Beef Gyudon | Yoshinoya Recipe
HTML-код
- Опубликовано: 24 сен 2024
- Beef Gyudon, Easy Traditional Recipe from Master Sushi Chef Hiroyuki Terada
Subscribe: bit.ly/2wHjb9m
Watch more: (popular video/playlist)
Follow Hiroyuki Terada:
Facebook: / 175557962456764
Instagram: ...
Twitter: / realsushichef
Second Channel: / miamispice68
Cameraman Channel: / charlespreston
Watch More Hiroyuki Terada:
Recent Uploads: • Recent Uploads | Hiroy...
Popular Videos: • Popular Videos | Hiroy...
Extreme Series: • How To Respectfully, P...
Low Difficulty Recipes: • Low Difficulty Recipes...
Support our Patreon page to see exclusive content not seen on RUclips, videos that will make you a better sushi chef, and recipes that will dazzle your tastebuds...Master Sushi Chef Hiroyuki Terada shares his utmost intimate knowledge with you. / diariesofamastersushichef
As always, we wish to thank all of our fans for spending time here with us on RUclips. We're all humbled and grateful for all of you and for all the sweet, kind and spirited comments. See you in the next episode...
Send fan mail and products to be reviewed to:
Hiroyuki Terada
6815 Biscayne Blvd,
Suite 103-451
Miami, FL 33138
New videos every Sunday and Wednesday!
Business Inquiries: diariesofamastersushichef@gmail.com
-----------
About Master Sushi Chef Hiroyuki Terada:
Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on RUclips.
At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef's School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.
-----------
Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro's custom specked knife.
For more information on these knives, contact David Holly at david@knifemerchant.com or visit knifemerchant.com
Let us know how you enjoy your Minonokuni.
Knife Merchant
7887 Dunbrook Road
Suite H
San Diego, CA 92126
800-714-8226
www.knifemerchant.com
That's also one of my all-time favorite classic Japanese dishes. Japanese comfort food. So good.
All I need is Gyudon for the next 300 years...
Fast, delicious, and cheap too!
Cheap?
Kinnikuman’s favorite food!
You are truly a master at what you do Hiro. Amazing!
beautiful dish simple and i made it great
Hey I make a version of this all the time! I use cabbage as the "noodles" if you will and boil it in beef broth. Then use skirt steak for the meat portion. Sear that off for 30 seconds each side so it's still pretty raw. Then I warm up the beef in the stock. It's super good.
Its been 35 years since i have had this...last vacation to Japan! It is awesome!
Gotta make that. Looks good
Yum. Can't wait to make it. Thank you for vlogging.
Skirt (or flank depending on where you live) would probably be best cut to use for something like this, very economical cut that takes sauces & marinades well .
-Good Morning-
*Good Afternoon*
-Good Evening-
-Good Night-
It's not the Truman Show LOL!
So happy to see this recipe! I used to eat at Yoshinoya all the time when I lived in Nagoya and to this day back in Canada I still crave it! I can't wait to make this!!!!!
There's a store near me that sells thin sliced short rib for hot pot. Worked well! My only question is about the sugar. 4oz. seems way too much. I used 2 oz and it still tasted too sweet. Was this an error in the video?
Making this next week for sure! so simple and it looks great
I like simple food sometimes.
Great video as always, guys! This looks absolutely delicious! Made my mouth water! I envy you, Cameraman! 😭
another awesome looking dish for me to try, haha, thanks for your videos!
Gyudon is very addicting. Sukiya best gyudon.
Omgosh......I just learned the proper name of the beef bowl 😬LoL........I am so drooling wow Japanese food fanatic!!! Thank soo much!! My kids will love they love Japanese food as well!!
Thank you. Looks wonderful.
Good Afternoon! Thank you for all of the easy level videos lately. I made the 3 minute ramen for my family (of course it took me like twenty minutes, lol) and they loved it! I think I'll try this one next!
Thanks for the recipe! I followed it and it was delicious.
Made this today used beef broth with hondashi…. Winner winner beef for dinner…..MAHALOS for sharing
What a very impressive looking dish, Chef Hiro. It looks so delicious. Hope you and your cameraman have a good afternoon.
Good Afternoon Hiro!
Looks so good. Thanks Chef!
Always love your videos! Looks delicious!
Wow another great recipe💜👌 I luv beef 😋
Coz red onion has strong taste /smell
Love watching you cook chef! Do you have the recipe written or published in a book?
Good afternoon Hiro! Looks delicious and easy to make.🙂
Man reminds me of days in Tokyo , Yoshinoya rice bowl shops ! Wow the flavor! Also use pickled ginger for on top
I think I arrived too early for good afternoon this time lol xD.
Glass noodles in there would be nice too like sukiyaki
This video made me very hungry lol 😁
You guys should do a take on of a sub or sandwich with Japanese ingredients
Pop Tart maybe a.....hiro sandwich? Badumtsss.
Ainjulle lol that's so clever it's awesome but if he does make a "hiro sandwich" I'm going to die of laughter
Your knife skills are above great...!
Cam Man Boiling is defined at around 212 degrees depending on the liquid! The beef cooks at that temp! You may want to write that down for quick reference.
