📖PRINT RECIPE (レシピ詳細): onl.la/EnCF7SQ 🍙FAQ about the ingredients 👉 www.chefslabo.com/general-7 📸 Instagram👉onl.bz/jgP3jF8 FAQ examples: -What is kombu? -Which brand of soy sauce should I buy? -Is there any substitute of sake, mirin, kombu? (Each pages include pictures)
Thanks space sheep!! It's good to know why chefs cook foods in their way!! They all have their philosophy, and I'm glad that you liked mine!!! Thanks for the comment!! I like your name BTW👍
Really appreciated the details explaining the handling of certain ingredients. Low heat for kombu and adding soy sauce at the end of cooking. Those are tips that can be applied to other recipes and are a big help. Thank you!
This is a great recipe; i love how Chef included explanations with his uncommon methods, since some of the viewers here are not really familiar with the Japanese style of cooking and just starting to explore. Definitely worth subscribing to his channel
I've been working my way through all of these recipes and they're fantastic. The gyudon and katsu have been my favorites so far. Some of the best and easiest to follow cooking recipes out there.
How does this channel only have 83k subscribers? It's one of the better channels in YT that teach authentic Japanese cooking in an easy to understand and descriptive manner. I hope you get more subscribers soon. Keep the wonderful recipes up.
im usually not a big fan of asmr or no talking in cooking videos because 90% of the time you have to really pay attention if you want to learn how to cook it, instructions aren't that clear, etc. but your video makes it seem so simple compare to everyone else's!! I love how simple you make it, interesting, and include your reasonings in your video why you do certain things
I can't thank you enough for giving such an amount of important details in your videos. I love your work so much, please keep on filming these succulent recipes! Gourmet greetings from Paris, France.
this background music makes watching this so relaxing, I also love the detailed descriptions for each step! Makes it really easy to understand the intentions of why to do something rather than most recipes which are just do x y and z with no reason for why. EDIT: for anyone wondering, this is the name of the bgm: Càng Xa Cách Nhau ruclips.net/video/oqOedL1J7CY/видео.html
Hi Tony!!! Thank you for the comment!!! Yeah the instructions and detail explanation was what I wanted when I watched other cooking channel. So I'm so glad that you liked the concept and BGM though!!! Thank you for the comment!!!
Hello from Subtle Asian Cooking! Love your channel and all the effort you put into it. Thank you for both the Japanese and English subtitles and detailed instructions. Very excited to learn from a pro chef!
I am a busy mom but not a good cook. I can’t remember all steps even a simple dishes I tried to cook so many times. Thank you for your 💯 video , refresh my memory in a simple and practical way.
I just love this channel. Not only do they focus on aesthetics but also on giving real tips which we can use. I'm from india and i always wanted to know about Japanese food. I'm glad i found this channel. Already subscribed!!
Excellent tutorial full of terrific tips. Much appreciated. Love seeing how other people cook theirs. I feel that I've mastered this dish and so I make it how I like it, however I'm always happy to tweak recipes and experiment when I come across someone else's great suggestions or better techniques. Thank you so much for the upload.
I just made this and I got a 10 out of 10 review. Admittedly I loved it too. I remember having this a very long time ago when I was eating out somewhere and really enjoyed it so it was super cool to be surprised with the taste I still remember from a long time ago. Amazing flavours, the only thing I didn't have on hand was kombu but I substituted with a dashi powder..thank you so much for sharing, I will be adding this to my repertoire for life
I've watched the 1st 50secs & subscribed! Love the way you explained why certain things have to be done in certain ways.. so i can learn more. Thank you! 👍🏻❤
Thank you so much chef because of you now I have an idea on how to cook my Japanese food hope you keep on sharing more power stay safe ang keep healthy
I followed this recipe and got good results. Good flavour. Thank you for producing this video. I do think the 750ml of water yields too much sauce. Something around 150 to 200 ml would be more appropriate?
