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00:00Today, we came to Yakiri in Matsudo City, Chiba Prefecture.
00:09We've been to Yakiri before, haven't we?
00:11Yes, we did.
00:12We took a boat.
00:13Yes, we did.
00:14At the beginning of the Edo period,
00:16Yakiri was used as a means of transportation for local farmers to purchase daily necessities and go to the farmland on the coast.
00:23There was a boat.
00:25I see.
00:26Yes, yes.
00:28And today's ingredients are...
00:31This!
00:32Green onion!
00:33Yes!
00:35It's thick.
00:36Yes, it's thick.
00:37I'm Koichi Yasukawa, a farmer.
00:40Nice to meet you.
00:42What kind of green onion is this?
00:44This is called Yakiri green onion.
00:46Yakiri green onion.
00:47I don't see it much in supermarkets.
00:49I haven't seen it either.
00:51Yakiri green onion is small, so it doesn't produce much, and it's said to be a phantom green onion.
00:57It used to be like that.
00:59I think January and February are the best.
01:02That's great.
01:03Would you like to pull it out?
01:04May I?
01:05Yes, please.
01:06Please try it.
01:07Wait a minute.
01:08Here we go.
01:11I can't pull it out.
01:12You can't pull it out, can you?
01:13I can't pull it out at all.
01:14Wait a minute.
01:15It's true.
01:16It's not a lie.
01:18I can't pull it out.
01:20You've pulled it out before, haven't you?
01:22Yes, I have.
01:23I can't pull it out.
01:25I feel like it's going to break.
01:29I can't pull it out.
01:30It's a big jump.
01:31Yes.
01:32This is impossible.
01:33It's impossible, isn't it?
01:34Yes.
01:35Do you understand?
01:36Yes, I understand.
01:37I'm sorry.
01:38I'm sorry.
01:39It's full of roots in here.
01:40Really?
01:41It's not raining right now, and it's winter, so the soil is tight, so I can't pull it out.
01:46What are you going to do with this?
01:48With a machine.
01:49This?
01:50This is it.
01:52You're going to break the soil with this?
01:54That's right.
01:56Like this.
01:57Leeks spread their roots wide in the soil.
02:02With a tractor blade, aim for the edge of the leek and scrape the roots and soil to make it easier to harvest.
02:18Thank you right away.
02:19Don't hurt the leek.
02:21It's okay.
02:22I'll hold it down.
02:29Interesting.
02:32It's been scraped a lot.
02:33It's tough.
02:36I have to go here.
02:37Here?
02:38You're aiming a lot.
02:39I'm aiming at this.
02:40This.
02:41Don't cut the leek.
02:45Wow
02:47Is the green onion ok?
02:49It's ok
02:51Ok
02:53Wow
02:55This is quite difficult
02:57I think I can pull it out
02:59Can I?
03:01Please pull it out
03:05I can do it
03:07I see
03:09Did you get it?
03:11It's like this
03:13It's thick
03:15Can I pull it out?
03:17You can pull out 3 at a time
03:19Wow
03:21It's totally different
03:23It's thick
03:25What are the characteristics?
03:27It's thick and white
03:29It's sweet
03:31It's good to eat
03:33It's good to grill
03:35It's like that
03:37It's close to Edogawa
03:39It's rich in minerals
03:41I think that's why it's called Yakiri-chiku
03:43I see
03:45Let's use this green onion
03:47and cook something delicious
03:49Ready
03:51Let's eat
03:53Today's ingredients are
03:55Grilled green onion
03:59This time, we have
04:01a delicious meat hot pot
04:03and a nutritious
04:05green onion mayo toast
04:07and an egg bowl
04:09In addition, we will learn
04:11how to make delicious
04:13and simple dishes
04:15such as grilled green onion
04:19The person who will teach us
04:21how to make green onion
04:23is Ms. Rieko,
04:25the wife of Mr. Kouichi
04:27What kind of dish will you teach us?
04:29I will teach you how to make
04:31green onion tempura
04:33A simple green onion tempura
04:35that can be made
04:37at home
04:39What should we do first?
04:41Cut the green onion into 5cm width
04:43Let's do this
04:45It's thick
04:47I wonder if it's 5cm
04:49It's beautiful
04:51It's very elastic
04:53Coat the green onion with flour
04:55and put it in the tempura batter
05:01Fry it
05:03Wait a minute
05:05Fry it for 3 minutes
05:07in 180℃ oil
05:133 minutes
05:15Oh, no!
05:17Aiba-san, please set the kitchen timer
05:19Set the kitchen timer
05:23Oh, no!
05:25Oh, no!
05:27Oh, no!
05:29It's terrible
05:31It's terrible
05:33It's terrible
05:35It's terrible
05:37It's terrible
05:39It's terrible
05:41It's terrible
05:43While it's frying,
05:45let's make another dish
05:47Let's make another dish
05:49Cut the green onion into 1cm width
05:51Cut the green onion into 1cm width
05:59Put it in the tempura batter
06:01It's very thick
06:03It looks delicious
06:05I love it
06:07I love it
06:09And
06:11How do you use this?
