水野真紀の魔法のレストラン 2025年1月8日 ＃957「食のプロ50人が選ぶ！京阪神ホンマに美味しい丼ランキング」
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#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
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TVTranscript
00:01Tonight's magic restaurant is...
00:03Thick Oyakodon
00:06Seafood bowl with a lot of seafood
00:09And a thick cutlet bowl
00:13It's thick!
00:15I'm not going to show this to the police
00:18I'm not going to show this
00:19From the basic to the alternative, there's an infinite number of options
00:25The gourmet pro selects the most delicious seafood bowl
00:32Itadakimasu
00:33Wow, it's beautiful!
00:37The 10th place goes to...
00:40A restaurant in Kyoto
00:44The gourmet pro selects Miyama-san from Kyoto's Jouhoshinashi
00:49Jouhoshinashi is the best
00:53It's full of seafood
00:56I think it's half and half between rice and seafood
01:01That's what this seafood bowl is
01:03What are they going to investigate?
01:06There's someone who's going to record with us
01:10Who is it?
01:13Hey!
01:14Hey
01:15Huh?
01:17That's amazing
01:19It's definitely Momi-chan
01:21Momi-chan?
01:22Momi-chan!
01:24Momi-chan!
01:25Hi, I'm Momi-chan
01:27Momi-chan
01:30Momi-chan was born and raised in Kyoto
01:34Do you eat rice bowls?
01:37When I was a kid, I never ate at my parents' house
01:43The tempura was tempura and the rice was rice
01:46Everything was separated?
01:48Yes, everything was separated
01:50There was no rice on top of the bowl?
01:53No
01:54What?
01:55What did you eat?
01:57Bread?
01:59The 10th place is 7 minutes away from Keihan Kiyomizu Gojo Station
02:05It's a Kyoto-like street with a road
02:09There are a lot of places like this in Kyoto
02:12This is nice
02:13It's nice
02:14There's a place like this in Aketa
02:16Aketa?
02:17Yes, Aketa
02:21Further ahead is a restaurant called Don Tsuki
02:29It's very Kyoto-like
02:32A lot of customers come every day to get lunch vouchers
02:39There are only counters in the restaurant
02:43There's a lot of food here
02:46The volume and impact is amazing
02:49I was shocked
02:52The first thing that came out in front of the popular rice bowl was
02:57It's hot, be careful when you touch it
03:00It's chawanmushi
03:02Chawanmushi?
03:03It looks fancy
03:04Chawanmushi
03:06It's hot
03:07Chawanmushi is served as a appetizer in front of the rice bowl
03:13It's white
03:16There's small scallops and blue cheese on top
03:20And pepper
03:22It's like a dessert
03:23It's hot
03:26And this famous rice bowl
03:31You have to hold it
03:35What is this?
03:39What is this?
03:41It's pretty, but it's a waste to eat it
03:44Let's not eat it
03:48A colorful rice bowl with a lot of seafood
03:53Tuna, bonito, scallops, shrimp
03:56There are 12 kinds of ingredients
03:59Chop it finely and mix it with cucumbers and takuan
04:05Serve it on top of rice
04:09Mix eggs and soy sauce
04:11Let's eat
04:18How is it?
04:19It's elegant
04:23It's delicious
04:27There are various textures
04:29There are scallops and cucumbers
04:34It's delicious when you mix them
04:36I used to do a lot of filming with Mori
04:41I said, um, 15 times
04:44This is the worst
04:46The worst?
04:48It's delicious
04:51It's delicious
04:58You said, um, 15 times
05:01You have to eat more
05:03It's not just sashimi, but also boiled shrimp
05:06There are also dried fish
05:08It's not just a cutting board
05:11It feels like a jewelry box
05:16It's been a while since I felt like a jewelry box
05:18I feel like I'm going to throw up
05:20Can you do it for me?
05:23I'll do it myself
05:25This time, we asked 50 professional chefs and writers
05:33They evaluated the cost performance, technology, impact, originality, and lightness
05:39They evaluated the cost performance, technology, impact, originality, and lightness
05:48What did Ide say about this bowl?
