Category
📺
TVTranscript
00:01Tonight's magic restaurant is...
00:03This is where it gets frustrating.
00:05Popular Chinese restaurants' rival competition.
00:08Osaka-Osho vs. Ning Ning.
00:13The rivals will be judging each other.
00:16The frustrating menu, the best 5, will be revealed.
00:20You have to master the craftsmanship.
00:23And then you do this.
00:24It's even more of a authentic Chinese dish.
00:27It's frustrating.
00:28It's delicious!
00:29It's delicious.
00:31I want a beer.
00:34First, the Osaka-Osho, with the yellow sign.
00:39It was founded in 1969 in Kyobashi, Osaka.
00:43Now, it has about 350 stores all over Japan.
00:47It has about 120 stores in Kansai.
00:51In the past few years, female customers have increased.
00:55It's a menu for women.
00:58It's really good. I'd order 10 of these.
01:02It's fast, cheap, and delicious.
01:05Of course, it's delicious.
01:07But there's a lot of food.
01:09Who came to the Osaka-Osho for an inspection?
01:13Ning Ning is good, too.
01:14The president of Ning Ning, Hideo Takase.
01:18He's doubled the sales of all the stores he's been in charge of.
01:24He's the vice president.
01:27You look scary.
01:29You look tough.
01:32This is a collaboration between Osaka-Osho and Ning Ning.
01:35Have you ever done a collaboration before?
01:38No, I haven't.
01:39You haven't?
01:40No, it's my first time.
01:41Your first time?
01:42Yes.
01:43This is the first time he's done a competition.
01:47Why did you avoid me?
01:50I wanted to see what the competition was like.
01:55I see.
01:57There are about 60 types of Osaka-Osho menus.
02:02Which one is Ning Ning's 5th favorite?
02:07It looks beautiful.
02:09It's a unique egg dish.
02:12A unique egg dish that Ning Ning doesn't have?
02:15That is...
02:18Thank you for it.
02:20I love it.
02:23It's beautiful.
02:26Is this rare?
02:28It looks like a regular Tenshin-han.
02:32Please try it.
02:34This is...
02:36I see.
02:38It's like fried rice.
02:39It's Tenshin-chan.
02:41It's Tenshin-chan.
02:43The 5th favorite menu of Osaka-Osho is...
02:47Tenshin-chan fried rice.
02:53It's fried rice with special soy sauce.
02:55It's 740 yen for 5 pieces of fried rice.
02:58It's 130 yen more.
03:00Tenshin-han fried rice with egg and soy sauce.
03:05It's a great menu.
03:09It's delicious.
03:10It's delicious.
03:12The egg is soft and fluffy.
03:15It's really fluffy.
03:18The surface is smooth and the inside is soft.
03:28The thickness is 2.5 cm.
03:34It's soft.
03:37It's a hot egg.
03:41It's good.
03:45It's soft.
03:48It's soft.
03:50I was worried that the egg and fried rice would clash.
03:54But they respect each other.
03:57It's a good balance.
04:02The appearance is also a regrettable point.
04:07The egg is beautiful.
04:09It's beautiful.
04:10It's beautiful and soft.
04:12It's fluffy.
04:15Compared to Tenshin-han fried rice,
04:19Osaka-Osho's fried rice is yellow and smooth.
04:27Can you teach me how to fry an egg?
04:30I'll teach you.
04:31That's right.
04:33Is the egg special?
04:36It's a secret.
04:38The egg is thick.
04:40I can imagine.
04:44Tenshin-han fried rice is also special.
04:49I see.
04:50He is laughing.
04:51He is crazy.
04:53He asked Asahina-san.
04:57Tenshin-han fried rice is also popular in Osaka-Osho.
05:04What is it?
05:07He said it was crazy.
05:10Is it curry?
05:12That's good.
05:13It's novel.
05:16What is the answer?
05:18It's thick.
05:19It's crazy.
05:20It's brown.
05:22Tenshin-han fried rice is refreshing.
05:25I didn't know that.
05:27It was Chinese.
05:28This is also a menu that combines Osaka-Osho's two popular dishes.
05:34That's amazing.
05:36He did it.
05:40It's delicious.
05:44It's delicious.
05:46It's not too spicy.
05:48It's good for people with a wide range of tastes.
05:51It's a completely different product.
05:54I've never eaten it anywhere else.
05:57It's not just served on the plate.
