ビリヤニ 異国グルメの世界2025年3月9日 Episode13 ハンガリー料理
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00:00The rich water of Lake Tonegawa and the fresh vegetables of Gunma Prefecture, which last for a long time,
00:09are made by Hungarian chefs using seasonal vegetables.
00:17We make homemade organic vegetables.
00:20They are the most comfortable and safe.
00:23Let's enjoy the fresh ingredients of Hungarian cuisine.
00:33A world of foreign cuisine in Biliyani.
00:53Cafe & Bar Aki in Yashima-cho, Takasaki City.
00:58It's lunch time on weekdays.
01:00The bright interior is crowded with customers.
01:04There's a lot of meat in it.
01:06It's very delicious because it's mixed with mushroom soup.
01:09It makes me feel warm when I come here.
01:12I really like this Neapolitan. It's delicious.
01:16The atmosphere is good.
01:18You can choose what you want to eat.
01:23There aren't many places where you can eat a real hamburger like this.
01:28It's delicious.
01:29There's a shop that many regular customers love.
01:32It's about two minutes' walk from Takasaki Station.
01:39It's a quiet and rich place that's one step away from the main street.
01:43During the day, you can easily have a delicious lunch at the cafe.
01:47At night, you can enjoy a drink with your favorite snack.
01:51It's a fashionable cafe & bar with a different face depending on the time zone.
01:56It's popular with the locals.
01:59The specialty menu of Cafe & Bar Aki is Hungarian cuisine.
02:04It's a real taste made by Peter from Hungary.
02:10Hungary is an inland country in Central Europe.
02:14There's a lot of livestock and agriculture.
02:17It's a stewed dish that uses a lot of meat and vegetables.
02:22There's a lot of traditional spices.
02:25The basic thing is to use them according to the menu.
02:28The feature of Hungarian cuisine is to use a lot of paprika.
02:33In the old days, peppers were transported from South America to Europe.
02:37Paprika was born because Hungary improved the variety.
02:43There are many kinds of paprika.
02:46In Hungary, there are many varieties of paprika with different colors and shapes.
02:54You can eat raw paprika, of course.
02:59But for Hungarians, paprika powder is the most important spice seasoning.
03:08You can definitely eat paprika-based food since you were a child.
03:14Let's introduce popular Hungarian dishes using such paprika.
03:19The first dish is a traditional stewed dish, paprika chicken.
03:24In Hungarian, it's called paprika shuchelke.
03:29Paprika chicken is originally made from chicken thighs.
03:37But after I came to Japan,
03:40I thought of a dish that is easy to eat with chopsticks or spoons.
03:45So I made chicken breast paprika chicken.
03:48You can eat it with hand-made gnocchi or pasta.
03:54But if you mix it with rice, it will be a very good balance.
03:59That's what I thought.
04:02Let's make it.
04:05This is a stew of chicken and vegetables such as paprika that has been simmered for an hour and a half.
04:12Take some of it in a bowl with yogurt and flour and mix it with a whisk.
04:19If you put cold yogurt and flour in a hot stew at once, it will be easier to separate.
04:26If you mix some of it first and put it back in the pot, it will be smooth.
04:32Yogurt is a new product that can be eaten well in Hungary, where livestock is thriving.
04:37It can be used not only as a dessert, but also as a cooking dish.
04:42The key to the taste is the high amount of paprika powder in Hungary.
04:48I'm particular about crushing home-made vegetables into powder and using them as a consomme.
04:54Let's put it on a plate.
04:56If you put rice in the middle of the plate, it's a classic autumn side dish.
05:01Pumpkin salad, boiled egg, raw paprika.
05:05The vegetables in the salad change day by day.
05:09And the main dish, paprika chicken.
05:12The chicken is big.
05:16A lot of stew.
05:19It's a full-volume lunch that's good for a hungry lunch.
05:24I'm going to top it off to make it more Hungarian.
05:29First, add the red paprika powder to add appearance and flavor.
05:35On the other side, green parsley.
05:37Leave the white rice in the middle and make it red, white, and green to the color of Hungarian flag.
05:45Sliced raw peppers and half-cut mini tomatoes.
