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00:00Today, we are in Sonegawara City, Chiba Prefecture.
00:04Sonegawara City is located in Tokyo Doitsumura.
00:07It's in Chiba Prefecture, but it's also known as Tokyo Doitsumura.
00:11It's so big and has a lot of illuminations.
00:16Sonegawara City is about 45 minutes from the city center.
00:20It's a place with a lot of places to go out,
00:22but it's also a place where the inland area has a lot of fertile land,
00:25and agriculture is also in full swing.
00:27Today, we have Mr. Akira Takahashi, a farmer.
00:31Nice to meet you.
00:32Nice to meet you.
00:33Mr. Takahashi.
00:34Yes.
00:35Is this today's ingredient?
00:38Spinach.
00:39Spinach.
00:40Spinach.
00:41It's already in season, isn't it?
00:44That's right.
00:45Wow, that's great.
00:46What kind of spinach is this?
00:49This is Kanbei.
00:50Oh, I see.
00:51By the way, what are the characteristics of Kanbei?
00:54It's strong against the cold and has a lot of harvest,
01:00so you can eat it deliciously.
01:02I see.
01:03But it's the most delicious now.
01:06Wow, that's great.
01:08Is Sonegawara suitable for growing spinach?
01:13Gunma Prefecture produces the most spinach,
01:16but Chiba Prefecture produces the least.
01:20Really?
01:21Yes.
01:22Do you want to leave Gunma Prefecture?
01:25I was left out of Gunma Prefecture.
01:27Oh, I see.
01:28I'm sorry to leave you out of Gunma Prefecture.
01:31I'm sorry.
01:32Let's leave him out of Gunma Prefecture.
01:35Oh, I see.
01:37I'm sorry.
01:38No, no, no.
01:40Can I start harvesting now?
01:42Yes, please.
01:43Yes, please.
01:44Yes, please.
01:45First of all, aim at the shaft and put the hammer in.
01:54I think you heard a click sound.
01:59Then, if you do this, it will come out like this.
02:05Do I have to do this?
02:07Yes, you do.
02:08I think you can get it at this depth.
02:14One by one from this pipe.
02:18Oh, I see.
02:19Yes, please.
02:21It's here.
02:23I'm here.
02:25I'm here.
02:27Can I take it from the middle?
02:29You can take it from the edge.
02:31It's easier to take it from the edge.
02:33The leaves are strong.
02:36The edge?
02:37Yes, the edge.
02:39It's amazing.
02:42Yes, yes.
02:44Mr. Takahashi, how is it?
02:46How is it?
02:47You're good.
02:52This is difficult.
02:53It's difficult.
02:54It's difficult.
03:00Mr. Takahashi.
03:02How is it?
03:03Yes, it is.
03:04Wait a minute. It's difficult.
03:05I'm thinking about the position of the root.
03:09I have to think about the position of the root.
03:11I'm sorry.
03:13It's too deep.
03:14It's okay.
03:16It's better than above.
03:17I'm sorry.
03:18It's better than above.
03:20It's better than above.
03:21It's better than above.
03:22Wait a minute.
03:23It's better to go deep.
03:24I can't find it.
03:25Mr. Takahashi.
03:26Please look for it.
03:28Yes, yes.
03:29This is it.
03:30Mr. Takahashi, the skate is here.
03:32Is this okay?
03:33Yes.
03:34This is the bottom.
03:35From here.
03:36It's a little lower.
03:38The soil will hit it.
03:39Yes, yes.
03:40Can I hit the soil?
03:41Yes, hit it.
03:42Can I hit it?
03:43Please hit it and take it.
03:44I see.
03:45Yes.
03:46How is it?
03:47How is it?
03:48Mr. Takahashi.
03:49Mr. Takahashi.
03:50Are you okay?
03:51Isn't it gone?
03:52No, no, no.
03:53Let's go to the soil.
03:54Yes, yes.
03:55It would have been better if it was a little lower.
03:57But it's okay.
03:59It's okay.
04:00I'm sorry.
04:01It's okay.
04:02It's okay.
04:03The taste is the same.
04:04The taste is the same.
04:05That was good.
04:06The leaves are already strong.
04:07It's strong.
04:08Because it's cold, the leaves get hot and grow like that.
04:13The color is also dark.
04:14Since it's a big deal, please try the freshly caught spinach.
04:19Which one do you recommend?
04:21As you like.
04:22After all, the bottom of the shaft is delicious.
04:24Is that so?
04:27I'll eat it.
