やすとものいたって真剣です 2024年8月29日 「ダブルヒガシ・東のチキン南蛮を極めたい」完結編！「ミルクボーイの粋な大人になりたい」残暑を乗り切る粋なメニューが楽しめる裏路地グルメ編！
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#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
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TVTranscript
00:00It's time for Question Time with Shingen.
00:03Today's guest is Kono from Shingen Family.
00:05Nice to meet you.
00:06Nice to meet you, too.
00:08Today's guests are Kuu-chan and Tomura-kun.
00:11Nice to meet you.
00:13Nice to meet you, too.
00:14Kuu-chan's voice is so hoarse because he's stressed out from the Tokyo show.
00:18Really?
00:19He thinks he's a good person, so he keeps complimenting us.
00:23If you say that, the world will be in trouble again.
00:25We're good.
00:26Really?
00:27We're good, but the world doesn't know what to say.
00:29I don't know what you're talking about, but you have a lot of viewership.
00:34You have a lot of viewership.
00:35Tonight...
00:36It looks delicious.
00:38It's corn.
00:39I think so, too.
00:40I baked this corn before I cooked it.
00:42You baked it.
00:43You put a lot of effort into it.
00:46Take me with you next time.
00:47Here?
00:48Do you want to go?
00:49I want to go, too.
00:50Let's go.
00:52In addition, the double-eastern chicken nanban battle!
00:56Will Miyazaki Kenmin be able to stop Kubota Horosawamon?
01:08I want to be a good adult.
01:11It's so bright.
01:13It's a back alley club.
01:14It's a back alley.
01:16It's so hot.
01:20I want to go to the back alley as soon as possible.
01:22The weather is good.
01:23It's hot.
01:24I'm ready to go.
01:25I'm going to a restaurant that has a menu that I can eat up all the leftovers.
01:30I see.
01:31I want to eat something refreshing.
01:32That's good.
01:33I want to eat something delicious.
01:34Let's go to the back alley.
01:35I want to eat Kage.
01:37Let's go.
01:39Of course, the people who are familiar with the popular restaurants in Hankagai are also living adults.
01:45There are many places like this.
01:47The people who are familiar with the popular restaurants in the back alleys are also living adults.
01:54You need a little courage.
01:56I'm going in.
01:58M-1 champion ALA4's Milk Boy is looking for a popular restaurant in the back alleys.
02:07There is a popular restaurant in front of the back alley.
02:12This is the ultimate KUKUREGA GURUME.
02:14This looks delicious.
02:15Is this real?
02:17This is fashionable.
02:21This is a relaxing space.
02:23If you look at this, you will fall in love with the back alleys.
02:30I became a living adult with Milk Boy's back alley gourmet.
02:35Let's go to the back alleys.
02:38Do you often go to the back alleys to eat?
02:40I like eating out.
02:42How do you choose a restaurant?
02:45I often go to the back alleys to eat.
02:50I don't have much self-confidence.
02:52It's hard to open a new restaurant.
02:54I agree.
02:55It's the first time to open a restaurant.
02:56I have to have a private room.
03:00It depends on the person who goes to the back alleys.
03:03It depends on the person who doesn't talk.
03:05Sometimes I have to have a private room.
03:08It's a private room.
03:11I can't talk.
03:16The editor of a popular magazine in Kansai provides information.
03:22What kind of back alley gourmet will Milk Boy meet?
03:29We came to NAKATSU.
03:31Let's get in the shade.
03:33It's still NAKATSU.
03:35This is from HADA of SABI.
03:37Thank you very much.
03:39The back alleys of NAKATSU are famous for Tobiros.
03:43What is Tobiros?
03:44It's Tobiros in Katakana.
03:46There is a French restaurant behind the door of 23.
03:50It's a French restaurant.
03:52You're wrong.
03:54Let's look for Tobiros.
03:56I can't agree with the adult.
04:00The child is still born.
04:03It's a girl, isn't it?
04:05It's a boy and a girl.
04:07I can't agree with the adult.
04:10There are many places where you can drink alcohol.
04:14I want to be an adult.
04:17What is this?
04:19It looks delicious.
04:21There are many places I don't know.
04:23I don't know.
04:27There are many places I don't know.
04:30This is Tobiros.
04:33It's a bistro.
04:36Tobiros is on the arrow.
04:38I see.
04:40This is a building.
04:45It's like a office.
04:47Is there such a place?
04:49I used to live in a mansion like this.
04:51This is interesting.
04:53This is interesting.
04:55Is there a company here?
04:57This is beautiful.
04:59It's behind the door of 23.
05:01Is there a number on the door of 23?
05:04I see.
