大阪ほんわかテレビ 2024年10月11日 肉のプロが対決！１０００円で最高級ステーキ作れるか？
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#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
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Short filmTranscript
00:00Everyone loves beef steak, but if you buy a lot of meat and grill it yourself, won't it be overcooked, dry, or raw?
00:11So, the super first-class hotel chef, meat professionals from the famous steak chain,
00:18will make a perfect steak with less than 1,000 yen per person, including the meat.
00:24Just by leaving it alone, you can make a medium-rare steak.
00:29It's soft even with hard meat. It looks fun, too. It's a magic cutting technique.
00:34And the first-class hotel chef's meat is an incredible color.
00:38However, with professional skills, it transforms into a high-class French steak.
00:42It looks delicious.
00:451,000-yen challenge
00:46I'll give 1,000 yen to the master of the road.
00:51The masters of steak gathered at the supermarket.
00:54First, Mr. Matsubara, who runs a 1-pound steak hamburger in Kansai with a reasonable menu such as a 1,000-yen steak lunch.
01:04I think our restaurant is the most affordable restaurant,
01:10so I'll focus on how to recreate the taste of the restaurant at home.
01:16Next, from the super first-class hotel, Lille Royal,
01:20French restaurant, The Ray's Kurakazu Chef.
01:26I'd like to show you how to tenderize the meat at the supermarket.
01:32And from the high-class restaurant, Toraichi, where the course is 22,000 yen,
01:37Ms. Mayumi, who is also qualified as a nutritionist.
01:41From a woman's point of view, I'd like to make a simple dish that even a busy housewife can easily imitate at home.
01:50You can buy all the seasonings and fat, except for salt and pepper, for less than 1,000 yen.
01:56First, at the vegetable vending machine.
01:59I'll have bean sprouts first.
02:01Bean sprouts?
02:02Yes, bean sprouts.
02:04Mr. Matsubara of Takeru.
02:06He gets bean sprouts for 43 yen.
02:10Next, Ms. Mayumi, who is also qualified as a nutritionist.
02:13Garlic.
02:14Weapon garlic.
02:15108 yen.
02:16108 yen.
02:17It's the one that's peeled.
02:18I'd like some onions.
02:20Onions?
02:21Yes, a bag of them.
02:22213 yen.
02:23That's a lot.
02:25I'd like a whole bunch.
02:27That's a lot.
02:28There's a lot.
02:31A whole bunch for 73 yen.
02:33I'd like that.
02:34I'd like that.
02:35Exactly.
02:36Exactly.
02:37I'd like that.
02:38I'd like that.
02:39I'd like that.
02:40I'd like that.
02:41That's 1,000 yen.
02:43Potatoes.
02:44Potatoes for 84 yen.
02:48First, the experts buy the vegetables for the side dishes.
02:52As you can see, they are gradually reducing the amount of money they have left.
02:55Chef Kurakazu of League Royale.
02:57He has 445 yen left.
02:59Is he in a pinch?
03:00It's still meat.
03:01The meat is the main selling point.
03:04What kind of meat will he use?
03:07Well, I don't have much money left.
03:10445 yen.
03:12Australian beef steak for 386 yen.
03:16It's reasonable.
03:17It has sashimi, too.
03:19I thought it looked delicious.
03:22Matsubara Takeru has the most money left.
03:25He's going for the one with a lot of sashimi.
03:28It's a North Korean beef loin block.
03:31It looks really good.
03:33It's good.
03:36Mayumi found the meat she had left.
03:39She chose Australian red meat with almost no fat.
03:43It's red meat.
03:44Including the meat, she spent less than 1,000 yen including tax.
03:48The expert's steak is eaten by a man, a woman, and a North Korean monitor.
03:53They evaluate the taste, softness, and whether they want to imitate it on a pentagon chart.
04:00Matsubara Takeru is the representative of chain stores.
04:04He's using a North Korean loin block for 708 yen.
04:09The first thing Matsubara-san took out was a chopstick.
04:12He's going to use this to cut the meat.
04:14I'm going to use a hidden knife.
04:17After setting the chopstick so that the knife doesn't reach the bottom,
04:20he's going to make a cut with a width of about 5 mm.
04:24After reversing that...
04:27Now, he's going to cut it at an angle of about 30 degrees.
04:31Can't you tear it apart?
04:33No, I can't.
04:35Like this.
04:36Wow, that's amazing.
