相葉マナブ 2025年2月9日 マナブ！冬のみかん狩り
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#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
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TVTranscript
00:00Manabu Winter Mikan Harvest!
00:07Today, we are in Odawara City, Kanagawa Prefecture.
00:13Today, we have Mr. Kawakubo, a mikan farmer.
00:20Mr. Kawakubo, it's in season now, isn't it?
00:22That's right.
00:23What kind of mikan is this?
00:25It's called Otsu mikan.
00:28It's a type of mikan from Kanagawa Prefecture.
00:31The sugar content is 12% and the acidity is 1%.
00:34It's a very sweet mikan.
00:37Is that mikan over there?
00:39This is called Unshu mikan, but over there, it's called Shonan Gold.
00:43Shonan Gold.
00:49Around here, we have Otsu mikan, Aoshima mikan, and Unshu mikan.
00:54Among them, we have Shonan Gold and Lemon mikan.
01:00People used to say that the mikan from Kanagawa Prefecture was sour,
01:03but Otsu mikan and Aoshima mikan made it sweeter and more expensive.
01:06That's why it's easy to eat.
01:09Shall we start harvesting?
01:11It's not that difficult to harvest.
01:15There is a shaft called Kakoshi.
01:17First, cut it lengthwise.
01:21Then, cut it twice.
01:24Is there a reason to cut it twice?
01:27If you cut it once, the tip of the scissors will hit the skin.
01:32It's easy to scratch and rot.
01:35I see.
01:37Would you like to try it?
01:40These are the scissors.
01:46It's a big one.
01:48It's a big one.
01:50I'll cut it here.
01:56I'll cut it here.
02:08Okay.
02:09I'll cut it here.
02:11I'll cut the one I just cut.
02:15Let's eat.
02:17Which one do you eat first?
02:19I'll eat this one.
02:20I'll eat this one.
02:22I'll eat this one.
02:23This one is easier to peel.
02:27I peel it like peeling an apple.
02:31It's different.
02:33It's round.
02:36It's rare.
02:38It's different.
02:39It's only the skin.
02:40I didn't say that.
02:44Why is it easier to peel from this side?
02:47If you peel it from this side, the tip of the scissors will hit the skin.
02:53That's the reason.
02:55I see.
02:57You're right.
02:59I see.
03:01You're right.
03:03I'll eat it.
03:10It's delicious.
03:12It's delicious.
03:14It's delicious.
03:15The tangerine around here has acid, so it's not just sweet.
03:19The acid makes it taste like tangerine.
03:22It's delicious.
03:23It's delicious.
03:24I like it when it's a little sour.
03:26I like it when it's a little sour.
03:27I like it when it's a little sour.
03:28I like it when it's a little sour.
03:29I'd like to ask the chefs and food researchers to teach us the recipe.
03:36This time, we learned how to make a tangerine-flavored paella.
03:43We learned how to make a tangerine-flavored cheese pudding.
03:49We learned how to make a tangerine-flavored pork shogayaki.
03:55We learned how to make a tangerine-flavored recipe.
04:01First of all,
04:04Good evening, everyone.
04:05I'm KIMUYA NONAKA from Nihonbashi Yukari.
04:07I'm KIMUYA NONAKA from Nihonbashi Yukari.
04:08I'm KIMUYA NONAKA from Nihonbashi Yukari.
04:09Nihonbashi Yukari is a Japanese-style restaurant that was established in the 19th century.
04:14The third-generation Japanese-style chef will teach us the recipe.
04:20Of course, it's delicious to eat it as it is.
04:22Today, I'm going to make a warm dish.
04:26It's a tangerine tempura.
04:28I think it's delicious to grill the tangerine as it is.
04:30It's a Japanese-style dish.
04:32I'm going to make a tangerine tempura with a Japanese-style sweet.
04:39First, remove the white part of the tangerine skin.
04:42Then, cut the tangerine skin into three pieces.
04:45This is how to fry the tangerine without failure.
04:48If you remember this point, you can make it delicious at home.
04:54First, peel the tangerine skin.
04:57Then, cut the tangerine into three pieces.
05:01This is the key point.
05:02You may think that you should throw away the tangerine skin.
05:04But this is a treasure mountain.
05:05There is a white part on the inside.
05:10This part is bitter.
05:12So I want to remove this part.
05:14I'm going to show you how to remove this part.
05:16Today, I'm going to show you how to remove the tangerine skin.
05:19This is not a joke.
05:21Push the knife down like this.
05:25Then, move the knife up and down.
05:28Then, push the knife down like this.
