Using Pusit Bisaya, Claudine Barretto learns how to pan-grill squid on a Japanese teppan to taste the seafood flavors of Pan-Grilled Squid Teppanyaki!
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00:00Okay, no problem. Our next dish is pan-grilled squid tipaniyaki.
00:07Wow!
00:08But before that, we'll make our garnish, tomato swan.
00:14Wow! That's what I want to learn.
00:17There, okay. So now, you'll be my instructor.
00:19Okay.
00:20So, let's find something that's a bit soft.
00:23We'll use our hands like this.
00:26We'll take a fork, okay?
00:29Then, you'll do this.
00:32You'll slice it a bit so that it'll become its tail.
00:36And its shape will be a swan.
00:39And our eyes will go inside.
00:43So, just go straight, okay?
00:46Like that. Then, lift it.
00:48Then, we'll slice it into pieces for its bonsot.
00:54What a nice!
00:55What a nice!
00:57That's so beautiful.
00:59I'll make three pats.
01:01Because it's hard to make if it's long.
01:03There's a lot.
01:04Wow!
01:06That's so beautiful, Chef.
01:07Okay, let's turn it so that you can see the squid.
01:10There.
01:11You're in the front.
01:12It's beautiful.
01:13It's beautiful in the front.
01:14It's beautiful in the front.
01:15There.
01:16Let's put it here.
01:21What a perfect!
01:23What a perfect!
01:25Yay!
01:27It's beautiful.
01:29It's beautiful here.
01:31It's beautiful in all angles.
01:33Just look at it first.
01:34And we'll make, Claudine, our tipaniyaki squid.
01:37There.
01:38Yes!
01:39The moment of truth.
01:40Okay.
01:41So, this is tipaniyaki.
01:43Its plate is hot and you can't touch it.
01:46I'm sure you can eat tipaniyaki.
01:47Yes, it's my favorite.
01:48Right?
01:49It's really our favorite.
01:50You're tipping, right?
01:51Of course.
01:52Especially when it comes to your humanship.
01:55When you're doing this and you're tipping like that.
01:57The guest will be happy.
01:58Oh my!
01:59That was a big tip.
02:00If it's not there, you'll tip it to his face.
02:02I'm just kidding.
02:03Okay.
02:04Now, let's start.
02:05We have the…
02:08Claudine is laughing.
02:09Why?
02:10Am I laughing?
02:11No.
02:12Okay.
02:13So, we have squid here, Claudine.
02:14Okay.
02:15This is called Bisaya.
02:17Okay.
02:18So, we'll season it first.
02:19Black pepper.
02:21Garlic chips.
02:24This is my favorite.
02:25Japanese food.
02:26Japanese food?
02:27Yes.
02:28And tipaniyaki.
02:29Wow.
02:30All kinds of tipaniyaki.
02:31Really?
02:32Beef tipaniyaki, chicken tipaniyaki, fish tipaniyaki.
02:35That's what I like.
02:36All kinds of tipaniyaki.
02:37Let's put some brandy.
02:39Yes!
02:40Oh!
02:42Yay!
02:44I didn't get tipaniyaki.
02:45You got tipaniyaki.
02:47Claudine is so good at laughing.
02:48Sorry.
02:49I didn't get tipaniyaki.
02:50Huh?
02:51Were you surprised?
02:52I was really surprised.
02:53Don't you have a problem with your heart?
02:54It's like…
02:55I'm just acting.
02:56I'll just add more to your heart.
02:57Okay.
02:58I'm just acting.
02:59Okay.
03:00Then, let's flip it over.
03:01It's really good.
03:02Okay.
03:03Right?
03:04Look at that.
03:05Wow.
03:06Wow.
03:07Wow.
03:08Wow.
03:09Wow.
03:10Wow.
03:11Wow.
03:12Wow.
03:13Wow.
03:14Wow.
03:15Wow.
03:16Wow.
03:17Wow.
03:18Wow.
03:19Wow.
03:20Wow.
03:21Wow.
03:22Okay.
03:23Now, sake.
03:24Let's put butter.
03:25Okay, Claudine.
03:26Let's put Japanese soy sauce.
03:27There.
03:28Let's slice the squid.
03:29And then, we'll mix all of that.
03:30Onion.
03:31And then, we'll mix it.
03:32Oh my God.
03:33Then, that's it.
03:34Then, salt again.
03:35Salt.
03:36Now, let's put chicken.
03:37Chicken.
03:38Chicken.
03:39Chicken.
03:40Chicken.
03:41Chicken.
03:42Chicken.
03:43Chicken.
03:44Chicken.
03:45Chicken.
03:46a little more salt, black pepper, then, can I have this one, slowly please
03:56slowly please
03:58let's put it here
04:02then, do you love soy sauce?
04:05yes, I like soy sauce
04:07you love soy sauce?
04:09yes
04:11alright
04:13let's put it here
04:15wow!
04:17perfect!
04:19the way you cooked the garlic
04:21yes
04:23it's a perfect
04:25what a nice
04:27alright
04:29let's put julienne of squash
04:31or pumpkin
04:33it's alright
04:35and carrots
04:39then, that's it
04:41then,
04:43half for you, half for me
04:45bing, bing, bing, bing, bing, bing, bing, bing, bing
04:47here it is
04:49pan grilled squid tipanyaki
04:51are you hungry?
04:53yes, we are
04:55hungry, hungry
04:57hungry, hungry
04:59let's eat
05:01let's eat
05:11let's eat
05:13let's eat
05:15let's eat
05:17let's eat
05:19let's eat
05:21let's eat
05:23let's eat
05:25let's eat
05:27let's eat
05:29let's eat
05:31let's eat
05:33let's eat
05:35let's eat
05:37let's eat
05:39you know,
05:41I just tasted
05:43the perfect way of cooking the squid
05:45it's not hard
05:47it's not soft
05:49the texture of the squid is perfect
05:51all the ingredients
05:53that you put, it's really tasty
05:55wow!
05:57I feel like
05:59it's really authentic
06:01Japanese
06:03the cuisine
06:05that I'm eating today
06:07thank you
06:09you went to the right place
06:11because I'm from Japan
06:13I really cook here