【爆速】目指すは10分で店の味〜脂を喰らえ油そば〜

【爆速】目指すは10分で店の味〜脂を喰らえ油そば〜

Hello, this is taniyan. Today, I want to eat abura soba. There is an abura soba restaurant in Tokyo that I like the most. Its name is Kasugatei. I especially love the abura soba called Triton Abura soba at Kasugatei. Whenever I go to Tokyo, I always eat there and go home. But Kasugatei doesn’t have a branch in Fukuoka, and I don’t go to Tokyo very often for work these days. Because of this, I feel anxious about my appetite. For that reason, I ‘ve been trying to make a bura soba that tastes like Kusunoki-san at home, and I’ve created something that I think is quite delicious. I’ve actually copied the recipe of Kasugatei, but I don’t know the exact recipe, so I’ll just say my This is a fake Kasuga-tei recipe that I created based on my own feeling, but I would be happy if it could be of some use to you. So, let’s get started right away. Today, it’s Aburasoba, so it’s super quick this time. It’s a recipe that I usually make, so it can be cooked in about 10 minutes. It ‘s that quick. And the seasonings we’ll be using are just soy sauce, mirin, and sake, so I think you can pretty much cover that with the seasonings that you have on hand. In other words, oyster sauce and chicken skin, so I think this is a recipe that you can make in no time if you have just these ingredients. Now, before we get started, there’s one thing I forgot to mention that is absolutely necessary to make this recipe, and that’s this. It’s a piece of equipment made by a civilized code. It’s not a food processor, it’s a mixer over here , or rather a weight difference, and then a hand blender, that Boo thing, so please prepare a hand blender or this mixer over here. This is the super fast oil soba recipe that I’m going to make today. It’s actually quite practical and delicious, and I thought I’d just make this today, but I guess my wall is coming up. I want to make it complicated, so after I tell you the super fast recipe , I’ll make something a little more complicated and time-consuming. What I’m actually going to eat this time is this complicated one, so I’m going to be enthusiastic today as well. So, first of all, what I’m going to do this time is to respect, or rather, to copy, the O at the beginning. As I mentioned in the punning, Haru-ga-niwa is my home, and perhaps the most distinctive feature of Haru-san is the thick layer that sits on top of the chicken and abura soba noodles, which I call “mud.” I ‘ve seen this on their website and elsewhere, and apparently it’s made by carefully mixing pork bones and chicken over a period of two days . When you actually try it, you’ll notice that it’s full of animal flavor and is very thick. It’s made with oyster sauce, soy sauce, and sesame oil , so it has a lot of animal flavor that you don’t get in standard abura soba noodles. I really love it, but it ‘s quite difficult to make at home, so I just use chicken skin to make this. I’m going to make the mud, and the method is very simple. First of all, clean the chicken skin. You can choose the part of the chicken skin, it can be the neck, the breast, or even the meat from the juicy part called peta. Peta is expensive, but you ‘ll grind it up in the mixer anyway so anywhere is fine. If you’re concerned about it, you can remove a little bit of this lymph node, this little deposit-like thing, or if you’re concerned about excess oil, remove this. I don’t mind it so I’ll just leave it as it is. If you remove it, it will get rid of the oily smell and things like that, but it doesn’t bother me too much. The only thing I want you to do is look at this side of the skin and make sure there are no feathers . The feathers just won’t crumble even in the mixer, so if there are no feathers, then this is it. So, in terms of the amount to use, I think one piece of chicken skin per serving is fine, but if you make this mud in bulk you can use it for a variety of things, so I recommend making it in bulk. But for now, let’s go with two pieces. Then, in the pot, you don’t need to add that much chicken skin and the amount of water specified, but you’ll be cooking the chicken in the boiling water later , so I think you should add at least 400cc . Then, of course you can start with hot water, but water is probably better because it will save you the hassle. At this point, if you add ginger and green onions, it’s good for people who don’t like the oily smell of chicken, but honestly I think it tastes better without the ginger and green onions because the green onions and ginger have a nice aroma. It’s quite strong, so it overwrites the wonderful aroma of the chicken skin, so I don’t think you need much.As it gradually boils, the bad smell of the chicken skin comes out.It ‘s a white, bubbly thing.Then, yellow oil from the chicken skin comes out too.However, in this state, it’s a little difficult to remove the bad smell, so ignore it and remove it if you think you can.Once it boils, the chicken skin will start to cook immediately, so fry it to remove the bad smell , then salvage it.Just put it in the blender as it is, so that it’s easier to remove the bad