05:06This is the room of 23.
05:10This is amazing.
05:12This is the room of 22.
05:14This is fun.
05:16This is the room of 22.
05:18What is the room of 22?
05:20This is the room of 22.
05:22What is the room of 22?
05:24This is the room of 22.
05:27This is scary.
05:30This is a place where you can drink alcohol.
05:33This is difficult to enter.
05:35There is no signboard.
05:37There is no signboard.
05:39What is this?
05:41This is a store.
05:43This is big.
05:45This is big.
05:47This is fashionable.
05:49This is fashionable.
05:53This is a perfume.
05:55What is this?
05:56I'm sorry.
05:58This is cool.
06:00This is a shop recommended by KADA, the editor of SABI.
06:04This is here.
06:06This is fashionable.
06:08The French bistro KG is located in the back of the Nakatsu building.
06:18The chef who trained in a French bistro is cooking in the open kitchen.
06:23This is a casual French dish.
06:28There are only people who dare to come here.
06:31This is good.
06:32How do the girls feel?
06:34This is good.
06:36First of all, this is a cold soup.
06:42This is GASPACHO.
06:46I have never eaten this.
06:48I have never seen this kind of dish.
06:51This is a Spanish dish.
06:54Isn't that a French dish?
06:56This is a bistro based on French cuisine.
07:00What does a bistro mean?
07:03A bistro is a casual French restaurant.
07:08That's what it means.
07:10It means luxury.
07:12I thought so too.
07:16This is good.
07:19This is delicious.
07:20There are various ingredients in this soup.
07:22This is a little spicy.
07:24This is TABASCO.
07:27This is to get rid of the spiciness.
07:30This is to get rid of the summer heat.
07:33Do you eat green?
07:34You eat that too, right?
07:36It smells like water.
07:38Don't give me an example.
07:40This is delicious.
07:42You are the culprit who made a mistake.
07:44This is a Chinese noodle.
07:46This is a matorot.
07:48What is this?
07:50Is this a matorot?
07:52This is too black.
07:55What is this?
07:57Can I eat this?
08:04This is delicious.
08:06Isn't this meat?
08:08Is this a fish?
08:10This is a white fish.
08:13This is a soft fish.
08:15This is the closest to eel.
08:17Is this a conger eel?
08:19This is a squid.
08:21This is the correct answer.
08:23This is a summer conger eel with little fat and a light taste.
08:28This is lightly grilled in a frying pan.
08:31This is a matorot, a traditional French fish dish.
08:38This is a conger eel.
08:40I thought this was a conger eel when I ate it.
08:42You were nervous.
08:44Don't say that.
08:46This has a lighter taste than eel.
08:50This has a refreshing taste.
08:52Eels are heavy.
08:54So I used a light-fat conger eel.
08:59This is the first time I've seen such a fashionable eel.
09:02This eel is very fashionable.
09:04I will serve the main dish.
09:07How do you cook this?
09:09How do you cook this?
09:11What kind of meat do you use?
09:13I use medium rare meat.
09:17I don't like overcooked meat.
09:19I also like rare meat.
09:21How do you cook this in this restaurant?
09:25This is a French dish.
09:27So I cook this in French.
09:33I see.
09:35Is medium rare meat English?
09:37Yes.
09:39There are six types of rare meat.
09:42There are six types of rare meat.
09:45This is a raw meat.
09:47This is a blue meat.
09:49This is a red meat.
09:51This is a red meat.
09:53This is a red meat.
09:55This is a red meat.
09:57I've never heard of this.
09:59I don't remember.
10:01The third dish is a roast of EZOSHKA.
10:04He cooks this in French.
10:11He cooks this in the oven.
10:14He cooks this twice.
10:18This is a green sauce.
10:20This is a sauce made from mint and pepper.
10:23Mint and pepper?
10:27I can't imagine the taste.
10:29This is very delicious.
10:31I can't imagine the taste.
10:36The taste changes depending on the degree of baking.
10:40The mint and pepper sauce is refreshing.
10:45This is very delicious.
10:47This is very delicious.
10:49The last dish is a combination of zucchini and mint.
10:55This is an oil pasta with a refreshing scent.
11:00This is a pasta with a refreshing scent.
11:05Is this a capello?
11:07This is a linguine.
11:09This is a capello.
11:11This is a capelin.
11:13This is the thinnest.
11:25This is very delicious.
11:28This is very refreshing.
11:33This is mint.
11:35This is refreshing.
11:37This is refreshing.
11:39I can't imagine the taste of mint pasta.
11:42I can't imagine the taste of mint pasta.
11:45I can't imagine the taste of mint pasta.
