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00:00教えて!栗原晴海先生!
00:05また来てくださってありがとうございます。本当に。
00:09先生、よろしくお願いします。
00:11寂しかったんだけど。
00:12え、なんでですか。
00:13会えなかった。
00:14え、じゃあ毎週来てくださいます。
00:17順レギュラー、順レギュラーでね。
00:20今まで考えたレシピは2万種類以上。
00:24出版した150冊以上の書籍の累計発行部数はおよそ3200万部。
00:32そんな栗原さんが身近な食材を使ったアイデアレシピを教えてくれる企画。
00:40今回はですね、視聴者の皆様から余りがちな食材を美味しく使い切りたいということでですね、
00:48今日は先生に余りがちなこちらの食材で料理を教わりたいと思います。
00:53今日はですね、キャベツ、もやし、お豆腐。
00:57余るね。
00:58確かに余るね。
01:00余る?
01:01余る、余る、余る。
01:03今回は余りがちな三大食材を美味しくするレシピを栗原晴美先生に教えてもらいます。
01:10まずはキャベツ。
01:12視聴者の方に家庭で余りがちな食材に関してアンケートを取ったところ、こんな声が上がっております。
01:18一玉の方が安いのでつい買ってしまうが、結局消費しきれない。
01:23簡単にたくさんのキャベツを消費できるレシピを知りたいと思います。
01:28余るキャベツにしてもだって一枚とかだもんね。
01:31余るね。
01:32なかなか減らない。
01:33なかなか。
01:34まず先生これありますか?キャベツ。
01:36私はキャベツがですね、すっごい好きで、毎週金曜日の夜、半分はざく切り、半分は千切りして保存してます。
01:48ざく切りと千切り。
01:50ざく切りは中華で炒めたり、ちょっとオリーブオイルで炒めたり、そういうものに使って、あと即席漬けとか。
02:00千切りは牛乳フライ食べたい時の添え物、それからバター炒め、あるとあらゆるものに使うから意外に使っちゃう。
02:09じゃああんまり先生は余らせないキャベツを。
02:12余らせない。毎週。
02:14余らせない。
02:17キャベツだけでもどんどんレシピが出てくる栗原はるみさんに、まずは鮮度を保つのが難しい千切りキャベツの保存方法を教わります。
02:28千切りの時は外側を使ってください。
02:31これ相場君と呼んじゃっていいんでしょうか。
02:33もちろんです。
02:34じゃあ一枚ずつ外していただいていいですか。
02:36剥がしてそうか。
02:38そう剥がします一枚ずつ。
02:40いやー。
02:41いやーって感じ?
02:42いや、こうやって使うの初めてなんで。
02:45本当?
02:46いつもバーンって切って。
02:48切って千切りしちゃいます。
02:50こうやって切らないの。
02:52しちゃったらこっちの端の方が粉々になるんだよ千切りしたら。
02:57美しくないよね。
02:59そうか。料理は美しさも大事。
03:02それから歯触りも大事。
03:04なるほど。勉強になります。
03:05じゃあこのぐらいでいいでしょう。
03:06もういいですか。
03:07ここはどうします?
03:09そのまま使ってましたけど。
03:11これやるとバリンって割れちゃうよね。
03:13ちょっと嫌じゃないそれ。
03:14これ平らにします。
03:18曲げるぐらい。
03:21これをここにそうしたら曲げる。
03:23なるほど。
03:25ここから切ると切りにくいから端があると。
03:28一回私はここに切っちゃいます。
03:30ここに入れちゃう。
03:33細かい。
03:34先生。
03:35なるほど。美しさのために。
03:37そっちも。
03:40自慢できます。
03:41自慢。
03:42これを千切りします。
03:47細かいそうか。こういうことか。
03:51美味しそうな音。
03:52音がいい。音がいいよ。
03:55こういう感じ?
03:56この音で目覚めたいね。
03:58いいよね。この音で。
04:00こんな感じでしょうか。
04:02綺麗。
04:03こんな均等に切れないんですよ。
04:05ちょっとやってみて。
04:07まず平らにする。ここ。
04:09平らにしてください。
04:10平らにして。
04:13平らにして。
04:15平らにして。
04:17これも。
04:20端を美しくないので切る。
04:24で、中入れる。
04:26ペションとなっちゃう。
04:27なるほどね。
04:29こうして。
04:33そうそう。
04:36そうそう。そうです。そうです。
04:38いやー。細かく細かく。
04:43あ、上手だね。
04:45本当ですか?
04:46先生。
04:47本当本当。
04:48早い。
04:49上手。
04:50早い。
04:51早い。
04:52慣れてるね。
04:53先生上手いただけた。
04:56先生、僕ら3人できました。
04:58これ全部一緒に入れましょう。
05:00はい。
05:01ここにね。
05:02一回氷水に入れます。
05:04あー。
05:05アクがあるほどじゃないんですけどちょっとあるんですよね。
05:08保存のためにはアクを。
05:09保存のためには氷水に入れてパリッとさせましょう。
05:12はい。
05:13両サイド太いですよね。
05:14太い。太い。太い。
05:15太い。太い。
05:16俺と小徳さん全く一緒でしょ。一緒。
05:18料理ってこれでなくちゃいけないってこと一個もないのよ。
05:21ちょっと太くったらあざわりがいいとか。
05:24そこでこうできないとかあんまり思わないほうがいい。
05:28アクが抜けるまで1分ほど氷水につけたら。
05:33これサラダスピナーっていうものなんですが。
05:36回すやつ。
05:37シューシューシュー。
05:38見たことある。
05:39これで水気を完全に取ってください。
05:41完全に取るんだ。
05:43ザルだと取り切れないの。
05:45溜まっちゃうので。
05:47水分が残ったままだと痛みやすくなってしまうため
05:51しっかり水気を切るのが保存の際のポイント。
05:56こうやるやつか。
05:57思いがけなくても水出ますよ。
05:59これ楽しいですよね。
06:01やってみて。
06:02遠心力で取るわけね。
06:04ちょっと水を見せてみてくれる?
