely well as a side (in my case pickled asparagus and zucchini/courgettes, both with a bit of sugar and heat) Thanks Andong, you've permanently extended my weeknight repertoire, and that is a rare occurrence :) P.S.: I'm especially thankful for scaling the recipe to 250g beef; that's an amount you can get packed in high quality in a German supermarket :)
@@Fenzaz Now that's a question I was rather unprepared for (this is why I just pushed my cookbook to Github - hence the disorganized state :)) I really love cooking, so some of my weeknight recipes take longer than I usually find acceptable for "weeknight" (that's around 30-45 minutes. Probably a Jamie Oliver influence :D). (some of) My favorite weeknight reicpes are: - Spaghetti aglio e oglio (and optionally e gambas :D) - Spaghetti carbonara - "Default Soup" (Soup vegetables, and whatever is on sale :)) - Chili con Carne - "Very unhealty stuff out of an air fryer" accompanied by vegetable sticks with eqally unhealty dip - Chicken over Vegatables - (homemade) Burgers (Hey, you can substitue the patty for cheese!) or Hot Dogs (no substitute there) - (now) Gydon If you REALLY want recipes, see github.com/sumpfeule/Kochen-Mit-Jochen All or most of it should be there, but: Sorry, the repository is a) in German and b) very tailored to my personal tastes c) geared toward German supermarket portion sizes. I'm always up for discussions on cooking and eating :)
I was at the Asian supermarket today to pick up a few things, made the recipe though my ginger seemed to have gone bad so I used powdered ginger instead. The result was AMAZING !!!
I do something similar but a Korean version. Brown some ground beef, stir in some garlic, ginger, and sesame seed oil and cook for another minute, pour in a combo of soy sauce and brown sugar (I think I do 1/2 cup soy, 1/3 cup brown sugar? you could probably do less sugar) and sprinkle in some red pepper flakes. Cook it until it's reduced. Towards the end I add the whites of green onions to let them cook a little bit, then I serve with white rice and top with the green parts of the onions + sesame seeds. I just call it Korean Beef Bowl.
Have you ever tried to use ladle to gently put the eggs into water? You could also try first let some water into the ladle and then gently release into the pan. And yes. this is a must-try recipe: thanks. Especially for the sauce: thank you very much! I could use it for other dishes.
Finally more classic Andong that I've enjoyed for years, hope we get more frequent videos in the future hope we get another soup season next year though! :(
Looks and sounds amazing! Great tip for the ginger. I always use the back of my cleaver but not everyone has a cleaver. If you do, though, just scrape parallel to the strands and they stay attached to the unused part.
I made this tonight for dinner. Wow, two thumbs way up. I'd love to see the pickled ginger recipe. Also, soft-boiled eggs for life! Half an egg doesn't cut it. I need like two whole eggs to make me happy.
I'd like to see a pickled gigner short. Also, when it comes to poaching eggs - Alex has made a really thorough video on this, fresher eggs do come out better when poaching because more of their white is dence and fixed to the yolk rather than being more liquidy.
I went to Japan for 2 full weeks in 2019 and I ate a lot of food. But nothing is as memorable to me as the absurdly simple beef gyudon I ate at Matsuya, which is essentially a fast food chain. I could eat that meal every day for the rest of my life and I would never tire of it.
Hey Andong. You can also get the thinly sliced Gyuniku beef in the frozen section at the new Japan Plaza shop next to Alexanderplatz. And it's not that expensive.
