水野真紀の魔法のレストラン 2025年1月29日 ＃960「京阪神 行列卵グルメランキング」
#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
Category
📺
TVTranscript
00:00Tonight's magic restaurant is K-Hanshin's egg gourmet ranking.
00:073 hours of waiting on the rice paddy road in Kyoto.
00:11They eat as much as they want.
00:145 hours of waiting in Kyoto.
00:17These fluffy eggs are back.
00:21Finally, the time has come.
00:24They eat at least 4 eggs a day.
00:27Then 5.
00:29The 7th place is Osaka's restaurant.
00:37The first time.
00:39K-Hanshin made by a magician of spice.
00:43Let's investigate.
00:45Hello, I'm Elf.
00:47It's been a long time.
00:48It's been a long time.
00:50Let's investigate today.
00:53Elf in the spring.
00:58This time, Madoka is a guest.
01:02I love Madoka.
01:04I love Madoka.
01:07Do you have a nickname for Madoka?
01:10Madoka.
01:11Madomizawa Takeshi.
01:13What does that mean?
01:15I was surprised.
01:16What are you talking about?
01:18I don't know.
01:2020 minutes on foot from JR Suminodo Station.
01:24There is a long line at the end of the street.
01:28Chinese restaurant Nanshuken.
01:31There are 15 people on average.
01:34On Saturdays, there are thousands of people in the store.
01:40The maximum waiting time is 30 minutes.
01:46Nanshuken.
01:55Hello.
01:57Who are you?
01:59I'm Nammu.
02:00I'm Nammu.
02:02I'm Nammu.
02:05I'm Nammu.
02:06I'm Nammu.
02:07I'm Nammu.
02:09I'm Nammu.
02:13Nanshuken has been in business for 54 years.
02:16The store is mainly focused on Sichuan cuisine such as black sesame noodles.
02:21Nammu, the second owner, is a spice magician.
02:27Chinese Hoi Kou Rou and Indian Biryani.
02:30Hoi Kou Rou Biryani.
02:33Marbled Tofu and Motsunabe.
02:36Marbled Motsunabe.
02:38Various Chinese dishes.
02:42The egg dish is very popular.
02:49I've never eaten it before.
02:51When I first ate it, I was shocked.
02:54The spice is very delicious.
02:57It's a spice that becomes a habit.
03:01That's great.
03:04What is this?
03:06Let's ask the guest, Mr. Hiroshi Madoka.
03:11What did he mix with TENSHINHAN to make the dish in Nanshuken?
03:21Do I have to answer like this?
03:24I put the red bean paste on the dumpling.
03:28TENSHINHAN is red bean paste, so it's ANAN TENSHINHAN.
03:31The correct answer is TOMOYAMU TENSHINHAN mixed with TOMOYAMU.
03:39The egg is fluffy and the red bean paste is sour.
03:43Is it delicious?
03:44It's a spicy dish that becomes a habit.
03:51Is it delicious?
03:52It's delicious.
03:55It's TOMOYAMU TENSHINHAN, but it's not as spicy as it looks.
04:00The pork is also coated with flour, so it's delicious.
04:07I didn't think there was such a thing.
04:09This is the first egg dish.
04:11That's great.
04:13There are four eggs for one person.
04:17This is correct.
04:18Stir and bake over high heat.
04:27Next is the preparation of the filling.
04:30This is a soup with chicken, pork bone and milk.
04:34What do you put in there?
04:36This is the secret of the taste.
04:38I make the paste myself.
04:40Is NANBU-SAN mixed?
04:43This is NANBU-SAN's original TOMOYAMU-KUN paste.
04:47The details are a secret.
04:50By adding Japanese elements, it becomes a taste that is easy for Japanese people to get used to.
04:57Add water-soluble potato starch to it.
04:59When it becomes thick,
05:02add eggs at the end.
05:07By adding eggs to the paste, it becomes a unique taste that is spicy but easy to eat.
05:13And then.
05:16I want to eat this.
05:20TOMOYAMU TENSHINHAN, which is made by a spice magician.
05:26TOMOYAMU TENSHINHAN.
05:28This is a miracle moment when eggs in a spicy paste meet.
