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00:00The new Kitchenkawa single dish is grilled onigiri skewers.
00:06The challenge for this theme is
00:10the genius of Japanese cuisine who won the Michelin star.
00:16I'm going to put miso in my hand with a little bit of anger.
00:20I'm happy to feel spring in this program.
00:25The menu is full of unique ingredients.
00:28The expectation is high.
00:31However.
00:34No, no, no, no.
00:36It's over, it's over, it's over, it's over, it's over.
00:39Wait a minute.
00:40No, no, no.
00:41Why?
00:42A big fight.
00:55Yaki Onigiri Gushi, the first trial.
01:00First, I'm going to make a Yaki Onigiri that I think is delicious.
01:07First, Chef Kurogi is going to make the most delicious Yaki Onigiri.
01:14What did he prepare?
01:16I think the basics are miso.
01:19I'm going to try to make it as good as possible.
01:22It's the best!
01:24First, choose 3 types of miso from 4 types of miso.
01:29Combine them.
01:31If you add mirin to it, the base of the taste is complete.
01:37The next one to appear is...
01:40I have prepared the rice to be used this time.
01:44It's boiling now, so let's take a look.
01:47Ta-da!
01:50It's Gifu Prefecture's Ryu Hitomi.
01:53Ryu Hitomi is very expensive, isn't he?
01:56I've heard of him!
01:58He made a very loud voice.
02:00The rice grains are very large.
02:03I think it's 1.2 to 1.3 times larger than normal rice grains.
02:07I calculated the original price and thought it would be right, so it's okay.
02:11It's a kitchen car.
02:13Immediately, he grabs the rice ball with his hands.
02:18It looks hot.
02:19I'm going to put miso on my hand.
02:24I think it's like this.
02:27I'm going to put this on my hand.
02:30It looks delicious.
02:31I think this is delicious.
02:34He puts miso on his hand and grabs it.
02:38He is a chef.
02:40The correct answer has already come out.
02:42I should have eaten aubergine.
02:44I ate aubergine.
02:46It's amazing that you can eat aubergine in front of this.
02:48I ate an aubergine.
02:50He makes a miso rice ball.
02:54Here.
02:56I think it's important to choose a skewer.
03:00I see.
03:01He selects a skewer, which is an important item in a grilled rice ball skewer.
03:06There are so many skewers.
03:09This looks like a countryside, but this is also interesting.
03:12This is also interesting.
03:13There are three types of skewers.
03:15He wants to use a skewer that he has chosen.
03:18He tries three types of skewers this time.
03:23He puts the miso onigiri on the skewer.
03:28He grills it on a pan.
03:30This is good.
03:37I really want to eat this.
03:40The miso-grilled rice ball skewer is complete.
03:46The appearance of the skewer is very important.
03:49It changes.
03:50However, there is a problem here.
03:53I don't have a grilled rice ball skewer.
03:56I don't know how to eat this.
04:00I see.
04:01This will collapse.
04:03If you grip it harder than this, it will be difficult to eat.
04:10The rice ball collapsed before he could eat it.
04:14A hard rice ball is different from a professional.
04:17I want to make it soft.
04:21This is the second one.
04:23This is also a skewer pattern.
04:27This is also difficult to eat.
04:32This is also a failure.
04:35However, he checks the taste.
04:39I eat this.
04:45It's better to eat a little more.
04:48The shape of the rice ball collapsed.
04:50The taste of the rice ball was thinner than I imagined.
04:54The chef moves to improve the taste of the rice ball.
04:59First, he improves the taste of the rice ball.
05:04Next, he improves the taste of the rice ball.
05:07The taste of the rice ball is good.
05:11Next, he puts the grilled rice ball on the rice ball.
05:16This is a good idea.
05:18The grilled rice ball skewer is complete.
05:21Is this a kitchen?
05:23This is a black chef.
05:26I feel sorry for him.
05:28He changes a lot during business hours.
05:31He changes a lot.
05:34Don't say that.
05:37Don't say that.
05:40He adopts ideas from business hours.
05:47I'm learning a lot.
05:49I can learn a lot.
05:51This is also a failure.
05:56The rice ball fell off the skewer.
06:00This is difficult.
06:02I eat this.
06:05I eat this.
06:11This is good.
06:14This is good.
06:16This is the best.
06:18This is delicious.
06:20This is good.
06:22I want to eat this.
06:23The taste of the rice ball is perfect.
06:25However, when the rice ball is grilled, it falls off the skewer.
06:28When the rice ball falls off the skewer, it falls in the wrong direction.
06:34There is room for improvement.
06:37Next time, they will learn how to make the rice ball fall off the skewer.
06:45The rice ball fell off the skewer.
06:47I don't know the name of the person whose name is blurred.
06:51I can tell who it is by looking at it.
06:53I was thinking about making rice balls.
06:57I want to make grilled rice balls.
07:01He tries to make rice balls.
07:05I use bonito broth.
07:07I use bonito broth.
07:11First, he uses kelp and bonito broth.
07:19He adds salt and soy sauce to adjust the taste.
