相葉マナブ 2024年7月21日 マナブ！旬の産地ごはん ～袖ケ浦の新じゃが～
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00:00I'm here in Sodegaura, Chiba Prefecture.
00:05It's been 3 years.
00:07Sodegaura?
00:09I've been here before.
00:10I've been to Satoimo, Daikon, Tomorokoshi, and Rakkasei.
00:13I've been to many places.
00:15I borrowed a toilet from a tour agency.
00:18I happened to meet someone who took care of my sister's child.
00:23I said, I went to Rakkasei.
00:25Really?
00:27I said, thank you.
00:29Did he take a picture of you?
00:30No, he didn't.
00:32But I said thank you to him.
00:34I see.
00:36Do you know this?
00:37Yes.
00:38It's a kind of hair called Sodegaura.
00:42It's big.
00:46Is it big?
00:47It's big.
00:48It's not small?
00:49It's not a small hair.
00:51So the official name is Sodakeura?
00:53No, it's Sodegaura.
00:56It's big.
00:59There is a small version of it.
01:01How do you read it?
01:02It's a name by player.
01:06This is today's ingredient.
01:10What is it?
01:14This is Junichi Nagashima, a farmer.
01:17Nice to meet you.
01:20Mr. Nagashima.
01:21Can I harvest this?
01:24Yes, you can.
01:26This is today's ingredient.
01:34It's Shinjyaka.
01:37It's beautiful.
01:39It's fresh.
01:42It's the season of Shinjyaka.
01:44Yes, it is.
01:47What kind of hair is it?
01:48It's a kind of hair called Kitakari.
01:50Kitakari.
01:51What are its characteristics?
01:53It's fluffy and a little sweet.
01:57What kind of hair is it?
01:59It can be anything.
02:01It's a kind of potato butter.
02:03It's good.
02:05Steam the potato for 30 minutes.
02:09I'll do it.
02:10Open.
02:12It's a good size.
02:15The seasoning is only salt and butter.
02:19It's the best.
02:20Thank you.
02:24It's the best.
02:26Can I eat this?
02:28Yes, you can.
02:29I'll eat it.
02:37It's good.
02:39It's good.
02:40It's good.
02:42It's good.
02:43It's good.
02:44It's fluffy.
02:46It's good.
02:47It's fluffy and a little sticky.
02:51That's the charm of Shinjyaka.
02:54I usually peel the skin, but it's okay.
02:57The skin is also good.
02:58It's good.
03:00Let's cook Shinjyaka using this potato.
03:04Let's do it.
03:06It's a seasonal meal.
03:12New potatoes with thin skin.
03:16It's a recipe that farmers know.
03:21It's a simple potato salad.
03:27It's a gratin.
03:34It's a recipe that you want to make now.
03:38The person who will teach us how to cook is Junichi's wife, Hitomi.
03:44Nice to meet you.
03:47Hitomi, what are you going to teach us?
03:49I'm going to make a Japanese-style potato salad.
03:52That's good.
03:54It's a Japanese-style potato salad.
03:55What do you usually use?
03:58I usually use consomme, but I'm going to make it with white soup stock.
04:02That's good.
04:04It's a Japanese-style potato salad.
04:11First, cut the potatoes into quarters.
04:15Can I peel the skin?
04:17Yes, you can eat the skin of Shinjyaka.
04:19Please cut it as it is.
04:21What is the characteristic of Shinjyaka?
04:24It's good.
04:26I think it's okay.
04:28Cut the potatoes into quarters.
04:30Cut the sausages into quarters.
04:33It's good.
04:35It's the best.
04:37Put the cut Shinjyaka in a bowl and cover it with plastic wrap.
04:41Heat it for 5 minutes at 600 watts.
04:43Okay.
04:46Please wait for 5 minutes.
04:50This island of Agashima is rare, isn't it?
04:54Yes, it's the name of my father's family.
04:56I think it's very rare.
04:58Mr. Junichi is the father of Mr. Hitomi.
05:03I see.
05:05This is the information.
05:07Mr. Hitomi is a farmer with a long history.
05:11Mr. Junichi and his father are growing vegetables in the fields that Mr. Hitomi's father protected.
05:18Can I ask you a question?
05:23Before I became a farmer, I used to work at a company that sells machines.
05:29At that time, I started negotiating with my father.
05:33At that time, my father introduced me to him.
05:38Your father said,
05:40I think Mr. Junichi is good.
05:42I had a chance to talk to him again.
