相葉マナブ 2024年12月1日 教えて！栗原はるみ先生！ 余りがち食材で絶品料理 3選！
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#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
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00:00教えて!栗原晴海先生!
00:05また来てくださってありがとうございます。本当に。
00:09先生、よろしくお願いします。
00:11寂しかったんだけど。
00:12え、なんでですか。
00:13会えなかった。
00:14え、じゃあ毎週来てくださいます。
00:17順レギュラー、順レギュラーでね。
00:20今まで考えたレシピは2万種類以上。
00:24出版した150冊以上の書籍の累計発行部数はおよそ3200万部。
00:32そんな栗原さんが身近な食材を使ったアイデアレシピを教えてくれる企画。
00:40今回はですね、視聴者の皆様から余りがちな食材を美味しく使い切りたいということでですね、
00:48今日は先生に余りがちなこちらの食材で料理を教わりたいと思います。
00:53今日はですね、キャベツ、もやし、お豆腐。
00:57余るね。
00:58確かに余るね。
01:00余る?
01:01余る、余る、余る。
01:03今回は余りがちな三大食材を美味しくするレシピを栗原晴美先生に教えてもらいます。
01:10まずはキャベツ。
01:12視聴者の方に家庭で余りがちな食材に関してアンケートを取ったところ、こんな声が上がっております。
01:18一玉の方が安いのでつい買ってしまうが、結局消費しきれない。
01:23簡単にたくさんのキャベツを消費できるレシピを知りたいと思います。
01:28余るキャベツにしてもだって一枚とかだもんね。
01:31余るね。
01:32なかなか減らない。
01:33なかなか。
01:34まず先生これありますか?キャベツ。
01:36私はキャベツがですね、すっごい好きで、毎週金曜日の夜、半分はざく切り、半分は千切りして保存してます。
01:48ざく切りと千切り。
01:50ざく切りは中華で炒めたり、ちょっとオリーブオイルで炒めたり、そういうものに使って、あと即席漬けとか。
02:00千切りは牛乳フライ食べたい時の添え物、それからバター炒め、あるとあらゆるものに使うから意外に使っちゃう。
02:09じゃああんまり先生は余らせないキャベツを。
02:12余らせない。毎週。
02:14余らせない。
02:17キャベツだけでもどんどんレシピが出てくる栗原はるみさんに、まずは鮮度を保つのが難しい千切りキャベツの保存方法を教わります。
02:28千切りの時は外側を使ってください。
02:31これ相場君と呼んじゃっていいんでしょうか。
02:33もちろんです。
02:34じゃあ一枚ずつ外していただいていいですか。
02:36剥がしてそうか。
02:38そう剥がします一枚ずつ。
02:40いやー。
02:41いやーって感じ?
02:42いや、こうやって使うの初めてなんで。
02:45本当?
02:46いつもバーンって切って。
02:48切って千切りしちゃいます。
02:50こうやって切らないの。
02:52しちゃったらこっちの端の方が粉々になるんだよ千切りしたら。
02:57美しくないよね。
02:59そうか。料理は美しさも大事。
03:02それから歯触りも大事。
03:04なるほど。勉強になります。
03:05じゃあこのぐらいでいいでしょう。
03:06もういいですか。
03:07ここはどうします?
03:09そのまま使ってましたけど。
03:11これやるとバリンって割れちゃうよね。
03:13ちょっと嫌じゃないそれ。
03:14これ平らにします。
03:18曲げるぐらい。
03:21これをここにそうしたら曲げる。
03:23なるほど。
03:25ここから切ると切りにくいから端があると。
03:28一回私はここに切っちゃいます。
03:30ここに入れちゃう。
03:33細かい。
03:34先生。
03:35なるほど。美しさのために。
03:37そっちも。
03:40自慢できます。
03:41自慢。
03:42これを千切りします。
03:47細かいそうか。こういうことか。
03:51美味しそうな音。
03:52音がいい。音がいいよ。
03:55こういう感じ?
03:56この音で目覚めたいね。
03:58いいよね。この音で。
04:00こんな感じでしょうか。
04:02綺麗。
04:03こんな均等に切れないんですよ。
04:05ちょっとやってみて。
04:07まず平らにする。ここ。
04:09平らにしてください。
04:10平らにして。
04:13平らにして。
04:15平らにして。
04:17これも。
04:20端を美しくないので切る。
04:24で、中入れる。
04:26ペションとなっちゃう。
04:27なるほどね。
04:29こうして。
04:33そうそう。
04:36そうそう。そうです。そうです。
04:38いやー。細かく細かく。
04:43あ、上手だね。
04:45本当ですか?
04:46先生。
04:47本当本当。
04:48早い。
04:49上手。
04:50早い。
04:51早い。
04:52慣れてるね。
04:53先生上手いただけた。
04:56先生、僕ら3人できました。
04:58これ全部一緒に入れましょう。
05:00はい。
05:01ここにね。
05:02一回氷水に入れます。
05:04あー。
05:05アクがあるほどじゃないんですけどちょっとあるんですよね。
05:08保存のためにはアクを。
05:09保存のためには氷水に入れてパリッとさせましょう。
05:12はい。
05:13両サイド太いですよね。
05:14太い。太い。太い。
05:15太い。太い。
05:16俺と小徳さん全く一緒でしょ。一緒。
05:18料理ってこれでなくちゃいけないってこと一個もないのよ。
05:21ちょっと太くったらあざわりがいいとか。
05:24そこでこうできないとかあんまり思わないほうがいい。
05:28アクが抜けるまで1分ほど氷水につけたら。
05:33これサラダスピナーっていうものなんですが。
05:36回すやつ。
05:37シューシューシュー。
05:38見たことある。
05:39これで水気を完全に取ってください。
05:41完全に取るんだ。
05:43ザルだと取り切れないの。
05:45溜まっちゃうので。
05:47水分が残ったままだと痛みやすくなってしまうため
05:51しっかり水気を切るのが保存の際のポイント。
05:56こうやるやつか。
05:57思いがけなくても水出ますよ。
05:59これ楽しいですよね。
06:01やってみて。
06:02遠心力で取るわけね。
06:04ちょっと水を見せてみてくれる?
