世界！ニッポン行きたい人応援団 2025年3月24日 お花見に大人気のお弁当！曲げわっぱを愛するアメリカ人が登場！
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#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
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TVTranscript
00:00Teleto!
00:30A traditional Japanese vessel made of wood and leather.
00:37A person who learned how to make a Magewappa is now in Japan.
00:46His first day in America.
00:48He is a woodworking craftsman, Mr. Brendan.
00:55How is it?
01:01This is the smell of Japan.
01:04I'm excited.
01:08He lives in Kentucky.
01:13He first met him six years ago.
01:22Excuse me.
01:24Excuse me.
01:27My wife is here.
01:29Hi.
01:31Nice to meet you.
01:33This is my wife, Jocelyn.
01:36They were college classmates.
01:39They got married after 10 years of marriage.
01:43They live in an apartment in San El Dique.
01:47It's stylish.
01:49It's a cozy house.
01:51This is our living room.
01:54This is the furniture I made.
02:00Let's take a look at his Magewappa.
02:08Let me see.
02:10It's handmade.
02:14It's amazing.
02:16It's well-made.
02:20The feature is the beautiful appearance of the wood.
02:24It's beautiful.
02:28It is made of wood, so it can be used as a room or a lunch box.
02:35It absorbs the excess water from the rice,
02:39and the rice remains intact until the last grain.
02:45The grain is often used as an ingredient,
02:49and it has antibacterial properties, so the rice won't be damaged.
02:53It's a good lunch box.
02:55It's perfect.
02:56The Magewappa has a long history.
02:59The Magewappa from the ruins of the Heian period
03:02is almost the same shape as it is now.
03:09And now, it's popular in Japan.
03:13Yes, it is.
03:15There are many books about it.
03:20There are many posts on SNS about the Magewappa lunch box.
03:28In addition, more and more people are using the Magewappa
03:32as a lunch box in Japan.
03:36Wow.
03:40The Magewappa is actually made of cedar board and Yamazakura leaves,
03:45but it's hard to get them in the U.S.,
03:48so we use oak and hickory.
03:53Wow.
03:55He has never been to Japan,
03:59and he learns by watching videos on the Internet.
04:04How does he make it?
04:07It's stylish.
04:09This is a workshop where three craftsmen share their tools and places.
04:15First, they cut the wood.
04:18Find a nice piece.
04:20What?
04:21I can see your butt.
04:23Wait a minute.
04:25I can see your butt.
04:27That's a shame.
04:30They use a saw to make the wood into a board.
04:35Wow.
04:37I didn't know there was such a machine.
04:39And then...
04:41To bend the board,
04:43you have to warm it up and make it soft,
04:46but the method is not explained in the video,
04:49so I couldn't understand it in detail.
04:53So, using the original method,
04:57you warm up the board and bend it.
05:04What's that?
05:07What's that?
05:09This is a steam box.
05:12You put the board in it, make it soft, and then bend it.
05:16That's a good idea.
05:18It's made by Mr. Brendan,
05:21who uses it to bend the legs of the chair.
05:24Wow.
05:25You pull the steam from this tool,
05:28which is used to peel off the paper,
05:30and put it in the box.
05:33Wow.
05:40In Japan, this is illegal.
05:43I see.
05:44But after trying various methods to make the board soft,
05:48this was the best.
05:51It's slanted.
05:5520 minutes with my son.
05:59When you bend the board,
06:02you use a special tool.
06:07But there was no explanation in detail,
06:11so I made it myself.
06:14That's amazing.
06:16You wrap the board around the water pipe.
06:23Then you fix it with a wire.
06:30It's very hot.
06:32Everything ready.
06:34It slides.
06:36You bend it quickly.
06:38It's hot.
06:40While it's hot, you wrap it around the pipe.
06:44It's a water pipe.
06:48It's bent.
06:50You fix it with this.
06:52It's a power play.
06:54That's amazing.
06:56This goes here.
