ラーメンを食べる。2025年2月22日 “二郎”系ラーメン店の仕込みの裏側×鈴木亜美
#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
Category
🎥
Short filmTranscript
00:00Yes, TBS
00:07Ano ramen wa naze umai no ka
00:13Kono bangumi wa kudan nozoku koto no dekinai ninki ramen ten no uragawa ni michaku
00:22Umai! Abura ga sugoi ne oishii desu yo. Umami dake ga joushiku sharete te
00:28Soshite saigo wa shifuku no ippai wo ramen zuki no genoujin ga tada tada tanoshimu ramen dokumentari de aru
00:38Ramen wo taberu!
00:46Amigo desu! Yoroshiku onegaishimasu!
00:57TSURI YOKA DESHO
01:22Do you go to ramen shops?
01:24Ramen daisuki desu. Mou gaman dekinakute ichau koto wa arimasu ne.
01:30Okoson to ramen teru koto shimasu?
01:32Ah, shimasu ne. Kodomo mo sugoku, tokuni chounan ga, mou nanka hitori de ichininmae no donburi no, otona no donburi wo de tabetai te natte.
01:42Kekko peroto tabete. Chashuu ga oishii toka. Nanka ichi mae ni natte kitande.
01:54Yoroshiku onegaishimasu.
02:25It's as good as Jiro's.
02:27Oh, as good as Jiro's?
02:34Before I die, if someone asks me what I want to eat, I want to eat Jiro.
02:37I think that's how much I like Jiro.
02:41I want people to taste the umami of pork directly.
02:54The next morning
03:09I have a photo.
03:10Oh, it's a different one.
03:12I've been waiting for it for a long time.
03:15Oh.
03:18Wow, wow.
03:20You're strong.
03:24The next morning
03:38This is the pork that I use often.
03:41I take it out of the soup and soak it in soy sauce.
03:45If it's a lot, I use about 70 to 80 kilograms of meat a day.
03:55Is this in the refrigerator?
03:57Yes, it's in the refrigerator.
04:08I don't want people to be disappointed that Jiro's pork is small.
04:16That's why the original price is so high.
04:19I don't want to be stingy about that.
04:24The next morning
04:28The soup on the far right is the ramen soup.
04:33The soup in the middle is called sub.
04:37This is the soup for replenishing.
04:41The soup on the far left is for boiling vegetables for topping.
04:50What is this?
04:51This is the spine and cartilage that are cooked in the soup.
05:11The cartilage still has a little bit left, so I'll cook it again tomorrow.
05:20This is the cartilage.
05:37This is the spine.
05:40This is the spine.
05:47You can see that there's a lot of meat around the bones, right?
05:51This meat is the soup stock.
05:55In short, the soup is taken from the meat and the cartilage.
06:00It's like a soup with thickened collagen.
06:09The next morning
06:16What kind of person is Mr. Ishii?
06:18What kind of person?
06:20It's hard to say what kind of person he is.
06:23Sometimes he's tough and sometimes he's kind.
06:27He's very particular about what he does.
06:30Is that so?
06:31I'm bored.
06:33It's right in front of you.
06:36The name of the restaurant is high-fat noodle butchers.
06:42As the name suggests, I want to use high-quality fat and meat.
06:48For the back fat, I use the back fat from Hayashi, Chiba Prefecture.
06:55This is ground pork.
06:58I put the back fat in hot water to soften it.
07:05This is the soup stock for the next morning.
07:11What kind of meat is high-fat noodle butchers?
07:15It's a meat that's used in Kappo dishes, tonkatsu, and bistros.
07:21I think it's quite rare to use it in a ramen restaurant.
07:27It's high-fat, but it's not too heavy.
07:32I think it's as good as other high-fat noodles.
07:38How did you meet Hayashi SPF pork?
07:42I learned that I could buy a whole pig once.
07:47And I met the butcher.
07:51We talked a lot.
07:53I fell in love with the taste of high-fat meat.
08:00I definitely want to use Hayashi SPF fat.
08:08I have a good relationship with the butchers.
08:14My staff works part-time at the butcher shop.
08:18We have a very good relationship.
08:23How long have you been working at the butcher shop?
08:29I used to work at a consulting company.
08:32After I got a job, I worked at a company called Just Duck.
08:37I worked there for about two years.
08:39Since then, I've wanted to open my own restaurant.
08:44I think I wanted to be the owner of a restaurant.
08:47I thought I could do it.
08:49Hayashi SPF pork
08:53Two years later, I opened a restaurant called Hayashi SPF pork.
08:58It's a pork wine bar.
09:03How often do you eat ramen?
09:08I don't eat it now, but I used to eat it when I was in the ramen shop.
09:13I've been eating it since I was in the first year of high school.
09:16When I was in high school, I ate ramen four or five times a week.
09:20The students had their own way of eating ramen.
