This is by far the best cooking channel i've ever seen. Not only are the visuals super clean and high quality, but also the content itself. Normally on other cooking channels they say "you need this ingredient, otherwise it doesn't work". Here it's like "Yea, if you don't have this, just use this, this, or this." Absolutely great content.
This is probably the best japanese/Asian channel on RUclips. Every recipe I have made is absolutely delicious. Have not been to Japan, but made this for Japanese colleague and said it is as good as any she has eaten in Japan
Adam, I traveled to Japan three years ago and fell in love with Japanese cooking. Unfortunately, I live in the middle of nowhere in the state of Arkansas where good ethnic food of any kind is scarce. I made this recipe last night and it was fantastic (I almost cried). Your channel is a godsend, and I look forward to trying all of recipes on your channel (If I can manage to find the ingredients. I had to buy some of the ingredients off the internet, and I had to slice the beef myself since there's no Asian market anywhere within reasonable driving distance.)
This guy and chef dai have basically taught me so much that I can say I can cook good japanese food by myself after a few practices thanks to their well edited videos and effective teaching! Hearts out to you guys!
adam you are such a pleasure to watch. the kindness in your voice is so genuine and very pleasant to listen to. very high quality videos that are very enjoyable to watch as well :)
Adam is the kind of friend you don't want to invite to your home because the moment you do, your parents will say shit like "why can't my son be like you?" and the next thing you know, you are kicked out of the house to make room for him
Man I gotta say I love your channel. As a guy who got to live in Japan for a year and having been back stateside for a few months now I've been deprived of good food. While I can't go buy This stuff at any restaurant anymore since coming back I can now at least cook it myself now that is to your work/channel. Thank you so much for this.
Made this for dinner tonight. I flattened beef stir strips (all I had on hand) to get them to cook fast and absorb the flavour. I had all the raw ingredients for seven spice, so I mixed that up. I used chicken stock instead of dashi as suggested. My non-beef eating child had thinly sliced tofu instead. I think the flavour was 80% of what I expected the real thing to taste, which was really good considering. It felt like real comfort food, thanks Adam.
I'm just watching this video with a stupid grin on my face because this man seems like the most likeable person in the world. the joy in this video is infectious.
The way he pronounces the Japanese words are just spot on. So many cooking channels here tend to butcher any word that's not English like it's Texas Chainsaw all over again. Also I always wondered would this dish taste better if you sauté the onions + beef instead of just boiling it??
Absolutely love his videos! My family tried his oyakudon, gyudon and tonkatsu recipes and they’re so good! I’ve only just started learning to cook, and this is a simple and delicious recipe.
thank you, me and my fiance made this for our date night, we had so much fun going to the japanese market and making this dish, it came out amazing thank you so much!! im going to be making several of these and im very excited, its a totally new style of cooking for me.
Saw a few shows you have done around the world around the world using local fresh ingredients as well as your home country meals that all look so great.
Made this a couple nights ago with a couple substitutions. No beef on hand but I had pork shoulder that I sliced thin. And I cant find a source for cooking sake nearby so I used xiaoshing wine in making my teriyaki. Maybe those are drastic deviations, maybe minor. In the end it came out great and was so fast and simple that I will use this one again. This one is easy for anyone to replicate.
I made this for dinner tonight. Absolutely amazing. I couldn't believe how deep the flavor was. I'm so full because I ate a second portion. I made it with chicken stock, i'm going to get some dashi for next time.
