I tried a WAGYU Master Secret MSG for Tastier Steaks!

[@geoffmckenzie2608]

I love that you stay so in love with food, Guga. That cute little giggle of joy when you tasted the croquette just made me so happy. . Though I'm living vicariously, I get it. That's how I feel when the food comes out "just right." Nicely done, per usual.

[@Howlie]

fraeakkyyy ahhhh

[@Draconic_Aura]

I think MSG is the MSG of Japan, great video tho

[@timscharf3289]

味の素

[@groofay]

I was about to say, surely Ajinomoto is the MSG of Japan? 😅

[@notuxnobux]

@@groofay Not only that, MSG in its raw form was invented by a japanese in japan

[@telotawa]

i was just about to comment this, lol

[@telotawa]

also, hondashi is a product made by the company ajinomoto, which is literally the company created by the guy who discovered MSG for manufacturing MSG

[@dav1dgear]

Guga, the msg of Japan is msg, they are the creator of msg you know so ajino motto is as msg as you can get. Hondashi, katsuo dashi and konbu dashi is Japan natural msg

[@J242D]

Furikake is msg central

[@aloysiusoh197]

DRY AGE STEAK IN OUSTER SAUCEEEE

[@muhammadwahyuhidayat21498]

Make it happen!!!

[@infectiousproduction812]

i think he already donne that on his other channels?

[@WhiskeyCrack]

oyster puree

[@aloysiusoh197]

@@infectiousproduction812 nope

[@Paine981]

AMEN BROTHER!

[@shaywhite5064]

I just love Guga's "ridiculously easy" side dishes! ♥

[@lsh3rd]

My (Japanese) wife almost had a heart attack when she saw how much hondashi you put on the middle steak!! 😂

[@g60force]

does your Jap-Wifey got any hot single sisters?

[@Loan--Wolf]

im guessing it was a lot then ?

[@jla3880]

Hondashi is a stock made by steeping bonito flakes and other stuff like kombu, the powder guga used is highly concentrated bonito extract that can flavours food the same way msg does or make a lazy stock by diluting in water at a ration of 1 tea spoon to 1 cup. The amount that guga used could probably make 30 bowls of miso soup.

[@lsh3rd]

@@jla3880 indeed… I’ve made miso soup by doing it the traditional way… it’s a lot of work for zero gain over the powder.

[@KeterHirameki]

@@Loan--Wolf Takes about 2kg of fish to make 300g of bonito flakes, so yeah, that's a whole lot 😂

[@SnowJester]

Here before the guy who requests to dry age steaks in oyster sauce in all caps

[@meowis526]

You're two minutes late

[@exploringwithsolwalk3726]

😂

[@SnowJester]

@@meowis526 Oh you're "that guy" Congratulations, do you want a cookie or something?

[@meowis526]

@@SnowJester I'm allergic to cookies. I can get anaphylactic shock because of the eggs in them so no thanks.

[@SuperRoo_22]

🤣🤣🤣 Fighting a losing battle.

[@leschulse5248]

Guga's reaction when he eats is my spirit animal

[@ZedLead]

You make great vids Guga!

[@kangjohan78]

I think we reached a level where we can open a restaurant that sells only "Guga's Side Dishes".

[@LilianaKali]

It'll be delicious. We'll all die of heart attacks, but it'll be delicious.

[@shmooblydong4414]

or at least a separate channel with all the side-dish recipes

[@brandoutmusic]

love the vid as usual guga! just maybe a small suggestion to consider for experiments: i notice that usually the compound butter wins over any of the other methods, but it can be hard to tell whether thats because of it simply being more butter vs. the INGREDIENT in the compound butter making it good. maybe if you had one that was a control butter and then a compound butter one, that would make it more clear whether the steak is better bc of just the butter or bc of the fact its compounded with the secret ingredient :)

[@paulstevens1493]

I just tried this and I must say, it was super good. I put a small amount in and it didn’t taste fishy, it just added a subtle funk and a boosted umami that blended really well with the steak (I also included garlic in the compound butter). Reminds me a bit of truffle salt in this context.