04:38The meat has a lot of tendons, so he's going to cut it with a magic knife to make it soft.
04:43Once the surface is flat, he's going to sprinkle salt on it and grill it.
04:47If it's a regular steak,
04:49he's going to grill it for 30 seconds on each side for 1 minute.
04:52It's medium rare.
04:54How is it?
04:56It's amazing. It's like a restaurant.
04:58It looks delicious.
04:59It looks delicious.
05:01In addition...
05:02This is our original Takeru sauce.
05:06Takeru sauce with a lot of onions provided by Takeru.
05:10There are quite a few customers who come to see this sauce.
05:14It's a secret recipe, isn't it?
05:15It's a secret.
05:16I'm going to kill you.
05:18Is it okay to make a sauce that makes you feel like that?
05:22Yes.
05:23How to make a Takeru-style sauce that can be reproduced at home.
05:26If you fry the chopped onions until they are slightly colored,
05:30there's a surprise.
05:32I'm going to use the soup stock.
05:34Here it is.
05:35If you add umami to the soup stock of each flavor and season it with soy sauce and sugar,
05:40the Takeru-style sauce is complete.
05:44Takeru Matsubara's steak, which is simply finished by putting money on the meat.
05:49What is everyone's reaction?
05:54It's really good.
05:55What is the most important taste?
05:59It's delicious.
06:01I was surprised. It's really good.
06:03It's crispy on the outside and soft on the inside.
06:06It's very easy to eat because it has fried onions.
06:09It goes well with the meat.
06:12The soup stock is really good.
06:14How about the steak you eat at home?
06:17This one is softer and more delicious.
06:20As you can see, everyone's evaluation is almost perfect.
06:25However, Mahiro-chan, the representative of the children's restaurant,
06:28has a limited number of items she wants to imitate.
06:30The reason is...
06:32It's annoying to cut it.
06:36If you call me, I'll do it.
06:39Next, Mayumi-san, the representative of the high-end restaurant,
06:45chose a piece of meat from an Australian restaurant for 468 yen.
06:49First, poke it with a fork to separate the tendons and make it soft.
06:53Then, sprinkle salt and pepper on the surface and bake it.
06:57Now, I'd like to teach everyone how to bake a steak in a medium-rare.
07:03The 108-yen noodle soup stock appeared.
07:06After diluting it with water about three times,
07:08add carrots and onions and simmer.
07:11And then...
07:13This is the soup stock.
07:16You put it in?
07:17Yes, I did.
07:18Is it okay?
07:19The meat is still raw inside.
07:21Soak it in the soup stock and leave it for 10 minutes.
07:25When you take it out, the meat is soft.
07:29The finishing touch is garlic.
07:31Fry it in oil and let it smell.
07:32Then, mix it with the meat.
07:35The cross-section is...
07:39It's like this.
07:41It's so soft.
07:42Just leave it alone and it becomes a beautiful rosé color.
07:46Serve it with boiled vegetables and baby leaves and it's done.
07:50It's a healthy steak plate full of colors like a female chef.
07:54The reddish taste is...
07:57It's like a restaurant.
07:58There's a lot of meat.
08:00It's easy to eat because it's crispy.
08:03I like the seasoning.
08:04The seasoning is delicious.
08:06The color is beautiful.
08:08If you serve it to your friends,
08:11they'll think you're a good cook.
08:15This is also highly rated.
08:17But the softness is a little harsh because of the red meat.
08:21And the one who will decorate the chicken is...
08:23Chef Kurakazu, who participates with the signboard of the first-class hotel.
08:28He uses Australia Sun, which costs 386 yen.
08:32Chef Kurakazu uses onions.
08:34He grinds the onions and puts them on the meat.
08:39There are enzymes in the meat,
08:41so the enzymes break down the meat.
08:45After putting it on both sides, wrap it tightly and leave it for 30 minutes.
08:50He uses onions again to make a sauce.
08:54I'm going to make an onion candy color.
08:57It takes about four hours.
08:58Four hours?
08:59Is it four hours from now?
09:01Usually.
09:03The secret to making candy-colored onions in time is to burn the butter first.
09:08Put the onions in there.
09:11It's raw now, but it's a little colored.
09:15Wow.
09:17If you add sugar and stir-fry it, it becomes caramel.
09:20It's a candy color that looks like it's been stir-fried for hours.
09:24Let's take a look at the meat here.
09:28Can I ask you something?
09:29Yes.
09:30Isn't the color amazing?
