相葉マナブ 2024年11月3日 マナブ！旬の産地ごはん～千葉県成田市のれんこん
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00:00Today, we are in Narita City, Chiba Prefecture.
00:05You guys have been here quite a few times, right?
00:07Yes, we have.
00:08For example, you guys ate sweet potatoes.
00:10Today, we are going to try something that we have experienced.
00:14But I don't think you guys have ever done it on this show.
00:19Look at this.
00:21What?
00:23You guys are eating curry rice.
00:25Curry rice?
00:27You guys are eating curry rice.
00:29I see.
00:31Is this okay?
00:33I think you guys like this kind of food.
00:37What do you mean?
00:39I mean curry rice.
00:41Can I go first?
00:43You can go first.
00:45Please don't go first.
00:49He is Mr. Yukio Arisaka.
00:51Nice to meet you.
00:53This is a success, right?
00:55This is a success, right?
00:57I thought you guys were dead.
00:59I thought you guys were dead.
01:01This is a success, right?
01:03This is a success, right?
01:05This is a success, right?
01:07That's right.
01:09Can I go first?
01:11Yes.
01:13First of all, I'm going to crush the leaves with this machine.
01:19I'm going to crush it so that it's easy to dig.
01:21Can you do it?
01:23Can you do it?
01:25I'm okay.
01:27I don't think there are any people who have ridden a sailor.
01:29I don't think there are any people who have ridden a sailor.
01:31That looks difficult.
01:33That looks difficult.
01:35It's stable.
01:37It's stable.
01:39Start with this.
01:41Stop with this.
01:43If you hold this, it will go to the right.
01:45If you hold this, it will go to the left.
01:47If you hold this, it will go to the left.
01:49That boat is scary.
01:51Is that boat stable?
01:53That's because it's a seabed.
01:55I think it's unstable because it's a seabed.
01:57Is that a seabed?
01:59I don't think this is stable for most people.
02:03Please try it.
02:11I'm not leaning, are you okay?
02:17I'll throw it down at that speed.
02:21I've never seen anything like this.
02:24It's like a wheelie.
02:27It's like a wheelie.
02:32This is great.
02:35It's like a tailor.
02:39This is great.
02:42This is great.
02:46It's very concentrated.
02:50It's like a tailor.
02:54It's only been 5 minutes.
02:57It's like a tailor.
02:59It's like a tailor.
03:08Is it good?
03:10It's good.
03:13Is it okay?
03:14Yes, it's okay.
03:16Oh, no!
03:19Be careful!
03:21Is it okay?
03:22Oh, no!
03:25I've seen this before.
03:27I've seen this before.
03:29I've seen this before.
03:32What's next?
03:37What's this?
03:39Where are you going?
03:41I was looking for that.
03:43It's amazing.
03:46It's amazing.
03:48This is it.
03:49With this nozzle,
03:51I'll take out the water,
03:53remove the mud,
03:55and harvest it.
03:56Let's do it.
03:59How deep is it?
04:04I've seen this before.
04:07I've seen this before.
04:09It's pretty deep.
04:13It's pretty deep.
04:17It's pretty deep.
04:18I'll take it out with this pressure.
04:21The nozzle is amazing.
04:23The nozzle is amazing.
04:26Let's do it.
04:27Let's do it.
04:28What are you doing?
04:30Where are you going?
04:31Are you going to look for it with this?
04:32Are you going to look for it with this?
04:34It was a nozzle.
04:37Please give me a nozzle.
04:39It's dangerous.
04:41I want a strong one in one place.
04:43Please keep hitting it.
04:45Here?
04:46Please keep hitting it.
04:47Is it right?
04:48It's right.
04:50Is it a good one?
04:51It's a good one.
04:55It's a good one.
04:57It's a good one.
04:59Today's ingredient is...
05:01Come here.
05:02Today's ingredient is...
05:06Today's ingredient is...
05:08Lotus root.
05:11It's big.
05:12It's big.
05:13It's amazing.
05:14How old is it?
05:151, 2, 3, 4, 5, 6, 7, 8, 9, 10 years.
05:19It's big.
05:21What kind of lotus root is this?
05:24It's called ancient lotus root.
05:26Ancient lotus root.
05:27How does it taste?
05:29It's crispy and chewy.
05:33It's not bitter.
05:35It's sweet.
05:37Is it easy to grow because it's an ancient lotus root?
05:40Yes.
05:41There's a rice field next to here.
05:44There's a large water source.
05:46I see.
05:47This is where the lotus root grows.
05:51The lotus root grows in a place about 50 cm deep in the soil.
06:01In general, the lotus root grows bigger and thicker over the summer.
06:09The leaves wither in autumn and winter.
06:12The stored starch turns into sugar and becomes sweet.
06:18It's not easy to find.
06:21It's difficult.
06:22It grows with a nozzle.
06:24With water.
06:25Give me the nozzle.
06:27Give me the nozzle.
06:29I'll go over there.