smell.Remove a little of the bad smell and once you’ve cleaned up the bad smell to a certain extent, turn off the heat.If you add too much of this boiling water to these two pieces of chicken skin, it will become sloppy, so you don’t need too much. But if you add 100cc of this boiling water and season it a little bit, you’ll need two things: minced garlic and then umami seasoning. As for the garlic, it’s better to grate raw garlic and add it, as it has a stronger aroma and is more savory. If you’re crazy about garlic like me, I definitely recommend adding raw garlic, but this raw garlic is quite spicy, so this grated garlic doesn’t get too spicy and you can add a lot without making a mistake, so I think this is a safe bet. As for the umami seasonings, the umami seasonings that we often get easily at supermarkets are the source of this flavor, and then there’s the high-meat, which is easy to get your hands on . I think there are three types, and I really like these. The most versatile is the base of this flavor, but more like, how can I put it, this heimi has a strong animal-like umami taste that sticks to both sides of your tongue , and it’s not too harsh, and overall it’s soft and blends in well, which is the number one for stomach. To be honest, I don’t think there’s anything that didn’t taste good because I used this, it makes everything delicious, but I think this heimi goes best with ramen, er, rice dishes, and local Chinese food. It feels more junky , or something like that. So, in this chicken skin and boiling water, add about 20g of grated garlic, and if you’re using raw garlic, I think about 1/4 of this would be fine, and then the heimi, don’t be stingy, about this much, 3 to 5g in grams. But anyway, since I didn’t take it out of the bones this time, there is often a umami taste from the fat in the chicken skin, but there is very little umami , so I think it’s okay to add a little more. You don’t need to touch it up to your skin , but once it’s warm enough to touch normally, wait a minute, isn’t this too much water? This time I put in 100cc for those two pieces of chicken, but maybe I could use a little less water. Maybe I should add one more piece of chicken skin. As a rough guide, just enough water to get the blender to turn. Oh, this is flat. Look at the best part of these thick, juicy pieces . I put in two pieces. Okay, once that’s done, heat this up until there are no large pieces left, and it’s now mushy like this. I think if you add this to the fridge or leave it on high heat it will harden, or rather it will harden into a jiggly ball, like simmered food so once it hardens it becomes easier to handle, but you can easily cut it with chopsticks so just take out the amount you want to use, and if you microwave it repeatedly it will become mushy again so I recommend making it in bulk like this, you can add this muddy mixture plus soy sauce to the tofu, or this mixture plus soy sauce to steamed vegetables, or this mixture plus soy sauce to the bean sprouts and it’s really delicious. When storing, if you close the lid in this hot state, water droplets will accumulate on the inside of the lid and the shelf life will decrease, so please let it cool down to about 1cm, then put the lid back on and store it in the refrigerator.By the way, if you leave it at room temperature in the summer, it will spoil quickly, so be sure to store it in the refrigerator.Next, from here on, we will talk about the condiments for this time.To be honest, it is fine if you don’t have any.The main ingredient this time is white onion.In fact, the main ingredient at Haruya is the garnish, or rather the ingredients are char siu, noodles, white onion, and bean sprouts, I think.The char siu will be made later, which is complicated. I will make this when I have that pattern, but I won’t be making it in this super fast recipe, so if you don’t like the smell of chicken skin when you cut it, you can add some white onion, and you can use the center part like this, and you can cut it along the grain to make it crispy, or if you cut it against the grain like this, it will be a softer white onion than the type that rolls up and down, so I think it will be easier to serve quickly, so you can use whichever you prefer. Today, let’s cut it along the grain as usual. By the way, this is a little technique or a little tip, but when you cut the white part, it tends to connect, so imagine dropping it straight down and then pushing it in one more time and it will completely cut. If you don’t do it properly it will connect a little, but if you pull it all the way out you can cut it nicely. After that, lightly soak it in water for about 3 or 5 minutes to mix it up. I really want to make it super fast so I knead it a little and remove the knead in an instant. OK, after kneading it about 10 times, deep fry it and wipe off the excess water, and the white part is complete. For the muddy part, if you didn’t use the spring onion, you can just slice it as you like, or use it in the soup, and once it becomes limp in the soup, it will become limp. It has absorbed the flavor of the chicken, so