水野真紀の魔法のレストラン 2024年10月23日 ＃951「丸亀製麺 知られざるウラ側SP」
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TVTranscript
00:00Tonight's magical restaurant is...
00:04...the most popular udon restaurant in Japan.
00:11It's the Marugame Seimen Uragawa Daikaibou Special.
00:18We're in Uragawa for the Men Shokunin Test.
00:24I want to see it.
00:28Marugame Udonatsu is one of the most popular udon restaurants in Japan.
00:37It's Uragawa.
00:40We're going to find out the best way to eat udon.
00:50First, let's go to the front of the restaurant.
00:54We're going to investigate this person.
00:58Hello.
01:02He's 50 years old.
01:06He comes to Marugame Seimen from time to time.
01:10I'm on a tour this year.
01:14I came to Marugame Seimen with a clear cup.
01:21It was really good.
01:23There's a girl in the studio.
01:26Aren't you embarrassed?
01:29Not at all.
01:30Many people don't like their parents.
01:33I don't mind.
01:34It's natural.
01:35I'm happy.
01:37I'm going to show you my 50 years of experience.
01:40I'm looking forward to it.
01:42Let's go inside.
01:44Osu!
01:45It's Osu.
01:46It said Osu.
01:48It's Osu.
01:50This is my 50 years of experience.
01:53That's great.
01:59It's wide.
02:01I can see everything.
02:03What I noticed immediately was that the noodles and tempura were all in the store.
02:11In 2000, he started this style in the industry.
02:16It's an Iseo style.
02:18Look at this.
02:20It's seasonal.
02:22It's mixed egg udon.
02:24It looks delicious.
02:26It's a limited-time menu that appears about nine times a year.
02:33In this season, there are beef-flavored kamatama udon and meat-flavored mixed egg udon.
02:45The egg is soft.
02:47It's a little sweet.
02:49It's delicious.
02:50There is a lot to eat.
02:52It's delicious.
02:54It has a good texture.
02:56It's both refreshing and delicious.
03:01There are about 12 types of regular udon.
03:04Sekine and Tsuchiko also order their favorite udon.
03:09I like kamatama udon.
03:14Kamatama.
03:15It's warm.
03:16I'll have a cold udon.
03:20That's good.
03:22Next, let's go to the tempura corner.
03:27Among the ten types of tempura, this is the most popular one.
03:32Kashiwa tempura is the most popular.
03:37But here...
03:40Mari, what kind of tempura does your father eat?
03:45Well...
03:46This is easy.
03:48This is easy.
03:50It's a typical tempura.
03:53Shrimp tempura.
03:56The correct answer is...
04:00Squid tempura.
04:03Squid tempura.
04:06Squid tempura and shrimp tempura.
04:10Squid tempura and shrimp tempura.
04:12I love this.
04:14Mari, what do you like?
04:17I like shrimp tempura.
04:19Shrimp tempura.
04:21Finally, they put in their favorite ingredients.
04:26This is Sekine's choice.
04:29Kamatama udon, his favorite squid tempura, and shrimp tempura.
04:33There are a lot of free green onions and tempura bits.
04:37It's great.
04:38It's getting simpler with age.
04:41Right?
04:42It's easier with age.
04:50It's chewy.
04:54It's chewy but soft.
04:57For example,
05:00Abe Hifumi.
05:01Abe Hifumi.
05:02His tempura is chewy but soft.
05:06He won a gold medal.
05:08When it comes to Marugame Seimen,
05:10it's a popular udon restaurant.
05:14The noodles are good.
05:16It's chewy and has a good texture.
05:21Everything is made of flour.
05:24But what's on the other side?
05:26Mr. Sekine.
05:28You're wearing a different uniform, right?
05:33The color of your hat is different.
05:37I chose it because it's fashionable.
05:41I don't think you can do that.
05:46Who is he?
05:48I'm wearing a blue uniform so that only those who pass the Marugame Seimen test can wear it.
05:56I see.
05:58It's like a black belt.
06:00I see.
06:01You seem to know a lot about Serie A.
06:05Yes, I do.
