水野真紀の魔法のレストラン 2024年10月02日 ＃949「大阪 新旧たまごグルメ」
水野真紀の魔法のレストラン 2024年10月02日 ＃949「大阪 新旧たまごグルメ」
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#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
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TVTranscript
00:00The magic restaurant of the night is good raw, good grilled, and good cooked.
00:12Egg dishes that match any cooking method are appearing one after another.
00:20The latest egg dishes in Osaka.
00:23And the secret of a long-established popular restaurant.
00:30It's soft and fluffy.
00:33It's very delicious.
00:35First, the representative roll section, such as Tamagoyaki and Dashi-maki.
00:41The latest restaurant was unlikely to exist.
00:46A specialty store.
00:47What are we going to investigate?
00:50Hello, I'm Karashi Renkon.
00:52Nice to meet you.
00:53Nice to meet you, too.
00:55Karashi Renkon is the first to appear on the show.
01:01He came to Tennoji.
01:03Is it around here?
01:05Is it really around here?
01:06But that's it.
01:08Don't say that!
01:09Idiot!
01:12Don't look back!
01:15Don't look back!
01:17I've been doing it with my bare hands.
01:19Mr. Fujiwara.
01:20No, no, no, no.
01:23It's a mess.
01:26I want to be found out by both of you at the same time.
01:29Tennoji has the latest store in Makibugan.
01:33Hyakka opened a renewal in April of this year.
01:36There are a lot of people here.
01:40Recently, there is a line here.
01:45I was very curious.
01:47The store was originally a cafe.
01:49It became a specialty store of a certain egg dish.
01:52It became a popular store with a long line.
01:56I searched it on YouTube.
01:58I bought it because it was recommended.
02:00I was curious, so I followed the recipe.
02:03It's interesting because you can eat it in various ways.
02:05In various ways?
02:07It's like a high-class shaved ice.
02:11Thank you for waiting.
02:13Thank you for waiting.
02:17What is this?
02:19It's Japanese food.
02:21One, two, three.
02:23What is this?
02:26It's a DASHIMAKI.
02:27It's on top of the rice.
02:31That's amazing.
02:32This is delicious.
02:35Is this a DASHIMAKI specialty store?
02:37That's right.
02:41DASHIMAKI seems to be popular now.
02:45DASHIMAKI eggs are popular in the gourmet world.
02:52Even if you look at SNS, you can see the DASHIMAKI eggs of various stores.
02:58DASHIMAKI eggs are very popular.
03:06DASHIMAKI eggs are the latest dish in the DASHIMAKI egg boom.
03:11This is a miso soup with pickles.
03:15You can choose from eight types.
03:18This is a topping for changing the taste.
03:21This is 1,500 yen.
03:25This is amazing.
03:27This is a sauce.
03:29This is like eel.
03:33This is delicious.
03:35How is it?
03:37This is soft.
03:39The moment I chewed it, the soup came out.
03:42This is delicious.
03:44I can't get enough of this taste.
03:46The soup is overflowing.
03:48This is an egg soup.
03:51This is an egg.
03:53This is the one I prepared.
03:55I used one.
03:58I will break the shell today.
04:03Don't say delicious things.
04:06The owner, KAWAKAMI KAZUO, is the one who makes this DASHIMAKI egg.
04:11KAWAKAMI KAZUO is a Japanese food chef with 35 years of experience.
04:17I put a lot of DASHIMAKI soup stock.
04:22I put a lot of DASHIMAKI soup stock.
04:26By mixing egg and seafood soup stock and letting it sit for a day, the soup will be absorbed by the egg.
04:35I bake this on a strong fire.
04:39This is a fluffy DASHIMAKI egg with a lot of soup stock.
04:45I put this on the rice with sweet and spicy sauce.
04:50This is definitely delicious.
04:56This is very delicious.
04:59This is very delicious.
05:01This is fluffier than my family's bed.
05:05This is fluffier than a bed for guests.
05:13This is amazing.
05:16This is delicious.
05:18This is fluffy.
05:20This is fluffy.
05:22This fluffy DASHIMAKI egg goes well with the sweet sauce.
05:26This is amazing.
05:28This is like a machine pudding.
05:31This is amazing.
05:33The end of this DASHIMAKI egg is served with soup stock.
05:45This is delicious.
