Time has finally come for me to do
a Simon's Midnight Munchies
Today, I'm going to make gyudon
"Gyudon, which is pretty much 'beef rice bowl'"
But I'm gonna make it better than I've ever made it before
I've made many gyudons, but with simpler ingredients, cheaper ingredients
But I'm not f*kin around today
This bowl of gyodon is going to be top class
If you remember our video on the little meatballs
this here is meat from the Satou menchi katsu
They also have a butcher, and I bought
300 grams of some beautiful Matsusaka beef
Usually when I get beef for gyudon I'm looking at around
400 or 500 yen per hundred grams
This bad boy right here is
1600 yen for 100 grams
for 300 grams, that cost me over $50
I didn't get the most expensive kind though because what I found was
the other ones looked a bit too fatty
and I don't want my gyudon to be super super fatty, so I got some
moderately
juicy, glistening
Do you see how beautiful this is? This still is pretty fatty
They even have fat on the sides so you can grease up your pan
This is gonna be the best gyudon of my life
but this isn't the only
special ingredient
I also have, these are Kurofuji organic eggs
six eggs
costs 750 yen
This is gonna be the most expensive egg that I've ever cooked with
I really hope that I don't f* it up because
I'm gonna be so gluttonous, I'm not even using the whole egg
I'm just using the egg yolk
Now there's very little prep work when it comes to this recipe
The hardest part is just chopping up some onions
I like really big white onions
They have a very good sweetness
I don't dice them into cubes
I leave them in little slices because I find that that form is kind of
easier to pick up with the gyudons
I also have some canned garlic and some canned ginger to add some extra flavor to there, and I also have
pre-made gyudon sauce
Why do I have this?
I can make it on my own very easily, I have all the ingredients
But I don't wanna
Hey, you can make your own ketchup at home
but if you have ketchup, just use ketchup
For those of you that can't find gyudon sauce where you are I'm gonna leave
a little recipe for it in the info box below
On top of that some of you already know my love for kewpie mayo
This is very important for adding a whole other layer of decadence on top of your gyudon
you cannot skip this
Only the creepy baby mayo is acceptable
no other mayo, don't even think about trying this with Miracle Whip, that ain't right
I also have some beni shoga right here
so this is ginger
How do they make ginger pink? I'm not sure
but you need this kind of sharp ginger bite on top to cut through the greasiness of the gyudon
and the cheapest ingredient literally that I have here is chopped green onion
'Kay you ready for the cooking process?
This video is almost done
This is so weird, I'm - I'm making this video without
Martina
She's not in the house right now
she's working on editing a project
and sometimes you need to get out of the house to edit, and now I have no adult supervision
so I figured I can do this by myself
Hello viewer, it's just you and me
cooking together
I feel weird talking without another person in the room so I can look at her for encouragement
Isn't that right ducky?
[cricket sounds]
Ducky?
Hmm, I feel very uncomfortable
Hey youtubers that do this alone
there's some youtubers, many youtubers
in fact that don't record with a significant other
kind of feel your pain on a small scale right now
small scale, not big scale, very small
We have a hard and fast rule in this house
When the rice cooker goes on, it plays a song
and when it's done, it plays a song
and you have to dance for both
This is so much easier to set up for Martina because she's so much shorter
and I'm gonna have to squat when I cook this entire time
So I'm gonna start off with softening up the onions
Now this is my first time actually working with some of this fat
I usually just use like a butter, or like some olive oil or whatnot
Not gonna eat that fat afterwards
but I will use this and - okay this is starting to get a bit too smoky here
Ohhh
look at them drips of oil coming through
All right, let's do some of these onions now
There you go
soften that up
Don't want the heat too high, I don't want to burn any of these onions
I am very okay with being patient and letting these reduce for a while
Ohhh beautiful
Look at that shine that's come all over these onions
Aw yeah just shake it around, ain't no rush here
This is a beautiful communion between meat
onion, egg, and rice
Ohoho~ ohoho~!
