“Fast” food

so a air fyer... neat

Looks absolutely delicious

Forgot a heart-stopping amount of sliced green onion on top haha.

That's good test 😮

for any of you that have tried Yoshinoya over here in California, this recipe tastes the exact same. It's delicious and that's coming from a cook. So simple too. I don't mean to sound racist, but I saw your youtube short a while back and now I am here...the shock I got when I saw that you were white and I spend a lot of time researching recipes on youtube.

Making this tonight. Hope its good? I can finally use my pickled ginger 😅

Do not simmer the meat for 15-20 minutes cause it will become too tough. Just cook it till it doesnt have the red colour anymore. Also dashi is a must for gyudon since it adds a lot of umami. Personally, id also reduce the amount of water used in the recipe so the flavours are more concentrated.

If you cover the bitter melon with salt and let it set for 5 minutes, then rinse well, it will reduce the bitterness. Love your channel!

What the fuck is an onsentomago?

Is the 100ml cream for 4 oz or 8 oz uncooked spaghetti?

Where’s the dashi

That looks delicious

2 cups water 1/4 cup soy sauce 3 tbsp sake 3 tbsp mirin 2 tbsp sugar Add onions & ginger, heat for 5 mins and add thinly sliced beef. Simmer low 15-20 mins. Serve on top of 🍚 w/ onsen tamago 🥚 & pickled ginger

Too much ginger. Taste like soap

I don't even really like bread but this seems like it would go good in a sandwich with all the crunchy cabbage 😊

Definitely want to try this

Instructions unclear my bowl started speeaking Japanese

Excellent! Easy pickled eggplant at home, Japanese-style, is a culinary gem. Watching full of your #Shorts video promises a quick and flavorful pickling adventure. Can't wait to taste this tangy delight! #brainworks148 🇵🇭 0:36

Nice! How to make Nankotsu Karaage is an exciting culinary journey. Watching full of your #Shorts video promises a quick and delightful cooking experience. Can't wait to try this crispy dish! #brainworks148 🇵🇭 0:41

Wow i am amazed

Gyuudon hitotsuji san-byaku-nen, hayai no umai no yasui no!

can we bake cakes by using fish grills?

Suggestion here: don't just drop whole sichuan peppercorns in there, someone's gonna have aREAL nasty bite. XD Instead, toast some, then pop into a spice grinder for powder, AND prepare spme sochuan peppercorn oil by lit. just frying some whole sicuan peppercorns in canola/veg oil. Also, bruh, don't use sake, wtf, use a chinese rice wine or even better, use shaoxing and sub some simple chicken stock or broth instead of a Korean soup, I agree there are interesting similarities between east Asian cooking schools, but at a certain point it feels like an 'eh, w/e, Chinese/Korean/Japanese same thing' approach xD OH, another fun way to do mapo tofu woth somethingother than white rice is stir fried ramen. Just boil some ramen in salted water, drain, pour cold water over to stop cooking, drop in a towel and spin that suckah around to remove ALL water. Next, toss the noods into the sauce, and serve that way. One might say "but wouldn't that scramble the tofu?' YEP. so instead, after blanching, just fry it in a seperate pan IN hot chili oil until the outside slightly crisps up! Problem deliciously solved.

K I R E I

Is it ok if I don't use sake? What can I replace it with?

You just ate a god😂😂😂

When the closed captions are so way, way off... lol

you're using firm tofu, you don't need to the the salted water step. You only do that if you use silken or soft tofu.

Thank you so much for this video !! Could you do an other "fish Grill recipes - other than fish" ?

Substitutes for sake and sugar?

Jesus Christ loves you, give your burdens and worries to him. Everything will workout with Jesus.

Yoshinoya in U.S. actually has F-ked up this dish, it tastes horrible at their restaurant. I see local H.S. kids in the back making this food, no wonder. You're better off making these yourself, it's EZ and worth it.

What kind of beef should we get, my market does not carry this type of thinly sliced beef

Andayani

Do you really need to have sake and mirin and sugar? Can't you just double the mirin so you get more sake and sugar without needing additional ingredients? Simplify simplify simplify.

Is that sauce similar to the sukiyaki sauce?

LOVE easy and yummy recipes , thank you 👍❤️✨

Just bumped into your video, great work 😊 I'll check out your other videos next, cheers!

Bakugo

Looks good, I'm gonna remember this one

Why sake and not xiaoxing wine? I know it doesn't matter but just curious on the profile change it has

Is there any substitute for the mirin and sake?

Thank you it looks delicious I will try this soon 🌎✌😎

Hi please can you tell me where we can get shiitake mushrooms ?

What if I don’t have mirin and sake can I substitute it with something else ? 😔

Whos here after watching shokugeki no souma👆

Ah that's what I forgot yesterday, the ginger!!!

The point of using ketchup is after cooking it down it becomes a nice sweet and tart umami flavor after cooking out the sourness. That is the essence of this dish. Also add a tbsp of soy sauce for additional salty umami otherwise using tomato paste is just an italian dish. Anyone scared of the ketchup, if you like general tsos chicken from the local takeout, that also has cooked down ketchup and basically soy sauce. Just so get a general idea

Love to try this 😊