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00:00Tonight's magic restaurant is K-Hanshin's egg gourmet ranking.
00:073 hours of waiting on the rice paddy road in Kyoto.
00:11They eat as much as they want.
00:145 hours of waiting in Kyoto.
00:17These fluffy eggs are back.
00:21Finally, the time has come.
00:24They eat at least 4 eggs a day.
00:27Then 5.
00:29The 7th place is Osaka's restaurant.
00:37The first time.
00:39K-Hanshin made by a magician of spice.
00:43Let's investigate.
00:45Hello, I'm Elf.
00:47It's been a long time.
00:48It's been a long time.
00:50Let's investigate today.
00:53Elf in the spring.
00:58This time, Madoka is a guest.
01:02I love Madoka.
01:04I love Madoka.
01:07Do you have a nickname for Madoka?
01:10Madoka.
01:11Madomizawa Takeshi.
01:13What does that mean?
01:15I was surprised.
01:16What are you talking about?
01:18I don't know.
01:2020 minutes on foot from JR Suminodo Station.
01:24There is a long line at the end of the street.
01:28Chinese restaurant Nanshuken.
01:31There are 15 people on average.
01:34On Saturdays, there are thousands of people in the store.
01:40The maximum waiting time is 30 minutes.
01:46Nanshuken.
01:55Hello.
01:57Who are you?
01:59I'm Nammu.
02:00I'm Nammu.
02:02I'm Nammu.
02:05I'm Nammu.
02:06I'm Nammu.
02:07I'm Nammu.
02:09I'm Nammu.
02:13Nanshuken has been in business for 54 years.
02:16The store is mainly focused on Sichuan cuisine such as black sesame noodles.
02:21Nammu, the second owner, is a spice magician.
02:27Chinese Hoi Kou Rou and Indian Biryani.
02:30Hoi Kou Rou Biryani.
02:33Marbled Tofu and Motsunabe.
02:36Marbled Motsunabe.
02:38Various Chinese dishes.
02:42The egg dish is very popular.
02:49I've never eaten it before.
02:51When I first ate it, I was shocked.
02:54The spice is very delicious.
02:57It's a spice that becomes a habit.
03:01That's great.
03:04What is this?
03:06Let's ask the guest, Mr. Hiroshi Madoka.
03:11What did he mix with TENSHINHAN to make the dish in Nanshuken?
03:21Do I have to answer like this?
03:24I put the red bean paste on the dumpling.
03:28TENSHINHAN is red bean paste, so it's ANAN TENSHINHAN.
03:31The correct answer is TOMOYAMU TENSHINHAN mixed with TOMOYAMU.
03:39The egg is fluffy and the red bean paste is sour.
03:43Is it delicious?
03:44It's a spicy dish that becomes a habit.
03:51Is it delicious?
03:52It's delicious.
03:55It's TOMOYAMU TENSHINHAN, but it's not as spicy as it looks.
04:00The pork is also coated with flour, so it's delicious.
04:07I didn't think there was such a thing.
04:09This is the first egg dish.
04:11That's great.
04:13There are four eggs for one person.
04:17This is correct.
04:18Stir and bake over high heat.
04:27Next is the preparation of the filling.
04:30This is a soup with chicken, pork bone and milk.
04:34What do you put in there?
04:36This is the secret of the taste.
04:38I make the paste myself.
04:40Is NANBU-SAN mixed?
04:43This is NANBU-SAN's original TOMOYAMU-KUN paste.
04:47The details are a secret.
04:50By adding Japanese elements, it becomes a taste that is easy for Japanese people to get used to.
04:57Add water-soluble potato starch to it.
04:59When it becomes thick,
05:02add eggs at the end.
05:07By adding eggs to the paste, it becomes a unique taste that is spicy but easy to eat.
05:13And then.
05:16I want to eat this.
05:20TOMOYAMU TENSHINHAN, which is made by a spice magician.
05:26TOMOYAMU TENSHINHAN.
05:28This is a miracle moment when eggs in a spicy paste meet.
05:39NANBU-SAN has been running this shop for many years.
05:44Recently, a powerful assistant came.
05:48My daughter has been training since May.
05:54Is this your daughter?
05:55Hello.
05:57I'm HASHI.
06:01All the parents are in a good mood.
06:03It's a nice family.
