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00:00Everyone loves fried potatoes!
00:04Let's have a battle to get the authentic taste that you can eat at a restaurant!
00:08But if you make it yourself, it's crispy and hard to eat!
00:12Don't you think it's a pain in the ass?
00:15Leave it to me, everyone! I'll solve that problem today!
00:21Here it is!
00:23What?
00:25What?
00:27It smells so good!
00:29It smells so good!
00:32And the three MCs also challenged themselves to make fried potatoes!
00:37I can't wait to see what it tastes like!
00:39Oh!
00:41It's crispy!
00:43It's as good as it looks!
00:45I might have won if I fried it at a high temperature!
00:48Sanagi and Tomo's Rugged Battle!
00:53Hello!
00:54Hello!
00:55It's started!
00:56Yes!
00:57It's time for Usagame, everyone!
00:59Yes, it's time for Usagame!
01:01Thank you for coming today!
01:03Thank you!
01:04That's a good way to say it.
01:06It's time for Usagame!
01:08That's right.
01:09Please sit on the table!
01:11Why?
01:12Because it's noon.
01:13It's 12.30.
01:14Thank you!
01:15It's been a while, but today...
01:17What?
01:18We're going to play Ohagaki!
01:20It's been a long time!
01:22It's been a long time!
01:24This is a 44-year-old man from Toyonaka City.
01:27Hello, Tsuyo-pon, Yasu-chan, and Tomo-chan!
01:30Hello!
01:31Thank you for enjoying the show!
01:33Thank you!
01:34It's a good time to see the new first-year students with brand new land sales.
01:40If you were to go back to when you were 6, which color would you choose?
01:46The color...
01:47I hope that Usagame will continue.
01:50Thank you!
01:51Thank you!
01:52You can choose a lot of colors now.
01:55For us, it was red and black.
01:57It was black.
01:58Right?
01:59We didn't have the feeling of being able to choose a color.
02:02You had it when you were 4.
02:04There were a few pink ones.
02:06There were.
02:07But it was very special.
02:10How much is it?
02:11Is it expensive?
02:12It's expensive.
02:13Isn't it 50,000 to 60,000 yen?
02:14It's expensive.
02:15That's because it's made of leather.
02:17That's right.
02:18You can keep it for 6 years.
02:20That's nice.
02:21It's going to be vintage.
02:22That's right.
02:23In France, they say that an elementary school student's school uniform is cute.
02:27An adult would wear that school uniform.
02:30That's nice.
02:31Let's keep it.
02:32Let's buy it.
02:34Let's try it on.
02:35For example, what color would you like?
02:37If you were 6 years old.
02:38Black.
02:39That's right.
02:40I like black leather.
02:43It looks like a photo.
02:45I'll process it myself.
02:47I'll process it myself.
02:49I'll buy it when I'm 6 years old.
02:51Black or brown.
02:53Black or brown.
02:54Black or brown is good.
02:55That's not what a 6-year-old would think.
02:57What kind of leather is that?
02:59What kind of leather is that?
03:00It says gyu.
03:01It's gyu.
03:02Should I really buy it?
03:05I think it's smart.
03:06You can hang a metal fitting here.
03:08It's well-made.
03:09It's well-made.
03:10You can adjust the length of this part.
03:13You can adjust it.
03:14I've been wanting a backpack lately.
03:18Should I buy a land sail?
03:20It's cool, isn't it?
03:21How about making a land sail?
03:23That's good.
03:24I want to make a tiger.
03:25It's cool, isn't it?
03:26I want to customize it myself.
03:28I think you can do it.
03:29I want to put a sticker on it and paint it.
03:31You can carry it with you.
03:33I can't carry it.
03:34That's true.
03:35But the backpack doesn't change.
03:38It's good.
03:39You can make it vintage-like and cool like Kusanagi.
03:43If you don't put an alt-recorder in it, it won't work.
03:46I put it in.
03:48I'll look at it again.
03:49Thank you, Yubana.
03:51I'm going to buy it.
03:54If that's the case...
03:56If that's the case...
03:58It's a new memo pad.
04:01It's cute.
04:02It's good.
04:03It's a good memo pad.
04:04It's cute.
04:05It has a ballpoint pen and a pattern.
04:07That's right.
04:08I'm glad to hear that.
04:09It's convenient.
04:10This, a ballpoint pen, and a memo pad.
04:12It's a great gift.
04:13It's really good.
04:14It's amazing.
04:15I'm going to buy a land sail.
04:17I'll give it to you.