05:53It's a perfect flow of course
05:56You can enjoy the bowl from start to finish
05:59I think the cost performance is very high
06:01Delicate chawanmushi
06:03And the main dish, donburi
06:05And the closing menu
06:08It's a sashimi of sea bream
06:11How do you enjoy it?
06:13I put the last soup stock on it and made a sea bream chazuke
06:17Sea bream chazuke?
06:18Even though you already ate the sushi
06:20There's chazuke after that?
06:22There's chazuke after that?
06:23Sea bream chazuke at the end of the seafood bowl
06:27They prepare rice for chazuke separately
06:30So you can finish the seafood bowl
06:35Donburi, chawanmushi, and sea bream chazuke
06:38The price is 1,500 yen
06:41It's cheap
06:46It's a luxurious taste
06:48There's a lot of sesame sauce
06:50There's a little sweetness
06:51You can taste the sweetness of the sesame
06:53You can eat it with the soup stock
06:55If you eat it with the soup stock, you'll feel better
07:00Next, the 9th place
07:02A seafood bowl that has a great impact
07:05In Osaka
07:07This is the donburi
07:11Green onion, flounder, yellowtail, octopus, bonito, and cucumber
07:15Mixed together
07:18And chopped takuan
07:20Seasoned laver
07:23Finally, a lot of salmon roe
07:28It's a bomb
07:32En-san, who chose Takashimaya Osaka
07:37At first, it's a big explosion
07:40But the texture is amazing
07:42It's crispy, chewy, and crunchy
07:45You can enjoy various textures
07:48The place is 3 minutes away from Namba Grand Kagetsu
07:53It's a long time ago in Ura-Namba
08:01There's no break time
08:05You have to adjust your break time
08:10The place that attracts Osaka people is
08:12Cospa
08:14This bomb
08:16Seasonal sashimi
08:18Miso soup
08:20Tofu
08:22It's the same price as Kyoto's donburi
08:29How to eat
08:33You have to eat 3 times at once
08:39First, mix the ingredients
08:43The second time, you eat it with the sauce
08:49The last time, you eat it with the sauce
08:56The 10th and 9th places are the same
09:01Inada-san, who is in charge of gourmet events
09:05It's popular
09:07There are many delicious parts of fish
09:10You can eat a lot of fish
09:13It's cost-effective
09:15You can eat a lot of delicious fish
09:18That's the trend
09:22What kind of donburi will come to the 1st place?
09:28I think it's Oyakodon
09:31I think it's Oyakodon
09:33I think it's Oyakodon
09:35I think it's Oyakodon
09:38I think it's Tanin Donburi
09:41I think it's Tanin Donburi
09:43It's a taste of Kansai
09:47I want it to be the 1st place
09:50I want it to be the 1st place
09:53The 8th place is
09:58Osaka's restaurant
10:02Michelin Guide Vive Gourmand's Italian chef
10:06When I was young, I wanted to eat that kind of meat
10:11There was a restaurant that I could enjoy
10:14I was happy when I ate that kind of meat
10:19What will they investigate?
10:22Nice to meet you
10:24I used to be a police officer in Nara
10:28My name is Sakaya
10:32I changed my car license and my driver's license
10:40The first one is
10:43This one
10:46It's Hariju
10:49Hariju is a restaurant where you can enjoy high-class Sukiyaki
10:57But today, it's a Donburi special
11:00It's not here
11:04It's next door
11:16It's Hariju Curry Shop
11:23Hariju Curry Shop is located next to Hariju
11:29As the name of the shop says, you can enjoy high-class Hariju curry
11:36The most popular one is Donburi
11:41Thank you for waiting. Here is your beef bowl
11:46Beef bowl?
11:48Beef bowl
11:52The 8th Donburi is
11:58Thank you for waiting. Here is your beef bowl
12:04This is the recommended Donburi, beef bowl
12:09It's a rice bowl with beef and egg
12:14It's better than others'
12:16It's beef bowl
12:18Beef bowl?
