240624 Kaji Ensu (Hokuto)
Transcript
00:004 minutes?
00:02This is amazing!
00:04The radish that usually takes more than an hour to cook
00:08With the power of science
00:10In just 4 minutes!
00:13Wow!
00:14Delicious!
00:16When grilling meat
00:19You can make it tender in such a short time
00:26You can make it tender in such a short time
00:30It's delicious, and the meat is very moist
00:35You can easily make delicious food with science
00:40A science-based cooking special
00:45The two people who appear in the drama are also joining in!
00:50You can't borrow a cat's hand to cook, so we borrowed the scientists' wisdom!
00:57First up
01:00Scientific verification
01:02A vague fire judge
01:05There seems to be a lot of vague fires
01:07Vague, vague
01:09They usually think it's normal, but when asked why, they can't answer
01:14Vague fires
01:16Are they actually valid, effective fires, or are they just useless, illegal fires?
01:22I don't think so
01:24Scientific verification
01:26Scientific verification
01:31The first theme is
01:34Bad birds
01:38I've been filming so far, but I've heard that it doesn't change even if I don't film
01:45I don't know
01:47My parents have been doing bad birds for a long time
01:51It's messed up
01:54It happens when you cook a hot pot
01:56Badness that occurs in miso soup, curry, and hot pot
02:01It's caused by bitterness, bitterness, and astringency, which are included in food
02:06Many people think that badness makes the food delicious, but is that actually the case?
02:14Scientific verification
02:16Scientific verification
02:19Are bad birds valid, or are they just useless?
02:23If you don't have to film it, isn't it easier?
02:26If you just watch it for a moment, it's all bad
02:30My mother was doing it, so I felt like I had to do it
02:34I'm really curious about shabu-shabu
02:37I don't want it to get dirty
02:43What do the three scientists think?
02:48It's valid, isn't it?
02:50Wait a minute
02:52It's valid?
02:54You don't have to film it?
02:57Are bad birds invalid?
02:59Don't you film it at home?
03:02I haven't filmed it
03:04Really?
03:05Kaoru Sakamoto, a former Japanese chef and a specialist in heating cooking
03:12For example, if the curry has a strong taste, it contains a lot of preservatives
03:20I think it can be delicious even if you don't remove the badness
03:25Mr. Tada is also over there
03:28Mr. Tada is a man who is specialized in meat processing, such as ham and sausage
03:37There is a protein in the meat, but the water-soluble protein melts
03:43It looks like a bad color, but it's a protein, so it's nutritious
03:49It also contains umami, so it's a waste to remove it
03:53Is this protein?
03:56Mr. Yamada is over there
03:58My wife was working hard to remove the badness, so when I said it didn't make sense, she hated me
04:06A career in transplantation from a researcher at Nishin Seifun
04:11Yamada Masaharu, a specialist in wheat products such as bread and noodles
04:17In the case of wheat products, the badness that comes out is glutamic acid, which is rich in protein
04:24It's a really umami ingredient, so it's better not to remove it
04:28Is that umami?
04:31Glutamic acid is a umami ingredient that comes out of food, and it also comes out of wheat such as noodles, so it is not necessary to throw it away as a badness
04:41However, you need to be careful when boiling vegetables
04:47Spinach and bamboo shoots contain bacteria that are bad for the body, so it is better to remove the badness
04:57It can be reduced to a safe level by undercooking, so let's cook these vegetables in undercooking water
05:05Vegetables are usually cooked in water after boiling, so you don't have to remove the badness
05:17Result
05:18If you use meat or wheat, you don't have to remove the badness
05:24It's easier
05:25You don't have to remove it anymore
05:27In total, you can remove the badness for 2 to 3 hours
05:33What's next?
05:39Add a pinch of salt
05:42Add a pinch of salt when boiling pasta at home
05:46I don't know why it becomes chewy when I add salt to pasta, but I think it's because of the salt
05:53I usually add salt, but I don't know why it becomes chewy
05:58I just add a pinch
06:00Add a pinch of salt when boiling pasta
06:04Is it really effective?
