The Perfect Japanese Fast Food, GYUDON | Beef Bowl

Summary

In this episode of Champs Japanese Kitchen, the host expresses gratitude for viewers' support and introduces a premium version of 'Judong', a Japanese dish combining beef and rice. The video demonstrates how to cook rice without a rice cooker, prepare 'Onsen Tamago' (half-boiled egg), and make a rich sauce for the dish. The host shares personal anecdotes, discusses ingredient substitutions, and encourages viewer interaction, promising to answer comments and consider future recipe requests.

Takeaways

• 🍲 The video is from Champ's Japanese Kitchen, where he expresses gratitude for the viewers' support.
• 🍚 The dish demonstrated is Gyudon (beef rice bowl), a popular Japanese meal known from chains like Yoshinoya and Matsuya.
• 🍶 The video includes instructions on how to make rice without a rice cooker by washing, soaking, boiling, and steaming it.
• 🥚 Champ shows how to make Onsen Tamago (hot spring egg), a half-boiled egg cooked at 65°C (150°F).
• 🥕 The Gyudon sauce recipe consists of water, mirin (sweet sake), soy sauce, brown sugar, and optional dashi fish stock for richer flavor.
• 🌿 Burdock root is added for extra aroma and kick, but if it's unavailable, ginger can be substituted.
• 🍖 Thinly sliced beef is cooked briefly in the sauce, followed by letting it stew to absorb flavors.
• ⏲️ The Gyudon is quick to prepare, making it a convenient meal for busy people.
• 🏙️ Champ explains his Western accent comes from living in Chicago for four years during his childhood.
• 🍷 For those who can't find cooking sake, white wine is a good substitute, or water for non-alcoholic versions (though less flavorful).

Q & A

What is the main dish being prepared in the video?

The main dish being prepared is 'udon', specifically 'gyudon' which is beef don, a dish that combines beef with rice.

What does 'dom giu' mean in the context of the video?

'Dom giu' is a play on words, where 'don' means rice ball and 'giu' refers to beef, so 'dom giu' humorously suggests a beef and rice ball mix.

How much rice is used in the recipe?

The recipe uses about three portions of rice, which is roughly 480 grams.

What is the first step in preparing the rice as described in the video?

The first step in preparing the rice is to wash it by rinsing it a few times until the water runs clear.

How long should the rice soak before cooking?

The rice should soak for at least 30 minutes before cooking.

What is the cooking method for the rice without a rice cooker?

To cook rice without a rice cooker, transfer the soaked rice to a large saucepan, add water, bring to a boil, then reduce heat and let it simmer for 10 minutes before turning off the heat and letting it steam for another 10 minutes.

What is 'onsen tamago' and how is it traditionally cooked?

Onsen tamago is a half-boiled egg, traditionally cooked in hot springs, hence the name which translates to 'hot spring egg'.

What is the purpose of cooking the eggs at 65 degrees Celsius for 30 minutes?

Cooking the eggs at 65 degrees Celsius for 30 minutes results in a soft-boiled or 'onsen' egg with a partially set yolk.

What are the key ingredients in the sauce for the gyudon?

The key ingredients in the sauce for gyudon include water, mirin (sweet cooking sake), soy sauce, brown sugar, and optionally dashi fish stock for a richer flavor.

What is the role of burdock root in the dish?

Burdock root adds aroma and a little extra kick to the dish. If unavailable, ginger can be used as a substitute.

How long should the beef cook in the sauce?

The beef should cook for about a minute or two until it is cooked through, and then stew for an additional 5 minutes to absorb the flavors of the sauce.

What is the chef's background that gives him a western accent?

The chef lived in Chicago, United States, for four years as a child, which is why he has a western accent.

What is a good substitute for cooking sake if it's not available?

A good substitute for cooking sake is white wine, or if alcohol is not desired, water can be used, although it may result in a less rich flavor.

Outlines

00:00

🍚 Cooking Japanese Beef Rice Balls (Gyudon) at Home

In this video, the host expresses gratitude for the viewers' support and introduces the recipe for 'gyudon,' a Japanese dish of beef and rice. The host explains that while many are familiar with chains like Yoshinoya and Matsuya, they will be making a more luxurious version. The preparation starts without a rice cooker, detailing how to wash and soak rice before cooking it with a specific water-to-rice ratio. The host also shows how to make 'onsen tamago,' a half-boiled egg traditionally cooked in hot springs, by gently heating water to 65°C and poaching the eggs for 30 minutes. The sauce for the beef is prepared with water, mirin, soy sauce, brown sugar, and optional dashi for a richer flavor. Vegetables like burdock root and onion are added for extra aroma and taste. Thinly sliced beef is cooked quickly and stewed to absorb the sauce's flavors. The host emphasizes the importance of taste-testing to ensure the dish is delicious.