05:30Then, move the knife up and down like this.
05:33Then, push the knife down like this.
05:36This is a real trick.
05:38Push the knife down like this.
05:41Then, throw away this part.
05:43Then, throw away this part.
05:47Cut the tangerine skin into three pieces.
05:52This smells good.
05:54I removed the tangerine skin carefully.
05:57So the tangerine doesn't taste bitter.
06:01This is a cold start.
06:03This is a cold start.
06:05This is a cold start.
06:06This is the same amount of sugar.
06:08This is 20g of tangerine skin and 20g of sugar.
06:11This is 4 tablespoons of water.
06:17This is enough.
06:20Put this in the middle.
06:21Hold it down and mix it.
06:25This is a cold start.
06:27The scent of tangerine will be reflected in the tangerine skin.
06:31This is very delicious.
06:33The tangerine skin has been fermented.
06:35The tangerine skin has been fermented.
06:39Leave it until it cools down to room temperature.
06:42It's easy.
06:44Add the butter to the tangerine skin and mix.
06:47It will be very delicious if you put it on the toast.
06:50It looks delicious.
06:53Put the tangerine skin on the toast.
06:57Then, pour the tangerine skin over the toast.
07:00Then, the tangerine skin will not bounce.
07:02If you put the tangerine skin on the toast, it will bounce.
07:05So, you have to pour the tangerine skin over the toast.
07:08Of course, the tangerine skin can be eaten raw.
07:10Coat the toast with the tangerine skin.
07:15The tangerine skin is very delicious.
07:17The tangerine skin is also delicious in Ichijiku.
07:18The tangerine skin is also delicious in Ichijiku.
07:19The most popular tangerine skin is the persimmon.
07:22The persimmon is delicious even if it is eaten with the skin.
07:27It's ready.
07:30Don't burn it.
07:32It looks like this.
07:33Serve the tangerine skin on the toast.
07:35Add black honey and soybean flour to your liking.
07:39Finally, put the tangerine skin on the toast.
07:44The tangerine tempura is ready.
07:47Today's point is the tangerine skin.
07:50If you don't concentrate, the tangerine skin will not bounce.
07:54Everyone, please try it.
07:59Everyone was suspicious of the tangerine tempura.
08:03I couldn't imagine it.
08:07The tangerine skin is ready.
08:08Next, remove the white part of the tangerine skin.
08:20No one is breathing the tangerine.
08:23Everyone is ignoring the tangerine breathing.
08:29I'm concentrating now.
08:32A little more.
08:33It's delicious.
08:34This is good.
08:37Cut the tangerine skin into thin slices.
08:40Add water and sugar and simmer over medium heat.
08:45It looks like jam.
08:47However, as a pride of Japanese food, NONAKA-SAN calls it MITSUNI.
08:54MITSUNI?
08:55MITSUNI.
08:56Jam is jam.
08:57Jam is jam.
08:58It seems to be called MITSUNI.
09:02Let's eat it.
09:05I eat it.
09:10I eat it in the back.
09:15If I eat it in the back, it won't bounce.
09:19How about jam?
09:21It's MITSUNI.
09:22I'm sorry.
09:25It's good.
09:26Is it good?
09:27Yes.
09:28When the tangerine is cooked, cool it at room temperature.
09:34It's amazing.
09:37It's cooked.
09:39I add black honey.
09:43I add soybean flour.
09:49It's good.
09:53I eat it.
09:57It's good.
09:58It's good.
10:01It's good.
10:02It's good.
10:03It's like Japanese sweets.
10:05It's good.
10:06I like this.
10:09The skin is good.
10:10It's good to eat together.
10:12It's a little bitter.
10:13I think it would be delicious with bread.
10:16It's good.
10:18Nice to meet you.
10:19I'm Tomohiko Imano of Fruits Bistro Saburie.
10:23Fruits Bistro Saburie is a fruit specialty store that has been in business for more than 70 years.
10:33The owner chef, Mr. Imano, offers fruit and French fusion dishes such as foie gras and Amao risotto after training in France.
10:44Mr. Imano, the master of cooking using fruits, will tell us about it.
10:50What I'm going to introduce this time is a paella of mandarin oranges made with a frying pan.
10:55The aroma of mandarin oranges is good.
10:57In Valencia, Spain, orange is used, but it goes well with paella.
11:03At the end, I eat paella with fresh mandarin oranges.
11:11Mandarin oranges are used in two ways, stewing and putting on.
11:15The rice is cooked over low heat.
11:18This is a tomato base that goes well with mandarin oranges.