Gyudon ist eines meiner Lieblings Rezepte musste dafür immer steak hauchdünn schneiden und hab nie an Hack gedacht, muss ich mal auch probieren. Zum Ingwer ich verwende da immer die paste aus der Tube von S&B gibt genug Geschmack ohne groß Ingwer Stücke im essen zu haben 👌🏼
First, is your hand ok? Pickled ginger short, yes please! I'm glad I'm not the only one that rocks out to the Zojirushi start tune. 🤪 Alton Brown uses the small glass prep dishes for poached eggs. Put the dish in the water (so it's full of poaching water), and slide the eggs into it. Works like a charm.
when you place the egg in the sieve, place the sieve in the water as well and it poaches into a nice lump. doesn't matter the egg age or quality. you can find cheap little sieves from chinese supermarkets and you just bend it into shape to make dunking easy. you can get the noodle sieves, but they are annoying to clean
i'm wondering which cut off beef they use in japan and what that would correspond to for western europe. i've tried it with cheaper cuts of steak before very thinly sliced manually after putting the meat in the freezer for an hour. came out good, but the texture was still different.
Nami from Just One Cookbook says she looks for "komagire" in a Japanese market, but I haven't seen anything that tells what that is in English. If you have any sort of Asian market that sells shabu shabu meat, she says that works too. If you have to slice it yourself, she recommends chuck or ribeye. Chuck comes from the shoulder or even neck of the cow, and may be called "braising steak" in the United Kingdom. Make sure to find the grain of the meat and cut it perpendicular to the fibers about 1/8 inch (3 mm) or thinner for best results.
6:00 Huh... I guess I must have figured this out subconsciously because I do instinctively choose to chop lengthwise (wedges) or across (slices) for different dishes without really thinking about why. I'll typically go for lengthwise wedges for stir fry's etc. where I want the onion to be visible and identifiable in the final dish. I've just never thought about why (well, except the wedges look better)
I just made this today and its really nice! Didn't expect that sweetness but there was quite a bit of Sugar and dark soy sauce in it after all. My eggs poached pretty decently however for me it's not really worth the hassle compared to a fried egg. ^^ Good recipe! I'll definitly cook this again :)
just waiting for my dashi powder to arrive from Amazon and I'll be making this tonight, have the minced meat on hand. Looks delicious and is nice and quick. I'll go with 6.5 min soft boiled egg though, poached is too messy, too much loss.
Yes the secret is Dashi. I use it in Asian cooking and European dishes too. It ads a umami to the dish. Mabuhay ❤. Btw Andong you wave your hands in the air while you’re talking. You’re definitely Greek and Balkan 😂🤣
The fact is that fresh eggs have firmer egg whites and that egg white breaks down over time. The drawback with fresh eggs is that they’re really hard to whisk into homogenous mixture because the whites are too firm for the yolk to be mixed together with. If you ever had that problem while making scrambled eggs with parts still being white, you have fresh eggs. Basically fresher eggs are great for poaching or separating for mayo while older eggs (roughly >1 week old) are best for mixing for omelettes, scrambled eggs, or into cake mixtures etc.
i'm seeing you make sweetened soy sauce and i'm honestly wondering if sweet soy sauce would work for this. indonesia (and likely a lot of SEA countries in vicinity like malaysia, i never checked before) has sweet soy sauce that's very thick and pretty fragrant, though it has seasonings other than just soy and sugar. we call it kecap (pronounced like ketchup) and it's a common addition to a lot of dishes from java. it does taste a lot richer than regular soy sauce due to the added seasonings though, so that's the one thing im worried about when making dishes like gyudon.
Ingredients and Preparation * Use short-grain rice, preferably sushi rice * Rinse rice well before cooking * Utilize a rice cooker, adjust water to achieve perfect rice texture Sauce Preparation * Sweetened soy sauce: 1 tbsp sugar, equal parts light and dark soy sauce * Use Japanese soy sauce brands like Kikkoman for authenticity * Add dashi powder, sesame oil, white pepper, and curry powder for flavor * Grate ginger for paste consistency, squeeze into sauce Onion Preparation * Slice onions to melt into the dish, finely chop scallions for garnish * Use pickled ginger, chop into thin strips Egg Preparation * Poached eggs recommended for topping * Use fresh, good quality eggs * Poach in simmering water with white vinegar and salt for 2.5 to 3 minutes Cooking the Beef * Use minced beef, cook with caramelized onions in butter * Add prepared sauce, cook briefly * Mix in a final knob of butter off-heat to emulsify and create a glossy sauce Assembly * Fill bowl with rice (3/5) and beef mixture (2/5) * Garnish with scallions, pickled ginger, and poached egg * Optional: mix ingredients slightly before eating Tasting and Review * Combines sweet, savory, and umami flavors * Butter and soy sauce enhance the dish * Dashi adds depth, ginger flavor without fibers SERVE!