I made this double the recipe for 500 gr beef. Today I will make again because this recipe is absolutely delicious. Bye2 yoshinoya.. let me cook myself hahaha
Love that you come with so many explanations as to why you do each thing. Why only use kombu and not increase the umami with bonito flakes? Also why do you boil the kombu? I have always read that this makes the kombu slimey and makes a bad taste. The water that you soak the rice in for one hour, do you discard it or use it for boiling the rice also? Keep up the great work! Please keep explaining the why og every step, way too few youtube chefs do that.
Thanks for the comment JONARUO!!! It's because I'm focusing on developing recipes for home cooks 👍 (But pro-chefs can still learn too) And I try not to use any difficult or complicated words, so you can easily read through!!
Hi Chef! New subscriber here. I'm a fan of Japanese food since I used to live there. Now, I'm learning how to cook different Japanese food to satisfy my cravings. I like your videos and will definitely try your recipes. Thanks for these!
Thank you for the comment!! I'm surprising that gyudon is lot more famous than what I thought in the other countries. I'm glad if this recipe helps you!!!
THANKS FOR SHARING UNSELFISHLY AND ARTISTICALLY WITH CARTTON CHARACTERS ON THE SIDE THE SUMPTOUS RECIPES, REMINDS ME OF AUTHENTIC FOOD THAT I WAS ABLE TO TASTE WHEN I WENT TO JAPAN, NOW I CAN MASTER SOME OF THEM WITHIN MY BUDGET AND AT HOME FOR FAMILY MAKES COOKING FUN🙂🙂🙂
Just found your channel. This recipe was perfect for a home cook. Easy to find ingredients, and clear steps for preparation. Thank you, I will try this.
No worries PondontheHill!! Yeah you can cook Home like a pro with me!!! Especially this one is a good one to start with my recipe!!! Hope you will enjoy it👍
pro tip for vegetarians, most of the flavour of this dish comes from the onion and dashi, so you can get away with using textured veg protein instead of beef and still have a very tasty result. just remember to add plenty of extra oil to compensate for the lack of beef fat. oil tastes good, and is better than water at transferring flavor to your tongue, so it's very important!
My son loves to see the action toys you added to the video. Thank you for all the explanations in your videos! Easy to understand 🤗. I want to learn this so badly. Your videos are good!
Thank you for the comment!! The action toy is called "GUNDAM" It's a Japanese robot animation. So if you wanted to know more about it, here is the name!!
CHEF'S LABO 自宅で出来るプロの味 i made this at home! And me and my roommate loved it. I tried cooking onsen egg as well but i overcooked it so it became hard boiled egg instead 😅😅😅. It is amazing your recipe reached our homes 🍱🍱🍱
Thank you KK!!! I'm so glad that I could made good enough content for you!!! Please actually make it, and check the other recipes too!!! They all pretty good!!!
Nice!!! Quick question though! Wouldn’t you flip the onion and the ginger add time (onion in first then ginger) as the ginger burns more easily as it is smaller cut and naturally cooks faster then those large cuts on onion?
Hi Michael!! If you cook on high heat, that might happen. But If you worry about it, grate ginger instead of chopping it, then add after sauteed onions !!👍
Looks delicious! Just a heads up and its probably already been said but do not use a raw egg from the USA. The Farming process here in the States allows some of the eggs to be contaminated with salmonella. If you get your eggs from the USA, always cook them before eating.
Thank you for including both the English and the Japanese. I am working on learning (self-taught) Japanese using a language app called Duolingo and I am able to read a few of the Japanese characters in the Japanese used here. :D
Great recipe!! Thank you! If I wanted to make this same dish for about... 8 people, should I just multiple the ingredients amount by 4?? It makes sense but I just wanna make sure haha
📖PRINT RECIPE (レシピ詳細): onl.la/EnCF7SQ
🍙FAQ about the ingredients 👉 www.chefslabo.com/general-7
📸 Instagram👉onl.bz/jgP3jF8
FAQ examples:
-What is kombu?
-Which brand of soy sauce should I buy?
-Is there any substitute of sake, mirin, kombu?
