Category
📺
TVTranscript
00:00Tell Me Popular Ingredients Arrangement Recipe!
00:06This time, we're going to introduce popular ingredients
00:10and foods that people want to know how to eat.
00:17Today's theme is salmon.
00:20Which one? Salmon or salmon?
00:23I don't know.
00:24I know.
00:25What should I say?
00:26It's salmon.
00:27I'll say salmon.
00:29Salmon.
00:30I thought it was salmon.
00:32It's hard to say.
00:35Let's go with salmon.
00:38Here's a memo.
00:40Salmon is the most popular fish.
00:43It's the best among tuna and sea bream.
00:47It's the best among tuna?
00:49It's the best among tuna.
00:51I know.
00:53The popular fish, salmon, is very popular.
00:58It's more popular than tuna.
01:00I see.
01:01Children love it, too.
01:03What's the difference between salmon and salmon?
01:07It's hard to say.
01:10Salmon, salmon, salmon.
01:13There are three names.
01:15I see.
01:16Salmon is the best among sushi.
01:19I think so, too.
01:20We don't call it salmon sushi, do we?
01:22No, we don't.
01:23We call it raw salmon.
01:26We call it grilled salmon when we grill it.
01:29I see.
01:30I think so, too.
01:32Using salmon and salmon, which are delicious both raw and grilled,
01:37you can easily make salmon rare katsu with a toaster without frying it.
01:42You can also make a delicious miso hot pot with butter.
01:48They will learn salmon dishes they want to eat in this winter.
01:52First of all,
01:54Good evening, everyone.
01:56I'm Joe, a cooking researcher.
01:59The dishes he introduced on SNS became a hot topic.
02:03He published five cookbooks in two years.
02:08He is a cooking researcher of Bazzle Recipe.
02:11He is a very popular person now.
02:14Today, I'm going to introduce two kinds of salmon donburi.
02:18You can easily make it by just soaking it in the sauce.
02:20It's a donburi using two kinds of salmon,
02:24salted kelp pickled in salt and pickled in salt.
02:26It looks delicious.
02:27Salted kelp pickled in salt to get rid of the smell of salmon.
02:30Salted kelp pickled in salt with a lot of umami.
02:34Salted kelp pickled in salt with a sticky texture.
02:37If you know these points, you can make it delicious at home.
02:43First of all, I want to cut the salmon into small pieces.
02:47Cut the salmon into small pieces about the size of a bite.
02:52It's a dish with a strong taste, so I'll cut it into small pieces about a bite.
02:58Sprinkle salt all over the salmon.
03:01By doing this, you can get rid of the smell of salmon.
03:05Salmon will be more delicious.
03:07Leave it for about five minutes.
03:10Five minutes have passed, so let's take a look at the salmon.
03:12You can see that the water has come out a little.
03:15This is how the water comes out.
03:17Wipe off the water with kitchen paper and drain the water.
03:21Wipe off the water with kitchen paper and drain the water.
03:24Let's make it from salted kelp pickled in salt.
03:27Put salted kelp in the bowl.
03:30Salted kelp is delicious.
03:31Then.
03:34Leave it in the refrigerator for about 20 minutes.
03:40This is very easy.
03:42The taste of salmon and the taste of salted kelp are combined to make a delicious dish.
03:50First, mix mirin with salted kelp.
03:54Both are fermented seasonings, so they make the taste of both delicious.
03:58By adding mirin, the sweetness is added to improve the overall taste.
04:02Next, add salted kelp and mirin.
04:07Leave it in the refrigerator overnight and it's done.
04:10This dish has the power of salted kelp.
04:13Salmon has a sticky texture.
04:16The scent of salted kelp is really delicious.
04:19After that, serve it on rice and put the yolk on it.
04:25This completes the two-color bowl of salmon.
04:28It is a two-color bowl that does not get tired and does not stop.
04:31Please try it.
04:33Thank you very much.
04:35You said it was smaller than a bite.
04:38Have you ever heard of salmon?
04:41I've never heard of it.
04:44Did you have salmon when you were a kid?
04:46I've had salmon since I was a kid.
04:52I didn't have salmon when I was in Fukuoka.
04:56It's as big as Mr. Kotogi.
04:59It's as big as Mr. Kotogi.
05:01It's as big as Mr. Kotogi.
05:04Add salt to the salmon.
05:08Please wait 5 minutes.
05:12I will start cooking.
05:15Please wait 5 minutes.
05:17Please wait 5 minutes.
05:19Please wait 5 minutes.
05:21Please wait 5 minutes.
05:23Please wait 5 minutes.
05:27Please wait 5 minutes.
05:34Please wait 5 minutes.
05:40Please wait 5 minutes.
05:45Instead of the word car, please say KITCHEN TIMER BOY.