07:31He uses two kinds of miso.
07:35He uses miso here.
07:37He uses miso-flavored rice.
07:42This is unusual.
07:44I have never done this before.
07:47I have never done this in Japan.
07:50I have never heard of it.
07:51I think this will make a great dish.
07:57The chef also uses miso broth.
08:01He puts the rice in a pot with ingredients.
08:06I like this kind of rice.
08:09How will the rice ball be cooked?
08:18This is miso-flavored rice.
08:24This is beautiful.
08:25This looks delicious.
08:27This smells like miso.
08:29It looks like a grilled rice ball.
08:34This looks delicious.
08:37This looks like a grilled rice ball.
08:41The color is beautiful and the taste is appetizing.
08:45He tries it before putting it in a skewer.
08:56This is delicious.
08:59He puts the rice in a pot with ingredients.
09:03He puts the rice in a pot with ingredients.
09:06He makes improvements.
09:10This is a new way of cooking.
09:13This is a new way of cooking.
09:16This is an original skewer.
09:17This is an original skewer.
09:21This is an original skewer.
09:28This is stable.
09:29This is different from the original skewer.
09:31This is an original skewer.
09:33This is an original skewer.
09:38The chef is excited.
09:44Please prepare the miso.
09:47Please prepare the white miso.
09:50He adds white miso to the miso.
10:01This is a new way of cooking.
10:07And.
10:10He puts an egg on top of the grilled rice ball.
10:19This is a cherry blossom-like dish.
10:21I feel spring in this program.
10:23This is KINOME before grinding.
10:27He adds KINOME miso to the finish.
10:31This is complete.
10:35This is a seasonal dish.
10:40How does this taste?
10:42Can this be served in a kitchen car?
10:45This dish is served by a part-time worker.
10:49This dish looks good.
10:51This is a spring-like dish.
10:53I eat this dish.
10:55I eat this dish.
11:02I eat this dish.
11:06ITADAKIMASU
11:16This is good.
11:17This is not a bad taste.
11:20I feel that the rice ball has a lot of moisture.
11:25I feel that the rice ball has a lot of moisture.
11:28I feel that the rice ball has a lot of moisture.
11:31You are a professional.
11:33I think this dish can be improved.
11:36I think this dish can be improved.
11:39The miso was in the rice ball.
11:45I feel that this dish is meaningless.
11:48I feel that this dish is persistent.
11:50I have to change the miso.
11:55I think this dish has 40 points.
11:59I think this dish has 30 or 40 points.
12:03This dish has a lot of miso.
12:05This dish has a lot of rice.
12:08What will happen?
12:13The third dish is a strange idea from the chef.
12:21This is a sweet dish.
12:23I want to eat sweet food after salty food.
12:26I don't know what will happen.
12:29There is a miso rice ball.
12:31I want to eat a sweet rice ball.
12:33I like that.
12:35The third dish is a sweet grilled rice ball.
12:41There is a change in the rice prepared.
12:45This is the eyes of a dragon with 10% glutinous rice.
12:48This is the eyes of a dragon with 10% glutinous rice.
12:51This is the rice with glutinous rice.
12:56This is the eyes of a dragon with 10% glutinous rice.
12:58This is the eyes of a dragon with 10% glutinous rice.
13:01This is the rice with glutinous rice.
13:06I like this.
13:09What is the second dish?
13:11I want to eat a sweet rice ball.
13:13I want to eat a sweet rice ball.
13:15This is like a sweet rice ball.
13:18This is absolutely delicious.
13:20This is very delicious.
13:23He puts a sweet rice ball in the rice.
13:27This is very interesting.
13:29I want to eat a sweet rice ball.
13:31He wants to eat a sweet rice ball.
13:36I have a question.
13:39I'm sorry, but I just thought about it.
13:43There is a restaurant called OITA in my second hometown.
13:45I am from Miyazaki.
13:47I went there.
13:48OITA people eat rice with sweet soybean flour on white rice.
13:55That was delicious.
13:58I want to make it like a rice ball.
14:04The chef gets a hint from the food he ate in the city.
14:09He puts soybean flour on the rice ball.
14:13This is good.
14:15This is a Japanese sweet rice ball.
14:18This is the best.
14:23He bakes it in a clay pot.
14:25Does he bake it with soybean flour?
14:27He does it again.
14:31I put black honey on the white rice ball.
14:37I want to make it like a rice ball.
14:40This is not enough.
14:45You don't have to put too much.
14:47I like this.
14:51He does it as soon as he thinks of it.
14:58This is done.
15:01This is good.
15:05I don't know what this is.
15:07That's right.
15:09This is a rice ball with two kinds of sweet rice balls.
15:14He puts black honey on the rice ball.
15:20He puts soybean flour on the rice ball.
15:22He puts the salt of red beans and cherry blossoms on the rice ball.
15:28This is very beautiful.
15:30This is how he makes rice balls.
15:32How does he make a combination of baked rice and sweet rice?
15:36This is very beautiful.
15:39He tastes the version with soybean flour.
15:44I eat this.
15:50This is good.