05:03

🍳 Enjoying the Homemade Gyudon and Responding to Comments

The host enjoys the completed gyudon, highlighting the rich aroma and taste, especially the homemade onsen tamago and the difference from fast-food versions. They mention that cooking rice without a rice cooker took longer but was still easy and quick. The host addresses viewer comments, explaining their Western accent from living in Chicago during their childhood and studying at a Japanese school there. They express a desire to improve their English and possibly visit the United States again. The host also answers a question about substituting cooking sake, suggesting white wine or water as alternatives. They encourage viewers to leave more comments and requests for future dishes and end the video with a customary Japanese phrase after a meal.

Keywords

💡Gyudon

Gyudon is a Japanese dish that combines thinly sliced beef with rice, often referred to as a 'beef bowl.' It is the focus of this video, where the presenter prepares a more luxurious version of the dish. The name 'gyudon' directly translates to 'beef' (gyu) and 'rice bowl' (don). This dish is a staple in Japanese fast food chains such as Yoshinoya, Matsuya, and Sukiya.

💡Rice Preparation

The process of preparing rice is detailed in the video. It involves rinsing the rice to remove excess starch and soaking it before cooking. Since the presenter assumes not everyone owns a rice cooker, an alternative method of cooking rice using a saucepan is demonstrated, emphasizing the importance of clear water and soaking time.

💡Onsen Tamago

Onsen Tamago refers to a traditional Japanese soft-boiled egg that was originally cooked in natural hot springs. The video explains how to recreate this dish at home by heating water to a specific temperature (65°C or 150°F) and letting the eggs sit for 30 minutes. This egg is used as a topping for gyudon, contributing to its rich flavor.

💡Mirin

Mirin is a sweet Japanese cooking wine made from rice. It is a key ingredient in the sauce for gyudon, providing sweetness and depth to the dish. In the video, mirin is mixed with soy sauce, water, and sugar to create a flavorful base for the beef.

💡Burdock Root

Burdock root is a vegetable that is added to the gyudon sauce in the video. It adds an aromatic and slightly bitter flavor to the dish. The presenter explains that burdock must be added immediately to prevent oxidation, which would turn it brown. If burdock is unavailable, ginger is suggested as an alternative.

💡Japanese Fast Food

Japanese fast food chains like Yoshinoya, Matsuya, and Sukiya are mentioned in the video as popular places where people enjoy gyudon. However, the version being cooked in the video is described as a more 'luxurious' or 'premium' version, setting it apart from these fast food offerings by using higher-quality ingredients.

💡Sauce for Gyudon

The sauce is a crucial component of gyudon, made with a mix of water, mirin, soy sauce, brown sugar, and a small amount of dashi fish stock. This blend of sweet, salty, and umami flavors creates the rich taste that infuses the beef and vegetables in the dish. The video walks through the preparation and cooking process of this sauce.

💡Thinly Sliced Beef

Thinly sliced beef is the main protein in gyudon. The video shows how the beef is spread evenly in the pan and cooked quickly to absorb the sauce flavors. The thin slices ensure the beef cooks rapidly and evenly, making gyudon a quick and satisfying meal.

💡Cooking without a Rice Cooker

Since not everyone may have a rice cooker, the video presents an alternative method for cooking rice using a saucepan. The process includes precise instructions on soaking, boiling, and steaming the rice to achieve the right texture, illustrating a common workaround in kitchens without specialized equipment.

💡Cooking Sake Substitute

Cooking sake is a common ingredient in Japanese cuisine, adding depth and flavor to dishes. In the video, the presenter suggests white wine as a substitute if cooking sake is unavailable, or water if one prefers to avoid alcohol. However, the use of water may result in a less rich flavor.

Highlights

Introduction and thank you to viewers for supporting the channel.

Explanation of the dish 'gyudon,' meaning beef bowl, and its popularity in Japan.

Mention of Japanese fast food chains like Yoshinoya, Matsuya, and Sukiya, and introduction of a richer, premium gyudon recipe.

Instructions on how to cook rice without a rice cooker, including washing and soaking the rice before cooking.

Tip: Knead the rice gently using a claw shape to rinse it until the water runs clear.

Cooking method: Bring rice to a boil, reduce heat, and steam it for 10 minutes after the water is absorbed.

Demonstration of preparing the traditional Japanese onsen tamago (hot spring egg), which is a soft-boiled egg cooked at 65°C (150°F).

Recipe for the gyudon sauce: combining water, mirin (sweet cooking sake), soy sauce, brown sugar, and optional dashi fish stock.

Use of burdock root for added flavor and aroma, with advice to prevent it from oxidizing and turning brown.

Alternative ingredients: Use ginger or skip burdock if it’s unavailable.

Adding thinly sliced onions and beef to the pan and cooking until the beef absorbs the flavors of the sauce.