05:59Osaka-Osho and MIMI-SAN often order it on delivery.
06:03Osaka-Osho has more food.
06:08To be honest.
06:10I'm frustrated.
06:14The fourth is a strange menu.
06:18It's a white dish.
06:21Mushiro?
06:22I don't know.
06:23What is Mushiro?
06:25It's also on the sign.
06:27Which one is it?
06:28I don't know.
06:29This is the only one.
06:30I don't know how to explain it.
06:33This is the only one.
06:34This is the only one.
06:35Mushiro.
06:36Kisumiku.
06:38This is Mushiro.
06:41What kind of dish is Mushiro?
06:44I don't know.
06:45Thank you for waiting.
06:48Is this it?
06:49I know this.
06:51I know this.
06:54Mushiro is a traditional Chinese dish.
07:01It looks delicious.
07:02It looks delicious.
07:03It's called stir-fried egg and mushroom.
07:06You can see it at Chinese restaurants.
07:11I've never eaten it as Mushiro.
07:14I've eaten it many times.
07:15I thought it was stir-fried mushroom.
07:20It's delicious.
07:22It's delicious.
07:24The regrettable point is this mushroom.
07:30It's usually made with oyster sauce and soup stock.
07:33But this dish doesn't have the taste of mushroom.
07:36I think so.
07:38Osako Osho uses Tobanjyan from Mushiro.
07:42So it has a strong taste.
07:44It's different from that recipe.
07:45That's right.
07:46It looks like stir-fried egg and mushroom.
07:50I'll enjoy it.
07:52It's delicious.
07:53It's delicious.
07:54It's delicious.
07:55It's sweet and spicy.
07:57It's good.
08:00I want a beer.
08:04Mushiro is a traditional Chinese dish.
08:09I think Mushiro is a symbol of Osaka Osho.
08:15Is this dish a symbol of the restaurant?
08:19In fact, Osaka Osho was renovated 5 years ago.
08:23It's a street Chinese restaurant.
08:25The atmosphere of the restaurant and the signboard have been renovated.
08:32Did you notice it 5 years ago?
08:34I noticed it.
08:35Did it change?
08:36Yes, it did.
08:38The menu is also a street Chinese dish.
08:41The sales of the restaurant have increased by 30%.
08:44Did it change that much?
08:46The restaurant has launched a new model since last year.
08:50The target customers are women and young people.
08:54It's beautiful.
08:55The exterior is made of glass and the interior is like a cafe.
08:59The passage is wide and it's easy to move by baby car.
09:02The Wi-Fi is also perfect.
09:05There are more than 20 kinds of half-size menus.
09:14Here is a quiz.
09:19In order to make the restaurant easier to get in, they lost something that was in the store.
09:25What is it?
09:27The answer is hidden in this image.
09:34In order to make the restaurant easier to get in, they lost something that was in the store.
09:46Didn't you lose something that was in the store?
09:50You can see what's in the store.
09:53The answer is...
09:55Noren.
09:59It's none of your business.
10:01It's none of my business.
10:03The bright interior makes it easier to see from the outside.
10:06It makes it easier to get in the restaurant.
10:11The new model opened in Shijo-nawate City, Osaka last month.
10:16It seems that it will continue to expand nationwide.
10:20What is the third place?
10:23It's hard to use this much cabbage.
10:25It's like ignoring the original price.
10:27The third place is...
10:32The third place is...
10:38It's a classic Chinese dish, but it's full of the skill of a chef.
10:43It's a classic Chinese dish, but it's full of the skill of a chef.
10:46What is the classic Chinese dish with the skill of a chef?
10:48It's here.
10:50It's Hoikoro.
10:54It's a popular dish among the people.
10:56But Osaka-Osho feels more like a chef.
11:03It's good.
11:05It's good.
11:07The combination is perfect.
11:09It's neither thin nor thick.
11:12I think it's just right.
11:15Hoikoro is praised by his rivals.
11:18Simple is the best.
11:23It takes only 41 seconds to cook.
11:34First of all, the oil is sweet and rich.
11:39It's a mixture of sweet bean paste and spicy bean paste.
11:43This is the only seasoning.
11:45This is amazing.
11:49He puts in cabbage and pork and cooks.
11:58I can watch this.
12:00That's right.
12:05He finally puts sesame oil.
12:08Sesame oil.
12:10That's fast.
12:12It's too fast.