05:49I don't have a timer.
05:51That's just a trick.
05:53It's a kitchen timer trick.
05:55It's a kitchen timer trick.
05:57But you can do it.
05:59It's just a trick.
06:01Okay, let's get rid of the moisture.
06:03Okay.
06:09And kombu.
06:11Okay.
06:13Put it in.
06:15That's it.
06:17Put it in the fridge for 20 minutes.
06:19Okay.
06:21By letting it sit,
06:23the umami of the kombu will be absorbed by the salmon.
06:25I see.
06:27Next, I'm going to marinate it with salt.
06:29I'm going to add mirin to the salt.
06:31Okay.
06:33Both are fermented ingredients,
06:35so they go well together.
06:37Okay.
06:39Then,
06:41I'm going to marinate it with salt.
06:43I see.
06:45By letting it sit,
06:47the umami of the kombu will be absorbed by the salmon.
06:49I see.
06:51Then, I'm going to marinate it with salt.
06:53Okay.
06:55By letting it sit,
06:57the umami of the kombu will be absorbed by the salmon.
06:59I see.
07:01Both are ready.
07:03Okay.
07:05I'm going to put the salted kombu on this side.
07:07You don't have to put it all in.
07:09Okay.
07:11Wow.
07:16Wow.
07:18This is going to be popular among children.
07:20I think so.
07:23I'm going to put the egg yolk on it.
07:25It looks delicious.
07:27It's done.
07:29Let's eat.
07:31Let's eat.
07:35It's delicious.
07:37It's delicious.
07:39The salted kombu is sticky.
07:41The salted kombu is delicious.
07:43It's delicious.
07:45The salted kombu is sticky.
07:47It's delicious.
07:49The texture is totally different.
07:51It's good that there are two kinds.
07:53The umami of the kombu is great.
07:55I think so.
07:57It's delicious.
07:59It's delicious.
08:01Nice to meet you.
08:03Nice to meet you.
08:05My name is Takai.
08:07I'm in charge of SNS of Kureha.
08:09I'm in charge of SNS of Kureha.
08:11I'm a rare cut of salmon that got a lot of responses in SNS.
08:14What is that?
08:16We make wrap and wheel sheets for frying pans.
08:19We make wrap and wheel sheets for frying pans.
08:21Kureha.
08:23I've heard of it.
08:25I see.
08:27I want to give people a meal that is easy to clean up with this wheel sheet for frying pans.
08:31I want to give people a meal that is easy to clean up with this wheel sheet for frying pans.
08:33White dashi makes the meal more delicious.
08:35How to make the batter which is not fried.
08:38This is a refreshing sauce that goes well with rare katsu.
08:41If you know this point, you can make it delicious at home.
08:48First, mix the white soup stock with the salmon.
08:53The umami of the white soup stock brings out the deliciousness of the salmon.
08:59Next, put the bread crumbs in the frying pan and fry it.
09:03It's easy to burn, so fry it over low heat until the color of the fried food is well fried.
09:10By putting a foil sheet on it, you don't have to wash the frying pan later.
09:16It's okay if you fry it until it's about this color.
09:21Next, wipe the salmon with paper.
09:25Wiping the surface will make it easier to stick to the batter, so it's okay to wipe off the white soup stock after soaking it in the salmon.
09:34Put mayonnaise on the salmon.
09:38If you put mayonnaise on the surface, it will be easier to stick to the batter, but it will be a substitute for butter.
09:46Put the bread crumbs that you fried earlier on the salmon.
09:52If you put a lot of mayonnaise on it, it will be crispy and look like fried food, so put a lot of mayonnaise on it.
10:00Bake in the oven at 250 degrees for 4 minutes.
10:10While baking, make the sauce.
10:13Add green onions to ponzu.
10:16Ponzu goes well with salmon and mayonnaise.
10:21Take it out.
10:24Here is the salmon rare cut.
10:27It's not fried, but it's like fried, and it's very delicious.
10:31Please try it.
10:33Thank you very much.
10:35First, put the white soup stock on the salmon.
10:39Put the white soup stock.
10:42Meanwhile, I'll fry the bread crumbs.
10:45By frying the bread crumbs, you can reproduce the fried texture.
10:52It's my favorite rare dish.
10:55It's difficult.
10:57It's my favorite rare dish.
11:00It's better to be rare, isn't it?
11:03That's right.
11:05It would be great if everyone could relate to this.
11:09Do you have it?
11:12I can only think of half-boiled eggs.
11:17Half-boiled eggs.
11:19It's a rare dish, isn't it?
11:21It's a rare dish.
11:22It's a rare dish.
11:24It's a rare dish.
11:27It's a rare dish.
11:29It's a rare dish.
11:31It's a rare dish.
