相葉マナブ 2025年2月23日 マナブ！旬の産地ごはん～矢切ねぎ～
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#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
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Short filmTranscript
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.
02:15Here you go.
02:18It's open right away.
02:19Wait, wait.
02:20You have to make sure you don't hurt the leek.
02:22You have to hold it down.
02:30It's so funny.
02:32It's a lot of cutting.
02:34It's amazing.
02:36You have to attack here.
02:37Here?
02:38You're aiming quite a bit.
02:39You have to keep that.
02:40This.
02:42Don'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
06:01This green onion is too thick
06:07I like this
06:09How do I make it?
06:11How do I make it?
06:13Put it in the tempura batter
06:15and roll it
06:19Is it okay to separate like this?
06:23Oh, I've understood
06:25Oh, I've understood
06:27Oh, I've understood
06:2930 seconds.
06:30Two more minutes.
06:31It's almost done.
06:32Okay, let's take a look.
06:34It's a nice color, isn't it?
06:38Okay, I'll take the first green onion out.
06:40Okay.
06:41Okay.
06:42Wow, it looks good.
06:44It's simple, isn't it?
06:45Okay.
06:46Green onion.
06:48Okay, it's done.
06:50Yay.
06:51Let's eat.
06:52It looks good.
06:59Mm.
07:04It's sweet.
07:05It's soft.
07:06It's good.
07:07It's sweet when you heat it up.
07:09It's really good.
07:10Yes.
07:10It's so sweet.
07:12Right?
07:12Yes.
07:13It's good.
07:14This is good.
07:15It's not spicy at all.
07:17That's right.
07:18It's very filling.
07:20Yes.
07:20It's amazing.
07:22It's delicious.
07:23We have about a minute left until it's done.
07:25I think you can let it go.
07:27Just like this?
07:29This is convenient.
07:30This is good.
07:30You don't have this at home, do you?
07:31No, we don't.
07:33Okay, let's do it.
07:34Okay.
07:35Three, two, one.
07:38Okay.
07:41It looks good.
07:43It looks delicious.
07:44Put this on top of the rice.
07:47Isn't this the best?
07:50Put it on top of the rice.
07:52Okay.
07:53It looks so good.
07:58It's done.
08:01It's done.
08:03Let's eat.
08:04Let's eat.
08:05Let's eat.
08:06Let's eat.
08:10It's good.
08:11It's good.
08:12It's good.
08:13I like this.
08:14It's good.
08:15The sauce is really good.
08:17It goes well with the soy sauce.
08:20It's not heavy at all.
08:22It's not heavy at all.
08:24This green onion is delicious.
08:25It's really good.
08:26I often make this at home.
08:29I eat it as it is or put it on top of the rice.
08:33This green onion is delicious.
08:35It's delicious.
08:36It's the best.
08:37It's delicious.
08:38What's next?
08:39I'll make a green onion meat roll hot pot.
08:41It looks delicious.
08:42Abe, it looks delicious.
08:43Yes.
08:44The main dish of a green onion farmer is a sweet and juicy green onion pork roll hot pot.
08:50Roll the pork around the green onion.
08:55Do you roll the pork?
08:56Yes.
08:57From the bottom.
08:58Do you roll this?
08:59Don't you cut it?
09:00Don't cut it.
09:01From the bottom.
09:04I just have to roll it, right?
09:05That's right.
09:06It's a little slanted.
09:09That's amazing.
09:10Cover it a little.
09:12It's like making a torch.
09:14That's true.
09:15That's amazing.
09:16That's amazing.
09:18That's amazing.
09:21It's fun.
09:22It's interesting.
09:24The picture is a masterpiece.
09:26That's right.
09:27Do you do this often?
09:28Yes.
09:29Children will be happy if they use meat.
09:34That's cool.
09:35That's fast.
09:36It's like a weapon.
09:37It's like a weapon.
09:38It's like a weapon.
09:39It's like a weapon.
09:40It's like stabbing a bat.
09:42That's right.
09:43It's like poking a bat.
09:45If you look closely, it's like meat.
09:48It's like meat.
09:49On the contrary, zombies will come.
09:54I want to use the blue part at the end.
10:00Cut it into 3 cm width.
10:033 cm?
10:04About this much?
10:05About this much?
10:06It's easy to cut.
10:08Is it easy to cut?
10:09Is it like this?
10:11Arrange them vertically in the pot.
10:19As much as you can.