12:14Normally, Hoikoro is made with potato starch.
12:18But he doesn't use potato starch.
12:21This is the skill of a chef.
12:30The texture of the cabbage is very good.
12:33It's soft.
12:34It's cooked quickly because it's oily.
12:37It's very soft.
12:39That's right.
12:41Normally, Hoikoro is made with potato starch.
12:47But he doesn't use potato starch.
12:49So, the texture of the cabbage is very good.
12:51This is the skill of a chef.
12:55It's different from cooking at home.
12:58It looks beautiful.
13:02There is another regrettable point.
13:06I don't think there are many places where you can use this much cabbage.
13:11It's like ignoring the original price.
13:14He puts in a lot of cabbage.
13:18He uses a lot of cabbage for gyoza.
13:22He has a contract with more than 30 farmers around the country.
13:27By doing so, he can buy cabbage in a stable way.
13:32Which do you like more, Hoikoro or cabbage?
13:36I like Osaka Osho more.
13:39That's too straightforward.
13:42What is the second most regrettable dish?
13:50The second most regrettable dish is shrimp mayonnaise.
13:53It's a Chinese dish.
13:55It's not just the appearance of Osaka Osho.
13:59It's a Chinese dish with a well-developed taste.
14:02It looks beautiful.
14:03There is shrimp mayonnaise in Minmin.
14:06It's called Aurora sauce stir-fry.
14:09It's a different idea.
14:12Osaka Osho looks beautiful.
14:17It's more beautiful than Minmin.
14:21Minmin's shrimp mayonnaise is reddish with ketchup.
14:29On the other hand, Osaka Osho is mixed with special mayonnaise sauce.
14:36By adding condensed milk, it looks beautiful.
14:44It's delicious.
14:46The peanuts make the texture better.
14:51It makes the shrimp mayonnaise softer.
14:54The peanuts make the shrimp mayonnaise softer.
14:59The shrimp mayonnaise goes well with the sauce.
15:03Takase cuts into the beautiful mayonnaise sauce.
15:08Does mayonnaise contain alcohol?
15:11I thought it was gin.
15:14I didn't know that.
15:17Does shrimp mayonnaise contain gin?
15:21Yes, it does.
15:25Does mayonnaise contain alcohol?
15:27Shrimp mayonnaise contains gin.
15:33What does it do?
15:35It removes the bitterness of mayonnaise.
15:41You got it.
15:43You should have told me if I got it right.
15:46I was surprised.
15:48I said it without thinking.
15:55It's delicious.
15:57Is it gin?
15:59It's gin.
16:01I don't know what it is.
16:02I don't know what it is.
16:04I don't know what it is.
16:06I just said it.
16:08I don't know what it is.
16:10It's refreshing.
16:12It's not just ordinary mayonnaise.
16:15Are you sure?
16:17I'm sure.
16:19I'm sure.
16:20It's just a revenge.
16:24The menu of Osaka Osho that the people are frustrated with.
16:27It's time to announce the first place.
16:30I'm confident, but it's a different finish.
16:33It's delicious, but I'm frustrated.
16:36What is the menu of Osaka Osho that the people are frustrated with?
16:42I'm waiting for it.
16:44It's here.
16:47The first place is the original grilled dumpling.
16:54Grilled dumplings are a popular menu.
16:58Osaka Osho uses a lot of cabbages.
17:02It's a refreshing dumpling with a lot of cabbages.
17:08It's a popular menu that sells 300,000 dumplings a day.
17:16It's very delicious.
17:18It's very delicious.
17:20It's delicious.
17:21What are you frustrated with?
17:24First of all, it's expensive.
17:27How much was this?
17:29310 yen.
17:30It's cheap.
17:34On the other hand, the dumplings of the people are 430 yen for 7 dumplings.
17:39It's cheap.
17:41If you calculate it in units, Osaka Osho is 51 yen.
17:45The dumplings of the people are 61 yen.
17:47Osaka Osho is 10 yen cheaper.
17:52However, Osaka Osho is bigger and has more ingredients.
18:00Osaka Osho is bigger and has more ingredients.
18:04However, Osaka Osho is cheaper.
18:06You can say that at home.
18:08You can say that at home.
18:10It's hard to make dumplings at this price.
18:15I see.
18:16It's hard.
18:18It's hard.
18:20There are three types of grilled dumplings in Osaka Osho.
18:25This is a salted dumpling.
