相葉マナブ 2025年3月23日 マナブ！旬の産地ごはん～ほうれん草～
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#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
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TVTranscript
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.
17:02This is the HITASHI that I made.
17:05This is the HITASHI that I made.
17:07I will eat this.
17:09I will eat this.
17:11I will eat this.
17:13I will eat this.
17:15I will eat this.
17:19ITADAKIMASU.
17:23This is delicious.
17:25This is delicious.
17:27This has a good taste of miso.
17:29This is delicious.
17:31This is delicious.
17:33This goes well with cheese.
17:35Spinach goes well with cream sauce.
17:37This is difficult.
17:39This is difficult.
17:41This is difficult.
17:43Is white rice okay?
17:45It's okay.
17:47I eat this.
17:49I eat this.
17:51You can eat this.
17:53You can't eat this.
17:55You should eat this as a bowl.
17:57Let's eat this.
17:59Thank you very much.
18:01Thank you very much.
18:07This goes well with white rice.
18:09This goes well with white rice.
18:11This goes well with white rice.
18:14From now on, I will answer the questions I received from the viewers.
18:19I will answer the questions I received from the viewers.
18:24I received a question about spinach.
18:26I received a question.
18:28What kind of food do you want me to teach?
18:32I can't boil the spinach because it's sticky.
18:34Please tell me how much spinach to put in.
18:37I want to eat more deliciously.
18:38I can't eat this with ponzu.
18:41There are people who use ponzu.
18:43I think this person is a Japanese.
18:47Please tell me.
18:49Yes, Aiba-kun, everyone, good evening. I'm Kimura, the third generation owner of Nihonbashi Yukari.
18:57Nihonbashi Yukari is a Japanese-style restaurant that was established in the 10th year of the Showa era.
19:03The Japanese-style chef, who is the third generation, will solve the problem of the spinach recipe.
19:09Today, I used the basic spinach.
19:13The point is how to make it easily and deliciously.
19:17You can easily make it at home.
19:19Everyone, please remember today.
19:23I can't boil it well because it's wet.
19:26I want to eat it more deliciously.
19:28I will introduce two recipes that solve the problems I want to know.
19:33Spinach
19:38Cut the spinach into a cross.
19:52It is very easy to cut the spinach in this way.
19:57Turn it around.
20:02I want you to wash it with water.
20:07Cut the spinach and wash it.
20:13The dirt and sand will fall off.
20:19Next is how to boil spinach.
20:21It's a cold start.
20:25Look at this.
20:26It's boiling.
20:28It's very hot today.
20:33But it makes sense.
20:35Boil it for about 20 seconds.
20:40Push it down.
20:42It will be soft.
20:45Then it will be soft.
20:48Put it in.
20:50When it's soft, put it in.
20:53When it's colored, you can put it in cold water.
20:57It takes less than a minute.
21:00Put it in a colander.
21:08The color of the spinach is beautiful and the texture is good.
21:13Then put it in.
21:17From top to bottom.
21:22I often ask how long it takes.
21:25It's not about time.
21:26It's about the texture.
21:28It's not too soft, so it won't melt.
21:31If it's too soft, it will melt.
21:36It's about 3 cm in size.
21:39It's about 3 to 4 cm in size.
21:42Push and pull.
21:44Push and pull.
21:47It's done.
21:51First of all, delicious water and noodle soup.
21:56It's all-purpose noodle soup.
21:58Today, I'm going to use 100cc of water and 50cc of noodle soup.
22:02That's all.
22:04It's 2 to 1.
22:06I'm going to wash it.
22:08I'm going to use half of it.
22:10I'm going to use half of it.
22:11You can eat it as it is, but my restaurant will throw it away.
22:15It's a hassle.
22:22The important task to eat is?
22:26I'll use half of it.
22:27I'll use half of it.
22:32I'll use half of it.
22:33I'll use half of it.
22:34I'll use half of it.
22:35I'll use half of it.
