モモコのOH！ソレ！み～よ！2025年3月15日 #1045 京都で話題のイケてる麺料理 × イケメン店主
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#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
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00:00DIAGRAM DIVA IKEMEN SAGASHI
00:05DIAGRAM DIVA's IKEMEN SAGASHI
00:10Let's get started. This is the 3rd episode.
00:13In this segment, we're going to have two IKEMEN chefs
00:17who make IKETERU MEN RYOUI and IKETERU IKEMEN NO CHEF.
00:24I don't like the expression,
00:27but I'm going to enjoy it.
00:31I can't think of any other words.
00:34I'm going to enjoy it.
00:36That's a good word.
00:37I'm going to enjoy it.
00:41DIAGRAM DIVA's IKEMEN SAGASHI
00:44Let's enjoy IKETERU MEN RYOUI and IKETERU IKEMEN NO CHEF.
00:54We're in Kyoto.
00:56Kyoto is famous for its delicious ramen.
00:59That's right.
01:01The first one is the oldest ramen in the world.
01:06It's the only Japanese ramen with a Japanese style.
01:09It's the oldest ramen in the world.
01:12It's the oldest ramen in the world.
01:16It's a Japanese ramen, so it might be a Japanese style.
01:22It's a Japanese style.
01:31This way?
01:32Let's go.
01:34IKETERU MEN RYOUI
01:38First, we went to MUGI, a Chinese soba specialty store.
01:43It's a famous store chosen by IBUGURUMAN,
01:48a Japanese soba specialty store.
01:52It opened in 2022.
01:54It's only been eight months since then.
01:57In addition, the ramen section is run by a genius ramen craftsman
02:03who was selected as the youngest in history.
02:09Excuse me.
02:11Excuse me.
02:13It's a counter shop.
02:15It's a counter shop.
02:16It's a beautiful store.
02:18Welcome.
02:20Hello.
02:22Nice to meet you.
02:23It's different from what I imagined.
02:32Welcome.
02:33It's cool.
02:35It's refreshing.
02:39I'm excited.
02:42IKETERU MEN RYOUI
02:48He's staring at the camera.
02:50Thank you for waiting.
02:52It's amazing.
02:54The Chinese soba I imagined had a brown and transparent soup.
03:00It's different.
03:02It's gorgeous.
03:04It's scallops.
03:08It's delicious.
03:09I thought it would be rich, but it's light.
03:12It's delicious.
03:16It's a taste I've never had before.
03:18Is that so?
03:19I can smell the pepper at first,
03:21but I can taste the gentle fat later.
03:25I've never had it before.
03:26The soup is made with white soy sauce with Hokkaido scallops.
03:31It's made with brown scallops and Chinyu from Tankai Jidori in Shiga Prefecture.
03:38The refreshing and fruity grape pepper oil
03:43goes well with the soup made with chicken, pork, and seafood.
03:47The refreshing scent and the flavor of the scallops
03:53go well with the rich white soy sauce.
03:58In addition to rare char siu and menma,
04:01there are a lot of homemade wontons and duck meat unique to Kyoto.
04:07The main dish is this scorched scallop.
04:11It's so tender.
04:13It's amazing.
04:19It's rare.
04:20It's rare.
04:21It's a rare scallop.
04:22Scallops from Hokkaido have a strong flavor.
04:26It's very concentrated.
04:27It's delicious.
04:32It's so tender.
04:33It's so tender.
04:34It's so tender.
04:35It's amazing.
04:36There's a reason why the noodles are different from other ramen shops.
04:40How do you make the noodles?
04:42The noodles are made with Setokirara powder from Yamaguchi Prefecture.
04:48I had the opportunity to touch more than 100 types of powder,
04:52so I used the powder I chose.
04:55You used more than 100 types of powder.
04:58I used the powder I chose.
05:00You used more than 100 types of powder.
05:02I used to work at a flour company.
05:06I see.
05:07I was in charge of flour business.
05:10Did you decide to open a ramen shop when you were a student?
05:14I wanted to open a ramen shop when I was a student.
05:17I see.
05:18I wanted to train myself, so I decided to open a ramen shop.
05:22If you want to open a ramen shop, you have to work at a ramen shop.
05:30That's right.
05:31I see.
05:32You wanted to focus on noodles.
05:39You have a dream, don't you?
05:43You have a dream car.
05:45Do you have any worries?
05:48I have a worry.
05:50I'm going to have a baby.
05:52Really?
05:53Yes.
05:54That's not a worry at all.
05:56You're full of happiness.
05:58I'm happy, but I have to work from morning to night.
06:04I don't know what to do with my family.
06:09You're already a good father when you're worried.
06:14I think so.
06:16Don't you quarrel with your wife?
06:19No.
06:21She does everything for me.