06:07Let's test it
06:11Is adding a pinch of salt for chewy pasta effective or not?
06:17You can add it, right?
06:18Go ahead
06:20He did it
06:22I can't tell the difference
06:24I can't tell the difference
06:26There is bread that is made of wheat, just like pasta
06:31If you add salt, the protein in the wheat becomes firm
06:37So I thought adding salt to pasta would make it firm
06:43I can't tell the difference
06:45My answer is that you don't have to add salt to pasta
06:49As a result of the experts' opinions
06:53How does pasta change when salt is added?
06:58It's an experiment
07:01Cook pasta in 4 types of pots with no salt and with different salt content
07:09Test it with this tester, which shows the power to bite through the noodles
07:15The chewy pasta is about 160g
07:20The noodles with a pinch of salt and 10g of salt are almost the same
07:29The texture doesn't improve as people think
07:36So a pinch of salt doesn't make any difference
07:40On the other hand, the pasta with 40g of salt is close to the standard of chewy pasta
07:45So I think salt is effective
07:49If you taste it
07:54It's salty
07:56The texture is good
07:58It's pretty salty
08:01When salt is combined with a protein called gluten in wheat
08:06The chemical reaction makes the pasta chewy
08:11To make the chemical reaction, 40g of salt is needed
08:17If you compare it to a pinch of salt, it's about 40 times the amount
08:24If you add this much salt, when you eat it with pasta sauce
08:28The salt content is too high and the pasta becomes very salty
08:32I see
08:34A pinch of salt is the same as not doing anything
08:37So the conclusion is that you don't have to do anything
08:40That's good
08:43So why did people start adding salt?
08:48Professionals tend to make the sauce light
08:51And add salt to the pasta instead
08:55And it was mistakenly transmitted
08:59The result
09:01To make the pasta chewy, adding salt is wrong
09:06I liked myself doing that
09:09It was cool when I had a pinch of salt
09:14The next vague case is
09:23A simple way to cook meat before cooking it
09:28Many people think it's going to be soft
09:31And add it as if it's normal
09:34I don't know if it's going to be soft after adding alcohol
09:37I wonder if something is reacting
09:41That's not it, right?
09:45Is it effective or ineffective to add alcohol before cooking to make the meat soft?
09:52I make fried chicken with a little hard meat
09:56I add sugar, salt, and water to the meat
10:01I add water to get rid of the dryness
10:04I add water to get rid of the smell
10:08The meat becomes soft
10:11I do it
10:13What about you, Takashi?
10:15I don't do it
10:17What do you do to make the meat soft?
10:20I buy it at Meijiya
10:23What do you do to make the meat soft?
10:25What do the three scientists think?
10:29Let's see
10:31It's effective
10:33I think it's effective
10:36I don't think the three scientists are confident
10:40I want to drink alcohol, so I don't want to add alcohol
10:44When we eat meat, the pH drops to 5.5
10:52The meat in that state is hard
10:55The pH represents whether the food is acidic or alkaline
11:00The closer the pH is to 5.5, the harder the meat becomes
11:04Therefore, by soaking the meat in acidic alcohol and increasing the acidity, it becomes softer and the fibers of the meat are loosened
11:14I see
11:17The result
11:18It's effective to soak the meat in alcohol to make it softer
11:23There is another way to make the meat softer
11:29I want to know
11:30Here's the fire
11:33It's called Maitake mushroom
11:36Maitake mushroom
11:37It can be softened in a short time
11:41Will it really soften?
11:44Experiment
11:45I'm going to put it in a mixer and make it into a paste
11:49Maitake mushroom?
