GYUDON RECIPE (JAPANESE BEEF BOWL) - 牛丼 - COOKING WITH CHEF DAI
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- Опубликовано: 2 июл 2016
- GYUDON RECIPE (JAPANESE BEEF BOWL) - 牛丼 - COOKING WITH CHEF DAI
Gyudon (牛丼), literally means "beef bowl", is an extremely popular Japanese dish consisting of a bowl of rice topped with beef and onions, simmered in a mildly sweet and salty broth, flavored with dashi (fish stock), soy sauce, sake, sugar and mirin.
Gyudon can be found in many restaurants in Japan and some fast food chains specialize exclusively in the dish. The largest gyudon chains in Japan are Yoshinoya, Matusya and Sukiya.
Ingredients (serves 2) :
beef x 400g
brown onion x 1
dashi stock x 400ml
link : • How to make dashi / st...
sake or white wine x 100ml
dark soy sauce x 3 Tbsp
mirin x 1 Tbsp
sugar x 2 Tbsp
grated ginger x 1 Tbsp
rice
OPTIONAL Ingredients
spring onions x 2
onsen tamago / Japanese poached egg x 2
link : • How to make onsen tama...
beni shouga / pickled ginger
Shichimi (7 flavour chilli pepper)
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Thanks for watching!!!!! 
Хобби
Chef Dai has the best japanese recipes on youtube.
My brothers and cousins live on this brilliant recipe back in boarding school times. Our parents will buy takeaways and visited the football fields every Sat after sports activities. But I can also make it now for the memories, Thx.
Great video as always! I'm so hungry now. Whenever I see half priced off Kuroge- wagyu beef at a supermarket, I always make gyudon for that day. lol It's Japanese fast food. ^^
+JunsKitchen hey Jun! Thanks mate. Gyudon is indeed Japanese fast food lol. Also really cheap when you buy in in a chain restaurant, which is a bonus. Unfortunately no gyudon restaurants in London 😞 wagyu costs over £100 /kg in the UK, so no wagyu in gyudon for me here lol
JunsKitchen FBO
When I lived in Japan I ate Gyudon at Matsuya every monday to friday at 5:30 in the morning before training, this brings back memories. Will definitely try this recipe.
Delicious..!
Thanks Chef Dai
I will definetly try this recipe, thank you Chef Dai ..
That presentation doe.. thanks for a simple, yet delicious recipe! Making this tomorrow ^^
Best I've seen. Thanks.
I love gyudon, thank you for the recipe.
Oh wow this looks so delicious!!!
So easy the way you show us. I can make this. Benishoga is a staple in my house, also dashi makings. Like how very thinly you sliced the green onions. Something to try for! Thank you!
The only thing better than watching you cook, is watching you enjoy what you cook. The visceral satisfaction of comfort food is the best and a great reminder of why we cook, not just for ourselves, but for our loved ones. Thanks for the great videos, Chef.
thanks Nick, you're too kind mate....I really appreciate the support and feedback!!!!
Lovely comment btw
Can you please do a video on basic everyday rice? What brands you'd recommend, how to make it in a rice maker vs the stove, etc. This would be very helpful! Thank you and you have an amazing channel! Definitely one of the best RUclips cooking channels!
Wow!That's look delicious 😋
I'll try this soon. thanks for sharing.
牛丼大好きです😋💕
I want to be loved like Chef Dai loves his food
Well, I'm definitely making some of this for myself, though naturally I'm gonna have to put in my own little twist. Thanks Chef!!!
I have subscribed over 10 cooks channel, but I have to say Chef Dai 's channel is so far provide the best receipt on RUclips ! Can't wait to see the next video!
Thank you so much for the awesome comment. We enjoy making these videos so much and your feedback really motivate us to make more videos. Thanks again!!!!
rico rico mmmmm gracias lo haré muy pronto un saludo desde México
why did u stop making videos...love your recipes..
You have a new subscriber!!! I love your vids. My favorite part is the tasting part. I really like how japanase people enjoy their food :)
Looks delicious! Looking forward to more delicious videos like this!