05:39NANBU-SAN has been running this shop for many years.
05:44Recently, a powerful assistant came.
05:48My daughter has been training since May.
05:54Is this your daughter?
05:55Hello.
05:57I'm HASHI.
06:01All the parents are in a good mood.
06:03It's a nice family.
06:04I've loved eating my father's food since I was a kid.
06:08I want to open a restaurant where I can make my own food in the future.
06:14I'm glad.
06:15Is there anything you don't like about your father?
06:20He is strict to me.
06:26That's good.
06:30I'm not afraid of him.
06:32Is that true?
06:33That's true.
06:35What a wonderful answer.
06:37I'm a little scared.
06:39He is a good father.
06:42The sixth place in the ranking is.
06:46HYOGO's restaurant.
06:48The expiration date is one minute.
06:53I will investigate.
06:56Good morning.
06:59I came from JR Motomachi Station.
07:02It's a five-minute walk.
07:03There is a restaurant in front of the back street.
07:08This is a Western-style restaurant that opened last December.
07:13There are many people in the restaurant.
07:17The average number of people in the restaurant is 20.
07:20The maximum waiting time is one hour.
07:27I'm from SAITAMA.
07:30I saw this restaurant on Instagram.
07:33I came from Kyoto.
07:35I want to eat this from all over the country.
07:37The egg is thin.
07:40It's like a grandma's leg.
07:43The food has arrived.
07:44Thank you for waiting.
07:45Omelet rice.
07:48This is good.
07:50This is also good.
07:51I like this.
07:58The maximum waiting time in Kobe Motomachi Station is one hour.
08:00This is a Western-style egg dish.
08:03The food has arrived.
08:05Thank you for waiting.
08:06Omelet rice.
08:08This is good.
08:10This is also good.
08:12I like this.
08:13This smells good.
08:15This is a thin omelet rice.
08:18This is good.
08:19One minute is the best time to eat omelet rice.
08:22One minute?
08:23Yes.
08:25This is a Western-style omelet rice wrapped in a thin omelet.
08:29What does it mean that one minute is the best time to eat omelet rice?
08:43This is very delicious.
08:46The egg is thin, but the outside is well cooked.
08:49The inside is a little thick.
08:52This is a thin omelet rice wrapped in a thin omelet rice.
08:53This is the best time to eat omelet rice.
08:55The omelet rice is getting thinner.
08:57The omelet rice is getting harder.
08:59I see.
09:00This is simple, but it takes more time than anywhere else.
09:03I see.
09:05The owner, Mr. Ogura, has been a chef in Kobe for 73 years.
09:09He has been a chef for 10 years.
09:12He opened a restaurant near Ippei with his specialty omelet rice.
09:18The appearance is the same, but the amount of ingredients is different.
09:23It has a different taste.
09:25I see.
09:26Grilled omelet rice uses ham.
09:30Ogura uses chicken rice.
09:34He uses ketchup sauce.
09:36Ketchup sauce is a blend of boiled onions and honey.
09:46The color is getting darker.
09:48It's a good color.
09:49It's dancing.
09:50It feels good.
09:52It's dancing.
09:55He poured the egg into the pan.
09:58He poured the egg into the pan.
10:01This is difficult.
10:03This is fast.
10:05He poured the chicken rice into the pan.
10:08He poured the chicken rice into the pan.
10:11What is this?
10:12The omelet rice is getting thicker.
10:15This is delicious.
10:18This is delicious.
10:19This is fast, gentle, and delicate.
10:23This was completed in no time.
10:25I want to eat this.
10:27The sauce is on the omelet rice.
10:30This is fresh cream.
10:35This is dried parsley.
10:37This is completed.
10:40This is like an omelet.
10:44I want to see this.
10:45This was delicious.
10:48This is amazing.
10:50The omelet rice is thinly grilled.
10:53The omelet rice is wrapped in ketchup sauce.
10:59This skill is a miracle.
11:01The omelet rice is thin, but the inside is soft.
11:09This is delicious.
11:12This is really thin.
11:13This is thin, but the taste is strong.
11:15This is delicious.
11:16This is amazing.
11:18This is delicious.
