町焼肉が好き 2025年2月8日 タンが美味しい町焼肉
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00:00This is a great city.
00:07I heard that we can eat great yakiniku today.
00:14Oh, that's it.
00:19That's it.
00:24That's it.
00:29He is a master of yakiniku.
00:31I'm Koike.
00:33Nice to meet you. I'm Takashima Sairo.
00:35250 kinds of yakiniku per year.
00:39The master of yakiniku, Koike Katsuomi.
00:43I heard that we can eat great yakiniku today.
00:46That's it.
00:48I heard that we can eat great yakiniku today.
00:53Koike loves yakiniku.
00:56So, Koike made yakiniku for the guest.
01:00Koike ate up all the yakiniku.
01:05That's great.
01:07Koike loves yakiniku.
01:10Koike made the best yakiniku.
01:15Excuse me.
01:16Can I have a rib roast, please?
01:18Sure.
01:19Rib roast.
01:22When you go to a yakiniku restaurant, do you start with a tongue?
01:27Of course.
01:29In the past, we started with 15 pieces of tongue.
01:33Today, we'll start with a roast.
01:38Why?
01:39Tongue has a lot of fat.
01:42So, we'll start with a lean meat.
01:45Because cows have a lot of fat.
01:49So, we'll start with the lean meat.
01:53Then, we'll move on to the tongue.
01:55I'll enjoy your yakiniku today.
02:01Excuse me.
02:02Thank you for waiting.
02:03Here's your roast.
02:08I want to eat this alone.
02:11What kind of cow is this?
02:12It depends on the day.
02:14Today, it's a Tamura cow.
02:15Tamura cow.
02:16There's a man named Tamura in Tottori.
02:19He raised this Tamura cow.
02:22Excuse me.
02:23Can I have another roast, please?
02:26Another roast?
02:27Yes.
02:28Why?
02:29Because the meat is very thick.
02:32So, we'll use two roasts to distinguish between strong and weak heat.
02:37It's started.
02:39It's a trick.
02:43This is a very basic question.
02:47What is a Chateaubriand?
02:50What is this?
02:51This is a rib roast.
02:53Is there a special name for this?
02:55It's called a rib scene.
02:57I've heard of it.
02:58Rib scene.
02:59Rib scene.
03:00This is a strong heat.
03:02Yes, it is.
03:04I think it's the most delicious to grill the surface of the steak.
03:12If the surface is crispy and the temperature is back to normal, the inside will be overcooked.
03:18So, it's already cold.
03:20Yes, it's just out of the fridge.
03:22In this state, the surface is crispy.
03:26And the inside is rare.
03:29So, it has to be cold.
03:33As expected.
03:41It's already crispy.
03:43Yes, it is.
03:44The sound of the fat popping is...
03:48It's called the voice of the meat.
03:50This sound is really good.
04:02The sound of the fat popping is...
04:12I'm going to turn it over.
04:14Are you going to turn it over?
04:15Yes.
04:16Please.
04:20It looks like this.
04:25It looks like this.
04:27Wow.
04:30It looks like the skin of a pig.
04:34Yes, it's crispy.
04:36It's like deep-frying the fat coming out of the meat.
04:41It's like that.
04:46It looks good.
04:48How long do you grill the meat?
04:51I used to grill the meat in Tokyo.
04:56In Ginza.
04:58In Ginza, Tokyo?
04:59Yes, in Nobe.
05:01And recently, I grilled the meat in Kabukicho.
05:05In the spicy restaurant?
05:06Yes, in the spicy restaurant.
05:07It's delicious.
05:08Yes, it is.
05:10You're a maniac.
05:11You're going to a good restaurant.
05:15I'm going to lower the heat.
05:20You can't eat it yet?
05:22Not yet.
05:23The inside of the meat is cold.
05:31It's getting soft.
05:33I'm going to check how much heat is in the meat.
05:38The juice is coming out of the meat.
