Hey Chef John, I really like the "new" way of cooking you are doing these days. Not like every other food influencer that chases the next trend. You just pump out great recipies every week! Thank you for that. Greetings from Germany 🤗
Okay, I have made this twice. It's very good. I made it the second time because, well the first time was not perfect and therefore I have some advice. I made a bit of a mistake, here. Maybe it's my oven or my braiser, but you cannot throw this in for an hour, and then another and go do something else. Definitely check on it once or twice and add some more water if it looks like it needs it, because those onions can and will go beyond caramelized and into charred, and when that happens the whole dish will taste a bit charred, which I'm guessing is not what most people want. Make sure to do that and it will be perfect.
@@k4RtInk My mom was raised in Japan on the Mission field right after Hirochima and Nagasaki (mid-40s). She will be 85 this New Year's Eve, and can still rock your socks off with Japanese cooking. Mom and dad attend a Korean Church on Sunday nights with a potluck. Bwats. 👍 My dad was born and raised in Houston, and I have an ex from Texas, so the Tex-Mex is in my blood. Some people whittle, fix up old cars, grow chain roses, etc, as their hobbies. My hobby for the past ~ 40 years has been International fine dining. Spend $100 on dinner, then try to replicate it at home. My ex would ask what's for dinner. I'd say guinea pig, meaning that I was experimenting in the kitchen. He loved it. Thanks for your comment. I could find many reasons why I love tamarind paste. It's great with tea, most pan-Asian dishes, etc. Enjoy.
@@majoroldladyakamom6948 Great idea using tamarind, I'll do it that way. You sound like you have awesome parents and the apple didn't fall far. Stealing the guinea pig line. We're plant-based so I don't think he'll get too freaked out but I'm an odd one so maybe.
Chef John, you've been a household name in my family for years! I can't thank you enough for the countless amazing recipes. You're videos are such a comfort for me and I always go to you first when looking for something to cook
Oh my gosh I'm so excited to try this. I will be making this 100%. I made the Dublin Coddle this week for St. Patrick's day and it was also excellent. Thank you so much for the video recipe. My friend is a professional research chef and we talk about your videos all the time. So much love and respect
This looks like perfect chopstick food. If I make it, I'll probably use Udon noodles just for the similar "big, but hollow" feature to help them absorb some of the sauce.
I don't have many of the ingredients but I do want to try that. I had a bucatini dish at a restaurant recently. Didn't fall in love with it, exactly. I love curling my spaghetti with my fork and that noddle just doesn't want to obey!
Made this yesterday after seeing this video, and it's probably the best dish I've ever made. I did have to put some water in the bottom on the 3rd hour because it looked like things were going to burn. It gets even better the 2nd day after a night in the fridge.
Heheh…😊 “That was you cooking”…as Chef John would say. Cooking is all about your judgement calls every step of the way, right? That’s what he’s teaching….it’s not about “following a recipe to the tee!” Glad you were successful in making this great dish!
I made this today; didn't have (and couldn't find the miso paste in the grocery store - so I used fish sauce) It was absolutely delicious! Thanks Chef John!
Chef John!! this is my fav dish you've ever made! and it says a lot from someone watching you for well over 10 years! definitely gonna give this a go soon! thank you for being my cooking guide for so long! cheers!
Mad respect on this fusion/not really anything approach. I made "Caesar" salad dressing the other day using leftover nam pla prik. Wouldn't you guess it, mayo, fish sauce, citrus juice and garlic mixed together makes a more than respectable caesar-style dressing.
Hi Chef John, I made this over the weekend, only I used Thai rice noodles, instead of the bucatini. This is definitely a keeper recipe - so much flavor! Thanks for sharing this one with us.
I’m making this as soon as I find a nice cut of Chuck (they don’t always have them, especially in summer. It’s August.) Thanks Chef John! YOU’RE THE BEST OF THE BEST!