06:06ここで?
06:07そう。
06:09すげえ。
06:10出るでしょ。
06:11まだ出るが。
06:13こんな出るんだ。
06:15だからやっぱり千切りして置いといても痛んじゃう。
06:18水気が残ってるから。
06:20単純に切ってないとね。
06:21すげえ。
06:22出る出る出る。
06:23こんな出るんだ。
06:24これは割とお安いのに必須なもの。
06:29買いですね。
06:30いいね。
06:31これいいよね。
06:33しっかりと水気を切ったキャベツをキッチンペーパーを敷いた保存袋に入れます。
06:40これをギューってやっちゃいけますね。
06:42フワーっと。
06:43フワーっと。
06:44フワーっとやっとって冷蔵庫に。
06:46これ置いとくと3日から4日大丈夫。
06:48ありがとうございます。
06:50いつでも食べれます。
06:51なるほど。
06:52そこも切ってあるし。
06:53すごい。
06:54何にもないときにおソースかけてるだけでもおいしい。
06:57いいですね。
06:58あと寿司酢。
07:00寿司酢ピーってかけてごまかけるだけでもおいしい。
07:04ごま油かけてもおいしい。
07:07すごいな。
07:08すぐ出てくるよ。
07:10ちなみにザク切りの場合も同じように氷水につけてからサラダスピナーでよく水気を切って冷蔵庫に入れることでパリッとした食感が3、4日持続するんです。
07:25千切りキャベツを使ったレシピの中でも特に栗原さんがおすすめする絶品レシピが…
07:33バター炒めを作ります。
07:34バター炒め。
07:36こんなにやってもちょっと食べちゃう。
07:38キャベツのバター炒め。
07:40大量のキャベツを一気に食べられて、しかもやみつきになる千切りキャベツのバター炒めとは?
07:49だいたい1分くらい。
07:511分くらい。
07:52簡単ですね。1分でできちゃうんですか?
07:53はい、できちゃいます。
07:54じゃあ火をつけます。
07:56バターを入れてください。
08:00バター2つですね。
08:01結構バターが全部溶けてしまうと焦げやすくなるので半分くらい強火でいったほうがいいと思います。
08:08で、ここでキャベツ。
08:091分だって。忙しいけどごめんね。
08:13どうする?
08:14入れてすぐ。
08:15入れてすぐやればいいんだ。
08:18いくよ?いくよ?
08:19はい。
08:20せーの。
08:21全部入れちゃった。
08:22全部入れちゃった。
08:23全部入れるわ。
08:24結構大量に。
08:26はい、1分。
08:27キッチンペーパーボーイ!
08:29ハルミさん!
08:31よっ!
08:33シンプルバーグ。
08:34ありがとうございます。
08:36料理しながら難しいんだよね。
08:37難しいですね、確かにね。
08:38難しいよね。
08:39あ、上手。
08:40上手。
08:43何?何?何?
08:46上手。
08:48みんな上手ね。
08:51慣れてるね、みんなね。
08:54すごい。
08:55ハルミさん。
08:58誰に見ててんだよ。
09:00塩コショウどうですか?
09:01軽くしといてもいいです。
09:02塩だけで食べたい方は濃いめで。
09:05お醤油で食べたい方は薄めで。
09:07なるほど。
09:08お醤油だね。
09:09お醤油かな。
09:10お醤油だね。
09:11私もお醤油。
09:12もう何分?
09:13あと10秒。
09:14もういいぐらいです。
09:15もういいぐらい。
09:16止めます。
09:17お水が全然出てないから素晴らしいです。
09:19出来た。
09:20完成。
09:21出来ました。
09:23お塩の方、お醤油の方、自由にやって食べてください。
09:27なるほど。
09:28いただきます。
09:29まず最初は塩コショウだけで。
09:31いただきます。
09:36うま。
09:37うまいわ。
09:40ちょうどいい火入れ加減。
09:42シャクシャクしてるね。
09:43シンプルだけど、よりキャベツの甘みがバターで。
09:47醤油いきます。
09:48醤油。
09:55どういうパンチだっていいわ。
09:57おいしいね。
09:58おいしい。
09:59おいしい。
10:00太いのも細いのもあんまり気にならないね。
10:02気にならないね。
10:03食感がいいですね。
10:05先生、他にもキャベツで料理ってありますかね。
10:09どんな千切りキャベツのバター炒めをさらにおいしくするレシピが?
10:14実は一緒にソーセージも焼きます。
10:19ソーセージにポイントがあります。
10:22実はソーセージを焼くのに20分かかります。
10:2520分!?
10:2620分!?
10:27そうすると周りがバカッて割れて芯がアツアツ。
10:34これご飯もいきます?
10:35白飯。
10:36もちろん。
10:37塩コショウで味付けるんだけどご飯のときはちょっとお醤油を。
10:45最高においしいキャベツの千切りとなります。
10:49簡単なんですけど。
10:50でもこのソーセージのやり方も覚えておくと結構一品になる。
10:56何もないとき、何もないとき。
10:58何もないとき?
10:59何もないとき?
11:00何もないとき?
11:01何もないとき?
11:02何もないとき?
11:03何もないとき?
11:04ソーセージ。
11:05ソーセージ。
11:06どうせあんたたち何もないでしょ。
11:09ソーセージ買ってくださいよと。
11:12先生、他にも何かあります?
11:13他にはコールスロー。
11:15あ、サラダ。
11:16コールスロー、はい。
11:17それやるでしょ?