06:08He's a professional who learns how to make noodles,
06:11and makes the best udon noodles every day.
06:16In fact, he's been a noodle master since this spring.
06:21Marugame Seimen has a noodle master.
06:24It means that you can provide stable and delicious noodles.
06:28Yes.
06:29The noodle master system started in 2016.
06:33In the past three years, the number of noodle masters has increased by 4 times.
06:38It has been deployed in 851 stores nationwide.
06:46On this day, a noodle master test was held in Namba.
06:51What kind of test is it?
06:53This time, it's a special test.
06:54It's a test to see what's on the other side.
06:57It's on the other side.
07:00Now, let's start mixing.
07:02Please start.
07:05In the actual test, they check the process from Seimen to Kansei.
07:17Looking at the test tube,
07:21it's impossible to check the water drop left in the bucket.
07:27There are points in each step,
07:31and they check whether the points are reproduced correctly.
07:33There are more than 100 items,
07:36and we check them one by one.
07:42The test is also a written test,
07:44which asks for a lot of knowledge about udon, such as the characteristics of the flour.
07:50This is a secret because it can't be shown on TV.
07:53It's a secret.
07:54I can't announce it.
07:55You have to memorize this.
07:57You have to do all the mathematics.
08:01There's a reason why the temperature is like this.
08:04Can you tell us?
08:06I can't tell you.
08:09In order to investigate the secret of the noodle master,
08:16Now, let's start the Seimen test.
08:19The noodle master's Seimen test.
08:22You look like you're in a hurry.
08:25It's like a part-time job since the beginning of the industry.
08:28It's like a part-time job since the beginning of the industry.
08:30It's been 45 years.
08:32It's not a part-time job.
08:33It's not a part-time job.
08:34You want to have free time.
08:36That's right.
08:37I want some time to make plastic models.
08:40First, he makes the dough.
08:44I'll put the flour in.
08:47He puts the selected domestic wheat into the mixer.
08:51He's very careful.
08:52Make sure the flour doesn't turn.
08:56Slowly like this.
08:58After turning the mixer with only the flour and loosening the lumps,
09:03Here's the noodle master's technique.
09:06First, let me measure the temperature.
09:08I'll adjust the water temperature according to the temperature.
09:12It's detailed.
09:15Adjust the water temperature according to the temperature of the flour.
09:19The noodle master's technique is advanced.
09:22He can adjust the temperature without a manual.
09:24The temperature of the flour changes every day.
09:27It also changes depending on the season.
09:29I change the temperature of each dough on that day.
09:33That's great.
09:36The mixing process of flour, salt, and water also adjusts the time.
09:45How about the finished dough?
09:47It's a little moist.
09:48It's moist and calm.
09:50It's good.
09:53It's like Ayase Haruka recently.
09:55It's calm.
09:57The time to mature the dough is also fine-tuned by temperature and humidity.
10:04What's more, the noodle master's technique shines.
10:12I'll put the noodles in.
10:14He's gentle.
10:16He's gentle in putting the noodles in.
10:18He doesn't move the noodle maker for a few seconds.
10:24Next, I'll mix it.
10:26I'll mix it until the flour floats.
10:29Then, I'll put it in the bowl.
10:34This is surprisingly difficult.
10:38He's putting the noodles in.
10:42He's starting to put the noodles in.
10:44He's starting to put the noodles in.
10:46He's putting the noodles in.
10:50He's fast.
10:57He's drawing eight letters.
11:03He's drawing eight letters.
11:06Hachinoji is also full of noodles.
11:09Oh, no, no, no, no.
11:11The noodles fell off faster than I thought.
11:14The noodles fell off a lot.
11:17This is difficult.
11:19This is difficult.
11:21It's difficult.
11:23Since it's a big deal, he tries the boiled noodles.
11:27Yes, I put it in carefully.
11:30It's straight.
11:33It fell off.
11:35This is amazing.
11:37The soup stock is also delicious.
11:39The udon is great, so it's delicious even if I cook it.
11:44I made straight noodles.
11:50My daughter, Mari, grew up straight.
11:53Right?
11:55What do you mean, right?
