I remember watching this channel when I was like 9 years old (10 years ago). Today I was hungry and had some beef and searched up beef bowl. I click on this video that I remember watching back then. Oh how time flies 🥺
You can just skip the dashi stock powder but it will make the gyudon more delicious :) The seven flavor chili powder (shichimi) is optional so you can also leave it out.
I used this recipe to cook for five guys last night, and it turned out amazing! When I was living in Japan I was eating at Matsuya and Sukiya on a nearly daily basis, and I haven't found a decent place to get Gyudon in Chicago, but this recipe was perfect. My friend Will, who had lived for 5 years in Japan was almost in tears! This recipe is spot on! Thanks Francis!
Made this for my girlfriend because she always buys the frozen gyudon bowls at our local Asian grocery and they cost 5 dollars each! The next time we went we got thin sliced beef and made our own. We couldn't get sake so we added a little extra mirin and a lot of extra ginger! Also instead of the dashi stock we used chicken broth and it was phenomenal.
The other day I told my husband that I was missing gyudon from when I lived in Japan. Today, he (who is not a great cook) made this to me. It was DELICIOUS!
I am thinking of making beef bowl today so I am here again with Francis and Chef :) These videos are gold even after 13years ( and I cannot believe I’ve been a fan for this long) 😂😂🎉
This is the best gyudon recipe on youtube. ❤️ The parboiling helps remove the "dirt" of the beef and oil, without removing the flavor. It made so much difference.
It’s been nearly 10 years now! Hard to describe the feelings I get everytime I watch this. The warmth of home and a slight of bitterness of vanity. Really makes me appreciate everything
When I first started making this recipe, I was living in a single room scraping by with what I could go by. Next year I'm taking my first flight vacation, with a friend house-sitting my new home. This channel definitely helped me with making sure I was well-fed through tough times.
Yes..makes me sad watching this,she lost her dog but still continues her show puting a stuff toy bisides her that is similar to her dog..to remind a good memmories
made this for dinner today and my husband loved it. i used a light sodium soy sauce and cut the sugar back a bit. we had this with a side of steam broccoli tossed in sesame oil topped with a pinch of salt and agedashi tofu. will be making this again.
Just what I was looking for. I love you cooking with dog! I would may you if I could. Me, chef, Francis and disembodied voice would be so happy together!
My wife and I just tried this recipe, minus the hot spring egg. It was delicious. It's probably the most approachable Cooking With Dog recipe in terms of the ingredients being easy to find. The Dashi required a trip to the only Asian food market in town. We couldn't find shichimi locally, but it can be found online. I will be buying some for next time. The beef we used was cut 1/8" thick. This was too thick. We will try 1/16" or less next time. Thank you for sharing this recipe.
I've made this dish multiple times already and gotta say, it's VERY delicious and quick to do as well, that's why I love it. Thank you chef for sharing this great recipe with us !
Sake + Mirin + Soy Sauce + Sugar = Teriyaki Sauce (sold in stores) ... if can not find Sake and Mirin, you can try White Rum and White Wine ... obviously the tradicional recipe is the best.
I have a budget version of this recipe I make with ground beef and its become one of my favorite meals to make and eat. The sauce is so good that even with the lower quality ingredients it still tastes great!
My last attempt at making hot springs eggs was an complete failure, but this recipe for making them makes a lot more sense than the one I first tried and is very efficient. Now I can finally make them and try them for myself! Thanks for making these awesome videos. :D I'm so trying this whole recipe whenever I get the chance.
thank you for all your recipes. i've watched all your videos; they make me happier cause chef reminds me of my late obachyan, and then i can remember all the sweet moments i shared with her. thank you very much.
Sake adds sweetness and is also a meat tenderizer. You can tenderize the meat with a mallet or with an enzyme-based tenderizer (found in the spices aisle of your grocery store and looks like corn starch). For sweetness, you could use a little sugar, or a little white grape juice. You can also try substituting some fruit juices that also have natural meat tenderizing properties, such as fresh papaya or fresh pineapple juice, but they may add too much sweetness. Experiment and see what works!
thanks for sharing us the recipe! I made one yesterday, didn't have dashi or sake or hon milin, so i used chicken broth, chinese cooking wine and chinese vinegar instead, and I added a little bit of coke. it was good!