11:51I thought it was the same as Maitake mushroom
11:54Make Maitake mushroom into a paste with a mixer and apply it all over the meat
12:01It looks delicious
12:03It's true
12:04I think it will be effective if you put it in the refrigerator for an hour
12:09By the way, if you don't want to make it into a paste, you can put the Maitake mushroom on it and leave it in the refrigerator overnight
12:18I see
12:22Then, remove the Maitake mushroom from the meat that has been left for an hour
12:28It's very soft
12:30It looks like it's going to tear
12:33It's big
12:35Maitake mushroom contains a protein called protease, which breaks down the hard tissue of the meat and softens it
12:46I wonder how soft it is
12:49Comparison of beef bought at 100g for 298 yen
12:57By the way, the remaining Maitake mushroom paste is a special sauce with concentrated umami
13:05I want to do it
13:07First of all, try it without Maitake mushroom
13:12I can feel it
13:16It's delicious
13:20It's hard
13:22It's very chewy
13:24How about the meat with Maitake mushroom?
13:31It's different
13:33It's delicious
13:35It's delicious
13:37It's different
13:39It's soft
13:40It's delicious and the meat is very moist
13:48Did you eat both at the same time?
13:52It's amazing
13:54It takes a lot of physical strength to raise four children
13:58For the sake of the judge, please relax with your usual housework
14:04Rakuwaza special that makes cooking easier with science
14:08Next
14:10When I cut the pumpkin, I slipped and cut my finger
14:19It was very painful
14:21I'm cutting this while I'm really dizzy
14:25How to cut a pumpkin that will be harvested from now on
14:31Many people say that it is difficult to cut thinly when baking or making tempura
14:38If you actually try it
14:52Everyone has a hard time
14:56Yes, three times the trouble of thin pumpkin
15:01The skin is hard and slippery
15:04The shape is unstable and difficult to cut
15:07If you don't have the power, you can't cut it
15:10How hard is it?
15:13If you measure the hardness of the pumpkin using a code system
15:18The hardness is about the same as a baseball ball
15:25So this life experiment
15:28Scientists seriously thought
15:32Can you cut a pumpkin super easily?
15:36If there is, it is revolutionary
15:41The program staff offers scientists who are good at cutting hard things
15:48As a result, three casientists cooperated
15:54Can you break through the three difficulties of thin pumpkin?
16:00We went to the pumpkin uncle
16:05First of all, Osaka Electrical Communication University
16:09I'm Yoshioka
16:12What are you good at?
16:14Yoshioka Shinya, a specialist in mechanical engineering and material mechanics
16:19The deformation that occurs when you apply force to the material
16:22In particular, high-volume stereology is a research theme
16:26In addition, he teaches how to cut metal, which is a hard material
16:30He is also in charge of manual processing for a long time
16:33I don't cut metal with a knife
16:36I think it's similar in terms of how to apply force or strength
16:44How to cut a pumpkin easily from the technique of a professional who cuts metal
16:50It's called both hands
16:55Both hands
16:57The skin of the pumpkin is very hard
17:00You can use both hands to apply force
17:04With a knife?
17:06Let's do it
17:09First of all, in order to stabilize the back direction
17:13I think it's good to put it in this way because it's a right-handed place to cut the right side
17:21The shape is unstable and difficult to cut with a flat surface
17:28I made a slight cut in the skin
17:32If you make a slight cut in the skin, it won't slip
17:36I think that's important
17:39The skin is hard and it doesn't slip
17:42In addition
17:45I think you can see it
17:47The point of view, the point of action, and the point of force are vertical
17:50It's easy to cut down here
17:53Using the principle of verticality learned in elementary school
17:56If you don't have power, you won't be able to cut
17:59And
18:01Put your left hand here and cut with your right hand
18:07The rest of the parts that couldn't be cut because the blade didn't reach
18:11Shift the tip of the blade to the front
18:14In the same way, push it with both hands and it's done
18:21Even if you don't rely too much on force
18:24I think it can be used to cut the weight
18:27I think it's a way to cut that you can use your weight with confidence
18:32I think it's good
18:33I didn't know much about using the tip of the knife
18:38It's different just to do it
18:41The next person I asked was
18:44University of Tokyo
18:47All over Japan
18:49Chiba Masakun, who studies metal materials in the Department of Optics and Metallurgy
18:55Actually he
18:58Oh!