11:57In addition, he joined the product development team of Jyusho Hikoukai.
12:13It's cool.
12:19Marugame Seimen Uragawa Dai Kaibou Special.
12:22In addition, he joined the product development team of Jyusho Hikoukai.
12:28What is the most popular product of Marugame Seimen this year?
12:33This is it.
12:35Udon.
12:37I wanted to eat it.
12:39Marugame Udon was sold out in just six days.
12:48He puts his favorite flavor in a bag and eats it.
12:56It's chewy and delicious.
12:59The soup stock is delicious.
13:05It's chewy.
13:07The dough is moist.
13:09It melts in your mouth.
13:11It's a taste that makes you happy.
13:13It has a good texture.
13:15The person who came up with this is amazing.
13:18The back side of the development is Tokyo Shibuya.
13:25There is no signboard of Jyusho Hikoukai on the first floor of the building.
13:31When I got off the elevator,
13:38I saw an entrance like a shop.
13:42When I went inside,
13:45I saw the store of Marugame Seimen.
13:55This is the place where new products such as Marugame Seimen taste are developed.
14:03It's cool.
14:06It's made in the same way as the actual store.
14:10There is also a simulation to see if the operation is possible.
14:16This time, I came to the test kitchen.
14:22It's a little sweet.
14:27It's different from what I've eaten so far.
14:29It's strong.
14:32What was done on this day was the final adjustment of the new flavor of Marugame Udon, which was just released this month,
14:39the taste of baked sweet potato and the taste of pizza.
14:43It's sweet and salty.
14:46It's sweet and salty.
14:48It's a little sweet.
14:52But it may be a little salty.
14:55Udon was born here, right?
14:57Yes, I came up with it.
15:00The person who came up with the idea of Marugame Udon is this person.
15:04It's not in the development department, but actually this person?
15:09Yes, I'm the president.
15:12The president?
15:14I don't feel like that.
15:16I feel like the president.
15:18He became the president when he was in his thirties.
15:25In addition to Marugame Udon,
15:28President Yamaguchi also came up with a big hit product such as Marugame Udon bento and Marugame Shinko Udon.
15:35Do you have any memories of Marugame Udon?
15:38At that time, when I was thinking about what I could do with udon,
15:47I thought of making donuts.
15:50I thought donuts would be the easiest to express the chewiness of Marugame Seimen.
15:58He is also the first noodle craftsman of Marugame Seimen,
16:01and he came up with the idea because he knew the menu well.
16:06And the product development department actually commercializes the idea.
16:11Mr. Urago, who is called the ace of the development department, is one of them.
16:16Have you ever thought of selling it?
16:19Well, there are a lot of crazy ideas,
16:25but the president often comes up with ideas that people can't think of.
16:32So we think about what we can do and develop the product.
16:40In fact, Marugame Udon was also difficult to develop,
16:45so it took three years to commercialize.
16:51Put the base, udon, in a mixer,
16:54and mix it with white soup stock to make the dough.
16:59It took hundreds of attempts to reach the best mixture of chewy texture.
17:09Next, he started tasting it.
17:13This is a new product.
17:16It's a Kama-age Tsuke-jiru Udon from Gotouchi.
17:19Kama-age Udon, which can only be eaten in 47 prefectures, will be released next month.
17:26The name is Wagamachi Kama-age Udon No. 47.
17:31It's interesting.
17:33This is Katsuo-no-satsu-age.
17:36And this is Ishikari-nabe.
17:38This is Hokkaido-style.
17:41The menu of Kama-age Udon is unique to each prefecture,
17:46and it is requested by noodle makers all over Japan.
17:49It's interesting.
17:50For example, in Osaka,
17:53Dote-yaki Tsuke-jiru with beef tendon boiled in miso.
17:59In Hyogo,
18:00Yofu-style Tsuke-jiru with three onions.
18:06Now, let's start the quiz.
18:09Good luck.
18:11In Kyoto,
18:14Carbonara Tsuke-jiru.
18:16It's difficult.
18:17What is it?
18:19It looks like vegetables.
18:22There are many kinds of vegetables.
18:23It's Kyoya-sai.