04:34It's delicious.
04:35It's delicious.
04:36It's really delicious.
04:37It's delicious.
04:38Is it delicious?
04:39It's delicious.
04:40Thank you very much.
04:41It has a strong umami.
04:42It doesn't have anything on it.
04:44I haven't done anything yet.
04:46It's delicious.
04:48I can feel the taste.
04:50I can feel it.
04:52Then, let's use this spinach to teach you a delicious dish.
04:57Please.
04:58Thank you very much.
04:59Thank you very much.
05:00The horse is good.
05:01It's the horse of the master.
05:04One, two, three.
05:06It's a seasonal meal.
05:08This time, it's spinach.
05:14This time, it's a spinach and chicken cream sauce that goes well with rice.
05:22It's a classic dish that I know, but I can't make it well.
05:28I will learn the recipe of spinach that I want to make right now, such as stir-fried food and fried rice.
05:38The person who taught me the recipe is Midori, the wife of Takahashi.
05:42Thank you very much.
05:43Thank you very much.
05:45Midori, what are you going to teach me?
05:47It's a spinach omelet.
05:49It looks delicious.
05:52It's easy to make and delicious, so it's the most popular dish at the farmer's house.
05:57It's a spinach omelet.
06:00First of all, spinach.
06:02Peel the spinach.
06:05How do you peel the spinach?
06:07Wash it with water.
06:10Wash it with water.
06:12Drain the water, put it in a bowl, and heat it in the microwave.
06:17Do you heat it in the microwave?
06:20Wrap it in plastic wrap.
06:22Wrap it in plastic wrap.
06:28How long does it take?
06:29Two minutes.
06:30Two minutes.
06:31You peel it like this.
06:33What happens when you peel it?
06:35The sweetness of the spinach decreases.
06:38I see.
06:39You don't have to boil it.
06:40That's right.
06:41You boiled it.
06:44You should boil it before stir-frying it.
06:46What is your favorite spinach dish?
06:50It's a spinach omelet.
06:52That's the best dish.
06:54When you stir-fry it, reduce the heat a little.
06:58When you eat it as it is, heat it for 2 minutes and 30 seconds.
07:04Do you take it from here?
07:06I take it from here.
07:08Soak it in water and squeeze it.
07:11Squeeze it?
07:12Yes.
07:17Soak it in water and squeeze it.
07:19Cut it into 3 to 4 cm pieces.
07:23Cut it into 3 to 4 cm pieces.
07:26Takahashi-san is getting used to dyeing his hair.
07:30That's fast.
07:31It's fast.
07:32It's not like me.
07:34That's true.
07:36Midori-san grew up in Yokohama City.
07:39I met Akira-san when I was 19 years old.
07:44That's fast.
07:45Akira-san was 27 years old at that time.
07:47Midori-san was 8 years old at that time.
07:50We met by chance.
07:54That's great.
07:55That's great.
07:56Can I ask you in detail?
07:58I don't want to.
08:00I don't want to.
08:02Takahashi-san.
08:05Akira-san.
08:06It's embarrassing.
08:08I was the captain of the basketball team.
08:12At home, I was doing rakuno.
08:17I had a lot of family.
08:19I thought I couldn't stand the hard work.
08:22I thought I was the best person to work hard as a captain.
08:26You were looking for a captain.
08:28It's not like you're praising me.
08:32You're proud of your good looks, aren't you?
08:35That's right.
08:36I see.
08:37So you weren't interested in it at first?
08:39I wasn't interested in it at all.
08:41But you said a lot of positive things.
08:45If you're like this, you'll be able to get through a lot of things together.
08:52That was the case at that time.
08:55I don't hear that much.
08:57Even now, right?
08:59That's great.
09:01I'll fry it.
09:03I'll pour the oil.
09:05Yes.
09:06Is it a sausage party?
09:08Remove the bag and add salt and pepper.
09:13Please put it in.
09:15The frying pan has warmed up a lot.
09:18It's going to be fried eggs.
09:25Okay.
09:27It's fresh.
09:28It's the best.
09:29The green is good.
09:31The green is good.
09:33When it's fried to that extent, add the fish sausage.
09:38I'll put it in.
09:40It's the best.
09:42I'll add a little more salt and pepper.
09:44Please add a little salt and pepper.
09:46I'll add a little.
09:48It's okay to add only fish sauce and eggs, but I'll also add fish sausage.
09:54I also recommend stir-frying fish and sausages.
09:58The texture is good.
10:00I'll add eggs.
