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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.
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 :)
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.
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.
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 !!!
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'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.
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.
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.
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
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.
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.
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! :(
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)
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 😂🤣
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.
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.
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.
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!
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'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.
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
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?
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 👌🏼
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.
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.
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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Are you team poached egg or team soft boiled egg? 🥹 Thank you MyHeritage for sponsoring this video. Go to bit.ly/Andong_MH & use code Andong for free shipping!
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.
You can use a garlic press to quickly juice ginger btw!
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.
Definitely do a pickled ginger short. I like to make my poached eggs in a shallow frying pan.
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 :)
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.
For the people watching here from America, I have made this using steak-ums/ any kind of beef made for philly cheesesteaks
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.
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.
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 !!!
Gyudon is one of my favorite dishes. Thank you, and YES on the pickled ginger recipe, please.
Love your vids ❤❤❤ you are a cooking inspiration for me ❤
Great recipe! I'd love to see a pickled ginger short!
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.
AP cameos are a delight
YES! Would love your pickled ginger recipe :) Thanks for making me a better cook!
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.
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.
I used a bit of fish sauce and Worcestershire to substitute the dashi and it turned out great!
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.
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
Butter & soy sauce - duly noted! Thanks 👍
Love this! I'm gonna add dashi and butter to my version. I also like to use sesame seeds and broccoli in mine 👌🏼
Can't wait to get home and try this for dinner
Like so many others, I would love a pickled ginger episode!
Yes , that's an awesome idea ...
Make the ginger pickle please
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.
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.
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.
Please make a short about the pickled gigner!
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! :(
Agreed, soy sauce and butter is great
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)
Love the near future, you nailed it!
@mynameisandon have you considered poaching with a metal ladle?
Yes please on the pickle ginger! 😁 Ty!
I love adding soy sauce to buttery rice - the flavor is amazing!
Really appreciate the practical recipes.
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 😂🤣
Oh great. Now I'm hungry.
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.
is dashi powder something that you can find in most asion hrocery stores or is it rather hard to find
I love cooking zucchini with butter and soy sauce. So good!
Loved the vid. And I appreciated the sponsor you got 👍
Edit: i mean, I wouldn't have liked AG1 or Betterhelp
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.
very interested in the diy pickled ginger here :)
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.
Please do a pickled ginger 🫚 or even cucumbers 🥒
I love your content 🙏🏻
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!
Er sagt "Is geil geworden": 12:13
Ich glaube es ihm... ^^
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
hi i'm checking in as interested in learning how to pickle ginger at home
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'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.
Ich geniese es so deine Videos zu schauen
I feel like soy marinated soft boiled eggs like you often see in Ramen would fit this bowl as well :)
I thought you made stir fried worms and had to double check for real 😳 That onion piece looks like a fat one
I am going to try and make this
٫please teach us how to make pickled ginger!
please make a pink pickled ginger short
Please do a full video on your zojirushi skills! :)
Oh my goodness it’s been like forever and I’m so happy to get the notification for a new video!
Dashi is made with bonito flakes. Just a minor correction. 😊
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
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.
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 👌🏼
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.
Pickled ginger, I'm in. Please make a vid. 😍
Damn, that looks incredible!
you can poche your eggs in a small ladel than they kepp better their round form ^^
Never tried it with minced beef. Not a bad idea tbh
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.
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.
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
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.
YESSSSS PICKLED GINGER PLEASE! DANKE
Poached eggs are hard? I figured out how to make them well just by cracking in egg into the water when making instant ramen.
can you please explain the scar story? pretty please
Thai version of this: Pad Krapao Muh ...if you get the Krapao ... else go for whatever green herb 🌿 you like
Where is the pickled ginger short..?
Pickled Ginger recipe, please 🙏
I bought my rice cooker at a yard sale. Best $4 I ever spent.
Another awesome video, as always!
I am team "sunny side up"
Maketh a short on pickled ginger
I'm late to the party. Would this recipe scale well if I say quadrupled it to make it for the family?
5:45 ahhh I see what you did there
Those guys were famous for "easyfying" dishes
Gloria a ti ,señor, por todo/ Viva Cristo Rey
So. you didn't know about the vinegar bit, when making poached eggs? (I still don't like them, though.)
I eat my rice bowls the same way. I dont like to mix it all up because it just turn into mush.
Team pickled ginger here!
Pickled ginger short pickled ginger short!!
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...
The easiest way to poach eggs is to use a hot, greased ladle.
6:18 I have to ask, why just one glove if you're touching the onions with both hands?
Was going to order Japanese take out for dinner, but I think I know what I'm doing instead now...