09:32Some people may think it's okay to eat it for the first time,
09:36but it's soft.
09:39Sprinkle salt on the meat and grill it with plenty of butter.
09:42It takes about 30 seconds to move it.
09:47I'll take it off here once.
09:49Let it rest.
09:51This is a professional technique.
09:52Let the meat rest in a warm place, such as around the stove.
09:57When it's warm enough to touch, put it back in the frying pan.
10:00Stir-fry it with plenty of butter for 30 seconds.
10:04When it's done, put plenty of candy-colored onions on it.
10:08What's the cross-section you're curious about?
10:10Wow.
10:11Please show me the cross-section.
10:13It's pink.
10:14It's pink.
10:15The quality is unimaginable.
10:17It's amazing.
10:21Wow.
10:25The meat for 386 yen is a great transformation.
10:28Of course, the combination costs less than 1,000 yen in total.
10:31The taste of the meat dipped in onions is...
10:36It's very soft.
10:39It melts in your mouth without chewing.
10:42The taste is similar and delicious.
10:45The combination is wrapped in cream sauce and crepe.
10:48It's perfect to eat with meat.
10:52The evaluation is almost perfect.
10:54However, Fujita, the representative of the chef, has three items that she wants to imitate.
11:00I think the taste, appearance, and texture are the best.
11:04But I'm not sure if I can make it myself.
11:09Steak made with less than 1,000 yen.
11:12Mahiro will announce the winner on behalf of the chef.
11:16I'm wondering.
11:19Who is the winner?
11:21The winner is Mr. Yuriyu.
11:23Mr. Yuriyu.
11:26I'm very happy.
11:29Next is...
11:30The hidden information of life overflowing on the Internet.
11:35The hidden information of life overflowing on the Internet.
11:41Which one is the correct information?
11:44Let's look at the 23rd hidden information.
11:53It's not sweet.
11:55Speaking of sweet potatoes,
11:59I want to eat baked sweet potatoes.
12:05But I made baked sweet potatoes at home.
12:09If it's not sweet, it's a pity.
12:14So I searched the Internet.
12:17The hidden information is that you can easily make moist and sweet baked sweet potatoes at home just by doing something.
12:241. Put it in salt water, wrap it in aluminum foil, and bake it in the oven.
12:312. Wrap aluminum foil twice and bake it in a frying pan.
12:383. Wrap aluminum foil twice and bake it in the oven.
12:46Here's the question.
12:48Which one is the most moist and sweet baked sweet potato?
12:54Since aluminum foil is double-wrapped,
12:57moisture accumulates between the foil,
13:01and it becomes a double-wrapped steamed sweet potato.
13:05Which one is the most moist and sweet baked sweet potato?
13:07Please let me think about it again.
13:112.
13:13Since sweet potatoes are moist,
13:17the sweetness of the sweet potatoes should not be lost.
13:21I'll go with 3.
13:22I forgot the sweetness.
13:24You forgot the sweetness.
13:26It's sweet.
13:28Thank you for your hard work.
13:31This time, 10 people who love baked sweet potatoes will be gathered,
13:36and they will be judged which one is the sweetest.
13:40How much do you like it?
13:45Thank you for the baked sweet potato.
13:48The sweet potatoes used this time are beniharuka, which is suitable for baked sweet potatoes.
13:54Let's start with the explanation of each hidden skill.
14:00The first hidden skill is to make 3% salt water in a bowl and put sweet potatoes in it.
14:06In addition, hold it down with a plate from above and soak it for an hour.
14:11According to the Internet, soaking in salt water makes it easier to get rid of the sweetness.
14:18Then wrap it in aluminum foil and put it in the oven.
14:23The second hidden skill is to wrap aluminum foil twice.
14:30Put it on a frying pan and pour water.
14:34The amount is about 1 cm from the bottom of the frying pan.
14:39All you have to do is put the lid on and bake it on low heat.
14:42According to the Internet, the heat is transferred slowly and it becomes sweet.
14:48The third hidden skill is to soak kitchen paper in water and wrap it in sweet potatoes.
14:55Then wrap it in aluminum foil and bake it in the oven.
15:00According to the Internet, it becomes sweet because it is steamed.
15:05This time, I will wrap the sweet potatoes in aluminum foil and bake them in the oven.
15:14Turn over the baked sweet potatoes on the way and bake them for an hour.
15:19Then an hour later.
15:23First, look at the baked sweet potatoes without a hidden skill.