11:49Oil pasta tends to be heavy.
11:54This is refreshing.
11:58Is it okay to eat like this?
12:00This is okay.
12:02This restaurant has no strict rules.
12:06He eats all the pasta sauce left on the plate.
12:11This is a French dish with a lot of sauce.
12:14This is a French dish with a lot of sauce.
12:17Next is TENROKU.
12:20This is right in front of the entrance.
12:23This is a letter from Mr. Emei, the editor-in-chief of ABAKARA.
12:26Thank you, Mr. Emei.
12:27The back alley of TENROKU is famous for Churin-Kinshi.
12:32This is a herb and spice izakaya with a yellow lantern.
12:36This is a place for men to eat spicy food.
12:38Let's go to the shopping district.
12:41Is there a back alley in the shopping district?
12:43Churin-Kinshi?
12:45There are a lot of Churin-Kinshi.
12:48Churin-Kinshi on the ground.
12:51The top of the building is cool.
12:53That's good.
12:56I found it.
12:58Churin-Kinshi on the ground.
13:00This is a rare type of Churin-Kinshi.
13:03This is hard to find.
13:07There is something in the back.
13:11This is next to the iron gate.
13:14Is this the iron gate?
13:16I can't get in.
13:18What is this?
13:20This is an arcade ball.
13:22I can't get in because I think this is a secret base.
13:27That's right.
13:31This is amazing.
13:33I can't get in.
13:36There is also a low window.
13:38What does this mean?
13:40This is a yellow lantern.
13:42This is a yellow lantern.
13:44This smells like spice.
13:46This is herb and spice.
13:48It looks like a back alley because it's wet.
13:50This is a back alley because it's wet.
13:53Is this a mushroom?
13:57This is very spicy.
13:59This smells good.
14:01What is this?
14:03This is a spice shop.
14:05This is a big shop.
14:07This smells like spice.
14:11This is a good shop.
14:13This is a good shop.
14:17This is a good shop.
14:19This is amazing.
14:21This is a back alley.
14:25This is an island field shop.
14:31The owner traveled all over the world.
14:34He uses herbs and spices.
14:38This is not a curry.
14:40This is a spice shop.
14:42The first thing they got was the taste of summer.
14:46This is a knife.
14:48This is not meat.
14:50This is a spice made with various spices.
14:55This is a protein.
14:58We eat this with meat.
15:02This is good.
15:04This is a spice.
15:06This is curry.
15:08There are five types of spices.
15:14I'm doing this together.
15:18This is amazing.
15:20This goes well with the knife.
15:24This is good.
15:26This is good.
15:28The second dish is fried chicken.
15:32This is a traditional South Indian dish.
15:36This is fried chicken.
15:40Excuse me.
15:42This is CHICKEN 65.
15:44CHICKEN 65?
15:46CHICKEN 65?
15:48CHICKEN 65?
15:50CHICKEN 65?
15:52Is this the name of the dish?
15:54This is the name of the dish.
15:56Does it appear anywhere?
15:58This is a South Indian dish.
16:00This is amazing.
16:04This is inspired by a dragon.
16:08This is a spice, so it contains 65 types of spices.
16:14This is a good name.
16:16This is a good name.
16:18There is such a thing?
16:20There's a book about it.
16:21It was written in 1965.
16:24It's the 65th recipe of the navy.
16:27There's a book about the 65th emperor.
16:29It looks so good.
16:37It's so tender.
16:38It's like chicken.
16:39It's so juicy.
16:40It looks so good.
16:41It might be perfect for spice lovers.
16:44It tastes like spice, but it's not spicy.
16:47It's a little spicier in Japan, but it's good for Japanese people.
16:54It's easy to eat.
16:56It's good.
16:57It is.
16:58And the final dish is Indian curry with a lot of spices and herbs.
17:05It's a colorful curry, but there's a unique way to eat it in India.
17:13I've never eaten anything like this before.
17:16It's amazing.
17:17How do you eat it?
17:18There are various ways to eat it.
17:21You take out all the cutlery that are lined up.
17:24Once?
17:25Yes, once.
17:29You take it out once.
17:31Basically, it's the same as Japanese food.
17:35You eat it with a light taste.
17:40Let's start with the lightest curry, dal curry with beans.
17:45He's going to eat it with Indian rice.
17:48You can't eat this kind of rice.
17:53I see.
17:54So you have to let it soak in the rice.
17:59It's so tender.
18:00It's so good.
18:01It's so tender.
18:02It's so tender and delicious.
18:04It's not spicy at all.
18:06It doesn't feel like rice at all.
18:09It's crispy.
18:12That's how you eat it.
