日本一ふつうで美味しい植野食堂 2024年8月28日 両面焼きそば
日本一ふつうで美味しい植野食堂 2024年8月28日 両面焼きそば
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TVTranscript
00:00Today's lesson is Ryomen Yakisoba.
00:07We are at Apetite, a restaurant specializing in Ryomen Yakisoba in Takashima-daira, Tokyo.
00:15When it comes to yakisoba, it is common to stir-fry the noodles.
00:22The noodles are shaped round like okonomiyaki.
00:25It takes a long time to cook both sides of the noodles until they turn golden brown.
00:31By doing so, the outside is crispy and the inside is chewy.
00:35The texture creates a contrast.
00:38The secret sauce is also boiled and mixed with the noodles to add depth to the flavor.
00:45The crispiness of the noodles and the flavor are well-blended.
00:52It's delicious.
00:54What is the ideal yakisoba for a man who has devoted his life to yakisoba?
01:03It's fun to work just because you have something you are satisfied with.
01:12This time, the chef taught us how to cook the noodles and the seasonings at home.
01:22Training is a series of discoveries.
01:25These days are full of excitement.
01:30Our goal is to create the best and most delicious restaurant in Japan.
01:35Now, let's go into the kitchen.
01:48The restaurant I'm going to is TAKASHIMA-DAIRA, Tokyo.
01:55Today, we're going to TAKASHIMA-DAIRA.
01:57TAKASHIMA-DAIRA.
01:58Speaking of TAKASHIMA-DAIRA, it's a residential area.
02:01You can see it over there.
02:03There are many people living in a large area.
02:07On the other side of the road, there is a normal residential area.
02:13It's a normal residential area, but there are soba restaurants.
02:17Various shops are lined up.
02:20There is a bakery here.
02:23Let's take a look.
02:26It's a bakery that has been loved by the locals for 40 years.
02:30It's called DE MUSCH.
02:33There are more than 90 types of bread.
02:38All of them look delicious.
02:40There are so many types of bread.
02:42That's right.
02:43What is a triangle?
02:45It's a triangle with cream cheese inside and cookie dough around it.
02:49I see.
02:50Excuse me.
02:51I'd like a triangle, a cream bread, a sausage, a curry bread, and a French toast.
03:04Will this be enough for today's snack?
03:09I'm going to eat it now.
03:11Before that, I'll try it.
03:14It's delicious and sweet.
03:16It's cheese.
03:18Let's eat.
03:22Finally, they go to the shop they're looking for.
03:26There is a shop in a residential area like this.
03:29Here it is.
03:31This shop stands out.
03:33It's a specialty of Ryomen Yakisoba.
03:35Let's eat.
03:39Hello.
03:41Hello.
03:43Thank you for coming.
03:45Thank you for coming today.
03:50This is Masashi Iino, the representative of this shop.
03:53He has been doing a lot of research on yakisoba.
04:00There is a counter with a backrest in the shop.
04:03This is a popular snack for the family.
04:05There is a table next to the entrance.
04:14Ryomen Yakisoba captivates customers.
04:19How does it taste?
04:21It's delicious.
04:22The crispy part of the yakisoba is delicious.
04:26It's crispy and has a good texture.
04:31It's good.
04:33It's crispy.
04:35It's different from ordinary yakisoba.
04:37It's crispy and has a good texture.
04:42Besides the taste, it's also attractive.
04:45Have you been here for a long time?
04:48I've been here since I was in elementary school.
04:49Since you were in elementary school?
04:50Have you ever eaten yakisoba with two people?
04:53No, I haven't.
04:56Iino talks to customers.
04:59That's one of the reasons why he is loved by customers.
05:0335 years ago, it was a signboard.
05:07Now, it has expanded to 10 stores.
05:09It is a store that preceded the yakisoba boom.
05:14Ryomen Yakisoba is famous for its appetizers.
05:20However, it is also famous for its variety of snacks.
05:25Yakisoba is famous for alcohol.