06:59You put a stopper on it.
07:04You leave it like this for two days.
07:07That's amazing.
07:09After trial and error,
07:11he decided that two days of shadowing was the best.
07:15He studied it.
07:17It's well-made.
07:19That's amazing.
07:21It's beautiful.
07:23You sew it with a wooden leather.
07:31There we go.
07:33It's all done.
07:35The Magiwappa.
07:37That's amazing.
07:40Refer to the video on the Internet.
07:43Cover the areas you don't know with your own techniques.
07:51That's amazing.
07:54It's already done.
07:57He's made more than ten of them.
08:01That's amazing.
08:03I want Brendan to go to Japan.
08:06Through making Magiwappa,
08:09I can learn about traditional Japanese culture.
08:13I can't have such a valuable experience anywhere else.
08:18If you actually see the work of a Magiwappa craftsman,
08:21I think you can get a little closer to the real thing.
08:25After three years due to COVID-19,
08:28to convey his invitation,
08:30he went to Brendan.
08:32He moved from Kentucky to Otago, New York.
09:03Almost three years.
09:05You're finally going.
09:07That's amazing.
09:09I have great news.
09:11What is it?
09:16My three-month-old daughter, Matilda.
09:19Hi.
09:20Can you say hi?
09:22She's so cute.
09:24While waiting for the invitation,
09:27Brendan gave it to his dad.
09:35Are you happy, Matilda?
09:38It's a plane ticket.
09:43You're so excited.
09:45I want to go to Japan.
09:48I'm confused.
09:51She's so cute.
09:54Two years ago.
09:57Brendan.
10:00This way, please.
10:03Finally, he's on his way to Japan.
10:07Welcome to Japan.
10:09Thank you so much.
10:12Thank you for your hard work.
10:14After this,
10:15Brendan learned about Magiwappa's tradition and techniques.
10:20He was surprised when he came back.
10:25This is my new book.
10:30That's amazing.
10:31He's so good.
10:34When he was invited to Japan,
10:36his life changed.
10:41Brendan went to...
10:49Akita.
10:54Very nice.
10:55A little colder.
10:56But it's beautiful.
11:00It's great to come to the birthplace of Oodate Magiwappa.
11:06The birthplace of Oodate Magiwappa.
11:09Oodate City, Akita Prefecture.
11:12What's Oodate?
11:14In the first place,
11:15it's a craft made by bending wood.
11:20It's beautiful.
11:23Shizuoka's Ikawa Menpa.
11:27Kumamoto's Issho-uchi Mage.
11:30There are many kinds.
11:32There are many kinds of craft in Japan.
11:38Among them,
11:40Oodate Magiwappa is the only one
11:44designated as a traditional craft in Japan.
11:47I see.
11:49In Akita Prefecture, which originally had a lot of cedar trees,
11:53a bento box was used by a craftsman
11:57who made dolls.
12:00I see.
12:03In the Edo period,
12:04a craftsman who ruled Oodate
12:07made Oodate Magiwappa as a service to the samurai.
12:13I see.
12:17Since then,
12:18Oodate Magiwappa has become a special product.
12:23I see.
12:26Oodate Magiwappa
12:31Be careful.
12:33Please put your hands together.
12:35Let's enjoy Magiwappa
12:37while feeling the goodness of Magiwappa.
12:39Thank you for the food.
12:40Thank you for the food.
12:41It's a traditional meal.
12:44It's a good meal.
12:47It looks delicious.
12:48Oodate Magiwappa
12:53This is made from experience.
12:58They are all Magiwappas.
13:00They are all Magiwappas.
13:03How does Magiwappa taste?
13:06They are taking turns.
13:07They are taking turns.
13:09Magiwappa is easy to eat
13:12and Magiwappa is special.
13:17The rice and the seaweed go well together.
13:21It feels like I'm eating in nature.
13:28Oodate Magiwappa
13:30went to the land of Baha.
13:36I think I see it.
13:38Wappa building?
