If you enjoyed this, check out my Chaliapin Steak Don ruclips.net/video/kd9iOBA7z1k/видео.html as well as my more traditional Gyudon ruclips.net/video/MQEHsIUOD7c/видео.html
Hey there Marc this looks absolutely fabulous and you make it look so easy love your videos guy and thank you for all the time and effort that you put into your videos I really enjoy them I love Japanese cuisine and you taught me how to make things that I love and I thank you for it take care my brother and as always your friend in southern Nevada Nicholas
Wow, that wagu is an excellent piece of beef. That beef melts in your mouth, excellent quality. Here in Okinawa, we also have many types of relatively cheap beef, quite a bit of it is imported from New Zealand and Australia.Thanks for the interesting recipie and video.
I confess I didn't watch this one when it premiered. I was in a Holiday funk. But this is one of your genius innovations that seems perfect for any season. What a fantastic salad this would make, and it wouldn't heat up the kitchen. Or you could fill a sandwich, top a bowl of ramen, or serve it with some perfectly scrambled eggs. I'll have to look for an appropriate piece of meat and give it a try. Thank you for all the inspiration your recipes constantly give me!💖
You're welcome! I use this method to cook any thick block of wagyu these days. I'm glad you found your way back to it, but don't worry about missing this video.
Oh my goodness Marc... everything about this looked amazing. The gorgeous marbling of that beef, the tasty looking wasabi mayo, that amazing onion sauce!! All of it was incredible! I loved hearing the history of beef being served as well. Another exceptional meal my friend!
Wow Marc! What a magnificent lookin bowl of food. I could eat that all day long. I got in late in the year, but I'll watch you all year long next year. Keep up the great work my friend 👍
This recipe is so much tempting😍😍. I would love to make it definitely. It's looking fabulous and mouthwatering, well done👏👏.Easy to follow with all simple ingredients and ur presentation is so awesome. Best wishes for u and see u around my friend💕💕💕💕
Oh MY! I can't wait to reproduce this one. hehehe. I might have to substitute the waygu beef as it's not sourced except by wholesalers, but I can get away with good steak as it's a local industry near me. I love the idea of a hot spring egg as well. Merry Christmas @No Recipes, and I can't wait to see more for 2023.
This will work with any tender cut of beef that's thicker than 2-inches and thinner than 4. Tenderloin and rib eye would be my top choices if i were going with something that wasn't wagyu. I hope you had a marvelous holiday season and best wishes for a healthy and fulfilling 2023!
Hi! Marc would probably say to go ahead and substitute if you have good mirin. You may want to adjust the amount of sugar, though, because mirin is sweeter than sake. Hope you enjoy this!
@@NoRecipes I was totally listening to that piece though....so when you video started running, and I heard the music, H and I got totally confused. We thought that we had left the music running in a different tab, but couldn't find the tab. haha
Loved this recipe, perfect for a special occasion, even down here. Must say, I was surprised you used a raw egg yolk, but damn it looked great. Thanks so much for sharing another terrific vid and well done on your yearly numbers, well deserved. Wishing you and yours a fantastic holiday, cheers!
Thanks Larry! I hope you and your family had a great holiday season! Here in Japan eggs are made to be eaten raw so they typically come with 2 expiration dates 1 for eating raw and then a later one for eating cooked. I definitely wouldn't eat them raw in most other countries. You can get a similar effect by making hot spring eggs.
Hi Oksana, sorry for the slow response! I think I answered this already on the site, but in case others are wondering, the best way to handle fresh wasabi is to grate all of it at once and then freeze it. I usually pack it into small single serving ziploc bags and then press it flat so it's easy to break off a small piece and thaw it out. It will keep for months.
