リモートシェフ 2024年12月15日 クッカー：高橋ユウ
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TVTranscript
00:00Tonight's remote chef is...
00:05This is really hard.
00:08It's difficult.
00:09It's starting to look like meat.
00:11Katsuo steak.
00:14A sauce full of mushrooms, full of the charm of French cuisine.
00:19You're going to put all the good stuff on it.
00:22I'm going to put everything on it.
00:24That's cheating.
00:27The second round of the remote chef tournament.
00:29The third match of the first round.
00:32These two will face off.
00:36The executive chef of Nabenoism,
00:39who has a sign on the edge of Sumidagawa.
00:42Yuichiro Watanabe.
00:45The legendary chef, Joel Robchon.
00:47He has been using him for 21 years.
00:49He is an electrician who conveys his heart and techniques.
00:54I only have 30 minutes.
00:57I'm going to do my best.
01:00Antonio Enoki taught me that
01:03I have to think about how to lose before I go out.
01:07I'm going to do my best.
01:09His opponent is Arashida Norikazu,
01:13a popular restaurant in Kamakura.
01:16The executive chef of Nabenoism,
01:18who has a sign on the edge of Sumidagawa.
01:21How is he going to face the veteran?
01:25I'm sure some of you are thinking,
01:28who is Arashida?
01:30I think Chef Watanabe is going to win today.
01:34I'm going to show you a big surprise.
01:39Who will advance to the semi-final?
01:46Let me introduce today's cook.
01:49Yu Takahashi.
01:55Do you usually cook?
01:58Yes, I do.
02:00I have four and one-year-old children.
02:03I cook for them every day.
02:06I'm not sure if I can show you.
02:09What is your specialty?
02:12My mother is from the Philippines.
02:16There is a Filipino dish called Adobo that my mother often made.
02:21It's a stew of chicken and pork.
02:26It looks delicious.
02:28I want to eat it.
02:29You should have brought it.
02:31I'm not saying this to you.
02:34What do you want to learn from your two chefs?
02:40I don't cook pasta often.
02:43I want to learn how to make pasta.
02:46I want to make a sauce that goes well with pasta.
02:50I want to make a pasta using my favorite porcini.
02:54I want to be able to make such a fashionable dish at home.
02:59I also want to make a dish that is good for children to eat.
03:03I really want to know.
03:05What kind of recipe is it today?
03:08Let me introduce the two chefs.
03:11Chef Yuichiro Watanabe.
03:17Chef Norikazu Arashida.
03:24What do you want to learn from your two chefs?
03:30Chef Watanabe.
03:32I don't cook pasta often.
03:34I want to make a dish that goes well with pasta.
03:39Is it a sauce that you don't use for pasta?
03:42I don't use it today.
03:45I'm looking forward to it.
03:47I forgot to bring the ponzu sauce.
03:50It's okay because it's at home.
03:53I'm looking forward to it.
03:55What do you think of Chef Arashida?
03:58I want to make a Spanish dish that goes well with rice.
04:03It's easy to make at home.
04:05I'm looking forward to making a Spanish dish at home.
04:08I'm looking forward to it.
04:09Let's decide who goes first.
04:11Please choose one from the front.
04:14I understand.
04:15I will choose.
04:18Chef Arashida will go first.
04:22The chef is in the remote room.
04:25He checks the contents of the pot and hands on the monitor.
04:28He gives instructions to the cooker.
04:31Useful ingredients can be purchased at a general supermarket for less than 5,000 yen.
04:37He cooks four servings in 30 minutes.
04:40It is completed when the first serving is served.
04:46What is the highlight of this time?
04:50I saw Chef Arashida on TV.
04:53He is an interesting chef.
04:58He is like a senior in the club.
05:00He is a top chef.
05:02He has dignity.
05:04He listens to what others say.
05:07I want to enjoy this remote comparison today.
05:11He is a small child.
05:13He cooks every day.
05:16He knows how to cook.
05:22I think today's instruction will influence his future cooking.
05:28I think the chef is responsible.
05:31My life will change.
05:35Both of them have won 100%.
05:38They have never lost.
05:40Watanabe has won twice.
05:42Arashida has won once.
05:44Arashida is very confident.
05:48He says he will never lose.
05:51He is very confident.
05:53It's a shame that Takahashi is involved in a fight between a man and a man.
06:01Please do your best without feeling pressured.
06:05Chef Arashida, please explain the ingredients.
06:08Yuu, please open the ingredients box.
06:16Here are the ingredients Arashida prepared.
06:19Bonito, eggplant, pumpkin, micro herb.