19:00That's great!
19:02A Japanese sword researcher
19:05I don't have a Japanese sword at home
19:08From the perspective of a Japanese sword researcher
19:14I'm sure I can apply some technique
19:20Professor Chiba says
19:22How to make good use of the shape of the blade
19:29That is
19:31Cutting from the inside
19:34Cutting from the inside
19:37First, from the soft flesh of the pumpkin
19:42From the inside of the flesh
19:44Cutting from the inside
19:47Isn't this revolutionary?
19:50Let's do it!
19:53First, approach the knife from the soft flesh
19:59It's hard to put the knife in
20:02When the blade enters to some extent
20:05Bring it to a stable place
20:10By the chain entering the flesh
20:13It's getting more and more open
20:16With your left hand
20:18Turn the pumpkin
20:23Don't cut with one hand
20:26Use your left hand
20:30Add strength
20:35When the pumpkin reaches half
20:40Use the principle of deco
20:45Add strength
20:49Don't apply force
20:52Cut
20:56The skin is hard
20:58It's hard to stab
21:01Cut from the soft flesh
21:03I've never thought about it
21:06Next is Keio University of Technology
21:11Nobuhiko Nakano of the Department of Electrical Engineering
21:15His usual research theme
21:19Research on cancer treatment using ultrasonic waves
21:23It seems like an endless way to cut a pumpkin
21:27In fact, Professor Nakano
21:30Ta-da!
21:32Oh!
21:35What is this?
21:38It's amazing
21:41He talks about the love of knives on his YouTube channel
21:45He is a specialist of knives
21:48He has sharpened more than 1,000 kinds of knives
21:53He is a specialist of knives
21:56With a well-sharpened knife
21:59Even tomatoes can be cut so thinly
22:04If you cut with a knife that can't be cut
22:07The juice of the cells will come out
22:09The taste will be halved
22:12Professor Nakano, who knows a lot about knives
22:16What is the method to cut a pumpkin?
22:19I'd like to do a double cut
22:22Double cut
22:26Let's do it
22:30I'd like to check the direction of the pumpkin
22:33In this way
22:35I think it's easier to do it in the front
22:38First, stabilize it
22:40If you put the blade horizontally against the skin
22:45Depending on the case, it may slide back and forth
22:49By making a cut
22:53Stable
22:55I think I can put the blade against the pumpkin
22:58I'm going down
23:01I hit the cutting board
23:03From here, the principle of Teko can be used
23:06The point of view is fixed
23:08I'm going down from here
23:11The first cut
23:14The remaining half
23:16I want to use the application of Teko again
23:20Move the knife
23:24Come to the point where the knife hits
23:27Use the power of Teko
23:30If you cut like this
23:33You can cut without putting too much effort
23:37With the power of science
23:39Solve three problems
23:42Teko is a common technology
23:47I think it's easiest to divide it into two
23:52How easy can you cut?
23:56Let's have these two try
23:59July drama
24:02Mr. Saionji does not do housework
24:05Mr. Wakana Matsumoto and Mr. Hokuto Matsumura
24:09Both seem to be a little confident in cooking
24:14This time I will try to cut from the inside
24:21With the principle of Teko
24:25Like this
24:27And again
24:29Put it in at the end
24:32I will turn it
24:35It's easy to do
24:38How do you usually cut?
24:40I'm an amateur
24:42Even if I put it in like this
24:45Like this
24:47It feels like
24:50What is the next housework?
24:53The hardest thing is to boil the radish
24:56I have a small child at home
24:59It's hard because I can't look at it all the time
25:03It takes too long to boil the radish
25:07It's annoying
25:09Soak the radish in the taste and soften it
25:13After boiling, simmer in broth and let the taste blend
25:19It takes more than an hour for the taste to soak into the radish
25:26So this kind of life experiment
25:30If the scientist thinks seriously
25:33How short can the radish simmer time be?