05:43It looks great.
05:45It's very soft.
05:47I'm going to grill it a little more.
05:49Are you going to finish it?
05:51Yes, a little more.
05:52Can you finish it soon?
05:54A little more.
05:56If you have this, you could have grilled the meat first.
05:59Of course, I want to grill the meat while I wait.
06:03The meat has a refreshing flavor.
06:09It's a meat that can be digested.
06:13At first, I leave the meat to be grilled.
06:16But, in the second half, I turn it over and grill it.
06:21I turn it over and grill it until the inside of the meat is cooked.
06:26That's amazing.
06:28How long do you grill the meat?
06:33I think it's ready.
06:35It's ready.
06:36Then, it's done.
06:39The juice has come out of the meat.
06:43The juice has come out of the meat.
06:45He grilled the meat for about 20 minutes.
06:53This is the correct way to grill the meat.
06:57Excuse me.
07:03Can I eat this?
07:04Of course.
07:05Is this salt?
07:07It's already seasoned with salt and pepper.
07:09But, there is a way to eat this.
07:11What is it?
07:12I'm sorry.
07:13What is it?
07:14If you can,
07:15rather than biting it like this,
07:19there is a well-grilled side.
07:21If you bite it up and down, you can eat it more deliciously.
07:25Is this okay?
07:26That's right.
07:33It's the best.
07:39Really? I'm glad to hear that.
07:41The point is to make it crispy.
07:54This is it.
07:56It was delicious.
07:58Recently, thick slices of bread are popular.
08:01But, this is lighter than that.
08:04That's right.
08:05So, I'd like you to eat this first.
08:12Next, I want you to eat this.
08:15It's a piece of bread.
08:16It's here.
08:17So, I'd like you to show me cutting the bread in the kitchen.
08:23Can I?
08:24Let's do it right away.
08:25Okay.
08:29This is beautiful.
08:32This is a Japanese beef tongue.
08:33It's called a black tongue.
08:41The lower part is the throat.
08:44First, cut off the throat.
08:47Then,
08:49When you cut off the surface, the tongue we know appears.
08:55Its beauty tells the goodness of freshness.
09:00Tongue is a luxurious food, isn't it?
09:03Yes, it is.
09:07From there, cut the tongue into two parts.
09:11Is this how you do it?
09:14This is the core of the tongue.
09:18Then, cut off all the red parts around it.
09:22It's a luxury, isn't it?
09:26It's getting smaller and smaller, isn't it?
09:28Yes, it is.
09:34It's very hard.
09:38Is this it?
09:39Yes, it is.
09:41The thickness of the tongue we usually use is about half of this.
09:45But Mr. Koike wants to eat it thicker.
09:48I want to eat it twice as thick as this.
09:51Specialty of Koike.
09:53Thick beef tongue.
09:56How do you cook this?
10:01I'll start with high heat.
10:04Tongue has a lot of fat, so it's easy to burn.
10:07Yes, it's easy to burn.
10:09But this is the only thickness, so it takes time.
10:12I don't want the surface of the tongue to be too crispy.
10:18So, I cook it while turning it over frequently.
10:21I see.
10:22If it's thick, it's easier to cook if you turn it over frequently.
10:26If it's thin, it's enough to cook once or twice.
10:30This is a really precious tongue.
10:33Japanese beef tongue only has 250 minutes a day.
10:37So, there are very few restaurants that serve Japanese beef tongue every day.
10:43I see.
10:45Today, we're going to eat the base of a precious Japanese beef tongue.
10:50You can only get three of this block from one Japanese beef tongue.
10:56That's right.
10:57We're going to eat such a precious tongue today.
11:01This is where the base of the tongue is.
11:05So, you can hear the sound of the fat popping.
11:24The surface of the tongue is cooked.
11:29I'm going to put this on low heat and cook it slowly.
11:35How long does it take to cook?