(Each pages include pictures)
Cookbook?
What if you can't have any seaweed because your allergic to seas salt like me any other suggestions
i love how he teaches you why a step is a certain way. teaching points!! subbed for sure
Thanks space sheep!!
It's good to know why chefs cook foods in their way!! They all have their philosophy, and I'm glad that you liked mine!!!
Thanks for the comment!!
I like your name BTW👍
Yea then you learn why you do things and not to just follow a recipe so they’re very helpfull!
Really appreciated the details explaining the handling of certain ingredients. Low heat for kombu and adding soy sauce at the end of cooking. Those are tips that can be applied to other recipes and are a big help. Thank you!
No worries TheTourGUIDE!!!
I'm glad that you liked it!!
hope you'll make it soon!!!
This is a great recipe; i love how Chef included explanations with his uncommon methods, since some of the viewers here are not really familiar with the Japanese style of cooking and just starting to explore.
Definitely worth subscribing to his channel
I love that you explained the reasoning behind doing things a certain way. It's useful and not many channels do it:)
We just had this for dinner and it was so good! My family’s already asking me to make it again this weekend! Thank you for sharing this!
Thanks for trying jfbyap !!
It's a great news that I could help making your happy moment!!
Hope this recipe will stay long with you!!
This looks delicious! I can’t wait to try this soon! Thanks! ❤
日本で食べた牛丼の味にピッタリなので、いつもこのビデオ見て作っています！分かりやすくて美味しいレシピありがとうございます！
I've been working my way through all of these recipes and they're fantastic. The gyudon and katsu have been my favorites so far. Some of the best and easiest to follow cooking recipes out there.
How does this channel only have 83k subscribers? It's one of the better channels in YT that teach authentic Japanese cooking in an easy to understand and descriptive manner. I hope you get more subscribers soon. Keep the wonderful recipes up.
one of my favorite japanese dish, cant get tired of eating this
im usually not a big fan of asmr or no talking in cooking videos because 90% of the time you have to really pay attention if you want to learn how to cook it, instructions aren't that clear, etc. but your video makes it seem so simple compare to everyone else's!! I love how simple you make it, interesting, and include your reasonings in your video why you do certain things
I made this today and I'll definitely make this again. Very tasty. Thank you!
Great cooking tutorials, honestly napaka challenging ang mga exotic food yet very challenging ang mga recipe.
I can't thank you enough for giving such an amount of important details in your videos. I love your work so much, please keep on filming these succulent recipes!
Gourmet greetings from Paris, France.
thank you kuya lobo for Japanese ricipe na hinde na ako mahirapan maghanap ng ingredients more power to you
this background music makes watching this so relaxing, I also love the detailed descriptions for each step! Makes it really easy to understand the intentions of why to do something rather than most recipes which are just do x y and z with no reason for why.
EDIT: for anyone wondering, this is the name of the bgm: Càng Xa Cách Nhau ruclips.net/video/oqOedL1J7CY/видео.html
Hi Tony!!!
Thank you for the comment!!!
Yeah the instructions and detail explanation was what I wanted when I watched other cooking channel.
So I'm so glad that you liked the concept and BGM though!!!
Thank you for the comment!!!
Hello from Subtle Asian Cooking! Love your channel and all the effort you put into it. Thank you for both the Japanese and English subtitles and detailed instructions. Very excited to learn from a pro chef!
Thank you for the comment!!!
I'm also learning everytime about cooking and learning!!! So glad you liked it!!
I am a busy mom but not a good cook. I can’t remember all steps even a simple dishes I tried to cook so many times. Thank you for your 💯 video , refresh my memory in a simple and practical way.
I just love this channel. Not only do they focus on aesthetics but also on giving real tips which we can use. I'm from india and i always wanted to know about Japanese food. I'm glad i found this channel. Already subscribed!!
I've learnt a lot on how to use Konbu from your videos. Thank you for the clear explanations, notes and science behind your cooking methods.