15:27It's baked well.
15:28It's baked well.
15:30This alone looks delicious.
15:32Let the judges taste it.
15:35After this, the judges will determine whether it is sweeter than this.
15:42It's delicious.
15:44It's too delicious.
15:47This baked sweet potato is said to be delicious enough without a hidden skill.
15:51How will this change?
15:55First of all, what is the finish of the first baked sweet potato?
15:59It seems that there is not much change from the hidden skill.
16:04What is the change in taste?
16:09There are many people who are nodding.
16:14However, what about the children's judges?
16:19They are nodding their heads.
16:22They are nodding their heads.
16:24To be honest.
16:25When I split it, it certainly looks delicious.
16:30It looks the same as without a hidden skill.
16:33What is the result?
16:37What is the result of the second baked sweet potato?
16:40It seems to have a lot of moisture.
16:44What are the judges' reactions?
16:50Everyone looks a little suspicious.
16:55It's delicious, but it's not baked.
17:00When I split it, it's pretty moist.
17:06It looks like a steamed sweet potato.
17:11What is the result of the third baked sweet potato?
17:15It seems to be the same as without a hidden skill.
17:20What are the judges' reactions?
17:27This is the real thing.
17:31What is the result of the third baked sweet potato?
17:38When I split it, it certainly looks moist.
17:46It seems to have a lot of moisture.
17:52The judges will move to the front of the most moist and sweet baked sweet potato.
17:59What is the result of the third baked sweet potato?
18:05The judges are overwhelmingly in third place.
18:10It's sweet, moist, and looks delicious.
18:16This is the best.
18:17This is overwhelming.
18:20You two look lonely.
18:23How was it?
18:25I thought it was second place.
18:27I'm a little against it.
18:31This is the result of the third baked sweet potato.
18:38This is the result of the third baked sweet potato.
18:44This is the result of the fourth baked sweet potato.
18:49The result of the fourth baked sweet potato is 34%.
18:53The result of the fifth baked sweet potato is 34%.
18:59Why is the baked sweet potato the most moist and sweet?
19:06It is important to take time to make a sweet baked sweet potato.
19:13The surface temperature of the sweet potato is lowered by wrapping it with wet kitchen paper.
19:18So it takes time to bake compared to other techniques.
19:24Another advantage of wrapping wet kitchen paper is that the moisture in the sweet potato does not evaporate.
19:32I think that's why it was baked moist.
19:36Please try it once this fall.
19:44Now is the season of pumpkin.
19:48It is a vegetable rich in nutrients such as iron and dietary fiber.
19:53The staple dish is pumpkin simmered.
19:57Many people like it.
20:00I want to eat a lot.
20:04However, when I bought a whole pumpkin, the skin was too hard to cut.
20:11In fact, the origin of pumpkin is said to be in Central and South America.
20:15It is said that the skin has become hard so that moisture and nutrition are not lost in deserts and tropical areas.
20:23However, if you search the Internet, you can easily cut such a pumpkin even if you are weak.
20:321. Cut after pulling out the stem.
20:36Can you cut the stem in the first place?
20:39It's very hard.
20:422. Insert the knife into the pumpkin and turn it over and cut it with the weight of the pumpkin.
20:50Turn it over and cut it with the weight of the pumpkin.
20:58It's impossible.
21:003. Insert a chopstick into the stomach of the pumpkin and cut it with a knife.
21:08Insert a chopstick into the stomach of the pumpkin and cut it with a knife.
21:19It's hard to believe, but here's a question.
21:23What is the secret to cutting a pumpkin easily?
21:28This is a difficult question.
21:31The reason why the skin is so hard is because the pumpkin is bent.
21:38Pumpkins are hard, aren't they?
21:41In the end, the pumpkin is bent.
21:45So I insert a knife into the pumpkin's belly and hit it.
21:49While I'm saying, don't cut it, the pumpkin's belly comes off and becomes soft.
21:55I don't know why the pumpkin is so hard.
21:58How about you, Kosei?
22:03To be honest, it's because of the belly button.
22:13Okay, let's move on to the second question.
22:16I don't know why the pumpkin is so hard.
22:21What is the secret to cutting a pumpkin easily?
22:25The first thing to try is to cut it after pulling out the stem.
22:30I'd like to measure how long it takes to cut this pumpkin in half.
22:36Can you really cut a pumpkin quickly?
22:39Let's get started.
22:41I can't really cut it.