06:24I leave everything to her.
06:27That's a lie.
06:28Is that a lie?
06:30Please say a word to your wife.
06:38I always leave everything to my wife.
06:42I'll do my best to help you even if I have a baby.
06:45I'm looking forward to working with you.
06:50I like you.
06:52Please don't.
06:56Please don't.
06:58The next handsome man is...
07:01He's a pasta lover.
07:03This is the only pasta shop in Japan.
07:05It's all handmade Italian-style pasta.
07:09Next, we visited the Italian restaurant near Kiyomizu-dera,
07:13Trattoria Anna Maria.
07:17Inside the restaurant is a space like a museum
07:21where you can find handwritten pasta instructions and samples.
07:30Welcome.
07:33Welcome.
07:34He's the editor.
07:35Italian chefs have the image of having a beard.
07:40The fact that he doesn't have a beard means that he's well-raised.
07:44I think that's why he's so well-raised as an old man in Japan.
07:51The old man's Genovese Pasta Lunch Set.
07:55Here it comes.
07:57It's a beautiful color.
07:59It's vivid.
08:00It's like the color of the sea.
08:03The pasta is quite thick.
08:05Yes, it is.
08:14The pasta is thick, so it's very chewy.
08:19It's rich, but the basil is coming out of the nose.
08:23It's not black at all.
08:26It's a rich Genovese sauce with cream,
08:29adding cashew nuts and pine nuts,
08:32in addition to basil,
08:34according to a recipe from Modena, Italy.
08:36The aroma of basil and a little bit of bitterness
08:41make it very delicious.
08:43It's hand-made, isn't it?
08:45Yes, it's called Torchio.
08:47It's a manual pasta machine that has been used in Italy since the 1800s.
08:53There aren't many places that use it now,
08:56but there are many restaurants that use an electric pasta machine.
09:00Why do they use it?
09:02By using an old-fashioned recipe,
09:04the pasta will be rough and the sauce will be easy to mix.
09:09He's a particular good-looking man.
09:13He's a particular good-looking man,
09:15and that's a good example of it.
09:17It's also at the entrance.
09:19What's that?
09:21This is a sample of the hand-made pasta we've made so far.
09:26Oh, I see.
09:28I've only seen that kind of sample in insects.
09:31That's right. I thought it was an insect at first.
09:34There's a pasta that's perfect for you, right?
09:37That's right.
09:38What kind of pasta do you think is perfect for me?
09:44Don't make that face.
09:46I can't think of anything like that.
09:49It's hard to think of something like that.
09:52I can't think of anything like that.
09:55What kind of pasta do you think is perfect for him?
09:59I'll say it.
10:00Something that's perfect for me.
10:02It's a pasta called Torterine.
10:05It's a pasta with a ring-shaped shape.
10:08I thought it was perfect for you.
10:10I'm going to propose to you.
10:14I'm going to propose to you.
10:16I'm going to propose to you.
10:19Of course, the ring-shaped pasta is also hand-made.
10:24The dough is stretched out, and the beef and other ingredients are put on top.
10:28They carefully make small rings one by one.
10:34The sauce is white, right?
10:36Yes, it is.
10:37It's my pure color.
10:40It hasn't been dyed in any color yet.
10:43Do you understand that?
10:45What do you think?
10:46Yes, I understand.
10:51The ring-shaped pasta with a pure white Parmigiano sauce.
10:55How does it taste?
10:59Why are you glancing at me?
11:07Where can I find such a big ring like a weapon?
11:10The surface is chewy, and the inside is soft.
11:14The sauce is soaked into the pasta.
11:18The ring-shaped pasta has a sauce in it.
11:23The taste of the sauce stands out.
11:26I see.
11:27How long does it take to make this?
11:30I make it with my wife.
11:32It takes about three hours.
11:36I won't miss it.
11:40With your wife?
11:42I propose to her with my wife.
11:45No, you don't.
11:47You're not a prophet.
11:49I'm just trying to make a living.
11:51But if I'm too particular,
11:54I can't keep up with her.
11:56Don't you say that to your wife?
11:58I'd like to hear what your wife has to say.
12:04He called his wife, Yuri, and asked her about his true feelings.
12:09I'm very particular.
12:11Don't you ever feel like I'm a pain in the ass?
12:15I feel that way every day.
12:23This is a good-looking dish.
12:26This is a good-looking dish.
12:28Wow.
12:33I'm sorry.
12:38They're all manly.
12:40Momoko keeps looking at the ring.
12:42It's like a weapon.
12:44It's like a weapon.
12:45It's huge.
12:46It hurts.
12:48Where did you get it?
12:50It's huge.
12:52They're all manly and good-looking.
12:55I don't want to say that I have a wife,
12:57but I'm afraid of women.