The transliteration is so direct, I love it. Thanks for sharing you skills and knowledge. Much appreciated, cheers.
Excellent tutorial full of terrific tips. Much appreciated. Love seeing how other people cook theirs. I feel that I've mastered this dish and so I make it how I like it, however I'm always happy to tweak recipes and experiment when I come across someone else's great suggestions or better techniques. Thank you so much for the upload.
Thanks for teaching us making gyudong. The video was so clear and easy to understand. Crystal clear!!!
I just made this and I got a 10 out of 10 review. Admittedly I loved it too. I remember having this a very long time ago when I was eating out somewhere and really enjoyed it so it was super cool to be surprised with the taste I still remember from a long time ago. Amazing flavours, the only thing I didn't have on hand was kombu but I substituted with a dashi powder..thank you so much for sharing, I will be adding this to my repertoire for life
One of best leading course. Appreciate this comprehensive detail step by step , great leading
I've watched the 1st 50secs & subscribed! Love the way you explained why certain things have to be done in certain ways.. so i can learn more. Thank you! 👍🏻❤
Been looking for this beef bowl forever
I made it today!! I'm really grateful for all your recipes. This is delicious just like Yoshinoya.~
I just made this recipe last night, and ur recipe of Gyudon is by far the best I've made....my husband & I lurvvvve it, yum~!!!
No worries wthwoo!!!
Please try others too!!!
They all delicious!!!👍
Thank you so much chef because of you now I have an idea on how to cook my Japanese food hope you keep on sharing more power stay safe ang keep healthy
one of the best and informative cooking videos i've ever watched! Itadakimasu!
Hi Jovic!!
Thank you for the comment!!!!
Please make it at home!!!!
I'm sure You'll like it!!!
I followed this recipe and got good results. Good flavour. Thank you for producing this video. I do think the 750ml of water yields too much sauce. Something around 150 to 200 ml would be more appropriate?
Hi Michael Lee!!
If you wanna reduce the water, please also reduce the amount of sugar, sake, soy sauce😉
You can always add later if you need more😎👍
Great dish and great video style! Calm, interesting and simple - but great pictures!
I made this double the recipe for 500 gr beef. Today I will make again because this recipe is absolutely delicious. Bye2 yoshinoya.. let me cook myself hahaha
Can you tell me is that better or just same taste with Yoshinoya?
YT recommendation brought me here and was not disappointed. Subscribed.
Just made this for dinner. Excellent recipe! The best one I’ve tried.
Love that you come with so many explanations as to why you do each thing. Why only use kombu and not increase the umami with bonito flakes?
Also why do you boil the kombu? I have always read that this makes the kombu slimey and makes a bad taste.
The water that you soak the rice in for one hour, do you discard it or use it for boiling the rice also?
Keep up the great work! Please keep explaining the why og every step, way too few youtube chefs do that.
Amazing. Finally a simple quick but flavourful beef dish. That i may use with noodles not rice 😍😎
Been cooking “your” Gyudon for a half year now, nearly every week 😅 That’s how good it is. One pot is just literally ready any minute ✅
This recipe’s amazing! I cooked this for my boyfriend and he loved it❤
Gyudon is all I need for 300 years....it's fast, delicious and affordable :)
Kinnikuman fan here
Hi Salvatore!!
Thanks for waiting!!
Glad I made it !! 😎
Wow! I learned a lot with this recipe 🙏 . Can't wait to try it out, this looks delicious!
See y’all in 10 years , when RUclips Recommends it.
when you really need this for breakfast every morning... nice vid mate.
Great content! Highly appreciate you detailing the methods, and explaining on why certain steps are done.
Good stuff as always mate!
The best cooking video format I have ever seen on RUclips. Good job! Subscribed.
i dont know why, but the way you make the video makes the "yeah i can make this, i'll make this" kinda vibe to it
Thanks for the comment JONARUO!!!
It's because I'm focusing on developing recipes for home cooks 👍
(But pro-chefs can still learn too)
And I try not to use any difficult or complicated words,
so you can easily read through!!