12:21It's a beef bowl with beef no.1 and beef no.1
12:27No.1?
12:33I can feel the umami of beef
12:36The egg soup is delicious
12:39There is a lot of beef
12:42The beef is cut off from Hariju
12:48It's sliced thinly
12:54It's 50g of high-class beef
13:00The egg is used for Sukiyaki
13:05I'm curious about the price
13:09The professional evaluates the price
13:15Considering the price of Hariju's Sukiyaki, it's very reasonable
13:20I strongly recommend it
13:23Hariju's Sukiyaki with high-class beef costs from 6,600 yen to 19,800 yen
13:31This bowl costs 990 yen
13:41It's a good deal
13:44It's a good deal
13:47Don't you want to raise the price?
13:50I want to raise the price
13:55It's 990 yen
13:58I think all Kansai people like this sweet Sukiyaki
14:05It's a good deal
14:07I can eat this all day
14:11No.7
14:14Ranked in from Kyoto
14:17There are many restaurants in front of the store
14:22In front of Shin-Kyogoku shopping street, there is a famous restaurant of eel
14:27Kyogoku Kane-yo
14:30I forgot to eat eel
14:34It's interesting
14:36How was the eel?
14:38It's a restaurant of eel
14:39Do you know this restaurant?
14:40It's famous in Kyoto
14:42Really?
14:43This restaurant is famous for eel
14:45Have you ever eaten eel?
14:47Yes, I love eel
14:48I've never eaten eel
14:53From 2017, he has been a Michelin Guide for 7 years
14:59What is the most popular bowl of this restaurant?
15:03I can feel it
15:05It's a forbidden bowl
15:09It's overflowing
15:13It's like a bomberman
15:15It's like a bomberman
15:21What is this?
15:22It's an egg
15:25It's different from Omotesando
15:26It's a bowl of eel
15:28It's a bowl of eel
15:33It's Kyoto
15:35When you turn it over
15:37There it is
15:38I found it
15:40When you turn it over, you can see eel
15:44This is the forbidden bowl
15:47It's 3,000 yen
15:49It smells good
15:51It's a bowl of eel
15:54Don't you eat egg?
15:56Yes, I do
15:57I'm sure you do
16:00Kanto-style bowl of eel
16:08The secret sauce is 100 years old
16:11There is a lot of kelp in the egg
16:16It's a signboard menu
16:20What does Izuri think about this bowl?
16:24It's very impressive
16:27The texture of the egg is just right
16:35It's very impressive
16:39The originality
16:42Mr. M. Saburo has been eating out more than 600 times a year for more than 25 years
16:49It's a bowl of eel and egg
16:54It's been around for a long time
16:58It's become a specialty
17:00I've seen it in many restaurants
17:03I think this is the first restaurant
17:06Itadakimasu
17:08I'm a fan of Noripi
17:11Noripi?
17:13Yes, Noriko Sakai
17:15Is there anything else?
17:18It's nothing
17:20Please enjoy
17:22Don't confuse me
17:29It's good
17:30It's soft
17:32It's good
17:34The strong taste of eel
17:36It's very strong
17:38The egg is good
17:40You can eat 1,000 of this
17:44Do you work with Mr. Naito?
17:47Yes, I do
17:49He seems to be a good person
17:51I talk to him all the time
17:53I thought he wasn't popular
17:56He's very creative
17:58Really?
17:59He doesn't get mad at anyone?
18:01No
18:03You've never gotten mad at him?
18:05No
18:07I talk to Mr. Momiji all the time
18:10I talk so much that it's annoying
18:12I go to arrest him with the suspense
18:16You go to arrest him
18:19Mr. Momiji is a criminal
18:21Sometimes
18:23We get along well
18:26This restaurant is open once a month
18:29It's called Kaneyo Yose
18:31It's a restaurant where you can cook
18:35It's only 2,800 yen
18:38Do you serve eel or kinshi-don?
18:42Yes, it's free
18:45It's very popular
18:47I see
18:49On the 15th, there's an event called Ogenkide
18:54It's for people over the age of 70
18:58There's a lot of people
19:01Here's a quiz for Mr. Naito
19:06What kind of event is Ogenkide?