13:40Wappa building.
13:43Magiwappa
13:45Wow.
13:48Wow.
13:50It's amazing.
13:52It's full of Magiwappa.
13:56It's so much.
13:59Do you know where it is?
14:01Do you know where it is?
14:03Shibata? Yoshinobu?
14:05Really?
14:06Wow.
14:08That's really exciting.
14:11That's really good.
14:14Shibata Yoshinobu Shopping Mall
14:19Shibata Yoshinobu, who won the Zuiho Tanko Award in 2024,
14:25opened it 59 years ago.
14:30The beauty and technology are highly appreciated
14:34and it is one of the reasons why it is designated as a traditional craft from Japan.
14:40It is a workshop that represents Oodate.
14:49Nice to meet you.
14:52Oh, wow.
14:55Oh, my God.
14:57There are so many good reactions.
15:00There are so many.
15:03This is Shibata Yoshinobu Shopping Mall.
15:08Wow.
15:11Can I touch it?
15:13Yes.
15:14Oh, my gosh.
15:16Wow.
15:18Oh.
15:20Oh, this is so beautiful.
15:21It's amazing.
15:26The colour is beautiful.
15:28It's beautiful.
15:31The surface is very smooth.
15:35The shape of the soot is also wonderful.
15:37How do they make it?
15:39The photos and the real thing are completely different.
15:43The roundness of the cloth
15:46and the smooth finish are the characteristics.
15:49They make it by bending it.
15:52Yes.
15:55There are many kinds.
16:01There are five layers.
16:03Wow.
16:07It is for sale only.
16:09Sale is good.
16:11It's amazing.
16:13This low-height one is a bread plate.
16:18Oh, bread plate.
16:20In addition,
16:22there is a butter case.
16:24Wow.
16:26Butter case.
16:30Even on the sale site,
16:32the quality is excellent.
16:34Even for those who have been waiting for half a year.
16:37I want to buy them all.
16:39Yes.
16:41Oh, my gosh.
16:43Shibata Yoshinobu Shopping Mall,
16:45which they have longed for,
16:47is full of excitement.
16:50Wow.
16:54Meanwhile,
16:56Are you watching?
16:58Yes, I am.
17:00Wow.
17:02I'm happy.
17:04I thought
17:06I would lose.
17:09I thought I liked it.
17:12Actually,
17:13this person.
17:16The second generation of Shibata Yoshinobu Shopping Mall,
17:20Mr. Yoshimasa Shibata.
17:22Wow.
17:24Fifteen years ago,
17:26his father passed it on to him.
17:28It is a traditional way of making Katawara.
17:32A mixture of tradition and modernity.
17:35It is made by Magewa Pao.
17:37It's cool.
17:39Wow, it's amazing.
17:41It's really cool.
17:43Wow.
17:45It's cool.
17:47This champagne cooler
17:49is a work that was held four years ago.
17:53He won the Prime Minister's Award.
17:59It seems that Mr. Brendan also knew about Mr. Yoshimasa.
18:04Shibata Yoshinobu Shopping Mall,
18:06to meet Mr. Yoshimasa.
18:08Many years I've been reading about Magewa Pao on the Internet,
18:12and his work hit.
18:14His work is also known in New York.
18:17Wow.
18:19Mr. Shibata's Magewa Pao
18:21is so beautiful.
18:23Magewa Pao, which has a unique shape,
18:25stole my heart.
18:28I really love his work.
18:31Wow.
18:35That's right.
18:36Mr. Yoshimasa is a craftsman who admires Mr. Brendan.
18:40Wow.
18:43This time,
18:44I told him my enthusiasm,
18:46and he accepted it wholeheartedly.
18:50Please tell him.
18:52He'll definitely say yes.
18:54He's looking at me.
18:56I'm Yoshimasa.
18:58Oh my god.
19:00He sneaked behind Mr. Brendan.
19:08Hello.
19:10Nice to meet you.