06:32Where are you going?
06:36Where are you going?
06:40Give me the nozzle.
06:43Give me the nozzle.
06:44A little more.
06:46A little more.
06:47Over there.
06:48Over there.
06:49Over there.
06:52He got it.
06:53He got it.
06:56It's broken.
07:02It's big.
07:03It's good.
07:04It's broken.
07:05It's broken.
07:06I think there's more around here.
07:08Give me the nozzle.
07:09Give me the nozzle.
07:11No, no, no.
07:12This way.
07:13That way.
07:14That way?
07:15Yes.
07:16That way?
07:17Yes.
07:18It's broken again.
07:19It's broken again.
07:20It's okay.
07:22This is fun.
07:25I think it's good that I can't see it.
07:27I can't see it.
07:28What about here?
07:29Where?
07:30Here.
07:31Here.
07:32Here.
07:34It's gone.
07:36It's gone.
07:39It's gone.
07:40It's gone.
07:41It's gone.
07:42It's gone.
07:43There's a lot.
07:45There's a lot gone.
07:47It was cold.
07:49It's gone now.
07:51There's a lot gone.
07:53It went in
07:55There's more
07:57There is more
07:59Here
08:05No way
08:07The fish is coming
08:09It's long
08:11Where?
08:13That way
08:15It's coming
08:19Let's keep going
08:21Let's do it together
08:23OK
08:25Here we go
08:31I got it
08:33This is good
08:41Shock
08:45This is good
08:47This is amazing
08:49My body is wet
08:51I can't see anything
08:53It's amazing
08:55I think it's good
08:57Cooking is the best
08:59I'm happy
09:01Please teach us how to cook
09:03Today's ingredients are
09:05Lotus root
09:11This time, we will make galette, which is recommended by farmers,
09:13and Toma-miso stir-fry,
09:15which is taught by professionals
09:17In addition, we will learn how to make lotus root pasta,
09:19which is a perfect combination of lotus root and chicken
09:21It's easy and delicious
09:23We will learn how to make lotus root
09:25The one who will teach us how to cook is
09:27Mayumi, the wife of Yukio,
09:29who took care of us in the field
09:31She took care of us 6 years ago
09:33Thank you very much
09:35Did you cut your hair?
09:37Yes
09:39It's been 6 years
09:41I cut my hair several times
09:43What will you teach us this time?
09:45It's super easy
09:47Lotus root salad
09:49Super easy
09:51The texture is so good
09:53It's easy to make lotus root salad
09:55The texture is so good
09:57The texture is important
09:59So, I use the top part of the lotus root
10:01It's getting more and more fluffy
10:03It's getting more and more fluffy
10:05It's getting more and more fluffy
10:07It's a gradation
10:09It's interesting
10:11Does it look like a sweet potato?
10:13Yes
10:15Yes
10:17First, cut the lotus root
10:19What should I cut?
10:21Cut it into 1cm pieces
10:23I think it's better to cut like this
10:25Of course
10:27Cut the tomato into 1cm pieces
10:29Cut the tomato into 1cm pieces
10:31Cut the apple into 1cm pieces
10:33Cut the apple into 1cm pieces
10:35Cut the apple into 1cm pieces
10:37Cut the apple into 1cm pieces
10:39It's easy to make
10:41What is your husband's favorite food?
10:43He loves family
10:45Please cut the ham into 8 pieces
10:478 pieces?
10:49Cut it vertically
10:51And slice it
10:53You guys are good
10:55You guys are good
10:57Good sound
10:59The sound of cutting board
11:01Ton ton ton
11:03I don't have anything to do
11:05Ton ton ton ton
11:07Do you think about this kind of thing?
11:09Of course
11:11You're thinking about it
11:13You can come anytime
11:15Cut the cucumber into the same size
11:17Put the lotus root into the microwave
11:19Put the lotus root into the microwave
11:21Put the lotus root into the microwave
11:23Microwave it for 2 minutes
11:25Microwave it for 2 minutes
11:27What happens if you microwave it?
11:29It's the same feeling as boiling
11:31It becomes soft
11:33Microwave it for 2 minutes
11:35Microwave it for 2 minutes
11:37Is it done?
11:39Transfer the lotus root to the bowl
11:41And cool it down
11:45Put cucumber, ham, apple and celery into the bowl
11:51Put the lotus root into the bowl
11:53And put the lotus root into the bowl
11:55And put the lotus root into the bowl
11:57Wow, it's easy
11:59It's Italian dressing
12:01Yay
12:03Can I put it in?
12:07Can I put it in?
12:09That sounds good
12:11You haven't tried it
12:13No, it's the opposite
12:15This sound
12:17This sound
12:19It looks delicious
12:21The sound of eating
12:23The sound of hitting a ball
12:25The sound of hitting a ball
12:27The sound of hitting a ball
12:29This sound
12:31This sound is good
12:33There are many kinds of people
12:35You don't have to do anything else.