11:37I think it takes about 30 minutes.
11:41That's a lot of work.
11:43That's right. It takes a lot of time.
11:46So, I'm going to use a normal thin-sliced tongue.
11:49That's good.
11:50The usual process is to cook a thin-sliced tongue while cooking a thick beef tongue.
11:58This is big, too.
12:00This is a thin-sliced tongue.
12:02This is a thin-sliced tongue.
12:05I'm going to cook it now.
12:09Can I leave this to you?
12:11Of course.
12:18What is this?
12:20This is my favorite part.
12:24This is the best part of Japanese beef tongue.
12:30So, I'm going to add soy sauce instead of lemon juice.
12:39I turned it over.
12:40Just a little bit.
12:46I'm going to add soy sauce.
12:50Is that enough?
12:51A little more.
12:52Please wait a little more.
12:54Just a little more.
12:57I'm going to roast soy sauce to make it savory.
13:02Just a little more.
13:03Please wait a little more.
13:11Now.
13:12Now?
13:23But, soy sauce is really good.
13:27It's delicious.
13:28It goes well with beef tongue, doesn't it?
13:29Yes, it does.
13:31The last part is good.
13:34It's savory.
13:35Yes, it's savory.
13:37Just a little more.
13:39Just a little more.
13:40Just a little more.
13:41Just a little more.
13:43Next.
13:44Just a little more.
13:46You should eat beef tongue first.
13:49Let's eat beef tongue first.
13:51As Koike expected, things go well.
13:55This is my favorite way to eat beef tongue.
13:59Please.
14:02I added salt and pepper.
14:05Normally, people eat beef tongue with salt and pepper.
14:09But, today, I'm going to eat beef tongue in my favorite way.
14:17Can you teach me how to eat beef tongue?
14:19Of course.
14:20No matter how big your mouth is, don't eat it in one bite.
14:23I got it.
14:24You should eat it in more than three bites.
14:29I got it.
14:30The first bite should taste like this.
14:34For the second bite, there are garlic and ginger here.
14:40Put the grated garlic on the beef tongue and eat it.
14:46For the third bite, put ginger and soy sauce on the beef tongue.
14:52This is a really delicious way to eat beef tongue.
14:59He tried three different ways to eat beef tongue.
15:02Just by imagining...
15:17He ate three different ways to eat beef tongue.
15:22This is how I eat beef tongue.
15:25I'll eat beef tongue now.
15:27Please.
15:30I'll eat it as it is.
15:33He ate three different ways to eat beef tongue.
15:44It's totally different from the way I ate before.
15:46The taste of beef is...
15:50And put garlic on it.
15:52That's right.
15:53It's just the right amount.
16:02He ate three different ways to eat beef tongue.
16:07The garlic is the best.
16:09Yes.
16:11It changes the facial expression.
16:13For the third bite, put ginger and soy sauce on the beef tongue.
16:20I'll eat it as it is.
16:37I can't get enough of it.
16:40I can feel the beefy taste.
16:48I'll eat a little more.
16:49The beef tongue has been cooked well.
16:54The elasticity has changed.
16:56I can feel the beef tongue being pushed back.
17:04It's the best.
17:06It looks good.
17:07I'll eat it as it is.
17:20The next day.
17:22This is a special type of beef tongue.
17:25How does it taste?
17:29I can't feel the juice at all.
17:32I can feel the steam from the inside.
17:38Is that all?
17:40Yes.
17:41That's all.
17:42Don't you cut it thinly?
17:44No, I don't.
17:45I'd like you to taste the texture unique to thick slices.
17:49I'll have the first bite.
18:12It's very jiggly.
18:15I'll have the second bite.
18:26I asked you why you didn't start with beef tongue at first.
18:30Yes.
18:31This is the best timing I've ever had.
18:38The thickness of the beef tongue is amazing.
18:44If it wasn't for this timing, the others might have lost.
18:49That's right.
