【大食い】明太マヨネーズ丼～総重量約6.5㎏～

【大食い】明太マヨネーズ丼～総重量約6.5㎏～

Sometimes my finger gets stuck in the hole on the Magiclean, and it hurts. Hello, this is Taniyan. Common thing in cleaning. Do you like Mentaiko(spicy cod roe) with mayonnaise? I think everyone likes it. It goes well with rice, vegetables, and meat. And even with pasta or udon. It can be eaten with anything. And it’s so easy to make. It was a lot of work to make
Hamburg steak for the last video. So I’m going to make something easy today. Something quick and delicious. Something such as a rice ball
with spicy cod roe with mayonnaise at Family Mart. I always buy that. I’ll make something like that. I already made a huge rice ball, so the dish will be completed in my mouth, and it would taste like Mentai Mayo rice ball. When you eat a dish with rice,
don’t you want a soup to go with it? So I’m going to make Tonjiru(miso soup with pork). And I’ll also make simmered kombu. I’m thinking that it’ll taste like eating Mentai Mayo rice ball
& simmered kombu rice ball at the same time. Sometimes they sell a rice ball with Mentai Mayo
& simmered kombu inside. It’ll be nice. Okay, let’s get started. Let’s start cooking. Cooking Starts Now Spicy cod roe Scrape off with the knife. Done Spicy cod roe skin
* I’ll use them later Quater carrots. Done Shave burdock root. Done Cut into bite-size. Turn on the heat. Take kombu out right before it starts boiling. Making dashi broth is done. Thinly slice Done Water Vinegar Simmer for 15 min with a drop lid Pork belly slices Stir fry until the color changes. Carrots Burdock root Quickly stir fry Add kombu dashi broth Skim off the foams & excess grease. Turn off the heat. Dissolve some miso. Done Dark-colored soy sauce. Sake Mirin Sugar Lightly mix Put a drop lid and cook until all water evaporates The ratio is in the description box below. Washing all cooking utensils. *I want to finish washing everything by the time everything is cooked. Thinly slice onions Put in water to remove pungency Roughly chop spicy cod roe skin Chop Kimchi
*I used daikon radish kimchi I had in the fridge Mix them Leftover kimchi juice from the package Mix everything Sliced cucumbers Toasted sesame seeds Sesame oil Done Sansho pepper powder Toasted sesame seeds Toss to mix Done
*Cool to room temp Add mayonnaise to spicy cod roe Done I’m not nibbling. I’m just checking the taste. Lightly grilled nori seaweed Simmered kombu Mentai Mayo(spicy cod roe with mayonnaise) Thinly julienned nori seaweed Chopped green onions. Mentai Mayonnaise bowl is done. Here’s the complete dish along with the music. It’s finally done. Mentai Mayo bowl. I’ll say what you guys are thinking. “I can tell that this is going to taste delicious.” This is going to be great. I checked the taste, not nibbling. It was amazing. It goes amazing with celery.
Of course, it’s amazing. The weight of the dish is about 6.5 kg. It’s been a while to eat the food heavier than 6.0 kg. I think I can finish this easily. Wow, the smell is delicious. What? I have some leftover Mentai Mayo, so I brought cucumber. I was too lazy to cut cucumber. I didn’t want to use the cutting board I just washed. Okay, let’s eat. Itadakimasu. What should I eat first?
I want to wet my whistle. Very “kombu.” The umami of kombu is amazing. Plant origin umami & animal umami from pork fat
go well together. I didn’t add bonito flake for a reason above. I thought I can add umami with pork belly. You can add Yuzu chili paste a little to add a kick. Let’s dig in. This is going to be great for sure. It looks like this. Mentai Mayo, simmered kombu, and nori seaweed. Delicious! Of course, it’s delicious. And sansho pepper powder is doing a great job here. Spicy cod roe has red pepper flakes in it, so I thought it goes well with another type of pepper. I was right. I knew it, but this is greater than I thought. It’s really delicious. It’s like eating Mentai Mayo rice ball