09:28For example, garlic chomoranma.
09:31What do you want to eat before you die?
09:33I want to eat Jiro ramen.
09:35That's how much I like Jiro ramen.
09:46Hayashi SPF pork
09:53I had a hard time.
09:55I threw away the soup several times.
09:59I realized that Jiro ramen wasn't for me.
10:02Hayashi SPF pork
10:10Two years later, I opened a restaurant called Hayashi SPF pork.
10:21Did you train in Jiro?
10:25I have no experience in Jiro.
10:27I didn't have any experience in Jiro or ramen.
10:31So I made my own Jiro ramen.
10:36While you were eating Jiro ramen, did you observe the kitchen?
10:42Did you steal anything you could use?
10:48Did you get any hints?
10:51I learned how to make ramen soup.
10:54I made chicken soup in the morning.
10:59I stole the soup that I had to make at the restaurant.
11:07I changed the way I stole soup from stealing the soup to getting back.
11:15I made ramen soup again.
11:25That's when you start to taste the umami and get a sense of maturity.
11:31That's when you start to feel the punch.
11:35You didn't choose to train, did you?
11:40When I turned 30, I thought I didn't have enough time to be independent.
11:48I started to look for answers on my own without being taught.
11:54I think that's how I built my self-confidence.
12:03I work at my own restaurant as a training agency.
12:07I study every day.
12:18Good morning.
12:30Good morning.
12:38When I'm in this state, there's too much fat.
12:42It gets too dark.
12:45I use the fat as a seasoning.
12:49When I boil bean sprouts, I add a little bit of this fat.
12:52The taste of pork fat and the shine of the fat make it look delicious.
13:00I'm going to cook the pork.
13:09I'm going to cut the pork into three pieces.
13:23I have to use a lot of pork to make the soup delicious.
13:34What is this?
13:35This is corn.
13:37I put corn in the soup.
13:43This is pork bone.
13:47This is pork.
13:53I don't want to add a lot of extra ingredients because I want you to taste the umami of the pork.
14:07I use 4 liters of soy sauce for 18 liters of soy sauce.
14:11This is to add umami to the pork.
14:19I use soy sauce that has the umami of pork.
14:25I add water.
14:40I add garlic.
14:52I add the soup.
14:57I'm going to boil this.
15:04I'm going to boil this until it's cooked.
15:08I'm going to make a soup that's good for both people.
15:21The taste of the pork is refreshing.
15:26The taste of the fat is rich.
15:34I think the taste of pork is good for both people.
15:40It's good for both people, but it's not good for everyone.
15:49I'm going to boil this.
15:58It takes a long time for the noodles to get wet.
16:02It takes a long time for the noodles to get wet.
16:11I'm going to add water to the noodles.
16:19I'm going to add water to the noodles.
16:27The water is 3,600 cc for 12.5 kg of noodles.
16:30The water content is about 29%.
16:35I'm going to add the noodles.
16:39I'm going to add the noodles.
16:46I'm going to add the noodles.
17:10I feel full.
17:16I want to eat warm rice.
17:26Are you ready to eat?
17:30I'm going to add the garlic as well, right?
17:33Yes, except for the garlic.
17:35Except for the garlic?
17:36Yes, except for the garlic.
18:00Okay.
18:14Oh, I know how to do it.
18:43Okay.
18:53Okay.
19:04Okay.
19:27Okay.
19:55Okay.
20:10Okay.
20:20Okay.
20:30Okay.
20:58Okay.
21:06Oh.
21:07Okay.
21:35Okay.
22:03Okay.
22:15Okay.
22:16Okay.
22:17Okay.
22:18Okay.
22:19Garlic and oil, please.
22:38Here you are.
22:39Thank you very much.
22:41Wow, it's so beautiful.
22:44It's so shiny.
22:50It looks so delicious.
22:51Let's eat.
22:53I'm so excited.
22:55I'll try the soup first.
22:59Wow, it's so shiny.
23:04It's beautiful.
23:05Let's eat.
23:12It's so good.
23:13Thank you very much.
23:14It's so good.
23:15I can't stop eating.
23:19Wow.
23:23It's so good.
23:24The char siu is so good.
23:26It's so sweet.
23:29Let's eat.
23:36Wow.
23:40The noodles are so thick.
23:43It's so good.
23:49It's so good.
24:20I'll add a little bit of chili pepper.
24:23It's a delicate and fine chili pepper.
24:45It was so good.
24:46It was so good.
24:48Gochisosamadesita.
24:51The fat is so good.
24:55It's not greasy at all.
24:58It's mild and good.
25:02The umami is concentrated.
25:06I've never had this kind of Jiro-style food.
25:12It was a new discovery for me.
25:15Gochisosamadesita.
25:16Thank you very much.
25:18Thank you very much.
25:20It was so good.