11:20Where is the onion?
11:23This is probably melted.
11:25All the ingredients are here.
11:28I heard that this restaurant is open every day.
11:33Is there a time when you can eat this?
11:42It depends on the weather and day.
11:45On Wednesdays, there is a tendency to be crowded.
11:49Wednesday?
11:50Is it on weekdays?
11:52That's right.
11:53I will give you a quiz.
11:58What does a farmhouse say on Wednesdays?
12:05The rival store nearby is closed on Wednesdays.
12:10Everyone comes here.
12:12What is the correct answer?
12:13Why?
12:14On Wednesdays, all the stores are closed.
12:20That's amazing.
12:23I want to eat a lot on Wednesdays.
12:26So I'm going to eat a lot on Wednesdays.
12:29You said that yourself.
12:32That's great.
12:34What is the 5th place in the ranking of omelet rice?
12:38The 5th place is a restaurant in Kyoto.
12:40This is a famous restaurant in Ginza.
12:42This is a restaurant called FUWATORO.
12:46Who are you investigating?
12:49Good evening.
12:50I love eggs.
12:51I'm a blind triangle.
12:52I'm MARUYAMA.
12:53I'm a blind triangle.
12:54I didn't know that.
12:57She is a former Japanese soccer player.
12:59She loves eggs.
13:00She is MARUYAMA KARINA.
13:03I love eggs very much.
13:04I think I eat 3 eggs a day.
13:11I eat 3 eggs a day.
13:14Who is the 1st place?
13:16Who is the 1st place?
13:17FUJIKEN YOKO.
13:20He is a boxer.
13:21He eats a lot of raw eggs.
13:24I haven't won yet.
13:27I see.
13:28You said it in English.
13:31I came to KISA ME.
13:34It opened in 2022.
13:38There are a lot of people.
13:43You can write the name of the person who came.
13:45When the order comes, you can enter the store.
13:50The waiting time is 2 hours.
13:55I'm NARA.
13:57The eggs were fluffy and delicious.
14:00I repeated the order.
14:03I'm NARA.
14:04The eggs are very soft.
14:06This is the softest egg I've ever eaten.
14:09This is a retro store with an old game.
14:14What is the egg dish that 90% of people order here?
14:19Thank you very much.
14:23This is beautiful.
14:25I've never seen this before.
14:27This is on top.
14:29This is an omelet rice that you want to eat even if you wait 2 hours.
14:34This is not wrapped in eggs.
14:38This is put on top.
14:40This is not a popular omelet rice.
14:44This is a new shape.
14:49This is like pudding.
14:54This is soft.
14:55You didn't put pudding in this, did you?
14:56I didn't put pudding in this.
14:58This is very soft.
15:02I shake this.
15:04This is like pudding.
15:07I didn't put pudding in this.
15:11This is pudding.
15:13This is very soft.
15:21This is hot.
15:23This is very delicious.
15:25This is similar to the taste of ice cream.
15:28This is similar to the taste of ice cream.
15:32This is a little different.
15:37This is very soft.
15:40When you eat omelet soup, you drink it, right?
15:44This is softer than that.
15:46This egg has a sense of unity.
15:50This is similar to pudding.
15:55I feel like I'm eating technology.
15:58That's a good expression.
16:00I don't know what you're talking about now.
16:03I feel like I'm eating technology.
16:07This omelet rice is a secret omelet rice.
16:09This omelet rice is a secret omelet rice.
16:13This omelet rice is a secret omelet rice.
16:18Ketchup rice uses bacon and onions.
16:23Egg liquid uses fresh cream.
16:28I use a lot of margarine.
16:30I use a lot of margarine.
16:33This is a secret omelet rice.
16:37This is amazing.
16:39This is hard.
16:42This is hard.
16:44This is amazing.
16:46This is very different from before.
16:53This is fast.
16:55This is very different from before.
16:58I put this on ketchup rice.
17:03This is interesting.
17:07This is amazing.
17:11Look at this.
17:13This is a soft omelet rice.
17:17This is a secret omelet rice.
17:19This is a technique.
17:22This is a good expression.
17:24This is a challenge.
17:26This is difficult.
17:27Can you do this?