10:20As much as you can.
10:21It fits perfectly.
10:25It fits.
10:26Next, mix the soup stock and water.
10:30Do I mix them?
10:31That's right.
10:32I think it's better to mix them.
10:35Add the soup stock.
10:44Add the sake.
10:49Put the lid on and cook for 13 minutes.
10:5213 minutes.
10:53Cook it over medium heat.
10:54It's done.
10:55It's done.
10:56It's done.
10:57It's done.
10:59The right bottom.
11:02From 1 to 7, it's a diagonal line.
11:04Open it.
11:05From 1 to 7, it's a kitchen timer boy.
11:12What is that?
11:14It's from Megu-chan.
11:15Megu-chan?
11:16She's in her 20s.
11:18It's a kitchen timer boy.
11:21I see.
11:22She works as a dental hygienist.
11:25So, I wanted her to be a kitchen timer boy.
11:28I see.
11:29She's cute.
11:30It's her job.
11:32It's good.
11:33It's a new pattern.
11:34I do a lot of jobs.
11:36Please send me a lot of food.
11:38If you hire me, I'll do a show for you.
11:42While it's boiling, cut the green part diagonally.
11:48Like this?
11:49Yes.
11:50Like this?
11:51Yes.
11:52When it's done, put it in front of the pot.
11:56It'll look better.
11:58Okay.
11:59Meanwhile, we have a guest.
12:04It's Mr. Koichi.
12:06Nice to meet you.
12:07Nice to meet you.
12:08Nice to meet you.
12:09You're a married couple.
12:11Can I ask you something?
12:12Can I?
12:13Yes.
12:14Can you teach me how to dye your hair?
12:17Okay.
12:18Go ahead.
12:19Mr. Koichi.
12:20I met you about 20 years ago.
12:24I have a jet ski.
12:28I went to Inagashiro with my friends every year.
12:31You were there.
12:33You went there with your friends.
12:35What was your first impression of each other?
12:39I was told that he was dark.
12:40Dark?
12:41Yes.
12:42He was dark.
12:43He was dark.
12:44He gets dark in the summer.
12:45He gets dark in the autumn.
12:46It's his job.
12:48What about you?
12:50I was told that he was pale.
12:51Do you remember?
12:52Yes, I do.
12:53He was pale.
12:54He was a cute boy.
12:55I only saw the color of his face.
12:57White or black.
12:59How old are you?
13:01I'm 11 and he's 13.
13:03Is it an exam?
13:04Yes.
13:05There was an announcement two days ago.
13:07What?
13:08I'm going to see it.
13:09That's great.
13:11That's great.
13:13Congratulations.
13:15Congratulations.
13:16It looks good.
13:17Isn't it good?
13:18Yes.
13:22It looks good.
13:23It looks good.
13:24Add the green part of the green onion.
13:28Cook it for two minutes.
13:29Cook it for two minutes.
13:30Cook it for two minutes.
13:32What do you like to eat with green onion?
13:34I like to eat it with meat.
13:39I don't like to eat it with tofu.
13:42When I was a kid, I didn't like tofu.
13:44That's right.
13:45That's right.
13:46Tofu with green onion is very delicious.
13:48That's right.
13:50You don't notice it.
13:51I don't notice it.
13:52I think it's ready.
13:54That's right.
13:55I think it's ready.
13:56That's right.
13:59It's done.
14:01Let's eat.
14:02Let's eat.
14:03Let's eat.
14:10It's delicious.
14:11It's delicious.
14:12It's delicious.
14:13It's delicious.
14:14The green onion is delicious.
14:15The green onion is the main dish.
14:17Even if you eat meat, it's light.
14:20The green part is also good.
14:22It's good.
14:23It's crispy.
14:24It's too good.
14:25This is amazing.
14:26This is fat.
14:27It's delicious.
14:28It's delicious.
14:29From now on, we will teach you how to make delicious and easy-to-make green onion dishes from popular restaurants and culinary researchers.
14:40Good evening, Mr. Aiba.
14:42Good evening.
14:43I'm Yuri Yamamoto, a culinary columnist.
14:45Mr. Yamamoto.
14:46Mr. Yuri Yamamoto is a blogger who introduces easy-to-make dishes using familiar ingredients at home.
14:53He is active in other areas, such as publishing recipes and appearing on TV.
15:01This time, I'm going to make green onion mayonnaise toast from a yakiniku restaurant.