Dude, you're such a genious. I have said that so many times, but as a teacher, I know it's true. I know talent when I see it. And -- just so you know -- H is eating a noodle dish right now from the bowl I have that is the twin of the one in this video. I took your tan tan men, and hacked it up to the point where it is another dish now, but MAN-O-MAN does she love it! "Oishiiiiii wa!" has been echoing off the walls in there tonight, so many times I have lost count, thanks to you! She just said again just now, "Kore de shoubai dekiru! O mise ga akereru!!" I can't wait to show you how I perverted your dish! haha
@@NoRecipes I'm gonna call it, "the Tasty Pervert." haha There's only one downside to it: I used BLACK sesame seeds, so the soup looks very dark and (Dare I say it?) "dirty," almost. It'll be a challenge to doll this up for the camera. It tastes better than it looks.
Hey Maple cook I was put in a comment for Mark and I saw yours LOL you always seem to bring a smile to my face brother you take care up there and maple land and I'll kick it down here in the desert where we very seldom ever get any snow I like that you take care my brother your friend is Southern Nevada Nicholas
If you enjoyed this, check out my Chaliapin Steak Don ruclips.net/video/kd9iOBA7z1k/видео.html as well as my more traditional Gyudon ruclips.net/video/MQEHsIUOD7c/видео.html
Hey there Marc this looks absolutely fabulous and you make it look so easy love your videos guy and thank you for all the time and effort that you put into your videos I really enjoy them I love Japanese cuisine and you taught me how to make things that I love and I thank you for it take care my brother and as always your friend in southern Nevada Nicholas
Thanks Nicholas as always for your kind words! I hope you enjoy the last few weeks of the year!
Made this recipe as the main dish for New Year’s Eve yesterday and saying that it was a huge success is putting it mildly. Great work as always!
So happy to hear you enjoyed it! Happy New Year!
Wow, that wagu is an excellent piece of beef. That beef melts in your mouth, excellent quality. Here in Okinawa, we also have many types of relatively cheap beef, quite a bit of it is imported from New Zealand and Australia.Thanks for the interesting recipie and video.
You're welcome Dennis, Happy New Year!
I confess I didn't watch this one when it premiered. I was in a Holiday funk. But this is one of your genius innovations that seems perfect for any season. What a fantastic salad this would make, and it wouldn't heat up the kitchen. Or you could fill a sandwich, top a bowl of ramen, or serve it with some perfectly scrambled eggs. I'll have to look for an appropriate piece of meat and give it a try. Thank you for all the inspiration your recipes constantly give me!💖
You're welcome! I use this method to cook any thick block of wagyu these days. I'm glad you found your way back to it, but don't worry about missing this video.
Oh my goodness Marc... everything about this looked amazing. The gorgeous marbling of that beef, the tasty looking wasabi mayo, that amazing onion sauce!! All of it was incredible! I loved hearing the history of beef being served as well. Another exceptional meal my friend!
Thank you Susan! I'm such a food history nerd😂 Happy New Year!
Wow Marc! What a magnificent lookin bowl of food. I could eat that all day long. I got in late in the year, but I'll watch you all year long next year. Keep up the great work my friend 👍
Thanks Ron! I hope you and your family had yourselves a great holiday season and best wishes for a healthy and fulfilling year ahead!
Oh, my! You make it so easy to make. I'm salivating while watching you sliced the beef. I'm excited to try this. Thanks Marc! Happy holidays!
Thanks! It requires a little vigilance, but it's not hard. Happy New Year!
This recipe is so much tempting😍😍. I would love to make it definitely. It's looking fabulous and mouthwatering, well done👏👏.Easy to follow with all simple ingredients and ur presentation is so awesome. Best wishes for u and see u around my friend💕💕💕💕
Thank you for the kind words! Happy New Year!
Oh MY! I can't wait to reproduce this one. hehehe. I might have to substitute the waygu beef as it's not sourced except by wholesalers, but I can get away with good steak as it's a local industry near me. I love the idea of a hot spring egg as well. Merry Christmas @No Recipes, and I can't wait to see more for 2023.
This will work with any tender cut of beef that's thicker than 2-inches and thinner than 4. Tenderloin and rib eye would be my top choices if i were going with something that wasn't wagyu. I hope you had a marvelous holiday season and best wishes for a healthy and fulfilling 2023!
Hi marc, really nice recipe! A quick question, could you replace the sake with mirin in your onion sauce?