これ参考にして、さっそく作ってみた❣️
おいしかったよー。
ありがとう！！
そう言って頂けると嬉しいです！
これは本当に簡単でお勧めだから是非何度も作って下さいね！
I really appreciate the english subtitles!
Superbly da best sir sarap naman
*That look Yummy 😋😋*
*Nice Food, Nice cooking, Nice recipes and thank for sharing 👍👍😋😋*
I used to eat this every day when i lived in Japan from 1996-1998, best stuff ever for breakfast, lunch, dinner or after a drunken night out….
i love the sd gundam cheering for you while cooking it.
Best notes on why you do what you do....I'm amazed.
Hi Chef! New subscriber here. I'm a fan of Japanese food since I used to live there. Now, I'm learning how to cook different Japanese food to satisfy my cravings. I like your videos and will definitely try your recipes. Thanks for these!
Great video with perfect instructions. I'm curious to see how the addition of the beef fat in the recipe changes the taste from what I normally do!
Hi William!!
Thank you for the comment!!!!
I hope you'll like it!!!
ビーフシチューに続きこちらも作ってみました✧*。大変コクがあり美味しかったです♪
SuMiさん
コメントありがとうございます！！
また作って頂けて嬉しいです！
気に入って頂けたなら頑張って撮影した甲斐がありました！ 自分は写真や動画作成は全くの素人なので毎回難儀しますが、こうしてコメント頂けると頑張ろうと思えます！！ 他のレシピも気に入ればまたコメントくださると嬉しいです！
@@CHEFSLABO
いえいえ、見ても作っても素晴らしいレシピですし、とってもスタイリッシュなのに、美味しそうな素敵な動画になってると思います✧*。なんか偉そうに意見を述べてしまいましたが、動画アップありがとうございます(❁ᴗ͈ˬᴗ͈)⁾⁾⁾ 今後も楽しみにしておりますね♪
ありがとうございます！！
精進致します！！
I have been waiting for this!!!!, thank you!
Thank you for the comment!!
I'm surprising that gyudon is lot more famous than what I thought in the other countries. I'm glad if this recipe helps you!!!
Awesome video. Loved the gundams.
THANKS FOR SHARING UNSELFISHLY AND ARTISTICALLY WITH CARTTON CHARACTERS ON THE SIDE THE SUMPTOUS RECIPES, REMINDS ME OF AUTHENTIC FOOD THAT I WAS ABLE TO TASTE WHEN I WENT TO JAPAN, NOW I CAN MASTER SOME OF THEM WITHIN MY BUDGET AND AT HOME FOR FAMILY MAKES COOKING FUN🙂🙂🙂
my friend used this video to make 牛丼、but it reminds me more of 生姜焼き to be honest. It was pretty good though!
Just found your channel. This recipe was perfect for a home cook. Easy to find ingredients, and clear steps for preparation. Thank you, I will try this.
No worries PondontheHill!!
Yeah you can cook Home like a pro with me!!!
Especially this one is a good one to start with my recipe!!!
Hope you will enjoy it👍
pro tip for vegetarians, most of the flavour of this dish comes from the onion and dashi, so you can get away with using textured veg protein instead of beef and still have a very tasty result.
just remember to add plenty of extra oil to compensate for the lack of beef fat. oil tastes good, and is better than water at transferring flavor to your tongue, so it's very important!
Made this for dinner this evening. It was quick and easy to put together and was very delicious. Liked and subbed.
That's a great news Harry!!!
I hope this recipe will stay with you, and make your happy moment again and again!!!
I made this and it turn out pretty good!! Thank you 😊
Thank you for the tips especially the soy sauce I didn’t know it loses flavor if cooked too long.
Thanks for bringing so many cooking insight
Looks absolutely delicious.
Thanks Aloha TVn!!!
It is delicious!! Please try!!!
Going to be my new comfort food.
Thanks jonn!!!!
I'm sure you'll make it again and again!!
