日本一ふつうで美味しい植野食堂 2024年10月15日 ポークピカタ
Category
📺
TVTranscript
00:00Thank you very much.
00:09It's perfect.
00:12I didn't expect it to be this good.
00:15It's really good.
00:16And it goes well with wine.
00:18I'm so happy.
00:22Today, they will learn how to make pork.
00:26Today's guest is a pioneer of Western cuisine in Japan.
00:31He is Kyobashi Morche, a master of Chinese cuisine.
00:37Piccata was born in Italy.
00:40In Japan, it is a dish made by coating the meat and fish with flour,
00:44and then frying them with beaten eggs.
00:48Thin batter is common,
00:51but Piccata uses thick batter to make it taste like eggs.
00:56The dish is topped with tomato sauce and spaghetti.
00:59It's a dish that will make you want to eat more.
01:03I'll wrap it and stick it together.
01:10This combination is amazing.
01:13It's totally different from what Piccata imagined.
01:16It's delicious and fun.
01:21Piccata is one of the pioneers of Western cuisine in Japan.
01:26He is going to the backstage of the restaurant.
01:30What's more,
01:32I'm a senior in junior high school.
01:35I have been running this restaurant once a month for over 20 years.
01:39It's so successful that you can line up every day.
01:43What is the charm of being loved by many regular customers?
01:48Training is a series of discoveries.
01:51The days of inspiration continue unexpectedly.
01:56My goal is to make the most ordinary and delicious restaurant in Japan.
02:01Then I will enter the kitchen today.
02:05Kyobashi Morche
02:13Kyobashi Morche is located in Kyobashi, central Tokyo.
02:18Mr. Ueno.
02:19Today is Kyobashi.
02:21Kyobashi?
02:22Is it a sudden question?
02:24I don't mean that.
02:26It's between Nihonbashi and Ginza.
02:29There is a theory that Kyobashi was named Kyobashi because it was the first bridge to go to Kyoto from Nihonbashi.
02:39Kyobashi, which is located in the center of Tokyo, is a city with a long history since the Edo period.
02:45After the war, many companies came out and developed as a business district.
02:51Meijiya Kyobashi Store has a deep relationship with Kyobashi.
02:59I've been going to Meijiya since I was in my 20s.
03:04There are many kinds of food, seasonings, and wines that I've never seen before.
03:10It's fun just to look at it.
03:12It's like a wonderland.
03:14I always go there.
03:17Among the beautiful buildings of the Renaissance style built in 1933,
03:24there are about 4,000 items such as high-quality ingredients, Meijiya original products, etc.
03:32The original jam, which uses the deliciousness of the fruit, is famous.
03:38Hey, what is this?
03:43It's a reprint.
03:45It's an old reprint.
03:47It's a reprint of the Meiji Jam, which was released in 1944.
03:51Wow, this is amazing. It's an old reprint.
03:55There are various kinds of jam sold in various places now, but Meijiya has had various kinds of jam for a long time.
04:02It's a delicious variety.
04:04This is...
04:06It looks delicious.
04:07There are a lot of things that make you want to drink and make you want to eat.
04:11In our generation, the cans of beef and yam are a little expensive.
04:17I didn't know this.
04:19It's a yukhoe style.
04:21Oh, it's sakuranika yukhoe.
04:23It's like this.
04:25You even brought a face.
04:27How much are you going to make me buy such a big face?
04:32Mr. Ueno, we're going to shoot now.
04:34Yes, please shoot.
04:38I can't help but want to buy a lot of things.
04:42The store I'm going to visit today is in the basement of such a Meijiya store.
04:48Kyobashi Morche, a direct store of Meijiya that I visited earlier.
04:57Hello.
04:59Hello.
05:01I'm Ueno. Nice to meet you.
05:03Nice to meet you.
05:06Kyobashi Morche, a Western-style restaurant that has been loved for a long time, directly connected to Kyobashi Station on the Ginza Line.
05:16The store has a chic and calm atmosphere.
05:19It also has a private room that is convenient for bar counters and dining.