Hopefully I will have time to make another video soon. Thanks for the kind words!
Just tried this recipe and turned out great! Thanks Chef Dai!
That’s great!!! Thanks so much for letting me know!!!!👍
Looks amazing, really easy to make too and the ingredients will be easy to source too. Definitely going to make this one.
Thanks a lot mate, please give it a go.....I think you'll really enjoy it.
Made it and it's delicious, thank you Chef.
top man, thanks so much......
Looks.. wow.
Awesome recipe!
+Abndoc08 thanks friend!
I miss having a sukiya by my place. After i left japan, i tried recreating their gyudon recipe as well to taste the nostalgia. The one i came with is very similar to your recipe so i will give yours a try. :) very nice video.
Hungry ! Nice one👍
Sukiya! When I lived in japan I used to go there all the time
great dish again Dai, keep it up
thanks a lot Darcy. Will do mate!
Super!! Looks sooo good! Chef can you please upload a quick video of how to prepare steamed Japanese rice?
Hiya Ivan, thanks for the comment mate. I will definitely try and make a video on Japanese rice in the near future!!
mmm.. love gyudon so much! thanks for the recipe ! maybe a katsudon recipe next time ;))(
Loving the increase in quality compared to your past videos. Making Karaage using your recipe right now! Thanks for all the uploads.
Thank you mate. We bought a DSLR camera a few months ago, so I think that helps a lot. But we're still not happy with the quality and will strive to improve.
Just need to improve my presenting skills, they're sooooo cringey! lol
+Cooking with Chef Dai Looks great! Also, just wondering, when do you add eggs to Karaage? I noticed in your karaage wrap video you added egg but in the regular karaage recipe there was ko egg. Thanks.
+dank memer well noticed mate. With eggs, more fluffy coating. Without, more crispy. Also the egg will give you a nice golden exterior. With or without is fine. Thanks again!
Could u show how to make cashew ramen Chef Dai. Awesome cooking videos
Since I came to the 🇺🇸 in 1990 I love yoshinoya just for Gyudon
Me too, I’ve only ever tried it in Japan and in Sydney Australia.
Hi Chef Dai, thank you for the video! May I ask for the leftover sauce, can I reuse them to cook next batch of beef? Thank you!
Great!!!!
I like your channel chef !! You make everything look simple and delicious 5*
+Nasrul Farid thanks very much Nasrul!!!
Awesome video Chef Dai, I pretty much live off your recipes now and have lost some unwanted weight in the process!😁
Would love to see some more videos added,
cheers Mate👍🏼
Looks great! :D Thank you Chef Dai
Thanks as always matey!!! 😁
Looks great, nice and simple as well :-) Bad idea watching it just before bed though, I want to eat now...
Cheers James. Thanks for the shout out on Facebook too......
This is definitely one of the easier recipes on this channel. Doesn't take long either.
Can't wait to make this tomorrow! Will let you know how it turns out.
Well I couldn't wait, so I tried it tonight. I see why you make the faces now. It came out amazing! Never tasted anything like it before.
That's a pretty heaping helping. That's how I'd end up serving myself. lol
This reminds me that I haven't had gyudon in a bit. We had a few Yoshinoya locations here in Las Vegas, but I don't know if any of them are still around.
yeah like this kind of food ate it a lot in Japan,so i did it in Tokyo and in Naha,yeah every time it was very good and the taste very very good,if i go back to Japan i will eat it again,and yeah this video is very nice and cool,see ya.bye.
Yum Yum Yum
Nice Video! Can I use chicken stock instead of Dashi stock? What is mirin? If I do not add mirin, will it greatly affect the taste of the sauce?
best beef like yoshinoya!
Chef, what can I use in place of sake? I cannot consume alcohol. Would a fruit juice or stock work as well instead?
nice chef
thanks friend!
Dai
not being able to get dashi or bonito or kombu in my area and not being patient enough to wait on amazon before trying this I found a recommended substitute using lite chicken stock with a dash of fish sauce and a little extra mirin to replace the dashi stock, would you know of a better sub. ?