06:13Put it in the tempura batter
06:15and make it round
06:17I didn't know there was such a machine
06:19You can just let it go
06:21You can just let it go
06:23Oh, I see
06:25I didn't know there was such a machine
06:27I didn't know there was such a machine
06:29Fry for 2 minutes
06:31Fry for 2 minutes
06:33Fry for 2 minutes
06:35It's a nice color
06:39Fry the green onion
06:41Fry the green onion
06:43It looks delicious
06:45It's simple
06:47It's simple
06:49It's done
06:51It's done
06:53It looks delicious
06:59It's sweet
07:05It's sweet
07:07It's light
07:09It's sweet
07:11It's really sweet
07:15It's not spicy at all
07:17It's not spicy at all
07:19It's enough to eat
07:21It's enough to eat
07:23It tastes great
07:25It tastes great
07:27Oh, like this?
07:29This is convenient.
07:31We don't have this at home.
07:33Here we go.
07:353, 2, 1.
07:38Okay.
07:41Looks good.
07:43Looks good.
07:45Put this on top of the rice.
07:48Like this?
07:50Put it on top of the rice.
07:58Looks good.
08:00Looks good.
08:02It's done.
08:04Let's eat.
08:07Let's eat.
08:11It's good.
08:13I like this.
08:15It's good.
08:16The sauce is really good.
08:18The green onion goes well with the soy sauce.
08:21It's not heavy at all.
08:24The green onion is really good.
08:27I often make this at home.
08:30I eat it as it is or put it on top of the rice.
08:34The green onion is really good.
08:36It's good.
08:38What's next?
08:40The green onion meat hot pot.
08:42Looks good.
08:44The main dish of the green onion farmer.
08:47The sweet and juicy green onion meat hot pot.
08:51Take the pork and wrap it around the green onion.
08:56Wrap the meat?
08:57Yes, from the bottom.
08:58Wrap it?
09:00Before you cut it?
09:02From the bottom.
09:05Wrap it?
09:06Yes.
09:07Make it a little slanted.
09:10That's amazing.
09:11Cover it a little.
09:13It's like making a torch.
09:15That's amazing.
09:17That's amazing.
09:19That's amazing.
09:22It's fun.
09:23It's interesting.
09:25The picture is a masterpiece.
09:26That's right.
09:28Do you often do this?
09:29Yes.
09:30When children use meat, they are happy.
09:35It's really cool.
09:36It's fast.
09:37It's like a weapon.
09:39It's like a weapon.
09:41It's like stabbing a bat.
09:44It's like poking a bat.
09:46It's like meat.
09:49It's like meat.
09:50It's like a zombie.
09:55I want to use the green part at the end.
10:01Cut it into 3 cm width.
10:043 cm?
10:05About this much?
10:06About this much?
10:07It's easy to cut.
10:09Is it easy to cut?
10:10Is it like this?
10:12Arrange it vertically in the pot.
10:19As much as you can.
10:21As much as you can.
10:22It fits perfectly.
10:26It fits.
10:27Next, mix the white soup stock and water.
10:31Should I mix this?
10:32That's right.
10:33I think it's better to mix it.
10:35Mix it well.
10:37Okay.
10:44Add sake.
10:46Add sake.
10:47Mix it well.
10:49Cover it and leave it for 13 minutes.
10:5213 minutes?
10:53Yes, medium heat.
10:54Okay.
10:55It's done.
10:5615 minutes have passed.
11:00Right and left.
11:031 to 7.
11:05Open it.
11:06Right and top.
11:071 to 7.
11:09KITCHEN TIMER BOY.
11:12What is that?
11:15It's from MEG-CHAN.
11:16MEG-CHAN?
11:17It's from a woman in her 20s.
11:19KITCHEN TIMER BOY.
11:20It's a new version.
11:22It's a new version.
11:23She works as a dental hygienist.
11:26So, I wanted her to be a KITCHEN TIMER BOY.
11:29I see.
11:30It's cute.
11:31It's a new way of working.
11:33It's good.
11:34It's a new way of working.
11:35I do a lot of different jobs.
11:37Please send it to me.
11:39If you hire me, I'll make a program for you.
11:43While it's boiling, cut the green part diagonally.
11:49Like this?
11:50Yes.
11:51Like this?
11:52Yes.
11:53When it's done, put it in front of the pot.
11:57It looks better.
11:59Yes.
12:00In the meantime, we have a guest.
12:04It's KOUICHI.
12:06Nice to meet you.
12:07Nice to meet you.
12:08Nice to meet you.
12:09You are a couple.
12:11Yes.
12:12Can I ask you a question?
12:13Can I?
12:14Yes.
12:15Please tell me how you got to know each other.
12:17Yes.
12:18How did we get to know each other?
12:19Go ahead.
12:21I met him about 20 years ago.