19:12Oh my god.
19:14He said yes.
19:16Nice to meet you.
19:18I'm Yoshimasa Shibata.
19:20I'm Brendan.
19:23Shiroyoku...
19:25Shiroyoku.
19:27My words.
19:28I'm too excited.
19:32Shiroyoku, onegaishimasu.
19:34It's delicious.
19:36Thank you for coming here.
19:40It's so...
19:41There are so many things worth seeing from afar.
19:44I'm so happy to meet someone I admire.
19:49I'm glad that you're so happy.
19:53How should I call you?
19:56How about Masa?
19:59Mr. Masa.
20:00Can I show you my magewappa?
20:03Yes, of course.
20:04Okay.
20:05He's going to show him the magewappa he made.
20:09It's totally unique.
20:11It's still a magewappa.
20:18He's using a different type of wood.
20:21How will he rate it?
20:24I'm excited.
20:26How is it?
20:28I can see where he's struggling.
20:31Wow.
20:32How many points out of 100?
20:35Should I ask?
20:3770 points.
20:40He's doing his best.
20:42You did a good job gluing it.
20:45You did a good job.
20:47And it's round.
20:49The circle is round, too.
20:51It's beautiful.
20:53You're very kind.
20:56I really am.
20:58He's using a lot of tools.
21:01This is what my father did when he first started.
21:06When you buy a magewappa,
21:09you have to make it beautiful.
21:11So I'm going to make it beautiful now.
21:13That's great.
21:14I'm not going to make it beautiful yet.
21:17I don't think it's a problem to use it.
21:19So I'll give it 70 points.
21:21And 30 points for the beauty.
21:24I'm sure you'll understand that.
21:28I'm very honored.
21:32He wants to make it beautiful.
21:36Let's go to the nearby factory.
21:40This is the factory.
21:42Is this the factory?
21:44Let's go over there.
21:46Wow.
21:47It's big.
21:50This way, please.
21:51After this,
21:53he's going to make a magewappa
21:56with both beauty and skill.
22:00Wow.
22:02It's so soft.
22:05To learn the traditional Japanese way of making magewappa,
22:09Mr. Brendan, an American, came to Japan for the first time.
22:15It's made of wood, and it's absorbent.
22:18It's very popular in Japan as a bento box.
22:24It's attractive to be able to make side dishes and rice look delicious.
22:30It looks very delicious just by putting it in.
22:34Please make my bento, too.
22:36Please make it.
22:39It's sudden, but here are the top three side dishes of bento boxes.
22:45The third place is hamburger, but the second place is...
22:48What is it?
22:50Tamagoyaki.
22:53Tamagoyaki is a national food of Japan.
22:59In a previous story,
23:01Castella was introduced from Portugal in the South African trade,
23:06and people started to eat tamagoyaki.
23:11In the Edo period, tamagoyaki was popular as a side dish.
23:14The fluffy tamagoyaki is a prototype of tamagoyaki.
23:21Tamagoyaki is also popular as a side dish of magewappa bento boxes.
23:25We invited Mr. Ilham from Morocco, who loves tamagoyaki.
23:29Mr. Ilham came, too.
23:31Thank you very much.
23:33It's freshly made at Yamacho, which is popular in Tsukiji.
23:38It looks delicious.
23:40Let's eat.
23:46Here you are.
23:52It's really delicious.
23:54The fifth place is...
23:57Shinisei, which has been in operation for 140 years.
24:03This is the ultimate tamagoyaki, which is made with a cooking method that is unthinkable in common sense.
24:13Ikerami Shotaro, who is also known as a gourmet, was also interested in making it.
24:20Mr. Arakawa, who has been making tamagoyaki for nine years, is a craftsman.
24:26It is said that only those who are recognized in the sushi industry can make tamagoyaki.
24:33The first thing he took out was...
24:36This is called ataribachi.
24:38Ataribachi?
24:40Ataribachi.
24:42Ataribachi.
24:43I've never seen it before.