22:43In the first place, this knife is hard, but it stings.
22:48I can't cut it to this point.
22:51The tip of the knife stings a little, so I use it to pull out the stem.
22:59I can't cut it in one round, so I repeat it several times.
23:08I was able to cut it.
23:10Then I insert the knife into the hole.
23:14Then I insert the knife into the hole.
23:22I was able to cut it.
23:24If you remove the stem, the pumpkin will be soft, so you can cut it smoothly.
23:30With the principle of the tip of the knife,
23:33she was able to cut the hard skin with little effort.
23:39I was able to cut it in half.
23:43I'm curious about the time.
23:453 minutes and 10 seconds.
23:48Is this time fast or slow?
23:53Next, insert the knife into the pumpkin and turn it over to cut it.
24:00Let's get started.
24:03First, insert the knife into the pumpkin.
24:06It's hard.
24:09It hurts.
24:12Insert the knife into the pumpkin and turn it over to cut it.
24:19This is hard.
24:21You can do it.
24:23You can do it.
24:26It's true that the knife stings a little.
24:30What is this way of cutting?
24:32It's hard.
24:34The knife is in the front.
24:37However,
24:40Even after 5 minutes, the knife doesn't go any further.
24:44I don't want to cook anymore.
24:46What are you making?
24:48This is the end.
24:51The last trick is to insert a chopstick into the belly of the pumpkin and cut it with a knife.
24:57After this, she was shocked by the shocking trick.
25:04Tonight's topic is...
25:06Osaka Honmaka TV
25:18Are you all right?
25:21Is this all right?
25:25A few minutes later.
25:28The last trick is to insert a chopstick into the belly of the pumpkin and cut it with a knife.
25:36Let's get started.
25:40First, insert a chopstick into the belly of the pumpkin.
25:45The knife stings a little.
25:50After that, insert a chopstick into the belly of the pumpkin and cut it with a knife.
25:55The knife stings a little.
26:00The knife stings a little.
26:02Insert a chopstick into the belly of the pumpkin and cut it with a knife.
26:08The knife stings a little.
26:11Isn't it too fast?
26:14What is the time?
26:1629.940 seconds.
26:20The tip of the knife went into the belly of the pumpkin easily.
26:24After that, it was as hard as cutting a daikon radish.
26:30The skin of the pumpkin is hard, so it is difficult to insert a chopstick.
26:36The belly of the pumpkin is softer than the skin, so you can insert a chopstick just by applying a little force.
26:44The inside of the pumpkin is soft, so it is easy to insert a chopstick.
26:48After that, you can easily cut it using the principle of Teko.
26:53By the way, in the case of a pumpkin that has already been cut and sold at a supermarket,
26:58First, put a damp cloth on it so that it does not slip.
27:02Place the pumpkin on top of the pumpkin, and you can easily cut it using the principle of Teko.
27:09Please try it.
27:12Non-Style's Machimura Blah Blah
27:20This time, it is a popular tourist spot in Korea.
27:26I visited Osaka Korean Town and Tsuruhashi Station.
27:31In addition to the latest sweets and games that are popular in Korea,
27:36I also found local sports.
27:40Please take a look behind me.
27:44This time, I came around Tsuruhashi Station.
27:49There are many young people who admire Korean stars.
27:59This time, I'm going to walk around Tsuruhashi Station.
28:04Last time, I went on a shoot with the three of us.
28:11At that time, didn't you bring a laughing stock to an amateur?
28:18It's not an amateur, it's a comedian.
28:22I'm a comedian.
28:26Let's start looking for pride around Tsuruhashi Station.
28:30Then in front of the two people
28:32Maybe it's Non-Style.
28:36Hello.
28:38Hello.
28:41It's like an early version of Otame.
28:44Your eyes are swollen.
28:46Is it a bare face?
28:48It's a bare face.
28:51You're going to Korea Town, right?
28:53I want to say it, so don't walk with that face.
28:57I used to walk in my pajamas.
28:59What should I do?
29:01I'll transform you.
29:03I'm a celebrity.
29:05I want you to be like K-pop.
29:08It's impossible.
29:09In size 45?
29:10Yes.
29:12This woman recommends transformation to Non-Style.
29:16Actually, anyone can easily experience Korean hair and make-up.
29:20She is the representative of the store.
29:23Inside the store, as a rental costume,
29:25In addition to traditional hanbok and wedding dresses,
29:29K-pop idols appear in school dramas.