18:24Kyoya-sai Carbonara Tsuke-jiru.
18:27Let's eat.
18:29The answer is...
18:33The answer is Uji-matcha Carbonara Tsuke-jiru.
18:38No way.
18:41Maki-san knew the answer.
18:43I knew the answer.
18:46Maki-san is a liar.
18:49Maki-san knew the answer.
18:51In Kyoto, it's matcha.
18:54It smells like matcha.
19:00It's like a vegetable potage.
19:03The bitterness of matcha comes later.
19:07The soup is delicious.
19:09It tastes like bacon.
19:15The carbonara is well-made.
19:19It's strange.
19:21Marugame Seimen Uragawa Daikanbo Special.
19:24Next is...
19:25Udon professionals make the ingredients and equipment naked.
19:31The main craftsmen are not only in the product development department.
19:35There is also a secret behind the ingredients and equipment.
19:39Nara has a store that explains it.
19:43The store is...
19:46Marugame Seimen is here.
19:50What is this all of a sudden?
19:54It says it's aged.
19:59When you enter the store, you can see the aged udon dough.
20:08You can also see the Seimen machine.
20:14This is the only store that is open in Kansai.
20:20What does this mean?
20:22It means that Seimen is open.
20:26Who is this person?
20:29He is one of the legends of Osaka Udon.
20:32He is Tatsuya Kubo, the owner of three popular udon restaurants.
20:38This time, udon professionals check every corner of Marugame Seimen.
20:45They expose the secret of the deliciousness.
20:49This is interesting.
20:55The udon professionals thoroughly investigate the deliciousness of Marugame Seimen.
21:01There are two points for noodles, soup stock, and tempura.
21:06First is the noodles.
21:09This is wheat flour exclusively for Marugame Seimen.
21:13There is a lot of wheat flour.
21:17This is wheat flour exclusively for Marugame Seimen.
21:21This is the highest quality wheat flour.
21:26This is a skill.
21:29However, only 10% of wheat flour is sold in Japan.
21:33This is a rare wheat flour.
21:36This means that the price is high.
21:41I can feel the financial power.
21:44I can't win.
21:48This is not just the ingredients.
21:51This is a large machine.
21:53This is a kitchen, isn't it?
21:55This is close.
21:59This is a machine that can cut noodles one by one.
22:04I have never seen this type of machine.
22:06This is a large machine.
22:09This machine takes up space.
22:12If this is a private store, it will cost a lot of money.
22:17I'm jealous of this luxury.
22:19Is this a small size?
22:21This is a small size.
22:23Is this a small size?
22:24This is a small size.
22:25This is a small size.
22:26This is a small size.
22:27This is a small size.
22:28This is a small size.
22:31This is a machine that makes customers happy.
22:38What is this?
22:42I didn't know this.
22:44This is a machine that makes a loud noise.
22:50The correct answer is this sound.
22:57This is a machine that makes a loud noise.
23:02This is a machine that makes a loud noise.
23:05Let's go further.
23:07Can you cut the noodles?
23:11This is a machine that cuts noodles one by one.
23:15What is special about this machine?
23:19This is a machine that warms noodles.
23:23Did you put something in the machine?
23:25This machine cuts noodles.
23:31This machine doesn't shake.
23:33Did you put something in the machine?
23:35This machine is connected to deliciousness.
23:39I usually use this machine to make ramen.
23:44I can't do it without this machine.
23:46If I use this machine, the noodles will be damaged.
23:52This machine is a machine that cuts noodles delicately.
23:57What kind of noodles is this?
24:05This is delicious.
24:07This is delicious.
24:09The condition of delicious noodles seen by professionals is the cross section of the noodles.
24:14If you look closely, you can see that the noodles are boiled.
24:18There is a dent in the noodles.
24:21The corners of the noodles are standing.
24:24This is a sign that the noodles are boiled well.
24:26The soup stock is mixed with the dents of the noodles.
24:29You can eat deliciously.
24:31Noodles are amazing.
24:33Such a secret is hidden.
24:36There is also a secret in the soup stock that you can get for free.
24:42This is delicious.