05:24There are 130 seats, but the lunch time is so popular that the guide can't keep up.
05:32This is Mr. Isao Kodama, the manager who has been in charge of the hall for many years.
05:37What kind of bread do you have?
05:39It's a baguette.
05:43The young chef, Mr. Takahiro Saito, is the one who works in the kitchen.
05:50It's heavy when it comes this far.
05:52If I support it here, it will be attacked, so I can't do it.
05:56The staff who work in the kitchen are a small number of seven.
06:01There are many dinner parties at night, and the kitchen is busy preparing lunch and dinner at the same time.
06:25The staff who work in the kitchen are a small number of seven.
06:45What are you eating today?
06:46It's a beef curry.
06:48It's the best.
06:50The beef is soft and deep.
06:54I come here once a month at this pace.
06:58Even if there are a lot of people, they put it in like this, so I'm very grateful.
07:03It's a hamburger.
07:05It's meaty and has a strong taste of meat.
07:09It's completely different from other shops.
07:12It was very delicious.
07:15I come here often, but I work nearby.
07:18I like curry rice with chicken.
07:22There is a roasted chicken in curry rice.
07:25I've never eaten curry rice with it, so I eat it often.
07:30So I can't order other menus.
07:33I'm a senior in junior high school and high school.
07:36I come here once a month for over 20 years.
07:40What do you like about this shop?
07:43It's good for the feet.
07:45It's good for the restaurant.
07:47And the food is healthy.
07:52What does Mr. Ueno order?
07:56Mr. Meiji and Mr. Moruchi have been here since they were students.
08:03Especially Mr. Moruchi.
08:05The atmosphere is that adults eat Western food with wine.
08:10For lunch, there are many people who eat hamburger and rice.
08:15There are many people who drink wine and beer together.
08:22When I came in here, there were many seniors.
08:26There were a lot of them.
08:28That's right.
08:30It's based on French and Italian cuisines.
08:34It's like a traditional Japanese food.
08:37And the curry rice is made with a lot of chicken thighs.
08:41Do you make curry rice at home?
08:42Yes, I do.
08:43I put chicken thighs in a pot and grill them.
08:47Then, I eat curry rice at home.
08:51There are cream croquettes, tomato sauce, and sandwiches.
08:56The sandwiches of this restaurant are really good.
09:00Salmon, Mugnir, soy sauce, and butter sauce.
09:02I can't get enough of them.
09:06Thank you for waiting.
09:09This is Shabal-style hamburger.
09:12It looks beautiful.
09:14Shabal-style hamburger has a dent in the middle.
09:18It's the shape of a horse's hoof.
09:22The egg symbolizes an angel.
09:24It's an angel riding a horse.
09:26It's wonderful.
09:28I'll eat it.
09:30I'll eat the angel.
09:34I can't get enough of it.
09:36I'll eat it with the sauce and egg yolk.
09:45I can feel the texture of the meat.
09:48And I can feel the aroma of the grilled meat.
09:51When I eat it with the yolk, I can feel the softness of the egg yolk.
09:56It's really good.
09:59It's gentle and strong.
10:00I want to be an adult like him.
10:07This is today's special dish.
10:09It's pork piccata from Kyobashi Morche.
10:14I've never seen pork piccata in this shape.
10:17It's 5.6 times bigger than I imagined.
10:21I'll eat it.
10:23I'll wrap it and eat it with the sauce.
10:31It's amazing that it's on the top.
10:33I can feel the pork in the omelet.
10:37And I can feel the nostalgia of the tomato sauce.
10:42And I can feel the sweetness and sourness of the tomatoes.
10:45This combination is amazing.
10:48It's totally different from what I imagined.
10:53It's a delicious and fun piccata.
10:56Pork piccata from Kyobashi Morche has a thick and rich omelet.
11:06The point of this dish is
11:08to wrap the omelet with rich egg liquid
11:12and steam it with white wine.
11:16All right.
11:18How to make pork piccata.
11:21Pork piccata is everyone's piccata.
11:24It's how to make it.