[@x225francx]

Hello Guga , i really love your video , i wanted to give you a side dish idea : - Garba Garba is a popular Ivorian street food. It is a simple yet beloved dish consisting primarily of attiéké (fermented cassava couscous) and fried fish, typically tuna. The dish is often garnished with sliced onions, tomatoes, and chili peppers for added flavor. It's THE dish to eat in Ivory Coast

[@ohdriizy5940]

Hey Guga! I just ate a Buldak 2x spicy!!! Let me tell you that I have a very high spice tolerance but this ramen it’s another level. I don’t make it with all the sauce… that’s spicy it is! Soo a Buldak video??????????

[@SimServant]

Guga, you've been doing these MSG experiments for a while now, with many of them, I want to see a March Madness style bracket to crown the best one OF ALL TIME! Thanks!

[@MrVincelarson]

You guys have done so many experiments with steak and several of them have been better than the controls but how do you rank the experiments against each other? Which are your favorites???

[@EvilOttoJrProductions]

I've been using Hondashi to season steaks for years; it's like a cheat code for the perfect steak flavor. You don't need anywhere near that much though; put it on the same way you'd add salt, pepper, and garlic powder, and that's plenty.

[@random-style]

4:24 "If you think it gets better than this you..." **simulates brain damage** 7:03 Unanimous decision that the other steak is better

[@rubennunes9474]

Day 1 of asking guga to age beef in the francesinha (typical portuguese food) sauce. And I challange you to make the sauce yourself

[@tonybrowning3077]

I tried the compound butter last night on my grilled steak. I just happened to have the Hondashi in my pantry (used to make ramen broth). I did enjoy it for the added kick that it brought to the steak, but I did add the same rub to the butter that was on the steak (Rodney Scott's Porcini Garlic Herb Pepper), just to marry the two up.

[@lqfr8813]

hondashi is a concentrated seasoning to be used in broth and soup. using it on steak indeed will make it too strong of flavor, maybe there needs a way to limit how much you incorporate the hondashi into the steak. you can crush hondashi even finer dust, then reduce the amount sprinkled on steak

[@lowlifeaquarium1553]

5:44 that quote is from karate kid 😂

[@EdHadder]

I Love Sous Vide Everything Videos ❤

[@jamesellsworth9673]

I watch Japanese cooking videos: they use only a little hondashi powder or granules in a dish. The product increases the level of umami flavoring and adds saltiness. It also adds Bonita tuna flavoring. I prefer my wagyu to rely on natural beefiness. MSG is derived from celery and that would be fine to add to the basic beef.

[@JaQba91]

3:51 Seasoning picanha with salt, pepper and garlic powder?

[@asdfdsf-s4u]

thank you Gugu for this BEAUTIFUL waygu piranha♥

[@riukrobu]

That's a compelling combination of typing errors, my friend!

[@JonasReikowski]

1. "The More, The Better" 2. "It's a bit overpowering"

[@DreuScuhDoo]

5:00 When Guga gets zesty you know the food is bussin

[@captainsmokie]

@Guga, you do so many successful and delicious looking compound butters, and I don’t have enough free days of the week to try them all! You should do a video of a showdown between your top 10 favorite secret “msg” compound butters! Would be epic!

[@nielsvandeveen2849]

Ooh guga! Try to make an dutch kroket! You will absolutly love it!

[@No_one448]

One day i'll get myelf the best wagyu and have guga over to judge my work. Maybe not today, not tomorrow but someday soon. Love ya, you grease ball

[@kainthepain7126]

Guga says every thing is amazing

[@krislong9338]

Hondashi is a quick and easy to start a nice dashi. I use it to start diahes when I don't want to take the time to boil some katsuobushi.