Wow!!! So nicely and neatly explained!!! 🙏
I love gyudon! I’ll try this recipe next time I do it.
Thank you for the educational tips! 😮😮😮 will be trying this! So Awesome 👏🏼
Love that little fist clench you made when you tasted it, it was like a “Hell yeah! That tastes good!” reaction
WOW 🙀😳😳 yummy 😋 thanks for sharing 🤤
My son loves to see the action toys you added to the video. Thank you for all the explanations in your videos! Easy to understand 🤗. I want to learn this so badly. Your videos are good!
Thank you for the comment!!
The action toy is called "GUNDAM"
It's a Japanese robot animation.
So if you wanted to know more about it, here is the name!!
@@CHEFSLABO thanks, I will show my son. He loves animation and cartoons with these types of characters. 🙏 ☺️☺️
Thank you very much for posting!!! Gyudon is my favorite!!
No worries!!
I'm also learning as developing the recipe.
So it's good fun for each other. Thank you for the comment!!
CHEF'S LABO 自宅で出来るプロの味 i made this at home! And me and my roommate loved it. I tried cooking onsen egg as well but i overcooked it so it became hard boiled egg instead 😅😅😅.
It is amazing your recipe reached our homes 🍱🍱🍱
Thank you for trying!!!
I'm so glad to hear that !! Please make it again and again in future!!!
this channel is pretty awesome...teaches you the theory behind cooking steps
Thanks Jeff!!
I'm glad that you like the channel concept!!
This better than the one I watch earlier, I will try this one
Thanks for the video. Try using the heel of the knife for cutting. You’ll have more control and power than cutting with the tip end
A great recipe, explained well in video itself. Love it. Love it when people don't talk much❤️👍
Very detailed and easy to follow explanation. Video quality and editing are top-notch. Kudos.
Thank you KK!!!
I'm so glad that I could made good enough content for you!!!
Please actually make it,
and check the other recipes too!!!
They all pretty good!!!
Loved the video, full of important tips.
Thanks brother your teaching, god bless you.
Nice!!! Quick question though! Wouldn’t you flip the onion and the ginger add time (onion in first then ginger) as the ginger burns more easily as it is smaller cut and naturally cooks faster then those large cuts on onion?
Hi Michael!!
If you cook on high heat, that might happen.
But If you worry about it,
grate ginger instead of chopping it,
then add after sauteed onions !!👍
That was an absolute masterpiece
Thank you for the recipe. I've been cooking it wrong all along because I thought this dish is some kind of a stir-fries.
This was so simple and easily explained, I HAVE to ry iT!
Looks delicious! Just a heads up and its probably already been said but do not use a raw egg from the USA. The Farming process here in the States allows some of the eggs to be contaminated with salmonella. If you get your eggs from the USA, always cook them before eating.
Superb 😋😋😋
Very good with the beef fats as That's what I do with my beef fats!!👏👏👏
I subscribed 👍👍👍
Thank you for including both the English and the Japanese. I am working on learning (self-taught) Japanese using a language app called Duolingo and I am able to read a few of the Japanese characters in the Japanese used here. :D
Oh good stuff SS4Xanatos!!!
I'm glad that you liked it!!!
@@CHEFSLABO Arigatou-gozaimasu. :D
So easy. Thank you for the recipe.
Yum! That dish looks so good and tasty. Love how you incorporated the great ingredients into the dish. Makes so flavorful
thank you I found it delicious to watch now to try to make my own wish me luck
I made this today, following your recipe. Delicious! :)
Hi Maudesuzelle!!
That's great to know!! Please try others too. And hope I can hear from you again !!!
Very good recipe - Mahalo! 😊🤙🏼
Great recipe!! Thank you! If I wanted to make this same dish for about... 8 people, should I just multiple the ingredients amount by 4?? It makes sense but I just wanna make sure haha
Amazing! I tried your recipe already,everyone love it so much!!!
Thanks Chef . Will try this recipe 😍
Amazingly detailed instructions! Will definitely try, a nice way to enjoy beef!