05:45I went out with him.
05:49How old is your child?
05:52My child is 6 years old and 3 years old.
05:55I see.
05:57Your child is still small.
06:00Then,
06:02Add salad oil to the frying pan.
06:05Add the heated new potatoes and sausages and fry for 5 minutes.
06:10Do you like German potatoes?
06:13I love it.
06:14I like it the most among potatoes.
06:17I eat it all the time.
06:19There are many things that children like.
06:22Does Mr. Junichi help you with cooking?
06:25No, he doesn't.
06:28He has a job.
06:31I help him with that.
06:35Does he help you sometimes?
06:38No, he doesn't.
06:41He may pretend not to listen to me.
06:44This is good.
06:46This is good.
06:48This is good.
06:51This is a wedding anniversary.
06:59Congratulations.
07:02This is a commemorative dish.
07:04Add white soup stock and salt and pepper and fry.
07:09Here you are.
07:11The white soup stock smells good.
07:13I'm sorry.
07:16I'm sorry.
07:18Don't put pepper on me.
07:20Don't put pepper on me.
07:22Did you say SHO SHO to MASAKI?
07:25When this is seasoned, it's ready.
07:29This looks delicious.
07:33This looks delicious.
07:35This is completed.
07:40ITADAKIMASU.
07:48This is delicious.
07:50This is delicious.
07:52This is delicious.
07:54This is Japanese style.
07:56This is delicious.
07:58This is seasoned well.
08:00This is the taste I always eat.
08:03This is the best.
08:04This is delicious.
08:06This is delicious.
08:07I ate a lot.
08:09This is delicious.
08:12What do you teach me next?
08:14I teach you how to make potato potage.
08:17That's good.
08:19If you do something, the taste will be doubled.
08:22This is potato potage.
08:24You can heat this in the microwave.
08:27If you fry this in oil for 7 minutes, the taste will be deeper.
08:31This will be very delicious.
08:33I fry this first.
08:367 minutes have passed.
08:39Please.
08:43KITCHEN TIMER BOY.
08:47This is the next news.
08:48This is KITCHEN TIMER BOY.
08:51This is KITCHEN TIMER BOY.
08:54This is the back of my sleeve.
08:56This is the time to measure 7 minutes of potato potage.
08:59This is the end of the show.
09:02This is a live broadcast.
09:06This is a live broadcast.
09:08This is a news version of KITCHEN TIMER BOY.
09:11This is a news version of KITCHEN TIMER BOY.
09:14This is a news version of KITCHEN TIMER BOY.
09:18I tried this.
09:20Did you like this?
09:23If you like this, please press the button.
09:26We have a guest here.
09:29Please come in.
09:35Is this your father?
09:37This is HITOMI's father.
09:39Hello.
09:41Your father is in love with you.
09:47Is that so?
09:50I'm sorry to say this in front of my son.
09:53Your son reacted strangely.
09:57Did your father have a reason to introduce you to HITOMI?
10:01He has a good personality.
10:04I thought it would suit me.
10:07What are you making today?
10:10This is potage.
10:13I'm making potage.
10:15I thought it was consomme potato chips.
10:19Is it fried?
10:22I see.
10:24Do you have a dream?
10:27I don't have a dream.
10:30I'm embarrassed to see this.
10:33I'm embarrassed to see this.
10:36What do you want to be in the future?
10:40I don't know.
10:42I want to be 4 years old.
10:45You will be 4 years old soon.
10:47I want to be 4 years old soon.
10:49I want to be 4 years old soon.
10:51I want to be 4 years old soon.
10:54Thank you very much.
10:56Thank you very much.
10:59Good luck.
11:01You are great.
11:02You look like a boy at the end.
11:05This is a conger eel.
11:08Freshly fried potatoes.
11:10Add milk, water, and consomme.
11:13Mix for about 30 seconds.
11:21Put this in a pot.
11:23Season with salt and pepper.
11:26This looks delicious.
11:28Do you want your children to do agriculture?
11:32Yes.
11:35I want my children to be interested in agriculture.
11:37I took my children to an agricultural exhibition.
11:40I wanted my children to be interested in agriculture.
11:42I'm worried about my children's future.
11:45I want my children to be interested in agriculture.
11:48I want my children to be interested in agriculture.
11:51This looks delicious.
11:54This is very thick.
11:56This is complete.
12:01ITADAKIMASU
12:05ITADAKIMASU
12:07This is very thick.
12:10This is delicious.