05:47You can eat this with a plate.
05:49This is like juice.
05:52This is the best.
05:55Do you get ideas from other stores?
05:59I get ideas from other stores.
06:03This is a real DASHIMAKI egg.
06:10Next is a store that has been around for a long time.
06:13This is a sandwich with five eggs.
06:17What will they investigate?
06:19Hello.
06:21I'm YAMUSHIKA.
06:23I'm ROSAN.
06:25Long time no see.
06:33This is a special egg.
06:36What is this?
06:38This is an egg.
06:40This is not an egg.
06:42This is amazing.
06:44There are three legendary people.
06:49This is a special egg.
06:52This is amazing.
06:54What is this?
06:56This is a special egg.
06:58This is a special egg.
07:00This is an egg.
07:02Everyone has the same egg.
07:05This is a special egg.
07:08I came to SHINUMEDA RESTAURANT.
07:14This was established in 1968.
07:17This is a UMEDA coffee shop.
07:21This is like this.
07:24This is fashionable.
07:28This is amazing.
07:30This is amazing.
07:34There is a lot of pureness in the store.
07:39This store is open until 11 o'clock at night.
07:43This is a popular night cafe.
07:46This is also popular with young people.
07:51What did you bring?
07:55This is also our signature product.
07:58I love this.
08:00This is a special handmade pudding that sells 40 colors a day.
08:06This is not a roll, but it is an egg dish.
08:14This is rich.
08:18This goes well with the bitterness of caramel.
08:21This is a hard pudding.
08:23This is cute.
08:25I love the feeling of putting pudding in my mouth.
08:33There are five stores in Kansai.
08:37What is the most popular egg dish?
08:42Thank you for waiting.
08:45This is an omelet sandwich.
08:48This is a thick omelet sandwich.
08:52This is an omelet sandwich.
08:54This is an interesting omelet sandwich.
08:56How many centimeters is this?
08:58How many centimeters is this?
09:01I don't know.
09:03This is one centimeter.
09:11I will eat this.
09:18This is big.
09:20This is soft.
09:22This is soft.
09:24This is a nostalgic omelet.
09:26This is very delicious.
09:30Five eggs are used for one serving.
09:36If the fire is too strong, the omelet will be hard.
09:40I mix the air quickly and make it fluffy.
09:45I mix the air quickly and make it fluffy.
09:49This is delicious.
09:52I mix the air quickly and make it fluffy.
09:55I mix the air quickly and make it fluffy.
09:58I can't wait to eat this.
10:02This is good.
10:04This is fluffy.
10:07This is amazing.
10:09This is beautiful.
10:11This is beautiful.
10:13You are working hard.
10:16I put ketchup on the buttered bread.
10:19I put the omelet on the bread.
10:21I put the special demi-glace sauce on the bread.
10:24I put the sauce on the bread and change the taste.
10:30This is delicious.
10:35This is a cute egg.
10:38This is cute.
10:40This is cute.
10:42This is delicious.
10:45This is delicious.
10:47This is very delicious.
10:49This has a good texture.
10:52This has the scent of butter on the bread.
10:55This is a perfect harmony.
10:57This is good.
10:59This is good.
11:01This is good.
11:04Who are you talking to?
11:07The next egg dish is TOJIBUMON, which is soft and soft-boiled.
11:13This is a dish that has been around for more than 100 years.
11:17This is delicious.
11:24The next egg dish is TOJIBUMON, which is soft and soft-boiled.
11:30This is a restaurant that has been around for a long time.
11:33This is a soba restaurant that has been around for more than 100 years.
11:39This is a new world that is popular with many tourists.
11:46This is the SOUHONKE SARASHINA.
11:49This is a new world.
11:51This is a new atmosphere.
11:54This is SOUHONKE SARASHINA, which is close to TSUUTENKAKU.
12:01The establishment of this restaurant was in 1909, 115 years ago.
12:08This is a restaurant that has been around for a long time.
12:12This is a restaurant that is popular with foreign tourists.
12:19I've been coming back to this restaurant for 50 to 60 years.
12:23I have never changed my taste.
12:27Let's get started.
12:32What's wrong?
12:33I can't.
12:34What's wrong?
12:35I can't.
12:36Look at the sky.
12:37Can I go there?
12:48I don't know, but a festival is being held.