10:02I'll add eggs.
10:03I'll add eggs.
10:07It's the best.
10:12This looks delicious.
10:14This is good.
10:16If it's a breakfast Viking, I'll eat a lot.
10:19I understand.
10:21It goes well with rice or bread.
10:23I can eat both.
10:25Don't mix it too much.
10:27It looks delicious.
10:29It's done.
10:31It's done.
10:33It looks delicious.
10:35Let's eat.
10:37Let's eat.
10:43It's delicious.
10:45It's delicious.
10:47It's amazing.
10:49It's more delicious than I thought.
10:51It's really delicious.
10:53It's delicious.
10:55It's more interesting than making it at home.
10:57Is that so?
10:59It goes well with eggs and sausages.
11:01It goes well with eggs and sausages.
11:03Next is YUKA ASAMI and NARUMI ISHIZAKI who work in the farm.
11:06Nice to meet you.
11:08What would you like to teach us?
11:10Today, we will make cream sauce with spinach and chicken that we often make.
11:16That's right.
11:18Please teach us.
11:20This is a cream sauce made with spinach and chicken that goes well with rice.
11:28First, cut the spinach into 5 to 6 cm pieces.
11:36Next, cut the thigh meat so that the thickness is even.
11:42Please cut it so that the thickness is even.
11:45Is it around here?
11:47Is it around here?
11:49It's around here.
11:51It's around here.
11:53Is it good?
11:55It's really good.
11:59It's a good size.
12:03Then add oil to the frying pan.
12:07Can I put this in?
12:11While pressing down, cut the thigh meat from the skin.
12:14Don't you cut it?
12:16I will cut it after baking it.
12:19What kind of work do you do in the farm?
12:22We mainly harvest spinach.
12:26We harvest spinach and put it in a bag.
12:31I see.
12:33That's good.
12:35Next, add sake.
12:38Put the lid on and steam it for 6 minutes.
12:42Please be careful as it will fly.
12:44It's been 6 minutes. I'm sorry.
12:46Kitchen Timer Boy.
12:55I see.
12:56He is strong only for spinach.
13:00He has breasts.
13:03You were happy with Kitchen Timer Boy, weren't you?
13:06I was happy.
13:08I was very happy.
13:10He has breasts.
13:11He is energetic.
13:14He is not energetic in other programs.
13:17That's not true.
13:18He is rare.
13:20He is energetic.
13:22It's rare to see him energetic on TV.
13:27After baking, take it out and cut it into pieces that are easy to eat.
13:33I see.
13:35Here you go.
13:40It looks delicious.
13:41It looks delicious.
13:44It looks very delicious.
13:47It's a wonderful baking.
13:50Put aluminum foil on it so that it doesn't cool down until you put cream sauce on it.
13:54I see.
13:58He makes cream sauce that is easy to make.
14:02He doesn't throw away the oil from the chicken.
14:05He stir-fries it until the onions are transparent.
14:10We received information from Mr Asami and Mr Ishizaki.
14:14Mr Asami, you worked at the front of the hotel for three years.
14:21That's a long time ago.
14:23That's right.
14:24Did you have any opportunities?
14:26I worked at the front of the hotel for a long time.
14:32I was tired of dealing with people.
14:38I see.
14:40Vegetables heal you, don't they?
14:42Yes.
14:43I see.
14:45Mr Ishizaki has worked at the front of the hotel for two years.
14:47He has a 8-year-old daughter and a 5-year-old son.
14:50He has a 3-year-old son and a 3-year-old daughter.
14:52He has three children.
14:54Do you often make cream sauce at home?
14:57Yes, I do.
14:59My children are small.
15:01When I make cream sauce, they eat a lot of vegetables.
15:06I see.
15:07They like it.
15:09Add flour to the pan.
15:12Stir-fry until the flour is gone.
15:17Next, add milk.
15:20Add milk at once.
15:23Next, add miso.
15:25Do you add miso?
15:26Yes.
15:27It will be delicious if you add miso.
15:29It's a trap.
15:32Normally, milk is added several times.
15:36This time, it's hard to make a lump, so I'll add it all at once.
15:42This method is easy to make cream sauce.
15:46You can use this method to make cream sauce.
15:49You can also use this method to make gratin with spinach.
15:53You can also use this method to make pasta sauce.
15:57You can also use this method to make pasta sauce.
16:05Add cheese and mix gently until it becomes thick.
16:10My children will like this method.
16:12Finally, add spinach and mix gently.
16:16Then add spinach to the meat.