19:12You can eat as much as you want
19:15You can eat as much as you want
19:21The answer is
19:24He's drawing lots
19:27Only 30 people can win
19:33The answer is
19:35You can eat eel for free for people over the age of 70
19:41Almost 30 people come every month
19:46If you lose, you can eat eel
19:52I don't want to be on TV
19:55I don't want to be on TV
19:57Mr. Naito, you're 70 years old
20:01Please join us
20:04I'm 70 years old
20:06What are you talking about?
20:10I'm 70 years old
20:13You can join us when there's less than 30 people
20:16Then, everyone can join
20:18The 6th place is
20:22Hyogo's restaurant
20:24What did he choose?
20:29It's cheap, delicious, and fast
20:32It's katsudon
20:35There's a lot of soup
20:40It's a sweet katsudon
20:43It's perfect
20:52The 6th place is
20:57Hyogo's restaurant
21:01It's located in the basement of Sannomiya Center Plaza
21:08It was established in 1979
21:15They only serve counter seats
21:22Here's the popular menu
21:26The katsudon with sweet and spicy soup and eggs
21:33It's 950 yen
21:37It won 4 gold medals in katsudon
21:46It's popular because it's sold 300 times a day
21:52It's cheap and easy to cook
21:58It's easy because it's fast
22:04I want to eat it right away
22:10Mr. Tsurukawa, a professional chef
22:15It's fast
22:19The eggs are beaten quickly
22:25It's the ultimate skill
22:30How fast is it?
22:34It takes 3 minutes
22:37It takes 30 seconds to mix the eggs and soup
22:42It takes 3 minutes and 30 seconds to finish
22:48It's fast
22:51It's the busiest time of the day
22:55It's 6 minutes and 35 seconds
22:59They hand out the tickets and fill up the counter
23:06It took 4 minutes
23:09It took 1 minute
23:12It takes 3 minutes and 30 seconds to finish
23:17It's like a meal ticket
23:20If you buy a meal ticket, you can see the menu
23:25And
23:28You can see when the customer is about to finish eating
23:37Mr. Naito, do you have a favorite bowl?
23:40You think I'm a detective, right?
23:44I can't miss it
23:48It's katsudon
23:50That's a lie
23:53It's impossible
23:55I can't eat it when I'm investigating
23:58I'm waiting for the customers
24:02I like katsudon
24:07The 5th place
24:10A restaurant in Osaka
24:12Mr. Nanamura of Ayamuya, a popular yakitori restaurant
24:18It's simple
24:20It's just katsudon and rice
24:22It's delicious
24:24I ate it every week
24:28It's katsudon again
24:32Mr. Kaorin, who writes in many gourmet magazines
24:37Everyone imagines katsudon
24:42It's different from what everyone imagines
24:47Here it is
24:51Mr. Kitaro
24:54Mr. Kitaro is in the residential area
25:02What is the difference between normal katsudon and katsudon?
25:09Thank you for waiting
25:11Here it is
25:15I'll open it
25:19Katsudon
25:22It's an egg
25:25It's different from normal katsudon
25:28This is the popular menu
25:31Big pork cutlet and sauce katsudon
25:35I like sauce katsudon
25:37Which prefecture is famous for sauce katsudon?