11:18やる、やる。
11:19コーンが入ってるやつ?
11:20そうですね。
11:22入れるやつでしょ?
11:23私はですね、キャベツと玉ねぎ。
11:26玉ねぎも色々ね。
11:28玉ねぎのコールスローなんですけど、
11:30白ワインビネガーと、
11:32それからサラダ油、塩コショウで和えるだけなんですけど、
11:35すごいシンプル。
11:36だからワインビネガーじゃなくてレモンでも大丈夫。
11:39オリーブオイルでも大丈夫。
11:40マヨネーズ使わないんだコールスローって。
11:42使わない。
11:45続いてのあまりがちな三大食材はもやし。
11:50これもあまりがちですね。
11:51もやしも視聴者の方からこんな声が上がっております。
11:54もやしは常に安いので買ってしまいますが、
11:57すぐに傷んでしまうので使い切れずに処分してしまうことがある。
12:01野菜炒めしか思いつかない。
12:04そうだね。
12:05困ったなあ。
12:06先生、教えてください。
12:07お願いします。
12:09じゃあ、すごいおいしいもやしとエビの春巻き。
12:13おしゃれだ。
12:14春巻きだ。
12:15春巻きです。
12:16そんな簡単にできるんですか?春巻きなんて。
12:18簡単にできます。
12:20栗原はるみ流。
12:22シャキシャキ食感がクセになるもやしとエビの春巻きとは?
12:27じゃあまずもやしを。
12:28もやしを熱湯に1分だけ茹でます。
12:31およそ1分。もやしをさっと茹でたら。
12:37これを。
12:38いい香りですね。もやしの。
12:40氷水に入れます。
12:42氷水入れます。
12:43はい。したら?
12:44じゃあ冷やしている間にエビを切ります。
12:47エビを切る?
12:48はい。千切りします。
12:49千切り?
12:50千切りするんだ。
12:52上手だなあ。やっぱり。
12:54これを全部切ってください。
12:56頑張ります。
12:57これ、相場君の包丁?
12:58はい。これ僕がカンカン打って頑張りました。
13:04じゃあ切っていただいていいでしょうか。
13:11この際だからさ、えいし君質問しようよ。
13:14先生に。
13:16そうっすね。
13:17せっかくじゃん。
13:18一番好きな、これもう難しい。料理って何?
13:22いいね。
13:23何なんだろうなあと思って。
13:25私ね、好き嫌いは1個もないんですよ。
13:27で、一番好きって言われると迷って迷って、
13:31唐揚げがすっごい好きなの。
13:33唐揚げが好きなんですか?
13:35それがガリガリ揚げっていうのがあるんですよ。
13:38ガリガリになるような唐揚げが。
13:40手羽中っていうのかな。
13:42そこのお醤油とお酒、それをつけとくの。
13:45で、そこに小麦粉と片栗入れて、
13:48ドロンコ状にするの、ちょっと水分多めで。
13:51で、それをもう一回片栗粉つけて。
13:54片栗粉つけると?
13:56ガリガリにすると硬くなるんだ。
13:59感動するよ。
14:01どこまでガリガリになるかって挑戦したお料理。
14:04唐揚げはいっぱいになってきたけど、
14:06これが一番おいしい。
14:08私の中ではね。
14:10じゃあ食べに来てください。
14:13作ってあげたいな。
14:15常に考えてる?料理のことを。
14:18すっごい考えてる。
14:20健康診断行ったら、
14:23MRI取った時は2個は考えるとか。
14:27もう年間400くらいあるので。
14:30MRI中はいいんじゃないですか。
14:32さすがにね。
14:34ガンガンガンガン。
14:36脳に出てるんじゃないですか。
14:38考えてる光みたいな信号が。
14:41ハルミさんまたレシピ出ちゃってます。
14:44技師の方がね、レシピ出ちゃってます。
14:47あり得るか。
14:49ここは冷えましたか。
14:51そしたら絞るんですけど、かなり強く。
14:55かなり強く。
14:57燃やしの水分が残っちゃうと、ちょっと燃やし臭いのと。
15:00形は別にいいですね。崩れちゃっても。
15:03いいですいいです。
15:05揚げないといけないので。
15:07揚げる。
15:09そうか。
15:11大丈夫です。
15:13これでね。
15:17いいでしょうか。
15:19そしたら。
15:21この中にお塩ちょっとでいいです。
15:23お塩ちょっと。
15:25ちょっと入れて、ごま油と小胡椒です。
15:28小胡椒も。
15:30入れます入れます。
15:32よく混ぜたら、もやしを入れます。
15:35ここにもやしを入れます。
15:37で、混ぜる。
15:39最後にちょっとだけお塩を入れて。
15:42では、この種をですね、春巻きで包みます。
15:46これを好きなように巻いていただいて。
15:49好きなようにでいいんですか。
15:51これを。
15:53こうやって。
15:55どうでしょう。
15:59もうつけちゃっていいかも。
16:01このサイド。
16:04こんな感じでしょうかね。
16:06どうでしょう。
16:08はい、いいです。
16:10これを一斉にあげましょうか。
16:12はい。
16:14大丈夫ですか。
16:16大丈夫、しついた。
16:18ワンタンですか。
16:20確かにね。
16:22俺もちょっとワンタン風になっちゃった。
16:24いいのいいの。
16:26いいの好きな形。
16:28じゃあ入れちゃおう。
16:30同時に入れましょう。
16:322分30秒だって。
16:342分30秒。
16:362分30秒だって。
16:38お願いします。
16:40スプリングロール。
16:42スプリングロール。
16:44スプリングロール。
16:46春巻きです。
16:48すごいね。
16:50スプリングロール。
16:52いや、分かんなかったわ。
16:54スプリングロール。
16:56スプリングロール巻きです。
16:58はい、完成です。
17:00ラー油酢醤油と
17:02スイートチリソース。
17:04アイバーマナブ2時間スペシャル。
17:08アイバーマナブ放送開始から11年にして初のゴールデン進出。
17:14その企画とは?