06:24Cream cheese, black honey.
06:28What kind of dish will he cook?
06:33Takahashi, what do you think of the ingredients?
06:38There are many ingredients that children will like.
06:43I thought he would make something creamy.
06:47I can't imagine how balsamic vinegar and black honey work.
06:53Chef Arashida, please introduce the ingredients.
06:56I will make two dishes today.
06:59Pumpkin and micro herb cream.
07:02Black honey sauce.
07:04It looks delicious.
07:06The second dish is bonito steak.
07:08I will make eggplant and tomato sauce.
07:12I will make a dish that looks like a dessert.
07:15I will also make a dish that looks like a meat dish.
07:18It's interesting.
07:20It's like a quiz.
07:23What does it mean to make vegetables look like sauce?
07:31I feel like I'm doing something I've never done before.
07:35You put too much.
07:42Chef Norikazu Arashida will remotely cook.
07:48Are you ready?
07:50I'm ready.
07:52Let's start cooking.
07:55There is a small pot behind you.
07:59Please take it.
08:03Put a lot of balsamic vinegar in a large pot.
08:07Please put it until I say stop.
08:09I've never used this much balsamic vinegar.
08:12That's enough.
08:14Put the pot on medium heat and boil it.
08:18Put olive oil in another pot.
08:24Freeze the cream cheese to harden it.
08:30I will make pumpkin cream sauce.
08:34There is a scale on the left.
08:37Please bring a hand mixer and a beaker.
08:43Put 70g of fresh cream and milk in the beaker.
08:49The balsamic vinegar is boiling.
08:52Please reduce the heat.
08:55Please reduce the heat to 2.
08:57Put 70g of milk in another pot.
09:01Add a pinch of salt.
09:05Put this aside.
09:08Please put a cutting board behind you.
09:12Please put a medium-sized iron plate on top of the cable.
09:17Please set it to zero.
09:19I feel a sense of seniority.
09:22It's close.
09:24After setting the scale, remove the pumpkin skin.
09:29You need 210g of pumpkin skin.
09:33But...
09:35Is this enough?
09:37I think it's not enough.
09:39Was it 210g?
09:41I think it's not enough.
09:43I'm in trouble.
09:44What should I do?
09:46You said you were a senior.
09:49It's 170g now.
09:51Let's throw away the fresh cream and milk.
09:56The amount of pumpkin skin is less than expected.
10:00He decided to reduce the amount of fresh cream and milk.
10:05Mix the pumpkin skin and milk with a hand mixer.
10:09I'll mix it.
10:11Add about one-third of the pumpkin skin.
10:14I feel like I'm meeting someone I've never met before.
10:19I feel like I've met them for the first time.
10:21We understand each other.
10:23We're from the same hometown.
10:26That's right.
10:27Add the pumpkin skin to the fresh cream and milk and mix.
10:35Let it cool in the refrigerator.
10:38In the meantime, prepare two cream sauces.
10:44First, cut off the top of the pumpkin.
10:46About 2 cm?
10:48Yes.
10:50Cut it into a crescent shape.
10:534 pieces.
10:55That's fine.
11:00Cut it in half again.
11:02In half again.
11:04I'm sorry.
11:05Did I cut it wrong?
11:06I'm sorry.
11:08I'm sorry.
11:09That's fine. Enjoy the texture.
11:13After transferring the cut pumpkin to a bat, put it in the refrigerator.
11:20After preparing the pumpkin and Ichijiku,
11:22the main dish is Katsuo Steak.
11:27First, put ice water in a bowl.
11:31And then...
11:33Cut four small tomatoes.
11:38Take the stem and put it in the butt.
11:41In the butt?
11:42Yes.
11:44In the back?
11:46Yes. Perfect.
11:49After putting in the stem, put it in hot water.
11:53Take out the eggplant.
11:55Cut off the head of the eggplant.
11:58Cut it into 4 pieces with a peeler.
12:02About 4 pieces.
12:0510 minutes have passed.
12:07That's fine.
12:08Cut it into pieces?
12:09Yes.
12:10Cut it in half.
12:12Cut it in half vertically.
12:14Stop there and take out the small tomatoes.
12:18Take them out.
12:19Put them in ice water.
12:20OK.
12:23I see.
12:24It was water for boiling.
12:26It's small.
12:27You can make it a little bigger.
12:28A little bigger?
12:29Yes.
12:30You don't have to cut it.
12:31It's enough.
12:32OK.
12:34After transferring the cut eggplant to a bat,
12:37chop four pieces of garlic.
12:43Put them in a pot with olive oil and put it on low heat.
12:49Please wipe the cutting board.