06:04I've loved eating my father's food since I was a kid.
06:08I want to open a restaurant where I can make my own food in the future.
06:14I'm glad.
06:15Is there anything you don't like about your father?
06:20He is strict to me.
06:26That's good.
06:30I'm not afraid of him.
06:32Is that true?
06:33That's true.
06:35What a wonderful answer.
06:37I'm a little scared.
06:39He is a good father.
06:42The sixth place in the ranking is.
06:46HYOGO's restaurant.
06:48The expiration date is one minute.
06:53I will investigate.
06:56Good morning.
06:59I came from JR Motomachi Station.
07:02It's a five-minute walk.
07:03There is a restaurant in front of the back street.
07:08This is a Western-style restaurant that opened last December.
07:13There are many people in the restaurant.
07:17The average number of people in the restaurant is 20.
07:20The maximum waiting time is one hour.
07:27I'm from SAITAMA.
07:30I saw this restaurant on Instagram.
07:33I came from Kyoto.
07:35I want to eat this from all over the country.
07:37The egg is thin.
07:40It's like a grandma's leg.
07:43The food has arrived.
07:44Thank you for waiting.
07:45Omelet rice.
07:48This is good.
07:50This is also good.
07:51I like this.
07:58The maximum waiting time in Kobe Motomachi Station is one hour.
08:00This is a Western-style egg dish.
08:03The food has arrived.
08:05Thank you for waiting.
08:06Omelet rice.
08:08This is good.
08:10This is also good.
08:12I like this.
08:13This smells good.
08:15This is a thin omelet rice.
08:18This is good.
08:19One minute is the best time to eat omelet rice.
08:22One minute?
08:23Yes.
08:25This is a Western-style omelet rice wrapped in a thin omelet.
08:29What does it mean that one minute is the best time to eat omelet rice?
08:43This is very delicious.
08:46The egg is thin, but the outside is well cooked.
08:49The inside is a little thick.
08:52This is a thin omelet rice wrapped in a thin omelet rice.
08:53This is the best time to eat omelet rice.
08:55The omelet rice is getting thinner.
08:57The omelet rice is getting harder.
08:59I see.
09:00This is simple, but it takes more time than anywhere else.
09:03I see.
09:05The owner, Mr. Ogura, has been a chef in Kobe for 73 years.
09:09He has been a chef for 10 years.
09:12He opened a restaurant near Ippei with his specialty omelet rice.
09:18The appearance is the same, but the amount of ingredients is different.
09:23It has a different taste.
09:25I see.
09:26Grilled omelet rice uses ham.
09:30Ogura uses chicken rice.
09:34He uses ketchup.
09:36This is a combination of ketchup and honey.
09:46The color is changing.
09:48The color of the omelet rice is good.
09:50I feel good.
09:52I feel good when I hold an omelet rice.
09:54This is amazing.
09:55The omelet rice is dancing.
09:56He poured the egg into the omelet rice.
09:58He poured the egg into the omelet rice.
10:00He put the omelet rice in a frying pan.
10:01This is difficult.
10:02A little bit earlier.
10:03Hurry up.
10:04He added the chicken rice all at once.
10:08He added the chicken rice.
10:10What is this?
10:12He's wrapping the chicken rice in the rice.
10:14It's good!
10:16It's delicious!
10:17This is delicious.
10:18He's fast but gentle.
10:20He's delicate.
10:23He's finished the dish in no time.
10:25I want to eat this.
10:26The sauce is on top of the rice, and on top of that we have fresh cream and dried parsley.
10:36Wow, it's done!
10:39It looks like it's wrapped in an egg.
10:43I want to see it.
10:45It looks so good.
10:47The egg is thinly grilled to the extreme, and the rice is gently wrapped in the egg.
10:59This skill of skillful training has created a miracle of the egg being thin and the inside melting.
11:09It's so good.
11:11It's so thin.
11:13It's so thin, but the taste is strong.
11:16It's amazing.
11:20Where is the onion?
11:23It's probably melted.
11:25That's why the sauce is all here.
11:28I heard that this restaurant is open every day.
11:32But it's amazing.
11:34For the viewers who want to eat, is there a time when it's easy to come in?
11:41It depends on the weather.
11:45But on Wednesdays, it's easy to come in.
11:49Wednesday?
11:50Why?