and simmered kombu rice ball at the same time. The taste merges in my mouth. It’s so delicious. So great. This is truly awesome. Purine rich food is delicious. Wow, this is so delicious. Delicious. Because I simmered kombu well,
it’s so tender. The center is tender too. Let’s try this next. I was trying to make something close to Chanja.
(spicy cod guts) Mentaiko is made with cod roe. Chanja is made with cod guts. I thought it’d taste similar. It tastes almost like Chanja. It’s delicious. I should’ve drunk with this one. This is awesome. It doesn’t taste like a spicy cod roe. If I eat them with my eyes closed, no one believes that this is made with spicy cod roe skin. It really tastes like Chanja. I’ll make this again. Lastly, cucumber. I ate 1 cucumber in 1 min. I wonder why it tastes so great. UMAI! UMAI! *Shut your mouth! I’m scared to have gout,
but it tastes great. It’s so great, why don’t you have a bite. Just kidding. I have a nerves of steel. Couldn’t resist drinking. Delicious. It goes amazing with beer. It’s so hard to get so many spicy cod roe skin. I there any supermarket sells this? Mentaiko skin. Impossible to find. Maybe… Maybe… I’m not trying to be disrespectful. If I serve this to MAX Suzuki,
he would be so happy to eat this and finish without noticing. This is so delicious. It’s 4 o’clock in the afternoon. It tastes even better when I drink during the day time. With a little guilty feeling. It makes beer taste better. Thanks to the guilty feeling. Sometimes people compliment me for not wasting food. First of all, I guess I have a parsimonious spirit. I haven’t been a rich man, so I ate everything I could. It’s great to enjoy economic affluence. But something I learned cannot be bought with money
such as weed spirit and hardiness. I had a great experience that made me who I am today. I’m still not a rich man, though. I ate half. The cross-section surface looks like this. 3 layers. I hope it won’t be gone. Mentaiko (spicy cod roe) is very popular in Fukuoka, but I never had so much spicy cod roe. It’s pretty expensive. It cost me 2000 yen for today’s spicy cod roe. It was expensive, even though I got a cheap one. I wish it’d be cheaper. I’ll cherish what I have in the bowl. Well, The season of Tonjiru(miso soup with pork)
is finally here. Carrot & Satoimo are in season now. Burdock root will be in season soon. The mornings and evenings are now quite chilly. Tonjiru tastes amazing now. I remember eating Tonjiru
at the Dondo-yaki festival when I was little. Now I have one-fourth left. Let’s finish it all. I finished the soup! The last bite. Gochisosamadeshita. It was amazing. This is an easy fake Chanja. I’m going to eat it as a late-night snack. That’s why I left some. I’ll eat it later. Today’s dish was amazing. It was a perfect dish. The only complaint I’d make is
that spicy cod roe is expensive. The next video will be a Q&A. Sorry for keeping you waiting. I had so many questions from you guys. Many of you asked if I’m a chef or if I’m married. I’ll answer those questions in the next video. I’m still editing the video,
so I don’t know what I will include. And I made a small dish in the video too. The theme of the dish is something healthy,
but it goes great with a drink. After making a small dish,
I’ll answer your questions. I guess that’s all. I don’t have anything to explain more. That’s all for today. See you in the next video. Bye-bye

まさに【Road to 痛風】とも言うべき明太マヨ丼‼
大量のプリン体を摂取する禁断の味です(笑)
⇩レシピはコチラ♪⇩
・下準備
明太子の皮を除く
ゴボウをささがきに
人参はいちょう切りに
豚バラスライスを食べやすい大きさに
昆布出汁をとり、とり終わった昆布を細長く刻む
・本調理
(昆布の佃煮)
鍋にお水と『トポットポ』くらいの酢をいれて
刻んだ昆布を入れて柔らかくなるまで弱めの中火で煮詰める
※水は昆布が浸る程度
昆布が柔らかくなって水がなくなってきたところで
合わせ調味液を加えさらに弱火で10分ほど焦がさないように煮詰める
※今回の合わせ調味液は
醤油：みりん：酒：砂糖＝3：2：1：3
くらいで作りました♪
最後に粉山椒と煎り胡麻を加えて完成♪
(豚汁)
豚肉を炒めて
色が変わったところにゴボウと人参を加えて5分程炒める
その後昆布出汁を加えてアクと余分な油を取りながら軽く煮たら
一度火を止めて味噌を溶いたら完成！
(明太マヨ)
明太子とマヨを和えるだけ♪

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