17:29This is a secret omelet rice.
17:32Can you bake this well?
17:37Please bring this.
17:39Please mix this.
17:43Please mix this.
17:46Please shape this.
17:48Please mix this.
17:50Can you shape this?
17:55How do you shape this?
17:57Please be gentle.
18:01Please be gentle.
18:03This is difficult.
18:06What is the result?
18:10I can't believe it.
18:13I can't believe it.
18:15I have never used an egg like this.
18:18I'm shocked.
18:20I'm depressed.
18:21This is alive.
18:23This is dead.
18:25This is a dead egg.
18:28This is a dead egg.
18:30This is a bad example.
18:33The fourth is Osaka's restaurant.
18:38This is a big meal.
18:41This is a big meal.
18:44The name of the restaurant is Osaka Sakai.
18:48This is near the largest cemetery in Japan.
18:52There is a long queue.
18:56There are 50 people in the city.
19:00The maximum waiting time is two and a half hours.
19:04This is amazing.
19:08What kind of egg do you want to eat?
19:17There is a long queue in Osaka Sakai.
19:20This is YAMAYA, which opened two years ago.
19:24The maximum waiting time is two and a half hours.
19:28What do you want to eat?
19:30Thank you very much.
19:32This looks delicious.
19:35This looks delicious.
19:36This is a set of meat and egg rice.
19:39This is 1,150 yen.
19:41This is a restaurant specializing in meat and egg rice.
19:45This is a luxurious dish.
19:49I want to eat this.
19:55This has a light taste of meat.
19:58This is addictive.
20:00This has a light taste of meat.
20:02This has a strong taste of meat.
20:06Next is egg rice.
20:09Before that.
20:12This is an egg check.
20:15What is this?
20:16Do you want to know the name of this?
20:18This is Louis Vuitton.
20:20This is Louis Vuitton.
20:22Do you want to know the name of this?
20:24You are good at this.
20:27This is beautiful.
20:29This is a jewel.
20:31This is a brand egg from Kyoto.
20:34This is an egg called SEKISAI RAN.
20:37This is a luxury brand egg from Kyoto.
20:41This has a rich yolk and a strong taste.
20:45Choose soy sauce.
20:49Add a little more soy sauce.
20:53Add soy sauce to rice in advance.
20:57Don't add too much soy sauce.
21:09You don't have to add too much soy sauce.
21:12I can feel the sweetness of the egg.
21:17This is very delicious.
21:18This is a luxury brand egg.
21:21This is a luxury brand egg.
21:25This is a huge egg dish with an order rate of more than 90%.
21:31I see.
21:33I'm sorry.
21:35This is a luxury brand egg.
21:37This is amazing.
21:40Is this for one person?
21:42This is for one person.
21:45This is amazing.
21:48This is another popular dish.
21:50This is a huge egg dish with an order rate of 450 yen.
21:54This is very cheap.
21:57How many eggs are there?
22:001, 2, 3, 4, 5.
22:05This is for one person.
22:07The eggs swell as they are cooked.
22:09Be careful not to let the air in.
22:14This is a beautiful finish.
22:18This is fluffy.
22:20The soup is overflowing.
22:23This is beautiful.
22:26This is for one person.
22:29This is for sharing.
22:32The soup has a strong flavor.
22:36This goes well with alcohol and rice.
22:40This is a soup made from meat broth.
22:44I see.
22:46The soup is overflowing.
22:49This is hard.
22:51This is the same as meat broth.
22:57This is fluffy.
23:00The soup is overflowing.
23:04This is juicy.
23:06The soup is overflowing.
23:11When a family of four or five eats this, everyone will eat it together.
23:16This is the power of eggs.
23:20Eggs are the source of world peace.
23:25This is a popular restaurant.
23:29However, it was difficult to open.
23:33His wife, Misaki, supported him.
23:38I sold all the items I chose.
23:42That's amazing.
23:48I haven't been able to return it yet.
23:51I want to return it to the person who sold it to me.
23:55What do you want from your wife?
23:58I want a chain wallet.
24:03That's the opposite.
24:06I want you to buy it.
24:09Of course.
24:12I understand.