15:06It's very easy to make without using anything.
15:08It looks delicious.
15:09I'm satisfied with only ingredients and green onions.
15:12It's perfect for children and adults' beer snacks.
15:17Use a whole green onion, which is full of nutrition.
15:20The sauce of yakiniku is important for the taste.
15:23Bake it well in a toaster.
15:25If you know these points, you can make it delicious at home.
15:33Thinly slice the green onion.
15:35If it's too thick, it won't cook well.
15:38Slice it as thinly as possible.
15:41I use a whole green onion for one toast.
15:45I can eat a lot of green onions.
15:47I can eat a lot of green onions, and I can eat a lot of vegetables with one green onion.
15:52Mix it with mayonnaise.
15:55You don't have to put a lot of mayonnaise.
15:57Just mix it with mayonnaise.
15:59By mixing mayonnaise with green onions, the oil of mayonnaise will soften the green onions.
16:05You can eat a lot of green onions.
16:08Next, spread mayonnaise on the bread.
16:11I spread mayonnaise on the green onions, so it's okay to spread it thinly.
16:15Spread mayonnaise all over the bread.
16:20Add yakiniku sauce.
16:22By adding yakiniku sauce, mayonnaise and sweet and spicy taste go well with green onions.
16:30There's no meat in it, but it's satisfying.
16:34By adding mayonnaise and sauce before baking, it soaks into the bread and makes it crispy.
16:42The point is that the taste soaks into the bread.
16:45I'll put the green onions on top of it.
16:50I'll put the green onions on top of it.
16:53It's surprisingly hot.
16:56Don't be afraid to put it on top of it.
16:58I'll put cheese on top of it.
17:03By putting cheese on top of it, the cheese and green onions go well together.
17:07Thanks to the cheese, the green onions stick to the bread.
17:13It's done.
17:16Bake for 5 minutes in a toaster oven.
17:20It's easy to bake only with a toaster oven.
17:23By baking it slowly, the sweetness of the green onions is extracted.
17:28It has a lot of green onions, so it has a good scent and sweetness.
17:34It's done.
17:37It looks good.
17:40It looks delicious.
17:41I'll put a lot of yakiniku sauce on top of it.
17:46I'll put a lot of chopped seaweed on top of it.
17:50This completes the yakiniku restaurant's green onion and mayonnaise toast.
17:55In addition, the ingredients are only green onions and eggs.
17:58The green onion egg bowl can be made in just 5 minutes.
18:02Green onion and mayonnaise toast
18:19It's healthy and easy to use one whole green onion.
18:22Yakiniku restaurant's green onion and mayonnaise toast.
18:27First, cut the green onions diagonally.
18:31Hei.
18:32Hei.
18:34I'm Heikita.
18:35I didn't know you were so easygoing.
18:40Hei.
18:43Add mayonnaise to the green onions.
18:46By adding mayonnaise, the green onions will be soft and you can put a lot of it on top.
18:51Shall I do the rest?
18:53Yes, please.
18:54First, I'll put mayonnaise on it.
18:56I'll put mayonnaise on it.
18:57Hei.
18:59Put mayonnaise on it and put yakiniku sauce on it.
19:04By putting yakiniku sauce in the toast, you can taste the sweet and spicy sauce and mayonnaise.
19:11I see.
19:13Next, green onions.
19:15I'll put it on the toast.
19:16On the toast.
19:18Hei.
19:19Hei.
19:22It looks good.
19:23This is about right.
19:25Wow.
19:26It's going to be soft, so...
19:29We're going to add the cheese, too.
19:31The amount of cheese should be the same.
19:33I think it's close.
19:36Okay.
19:37Five minutes.
19:38I think we can leave it like this.
19:44Five minutes.
19:47We're going to toast it in the toaster,
19:49so the sweetness of the green onions will come out.
19:51I see.
19:52The green onions.
19:54There must be green onions in this dish.
19:56What's your favorite dish?
19:58I can't leave it out.
19:59It doesn't matter if there are green onions or not.
20:01There's a pattern, right?
20:03There must be green onions in this dish.
20:05I like natto.
20:07Really?
20:08Absolutely.
20:09I eat natto every day,
20:11but I definitely buy it.
20:13I don't cut it.
20:15Maybe you don't put it in.
20:16I don't put it in.
20:17I don't need it.
20:18Really?
20:19But I understand.
20:20When I eat natto with green onions at a hotel or a hotel breakfast,
20:26it's very delicious.