12:12This is deep-fried, so it has a deep taste.
12:16Deep-fried potatoes have a deep taste.
12:21If it wasn't deep-fried, it wouldn't be like this.
12:23This has a little skin.
12:26This is a satisfying soup.
12:28I'm full.
12:30This is very delicious.
12:32This is very delicious.
12:36GOCHISOSAMADESHITA.
12:37This is very delicious.
12:39The next person to teach us how to cook is JUNICHI.
12:43Please teach us.
12:45I heard that you don't cook in the kitchen.
12:49I don't cook in the kitchen.
12:51It's a little different.
12:54Have you ever eaten JUNICHI's food?
12:57No.
12:59JUNICHI's food is rare today.
13:02Where did you eat JUNICHI's food for the first time?
13:04Please cook JUNICHI's food for the first time.
13:08Please cook JUNICHI's food for the first time.
13:10That's good.
13:12JUNICHI, what are you teaching us?
13:15This is a baked potato salad.
13:19Is this a baked potato salad?
13:21Is this a baked potato salad?
13:23Yes.
13:24What is that?
13:26This is a baked potato salad made by JUNICHI.
13:31JUNICHI, please cook this.
13:35Let's have JUNICHI see this.
13:37I've never seen JUNICHI cook.
13:40I agree.
13:42Let's cook for JUNICHI.
13:44Please teach us JUNICHI's food.
13:48First, heat the potatoes in a 600W microwave oven for 5 minutes.
13:56Then mash the potatoes with a masher.
13:59Mash the potatoes finely.
14:02I used to do this when I was single.
14:06You can buy this at a convenience store.
14:08It's hard.
14:10Mash the potatoes like this.
14:12I mashed the potatoes.
14:14Next, add onions.
14:16What do you usually add to onions?
14:18I don't add onions in summer.
14:20I add onions in summer.
14:23I add onions in summer.
14:31It's okay to add onions at the end.
14:34It's okay for men.
14:36It's hard.
14:38I'm not good at using a knife.
14:41I usually use a knife.
14:45I don't add onions to the knife.
14:47You don't add onions to the knife.
14:49I just pull the knife.
14:52It's hard to pull the knife.
14:54This is JUNICHI's knife.
14:57I care about the texture.
15:01I grate the potatoes.
15:06I put the potatoes in this.
15:11HITOMI, I was able to grate the potatoes.
15:14I'm glad you were able to grate the potatoes.
15:17This is a good way to grate potatoes.
15:19Add this.
15:21Add mayonnaise here.
15:25Add a little more mayonnaise.
15:27This looks delicious.
15:29This has a strong taste.
15:31Add mayonnaise.
15:33Add salt and pepper.
15:35Add a little more mayonnaise.
15:37This goes well with sake.
15:39Mix this.
15:43This is a good way to eat.
15:46This is a good way to eat.
15:50This is a good way to eat.
15:52This is a good way to eat.
15:54I thought I'd try this when I got bored.
16:00I see.
16:02I added a little more.
16:04This is a good way to eat.
16:06This is about this.
16:09This is about this.
16:13I have never eaten this.
16:16This is different from croquette.
16:18This is grilled.
16:20This is about this.
16:23This is the size of a hamburger.
16:25That's right.
16:27This is the first time for everyone.
16:29That's right.
16:30This is the first time for everyone.
16:34Everyone uses this.
16:36I eat this.
16:40If you grill the onions, it won't be spicy.
16:43That's right.
16:44This is about 1 minute and 30 seconds.
16:48This is about 1 minute and 30 seconds.
16:51You can eat this as it is.
16:53That's right.
16:55Did you do this a lot when you were single?
16:57When I was single, I did this when I had time.
17:00Did you do this when you were single?
17:03That's right.
17:05That's right.
17:06Don't say that.
17:09I'm sorry.
17:11This is about this.
17:14This smells good.
17:17This is good.
17:20This is complete.
17:23This is a new way of eating meat.
17:29This is delicious.
17:31This is delicious.
17:33This is delicious.
17:49ITADAKIMASU
17:51ITADAKIMASU
17:54This is delicious.
17:56This is delicious.
17:59This is really delicious.
18:01It's like a hashbrown potato.
18:04It's a little different from a potato salad.
18:08I think the onion is a little sweet because it's grilled.
18:12How is it, Hitomi?
18:13It's delicious.
18:15This is delicious.
18:17When the kids are at home,
18:19I can't help it.