15:53This is normal.
15:55This is a high level of normal.
15:57This must be delicious.
15:59This is delicious, but I want to eat it again.
16:02I think I'll be satisfied if I eat it once.
16:06Something is missing.
16:08The combination of rice and sweet rice ball is very good.
16:14He tastes the version with soybean flour.
16:20I eat this.
16:29This is normal.
16:31I want to eat this again.
16:34The inside of the rice ball is moist.
16:38The outside is dry, so it's delicious.
16:42Something is missing.
16:45He puts salt on the rice ball.
16:50Chef KUROGI is not satisfied with the normal taste.
16:54How will he improve it next time?
16:57It's hard to make a comb.
17:00I was surprised that there were so many kinds of rice balls.
17:03If you are an amateur, you can make rice balls.
17:06But if you are a professional, you can't make rice balls.
17:09If you put rice in the rice ball, it will be stable.
17:17The second trial after 10 days.
17:21First of all, I will make a basic dish.
17:25He is particular about it.
17:27He mixed three kinds of miso and rice.
17:33This is a miso-grilled rice ball.
17:36He was very satisfied with the taste.
17:41But there was a problem that the rice ball stuck in the comb broke.
17:47He made a change in the comb.
17:51This is good.
17:53I divided the comb into four parts.
17:56He divided the comb into four parts to distribute the weight of the rice ball.
18:01This is a great theme.
18:04One more thing.
18:07This is a comb-grilled rice ball.
18:11Grilling rice balls is very important.
18:17This is the final cooking process.
18:20He changed from charcoal-grilled rice balls to cassettes.
18:26This is the final stage.
18:28Let's start cooking.
18:31This is a traditional Japanese dish.
18:34This is a grilled rice ball made by KUROGI.
18:38This is a high-quality ingredient.
18:42The chef prepared this.
18:48This is a dish that is served on the course.
18:51This is a high-quality ingredient.
18:55What is the high-quality ingredient that the chef prepared to make a grilled rice ball?
19:02I think it's interesting to make a grilled rice ball with a comb.
19:09I will start by removing the comb.
19:14This is a high-quality ingredient that is famous among Japanese gourmets.
19:18He removes the comb.
19:23This is very salty.
19:26If you use this, you need to soften the miso.
19:34He removes the comb.
19:38This is luxurious.
19:41Wow, that's a lot!
19:42And now, we're going to use the karasumi powder to wrap it up.
19:46Wow!
19:48He's going to put it on top of the miso onigiri he made for the first time.
19:53Wow!
19:55I want to try this!
19:58On top of the miso, he's going to put more karasumi.
20:01It's definitely going to be good!
20:03It's not a dish you serve on a course meal.
20:06It's a miso karasumi grilled onigiri.
20:10These are the two types of onigiri he made.
20:13I wonder how much he spent on this.
20:16He's going to put it on a graded-up skewer.
20:20This one has a perfect sense of stability.
20:24It's completely different from this skewer.
20:31It's really good.
20:32Yeah, it's really good.
20:35It's difficult.
20:37You can do it. It's totally fine.
20:39The chef is also very satisfied with the result.
20:45However...
20:48Oh, no!
20:51Huh?
20:52Are you okay?
20:54This part is... Oh, no!
20:56Huh?
20:57Oh, no!
20:58This isn't good.
20:59Wait a minute.
21:00This isn't good.
21:01Why?
21:02No, it's because there's no mochi in it.
21:05Isn't it amazing?
21:06It's a subtle difference, but it's so different.
21:11The sweet grilled onigiri skewer that appeared in the previous prototype...
21:16It was grilled smoothly with mochi rice in it, but...
21:20Mochi rice, after all.
21:23This time, he didn't put mochi rice in it, so it was sticky and hard to grill.
21:31The Japanese cuisine world is in a state of panic.
21:37As in the previous episode, the rice has collapsed again, but...
21:44I put miso on it and sprinkled it with karasumi.
21:50It's just good.
21:53It's good.
21:54Karasumi and miso go well together.
21:58They don't go well together.
21:59I thought it would be salty, but the saltiness of the miso and the saltiness of the karasumi are similar.
22:05They can't be used in the same way.
22:06I think it's about the same percentage.
22:09I want to eat it because I don't care if it's broken.
22:12I'm going to put my hand in it.
22:15I didn't put it in because I didn't want to put mochi rice in it.
22:18I'd like you to watch the next episode to see how I solidify it.
22:24I'll think about it a little bit.
22:27Next time, will he put mochi rice in it?
22:29Or will Diane come out?
22:31Pay attention to the decision of Chef KUROGI.
22:38Next time, grilled rice ball skewers.
22:40It's getting better and better.
22:42If you want to break it, you can use it.
22:46If it's Japanese food, you can do it like this.
22:48This is amazing.
22:55Chef KUROGI's innovative idea that incorporates the charm of Japanese food.
23:03This is a combination that I have never eaten in my life.
23:08This is perfect.
23:10Hiromi is very impressed.
23:14Finally, HITOSHINA, which will be sold in a kitchen car, will be decided.