24:44This is bonito and kelp.
24:48This is delicious.
24:50This kelp is a secret.
24:52I can't get kelp right now.
24:54I'm in a hurry.
24:55I'm in a hurry to run out of kelp.
24:58However, this soup stock is delicious.
25:00This is free.
25:02The legend starts from the front.
25:05What kind of kelp is this?
25:08This is HOKKAIDO's real kelp.
25:12This is a high-class kelp.
25:15This is the best kelp.
25:17This is the best kelp.
25:19This is a place where most of the individual stores make soup stock once a day.
25:24At Marunome Seimen, we make soup stock more than five times a day to provide freshly made soup stock.
25:33This is free soup stock.
25:35What should I do?
25:37I don't understand.
25:40This is amazing that you can make soup stock at that price using only powder and kelp.
25:48Next is TEMPURA, which has about 10 types.
25:51Among them, what is the skill of the craftsman?
25:55This is KAKIAGE.
25:59I'm a Japanese-style chef.
26:03I learned how to fry KAKIAGE flat.
26:07After Marunome Seimen, I learned how to fry KAKIAGE in a three-dimensional way.
26:13I didn't know how to fry KAKIAGE.
26:18Vegetable KAKIAGE is praised by udon professionals.
26:22This is the original KAKIAGE ring of Marunome Seimen.
26:29Because of this ring, you can put a lot of ingredients in it.
26:34This creates a space in the KAKIAGE.
26:38This is a light and crispy texture.
26:44This is a revolution in KAKIAGE.
26:46Marunome Seimen is revolutionary.
26:49I understand.
26:50Udon professionals are also good at praising others.
26:56Next is the strongest customized championship.
27:02Speaking of Marunome Seimen.
27:05The reason why it is popular is that you can customize it to your liking.
27:11But behind that.
27:16I don't know what to choose.
27:18If you come to Marunome Seimen, you may not know what to choose.
27:20You may eat a simple dish.
27:24There is a match between a udon restaurant owner and a Chinese professional.
27:31Marunome Seimen customized championship.
27:35The judge is. . .
27:37ITADAKIMASU.
27:40This is interesting.
27:43Marunome Seimen's noodle craftsmen.
27:45There are a total of 15 people.
27:47No one knows who made it.
27:50The first place is decided.
27:53The fourth place is decided.
27:56What does the noodle craftsman think of this arrangement?
28:05This is a dream match.
28:07The combination is perfect.
28:09This is the fourth place.
28:11This is the fourth place.
28:12This is a high level.
28:13This is a dream match.
28:17This is TASAKI of FUJISAKI MARKET.
28:23TASAKI of FUJISAKI MARKET.
28:26He has been a fan of Marugame since he was young.
28:29Marugame 1 Grand Prix.
28:32This is a grand prix to support the Japanese culture that chases dreams.
28:36I am the MC of this event.
28:38What does TASAKI of FUJISAKI MARKET think of this arrangement?
28:41This is a perfect arrangement.
28:43I like this.
28:47What is his favorite arrangement?
28:51First of all, there are 12 types of noodles.
28:55This is a freshly baked meat udon.
28:57This is a warm meat udon.
28:59I eat meat udon.
29:02He chose a freshly baked meat udon.
29:08This is a meat udon.
29:12This is definitely a meat udon.
29:15Next is the topping.
29:17He chose five types of toppings.
29:20This is MENTAIKO.
29:23This is ONTAMA.
29:25This is MENTAIKO.
29:28He uses this topping in an unexpected way.
29:34He chose CHIKUWAISOBETEN and KASHIWATEN for tempura.
29:40This is KASHIWATEN.
29:43Finally, he chose free YAKUMI.
29:48He put green onions on the udon.
29:52This is TASAKI's order.
29:55This is a perfect arrangement.
30:00I mix MENTAIKO and ONTAMA.
30:06He mixes this so that the hot spring egg does not crush.
30:18This is amazing.
30:20This is like a police station.
30:23He has a good idea.
30:28At first, I thought it didn't go well with MENTAIKO.
30:30However, when I ate it, it was a little spicy.
30:33I was able to eat it.