12:59I feel like I'm trying to say something.
13:03You should report it.
13:06Ito, the ramen shop owner,
13:08is afraid of women and has reported his marriage.
13:11What do Momoko and Helen think about the balance between work and raising children?
13:17Like in the VTR,
13:20Ito was supposed to have a baby in March.
13:24But now the shop is open from 7 a.m. to 8 p.m.
13:29I'm worried about the balance between work and raising children.
13:35It's a great father just to worry about it.
13:38He's been saying that since before he was born.
13:43If he were to be born,
13:45the two of them would talk to each other more.
13:49It's not going to work out.
13:52I think my husband worked harder to raise me.
13:57I see.
13:58I'm sure he did.
14:00Because he works.
14:02When I came home after a long time,
14:04he asked me what I wanted to eat, and I said,
14:06I wanted to eat pickles.
14:08That's good.
14:09I'm glad he said that.
14:11But he cares about Momoko,
14:14so he's trying to do his best.
14:16Let's do what we can do together.
14:18I'm learning a lot.
14:21I'm sure he'll help you.
14:23I'm sure he will.
14:25This is the Ikemen series.
14:29Shige-chan.
14:30I don't want to.
14:31Please do the Ikemen VTR.
14:34I've been working at an idol center for 10 years.
14:38I'll watch it.
14:41What kind of ramen do you like?
14:43What kind of pickles do you like?
14:46More than that.
14:50Ikemen.
14:54I'll watch the VTR.
14:59I'm in trouble.
15:01The next restaurant is
15:03a restaurant specializing in 15 kinds of yakisoba.
15:10It's yakisoba.
15:11It's my first time to eat yakisoba.
15:13Me, too.
15:14I love yakisoba.
15:15It's a two-minute walk from Saiin Station on the Hankyu Kyoto Line.
15:20It's a restaurant specializing in yakisoba and highball.
15:29Welcome. Hello.
15:32I feel like I'm at home.
15:34I don't feel like I'm at home.
15:36I feel like I'm at a yakisoba restaurant.
15:38Really?
15:39I feel like I'm at home.
15:43Please praise me like that.
15:46My name is Koji.
15:47People call me Cody.
15:49Cody?
15:50I'm 45 years old, so I'm a bit shy.
15:52You're 45 years old, but you're still shy.
15:56I'm 50 years old, but I'm still shy.
16:01Besides the standard sauce,
16:04they have curry yakisoba, napolitan, and tantan yakisoba.
16:09You can enjoy all 15 kinds of yakisoba.
16:12Tantan yakisoba looks good, too.
16:14What do you recommend, Koji?
16:16Let's start with the sauce.
16:19It's a lot of pressure to make it while being watched.
16:22I used to be a bartender.
16:29It's unusual for yakisoba to boil noodles before frying.
16:35I used to be a bartender, too.
16:37I like to look cool.
16:40I'll show you how to boil noodles.
16:44I'll show you how to look cool and boil noodles.
16:49How does a handsome man boil noodles?
16:52It looks cool.
16:58I see.
17:00I see.
17:01It's hard to see from the back.
17:03It looks cool.
17:07The standard sauce yakisoba is ready.
17:11It's boiling.
17:14It's hot.
17:21It's good.
17:23I know.
17:24It's delicious.
17:25It's chewy.
17:27It's chewy.
17:28Curry is very elastic.
17:30By boiling noodles,
17:32you can enjoy chewy texture of yakisoba.
17:36The sauce is fruity.
17:40It's a special sauce developed in collaboration with Hirota Sauce in Kyoto.
17:46It's not sour and has a strong taste.
17:49You can enjoy it as a main dish or as a snack.
17:54How many types of noodles are there?
17:57There are 15 types.
18:00Would you like to try other types?
18:02I'm curious.
18:05What did they order?
18:08Thank you for waiting.
18:12Look at this egg yolk.
18:14It's very elastic.
18:15It's a good egg.
18:17It's a good egg.
18:21The egg yolk has a strong taste.
18:25Thin noodles are thin noodles.
18:27But the sauce is different.
18:30That's right.
18:32They use different types of noodles depending on the sauce.
18:36Usually, thick noodles are used for cream sauce in pasta.
18:41But thin noodles are used for yakisoba.
18:47It's easy to eat.
18:48Children and adults can enjoy it.
18:52You can enjoy it as a main dish or as a snack.
18:56You can eat it in various places.
18:59You can eat it one after another.
19:02Yakisoba is infinite.
19:07That's why it's called yakisoba.
19:09Isn't it difficult to come up with a menu?
19:11Yes, it is.
19:12Some menus were successful, but some were not.
19:17That's right.
19:19Do you have any good ideas?
19:22If you want to try something like this, please let me know.
19:25I have a good idea.