18:31This is a garlic dumpling with five times the amount of garlic.
18:39There are also fried dumplings and boiled dumplings.
18:43There are five types of dumplings.
18:47The most popular dumplings are hand-wrapped in the kitchen of the store.
18:55The vice president of the people, Mr. Takase, made a request.
19:03Can you show me how to make dumplings in the kitchen?
19:06That's ridiculous.
19:08What are you talking about?
19:10That's all right.
19:12That's all right.
19:15He is inspecting the kitchen of Osaka Osho.
19:22Good morning.
19:24Finally, the vice president of the people, Mr. Takase, made dumplings in Osaka Osho.
19:33He is fast.
19:35He is fast.
19:37He made dumplings at that speed.
19:39He is fast.
19:41He is fast.
19:43He is fast.
19:45He is fast.
19:47He is not measuring.
19:49In Osaka Osho, there is a cooking test system from level 1 to level 3.
19:55Mr. Moriguchi is the owner of a level 1 restaurant with only about 10 people in Japan.
20:01He is fast.
20:03He is fast.
20:10He is fast.
20:12He is a master.
20:15Wait a minute.
20:16I think it's rare to have only one lid.
20:19That's right.
20:21It's rare.
20:23Are you particular about Osaka Osho?
20:25I'm particular about Osaka Osho.
20:27I want to reduce the time I spend on my hands as much as possible.
20:32I don't want to lose all the time.
20:35Just for a few seconds?
20:38The skin of the dumplings deteriorates with the heat of the hand.
20:42He wraps the skin of the dumplings with one hand so that he can get rid of it as soon as possible.
20:49Does the skill level of level 1 to level 3 affect your skills?
20:56That's right.
20:58That's right.
21:00That's right.
21:02I'm worried about that.
21:05I'm sorry to say this, but I can't do it.
21:08You can't do it?
21:09That's right.
21:10I want to improve the motivation of the staff.
21:12I want to improve the motivation of the staff.
21:14I'll tell you what I think.
21:16Why do you do it?
21:18It's a different idea.
21:20I don't get paid.
21:22What's the point?
21:24It's a different idea.
21:26Next, Osaka Osho reveals the secret of everyone's popularity.
21:31That's right.
21:34Let's eat dumplings.
21:40Popular Chinese chain store competition.
21:45Next is Nin Nin, founded in 1953.
21:50Nin Nin opened its first store 16 years earlier than Osaka Osho.
21:59Now it has 38 stores in the Kansai area.
22:04There's a lot of stuff.
22:06There's a lot of stuff.
22:10Nin Nin was famous when I was in elementary school.
22:16It's been 50 years.
22:19Who is inspecting Nin Nin?
22:24Hiroki Hyodo, executive director of Osaka Osho.
22:28He's young.
22:30He succeeded as the manager of the first store in Tokyo.
22:35He owns about 300 stores nationwide.
22:39He's a very successful executive director.
22:45Have you ever been to Nin Nin?
22:48I'm from Osaka.
22:50I've been coming here since I was a kid.
22:52You're familiar with the store.
22:54I still come here regularly.
22:56You bastard.
22:58You bastard.
23:00I've heard that the staff is helping out with the store.
23:06Are you talking about Nin Nin?
23:08That's right.
23:10I'd like to steal your know-how today.
23:15Did you just say that?
23:17You said you'd steal it.
23:19Nin Nin has more than 100 kinds of food.
23:24He's going to show us the top 5 of Nin Nin's food.
23:31The 5th place is...
23:34It's a Chinese dish.
23:37It's a great idea.
23:40It's a great idea.
23:45It is...
23:47I'm going to eat it.
23:49It's a classic dish.
23:52It's a sweet and sour pork.
23:55It looks delicious.
23:57It's a popular dish with crispy pork and 5 kinds of vegetables and sweet and sour sauce.
24:07I love the smell of sweet and sour sauce.
24:12It's fresh.
24:14It's delicious.
24:20It's delicious.
24:22It's soft.
24:24The sourness is just right.
24:28Don't you think it's a rare dish?
24:33Rare?
24:35It's too good.
24:37Rare?
24:38It's too good.
24:39It's a little different.
24:41There is a rare way to make this dish.
24:45There is flour on shiitake mushrooms and carrots.
24:50In many Chinese restaurants, including Osaka Osho, they don't use flour.