This is some crazy good stuff. I bought a japaese import microwavable gyudon bowl a few years ago and I couldnt believe how good this stuff tasted. The store stopped selling it because I was the only person buying so I learned to make it myself. I could eat this everyday. lol. I eat it almost everyday. The hardest part used to be finding bonito flakes to make the dashi
Well sake is used to deepen the flavor of beef and the sauce, but you could try chicken or beef stock. It won't taste the same, but it'll still taste good. Just measure it correctly depending on your servings. I occasionally use stocks when I'm out of sake. Quality ones aren't cheap.
Making this tonight... Sake and hon-mirin are easy enough to find. Sake is often just called "rice wine" and hon-mirin is called "rice wine vinegar". Both should be quite easy to find in your local white supermarket. ;)
You must be the best chef in the world, I love your videos, truly you fill one with an inner joy that can't be explained. With your videos the feeling of christmas comes over you
I told myself I was going to make this one day right when I saw this video, and now I've actually cooked it and am eating it! Thank you so much Chef & Francis for the recipe and showing me how ^^
I cooked Gyudon today, and it came out better than I expected. My mother loved it! ears did come out once I started cutting the sweet onion, but it was worth it. ^-^ ありがとうございました フランシスさん。
At first when i watch her cooking videos, i thought she is going to cook the dog! Because the title was cooking with the dog! Very tempting and delicious recipes. Good Job
Hey d00d, I cooked this joint and I did pretty good I'd say for my first time. I must say though I accidently over cooked my beef, but still ended up okay. Thanks you guys!
This is best show I've never see in here. I love you all. Thank you and Mr. cute dog.I am looking forward more presentation of Japaness food. I just travel back from Japan. It is a nice country & a lot of delicious stuff that you can eat.
That is true when you cook the egg with high heat from the outside in, like in America and Europe. With onsen tamago, Japanese hot spring eggs, the eggs are cooked at a low temperature for a long time. Due to different chemistry, the egg yolk cooks at a lower temperature than the white, so the white stays very soft when the eggs are cooked in this way.
Actually, yes. You can substitute other meats with the base sauce. The dashi/mirin-sake/soy sauce/sugar sauce is a base sauce in many Japanese dishes and the only variables are what other ingredients you use. It's the same basic combination you see in other -don dishes and hot pots.
@BloodrosePrincess its pretty much just poached egg. The one oka-san is using are free range eggs/native eggs that have a much more distinct, rich taste to them. btw what veggies do you add? ones that come to my mind maybe are sliced carrots and corn.
I made this tonight for my husband and I and it was delicious! I love these videos, they are great, and I can't wait to try some more recipes! Thank you Chef and Francis! XD
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
I remember watching this channel when I was like 9 years old (10 years ago). Today I was hungry and had some beef and searched up beef bowl. I click on this video that I remember watching back then. Oh how time flies 🥺
You can leave out the onion but we recommend adding some vegetables to Gyudon. It will make the dish more nutritious and delicious :)
You can just skip the dashi stock powder but it will make the gyudon more delicious :) The seven flavor chili powder (shichimi) is optional so you can also leave it out.
I’ve used this recipe for several times now. It’s really delicious and very close to what I had at Yoshinoya. Thanks!
Happy to hear that you tried our Gyudon recipe multiple times and enjoyed it😍 Thank you❣️
@@cookingwithdog Thank you, so sweet :)
I used this recipe to cook for five guys last night, and it turned out amazing! When I was living in Japan I was eating at Matsuya and Sukiya on a nearly daily basis, and I haven't found a decent place to get Gyudon in Chicago, but this recipe was perfect. My friend Will, who had lived for 5 years in Japan was almost in tears! This recipe is spot on! Thanks Francis!
Made this for my girlfriend because she always buys the frozen gyudon bowls at our local Asian grocery and they cost 5 dollars each! The next time we went we got thin sliced beef and made our own. We couldn't get sake so we added a little extra mirin and a lot of extra ginger! Also instead of the dashi stock we used chicken broth and it was phenomenal.
The other day I told my husband that I was missing gyudon from when I lived in Japan. Today, he (who is not a great cook) made this to me. It was DELICIOUS!
Oh great for you, he seems to be kind :)
he really is
Barbara M. aww that's so sweet (≧▽≦)
I just came back from Japan and I miss gyudon too!