06:06ここで?
06:07そう。
06:09すげえ。
06:10出るでしょ。
06:11まだ出るが。
06:13こんな出るんだ。
06:15だからやっぱり千切りして置いといても痛んじゃう。
06:18水気が残ってるから。
06:20単純に切ってないとね。
06:21すげえ。
06:22出る出る出る。
06:23こんな出るんだ。
06:24これは割とお安いのに必須なもの。
06:29買いですね。
06:30いいね。
06:31これいいよね。
06:33しっかりと水気を切ったキャベツをキッチンペーパーを敷いた保存袋に入れます。
06:40これをギューってやっちゃいけますね。
06:42フワーっと。
06:43フワーっと。
06:44フワーっとやっとって冷蔵庫に。
06:46これ置いとくと3日から4日大丈夫。
06:48ありがとうございます。
06:50いつでも食べれます。
06:51なるほど。
06:52そこも切ってあるし。
06:53すごい。
06:54何にもないときにおソースかけてるだけでもおいしい。
06:57いいですね。
06:58あと寿司酢。
07:00寿司酢ピーってかけてごまかけるだけでもおいしい。
07:04ごま油かけてもおいしい。
07:07すごいな。
07:08すぐ出てくるよ。
07:10ちなみにザク切りの場合も同じように氷水につけてからサラダスピナーでよく水気を切って冷蔵庫に入れることでパリッとした食感が3、4日持続するんです。
07:25千切りキャベツを使ったレシピの中でも特に栗原さんがおすすめする絶品レシピが…
07:33バター炒めを作ります。
07:34バター炒め。
07:36こんなにやってもちょっと食べちゃう。
07:38キャベツのバター炒め。
07:40大量のキャベツを一気に食べられて、しかもやみつきになる千切りキャベツのバター炒めとは?
07:49だいたい1分くらい。
07:511分くらい。
07:52簡単ですね。1分でできちゃうんですか?
07:53はい、できちゃいます。
07:54じゃあ火をつけます。
07:56バターを入れてください。
08:00バター2つですね。
08:01結構バターが全部溶けてしまうと焦げやすくなるので半分くらい強火でいったほうがいいと思います。
08:08で、ここでキャベツ。
08:091分だって。忙しいけどごめんね。
08:13どうする?
08:14入れてすぐ。
08:15入れてすぐやればいいんだ。
08:18いくよ?いくよ?
08:19はい。
08:20せーの。
08:21全部入れちゃった。
08:22全部入れちゃった。
08:23全部入れるわ。
08:24結構大量に。
08:26はい、1分。
08:27キッチンペーパーボーイ!
08:29ハルミさん!
08:31よっ!
08:33シンプルバーグ。
08:34ありがとうございます。
08:36料理しながら難しいんだよね。
08:37難しいですね、確かにね。
08:38難しいよね。
08:39あ、上手。
08:40上手。
08:43何?何?何?
08:46上手。
08:48みんな上手ね。
08:51慣れてるね、みんなね。
08:54すごい。
08:55ハルミさん。
08:58誰に見ててんだよ。
09:00塩コショウどうですか?
09:01軽くしといてもいいです。
09:02塩だけで食べたい方は濃いめで。
09:05お醤油で食べたい方は薄めで。
09:07なるほど。
09:08お醤油だね。
09:09お醤油かな。
09:10お醤油だね。
09:11私もお醤油。
09:12もう何分?
09:13あと10秒。
09:14もういいぐらいです。
09:15もういいぐらい。
09:16止めます。
09:17お水が全然出てないから素晴らしいです。
09:19出来た。
09:20完成。
09:21出来ました。
09:23お塩の方、お醤油の方、自由にやって食べてください。
09:27なるほど。
09:28いただきます。
09:29まず最初は塩コショウだけで。
09:31いただきます。
09:36うま。
09:37うまいわ。
09:40ちょうどいい火入れ加減。
09:42シャクシャクしてるね。
09:43シンプルだけど、よりキャベツの甘みがバターで。
09:47醤油いきます。
09:48醤油。
09:55どういうパンチだっていいわ。
09:57おいしいね。
09:58おいしい。
09:59おいしい。
10:00太いのも細いのもあんまり気にならないね。
10:02気にならないね。
10:03食感がいいですね。
10:05先生、他にもキャベツで料理ってありますかね。
10:09どんな千切りキャベツのバター炒めをさらにおいしくするレシピが?
10:14実は一緒にソーセージも焼きます。
10:19ソーセージにポイントがあります。
10:22実はソーセージを焼くのに20分かかります。
10:2520分!?
10:2620分!?
10:27そうすると周りがバカッて割れて芯がアツアツ。
10:34これご飯もいきます?
10:35白飯。
10:36もちろん。
10:37塩コショウで味付けるんだけどご飯のときはちょっとお醤油を。
10:45最高においしいキャベツの千切りとなります。
10:49簡単なんですけど。
10:50でもこのソーセージのやり方も覚えておくと結構一品になる。
10:56何もないとき、何もないとき。
10:58何もないとき?
10:59何もないとき?
11:00何もないとき?
11:01何もないとき?
11:02何もないとき?
11:03何もないとき?
11:04ソーセージ。
11:05ソーセージ。
11:06どうせあんたたち何もないでしょ。
11:09ソーセージ買ってくださいよと。
11:12先生、他にも何かあります?