24:56However, Nin Nin's sweet and sour pork uses flour with shiitake mushrooms and carrots.
25:03It's delicious.
25:04It's delicious.
25:05It's a special way to make this dish.
25:11There is another secret ingredient.
25:15What is this?
25:18What is this?
25:19It's a secret ingredient.
25:21It's delicious.
25:23Here is a quiz for the guest, Asahi Nao.
25:28Unlike ordinary sweet and sour pork, Nin Nin's sweet and sour pork has a rare ingredient.
25:34What is it?
25:38There are pineapples in it, right?
25:40That's right.
25:42Is it a strawberry?
25:44It's a strawberry.
25:46It's a rare ingredient.
25:48What is the answer?
25:50What is this?
25:54It's a cucumber.
25:56The cucumber usually is used as a side dish.
25:59What is it?
26:01Many customers are wondering what a real cucumber is.
26:08The cucumber is sour and refreshing.
26:14This is the secret ingredient.
26:16I see.
26:17The cucumber was so delicious when it was warm.
26:27I was surprised.
26:29Cucumber is not often eaten in Japan.
26:32The balance of taste is perfect.
26:37The sourness is not too strong, so it's good.
26:42What is the fourth dish?
26:47This is also a menu in Osaka.
26:50This is a more authentic noodle dish.
26:54This is the dish.
26:59Tantanmen.
27:03This looks delicious.
27:06This is a menu in Osaka.
27:09This is a more authentic noodle dish.
27:17This looks delicious.
27:20This is delicious.
27:23This is delicious.
27:27This is a menu in Osaka.
27:29This is a menu that is easy to eat for adults and children.
27:36This is a menu that is easy to eat for adults and children.
27:43This is a menu that is easy to eat for adults and children.
27:49This is a more authentic noodle dish.
27:53This is a menu that goes well with homemade ramen.
27:58This is a soup with chicken and vegetables.
28:03This looks delicious.
28:04This is a menu that goes well with homemade ramen.
28:08This is a menu that goes well with chili oil and pepper.
28:15This is a soup with chicken and vegetables.
28:19This is a menu that goes well with Osaka's dish.
28:23This is a soup with chicken and vegetables.
28:28Which soup do you like?
28:33I like this soup.
28:36He is honest.
28:39This is a menu for adults.
28:42This is a menu for children.
28:44This time, they eat TANTANMEN.
28:48They eat TANTANMEN first.
28:51This is delicious.
28:53This is delicious.
28:55This is delicious.
28:57This has a strong taste of sesame seeds.
29:00This has a strong taste of sesame seeds.
29:05This is authentic.
29:07This is sweat.
29:10This is a good sweat.
29:13SUGA is sweating.
29:17This is very hot.
29:20How about TANTANMEN in Osaka?
29:26This is very soft.
29:31This is easy to eat.
29:34This is very different from that.
29:37SUGA is also easy to eat.
29:42This is very different from that.
29:46This meat is sweet and delicious.
29:52Which do you like, ASAHI?
29:55This is a personal preference.
29:57I like MINMIN.
30:02I like spicy food.
30:06I did something I couldn't do.
30:08I ate half of this.
30:10This is the strongest collaboration.
30:14Who is in third place?
30:18TANTANMEN in fourth place is also authentic.
30:22This is an even more authentic Chinese dish.
30:26This is an authentic Chinese dish.
30:29This is an even more authentic Chinese dish.
30:32What is this?
30:35This is SEIFU MABO DOFU.
30:39This is also in Osaka.
30:42This is even more authentic than TANTANMEN.
30:50This is delicious.
30:54This is very spicy.
30:57This is authentic.
30:59I also make MABO DOFU in Osaka.
31:03This is also easy to eat for adults and children.
31:08MINMIN has a strong taste of Japanese pepper.
31:12This is a very authentic taste.
31:16The key to this spiciness is not just Japanese pepper.
31:21This is blue pepper.
31:23This is a more authentic MABO DOFU by using a lot of blue pepper.
31:34What is this?
31:35This is a very spicy MABO DOFU for people who like spicy food.
31:41This is also very delicious.
31:46This is a very spicy MABO DOFU that is twice as spicy as TSUNE-SHO.
31:52This is perfect for this dish.
31:55This is a very spicy MABO DOFU.
32:02This is a very spicy MABO DOFU.
32:09I can't stop eating this.
32:12This is a very spicy MABO DOFU.
32:17What is the second dish?