18:23Now, we're going to make a delicious dish using hashbrowns taught by a famous restaurant chef and a food researcher.
18:32First of all,
18:34Good evening, everyone.
18:36I'm Akio Nihonbashi Yukari, the third generation of Nihonbashi.
18:40Nihonbashi Yukari, a Japanese-style restaurant founded in the 10th century.
18:46The third generation is taught by a Japanese-style chef.
18:52Today, I'm going to make a hashbrown potato salad using hashbrowns.
18:57Hashbrown potato salad?
19:00You all like hashbrowns, don't you?
19:02But I'm going to mix it with a potato salad.
19:07It's a new menu.
19:11Cut all the vegetables into small pieces.
19:15Boil and stir-fry.
19:17Let the mayonnaise cool down.
19:20If you follow this process, you can make it delicious at home.
19:28What do you think of?
19:29Of course.
19:30Cold start.
19:32150cc of water.
19:33Today, I'm going to make a noodle soup.
19:35It's not cooked yet.
19:37Add 10g of sugar.
19:40You don't have to mix it yet.
19:42Today, the main dish is hashbrowns.
19:46Cut the hashbrowns into 5mm thick pieces.
19:52Slice the hashbrowns horizontally.
19:57You cut it into small pieces.
19:58If you cut it into small pieces, you can make delicious hashbrowns in 15 minutes.
20:05Put it in a frying pan.
20:10It's not cooked yet.
20:13Cut the onions and carrots into small pieces.
20:20Put it in a frying pan.
20:23It's not cooked yet.
20:25I'm going to use ground beef today.
20:28Ground beef is delicious.
20:32Turn on the heat.
20:35The heat is lower than high heat.
20:41Put the beef in a rubber spatula.
20:44Mix it.
20:46Turn on the heat slowly.
20:48If you put it in a hot place, it will harden.
20:51Put it in a cold seasoning.
20:54Mix it.
20:57Boil it until the moisture is completely gone.
21:05Listen to this sound.
21:07I can hear it.
21:09It's the sound of stewing.
21:11Boil it until the moisture is completely gone.
21:18Then it will be delicious.
21:21I see.
21:23It's popping.
21:32This is the last step.
21:35Add a tablespoon of sesame oil.
21:40Look at this.
21:42It's delicious.
21:45If you add mayonnaise here, it will react with heat and flow.
21:50So cool it down to room temperature.
21:52This is the point.
21:54When it cools down to room temperature, add mayonnaise.
22:0010, 20, 30, 40, 50, 60, 70.
22:05It's a bonus.
22:07This is enough.
22:09Mix it.
22:12It looks delicious.
22:15This is a meat potato.
22:17When you swallow it, it becomes a potato salad.
22:21Finally, put it on a plate.
22:24Add colored green onions.
22:27This is a new meat potato potato salad.
22:32This is a new meat potato and a new potato salad.
22:35This is a good combination.
22:38You can eat this as it is, but I recommend it.
22:42This looks delicious.
22:44I want to eat this.
22:50This is a new meat potato potato salad.
22:55Let's cut this.
23:00Cut the ingredients into small pieces to make it easier to cook.
23:06I used to make a half-potato salad.
23:10That's right.
23:12I made it when I was in elementary school.
23:16I made it with sweet potatoes.
23:21OK.
23:23Put the ingredients in the frying pan.
23:28Put the noodle soup in the frying pan.
23:30Isn't this noodle soup?
23:32This is a cold start.
23:34That's dangerous.
23:37I'm sorry.
23:39It's dangerous.
23:46Isn't this noodle soup?
23:48This is a cold start.
23:50That's dangerous.
23:52That's right.
23:54I'm sorry.
23:56This is a cold start.
23:58This is a cold start.
24:02This is dangerous.
24:04This is dangerous.
24:06I'm sorry.
24:07I told you many times.
24:09This is dangerous.
24:11This is a cold start.
24:12Don't mix this.
24:15Put this in.
24:18I'm sorry.
24:20I'll put this in.
24:23This is a half-potato salad.
24:25In Kanto region, we use pork.
24:27In Kansai region, we use beef.
24:31This time, we use half-potato salad.
24:34Can I start?
24:35Yes, you can.
24:36I'll start.
24:37This is a cold start.
24:38I wanted to make this.
24:40Mix the ingredients well.
24:43Then, the meat won't be hard.
24:46Which do you prefer, beef or pork?
24:48Which do you prefer, beef or pork?
24:49I like beef.
24:52I like pork.