18:51I'll move on to the sauce.
18:56In the case of SHIMIZU, it's a sauce that goes well with the best beef tongue.
19:02It doesn't kill the taste of beef.
19:04I'm looking forward to it.
19:06The beef tongue is soaked in the sauce.
19:11First of all, the beef tongue.
19:16I'll dip it in the sauce and eat it.
19:23The sound of the sauce is good.
19:31It's easy to leave a gap between the fibers, so the sauce is soaked in.
19:36It's very delicious.
19:39It's like a fire.
19:47The color is great.
19:49The sound of the sauce is good.
20:06It's not the time to talk.
20:08I have to eat it right away.
20:12Here you are.
20:14Please dip it in a lot of sauce.
20:20I'll eat it right away.
20:33The sauce is delicious.
20:35The sauce is delicious.
20:36In the case of the sauce, it goes well with white rice.
20:42In this case, it doesn't go well with white rice.
20:47It's a sauce that goes well with beef only.
20:50It doesn't kill the taste of beef.
20:52I see.
20:54Is that so?
20:56Can I look at the menu?
20:58Of course.
20:59If it's so delicious, I want to know everything.
21:05Do you miss the timing to eat beef tongue?
21:08No, I don't miss it.
21:10This restaurant is original.
21:12It's seasoned with blue pepper.
21:15It's very delicious.
21:17I have to eat it right away.
21:21This is blue pepper.
21:23I put it in the sauce.
21:25It's seasoned with blue pepper.
21:29It's as good as the sauce.
21:31I think it's the best to eat here.
21:35I was wondering if the sauce was good.
21:38That's right.
21:41This beef tongue is as good as the sauce.
21:46Are you that strong?
21:52This is called Minosando in Mino.
21:55Minosando.
21:57It's a place where fat is chewed between mino and mino.
22:02This is wagyu mino.
22:05Minosando, which is chewed between mino and wagyu, is cut into small pieces to make it easier to eat.
22:12There is a big difference depending on the restaurant.
22:16Can I eat it now?
22:18Go ahead.
22:19I'll take this.
22:25It's a little spicy.
22:36I can't lose to this at all.
22:42Finally, I'd like to finish with shima-cho, which is a sauce.
22:50He finishes with shima-cho, which is a sauce.
22:54This is shima-cho, which is a sauce.
22:57Shima-cho has been eaten for a long time.
23:02The price is reasonable.
23:04In that sense, shima-cho is a symbol of Matsuyaki beef.
23:08I sometimes eat only horumon.
23:12Is that so?
23:13Shima-cho, which is a sauce, is a symbol of Matsuyaki beef.
23:27It is a tradition of the Koike family to eat Matsuyaki beef with shima-cho, which is a sauce.
23:33Of course, it can't be just shima-cho.
23:37Shima-cho sauce is a little spicy.
23:42In order to make use of this spiciness, it's a waste to grill the fat.
23:48I'll leave the sweetness of the fat and grill it.
23:53In order to do that, I'll turn it over frequently.
23:57It's important not to make it crispy.
24:01So, I'll turn it over many times and grill shima-cho, which is a sauce.
24:06It's difficult for amateurs to grill this.
24:10Because they don't know how to grill it, they tend to grill it too much.
24:13It's hard.
24:14I can't bite it off.
24:16It's different when Takumi grills it.
24:21It's turning into a beautiful rain color.
24:22That's right.
24:27I'll eat it now.
24:28Go ahead.
24:41It's crispy.
24:44It's quite chewy.
24:47But, it's gone while I was chewing it.
24:52All the fat is still there.
24:57The spiciness of the sauce and the sweetness of the fat make it delicious.
25:06It's amazing.
25:08I feel like I can eat more.
25:12That's the kind of restaurant I want to go to.
25:14I'm getting hungry.
25:16I want to go to Machiyaki-nikuwa.
25:28You made it wrinkly.