04:19Please come again.
04:21Today is a fried potato competition.
04:24That's great.
04:27I've been craving fried potatoes lately.
04:29It's exciting to eat fried potatoes.
04:33Everyone loves fried potatoes.
04:36But when you fry it at home, it's crispy and fluffy.
04:41It's not good.
04:42It's a hassle in the first place.
04:45So this time, I'm going to make it easy to eat at home.
04:48I'm going to make a real fried potato.
04:51I'll be honest with you.
04:53I made a delicious fried potato.
04:58The turtle who challenges the competition is...
05:00Mr. Kin.
05:02Good morning.
05:03I'm Kin-chan.
05:04I'm the rabbit and turtle of Yomiuri TV.
05:06I haven't seen you in a long time.
05:07King of Cont.
05:09The king of 2022.
05:10Biscuit Brothers.
05:11Kin.
05:13I'd like you to challenge me to a fried potato competition.
05:18I thought so.
05:20What?
05:22Even if you give it to me now, I'm embarrassed.
05:25What is this?
05:26It's delicious.
05:28The rabbit who challenges the competition is...
05:30Excuse me.
05:32Good morning.
05:33I'm the rabbit and turtle of Yomiuri TV.
05:35I'm the rabbit and turtle of Yomiuri TV.
05:38The third generation of J Soul Brothers.
05:40Kenjiro Yamashita.
05:42At my part-time job, I fried a lot at the first food store.
05:49I fried an incredible amount of potatoes.
05:51Are you used to it?
05:52I'm a swing manager.
05:54I'm like a part-time job leader.
05:58I can do anything.
05:59That's great.
06:01Let's take a look at Kenjiro Yamashita's skills.
06:04First, peel the skin, remove the eyes, and cut it into thin strips.
06:09You like camping, don't you?
06:11So you can cook, right?
06:14He's cutting it raw.
06:16It's about this thin.
06:18I think it's about this thin.
06:21Soak the sliced potatoes in water for about 5 minutes.
06:26A famous first food store says that you have to throw away the fried potatoes after 7 minutes.
06:31So you have to reduce the amount you throw away as much as possible.
06:35You have to look at the timing of the customers and the amount you throw away.
06:39It's dangerous.
06:40Look at this.
06:43He doesn't look like he's going to eat it.
06:46He'll get mad if you leave it.
06:48After draining the water, fry it in 180 degrees oil for 3 to 4 minutes.
06:52It's so beautiful.
06:54I don't know when to fry it.
06:58Season with salt and pepper and you're done.
07:01It looks really good.
07:04As expected of the former first food store part-time leader.
07:06It looks really good.
07:09The oil...
07:10Itadakimasu.
07:18It's not bad.
07:21It's surprisingly good.
07:23But it's a little...
07:26How should I put it?
07:27It's not crispy.
07:29It's not crispy.
07:31It's difficult.
07:33I don't know how to make it crispy.
07:39It's freshly fried, but it's not crispy at all.
07:42To improve this, I'll ask a professional teacher to teach me how to make it.
07:48The teacher is Mr. Kohama, who runs a fried potato specialty store in Shizuoka.
07:53He is an amazing person who won the competition to decide the best fried potato in Japan.
08:00I'll teach you how to fry it.
08:02And I'll add some oil to make it more crispy.
08:08I'll teach you how to do that.
08:10I'll do my best.
08:11Please give me a lecture.
08:13This soft potato will make it crispy.
08:17And it will make the potato more delicious.
08:20I'm looking forward to it.
08:22What is it?
08:23I want to know what it is.
08:24I want to know what it is.
08:28A week ago.
08:31He started training to make fried potato.
08:36It looks delicious.
08:44It's delicious.
08:46But it's not crispy at all.
08:50It's difficult to make it crispy.
08:55First of all, he wants to make crispy fried potato.
09:00When the starch is left, the potato will be sticky.
09:06This is it.
09:08There is also a way to soak the potato in water for an hour.
09:12The reason why the potato is sticky is because the starch is left on the surface of the potato.
09:18If you soak the potato in water for an hour, the starch on the surface will fall off.
09:24The other way is to soak the potato in sparkling water.
09:28The other way is to boil the potato in salt water.
09:31The other way is to microwave the potato to soften it.
09:33He found the secret.
09:36Will he be able to make crispy fried potato?
09:41I'm looking forward to it.
09:43I want to know the difference.
09:47The oil temperature and frying time are the same.
09:50There is not much difference in appearance.
09:53I want to eat the potato soaked in water for an hour.