12:51A festival for one participant is being held.
12:55I don't know.
12:57I don't know.
12:58I'm sorry.
12:59I'm sorry.
13:00You are noisy.
13:02You are noisy.
13:03You are noisy.
13:04What were you doing?
13:06I was thinking about what to eat.
13:08I was thinking about what to eat.
13:09I was thinking about what to eat.
13:11KANPEI HASAMA was worried about choosing a menu.
13:14He likes eggs.
13:19I even made a song.
13:20Did you make a song?
13:21I made an egg song.
13:25Egg bowl.
13:27Why is it so delicious?
13:31Egg bowl.
13:33Why is it so delicious?
13:36Go!
13:37Go!
13:38Egg bowl.
13:40It's a good song.
13:42It's good.
13:44In SOUHONKE SARASHINA, there are a lot of egg dishes.
13:48There are a lot of egg dishes.
13:56Among them, the most popular egg dish is...
14:01I'm sorry.
14:02It's here.
14:03It's here.
14:04It's here.
14:05This is it.
14:07It looks delicious.
14:09It looks delicious.
14:10It looks delicious.
14:12This is OYAKO-DON, which has been loved for many years in SOUHONKE SARASHINA.
14:16The ingredients are chicken and eggs.
14:20It's very simple.
14:23I'll eat it.
14:24Go ahead.
14:30It's delicious.
14:32It's delicious.
14:33It's delicious.
14:34It's delicious.
14:35It's delicious.
14:36There are a lot of soup stock.
14:38There are a few soup stock.
14:40It's a perfect amount of soup stock.
14:42It's a perfect amount of soup stock.
14:43It's a perfect amount of soup stock.
14:45The key to the taste is DON DASHI, which has not changed since the beginning of the industry.
14:50The base is DASHI from LAUSU KONBU, MEJIKA, and SABA.
14:54It's a traditional style of boiling this with chicken and closing it with eggs.
15:02After putting in the beaten egg,
15:05just shake it without touching it.
15:09The moment you put it on top of the rice in an exquisite half-boiled egg is amazing.
15:17This is it.
15:19It's delicious.
15:21The egg is soft.
15:25Did you ignore me?
15:27Who were you talking to?
15:29Everyone.
15:31In SARASHINA, which has been established for more than 100 years, there are many eggs with unique names.
15:38For example, here.
15:40The rice bowl of OYAKODON is
15:43IRIKORI.
15:46And the bowl of fried tofu and eggs is
15:50ABUTAMADON.
15:52In addition,
15:54There is NATANE.
15:58Is it a dish called NATANE?
16:01Let's ask HASHIMOTO.
16:06What kind of egg dish is NATANE?
16:11The hint is
16:14I don't know.
16:16I don't know.
16:18I don't know.
16:21I don't know.
16:23That's a good hint.
16:24That's a good hint.
16:25Maybe I'm saying too much.
16:27I don't know.
16:29I don't know.
16:32I don't know.
16:33I don't know.
16:34I don't know.
16:35I don't know.
16:36I don't know.
16:37I don't know.
16:38The answer is
16:40here.
16:42It's a boiled egg with egg broth.
16:46It is said that the color of the egg and the honeycomb are similar to the flowers of the name.
16:51I did it.
16:52I did it.
16:53I did it.
16:56I don't know.
16:58I don't know.
17:00I don't know.
17:01That's why I'm smart.
17:03I don't know.
17:06It's like a line-up.
17:09It's close.
17:10It's close, isn't it?
17:13The next stop is a new restaurant.
17:17I want to eat it.
17:18SHINKAKEI-OYAKODON.
17:21He came to Shinsaibashi.
17:26Do you come to Shinsaibashi?
17:28I used to live here.
17:29Did you live here?
17:30Yes, I did.
17:31I've been here five times, and Mr. Sakata has been here seven times.
17:35Is that so?
17:36Yes.
17:37That's amazing.
17:38It's a great era.
17:39You can eat the latest oyakodon at Shinsaibashi.
17:43This is the natural meat that was opened last year.
17:46It's green.
17:48It's amazing here.
17:50It's fashionable.
17:51It's fashionable.
17:52Thank you for waiting.
17:53Thank you for waiting.
17:55As the name suggests, there are a lot of marine plants in the store.
18:01There are more than 200 plants.