This is far away from the gyudon, still looks delicious. But I think that this much changes loses the sense of the dish. I will try the butter soy sauce gyudon version tho
I'd never have associated minced beef with Asian cooking. Most Oriental beef recipes need some kind of sliced beef, but that's not something I'd normally use. So I might just try mince and onion with Asian spices.
If you put your whole eggs in a sieve, you get rid off the liquid eggwhite. This leaves behind the eggyolk and the solid part of the eggwhite. Poched eggs are way easier to make this way.
Hey Andong, I once ate a phenomenal Rice Bowl where the rice had a dressing or vinegrette instead of being plain like the one here. However there are no reciped for a good japanese rice dressing out there. Marktlücke?
I've seen people use just the seaweed broth. And I'd switch sesame oil for toasted sesame oil to get in something closer to the smokiness you're missing on from the smoked tuna
The hard thing about poaching eggs is - as you recognised - the eggs need to be fresh. And you almost never have those on a Sunday morning when you fancy one or during busy weeknight cooking evenings. It's not the technique, it's the availability of suited ingredients. In a restaurant kitchen that's another story...
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Soft Boiled Egg
Soft boiled egg, but I've never tried poached egg yet. 🤔
Definitely Soft, I just find the texture of poached eggs very weird almost gelatinous
Almost always poached. I find it faster and simpler to poach than soft boil, especially since I don't have to deal with peeling a soft boiled egg.
Team raw egg yolk 😋
Yes, please make pickled ginger. I can't seem to get it to taste like restaurants. Thank you.😊
I’ll second this, store bought is very meh at best
Yes, please! The store bought ones are all awful, full of sugar or artificial sweeteners.
Adding to the chorus, here!
That's easy, slice your ginger and generously salt it, let rest for half an hour, then boil in water a few minutes and strain. Keep the cooking water, it's a quite strong ginger tea you can enjoy or make a sirup from!
Prepare a mixture or half rice vinegar, half water, put some salt in it, the amount is approximately
double like if you'd want to cook pasta, and then add double the amount of sugar like you had of the salt, no more!
I'm usually doing a small jar, like the ones you get sliced jalapenos in, for this I'd use a teaspoon of salt and two of sugar, to give you an idea. You heat up that mixture to a simmer, put your strained ginger slices in that jar and put the water vinegar mixture over it. Seal it hot, let cool and store in the fridge.
The basic thing is to not use much sugar, despite what some recipes might tell you. Look for european recipe sites, we tend to use less sugar in geberal. ;-)
@@anniestumpy9918 A lot of stores only carry sweet pickled ginger ("sushi ginger" they may call it). The stuff you (IMO) should be looking for is 紅生姜 (べにしょうが / "Beni shōga" (look it up on Wikipedia))
This dish traditionally is even easier than this. You just need about 4-5 tablespoons of shoyu and 2/3 of that in mirin, cooking sake, and sugar plus 2 teaspoons of dashi powder. Mix them in a pot with about 300-400 ml of water, medium heat, onions in until they start to translucent, then meat until cooked. Serve on rice and splash a little of the sauce on them. The crucial point is you don't want the rice to be plain white but soaked a bit with the sauce.
But feel free to give it your spin like Andong does. There's no right or wrong as long as it is beef + onion cooked in shoyu-based sauce and served on rice.
I was also wondering why he made something simple and perfect more complicated
Yeah, honestly the hardest part about the normal recipe is slicing up the steak nice and thin which is why I was going to give this video a look.