10:07The potato is soft.
10:11The potato soaked in water for an hour is more delicious.
10:17However, the texture of the potato is not good in sparkling water and salt water.
10:23How about the microwave version?
10:26The taste is completely different.
10:29The potato has a good texture.
10:31The surface of the potato is also crispy.
10:36By microwaving the potato in advance, the texture of the potato is improved.
10:42This is a great discovery.
10:46Today, I'm going to analyze the taste of the potato made by a professional at Uber.
10:57I eat the thin one first.
11:02It's crispy.
11:04It's delicious.
11:06Even though it's thin, it's crispy inside.
11:11The one I made was fried quickly.
11:14Even though it's been a long time since I came to Uber, it's amazing that it's so delicious.
11:21This is a thick one.
11:26It's delicious.
11:28Of course, it's crispy.
11:31I made a lot of things yesterday.
11:34I thought I couldn't make it anymore.
11:36This is completely different from what a professional makes.
11:39I have to do my best.
11:42I have to do my best.
11:44He realized the difference from what a professional makes.
11:49The third day, he is going to make a fundamental improvement.
11:53I found a potato called Monzetsu.
11:57I'm going to make it.
12:00First, cut the washed potatoes in half.
12:03Microwave it for about 6 minutes at 600W.
12:06It's important that the skewers go through smoothly.
12:10Cover it with plastic wrap and press it down with the bottom of a cup.
12:17Press the soft potatoes flat.
12:21Is this how you do it?
12:24Even children can do this.
12:27It's already cooked.
12:29It's not like I can't do it.
12:32Then coat the potatoes with potato starch and fry them.
12:36The potato starch prevents the meat from crumbling and gives it a crispy texture.
12:43Is this going to be a fried potato?
12:47I think it's fun to do this with children.
12:50The process of crushing potatoes.
12:52My daughter is only one year old.
12:55Recently, she spoke for the first time.
13:02She said, Pei, Pei.
13:04The first thing I said was, Pei, Pei.
13:07It's like a modern child.
13:12And when it turns brown, it's done.
13:17It looks really good.
13:19This is going to be fashionable.
13:21It's really crispy.
13:23I can tell just by touching it.
13:27It looks delicious.
13:30It's really good.
13:32It's really crispy.
13:34It's really crispy on the outside and crispy on the inside.
13:38It's really hot inside.
13:41I don't know why there's such a delicious food in the world.
13:46I'm going to buy it.
13:48I'm going to buy it.
13:51The texture and taste are almost perfect.
13:55The texture and taste are almost perfect.
13:59But it's a bit of a hassle.
14:04But I found a great recipe here.
14:08It says it's a potato that the crew taught me.
14:11If you can do this at home, it's amazing.
14:15I found a recipe called McDonald's potato that the crew taught me.
14:20First, cut it into thin slices with the skin on.
14:23Boil it in boiling water for three minutes.
14:25Cool it in the refrigerator for an hour.
14:29Cool it in the refrigerator.
14:32The starch inside slowly turns into sugar and increases in sweetness.
14:36It's the same as aging it.
14:43It's really cold.
14:46It's really a little frozen.
14:50After that, cool it in the freezer for another hour.
14:59It's been two hours in the freezer.
15:03Fry it in oil at 160 to 170 degrees.
15:09It's beautiful.
15:11It sounds good.
15:13The process itself is often cooled or fried.
15:17It's easy to fry.
15:19It looks like it's going to be crispy.
15:24It looks good.
15:28It looks really good.
15:31It's a little thicker than the original.
15:34But it looks good.
15:44It's delicious.
15:45This is a store-bought potato.
15:47The batter is important.
15:49If you don't put the batter on it, it will be oily over time.
15:54I think this potato will stand on its own after a while.
15:58It's because of the batter.
15:59The inside is really fluffy.
16:02It's funny how you wear an apron in your neighborhood.
16:07The weakness is that it takes a long time.
16:10But the texture and taste are almost perfect.
16:14Next, I found the world's most oil-free fried potato.
16:19Let's do it.
16:22First, cut it into bite-sized pieces.
16:25And soak it in water for about 10 minutes in a frying pan.
16:31From here, grate a piece of sweet potato.
16:37What's that?
16:38Grate the sweet potato.
16:41The amount of water should be enough.
16:45And pour a tablespoon of oil into it.
16:49Boil it.
16:51When it boils, reduce the heat to low and wait for about 7 minutes.
16:55What will happen to the grated sweet potato?