うまいそう
I am thinking of making beef bowl today so I am here again with Francis and Chef :) These videos are gold even after 13years ( and I cannot believe I’ve been a fan for this long) 😂😂🎉
So glad to hear that you found our gyudon recipe again!😍 Thank you for your continuous support❣️
everytime i saw her cooking, its amazing, she is so calm and doing everything perfectly
Well spoken
Everytime I cook gyudong I always watch this manytimes and I love it.
Glad to hear you enjoyed our Gyudon recipe😍👩🍳💕
I used to eat this all the time when I was station in Japan 7 years ago, it is soooo good!!
i bought them @ Yoshinoya now i will make it!
This is the best gyudon recipe on youtube. ❤️
The parboiling helps remove the "dirt" of the beef and oil, without removing the flavor. It made so much difference.
Both the dog & the lady are so young here... (sigh) Time flies.
It’s been nearly 10 years now! Hard to describe the feelings I get everytime I watch this. The warmth of home and a slight of bitterness of vanity. Really makes me appreciate everything
When I first started making this recipe, I was living in a single room scraping by with what I could go by. Next year I'm taking my first flight vacation, with a friend house-sitting my new home. This channel definitely helped me with making sure I was well-fed through tough times.
And yet they'll reach younger generations over time. yes.
Sadly Francis had to go so soon. I hope Chef lives to 100 as a lot of Japanese do
Yes..makes me sad watching this,she lost her dog but still continues her show puting a stuff toy bisides her that is similar to her dog..to remind a good memmories
Your videos are always so helpful and I think you are the cutest chef in youtube.
Yup. And cute more all through her aging. Always precise and elegant.
Following her from the beginning. Almost 15 years. ツ
I miss Francis! It’s been more than 10 years ago when I first watched this channel
you remind me of my obatchyan, chef. i miss her so badly. watching you cook reliefs this sadness. thank you!!
2021!!! Still loving this channel!!! Rest in Peace⚘Francis🌺🐩🌺
Thank you for supporting us for a long time❣️😍 Francis is still watching us from heaven.🌸🐩💐
made this today it was sooo yummy
made this for dinner today and my husband loved it. i used a light sodium soy sauce and cut the sugar back a bit. we had this with a side of steam broccoli tossed in sesame oil topped with a pinch of salt and agedashi tofu. will be making this again.
My eyes are seriously watering for this right now!
I should go to sleep instead of watching this at midnight
hehe i came back in 2024 to make this for my dinner again but i see i already liked the video :) thank you chef and francis for keeping me full
I loove your food!! I always cook it for my friends and they love it! I like the humor too :)
This channel is a goldmine.
BENJI from itsjudyslife sent me here!!!
I made this for my husband who tried gyudon in Japan. This tutorial was perfect! It was easy to follow and delicious. I love your channel.
That grater bowl is really cool- I'm always nervous about accidentally grating my fingertips when I use a metal one :o
3:42 aw how Francis looks on so willingly is so precious!
Just what I was looking for. I love you cooking with dog! I would may you if I could. Me, chef, Francis and disembodied voice would be so happy together!
Just made it for my mom and I. It's soooooo good. But I recommend buying the grated ginger in tubes because grating in by hand is too much work 😂
I missed Gyudong a lot. Thank you for the recipe in English!
I still love cooking with the dog 🐕 , francis allways on my heart
Francis must be very happy to hear that!😍🐩💕
I drooled uncontrollably. Not even exaggerating. When she spooned the beef and onions over the rice.. god I could go for some Yoshinoya right now.
That is just awesome, what an art
I have been referring to this video to make gyudon for years! Oyishi! Never fail recipe :) Arrigato!
thank you! i missed eating at yoshinoya :) i will try this recipe :) domo arigato gozaimasu!
I love this channel. Can't believe it's so old!!!
3:58 D A B
ahahah
My wife and I just tried this recipe, minus the hot spring egg. It was delicious. It's probably the most approachable Cooking With Dog recipe in terms of the ingredients being easy to find. The Dashi required a trip to the only Asian food market in town. We couldn't find shichimi locally, but it can be found online. I will be buying some for next time.
The beef we used was cut 1/8" thick. This was too thick. We will try 1/16" or less next time.
Thank you for sharing this recipe.