12:41It's simple.
12:43It's good for your body.
12:45Yes, it's good for my body.
12:47It looks good. It's very nutritious.
12:49It's done!
12:53Let's eat!
12:59It's good.
13:01It's crispy.
13:03It's very juicy.
13:05It's very juicy.
13:07Celery, apple, and cucumber are all crispy.
13:09They all go well together.
13:13It's very chewy.
13:15It's good.
13:17It's very juicy.
13:19It's good.
13:21It's good.
13:23What are you going to teach us next?
13:25It's a very easy recipe that even kids love.
13:27It's lotus root galette.
13:29Galette?
13:31Lotus root galette is a very popular menu
13:33because it has a lot of cheese
13:35and is very chewy.
13:37For galette,
13:39it's important to make it chewy,
13:41so I'm going to use this lid.
13:43How do you make it?
13:45Put some oil in the pan
13:47and slice the lotus root.
13:49Put it in the pan as it is.
13:51Cut it in half.
13:55By leaving the skin,
13:57you can keep the nutrients.
13:59I'm going to use the skin.
14:01I see.
14:03Do you usually use the skin?
14:05I see.
14:07Is it ready?
14:09Yes.
14:11Add some salt and pepper.
14:17Spread the cheese.
14:19Wow.
14:21It's easy.
14:23Slice the rest of the lotus root.
14:25I see.
14:27It's cold.
14:33Is it ready?
14:35Yes, it is.
14:37Let's eat.
14:39It's a mysterious dish.
14:41Sometimes, you have to turn it over
14:43and cook it on medium heat for 5 minutes.
14:455 minutes.
14:47Let's get started.
14:49Kitchen Timer Boy!
14:51Somewhere,
14:53the lotus root is hidden.
14:55Hey, Ren.
14:57Are you really going?
14:59Are you going?
15:01Hey, Ren!
15:03Have you forgotten something?
15:05Corn!
15:07I see.
15:09Somewhere,
15:11the lotus root is hidden.
15:13Mayumi-san,
15:15have you forgotten something?
15:17I don't know.
15:19Are you really going?
15:21Have you forgotten something?
15:23I see.
15:25I got it.
15:27Where is it?
15:29Corn.
15:31Yes, that's it.
15:33You made it yourself.
15:37I'm going to turn it over.
15:39Like this?
15:41That's better.
15:47You have to spread it.
15:49The starch makes it hard.
15:51The starch makes it hard.
15:53I see.
15:55It looks good.
15:57We have a special guest here.
15:59What?
16:01He is Yukio-san,
16:03who helped us in the field.
16:05Hello.
16:07Thank you for helping us.
16:09May I ask you a question?
16:11May I ask you
16:13how you met each other?
16:15How did you meet?
16:1722 years ago,
16:19I met him at a drinking party
16:21he held.
16:23That's nice.
16:25What was your first impression of him?
16:27From your wife's point of view.
16:29We are 10 years apart.
16:31I thought he was getting old.
16:33He is 13 years old.
16:35When he was 25,
16:37he was 35.
16:39I see.
16:41How about you, Yukio-san?
16:43I was surprised.
16:45I see.
16:47Did you have a crush on him?
16:49Yes.
16:51Did you have a crush on him?
16:55Yes.
16:57That's nice.
16:59Today is her birthday.
17:01It's also her wedding anniversary.
17:03What?
17:05Congratulations.
17:07It was her birthday.
17:09Next year,
17:11it will be her 20th wedding anniversary.
17:13I want to see it.
17:15Will you marry her
17:17on her birthday?
17:19Yes, I will.
17:21That's nice.
17:23Will you marry her on her birthday?
17:25No, I won't.
17:27Will you marry her on her birthday?
17:29No, I won't.
17:31That's nice.
17:33That's nice.
17:39Congratulations.
17:41Congratulations.
17:43On top of that,
17:45the Japanese-style dish,
17:47stir-fried lotus root and pork,
17:49is also served.
17:55It's good.
17:57It's delicious.
18:13Let's eat.
18:15Let's eat.
18:17Let's eat.
18:23It's delicious.
18:25It's delicious.
18:27It's delicious.
18:29It's delicious.
18:31The thinness is good.
18:33That's right.
18:35It's sweet and delicious.
18:37I like it.
18:39The texture changes
18:41completely.
18:43It's delicious.
18:45I want to try it.
18:47Next,
18:49we will ask the famous restaurants
18:51and culinary researchers
18:53to teach us the Japanese-style dish.
18:55Good evening, everyone.
18:57I'm Kimio Nonaka,
18:59the third generation of
19:01Nihonbashi Yukari.
19:03Nihonbashi Yukari is
19:05a Japanese-style restaurant
19:07established in the 10th century.
19:09Today,
19:11we're going to make
19:13a delicious Japanese-style dish,
19:15stir-fried lotus root and pork.
19:17It's called Toma Miso Itame.
19:19There are two main ingredients
19:21and only two seasonings.