18:15And he continues to enjoy the taste of pork keema curry and butter chicken curry.
18:25In the end, he mixes all the ingredients and feels the harmony of the curry.
18:30This is the unique way to enjoy Indian curry.
18:33Do you mix this?
18:34Yes.
18:36You can enjoy different flavors by mixing different ingredients.
18:46It's so good.
18:47I can taste various flavors.
18:48It's like it's one.
18:51That's right.
18:52It's so good.
18:53It's so good.
18:54There are some spices in the beans.
18:56It's a different taste.
18:58The spices are hot from the inside.
19:00That's right.
19:01The spices are hot from the inside.
19:05It's good for summer.
19:06Yes, it's good for summer.
19:08Next, we came to Fukushima.
19:10You're only wearing a hat.
19:11It's fine.
19:12We came to Fukushima.
19:14We got a letter from Hashimoto from MEATS.
19:17Thank you very much.
19:18The back alleys of Fukushima are the side of Lawson.
19:22There is an oden restaurant where you can enjoy the sound of wind chimes.
19:25Oden?
19:26Even though it's so hot?
19:27That's right.
19:28It's winter, isn't it?
19:30I don't think so.
19:32It's so hot.
19:35It's so hot.
19:36We're walking towards ABC.
19:37That's right.
19:40Lawson is here.
19:42When we walk from the station to ABC in Fukushima,
19:45we always come here.
19:46There is a street over there.
19:48It's on the side of Lawson.
19:50There is an oden restaurant.
19:51That's great.
19:52I've never been there.
19:54There must be something there.
19:56There is an oden restaurant here.
19:58I've never been there.
19:59I've never been there.
20:00That's great.
20:01It's an oden restaurant in summer.
20:03The back alleys are cool.
20:05The back alleys are cool.
20:07The back alleys are really nice.
20:08Look, it's already dark.
20:11It's so dark between the buildings.
20:13It's great.
20:14It's completely different.
20:15The atmosphere is different from here.
20:17I see.
20:18It's quiet.
20:20Is this it?
20:21It looks delicious.
20:22It's here.
20:23It's here.
20:24It's here.
20:25A lot of people came out.
20:27It's different.
20:28It's a yakiniku restaurant.
20:30That's great.
20:31I didn't know there was a restaurant there.
20:32I didn't know there was a restaurant in Furano.
20:33It's fashionable.
20:34It looks delicious.
20:35I can't see it.
20:36It's a wind chime.
20:37A wind chime.
20:40I heard it.
20:41There it is.
20:43Is this the wind chime?
20:45This is it.
20:46I recommend it.
20:47It's nice.
20:48If you're tall, you can see it.
20:52Excuse me.
20:54Hello.
20:55Hello.
20:56It's amazing.
20:59It's retro.
21:01It's a tachinomiya.
21:02It's amazing.
21:03It's here.
21:04I recommend this restaurant.
21:06Is this a restaurant for oden?
21:07Yes, it is.
21:09That's great.
21:10Thank you very much.
21:12It's in the back of Furanoji in Fukushima.
21:17It's a restaurant for oden.
21:19It's called Rojimura Avant-Garde.
21:21Rojimura Avant-Garde.
21:23There are more than 20 types of oden.
21:27You can enjoy oden and ichi-nate at this restaurant.
21:32If you want to drink sake, you can drink at the first floor.
21:36If you want to enjoy sake, you can drink at the second floor.
21:41This is an oden restaurant where you can use two styles.
21:47The oden looks delicious.
21:49It looks very delicious.
21:50It's a little hot today.
21:52The color of the egg is amazing.
21:54It looks very delicious.
21:56I don't recommend you to order oden.
22:00Why?
22:01There are other specialties other than oden.
22:03That's true.
22:04It says sushi roll sushi.
22:07I recommend eel butter.
22:10Eel butter?
22:11I recommend you to eat eel butter at this restaurant.
22:14That's amazing.
22:15Before eating oden, they prepare the food.
22:19First, they make a roll of eel.
22:23They make a roll of eel.
22:26What's in it?
22:27This is eel.
22:28It looks very delicious.
22:30This is eel sauce.
22:32This is eel.
22:34This is eel sauce.
22:35This is eel sauce.
22:36This is eel sauce.
22:37This is eel sauce.
22:39This is eel sauce.
22:40This looks very delicious.
22:44This is eel!
22:45This is eel meat.
22:47This is eel butter.
22:48This is eel meat.
22:49This is delicious.
22:52Let's go there some day.
22:54Does eel sauce and eel butter go well together?
22:57The seaweed is delicious.
22:58This is delicious.
22:59This is very delicious.
23:01There is no eel butter.