16:59Boil it for 7 minutes.
17:01Reduce the heat to low and wait for 7 minutes.
17:06Wow.
17:08The grated sweet potato has thickened.
17:12It's like the wings of a dumpling.
17:16I see.
17:18The thickened sweet potato is made of starch.
17:21If you evaporate it, you can make beautiful wings like dumplings.
17:26Can I do it with this?
17:29Cut.
17:31It would be cool if I could do it with this.
17:34I'll do it.
17:36Ta-da.
17:44It's a pity.
17:45I made a mistake.
17:48But if you succeed, you can make it like this.
17:52It's a little difficult.
17:54What will happen?
17:56The wings are crispy.
17:58It's like the wings of a dumpling.
18:05The sweet potato is delicious.
18:08The sweet potato.
18:10The wings are also sweet potato.
18:12It's really sweet potato.
18:14It's crispy.
18:16It looks interesting.
18:19But it's a little different from fried potatoes.
18:23And here is a miracle meeting.
18:27This is a limited-edition fried potato made with a toaster.
18:31This is a limited-edition fried potato made with a toaster.
18:35If this is real, it's the best.
18:38This is good.
18:40It doesn't get dirty.
18:42It doesn't get dirty.
18:44Next, mix the olive oil.
18:48The flour is a little lumpy.
18:51Put it on an aluminum foil and heat it for about 15 minutes at 1000 watts.
18:56It's the limit.
18:58It's so easy.
19:02It looks good.
19:09It smells good.
19:12How is it?
19:13It looks really good.
19:22It's delicious.
19:24It's delicious.
19:26It's like a toaster.
19:30The olive oil is new.
19:32The olive oil enhances the sweetness of the sweet potato.
19:39It's good that it's easy to make.
19:43He decided to increase the crispiness by adjusting the amount of flour.
19:51He studies the seasoning in the remaining three days.
19:54He tries the ingredients one by one to find the best seasoning.
20:02It's delicious.
20:04It's fluffy.
20:06It's like a toaster.
20:10It's delicious.
20:12It smells good.
20:14It smells like Hakujan.
20:18It's delicious.
20:20It's delicious.
20:24It's a dressing, so it's crispy.
20:28It's crispy at first, and then it's fluffy.
20:32It goes well with the sweet potato.
20:35It's delicious.
20:37It's difficult.
20:39I'm serious.
20:45I'm in a panic.
20:47It's delicious.
20:49I'm in a panic.
20:51What is this?
20:53I don't know.
20:55After a week, he finally found the best seasoning.
21:00It's delicious.
21:02I'm sure of this.
21:04I'm sure I can win.
21:07On the other hand, TENJIRO YAMASHITA.
21:10He has an hour to teach the professionals.
21:12What should I do first?
21:14First of all, how to choose potatoes.
21:16Potatoes that have been aged for a while have a higher sugar content and are delicious.
21:22First, touch it lightly and choose a soft one.
21:26A soft one?
21:28If you age it now, the sugar content will increase.
21:31The way to determine this is to choose a soft one with a dark color.
21:36If you have potatoes at home,
21:39it is better to use potatoes that have been aged for a while.
21:45So I should use the potatoes that I forgot to use.
21:48That's right.
21:50I have been using potatoes that have been aged for half a year to a year.
21:55Is that so?
21:56Yes.
21:57The point is to remove the bitter part of the skin.
22:02On the other hand, if it is a soft one, the skin is also delicious, so it is okay to leave it as it is.
22:08And the point is to be careful even if you cut it.
22:12If it is a domestic potato, if it is too thin, it has a lot of water content.
22:16It's delicious, but it's soft.
22:20If you want to make it thinner, you can use potato starch or flour.
22:25It is better to coat it with butter liquid.
22:28I see.
22:29This time, to make the potato taste better,
22:32I cut it thick to get rid of the powder.
22:36Soak it in water for about 5 minutes to remove the starch on the surface.
22:41And when you drain it well,
22:44this is the first key.
22:47Put it in the oil at room temperature.
22:51Without heating?
22:52Without heating.
22:53Oh.
22:54It's a cold start that slowly heats up and brings out the umami to the limit.
23:00This is a technique that can be used for fried food.
23:03I've never cooked in this state.
23:06It's the same as boiling vegetables.
23:08The cold start is worse than when you fry.
23:12Raise the temperature from medium to low heat until it boils.
23:16Keep it boiling for about 10 minutes.
23:19It's okay if the skewer goes in smoothly.
23:22It's okay if it goes in smoothly.
