台湾風サムゲタン？本場の薬膳鶏スープは想像を超えた料理だった！ / 創作アジアンダイニングKOSE【神戸グルメ】

台湾風サムゲタン？本場の薬膳鶏スープは想像を超えた料理だった！ / 創作アジアンダイニングKOSE【神戸グルメ】

“Actually if we use this amount of ginseng, it becomes deficit” “This is high end class menu. It is even more upscale than shark fin soup” “”Completely different values”” “This is a quite different than I imagined.” “Different, right?” “This is a rare dish” “I think there are not many restaurants in Japan that serve this dish.” Turn ON closed caption (CC) to enjoy video “This is a sliced ginseng” “I will put it from the beginning.” “I’ll put in quite a large amount.” “Actually if we use this amount of ginseng, it becomes deficit” “There’s nothing better than delicious” “And because it’s my family’s company product, there’s a lot of it.” “Normally, if you use this much, it becomes deficit” The owner’s family has a Chinese herbal foods company. “This is already a service item.” “This is Touki of Chinese medicine” “It provides a good effects to women” “such as irregular menstruation or high blood pressure” “This is the wolfberry” Jujube “To make the chicken easier to eat, cut the thigh meat instead of the meat on the bone.” “Because the ginseng is still like this, the nutrients are not completely released.” “It’s not a fresh ginseng, but a dried ginseng.” “The longer it is simmered, the more flavor comes out.” “”When it’s boiled, the dried small ones get soggy like this.”” “Original ginsen becomes like this” “It expands as it cooks. Because what was dried will return to original one” “Are the nutrients coming out of it?” “Yes. Nutrients come out.” “The soup is turning from white to brown, isn’t it?” “Because the nutrients of ginseng are coming out.” “It will be more brown” “In my image, Korean samgyetang soup is white like Japanese chicken soup.” “That’s because they use raw Korean ginseng.” “The ginseng itself is pure white like a radish.” “That’s why the color doesn’t come out.” “The difference between fresh and dried Korean ginseng is, in terms of marine products, dried abalone and raw abalone.” “Scallops. The difference between raw and dried scallops.” “Dried things will inevitably turn brown.” “The taste becomes thicker. There is richness.” “That’s why the value of fresh and dried is completely different.” “The price and the nutrients are completely different.” “If you go to an authentic restaurant in China or Taiwan, this is a high-end dish.” “It is ranked higher than boiled shark fin” “The rank is completely higher than shark fin soup” “Completely different values” “It is stupid (and cheap) price. 1600 yen.” “People who have detailed knowledge say, ‘Is this price really okay?'” “This is a quite different than I imagined.” “Different, right?” “Boil this more and more and the chicken will be very tender.” “Chicken soup stock and ginseng soup stock are served and the feeling of drinking the soup” “This dish feels like soup.” “This is a rare dish” “I think there are not many restaurants in Japan that serve this dish.” “At the time of finishing, add a little salt.” “You don’t use so-called chemical seasonings at all, do you?” “No.” “How long should this be boiled?” “About 2-3 hours with a small heat.” “The ginseng is still like this now. The core is still there, it’s brown.” “If this is boiled for a long time, it will become completely white.” “If the ginseng turns white, it’s generally OK.” “Instead of eating it immediately after cooking, if you let it leave for a day, it will bring out the umami and richness just like the curry.” One day after “The ginseng has turned white a lot, isn’t it?” “The soup is solidified with chicken gelatin.” “Adjust the taste with sake and chicken soup” “This is the dregs (of cooked ginseng, etc.). We usually throw away.” “Some people eat it because it’s a waste.” “It doesn’t taste like anything. It’s all cooked.” “Actually, if you put deer antlers in this (it would be even better).” “But deer antler is very expensive” For more detail about the restaurant, please refer overview section. Don’t forget to subscribe!

今回の動画は台湾風サムゲタンです。神戸・三宮にある創作アジアンダイニングKOSEさんで、このメニュー名で提供されている一品で、高麗人参やクコの実などの漢方を惜しみなく使って鶏肉と一緒に煮込んだ薬膳スープです。本場の中国や台湾では超がつく高級料理とのこと。
メニュー名に「参鶏湯（サムゲタン）」を使っているのは、これと似た料理である韓国料理のサムゲタンが知名度があり分かりやすいから。実際は全く違う料理と言っても過言ではないくらい想像を超えた料理でした。それがたったの1600円で提供されています。なぜその価格で提供できるのか、その秘密は動画でご確認ください。

◆お店の紹介◆
創作アジアンダイニングKOSE
兵庫県神戸市中央区加納町3丁目10-4 TCHビル2F
地図: https://goo.gl/maps/3H5gVbggbnqadKKg6
Instagram: https://www.instagram.com/asiandining.kose/

◆チャプター◆
00:00 オープニング
00:34 本編
09:30 エンディング

◆他の動画◆
42人分の炒飯を一気に調理　ー　宴会コース 広東風炒飯編
https://youtu.be/pJumTuvs_ck

神戸牛鉄板焼きステーキのランチが2,900円！

◆チャンネル登録お願いいたします◆
https://www.youtube.com/channel/UCLycieEL64dwLhRhOWzSgTg

#薬膳料理
#台湾料理
#神戸グルメ