32:22This is a rare dish in a Chinese restaurant.
32:25However, this is a specialty of this restaurant.
32:29What is the second dish?
32:35I'm back.
32:39This looks delicious.
32:42This is GINGISKA.
32:46I've never eaten GINGISKA before.
32:50Let's eat this.
32:53GINGISKA was still cheap at the time of its opening.
32:57So GINGISKA became a regular dish.
32:59GINGISKA is expensive now.
33:02GINGISKA has been loved as a specialty for 70 years.
33:06However, this is a rare dish in a Chinese restaurant.
33:10However, this is a popular dish.
33:19This is delicious.
33:22I want to eat this.
33:24This is very delicious.
33:26I was surprised.
33:29I have never eaten this before.
33:32I have never eaten this before.
33:34This doesn't smell at all.
33:36This is noisy.
33:38In addition to the meat, there are other ingredients that are noteworthy to the rival.
33:45This onion is very delicious.
33:51This is crispy and sweet.
33:55This onion has a strong sweetness.
34:00This is a specialty of this restaurant.
34:03This is a specialty of this restaurant.
34:10In addition to this.
34:12This sauce is also delicious.
34:16This is a special sauce that no one can imitate.
34:20This is a special sauce that no one can imitate.
34:23This is a special sauce that no one can imitate.
34:29I didn't mean to say that.
34:34This sauce is delicious.
34:37I have never eaten this before.
34:40I eat this.
34:42This is very delicious.
34:45This onion is delicious.
34:49When I eat this at home, the onion becomes soft.
34:53This is very delicious.
34:55This sauce is a little sour.
35:00This sauce is a little sour, but it's not sour at all.
35:04This sauce is a little sour, but it's not sour at all.
35:07What do you think of this?
35:09This is Jin.
35:14The quality of the taste of this meat and the taste of this sauce.
35:20I'm curious about how you make it.
35:24I want to see it.
35:26I'm embarrassed.
35:28I will show it to you.
35:30I'm sure.
35:32I will show it to you.
35:34Please eat this.
35:36Thank you very much.
35:40The secret kitchen of the company.
35:44The rival Osaka Osho is watching this for the first time.
35:48I saw this somewhere else.
35:51I saw this somewhere else.
35:54There are various equipment.
35:56This is amazing.
35:58This is suspicious.
36:02This is in the refrigerator.
36:05This is a secret kitchen.
36:07I'm sorry.
36:10You are too excited.
36:12This is a secret kitchen.
36:17This is not a big kitchen.
36:19This is a secret kitchen.
36:22This is easy to move.
36:25This is easy to reach.
36:29The secret kitchen of the company is smaller than that of Osaka Osho.
36:35The secret kitchen of Osaka Osho has seasoning in the back of the kitchen.
36:43This is a seasoning.
36:47This is a cooking utensil.
36:50This is a compact kitchen.
36:52This is a kitchen where you can put cooking utensils in a compact space.
36:58This is a collection of cooking utensils.
37:00The secret kitchen of Osaka Osho has found a sheep.
37:05This is a sheep.
37:07This is very beautiful.
37:09This is beautiful.
37:10This is in a good condition.
37:13This makes the blood smell.
37:16This is washed twice with water.
37:18This is squeezed.
37:20Can I tell you that?
37:22This is a secret kitchen.
37:25This is a secret kitchen that removes the smell of sheep.
37:28This is soaked in water for 30 minutes to remove the smell.
37:31This is washed twice with water.
37:34This is done every day.
37:38This is a secret kitchen.
37:42This is a secret kitchen.
37:45This is a secret kitchen with a special seasoning.
37:48This is a special seasoning.
37:51What kind of seasoning is this?
37:54I can't tell you.
37:56I can't tell you.
37:58I can't tell you.
38:01Is there an apple in it?
38:03I can't tell you.
38:10This is a delicious seasoning.
38:13I will study it.
38:16I can't tell you.
38:20The menu that MINMIN is disappointed with.
38:22This is the first place.
38:25This is the menu that MINMIN has been making for more than 70 years.
38:29This is a legend menu.
38:31This is a famous menu of MINMIN that has been made for more than 70 years.
38:37I was waiting for this.
38:39This is a failure.
38:41This is a failure.
38:43This is the first signboard menu.
38:46This looks like a small size.
38:49Minmin's gyoza is also delicious.