11:51It's a weekday, right?
11:52That's right.
11:53Now, let's start the quiz.
11:57What is the reason why Western-style restaurants come on Wednesdays?
12:03The nearest rival restaurant is closed on Wednesdays.
12:09Everyone comes here.
12:11What is the correct answer?
12:13Why?
12:14I thought about it a lot.
12:15It's closed on Wednesdays.
12:18It's closed on Wednesdays.
12:20That's amazing.
12:22I want to eat a lot on Wednesdays, so I decided to go to Gura.
12:28You said that yourself.
12:31That's great.
12:33What is the 5th place in the ranking of K-FOOD?
12:38It's a restaurant in Kyoto.
12:40It's a famous restaurant in Ginza.
12:42It's FUWATORO.
12:46Who will investigate it?
12:49Good evening.
12:50I love eggs.
12:51I'm Maruyama.
12:53I'm also Maruyama.
12:54I didn't know that.
12:56Maruyama Karina loves eggs.
13:02I love eggs very much.
13:04I think I eat eggs three times a day.
13:10All humans eat eggs three times a day.
13:14Who do you like the most?
13:16I like Mr. Okuo Fushiken the most.
13:19He is good at swallowing raw eggs.
13:24I haven't won against him yet.
13:26I see.
13:29They came from Heian Jingu to Toho.
13:34This is a restaurant that opened in 2022.
13:37There are a lot of people.
13:42You can write the name of the person who came and get in touch with them.
13:49How long do you have to wait?
13:53Two hours.
13:55I don't have eggs at home.
13:57But the eggs were fluffy and delicious.
14:00I ate them again.
14:02In this case, the eggs are soft.
14:06This is the softest egg I've ever eaten.
14:09This is a retro restaurant with an old game.
14:14What is the egg dish that 90% of people order here?
14:19Thank you very much.
14:22This is beautiful.
14:25I've never seen this before.
14:29This is an omelet rice that you want to eat even if you wait for two hours.
14:33This is not wrapped in eggs like Western food.
14:37This is put on top of rice.
14:39This is a new form of omelet rice.
14:48This looks like pudding.
14:51Look at this.
14:53This is soft.
14:54You didn't put pudding in this, did you?
14:56I didn't put pudding in this.
14:58This is very soft.
15:01I shake this.
15:03This is like pudding.
15:05This looks like pudding.
15:07You put pudding in this.
15:10The pudding came out.
15:12This is very soft.
15:14What's wrong with this?
15:20This is hot.
15:22This is very delicious.
15:24This looks like an ice cream.
15:27Is this like a hot ice cream?
15:32This is a little different.
15:34You bought it again.
15:36This is very soft.
15:40When you eat omelet soup, you drink it, right?
15:43This is softer than that.
15:46This is like an omelet.
15:50This is similar to pudding.
15:55This is like eating technology.
15:58This is a good expression.
16:00This is like eating technology.
16:06This omelet rice was invented in Ginza in the 15th century.
16:12This is a secret omelet rice that was taught in the 14th century.
16:17The ketchup rice is a traditional style of bacon and onions.
16:22The egg liquid is a mixture of fresh cream.
16:27I use a lot of margarine and heat it on a high heat.
16:33This is the progress of omelet rice.
16:36This is amazing.
16:39This has hardened.
16:43This has hardened.
16:46This is very different from before.
16:52This is done.
16:53This is fast.
16:55This is very different from before.
16:58I put this on the ketchup rice.
17:02This is very interesting.
17:06This is very interesting.
17:10Look at this.
17:12This is a soft omelet.
17:16This is like eating technology.
17:19This is like eating technology.
17:22This is a challenge.
17:26Can you do this?
17:28This is difficult.
17:29He is good at cooking.
17:32Can he cook this well?
17:37Please bring this to me.
17:39Please mix this.
17:43Please mix this.
17:47Please mix this.
17:50Do I have to roll this?
17:52This is difficult.
17:55Please tell me how to roll this.
17:57Please roll this gently.
18:01Please roll this gently.
18:03This is difficult.
18:06What is the result?
18:10I can't believe this.
18:13I can't believe this.
18:15I've never used an egg like this.
18:18I'm shocked.
18:20This is alive.
18:22This is dead.
18:24This is a dead egg.
18:27This is a dead egg.