11:33It's a rare dish.
11:36I'll put mayonnaise on it.
11:39Mayonnaise is a substitute for butter.
11:42It makes it easier to mix the bread crumbs.
11:44I see.
11:46How about a hamburger?
11:48It's a little red inside.
11:50I see.
11:52It's a rare dish, isn't it?
11:54It's a rare dish.
11:56How about a steak?
11:58It's a rare dish, isn't it?
12:00It's a rare dish.
12:03I'll put mayonnaise on the bread crumbs.
12:06It looks great.
12:09I'll put it in the toaster oven.
12:12I'll bake it for 4 minutes.
12:14I'll bake it for 4 minutes.
12:16While I'm baking it, I'll mix ponzu sauce and green onions.
12:18I'll cut it.
12:24What should I do with this?
12:26Do you want to cut it here?
12:28I'll cut it here.
12:31It looks delicious.
12:33It looks delicious.
12:39I'll cut it like this.
12:44It's just right.
12:46It's a rare dish.
12:48It's a rare dish.
12:52It looks delicious.
12:56Is it okay like this?
12:58It's done.
13:00It looks delicious.
13:02Let's eat.
13:09It's a rare dish.
13:11It's delicious.
13:13It looks like it's fried.
13:15It's crispy.
13:16It's delicious.
13:18It's exquisite and delicious.
13:21It's delicious.
13:23It's a rare dish.
13:25It's a little burnt.
13:27This ponzu sauce is delicious.
13:29It goes well with it.
13:31It's delicious.
13:33It's been a long time since I saw you.
13:35It's been a long time since I saw you.
13:37Good evening.
13:39There are more than 1 million followers on SNS.
13:42It is a simple recipe that can be made in less than 20 minutes using ingredients and seasonings that are familiar to you.
13:50They are a very active couple on TV and magazines.
13:54Today, I will introduce you to SAKE GOMATERIYAKI.
13:58It is a very delicious dish with a sweet and salty taste of grilled salmon and ginger.
14:02Add flour to salmon.
14:05Add flavor and texture with sesame seeds.
14:07Add ginger.
14:09If you keep these points in mind, you can make it delicious at home.
14:16First, let's mix the seasonings.
14:20In a small bowl, add soy sauce.
14:23Add mirin.
14:25Add SAKE GOMATERIYAKI.
14:27This is all made in one-to-one ratio.
14:31Add grated ginger.
14:34Let's mix this.
14:35This is all the seasonings you need.
14:38This is all you need to make it delicious.
14:41Next, let's prepare the salmon.
14:44Cut the salmon into bite-sized pieces.
14:48This time, I use raw salmon instead of salted salmon.
14:52Raw salmon has less flavor, so you can adjust it to your taste.
14:59Salted salmon is easy to be salty.
15:02This time, I mix the seasonings.
15:04Raw salmon is more delicious.
15:07Season the salmon.
15:10Add salt.
15:12Salt brings out the umami of the salmon.
15:17Add pepper.
15:19Seasoning is done.
15:21Next, let's coat the salmon with flour.
15:23This time, I use a plastic bag.
15:26I don't have to get my hands dirty.
15:28I don't have to wash my hands.
15:30Put the salmon in a plastic bag.
15:38Coat the salmon with flour.
15:48All you have to do is shake the bag.
15:50Shake the bag.
15:52When you coat the salmon with flour, your hands get dirty.
15:56Your hands get dirty.
15:58This is good.
16:00Coat the salmon with flour.
16:09By coating the salmon with flour, the outside is crispy and the inside is fluffy.
16:15Next, let's bake the salmon.
16:16Before baking the salmon, remove the excess flour.
16:21Bake the salmon with the skin side down.
16:24Bake the salmon until both sides are browned.
16:28Bake the salmon for 2 to 3 minutes on one side.
16:32We have co-starred with Aiba-san in a TV drama.
16:37I don't know if I can call it a co-star.
16:39I'm flattered.
16:41We were in charge of cooking.
16:43We are men from the Wada family.
16:44It brings back memories.
16:46Do you remember anything?
16:48He was kind.
16:50He was kind to the staff behind the camera.
16:52When we were cleaning up, he said,
16:55It was delicious.
16:57He said,
16:59Thank you. It was delicious.
17:01I was surprised.
17:03It looks good.
17:05It's looking good.
17:07It looks good.
17:09Let's eat.
17:11Mix it and put it in.
17:15Turn the salmon over and mix the flavor.
17:20When the flavor is mixed,
17:22Add sesame seeds.
17:24The flavor and texture of the sesame seeds are delicious.
17:27So, I'll add a lot of sesame seeds.
17:30The texture is good.
17:33It's good.
17:35The sesame seeds are delicious.