24:45Ataribachi.
24:47Boiled shiba shrimp.
24:53This is ataribou.
24:55Ataribou.
24:57Hit it with a stick.
24:59Hit it like this.
25:03Hit it until the shape of the shrimp disappears.
25:09When the shape of the shrimp disappears, add sugar and white fish paste and mix.
25:18The more you knead, the more sticky it becomes.
25:23He hasn't used eggs yet.
25:26I can't believe it's really going to be tamagoyaki.
25:29I didn't think so when I first made it.
25:35When it becomes thick...
25:37It looks like cream.
25:39I'm going to add eggs.
25:41I'm going to add eggs.
25:43I'm going to add eggs.
25:45Eggs are coming.
25:46Eggs are coming.
25:48He separates the lightly beaten eggs into several batches and mixes them little by little.
25:56By doing this, the air does not enter the dough.
26:01I can't put air in it.
26:04There are about 10 eggs in one batch.
26:12It takes 30 minutes to mix slowly.
26:19The color is gradually changing.
26:21It's becoming like tamagoyaki.
26:24It's glossy.
26:25I want to make this tamagoyaki at home.
26:29I think it's difficult.
26:30It's difficult.
26:32I've been a chef for nine years, so I'm not good at it yet.
26:38Finally, soy sauce.
26:40Add a little salt.
26:42Just a little.
26:44The dough is ready.
26:46It takes 50 minutes.
26:48It takes 50 minutes to make tamagoyaki.
26:50Pour the finished dough into the oiled tamagoyaki pan.
26:56That's amazing.
26:58Then...
27:01Turn off the ventilator.
27:04Why do you turn off the ventilator?
27:06The heat is taken away by the ventilator, so I turn it off to prevent it.
27:11I turn off the ventilator in the oven.
27:14Instead of tamagoyaki, it will be Yerihamu-yaki.
27:19There is another reason to turn off the ventilator.
27:23In fact, the temperature is very low.
27:26Even a little wind will disappear.
27:30And then...
27:32I'll use this charcoal to bake for 40 minutes.
27:35First, I'll bake the four corners.
27:38I'll put the water in the middle.
27:41At the end, I'll drain the water from the middle.
27:45It's interesting.
27:48It's a very low heat from the bottom.
27:50From the top, I'll bake it on a two-kilogram charcoal fire.
27:54This is two kilograms.
27:56When the charcoal is burnt, move the charcoal.
27:59And bake it for 40 minutes.
28:02This is called the ultimate tamagoyaki.
28:07Wow!
28:22Mr. Arakawa has been in charge for about half a year.
28:26It takes about two hours to bake one piece.
28:29He bakes about four pieces a day.
28:31It's really hard.
28:33He bakes tamagoyaki every day.
28:35This is also his training.
28:38Tamagoyaki is really time-consuming.
28:43You can't fail.
28:45This is bad.
28:47Excuse me.
28:50He's kind.
28:55It's time for surgery.
28:58I also want to help.
29:03Turn it over.
29:05If you push it forward a little, it will come off.
29:12It's amazing.
29:13It's like a castella.
29:14It's amazing.
29:27I like horses.
29:29I'm in a horse riding competition.
29:32That's a lot.
29:34What kind of technique is horse riding?
29:37Horse riding has a route.
29:39In that route, there are techniques and beauty.
29:43Figure skating is the same.
29:45It's high.
29:46It's high.
29:47Hit it 12 or 13 times.
29:50Tamagoyaki is the second most popular dish in lunch boxes.
29:54It is made in an unthinkable way.
29:58This is the main store of Ginza Sushi Ko.
30:01It's very low heat from the bottom.
30:04It's baked in charcoal for 40 minutes from the top.
30:09It's amazing.
30:10It's like a castella.
30:11It's done.
30:14Turn it over.
30:15If you push it forward a little, it will come off.
30:19It's amazing.
30:20It's amazing.
30:27It's delicious.
