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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking


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16820572 No.16820572 [Reply] [Original]

I'm making gyudon!

>> No.16820577

>kikkoman

>> No.16820584
File: 1.18 MB, 3567x2602, PXL_20211011_215254824.jpg [View same] [iqdb] [saucenao] [google]
16820584

Step 1 is buy a $200 unitasker

>>16820577
any recs?

>> No.16820587

>>16820572
Make mine with more negi than that, ください.

>> No.16820593

>>16820584
Not that anon; If you have an Asian store, the Kikkoman marudaizu is really good.

>> No.16820595

>>16820577
It's the only good brand left.

>> No.16820596

Lurking

>> No.16820597

>>16820584
>any recs?
Don't listen to anons shilling soy sauce.
They're more insufferable than the sakt shills.

>> No.16820600

>>16820597
>"branded" salt shills

>> No.16820602
File: 1.29 MB, 3024x3385, PXL_20211011_220707650.jpg [View same] [iqdb] [saucenao] [google]
16820602

Sauce

>> No.16820610

>>16820584
Also recommend you give Tamaki Gold koshihikari a try sometime.
It’s a bit of a splurge compared to cheap rice, but you’re already buying koshihikari. So for you it’s worth trying.

>> No.16820612

I just made gyudon today.
Or at least, a poorfag version, I ran out of mirin so I substituted some rice vinegar and a little bit of white wine and a pinch of sugar.
Still came out almost the same.

>> No.16820615
File: 2.13 MB, 3651x3024, PXL_20211011_224626613.jpg [View same] [iqdb] [saucenao] [google]
16820615

Pan nice and hot; onions IN

>> No.16820622
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16820622

>>16820587
Bit more just for you anon <3

>> No.16820623

>>16820612
>poorfag version
I did this not too long ago with
>steak ums
It worked out better than expected.

>> No.16820624

>>16820572
hopefully it properly unami

>> No.16820629
File: 2.13 MB, 4032x3024, PXL_20211011_225521598.jpg [View same] [iqdb] [saucenao] [google]
16820629

Meat; IN

>> No.16820635

I reccomend brewing your own soy sauce.

>> No.16820640

>>16820572
>No cheese
Dropped

>> No.16820647

>>16820629
Mmmm keep going

>> No.16820651
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16820651

Sauce; IN! Now for a bit of a simmer.

And... ah... are those the dulcet tones of my rice cooker telling me it's finished?

>> No.16820656

>>16820635
Thats one of the most hipster things I've ever heard.

>> No.16820658

>>16820651
SLOPPA! we've hit SLOPPA status

>> No.16820659

>>16820584
>Koshihikari
>Neuro Fuzzy
are you me?

>> No.16820660
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16820660

>>16820651

>> No.16820664
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16820664

>>16820658
It's sloppa kino

>> No.16820665

>>16820659
All you fucking weebs are cut from the same cloth. Nothing inspiring about that.

>> No.16820666

>>16820629
I thought gyudon was usually prepared by putting the sauce in first and when it's boiling, then you put in your meat.

>> No.16820670
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16820670

>>16820665
at least I don't watch anime

>> No.16820675
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16820675

>>16820584
I bought some of this for a ramen recipe and found myself using it everywhere

>> No.16820676

>>16820666
I prefer to sear my steak a little bit first to get some firmness on it, then hit it with the dashi and mirin to prevent it from looking so pale and watery.

>> No.16820677

This thread needs some autistic gyudon shit-flinging.
I’ll start.

Sukiya is objectively the best and utterly BTFO’s Yoshinoya, which is only preferred by homos.
Furthermore, there’s not a damn thing wrong with chigyu.

>> No.16820686

>>16820656
>Thats one of the most hipster things I've ever heard
It's really not. Brewing your own soy sauce is less hipster than buying obscure "ultra premium japanese" soy sauce. Might as well get a soy sauce holster, and reload at your wall dedicated to different soy sauces if you're at that point of soy sauce connoisseurmanship.

>> No.16820688
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16820688

>>16820677
*blocks ur path*
yoshinoya is gay tho

>> No.16820689

>>16820577
There's nothing wrong with Kikkoman, stop being an elitist retard

>> No.16820690

>>16820686
>It's really not
it really is.

>> No.16820699

I love gyudon but I can never tell if I'm making it right or getting the taste authentic. Never had it at a restaurant or cooked by anyone experienced with Japanese culture. Just took the recipe off a Japanese cooking website.