11:13他にはコールスロー。
11:15あ、サラダ。
11:16コールスロー、はい。
11:17それやるでしょ?
11:18やる、やる。
11:19コーンが入ってるやつ?
11:20そうですね。
11:22入れるやつでしょ?
11:23私はですね、キャベツと玉ねぎ。
11:26玉ねぎも色々ね。
11:28玉ねぎのコールスローなんですけど、
11:30白ワインビネガーと、
11:32それからサラダ油、塩コショウで和えるだけなんですけど、
11:35すごいシンプル。
11:36だからワインビネガーじゃなくてレモンでも大丈夫。
11:39オリーブオイルでも大丈夫。
11:40マヨネーズ使わないんだコールスローって。
11:42使わない。
11:45続いてのあまりがちな三大食材はもやし。
11:50これもあまりがちですね。
11:51もやしも視聴者の方からこんな声が上がっております。
11:54もやしは常に安いので買ってしまいますが、
11:57すぐに傷んでしまうので使い切れずに処分してしまうことがある。
12:01野菜炒めしか思いつかない。
12:04そうだね。
12:05困ったなあ。
12:06先生、教えてください。
12:07お願いします。
12:09じゃあ、すごいおいしいもやしとエビの春巻き。
12:13おしゃれだ。
12:14春巻きだ。
12:15春巻きです。
12:16そんな簡単にできるんですか?春巻きなんて。
12:18簡単にできます。
12:20栗原はるみ流。
12:22シャキシャキ食感がクセになるもやしとエビの春巻きとは?
12:27じゃあまずもやしを。
12:28もやしを熱湯に1分だけ茹でます。
12:31およそ1分。もやしをさっと茹でたら。
12:37これを。
12:38いい香りですね。もやしの。
12:40氷水に入れます。
12:42氷水入れます。
12:43はい。したら?
12:44じゃあ冷やしている間にエビを切ります。
12:47エビを切る?
12:48はい。千切りします。
12:49千切り?
12:50千切りするんだ。
12:52上手だなあ。やっぱり。
12:54これを全部切ってください。
12:56頑張ります。
12:57これ、相場君の包丁?
12:58はい。これ僕がカンカン打って頑張りました。
13:04じゃあ切っていただいていいでしょうか。
13:11この際だからさ、えいし君質問しようよ。
13:14先生に。
13:16そうっすね。
13:17せっかくじゃん。
13:18一番好きな、これもう難しい。料理って何?
13:22いいね。
13:23何なんだろうなあと思って。
13:25私ね、好き嫌いは1個もないんですよ。
13:27で、一番好きって言われると迷って迷って、
13:31唐揚げがすっごい好きなの。
13:33唐揚げが好きなんですか?
13:35それがガリガリ揚げっていうのがあるんですよ。
13:38ガリガリになるような唐揚げが。
13:40手羽中っていうのかな。
13:42そこのお醤油とお酒、それをつけとくの。
13:45で、そこに小麦粉と片栗入れて、
13:48ドロンコ状にするの、ちょっと水分多めで。
13:51で、それをもう一回片栗粉つけて。
13:54片栗粉つけると?
13:56ガリガリにすると硬くなるんだ。
13:59感動するよ。
14:01どこまでガリガリになるかって挑戦したお料理。
14:04唐揚げはいっぱいになってきたけど、
14:06これが一番おいしい。
14:08私の中ではね。
14:10じゃあ食べに来てください。
14:13作ってあげたいな。
14:15常に考えてる?料理のことを。
14:18すっごい考えてる。
14:20健康診断行ったら、
14:23MRI取った時は2個は考えるとか。
14:27もう年間400くらいあるので。
14:30MRI中はいいんじゃないですか。
14:32さすがにね。
14:34ガンガンガンガン。
14:36脳に出てるんじゃないですか。
14:38考えてる光みたいな信号が。
14:41ハルミさんまたレシピ出ちゃってます。
14:44技師の方がね、レシピ出ちゃってます。
14:47あり得るか。
14:49ここは冷えましたか。
14:51そしたら絞るんですけど、かなり強く。
14:55かなり強く。
14:57燃やしの水分が残っちゃうと、ちょっと燃やし臭いのと。
15:00形は別にいいですね。崩れちゃっても。
15:03いいですいいです。
15:05揚げないといけないので。
15:07揚げる。
15:09そうか。
15:11大丈夫です。
15:13これでね。
15:17いいでしょうか。
15:19そしたら。
15:21この中にお塩ちょっとでいいです。
15:23お塩ちょっと。
15:25ちょっと入れて、ごま油と小胡椒です。
15:28小胡椒も。
15:30入れます入れます。
15:32よく混ぜたら、もやしを入れます。
15:35ここにもやしを入れます。
15:37で、混ぜる。
15:39最後にちょっとだけお塩を入れて。
15:42では、この種をですね、春巻きで包みます。
15:46これを好きなように巻いていただいて。
15:49好きなようにでいいんですか。
15:51これを。
15:53こうやって。
15:55どうでしょう。
15:59もうつけちゃっていいかも。
16:01このサイド。
16:04こんな感じでしょうかね。
16:06どうでしょう。
16:08はい、いいです。
16:10これを一斉にあげましょうか。
16:12はい。
16:14大丈夫ですか。
16:16大丈夫、しついた。
16:18ワンタンですか。
16:20確かにね。
16:22俺もちょっとワンタン風になっちゃった。
16:24いいのいいの。
16:26いいの好きな形。
16:28じゃあ入れちゃおう。
16:30同時に入れましょう。
16:322分30秒だって。
16:342分30秒。
16:362分30秒だって。
16:38お願いします。
16:40スプリングロール。
16:42スプリングロール。
16:44スプリングロール。
16:46春巻きです。
16:48すごいね。
16:50スプリングロール。
16:52いや、分かんなかったわ。
16:54スプリングロール。
16:56スプリングロール巻きです。
16:58はい、完成です。
17:00ラー油酢醤油と
17:02スイートチリソース。
17:04相場学ぶ2時間スペシャル。
17:06相場学ぶ2時間スペシャル。
17:08相場学ぶ放送開始から
17:1011年にして
17:12初のゴールデン進出。
17:14その企画とは?