12:23I met him because I have the same opinion as him.
12:28We went to Inagashiro together every year.
12:31He was there at that time.
12:33He was one of your friends.
12:35Yes.
12:36What was your first impression of each other?
12:40I was told that he was dark.
12:41Dark?
12:42He was dark.
12:43He was dark.
12:44He was dark.
12:45He was dark in the summer.
12:46He was dark in the summer.
12:47He was dark in the summer.
12:48He was dark in the summer.
12:49What about you, Mr. Eda?
12:50You were dark in the summer.
12:51Do you remember that?
12:52Yes, I do.
12:53You were dark.
12:55You are so cute.
12:56I only saw his face.
12:57My face was dark.
12:58What about children?
13:01He was in the 11th grade.
13:02And I was in the 3rd grade.
13:03He was a postgraduate student.
13:04Right.
13:05I heard that he was going to take the exam two days ago.
13:08I heard that he was going to take the exam.
13:09I'm glad to hear that.
13:10I'm glad to hear that.
13:11I'm glad to hear that.
13:12I'm glad to hear that.
13:14I'm glad to hear that.
13:15I'm glad to hear that.
13:16I'm glad to hear that.
13:17Congratulations.
13:18It's good, right?
13:19Yes.
13:20Okay.
13:22Wow, it looks good.
13:24It looks good.
13:25Add the green part of the green onion and cook for 2 minutes.
13:30Cook for 2 minutes.
13:31Cook for 2 minutes.
13:32Okay.
13:33What do you like to eat with green onion?
13:35I like to eat it with meat like this.
13:39But I don't like to eat it with tofu.
13:43When I was a kid, I didn't like tofu.
13:45That's right.
13:46That's true.
13:47Tofu with green onion is very delicious.
13:49That's right.
13:51You don't notice it, do you?
13:52I don't notice it.
13:53I think it's ready.
13:55Yes.
14:00It's done.
14:02Let's eat.
14:03Let's eat.
14:04Let's eat.
14:11It's delicious.
14:12It's delicious.
14:14The green onion is delicious.
14:16The green onion is the main ingredient of this dish.
14:18Even if you eat it with meat, it's light.
14:21The green part is also good.
14:23It's crispy.
14:25It's too delicious.
14:26It's amazing.
14:27It's soft.
14:28It's delicious.
14:29It's delicious.
14:31From now on, we will teach you how to make green onion dishes that are easy to make at home.
14:42Good evening, Mr. Aiba.
14:43Good evening.
14:44I'm Yuri Yamamoto, a culinary columnist.
14:45I'm Yamamoto.
14:47A blog that introduces easy-to-make dishes using familiar ingredients at home is very popular.
14:55Yuri Yamamoto is active in other areas, such as publishing recipes and appearing on TV.
15:02This time, I'm going to make green onion and mayonnaise toast from a yakiniku restaurant.
15:06It's very easy to make without using fire.
15:09I'm satisfied with just the ingredients and green onions.
15:12It's perfect for children and adults to eat with beer.
15:17Use a whole green onion, which is full of nutrients.
15:21The sauce of yakiniku is important for the taste.
15:24Bake it well with a toaster.
15:26If you know these points, you can make it delicious at home.
15:33Cut the green onion into thin slices.
15:35If it's too thick, it won't cook well.
15:39Cut it as thin as possible.
15:41Use a whole green onion for one toast.
15:46You can eat a lot of green onions.
15:49You can eat a lot of green onions, and you can eat a lot of vegetables with one green onion.
15:53Mix this with mayonnaise.
15:55You don't have to put a lot of mayonnaise.
15:58Just mix it all together.
16:00By mixing mayonnaise with green onions, the oil of mayonnaise will soften the green onions, so you can put a lot of mayonnaise on them.
16:08Next, put mayonnaise on the toast.
16:12I put mayonnaise on the green onions, so I don't have to put a lot of mayonnaise.
16:16Put mayonnaise on the toast as a whole.
16:18Put mayonnaise on the toast as a whole.
16:21Then, put yakiniku sauce on it.
16:23By adding yakiniku sauce, mayonnaise and sweet and spicy taste go well with green onions.
16:30I don't put meat in it, but I'm satisfied with it.
16:34I see.
16:36By adding mayonnaise and sweet and spicy sauce before baking, it will soak into the bread and make it crispy.
16:43The point is that the taste will soak into the bread.
16:47Then, put a lot of green onions on it.
16:50Can you put a lot of green onions on it?
16:52I don't think so.
16:54It's surprisingly hot, so don't be afraid to put it on.
16:59Then, put cheese for pizza on it.
17:02It's full of volume.
17:04By putting cheese on it, cheese and green onions go well with each other.
17:08Thanks to cheese, the green onions stick to the bread.
17:17Bake for 5 minutes on a toaster.
17:20I can bake it on a toaster, so it's very easy.
17:24By baking it on a toaster, the sweetness of green onions will be extracted.
