アゲアゲめし2025年1月31日 「豚肉料理」特集
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#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
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00:00Let's raise our spirits for Friday night at 7pm on the weekend!
00:04Each time, they decide on a theme and introduce delicious dishes.
00:09These two are the guides.
00:13This week's theme is Age-Age-Meshi!
00:16Yoko-san!
00:17I'm Yoko.
00:18I'm Yoko.
00:19I'm Yoko.
00:20I'm Yoko.
00:21I'm Yoko.
00:22I'm Yoko.
00:23I'm Yoko.
00:24I'm Yoko.
00:25I'm Yoko.
00:26I'm Yoko.
00:27I'm Yoko.
00:28I'm Yoko.
00:29Yoko-san, what are we eating this week?
00:31This week, we're eating pork!
00:33That's great!
00:34I love it!
00:35We can get vitamin B1 from pork!
00:38That's great!
00:39Let's eat a lot!
00:40Let's eat a lot!
00:41Let's do our best!
00:42Let's get through the cold winter!
00:43Let's get through the cold winter!
00:44Okay, let's go!
00:47Age-Age-Meshi!
00:48This time, it's pork!
00:50The soft-boiled pork looks great with sake and rice.
00:56This is a curry with two large pieces of pork char-siu.
01:00This is also soft.
01:02When it comes to pork dishes, Korean food is a must.
01:06The three pieces of meat have a strong flavor.
01:09Find your favorite pork dish and have it for dinner tonight!
01:26Age-Age-Meshi!
01:27This time, it's pork!
01:29The first dish is Nahashi-Kume.
01:32The first dish is Nahashi-Kume.
01:35Okawa-san, what's this?
01:36This is a curry with pork.
01:39That's great!
01:40I'm looking forward to it!
01:42Let's go!
01:45Nahashi-Kume is located in Rakura.
01:47Italian food is the main dish here.
01:50Nahashi-Kume is located in Rakura.
01:53Italian food is the main dish here.
01:55However, there is also a lunch menu.
01:59Let's start with the lunch menu.
02:02This is a curry with pork.
02:04Would you like to add garlic?
02:06That's great!
02:07The title is a question mark.
02:09Yes, it's a question mark.
02:10Would you like to add garlic?
02:12Yes, please.
02:14It looks delicious!
02:17Would you like to add garlic to this curry?
02:21It's a popular dish because it won the first place in the curry Grand Prix.
02:25It's a popular dish because it won the first place in the curry Grand Prix.
02:28Anyway, the pork is big.
02:31I'll roast the pork on a burner and put it on the curry.
02:36I'll add boiled eggs and garlic.
02:38I'll add boiled eggs and garlic.
02:42I'll start with the curry rice.
02:44Itadakimasu.
02:46The curry is delicious.
02:50I can feel the spiciness later.
02:52It's a spicy curry.
02:54At first, I felt a strong sweetness.
02:58There are more than 10 kinds of spices.
03:02There are 10 kinds of spices, yogurt, sourness, and richness.
03:08When you put it in your mouth,
03:10at first, you can smell the spices.
03:13Then, you can feel the spiciness.
03:16It's easy to eat because there are a lot of onions.
03:21Next, I'll try the pork.
03:26It's delicious.
03:27It's tender.
03:29It's the best.
03:30It's the winner.
03:32It's the winner.
03:33Congratulations.
03:34It's too delicious.
03:37I simmered it for 5 hours.
03:41Then, I soaked it in the sauce for a day.
03:455 hours?
03:46Yes.
03:47What kind of sauce is it?
03:49It's soy sauce-based.
03:51It's like a simple ramen or char-siu.
03:54That's right.
03:55It's inspired by Judo.
03:58I see.
04:00This pork is made in the same way as char-siu.
04:05I simmered it for 5 hours to make it tender.
04:07Then, I soaked it in the sauce for a day.
04:09So, it's well-seasoned.
04:12I've been curious about this.
04:17Is it a potato?
04:18Yes, it's a potato.
04:21It's like Judo-style bean sprouts.
04:23I see.
04:24It's a potato with more vegetables.
04:26It's good.
04:28I'll try it.
04:31It's good.
04:33I've eaten this before.
04:35It looks like a snack.
04:37What is it?
04:38This is curry, right?
04:39Yes, it is.
04:41The one on top is spicy curry.
04:45The crunchy texture and the spicy taste make a good accent.
04:50This goes well with curry.
04:53Next, I'll mix the garlic.
04:56It's good.
04:57It's good.
04:59When you add garlic,
05:00the sweetness is enhanced.
05:02The sweetness is enhanced.