18:29This is a bad example.
18:33The fourth is Osaka's restaurant.
18:38This is a huge restaurant.
18:44This restaurant is in SAKAI.
18:48This is near the largest egg incubator in Japan.
18:52There is a long queue.
18:56There are about 50 people in the city.
18:59The maximum waiting time is two and a half hours.
19:04This is amazing.
19:07What kind of egg dish does he want to eat?
19:11What kind of egg dish does he want to eat?
19:16There is a long queue in SAKAI.
19:19This is YAMAYA, which opened two years ago.
19:23The maximum waiting time is two and a half hours.
19:27What kind of egg dish does he want to eat?
19:29Thank you very much.
19:31This looks delicious.
19:34This looks delicious.
19:36This is a set of meat and egg rice.
19:38This is a set of meat and egg rice.
19:40This restaurant specializes in meat and egg rice.
19:44This restaurant specializes in meat and egg rice.
19:49I want to eat this.
19:55This has a light taste of meat.
19:58This is addictive.
20:00This has a light taste of meat.
20:02This has a light taste of meat.
20:06Next is egg rice.
20:08Before that.
20:11I check the eggs.
20:14What is that?
20:15I check the eggs.
20:17This is Louis Vuitton.
20:19This is Louis Vuitton.
20:21This is Louis Vuitton.
20:22I check the eggs.
20:23You are good at checking the eggs.
20:26This is beautiful.
20:28This is a jewel.
20:30This is a Kyoto-branded egg.
20:33This is an egg called SEKISAI RAN.
20:36This is a Kyoto-branded egg.
20:40This has a rich yolk and a strong taste.
20:45I choose soy sauce.
20:49I add a little more soy sauce.
20:52I also add soy sauce to the rice.
20:57I eat this without mixing too much.
21:07I don't need to add a lot of soy sauce.
21:11I can feel the sweetness of the egg.
21:16This is very delicious.
21:18This is very delicious.
21:21This is very delicious.
21:25This is a huge egg dish with an order rate of more than 90%.
21:31I see.
21:32I'm sorry.
21:34This is a huge egg dish.
21:38This is a huge egg dish.
21:40Is this one serving?
21:42Yes, this is one serving.
21:44This is a huge egg dish.
21:46This is a huge egg dish.
21:48This is another popular dish.
21:50This is a huge egg dish.
21:52This is 450 yen.
21:54This is cheap.
21:57How many eggs are there?
21:591, 2, 3, 4, 5.
22:03There are 5 eggs.
22:05This is one serving.
22:06By heating the egg, the egg swells.
22:09The egg is baked carefully so that the air does not enter.
22:13This is beautiful.
22:14This is a beautiful finish.
22:18This is fluffy.
22:19This is fluffy and the soup is overflowing.
22:22This is beautiful.
22:24This is beautiful.
22:25This is amazing.
22:26This is one serving.
22:29Do you share this?
22:32The soup stock has a strong flavor.
22:35This goes well with alcohol and rice.
22:39This is the best.
22:40This is the soup stock of meat broth.
22:43I see.
22:45The soup stock is overflowing from the inside.
22:50This is the same as the soup stock of meat broth.
22:56This is fluffy.
22:58This is delicious.
23:00The soup stock has a strong flavor.
23:02This is delicious.
23:04This is juicy.
23:06The soup stock has a strong flavor.
23:09This is delicious.
23:11When a family of 4 or 5 comes, they eat this.
23:16This is the power of eggs.
23:19Eggs bring peace to the world.
23:25YAMAYA is a popular store.
23:29At the beginning of the opening, it was difficult to open.
23:32His wife, MISAKI, supported him.
23:38I sold all the Brandamon.
23:41This is amazing.
23:47I haven't been able to return it yet.
23:50I want to return it to the person who sold it to me.
23:54By the way, what does your wife want now?
23:58I want a VITON chain wallet.
24:02Is this a joke?
24:05I will definitely buy it.
24:09Of course.
24:11Please.
24:12This is a joke.
24:15The third place in the ranking is HYONGO's store.
24:21It's easy to get to the location.
24:28It's 9 o'clock in the morning.
24:31It takes two hours from Osaka by car.
24:36Where is this?
24:39Where is this?
24:45Is there a store where you can line up here?