11:25How to make pork piccata.
11:29Excuse me.
11:30Excuse me.
11:31Could you tell me how to make pork piccata?
11:35Sure.
11:36Please tell me the ingredients.
11:39I'll use pork loin.
11:42Is pork loin good?
11:44Yes, it is.
11:45I think pork loin with less fat is more delicious.
11:51He also uses homemade demi-glace sauce and Neapolitan sauce.
11:56Please use the sauce that you can buy at home.
12:00Demi-glace sauce
12:04I'll use three eggs for one person.
12:09Do you use three eggs for one person?
12:11Yes.
12:12I see.
12:13It's like an omelet.
12:15That's right.
12:16I'll add white pepper.
12:18This is an accent.
12:20I'll add cheese.
12:21Did you add a lot of cheese?
12:22Yes, I did.
12:23All right.
12:25A lot of cheese.
12:27After that, add parsley as you like.
12:31The egg liquid is done
12:34when the cheese is well mixed.
12:38By the way,
12:39this egg liquid is recommended for wrapping chicken breast and white fish,
12:43except for piccata.
12:48I'll add the egg liquid first.
12:52Then, I'll add the cheese.
12:55I see.
13:11Before grilling pork,
13:13sprinkle white pepper and salt on both sides.
13:19Sprinkle flour on the whole
13:21and remove excess flour.
13:24Then, dip it in the egg liquid.
13:28Next, pour vegetable oil in a frying pan.
13:32Add margarine and melt it well.
13:41I'll add the egg liquid first.
13:45Then, I'll put it on top of it.
13:49I'll put a thin layer of egg liquid on top of it.
13:54I see.
13:56I'll use a ladle to shape it.
14:02Then, I can wrap it well later.
14:07If you rush,
14:09the egg liquid will come out.
14:14Eggs take a long time to cook.
14:18So, you don't have to rush.
14:21Then, the edge of the egg will swell.
14:26Then, the edge of the egg will be completed.
14:29The edge of the egg will swell.
14:31Then, I'll do it at once.
14:33This is Mr. Ueno's specialty.
14:36I'll do it at once.
14:39What a beautiful color!
14:42Then, I'll put it in the oven.
14:45How hot is the oven?
14:47It's about 250℃.
14:52It takes about 2 to 3 minutes.
14:57The pork inside is wrapped in the egg and cooked softly.
15:03All the umami is trapped in the egg.
15:06The umami of the fat and the umami of the meat are not released.
15:11It's been 2 minutes. How is it?
15:14It's very fluffy.
15:17Because it's an egg, it doesn't swell.
15:20It looks like a souffle.
15:22Then, I'll add white wine.
15:26I'll stir it for a while.
15:30Then, I'll put it in the oven again.
15:32I'll put it in the oven again.
15:35It smells good.
15:38Next is Mr. Ueno's challenge.
15:41But before that...
15:44The story of Kyobashi Morche
15:51Kyobashi Morche is a shop that inherits the history of Chuo-tei, which built the foundation of Japanese farming culture.
15:59Chuo-tei opened in 1907 in Marunouchi, Tokyo.
16:05It was a famous restaurant that served Western and Eastern food.
16:16However, in the second world war, Chuo-tei was in a crisis due to overspending of materials to aim for a dish that was as close as possible to the real thing.
16:27So, Meijiya, which was exporting food to Chuo-tei, helped.
16:35Meijiya cooperated with Chuo-tei and opened a restaurant, Chuo-tei, which was the predecessor of Kyobashi building in 1933.
16:48At that time, the high-rise building restaurant was rare, and the classic atmosphere was popular in Ginza area.
16:58After that, in 1971, the name of French wine imported by Meijiya, Morche, was changed from Chuo-tei to the current store name.
17:10Kyobashi Morche was re-developed in 2013 and closed for about three years.
17:21However, when it reopened, more than 3,000 people made a reservation.
17:27It is a restaurant that is really loved by many regular customers.
17:32By the way, when did you come here?
17:36I came to Kyobashi about 35 years ago when I graduated from high school.