[@thanatos6902]

something that would be interesting to me... is instead of just doing 3 of these and using the different ingredient twice and a control, have a normal control without MSG, one with traditional MSG and one or two with the different ingredient as a wider experiment... instead of testing only if it's better than no MSG see if it's better than traditional MSG as well

[@josephpedone2004]

I don’t know if it counts, my mom used to make the potato croquettes with bacon and Italian season bread crumbs

[@Alex-zi1nb]

oh my goodness that side dish looked amazing. i need to try that

[@toraryugraphiperso3411]

How about making plantain sous vide? do you think that it would be better than regular cooking?

[@peterterry7918]

You can try some of these "alternative MSG" variants on cheaper steaks and see how close you can get it to Waygu

[@PhnXFire2k23]

All the boys have been working out by the looks of it!

[@MLUE44]

Everytime I see that torch 🔥 I want to hide it

[@mitch1447]

Why is Leo on our left ! Haha looks delicious guga !

[@Xspacexmanx]

GUGA YOU GOT TO DO A EXPERIMENT WITH THE UNCLE ROGERS NOODLE SAUCES AND DONT FORGET THE AUNTIE OIL!!!

[@sulaimanalhafez6192]

We have to find another way on engaging the side dish cuz everytime is the same line lets try the third steak I’m so interested on how it’s going to taste and then someone has to say no way we have to try the side dish first lol Great video as always

[@totaleclipse518]

Do a video where you combine every ingredient from a previous video that was considered better than the control by Guga or one of the guys. Would be absolutely insane.

[@meizhou9279]

The guys couldn’t even wait for Guga to finish his sentence before eating. 😂

[@chillicodmyt]

Hi Guga Here is something new for you to try and believe me, IT IS DELICIOUS... Pork Burger 1. Pork Neck (Has to be Tender) 2. Toasted Bun off course 3. Mayo Sauce - (Mayonaise with condensed milk and mustard Past) Just those three and trust me. It will not disappoint you. Love your video's Guga From South Africa

[@haros2868]

1:12 0iq momment

[@Alex-zi1nb]

guga....have you ever sous vide to cooked, and then tried dry brining or dry aging? wonder if it works....

[@Platinumshadow_153]

I love Hondashi, always add in Miso Soup

[@kayrosis5523]

Guga: Hondashi is the MSG of Japan MSG: Am I a Joke to you?

[@Fr1g1d_Blaz3]

😂😂😂 Angel said "yoink"

[@robertgallant318]

Can you try the same thing with the eye round or cheap steak?

[@rudycas2008]

I wonder if I can use a torch like the ones for creme brulee?... I can't find other ones in my country.

[@benjaminvdvyt]

My favourite restaurant has these potato fried 'cookies' (they sell them translated literally under potato cookie), and with the sauce they add to it, they are arguably my favourite thing there. Don't get me wrong, the sushi they got is fantastic as well, but those cookies are just so lovely as a snack.

[@deckerd1973]

those were some of the most beautiful picanha I have ever seen

[@FunLovingCriminal_JB]

Guga please try dry aging a steak in Chinese Glaze red tub 01... ❤

[@maeglinify]

silly sounding question, would butter made from the milk of cow that produces the A5 Wagyu be any different? We've seen tallow, but how about butter?

[@danielminor5595]

I think “MSG of [insert country]” works for just about every country except Japan. Considering they first harvested MSG, and were the first to isolated the compound, and use it frequently in their cuisine, it’s fair to say MSG is the MSG of Japan lol. Great video as always tho Guga!

[@kubakielbasa5987]

It would fit more to say that it's the MSG of Japan that isn't pure MSG

[@salvatory2012]

I'll be coming over uncle Guga in a few for some steak 🥩❤

[@azraelairsoft]

M4マガジンが落ちましたが外部化してます？airtacのものでしょうか？

[@alacartetv]

could you create ranking of your MSG steaks? top 10 maybee for all of your MSG videos

[@NEGAN_x75]

Guga please try Anchovies it will be interesting to see please please

[@shinjiikari1021]

Well, msg is the msg of Japan as the first extracted MSG is from Japan, aji no Moto is Japanese

[@toddhall3389]

You’ve done all these MSG from Country X experiments. It’s about time you decide which one is best. The Olympics are coming up so do the MSG Olympics.