24:53I came to TANTOCHO, a quiet town in TOYOKA, Hyogo Prefecture.
24:58There is a line of people.
25:04People gather in front of the store at 9.30 a.m.
25:07The average number of people in the city is 30.
25:10The maximum waiting time is 3 hours.
25:15That's amazing.
25:18I'm from OKAYAMA.
25:20I've been here since I was a kid.
25:23I'm from AICHI.
25:27What does this mean?
25:30Is it here?
25:31Cars are parked here.
25:33Cars are parked here.
25:35There is a mysterious bear.
25:39There is a cute and big bear.
25:41This is a mysterious store.
25:44What is this?
25:47What is this?
25:48This is an egg.
25:51What is this?
25:52This is a song I don't know.
25:55What is this?
25:56This is scary.
25:58TANTOCHO, a mysterious store in the middle of the mountain.
26:03What kind of egg do you want to eat here?
26:07Here you are.
26:10Is this a dish?
26:13That's right.
26:14Is this rice and miso soup?
26:18Eggs are on the table.
26:20Is there an egg?
26:22You can put as many eggs as you like.
26:24That's amazing.
26:25That's right.
26:26This is egg rice.
26:29This is the egg I laid at the farm before.
26:33Is the egg you laid there already here?
26:37That's amazing.
26:40This is an egg rice specialty store right in front of the farm.
26:46The bird is a rare native species of Japan, Momiji.
26:50It is raised with 25 kinds of fish powder.
26:55This is a brand egg called KURITAMA.
26:59This egg is characterized by a rich yolk and white flesh.
27:03You can eat as many as you like.
27:06This is only 500 yen.
27:13The yolk is amazing.
27:15What is this soft feeling?
27:18Let's go to TAMARA SUPER SLOW.
27:22Where is SUPER SLOW?
27:24This is a fresh raw egg.
27:30Is that so?
27:32This is SUPER SLOW.
27:35This is SUPER SLOW.
27:42This is delicious.
27:43The yolk is firm.
27:45The white flesh is also firm.
27:48This egg rice is made from brown rice.
27:52If you add this to the food, the egg white will turn white.
27:56It is better to make food to make the egg delicious than to make the food cheap.
28:01That's why customers come from far away.
28:06This is a store that started to convey the deliciousness of their eggs.
28:11Next to it is a place where you can buy eggs and local agricultural products.
28:17In addition, there is a store where you can buy sweets using KURITAMA.
28:23Mr. NISHIGAKI, the owner of this store, has such an idea.
28:27If you think about getting customers to come to your store and making money,
28:35the number of customers will increase.
28:38Are you thinking about the whole area?
28:40There are about 40,000 people in this store every year.
28:45This is good for the revitalization of the whole area.
28:48That's right.
28:51Wait for up to 3 hours.
28:54The recommended tourist destination is TAJIMA ANKOKUJI, which is famous for its autumn leaves.
29:01It's a silk hot spring where your skin will be smooth when you enter.
29:08I'm really curious about this store.
29:16I'm really curious about this store.
29:23I've been listening to this mysterious song.
29:27What is this song?
29:28This is a song called TAMAOKAGE GOHAN 365 NICHI.
29:32This song has a length of 2 hours.
29:40This song is heard not only in the store but also in the parking lot.
29:59Rumor has it that this song remains in your head like a spell.
30:05This song was composed by HIROSHI MADOKA, who likes TAMAOKAGE GOHAN.
30:17Did you compose this song?
30:19You can do anything.
30:21Is that so?
30:23This song was composed by the great star of Kansai.
30:27I asked the store manager who listens to this song every day.
30:33How do you feel when you listen to this song every day?
30:36I'm listening to this song every day.
30:42Do you feel that way?
30:44Yes, I feel that way.
30:47Let's talk to HIROSHI MADOKA.
30:51What do you think happened to the store manager because he listened to this song too much every day?
30:59I listen to this song every day.
31:02Recently, when I listen to this song, I get a nosebleed.
31:06I'm sorry.
31:08What is the correct answer?
31:10I'm listening to this song every day, so I don't know how I feel.
31:16The correct answer is that he doesn't know how he feels.
31:21I don't know how I feel.
31:25That's the worst.
31:28It's the worst thing you can forget in the entertainment world.
31:34I came here to promote this song.