11:21If you know this point, you can make it delicious at home.
11:28First, prepare the mandarin oranges.
11:30Cut the mandarin oranges into rings.
11:34About 1 cm.
11:35This is a mandarin orange for stewing in paella.
11:42About 6 pieces.
11:45Peel the thin skin of the mandarin oranges and cut them into bite-sized pieces.
11:52Add olive oil.
11:55I'm going to use a frying pan, but I'd like to make a hot start.
12:01A hot start?
12:02Yes, a hot start.
12:04A hot start?
12:05Yes.
12:06I've known Kimio-kun of Cold Start for a long time.
12:13He is a very good cook and an interesting person.
12:22Kimio-kun is an interesting person.
12:24First, grill the skin of the chicken.
12:29When both sides are lightly browned, take them out.
12:34Fry the onions until they are soft in a frying pan with chicken fat.
12:43I'll put them in without washing them.
12:49Paella is not a difficult dish.
12:53Soak the rice in the soup and cook it.
13:01The rice will be transparent overall, but if you cook it on high heat, it will be colored and cracked.
13:14I'll put the tomato sauce here.
13:17This is a sauce. It's like a pasta sauce that you can buy at a supermarket.
13:25I'll put the chicken in.
13:28At home, you can also use consomme soup seasoned with salt.
13:33Then I'll turn up the heat and boil it.
13:38I'll put the chicken in here.
13:41It looks delicious.
13:43I'll put this in when the juice comes out.
13:46Then I'll put the seafood mix in.
13:50I'll put the mandarin in here.
13:55If you cut it in half, you can smell the skin.
14:00The juice comes out of the mandarin.
14:04The rice absorbs the juice and gives it a nice scent.
14:08Add the colored paprika and ginger.
14:11It looks delicious.
14:13I'll put the lid on.
14:15I'll turn down the heat.
14:19Cook for about 20 minutes on low heat.
14:24This is raw mandarin.
14:27This is olive oil.
14:29The mandarin paella is done.
14:33The sourness of mandarin and the scent of seafood and tomatoes are mixed together to make a delicious paella.
14:41It's easy to make, so please try it.
14:45Thank you very much.
14:48First, I'll cut the mandarin.
14:50I'll cut the mandarin and put it in a bowl.
14:54I'll fry the chicken in olive oil.
15:01I'll start the fire.
15:04It's different from MIO.
15:08I think it's connected to MIO.
15:14Is there anyone who doesn't like mandarin?
15:17I don't think so.
15:20I don't think so.
15:21I think everyone likes mandarin.
15:24Maybe so.
15:26Is mandarin the strongest?
15:28I think mandarin is the strongest.
15:30I didn't realize that.
15:33That's right.
15:35I'll take it out.
15:37I'll use this oil.
15:43I'll fry it until it's soft.
15:46I'll put rice in it.
15:53I'll cook rice slowly on low heat.
15:57Can you hear the tomato sauce?
16:05I'll put consomme in it.
16:08It smells good.
16:11I'll put paella in it.
16:14He said he would put it in if it was oily.
16:17I'll put seafood in it.
16:22I'll put mandarin in it.
16:24It looks delicious.
16:29I'll cook it for 20 minutes.
16:31How about the fire?
16:33Do you have any fruit?
16:36I think this would be good.
16:40I think curry and banana would be good.
16:44Do you think so?
16:46I don't think so.
16:47I don't think so.
16:48I'll put apple in it.
16:50Not curry?
16:51What are you going to do with apple?
16:52Are you going to cook it?
16:54I'll put it in later.
16:56I think it would be good.
16:59It's difficult to develop such a dish.
17:04That's right.
17:05It's rare to see such a dish.
17:08It's amazing.
17:11After cooking it on low heat for about 20 minutes...
17:15It looks delicious.
17:17I'll put fresh cream in it.
17:25I'll put olive oil in it.
17:29This is amazing.
17:31It smells good.
17:32It's done.
17:33I'll turn off the fire.
17:37You can easily make Mikan Daifuku with leftover Kirimochi.
17:42This is delicious.
17:59Mikan Daifuku with leftover Kirimochi
18:02This is amazing.
18:04It's done.
18:06ITADAKIMASU.
18:13This is delicious.
18:16This is delicious.
18:17This goes well with orange.
18:19This is delicious.
18:20I don't feel uncomfortable.
18:22This is the effect of creation.
18:24This is good.
18:26This is delicious.
18:29Good evening.
18:30I'm HISAKO OGITA.
18:31I'm studying sweets.
18:34She won the grand prize in the category of cooking recipes.