22:37You can eat it as it is, but our restaurant will throw it away.
22:39I'll use half of it.
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 the name of this plant.
25:07Half.
25:09First, make a cross section.
25:12I understand.
25:14Please half.
25:18Eat this once.
25:20Eat once.
25:21Make a cross section.
25:23Take this.
25:25This is a cross section.
25:28This is a cross section.
25:30Squeeze this.
25:33Let's eat.
25:40Second time.
25:42Yes.
25:44Yes.
25:46Second time.
25:48Let's eat.
25:50Yes.
25:51Yes.
25:52It's done.
25:53Yes.
25:55Let's eat.
25:57The right side is the first time.
26:00Let's eat.
26:03It's good.
26:05It's good.
26:06It's good.
26:08It's good.
26:09It's crispy and good.
26:10Let's eat the second time.
26:12The spinach is good.
26:17It's good.
26:19It's good.
26:21The second time is good.
26:23It's well seasoned.
26:25It's good that the soup comes out when you bite it.
26:28The amount is different.
26:30It's just water and noodle soup.
26:32It's good.
26:34I want you to teach me how to make sesame sauce.
26:37The amount of sesame seeds is difficult.
26:39It's hard to season.
26:41It's watery.
26:43Many people say that.
26:45I will teach you how to make sesame sauce.
26:50The amount of sesame seeds and seasoning.
26:53How to make it not watery.
26:57I will teach you how to solve two problems.
27:07The preparation of the spinach is the same as that of the soup.
27:11Boil the spinach from the root for 1 minute.
27:14Put it in cold water and squeeze it.
27:17Cut it into 3 to 4 cm pieces.
27:2140 grams.
27:22I want you to remember the recipe.
27:25This is sesame seeds.
27:27Today, I'm breathing sesame seeds.
27:31I'm sorry.
27:32I'm always like that.
27:34How good is the amount of sesame seeds?
27:37Look at this.
27:39This is half of it.
27:41Half of it.
27:43Enjoy the aroma of sesame seeds.
27:47I think half of it is good.
27:50Next, add sugar.
27:53Add sugar.
27:55Today, I'm going to make the world famous noodle soup.
27:58Soy sauce, mirin, and sugar.
28:01It has the umami of the soup stock.
28:03The reason why it's not white soup stock.
28:06The aroma of soy sauce.
28:09It's appetizing.
28:11The taste of sesame seeds.
28:13It's the same as sesame oil.
28:15It's appetizing.
28:16The aroma of sesame seeds.
28:18This is the best.
28:20It looks delicious.
28:22I want you to see this when you eat it.
28:29The reason is that the water will evaporate over time.
28:33So, I want you to see this when 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.
28:50This is five pieces of spinach.
28:52It's done.
28:53Today, I made it with spinach.
28:56If you mix this, it's good for humans.
29:00It's also good for Komatsuna.
29:02It's versatile.
29:04Please try it.
29:06Thank you very much.
29:08It's the same as Okita's dish.
29:11I'm going to mix this with sesame seeds.
29:15I'm going to mix this with sesame seeds.
29:17I'm going to mix this with half of it.
29:19I'm going to mix this with half of it.
29:22That alone looks delicious.
29:27Is this enough?
29:28That's enough.
29:30Do you want to add sugar?
29:31It's okay to add sugar.
29:33If you mix it with rice cake, it will be delicious.
29:35That's right.
29:38He added sugar.
29:43It's perfect.
29:45I'm going to mix this with sesame seeds.
29:47The point is to mix it five minutes before eating.
29:50It's true that it's watery.
29:52That's right.
29:53The moisture will come out.
29:54The breathing of sesame seeds is not like that.
29:58It's not like that.
30:00You've been talking about the breathing series lately.
30:03It seems to be bad for your daughter.
30:06Is that so?
30:08My daughter teases me at school.
30:10Is that a lie?
30:12Are you addicted to Kimetsu no Yaiba?
30:16It looks delicious.
30:18It's done.