19:28After this, Naja's yakisoba was out of control.
19:33I'll dance on the iron plate.
19:39The handsome chef of a yakisoba restaurant has 15 kinds of menus.
19:43He's having a hard time coming up with a new menu.
19:47Do you have any good ideas?
19:49If you want to try something like this, please let me know.
19:52I have a good idea.
19:55I'll put a lot of the best ingredients.
20:00For example, I'll put caviar and lobster.
20:05And I'll put Nishikawa Helen Yakisoba.
20:10Helen Yakisoba.
20:13I'm a celebrity.
20:15I'll charge you 10,000 yen.
20:18I love beef bowl.
20:20I'll put noodles instead of rice.
20:22Thin noodles.
20:23What?
20:26You're saying weird things.
20:28How much is this idea?
20:3010,000 yen.
20:34It's still expensive.
20:37It's the same as Helen Yakisoba.
20:40How did you like the yakisoba?
20:45It was too good.
20:50It was a little slippery.
21:00I want to eat yakisoba.
21:04How about Helen Yakisoba?
21:06Me?
21:07I told you.
21:09You don't have to cook it.
21:12You don't have to cook it.
21:14It's expensive.
21:16It's not expensive.
21:19Momoko knows a lot of restaurants.
21:21She's going to make a new menu with the members.
21:27I can make yakisoba with eggs.
21:31I can put eggs on top of noodles.
21:33But I can also cook eggs.
21:36You can mix eggs.
21:38It's surprisingly delicious.
21:40Is miso good?
21:42Miso is good, too.
21:46If you go to Nagoya, you can eat miso nikomi udon.
21:49I'll go there.
21:51I shouldn't have said this earlier.
21:53I shouldn't have said this earlier.
21:55I already said miso.
21:57I'm disappointed.
21:59There are many variations.
22:02If you put pickles in it, it's delicious.
22:07Pickles are good.
22:09It's simple.
22:10You can eat it at home.
22:13You can eat it in the summer.
22:15The texture is good.
22:17It tastes like soy sauce.
22:18It's 1,000 yen.
22:21It's fashionable.
22:23It's true.
22:24There are many things.
22:27I'm going home.
22:30Why?
22:33After this, the handsome yakisoba chef will show us the popular menu.
22:46The handsome chef will recreate the taste of the restaurant.
22:53He will teach us how to make curry yakisoba.
22:59What do you do first?
23:01First, I make curry soup.
23:04This is a commercially available salt sauce.
23:06I bought it at the supermarket.
23:08There are various grains in this.
23:11It's delicious.
23:12I put this powder soup in the noodles.
23:17Is this a sauce?
23:18Yes.
23:19This is curry powder.
23:22This is easy to dissolve.
23:26Add water to this and mix.
23:29Curry soup is ready.
23:32Next, I fry the pork with sesame oil.
23:36I put the meat in the pan.
23:40There are various things, but which one do you use?
23:43Pickles.
23:47It's 1,000 yen.
23:48It's easy to ask for 1,000 yen.
23:51I put the pork on top of this and steam it.
23:55I put the noodles in this.
23:59I put half of the curry soup in it and steam it.
24:04Does steaming make the noodles soft?
24:06Yes, it makes the noodles soft.
24:09I think the noodles are easy to cut.
24:12If you steam it and heat it, the noodles will not be cut.
24:15The noodles will be cut.
24:18I see.
24:19After steaming, add sesame oil and mix.
24:24The more sesame oil you put in, the more fragrant it will be.
24:27It's like a stewed ramen.
24:29I want to make YAKISOBA here.
24:32Do you cook the noodles properly?
24:34Add the remaining curry soup.
24:38Chudaku Curry YAKISOBA is ready.
24:42Please eat.
24:44Thank you for the meal.
24:46The smell is good.
24:52The noodles are soft and delicious.
24:55The steamed noodles are delicious.
24:59Chudaku Curry is also delicious.
25:03It's sweet.
25:06The curry is good.
25:08The salty taste of the curry goes well with the noodles.
25:12I was wondering what you were going to make today.
25:15Chudaku Curry YAKISOBA.
25:18Are you looking at the color of my costume?
25:24This is an announcement of a gift from Osaka Gas.
25:27We will give you a set of 20 items from Osaka Gas,
25:31which delivers the perfect dish to you.
25:34We will give you a set of 20 items from Osaka Gas.
25:39The keyword is coming soon.
25:43We are looking for people who are good-looking.
25:45We are looking for people who are good-looking.
25:47Next is this section.
25:53We will give you a set of 20 items from Osaka Gas,
25:56which delivers the perfect dish to you.
25:58The keyword is...
25:59NISHIKAWA HENRYAKI.
26:03We are broadcasting this program on TV.
26:05Please subscribe to our channel.