20:27It's delicious.
20:28I understand that.
20:30Absolutely.
20:31Absolutely.
20:32That's a good point.
20:34I see.
20:36I see.
20:37I see.
20:38I see.
20:39I see.
20:40I see.
20:41I see.
20:42I see.
20:43I see.
20:44I see.
20:45I see.
20:46I see.
20:47I see.
20:48I see.
20:49I see.
20:50I see.
20:51I see.
20:52I see.
20:53You always put it in.
20:54Yeah.
20:55Is that right?
20:56That's correct.
20:57It's good.
20:58The meaning of the word is different, right?
20:59It's different.
21:00The feeling is different.
21:01It means a different venue.
21:02Do you want me to say it's a green onions restaurant?
21:04That's the wrong meaning of the word.
21:05It's wrong.
21:06No, it's not.
21:08I definitely want to put the green onions in the hot pot.
21:13I get it.
21:14The pot is not straight.
21:15That's right.
21:16I can understand that.
21:17The combination of the two is really good.
21:19I understand.
21:20Is this for the venue?
21:21No, it's for the hot pot.
21:22No, the hot pot is still good.
21:24It's still good.
21:25It's still good.
21:26Which do you like more, salt or sauce for Negima?
21:31I like the sauce for Yakitori.
21:33I understand.
21:35I've never eaten it with salt.
21:36Don't you all feel like you need salt?
21:39I do.
21:40You do, right?
21:41I do.
21:42We used to sell Yakitori in front of supermarkets.
21:49That's a good one.
21:50The sauce was all over the place.
21:55That's the best one.
21:57That's good.
21:58It's like a bowl of Yakitori.
22:01It has nothing to do with green onions.
22:05It has nothing to do with green onions.
22:10Is it on?
22:11Is it on?
22:12It's on.
22:13Please open it.
22:16It's on.
22:17That's good.
22:18That's good.
22:19And then you put it on top, right?
22:20That's right.
22:24That's good.
22:25It looks good.
22:26It looks good.
22:28And then you put seaweed on top.
22:31That's good.
22:32It looks good.
22:36It's done.
22:37That's good.
22:39What are the really delicious grilled green onions and sukiyaki?
22:51It's done.
22:53Let's eat.
22:59It's good.
23:00It's good.
23:03It's good.
23:04It's good.
23:05It's really good.
23:06It's good.
23:07It's not spicy even though I put a lot of green onions.
23:09Yakitori sauce is good.
23:10It's good.
23:11It's not just about the green onions.
23:12It's also about the texture.
23:14The sauce and mayonnaise.
23:17It's good.
23:18It's good.
23:22Aiba-san, Hajime Macho.
23:23Hajime Macho.
23:24I'm Daruma, a simple food researcher.
23:26That's amazing.
23:28He published six recipes that anyone can easily make using his experience as a former first-class athlete.
23:36Daruma-san has been making 700 recipes so far.
23:41The recipe I'm going to introduce is a green onion egg bowl that can be made in just 5 minutes and with only two ingredients.
23:48It's a recipe that focuses on making it fast and delicious.
23:54How to mix eggs to make it delicious.
23:57Grill both sides of the green onions.
23:59Season with sesame oil.
24:02If you keep these points in mind, you can make it delicious at home.
24:08Slice the green onions diagonally.
24:11The thickness is up to you.
24:13If you want to make it faster, cut it a little thinner.
24:18And what's the point when using eggs?
24:22The point is not to break the eggs.
24:28The point is not to break the whites.
24:31The texture of the yolk and the texture of the whites are delicious.
24:38Let's grill the green onions.
24:41First, add salad oil and green onions.
24:45Then heat it over medium heat and grill it.
24:49It's more like grilling than frying.
24:53When it's browned, it's easy to burn, so move it a little.
24:58By the way, why am I training so hard?
25:01Aren't you curious?
25:03I'm curious.
25:05I've been swimming for a long time.
25:08I've been swimming since I was three years old.
25:10I've been a swimmer since I was in the second grade of elementary school.
25:13I retired from swimming, so I started working out with this.
25:20When the green onions are browned on both sides, season them with seasonings.
25:25First, switch to low heat and add water.
25:31And noodle soup.
25:34And add a little sugar to add sweetness.
25:37By adding this sugar, you can easily make the soup of Oyako-don.
25:42Then, when the soup starts to boil, add the eggs.
