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