29:32There are a lot of school uniforms.
29:35Along with hair and make-up, you can feel Korean style all day long.
29:40First of all, I'm going to get my hair and make-up done.
29:44General customers usually bring pictures.
29:46It's like this person.
29:48Can I say something?
29:51If you make Tanpopo Kawamura, it's done.
29:54Who is it?
29:55It's done.
29:57Now, the transformation of Non-Style begins.
30:01What kind of K-pop idol will the old couple be reborn with the power of hair and make-up?
30:11First, Inoue appears.
30:13What kind of picture is it?
30:16Is it K-pop?
30:17Oh, it's a jersey.
30:22It's a passage.
30:24What is it?
30:30It's a picture of a video game.
30:33Next, Ishida.
30:35Mr. Ishida.
30:37Mr. Ishida.
30:39What is this?
30:45Hello, I'm Honegumi Takarazuka.
30:49I'm Meguru Machimura.
30:52The two have transformed into K-pop idols.
30:57I can finally walk with this.
31:01Please walk proudly.
31:03First of all, please take a picture of the furikura before the make-up is ruined.
31:07Furikura.
31:08Young people take pictures like this.
31:13Is there anything unique to this place?
31:15It's unique.
31:16First of all, take off your jacket.
31:19No, I'm a high school student.
31:22I'm surprised.
31:24This is also thick.
31:25But this is so tight that I can't believe it.
31:28So, the two of them head for the furikura that Mr. Lee taught them.
31:37Are you a speech therapist?
31:40I'm telling you, you're a foreigner, too.
31:43No, I'm not a foreigner.
31:45I'm a speech therapist.
31:48Is it here?
31:49It's here.
31:51There are young people here.
31:52What is the unique furikura in Tsuruhashi?
31:57It's an elevator.
32:02It's a furikura that looks like you're taking a picture in the elevator.
32:06This is a camera.
32:09This is a popular furikura among young people in Korea, which landed in Hanyu Studio for the first time in Kansai in April this year.
32:18As a furikura that can take pictures that have never been taken from above, which is called an aerial shot in the background with the concept of an elevator, it is currently very popular in Japan.
32:30And in this store, you can borrow accessories such as clothespins and sunglasses for free.
32:36How about this?
32:39This is good.
32:41The two of them start shooting right away.
32:44It's lower than I thought.
32:46Is it this low?
32:48A little more forward?
32:51What kind of pictures will they take?
32:54It's a door.
33:02One more picture came out.
33:04Two pictures came out.
33:05It's Yo-chan Ishida.
33:09Yo-chan Ishida?
33:13I didn't know that.
33:19What are you guys doing?
33:22Like this?
33:24There are two, so let's put one on.
33:26Is that okay?
33:27Where?
33:28But that's for the dog.
33:31Then I'll put it on the dog.
33:33No, no, no.
33:34That's for the dog.
33:36The dog body is for the store.
33:38Let's take it for the dog.
33:39What are you talking about?
33:42And the two of them go to Korea Town.
33:45It's amazing.
33:47It's amazing.
33:48Hotteok is popular now.
33:50There's red bean paste in it.
33:53Then, in front of the two of them again...
33:57Hello.
34:00Today, there are a lot of people talking to me from afar.
34:03I'm waiting for you today, so eat at my house.
34:06No, I don't want to eat.
34:08And this is where they were guided.
34:10Mugi's house.
34:13Matsuoka is a famous person in Korea Town.
34:16He's been a representative for about 20 years.
34:19It's a Korean seaweed roll kimbap specialty store.
34:22From classic to unique.
34:24More than 20 kinds of kimbap are lined up all the time.
34:27All the ingredients are handmade at the store.
34:31This is Mugiyo.
34:33It looks delicious.
34:35What's inside?
34:36Japanese beef, eggs, cucumbers, and purple cabbage.
34:41It's wrapped in eggs.
34:42Let's eat.
34:47Are you okay?
34:49It's really good.
34:50It's like a medley.
34:53It tastes different.
34:55But it's amazing.
34:56It's delicious.
34:57It's a bomb.
34:58Only eggs.
34:59Only eggs?
35:00Please hold it in your hand.
35:01Only eggs?
35:02Only eggs.
35:03I've never seen it before.
35:06It's delicious.
35:07It's a gentle taste.
35:08It's delicious.
35:09Japanese people like this kind of food.
35:12You know the most about this area, right?
35:16Yes.