19:23Please try it.
19:25How to cut lotus root and pork,
19:27how to decide the taste,
19:29miso and ketchup,
19:31and how to finish with
19:33powder cheese.
19:35If you know these points,
19:37you can make delicious dishes.
19:41Look at this.
19:43It's a lot of lotus root.
19:45He brought it for today.
19:49Cut it into 5mm pieces.
19:51Today, we're going to use the skin.
19:53It has the most flavor and umami.
19:55Don't throw it away.
19:57Just eat it.
19:59Cut it into 3-4cm pieces.
20:01Cut it in half.
20:03My mouth is big,
20:05so I can eat it in one bite.
20:07After cutting it,
20:09put it in a frying pan.
20:11It's not cooked yet.
20:13Today, we're going to use pork.
20:15It's a pork belly slice.
20:17I think it's better to cut it into 3 pieces.
20:19The width of the lotus root
20:21is about the same.
20:23Then put it in.
20:25When it comes to Nonaga,
20:27it's a cold start.
20:29It's not cooked yet.
20:31Do you know what to put in?
20:33It doesn't smell.
20:35It's not oil.
20:37It's water.
20:39Put 4 tablespoons of water in it.
20:41I'll start the fire here.
20:43It's medium heat.
20:45I noticed that
20:47I didn't add salt and pepper today.
20:49There are 4 tablespoons of salt and pepper in it.
20:51Do you see this water vapor?
20:53It's not oil.
20:55It's healthy.
20:57If you cook it slowly,
20:59the fat in the pork
21:01will melt,
21:03and it will turn into a delicious sauce.
21:05This is the image
21:07until the water is completely gone.
21:09You don't have to shake it.
21:11Mix it.
21:13Look.
21:15The water is gone.
21:17Then turn off the heat.
21:19Today's point.
21:21The key to the taste is miso.
21:23If you don't have this hidden taste,
21:25the taste won't be decided.
21:27Put the miso in.
21:29Yes.
21:31It's ketchup today.
21:3310, 20, 30,
21:3540, 50, 60,
21:3770.
21:39Miso and ketchup.
21:41Miso is 1, ketchup is 4.
21:43Just mix this.
21:45Just mix it.
21:47If you eat it once,
21:49you'll want to eat it again.
21:51It's a taste that everyone knows.
21:53It's mixed to some extent.
21:55I'll turn on the fire.
21:57It's crispy.
21:59It smells good.
22:01It smells like tomato and miso are burnt.
22:03Then turn off the heat.
22:05It's perfect.
22:07This will be a good side dish.
22:09I think children will love it.
22:13Coloring is important.
22:15It's a morning moon today.
22:17This is delicious enough,
22:19but my recommendation is powder cheese.
22:21It doesn't matter if you put this in or not.
22:23It doesn't matter
22:25if you put this in or not.
22:27It's delicious.
22:29It's a new Japanese dish.
22:31Stir-fried lotus root and pork with tomato and miso.
22:33It's complete.
22:35In addition, Italian-style
22:37lotus root and pork pasta
22:39is also on the menu.
22:41It's delicious.
22:43It's amazing.
22:47Japanese-style
22:49stir-fried lotus root and pork
22:51with tomato and miso.
22:53Cut it in half.
22:55It's 5 mm wide.
22:57Cut it in half.
22:59It's 5 mm wide.
23:01Be careful.
23:03Does it hurt?
23:05No, it doesn't hurt.
23:07It looks painful.
23:09It's 5 mm wide.
23:11It's 5 mm wide,
23:13so it's easy to cook.
23:15It's bite-sized and easy to eat.
23:17It's the same size
23:19as pork.
23:21I see.
23:23I think this is a side dish.
23:25Isn't this rice, Okabe?
23:27Yes, it is.
23:29Here it is.
23:31I'll put it in the frying pan.
23:33Lotus root.
23:35Put it in.
23:37As expected,
23:39it's a cold start.
23:43Put pork in.
23:47You make this every time.
23:49It's natural.
23:53Add water.
23:55Add water.
23:59It's not oil.
24:01You add water.
24:03I'll turn on the heat.
24:05It's healthy.
24:07It's a cold start,
24:09so if you cook it slowly,
24:11the oil will melt and
24:13the sauce will be delicious.
24:15I've never heard of people
24:17who don't like lotus root.
24:19It's easy to eat
24:21even among vegetables.
24:23I've never heard of it.
24:25I've never heard of it.
24:27I've never heard of people
24:29who don't like lotus root.
24:31I've never heard of it.
24:33It's all-purpose.
24:35I don't hate it.
24:37It's a balancer.
24:39Is it like a bi-player?
24:41Maybe.
24:43A bi-player in the vegetable world.
24:45A bi-player in the vegetable world.
24:47Lotus root.
24:49I think so, too.
24:51It's cool.
24:53It looks good.
24:55I'll turn off the heat.
24:57Add miso.
24:59Add ketchup.