Thankyou cooking with dog
I've made this dish multiple times already and gotta say, it's VERY delicious and quick to do as well, that's why I love it. Thank you chef for sharing this great recipe with us !
very delicious looking meal. I rate this cuisine * * * * * * * * 8'stars
Just made this recipe and loved it! Used tube ginger and it was just fine. And yes, it is Light Brown Sugar.
Sake + Mirin + Soy Sauce + Sugar = Teriyaki Sauce (sold in stores) ... if can not find Sake and Mirin, you can try White Rum and White Wine ... obviously the tradicional recipe is the best.
Is it true that mirin = rice vinegar + 1/2 sugar and sake = Shaoxing wine ( around 1-2 Tbspoons)?
@@HoLLe-db1qy
I think sake plus sugar is closer. Mirin isn't acidic
I have a budget version of this recipe I make with ground beef and its become one of my favorite meals to make and eat. The sauce is so good that even with the lower quality ingredients it still tastes great!
Like a different spin on bulgogi. I love it.
Well Korean food is influenced by Japanese cooking duh
I just made this but I improvised using Chinese cooking wine instead of sake and mirin and it came out great. Thanks Francis!
Chef knows how to DAB!
Cooking Japanese
Beat me to it. This is also one of the only times Chef shows consternation. Accents the humanity of the cook.
when I see my stepdad on Watties ads or my step uncle doing meridian energy ads
My last attempt at making hot springs eggs was an complete failure, but this recipe for making them makes a lot more sense than the one I first tried and is very efficient. Now I can finally make them and try them for myself! Thanks for making these awesome videos. :D I'm so trying this whole recipe whenever I get the chance.
I came here because of food wars it was an episode where they had to cook don
Fack yeah. Food wars.
i tried this for the first time in a restaurant 2 weeks ago and this is definitely the best thing i have eaten in my entire life
Benji sent me :)
thank you for all your recipes. i've watched all your videos; they make me happier cause chef reminds me of my late obachyan, and then i can remember all the sweet moments i shared with her. thank you very much.
magentalane27 unfortunately, yes. It will alter the dish completely. Acquire dog before attempting.
Sake adds sweetness and is also a meat tenderizer. You can tenderize the meat with a mallet or with an enzyme-based tenderizer (found in the spices aisle of your grocery store and looks like corn starch). For sweetness, you could use a little sugar, or a little white grape juice.
You can also try substituting some fruit juices that also have natural meat tenderizing properties, such as fresh papaya or fresh pineapple juice, but they may add too much sweetness. Experiment and see what works!
"WHO SAID STEAK?"
All right, who's ready for a stakeout? :D
Kailyn Kyosuke :O persona 4 reference?
Cookingwithdog is a reason alone for going to Japan on a holiday. She certainly know how to tempt people into going to japan.
Whew! for a minute there, I thought the dog...forget it!
thanks for sharing us the recipe! I made one yesterday, didn't have dashi or sake or hon milin, so i used chicken broth, chinese cooking wine and chinese vinegar instead, and I added a little bit of coke. it was good!
This is some crazy good stuff. I bought a japaese import microwavable gyudon bowl a few years ago and I couldnt believe how good this stuff tasted. The store stopped selling it because I was the only person buying so I learned to make it myself. I could eat this everyday. lol. I eat it almost everyday. The hardest part used to be finding bonito flakes to make the dashi
Well sake is used to deepen the flavor of beef and the sauce, but you could try chicken or beef stock. It won't taste the same, but it'll still taste good. Just measure it correctly depending on your servings. I occasionally use stocks when I'm out of sake. Quality ones aren't cheap.
Making this tonight...
Sake and hon-mirin are easy enough to find. Sake is often just called "rice wine" and hon-mirin is called "rice wine vinegar". Both should be quite easy to find in your local white supermarket. ;)
You must be the best chef in the world, I love your videos, truly you fill one with an inner joy that can't be explained. With your videos the feeling of christmas comes over you
Chef has a new haircut - loving it - and the Gyudon looks totally amazing, this is the best cooking channel EVER - thank you chef and francis
Zap, she said she made a mistake--kind of like an out-take. This dish is so good! Can't wait to make it! (note: egg not necessary)
I really like the grater she used; I've never seen one like that here. It seems more efficient than our typical box graters.