23:03This is an avant-garde.
23:06Let's go there some day.
23:08Do you want to go?
23:09I also want to go there.
23:10Let's go there.
23:11I'll contact you the day I get on board.
23:15Can you eat this?
23:17Yes, I can.
23:18And finally, the best part of the oden.
23:21Boil the tomato oden in a small pot.
23:25And add the homemade mapo tofu.
23:29Spicy and spicy tomato mapo tofu is done in the hot summer.
23:33This is amazing.
23:34This restaurant is very good.
23:35This is the first combination.
23:38It's sweet.
23:40It's spicy.
23:42I thought it would be very spicy, but the soup stock makes it mild.
23:45The sourness makes the spiciness mild.
23:48It's delicious.
23:49Let's go here.
23:50Let's go here.
23:51Should we stand or sit?
23:52Let's stand.
23:53Stand?
23:54Really?
23:55I think you should stand.
23:58I'll bring my own chair.
24:01You can't bring your own chair.
24:04The next oden is the summer special, the corn oden.
24:09It's delicious.
24:10It's corn butter with a lot of butter.
24:13It's delicious.
24:14It's fried once.
24:15It's fried in oil in the summer.
24:17It's fried eggplant oden with miso.
24:21It's fried eggplant oden.
24:23It's good.
24:24In Nagoya, they eat miso oden.
24:26Yes, they do.
24:27It's good.
24:29It's good.
24:30It's delicious.
24:31It looks delicious.
24:32It's good.
24:34It's delicious.
24:36I'm glad I came here.
24:37I'm glad I came here.
24:38I'm glad I came here.
24:40It's good.
24:41It's delicious.
24:43This is the menu of the summer special.
24:47Bread?
24:48Yes.
24:49It's bread.
24:50Is this a Katsudon?
24:52Katsudon with oden.
24:54It's amazing.
24:56It has ham in it.
24:58It's really nice.
24:59It has meat in it.
25:00It looks delicious.
25:01I want to go to high school.
25:03I want to go to high school.
25:05It's strange. It tastes like Dashi-Baki.
25:07It's crunchy.
25:09I've never eaten it before.
25:11Once you eat it,
25:13you won't be able to stop eating it.
25:15It's fried in Dashi-Baki.
25:17It's amazing.
25:19It looks delicious.
25:21Let's go to Kaneda together and open a shop in Tokyo.
25:23Let's go to Kaneda together and open a shop in Tokyo.
25:25I really like it.
25:27I'm looking forward to it.
25:29Was there anyone who thought that person was alive?
25:31A customer who came from the open
25:33ate Oden.
25:35The taste at that time
25:37and the taste at the closed shop
25:39are different.
25:41A customer who knew that
25:43wanted to drink Dashi-Baki at night.
25:45I thought that customer was alive.
25:47It's alive.
25:49It's unique to Oden.
25:51The taste is a little different.
25:53You can do a lot of things with Oden's Dashi-Baki.
25:55It's like saying,
25:57I'm here to drink Dashi-Baki.
25:59Meet Zansho
26:01and enjoy warm Oden in Uraroji.
26:03Isn't this also
26:05the taste of a lively adult?
26:07Isn't this also the taste of a lively adult?
26:09I really like it.
26:11You two are talking
26:13as if you are participating in the store.
26:15It's amazing.
26:17I know everything,
26:19but I'm making something new
26:21by combining it.
26:23I baked it once before baking it.
26:25It took a lot of work.
26:27Really.
26:29Have you ever had a senior
26:31take you to the store?
26:33Is there anyone?
26:35Cookie.
26:37How can I put it?
26:39It's like a typhoon.
26:41When I treat my juniors to dinner,
26:43I say,
26:45I'll get the money from the bank.
26:47I borrow money.
26:49I don't tell my juniors.
26:51There was a time like that.
26:53You've been doing that for a long time.
26:55Don't do that.
26:57I'll get the money from the bank.
26:59You're not that kind of person.
27:01You look very happy.
27:03What?
27:05I'm embarrassed.
27:07I'll do it again.
27:11Don't say it.
27:13I'll cut it here.
27:15You don't have to cut it.
27:17You don't like it here, do you?
27:19I'm sorry.
27:21Double Higashi's chicken nanban
27:23is over.
27:27It's the worst.
27:31Double Higashi Higashi,
27:33who likes chicken nanban,
27:35visited a famous store in Osaka
27:37and Seichi Miyazaki
27:39to learn the secret of delicious chicken nanban.
27:41And this time...
27:43I'm a person of Ogura.
27:45I made a chicken nanban
27:47for you.
27:49Can you really make something delicious?
27:51Yes.