16:18Do you add spinach to the meat?
16:20I see.
16:22I add spinach to the meat.
16:24I see.
16:26I see.
16:27If you add spinach to the meat, you can add more milk.
16:31If you add spinach to the meat, you can add more milk.
16:35Wait a minute.
16:38This looks delicious.
16:42I add cheese.
16:47This looks delicious.
16:49This is complete.
16:53This looks delicious.
16:55In addition, there is also a simple recipe that makes the usual HITASHI extremely delicious.
17:01This is HITASHI.
17:05This is HITASHI.
17:08This is HITASHI.
17:11This is HITASHI.
17:16This is HITASHI.
17:19We eat this.
17:23This is delicious.
17:25This is delicious.
17:27The taste of the miso is strong.
17:29This is delicious.
17:31This goes well with cheese and spinach.
17:34Spinach goes well with cream sauce.
17:37This is difficult.
17:39This is difficult.
17:41This is difficult.
17:43Is white rice okay?
17:45This is okay.
17:47I eat this.
17:49I also eat this.
17:51You can eat this.
17:53You should eat this as a bowl.
17:56Let's eat this.
17:58Thank you very much.
18:00Thank you very much.
18:06This goes well with white rice.
18:08This goes well with white rice.
18:11This goes well with white rice.
18:14From now on, we will answer the questions from the viewers.
18:19We will answer the questions from the professionals of AIBA MANABU FAMILY.
18:24Do you have a question about spinach?
18:26I have a question.
18:28What kind of dish do you want me to teach you?
18:30First of all, this is HITASHI.
18:32This is sticky and difficult to boil.
18:34How long should I boil this?
18:37I want to eat this more deliciously.
18:39I can't eat this with ponzu sauce.
18:41There are people who eat this with ponzu sauce.
18:43This is a Japanese dish.
18:47Please teach me.
18:52Good evening, everyone.
18:54My name is KIMURA.
18:58YUKARI NIHONBASHI is a famous Japanese restaurant that was established in the 10th century.
19:03The Japanese chef, who is the third generation, will solve the problem of spinach recipes.
19:10Today, I will teach you how to make HITASHI, which uses spinach.
19:14I will teach you how to make HITASHI easily and deliciously.
19:18You can make HITASHI easily at home.
19:20Everyone, please remember today.
19:23This is sticky and difficult to boil.
19:26I want to eat this more deliciously.
19:28I will teach you how to solve two problems that I want to know in particular.
19:34I will teach you how to make HITASHI.
19:38Cut the spinach into a cross.
19:52Cut the spinach so that the fire enters.
19:56This is very easy.
19:57Turn the spinach and cut it into a cross.
20:02This is important.
20:04I want you to wash the spinach with water.
20:07Cut the spinach and wash it.
20:13This will remove the sand and dirt.
20:19Next, I will teach you how to boil spinach.
20:21NONAGA is a cold start.
20:25Look at this.
20:26This is boiling.
20:28This is very hot today.
20:33But this is meaningful.
20:35Boil this for about 20 seconds.
20:40Push this down.
20:42This will be soft.
20:45This will be soft.
20:48I put this in.
20:50I put this in.
20:53When this is colored, it's okay to put it in cold water.
20:57This takes less than a minute.
21:00I put this in a colander.
21:08The color of the spinach is beautiful and the texture is good.
21:13I put this in a colander.
21:17I put this from top to bottom.
21:20Look at this.
21:22I often ask how long it takes.
21:25It's not time.
21:26Cooking is about five senses.
21:28I didn't boil it too much, so it didn't melt.
21:31If you boil it too much, it will melt when you squeeze it.
21:36This is about 3 cm in size.
21:39This is about 3 to 4 cm in size.
21:42Push and pull.
21:50First of all, delicious water and noodle soup.
21:56This noodle soup is omnipotent.
21:58This is 100cc of water and 50cc of noodle soup.
22:02This is all.
22:04This is 2 to 1.
22:06I wash this clean.
22:08This is about half.
22:11You can eat this as it is, but our store will throw it away.
22:14Squeeze this.
22:18What a waste.
22:22What is the most important expense to get close to the taste of restaurants?
22:27First, soak this noodle soup in half.
22:32It's a half.
22:35It's about half.
22:37You can eat this as it is, but our store will throw this away.
22:39This is a waste.
22:41Squeeze it tight.
22:43Vegetables are like sponges, so I want you to suck it like this.
22:49I squeezed it hard, but it's still watery.