Chef Dai is legit. One of the best Japan cooking youtubers.
looking forward to see chicken ramen tampopo style dear ''reiz'' :)
So cute, handsome and skillful!
Hi Chef! Could you please make a spicy version? I've had it before and it's so good!
yes please!
Just add chili where you please. it does not seem too practical to make another video for just the same thing, but spicy.
おいし😋
Looks so good... Question is the camera guy drooling while your tasting it because me as a viewer sure is lol
Can you do a how-to video on omurice? No matter how hard I try, I can't do it right.
what is subtitutes for sake and mirin ? since I can't use that 2 ingridients
Hey Chef Dai,
Your Videos are amazing, even though i didn't get to try your recipes yet.
What kind of Rice do you use, and do you season it?
I ask because I often find japanese recipes confusing, because they often don't specify, if they use normal or sushi-rice, and if they season it or not.
Hi again Anton 😉
The rice that is most common in Japanese cuisine is "short-grain" rice or "uruchimai" in Japanese. Short grained rice is not seasoned at all and is the rice that features in most of my recipes. To make sushi rice, simply season the rice, typically with, vinegar, salt, sugar and dashi to make sushi rice.
I think the term sushi rice on the packet is misleading as it can be eaten without any seasoning whatsoever.
Hope that helps,
Dai
...Sorry for bothering you so much *_*, and thank you for your quick answer... again xD
Soy sauce is another one that's often not specified, though they can be quite different. I believe that Japanese soy sauce is typically lighter and slightly sweeter than Chinese soys because of the wheat used. In the context of Japanese soys, if neither dark or light is specified, then it's assumed you use a dark soy sauce like Kikkoman because that's the standard. In Chinese context, the standard is light soy sauce. In the video, Chef Dai specified dark soy, so I'd guess he's using a dark Chinese soy.
What I absolutely must stress however is the difference in taste between bad soys and good soys. Here in the UK, you can buy very expensive and popular soys like Amoy or Blue Dragon... both to me taste like salted water... I've even tried store brands and it has tasted like it's been filtered through cardboard. However, go to an oriental shop and it will inevitably sell good soy sauces for muuuuch cheaper, and the difference in taste is phenomenal. For Chinese I'd recommend either Pearl River Bridge, or Lee Kum Kee. For Japanese, I'd recommend Kikkoman.
Personally I still have so much more fun to squeeze out of learning soys. I think the Phillippians have their own soys, and there's this coconut amino stuff which is a replacement for soy sauce which I have yet to try. :D
Hey Chef Dai, do you think you can make a hot Ramen recipe or maybe a sushi / maki recipe in the future? Thank you!
absolutely will love to make those dishes for you in the future mate!
Hi, Is pink ginger originally pink or stained pink by other things?
UR MY MAN
ohh dai you are just a great person
hello Timo! You watched me even though you're really busy?!?!?!? cheers mate!!!!
❤
I am suddenly hungry watching this
I always makes this when I'm depressed. Still depressed, but much less so
Hope you’re well dude.Sorry for the late response
Hey Dai!
Love your channel, you skyrocket to one of my favorite cooking channels in matter of few videos!
I love how you make it simple to follow and list alternatives for ingredients that might not be so easy to find outside of Asia (I had no idea one can use white vine instead of sake o.O).
I do have 2 questions though:
1. In earlier videos you used a lot of white peeper. Why is that? Is the flavor of white peeper that more commonly used in Japan? Is it so you don't add the coulor? Or just personal preference?
2. Many recipes for Japanese fried dishes call for corn flour/starch, always looking super white like wheat flour. I was thinking I could try buying it and do something with it, but than I remembered that I've never seen white corn flour as in our country it's mostly sold as whole grain corn flour (aka it's yellowish). So could you explain the science behind it? What difference does it make compared to wheat flour? Is wholegrain corn flour OK too?
(I guess I could ask the same for potato flour as well).