17:16巨大自燃所を掘って
17:18究極の自燃所鍋を作ろう。
17:20相場学ぶ2時間スペシャル。
17:2212月8日夜6時放送です。
17:24お楽しみに。
17:26お楽しみに。
17:3412月8日夜6時放送
17:38スペシャルのボーカル
17:42スペシャルのボーカル
17:46はい、完成です。
17:48ラー油酢醤油と
17:50スイートチリソース。
17:52いただきます。
17:54まず醤油いってみるわ。
17:58熱いよね。
18:00Mmm.
18:02Oh, it's so good.
18:03The bean sprouts are so good.
18:05It's so crispy.
18:07It's so crispy.
18:08It's so good.
18:09Mmm.
18:09The ginger is so refreshing.
18:11The ginger is good.
18:12The chili sauce.
18:14It's a bit sweet.
18:20Oh, the chili sauce is so good.
18:23The bean sprouts are so cheap,
18:24so it's fun to be able to use them in a variety of ways.
18:26Wow, it's so good.
18:27This is so good.
18:28This is so healthy.
18:31Do you have any other bean sprout dishes?
18:33We have spring rolls and gyoza with bean sprouts.
18:35Oh, I see.
18:37We have bean sprouts instead of cabbage.
18:40We cut them into small pieces.
18:41We have shrimp and pork.
18:44You can use chicken or anything.
18:46You can use shrimp or crab.
18:47You can use crab?
18:48That's amazing.
18:49It's a bit crispy and good.
18:51I see.
18:51It's a bit crunchy when you grill it.
18:54Oh, it looks good.
18:56Do you eat bean sprouts?
18:57Oh, that's good.
18:58You boil it, add a little bit of garlic,
19:02salt and pepper, and sesame oil.
19:04Like the ones you find in yakiniku restaurants?
19:05Yes, yes.
19:06That's good, isn't it?
19:07That's good.
19:08Can you make that?
19:09If you're worried about the taste,
19:10you can add a little bit of chicken broth.
19:12That'll make it taste better.
19:13I see.
19:15That looks good.
19:16If you want to make it, you can.
19:17Do you have anything else?
19:18We do.
19:20We have bean sprouts with ponzu sauce.
19:22Ponzu sauce?
19:22We dip it in ponzu sauce.
19:23It's like marinade, right?
19:25Boiled bean sprouts.
19:27It's a different kind of deliciousness.
19:29I see.
19:30It's a bit strong, but it's good.
19:33I see.
19:34It's not hard to make, is it?
19:35It's easy.
19:36All of it?
19:37Yes, it's easy.
19:38Do you have anything else?
19:39No, we don't.
19:40You don't, do you?
19:41No, we don't.
19:41We have gratin.
19:43You have gratin?
19:44How do you make that?
19:45We wrap it in pork.
19:48We wrap it and grill the outside.
19:50I want to try it.
19:53It goes well with the rich taste of cheese.
19:55It goes well with bean sprouts.
19:56Yes, it's refreshing.
19:58Bean sprouts gratin.
20:00It's rare.
20:03It's a bit rough when it's boiled.
20:05That's what makes it delicious.
20:07I see.
20:08Next is a delicious recipe using bean sprouts.
20:12I'm going to make bean sprouts croissant with yakisoba.
20:17Sounds good.
20:19What is this bean sprouts croissant yakisoba?
20:29We only use bean sprouts for this dish.
20:34We don't use meat.
20:36Let's use pork belly.
20:38I love pork belly.
20:39You don't have to.
20:41First,
20:42break the noodles one by one.
20:44One by one?
20:46Break them?
20:47Put the noodles in a bowl and make it three times the size.
20:50What?
20:52Do you break them like this?
20:54Do you put hot water in it before you stir-fry it?
20:58It's good to use hot water.
21:00It's heated and steamed.
21:02If you heat it with this, it will become sticky.
21:05I see.
21:07The noodles are already steamed and soft.
21:12If you add water to soften the noodles, the noodles will lose their elasticity.
21:19If you soften the noodles before you stir-fry them,
21:22you can make delicious yakisoba that is crispy on the outside and chewy on the inside.
21:30I want to separate bean sprouts and bean sprouts.
21:34What?
21:35Bean sprouts and bean sprouts?
21:37Do you just tear them apart?
21:38Yes.
21:39That's amazing.
21:41Why do you separate bean sprouts and bean sprouts?
21:43I make tempura with bean sprouts.
21:46I see.
21:47I make it crispy.
21:49It's like meat.
21:51I see.
21:53It's hard.
21:54If you think it's a hassle, it becomes a hassle.
21:57That's right.
21:58Because it's really delicious when you eat it.
22:00You should think about that.
22:03The goal.
22:04This amount is very delicious, but this is a little...
22:07You're thinking about it.
22:09You're talking about something negative.
22:11I thought you were talking about not thinking about it.
22:13I thought you were talking about not thinking about it.
22:14I wasn't talking about thinking about it.
22:15Aibamanabu 2-hour special.
22:19Let's dig a huge clay pot and make the ultimate clay pot.
22:25Thank you for your cooperation.
