DAIGOも台所～きょうの献立 何にする？～ 2025年2月10日 知りたい！余りがちな調味料の活用
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#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
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00:00Expo Ekiden is made in Ebisu.
00:15What are you doing today? Hello, I'm Daigo.
00:18How are you guys feeling? Let's get started.
00:23My husband is going to make a fancy dish.
00:26It's delicious, but there are more and more seasonings that I don't usually use.
00:31I see. I might need some advice.
00:36Other than that,
00:40I sometimes run out of seasonings.
00:44So today's theme is the use of excess seasonings.
00:49I often hear the word for excess seasonings.
00:52But I heard that the word for excess seasonings is KAKIKUKEKO.
00:56KAKIKUKEKO is KAKIKUKEKO.
01:02Love is the spice of life.
01:06These are the three dishes that are perfect for today's theme.
01:10Seasoned with mustard and pork cutlet sauce.
01:13Potato mustard sauté.
01:15Mustard sauté.
01:17Mustard sauté looks delicious.
01:19Seasoned with yuzu pepper.
01:23Yuzu pepper.
01:24My mouth is tingling.
01:27Yuzu pepper.
01:28Seasoned with Doubanjiang and Tochijan.
01:31Stir-fried pork belly and bell peppers.
01:34Let's use them all.
01:36I want to use them all.
01:38Which one should I use today?
01:42Let's use a lot.
01:44That's fast.
01:45Today's dish is stir-fried pork belly and bell peppers.
01:49Kono-sensei, thank you.
01:53Today's ingredients are Doubanjiang and Tochijan.
01:58We will use these two ingredients to make the dish.
02:01Some people don't like spicy food.
02:07Some people don't like spicy food.
02:09But it's delicious.
02:12First, cut the bell pepper.
02:16Cut it in half.
02:18Remove the seeds.
02:26Remove this part.
02:29Remove the seeds.
02:31Cut it into 1 cm width.
02:34Cut it into 1 cm width.
02:42Like this.
02:44Cut the green onion.
02:46Cut it into 4 to 5 mm width.
03:12Cut the garlic into thin slices.
03:18Cut it into thin slices like this.
03:24If it's hard to hold, cut it from the side.
03:28Cut it like this.
03:32Cut the pork belly into 6 cm width.
03:37I will cut it.
03:42Cut it into 4 to 5 mm width.
03:44Cut it into 4 to 5 mm width.
03:56We are ready to cook.
03:58It's quick.
03:59All we have to do is stir-fry it.
04:02I will stir-fry it.
04:05You don't need to edit this.
04:07I can do it quickly.
04:10Heat the frying pan.
04:12The fat will come out from the pork belly.
04:14Use a little bit of oil.
04:16Use a little bit of oil.
04:19Spread it out.
04:22Do we use a little bit of oil when we cook pork belly?
04:26It depends on the pork belly.
04:28The fat will come out.
04:31Use a little bit of oil.
04:34The fat will come out.
04:37When you hear the sound, turn down the heat.
04:40Spread it out.
04:42I will put it here.
04:57The recipes introduced in this program are also posted on our Instagram.
05:02Please follow them and refer to them.
05:07What do you think about the amount of seasonings you use?
05:17I only use a little bit of mustard and wasabi.
05:21I see.
05:23I noticed that the amount of wasabi was reduced.
05:27That happens.
05:30Wasabi is hard to use up.
05:36How about the heat?
05:37Use medium heat.
05:40The edge of the pan is hard to cook.
05:43So, tilt the edge of the pan.
05:46Cook it.
05:49Cook it until it gets a little burnt.
05:55Don't you cook it too much?
05:57Cook it until it gets a little burnt.
06:01Cook it until it gets a nice brown color.
06:05I want to eat pork belly.
06:07I want to eat it as it is.
06:11Cook the other side in the same way.
06:16When you stir-fry vegetables, you can add Doubanjiang and Doujiang.
06:20You can add it to any dish.
06:23I think it goes well with anything.
06:26Turn off the heat.
06:29Tilt the pan like this.
06:31The oil has accumulated.
06:34Put the garlic in the oil.
06:43The garlic is sizzling.
06:47Add the garlic to the oil.
06:51When the garlic is colored,
06:55add Doubanjiang.
06:59This is today's main dish.
07:01Add Doubanjiang and Doujiang.
07:05These are the Doubanjiang and Doujiang we are using today.
07:10Yes, they are.
07:16I have this at home.
07:18Do you?
07:19It's very convenient.
07:26How does the taste change depending on whether you add Doubanjiang or not?
07:30When you add Doubanjiang, it gives a strong taste.
07:34So, rather than just stir-frying with salt and pepper,
07:37adding Doubanjiang gives a strong taste.
07:43I think it will be a more authentic taste.
07:46Is there a substitute for Doubanjiang?
07:49If you want a spicy taste, you can add chili pepper.
07:56If you don't have Doubanjiang, you can add miso.
08:04The oil is turning red.
08:08This is the time to add Doubanjiang.
08:10When the oil is like this, turn up the heat.
08:15Add green peppers.
08:19This is the time to add green peppers.
08:21Add them all at once.
08:28Add sake and soy sauce.
08:33Add sugar and stir-fry.
08:41Next, add green onions.
08:43Add green onions and stir-fry.
08:49This is done quickly.
08:51It's done quickly.
08:56It looks delicious.
08:58The color is even better with green peppers.
09:03Add green peppers and green onions.
09:10The stir-fried pork belly and green peppers are done.
09:15It was really fast.
09:17Let's eat.
09:30It's delicious.
09:33The pork belly is also fragrant.
09:35The taste is deep.
09:39Doubanjiang is not as spicy as I thought.
09:44If you are 8 years old, you can eat this.
09:49This goes well with rice.
09:56I want to add one more thing.
09:58I want you to add corn soup.
10:01Is there corn soup in China?
10:03That's right.
10:04There is canned cream corn and Chinese soup.
10:08I made it today.
10:10You made it today.
10:12Thank you very much.
10:15Grill the pork belly over medium heat to make it fragrant.
10:19Stir-fry the garlic in that oil.
10:25It was delicious.
10:27It was done quickly.
10:31Doubanjiang and bean paste are convenient.
10:37I want to use it well.
10:42There is something in it.
10:46Doubanjiang and bean paste.
10:49How much do I like this?
10:51It's from your pocket.
10:54If you want to watch this program again, please subscribe to our channel.