Now kind of the reason for this ritual today is
I hit my PR for squat!
Holy f* I don't want to do this anymore
Okay
I got this
I got this Simon
f* you
One more
Okay, one more
[Loud grunt]
Almost
Even though I didn't do as much as I wanted, I wanted one more rep
It was still a PR
Older me would have been very upset
for not hitting the target that I wanted to hit of five reps
New me
is, celebrating the fact that I even got this far after really badly messing up my ankle last year, so
I'm gonna celebrate with some damn good gyudon
Hey you know what hurts your ankles?
Trying to do the splits to fit on camera
Being tall, seems like fun, has a lot of advantages
also has a lot of drawbacks
Boo-hoo-hoo I'm so tall my ankles hurt from doing the splits
While we wait, see how this is
sweating
I don't want to pull out my meat -
I don't want to remove the beef from the fridge
and cook it right away because it's cold
I like kind of letting it to get to room temperature a little
bit more and release some of its oils
I think that does a better job of cooking rather than just taking it straight out of the fridge
I can see that the onions are starting to change
from white to more of like a yellow gold
they're gonna get to brown soon
So what I'm gonna do next is
add a little bit of chopped ginger
just a bit of that
and also
a bit of chopped garlic
And by a bit, I mean a lot, because garlic's delicious
Might there be too much garlic?
I don't know
It's gonna be good!
Are we ready
So let's just do, these beautiful - Oh my!
Mercy!
Look at the stringy, beautiful beef
Just gonna lay that on top of this right now
I personally like to put my meat on top of the onions for a bit
I want it to cook a little bit from that heat
I'm trying to do this as slowly
and as gently as possible
and if I see here afterwards that some of this meat
has changed color, has browned a bit
that's when I'm gonna flip some of it
Right now it's just resting
sleeping gently on top of the onions, garlic, and ginger
[S]: Really likes hugs, he purrs, he's so soft
[Meemers: help meee]
[M]: That's not what you're saying, you love it
Literally fell asleep
Well, this is our day!
[S]: Oh, yeah, there you go
I can see this turning a little bit brown
and we turned some of that over there
Oh yeah, flip these just a bit
Ohhh yeahh
Oh my god, guys
Holy f -
This is gonna be the greatest gyudon I have ever made
So around the point when the meat I'd say is like
60 to 70% cooked, is when I'm gonna add my tare (Jpn sauce)
I usually just like to see everything a little bit coated
the beef and the onions are gonna be delicious enough on their own
I don't need to drown this in sauce
So there's just a bit there, let's mix that all up
see if everything gets gently coated
I do want this to be a little bit saucy when I put it on top
There you go
That looks like it's gonna be a great balance of meat, and sauce, and onions
This is gonna be - this is gonna be so much better
than the stuff you can get at Sukiya
"Look at that processed shredded cheese of three kinds of varieties"
"Ooh gimme that, reasonable quality beef in a bowl"
"Oh yeah, just like that"
Now that I have this covered
I, like to put a lid on it, just for a bit
Oh ho ho ho
Yes - !
Steam up my lens my pretty
I think we're ready to go
Okay, so I've killed the heat on that
I'm gonna leave that on the side for a bit
I'm gonna get my rice ready
and then we're gonna eat some damn good gyudon
Yeah boii
some ricee
gimme some nice ricee
Yeahh, look at that
This is where I do things that are a little bit different
than what I've seen for other gyudon
Some people make really soft-boiled eggs that go on top of that
but I don't want soft-boiled eggs
I want to make
a TKG, a tamago kake gohan
You must know how to mix raw eggs with your rice
it is, so delectable
and I am really excited to try these right here
I do my TKG, though, however
a little bit more decadent than most people do
I just use the egg yolk
I'm not gonna use the whole egg for here
I find that if you add the egg white, makes it really frothy
I don't want that, I just want something that's like
sticks like a carbonara sauce to the rice, you know what I mean?