30:29Thank you for your hard work.
30:31It's done.
30:34Tamagoyaki of Sushi Ko has a history of 140 years.
30:40Tamagoyaki, which Ikedami Shotaro also loved, is fine.
30:46It's like a Basque cheesecake.
30:48Is there such a vivid yellow?
30:52It's beautiful.
30:53It's the ultimate dish.
30:56This is...
30:59It's freshly baked by Mr. Ilham.
31:01I eat only this.
31:04It's like a castella.
31:09It's delicious.
31:11It's really delicious.
31:12It's sweet.
31:14I was surprised to put shrimp in it, but it's very sweet and fluffy.
31:20It's amazing.
31:22It's like a castella.
31:24Thank you very much.
31:25I might eat it all.
31:28Please.
31:31After returning home,
31:34he made more than 300 tamagoyaki.
31:37It's delicious.
31:38It's beautiful.
31:40You're good.
31:43His father, Mr. Mustafa, said,
31:46I ate too much tamagoyaki every day.
31:49There was a time when I didn't want to see it anymore,
31:52but now I like tamagoyaki very much.
31:57Mr. Ilham, who became more fond of Japan because of the invitation,
32:03applied for the job of the Japanese Embassy in Morocco.
32:09Currently, he teaches Japanese,
32:12but as an employee in charge of cultural affairs at the Embassy,
32:17he is a pioneer in spreading Japanese culture in Morocco.
32:24And the first place in the lunch box ranking is...
32:29I don't think there's any deep-fried food.
32:32Deep-fried food.
32:33Is this a meatball or sausage?
32:35What is it?
32:36Deep-fried food is the best.
32:38Deep-fried food is the best.
32:40Yes, deep-fried food.
32:42Speaking of lunch boxes.
32:44Deep-fried food is loved by all ages.
32:47Deep-fried food is the most delicious.
32:49In 2020, the annual consumption in Japan exceeded 400 million.
32:57It was about 90 years ago that deep-fried chicken appeared on the table.
33:04Mikasa Kaikan, a restaurant in Ginza, Tokyo, was the first to use it as a menu.
33:12It was so popular that it was called a specialty of Ginza,
33:17and it spread all over the country in no time.
33:23In order to learn how to make deep-fried food,
33:29we invited Mr. Kamilo from Argentina.
33:34We visited Nakatsu City, Oita Prefecture.
33:37Oh, Nakatsu.
33:39Speaking of deep-fried food.
33:40Oita Prefecture has the highest consumption of deep-fried food in Japan.
33:44Nakatsu City is one of them.
33:48There are more than 50 specialty stores and more than convenience stores.
33:55He won the gold medal at the Karaage Grand Prix for 13 years in a row.
34:01He came to a popular store.
34:03It looks delicious.
34:04We asked him to accept us kindly.
34:09Welcome.
34:10Hello.
34:11Hello, sir.
34:12Nice to meet you.
34:13Welcome.
34:16I'm Kamilo from Argentina.
34:19I'm Nishigori.
34:20I'm the president of the company.
34:22I'm the president of the company.
34:24I'll give you everything I know.
34:28Thank you very much.
34:29I'm sorry.
34:30What are you saying?
34:31He said it from the bottom of his heart.
34:35Bungoya is a half-century old meat shop.
34:39It's loved by old men and women of all ages.
34:43Would you like to try it?
34:47Thank you very much.
34:48It's delicious.
34:49You might drop it.
34:52Be careful.
34:53I'll drop it.
34:54Be careful.
34:56I'll be careful.
34:58It's nice here.
35:00It looks delicious.
35:09It's hot.
35:10It's hot.
35:11It's hot.
35:20It's delicious.
35:23It's very delicious.
35:24Is it good?
35:26This fried chicken is crispy on the outside and juicy on the inside.
35:31It tastes great.
35:33It's the best fried chicken I've ever had.
35:38I'm glad to hear that.
35:40Thank you very much.