31:41It took me more than 20 hours to record this song.
31:46That's amazing.
31:49The second place in the ranking of low-body gourmet food is the Osaka store.
31:56The ultimate softness is perfect.
32:02The store is Baltica Zero, which opened in July last year in Osaka.
32:09There is a long line on this floor where the line is lined up.
32:16There are an average of 80 people waiting in line before the store opens on Sundays.
32:22The maximum waiting time is 4 hours.
32:27That's amazing.
32:30This is the Osaka store with the signboard of DASHIMAKI.
32:35DASHIMAKI has a strong taste.
32:37It's like a solidified DASHIMAKI.
32:42The softness is different.
32:45I make it for a lunch box, but it's not good.
32:51What kind of DASHIMAKI do you want to eat even if you wait 4 hours?
32:55That's amazing.
32:57I'm sorry to keep you waiting.
32:58This is a yellow combo lunch box.
33:00What is this?
33:05This is the second yellow combo lunch box.
33:13DASHIMAKI is served with tempura and sashimi.
33:19Tempura and sashimi are amazing.
33:21Why is DASHIMAKI so popular?
33:24This is soft.
33:26This is amazing.
33:28DASHIMAKI is overflowing.
33:30At that moment, the bowl is sparkling.
33:35I've never heard of DASHIMAKI ramen.
33:38I understand.
33:39Paris Hilton will be happy with this.
33:41That's right.
33:43I want to bring ramen to a deserted island.
33:48This is interesting.
33:55DASHIMAKI has melted.
33:57The softness is different.
34:00This is very delicious.
34:02There is a DASHIMAKI boom in the street.
34:07If you open SNS, you can see a lot of DASHIMAKI videos.
34:12This video has more than 17 million views.
34:20After choosing your favorite topping from 10 kinds of toppings and enjoying it.
34:27At the end, put salt kelp and ARARE on top of the rice.
34:30And put brown rice tea on top of it.
34:33This is a popular reason to be able to enjoy DASHIMAKI in various ways.
34:38This is possible.
34:43This is delicious.
34:47I use KATSUO DASHI and KINYO-HIMITSU DASHI.
34:51This is a special DASHI for DASHIMAKI.
34:55I put the eggs of KAGOSHIMA.
34:59I put the eggs in a ratio that can keep the shape when baked.
35:03You put a lot of eggs.
35:06It's very difficult to bake.
35:08There is a skill of a craftsman.
35:15This is soft.
35:18This is soft.
35:19Slowly and gently roll it up over low heat.
35:27This is beautiful.
35:31This is perfect.
35:35This DASHIMAKI requires a lot of skill.
35:41This is good.
35:43This is wonderful.
35:44This is difficult because it is too difficult.
35:47This is very difficult to roll.
35:52There are only three people who can roll DASHIMAKI.
35:56Only three people?
35:57There are only three people who can roll DASHIMAKI.
35:59We are looking for people who can roll DASHIMAKI.
36:03We are looking for people who can roll DASHIMAKI.
36:07We are looking for people who can roll DASHIMAKI.
36:11MADOMIZAWA TAKESHI.
36:13Let's work with DASHIMAKI.
36:16Let's go together.
36:20The first place in the list of egg dishes is KYOTO.
36:26This is a miracle.
36:33This is this shop.
36:36I heard that this shop is in a line.
36:39No one is in a line.
36:41Is it okay?
36:42Is this shop right?
36:44This is KISA MADORAGU in NAKAGIOKU, KYOTO.
36:49There are many seats in front of the store, but there is no line.
36:53What does this mean?
36:56I used to be in a line.
37:00I was in a line because I was in trouble with my neighbors.
37:03I asked for your name when I came here.
37:06I will tell you the time and wait for you.
37:10The store opens at 8 a.m. today.
37:14The earliest time is 2 p.m.
37:19I will wait for you for about 5 hours on the weekend.
37:24Is there such a long line?
37:26I can't believe it.
37:29Because there is a long line, it is a reservation system.
37:33Customers who come on the day are asked to write their name.
37:37Customers come when it's time.
37:40The longest waiting time is 5 hours.
37:45This is a long line.
37:48We have been in a line for a long time.
37:53I think it's okay to eat for 5 hours.
37:56I came from Fukuoka.
37:58It's a taste that you can eat forever.
