I have not tried it personally, but In the gif the brisket looks a little dry. I will try this recipe because i love brisket. Just try my best to not dry the brisket out

From book Japanese Soul Cooking, Tadashi Ono and Harris Salat.

SERVES 4

1 medium Spanish onion (about 12 ounces), peeled, cut in half lengthwise, and sliced ½ cup dashi ½ cup sake ½ cup mirin ½ cup soy sauce 8 eggs 4 fillets cooked tonkatsu, each fillet cut into ½-inch slices 6 cups cooked Japanese white rice 8 sprigs mitsuba, stems and leaves coarsely chopped (I used parsley)

Add the onion, dashi, sake, mirin, and soy sauce to a saucepan and bring to a boil over medium heat. Cook for about 5 minutes, until the onions soften.

Break 2 eggs into a bowl and lightly beat the eggs, no more than 10 times. You want part of the yolk and whites to be lightly mixed, while other parts are still separated. Set aside.

To prepare the katsudon one serving at a time, pour one-fourth of the sauce and onions into a small skillet. A 6-inch skillet works great. Place a sliced tonkatsu fillet in the sauce. Place over high heat and cook for about 30 seconds.

Pour three-fourths of the egg mixture over the tonkatsu, onions, and sauce. Do not mix. Cook for about 1 minute, then add the remaining one-fourth egg over the ingredients in the skillet.

Cover the skillet and cook for 30 seconds more. Turn off the heat, and let the katsudon rest, covered, for 1 minute.

While the katsudon is resting, scoop 1½ cups of the cooked rice into a serving bowl. When the katsudon is ready, uncover, and slide entire contents out of the skillet to rest on the rice.

Tilt the skillet and use a spatula if necessary; the katsudon should slide out easily.

Garnish with mitsuba and serve immediately. Repeat for the remaining servings.

You never had had flour frosting?! That shits good!! /s

Here’s the recipe, from https://hostthetoast.com/easy-buffalo-chicken-sliders (more info, pics, etc. there!)

INGREDIENTS
2 cups cooked, shredded chicken
1/3 cup buffalo hot sauce
12 count brioche slider buns (or brioche dinner rolls, sliced in half)
8 ounces shredded Monterey Jack cheese
1 (12 ounce) container Heluva Good! Buttermilk Ranch Dip, divided
3 tablespoons unsalted butter
3 cloves garlic, minced
2 tablespoons finely chopped flat-leaf parsley
1 cup shredded cabbage
1/2 cup shredded carrots
1/2 cup shredded celery
INSTRUCTIONS
Preheat the oven to 350ºF. In a large bowl, toss the shredded chicken with buffalo sauce to coat. Set aside.
Place the slider buns in a small baking dish or baking sheet. Spread a thin layer of Heluva Good! Buttermilk Ranch Dip over the bottom brioche buns. Sprinkle with the shredded cheese and spoon over the shredded buffalo chicken. Smooth into an even layer, and cover with the top buns.
In a microwave safe bowl, melt the butter. Stir in the minced garlic and chopped parsley, and then brush the mixture over the top slider buns. Transfer to the oven and bake until the cheese has melted and buns begin to brown, about 12 minutes.
Meanwhile, prepare the slaw. Combine shredded cabbage, shredded carrots, and shredded celery in a medium-sized bowl and stir in additional buttermilk ranch dip to coat, as desired.
Use a spatula to carefully remove the top buns from the sliders. Spread the slaw mixture over the buffalo chicken and cover with top slider buns. Slice and serve warm.