27:53Even if I eat it,
27:55I don't know much.
27:57Chicken nanban
27:59is amazing.
28:01Chicken nanban is amazing.
28:03The person who will judge
28:05whether Double Higashi's chicken nanban
28:07is exquisite is...
28:09Here it is.
28:19Seichi Miyazaki's chicken nanban.
28:21Kubota of Toro Salmon from Miyazaki Prefecture.
28:23Did he eat it?
28:25On his YouTube channel,
28:27he visited a famous chicken nanban store
28:29and talked about love.
28:31He is a chicken nanban lover.
28:33It may be tough.
28:35I'm very noisy.
28:37I'm so scared.
28:3980% of Tokyo is fake nanban.
28:41Wow.
28:43It's a fake nanban.
28:45There is no real nanban.
28:47It's just crispy.
28:49There is no mountain god.
28:51This is impossible.
28:53This is a chicken nanban for you.
28:55What kind of chicken nanban do you have in mind?
28:57Double Higashi's chicken nanban.
28:59Double Chicken Nanban.
29:01Are you going to change it?
29:03Double Chicken Nanban?
29:05Double Chicken Nanban.
29:07Is it okay?
29:09Double Chicken Nanban.
29:11In order to make the ultimate chicken nanban,
29:13which is recognized by Kubota,
29:15they go shopping first.
29:17They came to Miyazaki-kan,
29:19which is in Sakai.
29:21It's a shop where you can get
29:23special products and seasonings
29:25from Miyazaki Prefecture while staying in Osaka.
29:27It's a great shop.
29:29What does Higashi want to buy here?
29:31I want to use
29:33Kyushu's soy sauce and ponzu.
29:35I want to use both of them.
29:37I want to use both of them.
29:39This is ponzu from Kagura-no-Sato.
29:41It's yuzu ponzu.
29:43Yuzu ponzu?
29:45This yuzu ponzu is great.
29:47It has a strong taste.
29:49It must be delicious.
29:51Mix it well.
29:53I want to use ponzu.
29:55I want to use ponzu.
29:57I used to use ponzu in Miyazaki.
29:59You should taste it.
30:01I can't taste it.
30:03I can't taste it in a shop like this.
30:05You can't taste it in a shop like this.
30:07I'll make it special this time.
30:09Is it okay? Thank you.
30:11Is it too much like a TV show?
30:15It's delicious.
30:17It's delicious.
30:19It's yuzu.
30:21It goes well with my chicken nanban.
30:23I'm sure.
30:25The other one is
30:27hebesu ponzu.
30:29Hebesu.
30:31Hebesu, a specialty of Miyazaki Prefecture,
30:33has little bitterness and bitterness.
30:35It's refreshing.
30:37Not only hebesu ponzu,
30:39but also hebesukaju is a popular product
30:41that is easy to use for cooking.
30:43If you add a secret ingredient
30:45to tartar sauce,
30:47the taste will change a lot.
30:49So far,
30:51I've added lemon juice to every shop.
30:53I was going to add lemon juice.
30:55It's possible.
30:57Hebesu is new.
30:59Hebesu is new.
31:03It's not sour at all.
31:05It's not sour at all.
31:07It's not sour at all.
31:09It's sour.
31:11It's sour.
31:13It's sour.
31:15It's sour.
31:17It's my first time.
31:19How is it compared to lemon juice?
31:21It's not too sour.
31:23It's just right.
31:25It's just right.
31:27It's good.
31:29It's good.
31:31Soy sauce is sweetened by Miyazaki iron plate.
31:33Soy sauce is sweetened by Miyazaki iron plate.
31:35What is your recommendation?
31:37This is from Fukushima.
31:39This is from Fukushima.
31:41It's called Yorokobi spice.
31:43It's popular.
31:45It's a product that disappears immediately.
31:47It's a product that disappears immediately.
31:49The other one is...
31:51The other one is...
31:53The other one is...
31:55He even has it in a supermarket.
31:57He even has it in a supermarket.
31:59He even has it in a supermarket.
32:01He even has it in a supermarket.
32:03He even has it in a supermarket.
32:05He even has it in a supermarket.
32:07He even has it in a supermarket.
32:09He even has it in a supermarket.
32:11He even has it in a supermarket.
32:13He even has it in a supermarket.
32:15He even has it in a supermarket.
32:17He even has it in a supermarket.
32:19He even has it in a supermarket.
32:21He even has it in a supermarket.
32:23He even has it in a supermarket.
32:25He even has it in a supermarket.
32:27He even has it in a supermarket.
32:29He even has it in a supermarket.
32:31He even has it in a supermarket.