30:21ITADAKIMASU
30:28It's delicious.
30:31I can enjoy various textures because I'm a sesame lover.
30:34The aroma of sesame seeds is stronger.
30:36Sesame seeds are fragrant.
30:39Let's eat this.
30:41It's not watery.
30:43This is easy to make.
30:45It's delicious.
30:46Please tell me the next problem.
30:48Many people want to know how to stir-fry spinach and stir-fry it.
30:54The taste tends to be one pattern.
30:56I want to increase the repertoire to make it delicious.
30:59I don't know how to stir-fry it.
31:01It's sticky.
31:03I had a similar problem.
31:05This is the person who will teach me this recipe.
31:11Good evening, everyone.
31:14I'm Harada from Aroma Fresca.
31:16Nice to meet you.
31:18He is an Italian who is particular about domestic ingredients.
31:22He has been evaluated by Michelin for 18 consecutive years.
31:26He is Harada from Aroma Fresca, a famous store in Ginza.
31:31How to stir-fry spinach and stir-fry it without becoming one pattern.
31:35How to stir-fry spinach and stir-fry it without becoming sticky.
31:38These are the two recipes to solve the problems you want to know.
31:47Today's dish is Italian-style stir-fry.
31:52This is a pepperoncino dish.
31:58First of all, garlic.
32:00I'm not good at using a knife.
32:02That's not true.
32:04It's a joke.
32:06Put the garlic in a frying pan with a slicer.
32:12It's easier to use a slicer.
32:15Add 3 tablespoons of olive oil.
32:21Add plenty of olive oil.
32:23Add the pepper.
32:25Stir-fry over low heat.
32:30When the color of the meat becomes light, add bonito flakes.
32:39Stir-fry over low heat.
32:43Turn off the heat.
32:45Place the pan on one side of the frying pan.
32:48Put the pan on one side of the frying pan.
32:51Press the pan a little.
32:53Press the pan a little to release the oil.
32:57Remove the pan from the pan.
33:01Remove the pan from the pan and drain the oil.
33:05How to stir-fry spinach and stir-fry it 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.
33:22Boil the spinach in boiling water with salt.
33:26Boil the spinach in boiling water with salt.
33:30Stir-fry spinach in the remaining oil in the frying pan.
33:39Boil spinach over medium heat.
33:43Boil spinach without being too messy.
33:50Boil spinach without being too messy.
33:57Add a little salt.
34:02Add a little salt.
34:04Just a little bit of color, but that's enough.
34:07The steam has risen and the water has evaporated.
34:11Here is the garlic and katsuobushi we made earlier.
34:14It looks delicious.
34:16A lot of this.
34:19Just a little bit of parmigiano.
34:22This is good.
34:24Here, the crispy spinach peperoncino is complete.
34:28There is a way to eat it that I would like you to try this time.
34:32You can eat it with a fork.
34:34It's like eating pasta.
34:37By doing this, you can enjoy the sweetness of the roots and the scent of the leaves in one bite.
34:53It's the best.
34:55Please try it like this.
34:58Thank you very much.
35:01Put it on the frying pan.
35:06It's amazing.
35:08Harada is not good at using a knife.
35:11That's a good joke.
35:14Unlike Mr. Noda and Mr. Komada, I don't feel like I'm going to decide.
35:18I have a good sense.
35:20I have a good sense.
35:22What about the other two?
35:26It's a lively joke.
35:29It's fashionable.
35:32I understand.
35:40I put spinach in the meantime.
35:43Wash it.
35:46Wash only the roots.
35:55This is how to boil spinach.
35:58After boiling the roots for 30 seconds, the leaves will sink.
36:02Boil it for a total of 1 minute and take it out.
36:06I'll put it in.
36:08I'll put it in.
36:10What is this?
36:12It's a scent I've never smelled.
36:15This is bonito flakes and garlic.
36:17This is very good.
36:19This is a very good scent.
36:22Put it on the edge.
