So happy to see this recipe! I used to eat at Yoshinoya all the time when I lived in Nagoya and to this day back in Canada I still crave it! I can't wait to make this!!!!!
There's a store near me that sells thin sliced short rib for hot pot. Worked well! My only question is about the sugar. 4oz. seems way too much. I used 2 oz and it still tasted too sweet. Was this an error in the video?
Omgosh......I just learned the proper name of the beef bowl 😬LoL........I am so drooling wow Japanese food fanatic!!! Thank soo much!! My kids will love they love Japanese food as well!!
Hey I make a version of this all the time! I use cabbage as the "noodles" if you will and boil it in beef broth. Then use skirt steak for the meat portion. Sear that off for 30 seconds each side so it's still pretty raw. Then I warm up the beef in the stock. It's super good.
Good Afternoon! Thank you for all of the easy level videos lately. I made the 3 minute ramen for my family (of course it took me like twenty minutes, lol) and they loved it! I think I'll try this one next!
Skirt (or flank depending on where you live) would probably be best cut to use for something like this, very economical cut that takes sauces & marinades well .
Cam Man Boiling is defined at around 212 degrees depending on the liquid! The beef cooks at that temp! You may want to write that down for quick reference.
@ Hiroyuki Terada - Diaries of a Master Sushi Chef: thaaanx so much for your answer!! Very much appreciated - are you back in the USA??? Cheers, my friend...
I like my soup base a little thicker so it holds on to the meat and rice better, do you think it is possible to add a little starch to it. Also a nice soft runny egg on top would be perfect. Thanks for the recipe and have a good afternoon.
I made this dish yesterday, and it tastes great. Thank you so much. But what kind of part of the beef is the best? Stores here have no sliced yakiniku-meat, so I went and had to buy filet instead (half a pound for approx $20 US). Which was super expensive. Can't imagine that yoshinoya serves such kind of epensive meat... belly parts?
This will be another staple dish. I think I'd serve it with some fresh, sweet cherry tomatoes on the side. Maybe some snow peas too. I get a kick out of Charles' comments. Keep up the great work, Chef Hiro and Charles!
made this, very good, but i dont recommend putting in so much sugar when first doing it. I did half the sugar and it was somewhat sweet. Everything else I put exactly what hiro did in the video
Good Afternoon (pause), Ribeye Beef also the only choice for a Philly Cheesesteak. Although the SoCal "Hot Pot Sliced Beef" probably ain't... Who can say?