25:38The program staff who was entrusted with this story
25:41Director Aoyama, 46 years old
25:46Traveled all over the country
25:49Consulting with scientists
25:52Repeated experiments for 10 days
25:56Aoyama-kun
25:57Then, the legend so far
25:59Shorter than an hour
26:02A shocking case was born
26:06I've never made radish
26:09I think it will take time, so I won't do it
26:12I first peel the radish and cut it
26:16Freeze it once
26:18A lot of housewives do it
26:20The fibers are broken and easy to soak
26:22But you don't freeze the radish that you simmer
26:26You take the width of the freezer
26:29Even if it's delicious and fast
26:31It takes time because you have to freeze it
26:34If you don't do anything like that today
26:36If you can make it delicious
26:38I really want to know
26:41If the scientist thinks seriously
26:43How short can the radish simmer time be?
26:48Immediately
26:49To the scientist who seems to solve this problem
26:54As a result
26:55One scientist
26:57To listen to the story
27:00Aoyama-san went to Hiroshima
27:05Thank you
27:06Soft
27:07Soft
27:09The scientist
27:11Hello, I'm Koji Sakamoto
27:13It's not a big deal
27:162014
27:17Awarded the Ministry of Culture, Sports and Tourism
27:20The first person to soak in food
27:23Koji Sakamoto
27:27If you ask about the possibility of shortening the simmering time
27:31It will be in a moment
27:33What?
27:34Real life?
27:35Yes
27:36I see
27:37With the power of science
27:39It takes an hour to simmer the radish
27:41It can be done in an instant
27:43What?
27:44What is an instant?
27:46After this
27:49It's true, it's amazing
27:51With the power of science
27:52Soak the radish in an instant
27:56Why are you crying?
27:57Ai-chan is crying
28:03With the power of science
28:04It takes an hour to simmer the radish
28:06It can be done in an instant
28:08What?
28:09What is an instant?
28:11Is it true?
28:12This time
28:13To make it easier to understand how it soaks into the radish
28:16Instead of a seasoning agent
28:17Prepare food coloring
28:20Put the radish in there
28:25Here
28:29Put it in a mysterious machine
28:31Switch on
28:34Then
28:39The experiment ends in an instant
28:42When you take it out of the machine
28:44What is it?
28:45But it's amazing
28:46It's simmering
28:48It's like a cherry radish
28:52What's inside?
28:54It's amazing
28:57It's inside
29:00It's amazing, but there's no machine
29:05Is this your technology?
29:07Yes
29:08Why is this possible?
29:12Right now, we're just vacuuming the radish
29:18Vacuuming?
29:19Yes
29:21Vacuuming allows the radish to soak in for a short time
29:25Vacuuming
29:27When you vacuum the inside of the container
29:29The fine air inside the radish is also vacuumed
29:32And it's in a smooth state
29:36Then, the vacuum is released
29:40That's why it moves like this
29:43By sucking in the seasoning agent from the outside
29:45The taste is soaked into the radish
29:50Moreover, this radish
29:52How will it taste?
29:54Can I cut it?
29:55Go ahead
29:56I'll cut it
29:58It's soft
29:59It's amazing
30:00It's soft
30:01It's cut
30:02I'll eat it
30:06It's soft
30:08It's soft
30:09It's the ideal softness without using fire
30:13That machine is amazing
30:17Even without using fire, the taste is soaked in and it's soft
30:22Actually, it's not just for the taste
30:24But also for the enzyme
30:27Enzyme
30:28Enzyme breaks down the cells that connect the cells
30:34In a short time, the radish becomes soft
30:40That machine is amazing
30:42If I had this, I'd go to a bento shop
30:46In an instant
30:48Actually, Dr. Sakamoto
30:50This technology is recognized
30:52And he received the Ministry of Science and Technology Award
30:57Now, it's hard to eat hard food
30:59It's useful for eating for the elderly
31:03Cut the lotus root with a banana
31:06If you use this vacuum processing and enzyme
31:09You can make a radish stew in a short time
31:13However
31:16Where can I get this equipment?
31:19You can't buy this at home
31:22You can't buy it?