25:41Fukui Prefecture
25:43The predecessor of the restaurant is from Fukui Prefecture
25:47He started sauce katsudon 36 years ago
25:57It's delicious
26:01It's delicious
26:04Sauce katsudon has a strong taste
26:12Sauce katsudon is different
26:15Sauce katsudon has a strong taste
26:17Pork cutlet has a sweet taste
26:20The meat is soft
26:23It's a genius
26:25Thank you
26:28This sauce katsudon is highly evaluated by technology
26:34Normally, pork cutlet is used for sauce katsudon
26:38This time, pork cutlet is used for sauce katsudon
26:43Pork cutlet has a firm texture
26:49Mr. Hidaka, who distributes information about food
26:55Pork cutlet has a firm texture
26:58There are a lot of techniques to make pork cutlet soft
27:03Pork cutlet is used
27:08The secret to making pork cutlet soft
27:11Tap the pork cutlet
27:13Pork cutlet becomes soft
27:18Tap the pork cutlet
27:24Tap the pork cutlet
27:28Pork cutlet becomes soft
27:31Cut the pork cutlet into small pieces
27:34Cut the pork cutlet into small pieces
27:39The pork cutlet is connected
27:42The pork cutlet is connected
27:43It's an art
27:45The secret to making pork cutlet soft
27:52If you cut it too fine, the juice will escape
27:56If you cut it too rough, the taste will be bad
28:00It's hard to suck the oil, but the sauce is easy to suck
28:09The oil used is 100% corn salad oil
28:14It's easy to finish by using vegetable oil
28:19The special Worcester sauce is used
28:24It's delicious
28:26The juice of the sauce dances in my mouth
28:31It's a little sweet
28:34It's a taste that makes you want to eat rice
28:36It's delicious
28:37I won't give you a prize
28:424th place
28:45Hyogo's restaurant
28:47Misaka, a gourmet producer
28:52Kobe beef
28:55I use Kobe beef
29:00It's a soft meat
29:02It goes well with rice
29:04It's delicious
29:07This is the only restaurant
29:10The restaurant is located in Ijinkan, Kitanozaka, Sannomiya
29:17It specializes in Kobe beef
29:20Asahiya Steak House
29:24About this steak house
29:27Yamaguchi's son, Yamaguchi Yuki
29:33My father was in a relationship
29:37I learned about Kobe beef
29:44Kobe beef is the best
29:47He uses the best of Kobe beef
29:51What is this bowl?
29:56The name of this bowl is Sujitama Don Kiwa
30:02It's 1,650 yen
30:06There is no other bowl
30:08The professional evaluates the originality of the food
30:11And the cost
30:13Sujiniku changes depending on the maker
30:20I think it's a special ingredient
30:23If you make good use of it, the cost will be very good
30:29The color is beautiful
30:33It's delicious
30:36Is your reaction big?
30:39I cook Sujiniku
30:43It's delicious
30:45It's not greasy
30:47It's very delicious
30:51Sujiniku was originally a specialty of a different restaurant
30:58Because the restaurant closed a year ago
31:01Asahiya, which was the source of meat, powered up and revived
31:07Sujiniku uses Kobe beef
31:11The egg is also a high-priced egg
31:18Kishimoto, a gourmet writer
31:22I wanted to eat it, but I thought I couldn't
31:28But I was able to eat it
31:30I think the fans are excited
31:32K-Hanshin really delicious bowl ranking
31:35Best 3
31:37The third place is Osaka
31:42The restaurant is lined up in front of the store
31:482 minutes walk from Tanimachi 6-chome station
31:54Lunch time is always full of employees
32:00You can enjoy fresh seafood from the market
32:06It's popular
32:10It's a seafood bowl
32:12It's a gold prize
32:15Isn't it amazing?
32:17It's a seafood bowl
32:19I like seafood bowl
32:21Pork, chicken, eggplant, conger eel, green pepper, lotus root
32:272 big shrimps
32:30It's a seafood bowl with a lot of volume
32:33The price is 1100 yen
32:38It's delicious
32:41However, it's not a seafood bowl
32:46It's a seafood bowl with tempura
32:50It's a luxurious bowl
32:53Sorry to keep you waiting
32:55It's a seafood bowl
32:59Seafood bowl?
33:01But it has English
33:06It has English
33:10This is the recommended bowl
33:135 kinds of tempura
33:17Tuna, green onion, salmon roe
33:23The price is 1400 yen
33:28It's a seafood bowl
33:31It's a tempura
33:36It's a seafood bowl
33:42It's a greedy bowl
33:46It's a greedy bowl
33:51Sorry to keep you waiting
33:53It's big
33:57What's this?
33:59It's bigger than a greedy bowl
34:02It has meat
34:04Seafood, black beef sukiyaki, and tempura
34:11Tempura is made by Kashiwa
34:15What's the name of the menu?