18:05You can enjoy camping and barbecuing here.
18:10There are grilled food and hot pot rice.
18:18Most of the customers order oyakodon.
18:25I saw a picture on Instagram.
18:28I was impressed when I saw the real thing.
18:31This is the most delicious oyakodon I've ever eaten.
18:36Thank you for waiting.
18:41What is this?
18:43It's a huge oyakodon.
18:46This is the oyakodon I want to eat.
18:51What's the name of this dish?
18:52This is the name of the dish.
18:53That's amazing.
18:54That's a long name.
18:57I'll give you a quiz.
19:02What is the official name of this oyakodon?
19:06I see.
19:07I think it's a seasonal dish.
19:10I see.
19:12I want to eat oyakodon on New Year's Day.
19:18What is the correct answer?
19:20It's correct, isn't it?
19:21The correct answer is oyakodon.
19:27I like oyakodon very much.
19:30I want to eat oyakodon before I die.
19:35I want to eat oyakodon before I die.
19:39The answer to the quiz is that the eel is fluffier than the egg.
19:43The answer to the quiz is that the eel is fluffier than the egg.
19:49Oyakodon is a dish where rice and ingredients are separated.
19:55There are five eggs of GANKOMURA, a high-end egg brand in OITA.
20:03And there are two hot silver rice cooked in a clay pot.
20:09Thank you very much.
20:10I'm short of rice.
20:11I'm satisfied with the amount of rice even if I share it.
20:16First of all, I eat rice without breaking the yolk.
20:30It's a little sweet and spicy.
20:33The rice is a little hard.
20:38This is good.
20:41Please give me a bite.
20:43There is such a thing.
20:44There is such a thing.
20:45There is such a thing.
20:46There is such a thing.
20:47There is such a thing.
20:48There is such a thing.
20:50This is probably the most delicious part.
20:54The soup stock made from bonito and kelp is added to the soup stock to add sweetness.
21:00In addition, oyster sauce is added to the hidden taste to add depth to the taste.
21:06The moment of breaking the egg is delicious.
21:13The color of the egg is very beautiful.
21:16The moment of breaking the egg is very beautiful.
21:17The color of the egg is very beautiful.
21:22I can't eat this.
21:24I can't eat this.
21:26I eat this.
21:27You look good.
21:28This is very delicious.
21:29This is very delicious.
21:30This is the best part of the soup stock.
21:33This is the best part of the soup stock.
21:35This is very delicious.
21:38This is very delicious.
21:40The egg is like a drink.
21:42This is the difference between Oyako-don and egg rice.
21:46There is such a thing.
21:48When squeezed lemon, the sweetness becomes mild and the acidity becomes refreshing.
21:55It looks like it'll go well with the noodles.
21:59And when he puts in the chive kimchi,
22:02the spicy Korean-style oyakodon is transformed.
22:08If you put this in, your brain will go,
22:10huh?
22:11You'll be surprised.
22:12It's a taste you've never had before.
22:14It's my first time trying it.
22:15This is no-miso-pan.
22:17No-miso-pan!
22:21It's different.
22:22It's different.
22:23The level is different.
22:27Next up,
22:28the omelette rice from Tamago Gourmet.
22:33This is really good.
22:35I can't get enough of this.
22:37I can't get enough of this.
22:43Osaka's new Tamago Gourmet competition.
22:45Next up,
22:47the omelette section,
22:48the omelette section from Tamago Gourmet.
22:53What is this omelette rice that's been around for 100 years?
22:57This restaurant is located in front of the zoo.
23:01We're going to investigate...
23:03Hello.
23:04I'm Sayuringo, also known as Sayuri Matsumura.
23:08Sayuringo, also known as Sayuri Matsumura,
23:11is a former member of Namizaka 46
23:13and currently on a break with her new character.
23:16It's good.
23:19I'm good at cooking eggs.
23:24Sayuringo was born from eggs.
23:26It's perfect.
23:28It's perfect.
23:30There's an omelette rice that's been around for a long time
23:33in front of the station.
23:35This is Sayuringo.
23:37Wow.
23:40Omelette rice?
23:43It's easy to understand.
23:44This is a sign for Osaka.
23:48A huge omelette rice sign suddenly appears in the shopping district.
23:54It's a popular restaurant in Minamijiyuken.