32:33He even has it in a supermarket.
32:35He even has it in a supermarket.
32:37He even has it in a supermarket.
32:39He even has it in a supermarket.
32:41He even has it in a supermarket.
32:43He even has it in a supermarket.
32:45He even has it in a supermarket.
32:47He even has it in a supermarket.
32:49He even has it in a supermarket.
32:51He even has it in a supermarket.
32:53He even has it in a supermarket.
32:55The amount of sugar is mild.
32:57The amount of sugar is mild.
32:59If you don't add too much sugar,
33:01the sweetness will become weak.
33:03If you don't add too much sugar,
33:05the sweetness will become weak.
33:07We can see the difference right away.
33:09We can see the difference right away.
33:13It's delicious.
33:15It's delicious.
33:19Based on this base,
33:21they make two different Nanban-zu.
33:23First, we'll add the sour Nanbanzu to Miyazaki.
33:29Then, we'll add the Miyazaki Yuzu Ponzu that we bought earlier.
33:34The vegetables and fruits...
33:36Oh, they were simmering.
33:37Yes, they were simmering.
33:39But at home...
33:41We can't simmer them.
33:42We can't simmer them.
33:44So this time, we'll make it simple.
33:46We'll add the grated apple and garlic.
33:51The grated apple and garlic will add umami.
33:55The Worcestershire sauce will add umami to the vegetables.
33:59The hibiscus juice will add sourness.
34:03It's refreshing.
34:04It's so good.
34:06It's so good.
34:08It's so good.
34:09The sour and umami Nanbanzu is complete.
34:13Next...
34:15We'll make tartar sauce.
34:17Mr. Ogura from Miyazaki...
34:20You said you made mayonnaise for tartar sauce, right?
34:24I'll make it like tartar sauce.
34:28I'll make it from mayonnaise.
34:31He'll make tartar sauce from mayonnaise.
34:36He'll use egg yolk.
34:40He'll season it with mustard and white pepper and mix it with a whisk.
34:47He'll add oil to the pan.
34:51He'll add oil from a high place and mix it.
34:55It'll gradually harden.
34:57Look at this.
34:59It's tartar sauce.
35:01I did it.
35:04He'll add apple cider vinegar and season it.
35:08It's mayonnaise.
35:11It's mayonnaise.
35:13There's a lot of oil.
35:15He'll use handmade mayonnaise to make creamy tartar sauce.
35:21He'll crush boiled egg and mix it with mayonnaise.
35:25He'll add pickled radish and ketchup for texture.
35:30He'll add fresh cream which he learned from Mr. Ogura.
35:37Mr. Ogura, how are you?
35:39It's good.
35:42Mr. Ogura, how are you?
35:45I got it.
35:49I got it.
35:51It's amazing.
35:52Seriously.
35:53He'll use soft chicken thigh.
35:58He'll remove the skin and season it with Maximum.
36:04This is absolutely delicious.
36:06This is delicious.
36:07He'll use a lot of egg.
36:10Yes.
36:12It sounds good.
36:14He'll check the size and the texture of the egg.
36:24He'll take it out in 5 minutes and put it in a plate.
36:31He'll add tartar sauce at the end.
36:36How is it?
36:38He made classic soft chicken thigh which he learned from Mr. Ogura.
36:45He'll make another soft chicken thigh.
36:48I'll make my favorite soft chicken thigh.
36:51You're supposed to compete with that.
36:54I'm sorry, but I'll be selfish.
36:57I'll eat my favorite soft chicken thigh.
37:01This soft chicken thigh is not sour but sweet.
37:08He'll add honey to make it sweet.
37:11He'll also add ground sesame seeds and Ebesu.
37:15The key point is Takanotsume.
37:19He'll add spiciness to make it sweet.
37:23It's a secret flavor of the east coast.
37:27He's good.
37:33He'll add a lot of ingredients to the tartar sauce.
37:38He'll add onion, cabbage and cucumber to the homemade mayonnaise.
37:47He'll crush the boiled egg and mix it.
37:51He'll add a little ketchup.
37:53This is the key point.
37:56He'll add a lot of ingredients to make a spicy tartar sauce.
38:05He'll add a lot of ingredients to make a spicy tartar sauce.
38:11I'll eat the meat next.
38:12What are you doing?
38:14He'll use the breast meat.
38:19He'll make it thin so that it's easy to cook.
38:22He'll add a lot of seasoning.
38:26It looks delicious.
38:28I just ate flour and egg.
38:31I'll do it.
38:33What is it?
38:34Panko.
38:36People in Miyazaki say that this is not a chicken nanban.
38:41But, I love it.
38:44I'll ask Mr. Kubota to eat this.