17:37The sesame teriyaki with salmon is done.
17:41It's done.
17:43Yummy!
17:49Tastes great.
17:51You
18:08You you you you you you you you you you you
18:13Must watch oh me okra. I sort of it. Don't you?
18:21Mirin, sake, ginger.
18:26Yes.
18:29That's right, the Wada family.
18:31It was just at the time of Corona.
18:33Oh, I see.
18:35That's right.
18:36I heard that the Gucchi couple will appear.
18:40I saw the two people who took off their masks for the first time.
18:45Only the actual production during this shooting.
18:47I'll do it right after it's over.
18:49You two had such a nice face.
18:51Oh, I see.
18:52If it wasn't for that time, I wouldn't have known the face of this person.
18:57I don't know.
18:58It's that time.
18:59It's nostalgic.
19:01The Wada family was a drama with impressive cooking.
19:07That's right.
19:08There are many scenes where you eat while cooking.
19:14It was difficult to speak.
19:18It's nostalgic, isn't it?
19:20Speaking while eating food.
19:23Then, let's sprinkle salt and pepper.
19:24Salt and pepper.
19:29It is recommended to use raw salmon instead of salted salmon to make use of the taste of the seasoning.
19:35I see.
19:38By sprinkling this salt, you can bring out the umami of the salmon.
19:49Okay.
19:53This is good.
19:54You don't have to put your hands in.
19:56It's fast.
19:57It's fast, isn't it?
19:58You can do it one by one.
20:02Sift the excess powder and bake it from the surface of the skin.
20:08Isn't it unusual for a couple to cook?
20:10That's right.
20:12It's amazing for two people.
20:14It's like watching a private kitchen.
20:18That's right.
20:19It's like talking to each other.
20:20They get along very well.
20:21They seem to get along well.
20:23They talk to each other in their native language.
20:26That's strange.
20:28That's good.
20:29I don't think so.
20:31There is also salmon in noriben.
20:36It's mostly salmon.
20:38There is also salmon in bento.
20:39It's very thin.
20:41I don't think so.
20:43I wonder what it is.
20:44There is sometimes.
20:45I thought it was a salmon pen, so I opened the lid.
20:50There is a very thin salmon.
20:54I don't know.
20:55There is.
20:56I think I can put the sauce in.
20:58I'll lower the heat and put the sauce in.
21:06It smells good.
21:07That's good.
21:08That's good.
21:09I'll simmer it a little more.
21:14That's good.
21:15The flavor and texture of the white sesame are accentuated, making it more delicious.
21:23That's good.
21:24This looks delicious.
21:29It's done.
21:33Let's eat.
21:34Let's eat.
21:39It's delicious.
21:40It's delicious.
21:41This is delicious.
21:43The sesame is fragrant.
21:45That's right.
21:46It's crispy on the outside and fluffy on the inside.
21:50It's very delicious.
21:51This is delicious.
21:52This is good.
21:54This is delicious.
21:55It's delicious.
21:56The salmon is not hard at all.
21:59It's delicious.
22:00Is there such a way to grill salmon?
22:04Good evening, everyone.
22:06I'm NONAGA KIMA, the third generation of Nihonbashi Yukari.
22:10Nihonbashi Yukari is a Japanese-style restaurant that was established in the 10th century.
22:15NONAGA is the third generation of Japanese-style restaurants.
22:19Today, I'm going to make a miso butter hot pot with salmon.
22:25It's soft.
22:27Once you eat it, you'll want to eat it again.
22:32I will make it.
22:34Salmon can be made in 10 minutes.
22:39Stir-fried Chinese cabbage with salt.
22:46It's delicious.
22:51How to make a delicious miso hot pot with butter.
22:57Remove the smell of salmon.
23:01Cut the vegetables into thin slices.
23:04Make a soup stock with butter.
23:06If you remember these points, you can make it delicious at home.
23:14First, cut the salmon into three equal parts.
23:16After this, sprinkle with salt.
23:17By doing so, you can get rid of the smell of salmon.
23:20If you do this, the smell of salmon will be completely different.
23:25Then the color will change.
23:281, 2, 3 seconds.
23:30It's very hot today.
23:34It's a hot start.
23:35Sprinkle with salt.
23:37Japanese food is sprinkled with salt.
23:39By doing so, you can get rid of the smell of salmon.
23:43There are a lot of scales here.
23:48Look at this.
23:50You can get rid of these scales.
23:51If you do this, the taste of salmon will be better when you eat it.
23:57Next, I will cut the vegetables.
23:59There is a point in how to cut vegetables.
24:01The onion has a thin skin.
24:03Other than that, I don't peel the skin today.
24:05There is a lot of umami between the skin and the meat.
24:08Cut the vegetables as thinly as possible.