1:50 For those interested in the language: _Beni_ (紅) actually shares it's kanji with _aka_ (also 紅; more commonly 赤). In the dictionary, you may find _beni_ referred to as meaning "scarlet; crimson", but a quick image search of "紅" will reveal that it's much more nuanced, encompassing everything from red to purple, unlike 赤 which means "red". I had to look this up, as it's all still a bit hazy in my mind. For I vaguely that, when in Okinawa eating their national staple, the purple sweet potato was confusingly often referred to as _beni-imo_ (紅芋) instead of its less ambiguous other name _murasaki-imo_ (紫芋) (literally "purple potato"). How could this earth skinned, yet dark purple fleshed, cakey sweet potato (by the Philippines treasured as "ume") be known as _"red_ potato"? Well, I'm pretty much researching this as I'm writing, ranting; I'll give it a shot. According to (Japanese) Wikipedia, the name _beni-imo_ is sometimes used to distinguish it from a more specially cultivated variety of a common type of sweet potato on mainland Japan known as the _satsuma-imo,_ which in addition to being similarly sublimely purple fleshed, is instead light purple skinned, like the regular _satsuma-imo._ In cooking, it seems they're pretty much indistinguishable from one another owing to their similar composition of polyphenols and anthocyanins. Thus as a hypernym, "purple potato" sufficed. However, to the Okinawans, where the _satsuma-imo_ with its derivatives were not traditionally used, and it technically being a completely different plant altogether, _beni-imo_ came to mean "Okinawan sweet potato" whilst _murasaki-imo_ means "satsuma-imo that just happens to be purple". Actually, that's not entirely true. The Okinawan potato is not a potato at all. It's harvested from the "Dioscorea" plant, making it a _yam._ So that's "Okinawan yam" and "purple satsuma sweet potato thing" for you. Interesting way to use a word that has such a broad meaning that it almost has no meaning at all. Actually, this type of thing where the meaning of a common word shifts its meaning a bit over time seems to be a recurring theme in Japanese, in a peculiar way. In "Aokigahara", the name of a forest people may be familiar with, _ao_ (青) is what Japanese kids today learn means "blue". If you look the kanji up in an image search, the colour blue is also what you'll be greeted with. However, it hasn't always been that way. It traditionally meant "unripe". It's even the first symbol in the familiar manga genre _seinen_ (青年) (lit. "immature age", or "not quite an adult"). referring to its demographic. Moreover, it didn't mean the colour blue at all. The use of _ao_ as a colour was in alluding to the often _"green"_ hue of unripe fruits. Eventually, the word was used more casually to mean other green things, like grass and trees, where _Aokigahara_ (lit. "Green treed field") got its name. In its geographical expansion, the word may have been used to refer to (or even name) lakes with peculiar greenish water, which triggered an association between _ao_ and water or sky, the most common descriptions of the particular type of blue its used for today. What does this all have to do with food? Not much. But you may ask, after learning that _beni_ indeed refers to the shades of red/purple, if you would have been forgiven for calling that red pickled sushi ginger simply for _aka shōga_ (赤生姜) (lit. "red ginger"), and the answer is not really. But as with the sweet potato it's not so far-stretched. Modern _beni-shōga_ is a food that's kinda a cocktail of sugar and food colouring. Surely, you know ginger is yellow. Not red as a herring. Most likely, it's a "fake". I say "most likely", however, because while the ginger is still young, the root and the lower part of the stem of the root continue to develop a pinkishly red colour. This colour can, and is being extracted from the plant when pickling young ginger traditionally, and will stain the pickled ginger accordingly. Ginger that has this kind of pinkish skin, may sometimes be referred to as _aka shōga,_ however _akashōga_ is not a common word. The ginger stems that are commonly used in traditional pickled ginger, are called _hajikami-shōga_ (はじかみ生姜) (lit. "ginger ginger"). They contain the pinkish redness that envelop the pickles in the traditional thing. Guess that's it.
I am so happy I found your page. I lived in japan when I was younger, and I haven’t been able to find any food like this where I live. I was craving this today and as soon as I went to my feed, I saw this!! So grateful and looking forward to making this recipe. Thank you.
I've been craving gyudon since coming back from my trip to Japan. Thank you for this recipe, I can't wait to make it. Look forward to other Japanese recipes
First recipe of yours I watched . Going to try this. I might have to substitute dashi with chicken stock but I am so excited. I haven't had a gyudon for a very long time. Subscribed thank you.
Hi for people who can't get shaved beef rolls, all you beed to do is place the beef in the freezer for 90mins untill it's chilled and starting to firm up, get a mandolin or V-Slicer on the thinnest position. Then you can run your steak across the blade and you end up with thin beef, be very careful, once the beef starts to de frost place it back to chilli down and repeat, If you don't think that's for you, look on amazon for a meat shaver, basically it's an over sized speed peeler .
Something I wanted to try and do was use barbecued brisket for the beef and adjust the other ingredients so they don't overpower the bark on the brisket.