I like to dip it in the soup with simmered soy sauce until it becomes a little soft. It’s what they call nuta, so let’s use it without leaving any leftover. Now we’re going to polish the noodles, but the noodles we’re going to use this time are the kind of noodles you often see lined up in supermarkets, like tsukemen noodles. I’ve tried a lot of them and here they are. I have n’t tried many others such as Kikusui, but it’s just my preference, it’s purely my preference. This is from the Toyo Suisan series, this is Aru-chan’s Northern Flavor Tsukemen series, the packaging is incredibly similar, see, at a glance it looks extremely similar, right? This is Nisshin, this is Toyo Suisan, they’re incredibly similar, but it’s not Nisshin, this is Toyo Suisan, you see, the smell of the noodles is a little different, first of all, this is the color of Nisshin’s tsukemen noodles and this is the color of Shoyu Suisan’s noodles, it’s a bit more like Zenryubun, I feel like this one has a stronger wheat scent so I prefer this one, and the question is what to do with the soup if you only use the noodles, but this soup can also be used as it is, so there’s no need to throw it away, but for example, if you buy commercially available noodles and try to make a regular bowl of ramen, it’s a bit sweet with this kind of tsukemen-style broth, I think it tastes better in regular soup rather than as noodles, so for example, you could put in chicken meatballs , or meatball soup, or meatball soup, or bean sprouts, and make it similar with a little more water , You can use it in soup or anything. To be honest, both the Uebiso and the Rich Tonko Soy Sauce are delicious when used in soup, so please choose your favorite flavor. Actually, I was going to go to the bathroom and buy a soba pole for the oil soba noodles, but it’s rare to have a noodle factory nearby, and I live quite far away, so I made it like this so that everyone can use it as a reference. This time, I’m going to draw the noodles later so that you don’t have to rush , but before that, I’ll add this soy sauce. The amount I’m going to adjust from now on is for two servings of noodles. I’m 176cm tall and weigh just under 60kg, so I think two servings of noodles would be fine for someone of my build. But if you want one serving of noodles, cut all of these amounts in half. Here we go. I ‘m sorry that the amounts are a bit difficult to divide by two, but yes, 15g oyster sauce, 25cc sake. Of the mirin so far, I want that sweetness, but the sake is more for the soy sauce that comes after that to have a slightly increased salt content. Add 60cc to 70cc of this nursery soy sauce. So, for 3g of HIME, heat this in the microwave and add the mirin and sake. After the alcohol has evaporated, add the grated garlic to taste. This way the garlic aroma will remain longer . With this amount, heat it for about 4 to 5 minutes and once it starts to bubble , I think the alcohol will have been absorbed. It’s hot, so be careful of the burns and smell it. If you don’t get a strong alcohol sting in your nose, then it ‘s OK. If you still get a strong stinging taste from the alcohol, heat it up again in the microwave. If you overdo it, it will become a bit too bitter, so if it becomes too bitter, add a bit of water to adjust the taste. Okay, all set. Now, let’s start drawing the noodles. Although I say noodles, I mean bean sprouts , boil them for about 34 minutes. If you don’t want to bother , you can boil the noodles separately this time, twice as long, but then the noodles will inevitably touch the side of the pot so make sure they don’t stick, how long should I boil them for? If you’re using sugar-sweetened water, I recommend 4 minutes. 3 and a half minutes would be fine too, but I’d like you to think of 4 minutes as the standard, and after 4 minutes, drain some of the water in a colander and remove it thoroughly. After this, you’ll be mixing it all together so don’t worry about the edges or anything . Here, here are 1 bag of bean sprouts, and then put the re-mixed mud on top of the bean sprouts, and then add some white onions and noodles to taste. If you like spicy food, add chilli pepper, if not, paprika. If you shake either of these a little , it will become like a hand-made custard. Now, I’m standing up and it’s very awkward, but let’s eat. Mix it all together and it’s delicious. It’s really good. It can be made super fast, but thank you for your hard work today. Oh, it’s the best. It can be made super fast and is so delicious that I highly recommend it to everyone. It was delicious. Yes, that’s the first half, but if you make it this way, you will almost never fail. The only thing you may have to do is heat the soy sauce sauce in the microwave for about 3 to 4 minutes, and the sauce will thicken and become salty. This time, I heated this bowl of julienned casserole for about 3 to 4 minutes, so make sure you keep a close eye on that timing so you don’t miss it. And now, I put it in a microwave-safe heat-resistant dish like this and reheated it, but it’s quite easy to use, so you have to pat it like when you boil curry, so it’s