18:41HISAKO OGITA, a sweets researcher, is going to teach us how to make sweets.
18:52Today, I'm going to make Mikan Daifuku.
18:56Daifuku is a little troublesome.
19:00This time, I can make it easily.
19:04It's easy to make Mikan Daifuku with unexpected preparation.
19:09Make Daifuku with leftover Kirimochi in the microwave.
19:12If you know this point, you can make it delicious at home.
19:17Mikan Daifuku with leftover Kirimochi
19:19It's hard to peel off the skin of the Mikan Daifuku.
19:23I will teach you how to peel it off easily.
19:31First, let the Mikan Daifuku sit for 1 minute.
19:371 minute has passed.
19:38If the skin of the Mikan Daifuku touches the skin of the Mikan Daifuku, it will not have a good texture.
19:44So it's better to peel it off cleanly.
19:47It feels good.
19:49I can peel off the skin of the Mikan Daifuku.
19:53I want to eat it as it is.
19:58Prepare a wrap that is the size of a Mikan Daifuku.
20:03Put 30g of Mikan Daifuku in one Mikan Daifuku.
20:10This time, I use white bean paste.
20:14But you can use red bean paste.
20:17White bean paste does not interfere with the taste of the Mikan Daifuku.
20:21Wrap the Mikan Daifuku in a Mikan Daifuku.
20:24Spread the Mikan Daifuku in the Mikan Daifuku.
20:26Wrap the Mikan Daifuku in a Mikan Daifuku.
20:30I wrapped the Mikan Daifuku in a Mikan Daifuku.
20:32It looks like this.
20:33Mikan Daifuku with leftover Kirimochi
20:36Cut the Mikan Daifuku into small pieces and put them in a bowl.
20:41Add 2 tablespoons of water.
20:45Heat for 2 minutes.
20:54Heat for 2 minutes in the microwave.
20:58It looks like this.
21:00It's done.
21:04Add a little sugar.
21:09Knead the Mikan Daifuku.
21:11The Mikan Daifuku is a little hard.
21:15So I knead the Mikan Daifuku.
21:19It looks like this.
21:23Put the Mikan Daifuku on the potato starch.
21:26Sprinkle the potato starch on top of the Mikan Daifuku.
21:29Cut the Mikan Daifuku into small pieces.
21:32Put the Mikan Daifuku on the potato starch.
21:36Stretch the Mikan Daifuku.
21:38Put the Mikan Daifuku on the potato starch.
21:44What do you do when you drink alcohol?
21:47I drink highball.
21:50I like highball very much.
21:53I'm sorry.
21:54Do you like highball?
21:59It's done.
22:02Mikan Daifuku is juicy.
22:04It goes well with red bean paste and rice cake.
22:06Please try it.
22:09You can make it easily with Kirimochi.
22:12Please try it.
22:14Thank you very much.
22:17Let's eat.
22:20Wow.
22:23It feels good.
22:25It's easy to make.
22:29Let's eat.
22:31Boil the Mikan Daifuku for 1 minute.
22:34I've never boiled Mikan Daifuku.
22:36It's my first time.
22:38It's beautiful.
22:43Can I eat it?
22:45Let's eat.
22:53I'll peel it.
22:56It's soft.
22:58I've never touched it.
23:00What is this?
23:04It's crunchy.
23:06It's amazing.
23:08It feels good.
23:10It's easy to make.
23:12It's easy to make.
23:15It's warm.
23:16I want to eat it as it is.
23:18Warm Mikan Daifuku is good.
23:20Mr. Okita said the same thing.
23:22I want to eat it as it is.
23:26It's good.
23:30I'll wrap it.
23:34I'll stretch it thinly.
23:44I should have stretched it more.
23:46I'll wrap it.
23:48I think it's better to make it chewy.
23:50You're right.
23:52I'll add water.
23:54I'll wrap it.
23:56I'll microwave it for 2 minutes.
23:58I'll microwave it for 2 minutes.
24:00Okay.
24:04He said he'll do his best.
24:06He said so.
24:08He'll do his best.
24:12Mr. Okita said so.
24:14It's done.
24:16You don't have to imitate him.
24:20It's good.
24:24I'll add pepper.
24:26Mr. Okita said so.
24:28It's his first time to imitate Mr. Okita.
24:32I'll add sugar.
24:38I didn't know it would be like this.
24:40It's good.
24:44It's good.
24:50I'll add it from the top.
24:56It stretches well.
25:00It's good.
25:02It's good.
25:04Mr. Okita said it doesn't have to be that much.