I was just talking about Yoshinoya to a friend, when we were both remembering our own trips to Japan. Yoshinoya is soooo good in Japan, as to be expected :) even their competition, Matsuya is so good too!
I get intense cravings for gyudon! I'd drive 15 minutes and paying $15 for a bowl. I was also bummed out that my nearby Yoshinoya closed down. I might have to switch this cheaper alternative!
When I'm making gyūdon at home, I find it convenient to use Kikkomn bottled hon-tsuyu, and I'll use 60 mL tsuyu and 60 mL of sake to simmer my onions. I like my onions very well cooked, so what I do is simmer the onions, covered, over low heat until the liquid is almost completely evaporated, about 15-20 minutes. I like to buy boneless beef short rib, and slice it myself, about 200 g for two servings. When you slice the beef very thinly, you don't need to cook it too long, just a minute or two, and the water released by the beef will reconstitute the sauce. I never skim, because that's wasteful of perfectly edible nutrition.
Very nice. Well explained. I tried this yesterday and it tasted horrible. But to be fair, I left out some ingredients I couldn't get and I probaby didn't use the best type of meat as well. I'll try again soon. Thanks for your content!
Just two things: The 紅 _beni_ in 紅ショウガ _benishouga_ is a deep red like crimson, not purple, and 丼 _don(buri)_ if referred to food means _bowl of rice_ but in general it just means _(porcelain) bowl_ :)
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
This is by far the best cooking channel i've ever seen. Not only are the visuals super clean and high quality, but also the content itself. Normally on other cooking channels they say "you need this ingredient, otherwise it doesn't work". Here it's like "Yea, if you don't have this, just use this, this, or this." Absolutely great content.
He's a famous contestant turned celebrity chef in Australia after he competed on our version of MasterChef. He's a great guy.
he deserve atleast 1m subs, a hidden gem
Agree!!
He deserves more attention and support
Can't agree more
This is probably the best japanese/Asian channel on RUclips. Every recipe I have made is absolutely delicious. Have not been to Japan, but made this for Japanese colleague and said it is as good as any she has eaten in Japan
Adam, I traveled to Japan three years ago and fell in love with Japanese cooking. Unfortunately, I live in the middle of nowhere in the state of Arkansas where good ethnic food of any kind is scarce. I made this recipe last night and it was fantastic (I almost cried). Your channel is a godsend, and I look forward to trying all of recipes on your channel (If I can manage to find the ingredients. I had to buy some of the ingredients off the internet, and I had to slice the beef myself since there's no Asian market anywhere within reasonable driving distance.)
I know your pain. lived in a place in a middle of nowhere and there was no boba nearby, at all.
hands down my favourite cooking channel. simple no fuss food
This guy looks very happy cooking. I love people who are happy in their own element. Makes everything more interesting. Subscribed :)
This guy and chef dai have basically taught me so much that I can say I can cook good japanese food by myself after a few practices thanks to their well edited videos and effective teaching! Hearts out to you guys!
I had this at a restaurant that jusy called it a "beef bowl" and i loved it, so i was searching for a way to make it again forever, thanks for this!
Wow! Quite lovely, thank you! Very close to how I remember my grandma making it, but with more measurements of ingredients, cheers!
adam you are such a pleasure to watch. the kindness in your voice is so genuine and very pleasant to listen to. very high quality videos that are very enjoyable to watch as well :)
Adam, This was suppose to be a cooking channel but I cannot stop staring at your watch... I’m such a watch geek... great AP
I've watched this video many times, and I just noticed the adorable background music now.
Chef Adam is really cooking with a $17,000 watch... outstanding!
Adam is the kind of friend you don't want to invite to your home because the moment you do, your parents will say shit like "why can't my son be like you?" and the next thing you know, you are kicked out of the house to make room for him
😂😂😂
Man I gotta say I love your channel. As a guy who got to live in Japan for a year and having been back stateside for a few months now I've been deprived of good food. While I can't go buy This stuff at any restaurant anymore since coming back I can now at least cook it myself now that is to your work/channel. Thank you so much for this.
Made this for dinner tonight.
I flattened beef stir strips (all I had on hand) to get them to cook fast and absorb the flavour.
I had all the raw ingredients for seven spice, so I mixed that up.