22:52So here's the first time.
22:54I'm going to suck the delicious soup stock.
22:58It's a lot of work.
23:01Put it in.
23:02Press it lightly with your hand.
23:09And then I'll put it back in the pot.
23:12By doing this, it's very delicious.
23:15It's like a delicious soup stock that you can eat at a restaurant.
23:19I'm going to put the rest of the soup stock in here.
23:25I'm going to soak it twice.
23:29You'll be surprised when you eat it.
23:30It's already done.
23:32All you have to do is serve it.
23:35The spinach okikashi is complete.
23:37If you like, you can eat it once.
23:41The taste of the first time and the second time will be different.
23:44I'm going to do it.
23:46Cut the spinach into a cross.
23:49This is where the sand accumulates.
23:52This is important.
24:00I wash the spinach here.
24:03This is where the sand accumulates.
24:06I start with the stem.
24:08This is how to boil the spinach.
24:10I put the spinach in the pot.
24:13Boil for about 1 minute.
24:16The time is important.
24:18The color of the spinach is important.
24:21Cooking is about time.
24:25I'm fighting with the kitchen timer boy.
24:26This is a battle.
24:30I lost my job.
24:31The kitchen timer boy is in danger of extinction.
24:36I think this is good.
24:39I think this is good.
24:44I squeeze the spinach.
24:49The color of the spinach is beautiful.
24:54This is 3 to 4 cm of spinach.
24:58This is a mixture of noodles and water.
25:01Please mix this.
25:03This is hot.
25:07I mix this.
25:11Please mix this.
25:14I mix this.
25:18Please eat this.
25:21I mix this.
25:23Please take this.
25:28I take this.
25:30Yes, yes!
25:36It's going in.
25:40Second time.
25:43Okay.
25:46Two-layer.
25:48With no roll.
25:50Okay, it's done!
25:55Let's eat!
25:57The right side is one-layer.
26:00Itadakimasu.
26:03It's good.
26:05It's good, isn't it?
26:06It's good.
26:07It's really good.
26:09It's crispy and good.
26:10Let's try the second one.
26:11The spinach is good.
26:17It's good.
26:18It has a good flavor.
26:21The second one is good.
26:22It's well-seasoned.
26:25When you bite it, the soup comes out.
26:27It's good.
26:28The amount of soup is different.
26:30It's just water and noodle soup.
26:32It's good.
26:33It's good.
26:35I want you to teach me how to make sesame paste.
26:37Sesame paste.
26:38The amount of sesame seeds is difficult.
26:39It's hard to season.
26:41It becomes watery.
26:43Many people say that.
26:45Next, Nonaka-san will teach us how to make sesame paste.
26:51The amount of sesame seeds and seasoning
26:54How to make sesame paste without becoming watery
26:57I'll show you two recipes to solve your problems.
27:07The preparation of the spinach is the same as the preparation of the soup.
27:11Boil the spinach from the root for 1 minute.
27:14Put the spinach in cold water and squeeze it.
27:16Cut the spinach into 3 to 4 cm pieces.
27:2140g.
27:22I want you to remember the recipe.
27:2340g.
27:25This is sesame seeds.
27:27Today, I'll show you how to make sesame paste.
27:31I'm sorry. I always say that.
27:34The amount of sesame seeds is important.
27:38Look at this.
27:39This is half of sesame seeds.
27:41Half of sesame seeds.
27:43If you want to enjoy the aroma of sesame seeds,
27:47I think half of sesame oil is good.
27:50Next, add sugar.
27:53Add sugar.
27:55Today, I'll make the world-famous noodle soup.
27:58Soy sauce, mirin, sugar, and umami of soup stock.
28:03I'll tell you why it's not white soup stock.
28:06The aroma of soy sauce is appetizing.
28:10The taste of sesame seeds is the same as sesame oil.
28:14The aroma of sesame seeds is appetizing.
28:18This is the best amount of sesame oil.
28:20Look at this.
28:21It looks delicious.
28:23I want you to see this when you eat it.
28:27I want you to see this when you eat it.
28:29The reason is that the water will evaporate over time.
28:34I want you to see this 5 minutes before you eat it.
28:40It's completely different.
28:41If you make it, it will feel watery.
28:44That's the difference between delicious and not delicious.
28:48It's done while I was saying that.
28:50This is 5 pieces of spinach.
28:52It's done.
28:53Today, I made it with spinach.
28:56If you mix it like this, you can make it with ginkgo.
28:59You can also make it with your favorite Komatsuna.