05:28Yakisoba is also a snack.
05:31What are the popular snacks?
05:33Gyuusui Daikon.
05:35Gyuusui Daikon is one of the popular snacks.
05:40Also, miso-zuke, pork, and donburi.
05:45Donburi is also a popular snack.
05:48There are many kinds of alcohol.
05:50I thought there were only tuna sashimi and octopus.
05:55I thought there were only horse sashimi.
05:57I was surprised.
05:59I was surprised.
06:01He was surprised.
06:03Customers will be surprised, too.
06:07Yakisoba is small, medium, large, and big.
06:11Four sizes are lined up.
06:14The most popular is medium, with 1.5 eggs.
06:17It is topped with raw egg.
06:20First, eat it as it is.
06:22If you eat it with yolk, it will be rich and mild.
06:28There are a lot of set menus, such as fried chicken and char siu rice bowl.
06:33People who want to eat a lot will be satisfied.
06:38Our staff is also full.
06:40This staff is the target.
06:44Everyone is about to put donburi in a big bowl.
06:51Mr. Ueno ordered the original snack.
06:56Benimaru-yaki.
06:59Thank you for waiting.
07:00This is Benimaru-yaki.
07:02This is Benimaru-yaki.
07:05It looks shocking.
07:14This is 1.8 times more delicious than I imagined.
07:18This is pickled ginger.
07:20This is grilled well.
07:22However, the fresh taste of pickled ginger remains.
07:25When I eat this, I want to eat yakisoba.
07:30Next is the original snack.
07:34Thank you for waiting.
07:35This is Monja-senbei.
07:37What's on top?
07:38This is mentaiko.
07:40Mentaiko.
07:41I eat this.
07:46This is good.
07:47This is good inside.
07:49This is soft.
07:51This is crispy.
07:53This is like mentaiko.
07:55This is like mentaiko.
07:57It's better to put mentaiko on top of this.
08:03This is Ryomen-yakisoba.
08:08Thank you for waiting.
08:09This is Ryomen-yakisoba.
08:11This is Ryomen-yakisoba.
08:15The smell of noodles is good.
08:19I eat this.
08:22This has a good smell.
08:34The noodles are crispy.
08:36The noodles are fragrant.
08:39The noodles are firm.
08:41The sauce is spicy.
08:45This is delicious.
08:47This is Ryomen-yakisoba.
08:49The noodles are fried and mixed.
08:52The noodles are fragrant and delicious.
08:57Please teach me this.
09:00Okay.
09:04This is Ryomen-yakisoba.
09:08This has a good texture.
09:11The point of making this is to fry the noodles slowly.
09:16Boil the sauce and mix it with the noodles.
09:24What is the point of Ryomen-yakisoba?
09:28Is it the sauce?
09:35Excuse me.
09:38Please teach me how to make Ryomen-yakisoba.
09:43Here are the ingredients.
09:46This is pork.
09:49Cut the pork into small pieces.
09:52This is green onion.
09:55This is bean sprouts.
09:56This is white pepper.
09:58This is finely chopped.
10:00The noodles are made by boiling water.
10:07The sauce is made by mixing 10 kinds of seasonings.
10:12However.
10:14I asked him to teach me how to make Ryomen-yakisoba at home.
10:21This is steamed noodles.
10:24Preheat the microwave for 1 minute.
10:28The water evaporates.
10:31The noodles will be burnt.
10:34What is the sauce?
10:37The sauce is soy sauce, mirin, and a pinch of sugar.
10:45If you want to know the correct answer, please come to Apetite.
10:50Ryomen-yakisoba.
10:55Did someone drop the iron plate?
10:59No, I used it.
11:03Is it better to put the iron plate in the middle?
11:07Yes.
11:10Put the oil on the heated iron plate.
11:13Put the pork on it and leave it on low heat.
11:16In the meantime.
11:18Put the noodles on it.
11:22Boil the noodles for 1 minute and 30 seconds.