25:47If 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.
25:54Then, the eggs won't be crumbly.
25:56Then, wait until the eggs are cooked.
25:59When it's like this, turn off the heat.
26:02Wait until the yolk is not solidified.
26:07This time, I wanted to make it fragrant, so I added sesame oil.
26:14Then, serve it on a plate.
26:18Finally, sprinkle the sesame seeds and it's done.
26:23Aiba-san, you can make it in just 5 minutes, so please try it.
26:28Add salad oil to the frying pan.
26:33Then, grill the green onions.
26:35It looks like we're going to grill them.
26:37So, don't overdo it.
26:39By browning the green onions on both sides, you can make the green onions fragrant and sweet.
26:45Eiji-kun, please don't overdo the eggs.
26:49I see.
26:52It's done.
26:55It looks like this.
26:56I think so, too.
26:58I have some information about Daruma-san.
27:00He was a good swimmer since he was in elementary school.
27:04When he was in Tokyo as an elite elementary school student,
27:07Aiba-san came to see him when he was shooting a TV program.
27:11He saw Aiba-san at a nearby desk.
27:14He thought Aiba-san was cool and thin.
27:17After he came back to his hometown, he bragged about Aiba-san to the girls who like stormy weather.
27:23Daruma-san was the best swimmer in Japan?
27:26That's amazing.
27:28He was an athlete, so I think he knows how to build muscles better than ordinary people.
27:34Then, I'll boil the noodles.
27:36Water and sugar, please.
27:38Boil the noodles.
27:43Boil the noodles.
27:45Sugar.
27:49Let's add the eggs.
27:50Let's do it.
27:51To prevent the yolk from mixing with the whites,
27:53I'll lightly beat the eggs.
27:55The yolk and whites will have a fluffy texture.
27:57You can enjoy the taste of each.
28:00It's done quickly.
28:02It's done in five minutes.
28:03It's sesame oil.
28:04Let's do it.
28:05By adding sesame oil, the flavor and richness of sesame seeds will be added.
28:09It will stimulate your appetite.
28:12It looks delicious.
28:14It's done.
28:18It looks delicious.
28:27It's done.
28:29It looks delicious.
28:30Let's eat.
28:36It's delicious.
28:37It's delicious.
28:40Sesame oil is good.
28:43It's delicious.
28:44It's delicious.
28:45The green onion is thinly sliced, so it's soft.
28:48It goes well with rice.
28:51Half-cooked rice is also good.
28:53The green onion is the main ingredient.
28:56It goes well with rice.
28:57It goes well with rice and eggs.
28:58It's amazing.
28:59It's delicious.
29:01Next is a new project.
29:03The viewers will answer questions about cooking.
29:06The viewers will answer questions about cooking.
29:11This time, the viewers will answer questions about green onions.
29:14Mr. Sabu, please answer the questions.
29:17The question I want to know the most is about grilled green onions.
29:22How can children and people who are not good at eating green onions eat deliciously?
29:27I see.
29:28The question was asked by this person.
29:31Please answer the question.
29:34Good evening.
29:36I'm HARADA from AROMA FRESCA.
29:39HARADA from AROMA FRESCA, a famous store in Ginza that has been evaluated by Michelin for 18 consecutive years.
29:51Today, I will introduce you to how to make delicious grilled green onions.
29:55You can easily make delicious grilled green onions just by cutting and baking.
30:02Please refer to it and make it.
30:05How to cut and bake grilled green onions without failure.
30:09Seasoning that is easy to eat even for people who are not good at eating green onions.
30:12It is a recipe that solves two problems that you want to know.
30:16You can make it delicious at home.
30:21First, cut the green onions.
30:23Cut the green onions in half.
30:26Cut the green onions in half again.
30:29Cut the green onions in half again.
30:30The length of the green onion is about the length of a grilled chicken.
30:35Please cut the green onions a little shorter than the length of a grilled chicken.
30:41Then I will bake it.
30:42Add a little salad oil.
30:45Put the green onions you cut earlier vertically.
30:49Turn on the fire and bake over medium heat.
30:52Why do you bake it vertically?
30:54By baking it vertically, the heat will come out.
30:58The heat will come in quickly.
30:59Green onions have a spicy taste.
31:01By adding heat, the spiciness disappears and the sweetness becomes stronger.
31:06I want to bake it well inside, so I bake it for about 7 to 8 minutes.
31:09I will put this vertically.