29:02It's all-purpose.
29:04Please try it.
29:07Thank you for the meal.
29:09This is the same as Okita City's dish.
29:11I will mix this with sesame seeds.
29:18I will cut it in half.
29:19I will cut it in half.
29:22That alone looks delicious.
29:27Is this enough?
29:28That's fine.
29:30Do you want to add sugar?
29:31That's fine.
29:33If you mix it with rice cake, it will be delicious.
29:35That's right.
29:38Add sugar.
29:39Add rice cake.
29:40Add sugar.
29:41Add rice cake.
29:42Add sugar.
29:43Add rice cake.
29:44It's perfect.
29:46I will mix it with this.
29:47The point is to mix it 5 minutes before eating.
29:50It's true that it becomes watery.
29:52That's right.
29:53Moisture will come out.
29:54The breath of sesame seeds.
29:56That's not true.
29:59That's not true.
30:00You've been talking about the breathing series lately.
30:04It seems that your daughter doesn't like it.
30:06Is that so?
30:08My daughter teases me at school.
30:10Is that a lie?
30:12Are you addicted to Kimetsu no Yaiba?
30:16This looks delicious.
30:18This is complete.
30:21ITADAKIMASU.
30:28This is delicious.
30:31I can enjoy various textures because it is mixed with sesame seeds.
30:34The aroma of sesame seeds is stronger.
30:36Sesame seeds are fragrant.
30:39Let's eat this.
30:41This is not watery.
30:43This is easy.
30:44This is delicious.
30:46Please tell me the next problem.
30:48Many people want to know how to stir-fry spinach.
30:54The taste tends to be one pattern.
30:56I want to increase the repertoire to make it delicious.
30:58I don't know how to stir-fry it.
31:01I had a similar problem.
31:05This is the person who will teach me this recipe.
31:11Good evening, everyone.
31:14I'm HARADA from AROMAFRESCA.
31:17HARADA is a sophisticated Italian who is particular about domestic ingredients.
31:22He has been evaluated by Michelin for 18 consecutive years.
31:26HARADA is a famous store in Ginza.
31:31How to stir-fry spinach without becoming one pattern.
31:35How to stir-fry spinach without becoming one pattern.
31:38These are the two recipes to solve the problems you want to know.
31:47Today's dish is Italian-style stir-fry.
31:51This is the spinach pepperoncino I came up with.
31:55What is this?
31:57This is garlic.
31:59I'm not good at using a knife.
32:01That's not true.
32:03That's a joke.
32:06Put the garlic in the frying pan with a slicer.
32:12It's easier to use a slicer.
32:15Add 3 tablespoons of olive oil.
32:21Add a lot of garlic.
32:23Add the chopped peppers.
32:26Cook over low heat.
32:30When the color of the meat changes, add bonito flakes.
32:39Stir-fry the meat as it is.
32:43Turn off the heat.
32:45Place the meat on one side of the frying pan.
32:48Press the meat a little.
32:53Press the meat a little to release the oil.
32:57Remove the meat from the frying pan.
33:01Remove the meat from the frying pan and drain the oil.
33:05How to stir-fry spinach without becoming one pattern.
33:08If you stir-fry spinach after boiling it, it will be messy.
33:13If you stir-fry spinach after boiling it, it will be messy.
33:20Wash the spinach well.
33:23Boil the spinach in salted water.
33:26Boil the spinach for 1 minute and take it out.
33:30Stir-fry spinach with the remaining oil in the frying pan.
33:37Stir-fry spinach with the remaining oil in the frying pan.
33:41Stir-fry spinach over medium heat.
33:44Stir-fry spinach without becoming one pattern.
33:52Stir-fry spinach with the remaining oil in the frying pan.
33:58Add a pinch of salt.
34:02Stir-fry spinach with the remaining oil in the frying pan.
34:11Add garlic and bonito flakes.
34:15Add garlic and bonito flakes.
34:19Add a little parmesan cheese.
34:22Add a little parmesan cheese.
34:24Stir-fry spinach with the remaining oil in the frying pan.
34:27It's done.
34:29There is a way to eat it.
34:33You can eat it with a fork.
34:35It's like eating pasta.
34:37By doing this, you can enjoy the sweetness of the roots and the scent of the leaves.
34:53It's the best.
34:55Please try it.
34:59Thank you very much.
35:01Put it on the frying pan.
35:06It's amazing.
35:08I'm not good at using a kitchen knife.
35:11That's a good joke.
