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  • Time has finally come for me to do

  • 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

  • Ohhh hohohohohohoho!

  • hohohohoho

  • Get a little bit of onions on the side there

  • add an egg yolk in there,