24:54Really?
24:55Is there a difference in Kansai region?
24:57I didn't know that.
24:59I used to eat beef at home.
25:02I used to eat pork at home.
25:05This smells good.
25:08This is good.
25:10This is boiling.
25:12This is boiling.
25:15If you boil it for too long, it will get burnt.
25:20This looks good.
25:22This already looks good.
25:27After boiling it for about 10 minutes,
25:29they hear the sound of stir-frying.
25:35I can hear the sound of stir-frying.
25:39Then, add sesame oil.
25:41I'll add sesame oil.
25:44It smells good.
25:46I'll add sesame oil.
25:47It smells good.
25:48The main ingredient of potato salad is mayonnaise.
25:51Nonaka-san loves mayonnaise.
25:53Nonaka-san.
25:56It's totally Nonaka-san.
25:58You always say that behind my back.
26:00I didn't say that.
26:01I didn't say that.
26:03You always say that when I stop.
26:05Nonaka-san.
26:06You always say that when I stop.
26:09Nonaka-san loves mayonnaise.
26:12Nonaka-san doesn't say that.
26:16Mayonnaise melts in the heat.
26:18So, turn it to room temperature.
26:19I'll stop it.
26:20I'll turn it to room temperature.
26:23Then, mayonnaise.
26:25How many grams is it?
26:26It's 70g, but it's actually 80g.
26:2970g is an extra.
26:31It's 80g.
26:3330g, 40g, 50g, 60g, 70g.
26:39Nonaka-san.
26:42I won't let you say that anymore.
26:45I was surprised.
26:46It's an extra.
26:47That person.
26:48It's an extra.
26:49It's an extra.
26:50It's coming out.
26:52It stopped at 70g.
26:54It's amazing.
26:56Nonaka-san is amazing.
26:58Nonaka-san is amazing.
27:01Nonaka-san.
27:03Thank you.
27:05I was surprised.
27:0770g.
27:10I won't let you say that.
27:11It's not 80g.
27:12I won't let you say that.
27:14It's not 80g.
27:17It's amazing.
27:18I was surprised, too.
27:20This is not good.
27:22He's watching us.
27:25He's angry.
27:27He's angry because the server called him.
27:30He's angry.
27:31He's angry because the server called him.
27:32That's right.
27:33He's angry because the server called him.
27:35Hey, you guys.
27:36Stop it.
27:38Put it in a bowl.
27:40It looks delicious.
27:42It's done.
27:45Let's eat.
27:47I think this is delicious.
27:52It's delicious.
27:54It's delicious.
27:56All the ingredients are the same size, so it's easy to eat.
27:59All the ingredients are the same size, so it's easy to eat.
28:02At first, I felt the texture of meat.
28:05At first, I felt the texture of meat.
28:07As the staff said, it's like potato salad.
28:10That's right.
28:11It's a strange dish.
28:13It's delicious even when it's cold.
28:16Because it's potato salad.
28:18That's right.
28:19It's delicious even when it's cold.
28:21It's a good combination of both.
28:24It's delicious.
28:27What's more?
28:29You can eat this as it is, but I recommend this.
28:32You can eat this as a rice ball.
28:33You'll be surprised if you eat it.
28:35It's delicious.
28:37You'll hear that I'm a genius.
28:39I'm always like that.
28:40This is really delicious.
28:42Please try to make it.
28:44There is rice.
28:45Let's do it.
28:47That's good.
28:48Let's do it.
28:49You can do it.
28:51Okay.
28:53I'll do it.
28:54I'll do it all.
28:56That's good.
29:00Can I put all the green onions in?
29:02That's a lot of green onions.
29:04That's good.
29:05Really?
29:06Let's do it.
29:07Let's do it.
29:09Let's do it.
29:13That's good.
29:16That's good.
29:17That's good.
29:18That's a lot of green onions.
29:20That's a lot of green onions.
29:22Don't be surprised.
29:24That's right.
29:28That looks delicious.
29:31I'll do it.
29:32Wait a minute.
29:40A little more?
29:41A little more.
29:44You are a challenger.
29:45That's right.
29:46That's right.
29:48Can you hold it?
29:50That's amazing.
29:52This is...
29:54That's a good size.
29:55That's really good.
29:58That's really good.
30:00That's really good.
30:01That's really good.
30:02That's a good size.
30:03This is the original size.
30:06That's right.
30:07I'll do it.
30:08I'll do it.
30:13That's good.
30:14That's good.