Some time during my lifetime (I'm pretty sure it wasn't a thing when I was younger) "soyasmør" (lit. "soy butter"), just melted or slightly browned butter with soy sauce stirred in occasionally with onions; became a staple quick sauce here in Norway. It's particularly popular for white fish but it's also used for any kind of meat too. And yes those two ingredients work really well together. If you use just a small amount of soy sauce, you only get the salt and umami without any prominent soy sauce flavour.
You can use a garlic press to quickly juice ginger btw!
Definitely do a pickled ginger short. I like to make my poached eggs in a shallow frying pan.
If you want to add to the pickled ginger video, you could do the pink kind which, if I remember right, is pink because it's made with the vinegar you get from umeboshi (pickled plums), which are themselves dyed pink by shiso leaves.
Just cooked (and ate) the recipe, I'm completely blown away. That recipe definitely will become a page in my day-to-day cookbook.
For all others trying the recipe (I cooked blindly by the recipe, no tasting or adjusting):
- Hard boiled eggs are a poor substitute for poached ones, especially when cold.
- 60 Rice : 40 Meat is still a little bit too much meat in my opinion, that stuff is an absolute flavor bomb. Next time I'll probably go 70:30.
- The "bind with butter" step is absolute genius and elevates the whole texture a lot. Do not skip!
- The minces pickled ginger makes for absolutely lovely surprises while eating. Don't mix it in too well :)
- Additional pickles go extremely well as a side (in my case pickled asparagus and zucchini/courgettes, both with a bit of sugar and heat)
Thanks Andong, you've permanently extended my weeknight repertoire, and that is a rare occurrence :)
P.S.: I'm especially thankful for scaling the recipe to 250g beef; that's an amount you can get packed in high quality in a German supermarket :)
Could you share some examples from your weeknight repertoire :)?
@@Fenzaz Now that's a question I was rather unprepared for (this is why I just pushed my cookbook to Github - hence the disorganized state :))
I really love cooking, so some of my weeknight recipes take longer than I usually find acceptable for "weeknight" (that's around 30-45 minutes. Probably a Jamie Oliver influence :D).
(some of) My favorite weeknight reicpes are:
- Spaghetti aglio e oglio (and optionally e gambas :D)
- Spaghetti carbonara
- "Default Soup" (Soup vegetables, and whatever is on sale :))
- Chili con Carne
- "Very unhealty stuff out of an air fryer" accompanied by vegetable sticks with eqally unhealty dip
- Chicken over Vegatables
- (homemade) Burgers (Hey, you can substitue the patty for cheese!) or Hot Dogs (no substitute there)
- (now) Gydon
If you REALLY want recipes, see github.com/sumpfeule/Kochen-Mit-Jochen
All or most of it should be there, but:
Sorry, the repository is a) in German and b) very tailored to my personal tastes c) geared toward German supermarket portion sizes.
I'm always up for discussions on cooking and eating :)
I was at the Asian supermarket today to pick up a few things, made the recipe though my ginger seemed to have gone bad so I used powdered ginger instead. The result was AMAZING !!!
I do something similar but a Korean version. Brown some ground beef, stir in some garlic, ginger, and sesame seed oil and cook for another minute, pour in a combo of soy sauce and brown sugar (I think I do 1/2 cup soy, 1/3 cup brown sugar? you could probably do less sugar) and sprinkle in some red pepper flakes. Cook it until it's reduced. Towards the end I add the whites of green onions to let them cook a little bit, then I serve with white rice and top with the green parts of the onions + sesame seeds. I just call it Korean Beef Bowl.
Great recipe! I'd love to see a pickled ginger short!
Gyudon is one of my favorite dishes. Thank you, and YES on the pickled ginger recipe, please.
For the people watching here from America, I have made this using steak-ums/ any kind of beef made for philly cheesesteaks
YES! Would love your pickled ginger recipe :) Thanks for making me a better cook!
Put this recipe to use this evening, and made the decision to risk giving it to the kids. We all loved it. Great job Andong.
Have you ever tried to use ladle to gently put the eggs into water? You could also try first let some water into the ladle and then gently release into the pan.