17:30It has a lot of green onions, so it has a good flavor and sweetness.
17:35It's done.
17:38It looks great.
17:40It looks delicious.
17:43Then, put a lot of yakiniku sauce on it.
17:47Then, put a lot of chopped seaweed on it.
17:50Then, it's done.
17:55In addition, the ingredients are only green onions and eggs.
17:59Green onion egg bowl can be made in just 5 minutes.
18:01Let's eat.
18:20This is a healthy and easy way to make.
18:24It's a green onion mayonnaise toast of a yakiniku restaurant.
18:26All right.
18:28First, cut the green onion diagonally.
18:30Hei.
18:32Hei.
18:34I'm a hater.
18:36I didn't know you were so easygoing.
18:40Hei.
18:44Then add mayonnaise to the green onion.
18:46By adding mayonnaise,
18:48the green onion will become more tender
18:50and you can put a lot of it on.
18:52Shall I do the rest?
18:54Yes, please.
18:56First, put mayonnaise.
19:00Put mayonnaise
19:02and then put the sauce.
19:04By putting the sauce
19:06on the bread,
19:08you can enjoy the sweet and spicy sauce
19:10and mayonnaise.
19:12I see.
19:14Then put the green onion.
19:16Let's try it.
19:18I don't think I can do it.
19:20Hei.
19:22Hei.
19:24It's good.
19:26Wow.
19:28It's good because it's tender.
19:30I'll put cheese, too.
19:32The amount of cheese should be the same.
19:34It should be the same amount.
19:36All right.
19:38Five minutes have passed.
19:40I'll leave it as it is.
19:42Hei.
19:44Hei.
19:46Five minutes have passed.
19:48You can enjoy the sweetness of green onion
19:50by grilling it in the pan.
19:52I see.
19:54I think
19:56there must be green onion in the dish.
19:58What is the dish you think?
20:00You can't miss it.
20:02It's not necessary.
20:04There must be green onion in the dish.
20:06I think it's natto.
20:08I see.
20:10I eat natto every day.
20:12But I buy it.
20:14I don't cut it.
20:16I don't put it in the dish.
20:18I don't need it.
20:20But I know it.
20:22When I eat natto with green onion
20:24in a hotel breakfast,
20:26it's very delicious.
20:28I know it.
20:30I think so, too.
20:32I'm particular about it.
20:34I see.
20:36I remember it.
20:38I remember it.
20:40When I ate ramen in Fukuromen,
20:42I cut green onion
20:44and put it in a large amount.
20:46I see.
20:48You put it in a large amount.
20:50I always put it in ramen.
20:52I see.
20:54Is it correct?
20:56Yes, it is.
20:58The meaning of green onion is different.
21:00Yes, it is.
21:02The feeling is different.
21:04I want you to put green onion in ramen.
21:06No, it's not.
21:08I want to put green onion
21:10in ramen.
21:12I see.
21:14I see.
21:16Ponzu sauce and green onion
21:18go well together.
21:20I see.
21:22How about hot pot?
21:24I don't need it yet.
21:26I don't need it yet.
21:28Which do you prefer, salt or sauce?
21:32I like sauce.
21:34I see.
21:36I've never eaten it with salt.
21:38Don't you think so?
21:40Yes, I do.
21:42But,
21:44I used to eat
21:46fried chicken
21:48in front of a supermarket.
21:50That's good.
21:52I used to eat it with a lot of sauce.
21:54But, it didn't solidify.
21:56That's the best.
21:58That's the best.
22:00I used to eat fried chicken.
22:02Green onion doesn't matter.
22:06Green onion doesn't matter.
22:08I see.
22:10I see.
22:12Is it ready?
22:14Yes, it is.
22:16Oh, it's ready.
22:18That's good.
22:20Then, I'll put it on a plate.
22:22I see.
22:24It looks good.
22:26It looks good.
22:28And,
22:30I'll put it on a plate.
22:32It looks good.
22:34I'll put it on a plate.
22:36It's done.
22:38It looks good.
22:40What is the really delicious
22:42grilled green onion
22:44and sukiyaki
22:46that they want to know again?
22:52It's done.
22:54Let's eat.
23:00It's good.
23:02It's good.
23:04It's good.
23:06It's really good.
23:08It's not spicy at all.
23:10It goes well with sukiyaki.
23:12It's not just about green onion.
23:14It's really good.
23:16It's good.
23:18It's good.
23:22Aiba-san, Hajime Macho.
23:24I'm Daruma.
23:26I'm Daruma.
23:28He used to be a first-class athlete.
23:30He used to be a first-class athlete.
23:32He has published six recipes
23:34that anyone can easily make.
23:36He has published six recipes that anyone can easily make.
23:38He has published six recipes that anyone can easily make.
23:40He has published six recipes that anyone can easily make.
23:42The recipe I'm going to introduce today
23:44is a green onion egg bowl
23:46that can be made
23:48in just five minutes
23:50and with only two ingredients.
23:52It's a recipe that focuses on
23:54making it quickly and deliciously.
