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00:00Let's raise our spirits for Friday night at 7 p.m.
00:17Ageage-meshi introduces a variety of delicious dishes with one theme each time.
00:23These two are the guides.
00:26Ageage-meshi has started again this week.
00:29Okada-san, what are we eating this week?
00:32We're eating donmono.
00:34That's great.
00:35There are a lot of different kinds of donmono.
00:37Let's eat a lot.
00:38It's the season of appetite.
00:39Let's eat a lot.
00:40Let's go.
00:43Ageage-meshi, this time it's donmono.
00:46The classic katsudon has tender pork.
00:50This is a seafood don with fresh tuna and tender salmon.
00:56And a steak don with a lot of volume and a variety of donmono.
01:02Which donmono would you like for tonight's dinner?
01:21Ageage-meshi, this time it's donmono.
01:24The first restaurant we visited was Haebaru-cho.
01:28The first restaurant we visited was Haebaru-cho, Yonaha.
01:31Okada-san, what is this?
01:33First, I'll have a katsudon.
01:35That's great.
01:36Donmono is famous for katsudon.
01:39It's the king.
01:40Let's go.
01:43This is a tonkatsu restaurant in Yonaha, Haebaru-cho.
01:48Among the tonkatsu restaurants, there are many regular customers.
01:53There are various menus, but let's start with the theme katsudon.
01:58Here it is.
02:00This is katsudon.
02:02It looks like a picture.
02:05It looks delicious.
02:07I'll eat it while it's hot.
02:12It's soft.
02:16It's delicious.
02:18This is the best.
02:20It's really delicious.
02:22What kind of pork do you use?
02:24This is Ken-san pork.
02:26Ken-san pork.
02:27It's very thin.
02:29If you cut it into strips, it will be soft.
02:33You cut it into strips.
02:34You cut it into strips.
02:36I cut it into strips.
02:37You cut it into strips.
02:38I've eaten a lot of tender meat.
02:41I didn't expect it to be so tender.
02:44I cut it into strips so that it's easy to chew.
02:46I see.
02:49The pork he uses is Ken-san pork.
02:52The fat is sweet.
02:55You cut it into strips with a knife.
02:57You beat it and stretch it thinly.
03:00You put flour, egg, and bread crumbs in the oil.
03:06In the meantime, you put soup stock and onions in a pan and heat it.
03:12When it's cooked, cut it into pieces that are easy to eat and put it in the pan.
03:17You put the beaten egg on it.
03:19When you put the lid on it, you cook it over high heat.
03:23When the egg is cooked, you put it on the rice and it's done.
03:29The cut pork cutlet has a good texture and is soft.
03:34The batter is also delicious.
03:38It's the same as usual, isn't it?
03:41You put flour on it.
03:43I put flour on it and put raw egg on it.
03:45I put eggs in milk.
03:49That's interesting.
03:51You put milk in it.
03:52Then I put bread crumbs on it.
03:55Why do you put milk in it?
04:00I've been putting it in since the beginning.
04:02You're good at it.
04:04I've been doing it for a long time.
04:06You're the best.
04:08The bread crumbs are made at the shop every day.
04:13The crunchy texture of the bread crumbs absorbs the soup stock and carries it to your mouth.
04:19This soup stock has a gentle taste and a deep taste.
04:25I've been doing this for over 40 years.
04:28It's all the same.
04:30I've been doing this for over 40 years.
04:33It's a taste that hasn't changed since the beginning.
04:36Soy sauce, mirin, and sugar are added to the soup stock.
04:40It seems to have a hidden taste, but it has a very mild taste.
04:46This goes well with pork with a lot of umami.
04:51And it goes well with rice.
04:55It's delicious.
04:59It's delicious.
05:02Tonkatsu, onions, eggs, and simple ingredients go well with tonkatsu and rice.
05:12This is a bowl that makes you want to write it down.
05:16Next, let's look at the shop's recommendations.
05:19This is a special cutlet.
05:21This is a special cutlet.
05:23This is a special cutlet.
05:24There are vegetables in it.
05:27There are carrots and cheese in it.
05:32The color is good, too.