Kind of basic question, but they have been bothering me far a bit to long.
White pepper is for Asian cooking . Yellowish flour is un bleach flour. I found potato starch better than corn starch for frying
Thank you so much for your kind words and awesome comment!!!!
Until I started making these videos and read the comments, I didn't really understand how hard it was to find some Japanese ingredients in certain parts of the world. So I will definitely try and upload more recipes that a more accessible to the wider audience.
With regards to the points that you made:
1) I think white pepper is more common than Japanese cuisine than black pepper is. For me, it is just a preference and what I have been taught by my mentors. But when I cook Western style food at home, I mainly use black pepper.
2) I believe that whole grain corn flour is yellow as the whole yellow corn kernels are grounded as is. But both will be fine to use.
In Japanese cooking, potato flour is more common to use in the kitchen.
Hope that helps,
Dai
Well it's true :P And video format/script is getting better and better. I really like it how you do them now.
Sometimes it's accessibility, sometimes it's the price. In my early days of cooking Japanese food I had to go to Austria, another country for me, to get them.
Though when I cook for myself now, I often use more accessible replacements making weird "western style" Japanese food. So I really appreciate comments about "alternatives", not just cause it makes things easier for me but because it reminds me (and hopefully others too) you don't need to fully stick to a recipe; we evolved cooking with thinking outside the box.
Thank you for the answers. It does help, I got new knowledge, all that's left now is to play with it.
You've made a great point there Aimend. Sometimes its about making the best of the ingredients we have at our disposal. And you're absolutely right in that you don't have to stick to a recipe, although one could if one wanted to, but it's also about challenging oneself and striving to improve and evolve a dish.
You have a great attitude btw. I always try and think that any experience I've ever had in a kitchen, whether its good or bad, is always a positive thing as you'll leave that kitchen learning something new i.e. like you said, new knowledge. But it certainly took me a long time to realise that myself though.
The reason I love cooking is because I learn something new everyday!
Nice to talk to you mate and thank you again for your support, keep in touch pal!
Dai
Exactly, a failure is a success too, but that's hard to accept at the moment it happens. At least with cooking I had problems in this department for a while too.
Thanks for the conversation too, and sure I'll keep in touch, can't wait to see what'll be in next video!
Hi, Chef!
Do you think we can do this thin meat slicing at home by our own? because it is hard for me to find local butchering place that able to do slicing this thin :s (it's quiet rural here)
Always enjoy your cooking!
absolutely, just freeze it slightly so that it's easier to slice thinner.
thank you friend!
Thanks for the reply, chef!
Hey, what brand of rice do you use?
for how many persons this? and please recipe? tnx
Hold the egg for me but wow so nice.
where do i buy pickled ginger? never seen it in a supermarket. i only see the kind that you eat with sushi, not the kind for beef bowl.
In theory, it is the same thing. But you would get much better pickled ginger at an asian super market than at walmart.
Sukiya all the way!
BOOM!!!!! me too 😁
Matsuya is my jam, but Sukiya always does in a pinch
You sure love those poached egg shots huh, lol XD. I think you know this is going to be delicious, but apart from today's video I'm curious to know if you've ever tried a ceramic knife, and if so, what do you think of it?
+Elledeas ceramic knives are excellent. Easy to sharp and very versatile. I believe cooking in dog uses one 😀 so it can't be bad
Made this dish twice, the first time it tasted kind of bad, the 2nd time I actually got it quite right and it tastes amazing.
Especially love the taste of the sauce :3
Definitely could get better, my beef wasn't sliced thinly enough, it was like 2 or 3mm thick. Only had white wine. Only pulver dashi. Not even sure this is the correct Mirin I have. Also put in the amount of ginger for 2 servings when I did only make one serving at a time. >_>
Also the 1st time I left the meat in the water for too long, then put it in the sauce way too early and didn't have an onsen tamago on top of it, which I found actually makes it taste much better. Also added twice the amount of spring onions and almost didn't use any of the sauce so it also was quite dry >_> As I said I adjusted all these things for the 2nd time I made it and went with 3 tablespoons of sugar to get it a bit sweeter :D
Love your shirt. ✌️
+Leandro Issaho cheers pal
It's so difficult to get affordable sliced beef in the UK! T_T
are you from Essex? where is your restaurant coz I want to eat your food!
lol, nearly. I was brought up near the Essex / London border. Currently in between jobs, but will let you know when so that you can come down and get some grub!!!! Thanks pal
ps beautiful highlands btw
I hope you feed the person filming the videos too!