36:25Put the oil out.
36:28Do you use this oil?
36:30I use this oil.
36:32I put it back.
36:35I put it back.
36:37Should I use a spatula?
36:46Please put it in.
36:49The oil is coming out.
36:53It's okay.
36:57Then I'll stir-fry it.
37:00I'll hold the fire.
37:07I'll sprinkle salt.
37:11I'll repeat it.
37:14I don't touch it.
37:18It looks good.
37:20I think it's good.
37:22I think it's good.
37:26I'll put this tip on it.
37:31I'll put cheese on it.
37:34It looks delicious.
37:37I'll eat it.
37:41It's spinning.
37:43It's connected.
37:50It's delicious.
37:52It looks delicious.
37:54It's delicious.
37:56It's amazing.
37:58Professionals are amazing.
38:00The texture of the leaves is different.
38:02It's better to eat it in one bite.
38:04It's rare to have bonito flakes in this taste.
38:09I can feel the texture of bonito flakes.
38:14I heard this.
38:16If you use raw spinach, the leaves will be damaged.
38:20I want to know a dish that doesn't need to be boiled first.
38:23I want to know the new menu.
38:28The chef who will solve this problem is this person.
38:32I'm Aiba.
38:34I'm Komokin.
38:36A famous Chinese restaurant in Minami Aoyama.
38:38He is the head chef of 4,000 Chinese restaurants.
38:42Komoda Kinya, the master chef of Chinese cuisine, will teach us.
38:48What is a dish that doesn't need to be boiled first?
38:52What is a new menu that is not a side dish?
38:55This is a recipe to solve two problems.
39:01What is a dish that doesn't need to be boiled first?
39:05Today, I will introduce a dish with a lot of spinach and a beautiful color.
39:14It looks delicious.
39:16Today, I will use two types of spinach.
39:21I will divide it into two types.
39:26This is about 5 mm.
39:30I cut it like this.
39:31This is a dish that goes well with rice.
39:35This is a dish with a little spinach.
39:37The main ingredient is the spinach.
39:39I cut the spinach into small pieces.
39:43I don't boil or steam the spinach today.
39:47I put the spinach raw and eat it.
39:51I cut the leaves of the spinach.
39:59I cut it like this.
40:07Please cut it.
40:13First, I cut the chicken.
40:16If you don't like greasy food, you can use chicken breast.
40:21If you like a strong taste, you can use chicken thigh.
40:28First, I put the chicken in the frying pan.
40:32I don't need oil.
40:35I use medium heat.
40:37I add 1 tablespoon of cooking liquor.
40:43I add 1.5 tablespoons of soy sauce.
40:47I add a little sweet oyster sauce.
40:51When the moisture is removed, the chicken will lose its moisture.
40:56When the moisture is gone, it means that the chicken is seasoned.
41:02The moisture is gone.
41:06I put this in a bowl.
41:11Butter goes well with spinach.
41:14I put butter in the fried spinach.
41:20I put butter in the frying pan.
41:22I heat the frying pan.
41:25I don't mix the egg.
41:32I fry the egg white.
41:37I have explained this several times.
41:39The egg white is cooked and smells good.
41:44The yolk is not cooked at all.
41:46I put the egg white in the frying pan.
41:50The yolk is not cooked at all.
41:52I put the rice in the frying pan.
42:01I mix the egg white and rice.
42:07I turn this over.
42:09This is brown.
42:10This is good.
42:11This is fragrant.
42:13I put salt in this.
42:17I put pepper in this.
42:19This is Chinese soup.
42:21I put this in this.
42:23This is 1 third of a teaspoon.
42:26This is kelp broth.
42:28I put 1 third of a teaspoon of this in this.
42:31This goes well with spinach.
42:34I put the stem of the spinach in this.
42:42While I'm turning off the fire,
42:46you may think I'm taking a break.
42:49It's time for the egg and rice to blend.
42:53By turning off the fire, the rice will be more flaky.