17:43What was the most difficult thing when you started serving here?
17:47I came to Kyobashi about 20 years ago, and I was greeted by a regular customer.
17:53He said, I've been coming here for decades.
17:56He said, don't you know my face?
17:58He said, I've been coming here since before you were born.
18:00I said, you bastard!
18:02You bastard!
18:04He said, you bastard!
18:06We got older and my class was changed, and he became more gentle to me.
18:16He said, I've been coming here for decades.
18:18I said, you bastard!
18:20I'm happy.
18:26Mr. Ueno will challenge from now on.
18:29Can I flip it over?
18:31Yes.
18:34It's clean now.
18:36Let's do it.
18:39Is this good?
18:40Yes.
18:41It looks delicious.
18:42It's your turn.
18:43I'll put it in the oven.
18:46By the way, if you don't have an oven at home,
18:50you can cover the frying pan and steam it slowly over low heat.
18:57It's been five minutes.
19:01After steaming in the oven for about five minutes,
19:06put the homemade Neapolitan sauce and sliced mushrooms on it
19:11and steam it again in the oven for about two minutes.
19:15It's light here.
19:17Yes, it's light here.
19:19What will happen?
19:21Please look forward to it.
19:23How will it turn out?
19:28The characteristic of KYOBASHI MORCHE's pork piccata is that it is served with tomato sauce spaghetti.
19:36How is it?
19:39Ta-da.
19:41It looks good.
19:42Doesn't it look good? It smells good.
19:45I'll serve it.
19:46I'll leave it as it is.
19:49I'll put it on the plate.
19:51Ta-da.
19:53Wow.
19:55It's amazing.
19:57I'll put the special demi-glace sauce on the front.
20:06I'll put it on the pork piccata, too.
20:09It's easy to mix later.
20:11I think it's well done.
20:13Yes, it's beautiful.
20:14Thank you very much.
20:15It's done.
20:17The pork piccata is ready.
20:20KYOBASHI MORCHE's pork piccata is ready.
20:24Cheers!
20:27Thank you very much.
20:28Thank you for waiting.
20:37This is J.J.MORCHE French Bordeaux wine which is imported from Asia.
20:43The name of this restaurant is J.J.MORCHE French Bordeaux wine.
20:45That's right.
20:46It's called Chantilly.
20:49I'll try it first.
20:53I think it's just right.
21:03It's perfect.
21:05I think it's well done.
21:08You two should try it.
21:10I'll be honest with you.
21:13I'll say it before you say it.
21:14It's really good.
21:16It's well done.
21:17I think it's just right.
21:25It's well done.
21:26But, it's soft.
21:29So, I think it's a great success.
21:31I don't think so.
21:34Of course, it's because you taught me how to make it.
21:37But, the way you made it is amazing.
21:39You wrapped it with egg and cooked it with pork.
21:43I didn't expect it to be so well done.
21:46You should try it.
21:48It's really good.
21:50It's soft.
21:51The way you made it is the way of my family.
21:57After this, he taught me how to wrap cream cheese with ham which is perfect for wine.
22:03Chantilly French Bordeaux wine
22:08Today, Chantilly French Bordeaux wine is introduced by Mr. Saito, the chef.
22:17First, spread the ham on the cutting board.
22:20Then, cut it into 6 cm long pieces.
22:25Then, put the cream cheese on the ham as much as you like.
22:32Then, roll the cheese with the ham.
22:38Then, fix it with toothpicks.
22:41Then, put olive oil on it.
22:48It's quite creamy.
22:50But, the saltiness of the ham is just right.
22:53So, I think it goes well with wine.
22:56Please try it.
23:00Today, he taught me how to make Chantilly French Bordeaux wine.
23:06He added one more menu in the upper dining room.
23:14It's moist, fluffy and rich.
23:17It's pork piccata.
23:20Here is today's recipe.
23:26How to make it is on the homepage of the upper dining room.
23:32Please post photos of the dishes you made with the recipes I introduced.
23:37I'll introduce them on the program.