17:16巨大自燃所を掘って
17:18究極の自燃所鍋を作ろう。
17:20アイバーマナブ2時間スペシャル。
17:2412月8日夜6時放送です。
17:26お楽しみに。
17:34We're done!
17:36Thank you for the food!
17:38This is chili sauce and soy sauce.
17:40Let's eat!
17:42Let's try the soy sauce first.
17:44It's still hot.
17:46Yeah.
17:48Is it hot?
17:50It's so good!
17:52It's so good!
17:54It's so good!
17:56It's so good!
17:58It's so good!
18:00It's so good!
18:02It's so good!
18:04The bean sprouts are so good!
18:06It's so crispy!
18:08It's so good!
18:10The soy sauce is so refreshing!
18:12It's so good!
18:14Let's try the chili sauce.
18:20The chili sauce is so good!
18:22The bean sprouts are so cheap.
18:24It's so good!
18:26It's so good!
18:28It's so good!
18:30It's so good!
18:32Do you have any other bean sprout dishes?
18:34We have spring rolls.
18:36I see.
18:38We have bean sprouts instead of cabbage.
18:40We cut it into small pieces.
18:42We have shrimp and pork.
18:44You can use chicken or anything.
18:46You can use shrimp or crab.
18:48You can use crab.
18:50It's crispy and good.
18:52It's good.
18:54It looks good.
18:56We have bean sprouts.
18:58It's good.
19:00We boil it.
19:02We add a little bit of garlic.
19:04We add a little bit of salt and pepper and sesame oil.
19:06It's like the one sold at a yakiniku restaurant.
19:08It's good.
19:10If you are worried about the taste,
19:12you can add a little bit of chicken soup.
19:14That will make it better.
19:16It looks good.
19:18Do you have any other dishes?
19:20We have bean sprouts with ponzu sauce.
19:22Ponzu sauce?
19:24It looks like mayonnaise.
19:26It's like mayonnaise.
19:28It's different from regular mayonnaise.
19:30It's good.
19:32It's good.
19:34It's not difficult.
19:36It's easy.
19:38Do you have any other dishes?
19:40No.
19:42We have gratin.
19:44We have gratin.
19:46We wrap it with pork.
19:48We wrap it and grill it.
19:50I want to try it.
19:52It goes well with it.
19:54It goes well with cheese.
19:56It's refreshing.
19:58It's bean sprouts gratin.
20:00It's rare.
20:02It's rare.
20:04It's a little bit rough.
20:06It's good.
20:08I see.
20:10Next, we have a recipe using bean sprouts.
20:12Next, we have a recipe using bean sprouts.
20:14We make bean sprouts with black bean sauce.
20:16We make bean sprouts with black bean sauce.
20:18We use the noodles of yakisoba.
20:20We use the noodles of yakisoba.
20:22The recipe has a taste of traditional homemade food.
20:24The recipe has a taste of traditional homemade food.
20:26This is kurihara-harumiryu bean plants yakisoba.
20:28This is kurihara-harumiryu bean plants yakisoba.
20:30This dish is only made with bean sprouts.
20:32This is only made with bean plants yakisobi.
20:34Also, there is no meat.
20:36We put pork belly in it, too.
20:38We love pork belly.
20:40Why?
20:42Put noodles one piece at a time.
20:44Put noodles one piece at a time.
20:46Put it in the air.
20:48Putting in the air.
20:50Huh?
20:51Wow!
20:52You're going to loosen it like this?
20:54Before you fry it, you can add some water or hot water.
20:58It's a good idea to use it like a water to loosen it.
21:00It's been heated and steamed, so if you heat it with this, it'll become sticky.
21:05Oh!
21:08The noodles are already steamed and soft, so if you add water to loosen it, the noodles will lose their elasticity.
21:19By carefully loosening it before you fry it, you can make crispy on the outside and chewy on the inside yakisoba like at home.
21:30I want to separate bean sprouts and bean sprouts later.
21:34Huh? Bean sprouts and bean sprouts?
21:36Bean sprouts and bean sprouts?
21:37Huh?
21:38Just tear them apart?
21:39Yes.
21:40This is amazing.
21:41Why do you separate bean sprouts and bean sprouts?
21:43For bean sprouts, I make them into tempura.
21:47I see.
21:48I'll make them crispy.
21:49It's like a meat tempura.
21:51Oh!
21:52I see.
21:54This is hard.
21:55If you think it's a hassle, it becomes a hassle.
21:58That's true.
21:59It's really good when you eat it.
22:01You should think about that.
22:04This amount is very delicious, but this part is a little...
22:07You're thinking about it.
22:09You're having a negative feeling.
22:12I thought you were saying that you don't think about it.
22:14That's not what I was talking about.
22:16Aibamanabu 2-hour special!
22:20Let's dig a giant clay pot and make the ultimate clay pot!
22:24All right!
22:25Thank you for your cooperation.
22:27Find the best ingredients suitable for Japanese cuisine and the ultimate clay pot.
22:34It's delicious.
22:35Aibamanabu 2-hour special will be broadcast at 6 p.m. on December 8th.
22:39Please watch it!
22:45KURIHARA HARUMI-RYU
22:47It's a home-cooked bean sprout yakisoba.
22:53Divide the bean sprouts into beans and bean sprouts and loosen the noodles one by one.
22:59Then, Aiba-kun, please bake it with this.
23:02It's steamed noodles, so it's a tip to make it delicious.
23:06I'll cook it on low heat.
23:08It's a little hot.
23:10I'll do it.
23:11I'll cook it on low heat.
23:13I don't mix it.
23:15Don't mix it?
23:16You just said, don't mix it.
23:18Don't raise your hand.