>> No.16820700

>>16820577
for me it's whatever's the cheapest soy sauce that's not chinese

>> No.16820707

>>16820699
The don I had at a USA Yoshinoya was kind of shitty honestly. Way too watery, hardly salty, meat was limp.

>> No.16820708

>>16820699
The hardest part is the cut of beef because what they use in Japan isn't really for sale in the states, otherwise as long as the fat has absorbed the flavor of the liquid the taste is probably pretty authentic.

>> No.16820710

Listen, i have all this shit in my kitchen too. Whats the end product look like and if its good im making it tonight for me woife.

>> No.16820713
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16820713

Serve over rice and garnish

wa la!

>> No.16820711

>>16820688
If Matsuya is so good, then why do I go to Sukiya?
Checkmate.

>> No.16820715

>>16820710
>Norf chigyu
My God, the powers combined...

>> No.16820719
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[ERROR]

>>16820713
Looks bad.

>> No.16820720

>>16820715
fuck I don't have mirin. Can i just sub more sake and like, maple syrup or some shit?
also woifes from da norff im a burger.

>> No.16820724

gyudon is fucking awful... the onions overpower everything else. sigh

>> No.16820726

>>16820720
nigga read my post >>16820612
I made gyudon just today with fucking white wine, rice vinegar, and a little sugar to make up for the dryness of the wine, the mirin is just a sweet alcohol

>> No.16820727
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16820727

tell me what the sauce was made out of, incel
tell me now

>> No.16820739

>>16820690
>it really is.
Being asian, and adopting common asian practices is not being hipster. Especially if you're already cooking asian food with a full set of asian cookware, cutlery, and diningware. Spending more cash on limited edition special brand soy sauce seems more hipster to me in my opinion.
Just get a jar, and shove some beans it, and wait until you have premium brewed buzzworthy soy sauce yourself.

>> No.16820740

>>16820719
:(

>> No.16820741

>>16820724
>he doesn't like onions
heh...looks like we got a soy boy

>> No.16820744

>>16820740
I'm just kidding, Anon. It looks pretty good. Chigyu is actually fucking disgusting and ruins the entire dish, at most you just need a soft boiled egg and you're golden.

>> No.16820745

>>16820720
Mirin is basically sake+sugar.

>> No.16820746

>>16820727
Roughly equal parts mirin, soy sauce and sake. I add more soy sauce because I like it salty rather than sweet.

>> No.16820750

>>16820746
U MIRIN BRAH

>> No.16820751

>>16820740
It looks fine anon. I would have sliced the meat thinner myself though.

>> No.16820756

>>16820746
ty

>> No.16820757

>>16820635
>>16820656
>>16820686
>>16820690
>>16820739
Or just buy the first soy sauce that doesn't look too sketchy. It ain't rocket science

>> No.16820761
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16820761

Sleep tight leftovers. :3

>> No.16820763

>>16820757
>Or just buy the first soy sauce that doesn't look too sketchy. It ain't rocket science
You missed the post where anon was too good for kikkoman.

>> No.16820769

>>16820745
>>16820726
alright great so i can do memes. Thanks guys!

>> No.16820774

>>16820651
How long to cook meat?

>> No.16820780

>>16820774
It's sliced pretty thin, so like 3-4 minutes or so? Then it simmers in the sauce for a bit longer.

>> No.16820789

>>16820739
>already cooking asian food with a full set of asian cookware, cutlery, and diningware
>but when it comes to an ingredient as critical as soysauce, go through the effort to make an inferior hackjob version just so you can say “I made it myself”
Sounds pretty hipster to me.

>> No.16820806

>>16820761
Get Tupperware or its cheap version, you monster

>> No.16820808
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16820808

>>16820744
>Chigyu is actually fucking disgusting and ruins the entire dish
Come say that to my face, faggot.
>at most you just need a soft boiled egg
You need a raw one. On top of the kimchi. Which is on top of the chi. Which is on top of the gyu.

>> No.16820811
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16820811

>>16820719
It's Japanese cuisine

>> No.16820814
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16820814

>>16820806
Why?

>> No.16820815

>>16820789
>Sounds pretty hipster to me.
It's not hipster until you try to impress people, and try to gain attention with your elite choice for salty water.