24:15The third place in the ranking is HYONGO's restaurant.
24:21It's easy to get to the location.
24:28It's 9 am.
24:32It took two hours from Osaka by car.
24:36Where is this place?
24:45Is there a restaurant in this area?
24:53I came to TANTOCHO, a quiet town in TOYOKA.
24:58There is a queue in front of the restaurant.
25:04There are 30 people in front of the restaurant.
25:10The maximum waiting time is 3 hours.
25:15That's amazing.
25:18I came from OKAYAMA.
25:21I came from AICHI.
25:26What are you looking for?
25:29Is this the place?
25:31There are many cars parked here.
25:35There is a mysterious bear here.
25:39There is a cute bear here.
25:42This is a mysterious restaurant.
25:44What is this?
25:48What is this?
25:52There is a song I don't know.
25:55What is this?
25:56I'm scared.
25:59This restaurant is full of mysteries.
26:03What kind of egg dish do you want to eat here?
26:11Is this food?
26:14This is rice and miso soup.
26:18This is too simple.
26:21This is an egg dish.
26:26This is an egg dish.
26:30This is an egg dish that was born here.
26:37This is amazing.
26:40This is a restaurant specializing in egg dishes.
26:46This is a bird.
26:50This is a fish.
26:55This is a brand egg called KURITAMA.
26:59This egg has a rich yolk and white flesh.
27:04You can eat as many as you want.
27:06This is only 500 yen.
27:10This is amazing.
27:13This yolk is amazing.
27:16This is a delicious feeling.
27:18This is amazing.
27:19Let's eat this.
27:22This is a super slow-cooked egg.
27:24This is a fresh egg.
27:30This is a super slow-cooked egg.
27:35This is a super slow-cooked egg.
27:42This is delicious.
27:44This has a rich yolk.
27:46This has a rich white flesh.
27:48This is a rice-based egg.
27:50This is a rice-based egg.
27:52This is a rice-based egg.
27:57This is a rice-based egg.
28:02Customers come from far away.
28:07This is a restaurant specializing in egg dishes.
28:12Next to this is a place where you can buy eggs and local agricultural products.
28:18In addition, there is a shop where you can buy sweets using KURITAMA.
28:24The owner NISHIGAKI has such a feeling.
28:28I want customers to come to my house.
28:32I want customers to come to my house.
28:36I want customers to come to my house.
28:38Do you think about the whole area?
28:40There are 40,000 people in this restaurant every year.
28:4440,000 people?
28:46It's good for the whole area.
28:48That's right.
28:52Wait for up to 3 hours.
28:54The recommended tourist destination is TAJIMA ANKOKUJI, which is famous for its autumn leaves.
29:02It's a silk hot spring where your skin will be smooth when you enter.
29:08I'm curious about this restaurant.
29:17I'm curious.
29:24A mysterious song has been playing for a long time.
29:28What is this song?
29:29This is a song called TAMAOKAGE GOHAN 365 NICHI.
29:33It's a song that goes up to number 365.
29:37It's a song that goes up to number 365.
29:41This song resonates not only in the restaurant but also in the parking lot.
29:54TAMAOKAGE GOHAN 365 NICHI
30:00It's a song that goes up to number 365.
30:05This song was composed by HIROSHI MADOKA, who likes TAMAOKAGE GOHAN.
30:17Did you compose this song?
30:19You can do anything.
30:23This song was composed by HIROSHI MADOKA, a big star in Kansai.
30:28I asked the manager who listens to this song every day.
30:33How do you feel when you listen to this song every day?
30:37That's right.
30:38I'm listening to it every day.
30:43Do you feel that way?
30:44Yes, I feel that way.
30:47Then I'll ask HIROSHI MADOKA.
30:51What do you think happens to you when you listen to this song every day?
31:00I listen to this song every day and it goes up to number 365.
31:03Recently, when I listen to this song, I get a nosebleed.
31:07I'm sorry.
31:09What is the correct answer?
31:11I always listen to this song, so I feel that way.
31:16The correct answer was that I couldn't feel anything.
31:22Do you feel that way?
31:25That's the worst thing.
31:29It's the worst thing you can forget in the entertainment world.