11:26After boiling, put the noodles on the pork.
11:30Spread the noodles around the meat.
11:33So it's easy to do if it's dented.
11:35That's right.
11:37Does it take 36 years to make it dented?
11:40No, it will be dented soon.
11:42I see.
11:44Wait until it turns golden brown.
11:48Wait like this.
11:51Check the color of the back side.
11:56Turn it over when it's golden brown.
12:01It's golden brown like this.
12:04I see.
12:06Put the other side in the same way.
12:09This is the color I'm aiming for.
12:18Then.
12:20The key is to stop the fire here.
12:22Stop the fire here.
12:24Put the vegetables.
12:28Put the green onions.
12:33Put the noodles on it.
12:36And put the sauce on it.
12:40Put the sauce on the noodles.
12:44It looks good.
12:46Add black pepper.
12:49The seasoning is only sauce and black pepper, right?
12:52That's right.
12:54Put the sauce on the noodles.
12:56The key is to stop the fire here.
13:00Stop the fire here.
13:02Spread the noodles around the meat.
13:04Spread the noodles around the meat.
13:05Then put the sauce on it.
13:08The sauce will be absorbed by the noodles.
13:10The sauce will be absorbed by the noodles.
13:12That's right.
13:14The sauce is absorbed by the noodles.
13:16The taste of noodles comes out.
13:20It's a normal fried noodle.
13:22Add the sauce to the noodles.
13:24Add the sauce to the noodles.
13:26Stir fry the vegetables.
13:30Stir fry the vegetables.
13:32Stir fry the vegetables.
13:34Stir fry the vegetables.
13:36You can make delicious fried noodles.
13:41It's done.
13:43It's done.
13:46It's tonkotsu ramen.
13:48It's tonkotsu ramen.
13:50Oh, so you wanted to try tonkotsu ramen in Tokyo?
13:54Yes.
14:07The restaurant has a long history.
14:09It's a story of appetite.
14:12Mr. Iino was born as the eldest son of three siblings in Adachi, Tokyo.
14:20His family has been a family business since his grandfather's time.
14:23Mr. Iino, the eldest son, was raised as a successor.
14:29When I come home from school, my wife tells me to help her.
14:33I don't like that.
14:35I've been doing housework since I was in elementary school.
14:39That's right. I can tell right away.
14:43Mr. Iino was rebellious to his parents and lost his way.
14:48When he entered high school, he was suspended three times.
14:52And he dropped out of school for two years.
14:56However, he was determined not to cause any more trouble for his parents.
15:01His father recommended him to go to a school in Oita.
15:04After three years, he returned to Tokyo.
15:09He decided to open a restaurant and started working at a Seika store.
15:14But for some reason, he couldn't get rid of the food he met in Oita.
15:22I met tonkotsu ramen.
15:25It's a white soup called Paitan.
15:28White soups didn't exist in Tokyo at that time.
15:31Tonkotsu ramen has been around for about 20 years.
15:36At that time, white soup tonkotsu ramen was still rare in Tokyo.
15:43Mr. Iino fell in love with the taste.
15:47Dad, I'm sorry.
15:49I want to open a tonkotsu ramen restaurant, not a yaoya.
15:54Then...
15:56If you really want to do it,
15:59I got it. Study hard.
16:03Mr. Iino went back to Oita.
16:07He decided to train at a tonkotsu ramen restaurant.
16:14My friend told me that there was a good yakisoba restaurant.
16:20I didn't know what it was like to go to a yakisoba restaurant.
16:24But when I went there, I was shocked.
16:28The yakisoba noodles were crispy and had a lot of crispy bean sprouts.
16:33It was a famous yakisoba in Oita.
16:38The restaurant was famous for its soul food.
16:42Mr. Iino was shocked by the taste.
16:46He changed his training destination to a yakisoba restaurant.
16:50After studying for about a year and a half, he returned to Tokyo.
16:55He was preparing to open a restaurant.