25:03Add ketchup.
25:09Turn on the heat.
25:11It's medium heat.
25:13The ratio of all-purpose sauce
25:15is miso 1, ketchup 4.
25:17is miso 1, ketchup 4.
25:25It looks delicious.
25:27It looks delicious.
25:29It looks delicious.
25:31The ingredients and seasonings are simple.
25:33The ingredients and seasonings are simple.
25:35It's simple.
25:37It doesn't smell like Napolitan.
25:39It doesn't smell like Napolitan.
25:41It looks good.
25:45It's nice overall.
25:49Put it on a plate.
25:55Fill the plate with the sauce.
25:57Fill the plate with the sauce.
25:59At the end, add cheese and green onions.
26:01IDEA Pour cheese and green onions.
26:03MUGEN goes the way of vertical.
26:05I think it goes well with cheese and green onions.
26:07I think it goes well with cheese and green onions.
26:09Itadakimasu!
26:11Let's eat it with the meat.
26:13Itadakimasu!
26:15Mmm!
26:17Mmm!
26:19It's good!
26:21The menton is amazing.
26:23This is delicious.
26:25The kids love it too.
26:27It's good.
26:29Let's eat the rice.
26:31This should be enough.
26:33Itadakimasu!
26:35Itadakimasu!
26:37This should be enough.
26:39Let's eat the rice.
26:41Itadakimasu!
26:47It's good.
26:49It's good.
26:51It's good.
26:53Let's eat the cheese.
26:55It's good.
26:59It's good.
27:01It's good.
27:03It's good.
27:05It's good.
27:07It's good.
27:09It's good.
27:11It's good.
27:13It goes well with the cheese.
27:15It's good.
27:19Aiba-kun, Kotouge-san, Okabe-san, Abareru-kun.
27:23Good evening.
27:25I'm Harada from Aroma Fresca.
27:27Good evening.
27:29Harada is a professional Italian chef.
27:31He has been loved by Michelin stars for 18 consecutive years.
27:35He is a famous restaurant in Ginza, Aroma Fresca.
27:40Today's dish is pasta with lotus root and chicken.
27:45This time, I'm going to make a meat sauce-like pasta with chicken.
27:56It looks good.
27:58How to use the lotus root.
28:00First, stir-fry the lotus root.
28:03Then, season it.
28:06If you know these points, you can make it delicious at home.
28:13I'm going to cut the lotus root.
28:15I'm going to cut it into bite-sized pieces.
28:17So, I'm going to cut it like this.
28:22It looks good.
28:24I think it's good like this.
28:26Next, I'm going to grate the lotus root.
28:29By grating it, I'm going to use the sweetness of the lotus root.
28:34I'm going to use this as a sauce.
28:38Like this.
28:42First, olive oil.
28:44It's a lot.
28:46Then, grated garlic.
28:50And anchovy.
28:52I'm going to use grated garlic, so I'm going to cook it slowly over low heat.
28:57I'm going to stir-fry it while crushing the anchovy.
29:02I'm going to add a little chili pepper.
29:06I'm going to add half of it.
29:08I'm going to stir-fry it to crush the chicken.
29:14First, I'm going to use garlic, so I'm going to cook it over low heat.
29:18When the color of the meat changes, I'm going to cook it over medium heat.
29:23Then, I'm going to add the lotus root that I grated earlier.
29:29By crushing the grated lotus root and stir-frying it,
29:34it will condense the umami and blend into the sauce.
29:39It's a little sweet.
29:41The color of the lotus root is getting darker.
29:43Then, I'm going to add the lotus root that I grated earlier.
29:48I'm going to add tomato juice to intensify the flavor of white wine.
29:54I'm going to cook it while crushing it.
29:58While cooking it over low heat for 5 minutes,
30:02I'm going to add pasta.
30:06Here you go.
30:08After cooking the pasta for 5 minutes,
30:14Here you go.
30:16I'm going to mix the pasta with the sauce.
30:19The pasta is getting sticky.
30:21This is the link between umami and umami.
30:26I'm going to add two pinches of salt.
30:29I'm going to add the broth.
30:31I think it's better to add a lot of broth.
30:34It makes the pasta sticky.
30:36Then, I'm going to add this.
30:40What is it?
30:42By adding this, the soft sweetness and umami of the lotus root will stand out.
30:48I'm going to sprinkle parmesan cheese on top.
30:54Here you go.
30:57You can enjoy the stickiness of the lotus root.
31:00It's a pasta with lotus root and chicken.
31:03It's easy to make, so please try it.
31:08First, I'm going to cut the lotus root in half.
31:11I'm going to cut it in half.
31:14I'm going to grate it.
31:19Here you go.
31:21I'm going to grate the other half.
31:27By grating it, you can enjoy the soft sweetness of the lotus root.
31:35Your head is moving.
31:37My head is moving.
31:46I'm going to add olive oil to the frying pan.
31:50I'm going to add a lot of olive oil.