23:56How to mix the delicious egg.
23:58Grill both sides of the green onion.
24:00I use sesame oil
24:02to add flavor to it.
24:04If you know these tips,
24:06you can make it delicious at home.
24:08Slice the green onion diagonally.
24:10Slice the green onion diagonally.
24:12You can cut it as thin as you like.
24:14If you want to make it fast,
24:16please slice it a little thinner.
24:18And
24:20his tips for using eggs.
24:22His tips for using eggs.
24:24His tips for using eggs.
24:26Don't break the egg.
24:28Don't cut the white part of the leek.
24:30Just lightly cook it.
24:32The soft texture of the yolk and the soft texture of the leek.
24:35This is also delicious.
24:39Let's grill the leek.
24:41First, add salad oil here.
24:44And add the leek.
24:46After that, heat it over medium heat and grill it.
24:49It's more like grilling than frying.
24:53Look.
24:54When the leek turns golden brown, it's easy to burn, so move it a little.
24:59By the way, why am I training so hard?
25:02Don't you want to know?
25:04You want to know, right?
25:06I've been swimming for a long time.
25:09I started swimming when I was 3 years old.
25:11I've been a swimmer since I was in the second grade of elementary school.
25:14I retired from swimming, so I started working out.
25:21When both sides of the leek are grilled, season it with seasonings.
25:26First, switch to low heat.
25:28Add water here.
25:31And noodle soup.
25:35And add a little sugar to add sweetness.
25:38By adding sugar, you can easily make the soup of Oyako-don.
25:43When the soup starts to boil like this, add eggs.
25:48If you make it on the stove, the eggs will be cooked from the edge of the pot.
25:52So, add the eggs to the edge of the pot later.
25:55By doing so, the eggs won't be crumbly.
25:57After that, wait until the eggs are cooked.
26:00When the eggs are cooked like this, turn off the heat.
26:03Wait until the yolk is not solidified.
26:08I wanted to make the leek fragrant, so I added sesame oil.
26:15Now, let's serve it.
26:19Finally, sprinkle the sesame seeds and it's done.
26:24Aiba-san, you can make it in just 5 minutes, so please try it.
26:29Add salad oil to the frying pan.
26:33Then, grill the leek.
26:36I feel like I'm going to grill it.
26:38So, don't be too careful.
26:40By adding grilled color to both sides, you can make the leek fragrant and sweet.
26:46Eiji-kun, please don't mix the eggs too much.
26:50That's right.
26:53It's done.
26:56I think it's done.
26:59I have some information about Daruma-san.
27:01He has been doing well in swimming since he was in elementary school.
27:05When he was in Tokyo as an elite elementary school student,
27:08Aiba-san came to see him when he was shooting a TV program.
27:12He saw him at a nearby desk.
27:15He thought Aiba-san was cool and thin.
27:18When he came back to his hometown, he bragged about him to the girls who like stormy weather.
27:24Daruma-san was the best in Japan?
27:26That's amazing.
27:29He was an athlete, so I think he knows how to build muscles better than ordinary people.
27:35Then, please add the noodle soup, water, and sugar.
27:44Noodle soup, water, and sugar.
27:47Okay.
27:49Let's add the eggs.
27:50Let's add the eggs.
27:51He knows how to do it.
27:52To prevent the yolk from mixing with the egg white,
27:54I'm going to add the eggs.
27:56By doing this, you can enjoy the flavor of the yolk and egg white.
28:01He can do it quickly.
28:02He can do it in five minutes.
28:04It's already sesame oil.
28:05Let's add it.
28:06By adding sesame oil, you can add the flavor and richness of sesame seeds.
28:10It will stimulate your appetite.
28:13It looks delicious.
28:15Let's eat.
28:19It looks delicious.
28:28It's done.
28:30It looks delicious.
28:31Let's eat.
28:37It's delicious.
28:38It's delicious.
28:41The sesame oil is good.
28:44It's delicious.
28:45It's delicious.
28:46The green onion is thinly sliced, so it's melting in my mouth.
28:49The rice is amazing.
28:50I can't stop eating.
28:52I think half-cooked rice is good, too.
28:53I think so, too.
28:54The green onion is the star of this dish.
28:57It's delicious.
28:58The green onion and egg are great.
28:59Isn't it amazing?
29:00It's delicious.
29:02Next, we have a new project.
29:04In this program, we will answer your questions about cooking.
29:12This time, we will answer your questions about green onions.
29:15Mr. SUWABU, please tell us your questions.
29:17I have received your questions.
29:18The most popular green onion dish is grilled green onion.
29:23Can you teach me how to eat deliciously even for children and people who are not good at eating green onions?
29:28I see.
29:29He will teach us.
29:32Please.
29:35Good evening.
29:36I'm HARADA from AROMAFRESCA.
29:40HARADA from AROMAFRESCA is a famous restaurant in Ginza that has been rated as one Michelin star for 18 years.