30:34MENTAIKO's spiciness and spiciness are added to the sweetness.
30:39It's simple and delicious.
30:41However, there is also such an opinion.
30:43The taste of MENTAIKO is a little strong.
30:46When it comes to meat udon, the taste becomes stronger.
30:50I thought it would be difficult to enjoy such a taste.
31:00This is the taste of the 4th place.
31:02This is delicious.
31:03However, as you said, this is a little strong.
31:08After eating this, I want to put rice in it.
31:11I see.
31:13Who is the 3rd place in the customizability competition?
31:20This is a standard arrangement.
31:22I thought it would be more fun to compare.
31:27This is the taste of the 6th place.
31:30Who is the person who introduced the 6th place?
31:34This is KUBO of JOUNETSU UDON.
31:37Isn't that fast?
31:38KUBO is the 3rd place.
31:41This is KUBO of JOUNETSU UDON.
31:46He is very popular on SNS.
31:51What will he introduce this time?
31:53I will introduce a recipe that can be enjoyed twice with udon.
31:59A recipe that can be enjoyed twice?
32:02First, he chooses the udon that will be the race.
32:05I would like curry udon.
32:10Curry udon with a strong taste.
32:14He is a noodle craftsman.
32:16I thought there was a part that was difficult to arrange.
32:20However, I was able to eat it deliciously.
32:23He chooses a hot spring egg as a topping.
32:27He chooses a tempura.
32:29I choose a fried egg.
32:33He chooses a fried egg with a lot of vegetables.
32:36He chooses white rice.
32:41He chooses white rice.
32:44He chooses green onions.
32:49This is KUBO's order.
32:52Curry udon, fried vegetables, white rice, and a lot of volume.
32:57How can I enjoy this twice?
33:02First, I eat curry udon.
33:11This is really delicious.
33:13This is a spicy taste just right.
33:19He eats noodles.
33:22He eats the rest of the curry udon.
33:27He puts fried vegetables in the curry udon.
33:32He puts fried vegetables in the curry udon.
33:37He puts fried vegetables in the curry udon.
33:40He puts white rice in the curry udon.
33:43After adding the rice and mixing it all together,
33:47add the green onion,
33:49add the onsen tamago,
33:52and it's done!
33:57We're using Takuja seasoning.
34:00Add a little dashi sauce,
34:06and if you add some more shichimi,
34:09and it's done!
34:18The richness of the curry dashi,
34:20the sweetness of the vegetables,
34:22and the softness of the onsen tamago,
34:24I think it was really good.
34:27The volume and the sauce go really well together.
34:33However,
34:35I think it's a little too much for women.
34:44It's different without the sauce.
34:47It's a different product without the sauce.
34:50Exactly.
34:52The vegetables are just right.
34:56It's like a well-cooked curry with curry vegetables.
35:01Marugame Seimen Customized Seisuke
35:07There are only two people left.
35:10Before the order, let's take a look at the customization.
35:14First,
35:16I'm Nakayama from Udon Koubou YuYu.
35:20It's been a big success in the vicinity of Amagasaki.
35:24There are a lot of vegetables in the kakiage udon,
35:29and the meat kimpira bukkake is very popular with women.
35:35Nakayama Yuko from Udon Koubou YuYu
35:40She has a deep relationship with Marugame Seimen.
35:43Before I opened the udon shop,
35:46I had been working at Marugame Seimen.
35:49She knows Marugame Seimen better than anyone else.
35:56It's easy to eat, and it's very delicious.
35:59It's easy for children to eat, too.
36:03What is the customized udon that both adults and children can enjoy?
36:09Two servings of kamage udon.
36:14Two servings of kamage udon with two servings of udon.
36:19The secret is that she is an ex-staff.
36:25Can I have two hot soups?
36:30It's a selfish order to divide the soup into two.
36:35The toppings are mentaiko and tarara.
36:38From tempura, I choose vegetable kakiage.
36:42And from the free yakugi,
36:46I choose wasabi.
36:48She chooses wasabi.
36:51There is a free kake-dashi, so I choose this.
36:56Even kake-dashi.