35:14Unlike KONODA and NUNAKA, I don't make a decision.
35:18You have a good sense.
35:19You have a good sense.
35:21What about the other two?
35:26It's a funny joke.
35:29It's fashionable.
35:31I understand.
35:39Put spinach in the frying pan.
35:43Wash it.
35:46Wash only the roots.
35:55This is the way to boil spinach.
35:58After boiling the roots for 30 seconds, the leaves will sink.
36:03Boil it for a total of 1 minute and take it out.
36:06I'll put it in.
36:07I'll put it in.
36:11What is this?
36:13It's a scent I've never smelled.
36:15Bonito flakes and garlic.
36:18What is this?
36:20It's a great scent.
36:22Put it on the edge of the frying pan.
36:24Put it on the edge of the frying pan.
36:26Add oil.
36:28Do you use this oil?
36:30Use this oil.
36:32I'm back again.
36:34I'm back again.
36:37I'm back again.
36:39I'll use a spatula.
36:48Please.
36:50Oil is coming.
36:52I'm sorry.
36:58Then I'll stir-fry it.
37:01Hold the fire.
37:07I'll stir-fry it.
37:12I'll stir-fry it.
37:15I don't touch it.
37:18It looks good.
37:20It's good.
37:22It's good.
37:25It's good.
37:27I'll put this tip on it.
37:32I'll put cheese on it.
37:35It looks delicious.
37:38Let's eat.
37:41It's spinning.
37:43It's connected.
37:50It's good.
37:52It looks good.
37:54It's good.
37:56It's amazing.
37:58Professionals are amazing.
38:00The texture of the leaves is completely different.
38:03It's better to eat it in one bite.
38:04It's rare to have bonito flakes in this taste.
38:10I can feel the texture of the leaves.
38:14There was a comment like this.
38:17If you use raw spinach, the leaves will be damaged.
38:20I want to know a good dish that doesn't need to be boiled first.
38:24I want to know the new menu because I only have the image of a side dish.
38:28The chef who will solve this problem is this person.
38:32I'm Aiba.
38:34I'm KOMO KIN.
38:36KOMO KIN is a Chinese restaurant in Minami Aoyama.
38:39He is the chief chef of 4000 Chinese restaurants.
38:43KINYA KOMODA, the master chef of Chinese cuisine, will teach us.
38:48What is the dish that doesn't need to be boiled first?
38:52What is the new menu that is not a side dish?
38:55Here is the recipe to solve two problems.
39:00What is the dish that doesn't need to be boiled first?
39:05Today, I will introduce a beautiful fried rice with a lot of spinach.
39:14It looks delicious.
39:16Today, I will use two types of spinach.
39:21I will divide it into two types.
39:24I will prepare it.
39:26This is about 5 mm.
39:30I cut it like this.
39:32I cut it along with the rice.
39:35I also add some leaves.
39:38The main ingredient is the spinach.
39:40I cut the leaves into small pieces.
39:44I don't boil or steam the leaves today.
39:47I put the leaves raw and eat them.
39:51I cut the leaves into small pieces so that they can cook well.
39:59I cut it like this.
40:02I cut it like this.
40:07I cut it like this.
40:09What is the dish that doesn't need to be boiled first?
40:13First, I cut the chicken.
40:16If you don't like greasy food, you can choose chicken breast.
40:22If you like a strong taste, you can choose chicken thigh.
40:29I put it in a frying pan.
40:32I don't need oil.
40:35I fry it over medium heat.
40:37First, I add 1 tablespoon of sake.
40:41This is a cooking wine.
40:43I add 1 teaspoon of soy sauce.
40:48I add a little sweet oyster sauce.
40:51When the moisture comes out, I fry it a little more.
40:55The moisture disappears.
40:56When the moisture disappears, it means that the chicken is seasoned.
41:02The moisture has disappeared.
41:06I put this in a bowl.
41:11Butter goes well with spinach.
41:14I use butter for fried spinach.
41:19I put butter in this.
41:22I heat this.
41:23I heat this.
41:25I don't mix eggs as usual.
41:32I fry this so that the white meat is cooked.
41:38I have explained this several times.
41:40The white meat is cooked and smells good.
41:44But the yolk is not cooked at all.
41:47I cook this.
41:51This is not cooked at all.
41:53I put rice in this.
42:02I mix eggs and rice.
42:08I turn this over.
42:10This is brown.
42:12This is good because it smells good.
42:14I put salt in this.
42:18I put pepper in this.
42:20This is Chinese soup.