better to cover it with plastic wrap to prevent it from splashing , and if you do it properly, it will go bang, so if you put it like this and then put it in the microwave, it won’t explode and it won’t splash around, so I think it’s good. Now, from here on, the second half is going to get a little complicated, but first we ‘ll start with the char siu, so please stay tuned. Now, let’s start the second half, and this time we have two slices of Canadian pork belly. To be honest, to be honest, I think that ‘s about it for today, but, if you’re going to cook it, cook a lot, and if you can’t eat it all, give it to your neighbors. Wipe up any excess drips. It ‘s a bit slimy and dangerous, so when I look at this pork belly, my preference is, but there’s this foam bone, this geta, this is what’s inside, this front skin, I think this side is the neck and this is the buttocks, or rather the thigh side, but I prefer this side of the neck skin, I think the way the insert is inserted, or the three layers are prettier, this side is a bit more red and it starts to get less meaty, so what I’m going to do from now on is something that I don’t think anyone needs to do, the type of pork I’m going to make this time isn’t rolled up, like this. So it ends up being sliced ​​like this, so it becomes very flat, but in that case, the oily part over here is still okay, but ultimately, this part of the meat comes into contact with the broth, or the marinade, which means it comes into contact with the salt. So, if this red part of the meat is on top, the moisture will inevitably be lost from the meat here, giving it a bit of a chewy texture, which is also delicious in its own way, and it gives it a meaty texture. However, this type of belly meat is often called “three-layer meat” and is made up of oil, meat, and oil, but this oil, this vein, or membrane between the meat, If that’s on the front, then even if it comes into contact with salt it won’t lose moisture, which means it wo n’t harden, and when you eat it it’ll just melt in your mouth, and I think that’s delicious, so although you don’t have to do it this time, we’ll peel it off. There ‘s this membrane, or this stringy white layer on top of the bottom layer of meat, and then the next layer of meat comes on top of that, but first you peel that meat off, see? When you peel the meat off you can see the white layer underneath, right? This is what I want to do, and it all looks a bit polished, which is interesting in its own way. There are ramen makers that do this sort of thing, and although I’ve never tried that mix, there are some out there. I wonder if that’s the case. And also, this little larger piece that I’m removing now has fibers running in this direction, vertically, but if you look at the piece underneath, the fibers are going in this direction. In the end, I cut it like this, so in that sense, the fibers here don’t line up, so I’m a little spitting out. To be honest, since char siu is cooked for quite a while, I don’t think you need to worry about it too much, but okay, so this area has turned white, to a certain extent. I thought that this would become more white to a certain extent, but surprisingly there wasn’t much between the meat and the oil here. Of course, this will also be used later. If you don’t throw them away, it won’t be much use if they become too small , so maybe you should cut it into 4 equal parts. Look, the side with the foam bone has a cross section like this, and this side has a cross section like this, but the side with the oily bone is definitely prettier , the oil is distributed nicely, and overall the meat is hotter on this side. It’s getting a little thinner, so I don’t want to roll it up, no, I’m not going to roll it up today either, and I’m going to make it all like this, but it’s obviously too big for this turn, so I’ll cut this in half. This side is the thicker meat, the head side, and the butt skin, but I think this part on the head side is quite oily, I think depending on the store It will probably bounce off because it’s just oil, but this oil is jiggly with oil, what do you think? I like it and this area is the butt, especially this area. Originally there was red meat on it, but I peeled it off and it turned white here and there. These guys are my basic pleasure for today, and then we’re going to grill this area once to harden it a bit, and then we’re going to go around it once more, and then we’re going to clean this pot and pack it all into a big pot, and then we’re going to pour the water in so that it doesn’t float up, and then I’m sorry it ‘s a bit messy. But after this we are now starting the char siu from the shop , so we are now putting this on medium heat, so we are slowly raising the heat and once it starts to boil, it will take an hour. Usually when I make the type that is rolled up I cook it for about 100 to 120 minutes, but I am not very strict and I cook it on a hot day, but if I cook it for 100 to 120 minutes, the finished product will be like your char siu digging into the oil, and it will be so soft that it will crumble and melt in your mouth, but the image