23:24Oh, I see.
23:26When the skewer goes through, take it out of the pot and heat the oil to 180 degrees.
23:31I see.
23:32That's the color.
23:35About 10 seconds.
23:3610 seconds?
23:37Yes.
23:39Coat the surface to lock in the umami.
23:448, 9, 10.
23:47Is it okay?
23:48Yes, it's okay.
23:49I'll take it out.
23:53I took it out.
23:54It's okay.
23:55Okay.
23:56Is it done?
23:57No, this is the preparation stage.
23:59This is the preparation stage.
24:00I see.
24:01Preparation.
24:02Once here, take the rough heat of the potato you want to fry.
24:05By firmly hardening the coated surface, the crispiness of the finish will increase dramatically.
24:13And finally, the climax.
24:15The biggest point that determines the taste is...
24:18I want to add umami.
24:20Umami?
24:21Yes.
24:22In the oil.
24:23What?
24:24It's like making soup stock.
24:25Soup stock?
24:26In the oil.
24:27In the oil?
24:28Wow.
24:29I'm going to transfer the umami here.
24:30That's interesting.
24:31I've never heard of it.
24:33Actually, he used to be a Japanese food cook.
24:36Put the Japanese ingredients in the oil and add the richness and umami.
24:42Here we go.
24:432 and a half minutes at 170 degrees.
24:46And finally, 30 seconds at 180 degrees.
24:49It's done when it's fried 4 times in total.
24:52That's a lot.
24:58It's really good.
25:01It's so good that I can't believe it.
25:03It's really good.
25:05It's crispy on the outside and fluffy on the inside.
25:08I can feel the sweetness of the sweet potato.
25:11After the 1-hour lesson, he's going to make up for it.
25:16Lift it up.
25:17Lift it up.
25:18Oh, it's over.
25:20But I remember most of it.
25:22It's okay.
25:23It's okay?
25:24I can't make up for it.
25:25And now...
25:27He's here.
25:28Good morning.
25:29Good morning.
25:30Huh?
25:31Good morning.
25:32It's been a while.
25:33It's been a while.
25:34Is that so?
25:38Is that you, Kin-chan?
25:39Yes.
25:40You're a member of Nadar Fishing Club, right?
25:42Yes, I am.
25:44I'm a member of Nadar Fishing Club.
25:47But I've never gone fishing before.
25:49I thought you were on a boat.
25:51But I didn't expect to see you in the kitchen.
25:55I'm a member of Nadar Fishing Club.
25:58I'm the captain of the fishing club.
26:00There were a lot of delicious things on the way, right?
26:03Yes, there were.
26:04But you said you were going to make it with a toaster.
26:06Do you like this shape?
26:08Do you like Mikazuki?
26:09Do you like thin ones?
26:10There are a lot of things.
26:11Even fried potatoes.
26:12Yes, yes, yes.
26:13Which one do you like?
26:14I like Mikazuki.
26:16It's a little fluffy.
26:17It's a little fluffy, isn't it?
26:18It's thin, but it's a little thick.
26:22Yes, yes, I understand.
26:24What is that called?
26:26It's Kentucky.
26:28Kentucky?
26:29It's Kentucky.
26:30It's Kentucky.
26:31Kentucky is thick.
26:33I like the crunchiness of it.
26:35Is it the crunchiness of that?
26:36It's not easy.
26:38Kentucky is a little loose.
26:39Yes, yes, yes.
26:40It's loose.
26:42I like the crunchiness of the big ones.
26:43It's a little difficult.
26:46There are a lot of things.
26:48Which one should I do?
26:49Which one?
26:50Isn't it Yamashita-kun?
26:53He's a professional.
26:54I think it's a rabbit.
26:56If you know this well, you can do it at home.
26:58I think it's good.
26:59I don't like mashed potatoes.
27:00In the end, the freshly fried ones are the most delicious.
27:02Delicious.
27:03Fried Potato Battle
27:09I haven't faced potatoes that much in a week.
27:12I felt like the potatoes were smiling at me at the end.
27:16I was hungry.
27:17I was nervous.
27:20The game starts with such a potato.
27:23Let's start cooking.
27:26Rock, paper, scissors.
27:28Rock, paper, scissors.
27:31You put out a potato-like thing at first.
27:33That's what it means.
27:35Of course.
27:38I'm sorry, but I'll definitely lend you this kid.
27:41Oh, really?
27:42I'm sorry.
27:43I'm this kid who avoided Kenjiro-san.
27:46Is that so?