23:20Don't raise your hand.
23:22I don't mix it.
23:23Leave it alone.
23:25Leave it alone?
23:26Leave it alone.
23:27Cook it on low heat until it's browned.
23:30Is it like Katayaki-soba?
23:32That's right.
23:33That's how you make it delicious.
23:35You can make Katayaki-soba with buckwheat noodles.
23:37Crush the garlic in the meantime.
23:42It takes 20 minutes.
23:44Please don't go out.
23:47That's right.
23:48Don't go out when you're cooking.
23:50Don't go to the second floor.
23:51It's dangerous.
23:52Don't take your laundry with you.
23:54Don't do that.
23:56Is this enough?
23:57Yes.
23:58This is a dish that only has garlic.
24:01It's simple.
24:02It doesn't cost money.
24:03It's a dish that doesn't cost money.
24:06I have a letter.
24:08It's from Mr. Koha.
24:10Thank you very much.
24:11In the future, I will be involved in the development of sweets.
24:16That's great.
24:17But I haven't cooked alone yet.
24:20I want to practice cooking for my future dreams.
24:24When did you start cooking alone?
24:29How did you start cooking?
24:32He is 16 years old.
24:34He is young.
24:36I'm not good at cooking.
24:38I started cooking because of the program.
24:42I started cooking at work.
24:46When did you start cooking?
24:47It was about 10 years ago.
24:50How did you start cooking?
24:52How old were you when you started cooking?
24:54I was in junior high school.
24:56Were you able to cook alone in junior high school?
24:59When I was in junior high school, I was able to cook mackerel miso soup, miso soup, rice, and potato salad.
25:09What should I start with?
25:11I haven't cooked alone yet.
25:13It's not a basic thing for people who don't cook.
25:17You can do your best to cook what your girlfriend likes the most.
25:21That's great advice.
25:23Curry, for example.
25:24That's good.
25:25Then you will like it.
25:26You can make your favorite food.
25:28I see.
25:30That's good advice.
25:31I always say that.
25:33I see.
25:34If you aim for your favorite food and can make it yourself, you will definitely like the food.
25:39Because you know your own taste.
25:41What is your favorite food?
25:44My favorite food?
25:45When it comes to cooking, what is it?
25:48That's all you can do for the rest of your life.
25:50Is it a series for the rest of your life?
25:51I'm the only one whose story has changed.
25:54What is it?
25:55Is there a series for the rest of your life?
25:57She said there is a series for the rest of her life.
25:59Is it a meat series?
26:02I was told that I could only eat this.
26:05What is it?
26:06Meat?
26:07I choose steak.
26:09Is it a combination of pork, chicken and beef?
26:12I choose beef.
26:13I choose steak with beef.
26:15I also choose beef.
26:17There are three kinds of beef.
26:19I eat beef.
26:20I like the breast part of pork.
26:22I like the breast part of pork.
26:25You know, the one that's crispy and you wrap it in Korean seaweed and eat it.
26:28Samgyeopsal.
26:29That's good.
26:30It's good.
26:31And the grilled ginger is good too.
26:32Grilled ginger.
26:33Grilled ginger.
26:34Grilled ginger is good.
26:35I think it's good.
26:36It's good.
26:37I'm confident.
26:38No.
26:39I want to eat that.
26:40What's different about Harumi-sensei's grilled ginger?
26:41I want to eat it.
26:42You shouldn't dip it in the sauce.
26:43What?
26:44The meat.
26:45You shouldn't suck on the ginger too much.
26:46What?
26:47I'm particular about the thickness of the meat.
26:48Wow.
26:49Grilled ginger.
26:50Grilled ginger is good.
26:51Grilled ginger is good.
26:52I want to eat that, too!
26:53I want to eat that, too!
26:54I want to eat that.
26:55Let's eat that.
26:56Do you think it's good?
26:57It's good.
26:58It's good.
26:59You can eat it as well.
27:00It's good.
27:01Let's put it here.
27:02This is how it's supposed to be.
27:03Let's do it here.
27:04Let's do the grilled ginger.
27:05Let's do the grilled ginger.
27:06Please do the grilled ginger.
27:07Everyone's passionate about grilled ginger.
27:08Everyone eats baked fried chicken and grilled ginger.
27:09Right.
27:10It's like this.
27:11It's starting to burn.
27:12Is it good?
27:13Right.
27:14It's good, right?
27:15It's good.
27:16Put it on a plate with the crispy part and the fluffy part.
27:17Then.
27:18And.
27:19Please sprinkle it well.
27:21Sprinkle it.
27:23Sprinkle it.
27:25Sprinkle it.
27:27Add cold water there.
27:29Add cold water.
27:31Then you can make a good tempura.
27:33It's better to be cold.
27:35That's the point.
27:37That's the point.
27:39180 degrees.
27:41One minute.
27:43About one minute.
27:45About one minute.
27:47One, two, three.
27:49Here we go.
27:51One, two, three.
27:53Kitchen timer boy.
27:55Kitchen timer boy.
27:57One, two, three.
27:59Kitchen timer boy.
28:01Thank you very much.
28:03If you were a teacher, you would be a girl.
28:05Kitchen timer girl.
28:07If you put it all in,
28:09you can break it like this.
28:11You can touch it.
28:13I see.
28:15While frying it for a minute
28:17until it becomes crispy,
28:19I'm going to fry the bean sprouts.
28:21I'm going to add oil.
28:23I'm going to fry the garlic.
28:25Garlic.
28:27There's a lot of garlic in it.
28:29While I'm frying the bean sprouts,
28:31I'm going to make the sauce.
28:33I'm going to make the sauce.
28:35This is chicken soup.
28:37Black vinegar.
28:39Sugar.
28:41This is soy sauce.
28:43This is shochu.
28:45I'm going to heat this up.
28:47The garlic is going to burn.