31:53I'm going to add garlic.
31:57I'm going to add anchovies.
32:02I'm going to add half of the red pepper.
32:07I'm going to lower the heat.
32:11I'm going to crush the anchovies.
32:15This is going to be delicious.
32:17This is going to be delicious.
32:20It's great to roast garlic over low heat.
32:23It smells good.
32:25Do you cook?
32:27I like cooking.
32:29I also make ramen.
32:31I make ramen from soup.
32:33I also make ramen.
32:35I also make noodles.
32:38What kind of ramen do you make?
32:40I make soy sauce ramen.
32:42It's a local ramen from Fukushima prefecture.
32:45That's amazing.
32:47I ate Kitakata ramen in Fukushima.
32:50That was delicious.
32:52I like Kitakata ramen.
32:54I also like Kitakata ramen.
32:56What is your favorite food?
32:58My favorite food?
33:00My favorite food is ramen.
33:03I want to eat ramen.
33:05I want to eat ramen.
33:07It takes about 7 hours to make ramen.
33:10It takes about 7 hours to make ramen.
33:13Do you make ramen on your day off?
33:15I make ramen on my day off.
33:17How do you make ramen?
33:19I put soy sauce in the chashu.
33:21I put soy sauce in the chashu.
33:23I put vegetables, pork, and chicken in the soup.
33:27Do you make ramen at home?
33:29Do you make ramen at home?
33:31That's amazing.
33:33Have you ever eaten someone's homemade ramen?
33:35No.
33:37Have you ever eaten someone's homemade ramen?
33:39Do you show it somewhere?
33:41I invite KOKADO to eat it.
33:43I invite KOKADO to eat it.
33:46Please come.
33:48Everyone says it's delicious.
33:50Everyone says it's delicious.
33:52It's usually 800 yen, but I'll give you 700 yen.
33:54Are you taking money?
33:56You're taking money.
33:58It's 600 yen.
34:00It's okay.
34:02I'll give you 600 yen.
34:04You're taking money.
34:06You're taking money.
34:08You're taking money.
34:10It's a good hobby.
34:12It's a good hobby.
34:14Can I eat this?
34:16Do you add white wine?
34:18Do you add white wine?
34:22Boil it further.
34:26It smells good.
34:30I'll start.
34:32Please wait 5 minutes.
34:34I'll start.
34:36It smells good.
34:44This is KODAI RENKAN.
34:52This is KODAI RENKAN.
34:54This is good.
34:56This is fresh.
34:58This is fresh.
35:00This is freshly caught.
35:02This is fresh.
35:06This is good.
35:10What did you use this for?
35:14I thought about this when I took a shower.
35:16I thought about this when I took a shower.
35:18I thought about this when I took a shower.
35:22This is good.
35:24This is good.
35:26I will also involve KOTOGE.
35:28I will also involve KOTOGE.
35:30No.
35:31Okay.
35:32Okay.
35:33Now, I'll start the fire.
35:34Can you Turn on the stove please.
35:35Okay.
35:36Now, I'll add the noodles.
35:37Okay.
35:38Here we go.
35:39Here we go.
35:40Okay.
35:41Let's pour the hot broth.
35:42Okay.
35:43Here we go.
35:44Let's pour the hot broth.
35:45Here we go.
35:46Here we go.
35:47Here we go.
35:48One cup of hot broth please.
35:49Is it okay to pour this?
35:50Okay.
35:51Here we go.
35:52Okay.
35:53By simmering it properly the the umami of the lotus root
35:54condenses and gets sticky into the noodles,
35:56so it gets easier to become thankful for the pasta.
35:57I see.
35:58And now let's turn the fire up.
35:59I'm going to season it with salt.
36:01Yes, please.
36:02Two pieces?
36:03Yes, two pieces.
36:04Oh, I see.
36:05It's a little sticky.
36:06It's sticky.
36:07It's coming out.
36:08And then...
36:09That's it, that's it, that's it.
36:10All-purpose ingredients.
36:11All-purpose ingredients.
36:12I wonder what it is.
36:13I wonder what it is.
36:18Cheese?
36:19Smoked cheese.
36:20Smoked cheese?
36:21Smoked cheese.
36:22If you add cheese as an accent,
36:24the gentle sweetness and umami of lotus root will stand out more.
36:27I see.
36:28This is going to be delicious.
36:30It's going to be delicious.
36:31It's definitely going to be delicious.
36:32The amount is good.
36:33Yeah.
36:34With this much.
36:35Wow.
36:36Isn't it good?
36:37This is good.
36:38Wow.
36:39Wow.
36:40This is good.
36:41Wow.
36:42Good.
36:43To finish off, add plenty of cheese powder.
36:45It looks good.
36:46It's a restaurant.
36:47It's a restaurant.
36:48It's beautiful.
36:49It's done.
36:50It's done.
36:51It's done.
36:52It's done.
36:53It's done.
36:54It's done.
36:55It's done.