Nice! From looking at it initially I was surprised it wasn't the Asian style egg noodles in the dish. Never heard of the one used but the reasoning for it was sound. Looks delicious and easy enough I might actually cook it!
Hi Chef John! if you come down the Peninsula to San Mateo, Suruki market on 4th has the best fresh noodles. refridgerated, totally inexpensive and can be frozen. they would be perfect in this dish too.
This looks sooooo good. I love all things miso. I was intrigued by how little water there was and that it was uncovered for two hours and then I saw that reduction 😍
Love it. Looks good! I've got to find red miso but I'm adding ginger root. May also have to use more stock for more sauce. I love noodles man. Chewy noodles! Extra points for serving and eating it of the pan lol love your work Chef John 😋
Very good miso sauce. I made the sauce for some rice and chuck beef, and it's a great easy sauce for lunch during the work week. I will be making this again
I see this recipe working either as something that you can freeze en masse and cook when needed or as a simplified 30 minute version without the braising but instead using something like a pressure cooker.
Thanks Chef John! This one is definitely getting made soon. Gives me and excuse to buy some red miso because I only have white miso LOL! Because of course hahaha! You are absolutely right about miso. It is a magical ingredient. I haven't used it in a while so this is perfect for me to get back into using it. Well maybe some scrambled eggs with tomatoes, pork belly and miso 😁😋
I’m definitely gonna try this recipe I would also love to see your take on a good meatloaf. Growing up my favorite meal that my mom used to make was meatloaf, mashed potatoes and green peas.
Looks delicious! Would pork shoulder be a decent replacement for the beef? I'm wondering if the pork would retain it's shape as well as the beef did here. Appreciate your input, Chef John!
I tried this it was simple easy I could not find red miso though I use the standard miso I put in bok choy green and red bell pepper and celery. I think next time I’m gonna try it with asparagus. It was a big hit and I’m gonna make it often. Thank you.
Wow, I have to try this as soon as possible, how unfortunate that this clip appeared just after I finished my grocery shopping for the next week, so now I have to wait for at least seven days until I can get the materials for this dish and recreate it.
Digging this recipe! Only thing I would change is a little baking powder to the noodle pot to raise the pH and make the pasta properly chewy. Best part of asian noodle dishes imo 🤤
Tried this today, got a cremated char in the pan in the second hour of baking , even after adding water after turning. I will have another go with a lower oven temp. I’m fan forced only here. Not John’s fault. It comes down to “that’s just you cookin”👍
there are 3 different types/colors i think. i use the lightest one in everything, including salad dressing. it really is one of the most versatile ingredients around. it's also inexpensive and will last in the fridge for at least a year, as it's fermented product. hope you get some soon. cheers!
Hey Chef John, I really like the "new" way of cooking you are doing these days. Not like every other food influencer that chases the next trend. You just pump out great recipies every week! Thank you for that. Greetings from Germany 🤗
Recipes like this are why Chef John is the GOAT
Okay, I have made this twice. It's very good. I made it the second time because, well the first time was not perfect and therefore I have some advice. I made a bit of a mistake, here. Maybe it's my oven or my braiser, but you cannot throw this in for an hour, and then another and go do something else. Definitely check on it once or twice and add some more water if it looks like it needs it, because those onions can and will go beyond caramelized and into charred, and when that happens the whole dish will taste a bit charred, which I'm guessing is not what most people want. Make sure to do that and it will be perfect.
just experienced this entirely charred tasting dish and was wondering if this was the reason. thanks!
After all, you are the Michelle Yeoh of your miso!
Especially with the everything everywhere all at once reference :D
I'm watching this while eating a disappointment of a lunch.
But I will try this on Sunday when I have the time.
It's fun to watch some of your really old videos, like from 12 years ago, and see the progression to your channel today. Great work.
I usually add some tamarind paste to the liquid mixture. It helps give it a little sour kick, and acts as a meat tenderizer, as well.