28:49Please turn down the heat.
28:51I'm going to add some oil.
28:53Vinegar oil.
28:55Can I add this?
28:57Can I add all of this?
28:59No, no.
29:01Can I add this, too?
29:03That's for later.
29:05No, no, no.
29:07It's bubbling
29:09The smell is here.
29:11It's starting to get like usual.
29:13I'm going to add that.
29:15Then, please add this.
29:17What?
29:19What should I do with the starch water?
29:21The starch water is floating in the air.
29:23It's here.
29:25I'll do my best.
29:27I'll do my best.
29:29Did you add it?
29:31Yes.
29:33It smells good.
29:35It's been a minute.
29:37Here you go.
29:38This is pretty good.
29:39Yes, it is.
29:40What should we do with this?
29:41Please put it there.
29:43Let's go.
29:44I'll put the sauce here.
29:45I'll put the sauce here.
29:46Can I?
29:47Let's go.
29:48Let's go.
29:49This looks delicious.
29:55It looks delicious.
29:56It looks delicious.
29:57It's done.
29:58It looks delicious.
30:00It looks delicious.
30:01Let's eat.
30:02Let's eat.
30:07It's delicious.
30:08It's delicious.
30:09It's refreshing.
30:10It's refreshing.
30:11It's delicious.
30:12Isn't this good?
30:13It's crispy and chewy.
30:14Yes, it is.
30:15It has a variety of textures.
30:16It's good to have bean sprouts separated.
30:17It's delicious.
30:18The beans are delicious.
30:19The beans are delicious.
30:20The beans.
30:21Even without meat, there is no monotony.
30:22That's right.
30:23I'm satisfied.
30:24It's delicious.
30:25It's delicious.
30:26It's delicious.
30:27It's delicious.
30:28It's delicious.
30:29It's delicious.
30:30It's delicious.
30:31It's delicious.
30:32It's delicious.
30:33It's delicious.
30:34It's delicious.
30:35The next three main ingredients are tofu.
30:40I've heard that tofu is left over.
30:43It's cheap, so I'll buy it.
30:45However, there are only miso soup and Hiyayakko.
30:48I understand.
30:49I don't know how to arrange it.
30:51I see.
30:52When making miso soup, I can't use it all at once.
30:54So it's a problem to have a little left over.
30:56That's right.
30:58I see.
31:00I'll buy tofu and tomato Caprese, which are perfect for such a love.
31:04Isn't it usually mozzarella cheese?
31:06Yes, that's right.
31:07It's tofu instead of mozzarella cheese.
31:10It's impossible.
31:12It's impossible.
31:14It's not impossible.
31:18Is that true?
31:20It's not impossible.
31:21You see.
31:22Is that true?
31:23Using tofu instead of cheese, what is this healthy and simple Kurihara Harumiryu Caprese?
31:32So, Aiba-kun, you put this on here.
31:35Yes.
31:36And then you press down on it.
31:37Yes.
31:38With this, you get rid of the moisture?
31:40Yes, you get rid of the moisture.
31:42This is a cloth cloth, right?
31:44Yes.
31:45It's better to have as much paper as possible.
31:47Yes.
31:48Because it absorbs more and more.
31:49Yes.
31:50And then you put the weight on it.
31:52I see.
31:54How long do you do this?
31:56About two hours.
31:57About two hours.
31:58It's better to cut off a lot of moisture.
32:01I see.
32:02Cut off about 80% of the original weight.
32:04Think of it as ricotta cheese.
32:06Ricotta cheese.
32:07I see.
32:08Think of that area.
32:10I really like cheese.
32:11I really like mozzarella.
32:13Is that so?
32:14I like tomatoes the most.
32:15You like tomatoes the most?
32:16Yes.
32:17Vegetables?
32:18I like them too much.
32:19I see.
32:20All the ingredients?
32:21I can't miss it all year round.
32:23I see.
32:24So if it's a whole series, it's tomatoes and vegetables.
32:27Yes.
32:28There are a lot of recipes for tomatoes.
32:30I really like them.
32:31What about tomato sauce?
32:32I really like tomato sauce.
32:33Wow.
32:34That's great.
32:35Tomato sauce pasta is great.
32:37I have it at home.
32:38Wow.
32:39I'm going.
32:40She's being invited.
32:41I'm going.
32:42I'm going.
32:43After soaking the tofu in water for 2 hours until it weighs about 80% of its original weight,
32:51It's been 2 hours.
32:53It looks like cheese.
32:55I think it's cheese.
32:57I see.
32:59I'm not good at this.
33:01I don't like tofu.
33:03I'm going to crush the tofu.
33:07I'm going to crush it and then beat it with a whisk.
33:11I understand.
33:12If I get tired of this, I'll change my mind.
33:14Is that okay?
33:15What?
33:16Cream?
33:19I don't think it's a good idea to be so close.
33:22It's hot.
33:25You have to be gentle.
33:27I'm sorry.
33:28You'll get hurt.
33:29I see.
33:30I'm sorry.
33:31I'm going to do everything by force.
33:33It's important.
33:34This much.
33:35Yes.
33:36I'm going home.
33:37Go home.
33:40It's good.
33:41It's good.
33:43It's done.
33:44Is it okay?
33:45It's pretty good.
33:46Okay.
33:47Nice.
33:48It's nice.
33:49Then add olive oil and salt.
33:52Okay.
33:53Please mix it further.
33:56It's very creamy.
33:58That's right.
33:59It's amazing.
34:00Please put it in.
34:02Please be the feeling of mozzarella cheese.
34:05Feeling?
34:07It's difficult.
34:10Please be the feeling of mozzarella cheese.
34:15Is it like this?
34:17It's beautiful.
34:19Please decorate the tomato on top of it.
34:22Please put a lot of it.
34:24Please put a lot of it.
34:27It's better to put a lot of it.
34:29Okay.