Hiroyuki Sama, konbanwa .
G88D AFTERN88N Chef, another quick meal for those on the go. Thanks Hiro.
I like my soup base a little thicker so it holds on to the meat and rice better, do you think it is possible to add a little starch to it. Also a nice soft runny egg on top would be perfect. Thanks for the recipe and have a good afternoon.
egg? what??
Good afternoon everyone.
Love u hiro
Hiro, g88d aftern88n!!! Lordy, Lord I want to be in your studio and taste this dish :-) Simple but delicious - please never stop!!!
@ Hiroyuki Terada - Diaries of a Master Sushi Chef: thaaanx so much for your answer!! Very much appreciated - are you back in the USA??? Cheers, my friend...
Death: Imma end your career
Hiro: Good afternoon
صحتين وعافيه
One of my favorite Japanese dishes 🤙🏽
awesome!
thanks for sharing! ;)
Very nice! Can you show us how to make the Yoshinoya teriyaki chicken rice?
Oyakodon next?
would slightly stir frying the onion and beef before adding the dashi improve on the flavor due to caramelization?
What a dish!!!
When time of day is this usually eaten? Can this be a breakfast or lunch food?
You can eat it anytime.
" There goes my Hiro! Watch him as he cooks! "
E*
I just subscribed, this looks bomb!
Can you please do a video on chanko nobe? The sumo wrestling soup!
Subtitulos en español .. podrian colocar .. se agradece
Should do more salmon recipes
Looks great. Were you able to figure out the cut of beef?
Probably brisket. That's the basic for hot pot. Ribeye and short ribs are more expensive alternatives.
Making me hungry 😋
Konichiwa chef please also teach how many tables of the ingredient in this recipe
The camera man just rides of this guy's success lmao
Yellow onion is best because is sweet
I would love to eat that
Yum!
What soy sauce to use
Really looks delicious love beef yummy 😋
You love the beef.
Rick Cleek yes I love beef
I made this dish yesterday, and it tastes great. Thank you so much. But what kind of part of the beef is the best? Stores here have no sliced yakiniku-meat, so I went and had to buy filet instead (half a pound for approx $20 US). Which was super expensive. Can't imagine that yoshinoya serves such kind of epensive meat... belly parts?
From what I read it is a brisket cut!!!! The fat on the hot pot cut. Is the fat cap found on brisket
Looks tasty
Very good
Spar rib cutt thin?
damn I need to make myself some of this 牛丼
Sensei's..please make me one! (I'll make sure that I will create one for you both too)
and where did u buy the beef ???
Can I skip mirin + sake altogether?
Oishii👍👍👍🔔🔔🔔
Please do blindfolded sushi making video 😳😂😂
hahnray_ 😂😂😂😂😂😂😁🤔🤔🤔🤔😂😭😭😭😤😤😤😤😤😭😤😍👌👌😤👌👌👌👌👌👌👌👌😋😋😋
😂😂😂😂😂😂😁🤔🤔🤔🤔😂😭😭😭😤😤😤😤😤😭😤😍👌👌😤👌👌👌👌👌👌👌👌😋😋😋
beautiful
Nice
This will be another staple dish. I think I'd serve it with some fresh, sweet cherry tomatoes on the side. Maybe some snow peas too. I get a kick out of Charles' comments. Keep up the great work, Chef Hiro and Charles!
You should point to the steamed rice like that every time.
Wouldnt it be better to sear the beef before adding to the pot?
5:39 dab
add a little beni shouga mmmm
Good Afternoon (pause),
Ribeye Beef also the only choice for a Philly Cheesesteak. Although the SoCal "Hot Pot Sliced Beef" probably ain't... Who can say?
made this, very good, but i dont recommend putting in so much sugar when first doing it. I did half the sugar and it was somewhat sweet. Everything else I put exactly what hiro did in the video
What's good
Lil Stick
The afternoon
Can you skip on the sugar???
that seems like a lot of sugar.
Hiro, Americans usually eat soup and drink when they are sick. What dishes do Japanese people usually eat or drink when they have sick days?
Idaho Wildcat ramen
what about the egg?? most of the time i see this dish , there is either an onsen tamago or a raw egg with it.
Who is the man behind the camera..
Cow: make me a slice!
? hero ...can u fry the beef then put in soup base...
-Good Morning-
-Good Afternoon-
-Good Evening-
-Good Night-
Very Good Afternoon
😍😍
Hiro is a “dumper” lol (dumps all meat in at once) i love hot pot
Any one else hit the like button before the video even starts hahahaha
Hiro... Damn your channel dropped.
Trusting/Making this recipe rn only because of hiros taste in cars(gtr)
I remember this from yoshinoya, just put a raw egg on it, mix it up and it'll be perfect!!
吉野家牛丼
Yes I agree red onion looks like a awful lot of when cooked
I'm just here waiting for graphic violence. But I'll watch anyway.
beef gyudon lol, next he'll make octopus takoyaki or egg tamagoyaki
I am certain he has a egg tamagoyaki video I watched ^_^
@@twistedbdo5755 its a joke mate