I have for the finished product this time is that you can just barely sink your fingers into the oil without it getting buried. It was about an hour before it became pudding -like, but still had that fibrous texture, or was a bit tough, and didn’t have that meaty meatiness . If you’re worried about the porkiness, you can add ginger or spring onions, but I do n’t think it’s necessary. If I’m going to have ramen anyway, I prefer it to have a porky smell rather than something refined. So first, let it boil a little, then lightly clean up the bad parts, and rather than it boiling all over, it’s more like a gentle bubbling sound, with bubbles coming out gently. This is a gentle state. It’s a journey of time. It will be done cooking in about 20 minutes, so in the meantime, I will mix up the ingredients for this marinade for the char siu . I think I will prepare the soy sauce sauce that I made so quickly earlier, so the ratio is 1:1:2 for 2 rings of sake and soy sauce. Specifically, I have 400cc of sake and mirin and 1L of soy sauce. I will start with this , or rather, I will use the soy sauce, so I will cut the alcohol into small pieces and it will be finished. This is the marinade for the char siu, but recently I have been addicted to adding this to my marinade for the char siu. If you don’t have this, add this Wu Xin Fen and this Wu Shan Fen will also be added. Because it’s added in, it gives off a sweet aroma, like the aroma of Taiwanese-style kaku, lu lo ha, or toro, and of course it’s fine if you don’t add it, but this soy sauce, that is, the ramen’s base, and the soup base have the same taste right now, so of course because they have the same taste there is a sense of unity between the ramen itself and the char siu, but just adding one piece of soy sauce makes the presence of the char siu stand out, and when you put the char siu in your mouth it makes a noise, and I think that’s really nice, so recently I ‘ve been into adding this soy sauce, and right now I’m wondering how many liters there is in here, about 1 liter, and if there’s 1 liter, then I think it’s okay to put in one of these. The aroma really comes out so I don’t think it’s a good idea to put in too many, but I’ll put in two. Now I’ll put this on the fire and add some alcohol. Now I’m going to go. Now I’ll take the dropper out and it pops out, but this marks the end of 60 minutes of cooking. Since we only have 60 minutes left, I think you can still lift it up with tongs, but I think it would be convenient to have these char siu tongs that are found in most households. You see, it’s not quite soft, but has just the right amount of jiggling. This is one hour. Then it’s still a little hot and difficult to handle, so let it cool a little. So this is what’s inside the pot after the pork belly has been cooked, and if you look closely you’ll see that there are two layers, a layer of oil on top and a layer of soup on the bottom. I’m thinking of using this boiling water to cook the bones later, and this pork boiling water is like a lump of umami so it would be such a waste to throw it away, and it’s lard if you like, so if you use it in your cooking on a daily basis , if you refrigerate this it will turn into commercially available lard, so it’s a little hard to see, but the oil on the surface has been removed, and this is the turnover after it has been turned over, or rather cut, I’ve put in two, but I think it would have been fine to add one more. It will be thick so I think 30 minutes should be fine, so I’ll simply use this Zuploc bag here. This is not an E-zipper bag, but a tight- fitting bag so that the liquid doesn’t leak out. Then I turn it over occasionally and leave it for 30 to 60 minutes. I think 30 minutes is probably fine. This is pretty thick, so I ‘ll set the timer for 30 minutes on Alexa and start the first 30 minute timer. Okay, so while it’s washing, I’ll set it to 30 minutes. After a few minutes have passed, it feels like the meat on the meat side, not the oil side on the front, that is touching the marinade is starting to close up a bit, so I think it should be fine now.So I’m going to drain off the marinade and put it in the fridge to chill.Now, here come the bones that we’re going to use in this soup.I think it’s probably fine, but please be careful if you don’t like seeing a lot of red meat.Spare rib bones.These are made by extracting the meat from the spare ribs that are often sold in stores and holding only the bones.I originally wanted to make it with a pig’s head this time, and I actually made the soup as well.Then, I thought, why not just make pork bone ramen, but it didn’t really feel right to me.So this time I think I’ll use the spare rib bones.Also, when I took the picture with the pig’s head, I realized that I should have done it a little better, so I’ll try again. By the way, I don’t think there’s much to explain about these spare ribs, but they are regular spare ribs cut like this. Spare ribs are often used in stews and such, but they are delicious because they are meat with a good bone in them. When you grill them, they are hard to cook over heat, but if