12:52I'm going to go over there and cut the bonito.
12:56Hurry up.
12:57It's chef time.
13:00Arashida calls for chef time himself.
13:04It's chef time.
13:06The chef can enter the kitchen for only one minute.
13:10He can show the example of difficult work and help with the process that takes time.
13:16However, he can't taste it.
13:19Welcome.
13:20Chef Arashida's one-minute chef time starts.
13:23There's cream cheese in the freezer, right?
13:26Yes.
13:27Please take it out.
13:28How many should I take out?
13:30Two?
13:31Open it.
13:3210 seconds have passed.
13:34It's a dream time.
13:36I'm used to being an assistant.
13:38Can I open it?
13:40Put it on the bat.
13:4220 seconds have passed.
13:43It's important to check the thickness.
13:4830 seconds have passed.
13:50The cream cheese is ready.
13:52Where's the salt?
13:53Here it is.
13:58He's fast.
13:5920 seconds have passed.
14:01Where's the cream cheese?
14:02Here it is.
14:03Cut it into small pieces.
14:0810 seconds have passed.
14:10Make it smaller.
14:135 seconds have passed.
14:144, 3, 2, 1.
14:18The one-minute chef time is over.
14:22Good luck.
14:23I'll do my best.
14:25He has a lot of time.
14:28How's it going?
14:3020 pieces?
14:31About 20 pieces.
14:32It's done.
14:33Please put it back in the fridge.
14:36Okay.
14:41He's done using the knife.
14:45He's going to the sink with Manaito.
14:48Next, he's going to cut two types of micro-herbs.
14:53He's going to put them in a bowl.
14:55How's the hardness?
14:57I don't know.
14:58Let me see.
15:00It's a little cold.
15:02Is 2 okay?
15:03Yes.
15:04He's going to put salt on the other side of the bonito.
15:09It's going to be all over.
15:11All over.
15:12I want to grill the bonito, but I don't have balsamic vinegar.
15:17I'm in a pinch.
15:18He's in a pinch.
15:2113 minutes have passed.
15:23He wanted to simmer the balsamic vinegar until this point.
15:31Now, he's going to put oil in a frying pan.
15:35He's going to grill two types of bonito on high heat.
15:42He's going to grill two more.
15:44Is this the right way?
15:48The skin...
15:50Wait a minute.
15:51It's hard to grill only the skin.
15:53It's really hard.
15:55It looks like it's going to slip.
15:56I see.
15:57Mr. Wada, you can enjoy the crispy outside and rare inside.
16:04Fish has a lot of fat between the skin and the meat.
16:07If you grill it first, it will have a better texture and remove the fishy smell.
16:13I want to do it, but it's always hard to press the skin first.
16:18I understand how you feel.
16:21Next, he's going to fry the eggplant in a frying pan with grilled bonito.
16:26He has 9 minutes left.
16:28He's going to prepare a plate for serving.
16:32He's going to take out the pumpkin cream sauce.
16:36I'm going to put the eggplant in the frying pan.
16:39I'll forget it right away.
16:41Don't worry.
16:42Don't burn it.
16:44Don't worry.
16:47Oh, it's gone.
16:49He has a problem with the equipment.
16:5230 seconds until the dish is served will be added as a loss time.
16:57I'm sorry.
16:59Can you show me the garlic?
17:02Put it on top of the camera.
17:07I'm sorry.
17:08Turn on the fire at once.
17:12After putting the well-cooked eggplant in the same bat as the bonito,
17:18serve the cold pumpkin cream sauce.
17:23If you put a lot of cream sauce, it will be too thick.
17:26So put about 3 cm of cream sauce.
17:293 cm?
17:31A little more.
17:33That's great.
17:35I think the eggplant is in the refrigerator.
17:39I see.
17:42First, fill the eggplant with cream sauce.
17:45You can put three.
17:47Do I put it in?
17:48Yes.
17:49It looks delicious.
17:51Put one more on top.
17:52Is it a dessert?
17:53Yes.
17:54It's cute.
17:58The color is also good.
18:00Yellow and red.
18:02Next is the finishing touch of bonito steak.
18:07Put the fried bonito on the frying pan again.
18:12When the bonito is lightly cooked, put it on a plate.
18:17I'm sorry.
18:18I didn't cut the tomatoes.
18:20There is a small cutting board behind you.
18:23Boil the tomatoes.
18:25I'm sorry.
18:26I didn't boil the tomatoes.
18:29Boil the tomatoes.
18:31Cut the boiled tomatoes in half.
18:36Decorate with bonito.
18:39Put the grilled eggplant next to it.
