The Perfect Japanese Fast Food, GYUDON | Beef Bowl

Hey guys! I just want to say a big thank you for supporting my channel! It’s amazing the support you guys have given me and I hope I can keep teaching you simple and healthy Japanese recipes!

Today I want to show you a dish considered Japanese fast food - Gyudon! (also known as a beef bowl) but this time let’s make it a bit more luxury than the fast food version, okay?

I hope you enjoy and tell me what recipes you want to see in the comments!
00:00 Intro
01:00 How to Cook Rice without a Rice Cooker
02:15 Onsen Tamago (Gyudon Topping)
02:46 Gyudon
04:45 Let's eat!
06:08 Champ's Question Corner

Ingredients:

- 200g Beef Loin (Thinly Sliced)
- 140ml water
- 100ml of mirin
- 60ml of soy sauce
- 2tbsp of brown sugar
- a small bit of dashi fish stock (optional)
- ½ Onion
- ½ a washed burdock root
-1 egg (per Gyudon) - for onsen tamago
- 480g of rice (for 3 portions), 650ml of water.

How to make:
- Add 140ml water, 100ml of mirin, 60ml of soy sauce, 2 tbsp of brown sugar and a sprinkle of dashi fish stock into the pan you will use to cook the beef
- Cut half a root of washed burdock into small slices and add to the water straight away (to avoid it oxidizing) ginger can also be substituted instead of burdock
- Cut half an onion into thin slices and add to the liquid as well
- Turn to a high heat with the lid on
- Once it starts to boil, add your thinly sliced beef and cook for a few minutes until cooked through
- Let the Beef Stew in the sauce for around 5 minutes
- Serve on top of your rice!

If you want to make onsen tamago:
- Heat up water in a saucepan to 65C or 150F (don’t let it boil!)
- Add your eggs to the saucepan and leave for 30 minutes

If you want to make your own rice without a rice cooker (For 3 portions) :

-Thoroughly wash 480g of rice until the water runs clear
- Leave the rice soaking in water for at least 30 minutes
- Add the rice to a pot or saucepan with 650ml of water (this ratio may seem unusual, but in Japan we measure rice in ‘Go’ - which is 150g)
- Put on a lid and heat up the rice until it begins to boil, turn the heat down to medium-low and wait for 10 minutes
- After 10 minutes or once the water has disappeared from the rice, turn off the heat and let steam in the pot for another 10 minutes

[AbroadinJapan]

You had me a luxury premium Gyudon.
Seriously that looked bloody delicious. You can't beat a Gyudon made from actually decent cuts of freshly cooked beef. Keep it up Ryosuke, loving the series mate!
(Awesome tips with the rice as well).

[Lyngm]

This channel is fresh, but the production is just incredible. Good food, good recipies, an amazing host, useful and fun facts, relaxing music, good editing, good camera angles, and timestamps. You can not ask for more. This is great!

[AHW]

I like how detailed he explained the steps, especially the rice cooking steps.
Most professional cooks usually don't explain those kind of things bc they assume everyone knows it
So him explaining it down to the basic really helps

[Jojo-rncs]

I made this for my wife (who is Japanese from Japan and very much misses authentic Japanese food), I followed your recipe well enough and she said it tasted just like Gyudon in Japan. Thanks so much Chef! Love your stuff!

[DrWolfenstein]

Finally! The only Japanese chef for Japanese food that explains things just right! No disrespect to anyone else, but he just gets it!

[sofamiller]

“Have you ever heard of Yoshinoya, Matsuya, or Sukiya?”

I’ve eaten at all three! Got the gyudon with spring onions and a whole raw egg, every time! Sooo good! Also, dirt cheap and very fast. I got the idea that this was “fast food” immediately. You’re the first person to confirm that for me!

[bestbeekeeper]

i'm glad that he throws a punch at the start of every video. it reminds me that as sweet as he seems, he could beat the fear of god into me

[zacharybradley]

Being a military brat, I've been to plenty of places; Germany, Iceland, South Korea, Bahrain... but out of ALL of the places I've lived and been to, Japan has the best food I've had (Disregarding Nostalgia). Once a month, my family went to the local Gyu-Don shop, and I would always load up my gyu-don with ginger and get a ramune bottle with it. Never will I taste something as good as Gyudon and its simplicity. I've begun to make it myself, and I always smile when I eat, all-cause it brings back all the memories of my childhood.

[jinxchiaki]

I love this man's energy. You can just tell he can light up a room- he makes cooking tutorials so fun and the production value is stunning. He seems so sweet I forget he could literally destroy me! hahaha- thanks Champ!

[yourfriendwill]

really glad I've found this channel. I'm a (as of covid, former) professional cook; I adore learning and teaching about food and I'll be sending this stuff to everyone I know who enjoys cooking. thanks for all the great - and approachable - content!

[davidk]

Love the ending with washing dishes and the smooth music.

[frostbyte]

Just wanted to say that as a college student living on my own now I’ve been looking into how to cook good meals in order to save money on takeout and to eat better. I really appreciate your videos and I hope you continue to make more!

[Hotrob_J]

I appreciate how easy-going this recipe is. A lot of recipes are super precise and call for ingredients that are sometimes hard to find, and you don't know if they're integral to the dish or a nice to have, which can be stressful or intimidating

[Lusitano]

Only just seen this video for the first time and I love this man! ❤ will for sure be making this meal at some point soon, it looks so tasty and so so easy to make! Thank you so much for sharing and looking forward to seeing your new recipes buddy! ❤

[Bossjohinator]

Great production, the music, the camera, then the champ just being himself. Knife skills, flavors! So excited to cook this for my date night to impress my lady.

[nataku]

Since the pandemic started, I almost always resorted to online shopping when it comes to condiments and sauces. I came across an online grocery that sells mirin and dashi. Since then, these two has always been a part of my kitchen up to this date. I made Yakiniku and Sukiyaki mostly at first but then I learned Karaage online and Chicken Teriyaki from this channel. Now, I will add Gyudon on my list. Thanks, Ryosuke!

[curtdavis]

Your speech is better than a lot of people whose first language is English. You speak very well. Your instructions are easy to follow.

[thomasadams]

Those knife skills are the very best. Years of experience + properly maintained knife = pure poetry

[davidduke]

This production quality is worthy of 1M subs. but, the onsen eggs weren't cooked in bathwater so I'm disappointed.

[edgarcastaneda]

Champ, all of your recipes have not let me down! This one is sure to not dissapoint either, can't wait to try it!