23:57Huh? What's this?
24:00This omelette rice is older than the current price.
24:05That's right.
24:07It was opened in 1921.
24:10That's why there's a sign like this.
24:13I was looking for an omelette rice.
24:17It's been 100 years.
24:18That's nice.
24:19100 years?
24:20Really?
24:22100 years?
24:24Minamijiyuken, a popular restaurant,
24:27has a 100% Japanese beef stewed hamburger
24:31and a pork chop using a brand called Nichinan Mochibuta.
24:35It's popular.
24:38What is an omelette rice with an order rate of more than 80%?
24:43Sorry to keep you waiting.
24:45This is the omelette rice I'm proud of.
24:47Wow.
24:50It looks delicious.
24:52It looks delicious.
24:53It's a huge omelette rice with a lot of homemade demi-glace sauce.
24:59It's so delicious that you can see the inside.
25:02The moment you finish eating the omelette rice,
25:05it's irresistible.
25:08Wow.
25:10Wow.
25:12The cross section is slightly orange,
25:15and the top part is soft.
25:18You can eat anything.
25:21It's huge.
25:25It's delicious.
25:26I thought the omelette rice was gentle,
25:30but it has a punch.
25:32The demi-glace sauce has a gentle taste.
25:35The rice inside has a punch.
25:38That's beef omelette rice.
25:40Beef?
25:41The inside is beef.
25:44When it comes to meat that goes well with omelette rice,
25:47chicken is the most common.
25:50However, at the time of its establishment,
25:53the first-generation, who was the father-in-law of the owner,
25:56suggested that people should know the deliciousness of beef.
26:01In addition, there is a secret to the deliciousness of this rice.
26:05Do you cook rice with this?
26:07It's a pressure cooker.
26:09It's too big.
26:10It's a gas pressure cooker.
26:11It's faster to cook with gas than with electricity.
26:15It's fast to boil.
26:17It boils in three hours, so the rice becomes sweet.
26:20It's a pressure cooker all the time.
26:22It's beef from the first bite.
26:25It's amazing.
26:27It's strange.
26:29It's addictive.
26:31It's a taste I've never tasted before.
26:33It's light.
26:35It's between Western style and Japanese style.
26:38It's the same as the Japanese style.
26:40I wonder if the omelette rice was like this.
26:44I followed the omelette rice.
26:46It was like this from the beginning.
26:48There is a stylish green piece on top.
26:51Did you have a green piece at that time?
26:53I used to use it.
26:56Let's start the quiz.
27:00Mr. Kobayashi, the owner of the restaurant, has changed the way he uses the green piece.
27:09How did you use it before?
27:12I used to put it on top of the rice.
27:18I didn't put it on top of the rice.
27:21The answer is?
27:22It was like a green piece rice.
27:24I used to put it on top of the rice.
27:26It's cool.
27:27It looks like it's in the omelette rice.
27:29I put it on top of the rice.
27:31I eat it the next day.
27:32I don't leave it for people who don't like it.
27:34I love green piece.
27:37I'll eat it all at first.
27:41I grabbed the owner's heart with this.
27:44I was grabbed.
27:47You have a good reaction.
27:51Next is a new restaurant.
27:54This is an exquisite omelette rice made by Taiwan's No. 1 restaurant.
28:00I came to the town of Hongma.
28:06I found it.
28:07It's cute.
28:09It's pink and yellow.
28:11It's a modern feeling.
28:13It's cool.
28:16It was opened in September last year.
28:18It's a Taiwanese hot pot.
28:22What's the biggest feature?
28:26Lunch is a speciality of fried rice.
28:30There are 13 kinds of fried rice including sunny side up.
28:3313 kinds?
28:36It's a specialty of fried rice for lunch.
28:42I can't stop eating fried rice whenever I come here.
28:46I come here three times a week.
28:50I don't get tired of it.
28:52I can eat various kinds of food.
28:55This restaurant has been in business for more than 40 years.
29:02It's the most delicious fried rice restaurant in Taiwan.
29:06It's also the most popular restaurant in Phuket.
29:10It's amazing.
29:12It's the first time for such a popular restaurant in Taiwan to come to Osaka.
29:17The signboard menu of this restaurant is fried rice with beef.
29:22This is a standard fried rice with shrimp.
29:26This is a special fried rice with pineapple and pork.