22:27Find the best ingredients suitable for Japanese food and the ultimate clay pot.
22:33It's delicious.
22:34Aibamanabu 2-hour special.
22:36Broadcast at 6 p.m. on December 8th.
22:38Please come and see us.
22:44Harumiryu Kurihara.
22:46Bean sprouts and black vinegar sauce yakisoba.
22:52If you separate bean sprouts and bean sprouts and loosen the noodles one by one.
22:58Then, Aiba-kun, please bake it with this.
23:01It's steamed noodles, so it's a trick to make it delicious.
23:05I'll bake it on low heat.
23:07It's a little hot.
23:09I'll do it.
23:10I'll bake it on low heat.
23:12I'll spread this out.
23:13I won't mix it.
23:14I won't mix it.
23:16You just said you'd mix it.
23:18Don't raise the salt.
23:21I won't mix it.
23:23I'll leave it alone.
23:25I'll leave it alone.
23:26I'll bake it on low heat until it's browned.
23:30Is it like Katayaki soba?
23:32It will be delicious if you do that.
23:34You can make Katayaki soba with buckwheat noodles.
23:37Crush the garlic in the meantime.
23:42It takes 20 minutes, so please don't go out.
23:47When you're cooking.
23:49When you go upstairs.
23:51When you bring in the laundry.
23:53Don't do that.
23:55Is this enough?
23:56Yes.
23:57It's a dish that only has this and garlic.
24:00It's simple.
24:02It doesn't cost much.
24:03It's a dish that doesn't cost money.
24:05I have a letter.
24:08It's from Mr. Koha.
24:10I am aiming to get a job related to the development of food such as sweets in the future.
24:16That's great.
24:17But I haven't cooked alone yet.
24:20I want to practice cooking for my future dreams.
24:24When did you learn to cook by yourself?
24:28How did you learn to cook?
24:32He is 16 years old.
24:35I'm not very good at it.
24:37I started cooking at work because of the program.
24:45That's about 10 years ago.
24:49How did you learn to cook?
24:51How old were you when you started cooking?
24:53I was in junior high school.
24:55Were you able to cook by yourself in junior high school?
24:58When I was in high school, I was already able to cook mackerel miso soup, miso soup, rice, and potato salad.
25:08What should I start with?
25:10I haven't cooked by myself yet.
25:12It's not a basic thing for people who don't cook.
25:17You can do your best to cook what you like the most.
25:21That's a great advice.
25:23For example, curry.
25:25You can cook what you like the most.
25:27I see.
25:28Let's start cooking after that.
25:30That's a good advice.
25:31I always say that.
25:33I see.
25:34When you can cook by yourself, you will definitely like cooking.
25:39Because you know your own taste.
25:41What is your favorite food?
25:44My favorite food?
25:45When you start cooking, what do you want to eat?
25:47I want to eat only that.
25:49Is that a food you want to eat for the rest of your life?
25:51I'm the only one who has a different opinion.
25:53What is it?
25:55Do you have a food you want to eat for the rest of your life?
25:57I want to eat meat.
26:01Do you want to eat meat for the rest of your life?
26:03If you can only eat this meat for the rest of your life, what kind of meat would you choose?
26:07I want to eat steak.
26:09What do you want to eat?
26:10I want to eat pork, chicken, and beef.
26:12I want to eat beef.
26:15I also want to eat beef.
26:17I also want to eat beef.
26:18I also want to eat beef.
26:19I want to eat pork.
26:20I like pork belly.
26:24Do you know that grilled pork belly is eaten wrapped in Korean paper?
26:28It's delicious.
26:30Also grilled ginger is delicious.
26:33That's good.
26:35I'm confident.
26:37I want to eat that.
26:39What's the difference between this and regular shogayaki?
26:41You shouldn't dip the meat in the sauce.
26:43You shouldn't suck on the ginger too much.
26:47You should be careful with the thickness of the meat.
26:50You're a shogayaki expert!
26:53Everyone here is a shogayaki expert.
26:56Everyone here is a shogayaki expert.
26:59It looks like this. It's starting to burn.
27:02Does it look good?
27:03Doesn't it look good?
27:04Yes, it does.
27:05I'll put the fried meat on a plate.
27:11And then what?
27:13And then, I'll put some tempura flour on the bean sprouts.
27:18I'll coat the bean sprouts in the flour.
27:21I'll coat them in the flour.
27:24I'll coat them in the flour.
27:27And then I'll add some cold water.
27:30That's how you make a good tempura.
27:33It's better when it's cold.
27:35This is the key point.
27:37Yes, it is.
27:39Preheat the oven to 180℃ for one minute.
27:41One minute?
27:43Yes, one minute.
27:45Let's put it in.
27:47Ready, set, go!
27:49Ready, set, go!
27:51Kitchen Timer Boy!
27:53Kitchen Timer Boy!
27:55Ready, set, go!
27:57Kitchen Timer Boy!
27:59Thank you very much.
28:01Thank you very much.
28:03If you were a teacher, you would have been a girl.
28:05You are a girl now.
28:07If you put it all in,
28:09the chopsticks go like this.
28:11You can touch it, right?
28:13Yes.
28:15While you fry it for one minute
28:17until it becomes crispy,
28:19I'm going to fry the bean sprouts,
28:21so I'm going to add oil.
28:23I'm going to fry the garlic.
28:25There's a lot of garlic in it.
28:27While you fry the bean sprouts,
28:29I'm going to make the sauce.
28:31I'm going to make the sauce.
28:33This is chicken stock.
28:35This is black vinegar.
28:37This is sugar.
28:39This is soy sauce.
28:41This is shokoshi.
28:43This is shokoshi.
