The perfect Yoshinoyas recipe Professional Japanese Gyudon Recipe Beef Bowl 牛丼

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=pMKrdSzxZ48

In this article, I will introduce a beef bowl based on a recipe from Yoshinoya, a popular beef bowl restaurant in Japan! • The key to this recipe is to use caramel for richness and apple juice to give it a sweetness and fruity taste that sugar does not have. • Did you know that caramel can be used in food to make it richer?? • It's used in colas. • In French cuisine, it is sometimes used in sauces. • And instead of sake, white wine is used to give it a light acidity and richness. • Yoshinoya's recipe uses umami seasoning, but this time I used kombu dashi, a natural umami seasoning. • I used thin slices of beef belly, but since thin slices of beef belly are hard to come by in the country where I live, I used a knife to cut the block meat into thin slices. • If you live in a country where thinly sliced beef belly is hard to come by, try freezing it for a while and cutting it into thin slices when the surface is hardened! • I'll be uploading many more simple recipes in the future, so please subscribe to my channel!! • 🥢🧂Japanese condiments commonly found in Gyudon🧂🥢 • 👨‍🍳Sansho, which is also used by a Michelin 3-star chef👩‍🍳 • https://shop.iki-ninja.com/items/6081... • 🧂Kuro shichimi (Japanese black seven spice)🧂 • https://shop.iki-ninja.com/items/6081... • • Chapter • 0:00 Opening • 0:11 #1.Making dashi • 0:34 #2.Cook rice • 1:38 #3.Making sauce for Gyudon • 2:35 #4.Preparation • 3:37 #5.Making Gyudon • If you enjoy it, please click the Subscribe and Good👍 buttons! • and hit the 🔔 to turn on the notification for new videos. • The more people who subscribe, the more motivated I'll be, so please do!! • And share with your friends who loves Japanese foods:) • I'm also on Facebook Instagram twitter, so please follow me! • 📖Facebook • / chefjlabo • 📷Instagram • / chefjlabo • 🐤twitter • / japanesechef01 • • ingredients • [Serves 2-3] • 300g(10.58oz) beef belly (thin slice) • 150g(5.29oz) onion • 2 clove garlic (10g)(0.35oz) • 15g(0.52oz) ginger • 15ml(0.52oz) oil • 2cup rice • 2cup water • [sauce for gyudon] • 4g(0.14oz) kombu • 400ml(14.07oz) water • 35g(1.23oz) brown sugar • 35ml(1.23oz) white wine • 35ml(1.23oz) apple juice • 35ml(1.23oz) soy sauce • • Method • [Chapter 1: Making dashi] • -Put 400ml(14.07oz) of water and 4g(0.14oz) of kombu(kelp) in a pot and heat on low heat for 30 minutes. • [Chapter 2: Cook rice] • -Soak 2 cups of rice in water and discard the water immediately. • -Stir quickly for about 20 seconds. • -Rinse several times until the water becomes clear. • -Drain and place in a pressure cooker with 2 cups of water over high heat. • -Cook on high heat for another 3 minutes after pressure builds. • -Turn off the heat and let it stand for 15 minutes. • [Chapter 3: Making sauce for Gyudon] • -Heat 35g(1.23oz) of brown sugar over medium heat to make caramel. • -Add 35ml(1.23oz) of white wine, 35ml(1.23oz) of apple juice and 35ml(1.23oz) of soy sauce. • -Add the dashi and turn off the heat. • [Chapter 4: Preparation] • -2 clove garlic : Remove the buds. • -15g(0.52oz) ginger : Grate. • -150g(5.29oz) onion : Cut into 1 cm(0.39inch). • -300g(10.58oz) beef belly (thin slice) : Cut into pieces 1 to 2 mm(0.03～0.07inch) thick and 9 cm(3.54inch) long. • [Chapter 5: Making Gyudon] • -Heat a frying pan over medium heat. • -Add 15ml of oil and fry 150g of onions. • -Add a pinch of salt and fry until transparent. • -Add garlic, ginger, beef bowl sauce, and thinly sliced beef belly and simmer for 15 minutes. • -Remove the scum. • -Place the gyudon ingredients on top of the rice to complete the dish! • -ITADAKIMASU!! • • Music • ネコト - ローファイな朝食 • https://dova-s.jp/bgm/play11902.html • zukisuzuki - Hydrangea • https://zukisuzukibgm.com/hydrangea/ • • #gyudon • #gyudonrecipe • #gyudonbeefbowl • #professionalrecipe • #japanesefastfood • #yoshinoyabeefbowlrecipe • #beefgyudonrecipe • #yoshinoya • #japanesechefcookingchannel

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