29:34What's more?
29:36This is a fried rice with abalone.
29:38Abalone?
29:39Look at this.
29:40This is a fried rice with abalone.
29:43This is expensive.
29:46This is 3,500 yen.
29:47This is a fried rice with abalone.
29:51This is 2,300 yen.
29:53What's more?
29:54This is 1,500 yen.
29:56It's cheap.
29:58This is a special fried rice with abalone.
30:02This is a special fried rice with abalone.
30:08What is the most popular fried rice restaurant in Taiwan?
30:14This is a fried rice with omelet rice.
30:17This looks delicious.
30:19This is a large fried rice.
30:21This is cute.
30:23This is a fried rice with apple.
30:26This is cute.
30:27This is heavy.
30:28Don't look at me.
30:29He is in trouble.
30:32The base of the omelet rice is fried egg.
30:39It is important not to add green onions to prevent the taste of the egg.
30:45Add chicken and ketchup to this.
30:50Fry the frying pan.
30:54Use 3 eggs to make the egg soft.
31:02The fried rice is ready.
31:07Where is the best moment?
31:10I don't know.
31:11I can't wait to see the finished picture.
31:18This is the best moment of the fried rice with omelet rice.
31:26Where is it?
31:27This is cute.
31:30A siren came out.
31:31This is a cute fried rice with omelet rice.
31:33This is a cute siren.
31:34I don't eat this.
31:39I don't know what to do.
31:46The ingredients in this are also large.
31:51This is delicious.
31:56This is soft.
31:58When I eat this, I feel the contrast of the rice inside.
32:08This is delicious.
32:11This is very delicious.
32:13This is like a soup.
32:17This is a new type of food.
32:20The smell of soy sauce is good.
32:24This is irresistible.
32:27This is a Japanese-only omelet rice.
32:37What is this?
32:39There is something.
32:41What is this?
32:44This is a quiz for SUGA.
32:48This is a Japanese-only omelet rice.
32:54This is interesting.
32:56SUGA is very cute.
33:00Please answer this.
33:04What is this?
33:06This is cute.
33:09I don't have time.
33:11This is a shower lamp.
33:14The correct answer is this.
33:19This is a face of an old man.
33:23I want you to say who this is.
33:28Who is this?
33:31This is the owner of this store.
33:34Is that so?
33:35I'm sorry.
33:37He was very cool.
33:41The answer came out.
33:43The answer came out.
33:48What is this?
33:49If this wasn't delicious, I would have been angry.
33:52This was delicious.
33:56The next dish is the most delicious.
34:00This is a Japanese-only omelet rice.
34:03This is a store that has been around for a long time.
34:06This is a store that has been around for 114 years.
34:09This is a store that has been around for 114 years.
34:11This is a rare omelet rice.
34:15I made this to come here.
34:18I was surprised to eat this for the first time.
34:20This is a legendary store for raw egg dishes.
34:25This is a store that has been around for a long time.
34:28This is a store that has been around for 114 years.
34:34This is a famous dish of this store.
34:36This is a curry dish that was on the front page.
34:40This is delicious.
34:43Before eating this, mix the egg and curry.
34:49This looks like curry.
34:51This looks very delicious.
34:58In fact, it is said that it is free to eat curry with raw eggs.
35:06This is a nutrition source for Japanese people who are smaller than Westerners.
35:11This is the beginning of putting eggs on curry, which was a luxury at that time.
35:17This store has been around for 114 years since the birth of such a revolutionary raw egg dish.
35:23This is the latest store in the raw egg section.
35:27What is SAMURAI NAGAUNA TKM?
35:30This is TKM.
35:34This is a fake name for gyaru.
35:37My TKM is a fake name.
35:40That's not cool.
35:43This is TKM.
35:46This is a UDON restaurant where you can eat TKM.
35:51Lunch is SAMURAI UDON DAMASHII, which makes a line with salarymen and OLs around.
35:59Hello.
36:03What is this?
36:05This is a real cutlet.
36:08I really like this.
36:12In fact, this is a part of the history of ARAKAWA, which was loved by the Sengoku period.
36:19Is this a Nobunaga-style dish?
36:21Nobunaga-style?
36:23Is this a local dish?
36:25Who is Nobunaga Oda?
36:28Who is Nobunaga Oda called Nobunaga Oda?