16:59But he couldn't find a restaurant that could make crispy noodles.
17:07So what did Mr. Iino come up with?
17:10The answer is on the first floor of his house.
17:14This is the main factory.
17:18I had no choice but to make my own noodles.
17:21It's been 36 years since I came to Tokyo.
17:27He bought a noodle maker himself.
17:31He decided to make his own noodles.
17:37In 1988, at the age of 27, he opened a yakisoba restaurant in Takashima Daira.
17:46When I first opened the restaurant, it was a different kind of yakisoba.
17:51The yakisoba was good, but I didn't like it.
17:56I felt sorry for the restaurant.
17:59He wanted to make it more delicious.
18:02He repeated the trial and error.
18:06Is this the sauce?
18:08Yes.
18:09Why are there so many?
18:11It's aged.
18:13It takes a long time for the flavor to come out.
18:20The sauce is made with 10 kinds of seasonings.
18:26Finally, it tastes like it does now.
18:29He changed the amount of water in the noodles.
18:32He added almond powder to enhance the flavor.
18:36He made improvements.
18:40My passion for yakisoba is twice as big as my passion for noodles.
18:45I feel like I'm number one in the world.
18:49I'm a chef and a chef's assistant.
18:54She has made noodles with a roller twice.
19:03But to increase the elasticity of the noodles,
19:07she repeated the process a year ago.
19:11She found that the noodles became more elastic when they were stretched three times.
19:1835 years have passed since the restaurant opened.
19:21Finally, the ideal yakisoba was completed.
19:28I'm glad that I made yakisoba that I was satisfied with.
19:34It's fun to work.
19:36It's the most fun I've had in 36 years.
19:39If you haven't eaten appetizer yakisoba for a year,
19:43you'll be surprised.
19:45I hope so.
19:48Yakisoba was born after endless challenges.
19:52Why don't you try it?
19:57Next, Mr. Ueno tries it.
20:00He puts the boiled noodles on the iron plate
20:03and waits for it to brown.
20:11I want to touch it.
20:15It's not ready yet.
20:21I think it's ready.
20:23I'll put it back.
20:26It looks good.
20:27It looks good.
20:30It should be browned like this.
20:35He puts the noodles on top of the vegetables.
20:38Then he adds the sauce and white pepper.
20:45Then he loosens the noodles.
20:47And then...
20:50I'll boil it down.
20:53I'll check the balance of sweetness and saltiness.
20:56I think it's ready.
20:59I'll put it back.
21:01He mixes the noodles with the sauce.
21:04Then he puts it on a plate.
21:10The double-sided yakisoba is ready.
21:13Double-sided yakisoba
21:17Please try it.
21:19I'd appreciate it if you could be honest.
21:22I'll try it.
21:26How is it?
21:28How is it?
21:32It's good.
21:33Are you sure?
21:35It's really good.
21:39It's really good.
21:43I think it's good.
21:44It has a rich flavor.
21:47The sauce is mixed with the noodles.
21:50And the noodles are condensed.
21:54It has a deep flavor.
21:55He didn't just mix the noodles with the sauce.
21:59This is a big point.
22:01It's good.
22:02It's good, isn't it?
22:03Please try it.
22:06He taught us how to eat avocado easily on a hot day.
22:16Today's Chachatto is a simple avocado with white sesame paste.
22:23Cut the avocado into bite-sized pieces with a spoon.
22:29Add white vinegar, sesame seeds, and white dashi and mix.
22:38Put it on the avocado.
22:42Finally, add radish and it's done.
22:52It's refreshing and perfect for a hot night.
22:57Please try it.
23:00What he taught us today was the appetite of Daira Takashima.
23:07He added one more menu to the upper table.
23:14It's a yakisoba with a rich flavor and a deep flavor.
23:19This is today's recipe.
23:26How to make it is on the program's website.
23:32Please post photos of the dishes you made with the recipes introduced.
23:37We'll introduce them on the program.
23:40Please subscribe to this channel.