38:48I'll do my best.
38:50I'll do my best to be scolded.
38:52I'll do my best to be scolded.
38:55Panko is used to make the breadcrumbs crispy.
38:59Will Mr. Kubota, a resident of Miyazaki, approve of this?
39:03Is this okay?
39:05It's in.
39:07It's a hole-in-one.
39:10He's always expensive.
39:12It's a hole-in-one.
39:13I'll give it to you.
39:15I'm forgiven.
39:18He's a hero.
39:19He's a hero.
39:21In order to keep the breadcrumbs crispy, he just puts flour on the breadcrumbs.
39:28He puts spicy tartar sauce on the breadcrumbs.
39:31He has a lot of affection for the breadcrumbs.
39:33The innovative chicken nanban is completed.
39:38I want to eat this.
39:40The texture is good.
39:42I'll ask Mr. Kubota to eat this.
39:46Mr. Kubota, be honest.
39:48I don't know how much you know about me.
39:51I've come this far with my honest style of performance.
39:53I've been beaten by many people.
40:00This is a double chicken nanban.
40:04Here it is.
40:08It looks good.
40:10There are two types of double chicken nanban.
40:12This is a chicken nanban made with thigh meat.
40:14This is a chicken nanban made with breast meat.
40:17There are two types of chicken nanban.
40:19Is this fried?
40:21This is fried in breadcrumbs.
40:23Is this fried in breadcrumbs?
40:25Why?
40:26This is not fried in breadcrumbs.
40:28This is fried in breadcrumbs.
40:30I knew this would be said.
40:35I want to convey this.
40:38This is a simple chicken nanban.
40:41I'll eat the thigh meat first.
40:43Please eat from the front.
40:45I'll eat this.
40:51I'm nervous.
40:58I'm curious about the sauce.
41:01This is a chicken nanban made by HIGASHI.
41:04This is a chicken nanban made by HIGASHI.
41:12Will KUBOTANI accept this chicken nanban?
41:17What is this?
41:19What is this chicken nanban?
41:24Is it delicious?
41:26Don't underestimate me.
41:28I've been eating this for years.
41:31Where are you from?
41:32I'm from OSAKA.
41:33I heard that this chicken nanban was popular in OSAKA.
41:38I heard you in OSAKA made this.
41:43I don't care if you say it's delicious or not.
41:46I'm asking you if this is delicious for people in MIYAZAKI.
41:52Give me an extra chicken nanban.
41:59I'm hungry.
42:01In an instant!
42:03It's too good.
42:05I'm angry.
42:07I'm angry.
42:09I'm getting excited.
42:11Do you know why I'm angry?
42:13Why are you angry?
42:15Because it's delicious.
42:17What?
42:19What are you talking about?
42:23I should have added more tartar sauce.
42:25But the score is very high.
42:29I'm happy.
42:31The second dish.
42:33This is what I wanted to see.
42:35This is what I wanted to see.
42:37Will he accept this dish?
42:39Will he accept this dish?
42:43This is it.
42:45This is it.
42:47This is far from chicken nanban.
42:49This is far from chicken nanban.
42:51I'm sorry.
42:53This is delicious.
42:55Can I add a hashtag?
42:57This is hancha tartar fish tempura.
43:01This is hancha tartar fish tempura.
43:05You were eating raw chicken meat.
43:07This is very different.
43:09I was surprised.
43:11This is far with chicken nanban.
43:13What should I do then?
43:15But you are eating it anyway.
43:17I thought I had to try this chord.
43:19That's right.
43:21In fact, Chicken Cutlery is a characteristic of this dish.
43:23I understand, but it's the first dish that's going to be the most popular.
43:27It's a very high order.
43:29Then, the first dish is really delicious.
43:31I think it's better to be simple.
43:33I'm very happy that you rated the normal chicken nanban.
43:37I think it's good enough to be a product.
43:39I'm so happy.
43:41This may be my only impression.
43:44I'll bring it to Tomoki Yasuo in the studio.
43:47What?
43:49Why are you a man?
43:51Why are you a man?
43:54Higashi learned his favorite menu seriously and was recognized.
43:59The journey to master chicken nanban has been completed for the time being.
44:06I want to eat Tomoki's chicken nanban, too.
44:09You are bold.
44:11You always say that.
44:13Next time.
44:14The challenge to the physique of the master of chicken nanban has come to an end.
44:19What are you talking about?
44:21I'm a hero on the beach.
44:23I'm a hero.
44:27It's the most fun to win here.
44:29I support you with all my might.
44:31This chicken nanban is wonderful.
44:33Next time.
44:44Please subscribe to this channel.