42:59This is a secret.
43:01I will tell you the secret.
43:04This is a beautiful color.
43:07I put this in this.
43:11I put spinach leaves in this.
43:20This is a capricorn spinach.
43:23This is good.
43:25I put green onions in this.
43:30I put this in this.
43:33This will make the fried rice even more delicious.
43:36This is a secret.
43:39I put this in this.
43:45I put soy sauce in this.
43:50I put 1 third of a teaspoon of this in this.
43:52This makes the soy sauce fragrant.
43:56This completes the fried rice with spinach.
44:05I put a lot of spinach in this fried rice.
44:12I put a lot of spinach in this fried rice.
44:16Please make this at home.
44:24I cut the spinach leaves into small pieces.
44:28I cut the leaves into 5 mm pieces.
44:32I cut the spinach leaves into small pieces.
44:38I cut the spinach leaves into small pieces.
44:48I put the seasoning in this.
44:50I put the sake in this.
44:57I put the oyster sauce in this.
45:03This is the evidence that the taste has been added when the moisture is gone.
45:10This smells good.
45:12How is it?
45:13This is good.
45:14Is the moisture gone?
45:16I think so.
45:18I put this in this.
45:24I put the egg in this.
45:26I put the butter in this.
45:31I put the butter in this.
45:36I put the egg in this.
45:38I received a message from KOMODA.
45:42I said this many times.
45:44Don't touch the egg at first.
45:47Don't touch the egg at first.
45:48The egg smells good.
45:52This is well cooked.
45:53This sounds good.
45:57Is this enough?
45:59I put this in this.
46:01I put this in this.
46:09I stir this.
46:12This is a great way to make this.
46:16I will melt the ingredients first.
46:23I season this with salt and pepper.
46:27I season this with salt and pepper.
46:35I put the chicken in this.
46:37I put the chicken in this.
46:38Please put the chicken in this.
46:41I put the oyster sauce in this.
46:43I'm going to put it in now.
46:45You can put it in now.
46:47Turn on the heat.
46:49I turned on the heat.
46:51I'm going to put the minced meat back in.
46:55I'm going to put in the itantamoha.
46:59Wow, that's amazing.
47:05The spinach goes well with the rice.
47:07The richness of the rice increases.
47:09The richness of the rice increases.
47:11I've never seen fried rice like this before.
47:29What goes well with the spinach?
47:35Sesame seeds.
47:39Sesame seeds go well with the spinach.
47:41The richness of the rice increases.
47:43It looks delicious.
47:45It looks delicious.
47:47Mr. Komoda.
47:49He says.
47:51Recently, he is called the prince of fried rice on the street.
47:53Recently, he is called the prince of fried rice on the street.
47:55I haven't been told that.
48:01I haven't been told that.
48:03He says.
48:05I don't feel like a prince.
48:07I'm the prince of fried rice.
48:15It looks delicious.
48:19I put soy sauce in it.
48:21I put soy sauce in it.
48:25I put soy sauce in it.
48:29It looks delicious.
48:31It looks delicious.
48:33It's done.
48:35It's done.
48:37It looks delicious.
48:43It's done.
48:45It looks delicious.
48:47Itadakimasu.
48:49It looks delicious.
48:51Itadakimasu.
48:53It's delicious.
48:55It's delicious.
48:57It's delicious.
48:59The spinach is alive.
49:01It's the main dish.
49:03The minced meat has a lot of flavor.
49:05The minced meat has a lot of flavor.
49:07This is delicious.
49:09It was delicious.
49:11Thank you for the meal.
49:13It's over.
49:15This program will be broadcast on TVer.
49:17This program will be broadcast on TVer.
49:19What is the highlight of this program?
49:21This is the horse of Mr. Takai.
49:23This is the horse of Mr. Takai.
49:25I've been here before.
49:27I've been here before.
49:29I can't do that.
49:31I can't do that.
49:33I learned a lot today.
49:35Thank you very much.
49:37See you next time.