I used chicken stock instead of dashi as suggested.
My non-beef eating child had thinly sliced tofu instead.
I think the flavour was 80% of what I expected the real thing to taste, which was really good considering.
It felt like real comfort food, thanks Adam.
I made this several times following your recipe and it taste exactly like my fav Japanese restaurant thank you
I'm just watching this video with a stupid grin on my face because this man seems like the most likeable person in the world. the joy in this video is infectious.
I absolutely love Gyudon! Mmmmmmmm!
Havent seen a true "charismatic" person in a while. He looks like a person you can trust with your life
Mom told me to search a authentic Japanese Teriyaki Chicken Recipe. Now i am here. Subscribed, with my notification on. I am a new fan!!!
I like how clean your kitchen is
I've been wondering for a few days now if I could find this Yoshinoya recipe on RUclips! Thank you! : )
The way he pronounces the Japanese words are just spot on. So many cooking channels here tend to butcher any word that's not English like it's Texas Chainsaw all over again.
Also I always wondered would this dish taste better if you sauté the onions + beef instead of just boiling it??
So simple Soooo good. Thanks for sharing
Since I saw your teriyaki sauce video, I've now used half the bottle. Tonight, I get to use even more. *Love* this recipe!
This is one of the best Japanese cooking channels i have seen great quality of videos
Absolutely love his videos! My family tried his oyakudon, gyudon and tonkatsu recipes and they’re so good! I’ve only just started learning to cook, and this is a simple and delicious recipe.
thank you, me and my fiance made this for our date night, we had so much fun going to the japanese market and making this dish, it came out amazing thank you so much!! im going to be making several of these and im very excited, its a totally new style of cooking for me.
Beautiful and simple, can't wait to try it!
Adam you’re the best !
Outstanding. Adam is exceptional and makes everything interesting and clear. The visuals are excellent. A pleasure to watch.
I tried this !!!! Amazing. Restaurant quality
Saw a few shows you have done around the world around the world using local fresh ingredients as well as your home country meals that all look so great.
My husband and I made the teriyaki sauce and gyudon today. Very delicious and easy to follow. Used chicken broth and had no issues!
I really like the way you describe all these elements... with a big smile on your face. That's wonderful.
I love how simple, accessible and well explained your videos are.
My favorite dish at Yoshinoya
I'm addicted to this style of beef. It's what you also order with Yoshinoya beef bowls.
One of the best, well-made and produced shows out there. Dude is like the Asian Ina Garten
Made this a couple nights ago with a couple substitutions. No beef on hand but I had pork shoulder that I sliced thin. And I cant find a source for cooking sake nearby so I used xiaoshing wine in making my teriyaki. Maybe those are drastic deviations, maybe minor. In the end it came out great and was so fast and simple that I will use this one again. This one is easy for anyone to replicate.
Thank you very much, Adam. I have never been inspired to cook by anyone but you. My first kyodon with hommade teriyaki sauce tastes good.
Great Recipe! I love it. And also te red and black rice bowls are awesome. Where can I get these nice bowls?
I made this for dinner tonight. Absolutely amazing. I couldn't believe how deep the flavor was. I'm so full because I ate a second portion. I made it with chicken stock, i'm going to get some dashi for next time.
dude..your energy is amazig. really pleasant to watch ! nice
Looks pretty good Chef !
1:50 For those interested in the language: _Beni_ (紅) actually shares it's kanji with _aka_ (also 紅; more commonly 赤). In the dictionary, you may find _beni_ referred to as meaning "scarlet; crimson", but a quick image search of "紅" will reveal that it's much more nuanced, encompassing everything from red to purple, unlike 赤 which means "red".