05:50These two vegetables are also used in stews.
05:57Once the Hungarian flag is inserted, the paprika chicken is complete.
06:04The traditional stew dish of Hungary made with chicken and vegetables.
06:09Paprika's flavor and yogurt's acidity are characteristic.
06:13A little spicy seasoning goes well with Japanese rice.
06:18It smells good.
06:20It's spicy, but it's gentle.
06:23It's my first time, but it's delicious.
06:26Let's eat.
06:28Let's have Peter's friend, an American regular, eat it.
06:35It's delicious.
06:37It smells really good.
06:40Did you know about Hungarian cuisine?
06:44I didn't know. It's my first time here.
06:46In Japan?
06:47Yes, here.
06:50There are many other popular dishes in Cafe & Bar Aki.
06:55Peter, who is particular about food, doesn't know where to stop.
07:00This is the only meatball I can eat here.
07:05After this, he will make a Hungarian-style meatball.
07:16Peter came to Japan 20 years ago.
07:19He started working at a bar in Roppongi, Tokyo.
07:23At first, I lived in a share house.
07:26My current wife is my roommate.
07:29When I first met her, I fell in love with her.
07:33It was a lot of fun.
07:36It was too much fun.
07:39I wanted to move to a quiet place where there were many people.
07:50At that time, he moved to Gunma Prefecture because of his wife's job.
07:55He decided to live in Takasaki City after Kusatsu Onsen.
08:01I worked at a golf course for 5 or 6 years.
08:06I met the owner of Cafe & Bar Aki.
08:13I remember it very well.
08:16Peter happened to be at a golf course that I often go to.
08:22I often went there to drink.
08:26I've been doing that for several years.
08:29While I was doing that, this cafe was born.
08:34I got an offer from Peter to open a cafe.
08:41I've always loved cooking.
08:46I also love working in the kitchen.
08:50I didn't know how to get there.
08:54When I got there, I saw a fancy restaurant.
08:59I was invited to eat here.
09:03I felt good when I got a good comment.
09:11I wanted to try this place.
09:13The owner was very kind.
09:16That's why I'm here.
09:19Peter experienced various jobs in Hungary, Tokyo, and Gunma.
09:257 years ago, he became the owner of Cafe & Bar Aki.
09:32He started another challenge.
09:35That is making vegetables.
09:38He had no experience in working in the field.
09:41He learned the tips from the locals.
09:46This is left-over from last year.
09:50I see.
09:51This is left-over from last year.
09:54It's very helpful.
09:57Everything is to make delicious food.
10:01He grows various vegetables every season.
10:05I'm happy if I can make my own onions.
10:10I'm happy if I can make my own onions.
10:15I enjoy making and eating vegetables.
10:20That's why I grow different kinds of vegetables.
10:24I make organic vegetables in summer and winter.
10:30I feel at ease.
10:33I know what I'm giving to my customers.
10:40I know what I'm giving to my customers.
10:44The taste is different.
10:47I stay in the field from morning to night.
10:53This day, he harvested seasonal cabbages from November to March.
11:00The sweet cabbages were served as soup for lunch the day after harvesting.
11:08It's so sweet.
11:10I didn't know there were such delicious cabbages.
11:14In the beginning, he had two pots.
11:17Now, he has 500 pots with the help of the locals.
11:21Now, he offers seasonal vegetables.
11:27This is Peter's Burger.
11:30There are fresh vegetables from Peter's.
11:34Hamburgers are also delicious, so I often order them.
11:38The second popular dish is Meatball & Pickles.
11:46It's a unique meatball in Hungary.
11:50It's a typical home-cooked dish with pickles and fresh vegetables.
11:55I've never eaten it in Japan.
11:58But it's easy to eat, so I think Japanese people will like it.
12:03It contains spices that are hard to find in Japan.
12:08It's addictive.
12:10Once you eat it, it's delicious.
12:12I want to eat it again.
12:16We add spices and mix the dough.
12:20We keep it in the refrigerator for a day.
12:24After 24 hours, the taste becomes strong.
12:29Then, we grill the meatball in various ways.
12:38After that, we mix it with breadcrumbs.
12:42Then, we deep-fry the breadcrumbs.