35:17Please tell me what else you recommend.
35:19Let's go.
35:20Will you take me there?
35:21Yes.
35:22And this is the store I came to with Omori.
35:26This is the most famous dish here.
35:29I highly recommend the kimchi here.
35:32Kimchi?
35:33How does it taste?
35:34This is cucumber.
35:35Cucumber?
35:36Please taste it.
35:37Are you okay?
35:38You're acting like you're from Miseido.
35:40Can I open it without permission?
35:42Open it without permission.
35:43Open it without permission.
35:44What are you talking about?
35:45It's delicious.
35:46What are you talking about?
35:48This is a kimchi store that has three generations of parents and children in Korea Town.
35:52When it comes to kimchi, Hasegawa is the best.
35:55The secret sauce made with Japanese ingredients and Korean chili peppers is addictive once you eat it.
36:04First, let's try the kimchi.
36:09It's delicious.
36:11It's easy to eat.
36:12It's not too spicy.
36:13That's right.
36:14The more you chew, the spicier it gets.
36:21The squid kimchi is delicious.
36:23It's the best.
36:24The squid kimchi is famous.
36:28It's delicious.
36:29It's delicious.
36:31This is the best after drinking.
36:34That's right.
36:36Can I have this?
36:37Wait a minute.
36:38Wait a minute.
36:40It's cold.
36:42It's the best.
36:50It's delicious.
36:52It's delicious.
36:53I can't drink it all at once.
36:55Do you have any other recommendations?
36:57Yes, I do.
36:59Sweets.
37:00Sweets?
37:02What are your favorite sweets?
37:04Here it is.
37:07Here it is.
37:08What is this?
37:10I heard you have a favorite sweet.
37:13This is croffle.
37:14Croissant dough is baked in a waffle maker.
37:17I see.
37:19Croffle is a new sensation in Korea.
37:22It's easy to make if you have a waffle maker at home.
37:26Croffle is a hybrid sweet that has caused a big boom in Korea and has come to Japan.
37:34It's delicious.
37:36The dough is crispy and chewy.
37:40There are so many delicious shops.
37:44I don't need this makeup.
37:49You're in the way.
37:52I'm going to shoot a video in a non-stylish way.
37:57You're in the way of being a chef.
38:04What is Tsurutomo?
38:05I'd like to take you to a recommended spot.
38:10What is the most popular spot?
38:13This is an elementary school.
38:15It's a recreation area.
38:17Anyone can come in and play.
38:23The school was abandoned in 2021.
38:25The school was abandoned in 2021.
38:28In May of last year, the school was reopened.
38:30This is Ikupa, or Ikuno Park.
38:34This is a fashionable library that uses books from elementary school.
38:39This is a cafe that was renovated and built in a place that used to be a nurse's office.
38:43This is a restaurant.
38:47This is a dance school that has been renovated.
38:51This is a nursery.
38:54This is a place where you can enjoy various things.
39:00This is the roof of the school.
39:03This is amazing.
39:05This is a pool.
39:07I see.
39:11You can have a barbecue here.
39:14There is a Korean restaurant nearby.
39:16You can buy food and eat it.
39:18Can I bring it in?
39:19You can bring it in.
39:20There is a wall in the winter.
39:23You can spread it out in the cold.
39:25If you're single, you can come here and pick up girls.
39:33I'm not interested.
39:36What's next?
39:39This is a travel agency.
39:42What does that mean?
39:45Is this a travel agency?
39:47Yes, it's a travel agency.
39:48Is it like H.I.S. or J.T.V.?
39:50Please don't give me that kind of information.
39:52No, no, no.
39:53Do you guide people around the world like you do now?
39:57It's best to make a small travel agency with a small group of people.
40:06That's right.
40:07Our concept is to go anywhere, anytime.
40:12The concept and the customer are different.
40:16In addition to this, there is a cute shop that the owner brought directly from Korea.
40:23There is a shop with the latest Korean fashion items that lead the world now.
40:29There is also a cafe.
40:33Wow, it's a study table.
40:36It's a hybrid.
40:39You can use the locker as a bar counter.
40:43It's fashionable.
40:44It's fashionable.
40:45This cafe has been reusing what was actually used in the classroom until three years ago.
40:52The original cake sold at a discount is very popular.
40:55You can enjoy the cafe time in a space that is fashionable and nostalgic.
41:00It's amazing.
41:02You're drinking iced coffee at a study table.
41:06That's right.