36:30What is this?
36:33This is 30 cm long.
36:35This is KITSUME CURRY UDON.
36:41In addition, there is a lunch-only menu that you can't eat at UDON restaurants.
36:47This is a set of 10 types of tuna and mini udon.
36:56This is 1800 yen including tuna.
37:02What is TKM, which is one of the 15 types of UDON DAMASHII SAMURAI UDON?
37:09This is TKM, which is the most popular menu of the year.
37:14This looks delicious.
37:17This is a shiny egg yolk.
37:22This is UDON DAMASHII SAMURAI UDON TKM.
37:30Is this egg noodles?
37:32That's right.
37:35This is a set of 10 types of UDON DAMASHII SAMURAI UDON TKM.
37:39This is a set of 10 types of UDON DAMASHII SAMURAI UDON TKM.
37:45This is a set of 10 types of UDON DAMASHII SAMURAI UDON TKM.
37:51This is more shiny than Paris Hilton's ramen.
37:56This is more shiny than Paris Hilton's ramen.
38:01This is a brand egg called RANGO in OITA.
38:08The orange yolk is rich and delicious.
38:12This is a high-class egg that is twice the price of a normal egg.
38:18I put a sword in it.
38:22Please put a sword in it.
38:26The soup is thick.
38:30The color is good.
38:32This is orange.
38:34This is very thick.
38:36I can see it with my eyes.
38:39The chopsticks are heavy.
38:42This is amazing.
38:44This is beautiful.
38:50This is delicious.
38:53This is amazing.
38:55This is the battle of SEKIGAHARA.
38:59This is amazing.
39:01UDON DAMASHII SAMURAI UDON TKM is a specialty of this restaurant.
39:06This is made of KUSHU's flour.
39:08This is a hard noodle that is easy to chew.
39:15This is a soup stock for GUDKAKE.
39:17This is a soup stock for GUDKAKE.
39:20This is a rare UDON DAMASHII.
39:23This is a soup stock for GUDKAKE.
39:29This is a soup stock that is light and has a strong taste.
39:37This is a strong soup stock.
39:41This is a good color.
39:44This is orange.
39:51This is very delicious.
39:53The smell of UDON is strong.
39:56However, the smell of eggs is strong.
40:00This is easy to mix with noodles.
40:03I feel like I'm choosing this.
40:05That's right.
40:07This is a good combination.
40:10UDON has a strong taste, but this has a weak taste.
40:14This is amazing.
40:16I took a break in the middle.
40:20Can't you do it anymore?
40:24I'm looking forward to another dish after eating noodles.
40:31This is rice.
40:33Please put rice in this and enjoy it.
40:39He put two egg yolks on top of the noodles.
40:50This is amazing.
40:53Your voice is loud.
40:55I was surprised.
40:58The rice is warm, so it's different from before.
41:04I ate rice with eggs.
41:08I found a new way to eat rice with eggs.
41:13This is similar to the relationship that ROZAN found us.
41:20ROZAN, please show us a new side of us.
41:25I want to meet UJU PIOMATSU SENSEI.
41:29Please hug me.
41:31Let's eat eggs today.
41:34I mix eggs with noodles.
41:37Is this a good combination?
41:41This is not a good combination.
41:44This is a good combination.
41:47This is the best way.
41:51This is TKG egg rice.
41:56You can arrange it at home and enjoy it.
42:01This is held tonight.
42:04Three people who love eggs.
42:07TKG championship.
42:11Entry No. 1 Hiroshi NANA.
42:16He is a gourmet who can't stop talking about eggs.
42:21Entry No. 2 Kazuhiro UNAMI.
42:26He eats more than 500 raw eggs a year.
42:29He is the number one TKG lover in the entertainment world.
42:34Entry No. 3 KeiICHI TAKEI.
42:38He is good at egg dishes.
42:42He is a Michelin guide chef.
42:47The three of them will show the original TKG recipe.
42:50What do they want to imitate the most?
42:54The first challenger is NANA.
43:00NANA is good at TKG.
43:04Start cooking.
43:08First, heat the pan.
43:14Put the butter in the pan.
43:17Doesn't butter go well with rice?
43:19Put the eggs in the pan.
43:21This time, they prepared ingredients that can't be left out of TKG.
