Never had this with onsen tamago on top, but I gotta try this, now that I've seen you dig into it. And, "gamey-ness,"...I wish I had thought of saying that years ago. I've been using the word, 「豚くさい」for years, and then having to explain it to my Anglophone friends. haha
@@NoRecipes You are 100% right about the eggs outside Japan!! Japanese people are so used to just eating the raw, it's, 当たり前、but outside of Japan, 確かに、危ない事はある。I still take my chaces often enough here in Canada, though. lol (I sent you an email, btw.) Cheers! =)
@@Maplecook I used to take my chances in the US as well. Saw your note, but I'm a few days behind on responding to comments and will jump into the emails once I'm done here 😅
@@NoRecipes No rush, my friend. I know how busy you are. Although Thunderjack and I shot the thing, I have other content to upload in the meantime. Everything at YOUR pace is perfectly fine. I will edit it and just hold it, until you give me the signal.
perfect! i was wondering what to do with my chicken. it's so hard to get pork cut that thin where i am. i'll just have to substitute it with chicken and then tofu and see how it goes. interestingly enough i have all the ingredients already, minus the scallions so i'll just use regular sweet onions. figured it would taste something like yoshinoya's
Chicken would definitely work, but I'd recommend cutting the chicken into chunks and browning it in a frying pan first before adding the sauce to glaze it. Also this sauce doesn't really taste anything like Yoshinoya's if you want something more like their gyudon check out this recipe: ruclips.net/video/MQEHsIUOD7c/видео.html
Thanks! If you're slicing it yourself I'd recommend using a meat slicer while it's still frozen, to get the thinest slices, or you can partially defrost it and cut it with a sharp knife. The sheets should be about 1-2mm thick.
Hi Marc love the video thatl looks fantastic and the spring eggs look great I'm going to text me some dinner cuz you made me hungry LOL talk to you later your friend is still in Nevada Nicholas
@@NoRecipes well yes I did Marc it was wonderful thanks for the recipe it was fantastic dude really was I'm going to have to make that more often LOL you take care of my brother and I'll catch you on the next one your friend in southern Nevada Nicholas
This looks great, I can't wait to try making it! Thank you for the video. The ingredients list reminded me of a question that I've had for a while: I sometimes see Mirin labeled as "Sweet cooking sake" or similar. Sometimes, recipes will call for sake, and other times I've seen cooking sake or mirin called out. Are you able to talk about the differences, and how interchangeable they are (if at all)?
You're welcome Nick! Good question! You can watch this video series for more details on sake and why it's used for cooking: ruclips.net/video/C2p6MN4EVeA/видео.html As for the differences, proper mirin is made with whole grain glutinous rice while sake is made from special cultivars of rice grown for sake that have been milled down. Mirin is also usually aged much longer than sake. The lack of milling for mirin results in a beverage that is much higher in amino acids which means it will have a stronger taste of umami. A couple things to watch out for: 1) Most mirin sold outside of Japan is not real mirin (it's alcohol mixed with corn syrup, MSG, and flavorings), so be sure to read the ingredient label (it should only contain glutinous rice, koji, water, and possibly some alcohol). 2) Be weary of anything labelled as "cooking" sake or mirin as these have usually had salt and other additives added to make them undrinkable. This will make dishes too salty when the recipe was made for drinking sake/mirin.
@@NoRecipes Thank you so much for the information! This is extremely helpful, and surprisingly fascinating. I'm looking forward to watching the series that you linked! ありがとう ございました
Hi Mad Panda, I've added it to the list of requests, but seeing as I just posted this one, it will probably be a few years before I do the spicy variation. In the mean time, it's super easy to modify this. Just add your favorite chili paste to the sauce. My suggestions are Sambal Oelek or Doubanjiang. Gochujang would work too, but it will make it a bit sweeter.
Many thanks for sharing. Hope to try this. Can I substitute sake with mirin? It's hard to buy cooking sake here. If yes, do I need to cut the amount of sugar? Please advise. Cheers!
