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Rika's Tokyo Cuisine: Gyudon Beef Bowl - Dining with the Chef Analytics Table
Income Estimates for Rika's Tokyo Cuisine: Gyudon Beef Bowl - Dining with the Chef
Based on this YouTube video's total view count of 77.9K views and industry-standard rates, the estimated total earning is $55 - $156 through ad revenue. Historical data is not yet available to calculate daily, weekly, or monthly averages.
About Rika's Tokyo Cuisine: Gyudon Beef Bowl - Dining with the Chef
Explore Rika's Tokyo Cuisine: Gyudon Beef Bowl - Dining with the Chef with 77,995 views, 0 likes, and 0 comments. Experience the impact of this video content that has captured audience attention.
Explore more Japanese food on NHK WORLD-JAPAN! https://www3.nhk.or.jp/nhkworld/en/shows/category/17/?cid=wohk-yt-2610-dwc437-hp Learn more about Japan on NHK WORLD-JAPAN! https://www3.nhk.or.jp/nhkworld/en/shows/?cid=wohk-yt-2610-dwc437-hp Bring home the taste of Japan with Chef Rika's Gyudon Beef Bowl, a comforting classic. Tender beef and sweet onion is simmered in an umami-rich sauce, and served over steaming rice. ββββββββββββββββββββ β Gyudon Beef Bowl Ingredients(Serves 4) - 450 g thinly sliced beef - 200 g onion - 20 g ginger - 4 eggs - 800 g cooked rice - Shiso leaves, as needed - Beni-shoga, as needed - 60 ml sake - 60 ml mirin - 60 ml soy sauce - 40 gm sugar - 200 ml water Directions 1. Fry a sliced onion and ginger with sake, mirin, soy sauce, and sugar in a pan for 5 minutes. 2. Add the beef and simmer over low heat for 7 minutes. 3. Poach an egg by adding vinegar to boiling water; create a swirl, gently drop in the egg and cook it for 4 minutes. 4. Serve the cooked rice in a bowl and top with the beef, poached egg, shiso leaves, and beni-shoga. β Japanese-style Coleslaw Ingredients(Serves 4) - 150 g cabbage - 100 g cucumber - Purple cabbage sprouts, as needed - Surimi crab sticks, as needed - 1/2 tsp salt - 1 tbsp sesame seeds - 1 tsp sushi vinegar - 2 tbsp mayonnaise Directions 1. Sprinkle salt over the shredded cabbage and cucumber, rub them gently and squeeze out excess moisture. 2. Add the torn surimi crab sticks, sesame seeds, sushi vinegar and mayonnaise to the vegetables and mix well. 3. Top with purple sprouts to finish.
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