38:00It was very delicious.
38:01What kind of egg dish do you want to eat even if you wait 5 hours?
38:06Thank you for waiting.
38:08Thank you very much.
38:10I saw this for the first time.
38:12This is your omelette.
38:15This is a very thick egg sandwich.
38:18Wait a minute.
38:20It's like this.
38:23This is fluffy.
38:26I want to see this in SUPER SLOW.
38:30Please look at this.
38:32This is as if it were alive.
38:37This is too soft.
38:39How do you eat this?
38:41ITADAKIMASU.
38:44This is amazing.
38:47This is very delicious.
38:51This is a long line.
38:54Thank you very much.
38:55This is as soft as tofu.
38:59This is a sauce made from tomatoes and demi-glace.
39:03This is a sauce made from mustard and mayonnaise.
39:07I see.
39:08This menu was introduced to me by a restaurant called CORONA.
39:14That's why I'm here.
39:17I see.
39:18This is the coffee you drink.
39:20This is a cafe called SEVEN.
39:24This is a blend of coffee from that time.
39:28This is the essence of a cafe that has been in Kyoto for a long time.
39:33I think many customers come to this cafe.
39:37I see.
39:38The secret to the popularity of this cafe is that it inherits the tradition of various famous shops.
39:46Not only coffee and egg sandwiches, but also cutlery and furniture were handed down from famous shops.
39:56This is an egg sandwich made by CORONA, which was handed down by Kyoto people.
40:03The egg liquid is a mixture of milk, salt, and cocoa.
40:10It is slowly heated over low heat.
40:13Is this difficult?
40:15After making the egg liquid, you have to leave it overnight.
40:20I see.
40:21If you don't do that, the moisture will come out when you mix it and bake it.
40:26That's interesting.
40:27After stirring for about 30 seconds and the egg starts to solidify, turn off the heat, cover it, and let it cool down.
40:36Is it completely different when you do it with this?
40:38That's right.
40:39It's very different depending on whether you have this time or not.
40:41I see.
40:42I'm glad there was a lid.
40:43I agree.
40:44What do you think?
40:45I've been wondering why there's a lid.
40:47I'm the type of person who puts the lid on the pan.
40:50This is the first time I've seen someone put the lid on the pan so carefully.
40:55I think I'm the type of person who puts the lid on the pan in particular.
41:00I'd like to go home and put the lid on the pan I'm boiling.
41:06I see.
41:08You can talk without laughing.
41:11After steaming for about 5 minutes, open the lid.
41:16This is the finished roll.
41:18This is the Aso roll.
41:21I see.
41:24That's amazing.
41:25That's why it's so thick.
41:31This is delicious.
41:33This is very kind.
41:36This is kinder than my mother's back.
41:40I agree.
41:42This is similar to pudding.
41:44That's right.
41:45It's not just baked, but the texture is also fluffy.
41:49It's a taste full of technology.
41:53I heard something.
41:54Deja vu.
41:56I heard something.
41:59Everyone, forget it.
42:00Are you eating technology?
42:02Are you eating technology?
42:04You taught me the recipe.
42:07At that time, I was 96 years old.
42:12I was retired at the age of 96.
42:14There were a lot of people who wanted me to come back.
42:18I was told that if I did it there, I would follow.
42:21I was told that if I did it there, I would follow.
42:25I think you've been through a lot.
42:29That's right.
42:32I'm doing it.
42:33You should stop.
42:35Why?
42:37Quiz for everyone in the studio.
42:40Quiz.
42:41What is the surprising thing that Mr. Yamazaki, who inherited the egg sandwich, is doing?
42:49Let's open it.
42:53First, Mr. Nagano.
42:55When you inherit a recipe, you can't inherit only the recipe.
42:59You have to do everything with your master.
43:04You have to feel everything and inherit it.
43:08Mr. Ujira is also related to the recipe.
43:11I will show you how to make it and all the recipes.
43:15Let's inherit it together.
43:18Mr. Madoka has a scar on the thin skin of the egg.
43:21That's amazing.
43:23I heard this story from Avdol the Butcher.
43:28If you cut this part of the egg, it will heal quickly.
43:34And Mr. Suga.
43:36You said you thought about it yourself.
43:38That's the worst.
43:39For the first time, I inherited the recipe from my master.
43:42But I don't think about it myself.