You're welcome Eva! Yes, you can substitute mirin in place of the sake if you exclude the sugar (mirin is much sweeter than sake). Just be aware that most mirin sold outside of Japan is not brewed (it's just grain alcohol with corn syrup and flavorings). This is why I generally recommend using sake and sugar over using mirin, unless you can find real mirin. Also, I do not recommend "cooking sake", it is generally very low quality sake that has a bunch of additives like MSG and salt which will throw off the taste of any recipe that was not made specifically for that brand of cooking sake. It is much better to use cheap drinking sake. You can watch this for more info on sake ruclips.net/video/C2p6MN4EVeA/видео.html
@@joyfullness1895 If you have access to an immersion circulator (a.k.a. a sous vide machine) that is the easiest way to make these, but it's also doable in a pot or rice cooker.
@@NoRecipes yeah I googled a bit and came out with that sous vide apparatus, I was already planning to buy one, so this is one of the things I can do with it. I had only been thinking about meat until now.
Hi Andrea, you could use bacon, but the problem is that it would end up too salty. You could leave the soy sauce out of the sauce to prevent this, but then you're basically making a different dish. I'd imagine it would still be tasty though.
@@NoRecipes thx - my new idea is to use it as a left over recipe. Bacon will not be so salty if I cook it and mix with some pork nack /belly - fine sliced - I think it will be great in your recipe. Keep you informend - if you like.
Yet again, No Recipes Lore deepens as he exquisitely mentions there's Vampire in this world. Truly a fascinating RUclipsr!
🧛♂️🧄
Wow very delicious recipes share 👌🏻👌🏻Stayconnect ❤friend 🤝
Thank you!
Never had this with onsen tamago on top, but I gotta try this, now that I've seen you dig into it. And, "gamey-ness,"...I wish I had thought of saying that years ago. I've been using the word, 「豚くさい」for years, and then having to explain it to my Anglophone friends. haha
😂 dude you're too funny! I still like this best with a raw egg, but I don't think I trust the eggs anywhere outside of Japan enough to eat them raw.
@@NoRecipes You are 100% right about the eggs outside Japan!! Japanese people are so used to just eating the raw, it's, 当たり前、but outside of Japan, 確かに、危ない事はある。I still take my chaces often enough here in Canada, though. lol
(I sent you an email, btw.)
Cheers! =)
@@Maplecook I used to take my chances in the US as well. Saw your note, but I'm a few days behind on responding to comments and will jump into the emails once I'm done here 😅
@@NoRecipes No rush, my friend. I know how busy you are. Although Thunderjack and I shot the thing, I have other content to upload in the meantime. Everything at YOUR pace is perfectly fine. I will edit it and just hold it, until you give me the signal.
Awesome my friend
Thanks!
wowwwwwwwwww very good.
Thank you!
Watching this as soon as I woke up. OMG, I haven't eaten yet, and you are driving me nuts with desire to eat this!
That's what I'm here for 😂
Another great video, That pork belly looks delicious.
Thanks man!
perfect! i was wondering what to do with my chicken. it's so hard to get pork cut that thin where i am. i'll just have to substitute it with chicken and then tofu and see how it goes. interestingly enough i have all the ingredients already, minus the scallions so i'll just use regular sweet onions. figured it would taste something like yoshinoya's
Chicken would definitely work, but I'd recommend cutting the chicken into chunks and browning it in a frying pan first before adding the sauce to glaze it. Also this sauce doesn't really taste anything like Yoshinoya's if you want something more like their gyudon check out this recipe: ruclips.net/video/MQEHsIUOD7c/видео.html
yes Sta-don is sooooo yummy
It's one of my favorite donburi too😄
Excellent receipt. And delicious.
Thank you Howord!
looks really tasty, i have a slab of pork belly in the freezer, might try this out soon
Thanks! If you're slicing it yourself I'd recommend using a meat slicer while it's still frozen, to get the thinest slices, or you can partially defrost it and cut it with a sharp knife. The sheets should be about 1-2mm thick.
@@NoRecipes Thanks! I have a meat slicer and was planning to do exactly that!
Wow!!! Drooling 🤤 Maplecook sent us! Yummy!!
Thanks, and welcome to the channel!
Hi Marc love the video thatl looks fantastic and the spring eggs look great I'm going to text me some dinner cuz you made me hungry LOL talk to you later your friend is still in Nevada Nicholas
Thanks Nicholas! Hope you had a nice dinner!
@@NoRecipes well yes I did Marc it was wonderful thanks for the recipe it was fantastic dude really was I'm going to have to make that more often LOL you take care of my brother and I'll catch you on the next one your friend in southern Nevada Nicholas
I can't wait for the development of smell o' vision!
😆 that would be fun!