you cut them up like this, you can also use them for yakiniku like this. In other words, these are beef ribs, so they are incredibly delicious. These spare ribs are cut from pork belly. These won’t be on the dinner table today, but I’ll explain how to use them later. Then, to drain the blood, they are exposed to dry water once, but the blood is bright red so they are deep fried once. Add these to a pot, cover with water and put on low heat. Why low heat? Because as you can see here, It contains a lot of blood, so I want to drain it. If you put it on high heat all at once, it will cook all at once and even if it hardens, the blood will not drain any more, but if you cook it slowly like this, it will gradually open up like a pore and the blood will start to come out . I’m thinking of using this and repeating this twice to drain the blood. You can also drain a lot of blood by leaving it under running water, but when I did it with the pig’s head, blood was coming out until about the fourth day, so it takes quite a while, but I thought this would be quick. Once it’s completely cooked, the blood will not drain any more, so when it reaches a temperature of between 50°, take it out of the water, rinse it thoroughly with water, fill it with water again and put it back on the water. It’s not quite like boiling Japanese food, but it feels a bit like putting it in a bath, and I’m going to deep fry it at 43 °. By the way, why does it get so hot? If you ask me if I have blood sewn into my heart, Haru’s mud is so white, it’s like it’s been whitened , so I want to get closer to that whiteness, so I’m thinking of draining as much blood as possible. So this is the first bath, well, actually there’s still more blood coming out, but okay, the second bath, okay, 50°, I’ll raise the temperature a bit, so I rubbed and washed it another 10 times. It ‘s pretty white, I think if I repeat this 56 more times it will really be pure white, but I’m a bit tired, so I’ll stop here for today, so I’ll add this to the pot, okay, if I want to make the pork slices white, I think I should have added this in the right way, okay, okay, okay, I’ll stop, I want to aim for whiteness this time, so I’ll make this into the pot soup for my number, I’m really sorry about that fish pole, okay, okay, next is the heating for boiling, so I’ll turn it up to high heat, no, I guess 2 It makes quite a difference if you just do it a few times. At this stage it doesn’t bleed red, which is important. Even so, does it still come out this black? It’s difficult. Okay, from here on, I’m going to boil it like crazy. The time for the second one will vary a bit depending on how fast you boil it, but I think it will take at least 6 hours . Now, I’m going to boil it like crazy on high heat for about 7 hours. It’s been about 30 minutes and the bones have started to break down quite a bit, and I think the picture is almost complete. There are still some bones that haven’t broken yet, so it’s just a matter of how long to reduce it. Some bones haven’t broken yet, so I’ll add some water and let it cook for another 2 and a half hours. So the cooking time is 10 hours this time. Unlike pig heads, the bones themselves aren’t very big, so the cooking time is short. I hope we can get a delicious soup with this. Then we’ll move on again in 2 hours. The question is how long to reduce it, but it’s really up to your preference. My standard for judging is that when it’s in the pot, it looks quite cloudy, but when you put it in a little chicken dish like this, it’s when it’s really cloudy. This is the standard for judging the individual ingredients. After this, we ‘ll simmer the chicken in the soup, so we think it should be fine to a certain extent. This time , we’ve made it a little looser. If we pack it in more, it will become more viscous. First, strain it once with a fine-mesh strainer, then strain it with a finer-mesh strainer. This completes the pork bone soup. Personally, I think it should be 40 degrees. It’s about a dot of white, and if you take the bones from the spare ribs I used this time and remove the meat, I think you can get about the same weight as the bones, or a little less, and you can get about that much soup. I made it a little thinner this time, so I can’t make a simple comparison to regular pork, but sprinkle some salt on it and it’s enough. I think the pork bone soup has more punch, and if I had to choose, the spare ribs have a lot of collagen-like membranes around the bones, so I think it’s the collagen that gives it a really sweet taste. If you ask me which is tastier, the pig head or the spare rib bones, I’d say it depends on the day. It’s delicious in 12 minutes. Now, from here, we’ll start making this pork bone soup into a muddy liquid. From here on, it’s almost the same as the super-fast recipe. So, put the chicken skin in a cold pot , and add enough water to cover it, and light it up. Bring it to a boil by hand, and once the chicken is cooked, fry it once . I used minced garlic for the super-fast version earlier, but this time It doesn’t need to be super fast anymore so it’s fresh grated garlic, and