18:43Put the cream cheese on top.
18:45I'm sorry.
18:47Put the cream cheese on top.
18:49Put five pieces of chilled cream cheese on top of the tomatoes and eggplants.
18:56It looks like meat.
18:58That's great.
18:59It looks like meat.
19:01That's right.
19:02Next is balsamic vinegar.
19:04Use a spoon.
19:06How thick is it?
19:08It's perfect.
19:10Use a spoon and shake it to make it look like bonito.
19:15Shake it like this.
19:18It's fashionable.
19:19It looks like this.
19:20It looks like a restaurant dish.
19:22It looks like this.
19:24Put it all over the plate.
19:25All over the plate.
19:26I got it.
19:27Put it like this.
19:29I didn't get it at all.
19:30It's like this, right?
19:31I've seen it before.
19:32That's fine.
19:35Put the garlic that has been heated in olive oil.
19:39That's good.
19:41Put it on top.
19:43Put the micro-herbs on top.
19:48It looks delicious.
19:51That's enough.
19:53You put too much.
19:58Let's put a little more.
20:00I can't see bonito anymore.
20:02Put it only in the middle.
20:04Put it only in the middle.
20:06That's good.
20:08Add black honey to the pumpkin soup.
20:11That's right.
20:12Stir it for about two laps.
20:14The black honey is the same as the sweet series.
20:17Let's add a little more.
20:19It looks delicious.
20:20That's good.
20:21It's done.
20:23It's done.
20:27Two dishes made by Norikazu Arashida.
20:31Let's try them later.
20:37Two dishes made by Norikazu Arashida.
20:44First of all, pumpkin and cold cream of Ichijiku.
20:48It's like a dessert with Ichijiku in the cream sauce of pumpkin.
20:56The main dish is bonito steak.
21:00It's medium rare.
21:06The fried eggplant and boiled tomato are served instead of the sauce.
21:12The micro-herbs are also beautiful.
21:16How did the judges evaluate it?
21:21I enjoyed it very much.
21:23The taste of bonito is three-dimensional.
21:31I thought it was interesting.
21:33The cold cream of Ichijiku is a good appetizer and a dessert.
21:38It was a good appetizer and a dessert.
21:44It was delicious.
21:47I was surprised by the combination of cold cream and black honey.
21:53It was smoked, so it was like a appetizer.
21:56The smell of black honey was reflected in the bonito.
22:00It was like a real meat dish.
22:02The juiciness and the garlic punch were well-balanced.
22:09I enjoyed eating it.
22:12I left a dish of pumpkin for dessert.
22:19Both dishes were three-dimensional.
22:24The eggplant and boiled tomato were served instead of the sauce.
22:27Both dishes were delicious.
22:31Let's talk to the chef.
22:33Arashida chef, thank you for your hard work.
22:36The judges said that the combination of the two dishes was the best balance.
22:42I thought it would be a course dish.
22:46I wanted to express the image of a appetizer, fish, meat, and dessert.
22:52Mr. Takahashi, how was it?
22:54I was nervous and panicked.
22:57Looking back, I didn't think there was a special process.
23:03I often make meat dishes.
23:05I thought it would be fun to cook fish in a meaty way.
23:08I imitated it right away.
23:12Excuse me.
23:13Thank you for your hard work.
23:14Arashida chef.
23:15Thank you very much.
23:17This is the finished product.
23:19It looks good.
23:20Is it okay?
23:21It's perfect.
23:22Let's eat the soup first.
23:24All right.
23:25It's very delicious.
23:32Thank you very much.
23:33The soup itself is only frozen pumpkin and milk cream.
23:36The taste is enhanced by the juiciness of Ichijiku and the richness of black honey.
23:41It's a little warm now, but it's better to cool it down.
23:44Cool it down when you're at home.
23:46I'm curious about this.
23:48Let's eat.
23:55It really looks like meat, doesn't it?
23:57It really looks like meat.
23:59It looks like red meat, but bonito is a fish, so I can't get tired of eating it.
24:05There's nothing difficult about it, so you can definitely make it at home.
24:09I learned something good.
24:15It's a pudding.
24:16It's a genius, but I think it's close to a dessert.
24:21It's delicious.
24:23Bonito is amazing, isn't it?
24:30It's delicious.
24:32It's really like eating meat.
24:35It's delicious.
24:38It's delicious.
24:41Next is the remote cooking of high school chef Watanabe.
24:44Chef Watanabe, please explain the ingredients.
24:48Please open the ingredients box.
24:52I'll open it.
24:57Is this bread?
24:59Is it French bread?