31:14Do you see steam coming out?
31:16It's boiling.
31:17This is the ginger with heat.
31:20I will bake the side a little.
31:25Turn on the fire and bake over medium heat.
31:27I will bake the side a little.
31:30You only need to bake the side a little.
31:35Add a little salt.
31:39This is the grilled chicken.
31:42Grilled Chicken
31:44This sauce is a traditional Italian sauce.
31:48I arranged it a little.
31:50This is a tuna sauce that even children love.
31:53First, add tuna to the blender.
31:58Next, add mayonnaise that everyone loves.
32:04Add a little mustard.
32:06Mustard has the role of tightening the taste.
32:09If you are a small child, you can add a little mustard.
32:13Add four anchovy fillets.
32:18Add a little 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.
32:28By adding rakkyo, the sweetness, sourness, and umami will be more delicious.
32:34In Italy, we add pepper.
32:37In Japan, rakkyo is the closest to pepper.
32:41After blending for about 30 seconds until it becomes smooth,
32:49Turn it over and it's done.
32:53In Italy, it is called tonnato.
32:56Originally, it is a sauce of boiled meat.
32:59This time, I will combine it with green onions.
33:01This is a versatile sauce for vegetables, meat, and sandwiches.
33:06If you like tuna, you can eat it with rice.
33:10Add plenty of sauce.
33:14It's done.
33:16Please try my way.
33:22First, cut the green onions into 3 to 4 cm.
33:27This is a little shorter than Japanese green onions.
33:29I think it's better to have the same height.
33:33This is about right.
33:36I will turn on the fire.
33:38Add salad oil.
33:43Put the green onions vertically.
33:45Vertically.
33:47Vertically, the fire will burn faster.
33:49This is a good way.
33:51If you bake it vertically, the middle of the green onion will be hollow.
33:55This will make it easier for the fire to pass through.
33:57You can bake it softly.
33:59It's like a child is playing.
34:03It's like an American game.
34:07It's like a board game.
34:09It took 7 to 8 minutes.
34:11In the meantime, let's make the sauce.
34:13Add tuna.
34:19Add olive oil.
34:25Add anchovy sauce.
34:28Add anchovy sauce.
34:30Add mayonnaise.
34:37Add mustard.
34:40Add water.
34:43Add pepper.
34:47I will start.
34:55This is good.
34:59This is good.
35:01Tonnato sauce.
35:03This is an all-purpose Italian sauce.
35:05In Italian, tonno means tuna.
35:09In Japan, it is often eaten with meat or fish.
35:12It can also be eaten with rice.
35:15It's a tuna shop, so it's good to make rice balls.
35:17That's right.
35:19Tuna is the best in rice balls.
35:23That's right.
35:25I got a citizenship before I knew it.
35:28That's right.
35:30When did you start making tuna rice balls?
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.
35:38How about me?
35:42I was in junior high school.
35:45I was in junior high school.
35:47In the old days, I ate dried plums and kelp.
35:51I didn't have salmon or tuna mayonnaise.
35:55I'll look it up.
35:57Are you about 20 years old?
35:59I'm 20 years old.
36:0128 years ago.
36:0328 years ago.
36:05Tuna mayonnaise was released.
36:07Tuna mayonnaise rice ball.
36:09In 1983, it was sold at a convenience store.
36:13I was born when I was 1 year old.
36:17How many years ago?
36:1941 years ago.
36:21It's been a long time since I met you.
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 bought rice balls.
36:37I bought rice balls on my way home from club activities.
36:39I didn't go club activities.
36:41I don't have time to buy rice balls at a convenience store.
36:47Do you eat rice balls on your way home?
36:49I don't have time to buy rice balls at a convenience store.
36:51I'm from a rural area.
36:55It's been around for a long time.
36:57I didn't know that.
36:59It's better to stand up.
37:01Mr. Harada was standing up.
37:03That's right.
37:08It's done.
37:11ITADAKIMASU
37:18It's delicious.
37:20It's delicious.
37:22It has a deep flavor and a punch.
37:24The sauce and the sweetness of the leek are good.
37:26The sauce is delicious.
37:28There are various flavors.
37:30There are mustard and anchovy.
37:32The sauce is delicious.
37:34It's delicious.
37:36The sauce is the best.
37:38Even if you don't like leek, you can eat it.
37:40It's delicious.
37:42It's not just tuna mayonnaise.
37:44It's delicious.