I’m fine with this if I make a large amount, but if I’m using a small amount I recommend putting a sheet of aluminum foil and grating it like this as it’s easy to use Add just enough pork bone soup so that the chicken skin can just about turn around, and as you can see it will solidify like this so put it in a pot and put it in a hot water bath to keep it thick at all times, and these jiggly things here are the leftover pork bone soup, and unlike Japanese-style soup stock, it’s quite a Chinese soup, and this kind of pork bone soup can be frozen and stored, so I’ll save it for the next mud I make, so that’s all for now, the mud related to the soup, and then this is the turnover and the pork slices related to the ingredients, okay, the white onions and cotton balls are almost done, but I apologize to everyone, but for the toppings, or rather the ingredients, there is a soft-boiled egg, and I was going to make that too, but I completely forgot So I rushed out and bought some soft-boiled eggs, which I’m going to use this time, and also one of the ingredients for this meal is the bean sprouts, and I’m going to pick off the hairs here. By the way, the reason we remove these hairs is of course for the texture, but if you smell the removed hairs and then smell the cleaned burnt part, you’ll see that hairs tend to accumulate an odor, or rather, they tend to give off an odor, so we’re also removing that odor. The burnt part right now is pretty sad, and I think most of it has been removed, but of course it ‘s not 100%, so there’s still quite a lot of it, so if you’re eating it by yourself you don’t have to worry about it at all, but when I make YouTube videos I always make it with someone in mind to eat it, so I’m being careful if I’m going to have other people eat it. Then I put a little more of the commercially available sesame oil in a frying pan, and when I add the bean sprout hair roots, it spreads out all at once, so the bubbles from the hair roots become a little less. Let’s heat it slowly until it’s just about done, and then our fried garlic and fried onions , or rather fried bean sprouts, are done. If we let it air out it will become that crispy texture, but I think it will have a nice aroma of sesame oil. Now for the last meat cutting ceremony. Now for the final digression, we have the meat that we removed from the pork belly, and the spare ribs that we removed from the bone, and these are the parts we’re going to marinate in miso this time. We’ll marinate them in a miso marinade based on white miso, and these hot spare ribs should be slowly grilled on a fish grill, and the thinner parts of the pork should be grilled on a wire rack or in a frying pan, and you’ll be able to enjoy the best grilled pork ever. Now let’s get started, but we’ll remove the parts that are obviously just oil, and as it is, it will be too big, so we’ll cut it into bite-sized pieces and we’ll use it for this best marinade, or rather, for the miso marinade. Here are the ingredients: white miso, sake, sugar, and the total for this time is 100g. 40g 40g Tochan’s Strongest Yaki is easy to remember, and these are the amounts for meat, but since it’s meat, you use sugar, but if it’s fish, the mirin will be on the other side, so for fish, you should mix 100g white miso, sake, and mirin, 10g, 30g, like this. Basically , you use sugar for meat and mirin for fish, so when I cook, I use something called Tamami-so, which has egg yolk in it, and you add the egg yolk and mix it in a hot water bath to make that thick miso, and the reason I always use Tamami-so is that it reduces the salt content a little because it contains egg, so in the video, I eat it all at once, so I’m a little afraid of taking in a lot of salt in one go, so that’s why I always make miso pickles with Tamami-so, but this time, I’m using Tamami-so for the video. No, since it’s for private use, I’m going to mix it together without worrying about the salt amount, just using white miso.Now, instead of eating it raw, I’m going to heat it up and eat it with pork, so I’m not going to let the alcohol evaporate.Okay, so I’m going to mix it all together, and this time I’m not going to put a sheet of lead paper like this in a Tupperware container and then put the miso on top.But today, I’m going to open it up roughly inside here, and of course, this miso burns very easily, and it also has sugar in it, so it burns very easily, so when you grill it, I want you to wipe off the miso before grilling it, but if you leave it overnight or for a day, it will cook properly . It will have a miso flavor, so I think you should wash it quickly with water and wipe off the water before cooking it.Then, just put a piece of plastic wrap on it, wrap it up, and let it sit in the refrigerator.That’s it.So, this is the oil soba set.Now, let’s go to the actual food.It ‘s just a little bit more until it’s completed.This time, I thought it would be a bit reckless to use a portable stove, so I think I’ll have it on the counter kitchen.I don’t like it to get stretched, so this time I’m going to use the dog method.I’m going to borrow this and