25:01Here are the ingredients Watanabe prepared.
25:05Two kinds of scallops for sashimi and two kinds of water.
25:08Five kinds of mushrooms.
25:11There are surprisingly large quantities of junmai and kuzuko.
25:16Can he use this much?
25:19Mr. Takahashi, how did you feel when you saw the ingredients?
25:22I don't know what kuzuko and tororo kelp are.
25:28I wonder what it is.
25:29I'm curious about the two kinds of scallops.
25:32How do you use it?
25:33Chef Watanabe, please announce the names of the dishes.
25:36Scallops, porcelain scallops, various mushrooms.
25:44Shine Muscat and anchovy tartine.
25:49Tartine?
25:50Tartine is like an open sandwich.
25:54It's French style.
25:57I imagined autumn with grapes and mushrooms.
26:01I'm glad that I can use seasonal ingredients.
26:04Chef Watanabe will cook.
26:12Chef Watanabe will cook.
26:17Mr. Takahashi, are you ready?
26:19Yes.
26:20Are you ready?
26:21I'm ready.
26:22Let's start cooking!
26:24Let's prepare the firewood.
26:27Put a frying pan on the stove.
26:31Put the lid next to it.
26:33Put the lid next to it.
26:35First, put olive oil in the frying pan.
26:39Is it a lot?
26:40Yes, it is.
26:41First, make the mushroom sauce.
26:45Put olive oil in the frying pan.
26:48Put the garlic in the tube.
26:51Put the thyme in the tube.
26:53Remove the seeds of the hawthorn and put the half of the sheath in the tube.
26:59Slice the onion.
27:01Slice the onion diagonally.
27:05Slice it thinly.
27:08Slice it as thinly as possible.
27:10Like this?
27:11Yes, that's good.
27:14After slicing it, put it in the frying pan.
27:17Spread it out.
27:18Spread it out?
27:19Yes, spread it out as a whole.
27:21After spreading the onion on the frying pan, add anchovy.
27:25Add anchovy.
27:27Next, take out two pieces of bacon and cut it into bite-sized pieces.
27:33Put this in the frying pan, too.
27:36Next, cut the mushroom.
27:37This is enoki mushroom.
27:38Enoki mushroom.
27:39Put the enoki mushroom in a bag.
27:41In a bag?
27:42Yes, as it is.
27:43Put the roots on the left.
27:46Cut it at the last minute.
27:49Like this?
27:50Yes, like that.
27:51Don't use that part.
27:52That's a great idea.
27:55Cut it into three pieces again.
27:57As it is?
27:58Yes.
27:59One.
28:00One more.
28:02Put it all in the bag.
28:03It's very easy to do.
28:06That's a great idea.
28:07Great.
28:08Loosen the roots a little.
28:10This is very easy.
28:14I'll do this at home.
28:15People call me Antonio Enoki.
28:18I'm sorry, the radio was a little off.
28:20The radio was off.
28:21I was in a bad mood.
28:23Really?
28:24Four shiitake mushrooms.
28:25Four shiitake mushrooms.
28:26Yes.
28:27How should I cut the four shiitake mushrooms?
28:29Thickly cut.
28:30Take the stem.
28:31Yes.
28:33Thickly cut?
28:34Yes.
28:35Put it down.
28:36Yes.
28:37Like this?
28:38Yes, like that.
28:39Like this?
28:40Yes, like that.
28:41Thickly cut.
28:42Yes, that's good.
28:44Yes, about four.
28:45Put the cut shiitake mushrooms in the frying pan.
28:49And the enoki mushroom.
28:51After cutting the enoki mushroom, loosen it and put it in the frying pan.
28:56Smoothly.
28:58There is a big one.
28:59Cut it into two.
29:01Yes, like this.
29:02Yes, yes.
29:03Please make it fine.
29:04I did it for the first time.
29:06It will taste better if you cut it.
29:07I see.
29:09Let's cut it.
29:10He even tells me such information.
29:12Certainly.
29:13I learned a lot.
29:14He has a lot of leeway.
29:16Next, let's cut the brown mushrooms.
29:18Brown mushrooms.
29:19The thickness is about the same as the shiitake mushrooms.
29:21It's a lump of umami.
29:25All the mushrooms in the supermarket are cut.
29:30It's like this.
29:32I think the redness will decrease considerably.
29:35Nameko is interesting.
29:37Nameko is used in French.
29:41Nameko is not yet put in the frying pan.
29:45Add a pinch of sugar to 4 pinches of salt.
29:51Add 1 tablespoon of Herb de Provence.
29:57Add black pepper.