05:34This is a special cutlet set meal with vegetables in it.
05:38I'll dip it in the tonkatsu sauce and eat it.
05:42Soy sauce is delicious.
05:44It's delicious.
05:46The meat is soft and the vegetables are good.
05:49This is the best combination.
05:51This is very delicious.
05:52Thank you very much.
05:54Do you slice the pork?
05:58No, I stretch it thinly.
06:01Do you stretch it like this?
06:04No, I stretch it like this.
06:07No one stretches meat like this.
06:10I stretch it like this.
06:13Do you stretch it like this?
06:15Yes, I stretch it like this.
06:18That's good.
06:20This pork is three-dimensional tonkatsu.
06:23I stretch it thinly.
06:25I wrap it with carrots, ginger, and cheese.
06:29The coating used is the same as tonkatsu.
06:32It's crispy and has a good texture.
06:36The umami of pork, the sweetness of vegetables, and the texture of cheese.
06:42It's a three-dimensional taste.
06:44And the tonkatsu sauce adds more flavor.
06:49Do you have a particular sauce?
06:51I put ketchup in it.
06:54I can't say much about this.
06:56It's completely original.
06:58Do you put ketchup in it and mix it?
07:01That's right.
07:02It smells really good.
07:03It's a little different from regular tonkatsu sauce.
07:07It's very easy to eat.
07:09It's not sour.
07:11I put vegetable juice in it.
07:14You put a lot of vegetable juice in it.
07:17You put a lot of vegetable juice in it.
07:19Do you want me to put more vegetable juice in it?
07:22Original sauce made with sauce, ketchup, and vegetable juice.
07:27It has a mild taste that suppresses sourness.
07:30It goes well with special tonkatsu.
07:33It goes well with rice.
07:36It's the best.
07:38I'm happy.
07:41You can eat special tonkatsu with rice and cabbage as a side dish.
07:46Eat as much as you want.
07:48I introduced these two dishes this time.
07:52There are also fried fish and fried shrimp.
07:56Please try it.
07:58Thank you for the delicious tonkatsu bowl.
08:01After the commercial, the seafood bowl appears.
08:06Fried fish and fried shrimp
08:08Fried fish and fried shrimp
08:11The second restaurant is Nahashi Shuri.
08:14The second restaurant is Nahashi Shuri.
08:17What is this?
08:19This is a seafood bowl.
08:21That's good.
08:23Seafood bowl in this area.
08:25It's rare.
08:27Let's go.
08:29Nahashi Shuri is a restaurant in Torihori Town.
08:33They sell lunch boxes in the restaurant.
08:36The back is a dining room.
08:38There are two floors.
08:40They use the private house as it is.
08:42It's like eating at home.
08:45What is the seafood bowl that Shuri will eat?
08:49It's a seafood mix bowl.
08:51It's a seafood mix bowl.
08:54I'm happy.
08:55What's in it?
08:57Tuna and salmon.
08:59That's good.
09:02This is a seafood mix bowl with tuna and salmon.
09:08I can't see the rice.
09:10You can melt the wasabi as you like and put it on sashimi.
09:15I eat tuna first.
09:20It's delicious.
09:22It's good.
09:24The taste of tuna is strong.
09:27It's delicious.
09:29Thank you very much.
09:31Where did you get this tuna?
09:33I got it from Itoman.
09:36I buy it every morning.
09:38You got it from Itoman.
09:40I'm surprised that you caught it.
09:42Did you catch it?
09:44Did you catch it?
09:47Did you buy it?
09:49Do you buy it every morning?
09:50That's right.
09:52It's a fresh tuna from Itoman.
09:56It has a good texture and smells good.
09:59It's red meat with little fat, so you can enjoy the umami of tuna.
10:05This should go well with rice.
10:09It's vinegared rice.
10:11It's delicious.
10:13It's a perfect balance.
10:16Vinegared rice is good because it's sweet.
10:19The soy sauce is also delicious.
10:22It's a little sweet.
10:24It's delicious.
10:26We make soy sauce by blending it.
10:31You blend it.
10:33It's a little sweet.
10:36The rice is vinegared rice, but the vinegar is just right.