31:23Yes
31:24Enzyme is not something you can buy immediately
31:29Both are not available at home
31:31It's easy to understand
31:32I knew it
31:33However, what we are aiming for is a method that can be imitated at home
31:39If it can be used, what kind of tool is it?
31:42That's a manual pump
31:48Then, what is the substitute for the enzyme?
31:51It's a juice made with koji
31:57If you use a manual vacuum pump and koji
32:00You may be able to shorten the cooking time of the radish
32:04Can I do it?
32:10Immediately, he prepared a manual vacuum pump sold at a 100 yen shop
32:16If you suck out the air with this
32:20It will be vacuumed up to here
32:23And what he prepared instead of the enzyme
32:26It's a rice koji bought at a supermarket
32:30This rice koji is put in the noodle soup
32:33The seasoning liquid that softens the radish is completed
32:38If it softens in an instant
32:41It's not just a dream
32:45Then, let's start the experiment
32:58The air is being sucked out
33:01However
33:05Unexpected happenings
33:07The worst
33:11The vacuum pump bought at a 100 yen shop and the rice koji
33:14Challenge the softened radish
33:18The air is being sucked out
33:21However
33:26Wait a minute
33:27From here
33:31The juice
33:32The juice is coming out
33:33The worst
33:34The juice
33:36The seasoning liquid is sucked out with the air
33:41The inside of the bag is in a miserable state
33:48I can't taste it anymore
33:50I'll cut it
33:52It's hard
33:53It's like this
33:54It's not soaked at all
33:56Not at all
33:57It's white
33:58It's no good
34:00If the taste is not soaked
34:03Hardness is not good
34:06What did we go to Hiroshima for?
34:12At this rate, the cost of filming in Hiroshima will be water
34:18So I consulted with Dr. Sakamoto again
34:23There is a specialized manufacturer for vacuum pump
34:28If you go there, you can hear the story
34:32There is such a manufacturer
34:34Thank you, Dr. Sakamoto
34:37Excuse me
34:38Nice to meet you
34:39My name is Inoue Tose
34:41Nice to meet you
34:42Nice to meet you
34:44This company is cooperating with Dr. Sakamoto's research
34:50Soak the rice koji
34:52To soften the hard ingredients
34:55Because there was a vacuum pump here
34:59One more time
35:01Let's ask for our improvement
35:05This kind of suction type
35:08You can't get rid of the oxygen in the ingredients
35:12In this method
35:13I think it's important to sink in the space
35:19Certainly, in Dr. Sakamoto's laboratory
35:22I was breathing in the space
35:26You can't do it there
35:27The glass container sold at the home center was recommended there
35:32Is there such a thing?
35:35Cheap price
35:36And when I asked the scientist about the enzyme
35:41The method that activates the most
35:46I think the temperature is about 50 degrees
35:48I see
35:50Enzyme activation increases by 50 degrees
35:53In addition, it is not only used for rice koji
35:57The strongest miso
35:59It's a sweet miso from Kyoto
36:01There is a lot of koji in it
36:03Strongest miso with strongest koji
36:06The kanji is different
36:09By adding the strongest miso
36:11Enzyme power up
36:15Preparation is ready
36:17Let's do it
36:19First, put the warm seasoning liquid in the radish in five containers
36:27And immediately in the vacuum
36:34Keep it in hot water so that the temperature of the seasoning liquid does not cool down
36:42Open every ten minutes
36:44Check for soaking
36:48Then
36:53This is
36:56Not as much as Dr. Sakamoto's experiment
36:58The sound of air entering
37:04Is the taste soaked?
37:12It looks like it's soaked for only ten minutes
37:19This is soaked
37:24But the problem is another
37:26The softness of the radish
37:34It doesn't change that much
37:37After that, I ate it every ten minutes, but it didn't get soft
37:42The reason is
37:44After all, the power of the industrial enzyme is different
37:49In the conclusion that it is difficult with commercially available enzymes
37:54However, Aoyama D didn't give up
37:59If you give up, what kind of means do you have?