43:28What is the ingredient that adds umami to TKG?
43:31Anchovy.
43:36Anchovy is delicious.
43:38TAKEI brought anchovy.
43:40I didn't use it.
43:42By heating it with butter, the smell of anchovy will come out and it will be fragrant.
43:48After burning the butter, take it out.
43:52Add soy sauce.
43:56Add soy sauce to the anchovy butter soy sauce.
44:02The smell is amazing.
44:04It smells good.
44:09Put the eggs on top of the rice.
44:14Add more umami.
44:16Add bonito flakes.
44:20Add more umami.
44:23Put the anchovy butter soy sauce on top of this.
44:27This is TKG.
44:33I want to eat this quickly.
44:37This is intense.
44:40The eel is hot.
44:42Anchovy is delicious.
44:45Anchovy and bonito flakes add umami to TKG.
44:48The umami of the seafood explodes.
44:50This is delicious.
44:52You are the winner.
44:54Thank you very much.
44:56Next is TKG eel.
44:59He only uses eggs, rice, and soy sauce.
45:05I found the golden ratio.
45:09Start cooking.
45:12First, put the rice on a large plate.
45:18This amount is enough for one fist.
45:22Next is TKG eel.
45:24Next is TKG eel.
45:27What is this?
45:30This is TKG eel.
45:34This is a brand egg.
45:38Shouldn't all the eggs be together?
45:41This is a good price.
45:45I don't use ingredients.
45:47I only use eggs.
45:49The total price is the same.
45:53He uses an egg yolk.
45:57He is serious.
46:00This is an egg, so I use four.
46:05This is TKG eel's golden ratio.
46:07He uses three eggs and one whole egg.
46:11This color is amazing.
46:15He uses a lot of soy sauce.
46:19What will he do?
46:30He uses four eggs.
46:34He cooks rice.
46:37Is this curry?
46:39This is TKG eel's golden ratio.
46:48This is TKG eel's egg curry rice.
46:51This is TKG eel's egg curry rice.
46:57This is TKG eel's golden ratio.
47:00This is TKG eel's golden ratio.
47:03The balance of TKG eel, egg white, and soy sauce is excellent.
47:07This is TKG eel's golden ratio.
47:10This is TKG eel's golden ratio.
47:15The next guest is TAKEUCHI.
47:18TKG is Italian.
47:21This is TKG eel's egg curry rice.
47:26This is Italian.
47:28This is pasta, but I use it for rice.
47:32TAKEUCHI uses basil.
47:37Does this go well with TKG eel?
47:39This goes well with TKG eel.
47:42He warms the frying pan.
47:45He puts butter in the frying pan.
47:47TAKEUCHI also puts butter in the frying pan.
47:50When the butter melts, he cuts the garlic.
47:56This smells good.
47:59He puts egg white and yolk in the frying pan.
48:05He puts egg white in the frying pan.
48:08He mixes the egg white.
48:10The egg white is fluffy.
48:12He puts rice in the frying pan.
48:20He puts rice in the frying pan.
48:23He puts basil in the frying pan.
48:25He puts basil in the frying pan.
48:27He puts basil in the frying pan.
48:32He usually uses pine nuts for TKG eel.
48:34However, this time he uses white sesame seeds.
48:39He puts rice in the frying pan.
48:42He puts egg yolk in the frying pan.
48:46He puts egg white in the frying pan.
48:49He puts egg white on top of rice.
48:51He puts a little soy sauce.
48:54This is TKG eel.
49:01This is delicious.
49:04This is amazing.
49:06This is a dish that you can eat at a restaurant.
49:10My brain hasn't caught up with the eel yet.
49:15This is TKG eel.
49:21I'm confident.
49:23Everyone, don't lose.
49:27I don't want to lose.
49:30Who will be the winner?
49:47Who will be the winner of TKG?
49:54The winner of TKG eel is NAGANO.
50:02I was able to commercialize TKG eel.
50:07Everyone's TKG eel was delicious.
50:09Who do you want to imitate?
50:13I'm glad I got the result.
50:17I'm glad I got the result.
50:20Next week.
50:21FUNERA VS KAWARAMACHI.
50:23FUNERA's three-hour ramen.
50:26KAWARAMACHI's new type WARABI MOCHI.
50:28This is too delicious.
50:32What is this?
50:40This is good.