15 mins Gyudon Recipe | Yoshinoya Beef Bowl

[@CHEFSLABO]

There are lot more info in the description👀 概要欄にも色々のせてます👀 Thanks for watching!! This is an another quick meal for your busy weeknight dinner!! Hope it helps !! 簡単15分シリーズ第二弾です！！ 今回もササッとできる上にとても美味しいレシピなので、是非お試しください！！

[@vuthynimol4653]

@CHEFSLABO could you please make mazesoba ramen noodles or aburasoba ramen noodles ?

[@chusna.ummusyifa]

Already recook it.. taste amazing 🤩 No sake, i add sugar 1 tbsp No kombu, i add masako/msg 1/2 tsp Thank you chef, greeting from indonesia ❤🇲🇨

[@CHEFSLABO]

No worries!! I’m glad that you liked it👍😃

[@ervankirim]

wowowo aku inginn cobain jugaaaaa

[@chusna.ummusyifa]

@@ervankirim enak pake banget.. ayo recook.. mirip banget ama yg di warung yoshinoya 😁👌🏻

[@ramadhanisme7]

One of my favourite food, thank you chef

[@VeLiiCe]

i love to add a raw eggyolk on my gyudon when it is on top of my rice, it tastes amazing and if i am craving for it some nanami togarashi

[@CHEFSLABO]

That's what I actually do when I go back to Japan!!👍 You sounds like pretty local😁

[@VeLiiCe]

@@CHEFSLABO :D thanks but sadly i am not from Japan, i am from Luxembourg with a heavy interest in japanese culture :)

[@hampter5830]

규동을 엄청 좋아하는데, 레시피 잘 배워갑니다!! 꼭 해먹을게요!!!!😋😋😋

[@CHEFSLABO]

의견을 보내주셔서 감사합니다!! 마음에 드셨다니 기쁘네요!! 여러분의 삶을 좀 더 쉽게 만드는 데 도움이 되기를 바랍니다!!😉

[@MegaNool]

Mate, this was awesome! I'll try to find some rare ingredients and cook it tomorrow. Greetings from Ukraine ❤

[@culinista]

Looks good. 😋

[@CHEFSLABO]

Thanks for the comment!! Hope you'll give it a try!!👍

[@동인-z5d]

Soild recipe! Can't wait to try

[@ЛюдаИванова-ц8ш]

Очень сытно и Вкусно, Спасибо Шеф!😊Very filling and tasty, Thanks Chef!

[@CHEFSLABO]

Спасибо за комментарий!! Для меня большая честь иметь возможность подавать рецепты всему миру😄 Надеюсь, это поможет!!

[@cookingwithmimmo]

それがとても好きです❤😊

[@thivlog1901]

Thật tuyệt vời😊❤

[@barbaracholak5204]

Greetings Chef Labo 😋

[@CHEFSLABO]

Thanks Barbara!! Appreciate for your support as usual!!😄👍

[@duckoid4362]

First. And im gonna make this tomorrow!

[@CHEFSLABO]

Thanks for the comment!! Hope you'll enjoy it👍

[@ivantan2841]

Chef chef should we maintain the boiling at 60°c for the umami to develop And can I check if leaving kombu in water for more than 8hrs might ruin the flavour

[@CHEFSLABO]

You can definitely boil Slowly to pass 60℃. This recipe is just prioritising speed and convenience👍 I soak my kombu 24hrs in advance very often, but never felt the flavour is ruined. If you make very delicate dish (like clear Japanese soup), what you are asking might matter. But in my opinion, you don’t have to be that delicate for casual home cooking meal like this 😃👍

[@ivantan2841]

@@CHEFSLABO roger, thanks chef!

[@ivanalfonso97]

How do you keep the beef tender? Even when I only boil the beef, it would still get quite tough

[@CHEFSLABO]

It really depends on the cuts and thinness. If you found thin sliced one like what's in the video (typically available in Chinese grocery), you can get soft texture👍

[@matthewsorensen4303]

Those kinds of beef cuts seem to only be present in Asian grocery stores in America. Any idea if it's possible to cut them like that at home?

[@weiweizhu8587]

There are meat cutting devices on Amazon, actually! I've also used philly cheesesteak meats from american stores, definitely much thicker but can do in desperate times 😂

[@veeriabroadcast]

japanese side dishes please, thank you for the vdo

[@Pikagaming1000]

where did you buy that wok? if you don't mind me asking

[@CHEFSLABO]

It's a Japanese brand called "MUJI (無印良品)" . I'm not sure if it's available in where you are, but you can google their non-stick pan😃 It's cheap yet very well-trusted high quality brand in Japan👍

[@릭스-u8n]

+ 레드와인

[@MagnificentCreature]

This is the third beef bowl video, which one would you say tastes the best?

[@manuelmacalinao500]

where are you located btw? are you in japan?

[@SHADOW_WIZRD]

Pretty sure he’s in Australia

[@CHEFSLABO]

Yeah I'm on my holiday in Japan now (Usually in Australia). This video was filmed in advance, and I edited in Japan. Usually I publish videos about 1-2 hours earlier, but I was running late this time😅

[@CHEFSLABO]

@SHADOW_WIZRD Last week I mentioned that I'm taking holiday for few weeks (in my other channel "CHEF'S LABO Fun Recipes). So I assume @manuelmacalinao500 possibly wondered why I upload a video as usual 😃　 And I'm usually living in Australia as you thought👍

[@SHADOW_WIZRD]

@@CHEFSLABO Haha looks like I’ll have to go subscribe to the second channel to keep up to date then 😅. Have fun on your holiday chef 😄