[@harshas1700]

try chilli power guga please please

[@justinabaya6622]

Now this is a classic Guga video 👍👍

[@michaelmiller1109]

I want to buy your products but I already have purchased equivalent items prior to. Will there be a 2.0?

[@FahmiZFX]

The moment I saw the amount of hondashi, I said "He ruined it. He ain't gonna taste steak no more". Like, even my own cooking, I'd just put a literal pinch of it. It's very powerful.

[@addinulihsanmaulana7652]

well i think that side dish is from indonesian mix with netherlands cuisine and its called "Kroket" or sometimes "Perkedel"

[@SpringdayAutumnmoon]

"this is the msg of japan" yeah and the cleveland show is the family guy of television

[@Nelson_Win]

Have we done dry aging with Oyster Sauce?

[@mandiago5841]

Angel needs to switch back to the other side it’s weird 😂

[@fonk_sr]

I’ve been using umami powder for years and it looks just like that; it makes everything better.

[@codyhake1932]

Sous Vide lamb shenks in traditional dashi (kelp and bonito flakes).

[@Wuuz]

on finale of these MSG things you need to combine little bit all of them for one experiment

[@kylesheeks2822]

I love Guga but can we, every so often, get a sauce that does not have mayo?

[@garthvanguilder9588]

Are you not posting your recipes anymore? I would like to try making your potato croquette. I have made your stuff before with no ingredient amounts listed, but it's just easier when I don't have to guess.

[@meat_loves_wasabi]

Have you tried dry aged pork… notice several K bbq restaurants advertising aged black pork

[@APopov]

Hondashi which I use has MSG as one of its ingredients :P

[@FLATRONNIE666]

i only watch these for the Walmart commercials now

[@crazymatsuki]

Uncle Roger's influence is so much on Guga 😂

[@asdfdsf-s4u]

it's because they are related.

[@xXDuplicXx]

You should combine all the msg together to make an ultimate rub and butter based flavoring.

[@absolutesoul2860]

is jp mayo kewpie or is it different?

[@Dustman_1866]

see if u can cook the steak sous-vide with rendang paste!

[@sup4chan]

Guga, show us some side dishes you consider "ridiculously difficult" to make, so we have a metric to draw on for what you call easy

[@Foodsrme]

Dry age in oyster sauceee !!

[@all5hrzns99]

".... and GD he took it" LOL

[@mokouf3]

If you have never seen Hondashi, either you are not a Japanese or you have never watched Guga's video. Guga mentioned Hondashi in another video already (in another channel: Guga Foods)

[@Kerosene.Dreams]

I once ate a turtle food pellet on a dare and because of that traumatic food foray I am terrified to try Hondashi or anything with Benito flakes. I am normally open minded with food and love most fish but can't seem to get past that.

[@michaelcooper4986]

Hi if you can find these 2 products can you please do a steak experiment with atchaa and Mrs. Balls chutney

[@CoJiFreed]

Try different combos of msg and IMP/GMP

[@Daviandj]

Guga you need to try Six Gun Grill spice from South Africa

[@zoemarch707]

First? Steak in oyster sauce would be cool

[@CozmicOrgazm]

I had to order my googa smasher online. After the third Walmart I gave up.

[@Uldihaa]

Isn't Anjinomoto brand MSG the MSG of Japan?

[@lowrider5717]

Where do we get this ?

[@VintageCarHistory]

The funny thing about Japanese Tempura is that it's not Japanese. The Portuguese brought the Tempura recipe to the Japanese in the 16th century and they have since made it their own.

[@valenb4992]

walmart usa only i havent found it in canada

[@farticlesofconflatulation]

Hey Googa! Japan already has an MSG, it’s called *AJINOMOTO!*

[@kaminakaminakaminakamina]

How can I get picanha in the US?