37:47I want to put various things on it.
37:49It's delicious.
37:51It's delicious.
37:53Please tell me the next problem.
37:55The next problem is about sukiyaki.
38:00I don't know when to put leek and meat.
38:03Can you tell me about that?
38:06I have a lot of worries about sukiyaki.
38:09I see.
38:11He told me.
38:16I'm Kibuyo Nonaka, the third generation of Nihonbashi Yukari.
38:19Nice to meet you.
38:21Nihonbashi Yukari is a Japanese restaurant that was established in the 10th century.
38:26The Japanese chef who is the third generation of Nihonbashi Yukari will solve your worries about sukiyaki.
38:33Today, I will teach you how to make delicious sukiyaki using leek.
38:42I will teach you how to make delicious sukiyaki using both Kansai sukiyaki and Kanto sukiyaki.
38:50Please remember this.
38:52In Kansai sukiyaki, meat is grilled first and soy sauce and sugar are added directly.
39:01In Kanto sukiyaki, ingredients are boiled from the beginning.
39:06Nonaka will teach you how to make sukiyaki using both Kansai sukiyaki and Kanto sukiyaki.
39:12How to make sukiyaki without failure.
39:15How to cut delicious ingredients.
39:18How to grill soft meat.
39:21When to put leek.
39:23You can make delicious sukiyaki at home with four recipes to solve the problems you want to know.
39:32First, I will explain how to make sukiyaki.
39:35This is sugar.
39:37This is 50g.
39:40This is 200g of soy sauce.
39:45This is mirin.
39:47This is real mirin.
39:48If it's not real mirin, it doesn't have the smell of alcohol and fermentation.
39:53It doesn't taste good.
39:55Please use real mirin.
39:57It contains alcohol.
39:59I don't add sake today.
40:03This is 50g of water.
40:05This is 200g of soy sauce.
40:07This is 150g of mirin.
40:08This is 200g of water.
40:10There is a recipe for sake, soy sauce, and mirin.
40:13You don't have to add double the amount of sake.
40:16Please mix it well.
40:23This is leek.
40:24I cut it with my fingers.
40:26This is about 5mm.
40:28I cut it like this.
40:33This is beautiful.
40:34I cut the green part of the leek in the same way.
40:37This is the same for our mouth.
40:39This is the width.
40:41This is about 3 to 4cm.
40:44Next, I cut the onion in a radiated shape.
40:47I cut it in half.
40:49I cut it in half again.
40:50I cut it in half again.
40:52I cut it in half again.
40:53By cutting it like this, it doesn't lose its shape.
40:56It has a crispy texture.
40:59I cut the shiitake mushroom and grilled tofu.
41:07I bake the meat.
41:09First, I bake the beef.
41:11I bake it on medium heat.
41:15When it warms up slowly, it melts like butter.
41:19I measure it.
41:22This is about 5g.
41:24This is about 5g.
41:27I bake it on medium heat.
41:30I put the rest of the meat on top.
41:36Don't you get hard when you put the meat first?
41:39No, I don't.
41:40If you bake the meat with something, it will be soft.
41:48I don't touch it at first.
41:50I turn it over when it's about to be baked.
41:54Look.
41:55Then, I add 3 tablespoons of Worcestershire sauce.
42:02One, two, three.
42:06It smells good.
42:08If you eat it as it is, it will be Kansai style.
42:11Today, I will make it Kanto style.
42:14Turn off the heat once.
42:16I put vegetables here.
42:19Grilled tofu has a great taste.
42:23I put Worcestershire sauce as much as I can.
42:25Depending on the size of the frying pan, the amount of water is different.
42:28I put this much.
42:30Water comes out of the ingredients, so this is enough.
42:33If you bake it on high heat, the fire will flow.
42:35So I bake it on low heat.
42:38How long should I bake it?
42:40If you bake it for more than 10 minutes, the onions will be transparent.
42:45The onions will be transparent and the soup will be brown.
42:49This is the guideline.
42:51Complete!
42:53Look at this.
42:55The fire is on and the onions are transparent.
42:57When it's like this, add the green part.
43:03Don't mix it.
43:05Add it and melt it.
43:09It looks delicious.
43:11Look at this.
43:12It's completely different, isn't it?
43:14When it's soft, it's ready to eat.
43:18Sukiyaki is complete.
43:22The point of today's dish is to mix it with Worcestershire sauce.