And yes. this is a must-try recipe: thanks. Especially for the sauce: thank you very much! I could use it for other dishes.
Finally more classic Andong that I've enjoyed for years, hope we get more frequent videos in the future
hope we get another soup season next year though! :(
Like so many others, I would love a pickled ginger episode!
AP cameos are a delight
Love your vids ❤❤❤ you are a cooking inspiration for me ❤
Looks and sounds amazing! Great tip for the ginger. I always use the back of my cleaver but not everyone has a cleaver. If you do, though, just scrape parallel to the strands and they stay attached to the unused part.
That’s it. I’m addicted now.
I added salt and msg but the flavor profile is on point.
Please make a short about the pickled gigner!
I made this tonight for dinner. Wow, two thumbs way up. I'd love to see the pickled ginger recipe. Also, soft-boiled eggs for life! Half an egg doesn't cut it. I need like two whole eggs to make me happy.
Can't wait to get home and try this for dinner
Love this! I'm gonna add dashi and butter to my version. I also like to use sesame seeds and broccoli in mine 👌🏼
Oh my goodness it’s been like forever and I’m so happy to get the notification for a new video!
Butter & soy sauce - duly noted! Thanks 👍
Yes , that's an awesome idea ...
Make the ginger pickle please
I used a bit of fish sauce and Worcestershire to substitute the dashi and it turned out great!
Yes please on the pickle ginger! 😁 Ty!
I'd like to see a pickled gigner short.
Also, when it comes to poaching eggs - Alex has made a really thorough video on this, fresher eggs do come out better when poaching because more of their white is dence and fixed to the yolk rather than being more liquidy.
Really appreciate the practical recipes.
Love the near future, you nailed it!
I went to Japan for 2 full weeks in 2019 and I ate a lot of food. But nothing is as memorable to me as the absurdly simple beef gyudon I ate at Matsuya, which is essentially a fast food chain. I could eat that meal every day for the rest of my life and I would never tire of it.
Hey Andong. You can also get the thinly sliced Gyuniku beef in the frozen section at the new Japan Plaza shop next to Alexanderplatz. And it's not that expensive.
Gyudon ist eines meiner Lieblings Rezepte musste dafür immer steak hauchdünn schneiden und hab nie an Hack gedacht, muss ich mal auch probieren.
Zum Ingwer ich verwende da immer die paste aus der Tube von S&B gibt genug Geschmack ohne groß Ingwer Stücke im essen zu haben 👌🏼
Er sagt "Is geil geworden": 12:13
Ich glaube es ihm... ^^
very interested in the diy pickled ginger here :)
please make a pink pickled ginger short
Oh great. Now I'm hungry.
Agreed, soy sauce and butter is great
I love cooking zucchini with butter and soy sauce. So good!
I love adding soy sauce to buttery rice - the flavor is amazing!
Loved the vid. And I appreciated the sponsor you got 👍
Edit: i mean, I wouldn't have liked AG1 or Betterhelp
First, is your hand ok?
Pickled ginger short, yes please!
I'm glad I'm not the only one that rocks out to the Zojirushi start tune. 🤪
Alton Brown uses the small glass prep dishes for poached eggs. Put the dish in the water (so it's full of poaching water), and slide the eggs into it. Works like a charm.
٫please teach us how to make pickled ginger!
when you place the egg in the sieve, place the sieve in the water as well and it poaches into a nice lump. doesn't matter the egg age or quality.
you can find cheap little sieves from chinese supermarkets and you just bend it into shape to make dunking easy. you can get the noodle sieves, but they are annoying to clean
Please do a pickled ginger 🫚 or even cucumbers 🥒
I love your content 🙏🏻
i'm wondering which cut off beef they use in japan and what that would correspond to for western europe. i've tried it with cheaper cuts of steak before very thinly sliced manually after putting the meat in the freezer for an hour. came out good, but the texture was still different.