28:45I'm going to heat this up.
28:47The garlic is going to burn.
28:49Please use low heat.
28:51I'm going to add some oil.
28:53I'm going to add some oil.
28:55Can I put all of this in?
28:57No, you can't.
29:01I'm going to put all of this in.
29:03That's for later.
29:07It's bubbling with a strange glue.
29:09It's becoming like usual.
29:11I'm going to put the bean sprouts in.
29:15Please put it in here.
29:17What should I do with the water-soluble starch?
29:19What should I do with the water-soluble starch?
29:21The water-soluble starch that floated in the air
29:23is coming out.
29:25Let's do our best.
29:27Let's do our best.
29:29Did you put it in?
29:31This is red pepper.
29:33It smells good.
29:35It's been a minute.
29:37Please open it.
29:39What should I do with this?
29:41Please put it there.
29:43I'm going to put the sauce here.
29:45I'm going to put the sauce here.
29:47Let's go.
29:49This looks delicious.
29:55It looks delicious.
29:57It's done.
29:59It looks delicious.
30:01Let's eat.
30:09It's delicious.
30:11It's refreshing.
30:13It's refreshing.
30:15It's good.
30:17It's crispy and chewy.
30:19It has a variety of textures.
30:21It's good to have bean sprouts.
30:23It's good.
30:25It's good even without meat.
30:27It's good even without meat.
30:29It's good.
30:31It's good.
30:35The next three foods are tofu.
30:39The tofu is left over.
30:41The tofu is left over.
30:43I bought it because it was cheap.
30:45There is only miso soup and cold noodles.
30:47I understand.
30:49I don't know how to arrange it.
30:51I can't use it all at once when I make cold noodles.
30:53I can't use it all at once when I make cold noodles.
30:55I can't use it all at once when I make cold noodles.
30:57I understand.
30:59It's the best food to match such a love.
31:01It's tofu and tomato caprese.
31:03Isn't it mozzarella cheese?
31:05I agree.
31:07I use tofu instead of mozzarella cheese.
31:09I can't do it.
31:11I can't do it.
31:13I can't do it.
31:17Really?
31:19No, I'm not! Look at this!
31:23Instead of cheese, he uses tofu.
31:25What is this healthy and easy dish,
31:27Kurihara Harumiryu Caprese?
31:31So, Aiba-kun, you put this on here.
31:34Yes.
31:35And press it down.
31:36Yes.
31:37With this, you get rid of the moisture.
31:40Yes, I get rid of the moisture.
31:41This is a cloth cloth, right?
31:43Yes.
31:44It's better to have as much paper as possible.
31:46Yes.
31:47It absorbs the moisture.
31:48Yes.
31:49And then, you put a weight on it.
31:51I see.
31:53How long does it take to do this?
31:55It takes about 2 hours.
31:56About 2 hours.
31:57It takes a lot of water.
31:58It's better to cut off a lot of water.
32:00I see.
32:01Cut off about 80% of the original weight.
32:03Think of ricotta cheese.
32:05Ricotta cheese.
32:07Think of that area.
32:09I really like cheese.
32:11I really like mozzarella.
32:12Is that so?
32:13I like tomatoes the most.
32:15You like tomatoes the most?
32:16Vegetables?
32:17I like them so much.
32:18Really?
32:19You like all kinds of vegetables?
32:20I eat them all year round.
32:21Really?
32:22Yes.
32:23So, if you were to name a series, it would be tomatoes and vegetables.
32:26Yes.
32:27There are a lot of recipes for tomatoes.
32:29I really like them.
32:30What about tomato sauce?
32:31Tomato sauce?
32:32I really like it.
32:33That's great.
32:34Tomato sauce pasta is great.
32:36I have it at home.
32:37You have it?
32:38I'm going.
32:39She's being invited.
32:40I'm going.
32:41I'm going.
32:42In the refrigerator, let it sit for about 2 hours until it reaches 80% of the original weight.
32:502 hours have passed.
32:52It looks like cheese.
32:54It looks like cheese.
32:55I see.
32:56I see.
32:57I see.
32:58I see.
32:59I see.
33:00I see.
33:01I see.
33:02I see.
33:03I see.
33:04I see.
33:05I see.
33:06I see.
33:07I see.
33:08I see.
33:09I see.
33:10I see.
33:11It'll change if I turn this.
33:13Is that okay?
33:14It's cream.
33:18Don't be too close.
33:21It's hot.
33:24Be gentle.
33:26I'm sorry.
33:27You'll hurt yourself.
33:28I see.
33:29I see.
33:30I'm sorry.
33:31I'm doing everything by force.
33:32That's important.
33:33This much?
33:34Yes.
33:35I'm going.
33:36Okay.
33:37OK.
33:39Nice.
33:41Nice.
33:43OK, nice.
33:45OK!
33:47Nice!
33:49Nice!
33:51Nice.
33:53Yes.
33:55Yes.
33:57Yes.
33:59Yes.
34:01Yes.
34:03Yes.
34:05I don't know what I'm doing.
34:07Sensei, it's difficult.
34:09It's like mozzarella cheese.
34:14It looks like this.
34:17It's beautiful.
34:19Decorate the tomatoes on top of it.
34:22A lot, please.
34:23A lot.
34:24Decorate it in a fashionable way.
34:27A lot is more delicious.
34:29A lot is more delicious.
34:31Add olive oil to the whole thing.
34:34It's fashionable.
34:36It's good.
34:37Add basil to it.
34:39Add ground pepper.
34:41It's done.
34:44Let's eat.
34:50It's delicious.
34:52It's a caprese.
34:54The tofu is delicious.
34:57I think it's cheese.
35:00It's delicious to eat like this.