30:00Finally, turn on the fire.
30:04Lightly mix and mix the seasoning.
30:10Add olive oil.
30:16It looks delicious.
30:18Certainly.
30:21Mix the mushrooms and seasoning over high heat.
30:26Add 1 tablespoon of white wine.
30:30Add 5 tablespoons of Junmai sake.
30:33Close the lid.
30:36I will steam this.
30:38I'm making Echubei now.
30:40Echubei?
30:41Yes, it's Echubei.
30:43Put 5 Shine Muscat in this can.
30:47Put 3 lemons on the bat.
30:51Let's take a look at the frying pan.
30:54I think it's pretty strong.
30:55It's okay.
30:57It smells good.
30:59It looks delicious.
31:02This is Echubei.
31:03Steam the Echubei with the water in the can.
31:08It's amazing.
31:10Is the liquid boiling?
31:13Is it boiling?
31:14Does it look good?
31:15I think it's good.
31:16Turn off the fire.
31:20Arrange the bread.
31:23It's easy to cut.
31:26I see.
31:28Cut 4 baguettes.
31:31Put the baguette in the toaster and heat it at 230 degrees for 3 minutes.
31:36Next, cut the Shine Muscat into thick slices.
31:40Slice?
31:41Yes.
31:42Slice?
31:43Vertically?
31:44You can cut it horizontally.
31:45Slice it horizontally?
31:46Yes.
31:47Like this?
31:48Cut it into 4 equal parts.
31:494 equal parts?
31:50Yes.
31:51Okay.
31:52The view changes when I cut it like this.
31:54Shine Muscat looks like a tomato.
31:57Put it back in the bat.
31:59Put it back in the bat.
32:00Yes.
32:01The water is boiling.
32:03Take 500 cc of water.
32:05500 cc.
32:06He was a senior.
32:07He is a teacher this time.
32:08He is a teacher.
32:09That's right.
32:11Where should I put this?
32:12Put it in the frying pan.
32:15It looks delicious.
32:18Add oyster sauce and chicken soup base.
32:25Add the canned scallops.
32:28Add pepper 10 times.
32:3010 times?
32:31Yes.
32:321, 2, 3, 4, 5.
32:36Prepare a small measuring cup.
32:38Yes.
32:39Put Kuzuko in it.
32:41Kuzuko.
32:42Yes.
32:43Yes, yes.
32:44Add water until it comes to a boil.
32:46Add water until it comes to a boil.
32:49Okay, okay.
32:51Turn on the heat of the frying pan.
32:53Yes.
32:54Put Nameko in it.
32:55Put Nameko in it?
32:56Yes, put Nameko in it.
32:57Put Nameko in it?
32:58Yes, put Nameko in it.
32:59I've never used Nameko except for miso soup.
33:02Nameko will make the soup thicker.
33:04Loosen Nameko and put Nameko in it.
33:06I'm learning a lot.
33:08Nameko will make the soup thicker.
33:10That's right.
33:11Nameko will make the soup thicker.
33:13Yes, that's good.
33:14Open the lid of the frying pan.
33:17Yes, I opened it.
33:18Look at the toast.
33:20The toast is baked.
33:21The toast is baked.
33:22The toast is baked.
33:23The toast is baked.
33:24Let's bake it for another minute.
33:26Do you bake it for another minute?
33:27Yes, it's good.
33:29When it's done, rub garlic on top of it.
33:33Rub garlic on top of it?
33:34Rub garlic on top of it?
33:35Yes, that's right.
33:36Rub garlic on top of it?
33:37As it is?
33:38Yes, as it is?
33:39That's right.
33:40Cut the edge once and rub it with the fresh edge.
33:45Was it this much?
33:46That's right.
33:47Set the edge down and put a fork behind it.
33:51Put a fork in the edge.
33:53Put it under the edge.
33:54Yes, that way it will be easier to apply.
33:57Okay, I'm going to go now.
34:00Oh, you're coming?
34:01Yes.
34:02Oh, he's coming.
34:03I'm going.
34:04Okay, the chef is coming this way.
34:07He's here.
34:10Chef Watanabe's chef time starts now.
34:13Sensei, it's light.
34:14It's light?
34:15That's fast.
34:17Can you prepare the bat?
34:19The big one?
34:20Yes.
34:21That's fast.
34:22Can I put it in?
34:23Yes, please.
34:2520 seconds have passed.
34:28I'm going to put this in last.
34:30I'm going to put this on top of the tart later.
34:3530 seconds have passed.
34:37And the lemon.
34:40For the lemon, please put one of these on top.
34:4320 seconds have passed.