34:18It's a greedy bowl
34:21I see
34:23You didn't sleep
34:26It's a greedy bowl
34:30What's the name of the menu?
34:34Mr. Ujihara
34:36You can guess it
34:40I don't know
34:42It's a seafood bowl
34:52What's the answer?
34:54It has meat, seafood, and Kashiwa
35:00It's a seafood bowl
35:03It's easy to guess
35:05I think it's good
35:07Stop it
35:09It's not good to praise
35:13The second place is
35:16A fish shop
35:18It's the second place
35:21Is it here?
35:24It's like inside a building
35:27It's cool
35:30It's like a building
35:33It's like a building
35:37It looks good
35:39It looks good from here
35:43It's 5 minutes walk from Ryokuchi Park Station
35:47It's a restaurant where you can enjoy soba and duck
35:52It's always in line at lunch time
35:57It's popular to eat soba made from domestic soba and duck soup
36:05It's like Oyakodon
36:08It's a popular bowl with soba
36:13I've never seen it before
36:15I'm sure it's Oyakodon
36:19Oyakodon has a great impact
36:23What's that?
36:25What's that?
36:28It's in a tree
36:33Oyakodon has a great impact
36:39Is it for one person?
36:41No, it's for 2 or 3 people
36:44You can eat it with hot pot
36:49It's tight
36:52This is the size for one person
36:55It's 1,500 yen
36:57I'm sure it's good
37:03It's good
37:06It's good
37:08It's fun
37:12It's good
37:15It's good
37:19It's soft
37:24It's good
37:28It's soft and chewy
37:32It tastes like chicken
37:34There are 5 kinds of chicken
37:41There are 5 kinds of chicken
37:52There are 3 kinds of eggs
38:03There are 3 kinds of eggs
38:13It's beautiful
38:18It's beautiful
38:20It's good
38:25There are many words
38:28It's good
38:33It's good
38:35It's good
38:38I want to eat it at home
38:43It's good news for those who can't go to a restaurant
38:46There is a set of chicken
38:50Chicken, soup stock, eggs, etc.
38:53It's the same as what you use in a restaurant
38:56It's a popular product that has been sold 3,000 times a year
39:01There is something like this
39:05It's amazing
39:07It's like a lie
39:09It doesn't usually happen
39:12It's amazing
39:14It's a quiz for Mr. Takashi Naito
39:18What is the strange thing on the chicken?
39:24I think it's a gold leaf
39:33The correct answer is here
39:36It's interesting
39:40The correct answer is a pot for a bowl
39:45If you use this, you can easily reproduce the taste of the store at home
39:51If you get it wrong, you will be punished
39:55I'm scared
39:58If you make it with that, it will be different
40:01I've never made it at home
40:04It's the taste of the store
40:08K-Hanshin really delicious bowl ranking
40:12What is the first place?
40:16It's Katsuon
40:19It's roast beef
40:23Before that
40:26Two Michelin stars in Kyoto, Mr. Konishi
40:32It's a seasonal turnip that you can get cheap at the supermarket
40:37It's perfect for the cold season
40:41It's a turnip
40:43It's getting soft
40:46I'll use the skin
40:49Wash it well and cook it with the skin
40:53It's easy to cook and the texture is good
40:56I'll fry it in a frying pan
41:03Add salad oil to the frying pan
41:06Add the turnip
41:11Add the turnip leaves
41:15Add lotus root and eringi
41:18Fry it until it's soft
41:22When the vegetables are soft, add water
41:27Add soy sauce and mirin
41:33I don't use soup stock today
41:37The turnip has the same amount of umami as the radish
41:42Add other vegetables
41:46When the vegetables are cooked, add the chicken
41:50It will be delicious
41:54Add the chicken
41:59Add the chicken later
42:06I'll add the soup stock
42:12The soup stock?
42:14The soup stock is good for this dish
42:19You can make it at home
42:23Mr. Naito, what is the soup stock?
42:26It's the soup stock
42:29What else is there?