25:06It's good.
25:12The rice cake is thin.
25:14It's good.
25:16It's good.
25:18It's good.
25:20It's good.
25:22It's good.
25:24It's done.
25:26Let's eat.
25:28It's good.
25:34It's good.
25:36It goes well with white rice.
25:38It's good.
25:40It stretches well.
25:42It stretches well.
25:44It's a highball.
25:46I see.
25:52Good evening, everyone.
25:54I'm Yuichiro Watanabe.
25:56I'm Yuichiro Watanabe.
25:58He has been the chief chef of Michelin for 11 years.
26:00He opened his own restaurant,
26:02Nabe no Izumo,
26:04in Asakusa in 2016.
26:06His restaurant is also published
26:08in the Michelin Guide Tokyo.
26:10Yuichiro Watanabe,
26:12a French chef,
26:14will tell us how to make it.
26:20Today, I'm going to make shogayaki using oranges.
26:22The combination of meat and fruit
26:24is actually popular in France.
26:26I see.
26:28I'm going to make shogayaki
26:30using the techniques of French cuisine.
26:32Thank you for your cooperation.
26:34Thank you for your cooperation.
26:36Thank you for your cooperation.
26:38The secret weapon,
26:40caramelized honey,
26:42which is burnt with butter
26:44to accent the orange peel.
26:46If you know these points,
26:48you can make it delicious at home.
26:50You can make it delicious at home.
26:52I'm going to make shogayaki using orange.
26:54I'm going to cut it like this.
26:56It's a little bitter.
26:58That's a point.
27:00It's easy to eat.
27:02Sweet, salty,
27:04umami, and bitter.
27:06By layering them,
27:08the taste is very harmonious.
27:10the taste is very harmonious.
27:12The taste is very harmonious.
27:14I'm going to add salt.
27:16I'm going to add salt.
27:18I'm going to add black pepper.
27:20Just one side is enough.
27:22Just one side is enough.
27:24I'm going to make a sauce.
27:26I'm going to make a sauce.
27:28First, soy sauce.
27:30This is mirin.
27:32This is sake.
27:34This is garlic.
27:36This is shogayaki.
27:38This is ginger.
27:40This is ginger.
27:42This is orange.
27:44This is orange juice.
27:46This is orange juice.
27:48This is potato starch.
27:50This is potato starch.
27:52This is potato starch.
27:54This is potato starch.
27:56This is potato starch.
27:58This is potato starch.
28:00This is potato starch.
28:02This is potato starch.
28:04This is potato starch.
28:06This is potato starch.
28:08This is potato starch.
28:10This is potato starch.
28:12This is potato starch.
28:14This is potato starch.
28:16This is potato starch.
28:18This is potato starch.
28:20This is potato starch.
28:22This is potato starch.
28:24This is potato starch.
28:26This is potato starch.
28:28This is potato starch.
28:30This is potato starch.
28:32This is potato starch.
28:34This is potato starch.
28:36This is potato starch.
28:38This is potato starch.
28:40This is potato starch.
28:42This is potato starch.
28:44This is onion.
28:46This is onion.
28:48The fire is still running.
28:52We can now turn it back on.
28:54You need to turn the heat up.
28:57We need to get a nice brown color.
28:59We don't have to stir this.
29:01We don't have to stir this.
29:04Like this.
29:06If you use a broiler,
29:08You can cook the onion.
29:10It cooks faster.
29:12We don't burn it. We just return it to the pan.
29:15This looks good.
29:17We'll take it out now.
29:19It's still about 60% done.
29:26This is our secret weapon, honey.
29:29It's a caramel color.
29:31It looks good.
29:32It has a deep flavor.
29:34We're going to add bitterness to this side as well.
29:37We're going to add orange peel.
29:41We're going to stick the caramel on top.
29:47We're going to return the onions and pork we took out earlier.
29:52Now we're going to add the sauce.
29:56Don't add it all at once.
29:58Add it little by little.
30:00You don't have to add it all at once.
30:03Lastly, we're going to add butter.
30:06This is Mont Blanc from French cuisine.
30:10Add cold butter.
30:12Look at this.
30:13You can see the difference.
30:15It's very glossy.
30:17It's all together now.
30:19It's done.
30:21It goes well with rice.
30:23You don't have to add it.
30:26If you add it, it'll be an accent.
30:30Lastly, we're going to add the powder.
30:34And a little more.
30:36Now it's done.
30:39This is the authentic French flavor.
30:42This is the good thing about Japanese cuisine.
30:45It's a very harmonious dish.