34:45This cutting method was taught to me by the chef.
34:49Don't get your hands dirty.
34:51Squeeze it like this.
34:5310 seconds have passed.
34:55I'm going to grate this and put it on top.
34:58Okay.
34:594, 3, 2, 1.
35:04One minute has passed.
35:06Thank you, chef.
35:08I'm sorry.
35:10This is the first time I've seen this.
35:12Double salute.
35:14Okay, I'm back.
35:16Welcome back.
35:17Let's mix it in the pot.
35:19Okay.
35:21Please taste it.
35:23Okay.
35:26It's delicious.
35:28The smell is amazing.
35:29Is it okay?
35:30It's delicious.
35:31Leave it as it is.
35:33Next, make tartine.
35:36Take the baguette out of the toaster.
35:39Rub the garlic on the surface.
35:43Add a little olive oil on top of it.
35:48Cut the anchovies into thin strips.
35:52Put them on the baguette one by one.
35:56Also put the shine muscat on top.
35:59I want to drink white wine again.
36:01Me, too.
36:02Obviously.
36:03I'm going to brag about it next time.
36:06Slice the butter.
36:10Put the butter on top of the shine muscat.
36:14Put Parmesan cheese on it.
36:16It's a luxury.
36:18You put all the delicious things on it.
36:21Put a lot of cheese on it.
36:22It looks delicious.
36:24Put a lot of cheese on it.
36:25Put a lot of cheese on it.
36:26Put a lot of cheese on it.
36:27Put a lot of cheese on it.
36:28Please be careful.
36:30It's not fair.
36:33After rubbing the lemon peel, the tartine is almost done.
36:40Put the mushroom sauce on the baguette.
36:43Add the shime muscat that was melted in water and thicken it.
36:48After 5 minutes, put the baguette on the baguette.
36:54There is a soft part.
36:56Put the soft part on the baguette.
36:58Loosen it a little bit and put it on the baguette.
37:02Put the baguette on the baguette.
37:06It's delicious.
37:09There are 4 minutes left.
37:10It's like a bar.
37:12It's like a bar.
37:14Please add olive oil.
37:16It's easy to imitate.
37:19Put the ingredients side by side without turning on the fire.
37:23Put the kombu on the bottom.
37:27Will the kombu be crispy?
37:29It looks crispy.
37:33Sprinkle salt and black pepper on it.
37:40There are 3 minutes left.
37:44Decorate the tartine with daikon radish.
37:49Sprinkle Italian parsley on the mushroom sauce.
37:56Turn on the fire.
37:58Turn on the fire.
37:59Put the fire on the scallops.
38:02Put the tartine on a small plate.
38:06There are 2 minutes left.
38:07It's cute.
38:12Turn on the fire.
38:16Put the lemon on the edge of the plate.
38:19Put the lemon on the edge of the plate.
38:22Serve it.
38:25Put the large sauce on the soup plate.
38:30Put the grilled scallops on it.
38:34Put the daikon radish on it.
38:37Put the olive oil on the plate.
38:40Turn on the fire.
38:43There are 20 seconds left.
38:44Put the lemon on the edge of the plate.
38:48Put the lemon on the edge of the plate.
38:51It's done in 10 seconds.
38:54It's done.
38:57It's the best of the best.
38:59What is it?
39:02Mishina made by Yuuichiro Watanabe.
39:07Let's try it.
39:13Mishina made by Yuuichiro Watanabe.
39:20First of all, the tartine of Shine Muscat.
39:24Garlic, butter, and cheese.
39:27How do they harmonize with Muscat?
39:32And the large sauce with 5 kinds of mushrooms.
39:36And the scallop poiret with Oborokong.
39:41I can't wait to taste it.
39:44How do the judges evaluate it?
39:53The chef uses all kinds of ingredients to make a great French dish.
40:01I was wondering why he put Shine Muscat in the tartine.
40:05But he put the right amount of umami in it.
40:08I thought it was very important.
40:13The umami is so strong that I can't break it down in my head.
40:23It's like a foul.
40:26If I have to go to the second round, I'll have to do something.
40:30What are you going to do?
40:33I wanted to eat it until the last bite.
40:38I'm already full.
40:40The scallop poiret with Oborokong.
40:44It makes me feel warm.
40:47I was impressed that this is the ultimate home-cooked dish.
40:54Let's talk to the chef.
40:56Thank you, Chef Watanabe.
40:59You used Kuzuko to thicken the sauce.
41:02I think Obokate is short for potato starch.
41:06It doesn't matter if it's potato starch.
41:09I always use Kuzuko to avoid masking the flavor of the ingredients.