42:33You can add the soup stock instead of the soup stock
42:36Why don't you add the soup stock?
42:41What is it?
42:43It's seaweed
42:45I'll make a dish with seaweed
42:49Seaweed for sushi
42:53How do you use it?
42:56I use 6 sheets of seaweed
43:00How do you use it?
43:02Today, I'll use it like this
43:09When the seaweed melts, the umami increases
43:12Add as much as you can
43:16Today, I'll make a dish with black ankake
43:22You can use a wet one
43:25It's okay to use a wet one
43:28How do you use this seaweed?
43:31Michelin 2-star Man Camero
43:34I use seaweed and soup stock
43:43Add water and potato starch to make it thick
43:46Then, serve it
43:57Finally, add chili oil
44:04Add chili oil to make it spicy
44:09KONISHI-RYU BLACK ANKAKE-DON
44:17Let's eat
44:25It's delicious
44:28The chili oil is good
44:31The chili oil is good
44:33There is no soup stock, but there is soup stock
44:37You can use a lot of ingredients
44:40Seaweed instead of soup stock is a soup stock
44:44It doesn't have a rich taste
44:47It's delicious
44:49Back to the ranking
44:51K-HANSHIN really delicious donburi ranking
44:54The first place is
44:59K-HANSHIN really delicious donburi ranking
45:03K-HANSHIN really delicious donburi ranking
45:06The first place is
45:10Osaka's restaurant
45:13The food journalist, Kurashita-san
45:17It's a restaurant famous for soup stock
45:20The legend of soup stock
45:22The soup stock is delicious
45:24The overall taste is good
45:28Osaka's buyer, Oto-san
45:33Eggs, chicken and soup stock
45:37The combination of the three is excellent
45:43The restaurant
45:45Osaka's Donburi
45:473 minutes from Ebisu Bridge to the east
45:50It was established in 1946
45:53The famous restaurant of udon, Dotonbori
45:58The specialty of this restaurant is fox udon
46:04Hokkaido's natural kelp
46:07Kyushu's mackerel
46:10The secret of the popular soup stock
46:15The most popular udon
46:21Thank you for waiting
46:24Oyako-don
46:26Oyako-don
46:30The first place is
46:32Oyako-don
46:36What did the experts say?
46:41The taste of the soup stock is deep
46:47The moment you eat it, the taste of the soup stock comes out
46:51It's a delicious donburi
46:54The soup stock is delicious
46:57Oyako-don has a lot of soup stock
47:00I think it's delicious
47:02The experts praise the soup stock
47:07The soup stock is used for udon and donburi
47:13The soup stock used for donburi is kelp and mackerel
47:19Is the secret of deliciousness the soup stock?
47:22That's right
47:24Is there anything other than soup stock?
47:29Here is the truth
47:32What?
47:34I put in a secret ingredient
47:39What is it?
47:42It's a secret
47:46Can you tell me?
47:49I can't tell you
47:52The recipe is simple
47:56The secret ingredient is delicious
48:02The experts don't know the secret ingredient
48:05After this, the secret ingredient of oyako-don will be revealed
48:15I told you
48:17The secret ingredient of oyako-don
48:21The first place is
48:26Oyako-don
48:29The secret ingredient of oyako-don is a secret ingredient
48:34The secret ingredient of oyako-don is a secret ingredient
48:38President
48:40You are the first place
48:47Thank you
48:49Congratulations
48:51I did it
48:53I have one last question
48:57I heard that you put in something delicious
49:04Can you tell me?
49:06I can't tell you
49:09I think it's chicken oil
49:12I told you
49:15I think it's chicken oil
49:17Actually, he put in chicken oil somewhere in the cooking process
49:24President
49:26I put it in
49:29I'm glad
49:31It's chicken oil
49:35The first place is oyako-don
49:39Actually, he put in chicken oil somewhere in the cooking process
49:44Maybe he put it in his feet
49:47He put it in his feet
49:50Next episode, the secret ingredient of oyako-don
49:54The secret ingredient of oyako-don
50:00Double Ketchup