05:03The curry itself is spicy.
05:05When you add garlic,
05:06it becomes milder.
05:08The sweetness is enhanced.
05:11It's amazing.
05:13First, enjoy the taste of curry as it is.
05:16It's easy to mix garlic with curry.
05:20It's good.
05:22Enjoy the taste of curry.
05:24It's recommended to mix garlic to change the taste.
05:27It's said that you can make it even better.
05:30If you like garlic, please call us.
05:33Next, we'll recommend a restaurant.
05:36This is thick sea urchin cream pasta.
05:39Thick sea urchin cream pasta.
05:42It looks thick.
05:43It's really thick.
05:45This is thick sea urchin cream pasta.
05:50Melt butter in a frying pan.
05:52Add minced garlic to give it a scent.
05:56When the scent comes out,
05:58pour the soup
05:59and put a lot of sea urchin cream.
06:01When it's all mixed,
06:03pour the fresh cream.
06:05Put the boiled pasta in it
06:08and mix it with the sauce.
06:10Serve it on a plate,
06:11put cheese on it,
06:13and put yuzu peel on it.
06:15Finally, put fresh sea urchin on it and it's done.
06:19How does it taste?
06:25It's good.
06:27It's good.
06:29It's good.
06:31This cream is the best.
06:34It's good.
06:35The cream is good.
06:36Is the sauce a secret?
06:38Please tell me.
06:40That's what I'm most curious about.
06:42That's what I'm most curious about.
06:43I made the sauce from kelp stock.
06:46Kelp stock?
06:48I put kelp stock and sea urchin in it.
06:52I put fresh cream in it.
06:55Does it have cheese on it?
06:57Yes, it has cheese on it.
06:58I sprinkled parmesan cheese on it.
07:02I see.
07:03I like Oniyakko.
07:05Where did you get the information?
07:07I'm a director.
07:09The sauce is made from kelp stock.
07:13It has a gentle umami and enhances the flavor of sea urchin.
07:18The king of Italian cheese, Parmigiano-Reggiano, goes well with sea urchin cream.
07:25It's easy to eat.
07:27And the noodles are very good.
07:31It's chewy and has a good texture.
07:37This is a request from the head office.
07:40It's a good combination of raw noodles and canned noodles.
07:45It's chewy and has a good texture.
07:48These noodles are very good.
07:53The pasta is raw, but it has a smooth texture.
07:57It's a good combination of raw noodles and canned noodles.
08:01It has a rich umami, but it has a refreshing aftertaste of sea urchin.
08:07I think I can finish it in no time.
08:10There are many other dishes on the menu.
08:13Please try them.
08:15Thank you for the delicious pork dish.
08:18After the commercial, the pork stew is served.
08:22Pork Stew
08:28This time, the pork dish is served.
08:31The second restaurant is NAHASHIMA KISHI.
08:35We came to NAHASHIMA KISHI.
08:38This is MOTSU NIKOMI.
08:41That's great.
08:43Let's warm up.
08:45Let's go.
08:47NAHASHIMA KISHI is located on the 1st floor of HACHIBIRU.
08:50This is a restaurant specializing in pork stew.
08:54There are grilled food, stewed food, and skewered food.
08:58What is the first dish?
09:00This is a special pork stew.
09:03This is a special pork stew.
09:05It smells good.
09:08This is a special pork stew.
09:11There is also shima tofu.
09:14Let's start with MOTSU NIKOMI.
09:19This is soft.
09:22This is delicious.
09:24Is this soup stock?
09:27This is the best.
09:29I don't react.
09:31This is delicious.
09:34MOTSU NIKOMI has various parts.
09:37MOTSU NIKOMI is soft.
09:40MOTSU NIKOMI uses pork from OKINAWA.
09:43MOTSU NIKOMI uses fresh pork.
09:46Does MOTSU NIKOMI wash the pork?
09:48MOTSU NIKOMI washes the pork and removes excess oil.
09:52MOTSU NIKOMI boils the pork several times.
09:55MOTSU NIKOMI starts stewing.
09:58How many times does MOTSU NIKOMI boil the pork?
10:01MOTSU NIKOMI boils the pork until the dirt is removed.
10:05MOTSU NIKOMI changes depending on the situation.
10:10MOTSU NIKOMI uses fresh pork.
10:13MOTSU NIKOMI is carefully processed.
10:15MOTSU NIKOMI is soft.
10:18MOTSU NIKOMI has various parts.
10:20MOTSU NIKOMI's texture and taste change.
10:23How many types of MOTSU NIKOMI are there?
10:27There are five or six types of MOTSU NIKOMI.