37:00This is Nakayama's order.
37:03She chose an arrangement that can enjoy three flavors.
37:09First of all, she chooses tsuke-dashi.
37:13It's chewy and very delicious.
37:17The second way to enjoy it is to use another tsuke-dashi.
37:23I mix mentaiko and tarara in the soup.
37:33This is an adult-like arrangement.
37:37By adding tarara, the thickness raises the noodles.
37:42It goes well with mentaiko.
37:45It's very delicious.
37:47The thick soup goes well with the light fried chicken.
37:53The third way to enjoy it is to make kake-udon in this soup.
38:09She puts kakiage in the soup.
38:11This is a customized dish that even children can enjoy.
38:15Udon has a lot of ginger in it.
38:20She puts wasabi in the soup.
38:24This is a high-ranking soup.
38:28Wasabi goes well with udon.
38:31This is delicious.
38:33This is refreshing.
38:35This is refreshing.
38:37This is delicious.
38:39I didn't use a lot of wasabi.
38:43The person who challenges this customized dish is.
38:47I'm SAWADA SHUHEI.
38:50SAWADA SHUHEI is a Chinese chef.
38:55SAWADA SHUHEI is angry.
38:59This is an original customized dish with Chinese elements.
39:06I've never thought of this before.
39:10I think this is a great idea.
39:13What did you choose first?
39:15I chose a warm dish.
39:19This is a simple dish.
39:23I think you will choose a dish that is easy to eat.
39:28You say unpleasant things.
39:30SAWADA SHUHEI doesn't use eggs or mentaiko.
39:35Next is the tempura section.
39:38This is a croquette.
39:42This is a croquette.
39:44This is a Chinese dish.
39:48This is KASHIWA.
39:51This is a rice ball.
39:53This is a rice ball.
39:55This is a large amount of tempura.
40:02This is about 1,000 yen.
40:05This is the trickiest of the four.
40:10Is this Chinese?
40:13This is not Chinese.
40:15This is UDON.
40:17This is KASHIWA.
40:20This is KASHIWA TEN.
40:24This is grated ginger.
40:26This is ground sesame seeds.
40:30This is UME-ONIGI.
40:32Do you eat this?
40:34I don't eat this.
40:36This is UME-ONIGI.
40:38I put this in UDON.
40:40He takes out UME-ONIGI.
40:44He uses chopsticks to put UME-ONIGI on KASHIWA TEN.
40:48This is not the end.
40:51He puts UME-ONIGI on KASHIWA TEN.
40:53He squeezes UME-ONIGI.
40:55He puts soy sauce on KASHIWA TEN.
40:58This is YURINCHI-FU UDON.
41:02This is YURINCHI-FU UDON.
41:07This is a combination of seven ingredients.
41:12This is amazing.
41:15What should I do?
41:19This is light.
41:22This is sour and delicious.
41:24This is YURINCHI-FU UDON.
41:26I was surprised.
41:33YURINCHI-FU UDON uses vinegar.
41:35Vinegar represents the acidity of UME-ONIGI.
41:38This is Japanese.
41:40This is YURINCHI-FU UDON.
41:44This is delicious.
41:47This is delicious.
41:51Chef SAWADA can't stop eating.
41:56This is KAKEDASHI-FU UDON.
41:59I eat this.
42:04He puts wasabi on KAKEDASHI-FU UDON.
42:06He uses a trick.
42:10He puts croquette on KAKEDASHI-FU UDON.
42:16He puts TENKASU on KAKEDASHI-FU UDON.
42:19He puts SURIMOMO on KAKEDASHI-FU UDON.
42:22He puts green onions on KAKEDASHI-FU UDON.
42:25He puts wasabi on KAKEDASHI-FU UDON.
42:28He puts DASHI on KAKEDASHI-FU UDON.
42:35This looks delicious.
42:37He puts croquette on KAKEDASHI-FU UDON.
42:40He puts croquette on KAKEDASHI-FU UDON.
42:44This is also a trick.
42:49This is delicious.
42:51This is delicious.
42:55Croquette is delicious.
43:01This is delicious.
43:03Which one do you think is the most delicious?