>> No.16820817

>>16820763
Fair enough. Kikkoman is based

>> No.16820818

>>16820808
>kimchi AND cheese
pick one, combined it sounds disgusting

>> No.16820822

>>16820814
Plastic wrap may be cheap but it's not good for the environment

>> No.16820827

>>16820822
Oh, fair enough. I thought you were referring to the bowls and not the plastic wrap.

>> No.16820847

>>16820815
Bragging about brand in an attempt to sound more sophisticated isn’t hipster, it’s just faggoty.

>> No.16820858

>>16820818
If it were that disgusting, it wouldn’t be a regular menu item with big color image and the ‘clever’ name of “kimcheese”

>> No.16820866

>>16820847
>hipster
>faggotry
Same thing.

>> No.16820881

>>16820713
I honestly don't think the lighting is making your bowl any justice

>> No.16820899

>>16820817
That's right x1

>> No.16820925

>>16820713
the strips are too thick, it's also one of the things that kinda separates gyudon than just say chinese beef with brocolli over rice

>> No.16820940

>>16820866
Fair enough, anon.

>> No.16820956

>>16820584
Pearl river for chinese
Yamasa for Japanese
Aloha for them local grinds braddah

>> No.16820960
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16820960

>>16820881
Made this one last week which looks a bit better.

>> No.16820965

>>16820925
100% agree. Although they were still tender, I'm going to be ore meticulous about how I slice them next time. It's good knife practice anyway.

>> No.16821166

>>16820713
sir you forgot the rice

>> No.16821171

>>16820713
garbage

>> No.16821180

>>16820965
I know you probably have heard tgus a million times already, but semi freeze the meat before slicing.

>> No.16821182

>>16820572
Based Pixel user

>> No.16821213

>>16820572
I'd like to keep some sake for cooking, is it true that it goes bad within days after being opened? Some anon here said that once and if that's the case I surely couldn't use up an entire bottle before it becomes unusable

>> No.16821228

>>16821213
Sake? Like regular drinking sake and not mirin?
How quickly it can go bad depends on the variety of sake.
But refrigerate it and you’re fine, within reason.

>> No.16821232

>>16821213
I didn't do any research in this, but surely it should last a few months because of the alcohol content. It's about the same strength as Marsala and that lasts a few months after opening (allegedly).

I feel like the people who say you should replace stuff very quickly tend to be the people trying to sell you more of that stuff.

>> No.16821239

>>16820659
Different anon here, but that's also my go-to.

>> No.16821249

>>16821213
it's alcohol
I cook with 4 month old wine

>> No.16821251

>>16821232
>Japanese sake salesmen are browsing this board RIGHT NOW

>> No.16821261

>>16821251
>japanese beer thread made
You're probably not wrong anon.

>> No.16821267

>>16821232
As I said with >>16821228, it does depend on variety of sake.
Some sakes, notably some of the cheaper ones, have sugar or flavors added in the form of fruit juices. This will cause quicker spoilage after opening if left at ambient temp.

>> No.16821307
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16821307

>>16821213
>sake for cooking
I'm assuming you meant sake specifically for cooking then just get this and keep it in a cool dry place.

>> No.16821320

Just make your own sake.

>> No.16821341

>>16820960
no it doesn't

>> No.16821342

>>16820572
Should have gotten hon mirin. Also where is your dashi? I see neither kombu and katsuboshi nor instant dashi. Also your meat looks a little too thickly cut. I recommend sticking your chunk of meat in the freezer about two to three hours ahead of when you want to prepare it. It makes it much easier to cut the thin slices that gyudon favors.

>>16820584
Kikkoman is fine.

>> No.16821343

>>16821320
How the fuck is he supposed to make his own sake before learning how to blow glass for the bottles?

>> No.16821355

>>16821343
He can just blow me, and I'll share my sake.

>> No.16821362

>>16820572
Lotta gristle in your meat there OP

>> No.16821550

>>16821341
I think you're being a bit too critical. What do you think it's supposed to look like?

>> No.16821768

>>16821228
nah brother I bought a bottle of sake on a cruise about 9 years ago and still take a little glass every now and then, shits still good.

>> No.16821804
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16821804

I am white so I dont eat or appritiate asian food

>> No.16821818
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16821818

>>16820677
(You)

>> No.16821835

>>16820822
Yeah, get tupperware that sheds microplastics every time you scrape or wash it.

All plastic is bad.