Gyudon is ready, with a rich smell and premium taste compared to fast food versions.

Onsen tamago as a special addition to the dish, enhancing the overall flavor.

Reassurance that gyudon is easy and quick to make, even without a rice cooker.

Response to viewer comments: Explanation of the chef's Western accent, learned from living in Chicago.

Suggestions for substitutes for cooking sake, including white wine or water (with reduced flavor richness).

Transcripts

[Music]

hi guys

welcome back to champs japanese kitchen

i just want to say very big thank you

for supporting this channel

and watching my videos did you try the

recipes that i showed you

please let me know in the comments down

below

today we're going to make you dom giu

means beef don means

rice ball and mix together the beef ball

have you ever heard yoshinoya

or matsuya or sukiya

many japanese loves judo but today

we're going to make more rich luxury

premium judong so

let's get cooking

so you can have a beef ball without rice

right

i know not everyone may have a rice

cooker at home so let me show you how

you can prepare rice without one i've

got about three portions of rice here or

roughly 480 grams

and the first thing we need to do is

wash it you will want to rinse the rice

a few times

until the water runs clear a good tip

for this is to make a claw shape with

your fist

and gently knead the rice and then keep

turning the ball around

as you continue to wash it so just

repeat that a few times until the water

runs clear

and then we're going to leave the rice

to soak for at least

30 minutes before we cook it 130 minutes

is up

transfer your rice to a large saucepan

and add your water

for our three portions of rice we want

about 650 milliliter of water

so now we're going to put the lid on and

turn that up to a high heat

okay once it starts to boil

turn down the heat and wait for another

10 minutes

after about 10 minutes you will notice

the liquid from the rice has started to

disappear

this is when we turn the heat off and

let that steam for another 10 minutes

next up i'm going to show you how to

make a topping for arguedon

onsen tamago it's a half boiled egg but

we call it

onsen or hot spring egg in japanese

because these were traditionally cooked

in hot springs

which is not really hygienic when you

think about it heat up some water in a

saucepan

but don't let it boil we want it at

about 65 degrees

celsius or 150 fahrenheit

add your eggs and let them sit for 30

minutes

next up we're going to make the sauce

for our gudon

i'm going to put this directly into a

pan you will need

140 milliliter of water 100 milliliter

of sweet cooking sake

that's mirin 60 milliliter of soy sauce

2 tablespoons of brown sugar

and this is optional but will give you a

richie flavor

a small amount of dashy fish stock get

that all whisked together

now we will add our vegetables i have

half a washed burdock root

and we're going to cut this up into

small slices

this burdock will make our gudong a

little more aromatic

and give it a little extra kick add this

to the liquid straight away

if you don't add this straight away the

burdock will oxidize

and go brown which we want to avoid if

you can't find burdock in your country

you can use ginger instead or even just

skip this part

next we'll take half an onion and add

that in

thinly sliced once our vegetable are in

the pan

turn to a high heat put on the lid and

wait until it boils

and now for the final ingredient our

thin cut of beef

spread the dial evenly in the pan and

let cook for maybe a minute or two

this will be cooked in no time make sure

to give it a quick stir

to make sure it gets cooked evenly once

the beef is cooked through

let it stew for about 5 minutes to

absorb the flavor of our sauce

and most important thing of all is to

make sure it tastes

good though

okay and now we're ready

[Music]

so

[Music]

[Applause]

okay the beef ball the goo

dong is ready to eat

mmm wonderful smell

i can't wait to eat it

let's eat it

look at this

[Music]

this burlap smell it's so

rich so good

maybe this point is the most different

compared to uh

yoshinoya fast food goodness

and also this onsen tamago it's very

good very

smiled and we all work together very

well

okay we didn't use a rice cooker today

so it took a little bit longer but

usually

you don't is pretty easy to make

and very fast to make so if you're busy

or you don't have a lot of time the q

dome is perfect i recommend you

you guys send me a lot of comments and

appreciate

and today i want to reply to the some of

the comments

how does this man have such a western

accent i love it

thank you very much when i was a child

uh

about 11 to 15 years old for four years

i was living in chicago in the united

states

so that's why i can speak english just a

little bit

in chicago i was going to japanese

school

so sometimes i forget how to speak

english but

right now i'm studying english so maybe

someday

i can speak more more smoothly and

someday

i want to visit united states again

okay here is another comment

what would be a good substitute for

cooking sake

okay if you can find a cookie sake in

your country

maybe white wine is very good

or if you don't if you don't want to

drink alcohol

you can choose water but if you choose

water

maybe the flavor is less rich

okay guys thanks for the comments

if you have any other questions or any

other dishes that you want me to make

please leave the comment down below

and remember after we eat the meal

we all say

[Music]

stop

[Music]

you