41:08Then, Mr. Kimura has a suggestion.
41:11There is a sport called sports.
41:15By the way, what is the name of the sport?
41:19It's Three Eyes.
41:21Three Eyes?
41:22Don't make fun of me.
41:25It looks interesting.
41:27I'll ask you a favor.
41:28Don't send all the information you got here to Rabbit.
41:36Don't send it to Rabbit.
41:39Recently, the staff over there...
41:42The first thing they ask me is...
41:44I haven't had a good plan with Mr. Homaka recently.
41:46Look at it.
41:47At least look at it.
41:49After this, the champion team and the enemy team will play a game called Three Eyes.
41:55What do you think?
42:01What is the identity of the sport Three Eyes?
42:05I heard a beep.
42:09What is it?
42:13It's a game where you fill in the squares.
42:18I heard that there is a sport called Three Eyes.
42:21What kind of sport is it?
42:23This is a game where you line up the bingo game and the wooden board.
42:28I see.
42:29Please line up the balls diagonally.
42:34Three Eyes is a sports game that was developed in commemoration of the national team of Naruhaya, which was held in Heisei 9.
42:42Each set of five balls is thrown alternately from a distance of 6 meters to a 3-meter square court.
42:50If you line up the squares with the balls in the bingo, you'll get a point.
42:55By the way, when the ball stops at the boundary of the square called online,
43:01the team will have an advantage.
43:05And?
43:06If you shake one of the balls, you'll see that there are three balls in it.
43:12It's a game of whether or not you can stop the ball.
43:15It's a little irregular.
43:17What about you?
43:19This is the strongest team in Osaka.
43:23The members of KSC, who have gathered here today, are the champions of Osaka 24.
43:32But if you just listen to the rules, we can do it right away.
43:36That's right. It's called Beginner's Luck.
43:38What's that?
43:40I thought of everything.
43:42It's called Beginner's Luck.
43:45There's a chance for beginners to win.
43:49So, with Beginner's Luck on the line, the three non-stars will challenge the Osaka champion team to a one-set match.
43:57Let's start the match between the non-style team and KSC.
44:03Captain, please play rock-paper-scissors.
44:05Rock, paper, scissors.
44:12The first round is pretty close.
44:14That's right.
44:16It's going well, but it's a little weak.
44:18The wind is strong.
44:20That's cute.
44:22And the champion team's ball is...
44:27It's going online.
44:30And the non-star team has put it in the ninth square.
44:35The champion team put it in the first square based on the online.
44:40Number one and number two are buried in the reach.
44:43Oh, no.
44:47And after this, the main super shop is...
44:53The non-star team is also in the seventh and ninth square.
45:02Now, if they get in the third square, they'll be the champion team.
45:14That's good.
45:16And the ball of Ishida, who aimed at number eight...
45:21It's gone too far.
45:22But number one can do it, too.
45:24Number three can do it, too.
45:26Eight, one, three, you can do it.
45:30I don't think it's going to go in.
45:33On the other hand, the champion team aiming at number three is...
45:37It's a miss shot.
45:40Do you aim directly?
45:42Eight is the hardest.
45:44I'm counting on you.
45:46Will Inoue be able to aim at number eight with this shot?
45:49Here we go.
45:52Oh, no.
45:53It's like this.
45:54That's good.
45:59Here we go.
46:01What do you think?
46:04The champion team missed the final pitch.
46:08What's the result?
46:09Team Non-Style won by 1-0.
46:12Team Non-Style won with a beginner's luck.
46:15How was the game with us?
46:17I was a little nervous.
46:19Team Hongwa won.
46:21Osaka's number one...
46:23I'm sorry.
46:25I'm sorry.
46:27I thought I'd give you a M-1 trophy.
46:30I'm sorry.
46:32Team Non-Style won by 1-0.
46:35Originally, it's not just one set, but several sets.
46:39You win by adding points.
46:42It's a sport that you can do with your teammates.
46:46That's right.
46:48I want to look at the bat and go in.
46:51You want to join the team?
46:53I want to join the team.
46:55A green monster.
46:58A normal-looking dog.
47:01A young entertainer.
47:04To be continued.
47:07If you want to watch today's show again, go to TVER.
47:10Next time on Hongwa TV.
47:11A company with a annual income of 600 billion yen has created a high-tech car.
47:16It's a company that creates fantastic luck.
47:19Amazing Kansai-style movies are coming soon.
47:31Next time on Hongwa TV.