Nami from Just One Cookbook says she looks for "komagire" in a Japanese market, but I haven't seen anything that tells what that is in English. If you have any sort of Asian market that sells shabu shabu meat, she says that works too. If you have to slice it yourself, she recommends chuck or ribeye. Chuck comes from the shoulder or even neck of the cow, and may be called "braising steak" in the United Kingdom. Make sure to find the grain of the meat and cut it perpendicular to the fibers about 1/8 inch (3 mm) or thinner for best results.
My favourite poached egg hack at the moment is to crack the eggs in a big bowl with water and vinegar (wait 10 min) before poaching them.
6:00 Huh... I guess I must have figured this out subconsciously because I do instinctively choose to chop lengthwise (wedges) or across (slices) for different dishes without really thinking about why. I'll typically go for lengthwise wedges for stir fry's etc. where I want the onion to be visible and identifiable in the final dish. I've just never thought about why (well, except the wedges look better)
I am going to try and make this
I just made this today and its really nice! Didn't expect that sweetness but there was quite a bit of Sugar and dark soy sauce in it after all.
My eggs poached pretty decently however for me it's not really worth the hassle compared to a fried egg. ^^
Good recipe! I'll definitly cook this again :)
I'll do a fried egg. That sounds perfect!
I'd watch a video about how to make pickled ginger. :)
On shoyu, you need to visit the wonder of Berlin, namely mimi ferments. It'll revolutionize your miso and soy sauce game.
just waiting for my dashi powder to arrive from Amazon and I'll be making this tonight, have the minced meat on hand. Looks delicious and is nice and quick. I'll go with 6.5 min soft boiled egg though, poached is too messy, too much loss.
Yes the secret is Dashi. I use it in Asian cooking and European dishes too. It ads a umami to the dish. Mabuhay ❤. Btw Andong you wave your hands in the air while you’re talking. You’re definitely Greek and Balkan 😂🤣
Damn, that looks incredible!
I thought you made stir fried worms and had to double check for real 😳 That onion piece looks like a fat one
I feel like soy marinated soft boiled eggs like you often see in Ramen would fit this bowl as well :)
thank you - I would be very interested in your pickled ginger recipie. So far I only use slices ginger, white wine vinegar and some sugar.
Typically recipes use a combination of rice wine vinegar, water, sugar, and salt
Pickled ginger, I'm in. Please make a vid. 😍
is dashi powder something that you can find in most asion hrocery stores or is it rather hard to find
Ich geniese es so deine Videos zu schauen
Please do a full video on your zojirushi skills! :)
The fact is that fresh eggs have firmer egg whites and that egg white breaks down over time.
The drawback with fresh eggs is that they’re really hard to whisk into homogenous mixture because the whites are too firm for the yolk to be mixed together with. If you ever had that problem while making scrambled eggs with parts still being white, you have fresh eggs.
Basically fresher eggs are great for poaching or separating for mayo while older eggs (roughly >1 week old) are best for mixing for omelettes, scrambled eggs, or into cake mixtures etc.
i'm seeing you make sweetened soy sauce and i'm honestly wondering if sweet soy sauce would work for this. indonesia (and likely a lot of SEA countries in vicinity like malaysia, i never checked before) has sweet soy sauce that's very thick and pretty fragrant, though it has seasonings other than just soy and sugar. we call it kecap (pronounced like ketchup) and it's a common addition to a lot of dishes from java. it does taste a lot richer than regular soy sauce due to the added seasonings though, so that's the one thing im worried about when making dishes like gyudon.