34:30It's better to put a lot of it.
34:31Please put olive oil all over it.
34:35It's fashionable.
34:36It's good.
34:37Please put basil on it.
34:39Please put pepper on it.
34:40Please put pepper on it.
34:41It's done.
34:42It's done.
34:44Let's eat.
34:51It's good.
34:52Really?
34:53It's amazing.
34:54It's creamy.
34:55Tofu is delicious.
34:56It's amazing.
34:57I thought it was cheese.
35:00It's delicious to eat tofu like this.
35:02Tofu.
35:03When I watch the program, you eat it deliciously.
35:07I was wondering how it would be today.
35:09I was excited.
35:10It's delicious.
35:11It's really delicious.
35:13It's really delicious.
35:15Please cool it down when you make it.
35:18It's delicious.
35:19It's delicious.
35:20What's next?
35:22It's my favorite Mapo Tofu.
35:26I love Mapo Tofu.
35:29There is a lot of it in the department store.
35:31I chose it because I thought it would go well with each other.
35:36Is that it?
35:37Is it a different seasoning?
35:38Yes, it's a different seasoning.
35:39I heard that you don't like spicy food.
35:43So I chose a sweet taste.
35:44That's good.
35:46It's my favorite.
35:47This is the most fashionable one.
35:49It's fashionable.
35:50That's right.
35:52It's a white Mapo Tofu.
35:56It's fashionable.
35:58How about me?
35:59It's my favorite.
36:01It's my favorite.
36:02What's that?
36:03I'm jealous.
36:06I want it.
36:07It's my favorite.
36:08All right.
36:09Harumi Kurihara's Mapo Tofu.
36:12There are more than 20 kinds of Mapo Tofu.
36:14What are the three recipes of the Elis Guri?
36:18First of all, Mapo Tofu with a sweet and rich taste that even people who are not good at spicy food can eat deliciously.
36:28I won't make it spicy.
36:31That's kind of you.
36:32I'm glad.
36:33It's rare to see Mapo Tofu with miso.
36:36That's right.
36:38This is miso.
36:40In Japanese restaurants, it's called Tenmenjyan.
36:42Tenmenjyan is sweet.
36:44I'll make it with that.
36:46Add chicken broth and soy sauce and warm it up.
36:51I'll warm up the soup.
36:53Please use low heat.
36:55Boil the tofu and make it spicy.
36:57Here you are.
36:58Is this enough?
36:59Yes.
37:00Do I boil it like this?
37:02Yes.
37:03For one minute?
37:04Yes.
37:05Mapo Tofu is popular on this show.
37:08We don't boil it, do we?
37:09No, we don't.
37:11I see.
37:13Boil it to get rid of excess water and make it easy to taste.
37:18I see.
37:20I'll put hot water here.
37:22I'll warm this up.
37:24I'll heat this up, too.
37:26When all three are heated up, it's done.
37:28It's hot.
37:30When it's done in a flash, it's the best Mapo Tofu.
37:34It's a speed game.
37:37I'll fry it.
37:40Eiji, let's do it.
37:41I'll do it.
37:42First, I'll add salad oil.
37:43Let's do our best.
37:45I'll add ginger and garlic.
37:49Let's do our best.
37:51It's a speed game.
37:55Tofu is being fried.
37:58The soup is boiling.
38:01Taisho, tofu is being fried.
38:03Taisho.
38:05I'll add pork.
38:09I'll add pork.
38:13I've never cooked in this pot.
38:15Me, neither.
38:16It's his first time cooking in this pot.
38:20Does Aiba always cook like this?
38:22Yes, he does.
38:23It's hard to cook.
38:25It's a Chinese pot, so it's fast and comfortable.
38:27Did you get a hint?
38:29Yes, I got a hint.
38:31I'll add Tenmenjang.
38:35Harumi is my assistant.
38:38I'm glad.
38:39That's amazing.
38:41When it's cooked well, I'll add the soup.
38:43Can I add the soup?
38:45Taisho.
38:46I'll add the soup.
38:49I'll thicken the soup.
38:51I'll add the soup when it's boiling.
38:54I'll add the tofu.
38:56I'll add the tofu.
38:59Can I stop the fire?
39:01It's hot.
39:02I'll add sesame oil.
39:04I'll add the scent at the end.
39:06It looks delicious.
39:07It's fast.
39:10You're good.
39:11I'm glad.
39:13You can make this at home.
39:15It looks delicious.
39:16It's done.
39:17I'm glad.
39:20Let's eat.
39:22It looks delicious.
39:24Let's eat.
39:28It's delicious.
39:30It's delicious.
39:32It's sweet.
39:34It's delicious.
39:35It's easy to eat.
39:37It's delicious.
39:39It's very thick.
39:41It's very thick.
39:43It's delicious.
39:44It's important to boil the soup.
39:47It's delicious.
39:50It's delicious.
39:52Next, SAWABE.
39:54He will make white Mapo tofu.
39:57Next is Miso Mapo Tofu.
40:00It is a white Mapo tofu that is rare in appearance to be seasoned with salt to maximize the spiciness of red pepper.
40:09First, he will make spicy soup.
40:12Add garlic, ginger, and red pepper to the chicken soup.
40:16Add sake.
40:19Boil it a little.
40:21Boil it a little.
40:22Boil it a little.
40:25Instead of stir-frying garlic, ginger, and red pepper, add them to the chicken soup first and boil them a little.
40:33This will make Mapo tofu more spicy and fragrant.
40:38I have a letter.
40:39This is from HANA.
40:42I am a nurse.
40:44When I used to work as a nurse, I used to fix my nails every day.
40:51I was happy to be able to fix my nails beautifully while my child was patient.
40:58I think everyone has a special job.
41:02When do you feel small happiness?
41:05Are you happy?
41:07My hand is 20 cm long.
41:09It's big, isn't it?