35:03When I watch your program, I'm excited to see how delicious you eat.
35:09It's delicious.
35:11It's very delicious.
35:13It's really delicious.
35:15Please cool it down when you make it.
35:18It's delicious.
35:19It's delicious.
35:20Sensei, what's next?
35:22It's my favorite Mapo tofu.
35:26I love Mapo tofu.
35:28There are a lot of them in the department store.
35:31I chose them because I thought they would go well with each other.
35:35Are they different flavors?
35:37Yes, they are different flavors.
35:39I heard TOUGE is not good at spicy food.
35:42So I chose a sweet flavor.
35:45You know what I like.
35:47This is fashionable.
35:50That's right.
35:53It's white Mapo tofu.
35:55It's fashionable.
35:58What about me?
35:59It's my favorite flavor.
36:00It's my favorite flavor.
36:02I envy you.
36:06I want your favorite flavor.
36:08KURIHARA HARUMI RYU MAPO TOFU.
36:11There are more than 20 types of Mapo tofu.
36:14What are the three recipes of this mapo tofu?
36:17First of all, even people who are not good at spicy food can eat it deliciously.
36:22This is Miso Mapo Tofu.
36:27I don't make it spicy.
36:30You are kind and kind.
36:32It's rare to see Mapo tofu made with miso.
36:36This is Miso Mapo Tofu.
36:39In Japanese restaurants, it's called Tenmenjang.
36:42Tenmenjang is sweet.
36:43I'll make it with that.
36:45Add chicken broth and soy sauce.
36:47Please warm it up on the other side.
36:50I'll warm up the soup.
36:52Please use low heat.
36:55Boil the soup and put it in a bowl.
36:57Please put it in a bowl.
37:00Please put it in a bowl.
37:03Boil it for about 1 minute.
37:05You are good at cooking Mapo Tofu.
37:08I don't cook Mapo Tofu.
37:09I don't cook Mapo Tofu.
37:12Boil Mapo Tofu to get rid of excess water.
37:16It's easy to taste.
37:18I see.
37:19Boil Mapo Tofu in hot water.
37:22Boil Mapo Tofu in hot water.
37:24Boil Mapo Tofu in hot water.
37:27It's hot.
37:29It's a new way to cook.
37:30It's the best way to cook Mapo Tofu.
37:33It's a speed game.
37:36I'll fry it.
37:39Eiji, let's start.
37:40I'll fry it.
37:41First, put the salad oil in the pan.
37:42Let's do our best.
37:44Add ginger and garlic.
37:48Do your best.
37:50It's a speed game.
37:54I'm frying tofu.
37:57The soup is boiling.
38:00I'm frying tofu.
38:04Add pork.
38:07Add pork.
38:12I've never cooked in this pan.
38:14It's my first time.
38:15It's your first time.
38:19Does Aiba always cook like this?
38:21Yes, he does.
38:22It's hard to cook.
38:24It's a fast-cooking pan, so it feels good.
38:27Did you get a hint?
38:28I got a hint.
38:30Add Tenmenjang.
38:35Harumi is my assistant.
38:37I'm glad to hear that.
38:38That's amazing.
38:40When it's cooked, add the soup.
38:44Add the soup.
38:48Add the soup.
38:50Add the soup when it's boiling.
38:53Add tofu.
38:55I'll add tofu.
38:58You can stop the fire.
39:01Add sesame oil.
39:03Finally, add the scent.
39:05It looks delicious.
39:07That's fast.
39:09That's good.
39:12You can do it at home.
39:14It looks delicious.
39:15It's done.
39:16I'm glad.
39:19Itadakimasu.
39:21It looks delicious.
39:23Itadakimasu.
39:27It's delicious.
39:29It's delicious.
39:31It's sweet.
39:32It's sweet.
39:34It's delicious and easy to eat.
39:36It's delicious.
39:38It's very thick.
39:40It's very thick.
39:42It's delicious.
39:43It's delicious.
39:44It's important to boil the soup.
39:47It's delicious.
39:49It's delicious.
39:51Next is SAWABE.
39:53He will make white Mabo tofu.
39:57Next is Miso Mabo Tofu.
39:59It is a white Mabo tofu that is rare in appearance.
40:03It is a white Mabo tofu that is rare in appearance.
40:08First, make spicy soup.
40:11Add garlic, ginger, and red pepper to the chicken soup.
40:15Add sake.
40:18Boil it a little.
40:20Boil it a little.
40:21Boil it a little.
40:24He doesn't stir-fry garlic, ginger, and red pepper.
40:28He puts it in the chicken soup first and boils it a little.
40:32It becomes Mabo tofu with more spiciness and aroma.
40:37I have a letter.
40:38Thank you from HANA.
40:40Thank you very much.
40:42I am a nurse.
40:44When I used to work as a nurse, I used to fix my braids every day.
40:51I was happy to fix my braids beautifully while talking to my child.
40:58I think everyone has a special job.
41:01When do you feel small happiness?
41:04Are you happy?
41:06My hand is 20 cm.
41:09It's big, isn't it?
41:1020 cm can be used to measure various things.
41:16I can buy furniture.
41:18You can measure with this.
41:21It's easy to see.
41:23When do you feel small happiness?
41:24I feel small happiness when I know the action of the kitchen timer.
41:37I feel small happiness when I know the action of the kitchen timer.
41:44I sometimes have to do the action of the kitchen timer.
41:51When I can avoid it well, I feel small happiness.
42:00After 1 to 2 minutes, the soup will be delicious.
42:04The color of the soup is lighter than that of normal soy sauce.
42:06The color of the soup is lighter than that of normal soy sauce.
42:09The color of the soup is lighter than that of normal soy sauce.