42:21I put this in this.
42:23This is a third of a teaspoon.
42:26This is a third of a teaspoon.
42:31This goes well with spinach.
42:34I put the stem of the spinach in this.
42:42While I'm turning off the fire, you may think I'm taking a break.
42:49It's time for the eggs and rice to blend.
42:53By turning off the fire, the rice will be more flaky.
42:59This is a secret.
43:02I will tell you.
43:05This is a beautiful color.
43:07I put this in this.
43:12I put spinach leaves in this.
43:18I put this in this.
43:20This is a capricorn spinach.
43:23This is good.
43:25I put this in this.
43:27I put this in this.
43:30I put this in this.
43:33This will make the fried rice more delicious.
43:36This is a secret.
43:40I put this in this.
43:42I put this in this.
43:45I put soy sauce in the middle.
43:50I put this in this.
43:52I put this in this.
43:54I put this in this.
43:59This is a fried rice with spinach.
44:06I put a lot of spinach in this fried rice.
44:13I put a lot of spinach in this fried rice.
44:17Please make this at home.
44:25I cut the leaves of the spinach.
44:29Can you do it?
44:31I cut the leaves of the spinach.
44:35I put the meat in this.
44:38I put a lot of oil in this.
44:40I put the leaves of the spinach in this.
44:48I put the seasoning.
44:50I put sake in this.
44:53I put sake in this.
44:57I put oyster sauce in this.
45:00This is the proof that the flavor is in when the moisture is gone.
45:09It smells good.
45:12How is it?
45:13It's good.
45:14The moisture is gone?
45:16Yes, I think so.
45:18I'll take it out for now.
45:24Now, eggs.
45:26This is butter.
45:28I'll add the butter.
45:31This time, I'm going to use butter that goes well with spinach.
45:36I'll add the eggs.
45:38Mr. Komoda sent us a message several times.
45:43First, don't touch the eggs.
45:47Don't mix them.
45:48Let the eggs smell.
45:52It's cooked well.
45:54It sounds good.
45:57I think it's ready.
45:59I'll add rice.
46:01I'll add rice.
46:09I'll stir it here.
46:12This is a great way to make it.
46:16It melts in your mouth.
46:23I'll add salt and pepper.
46:27I'll add salt and pepper.
46:35I'll add chicken and gara.
46:37I'll add gara.
46:38I forgot to add gara.
46:39I'll add gara.
46:41I'll add the stems.
46:43I'll add the stems.
46:45You can add them now.
46:48I'll turn on the heat.
46:49I'll turn on the heat.
46:51I'll add the minced meat.
46:53I'll add the minced meat.
46:55I'll add the minced meat.
46:59It looks great.
47:02It looks great.
47:05Spinach goes well with this dish.
47:08It's more delicious.
47:11I've never seen this before.
47:13I've never seen this before.
47:14I've never seen this before.
47:16What does he have in mind when he says this?
47:20He's looking for things that go well with this dish.
47:23He's looking for things that go well with this dish.
47:26He's looking for things that go well with this dish.
47:28What does he have in mind when he says this?
47:34I'll add the sesame seeds.
47:38He said this would be more delicious
47:40because it has a good taste.
47:44It looks good.
47:45Yeah, it looks good.
47:48Komoda-san, he says that he's called the fried rice prince on the street.
47:56I wasn't told that.
48:01I wasn't told that I'm the fried rice prince.
48:05I'm not a prince.
48:08I'm the fried rice uncle.
48:11The fried rice uncle.
48:15It looks good.
48:20Soy sauce.
48:30It looks good.
48:36It's done.
48:39It looks good.
48:40It's done.
48:44It's done.
48:46It looks good.
48:47Itadakimasu.
48:49It looks good.
48:50Itadakimasu.
48:54It's good.
48:55It's good.
48:57It's good.
48:58The spinach is alive.
49:00It's the main dish.
49:02The chicken is seasoned well.
49:06It's good.
49:08It was good.
49:09Thank you for the meal.
49:11Thank you for the meal.
49:12Thank you for the meal.
49:13Aibo Magatsu will be broadcasted on TVer right after this.
49:18Eiji-kun, what do you think about this?
49:20It's Takai-san's time.
49:22It's his time.
49:23It's the best.
49:24He came here before I came here.
49:27Even four people can't do that.
49:30Even four people can't do that.
49:31I can't do that because I'm scared.
49:32You can't do that because you're scared.
49:33Thank you for studying a lot today.
49:36See you next time.
49:37See you next time.