30:48Please try it at home.
30:50Bon appétit.
30:52Thank you very much.
30:55Let's make the sauce first.
30:58Here you go.
31:00Soy sauce.
31:02Sake.
31:04Mirin.
31:05Sake, mirin.
31:07Ginger.
31:10Garlic.
31:12And potato starch.
31:15It's different from normal shogayaki.
31:20Add salt and pepper while mixing it well.
31:27It's okay if it's just the surface.
31:31You said you were going to burn it.
31:33Bournoisette.
31:35It's the color of chopsticks.
31:37It's the color of chopsticks.
31:41It's not a chopstick board.
31:43Bournoisette.
31:46It became a chopstick board.
31:48Really?
31:49Look at this.
31:51It became a chopstick board.
31:55Turn off the heat.
32:01Put them side by side.
32:03It's going to be evenly cooked.
32:07Then, onion.
32:09Onion.
32:13Put it back.
32:14High heat.
32:15Don't touch it.
32:16Don't touch it.
32:17Be patient.
32:19This looks okay.
32:22It's a good color.
32:23This looks good.
32:24This side is...
32:26You're touching it a lot.
32:29Be patient.
32:31It's almost done.
32:33It's almost done.
32:34It's almost done.
32:35It's almost done.
32:36It's almost done.
32:37It's almost done.
32:39Take it out.
32:40Take it out.
32:41Then, the secret weapon.
32:44This is one of the techniques used in French cuisine.
32:47You're just grilling honey.
32:50If you leave it as it is, it will be too sweet.
32:52So, caramelize the honey.
32:54Then, add bitterness.
32:58Okay.
32:59Caramelize.
33:02There are various techniques.
33:06It's time.
33:07It's time.
33:08Flour and honey.
33:11Look at this.
33:14Then, caramelize.
33:17Caramelize.
33:18Caramelize.
33:19Caramelize.
33:20Caramelize.
33:21He won't come out again.
33:24He keeps saying that.
33:29It's almost done.
33:32It looks good.
33:33It looks good.
33:34Okay.
33:37I'll put it in.
33:38I'll put it in.
33:40Caramelize.
33:42Caramelize.
33:48It looks good.
33:49This is the information of Mr. Watanabe.
33:51Okay.
33:52His hobby is pro wrestling.
33:54He has a romance.
33:55He says it's like a piece of his life.
33:58I see.
33:59His favorite wrestler is Ultimo Dragon.
34:01Ultimo Dragon.
34:02He supports him as a wrestler of the same generation.
34:05He has many masks at home.
34:08I see.
34:09He likes that.
34:11It's interesting.
34:12It's a private thing for chefs and medical researchers.
34:16That's right.
34:21Butter.
34:25He said he would put cold butter at the end.
34:29Okay.
34:31It looks good.
34:33The smell of butter is amazing.
34:35It smells good.
34:37There was a little powder residue.
34:40There was a little powder residue.
34:42Okay.
34:43It looks good.
34:49It looks good.
34:50I'll eat it.
34:54It's good.
34:55It's good.
34:57The orange peel is good.
35:00It's a good accent.
35:02It smells good.
35:04It's different from French.
35:06It's good.
35:07The sauce is good.
35:09It's good.
35:13Hello, Mr. Aiba.
35:15I'm Yoko Wakayama, a pastry chef researcher.
35:18He graduated from the world's best culinary school, Ecole Ferrandi.
35:26He won the national certificate of patisserie chocolatier.
35:30Mr. Yoko Wakayama.
35:32Mr. Wakayama, a pastry chef researcher, teaches us how to make a simple recipe book that can be reproduced at home.
35:43Today, I'm going to make an orange cream cheese pudding.
35:47It looks like a cheesecake, but it doesn't have powder in it.
35:51It's like a smooth pudding that used to be popular in the past.
35:54It's a cheesecake with that kind of taste.
35:58Peel the orange peel and put it in a cup.
36:01The base of the taste is cream cheese.
36:04It's easy to make a pudding in a frying pan.
36:07If you know these points, you can make it delicious at home.
36:14Cut it a little higher than half.
36:18Cut it horizontally.
36:21I'll use this lid for decoration later, so please keep it.
36:25Put a knife between the peel and the flesh and make a cut.
36:38The orange peel is very soft, so be careful not to break it.
36:45It's like this.
36:47It's like you're pinching it.
36:51Pinch the first one like this.
36:57And then you take it off with your fingers.
37:02It feels good and you can take it off easily.
37:07It's okay if it sticks a little.
37:09It's like this.