42:13Can I do it now?
42:15Yes.
42:16Can I do it now?
42:18Yes.
42:191 minute.
42:201 minute.
42:21Please.
42:26I understood.
42:28Did you understand?
42:29Are you happy?
42:30I'm happy.
42:33What?
42:34Did you understand?
42:35I couldn't see it.
42:37Teacher.
42:38Kitchen timer.
42:43I understood.
42:44Are you happy?
42:45I'm happy.
42:46Do you understand?
42:47This is the food.
42:53I'm happy.
42:55Teacher.
42:57This is tofu.
42:58Wait a minute.
42:59I have only stir-fried leeks.
43:01Wait a minute.
43:03I have to open the lid.
43:05I have a bad feeling about this.
43:07What do you say when you jump?
43:09This is tofu.
43:10This is tofu.
43:12Are you happy?
43:15I'm happy.
43:17This is tofu.
43:19Do you say this?
43:21I say this.
43:23I say this like a rider.
43:25This is soup.
43:28This is water-soluble potato starch.
43:30This is boiled tofu.
43:33This is good.
43:35This looks delicious.
43:37This is sesame oil.
43:39This is good.
43:41This is done.
43:44This is white tofu.
43:45I eat this.
43:49This is white.
43:51This is delicious.
43:52Are you okay?
43:54This is delicious.
43:56This is delicious.
43:58This is a little spicy.
44:00This is salty.
44:02This looks white, but it has a strong taste.
44:04This is delicious.
44:06This is delicious.
44:08This is delicious.
44:10This is delicious.
44:12This is the last dish.
44:14I'm lonely.
44:17What do you make?
44:19This is my favorite spicy food.
44:21This is Mapo tofu.
44:23This is spicy food.
44:25This is Mapo tofu.
44:28Next, I make Mapo tofu with Chinese pepper.
44:39This is chicken soup.
44:41This is soy sauce.
44:43This is sugar.
44:45This is a seasoning.
44:47Please be careful not to boil this.
44:51I fry this.
44:53This is garlic and ginger.
44:55This is garlic and ginger.
44:57This is pork.
44:59This is done.
45:01This is done.
45:03This is soy sauce.
45:05This is sugar.
45:07This is a seasoning.
45:09This is good.
45:11This is good.
45:15This is tofu.
45:17This is good.
45:19This is done.
45:21Please take your time.
45:23Please take your time.
45:25I add sesame oil.
45:27How much sesame oil do you add?
45:29I add all the sesame oil.
45:31Really?
45:33I'm scared.
45:35This is good.
45:37This is fast.
45:39This is done.
45:41This is fast.
45:43This is the fastest.
45:45I'm used to this.
45:47This is good.
45:49This is done.
45:51This is fast.
45:53ITADAKIMASU.
46:11This is fast.
46:13This is good.
46:15ITADAKIMASU.
46:21This is good.
46:23This is good.
46:25This has a good scent.
46:27This has a refreshing spiciness.
46:29This is not too spicy.
46:31This is just right.
46:33This is a good combination.
46:35This is a good combination.
46:37This is a good combination.
46:39Let's do it next time.
46:41Is there any other tofu dish?
46:43Is there any other tofu dish?
46:45There are many kinds of tofu.
46:47This is called Shirae.
46:49This is Shirae.
46:51I make the carrots sweet and spicy.
46:53I mix the tofu well.
46:55I make the tofu creamy.
46:57I make the tofu creamy.
46:59I season it with sesame seeds, soy sauce, and sugar.
47:01I season it with sesame seeds, soy sauce, and sugar.
47:03I mix it with vegetables.
47:05I mix it with vegetables.
47:07Shirae is delicious.
47:09Shirae is delicious.
47:11You are an adult.
47:13You don't know my partner's favorite dish.
47:15You don't know my partner's favorite dish.
47:17Shirae is made with oysters.
47:19Shirae is made with oysters.
47:21Don't exaggerate.
47:25Why do you give me new information?
47:27You can get anything.
47:29You can get anything.
47:31I put in fresh cream.
47:33I put in fresh cream.
47:35I put in fresh cream.
47:37You are my partner.
47:39What is your favorite dish?
47:41What is your favorite dish?
47:43What is your favorite dish?
47:45What is your favorite dish?
47:47What is your favorite dish?
47:49What is your favorite dish?
47:51What is your favorite dish?
47:53What is your favorite dish?
47:55What is your favorite dish?
47:57What is your favorite dish?
47:59What is your favorite dish?
48:01What is your favorite dish?
48:03What is your favorite dish?
48:05What is your favorite dish?
48:07impressive showers
48:09impressive showers
48:11Impressive showers
48:19יעסק świńczy
48:21יעסק świńczy
48:33Any one else?
48:35Yes, I do.
48:36My favorite is miso soup.
48:38Miso soup?
48:39Miso soup.
48:40Yes.
48:41It's made with ground sesame seeds.
48:44Then, it's mixed with miso soup.
48:46Then, you break the tofu.
48:48Then, the miso soup and the tofu are mixed together.
48:51It's very delicious.
48:52It's my mother's favorite dish.
48:55It's your mother's favorite dish.
48:57If you break the tofu, it's more delicious than cutting it into cubes.
49:02Let's try it.
49:03It's a great idea.
49:05Mr. Harumi, thank you for joining us again next week.
49:12Thank you very much.
49:13Let's have a Christmas party with Mr. Harumi.
49:16He will teach us how to make Christmas food at home.
49:24If you haven't seen it yet, please watch it on TVER.
49:28Next week, we're going to have a 2-hour special episode of Jinenjo Hori.
49:32See you next week.
49:34Good bye.
49:36I'll dig next week.