24:15By cutting it thinly, it will cook faster.
24:19By cutting it thinly, it will be easier to eat.
24:21After cutting this, put it in.
24:25Put this in.
24:28In the same way, cut the onion and carrot thinly.
24:34This is SHUN-GIKU.
24:35Then cut it in half.
24:39Remove the top part.
24:42I will put it in later.
24:44Put the bottom part in.
24:51I will put the top part in later.
24:55This is SHUN-GIKU.
24:57It looks like this.
25:00It looks delicious.
25:01SHUN-GIKU is complete.
25:03I put miso in a pot.
25:05I think you have your own delicious miso.
25:08Don't put white soup stock in this.
25:12This is a hard solid.
25:14If you stretch this with liquid little by little, it won't become a lump.
25:19Some people put it all at once.
25:21Don't do that.
25:22Put it little by little.
25:24Today, I use a frying pan.
25:26It's easy to mix the frying pan.
25:28You can use a bowl.
25:29This is milk.
25:31This is the secret ingredient.
25:33The smell of milk and the creaminess go well with miso.
25:38This is 300ml of milk.
25:40This is water.
25:42This is a waste, so put it in like this.
25:47This is 600ml of water.
25:51After mixing this, it's done.
25:55I put this in a pot.
26:02This is good.
26:04This is good.
26:06This is good.
26:07This is good.
26:09I'm ready.
26:12I turn on the fire.
26:14This is a cold start.
26:16I turn on the fire slowly.
26:19It will boil in about 10 minutes.
26:23I just have to wait.
26:26Look at this.
26:28It's boiling in the middle.
26:31It's boiling in the middle.
26:33The color of the potatoes has changed.
26:35This is a delicious-looking color.
26:37The key to today's taste is this butter.
26:40By adding this butter, the scent and umami are completely different.
26:47This is the key to the taste.
26:50Then, I put the rest of the meat in the pot.
26:57This is a salmon miso butter pot.
27:00This is delicious.
27:01This is a perfect pot for the cold season.
27:03Everyone, please do your best to make it.
27:05Thank you very much.
27:08First of all, I will process the salmon.
27:17This salmon is red.
27:19Is it red?
27:20Is it seasoned?
27:21This is a salmon with a sweet taste.
27:23I boil this.
27:25I boil this for about 3 seconds.
27:28I boil this for about 3 seconds.
27:30Like this.
27:31By doing this, you can get rid of the smell of salmon.
27:35It also makes it easier to remove the scales.
27:39This is a lot of work.
27:42I wipe it off with a paper towel.
27:53I wiped it off.
27:55Everyone, please do your best to slice it thinly.
27:58I slice it as thinly as possible.
28:02I slice it as thinly as possible.
28:04By slicing vegetables thinly, the cooking process will be faster.
28:09I recommend slicing vegetables thinly.
28:17I cut the garlic in half.
28:19I cut it in half.
28:21I cut it in half.
28:33I cut carrots.
28:35I cut onions.
28:37I cut shimeji mushrooms.
28:39I cut kuchinobu.
28:41I cut kuchinobu.
28:46Can I cut it now?
28:48I can't do that.
28:51I'm going to add a little bit of white dashi to the miso to make sure it doesn't get lumpy.
29:07It's looking good.
29:09Is it looking good?
29:11Okay.
29:13Now I'm going to add the milk.
29:17Now I'm going to add some water.
29:21That was close.
29:23I'm going to get scolded by Nora.
29:25The smell of the milk and the creaminess of the miso go really well together.
29:29I see.
29:30Here I go.
29:31Okay.
29:37It's been 10 minutes.
29:39Here I go.
29:41Rock and roll!
29:43That was short.
29:45Rock and roll!
29:46It's time, boys!
29:48Rock and roll!
29:50What? Uchida Yuya?
29:52Rock and roll!
29:54Uchida Yuya, rock and roll!
29:56Sake...
30:02That...
30:04Sake na bebe.
30:06Thank you!
30:09Sake na bebe!
30:11Sake na bebe!
30:13Sake na bebe!
30:15Sake na bebe!
30:19Sake na bebe.
30:21It smells good.
30:23It looks good.
30:25Now I'm going to add the butter.
30:27Butter.
30:29I heard it's better to add the leaves later to make the texture of the shungiku better.
30:34It looks good.
30:36It's done!
30:40Let's eat!
30:42How is it?
30:45It's good.
30:47It's good.
30:49It's good.
30:51The vegetables are good.
30:54It's good.
30:56The milk is good.
30:58The sake is good.
31:00The sake is good.
31:02It's miso butter.
31:04It's really good.
31:06The vegetables are thin, so it's easy to eat.
31:08Nice to meet you, Mr. Aiba, Mr. Kotoge, and Mr. Okabe.