43:45That's the worst.
43:47You don't think about it?
43:48Actually, I thought about it.
43:50That's the worst.
43:51I inherited the recipe from my master.
43:56Mr. Yamazaki, the owner of KISA MAD LUG, inherited the egg sandwich from his master.
44:07The correct answer is here on YOUTUBE.
44:13Today, I will explain how to make an egg sandwich.
44:17I will explain the ingredients of the egg sandwich.
44:21The correct answer is here on YOUTUBE.
44:27I will explain the ingredients of the egg sandwich.
44:36Mr. Ueshiwara is correct.
44:39I didn't expect you to be so good.
44:42I inherited the recipe from my master.
44:45I inherited the recipe from my master.
44:51I think the menu and the culture of KISA MAD LUG are important.
44:54Did you know that egg sandwich is good for your skin?
44:59That's enough.
45:03That was a great success.
45:07That was a great success.
45:09Next, Mr. Konishi, who has been a Michelin Guide for over 300 years, will explain the egg dish.
45:20This time, I will explain how to make a soft-boiled egg.
45:26Soft-boiled egg?
45:28Soft-boiled egg is perfect for this season.
45:34The point is how to make a soft-boiled egg.
45:37First, I will stir-fry the ingredients.
45:43I will stir-fry the chicken in sesame oil.
45:45If you put it in at a low temperature, the oil will get used to the chicken and it will be difficult to burn.
45:54Next, I will put onions, shimeji mushrooms, and Chinese cabbage.
46:03Is there a reason for using these ingredients?
46:05Yes.
46:06All the ingredients contain a lot of umami.
46:11All you have to do is boil the vegetables with the chicken in water.
46:18You don't have to use soup stock.
46:20You can make a soup stock with a lot of umami.
46:27The seasoning is soy sauce, mirin, and salt.
46:30It's simple. It's a delicious soup stock.
46:34I will put udon noodles in here.
46:39The most important point is soft-boiled egg.
46:43It is a technique of Michelin 2-star chef.
46:49This time, I want to make a soft-boiled egg.
46:54I will put potato starch in here.
46:59I put about a teaspoon of potato starch.
47:02I will add something to make the egg fluffy.
47:08What do you think is the ingredient that makes the egg fluffy?
47:12Is it a long potato?
47:15The correct answer is this.
47:20I have never seen it.
47:22The correct answer is this.
47:27This is a soft-boiled egg.
47:29What is the ingredient that makes the egg fluffy?
47:35This is grated daikon radish.
47:38Is this grated daikon radish?
47:41If the egg is overcooked, it will become hard.
47:44So I add water to the grated daikon radish to make it fluffy.
47:49I add water to the grated daikon radish to make it fluffy.
47:53This is a lot of water.
47:55This is hard.
47:58I add water to the grated daikon radish to make it fluffy.
48:00This is grated daikon radish and potato starch.
48:05I have never seen grated daikon radish and grated daikon radish together.
48:09This soup stock has a lot of umami.
48:13I want to make good use of this soup stock.
48:17This is a lot of water.
48:21I put the egg in the pot.
48:24I put the lid on and turn off the heat.
48:26I steam the egg for one and a half minutes.
48:29What do you think of this idea?
48:31I don't know until I open the lid.
48:37I'm looking forward to opening the lid.
48:42I steamed the egg.
48:48What do you think of this dish?
48:50This is good.
48:52This is good.
48:54I add spicy cod roe to the soup stock.
48:57This is a must-have combination.
49:02This is the finished dish.
49:06This is good.
49:10This is true.
49:13This is delicious.
49:16This is delicious.
49:18This is fluffy.
49:20This warms me up.
49:21The sweetness of grated daikon radish stands out.
49:24This is delicious.
49:25The eggs are not overlapped.
49:27I put spicy cod roe on top of this.
49:31This is raw cod roe.
49:33This has the taste of ordinary spicy cod roe.
49:36This is cooked.
49:38This has a crunchy texture.
49:42I think this is a good change.
49:46He is thinking.
49:49Next week.
49:50A two-hour special.
49:52A chain store gourmet ranking.
49:54This is delicious.
49:56Who knows this gourmet?
49:58This is delicious.
50:00Your eyes have skills.
50:02I love this.
50:04Please subscribe to this channel.