31:32That's right.
31:34I came here to help you spread the word that TAMAOKAGE GOHAN is delicious.
31:41It took me more than 20 hours to record this song.
31:47That's amazing.
31:50The second place in the ranking of low-body gourmet food is...
31:54The restaurant in Osaka.
31:56The ultimate softness is exquisite.
32:02The restaurant is VALCHICA ZERO, which opened in July last year.
32:09There is a long line of people on this floor.
32:16There is a long line of people on this floor.
32:23The maximum waiting time is four hours.
32:28That's amazing.
32:31This is a restaurant with a signboard that says DASHIMAKI.
32:35This is DASHIMAKI.
32:37The soup stock is delicious.
32:39It's like a soup stock.
32:42It's very delicious.
32:44The softness is different.
32:46I make it for lunch, but it's not good.
32:52What kind of DASHIMAKI do you want to eat even if you wait four hours?
32:56That's amazing.
32:58I'm sorry to keep you waiting.
33:00What is this?
33:02That's amazing.
33:05This is a lunch-only yellow combo lunch box.
33:13DASHIMAKI is served with tempura and sashimi.
33:20Why is it so popular?
33:24This is soft.
33:26This is amazing.
33:28The soup stock is overflowing.
33:31At that moment, the bowl is sparkling.
33:35I've never heard of soup stock ramen.
33:38This is amazing.
33:40Paris Hilton will be happy.
33:42That's right.
33:43I want to bring ramen to a deserted island.
33:49This is interesting.
33:56This has melted.
33:58The softness is different.
34:00This is very delicious.
34:02In fact, DASHIMAKI is popular on the street now.
34:07If you open SNS, you can see a lot of DASHIMAKI videos.
34:13This video of this shop has more than 17 million views.
34:20After choosing your favorite topping from 10 kinds of toppings and enjoying it.
34:27At the end, put salt kelp and ARARE on top of the soup stock.
34:33This is the reason why DASHIMAKI is so popular.
34:39This is a possibility.
34:43This is delicious.
34:45This is overflowing.
34:48This is a special soup stock for DASHIMAKI.
34:52This is a special soup stock for DASHIMAKI.
34:56This is the egg of KEN KAGOSHIMA.
34:59This is the egg of KEN KAGOSHIMA.
35:04This is a lot of egg.
35:07This is very difficult to bake.
35:09This is a craftsmanship.
35:11This is very soft.
35:13This is very soft.
35:18This is very soft.
35:20Roll this carefully over low heat.
35:27This is beautiful.
35:31This is perfect.
35:37DASHIMAKI requires a lot of skill.
35:41This is very good.
35:44This is very difficult.
35:48This is very difficult to roll.
35:52There are only three people who can roll DASHIMAKI.
35:56There are only three people who can roll DASHIMAKI.
35:59We are looking for people who can roll DASHIMAKI.
36:03We are looking for people who can roll DASHIMAKI.
36:07We are looking for people who can roll DASHIMAKI.
36:11TAKESHI MADOMIZA.
36:14Let's work together.
36:17Let's go together.
36:20The first egg dish to exceed DASHIMAKI in 2 hours.
36:25This is a store in Kyoto.
36:27This is a store in Kyoto.
36:34This is this store.
36:36I heard that this store is lined up.
36:40This store is not lined up at all.
36:42Is this store okay?
36:45This is KISSA MADOLAGU in NAKAGIOKU, KYOTO.
36:50There are many seats in front of the store, but there is no line.
36:54What does this mean?
36:57I used to be lined up.
37:00However, I was in trouble with my neighbors.
37:03So I asked for your name when I came here.
37:07I am waiting for you now.
37:11The store opens at 8 a.m. in Kyoto.
37:15It's 2 p.m. now.
37:20I will wait for you for about 5 hours on the weekend.
37:24Is it okay to line up so much?
37:27I can't believe it.
37:29The store is lined up so much that it is basically a reservation system.
37:34Customers who come on the day are asked to write their name.
37:38Customers can come when it's time.
37:41The maximum waiting time is 5 hours.
37:46That's amazing.
37:49We made a reservation a long time ago.
37:53I think it's okay to eat for 5 hours.
