Beef Gyudon | Easy Traditional Japanese Recipe

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Beef Gyudon, Easy Traditional Recipe from Master Sushi Chef Hiroyuki Terada
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About Master Sushi Chef Hiroyuki Terada:

Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on YouTube.

At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef’s School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.

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Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro’s custom specked knife.

For more information on these knives, contact David Holly at david@knifemerchant.com or visit knifemerchant.com

Let us know how you enjoy your Minonokuni.

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Comments

Sharon E says:

I like my soup base a little thicker so it holds on to the meat and rice better, do you think it is possible to add a little starch to it. Also a nice soft runny egg on top would be perfect. Thanks for the recipe and have a good afternoon.

Cakasaur says:

Gyudon is very addicting. Sukiya best gyudon.

Vincenzos Plate says:

Easy and delicious

Matthew Morris says:

Good afternoon hirosan

Th B says:

Hiro, g88d aftern88n!!! Lordy, Lord I want to be in your studio and taste this dish :-) Simple but delicious – please never stop!!!

Jannis257 says:

I remember this from yoshinoya, just put a raw egg on it, mix it up and it’ll be perfect!!

LoliOnii-chan Senpai says:

-Good Morning-
*Good Afternoon*
-Good Evening-
-Good Night-

Jordan Wardan says:

beef gyudon lol, next he’ll make octopus takoyaki or egg tamagoyaki

Jurkyification says:

Wouldnt it be better to sear the beef before adding to the pot?

Việt VinaHouse VDJ Phạm says:

Please, Guy Shabushabu or Kimchi nabe

killahjon90 says:

Oyakodon next?

Dwayne Wladyka says:

What a very impressive looking dish, Chef Hiro. It looks so delicious. Hope you and your cameraman have a good afternoon.

Ben Law says:

You are truly a master at what you do Hiro. Amazing!

Piss Trooper007 says:

Love u hiro

Chloride12 says:

Good afternoon everyone.

JEAN GRIFFITHS says:

Looks so good. Thanks Chef!

DeepBlue says:

Very good

Lily Kirishima says:

I’m just here waiting for graphic violence. But I’ll watch anyway.

killahjon90 says:

Oyakodon next?

Nopehahalolwut says:

Gyudon tastes better when you allow it to simmer for 2hrs or more, also like thicker cut onions.

Chan Ivan says:

red onion is hotter while white onion is sweeter

ad3z10 says:

Skirt (or flank depending on where you live) would probably be best cut to use for something like this, very economical cut that takes sauces & marinades well .

Pop Tart says:

You guys should do a take on of a sub or sandwich with Japanese ingredients

Brunoki22 says:

5:39 dab

Robert Arrowood says:

Any one else hit the like button before the video even starts hahahaha

Ira Albucher says:

Looks great. Were you able to figure out the cut of beef?

Abe Changsta says:

How to get youtube views….. Whatever video you’re doing being at Level Hiro(which is super duper high over 9000) or clickbait with some hot chick on the thumbnail. lol Love your videos Hiro, keep it up.

bizzy man123 says:

? hero …can u fry the beef then put in soup base…

Willtato says:

I like simple food sometimes.

Robert J. Holtz says:

That’s also one of my all-time favorite classic Japanese dishes. Japanese comfort food. So good.

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