apologize to everyone.I’m not going to make everything this time, so I ‘ll probably make one more time for the thumbnail. It was the same as last time, but this time there were only two balls of noodles and they were leaking, so it’s probably 14 balls of noodles. I think the thumbnail and this video are probably completely different. I just heard everyone on the other side of the screen say it was good, so please let’s think that this is another one that I made. Okay, so let’s get started making it. I think I’ll show the first bowl on camera. Let’s show the process of making it. Yes, it ‘s finished. Ah, I’m hungry . Let’s eat. Ah, I love it. It’s so tasty. But even so, it smells really good. You can tell just by the smell and the appearance. It’s delicious, and the rest is super fast. The question is how much it changes from the recipe. The only thing that has actually changed is that it has pork on top and the soup has changed . So if that’s okay, it’s super delicious . Sorry, I’ll shut up for a moment. I’m really hungry. It’s so delicious. This is the restaurant. What kind of restaurant is it? I want a restaurant that serves this oily mackerel. It’s that delicious. I compared it to the super-fast recipe where you just turn the chicken skin around and compared it to the super-fast recipe from when it was muddy and I think it’s not that different. The smell of the soy sauce is strong when you add the soy sauce, and the garlic and pork bones are taken away. Honestly, if you ask me if the deliciousness of 10 hours of cooking is reflected in the taste, I don’t think it’s 10 hours. It’s delicious. It’s really delicious, but when I think about it, It’s delicious enough just by drawing the chicken skin for 10 minutes, but unlike the super-fast recipe, the biggest thing is this char siu. I’m sorry I’m eating it, but this is so chewy and irresistible. It’s super delicious. This time I only soaked it in the sauce for 30 minutes, but 30 minutes is enough. To be honest, the muddy part is so thick that you do n’t need to add too much flavor. It’s only 30 minutes, but the aroma of the sauce is already firmly established and it has a different aroma from the overall taste of the oily mackerel, so it has a strong presence. However, the char siu that I usually make is very soft and gooey, or rather, it’s just crumbly. -Unlike that char siu, it’s really delicious because you can chew it. This 60-minute char siu is, how should I put it, like a char siu snack for the char siu bean sprout char siu tribe, and is a type that shows evolution. If that’s the case, then let’s meet for the second or third bowl. If we make one bowl at a time from here on, the sun will really rise and set, so it will take a while to get there, so we’ll make two bowls at a time. It’s hidden by the mud and you can’t see it, but just in case, we’ll customize the char siu face with five slices of char siu. I’m sure there will be leftover char siu. I made too much. Yes, I thought so earlier, but this rice egg is really delicious. I’ll buy it from now on. I guess this tea is good. It’s delicious, and since it’s pork, I wrapped the noodles in it which was really delicious. I’m a little stumped, but then I said “Yes, can I have a refill?” It’s really hard to understand, but the difference is whether the meat comes on top of the pork or the membrane or fat part. By the way, the front side that comes in contact with the nerve is the fat or membrane or muscle between the muscles, that whitish part, and the side that comes in contact with the nerve is the meat, so it’s divided into two parts. It changes quite a bit, and the part where the muscle or fat is on the surface is already really melty, so the side where the meat comes is the side where the meat comes. So this has a firm texture and there’s a joy to chew, but I prefer this one. The soft and gooey one. Well , there are only two bowls left. It went by in a flash. Well, the last one is this time’s bean sprout whiskers. It’s topped with oh, it’s cute, isn’t it? It doesn’t taste a bit strange , but it has a strong aroma, so I just added the pits. It’s refreshing , but it’s red, so it’s interesting. If you’re interested in the texture, give it a try. It has a pretty interesting texture, it’s chewy . So, there’s only one bowl left, and that’s the last part. It was really good. Ah, I’m full and satisfied. This time , I tried two different ways to make it, one that takes more than 10 hours, and one that takes about 16 hours or 20 hours, but as I said , the super-fast recipe that can be made in 10 minutes has a very high time performance, so to be honest, I think you don’t need to take out the pork bones. I hope you can use it in your daily recipe operations. Well, I guess that’s about it. See you in the next video. Bye.

【醤油ダレ】
(麺2玉分）
オイスターソース 15g
みりん　25g
酒　25g(※料理酒NG)
濃口醤油　60～70g
おろしニンニク　適量
ハイミー　5g

【チャーシュー浸け地】
濃口醤油:みりん:日本酒＝2強:1:1
八角　適量

※ちなみに今回の具体的な数字は
濃口醤油500g
みりん200gちょっと
日本酒200gちょっと
八角　2個

全てを鍋に加えて火にかける
アルコールが煮切れたら粗熱をとって完成

【どろ】
鶏皮　4枚
鶏皮の茹で汁　100cc
チューブニンニク 20g
ハイミー　3～5g

ミキサーでブーーーーン⊂二二二( ^ω^)二⊃

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