12:47First, he makes the dough for the meatball.
12:51He adds breadcrumbs soaked in water to the minced meat.
12:54Then, he adds finely chopped onions, garlic, and spices.
13:01Peter is surprised by Japanese minced meat.
13:07In Hungary, they only use pork or beef.
13:11They don't use Japanese minced meat.
13:15Peter knows the deliciousness of pork and beef.
13:19Now, he can use Japanese minced meat.
13:23After mixing it well, he puts it in the refrigerator for a day.
13:30The next day, he rolls the dough into a golf ball-sized ball.
13:35If he crushes it a little, it will be easier to cook.
13:40If he kneads it well, it will have a unique texture.
13:45After shaping it, he puts it in the breadcrumbs.
13:49Unlike Japanese minced meat,
13:52he doesn't use flour or eggs.
13:55He puts it directly in the breadcrumbs, which is a feature of Hungarian meatballs.
14:00He carefully shapes the meatball while removing the excess breadcrumbs.
14:04Then, the preparation of the meatball is complete.
14:08When he is ready, he puts a lot of oil in a heated frying pan and deep-fries it.
14:14Sometimes, he turns it over and deep-fries it slowly over low heat.
14:19Each meatball is big, so he has to be careful not to burn the outside.
14:23In order to cook the meatball thoroughly,
14:26he needs to have a lot of experience.
14:30If he cooks it at home, he first rolls it into a small ball.
14:35It's easy to cook the inside, so it's hard to fail.
14:40After deep-frying the meatball for about 10 minutes,
14:44it becomes a beautiful golden brown color.
14:49It's delicious to eat it hot as it is,
14:52but at Cafe & Bar Aki, he puts it in a bat and cools it down while cutting the oil.
14:58He says that if you leave it for a long time, the taste will blend in and the umami will increase.
15:03When it's cooled down, he finishes it.
15:06First, he cuts the cucumber pickles.
15:09In Hungary, it goes well with meat dishes.
15:14He cuts the meatball a little thicker.
15:17The bright red on the cross section is the color of the paprika powder unique to Hungary.
15:23It's well cooked all the way to the center.
15:28After cutting it, he puts it between the meatball and the pickles and serves it alternately.
15:35In Hungary, there are various recipes and ways to eat it as a staple of home cooking.
15:42At this restaurant, they are particular about serving it as a snack for alcohol.
15:50Finally, paprika, which symbolizes Hungarian cuisine.
15:55If you add both raw ingredients and powder, it's done.
16:02It's completely different from Japanese food.
16:05Hungarian-style meatball.
16:07With the standard pickles and raw vegetables,
16:11he puts mayonnaise on it.
16:13This is Peter's recommended way to eat it.
16:18First, as it is.
16:26This pickle is also homemade.
16:30It's delicious to eat with this.
16:35With a little mayonnaise.
16:43Peter, it's delicious.
16:45Thank you very much.
16:47I've eaten this for the first time since I met Peter.
16:52It goes well with Japanese food.
16:54It's delicious, healthy, and addictive.
16:59This is the only meatball I can eat here.
17:03The taste of Hungary is popular.
17:06Japanese breadcrumbs are the best.
17:10In the past, I made breadcrumbs myself.
17:14However, the breadcrumbs sold as they are are the most delicious.
17:22I wanted to mix Hungarian breadcrumbs with Japanese breadcrumbs.
17:28After this, we will introduce the signboard menu of Cafe & Bar Autumn,
17:32which is stewed beef with red wine.
17:36Peter, who was born in Hungary, inherited the taste of memories made by his family.
17:42It takes three hours to simmer the beef until it becomes tender.
17:53For Peter, who was born in Hungary,
17:56Japanese food was a series of surprises.
18:01I couldn't eat raw fish at all in Hungary.
18:06I gave up about two or three times.
18:09I thought raw fish was a little difficult.
18:13But after that, I understood that feeling once.
18:18Now, sushi is my number one dish.
18:23I have a small boat.
18:26I like fishing in the sea.
18:29I eat the fish I catch.
18:33I wait for the sunset at the sea.
18:39If I can do it from the boat, I want to live near the sea.