I had to look this up, as it's all still a bit hazy in my mind. For I vaguely that, when in Okinawa eating their national staple, the purple sweet potato was confusingly often referred to as _beni-imo_ (紅芋) instead of its less ambiguous other name _murasaki-imo_ (紫芋) (literally "purple potato"). How could this earth skinned, yet dark purple fleshed, cakey sweet potato (by the Philippines treasured as "ume") be known as _"red_ potato"? Well, I'm pretty much researching this as I'm writing, ranting; I'll give it a shot. According to (Japanese) Wikipedia, the name _beni-imo_ is sometimes used to distinguish it from a more specially cultivated variety of a common type of sweet potato on mainland Japan known as the _satsuma-imo,_ which in addition to being similarly sublimely purple fleshed, is instead light purple skinned, like the regular _satsuma-imo._ In cooking, it seems they're pretty much indistinguishable from one another owing to their similar composition of polyphenols and anthocyanins. Thus as a hypernym, "purple potato" sufficed. However, to the Okinawans, where the _satsuma-imo_ with its derivatives were not traditionally used, and it technically being a completely different plant altogether, _beni-imo_ came to mean "Okinawan sweet potato" whilst _murasaki-imo_ means "satsuma-imo that just happens to be purple". Actually, that's not entirely true. The Okinawan potato is not a potato at all. It's harvested from the "Dioscorea" plant, making it a _yam._ So that's "Okinawan yam" and "purple satsuma sweet potato thing" for you. Interesting way to use a word that has such a broad meaning that it almost has no meaning at all.
Actually, this type of thing where the meaning of a common word shifts its meaning a bit over time seems to be a recurring theme in Japanese, in a peculiar way. In "Aokigahara", the name of a forest people may be familiar with, _ao_ (青) is what Japanese kids today learn means "blue". If you look the kanji up in an image search, the colour blue is also what you'll be greeted with. However, it hasn't always been that way. It traditionally meant "unripe". It's even the first symbol in the familiar manga genre _seinen_ (青年) (lit. "immature age", or "not quite an adult"). referring to its demographic. Moreover, it didn't mean the colour blue at all. The use of _ao_ as a colour was in alluding to the often _"green"_ hue of unripe fruits. Eventually, the word was used more casually to mean other green things, like grass and trees, where _Aokigahara_ (lit. "Green treed field") got its name. In its geographical expansion, the word may have been used to refer to (or even name) lakes with peculiar greenish water, which triggered an association between _ao_ and water or sky, the most common descriptions of the particular type of blue its used for today.
What does this all have to do with food? Not much. But you may ask, after learning that _beni_ indeed refers to the shades of red/purple, if you would have been forgiven for calling that red pickled sushi ginger simply for _aka shōga_ (赤生姜) (lit. "red ginger"), and the answer is not really. But as with the sweet potato it's not so far-stretched. Modern _beni-shōga_ is a food that's kinda a cocktail of sugar and food colouring. Surely, you know ginger is yellow. Not red as a herring. Most likely, it's a "fake". I say "most likely", however, because while the ginger is still young, the root and the lower part of the stem of the root continue to develop a pinkishly red colour. This colour can, and is being extracted from the plant when pickling young ginger traditionally, and will stain the pickled ginger accordingly. Ginger that has this kind of pinkish skin, may sometimes be referred to as _aka shōga,_ however _akashōga_ is not a common word. The ginger stems that are commonly used in traditional pickled ginger, are called _hajikami-shōga_ (はじかみ生姜) (lit. "ginger ginger"). They contain the pinkish redness that envelop the pickles in the traditional thing.
Guess that's it.
You inspired me to cook this dish. It came out awesome. Thank you.
I am so happy I found your page. I lived in japan when I was younger, and I haven’t been able to find any food like this where I live. I was craving this today and as soon as I went to my feed, I saw this!! So grateful and looking forward to making this recipe. Thank you.
Yoshinoya rules!
I've been craving gyudon since coming back from my trip to Japan. Thank you for this recipe, I can't wait to make it. Look forward to other Japanese recipes
I love the way you perfectly explain Japanese cuisine 🥰🥰
First recipe of yours I watched . Going to try this. I might have to substitute dashi with chicken stock but I am so excited. I haven't had a gyudon for a very long time. Subscribed thank you.
You just look like you have so much fun when cooking food, especially with all of the stories, they just come from the heart and l love it
Why do you only have 42K subscribers?? I dont get it 😭😭 you deserve much more, adam!!
😋It's a delicious beef bowl‼️
Nice AP
I love your channel!
Seriously improving my cooking!
Thank you!
Gyudon is so hard yet so easy to make.
I'm from Finland and made it with reindeer instead of beef. 👌👌👌 Mmm mmm mmm
You're my new favorite channel!!!
