2:55 wow! Frosting. That is brilliant. Cooking Wagyu was a learning experience for me during my trips to Japan. I really enjoyed cooking with it and I learned quickly that it needs a much more delicate hand than our beef here. I am grateful to always be learning from you Marc! Take care. 🌺
Thank you for the kind words as always Annette! Wagyu is definitely a different kind of beef and benefits from different cooking methods. The marbling alone makes it a little too rich to eat in big chunks, so for me I prefer A5 sliced thinly like this, with some of the fat rendered out. Happy to hear these recipes are helping you out 😁
Awesome and thx. Costco has some shaved beef here in vegas. Making this later today. I’ve seen where a small bit soba broth is suggested but I will try this
If it's A5 Wagyu it should work great! I hope you enjoy it! When you say "soba broth" do you mean mentsuyu? If so that is a mixture of soy sauce and dashi stock (which this recipe has).
I like gyudon covered by egg. Mitsuba leaves, 7 spice chili, grated white daikon with ponzu and sliced scallion are also good topping IMO! In marc's recipe he uses high rank beef, so I might add some shortcut shirataki noodles. This is sukiyaki don!
Those are all great suggestions! This is a distinct dish from sukiyaki don though. Sukiyaki don typically doesn't use dashi and includes more soy sauce, sugar, and sake. This gives it a more concentrated and sweet flavor (more like sukiyaki hot pot). I don't have a sukiyaki don recipe, but I do have a Gyunabe don recipe (which was the precursor to sukiyaki): norecipes.com/demon-slayer-bento-recipe/
Duuuuuuuuuuuuuuude! I make a bangin' gyuudon too, but THIS thing of yours is the Mt. Everest of gyuudons! I kinda balked at, "180g," of rice. I was like, "Why hold back???" hahaha
@@lemoncake3824 "maple syrup": while I would normally be on board with the idea...I wouldn't wanna mess with anything of Marc's here. It's too perfect, just the way it is!
Wagyu here in the USA is way to expensive. I mean regular steak here now is really high too but... anyways yea that looks delicious and I LOVE LOVE that bowl you have there.
@@Maplecook it is? well then that explains why it is priced as high as it is here in america, I mean if it was "expensive too" BEFORE it was imported across the atlantic ocean lol.
The easiest would be to find a Japanese grocery store (in the US Tokyo Central and Mitsuwa are two bigger chains). There are also online groceries like Weee that carry it.
2:55 wow! Frosting. That is brilliant.
Cooking Wagyu was a learning experience for me during my trips to Japan. I really enjoyed cooking with it and I learned quickly that it needs a much more delicate hand than our beef here.
I am grateful to always be learning from you Marc!
Take care. 🌺
Thank you for the kind words as always Annette! Wagyu is definitely a different kind of beef and benefits from different cooking methods. The marbling alone makes it a little too rich to eat in big chunks, so for me I prefer A5 sliced thinly like this, with some of the fat rendered out. Happy to hear these recipes are helping you out 😁
Awesome and thx. Costco has some shaved beef here in vegas. Making this later today. I’ve seen where a small bit soba broth is suggested but I will try this
If it's A5 Wagyu it should work great! I hope you enjoy it! When you say "soba broth" do you mean mentsuyu? If so that is a mixture of soy sauce and dashi stock (which this recipe has).
@ understood and thx. Going to Nakata market to get mentsuyu
I like gyudon covered by egg. Mitsuba leaves, 7 spice chili, grated white daikon with ponzu and sliced scallion are also good topping IMO! In marc's recipe he uses high rank beef, so I might add some shortcut shirataki noodles. This is sukiyaki don!
Those are all great suggestions! This is a distinct dish from sukiyaki don though. Sukiyaki don typically doesn't use dashi and includes more soy sauce, sugar, and sake. This gives it a more concentrated and sweet flavor (more like sukiyaki hot pot). I don't have a sukiyaki don recipe, but I do have a Gyunabe don recipe (which was the precursor to sukiyaki): norecipes.com/demon-slayer-bento-recipe/
I’m so excited!
I hope you enjoy it!
Marc and I had a Gyuudon day together, when I visited him a couple of years ago. I'll never forget it! haha
Duuuuuuuuuuuuuuude! I make a bangin' gyuudon too, but THIS thing of yours is the Mt. Everest of gyuudons! I kinda balked at, "180g," of rice. I was like, "Why hold back???" hahaha
Thanks man! I originally had 200g of rice per serving, but I wanted to make it more 贅沢 so upped the ratio of beef to rice.
How about using maple syrup instead of sugar and usukuchi soya sauce? Aww, this is maple kansai gyudon😆!
@@NoRecipes "贅沢": you know me though, eh? I'm all about that BQ life! hahahaha! I could have prolly ate EVERYTHING on set that day! hahaha
@@lemoncake3824 "maple syrup": while I would normally be on board with the idea...I wouldn't wanna mess with anything of Marc's here. It's too perfect, just the way it is!
Wagyu here in the USA is way to expensive. I mean regular steak here now is really high too but... anyways yea that looks delicious and I LOVE LOVE that bowl you have there.
It's expensive in Japan, too! Marc is just showing us what happens when you pull out all the stops with this dish.
@@Maplecook it is? well then that explains why it is priced as high as it is here in america, I mean if it was "expensive too" BEFORE it was imported across the atlantic ocean lol.
@@christopherkanakis Pacific, but yeah. haha
@@Maplecook ummm, my wagyu must like to wander thru Russian and European meadows before it comes to America? Yea, thats it!! 🤣😂
@@christopherkanakis That must be why yours is EXTRA pricey!
I slept in today >_< this looks really good
No worries, sleep is important!
Where can you buy this steak?
yes, its hard to find... try a smaller specialty type grocery store. The major ones around me don't sell it but a smaller one does!
The easiest would be to find a Japanese grocery store (in the US Tokyo Central and Mitsuwa are two bigger chains). There are also online groceries like Weee that carry it.
can i hire you as a private chef? LOL
😆 I used to work as a private chef.
@@NoRecipes ohhh makes sense!! super cool!! that is why your so good and the dish presentations are always perfect!!