27:48What a surprise!
27:49There's a difference in choosing potatoes!
27:52I like the ones with a lot of water content and few wrinkles.
27:57Honestly, it's the opposite.
27:59It's the opposite.
28:00It's the internet.
28:01No, no, no.
28:03In the beginning, Kin took the eyes off the skin with a knife.
28:09Yamashita Kenjiro peels the skin cleanly.
28:14And the way he cuts it...
28:16I was watching from a distance.
28:18He cuts it into thick slices.
28:21Will it cut through?
28:23It's a round cut.
28:24Will it cut through?
28:26Is it thin?
28:27Yes, it is.
28:29It's thin.
28:31Both teams have been exposed to water for about 5 minutes.
28:35It's not cooked yet.
28:37It's not cooked yet?
28:38It's not cooked yet, but this is done.
28:40No way!
28:42You're kidding me!
28:44This is popular right now.
28:45Low-temperature cooking.
28:46Carefully.
28:48Is it popular?
28:49It's popular.
28:50Don't you know?
28:52That's right.
28:53That's right.
28:54It's popular.
28:55It should be.
28:57It's lame.
28:59Yamashita Kenjiro keeps the temperature at 100 degrees.
29:02He's been cooking for 10 minutes.
29:04I think a one-shot battle with fat is pretty scary.
29:10I feel like I'm watching from above.
29:14I won't give up.
29:17I'll use this.
29:19Ta-da!
29:20Toaster.
29:22It's totally different.
29:23You don't use oil at all?
29:24I use oil, but only a small amount.
29:28Fried potatoes made with a toaster that took a week to make.
29:33Put potato starch and olive oil in a bag.
29:37It's really easy.
29:39Can I boil it together?
29:40You can boil it together.
29:42Let it blend in here.
29:45I'll put garlic in here.
29:50It looks delicious.
29:52The taste of olive oil and garlic is strong.
29:57Add salt and pepper here.
30:02On the other hand, Yamashita Kenjiro is frying for the second time.
30:0610 seconds.
30:0810 seconds.
30:09Is it that short?
30:10It's short.
30:1110 seconds?
30:12Here we go.
30:13Roughly.
30:14Roughly.
30:171, 2, 3, 4, 5, 6, 7, 8, 9.
30:26It's done.
30:28I'll take it out.
30:29It's dehydrated at once.
30:31It's coated and crispy.
30:34In this state, the preparation is over.
30:37Is this the preparation?
30:38That's right.
30:39I'll cool this potato.
30:42I'll cool it down at once.
30:44What?
30:47And the gold is also fried.
30:4915 minutes at 1,000 watts.
30:51All you have to do is wait.
30:53There's another great item here.
30:56What is it?
30:58From here?
30:59There's another item.
31:01What is it?
31:02Here it is.
31:03What?
31:05What?
31:07It smells really good.
31:08It smells really good, doesn't it?
31:09It smells really good, doesn't it?
31:10It smells really good, doesn't it?
31:11Right?
31:16There's another item.
31:17What is it?
31:18Here it is.
31:19What?
31:20Is it dried sardine?
31:21I'll put dried sardine in this oil.
31:25What?
31:26I've never seen it before.
31:27Dried sardine.
31:30Yamashita Kenjiro's secret ingredient is dried sardine.
31:34Add flavor and umami with the image of making soup stock.
31:39It smells really good, doesn't it?
31:41It smells really good, doesn't it?
31:42It smells really good, doesn't it?
31:43It smells really good, doesn't it?
31:44Right?
31:45On the other hand, what about the golden fried potato?
31:49It smells good, doesn't it?
31:50It smells like garlic, doesn't it?
31:51It smells good, doesn't it?
31:52Can I see it?
31:53Go ahead.
31:54It's cute.
31:55What's wrong?
31:56It's really cute.
31:57What's this?
31:58It's really cute.
32:00It's cute.
32:02It looks like he's gonna wake up.
32:03It looks like he's gonna wake up.
32:04You're all taking a nap, aren't you?
32:05We're having a nap.
32:07Yamashita Kenjiro fries it for the third time.
32:13That's right.
32:14I fry it with dried sardine.
32:15It smells like oil, too.
32:17This is a long one.
32:18Does he have to fry it for the third time?
32:21I actually fry it one more time.
32:22Oh, you fry it one more time?
32:23Four times.
32:24You've got to be careful.
32:25It's like they're raising it very carefully.
32:27The way you raise them is different from the other side.
32:32This side is done!