10:40The rice is cooked well.
10:44The soy sauce is an original blend.
10:46This also enhances the deliciousness of tuna.
10:50Next is salmon.
10:52Salmon is delicious.
10:54It's delicious.
10:56It has a lot of fat.
10:58Salmon is also from Itoman.
11:03This is delicious.
11:06Salmon has a lot of fat.
11:10The fat is sweet and the umami is strong.
11:14I want to eat this with rice.
11:18It's delicious.
11:21This is the best.
11:24This volume is just right.
11:28The sweetness of the fat goes well with vinegared rice.
11:33This is delicious, but don't forget the vinegar soup.
11:39This is delicious.
11:41Vinegared rice has a good taste.
11:43This is delicious.
11:45The texture is also good.
11:47This is refreshing and has a good taste.
11:53This is a good balance.
11:55This is very delicious.
11:57This is MUGEN DEEP BLOOP.
11:59This has a strong saltiness.
12:01Is this made from vinegar?
12:03This is made from SOBA DASHI.
12:05Is that so?
12:07This is SOBA DASHI.
12:09Seafood bowl, vinegar soup, and KOBACHI.
12:13This is MUGEN DEEP BLOOP.
12:17If you like fish, I recommend this.
12:21Next is the recommendation of the store.
12:23This is SOKIJIRU TESHOKU.
12:27This is a happy TESHOKU.
12:30Look at this.
12:32This looks delicious.
12:34This is the best.
12:35I feel like I'm at home.
12:38I feel like I'm at home.
12:44This is SOKIJIRU TESHOKU.
12:47This is a large SOKI, radish and carrot.
12:52I eat SOKIJIRU TESHOKU first.
13:01This is very soft.
13:04This is delicious.
13:07You are good at SOKIJIRU TESHOKU.
13:10This is amazing.
13:12This is really delicious.
13:14This is delicious.
13:15This has a strong taste.
13:18It takes a long time to make this soft.
13:21That's right.
13:22I simmer this for 4 to 5 hours.
13:25This is not a pressure cooker.
13:28This is soft.
13:30This is delicious.
13:32This can be removed from the bones immediately.
13:36SOKIJIRU TESHOKU is very soft.
13:40SOKIJIRU TESHOKU is cooked in bonito broth, so it has a lot of umami.
13:45I want to drink the soup.
13:50This is delicious.
13:52This has a deep taste.
13:55This is delicious.
13:56This is amazing.
13:57This is the best.
13:58This is bonito broth.
13:59This is bonito broth and SOKIJIRU TESHOKU.
14:03That's right.
14:04These two are the main ingredients.
14:06This has a lot of umami.
14:08This has a lot of umami.
14:09Is this seasoned?
14:11Do you add salt?
14:13I don't add salt.
14:14This is a secret.
14:17Before serving to customers, it is simmered with radish, carrot, and kelp.
14:23The sweetness of vegetables and the umami of kelp come out, so it has a deep taste.
14:32SOKIJIRU TESHOKU is made by an old lady.
14:35This is worth a meal.
14:38This was a delicious seafood bowl.
14:41After the commercial, a steak bowl appears.
14:49This time it's a bowl of fried rice.
14:52The last person is HIGAWA NAHASHI.
14:56I came to NO RAIN PLAZA in NAHASHI.
15:00This is a steak bowl.
15:03I eat a lot of SANKYUMU.
15:08Let's go.
15:11HIGAWA NAHASHI is on the second floor of NO RAIN PLAZA.
15:14This is a steak bowl specialty store.
15:17There is a white table and a chair in a bright store.
15:22This store has a sense of cleanliness.
15:24This is a steak bowl specialty store.
15:28There are many menus.
15:30What is the first menu?
15:33This is a red steak bowl.
15:36This is a topping.
15:39This is a topping of black butter.
15:42Why is it black butter?
15:47This is a black butter topping of a red steak bowl.
15:52First, fry the onions in an iron pan.
15:56Cut the beef into small pieces and sprinkle with salt and pepper.
16:01Then bake it in an iron pan.
16:04When the beef is baked, turn it over.
16:08The fragrant scent spreads throughout the store.