Wonderful recipe thank u soo much
lockdown-ready food !
Literally just made the teriyaki sauce for the first time today, this is perfect
Hi Mr. Adam, really you are so great and nice teacher. Thank you very much for this nice gyudon recipe.
I’ve seen Japanese put the meat in boiling water for like 10 seconds first to avoid the “foam” when they add it to the sauce. It’s a good tip.
I love this! Excellent presentation, and I can tell you put a lot of love and joy into your cooking!
I'd love to see him react to a bite of his own food.
Please do a quick tutorial on how to make Japanese steamed rice!!! Yours looks perfect and I can never get mine right
Get a rice cooker (preferably Japanese made) and follow instructions.
Very nice meal! Even nicer Royal Oak! :D
"wagyu if you can afford it" well we know you can easily afford it Chef, you're wearing an AP
Adam! I have been craving Gyudon since I went to Japan. I made this today and it took me right back. Flavour was amazing, love your teriyaki sauce.
I normally make 牛丼 for my hubby and son. This time I’ll try your recipe. It looks so amazing and I know your recipe will never disappoint us.
Hi for people who can't get shaved beef rolls, all you beed to do is place the beef in the freezer for 90mins untill it's chilled and starting to firm up, get a mandolin or V-Slicer on the thinnest position. Then you can run your steak across the blade and you end up with thin beef, be very careful, once the beef starts to de frost place it back to chilli down and repeat,
If you don't think that's for you, look on amazon for a meat shaver, basically it's an over sized speed peeler .
Thank you for this! I'll definitely use this^^
Something I wanted to try and do was use barbecued brisket for the beef and adjust the other ingredients so they don't overpower the bark on the brisket.
Thank you for your video. It looks great. I want to try to cook now.
I was just talking about Yoshinoya to a friend, when we were both remembering our own trips to Japan. Yoshinoya is soooo good in Japan, as to be expected :) even their competition, Matsuya is so good too!
One of my fav cooking channels here, keep up the good work!!! Love your recipes!
I get intense cravings for gyudon! I'd drive 15 minutes and paying $15 for a bowl. I was also bummed out that my nearby Yoshinoya closed down. I might have to switch this cheaper alternative!
When I'm making gyūdon at home, I find it convenient to use Kikkomn bottled hon-tsuyu, and I'll use 60 mL tsuyu and 60 mL of sake to simmer my onions. I like my onions very well cooked, so what I do is simmer the onions, covered, over low heat until the liquid is almost completely evaporated, about 15-20 minutes. I like to buy boneless beef short rib, and slice it myself, about 200 g for two servings. When you slice the beef very thinly, you don't need to cook it too long, just a minute or two, and the water released by the beef will reconstitute the sauce. I never skim, because that's wasteful of perfectly edible nutrition.
"Gyudon is all I need for the next 300 years, fast delicious and cheap too."
I sing this whenever I want Gyudon
Loving this channel! Great recipes. 👍
Very nice. Well explained. I tried this yesterday and it tasted horrible. But to be fair, I left out some ingredients I couldn't get and I probaby didn't use the best type of meat as well. I'll try again soon. Thanks for your content!
Always amazing looking food 🤤
I get the feeling that when i move out dishes like these are going to be a lot of what i eat besides meal prep
Just two things: The 紅 _beni_ in 紅ショウガ _benishouga_ is a deep red like crimson, not purple, and 丼 _don(buri)_ if referred to food means _bowl of rice_ but in general it just means _(porcelain) bowl_ :)
I just ordered two of his cooking books. Can't wait to get them 🙏🏼
Thank you Chef it looks so good
I love your channel!!!!!!!!!!!
I want to try this recipe! Can I freeze this dish for meal prep?
Thanks for the video! I think I’ll have this for lunch in Shinjuku this week then make it at home as well!!
Thank you Adam
hey adam.
i support you.
Nice AP!
Wagyu gyudon..??!?? I almost fainted in imagining how that would taste..heavenly! And while eating my instant pasta noodles..gah-lee!
Delicious
This has a Heston Blumenthal Travel Channel vibe or Grand Design if anyone knows. brings back so much memories.
Mans wearing an AP to make gyudon. Goals!
美味しそう👍
Nice watch mate
Nice watch 👀