10:31MOTSU NIKOMI includes large intestine, small intestine, tongue, tongue, and mouth.
10:43MOTSU NIKOMI also contains innards.
10:47I've never heard of MOTSU NIKOMI.
10:50MOTSU NIKOMI uses five or six types of MOTSU NIKOMI.
10:55MOTSU NIKOMI is sweet and delicious.
10:58Since MOTSU NIKOMI has excess oil, the taste is refreshing.
11:03MOTSU NIKOMI is seasoned.
11:07MOTSU NIKOMI is seasoned.
11:09What is the base of MOTSU NIKOMI?
11:12MOTSU NIKOMI is seasoned with MISO.
11:16This is added after this seasoning.
11:18MOTSU NIKOMI adds seasoning.
11:20This is added a day after MOTSU NIKOMI.
11:22This deepens the soup.
11:25MOTSU NIKOMI is seasoned with MISO.
11:27It's neither too thick nor too thin. It's just the right amount of sweetness.
11:31Since it's made with tsugi-dashi, it has a deep flavor.
11:35Now, let's try the daikon radish.
11:38Mmm, it's soaking in.
11:41It's delicious.
11:42It's delicious, isn't it?
11:43It's delicious.
11:46What is this soaking feeling?
11:49The dashi is coming out.
11:54The daikon radish is soaked in the umami of the pork and miso.
11:59When you bite into it, you can taste the umami.
12:02This is delicious.
12:04The shima-dofu is also soaked in the flavor, so this is also delicious.
12:09When I sit down, I think I'll start with the motsu-nikomi.
12:13Next, I'll try the pork dish.
12:16I'll try the stamina-gushi and the strongest pork belly.
12:20Both of them look delicious.
12:22I'm curious about the stamina-gushi.
12:24That's right.
12:25The stamina-gushi and the strongest pork belly are grilled in a skewer.
12:30It seems that both of them have been marinated since the day before.
12:35They are grilled slowly over charcoal.
12:39The fragrant aroma begins to float and stimulates the appetite.
12:45It's done when it's browned.
12:48Let's start with the stamina-gushi.
12:54It's soft.
12:58It's delicious.
13:06It's really good.
13:07Is this pork?
13:09This is the belly part of the pork.
13:12I don't eat the belly part of the pork.
13:15This texture is very fresh.
13:19The stamina-gushi uses the belly meat of the strongest pork.
13:23Because it uses fresh belly meat, it is very soft and has a lot of umami.
13:30It seems that it is soaked in a special sauce, but this sauce is delicious.
13:35It contains garlic, not stamina.
13:37Yes, garlic.
13:39Garlic and miso.
13:42What kind of miso is this?
13:44This is a mixed miso.
13:46Is that so?
13:47I put a lot of other things in it.
13:50What is that?
13:51It's a secret.
13:54It's been marinated overnight, so the taste is soaked in.
13:58This will make you want to drink alcohol.
14:01Next is the grilled pork belly.
14:05It's sweet.
14:07Is it the sweetness of pork?
14:08The sweetness is amazing.
14:09What is it?
14:10Is it the sweetness of the strongest miso?
14:13This is Inamuruchi miso from Okinawa.
14:18I mix it with other things and make it.
14:22I see.
14:23It's good.
14:24It certainly tastes like Inamuruchi miso.
14:27It has a gentle sweetness.
14:28Yes, it does.
14:29The miso itself.
14:31Since it is grilled slowly, the excess fat of the pork belly is removed and the umami is concentrated.
14:38It's a little sweet because it uses Inamuruchi miso.
14:42But this sweetness goes well with the pork belly.
14:46This will make you want to drink alcohol.
14:49Be careful not to drink too much.
14:51There are other delicious pork dishes, so let's try them.
14:56Thank you for the delicious pork dishes.
14:59After the commercial, let's look at Korean pork dishes.
15:03Korean Pork Dishes
15:09This time, they are Korean pork dishes.
15:12The last one is Nahashi Makishi.
15:16The third restaurant is Nahashi Makishi.
15:18We are near Sakurazaka.
15:20Mr. Okawa, what is this?
15:21This is Korean pork dishes.
15:24I love Korean food.
15:26Me, too.
15:27I'm looking forward to it.
15:28Then, let's go.
15:31Nahashi Makishi is a Korean restaurant near Sakurazaka.
15:36All the three-story buildings are full of Korean dishes.
15:41The Korean-style stylish restaurant makes you feel good.
15:46There are a lot of menus.
15:48First of all,
15:50Yuri.
15:53This is a Korean home-cooked dish called Bossam.