Dashi is made with bonito flakes. Just a minor correction. 😊
hi i'm checking in as interested in learning how to pickle ginger at home
Pickled Ginger recipe, please 🙏
Ingredients and Preparation
* Use short-grain rice, preferably sushi rice
* Rinse rice well before cooking
* Utilize a rice cooker, adjust water to achieve perfect rice texture
Sauce Preparation
* Sweetened soy sauce: 1 tbsp sugar, equal parts light and dark soy sauce
* Use Japanese soy sauce brands like Kikkoman for authenticity
* Add dashi powder, sesame oil, white pepper, and curry powder for flavor
* Grate ginger for paste consistency, squeeze into sauce
Onion Preparation
* Slice onions to melt into the dish, finely chop scallions for garnish
* Use pickled ginger, chop into thin strips
Egg Preparation
* Poached eggs recommended for topping
* Use fresh, good quality eggs
* Poach in simmering water with white vinegar and salt for 2.5 to 3 minutes
Cooking the Beef
* Use minced beef, cook with caramelized onions in butter
* Add prepared sauce, cook briefly
* Mix in a final knob of butter off-heat to emulsify and create a glossy sauce
Assembly
* Fill bowl with rice (3/5) and beef mixture (2/5)
* Garnish with scallions, pickled ginger, and poached egg
* Optional: mix ingredients slightly before eating
Tasting and Review
* Combines sweet, savory, and umami flavors
* Butter and soy sauce enhance the dish
* Dashi adds depth, ginger flavor without fibers
SERVE!
5:45 ahhh I see what you did there
Those guys were famous for "easyfying" dishes
@mynameisandon have you considered poaching with a metal ladle?
This is far away from the gyudon, still looks delicious. But I think that this much changes loses the sense of the dish. I will try the butter soy sauce gyudon version tho
YESSSSS PICKLED GINGER PLEASE! DANKE
I'd never have associated minced beef with Asian cooking. Most Oriental beef recipes need some kind of sliced beef, but that's not something I'd normally use. So I might just try mince and onion with Asian spices.
Another awesome video, as always!
I am team "sunny side up"
If you are going to use dashi powder you might as well just use MSG. 95% the same effect and you don't need multiple things in your cupboards.
I will add some Gochujang to that sauce :)
I bought my rice cooker at a yard sale. Best $4 I ever spent.
Maketh a short on pickled ginger
Thai version of this: Pad Krapao Muh ...if you get the Krapao ... else go for whatever green herb 🌿 you like
If you put your whole eggs in a sieve, you get rid off the liquid eggwhite. This leaves behind the eggyolk and the solid part of the eggwhite. Poched eggs are way easier to make this way.
you can poche your eggs in a small ladel than they kepp better their round form ^^
Pickled ginger short pickled ginger short!!
Show us your pickles!
Was going to order Japanese take out for dinner, but I think I know what I'm doing instead now...
Hey Andong, I once ate a phenomenal Rice Bowl where the rice had a dressing or vinegrette instead of being plain like the one here. However there are no reciped for a good japanese rice dressing out there. Marktlücke?
That sounds a lot like sushi rice, which is seasoned with vinegar, mirin etc!
@@mynameisandong Not that kind of seasoning XD. I mean a literal dressing for your whole rice bowl, that also goes well with the Edamame and Salmon.
Separate pilot for each car for active control surfaces only, like towing a piloted glider.
Not gonna lie by looking that thumbnail i thought it was worm and rice💀
That thumbnail doesn't even look similar to any gyudon I've had before.
Team pickled ginger here!
I'm late to the party. Would this recipe scale well if I say quadrupled it to make it for the family?
Poached eggs are hard? I figured out how to make them well just by cracking in egg into the water when making instant ramen.
For the vegetarians, is there a replacement for the dashi?
Maybe dried mushrooms?
I've seen people use just the seaweed broth. And I'd switch sesame oil for toasted sesame oil to get in something closer to the smokiness you're missing on from the smoked tuna
Gloria a ti ,señor, por todo/ Viva Cristo Rey
Never tried it with minced beef. Not a bad idea tbh
So. you didn't know about the vinegar bit, when making poached eggs? (I still don't like them, though.)
Pickle my ginger, my dude ❤
The hard thing about poaching eggs is - as you recognised - the eggs need to be fresh. And you almost never have those on a Sunday morning when you fancy one or during busy weeknight cooking evenings.
It's not the technique, it's the availability of suited ingredients. In a restaurant kitchen that's another story...