38:02By using the microwave
38:04Because it heats from the inside of the food
38:07The thermal speed is fast
38:09It softens quickly
38:12If you use the microwave, the heat will collapse the radish
38:16It is said that it will soften quickly
38:19In the case of excessive heat, the condition of the radish will collapse
38:24There are various problems
38:26Moroha's sword is said to be difficult to control due to its strong effect
38:32Consult Dr. Horikoshi, who studies the microwave of the microwave
38:38If you add a little water, it will be difficult to burn
38:46In the sense of increasing efficiency
38:49For example, I think it is best to put it in a container about the same size as the size of this radish
38:57If you add water and cover it lightly, it will be difficult to burn with water vapor
39:03Aoyama D's last challenge
39:09Born as a son of Aoyama Bankin in Meguro, Tokyo
39:14Enter the industry aiming to be a movie director
39:18In the making of that 20th century boy, he encouraged Taira Airi and overcame
39:26Aoyama Toshio
39:30I'm surprised
39:33What should I do?
39:35Why are you crying?
39:36Airi is crying
39:39I'm a newbie, so I'm in the shooting
39:44He was chasing me all the time and took pictures
39:51He was the one who overcame with me
39:56I was surprised
39:58I was in the making for the first time
40:00I couldn't get used to it
40:02I was really worried
40:04But Mr. Taira gave me a lot of advice
40:06I was able to do it
40:08I see
40:12Radish doesn't matter
40:14Radish doesn't matter
40:17No, no, the main subject, radish, will be amazing after this
40:23Really?
40:25This is amazing
40:2910 days after the experiment
40:32After various failures, the last challenge
40:38Based on the advice from the teacher, the experiment resumed
40:443 and a half minutes in a container with water
40:48The rinsed radish is moist
40:52And the flavor solution is absorbed by a vacuum pump
40:58Will it be soft?
41:03It's soaked in a vacuum
41:11It's perfect
41:12It's really perfect
41:13The softness is perfect
41:14Is it perfect?
41:15The flavor is absorbed perfectly
41:18Finally, the radish is quickly softened and the flavor is absorbed
41:24It takes only 4 minutes
41:29How will it taste?
41:35It's soaked in
41:374 minutes?
41:39This is amazing
41:43It's been soaked for more than an hour
41:47It's delicious
41:48If I can do it in 4 minutes, I'll do it
41:52It was really good
41:53I worked hard for 10 days
41:55I'm really happy to see this result
41:59What kind of program is this?
42:01It's a touching documentary
42:06How to cook radish quickly
42:10Heat it in the microwave and soak the flavor in a vacuum pump
42:14Let's try it
42:17It's sudden, but it's a problem
42:20Do you steam the cooked rice after it's cooked to make it more delicious?
42:26No, you don't steam it
42:28Let's ask these two people
42:32What I usually do at home is
42:35I open the microwave and turn the rice over
42:42I steam it for at least 10 minutes
42:44Really?
42:45I open it before the rice is cooked
42:49I open it when I hear the sound
42:53Who will eat it more deliciously?
42:56This is more delicious
43:01I, Sayonde, play the role of Wakana Matsumoto
43:06I, Kusumi, play the role of Hokuto Matsumura
43:11They form a fake family and live together
43:16It's a heart-filled love comedy
43:19It will be released on July 9th at 10 p.m.
43:28Do you steam the cooked rice after it's cooked to make it more delicious?
43:33No, you don't steam it
43:35The answer is
43:38No, you don't steam it
43:46If you leave it for more than 10 minutes, it will be soggy
43:50According to Mr. Sakamoto
43:53The time until the rice is cooked is often included in the steaming time
44:03If you don't steam it after it's cooked
44:07The rice may lose its texture and taste
44:12Then, I'm right
44:17I'm telling you, you're right
44:21By the way, if you try two kinds of rice
44:27This is more delicious
44:30The rice is soggy
44:33The surface of the rice is firm
44:36It's very delicious
44:38That's why it's easy to feel the sweetness
44:43This is my personal opinion