This looks great, I can't wait to try making it! Thank you for the video.
The ingredients list reminded me of a question that I've had for a while: I sometimes see Mirin labeled as "Sweet cooking sake" or similar. Sometimes, recipes will call for sake, and other times I've seen cooking sake or mirin called out. Are you able to talk about the differences, and how interchangeable they are (if at all)?
You're welcome Nick! Good question! You can watch this video series for more details on sake and why it's used for cooking: ruclips.net/video/C2p6MN4EVeA/видео.html As for the differences, proper mirin is made with whole grain glutinous rice while sake is made from special cultivars of rice grown for sake that have been milled down. Mirin is also usually aged much longer than sake. The lack of milling for mirin results in a beverage that is much higher in amino acids which means it will have a stronger taste of umami. A couple things to watch out for: 1) Most mirin sold outside of Japan is not real mirin (it's alcohol mixed with corn syrup, MSG, and flavorings), so be sure to read the ingredient label (it should only contain glutinous rice, koji, water, and possibly some alcohol). 2) Be weary of anything labelled as "cooking" sake or mirin as these have usually had salt and other additives added to make them undrinkable. This will make dishes too salty when the recipe was made for drinking sake/mirin.
@@NoRecipes Thank you so much for the information! This is extremely helpful, and surprisingly fascinating. I'm looking forward to watching the series that you linked! ありがとう ございました
Can you do a recipe for the spicy pork (karasutadon)? Also from sutadonya
Hi Mad Panda, I've added it to the list of requests, but seeing as I just posted this one, it will probably be a few years before I do the spicy variation. In the mean time, it's super easy to modify this. Just add your favorite chili paste to the sauce. My suggestions are Sambal Oelek or Doubanjiang. Gochujang would work too, but it will make it a bit sweeter.
@@NoRecipes thank you 😊
Yummy and tasty 😋 👍🏻
Thanks!
Many thanks for sharing. Hope to try this. Can I substitute sake with mirin? It's hard to buy cooking sake here. If yes, do I need to cut the amount of sugar? Please advise. Cheers!
You're welcome Eva! Yes, you can substitute mirin in place of the sake if you exclude the sugar (mirin is much sweeter than sake). Just be aware that most mirin sold outside of Japan is not brewed (it's just grain alcohol with corn syrup and flavorings). This is why I generally recommend using sake and sugar over using mirin, unless you can find real mirin. Also, I do not recommend "cooking sake", it is generally very low quality sake that has a bunch of additives like MSG and salt which will throw off the taste of any recipe that was not made specifically for that brand of cooking sake. It is much better to use cheap drinking sake. You can watch this for more info on sake ruclips.net/video/C2p6MN4EVeA/видео.html
@@NoRecipes wow.. thank you for your detail explanation. Points noted & thank you again.
@@evajohannes2423 You'r'e welcome!
yessssss, I'm gonna watch this 😊
oh wow I must master that egg, low temperature you say? I am good but I haven't accomplished such egg yet, it's brilliant! 😊
It creates a very unique texture of egg that's like a silly smooth tofu or custard. The trick is to get the egg to exactly 63°C.
@@NoRecipes oh lord make it easy why don't ya 🤣
@@joyfullness1895 If you have access to an immersion circulator (a.k.a. a sous vide machine) that is the easiest way to make these, but it's also doable in a pot or rice cooker.
@@NoRecipes yeah I googled a bit and came out with that sous vide apparatus, I was already planning to buy one, so this is one of the things I can do with it. I had only been thinking about meat until now.
That's why some country never can win world cup because they don't eat pork 🥓🥓 the magical meats 😀👍
I bang my grater like that too! haha
Gotta show that Allium who's boss😉
Can I replace the belly with bacon?
Hi Andrea, you could use bacon, but the problem is that it would end up too salty. You could leave the soy sauce out of the sauce to prevent this, but then you're basically making a different dish. I'd imagine it would still be tasty though.
@@NoRecipes thx - my new idea is to use it as a left over recipe. Bacon will not be so salty if I cook it and mix with some pork nack /belly - fine sliced - I think it will be great in your recipe. Keep you informend - if you like.
@@andreaherzog-kienast9343 That's a good idea. I hope it works out 😀
@@NoRecipes Will try it this week :)
Dont eat pork meat
You can use beef, kiddo
You can always click on the link in the video description for a more detailed recipe that includes suggestions for substitutions.