35:42I want to eat it.
35:43Thank you very much.
35:45He borrows an apron from the shop and takes a look at the preparation.
35:56He uses a broiler.
36:02You use the skin, too.
36:05This is already seasoned.
36:08It tastes better.
36:11He cuts the chicken into pieces.
36:16This is the most important part.
36:21This is salt.
36:22Four teaspoons.
36:24First, he soaks the chicken in salt.
36:30Why do you soak the chicken in salt?
36:33To absorb the sauce.
36:37By soaking the chicken in salt, the moisture of the chicken comes out due to the pressure of the salt.
36:45When the chicken is soaked in the sauce, the sauce will be absorbed into the chicken.
36:51From the bottom to the corner.
36:54From the corner to the corner.
36:57And the important part, soaking the chicken in the sauce.
37:02I'm sorry.
37:03Please wait.
37:07He wants to learn and make it his own.
37:11He has no regrets.
37:13I'll study hard.
37:16What is the sauce for the 13th consecutive gold medals in the Karaage Grand Prix?
37:22First, he puts apples, garlic, and ginger in a blender and makes a paste.
37:28Then, he adds apple cider vinegar to soften the meat.
37:40He also adds secret ingredients.
37:45I can't make this sauce unless I have an employee.
37:53I promise I won't open a store here.
37:58Wait a minute.
37:59I'll open a store in Argentina.
38:03Then, he adds Oita prefecture's light soy sauce.
38:09He lets it sit for about a month.
38:11A month?
38:13Then, it will ferment and turn brown.
38:17This is the secret sauce.
38:20I can't make this sauce at home.
38:23Then, he adds it to the chicken.
38:26I'll take the one in the corner.
38:34After mixing it well, he puts it in the fridge for a day.
38:40By letting it sit for a day, the chicken will taste the sauce.
38:49Then, he adds starch to the chicken.
38:54One, two, three.
38:56The key point is to coat the chicken with starch so that the batter won't become too thick.
39:05After the preparation, he puts it in the oil.
39:13What kind of oil do you use?
39:16It's natane oil.
39:17It's natane oil.
39:19Natane oil makes the chicken crispy.
39:28After putting it in the oil,
39:31I fry it for about six minutes.
39:34He fries it for six minutes.
39:37Don't you fry it twice?
39:41Of course, we fry it once.
39:43Of course.
39:44Of course.
39:45Of course, we fry it once.
39:50That's amazing.
39:51It's not good if you fry it twice.
39:55The taste will be too strong.
40:00If you don't fry it twice, the batter will be too hard and the sauce will be too strong.
40:08By frying it once at 170 degrees, the outside is crispy and the inside is juicy.
40:20By the way, how can you make the batter crispy at home?
40:26After putting it in the oil, fry it for about three minutes.
40:31After frying it for about three minutes,
40:37let it touch the air.
40:40By letting it touch the air, the batter becomes crispier.
40:46It's okay.
40:47It's good. It's fried well.
40:48It looks delicious.
40:49It looks delicious.
40:51It looks very delicious.
40:53He fries it specially.
40:55It's good to fry it.
41:01He's screaming.
41:04He's screaming.
41:06To be honest,
41:08if it's really good,
41:09it's really good.
41:10it's best if you fry it and leave it for about 10 minutes.
41:15It's better if you leave it for 10 minutes.
41:20Is he okay?
41:21He's okay.
41:24Isn't it best if you fry it?
41:27I'm sorry I didn't tell you earlier.
41:31It's best if you fry it and leave it for 10 minutes.
41:36It's easy to eat.
41:39Yes.
41:41I thought it was delicious when it was just fried,
41:45but I was wrong.
41:46It's hot.
41:52After returning home,
41:56Mr. Kamiro took advantage of what he learned at the stationery store
42:00and opened a fried chicken stall.
42:05Congratulations.
42:07He's spreading the deliciousness of fried chicken to the people of Argentina.
42:11It looks delicious.