37:56I came from Fukuoka.
37:58It's a taste that you can eat forever.
38:00It was very delicious.
38:02What kind of omelette do you want to eat even if you wait 5 hours?
38:06Thank you for waiting.
38:08Thank you very much.
38:10I saw this for the first time.
38:13This is your omelette.
38:15It's a very thick omelette.
38:18Wait a minute.
38:20It's like this.
38:23This is fluffy.
38:26I want to see this in SUPER SLOW.
38:30Please look at this.
38:32It's like a living thing.
38:35This is good.
38:37This is too soft.
38:39How do you eat this?
38:42ITADAKIMASU.
38:44This is amazing.
38:47This is very delicious.
38:51This is very delicious.
38:54Thank you very much.
38:56This is as soft as tofu.
38:58This is very soft.
39:00This is a sauce made from tomatoes and demi-glace.
39:04This is a sauce made from mustard and mayonnaise.
39:08Originally, this menu was introduced to me by a restaurant called CORONA.
39:15That's why I'm here.
39:18Is that so?
39:20The coffee you are drinking is a coffee from a cafe called SEVEN.
39:24We make coffee with a blend that is as close as possible.
39:29I feel that the essence of the cafe that has been in Kyoto for a long time is coming to the customers little by little.
39:38I see.
39:40The secret to the popularity of this cafe is that it inherits the tradition of various famous shops.
39:47Not only coffee and egg sandwiches, but also cutlery and furniture were handed down from the closed shop.
39:56This is an egg sandwich from CORONA, which was closed down while being suppressed by Kyoto people.
40:03The egg liquid is a mixture of milk, starch, and cocoa powder.
40:10It is slowly heated over low heat.
40:14Is this difficult?
40:16After making the egg liquid, you have to let it sit overnight.
40:21If you don't do that, the moisture will come out when you mix it and bake it right away.
40:26That's interesting.
40:28After stirring for about 30 seconds and the egg starts to solidify, turn off the heat, cover it, and let it cool slowly.
40:36Is it completely different if you do it with this?
40:39That's right. It's very different depending on whether you have this time or not.
40:42I'm glad you have a lid.
40:44What do you think?
40:46I've been wondering why there's a pot lid.
40:48I'm the kind of person who makes a pot lid a jacket.
40:51This is the first time I've seen a pot lid being made so carefully.
40:56I think we especially value pot lids.
41:00I'd like to go home and put out a pot lid that I'm boiling.
41:09You can talk without laughing.
41:12After steaming for about 5 minutes, open the lid.
41:16This is the end result.
41:19This is the end result.
41:22This is delicious.
41:25This is amazing.
41:32This is delicious.
41:34You're so kind.
41:36You're kinder than your mother's back.
41:42You steamed the pudding, didn't you?
41:44That's right.
41:45It's not just baked, but the texture is also fluffy.
41:49It's a taste full of technology.
41:53Did you hear anything?
41:54Deja vu.
41:56I think it's better.
41:59Everyone, forget it.
42:00Are you eating technology?
42:02Are you eating technology?
42:05I'm glad you taught me the recipe.
42:07At that time, the master of Western food was 96 years old.
42:12He retired at the age of 96.
42:15There were a lot of people who wanted him to come back.
42:19I thought he would follow me if I did that.
42:22That's how I got the story.
42:25I think you've been through a lot.
42:30That's right, but...
42:34I think you should stop.
42:38Quiz time.
42:42What is the surprising thing that Yamazaki, who inherited the egg sandwich, is doing?
42:50Let's open it.
42:54First, Mr. Nagano.
42:56When you inherit something, you can't just inherit the recipe.
43:01You have to share everything with your master.
43:05You have to feel everything and inherit it.
43:09Mr. Ujira is also related to the recipe.
43:12I'll show you how to make it and all the recipes.
43:16Let's inherit it together.
43:18And Mr. Madoka will heal the wound with the thin skin of the egg.
43:23That's amazing.
43:24I heard this story from Avdola the Butcher.
43:29If you cut the thin skin of the egg, it will heal quickly.
43:35And Mr. Suga.
43:37You said you came up with the recipe.