31:11I'm Hamagohan, a culinary researcher.
31:13Mr. Hamagohan!
31:15With easy-to-use recipes that make easy-to-use ingredients into delicious dishes,
31:20he has 2.6 million followers on SNS.
31:24He has 124,000 recipes.
31:27He is a very popular Hamagohan.
31:30Mr. Hamagohan!
31:32Today, I'm going to introduce you to the ultimate Yodare Taro.
31:35Just soak the salmon and leeks together to make a very delicious dish.
31:40Thinly slice the salmon.
31:42Thinly slice the leeks.
31:46Make a thick and delicious sauce.
31:49If you know these points, you can make it delicious at home.
31:54Yodare Taro
31:56Slice the salmon diagonally.
32:04If you slice it thinly, it will be easier to mix with the seasoning.
32:09It will soak in the sauce, so slice it thinly.
32:11Yodare Taro
32:13Slice the leeks.
32:16Slice the leeks vertically from where you want to use them.
32:22Make a few cuts.
32:26I think it's good to make a cut about 1 cm wide.
32:31I'll cut it.
32:34I'm going to cut it roughly.
32:39I think it's more delicious when it's soaked in the sauce.
32:46Yodare Taro
32:48Prepare a sealed bag.
32:51Put the salmon in the bag.
32:55Put the leeks in the bag.
33:00Put the sauce in the bag.
33:03Put the sesame oil in the bag.
33:06It has a good flavor and a strong taste, so I recommend it.
33:11Put the grated garlic in the bag.
33:14Put the grated ginger in the bag.
33:17Gently rub the ginger in the bag.
33:21If you rub it too hard, it will be crushed.
33:24Leave it in the refrigerator for 10 minutes.
33:28Serve it on a plate and pour the sauce on it.
33:32It's done.
33:34The salmon and leeks soaked in the sauce are the best combination.
33:40Please try it.
33:42Thank you very much.
33:44First of all, let's slice the salmon.
33:47I'll slice it thinly.
33:49Slice the salmon thinly to make it soak in the sauce quickly.
33:53So, you can soak it in the sauce for 10 minutes.
33:57This is a salmon with drooling.
34:00There is also a salmon with drooling.
34:03The more salmon drool, the more delicious it is.
34:06Is that so?
34:08Salmon with drooling.
34:10Are you using a bird with drooling?
34:13It's a dangerous bird.
34:15It's a dangerous bird.
34:18It's not a dangerous bird.
34:20The more salmon drool, the more delicious it is.
34:22It's a story about humans.
34:24I see.
34:25Shall I cut the leeks?
34:27Yes, please.
34:28I'll chop the leeks roughly.
34:31I'll put it in several places.
34:34Is this okay?
34:40I'll chop it roughly.
34:42Okay.
34:43I'll put the leeks in the bag.
34:51I'll put the leeks in the bag.
34:54I'll put the leeks in the bag.
34:56I'll put the seasonings in the bag.
34:58I'll put the sauce in the bag.
35:00I'll put sesame oil in the bag.
35:03I'll put ginger and garlic in the bag.
35:11I'll put it in the bag gently.
35:15I'll soak it in the sauce for 10 minutes in the refrigerator.
35:19I have some information about Hamagohan.
35:22Hamagohan is from Kurume City, Fukuoka Prefecture.
35:26He is still active in Kurume.
35:29He is very happy to be on the same program as Mr. Kotoge from Fukuoka.
35:34Thank you very much.
35:36Please give him a 10-minute kitchen timer.
35:43Did you really write that?
35:45Yes, I did.
35:48Mr. Hamagohan.
35:50He is a senior from the same hometown.
35:52Wait a minute.
35:54He is a senior.
35:56I was hit by a kitchen timer.
35:59That's right.
36:02He is not a kitchen timer boy.
36:06I see.
36:08He is a kitchen timer boy.
36:10If I had known this, I wouldn't have been hit.
36:14Wait a minute.
36:16Please.
36:18Wait a minute.
36:20If I had known this, I would have eaten salmon.
36:23If I had known this, I would have eaten Hamagohan.
36:26Wait a minute.
36:30Salmon.
36:32Can I do this at the end?
36:36I'll soak this in the sauce.
36:38Please soak it in the sauce.
36:40I'll soak this in the sauce.
36:42I'll soak this in the sauce until the end.
36:45I'll read this.
36:47This is a question from a viewer.
36:50This is a question from Edamame.
36:54Thank you very much.
36:56This is a question for Mr. Kotoge.
36:58There are many questions.
37:00This is a question for Mr. Kotoge.
37:03Do you wash your hair with shampoo?
37:06Is it a body soap?
37:07Or is there something for skinheads?
37:10I was wondering what skinheads wash their hair with.