37:12Separate the flesh from the juice and use it later.
37:19The rest is very easy.
37:22Put the cream cheese in the microwave and soften it a little.
37:28Heat the cream cheese, the base of the taste, in the microwave for 40 seconds.
37:37Add sugar and mix until smooth.
37:41Add egg yolk and mix well.
37:47Finally, add fresh cream.
37:52When the dough is smooth, add 2 tablespoons of the juice from the flesh.
38:03Now the pudding dough is ready.
38:06Today, I'm going to steam it in a frying pan, so I'm going to put it in a heat-resistant container so that the orange doesn't get wet.
38:21It's a little swollen, so it's better not to fill it up.
38:27Put 1-2 cm of water in the frying pan and get some kitchen paper and a napkin.
38:35Add the orange pudding in the heat-resistant container.
38:42It's better to lower the heat as much as possible.
38:45It will be smoother.
38:48After 15 minutes, when the dough hardens,
38:53It's like it's not flowing.
38:59After taking the rough heat, cool it in the refrigerator for about 30 minutes.
39:04Yes, it's done.
39:06The most difficult thing is to peel the thin skin of the orange.
39:10The rest is just mixing the contents, so I think it's very easy.
39:14It's like a cheesecake.
39:16It's a soft bite.
39:18Please try to make it.
39:21Thank you very much.
39:23Okay, let's do it.
39:27Peel the skin of the orange.
39:32Put it in here.
39:34This is the most difficult part.
39:36I think it's going to cut.
39:39It's like cream cheese.
39:41Please put it in.
39:4330 seconds.
39:47Is it difficult?
39:48No.
39:50It's beautiful.
39:52It's delicious.
39:53It's perfect.
39:56It's so delicious.
39:59Do you have a part-time job?
40:00No, I don't.
40:02I don't have a part-time job.
40:05I don't have a part-time job.
40:07You don't have a part-time job?
40:08I don't have a part-time job.
40:09I don't have a part-time job.
40:12Mix the cream cheese until it becomes smooth.
40:19Add sugar to the cream cheese.
40:24Add egg yolk.
40:27Add fresh cream.
40:30Add fresh cream.
40:35Add fruit juice.
40:39Pour it in there.
40:44I thought it would swell a little.
40:46I see.
40:48I can't put it in the bread pan.
40:50I received information from Mr. Wakayama.
40:52I want it.
40:53His hobby is making sweets and eating them since he was a child.
40:58He studied in France because he wanted to read French recipes.
41:02He is very smart.
41:04That's amazing.
41:10It's done.
41:12How long does it take?
41:13About 15 minutes.
41:14Steam it over low heat for 15 minutes.
41:16Remove the heat.
41:18Cool it in the refrigerator for 30 minutes.
41:22It's done.
41:24It's done.
41:25Let's eat.
41:27ITADAKIMASU.
41:30Can I put this on the bread?
41:31Yes, you can.
41:32I'll put it on the bread.
41:33I'll put it on the bread.
41:35It's smooth.
41:37It looks delicious.
41:41This is delicious.
41:43This is delicious.
41:46I eat crab.
41:49This is delicious.
41:51This is very delicious.
41:54This is delicious.
41:55This has a strong taste.
41:58This is sold at a department store.
42:01This is delicious.
42:05Good evening.
42:08I'm HARADA from AROMAFRESCA.
42:11He has a store in Ginza, Tokyo.
42:13He has been evaluated by Michelin Guide Tokyo for 18 consecutive years.
42:18I'm HARADA from AROMAFRESCA.
42:22Today, I'm going to make tomato and mandarin orange sauce with scallops and cauliflower.
42:30It's a slightly different sauce.
42:33The sweetness and aroma of mandarin oranges go well with Japanese food.
42:37I will introduce a delicious sauce using mandarin oranges.
42:40Thank you very much.
42:41Easy tomato and mandarin orange sauce in the microwave.
42:45The key to the taste is the basics of Japanese food.
42:48Cauliflower is deep-fried.
42:50Scallops are deep-fried in strong flour.
42:53If you know these points, you can make it delicious at home.
42:58Make mandarin orange sauce.
43:00Cut the mandarin oranges in half.
43:06Like this.
43:07Lightly wrap the mandarin oranges.
43:11Microwave for 3 minutes.
43:15Mandarin oranges and tomatoes go well together.
43:18If you use only mandarin oranges, it will be a little sweet.
43:22By mixing it with tomatoes, the sweetness of mandarin oranges will be enhanced.
43:31Peel the mandarin oranges.
43:34Peel the mandarin oranges.