18:46The third Hungarian dish is stewed beef with red wine.
18:53It is said that this Cafe & Bar Autumn is very popular as a signboard menu at night.
19:02My father and my grandfather taught me this recipe.
19:07This is a recipe from 90 years ago.
19:10In Hungary, this dish is the most difficult.
19:14It takes a lot of time.
19:16My father and grandfather made this dish.
19:22In the meantime, my mother and children prepared decorations and soups.
19:28The seasoning is Hungarian.
19:33In Japan, we use beef from Gunma Prefecture.
19:40My father has made various stews from various types of beef.
19:48But the beef from this country is perfect.
19:54The beef from this country is really delicious.
19:58I don't need a high-class wine because I can put it in a refreshing dish.
20:09I recommend a sweet wine.
20:14Here are the main ingredients.
20:17Beef from Hungary.
20:19I chose beef from this country.
20:22There are various vegetables, including paprika.
20:26First, cut the ingredients.
20:29Crush the garlic and add it.
20:34Cut the onions into thin slices.
20:37I use onions that I got from Peter's field.
20:43I use paprika, which is sweet and thick.
20:50I use beef tenderloin.
20:54I use a lot of beef tenderloin.
20:57The point of making delicious stews is to choose high-quality domestic beef.
21:05This time, I use the beef from Tomioka, Gunma Prefecture.
21:11In Hungarian, this dish is called bulšvoros marhapurkult.
21:16Bulšvoros is red wine.
21:19Marhapurkult is beef.
21:21Bulšvoros marhapurkult is a stewed dish.
21:24It is widely known as a local dish.
21:27It seems that the ingredients and cooking methods are different for each household.
21:33Here is the stewed beef.
21:36I cooked it slowly for three hours until the meat was tender.
21:42The vegetables are completely melted.
21:46I add red wine here.
21:49This is Peter's recommendation, a refreshing full body.
21:53It has a lot of acidity and sourness, so it adds depth and richness to the dish.
22:00Mix well and simmer further.
22:07After simmering for about 20 minutes, it's done.
22:10Serve it on a plate.
22:12The meat is tender.
22:14I also add the stew with the umami of vegetables and beef.
22:21I put the bread on a plate and add the finishing topping.
22:25I decorate it with green peppers and red tomatoes.
22:33I sprinkle paprika powder and parsley on the bread and it's done.
22:43This is a popular Hungarian dish at Café & Bar Akide.
22:47It is stewed beef with red wine.
22:50Please enjoy the night menu, which is famous for going well with alcohol.
22:57Let's have the customers eat this, too.
23:03Even if you don't use a knife, the meat is tender.
23:09I was surprised at the firmness of the meat.
23:15It goes well with red wine.
23:23Peter, please tell us about Hungarian wine.
23:29Hungarian wine is very popular.
23:32People in the countryside make grape wine in their own fields.
23:38Handmade wine is also popular.
23:43Hungarian wine has a strong taste.
23:48Hungarian wine is a strong wine with a strong taste.
23:53I recommend Hungarian red wine.
24:02Peter was shocked by the conversation with the Japanese.
24:10I don't want to forget, but I don't want to forget because I'm used to it.
24:17Respect each other.
24:21My family respects each other.
24:27They respect each other.
24:29They wait for the train.
24:31They wait for the train to open.
24:35When they are busy, 20 people contact each other.
24:38There is no such thing in Europe.
24:43When someone wants to get on the bus, they say,
24:47I can't get on the bus.
24:49They say, please go ahead.
24:51It is very important to feel that way.
24:55I don't want to forget, but I don't want to forget because I'm used to it.
25:01I don't want to forget, but I don't want to forget because I'm used to it.
25:06Peter cherishes the taste of Hungary and the blessings of the season.
25:13He continues to challenge himself to find the taste of fresh ingredients.
25:21He stands in the kitchen today with gratitude and respect for the customers who eat his food with the respect he felt in Japan.
25:36I want you to taste the seasonal vegetables that I grew.
25:41There are many Hungarian dishes that reflect his pure feelings.
25:47Tomorrow, why don't you feel the heart of Hungary in Gunma, Takasaki?