38:50Since the Sanyo period, the size and shape are all the same.
38:55It is a signboard menu that can be said to be the history of Minmin.
39:02Oh, it's delicious!
39:03It's fast!
39:04Did you bite it?
39:06It's delicious!
39:08What is it?
39:09It's like soul food.
39:12Let's eat.
39:14I've never eaten gyoza with sauce before.
39:20Wait a minute.
39:21It's the same as usual.
39:27Does that mean you don't know the taste?
39:29It's delicious.
39:30It's delicious.
39:31You can see the inside of the gyoza.
39:34I want you to dip it in the sauce for the first time.
39:36I eat it at work.
39:38It's delicious even if you dip it in the sauce.
39:41The thin skin is the best feature.
39:43I think it's a gyoza that melts in your mouth.
39:46It's easy to eat.
39:47It's easy to eat.
39:48He made it in a small size.
39:51I want to eat it again as soon as I finish eating it.
39:55I think it's a famous product that goes well with alcohol.
39:59That's right.
40:01There is also a regrettable point about the ingredients used in gyoza.
40:06It's rare.
40:07I use Maton.
40:11Is that so?
40:12That's right.
40:15I didn't know that.
40:16Why do you use Maton in this gyoza?
40:20My predecessor told me that it would be delicious if I put Maton in the gyoza.
40:26That's how I started making gyoza.
40:30I want you to eat gyoza with a light taste.
40:38The skin is thin.
40:40This is delicious.
40:43This is crispy.
40:45This is the best.
40:46This is delicious.
40:47The texture of the skin and the filling is great.
40:50Maton has a stronger scent than lamb.
40:53I think it has a stronger scent depending on the seasoning.
40:58The umami of Maton is strong.
41:03If you didn't say Maton, I wouldn't know it was Maton.
41:08You talk as if Maton is in the gyoza.
41:10I don't know.
41:11I've been thinking about it for a long time.
41:14Minmin is particular about frozen gyoza.
41:19The frozen gyoza in Osaka is completely different from the one in the store.
41:26Minmin's frozen gyoza is exactly the same as the one in the store.
41:31This is delicious.
41:32Even at home, you can enjoy the authentic taste of the store.
41:36This is a popular product for more than 2,000 yen a year.
41:41Hyodo, who is a rival to Minmin's frozen gyoza, recommends this.
41:46This goes well with gyoza.
41:48This fried rice is great.
41:50This is a light-flavored gyoza that is thought to be eaten with gyoza.
41:55This is a light-flavored gyoza.
41:56This is a gyoza that is thought to be eaten with gyoza.
42:02This goes well with gyoza.
42:06This goes well with gyoza.
42:09This goes well with gyoza.
42:12There is no reason to put this in fifth place.
42:15You said this was in fifth place.
42:17This is a set menu.
42:18This is a set menu.
42:20This is a set menu with gyoza.
42:22This is a set menu with gyoza.
42:24There are more than 100 types of gyoza in Minmin's menu.
42:27ODA ends with this.
42:33I don't want to hear this.
42:36Mizuno will get angry if I don't hear this.
42:40This is a quarrel.
42:43I have to hear this to get home.
42:44I will read the director's explanation and give a lecture.
42:47You shouldn't say the truth.
42:50It's cheap even though it's a limited edition.
42:54I'd like you to tell me what's the best menu in the SPA that would be a problem if you only ask for this.
43:01Are you going to say it?
43:02Well, that's how it is, right?
43:03Mizuno-san will be angry, too.
43:06Yes.
43:07What?
43:10So, we have a quiz for everyone in the studio.
43:14Out of the more than 100 types of popular food menus,
43:18which one is the most expensive and the most expensive?
43:26Let's start with Maki-san.
43:29I'd say stir-fried vegetables.
43:32Stir-fried vegetables.
43:34I see.
43:35It's not meat, but stir-fried vegetables.
43:37Stir-fried crab.
43:38I see.
43:39Crab.
43:40I think it's expensive because it's unique and can't be used in other menus.
43:47It can't be used in other menus.
43:48That's why I can't think of an answer.
43:50I'm such an idiot.
43:51How about you?
43:52I'd say boiled pork.
43:55Are you sure?
43:55Yes.
43:56I'd say sesame dumplings.
43:58Sesame dumplings?
43:59I thought so, too.
44:01I saw it a little bit.
44:03It's only available in sesame dumplings.