43:27If you don't wait a little, the vegetables won't be cooked.
43:32That's the point.
43:34I want everyone to try it.
43:36Thank you very much.
43:38Please make Worcestershire sauce.
43:41Let's cut the green onions in the meantime.
43:44Soy sauce.
43:49Water.
43:51Sugar.
43:53200g of soy sauce.
43:57150g of mirin.
43:5950g of water.
44:0050g of sugar.
44:02Add the sugar.
44:05Should I add more?
44:09I think it's okay.
44:12I think it's okay.
44:15This is what makes me angry.
44:18I didn't hear that.
44:21I think it's okay.
44:22It's up to you whether it's okay or not.
44:25The point is to cut the ingredients into bite-sized pieces.
44:32I'll turn on the fire.
44:34I turned on the fire.
44:36I'll add the beef.
44:42It's melting.
44:45I have to grill the beef?
44:47I found something.
44:49What is this?
44:51I'll take a look.
44:53I wonder what it is.
44:55I'll take a look.
44:58I'll take a look.
45:01I'll take a look.
45:04I'll take a look.
45:07I'll take a look.
45:11I wonder what it is.
45:14I wonder what it is.
45:16It's sugar.
45:19I'll add sugar first.
45:21I'll mix the meat.
45:24Sugar slows down the protein that hardens easily due to heat.
45:31It prevents the meat from becoming hard and makes it soft.
45:35I didn't know that.
45:38I'll add sugar again.
45:43That's enough.
45:44I'll add the egg.
45:46I'll add the egg.
45:49It looks delicious.
45:51I'll add the vegetables.
45:54I'll add the white leek.
45:58I'll add the white leek.
46:04I'll add the onion.
46:07That's enough.
46:09What about the fire?
46:10I'll turn on the fire.
46:15I'll boil it for 10 minutes.
46:17I have a question.
46:20This is from HIROKO.
46:22I went to see KOTOUGE in Germany at the end of the year.
46:26I went there.
46:29Is KOTOUGE a routine in cold regions overseas?
46:34I was more interested in KOTOUGE's thin clothes.
46:38KOTOUGE was wearing a hoodie like a hoodie.
46:44KOTOUGE was very cold.
46:46Is KOTOUGE strong against the cold?
46:49Which is stronger, hotness or coldness?
46:53That's amazing.
46:55Is that true?
46:56I understand.
46:58I went on a world heritage tour in Germany.
47:02All the people there were Japanese.
47:06I went on a world heritage tour with them.
47:09I remember wearing a gray hoodie.
47:12This hoodie has a hard heat technology.
47:20This hoodie is very warm.
47:22This hoodie is very warm.
47:25I don't think KOTOUGE is strong against the cold.
47:31KOTOUGE is always saying that KOTOUGE is cold.
47:33Is that true?
47:35I think KOTOUGE is very strong against the cold.
47:39Which is stronger, hotness or coldness?
47:44Which is warmer?
47:46I think KOTOUGE is stronger against the cold.
47:50I'm strong against the cold.
47:52I'm strong.
47:53I don't think KOTOUGE is strong against the cold.
47:56I don't wear KOTOUGE.
47:58We also wear this.
48:03Do you wear it?
48:04I wear this.
48:06I don't wear this.
48:08Wait a minute.
48:10You don't wear a heat deck?
48:13I wear a thermal deck.
48:16I wear a heat deck.
48:18I wear a white heat deck.
48:20I wear a black thermal deck.
48:24I wear a black thermal deck.
48:27I think KOTOUGE is stronger against the cold.
48:30I think KOTOUGE is stronger against the cold.
48:31I don't like hotness.
48:34I don't like hotness.
48:35I give you a program sticker.
48:37Thank you very much.
48:39This looks good.
48:41Put the green onions in the pot and simmer for 3 minutes.
48:45When the green onions are soft, it's done.
48:52Simmer for 3 minutes.
48:55It's done.
48:57ITADAKIMASU.
49:00This is delicious.
49:05This is soft.
49:06The green onions are good.
49:08The texture of the green onions changes.
49:10This is delicious.
49:12This is delicious.
49:14I always buy this, but it's good to make it like this.
49:18That's right.
49:19ITADAKIMASU.
49:21This program will be broadcast on TVER after this program.
49:26What is the highlight of this program?
49:28It was a story about my favorite dish.
49:33That was natural.
49:36It was a story about my favorite dish.
49:38Goodbye.