30:15That's good.
30:16That's good.
30:19It's better to eat this with rice balls.
30:21That's good.
30:22That's good.
30:23It's better to eat it with rice.
30:24That's good.
30:25This is a perfect meal.
30:29There are a lot of vegetables.
30:31That's good.
30:32I'm glad I added all the green onions.
30:34That's good.
30:36That's a good accent.
30:37Don't be scared.
30:38Don't be scared.
30:40Don't be scared.
30:41I was the most scared.
30:44I was scared to add all the green onions.
30:46I'm glad I added all the green onions.
30:48That's good.
30:52Good evening.
30:53I'm Harada from Aroma Fresca.
30:55Nice to meet you.
30:57Harada, a famous restaurant in Ginza, has been evaluated by Michelin for 17 consecutive years.
31:09Today, I'm going to make gratin with new potatoes.
31:16Grate the new potatoes.
31:20Garlic and onions are cold-started.
31:23We don't use the usual ingredients in gratin.
31:27If you follow this process, you can make it delicious at home.
31:35First, peel the new potatoes that have been boiled in cold water for 30 minutes.
31:41It's a little hot, but I'll peel it while pouring water.
31:45If you do it while pouring water, it will peel off smoothly.
31:50You don't have to use a knife.
31:53Cut the peeled new potatoes in half.
31:58Grate the onions and garlic.
32:02Just a little bit of garlic is fine.
32:06This is enough.
32:09Next, grate the onions.
32:11You can use a Teflon frying pan.
32:15The flavor and texture of the new potatoes are very delicate.
32:19Use a grater so that it doesn't touch your mouth.
32:25Next, cold-start.
32:28He said it clearly.
32:31I haven't turned on the fire yet.
32:32Put a little butter on the grated garlic and onions.
32:38I'll turn on the fire from here.
32:41The scent of onions and garlic is transferred to the butter.
32:46Turn on the fire slowly from the cold frying pan.
32:50Melt the butter over low heat.
32:53Now the smell of onions is gone.
32:57Wait until the onions turn sweet.
33:02It's getting sweet.
33:04The sweetness is gone.
33:07When the onions turn sweet...
33:11Add milk.
33:15Add fresh cream.
33:19Add the new potatoes.
33:23Mash the potatoes.
33:30By doing this, the flavor of the new potatoes is transferred to the milk and fresh cream sauce.
33:37The sauce will thicken a little.
33:41Add two pinches of salt.
33:46Turn off the fire.
33:49The new potatoes are ready.
33:51Arrange the potatoes.
33:54Add the sauce.
33:56At this point, the sauce will thicken a little.
33:59Add the sauce.
34:02Here is a big point that is different from the standard gratin.
34:08You can't add cheese to this.
34:12The delicate scent of the new potatoes is lost.
34:18When I use new potatoes, I don't use cheese.
34:24The point of the new potato gratin is not to use cheese.
34:30Heat it in the oven at about 200 degrees for 10 minutes.
34:39It's done.
34:43It's done.
34:45It looks like there is cheese.
34:47Even if you don't add cheese, you can taste the deliciousness of the ingredients.
34:52It's a delicious new potato gratin.
34:55Aiba-kun, please make it.
34:58Thank you.
34:59First, peel the new potatoes.
35:05Can you do it?
35:09Can you do it with your hands?
35:13You can do it.
35:16You can do it.
35:17It feels good.
35:19You are good at it.
35:26Isn't it too early?
35:29It's a speed.
35:33Isn't it too early?
35:34Is this the third one?
35:36Isn't it too early?
35:38I'll ask him to raise the hourly wage.
35:43It's done.
35:45It's done.
35:46It's done.
35:48It's done.
35:49In the meantime, add a little garlic.
35:56Grate the onion.
36:00There is no such thing as gratin.
36:03To make use of the texture of the new potatoes, grate the onion and garlic.
36:07Add a little garlic.
36:09Then, add butter.
36:13By slowly heating it in a cold frying pan, the smell of butter will be transferred to the onion.
36:19It's an old start.
36:22It's good from the camera's point of view.
36:24It's good.
36:27Is it popular in the restaurant industry?
36:29Are you okay, Mr. Nonaka?
36:31Until the smell is gone.
36:34Until it smells sweet.
36:39It's getting a little soft.
36:46It looks okay.
36:48Then, add the new potatoes.
36:55How many did you break?
36:57Two.
36:58Then, add milk and fresh cream.
37:03Crush the two.