41:11I can measure various things with 20 cm.
41:16I can buy furniture.
41:19You can measure with this.
41:22It's easy to understand.
41:24When do you feel small happiness?
41:25I'm a small happiness.
41:27I play kitchen timer with SABE and OKABE.
41:32I do something at that time.
41:35When I understand that action, I feel small happiness.
41:45I sometimes have to play kitchen timer.
41:51I feel small happiness when I can avoid it well.
41:54When you can't avoid it?
41:57I feel small happiness.
42:01After 1 to 2 minutes, the taste of the soup will come out.
42:05The color is lighter than normal soy sauce.
42:07The color of the soup is light soy sauce and salt.
42:10The color of the soup is as you can see.
42:14Can I do it now?
42:16I will do it.
42:18Can I do it?
42:191 minute.
42:21I play kitchen timer.
42:27I understood.
42:29Are you happy?
42:31I'm happy.
42:34What?
42:35Did you understand?
42:36I couldn't see it.
42:38I play kitchen timer.
42:43I understood.
42:45Are you happy?
42:47I put this on the ingredients.
42:53I'm happy.
42:56Sensei.
42:57This is the wind.
42:59I only stir-fried the leeks.
43:03This is the meat.
43:06I have a bad feeling about this.
43:08What do you say when you jump?
43:16I'm happy.
43:18This is the wind.
43:20Do you say this?
43:22It's like a rider.
43:26I put the soup in the microwave.
43:28I put the starch in the water.
43:31I put the boiled tofu in the water.
43:34This looks delicious.
43:37I put sesame oil in it.
43:40I was motivated.
43:42I was able to do it.
43:45I eat this.
43:49This is white.
43:52This is delicious.
43:53Are you okay?
43:54This is delicious.
43:56This is delicious.
43:58This is a little spicy.
44:00This is salty.
44:02This looks white, but it has a strong taste.
44:05This is delicious.
44:09This is delicious.
44:11This is delicious.
44:13This is the last dish.
44:15I'm lonely.
44:18What do you make?
44:19This is my favorite taste.
44:21This is spicy.
44:22This is Mapo Tofu.
44:24This is spicy.
44:25This is Hoa Jiao.
44:27Let's make this.
44:29This is a Chinese dish that is often used.
44:32This is a kind of Chinese pepper.
44:34This is Hoa Jiao.
44:36This is a spicy Mapo Tofu.
44:40This is chicken soup.
44:41This is soy sauce.
44:43This is sugar.
44:45This is a seasoning.
44:47Don't boil this too much.
44:52Let's fry this.
44:54This is garlic and ginger.
44:56This is garlic and ginger and green onions.
44:58This is pork.
45:00This is pork.
45:01Please put all of this in.
45:03This is soy sauce.
45:05This is Doubanjiang.
45:07This is soy sauce.
45:09This is good.
45:11This is good.
45:13This is good.
45:15Is this good?
45:16This is good.
45:18This is good.
45:21Excuse me.
45:23Please take your time.
45:25I add sesame oil.
45:27This is fast.
45:28How much Hoa Jiao do you put in?
45:29I put all of this in.
45:30Is that true?
45:31I put all of this in.
45:33Is that true?
45:34This is scary.
45:36This is good.
45:38This is fast.
45:39This is fast.
45:40This is done.
45:42This is fast.
45:44This is the fastest.
45:45This is fast.
45:46I'm used to this.
45:48This is good.
45:50This is done.
45:52This is fast.
45:53This is good.
45:54ITADAKIMASU.
45:56This is done.
46:11This is done.
46:13This is fast.
46:15ITADAKIMASU.
46:23This is delicious.
46:25The scent of Hoa Jiao is good.
46:28This is a refreshing spiciness.
46:30This is not too spicy.
46:33This is just right.
46:35This is a good combination.
46:39Let's do it next time.
46:41Is there any other tofu dish?
46:45There are a lot of tofu dishes.
46:47There is a dish called Shirae.
46:49Shirae.
46:51I soak the carrots in sweet and spicy sauce.
46:54I mix the tofu well.
46:58I make it creamy.
47:01I season it with sesame seeds, soy sauce, and sugar.
47:05I mix it with spinach and vegetables.
47:08Shirae is delicious.
47:12You are an adult.
47:14Shirae is my partner's favorite dish.
47:18I made Shirae with persimmon.
47:20That's delicious.
47:21Don't be a teacher.
47:24I'm just adding new information.
47:28You can do anything.
47:31I added fresh cream.
47:34Did you add fresh cream?
47:37I'm your partner.
47:39Is there any other dish?
47:41My favorite dish is sesame juice.
47:44This is miso soup.
47:46This is my mother's favorite dish.
47:49This is your favorite dish.
47:51This looks delicious.
47:53This is a two-hour special program.
47:57This time, we will dig the biggest ground in the past with a special guest.
48:03The special guest is.
48:08This is a two-hour special program.
48:11This time, we will dig the biggest ground in the past with a special guest.
48:17The special guest is YOSHIHIKO INOHARA.
48:27This is a two-hour special program.
48:29It will be broadcast at 6 p.m. on December 8th.
48:32Please watch it.
48:34Is there any other dish?
48:36My favorite dish is sesame juice.
48:40This is miso soup.
48:42This is sesame paste.
48:45This is miso soup.
48:47This is tofu.
48:49This is a delicious dish of my mother's memories.
48:55This is my mother's favorite dish.
48:58This is more delicious than cutting tofu into cubes.
49:03Let's do this.
49:06HARUMI will appear again next week.
49:14HARUMI will teach you how to cook at home.
49:19Let's have a Christmas party together.
49:25If you have seen it from the beginning, please watch it again on TVER.
49:29Next week, we will dig the biggest ground in the past with a two-hour special program.
49:33See you next week.
49:36I'll dig the ground next week.