43:37Boil the mandarin oranges.
43:40Put the mandarin oranges in a pot and simmer until the water is half.
43:45Add a tablespoon of olive oil.
43:55Add a teaspoon of tomato and mandarin oranges.
44:08Is it white soup stock?
44:10How does it taste?
44:12The oil temperature is a little low.
44:15It's about 150 degrees Celsius.
44:17It's really normal.
44:19The easy and delicious way to eat cauliflower is deep-fried.
44:24This is the best way.
44:26The moisture comes out appropriately.
44:29The color is delicious.
44:32Sometimes I don't take the white part of the cauliflower and eat it.
44:38I'm careful not to eat it all.
44:42What is that?
44:44Sometimes I want to eat it all at once.
44:47Deep-fried cauliflower is sweet and fragrant.
44:52Season with salt.
45:02Season with salt and flour.
45:08Deep-fry for a short time until the color is light.
45:16After about two minutes, add salt to the cauliflower.
45:22Put the tomato and mandarin orange sauce on a plate.
45:25Put the scallops and cauliflower on top.
45:29It's done.
45:32I made a sauce of mandarin oranges and tomatoes.
45:35It's really easy to make using the microwave.
45:37Please try it.
45:40It's delicious.
45:42I'll try it.
45:44Cut the tomatoes and mandarin oranges.
45:47Wrap it and microwave it.
45:54There is no doubt about mandarin oranges and tomatoes.
45:57The same goes for the paella.
46:01This time I used scallops and cauliflower.
46:03This sauce goes well with chicken, salmon, and salmon.
46:08This is a simple and recommended all-purpose sauce.
46:12Boil the sauce.
46:17Can I do it with my hands?
46:19Isn't it hot?
46:20You can do it with your hands.
46:23Boil the sauce.
46:25Turn the heat to medium heat.
46:29Boil the sauce until half the water is absorbed.
46:34Add mustard and olive oil to the sauce.
46:38This is the secret ingredient.
46:41Can I eat this?
46:42I wonder what it is.
46:47I see.
46:49It smells good.
46:51It doesn't taste like fruit anymore.
46:54It doesn't taste like fruit anymore.
46:55It doesn't taste like fruit anymore.
46:56It doesn't taste like fruit anymore.
46:58This is the secret ingredient.
47:00Boil the sauce.
47:04Boil the sauce.
47:08Boil the sauce.
47:11Is this soy sauce?
47:12This is soy sauce.
47:13This is soy sauce.
47:16Soy sauce has a salty taste.
47:17Adding soy sauce will make the sweetness of tomatoes and mandarin oranges stronger.
47:20Adding soy sauce will make the sweetness of tomatoes and mandarin oranges stronger.
47:21This will make the sauce delicious.
47:24It smells good.
47:28Okay, it's done.
47:30Okay, then we'll fry the acariflower.
47:34I'll fry it.
47:35Please do.
47:37Mr. Harada, you sometimes take pictures of white things and sometimes you don't.
47:42Off-camera.
47:43It's hard to see.
47:45It's precious.
47:46Mr. Harada, you really have the image of a woman.
47:48I know.
47:50What kind of lifestyle do you have?
47:53At home.
47:54I think I have my own routine.
48:00I wake up in the morning.
48:02I wake up in the morning.
48:03I wake up in the morning.
48:05I wash my face.
48:06I wash my face.
48:07I change my glasses.
48:10You have your own image.
48:13It looks good.
48:14It looks good.
48:15It looks good.
48:16It looks good.
48:17It looks good.
48:18I'll salt the scallops.
48:24I'll salt the scallops.
48:25I'll salt the scallops.
48:27I'll fry the scallops.
48:32It's starting to look good.
48:34I think it's ready.
48:36I think it's ready.
48:37I'll fry the scallops.
48:40It looks good.
48:41It looks good.
48:45I'll plate it.
48:48It doesn't look like homemade food anymore.
48:51It's done.
48:53It's done.
48:54It's done.
48:59Let's eat.
49:00Let's eat.
49:01It looks good.
49:02It looks good.
49:06It's good.
49:08It's good.
49:09It's good.
49:10It's sweet.
49:12It's sweet.
49:14I added soy sauce.
49:16It's good.
49:17It's like a professional.
49:20The balance of the sauce is great.
49:22The soy sauce is well balanced.
49:24It's delicious.
49:26It was delicious.
49:28I will broadcast this program on TVER after the end of this program.
49:32Please watch it again on TVER.
49:34Thank you for studying today.
49:36See you next week.
49:38Goodbye.