Uh nice, that's a super easy way to use up that bit of tamarind I have left
@@k4RtInk
My mom was raised in Japan on the Mission field right after Hirochima and Nagasaki (mid-40s). She will be 85 this New Year's Eve, and can still rock your socks off with Japanese cooking. Mom and dad attend a Korean Church on Sunday nights with a potluck. Bwats. 👍
My dad was born and raised in Houston, and I have an ex from Texas, so the Tex-Mex is in my blood.
Some people whittle, fix up old cars, grow chain roses, etc, as their hobbies. My hobby for the past ~ 40 years has been International fine dining.
Spend $100 on dinner, then try to replicate it at home.
My ex would ask what's for dinner. I'd say guinea pig, meaning that I was experimenting in the kitchen. He loved it.
Thanks for your comment. I could find many reasons why I love tamarind paste.
It's great with tea, most pan-Asian dishes, etc.
Enjoy.
@@majoroldladyakamom6948 Great idea using tamarind, I'll do it that way. You sound like you have awesome parents and the apple didn't fall far. Stealing the guinea pig line. We're plant-based so I don't think he'll get too freaked out but I'm an odd one so maybe.
@@majoroldladyakamom6948 8
Tamarind is underrated in my opinion
Chef John, you've been a household name in my family for years! I can't thank you enough for the countless amazing recipes. You're videos are such a comfort for me and I always go to you first when looking for something to cook
Chef John! How I missed your videos. You’ve turned me into a reasonable home cook since I started about 7 years ago!
Oh my gosh I'm so excited to try this. I will be making this 100%. I made the Dublin Coddle this week for St. Patrick's day and it was also excellent. Thank you so much for the video recipe. My friend is a professional research chef and we talk about your videos all the time. So much love and respect
Chef John your recipes have become my favorites. I been trying some recipes from years ago and I love them all!!
This looks like perfect chopstick food. If I make it, I'll probably use Udon noodles just for the similar "big, but hollow" feature to help them absorb some of the sauce.
Yep Japanese rice noodles for me too.
Udon would be perfect for this
@@firstLast-jw7bm thanks info , udon good !
This guy tempting me with Miso Beef Noodles on a Lenten Friday.
OMG I've had Miso beef noodles homemade before and it is OMG good
@@MsAngeldrake lol
@@shannonolivas9524 🤤
I have a tub of aged red miso in the cupboard for months, I had no clue how to use it correctly.
Thank you, Chef John!
Hahaha, Chef John never fails to make me laugh. Maybe he's not only an amazing chef... but a secret movie critique too?
I think he's just a goofy Dad personally 🤣
I’m another one that has never tried miso. It’s on the list for the next shopping trip. Looks delicious!
So many different techniques in one thing - pretty cool
Miso truly is magical. I use it often in many things, but this looks totally amazing. I’ll have to try this. Or something like it. Thanks!
Incredible dish CREATED by such a great well respected chef,he’s just the best for descriptive presentation,and teaching us.🇨🇦👍
I don't have many of the ingredients but I do want to try that. I had a bucatini dish at a restaurant recently. Didn't fall in love with it, exactly. I love curling my spaghetti with my fork and that noddle just doesn't want to obey!
I understand.ol me too. Gotta twirl the pasta.
Try udon noodles.
Made this yesterday after seeing this video, and it's probably the best dish I've ever made. I did have to put some water in the bottom on the 3rd hour because it looked like things were going to burn. It gets even better the 2nd day after a night in the fridge.
Heheh…😊 “That was you cooking”…as Chef John would say. Cooking is all about your judgement calls every step of the way, right? That’s what he’s teaching….it’s not about “following a recipe to the tee!”
Glad you were successful in making this great dish!
mmmm this recipe was delicious. I love to cook but, have been looking for ideas to kick up a notch. thank you for your videos.
Wow!! Just learnt a new way to cook beef chuck! Thank you sir !!