32:33It's done?
32:34Yes.
32:35It looks like this.
32:36Wow!
32:37It's nice and brown.
32:39Kin-chan's Toaster, no, Kintan French Fries!
32:48Here is the result of a week's hard work.
32:52It's so crisp that you wouldn't think it's not fried.
32:55It looks good.
32:58It looks good.
33:00Kenjiro's 4th batch of French Fries!
33:03While he's at it, he has one more thing to do.
33:06I'm going to cut it into small pieces.
33:08The oil has been absorbed and the moisture has evaporated.
33:11So the fish is...
33:12It's crispy.
33:13It's crispy.
33:14It's crispy.
33:15It's done when it's golden brown.
33:19While it's hot, I'm going to season it with salt and salt and pepper.
33:22Seasoning.
33:23Salt and pepper.
33:24Yes.
33:27And lastly, I'm going to sprinkle some crushed dried sardines.
33:30No way!
33:31I see.
33:33It looks good.
33:35It's done!
33:37It's a Tariki Hongan French Fries.
33:41No, no.
33:42That's true.
33:44He learned how to make French Fries from a former Japanese chef.
33:49It's a restaurant!
33:52It looks good.
33:54The judges are 7 people who love French Fries.
34:00Nice to meet you.
34:01Nice to meet you.
34:02They love French Fries.
34:04They love them so much.
34:07The judges will judge the French Fries A and B.
34:13Please start with the French Fries A.
34:17It's beautiful.
34:19It's thin.
34:20Please tell us what you think.
34:23It tastes good.
34:25What's this?
34:26It tastes like a normal meal.
34:29I can't hear a single word.
34:33It's so thin.
34:34It's so thin.
34:35From one to the next.
34:37One, two, three.
34:39Next, please try the French Fries B.
34:44I'm curious about what's on it.
34:46What's this?
34:47What's this?
34:48What's this?
34:49Let's try it.
34:50It's good.
34:51It's good.
34:52It's like a snack.
34:54I can't stop talking.
34:56That's amazing.
34:58It's interesting to hear your opinions.
35:01Both of them were good, so I ate them all.
35:04I ate them all.
35:05I'm happy.
35:06Both of them were crispy on the outside and soft and moist on the inside.
35:11The French Fries A was sweeter and more moist.
35:16The French Fries B was more interesting.
35:19I felt the depth of flavor I wanted to eat with snacks.
35:24Which one did you like better?
35:27The winner of the French Fries battle is...
35:29Itagi or Kamehameha?
35:32Which French Fries did you like better, A or B?
35:37Please show us your answer.
35:42B, B, B.
35:43A, B, B, B.
35:45The winner of the French Fries battle is Usagi Kenjiro.
35:52I did it.
35:54I'm so happy.
35:56I'm so happy.
35:59I'm sorry, Kin-chan.
36:00I'm so happy that I got one vote.
36:04I'm so happy.
36:06Which French Fries did you like better, B or A?
36:09Which French Fries did you like better, B or A?
36:13Why did you say that?
36:15It's my comment.
36:17It's my comment.
36:21The winner of the French Fries battle is Usagi Yamashita Kenjiro.
36:27By the way, A did it for a week.
36:30Please show us your answer again.
36:37It was Usagi.
36:40He did it very carefully.
36:41He did it four times.
36:43He did it for 10 or 30 seconds.
36:46He did it at the right timing.
36:48It's delicious when it's freshly fried.
36:49It's very difficult.
36:52I'm going to make French Fries with Usagi's recipe.
36:56It's important to know when to fry them.
36:59But it's a call-starter.
37:03First of all, I'm going to choose...
37:05He already cut it.
37:06He already cut it, so I can put it in the batter, right?
37:09It's very hot.
37:12He said it was a little thick.
37:14Put it in the oil at a high temperature.
37:16Heat it over medium heat.
37:18Keep it at 100 degrees Celsius.
37:20Keep it at 100 degrees Celsius.
37:21When it's about 100 degrees Celsius, it's going to be hot, right?
37:2410 minutes from then.
37:26It's coming.
37:27In the video, it looks like it's a little more hot.
37:30No, it's not.
37:31It's coming.
37:34It's dangerous to be broken at times like this.
37:36It's dangerous when you're frying oil.
37:40There are three of us today, so it's okay.
37:42Did you get something?
37:44It smells like French fries.
37:46Isn't that it?
37:49I can smell it from here.
37:51That's great.
37:53Is it French fries?
37:54French fries.
37:56That's great.
37:59What?