41:15I wanted to emphasize the flavor of mushrooms.
41:19That's why I used Kuzuko today.
41:23Thank you very much.
41:25How was it, Chef Takahashi?
41:29I learned a new technique today.
41:36I'm glad I was able to win with Chef Watanabe.
41:40I'm sorry I didn't have a good sense of humor.
41:45I'm sorry I didn't have a good sense of humor.
41:48But you did a good job.
41:50Did I do a good job?
41:52Then it's okay.
41:56Thank you, Chef Watanabe.
41:59Thank you for your teamwork.
42:02This is the finished product.
42:06I'll try the tartine first.
42:16It's very delicious.
42:19I didn't know that the garlic was well cooked when I was making it.
42:23It's delicious just by itself.
42:26I'll try the tartine.
42:38It's a good combination.
42:42It goes well with pasta.
42:44It goes well with pasta.
42:46It's a good combination.
42:49Is this Kuzuko's work?
42:51This is Kuzuko's work.
42:53This is Enoki's work.
42:55Is this Enoki's work?
42:56This is Antonio Enoki's work.
43:01I'm sorry.
43:03I made a mistake at the end.
43:05This is Antonio Enoki's work.
43:13This is delicious.
43:15This is so delicious that I can't move on to the next dish.
43:20This is concentrated.
43:22This is a scallop.
43:29You look happy.
43:32Everything is delicious.
43:35I want to eat this in a bowl.
43:37This is delicious.
43:39A remote control that makes you feel like a senior in the club.
43:44He has a good response.
43:47He made a dish that looks like a course dish.
43:50This is Arashida.
43:53I had a problem, but YUU helped me.
43:56That helped me a lot.
43:58If I win, I will go home in a green car.
44:00I will win and go home in a green car.
44:03He uses a lot of ingredients.
44:06Watanabe made a French dish in a short time.
44:11This dish has a good taste.
44:15I think it's okay.
44:18Will Arashida, a Spanish dish, win?
44:23Or will Watanabe, a French dish, win?
44:27This is the second time.
44:28This is the third game of the first round of the Remote Chef Tournament.
44:30This is the third game of the first round of the Remote Chef Tournament.
44:35I will announce the results.
44:37The judges are OOKI.
44:409.9 to 9.7.
44:44Chef Watanabe.
44:47The judges are WADA.
44:509.9 to 9.8.
44:54Chef Watanabe.
44:57The judges are KOYAMA.
45:0010 to 9.7.
45:04Chef Watanabe.
45:06The winner is Chef Watanabe.
45:12The one who advanced to the second round is the hot pot.
45:15Chef Watanabe.
45:17Chef Watanabe is a great cook.
45:21Chef Watanabe is a great cook.
45:24He has been a top chef for many years.
45:27He has been a top chef for many years.
45:31Chef Watanabe started cooking the scallops in the last 3 minutes.
45:35Chef Watanabe started cooking the scallops in the last 3 minutes.
45:38I felt like I was watching a documentary about a restaurant.
45:41I felt like I was watching a documentary about a restaurant.
45:44I think that led to a 0.1 point difference.
45:48I'm glad I was able to eat these two dishes in the second half.
45:52I think Chef Arashida could have won.
45:57I think Chef Watanabe did a great job.
46:02I gave him 10 points, and they got 9.9.
46:05I gave him 10 points, and they got 9.9.
46:10I gave him 10 points, and they got 9.9.
46:13Chef Takahashi was leading the game.
46:16I didn't realize that I made a mistake.
46:19I didn't realize that I made a mistake.
46:21I have a question for the two chefs.
46:24Chef Watanabe, how was it?
46:26I was relieved to get a high score.
46:30I had a great time with Yuu.
46:36I had a great time with Yuu.
46:40I always try to cook fun dishes.
46:45I had a great time.
46:49How about Chef Arashida?
46:51What?
46:53I lost.
46:56The dishes in the semi-final are more delicious.
46:59I'm disappointed that I couldn't win.
47:01I'm disappointed.
47:02Chef Watanabe, please do your best to win.
47:05I will do my best.
47:07Chef Takahashi, how was it?
47:11It opened the door to my cooking life.
47:14I used to cook every day.
47:17I realized that cooking is fun.
47:22I haven't had a chance to get involved with chefs.
47:27I want to be a gourmet more and more.
47:31I'm looking forward to working with you.
47:37Chef Takahashi's skill was amazing.
47:43Chef Takahashi's skill was amazing.
47:46Today's recipe can be found on our website and Instagram.
47:51Please try it and let us know how you feel.