29:52Today, I will teach you how to make delicious grilled green onions.
29:56You can easily make delicious grilled green onions just by cutting and baking.
30:02Please refer to it.
30:06How to cut and bake grilled green onions without failure.
30:09How to season green onions that are easy to eat even for people who are not good at eating green onions.
30:13You can make delicious dishes at home with two recipes that solve the problems you want to know.
30:22First, cut the green onions.
30:24Cut it in half.
30:27Cut it in half again.
30:30Cut it in half.
30:31The length of the green onion should be a little shorter than the length of the chicken.
30:42Then I will bake it.
30:43Add a little salad oil.
30:46Put the green onions you cut earlier vertically.
30:50Turn on the heat and bake over medium heat.
30:53Why do you bake it vertically?
30:54By baking it vertically, the heat will come out.
30:58The heat will come in quickly.
31:00Green onions are spicy, right?
31:02The heat will make the spiciness go away and make the sweetness stronger.
31:06I want to bake it well inside, so I bake it for about 7 to 8 minutes.
31:09I will stand this.
31:15Can you see the steam coming out?
31:17It's boiling.
31:18This is the ginger that has been heated.
31:22I will bake the side a little lightly.
31:26The fire is medium heat.
31:28I will bake the side a little.
31:31You only need to bake the side a little.
31:36Add a little salt.
31:40This is done.
31:45This sauce is a traditional Italian sauce.
31:49I arranged it a little.
31:51This is a tuna sauce that even children love.
31:54Add tuna to the blender.
31:59Add mayonnaise that everyone loves.
32:05Add a little mustard.
32:07This is the role of tightening the taste.
32:10If you are a small child, you don't have to add too much.
32:14Add four anchovy fillets.
32:18Add a little more olive oil.
32:21Add a tablespoon of water.
32:23Add a little water to make it easier for the blender to run smoothly.
32:27Add a little rakkyo.
32:29By adding rakkyo, the sweetness, sourness, and umami will be more delicious.
32:35In Italy, we add kepper.
32:37In Japan, rakkyo is the closest to kepper.
32:41Pour the sauce into the blender for about 30 seconds until it becomes smooth.
32:48This is done.
32:53In Italy, this is called tonnato.
32:56Originally, it is a sauce of boiled meat.
32:59This time, it is an all-purpose sauce for vegetables, meat, and sandwiches.
33:06If you like tuna, you can eat it with rice.
33:10Add plenty of sauce.
33:14This is done.
33:17Please try my way of doing it.
33:22First, cut the green onions into 3 to 4 cm.
33:27This is difficult.
33:28Cut it a little shorter than the green onions.
33:30I think it's better to cut it at the same height.
33:34This is about right.
33:36I will light the fire.
33:39Add salad oil.
33:44Cut the green onions vertically.
33:46Vertically.
33:47Vertically is easier to light the fire.
33:49This is a good idea.
33:51If you cut the green onions vertically, the middle of the green onions will be hollow.
33:55This will make it easier to cook.
33:57This will make it easier to cook.
34:00It's like a child is playing.
34:03It's like an American game.
34:07It's like a board game.
34:09I agree.
34:10It took 7 to 8 minutes.
34:11In the meantime, let's make the sauce.
34:14Add tuna.
34:20Add olive oil.
34:25Add anchovy sauce.
34:28Add anchovy sauce.
34:30Add mayonnaise.
34:37Add mustard.
34:40Add water.
34:44Can I open it?
34:47I will open it.
34:55Is this okay?
35:00This is good.
35:02Tonnato sauce.
35:03This is an all-purpose Italian sauce.
35:06Tonno means tuna in Italian.
35:10It is often used in meat and fish dishes.
35:13It can also be used for rice.
35:15It's also good for rice balls.
35:18That's right.
35:20Tuna mayo is the best for rice balls.
35:24That's right.
35:26I got a citizen's ticket.
35:29That's right.
35:30When did you come up with tuna mayo?
35:32Are you a high school student?
35:34I didn't have it when I was in high school.
35:36I've had it since I was in high school.
35:39How about me?
35:42I'm a junior high school student.
35:46I'm a junior high school student.
35:48In the old days, I ate dried plums and kelp.
35:52I also ate salmon.
35:54I didn't have tuna mayo.
35:56I'll look it up.
35:57How old are you?
35:59I'm 20 years old.
36:01I'm 28 years old.
36:0428 years old.
36:06Tuna mayo rice ball.
36:09It was sold at a convenience store in 1983.
36:13That's old.
36:14I was born when I was 1 year old.
36:18How many years ago is that?
36:2041 years ago.
36:21It's been a long time since we met this year.
36:23That's right.
36:25I'm from a rural area in Fukuoka.
36:29Did you buy rice balls when you were in high school?
36:33Did you buy rice balls when you were in high school?
36:35I did.
36:37Did you buy rice balls on your way home from club activities?
36:40I didn't do club activities.
36:42I didn't have time to buy rice balls at a convenience store.