Will this be okay without mirin?
Xei Yng cmpp joigvoopo
EBook guiib uitwbipp CH Robinson and I can
Sukiya is my favorite too! I'm a new viewer. Hope you're okay and returning to youtube soon!
Why you need to get rid of beef smell? I made my gyudon without pre soak the beef and still turns out great. Actually better since it will have richer beef smell
Not trying to criticize at all, but why do you boil the beef, instead of searing it... Thanks for your advice
+James Roberts not at all, thats a great question. The purpose of searing in my opinion is to seal the meat ie to keep the flavour and juices within the meat, also to caramelise the outside to create further depth of flavour. The beef in this recipe is very thin so searing it will not achieve the former of my last points and also searing thin meat will harden it slightly. Boiling beef or at least simmering is very common in Japan as in nabe (cooking in a hotpot), gyudon, nikujaga and many more.
I think if I were to seal meat, it would always be with a cut of meat that was thick enough where I would benefit from searing ie caramelising and to seal the juices.
Just my opinion but a cracking question
+Cooking with Chef Dai thanks for the reply
where's your restaurant mate?
I don't work in this particular restaurant much anymore as I am currently starting my own restaurant. All will be revealed soon........😉
Thanks for your comment though!!!
oh wow. Sorry for the late reply. You've certainly drummed up enough interest from youtube so I'm sure it'll do fantastically. Let us know when and where it'll be opened.
The taste of the soup is good but the taste of the beef is "tasteless" how can i improve that?
What's the difference between togarashi and shichimi? 😬
That's a good question. Togarashi is chilli powder, usually just red in colour. Shichimi is a blend of 7 ingredients, commonly chilli with other spices and black sesame. Shichi means 7 in Japanese
+Cooking with Chef Dai Thank you for the clarification chef Dai 😁 Love watching your videos 👍❤️
"always a pleasure, never a chore". and thanks for watching the vids!!!
how does he use chopticks so well. :(
he is asian :P
i agree that sukiya is a bit better than yoshinoya.
What is that t-shirt, a forehead of a ninja turtle?
When you're eating the rice, it looks like the ninja turtle is staring down at the bowl, and like "if only I had a mouth."
vans...
He looks like that asian kid from karate kid
hey chef! wheres your wife? you should let her try your dish sometimes!! woot~
lol, my wife films all of our videos. Don't worry, I always let her eat the dishes after we stop filming......
You don't need to visit Japan to find Yoshinoya....
Beef is over Cooked bro😂😂😂
First?
damn it 3 mins too late
i think you really waste that beef if you boil it.
I think I might brown the piece of beef really well on all sides and keep it raw in the middle. Then freeze it, slice it, and have the sauce already boiled and toss the beef in right before serving. I'd probably brown the onions too. I know I'm going against tradition and I'm not trying to disrespect it.
but hes showing how a traditional japanese dish is made so if you were to replicate the recipe, you would get a similar result.
it's their way to do the beef, might be different to where you come from but that's how it is, mate
As a japanese, I can sure that , it is absolutely delicious trust me
ありがとうございました Lam san
boiling ribs? hell no
USE A FORK!!!
Nahhh, that's too boring. Chopsticks are fun! Though it' can suck sometimes, like how my favourite type of rice is Basmati cooked al dente. Very hard to pick up >_>. Noodles on the other hand... I like them super dry... very easy. :D
61third it's a Japanese dish....what makes you think he's going to use a fork to eat? Silly American
Man i like the vid But Had to press dislike just cause im the only one