37:06By breaking the new potatoes, the flavor of the new potatoes will be enhanced and it will be thick.
37:12After breaking it, add salt.
37:15I'll add salt.
37:17I'll add salt.
37:21It's like cheese.
37:24You're bold.
37:26You're going to eat the flavor of the new potatoes.
37:29I'll add a lot of cheese.
37:31Is it okay?
37:35According to Mr. Harada, you don't have to add cheese to this gratin.
37:41If you add cheese, the flavor of the new potatoes will be enhanced.
37:45Preheat the oven at 200 degrees for 10 minutes.
37:51I'll do it.
37:5410 minutes later.
38:01It looks delicious.
38:03It's done.
38:06Let's eat.
38:14It's delicious.
38:16It's delicious.
38:18It's elegant.
38:20I can feel the sweetness of the new potatoes.
38:24I can feel the sweetness of the new potatoes.
38:26It's delicious.
38:28It's thick because I broke it a little.
38:31The flavor of the new potatoes is enhanced.
38:35I didn't have to add cheese to this gratin.
38:40It's delicious.
38:44Good evening.
38:46I'm Mr. Jo, a chef.
38:48Good evening.
38:50The food introduced on SNS has become a hot topic.
38:54He published five cookbooks in two years.
38:58He is a cooking researcher of Bazzle Recipe.
39:02He is very popular now.
39:05Today, I'm going to make a new potato gratin that looks fun.
39:11It's very easy to make and you don't have to use fire.
39:14Please try it.
39:16This is novel.
39:18The new potatoes are cooked with the skin.
39:23It adds acidity and richness.
39:26It is wrapped gently with raw ham.
39:29If you follow this process, you can make it delicious at home.
39:37I cut the potatoes into 3 to 4 cm squares.
39:39I crush the potatoes, so it's okay.
39:42I use the skin this time.
39:44The skin of the new potatoes is thin and soft.
39:48So you can eat it deliciously even if you don't peel the skin.
39:52After heating the new potatoes in the microwave for 5 minutes.
39:57The point is to add mayonnaise while it's hot.
40:03It is said that the acidity is removed.
40:06By adding mayonnaise early, it becomes mild.
40:10The acidity is suppressed.
40:15I grind this with a fork.
40:23After mixing it, I put it in.
40:27The sweetness of the new potatoes is different.
40:31It is a match with the sweetness.
40:33It has a rich taste, so I put it in.
40:37This is 60g.
40:39I will introduce the ingredients later.
40:46After mixing the whole thing, I roll it up.
40:50I wrap it with raw ham.
40:53Raw ham has a lot of umami ingredients.
40:56By combining it with a carbohydrate, potatoes, it becomes a satisfying dish.
41:03It is like this.
41:06It's cute, isn't it?
41:08I put this side by side.
41:12After wrapping it with raw ham,
41:16I make a dressing.
41:19I put soy sauce, vinegar, and olive oil.
41:27I mix it.
41:30It becomes thick.
41:33This is a phenomenon called emulsification.
41:35This improves the spiciness of the dish.
41:41I put this on it.
41:44I put the finished dressing on it.
41:49I put pepper on it.
41:53It's done.
41:55I use potatoes all over the skin.
41:57I want you to feel the scent of potatoes in the ham.
42:01It's delicious.
42:02It takes less than 10 minutes to make it.
42:05Please try it.
42:09Thank you.
42:12I wrap it.
42:15I put it in the microwave.
42:165 minutes?
42:175 minutes.
42:22The skin is soft, so you can eat it deliciously without peeling it.
42:28I have a question.
42:30Thank you.
42:31I eat ramen as a snack.
42:33That's good.
42:34That's good.
42:35That's good.
42:36That's good.
42:37Is there a radio show like this?
42:41It's like a radio show.
42:44I eat ramen as a snack.
42:46That's good.
42:47What do you think is the cutest food?
42:52I see.
42:53I think pot-au-feu is the cutest food.
42:57I see.
42:58Pot-au-feu is cute.
43:00It's a cute food.
43:03It's cuter than pot-au-feu.
43:05Pot-au-feu is cute.
43:06It's cute.
43:07I think three letters are good.
43:10What?
43:11It's cute.
43:12I'm worried about two letters.
43:13What?
43:14Wait a minute.
43:15Two letters.
43:16Wait a minute.
43:17It's cute, isn't it?
43:18It doesn't have to be a dish.
43:20I think it's cute if it's eaten.