>> No.16821861
File: 522 KB, 1032x668, kikkoman.png [View same] [iqdb] [saucenao] [google]
16821861

>>16820577
>he doesn't know about the hero of justice

>> No.16821877

>>16821861
>>he doesn't know about the hero of justice
I'm not a "he".

>> No.16822133

>>16820572
I just bought that rice cooker, how long does it keep your rice warm?

>> No.16822141

>>16821818
Nagoshi is one of my favorite stories of hubris mainly because the chigyu incident was the final straw, he probably could have gotten away with a few more years of self dealing if he had a little more restraint for a few more seconds

>> No.16822145

>>16821877
then youre a faggot

>> No.16822147

>>16821877
>I'm not a "he".
/ck/ isn't your personal twitter bio

>> No.16822311

>>16820746
so... basically teriyaki sauce?

>> No.16822412

>>16822311
would need ginger to be 'yaki

>> No.16822446

>>16821835
Fuck off, microschizo.

>> No.16822507

>>16822147
she/her/bitch/lover

>> No.16822580

>no sear on a fatty cut of meat
you suck

>> No.16822588

>>16821877
>woman/faggot
>terrible opinion
yeah

>> No.16822713

>>16820689
>elitist
ur a faggot

>> No.16823282

>>16820713
id eat the fuck out of this

>> No.16823284

>>16820572
gyud-on ya, anon

>> No.16823385

>>16820676
>>16820651
If you’re the op there’s no sear on that beef.

>> No.16823400

>>16820572
what cut of meat did you use?

>> No.16823603

>>16823385
meat in gyudon isn't seared anyway

>> No.16823703
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16823703

>>16821877
you will never be a mother

>> No.16823711

>>16820572
>Sho Chiku Bai

Based, my favorite bottom-shelf sake before I moved to Japan (in north america, its actually fairly low-middle ashelf in japan)

>> No.16825098

bummp

>> No.16825122

>>16823711
>bottom-shelf
what does this entail? it being low-quality or cheapest?

>> No.16825152

>>16820602
OKAY BUT WHAT'S IN IT

>> No.16825286

>>16825152
see:
>>16820727
>>16820746
>>16822311
>>16822412

>> No.16825314

>>16823400
it was labeled drop flank

>> No.16825320

>>16825122
“Bottom shelf” when referring to alcohol usually implies both of those things.

>> No.16825350

>>16823385
>searing razor-thin sliced meat
lmao do cooklets really? it's not a fucking steak

>> No.16825392
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16825392

well /ck/?

>> No.16825441

>>16820676
I don't actually think it will make a material difference.

>> No.16825448

>>16825392
/ck/ is chigyu-crew territory, motherfucker.

>> No.16825486

>>16820572
where did you get beef sliced thinly enough?

>> No.16825515

>>16823385
I am not the OP, I can't really stand boiled meat.

>> No.16825535
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16825535

What the fuck dude where's the pickled ginger? It's going to get way too greasy without it

>> No.16826508

>>16820572
>kikkoman
>sushi chef

>> No.16826521

>>16820629
what cut is this? I just had the worst gyudon in my life the other day from a restaurant...bland and chunks of meat

>> No.16826532

looks good but from my memories of eating it in glorious nippon you gotta slice the beef thinner.

>> No.16826537

>>16820713
where is the ginger? also those are thick cuts man...freeze the beef for an hour and slice it thinner or just buy hotpot beef.

>> No.16826600

>>16821861
SHOW ME
SHOW YOU

>> No.16828118

>'lower-effort than stir fry' sloppa over rice
Weebs are the fucking worst.

>> No.16828167

>>16820584
What's the point of Thank You stickers in asian stores, btw?

>> No.16828580

>>16828167
Shoplifting. Anytime I buy booze or expensive item they always put a sticker on it.

>> No.16828601
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16828601

>>16825535
>pickled ginger
I found this at the supermarket yesterday and bought it immediately.
You can use small amounts at a time, and the shelf life is longer than normal.
It's more expensive, but it's very convenient.

>> No.16828608

>>16820584
>any recs
Pearl River Bridge

>> No.16828711

Where’s the dashi?

>> No.16829202

>>16820710
Its one of those dishes which doesn't sound that good but are surprisingly comfy. I mean its basically boiled beef and onions in a soy-flavoured stock. I think its better without browning. With the correct cut (I agree that OP's is just slightly too thick) you have tender beef and onions in a sweet, salty broth that is soaked up beautifully with some rice. A soft boiled egg is commonly added on top too.