I am getting better at making gyudon. I even started adding more veggies to my dish and it turns out pretty well.
Please leave out the sake if you can't use any alcohol :)
I told myself I was going to make this one day right when I saw this video, and now I've actually cooked it and am eating it! Thank you so much Chef & Francis for the recipe and showing me how ^^
I started from their most recent video and am working my way down.
How on earth is this so therapeutic...
Just made this. Delicious! Subbed out the alcohol (didn't have it on hand) for 1 tbsp of rice vinegar and 1 water. Highly recommend :)
If you have trouble finding Hon Marin, you can substitute it with aji mirin. Hon mirin could be found usually in the wine section of asian markets.
Finally got to make this dish. It was so delicious. Thank you chef for the recipe.
Thank you for trying our Gyudon recipe.😍 Glad you enojoyed it🐮🍚😋
cooked this two days in a row now, it's so good!!!
This recipe is really great! I tried making it today and it tastes heavenly. Thank you for the recipe!
I cooked Gyudon today, and it came out better than I expected. My mother loved it! ears did come out once I started cutting the sweet onion, but it was worth it. ^-^ ありがとうございました フランシスさん。
i love all of her recipes. you cant go wrong with any of them.
Made this tonight. Brought back memories of Japan. Thank you
At first when i watch her cooking videos, i thought she is going to cook the dog! Because the title was cooking with the dog! Very tempting and delicious recipes. Good Job
LOL... I totally understood onsen tomago the second he said it. I so love Japanese language and culture. these videos are AWESOME!!
Hey d00d, I cooked this joint and I did pretty good I'd say for my first time. I must say though I accidently over cooked my beef, but still ended up okay. Thanks you guys!
This is best show I've never see in here. I love you all. Thank you and Mr. cute dog.I am looking forward more presentation of Japaness food. I just travel back from Japan. It is a nice country & a lot of delicious stuff that you can eat.
watching this again, 6 June 2020. Miss Francis. You are my Japanese Mom. love.
I love how he says "onion".. The whole world should learn from this guy.
This show is absolutely the most wonderful thing ever on youtube
That is true when you cook the egg with high heat from the outside in, like in America and Europe. With onsen tamago, Japanese hot spring eggs, the eggs are cooked at a low temperature for a long time.
Due to different chemistry, the egg yolk cooks at a lower temperature than the white, so the white stays very soft when the eggs are cooked in this way.
Actually, yes. You can substitute other meats with the base sauce. The dashi/mirin-sake/soy sauce/sugar sauce is a base sauce in many Japanese dishes and the only variables are what other ingredients you use. It's the same basic combination you see in other -don dishes and hot pots.
I love you for teaching me this recipe. It's hard to find places that make it.
@BloodrosePrincess its pretty much just poached egg. The one oka-san is using are free range eggs/native eggs that have a much more distinct, rich taste to them.
btw what veggies do you add? ones that come to my mind maybe are sliced carrots and corn.
I made this with a few modifications and it was DELICIOUS! I need to make it again.
How in the hell can anyone not like this wonderful chef and awesome instructions by Francis??
Beautiful dog and great chef!!
Gyudon is just not the same here in the states! Even if you go to Yoshinoya! I'm glad I found this recipe so I can just make it at home!
Even if you see from the Japanese,This television program is high-quality.
日本人の僕から見ても、このテレビ番組はハイクオリティですね。
おいしそう！
It seems that delicious!
i have made this before, and made it again tonight. this dish is AWESOME!!!
The best part is the recipe is easy to follow. My how time has flown by. I love watching all the episodes though.
I made this tonight for my husband and I and it was delicious! I love these videos, they are great, and I can't wait to try some more recipes! Thank you Chef and Francis! XD
Dunno man, but after ini search for gyudon this old gold thing been recommended by yt to me
It's delicious so you should try it out! 🐮🍚😋👍
@@cookingwithdog yeah I've been try made it and it's so tasty, thx for the recipe 🥰🥰
Thank you for trying it out! 😍 Glad you enjoyed it! ❤️
I'm making this tomorrow!! いつもありがとうシェフ!!
Francis FOREVER! I love this recipe.
Wow! A perfect woman for a wife! The one who would finally cook for us in the kitchen with a variety of choices!!
Wonderful recipe! Thank you!!