37:14I use body soap.
37:20I wash my face with body soap.
37:23I use shampoo.
37:26I don't foam when I use shampoo.
37:30I use a foamer.
37:35I put whipped cream on my head.
37:40I do this.
37:43I do this.
37:45I wipe my body and my head.
37:47I wipe my body and my head.
37:48That's it.
37:50Mr. Edamame.
37:51Is this okay?
37:52Is this a solution?
37:54I'll give you a program sticker.
37:56Thank you very much.
37:57This is what I let sit for 10 minutes.
38:07It smells good.
38:09This is green onion.
38:13This is complete.
38:17ITADAKIMASU.
38:22This is delicious.
38:25This goes well with sesame oil.
38:28The green onions are delicious.
38:30This is delicious.
38:32This is the taste of mentsuyu.
38:36This is easy to make.
38:39This is delicious.
38:43I'm KOMOKIN from AIBA FAMILY.
38:47This is a famous Chinese restaurant in Aoyama, Minami.
38:50He is the head chef of 4000 Chinese restaurants.
38:54He is the master of Chinese cuisine.
38:57Today I will make stir-fried salmon and Chinese cabbage.
39:02Many people don't know that stir-frying Chinese cabbage is delicious.
39:06If you stir-fry this with salmon, it will be the most delicious dish.
39:14Cut Chinese cabbage into large pieces with salt.
39:17Cut salmon into large pieces.
39:20Cut salmon into large pieces with salt.
39:23If you do this, you can make it delicious at home.
39:27Please insert here.
39:28First, cut Chinese cabbage.
39:34Cut Chinese cabbage.
39:35Cut Chinese cabbage into large pieces.
39:38Cut Chinese celery into small pieces.
39:48Next, cut the ginger into small pieces.
39:51When you put ginger in stir-fried food, you can feel the flavor of ginger when you bite it, so the grade of cooking will go up by one rank, so please take the trouble to cut the ginger here.
40:03Yes, I will cut this into thin slices.
40:08It's easy, right?
40:10You can do it, right?
40:12If you cut it like this, it will stand out because it is a little long, so I would like to cut it a little shorter, about 2 cm long.
40:22Put Chinese cabbage in this.
40:26I'll put ginger in it, too.
40:29What I'm going to do here is, first of all, I'll put salt in it.
40:33One-fifth of a teaspoon.
40:36And sugar.
40:37Put one-fourth of a teaspoon of salt in it.
40:41I'll rub this well.
40:44By putting salt in it, you get the excess water out of Chinese cabbage.
40:50By doing so, you can get a crispy texture.
40:55If you squeeze it a little, the water will come out like this.
41:02Yes.
41:05Yes.
41:06It will look like this.
41:10I'd like to make it a little rarer, so I'd like to use salmon that can be eaten raw for sashimi.
41:16Yes, it's salmon.
41:18I'd like to cut it into large pieces.
41:21If you cut it thinly and fry it, it will break easily, so I'd like to cut it into squares so that it won't break.
41:29Now, I'd like to season the stir-fried salmon.
41:33First of all, a little bit of salt.
41:36A little bit of pepper.
41:38I'll rub this well.
41:41I'll put in about a teaspoon of sake.
41:44It gives it moisture.
41:47If the fish is cut, the water will evaporate, so please spare the water.
41:53I'll put in about a tablespoon of potato starch.
41:58Lightly coat the surface with potato starch.
42:01Yes.
42:02Now, I'd like to make a sauce.
42:05I'll put in salt.
42:07Yes.
42:08I'll put in sugar.
42:09It softens the sharp taste of salt.
42:13Add seasonings such as pepper and vinegar and mix to complete the sauce.
42:22I'll do it.
42:23Yes.
42:24I'd like to make the salmon a little rare, so if I put it in from a cold temperature, the fire will go slowly, so I'd like to put the salmon in a little stronger place.
42:37It's sizzling.
42:38Sizzling.
42:39Sizzling.
42:40When one side is a little burnt, it feels like it's turning over a little.
42:46I'll take this out.
42:51Yes.
42:56Yes.
42:57It's a little rare.
42:58Then, I'll put in Chinese cabbage.
43:07Oh, the color is good.
43:08Yes.
43:09When it gets warm, I'll put the salmon back in here.
43:13Yes.
43:14Mix the seasonings.
43:15Yes.
43:16I'll pour it from above.
43:17I'll pour it from above.
43:20Yes.
43:21Then I'll mix it.
43:26Yes.
43:27It's done.
43:28I'd like to say that the salmon and Chinese cabbage stir-fry is complete, but I'd like to add something to finish it off.
43:39What is it?
43:40By adding this, it will be even more refreshing and delicious.
43:45Yes.
43:46What is that?