43:07I think the UDON was the most delicious when I ate TORORO MENTAIKO.
43:15I think so too.
43:17If the main chef chooses it, it will be delicious.
43:21I think this is 1010 yen and that is 1020 yen.
43:25How much fun can you have with that money?
43:30This is more entertaining.
43:34MAKI pays attention to money.
43:38MAKI probably only looked at the money.
43:42What will he get?
43:47This is the first time I've seen this.
43:51The first place is announced.
44:0115 people get 3 points for each 20 points.
44:04This is a game with a total of 300 points.
44:07Is this a good game?
44:10This is NAKAYAMA.
44:15Is this a tricky game?
44:20What is the result?
44:28The number of points is increasing.
44:33This is a game with a total of 300 points.
44:36This is NAKAYAMA.
44:40The winner is SAWADA.
44:46This was delicious.
44:52SAWADA is here.
44:58This is a smile.
45:03I'm happy to win.
45:07Next is a game with a total of 300 points.
45:12This is a rice dumpling.
45:17This is a popular rice dumpling in China.
45:22This is a rice dumpling with a traditional recipe.
45:27Do you make dumplings at home?
45:31I often make rice dumplings because they are well-balanced.
45:40First, prepare the filling.
45:42Add water, salt, and sugar to the pork and chicken soup.
45:48Mix with a bowl.
45:52I don't need to add water to the dumplings.
46:00Add ingredients to make rice dumplings.
46:07The first ingredient is celery.
46:13Celery is a popular ingredient in China.
46:16It goes well with pork and has a refreshing taste.
46:20Celery is delicious.
46:24I'm looking forward to the texture.
46:28Add celery to the filling.
46:34Add ingredients to make rice dumplings.
46:43This is white rice.
46:45This is white rice.
46:47It is difficult to make rice dumplings with a thick texture.
46:54I make rice dumplings with white rice.
46:59Crush the white rice and make it like rice cake.
47:04I make rice dumplings with white rice.
47:09I see.
47:11I thought it was a mixture of ingredients.
47:14I think it's interesting to make it like this.
47:17You can make rice dumplings with a thin skin.
47:22I feel like I'm attacking you as a chef.
47:27I'm confident.
47:31Mix the ingredients while leaving the rice.
47:36Wrap it in the skin of a commercially available dumpling.
47:39You don't have to wrap it too tightly.
47:42Boil it in plenty of hot water for 3 minutes.
47:49I will make TENJANYU.
47:54TENJANYU?
47:56TENJANYU is a sweet and spicy sauce.
48:00This is not common in Japan.
48:03However, you can easily make it with the ingredients you have at home.
48:08I put this here.
48:10I add something that can be used in the actual recipe.
48:14What do you think it is?
48:16I can't imagine the correct answer.
48:22Is it green onion?
48:26The correct answer is this.
48:29Look at this.
48:32What is this?
48:36This is a real dumpling.
48:39What is the secret ingredient of this sauce?
48:44The correct answer is this.
48:48Look at this.
48:49This is the face of a mandarin orange.
48:52This is called CHINPI.
48:55I put CHINPI in TENJANYU.
48:57CHINPI is a dried mandarin orange.
49:00CHINPI is not only sweet and spicy, but also has a fruity aroma.
49:04CHINPI also has a bitter taste.
49:07CHINPI has a complicated taste.
49:09I put CHINPI in TENJANYU.
49:11Put plenty of CHINPI on the boiled dumplings.
49:15TENJANYU is complete.
49:18Thank you very much.
49:21ITADAKIMASU.
49:24This is delicious.
49:27This is celery.
49:31This is a texture that I have never tasted in dumplings.
49:34This is the taste when I chewed.
49:38This is similar to normal dumplings.
49:40This is soft and chewy.
49:42This is a dumpling with only meat and rice.
49:45I'm confident that Chinese food will be more delicious.
49:49Next time.
49:50Osaka's No. 1 ramen shop is decided.
49:53A large line of ramen shops made with original chicken.
49:55SHINSHINKIEI CURRY RAMEN.
49:58This is delicious.
50:06See you again.