Recipe
Finally, Beer is Allowed! Tasting the Ultimate Gyudon While Having a Drink
Ingredients
- Americanbeef, to taste
- Shavedburdock root, to taste
- Maitakemushrooms, to taste
- Newginger (for mixing into rice), to taste
- Rice,to taste
- Crowndaisy (shungiku), to taste
- Eggyolk, to taste
About "American Beef Gyudon (with New Ginger Rice & Crown Daisy with Egg Yolk)"
This ultimate American beef gyudon, created by Chef Masahiro Kasahara, is carefully balanced with shaved burdock root and maitake mushrooms for a delightful texture. In a unique approach, new ginger is mixed directly into the rice to play the role of traditional pickled red ginger. It is topped with crown daisy dressed in egg yolk, adding a rich creaminess that beautifully complements the savory beef fat. Packed with professional techniques, this dish was highly praised by two French chefs who even expressed a desire to feature it in their own restaurants.
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Tips for Making "American Beef Gyudon (with New Ginger Rice & Crown Daisy with Egg Yolk)"
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Texture
- Adding shaved burdock root and maitake mushrooms creates a textural contrast with the tender beef, making it satisfyingly chewy.
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Rice Prep
- Mixing new ginger directly into the rice allows the rice itself to play the essential role of pickled red ginger.
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Topping
- Tossing crown daisy with egg yolk creates an avocado-like rich creaminess, beautifully binding the herb's flavor with the savory beef fat.
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Meat Selection
- American beef releases more flavor the more it is chewed, making it an outstanding match for the crunchy burdock and maitake.
Ingredients for "American Beef Gyudon (with New Ginger Rice & Crown Daisy with Egg Yolk)"
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How to Make "American Beef Gyudon (with New Ginger Rice & Crown Daisy with Egg Yolk)"
- 1
Finely chop (or grate) a suitable amount of new ginger and mix it into cooked rice to make new ginger rice.
- 2
Shave the burdock root and break the maitake mushrooms into bite-sized pieces.
- 3
Simmer the American beef, shaved burdock root, and maitake mushrooms together to make the gyudon topping (specific seasonings and ratios are not disclosed in the video).
- 4
Prepare a suitable amount of crown daisy, toss with egg yolk, and make the egg yolk-dressed crown daisy topping.
- 5
Serve the new ginger rice in a bowl, top with the beef mixture, garnish with the egg yolk-dressed crown daisy, and serve.
Detailed Commentary on "American Beef Gyudon (with New Ginger Rice & Crown Daisy with Egg Yolk)"
* Content organized by topics from the video.
Cheers with Beer (Adult Barley Tea)!
With Masahiro Kasahara as a guest, the video starts in a relaxed atmosphere as Chef Nakamura, Chef Goto, and Kasahara hold beers. Chef Goto jokingly refers to the beer as 'adult hoppy barley tea,' drawing laughter. Kasahara shares a unique story about how draft beer is called 'Romanee-Conti' at his restaurant, Sanpi Ryoron. Everyone toasts with a cheerful 'Cheers!' and takes a sip. 'Chef Goto's barley tea is delicious, with great bitterness and carbonation,' they joke, building anticipation for the upcoming tasting.
Ultimate Gyudon in a French Restaurant
In the stylish setting of a French restaurant, they taste the classic Japanese dish, gyudon, served in a charming bowl. From the very first bite, the chefs exclaim, 'This is incredibly delicious!' and 'A flawless gyudon!' They especially praise the balance of textures. The distinct textures of the shaved burdock root and maitake mushrooms are beautifully preserved, creating a delightful rhythm in the mouth. Far from being just soft, this ultimate gyudon is meticulously designed for a satisfying chew, keeping everyone's chopsticks moving.
American Beef & New Ginger Rice Pairing
Regarding the star ingredient, American beef, Chef Kasahara analyzes from a professional perspective: 'Since this beef releases more flavor the more you chew, it pairs exceptionally well with the crunchy burdock and maitake.' He also highlights the brilliance of the 'new ginger rice' base. By mixing new ginger directly into the rice, it perfectly replaces the traditional pickled red ginger (beni shoga) typically served on top. Chef Kasahara looks back on his training days, sharing a surprising story of how he used to eat this new ginger rice topped with curry for staff meals.
French Chefs Wowed by Crown Daisy & Egg Yolk
The 'crown daisy with egg yolk' topping completely wins over the two French chefs. They praise how tossing it with egg yolk creates a rich creaminess akin to avocado in Western cuisine, which perfectly matches the unique flavor of the crown daisy. Impressed by this delicate technique, Chef Nakamura and Chef Goto admit, 'This is an amazing technique. I want to steal (adopt) this for my own restaurant.' The rich egg yolk beautifully binds with the savory fat of the American beef, elevating the entire dish.
Chef Kasahara Eager to Join the New Unit?
After the tasting, Chef Kasahara mentions that watching Chef Nakamura and Chef Goto's unit, 'THE MEATERS,' makes him want to cook this gyudon at home. He jokingly asks, 'Do you think I can join THE MEATERS? Did I pass the first round of auditions?' The two chefs warmly welcome him, saying, 'We'd love to have you!' The conversation blossoms into a deep discussion unique to professional chefs, touching on the excitement of working with chefs from different culinary genres and the differences in their tools and approaches.
The Origin of Chef Kasahara's YouTube
The origin story of Chef Kasahara's YouTube channel, which boasts 1.34 million subscribers, is revealed. Originally, Chef Kasahara never watched YouTube and thought it was a world unrelated to him. However, after a TV director acquaintance asked, 'Why don't you do it?' he started it on a trial basis, and three years have flown by. He shares a charming story of how he didn't quite grasp the significance of reaching 100,000 subscribers at first, jokingly comparing it to Dreams Come True (a famous Japanese band) selling 2 million albums back in the day.
The Unique Appeal of Cooking Videos
They discuss the value of video as a medium for teaching cooking. While recipe books provide precise measurements, everyone agrees that intuitive aspects—such as 'sear until it reaches this color' or 'boil for about this long'—are far easier to convey through video. Since starting YouTube, Chef Kasahara has received heartwarming feedback from viewers, such as 'My home cooking improved and my husband praised me' or 'My husband, who never cooked, started making meals.' He shares that these responses are his main motivation to keep creating videos.
Cooking YouTube Viewers are Mostly Men
Chef Kasahara reveals surprising data: 75% of his channel's viewers are male. Chef Nakamura responds, 'Ours is 90% male,' highlighting the strong male demographic in cooking YouTube. They note that couples often visit their restaurants where the male partner is the enthusiastic fan. The video wraps up in a warm, friendly atmosphere as they promise to collaborate by visiting each other's restaurants and plan a casual get-together over beers.
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アメリカンビーフ&アメリカンポーク公式チャンネル
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