43:47We'll see the multi-ingredients that make the salmon even more delicious later.
43:53Yes.
43:54The salt-flavored stir-fry is complete.
43:56Please make it delicious.
43:59It was KOMOKIN.
44:00Thank you, KOMOKIN.
44:02Let's cut the ingredients first.
44:04Yes.
44:05Cut the salmon a little bigger.
44:08You cut it like this, didn't you?
44:09You cut it like this, didn't you?
44:10Yes, I cut it thin.
44:11You cut it like this, didn't you?
44:12Yes, I cut it thin.
44:13You cut it thin.
44:14You cut it thin.
44:15I cut it thin.
44:16You cut it thin.
44:17I cut it thin.
44:18All right.
44:20Then, in a bowl, put Chinese cabbage and ginger.
44:25Ginger.
44:26Put it all in.
44:27Add pepper.
44:28Add a little sugar.
44:30Add a little sugar.
44:31Yes.
44:34Yes.
44:35And then, mix it and make the water.
44:37Make the water.
44:38Yes.
44:43It doesn't come out much, does it?
44:44Yeah, it's not that bad.
44:47I wonder if there's any excess water.
44:50I think it's just the right amount.
44:52Yeah, I think so.
44:54There are cabbages like that.
44:58It's not lettuce.
44:59It's Chinese cabbage.
45:00Chinese cabbage.
45:01No one knows.
45:02That's terrible.
45:03No one knows.
45:05It's cabbage and lettuce.
45:07That's terrible.
45:09That was terrible.
45:11It's getting there.
45:13That's good.
45:14Oh, it's coming out.
45:16It's coming out.
45:17Wow.
45:18It's coming out.
45:19It's coming out a lot.
45:21That's a lot of power.
45:23I'm going to add salt and pepper to the salmon while I finish up.
45:29Sake.
45:30I'm going to mix it in.
45:33I'm going to mix the potato starch.
45:37I can't mix this.
45:39Salt.
45:40Salt.
45:41Sugar.
45:42Salt.
45:45It's the same as the Chinese cabbage.
45:48I'm going to use sugar to get rid of the salt and make it less salty.
45:54Okay, okay.
45:55It's mixed.
45:57I'm going to start with the salmon.
45:58Are you going to start with the salmon?
45:59Yes.
46:03First, I'm going to put the grilled color on one side.
46:06I'm going to put it on.
46:07I'm going to put it on.
46:09By sprinkling potato starch on the outside, the sauce will be easier to mix.
46:14I see.
46:16It's a little rare.
46:19It looks good.
46:22This is good.
46:23It's good, isn't it?
46:24I'm going to leave it like this and put it on the plate.
46:28Okay.
46:30I'm going to put Chinese cabbage on it.
46:34I'm going to put it on.
46:39I think the presence of ginger is amazing.
46:43I think so, too.
46:44I think so, too.
46:47It's warmed up.
46:48Is it good?
46:49Yes.
46:52It's good.
46:53I'm going to put this in.
46:54Okay.
46:55I'm going to put this in.
47:02It's great.
47:03Vinegar.
47:05It's really working.
47:06It smells like vinegar.
47:08It really smells like vinegar.
47:10I think it's good.
47:12Is it good?
47:13It's good.
47:14Okay.
47:21What should I add at the end?
47:24That?
47:25This is it.
47:26What is it?
47:27I don't know.
47:28Open it.
47:30Salmon
47:48What is the ingredient that makes salmon more delicious?
47:55Lemon.
47:56Lemon.
47:59This is how you do it?
48:01Yes.
48:02The flavor of the lemon peel will enhance the sweetness of the salmon.
48:09Okay, it's done!
48:12Itadakimasu!
48:21It's good!
48:23It's good!
48:25It's really good!
48:27I like the ginger.
48:29I like how it's minced.
48:31I like the texture.
48:33I like the sourness of the lemon.
48:36It goes well with everything.
48:38It's good!
48:40There were a lot of things.
48:42I learned a lot.
48:44Thank you very much, everyone.
48:47What's the highlight of today, Eiji?
48:48From now on.
48:49From now on!
48:51Is that okay?
48:52Is that okay?
48:53Is that okay?
48:54I only think about this dish.
48:57You only think about the egg rice.
48:58Yes, I only think about this dish.
49:0030 seconds before the end of the show.
49:0230 seconds before the end of the show.
49:04Here it is!
49:05Here it is!
49:06Here it is!
49:08Did you buy it?
49:10Let me see.
49:11It's totally different, isn't it?
49:13What did you buy?
49:15This is normal.
49:18This is normal.
49:20This cheese.
49:23This cheese is normal.
49:26I didn't order it.
49:28I didn't order it.
49:35I haven't seen the next episode yet.
49:37Goodbye.