15:57Bossam?
15:59I've never heard of it.
16:01This is a Korean home-cooked dish called Bossam.
16:05Season the meat, cut the steamed pork into three pieces, and put them on a plate.
16:10Then, put the lettuce and two kinds of kimchi on it.
16:14How do you eat it?
16:16First, put one or two pieces of meat on a plate.
16:21Then, put the radish kimchi and Chinese cabbage kimchi on it.
16:26Then, you can eat it.
16:28That's great.
16:30I'll try it.
16:35It's delicious.
16:40Yuri, it's delicious.
16:43Yuri, it's delicious.
16:45It's good.
16:47How do you season it?
16:49Season the three pieces of meat with Korean soy sauce, miso, and Chinese cabbage.
16:56Chinese cabbage?
16:57Yes, for your health.
16:58And vegetables such as leeks and garlic.
17:02And the most important thing, Woo-chan's love.
17:07He's laughing a lot.
17:09He's laughing a lot.
17:11Woo-chan's love.
17:13Woo-chan's love.
17:15Season the three pieces of meat with Korean soy sauce.
17:19It has a good scent and is well-cooked, so the flavor is well-absorbed.
17:24And two kinds of kimchi make it even more delicious.
17:30The kimchi is amazing.
17:32It's crispy.
17:33This kimchi is 100% homemade.
17:37It's homemade.
17:39It's homemade kimchi.
17:40There are two kinds, but which one is different?
17:43This is Chinese cabbage.
17:44This is radish.
17:46And this is kimchi made with radish.
17:50And this is kimchi made with cucumber.
17:53That's great.
17:54There are many kinds.
17:56Kimchi is also good.
17:58It's delicious.
17:59The balance between sourness and sweetness is good.
18:03It's good.
18:05Kimchi is homemade.
18:07Chinese cabbage kimchi has a crispy texture.
18:11Radish kimchi has a crispy texture, so you can enjoy two textures.
18:17The sweet oil of the three pieces of meat goes well with the sourness of the kimchi.
18:23Next, put the three pieces of meat and kimchi on the lettuce and dip it in miso sauce.
18:29Let's eat.
18:33It's delicious.
18:35This is it.
18:37It's great to eat Korean food in one bite.
18:40It's luxurious.
18:41It's the best.
18:42It's delicious.
18:43The miso is amazing.
18:45It has a strong taste.
18:47This is homemade miso for bossam.
18:52I was surprised when I tasted it at first.
18:55It's so delicious that Koreans wonder what this miso is.
19:00It's really delicious.
19:02The miso sauce is made with Korean miso.
19:07It adds richness and umami.
19:09If you put it in your mouth with the lettuce, it's delicious.
19:15It's a lot of food, but you can eat a lot.
19:19If you don't have enough vegetables, you can add lettuce and sesame seeds.
19:25Try it.
19:27Next is the recommended Korean food.
19:30It's a seafood oden soup.
19:34Seafood oden soup.
19:36Oden.
19:37In Korea, oden is similar to Japanese oden.
19:41That's right.
19:42It's called oden.
19:44That's right.
19:45It's interesting.
19:46This is seafood oden soup.
19:50Korean oden is made with fish.
19:56Here, oden is boiled in seafood broth.
20:00How does it taste?
20:03It's delicious.
20:05It's delicious.
20:07It's good.
20:08It's chewy.
20:10It's plump.
20:12It's delicious.
20:15I want to eat it.
20:19I like the plump texture.
20:23Oden is a standard food in Korean food stalls.
20:26It has a plump texture and a lot of umami.
20:30The broth is soaked in the oden, but this broth is also delicious.
20:35It's delicious.
20:38This is amazing.
20:40It's like going to the deep sea.
20:44It's deep.
20:45It's like going to the deep sea.
20:46This seafood is amazing.
20:49All the ingredients are in the broth.
20:53What ingredients are in the broth?
20:55Crab, shrimp, black sea bream, sea bream, and squid.
21:01Seafood broth is concentrated in the broth.
21:10Is the broth made from these ingredients?
21:15Yes, but it's a secret.
21:20Let's keep it a secret.
21:25It's delicious.
21:28It's delicious.
21:31Crab, shrimp, and seafood broth are added to the secret broth, so it has a deep umami.
21:38You can drink alcohol with just this broth.
21:41The interior changes once, twice, and three times, so enjoy it according to your mood and number.
21:49Thank you for the delicious pork dish.
21:53This is the store I introduced this time.
21:57For more information, check SNS or contact the store.
22:03Next time is sweets.
22:05Let's eat pork tonight and fry it.