36:56It's done.
36:57It's done.
37:01Let's eat.
37:02Let's eat.
37:09Umm.
37:10It's good.
37:12Umm.
37:13It's good.
37:14It's amazing.
37:15It's good.
37:19This is good.
37:20This is good.
37:21Smoked cheese.
37:22It's smoggy.
37:23It's great.
37:24It's good.
37:25The lotus root is good.
37:27It's sticky.
37:29It's all mixed together.
37:31It's a professional taste,
37:33but it's gentle.
37:35It's the sweetness of the lotus root.
37:39It's delicious.
37:41It's delicious.
37:45Good evening, Mr. Aiba.
37:47I'm Mr. Joe, a culinary researcher.
37:51The food introduced on SNS became a hot topic.
37:53In just two years,
37:55he published five cookbooks.
37:57He is a culinary researcher
37:59in the puzzle recipe field.
38:01He is a very popular person now.
38:03Today, I'm going to introduce
38:05Hasselback potatoes.
38:07It's a dish
38:09based on a Swedish dish
38:11called Hasselback potatoes.
38:13It's easy to make,
38:15but it looks good.
38:17Please try it.
38:19Hasselback potatoes are a Swedish dish
38:21that is baked with potatoes.
38:23It looks gorgeous.
38:25It's also called accordion potatoes.
38:27He arranges the recipe
38:29with a lotus root.
38:31How to cut a lotus root
38:33that doesn't fail.
38:35How to bake a delicious lotus root.
38:37You can make it delicious
38:39if you know
38:41what to put on it
38:43and what to put on it.
38:47I'll start with the lotus root.
38:49Peel off the skin.
38:53The skin is harder,
38:55so peel it off
38:57with a peeler
38:59to make it look more elegant.
39:01Okay.
39:03Melt the lotus root
39:05and microwave it.
39:07After microwaving it,
39:09make a cut.
39:11It's already soft,
39:13so it's easier to make a cut.
39:15Heat it in the microwave for three minutes.
39:17After three minutes...
39:19I'm done microwaving it.
39:21After microwaving it,
39:23I'll make a cut.
39:25The lotus root will roll around,
39:27so the secret ingredient
39:29is this chopstick.
39:31By placing the chopstick
39:33below the lotus root,
39:35you can easily make a cut
39:37without it rolling around.
39:39Cut the lotus root
39:41about 5 mm wide.
39:43By making this cut,
39:45you can put a lot of bacon in it,
39:47so it will be salty
39:49and tasty.
39:51So, if you want to eat a lot of meat,
39:53I think it's good
39:55to make a fine cut.
39:57It looks difficult.
39:59Sprinkle a little salt
40:01on the whole.
40:05Cut the half bacon
40:07in half.
40:11Put the bacon between the lotus root.
40:13If you make it at home,
40:15if you make a cut too much
40:17and it breaks,
40:19then you can
40:21stick a toothpick
40:23and proceed.
40:25There is no problem.
40:29Then,
40:31bake it in the toaster for three minutes.
40:35I looked up the leather jacket
40:37that Mr. Kotoge recommended the other day.
40:39I bought it right away.
40:41It was a little expensive,
40:43but it was not expensive at all.
40:45However,
40:47I bought the same shaver
40:49as Mr. Kotoge.
40:51I'm using it again today.
40:53It's a good shaver.
40:55It's a 126-blade shaver.
40:57It's a 126-blade shaver.
40:59While I was saying that,
41:01I got a little burnt,
41:03so I'll put
41:05cheese on it.
41:07Put two slices of melted cheese
41:09on it.
41:11Then,
41:13bake it in the toaster for another two minutes.
41:15By baking it in two steps,
41:17at first,
41:19the lotus root will be fragrant,
41:21and the second time,
41:23the cheese will melt.
41:25By doing this,
41:27you can make a more delicious
41:29Hasselback lotus root.
41:33It smells
41:35very good.
41:39Lastly,
41:41I want to add a punch to the taste,
41:43so I'll add
41:45this.
41:47It will add spiciness to the taste
41:49and make the taste more attractive.
41:53Now, the Hasselback lotus root
41:55is ready.
41:57It's very easy to make,
41:59and you can make it with a microwave
42:01and a toaster,
42:03so please try it
42:05when people gather.
42:07Thank you very much.
42:09First,
42:11wrap it
42:13and bake it for three minutes.
42:17By heating it
42:19in the microwave once,
42:21you can easily cut it later.
42:23It's true that
42:25you can cut it with a knife.
42:27This is difficult.
42:29Cut the bacon in half.
42:33Yes.
42:35It looks difficult to cut bacon.
42:37It looks difficult.
42:39Heat it in the microwave
42:41for three minutes.
42:43Yes.
42:47Is it hot? Be careful.
42:49It's OK.
42:59Yes.
43:01By putting a chopstick
43:03on the bottom,
43:05it will be easier to roll and cut.