36:48Did you eat rice balls on your way home?
36:49I ate rice balls on my way home.
36:50I didn't go to a convenience store on my way home.
36:52He's from a rural area.
36:56This place has been around for a long time.
36:58I didn't know that.
37:00It's better to build a house here.
37:03Mr. Harada built a house here.
37:08It's done.
37:11ITADAKIMASU.
37:19This is delicious.
37:22This has a deep taste and a punch.
37:24The sweetness of the green onion goes well with the sauce.
37:26The sauce is delicious.
37:28The sauce is similar to mustard and anchovy.
37:32The sauce is delicious.
37:34This is delicious.
37:35This is delicious with the power of the sauce.
37:38Even if you don't like green onions, you can eat this.
37:42This is not just tuna mayonnaise.
37:44This is delicious.
37:45This goes well with anything.
37:48I want to eat this with various things.
37:50This goes well with anything.
37:52This is delicious.
37:54Please tell me the next problem.
37:56The next problem is Sukiyaki.
38:01I don't know when to add green onions and meat.
38:04Please tell me about that.
38:07I have a lot of worries about Sukiyaki.
38:10I see.
38:11I asked this person to tell me.
38:17I'm KIBUYO NANAGAWA, the third generation of Nihonbashi Yukari.
38:20Nice to meet you.
38:21Nihonbashi Yukari is a Japanese restaurant that was established in the 10th year of the Showa era.
38:27The third-generation Japanese chef solves the worries of Sukiyaki.
38:34I will teach you how to make delicious Sukiyaki with green onions.
38:43This is a delicious Sukiyaki with both Kansai and Kanto Sukiyaki.
38:50Please remember this.
38:53In Kansai Sukiyaki, meat is grilled first.
38:57Soy sauce and sugar are added directly.
39:02In Kanto Sukiyaki, ingredients are boiled from the beginning.
39:07This time, NANAGAWA will teach you how to make Sukiyaki with both.
39:13How to make Sukiyaki without failure.
39:16How to cut the ingredients to make it delicious.
39:19How to grill the meat to make it soft.
39:22When to add green onions.
39:24You can make delicious Sukiyaki at home with four recipes that solve the worries you want to know.
39:33First, I will explain the points.
39:36This is sugar.
39:38This is 50g.
39:41This is 200g of soy sauce.
39:46This is mirin.
39:48This is real mirin.
39:49If it's not real mirin, it doesn't have the smell of alcohol and fermentation.
39:54It doesn't taste good.
39:56So please use real mirin.
39:58It contains alcohol.
40:00So I don't add sake today.
40:04Instead, add 50g of water, 200g of soy sauce, and 150g of mirin.
40:09If you add 50g of water, it will be 200g.
40:11There is a recipe for sake, soy sauce, and mirin.
40:14You don't have to add double the amount of sake.
40:17Please mix it well until there is no gritty feeling.
40:21How to make Sukiyaki without failure.
40:23The main ingredient is green onions.
40:25Cut it with your fingers.
40:27Cut it about 5mm.
40:29Just pull it.
40:35Cut the green part of the green onion in the same way.
40:38The width of the green onion is about 3 to 4cm.
40:45Next, cut the green onion in the same way.
40:48Cut it in half.
40:50Cut it in half again.
40:51Cut it in half again.
40:52Cut it in half again.
40:54If you cut it like this, it won't lose the texture of the meat and it will be crispy.
41:00Cut shiitake mushrooms and grilled tofu into bite-sized pieces.
41:05How to make Sukiyaki without failure.
41:07I will grill the meat.
41:09First, set the fire to medium heat.
41:15When it warms up slowly, it melts like butter.
41:20The amount of meat is about 5g.
41:255g?
41:28I will grill it because it is Sukiyaki.
41:31Put the napolitan sauce on top of the meat.
41:37Don't you get hard when you put the meat first?
41:40No, I don't.
41:41If you grill the meat with something, it will be soft to prevent it from getting hard.
41:49Don't start.
41:50Don't start.
41:51Don't start.
41:52Don't start.
41:53Don't start.
41:54Don't start.
41:55Don't start.
41:56Don't start.
41:57Don't start.
41:58Don't start.
41:59Add 3 tablespoons of this.
42:031, 2, 3.
42:07It smells good.
42:09If you eat it as it is, it will be Kansai style.
42:12I will arrange it from here to Kanto style.
42:15Turn off the heat and add vegetables.
42:20Grilled tofu has a great taste.
42:24Add as much as you want.
42:26Depending on the size of the frying pan, the amount of water will be different.
42:29I think this is enough.
42:30The water will come out of the ingredients, so this is enough.
42:34The fire will flow when the heat is high, so lower the heat a little.
42:38How long does it take to boil?
42:41After 10 minutes, the onions will be transparent.
42:46The onions will be transparent and the soup will be brown.
42:50This is the standard.
42:53After 10 minutes.
42:54The onions are transparent.
42:58When the onions are transparent, add the green part.