38:00French fries.
38:02It smells really good.
38:04Garlic.
38:05Garlic.
38:07It really smells like a shop.
38:09I can't believe I didn't fry this.
38:12This is French fries.
38:14French fries.
38:15Garlic French fries.
38:16Is it crispy?
38:18It's warm.
38:22It's delicious.
38:24It's delicious at all.
38:27I don't think it's fried.
38:30I think it's fried.
38:34It's delicious.
38:35It's delicious to be able to do this with a toaster.
38:37That's right.
38:39It's been 10 minutes since the cold start.
38:42It looks delicious.
38:44Take out the potatoes once and heat the oil to 180 degrees.
38:48I had a great delusion.
38:50If I take a bath like this, I'll die.
38:54I'm thinking about weird things.
38:56I know.
38:57I know.
38:58This is hot.
38:59It's dangerous.
39:01I was scared.
39:03I was scared.
39:05I was scared.
39:07I'm going to start.
39:09I'll start when I put this in.
39:11Are you counting 10 seconds?
39:12I'll start when I put this in.
39:15I'll start when I put this in.
39:23I'll start when I put this in.
39:29It was fast.
39:30It's coated.
39:32It's crispy.
39:34That's right.
39:35That's right.
39:36That's right.
39:37It's completely different.
39:38Is this dried sardine?
39:39That's right.
39:41I'll heat it up.
39:43Can I put the dried sardine in?
39:44Please put it in.
39:46I'll start when I put this in.
39:51I got the aura of a fried potato king.
39:54I'm looking forward to this.
39:56Take out the potatoes and heat them to 180 degrees again.
39:59Heat it for 30 seconds to 1 minute.
40:02In the meantime, cut the dried sardine.
40:04Cut it.
40:06Can you take it from the other side?
40:08It's in the way.
40:10It's in the way.
40:12It's in the way.
40:14The color has changed a lot.
40:16That's right.
40:17It smells good.
40:19That's good.
40:21I'm looking forward to this.
40:22What does it taste like?
40:23I've never eaten it before.
40:29It's a nice color.
40:31It's amazing.
40:33It looks like it's coated.
40:35That's right.
40:36The color is getting better and better.
40:38And the finish is 180 degrees for 30 seconds.
40:42It's done.
40:44The sardine is shaking.
40:46The color is different from before.
40:50This is amazing.
40:53Okay.
40:54I'll prepare it.
40:55Yes.
40:56Take it out.
41:00It's crispy.
41:02The color has changed at once.
41:04It's changed.
41:05I'll fry it at 4 degrees.
41:06Okay.
41:07I'll fry it.
41:12It's done.
41:19I'll fry it a little more.
41:21It's done.
41:25How is it?
41:27It's beautiful.
41:28It's beautiful.
41:30It looks good.
41:32That's right.
41:33Please try it.
41:35Okay.
41:36Let's eat.
41:40I'll try it.
41:42It's crispy.
41:50It's delicious.
41:51It's crispy.
41:52It's crispy.
41:58It's amazing.
42:00It's amazing.
42:02It's amazing to fry it at 4 degrees.
42:04The inside is crispy and the outside is crispy.
42:11It tastes good.
42:13That's right.
42:14It's delicious.
42:15The outside is crispy and it's hot.
42:19It's hot.
42:21I'll try the last one.
42:30How is it?
42:31Is it delicious?
42:32It's delicious.
42:33If I fried it at 4 degrees, I might have won.
42:37Are you serious?
42:38I'm serious.
42:39The garlic is good.
42:42It's delicious.
42:43It's very delicious.
42:45I want to fry all of this.
42:47I think it's better to fry it at 4 degrees.
42:50It's as delicious as it is.
42:53The garlic powder tastes good.
42:56The garlic powder is good.
42:58It's delicious.
43:00It's warm.
43:03The important thing is temperature.
43:05The important thing is temperature.
43:08Thank you for watching today.
43:11See you again.
43:13Bye bye.
43:14See you in Usagame.
43:19It's delicious.
43:20What is your mother doing?
43:22My mother?
43:23She told me to fry everything, so I'm frying it now.
43:26Let's eat together.
43:29Both are very delicious.
43:32The last is the best.
43:37It's a test.
43:38It's the best.
43:40If you want to see Usagame again, please watch TVer.
43:44Cheers.
43:45Next time, they will celebrate the 150th episode of the show.
43:48They will cook a lot of hot plates.
43:52It looks delicious.
43:55I did it.
43:57It's a fortress.