I made this today; didn't have (and couldn't find the miso paste in the grocery store - so I used fish sauce) It was absolutely delicious! Thanks Chef John!
Chef John!! this is my fav dish you've ever made! and it says a lot from someone watching you for well over 10 years! definitely gonna give this a go soon! thank you for being my cooking guide for so long! cheers!
why is it ur fav if u haven't even eaten it?
I will have to pick up some Miso and roast on the way home because I have everything else at home already
Mad respect on this fusion/not really anything approach. I made "Caesar" salad dressing the other day using leftover nam pla prik.
Wouldn't you guess it, mayo, fish sauce, citrus juice and garlic mixed together makes a more than respectable caesar-style dressing.
What? No “you are after all the…” when you’re dicing the beef?! I have NEVER been more disappointed, Chef. Never!
Hi Chef John, I made this over the weekend, only I used Thai rice noodles, instead of the bucatini. This is definitely a keeper recipe - so much flavor! Thanks for sharing this one with us.
chef john recipes during ramadan >>>>>>>>>>>>>>>>>>>
I love misso beef's videos.
I’m making this as soon as I find a nice cut of Chuck (they don’t always have them, especially in summer. It’s August.)
Thanks Chef John! YOU’RE THE BEST OF THE BEST!
Nice! From looking at it initially I was surprised it wasn't the Asian style egg noodles in the dish. Never heard of the one used but the reasoning for it was sound. Looks delicious and easy enough I might actually cook it!
This is yet again a definite doer. Many thanks.
I can taste that from just watching this! Well done Sir!
Splendidly done and said Chef
For low-carb people, you could substitute Shirataki noodles which run 15 cal per serving.
i haven't tried those yet.
i need to go to the Asian grocer for those i think.
I'm totally on board with who cares about "What's this called?" If it's delicious, it's called good food!
So agree
I just made this and it’s delicious and will definitely make it again. Chef John, thanks for introducing me to the magic of miso
Thank you so much for sharing this. It looks delicious 💕🙏🙏
I like how you make that in individual portions.
Hi Chef John!
if you come down the Peninsula to San Mateo, Suruki market on 4th has the best fresh noodles.
refridgerated, totally inexpensive and can be frozen.
they would be perfect in this dish too.
That #Miso Beef 🍝 looks really good & delicious😋.
💛 all your videos mate👍
This looks sooooo good. I love all things miso. I was intrigued by how little water there was and that it was uncovered for two hours and then I saw that reduction 😍
Chef John it looks delicious
Made this and the only change was some chopped Thai Birds Eye chili for heat. Amazing.
100% going to try this
Made this tonight... was very good !! Thanks for the recipe Chef John !
Yeah I'm definitely going to try this 🎉 Will absolutely work also as a topping for a quick noodle soup
I made this EXACTLY as instructed- and it turned out wonderful. Nice thing too is all ingredients for me are pantry staples.
Love it. Looks good! I've got to find red miso but I'm adding ginger root. May also have to use more stock for more sauce. I love noodles man. Chewy noodles! Extra points for serving and eating it of the pan lol love your work Chef John 😋
Very good miso sauce. I made the sauce for some rice and chuck beef, and it's a great easy sauce for lunch during the work week. I will be making this again
This looks great! I'm going to try this with the white miso I already have and add a little Gochujang.
I'm making this for dinner tonight--though I only have white miso. It smells heavenly in the oven!
never change chef John, you are an absolute champion
“This is food that was inspired by tasting good” that’s the best kind of food.
I see this recipe working either as something that you can freeze en masse and cook when needed or as a simplified 30 minute version without the braising but instead using something like a pressure cooker.
I was a member of a mail order miso club in the early 1990's. It was terrific!:)
Chef John, you are a genius.
Chef John you’ve done it again 👨🍳
The only TH-cam cook who will never sell out
Wow, a mouth-watering recipe! Bravo!