43:04Don't mix it.
43:06Add the green part and melt it.
43:10It looks delicious.
43:11Look at this.
43:12It's completely different, isn't it?
43:14When it becomes soft, it's time to eat.
43:18Sukiyaki is complete.
43:23Today's point is to mix the ingredients.
43:28If you don't wait a little, the vegetables won't be cooked.
43:33That's the point.
43:34I want everyone to try it.
43:36Thank you very much.
43:39Please make the ingredients.
43:42Please cut the green onions.
43:44Soy sauce.
43:50Water.
43:51Sugar.
43:54Soy sauce 200g.
43:57Mirin 150g.
43:59Water 50g.
44:00Sugar 50g.
44:06Is this enough?
44:09I think it's okay.
44:16Is this what makes you angry?
44:19I'm not angry.
44:23It's up to you to decide if it's okay.
44:26The point is to cut the ingredients into bite-sized pieces.
44:33I'll turn on the fire.
44:35I turned on the fire.
44:36I'll add the beef.
44:43Is it melting?
44:44Yes, it's melting.
44:46Can I grill the meat?
44:48I found something.
44:50What is this?
44:51This is it.
44:54You put something mysterious in it.
44:55What is it?
45:15You put something mysterious in it.
45:16What is it?
45:17This is sugar.
45:20I put sugar in it.
45:22I put the meat in it.
45:25Sugar has the effect of slowing down the work of proteins that are easy to solidify in heat.
45:31Even if you grill it with meat, it prevents it from becoming hard and softens it.
45:36I don't understand.
45:38I turn it over.
45:40I put sugar on top of it.
45:43It looks good.
45:44I'll put the meat in it.
45:47I'll put the egg in it.
45:50It looks good.
45:52I'll put the vegetables in it.
45:55I'll put the white leek in it.
45:59I'll put the tofu in it.
46:05I'll put the onions in it.
46:08This is good.
46:09What is the fire?
46:11I'll put the fire in it.
46:16I'll wait for 10 minutes.
46:18I have a question for you.
46:21This is from Hiroko.
46:22Thank you, Hiroko.
46:23I visited a small mountain pass in Germany at the end of the year.
46:27I've been there.
46:28That's great.
46:29Is it a routine to visit a small mountain pass when it's cold overseas?
46:34But I was more interested in the thin clothes of the small mountain pass.
46:38Most of the people in Germany were wearing down coats.
46:42The small mountain pass was wearing a hoodie.
46:45It was very cold.
46:47Is the small mountain pass very strong against the cold?
46:50Which is stronger, hotness or coldness?
46:54That's great.
46:56Is this true?
46:57I know.
46:58I went on a tour around the world heritage sites of Germany.
47:03All the people there were Japanese.
47:07I went on a tour with them.
47:10I remember this gray hoodie.
47:13It's called Mochihada.
47:15Do you have Mochihada?
47:16I have Mochihada.
47:17It's like a hard heat tech.
47:20It's very warm.
47:22It's a hoodie I used to wear in Uraji.
47:24It's very warm.
47:26But in this question,
47:28I don't think the small mountain pass is that strong against the cold.
47:31That's right.
47:32You always say it's cold.
47:34That's right.
47:35When I think about it, Mochihada is very strong.
47:38Mochihada is very strong.
47:40Which is stronger, hotness or coldness?
47:45Which is warmer?
47:47I think it's cold.
47:50I think it's cold.
47:51I think coldness is stronger.
47:53It's strong.
47:54I don't think it's that strong against the cold.
47:57You don't wear it.
47:58I don't wear it.
47:59I don't wear it.
48:00When I wear it,
48:02I take it off.
48:04You wear it, right?
48:05I wear it.
48:06I wear it.
48:07I don't wear it.
48:08Wow.
48:09Wait a minute.
48:11Don't you wear heat tech?
48:14Heat tech.
48:15I wear thermal.
48:16I wear heat tech.
48:18I wear heat tech.
48:20White one.
48:21Heat tech.
48:22Car car.
48:24Black one.
48:25It warms you up.
48:26I wear it.
48:27I wear it.
48:28I think coldness is stronger.
48:31It's stronger.
48:32I don't like hotness.
48:35I don't like hotness.
48:36I'll give you a program sticker.
48:39It looks good.
48:42Put green onion in the pot and cook for 3 minutes.
48:46When green onion is cooked,
48:49OK.
48:50It's done.
48:56It's done.
48:57It's done.
48:58Let's eat.
49:01It's good.
49:05It's soft.
49:06I like the green part.
49:08Right?
49:09The texture changes.
49:10It's good.
49:12This is good.
49:15I always buy this.
49:16It's good to make it like this.
49:18That's right.
49:19We enjoyed it.
49:22Aibamanabu will be broadcasted on TVER after this.
49:27How was it, Keiji?
49:29It was a story of my favorite yakitori.
49:34It was natural.
49:37My favorite yakitori.
49:39Good bye.