43:40You said you inherited the recipe, but you didn't come up with the recipe.
43:46That's the worst.
43:48I came up with the recipe.
43:51That's the worst.
43:57What is the surprising thing that Yamazaki, who inherited the egg sandwich, is doing?
44:08The answer is here on YouTube.
44:14Today, I will explain how to make an egg sandwich.
44:18I will explain the ingredients.
44:21The correct answer is on YouTube.
44:27The ingredients and the recipe are written in detail.
44:37Mr. Ujira is correct.
44:39I didn't expect you to be so good.
44:42I inherited the recipe.
44:45I want to pass it on to the next generation.
44:50I think this kind of recipe and cafe culture are important.
44:54Did you know that the thin skin of the egg can heal quickly?
44:59That's good.
45:01That's amazing.
45:02It's the first time I've heard that.
45:04That's a big success.
45:09Next.
45:10Mr. Konishi, who has been a Michelin guide for over 300 years, will teach you how to make an egg dish.
45:21This time, I will make a soft-boiled egg dish.
45:29This is a perfect dish for this season.
45:34The point is how to make a soft-boiled egg.
45:37First.
45:39I will stir-fry the ingredients.
45:43Stir-fry the chicken in sesame oil.
45:46If you put it in at a low temperature, the oil will get used to the chicken and it will not burn.
45:54Next.
45:55Onions.
45:57Shimeji mushrooms.
45:59Chinese cabbage.
46:03Is there a reason for using these ingredients?
46:05That's right.
46:06All the ingredients have a lot of umami.
46:11Just boil the vegetables with the chicken in water.
46:18You don't have to use soup stock.
46:24You don't need soup stock.
46:27Seasoning is simple.
46:31This is a delicious udon soup stock.
46:34Add udon noodles.
46:39This is the most important point.
46:41Soft-boiled egg.
46:43It is a technique of Mr. Konishi, who has been a Michelin guide for over 300 years, to add something before cooking.
46:49This time, I want to make a soft-boiled egg.
46:54Add potato starch.
46:59Add about a teaspoon of potato starch.
47:03I want to add something to make this soft-boiled egg.
47:08What do you think it is?
47:12Is it a long potato?
47:15The correct answer is this.
47:21I've never seen it before.
47:23Soft-boiled egg
47:27Konishi style oyakonabe-yaki udon.
47:30What is the surprising ingredient to make a soft-boiled egg?
47:36This is grated daikon radish.
47:39Grated daikon radish.
47:42If the egg is overcooked, it will become hard.
47:45So I add a little water to the grated daikon radish to make it softer.
47:49Add grated daikon radish to the egg.
47:51This is a lot of grated daikon radish.
47:56Add grated daikon radish to the egg.
48:01Grated daikon radish and potato starch make a soft-boiled egg.
48:05I've never seen a soft-boiled egg and grated daikon radish together.
48:10This soup has a lot of umami.
48:13I want to make good use of this soup.
48:17He is good at cooking.
48:21Put the egg in the bowl.
48:24Turn off the heat and steam for 1.5 minutes.
48:29What do you think of this idea?
48:32I don't know until I open it.
48:37I'm looking forward to opening it.
48:42The egg has been steamed.
48:48MADOKA, what do you think of this?
48:50This is good.
48:54He adds spicy cod roe.
48:57This is a must-have combination.
49:02This completes the soft-boiled egg and grated daikon radish.
49:07This is good.
49:10This is true.
49:14This is delicious.
49:17This is delicious and fluffy.
49:20This warms me up.
49:22The sweetness of grated daikon radish stands out.
49:25The egg is not too solid.
49:28What is the reason for adding spicy cod roe?
49:32The top part is raw cod roe, so it has the taste of ordinary cod roe.
49:36The part I'm using is a little burnt.
49:39So it has a crunchy texture.
49:42I think that change will be delicious.
49:47He is thinking about it.
49:50Next week is a two-hour special.
49:53This is a chain store gourmet ranking.
49:55This is delicious.
49:57This is a gourmet that everyone knows.
49:59This is delicious.
50:00There is a trick in your eyes.
50:02There is a trick.
50:04Please subscribe to this channel.