43:21Because it's a food.
43:22That's true.
43:23Since it's a food.
43:24I think it's cute if it's eaten.
43:25That's true.
43:26Let me do it.
43:27Are you sure?
43:28That's cute.
43:29It's really cute.
43:30I'll start.
43:32Marshmallow.
43:35Marshmallow.
43:36Why are you not looking at me?
43:39No, no.
43:40Isn't it cute?
43:41I think the product is cute.
43:43It's soft.
43:44That's right.
43:45That's right.
43:46I think it's good.
43:47Is that so?
43:48Yes.
43:49Let's go.
43:51Cherry pie.
43:53That's a good way to say it.
43:55That's a good way to say it.
43:57That's a good way to say it.
43:59Let me think.
44:01Are you ready?
44:03First,
44:05plum.
44:09That's a good way to say it.
44:11That's a good way to say it.
44:13I think this is a good way to say it.
44:15That's a good way to say it.
44:17Miso.
44:21Miso?
44:23In reverse.
44:25Miso is cute.
44:27Miso.
44:29I see.
44:31I get it.
44:33Hamo.
44:39Cute...
44:41What does hamo mean?
44:43No, no, no.
44:44You're eating like a fool.
44:46No, no, no.
44:47The name is the cutest.
44:48It's cute, isn't it?
44:49I'm trying to be as specific as possible.
44:51Like a fool!
44:52Like a fool!
44:53Like a fool!
44:55You're saying it like that.
44:56I'm saying it like that.
44:58That's how I started.
45:02Like a fool!
45:03Like a fool.
45:04Like a fool.
45:05Like a fool.
45:06Like a fool.
45:07Like a fool.
45:08You're cute.
45:09Like a fool.
45:10Like a fool.
45:11Like a fool.
45:12Like a fool.
45:14Like a fool.
45:16That was good.
45:24He'll probably think that it's nothing.
45:30He was tough after all.
45:31Oh, right.
45:34Like a fool!
45:35Like a fool.
45:36Like a fool!
45:40Like a fool.
45:42You sound like an idiot!
45:44You sound like an idiot!
45:46It's been a long time since I opened my mouth.
45:49It's been a long time since you opened your mouth.
45:56Is it done?
45:57Yes.
45:58You said it was done.
46:01This is definitely hot.
46:02This is hot.
46:04This is hot.
46:06While it's hot...
46:07That's right, you said it.
46:09It's a mild flavor.
46:13It's hot.
46:14How is it?
46:15It's hot.
46:18You sound like an idiot!
46:25That's how you say it.
46:27I see, I just need to put it all together.
46:29I have something to add here.
46:34What is it?
46:35Here it is!
46:37What is the secret ingredient that adds depth to the fresh ham?
46:44I see, I see.
46:46What is the secret ingredient that adds depth to the fresh ham?
47:02What is the secret ingredient that adds depth to the fresh ham?
47:08Here it is!
47:09Cream cheese!
47:13It looks delicious.
47:16You put a lot of it.
47:19It looks delicious.
47:21I think it goes well with the sourness of the cream cheese.
47:25It goes well with the fresh ham.
47:27That's right.
47:33Let's make the sauce first.
47:35Let's make it round.
47:39Mix the oil, rice vinegar, and soy sauce until it thickens and let it emulsify.
47:43By doing so, it will mix well with the ingredients.
47:47It's already thick.
47:50It's emulsified.
47:56If you put too much, it won't mix well.
48:05Is this enough?
48:06That's enough.
48:07I'll pour the sauce on it.
48:12It's done.
48:13It looks delicious.
48:20Let's eat.
48:29It's delicious.
48:31It's my first time to eat it.
48:33It's delicious.
48:34It has various flavors.
48:36First of all, I can feel the sweetness and aroma of the sweet potato.
48:41It's thick.
48:43It goes well with the sourness of the fresh ham.
48:46I can feel the cream cheese.
48:49This sauce has a strange flavor.
48:52It's a party sauce.
48:55It's a party sauce.
48:58Of course, it's delicious.
49:02I think it would be good to add a little pickled radish.
49:08That's a good idea.
49:11It was delicious and fun today.
49:13It was fun.
49:14I ate a lot of ham today.
49:17I ate a lot of ham today.
49:20I ate a lot of ham today.
49:21That's all for today.
49:23Is that okay?
49:27Is that okay?
49:28Yes.
49:30Ham?
49:34Goodbye.
49:36It's cute.
49:38It's cute.