Thanks Chef John! This one is definitely getting made soon. Gives me and excuse to buy some red miso because I only have white miso LOL! Because of course hahaha! You are absolutely right about miso. It is a magical ingredient. I haven't used it in a while so this is perfect for me to get back into using it. Well maybe some scrambled eggs with tomatoes, pork belly and miso 😁😋
Chef John!!! You’re the best. I’d love to see your take on buffalo chicken soup 😋
That looks incredible
Amazingly satisfying and pleasure to watch as always. These buns are a work of art. Thank you chef!
It’s simply a home cooked meal ❤ can’t wait to try it! Thanks for sharing!
"That this isn't anything is everything"...everywhere, all the time! Both a delicacies and Multiverse Recipe!
I'm so glad I cook with an oven, that is powered by a will be/ was drive...
Looks incredible. Never really cooked with miso.
I’m definitely going to try this one my husband appreciate your recipes
Ohhhh my god this looooks soo good! Haha haven't tried miso, will do with this amazing recipe!! thank you so much chef John!!!
I've never knowingly had Miso, but the flavor profile sounds like Vegamite or Marmite. Which I like.
I’m definitely gonna try this recipe
I would also love to see your take on a good meatloaf. Growing up my favorite meal that my mom used to make was meatloaf, mashed potatoes and green peas.
This looks so good! LOVE
So cool. You're a hero John. Thanks!
I like to doing a chuck roast with a bottom round roast. The contrast of texture is so fun for the tongue
Oh this looks so good, Thanks Chef!
This looks like a good answer to what should I do with the pork loin in the fridge.
Looks delicious! Would pork shoulder be a decent replacement for the beef? I'm wondering if the pork would retain it's shape as well as the beef did here. Appreciate your input, Chef John!
i would and thought the same thing.
I tried this it was simple easy I could not find red miso though I use the standard miso I put in bok choy green and red bell pepper and celery. I think next time I’m gonna try it with asparagus. It was a big hit and I’m gonna make it often. Thank you.
Having this for dinner Saturday!
Wow, I have to try this as soon as possible, how unfortunate that this clip appeared just after I finished my grocery shopping for the next week, so now I have to wait for at least seven days until I can get the materials for this dish and recreate it.
Wow very nice sharing 😊
Yummy 😋😋 delicious 😋
Chef John went in for a taste test and forgot it was still in the pan LoL ❤ looks yummy! (I eat out of the pan sometimes myself 😅)
Yes!!! And I, as always, enjoy!
That sounds delicious!
Digging this recipe! Only thing I would change is a little baking powder to the noodle pot to raise the pH and make the pasta properly chewy. Best part of asian noodle dishes imo 🤤
I’ve never heard to do this. Thanks for the tip!
Gotta try it. Looks amazing. I Enjoy your style.
Looks absolutely incredible
Recipe saved and miso paste on the way. Yummers!
I genuinely watched this salivating
Tried this today, got a cremated char in the pan in the second hour of baking , even after adding water after turning. I will have another go with a lower oven temp. I’m fan forced only here. Not John’s fault. It comes down to “that’s just you cookin”👍
This dish gives me childhood nostalgia
Looks amazing! I've never had meso before but I'm curious enough to find out about it! Thanks Chef for another tempting looking dish of eats!!!
there are 3 different types/colors i think.
i use the lightest one in everything, including salad dressing.
it really is one of the most versatile ingredients around.
it's also inexpensive and will last in the fridge for at least a year, as it's fermented product.
hope you get some soon.
cheers!
Quite impressive even though it’s not traditional.
Looks very good
hmmm I have just opened some gochujang, and wanted to do something with ossobuco. Excellent
jeeze man...why, why are you so freaking awesome!? I'm totally going to make this!
Wow nice
you never miss!! looks delicious
Thanks for another great recipe and pop culture reference.
That looks so good it looks photoshopped for a sketchy Amazon Basic page. 10/10 will definitely make a version of this.