I want a really thick, beautiful egg yolk on here
So, let's see how these eggs are
I'm so nervous, this is the most expensive egg I've ever cooked with on my own
All right Simon
Good luck, and don't f* it up
Dont, f*
Oh shit
Ohhh, oh ho ho ho ho
Whoaaa
These eggs right here, the first organic eggs
certified in Japan
That means that the feed that the chickens get
is also GMO and pesticide free
This egg yolk right here
I'm not sure how I could show you
how glorious this one is right here
pop that right in the middle
oh hohohoho, right there
I'm adding a little bit to here
not too much, because if I add too much then it gets really juicy
Remember, I don't want my rice to be super juicy
I just want it to be creamy and delicious
mix this all up
Oh-ho, yes! This is the TKG of the future
none of this egg white business
So this is my bed that I'm gonna place my gyudon on
Okay, you ready?
Oh hohohohohohoho
Oh hohohoho!
Do you see this?
Oh yes, this is where the tongs come back right there
Ladies and gentlemen, this is
the best gyudon I've ever made in my life
Can you see that steam?
I really hope autofocus is working with me or else this is like $70 wasted
Ohhh hohohohohohoho!
hohohohoho
Get a little bit of onions on the side there
add an egg yolk in there, and you really take it to the next level
Next, need to do a little checkerboard
of mayo on top of here
squirt a nice
little zigzag back and forth
Yes, get some green
onions
Oh, I'm almost at the finish line mama!
Mama, you see what I'm doing here!
Ohh look at that!
I don't know how much green onion you're supposed to put on, never had too much
This just seems so nice
And the last step we need
is just a little bit of beni shoga on the side
There you go, now this, is the best gyudon
you've ever seen made on YouTube
I looked it up
I haven't seen many other gyudons with this quality of ingredients right here
Do I got to do food porn shots?
No! I don't wanna do food porn shots!
But Martina will yell at me if I don't so here I go
[sexy food porn music] Ooh
Should I do this sexy voice or should I just start eating it?
Oh yeah, let's just eat it
Ladies and gentlemen, I have the lights all warm and sensual for this beautiful meal
Matsusaka beef, Kurofuji eggs, mayonnaise
and green onions, garlic, and ginger, beautiful white rice
Are you ready for this shit?
Oh yeah
Mhmm
Oh my god! Oh, oh!
This is the best gyudon I've ever had in my life
I've made many of these
but really when you get some good quality beef
it's a whole new ballgame
[loud dinosaur screech]
I was so worried that this was gonna be overly fatty
I did not need to worry
This is meaty, and sweet, and juicy, and savoury, and creamy [dino screech]
that egg yolk rice
[dino screech]
Mmm, I think the point that I'm trying to get out with this
video is, for those of you that are coming to Japan and
you have an airbnb or you're staying a place that has a kitchen
You don't always have to go out to eat
they're really good ingredients that you could buy and you could cook at home
very easily
and make something better than what you get at some restaurants
For real, Sukiya
cannot touch this
Yoshinoya, uh-uh
that other one that I don't know, uh-uh
So I hope I gave you the courage, try making gyudon yourself
doesn't require a lot of technical skill, the hardest part
is really just chopping the onion
and then you just got to be patient as you soften and cook it all
Get some good beef, some good eggs
You're gonna have a great meal
[dino screech]
Mhmm
If you want the recipe, gonna leave it in the info box below
Thank you everybody
[dino screech]
Mmm, how long should this conclusion go on for?
[dino screech]
Oh no
Oh no, I ate all my beef
Let me put some more on
Man that was some good beef, wasn't it?
If you want to see some more scenes, we've got the bloopers right here
But if you want a little bit more beef, I don't blame you
Here, look at me coming back, you're gonna have some more beef
I got more beef