16:12Put the fried onions on the rice.
16:16Put the cut meat on the rice.
16:19Put the spinach and black butter on the rice.
16:22Then it's done.
16:24Put the sauce on the whole.
16:27Put the black butter on the meat little by little.
16:31ITADAKIMASU.
16:34This is delicious.
16:36This is delicious.
16:40This is delicious.
16:42This is the best.
16:44This is red meat, so it has the umami of meat.
16:50This is elastic but soft.
16:52Which part of the red meat is used?
16:55This red meat is used for the part called the lamp.
16:59This is cleaned and provided.
17:04The meat used is the lamp meat.
17:07The meat from the waist to the thighs has a rich umami of red meat.
17:13However, this meat has a lot of tendons, so it is difficult to process.
17:18This meat is soft and easy to eat because it is processed with skilled techniques.
17:24And there is another secret of deliciousness.
17:28This is not frozen, but chilled.
17:34So the texture and flavor of the meat are different.
17:40We are particular about this.
17:44The meat used is chilled, so the meat juice is preserved.
17:50The surface of the meat is grilled on a strong fire and sealed inside.
17:54When you put it in your mouth, the umami of the meat is released.
17:58And the sauce is delicious.
18:02The sauce goes well with the steak.
18:08This sauce is also made with kelp.
18:14This is a type of kelp called Kafka.
18:19Do you use kelp for the steak sauce?
18:22This is an American menu, but the Japanese taste is amazing.
18:27The steak sauce is made with the kelp broth of Hokkaido.
18:36The spiciness of the soy sauce makes the taste of the meat.
18:41And the black butter has a strong taste.
18:46The black butter has a strong taste.
18:52This is the first time I've seen this.
18:55The ingredients in the black butter are sold to farmers in Cambodia.
19:03This is different from normal black pepper.
19:07This has a strong taste of black pepper and butter.
19:11And this has a strong flavor.
19:14There are many secrets, but this has a good scent and brings out the flavor of the meat.
19:23This goes well with rice.
19:26This is the best.
19:29This is delicious.
19:32This is really delicious.
19:35This is the first time I've seen this.
19:39This is the first time I've seen this.
19:43The rice is made with seven pieces of Hokkaido rice.
19:47This is delicious because it is made with kelp broth.
19:52This is a combination of Japanese and Western dishes.
19:56This is worth a meal.
19:59Next, let's eat the steak bowl.
20:02This is a topping for the steak.
20:06This is good.
20:08This is a topping for the steak.
20:10What is the topping for this?
20:12This is a combination of Japanese leek and Japanese leek.
20:15This is a combination of Japanese leek and Japanese leek.
20:18This is good.
20:20This is a steak bowl with a lot of toppings.
20:24I eat this with the steak sauce.
20:35This is delicious.
20:37This is delicious.
20:39I may like this.
20:43I also like this.
20:48I'm sorry.
20:50This is very delicious.
20:53Is this strawberry soft?
20:57Yes.
20:59This is like a fin.
21:04That's why I like fins.
21:08You like fins.
21:10That's why I like fins.
21:14The strawberry with the topping goes well with the texture of Japanese leek and the scent of Japanese leek and Japanese leek.
21:22The aftertaste is refreshing.
21:25This is very good.
21:28This time, I introduced two types of steak bowls.
21:34There are also steaks with chicken and pork.
21:37Please try it.
21:39I ate a delicious steak bowl.
21:43This is the restaurant I introduced this time.
21:47For more information, please check SNS or contact the restaurant.
21:53Here is the announcement of the viewer's gift.
21:57From Okinawa Coca-Cola Bottling, six people will receive a 950 ml PET bottle.
22:05From Kumejima's Kume Line, three people will receive a cup armory, the ultimate water spout, and three sets.
22:13For more information, please search for AGE-AGE-MESHI.
22:18AGE-AGE-MESHI is distributed by FOD and TVER.
22:23Information introduced in the program is published every week on OKITIBU.
22:28You can read AGE-AGE-MESHI on the web.
22:32Next time is YAKITORI.
22:34Let's have a bowl of rice and eat it tonight.