44:05If you increase the price, you won't be able to ask for it anymore.
44:09I see.
44:10Let's move on to the next question.
44:14What is the most expensive food menu among the more than 100 kinds of food menus?
44:23I'd say grilled rice.
44:25Grilled rice?
44:28The answer is grilled rice.
44:31I knew it.
44:33I knew it.
44:35I knew it.
44:36Recently, the price of rice has been rising.
44:40We are particular about low-priced food.
44:44We are particular about low-priced food.
44:50We are particular about low-priced food.
44:52The price of low-priced food is very high now.
44:55What is the most expensive food menu among the more than 100 kinds of food menus?
45:00It's a good answer.
45:02It's a good answer.
45:04It's a low-priced food.
45:06It's a low-priced food.
45:08It's a low-priced food.
45:10What is the next question?
45:13The next question is a question asked by SAWADA, a Chinese restaurant guide.
45:20Today, I'm going to make grilled rice.
45:24That's good.
45:25I'm going to use this.
45:28This is a canned mackerel.
45:32This is a canned mackerel.
45:34This is a canned mackerel.
45:38What is the key point of this dish?
45:43First, I'm going to grill the Chinese noodles.
45:47I'm going to grill the Chinese noodles.
45:49I think the crispy and soft part is delicious.
45:53I think the crispy and soft part is delicious.
45:55This is essential for grilled rice.
45:57The Chinese noodles are ranked one by one.
46:21Ginger goes well with mackerel.
46:23And before adding other vegetables...
46:27This is sesame oil.
46:30You mix it with sesame oil.
46:32By doing this,
46:34in restaurants, they use oil.
46:37You can get the same effect
46:40as if you used oil.
46:44While retaining the crisp texture,
46:47you lock in the umami.
46:48It's very interesting.
46:50It's easy, isn't it?
46:51Yes, it is.
46:54Stir-fry vegetables mixed with sesame oil
46:56over high heat.
46:59It's like Chinese food.
47:01It's good to add sesame oil.
47:02Seasoning is based on oyster sauce, soy sauce, chicken soup, etc.
47:07You can use what you have at home.
47:11Next, mackerel.
47:14This is the umami.
47:17I'll put this in, too.
47:19It's a waste to throw it away.
47:21Mr. Maki, you're taking a big bite.
47:25It's much more delicious than just water.
47:28It's rich in umami, too.
47:31Here, you can add something that goes well with mackerel
47:35for a hidden flavor.
47:38Speaking of mackerel...
47:39Oh, you already know what it is?
47:41That's it.
47:42What is it?
47:43Gin?
47:46It's not Gin.
47:47You were completely drawn to the Chinese chain store.
47:50I wanted to say it.
47:51I wanted to say it, too.
47:56Ankake Yakisoba from Sawada-ryu.
47:58What is the hidden flavor that goes well with mackerel?
48:04Ta-da.
48:05It's umeboshi.
48:07It goes well with mackerel.
48:09That's right.
48:11Actually, it goes well with yakisoba, too.
48:16When you eat yakisoba, you can feel the sourness.
48:20But this goes well with mackerel and umeboshi.
48:23Also, mackerel has a fishy smell.
48:25It has a blue smell.
48:28Before adding it to the sauce,
48:30mix it with the leftover mackerel.
48:33The point is to mix it well.
48:36It looks like it's going to dissolve the umeboshi.
48:39By mixing it well, the umeboshi doesn't smell.
48:42By mixing it well, the umeboshi doesn't smell.
48:46That's the point.
48:49When the mackerel warms up,
48:51add water-soluble potato starch to thicken it.
48:55Then, put it on the Chinese noodles.
49:00Ankake Yakisoba from Sawada-ryu is ready.
49:06Let's eat.
49:13It's delicious.
49:15It's the best.
49:16I often use mackerel water.
49:19The smell of mackerel is gone.
49:23The sourness is one of the reasons why I can eat it.
49:28The way the noodles are baked is important.
49:30That's right.
49:31It's crispy and fluffy.
49:34Both are good.
49:36How about you, ASAHI?
49:37Can you make this yakisoba?
49:39I think I can do it if I can control the heat.
49:42I'll watch the show again.
49:45I can't eat it all at once.
49:48Next episode.
49:49This is a delicious brown dish.
49:52Chicken Nanban Curry
49:55Chocolate Parfait
49:58It's delicious.
49:59METALLIC CHA