43:07The one with more cuts
43:09can put a lot of bacon.
43:11About 5 mm.
43:13Can I put it in?
43:15Yes, you can.
43:17It's easy to put the knife in.
43:19The bottom will hit the chopstick.
43:21If it hits, it will cut.
43:23It's better not to narrow it.
43:25It's better to spread it.
43:27A little more.
43:29Here?
43:31Yes.
43:33A little more.
43:35Stop?
43:37OK.
43:39It's like a cooking show.
43:41It's like a cooking show.
43:43It's good.
43:47Is it OK?
43:49It's open.
43:51It's perfect.
43:57It's good.
43:59It's like this.
44:01It's cute.
44:05Is it OK?
44:07I'll bake it again.
44:09Here?
44:11Yes.
44:13It's good.
44:17Three minutes.
44:19Three minutes.
44:21Three minutes.
44:23Three minutes.
44:25I have a question.
44:29Sumikkono Melonpan.
44:33My daughter goes to kindergarten every day.
44:35She says funny things.
44:37She says funny things.
44:39She says funny things.
44:41She says funny things.
44:43She doesn't know how to react.
44:45She doesn't know how to react.
44:47She doesn't know how to react.
44:49I want your advice.
44:51I want your advice.
44:53I want your advice.
44:55It's cute.
44:57It's cute.
44:59If you want to say funny things,
45:01you should stop.
45:03It's a professional opinion.
45:05You should face it.
45:07You should face it.
45:09It's hard.
45:11You don't know what it means.
45:13You say the same thing over and over again.
45:15It's hard.
45:17Think about it.
45:19When OKABE is in a bad mood,
45:21when OKABE is in a bad mood,
45:23you always face each other, right?
45:25You never let the other person go.
45:27What is it?
45:29Don't you forget the bridge?
45:31Don't you forget the bridge?
45:33Don't you forget the bridge?
45:35Don't you remember the bridge?
45:39Okay, let's cross the bridge.
45:41Okay, let's cross the bridge.
45:43Oh, there are some members here.
45:45Oh, there are some members here.
45:47We're doing an MC battle!
45:49Kitchen timer, come on!
45:51We're doing an MC battle.
45:53Yo, yo, yo, yo.
45:55Rap, rapper...
45:57Can you rap?
45:59Can you rap?
46:02Can you rap?
46:03Can you rap?
46:04No, no, I mean...
46:07Just say the answer already!
46:12Rappabashi, rappabashi.
46:14Rappabashi.
46:16Rappabashi from Kappa-machi.
46:18Are you kidding me?
46:20I'm sorry, I'm in the office.
46:21What kind of office is this?
46:24I'm sorry, I'm in the office.
46:25We've been facing each other for a long time, right?
46:28I want you to face each other.
46:30How can we listen to each other?
46:32A loving way of listening.
46:33That's right.
46:35What do you mean by that?
46:37It might be good to listen to each other.
46:39Maybe.
46:40For the sake of this kid's growth.
46:42For me, this part is interesting.
46:44You can say that, right?
46:45It might be good to talk to each other.
46:47Talk to each other?
46:49That's right.
46:50One joke, one talk.
46:51It's hard for the mother, too.
46:54Talk to each other properly.
46:56Talk to each other properly.
46:57What do you mean by that?
46:59That's good, right?
47:00Your mother is a dummy.
47:04She's trying to do something for her son.
47:07Your mother?
47:08The melon bread in Sumikko.
47:10The melon bread in Sumikko.
47:12Your mother is watching.
47:13No, it's not Satoko.
47:15I saw it at Kappabashi.
47:17I thought I had to do something about it.
47:20I'm not trying to improve it.
47:22It's not like that.
47:23Another person.
47:25Say cheese.
47:27Can I say cheese?
47:27Please.
47:29I'll give you a sticker for the melon bread in Sumikko.
47:32Thank you very much.
47:34And after baking for 2 minutes in the toaster.
47:39This is a multi-ingredient.
47:43What is this?
48:01After baking for 2 minutes in the toaster.
48:04This is a multi-ingredient.
48:11What is this?
48:14This is pepper.
48:15This is spicy pepper.
48:17This spicy pepper adds spiciness to the taste.
48:21This stimulates the appetite of the person who eats it.
48:24I see.
48:25This is delicious.
48:36ITADAKIMASU.
48:43This is delicious.
48:45This is similar to sweet potatoes.
48:48This is hot.
48:49This is delicious.
48:52It's good to have pepper.
48:54This tightens the mouth.
48:57This is soft.
48:59This is easier to eat than sweet potatoes.
49:03This is delicious.
49:05This program will be broadcast on TVER after this program.
49:10What is the highlight of this program?
49:12The highlight of this program is that.
49:16I received a letter.
49:19OKABE will return to this program.
49:25You can see OKABE in the future.
49:28OKABE's turning point.
49:31If you watch this program from the beginning, please watch it again on TVER.
49:35See you next week.
49:37goodbye.