Hi! Marc would probably say to go ahead and substitute if you have good mirin. You may want to adjust the amount of sugar, though, because mirin is sweeter than sake. Hope you enjoy this!
My son would definitely love to eat this dish!🤤🤤
This is popular amongst young adults in Japan these days.
Hey Marc😃That looks really delicious😋I want some👍🏻Merry Christmas to you and yours🎅🏻🤶🏻🎄ROCK ON!!!!!!!🤘🏻🤙🏻✌🏻
Thanks man! Merry Christmas to you and yours as well! 🎸🎅🏼🤘🏼
Rock on!!!
I will order this Chef YUM YUM
Like and support here keep it up
Stay safe and healthy cheers 🥰🥰👍🏼👍🏼
Ho la la cela doit être GÉANTTTTTT , quel régal pour les yeux miam miam miam 🤤💪👍👏👌😁, merci pour le partage.
Merci!😁
And DUDE! I was just listening to the Tchaicofsky (sp?) piece that you used as BGM in this video! Holy crap! Talk about en ga aru!
Hahaha, this was before Christmas so I tried to use some seasonal music that wasn't too Christmasy.
@@NoRecipes I was totally listening to that piece though....so when you video started running, and I heard the music, H and I got totally confused. We thought that we had left the music running in a different tab, but couldn't find the tab. haha
Loved this recipe, perfect for a special occasion, even down here. Must say, I was surprised you used a raw egg yolk, but damn it looked great. Thanks so much for sharing another terrific vid and well done on your yearly numbers, well deserved. Wishing you and yours a fantastic holiday, cheers!
Thanks Larry! I hope you and your family had a great holiday season! Here in Japan eggs are made to be eaten raw so they typically come with 2 expiration dates 1 for eating raw and then a later one for eating cooked. I definitely wouldn't eat them raw in most other countries. You can get a similar effect by making hot spring eggs.
Hi Marc! Fantastic recipe! I have a question how to keep longer fresh wasabi? Is ossible to conservate it?
Hi Oksana, sorry for the slow response! I think I answered this already on the site, but in case others are wondering, the best way to handle fresh wasabi is to grate all of it at once and then freeze it. I usually pack it into small single serving ziploc bags and then press it flat so it's easy to break off a small piece and thaw it out. It will keep for months.
@@NoRecipes Thank you Marc! 🥰
Running this again, because you are sugo sugiruuuuuu!!! haha
😆Thanks bro!
Dude, you're such a genious. I have said that so many times, but as a teacher, I know it's true. I know talent when I see it.
And -- just so you know -- H is eating a noodle dish right now from the bowl I have that is the twin of the one in this video.
I took your tan tan men, and hacked it up to the point where it is another dish now, but MAN-O-MAN does she love it! "Oishiiiiii wa!" has been echoing off the walls in there tonight, so many times I have lost count, thanks to you! She just said again just now, "Kore de shoubai dekiru! O mise ga akereru!!"
I can't wait to show you how I perverted your dish! haha
Looking forward to seeing it man! So curious what you did!
@@NoRecipes I'm gonna call it, "the Tasty Pervert." haha
There's only one downside to it: I used BLACK sesame seeds, so the soup looks very dark and (Dare I say it?) "dirty," almost. It'll be a challenge to doll this up for the camera. It tastes better than it looks.
@@Maplecook Scallions 😉
@@NoRecipes ...and guanciale! hahahaha
Kagoshima Kuroge Wagyu beef(鹿児島黒毛和牛) looks delicious
Thank you!
last meal type of food right there
Hahaha it is pretty indulgent.
Woooooooot!!
Hey Maple cook I was put in a comment for Mark and I saw yours LOL you always seem to bring a smile to my face brother you take care up there and maple land and I'll kick it down here in the desert where we very seldom ever get any snow I like that you take care my brother your friend is Southern Nevada Nicholas
@@nickmorales8146 Orale, Hermano!!! Come on over and watch me make a panettone, man!
Oh, and speaking of snow, yeaaaah, it's snowing here now.
Thanks Markiplier !
Hey Mark
Thanks for educating us on the food as well as giving us a recipe
You're welcome! Happy New Year!