【大食い】巨大すり鉢で中華丼 総重量6.0㎏

【大食い】巨大すり鉢で中華丼 総重量6.0㎏

the regular openig scene has been cut as it would be such a long video that’s not true, it was just annoying going to the main parts today’s meal is bowl of rice with a chop-suey-like mixture on it called Chukadon I’m about to cook as always I’ll do one thing which is troublesome that is using blocks of pork belly rather than sliced pork the reson why is to make it thick and juicy I’ll prepare it put it in boiled water after parboiingl for 2 or 3 minutes take them out first process done what I did is parboil and remove scum from it put the pork in a pot and cold water and sake potherb (green onion and ginger) after boiling turn down to the low heat wait for 30 minutes while removing scum meanwhile I’ll prepare for chicken bone soup the joint cut the joint chicken wings wing sticks I’ll use the wing sticks mainly this time I’ll make small bowl with the chicken wings I’ll make the soup with wing sticks and trunk bone put chicken bone into boiled water parboill and remove scum take them out and put into water do the washing wing sticks are okay but trunk bones have the internals left so necessary to clean when I was washing and picking I got the skin and the meat that’s why my shooting time is long I know it though 30 minutes have passed turn off the heat and cool it after an hour it got cool enough take them out I’ll cut them later this is the broth left over after boiling pork put chicken bones into there while removing scum wait for an hour in a middle heat meanwhile I’ll prepare the ingredients from now on, the scene cutting them is going for a while Chinese cabbage carrot green pepper bell pepper regarding green and bell pappers it’cool to cut triangle like this green onion dried cloud ear mushroom dried shiitake mushroom I’ll use the soup in which I soaked dried mushrooms before this is the squid’s top of the body I used huge one for cooking squid rings the other day finely hudden cuts the last ingredient is the block of the pork very jellylike waste vegetables the core of Chinese cabbage and the calyx of green pepper I will be using in a future video meanwhile I was going to extract essence for an hour but 2 hours passed while cutting the ingredients slowly I guess it would be good filter it add the soup in which dried mashrooms soaked one third of the chicken bone soup while filtering the base of the soup done trying the taste so good that I want to have it in a water bottle this is still soup so I’ll make it seasoning liquid measure with the eye sugar light soy sauce salt trying the taste so good the water will be extracted from vegetables so I made it a bit salty generally miso soup has 1 % of salt so I made it 2 or 3 % this time this is such a simple seasoning liquid without oyster sauce this is so good (eating with my fingers) the ingredients and the soup prepared I brought quail eggs going ahead to the main cooking it’s hoped to be quick- fried but it is annoying to do the washing so I’ll parboil them such as the green peppers add oil into boiled water like a fill of the ladle add the ingredients take them out drain off the extra water repeat this process I parboiled green onions, carrots, Chinese cabbages, green peppers, bell peppers and squid this soup is wasting so I’ll boil the chicken wings in there while boiling them take a break after 20 minutes while the chicken wings is hot put the seasoning which is mixed citron pepper and sesame oil blend it while it is hot dish it up done going the main part from now on it’s going quickly les’s do it oil garlic and ginger stir fry and bring out the flavor carrot, green onion and the core of Chinese cabbage turn up the heat stir fry quickly soup squid after boiling pork mushrooms looks like I made too much green pepper bell pepper turn off the heat after all blent make it thick turn on the heat again quail egg for the finish sesame oil all done Good morning everyone I fell asleep, now at 8 am I slept enough alredy in the morning right now l’ll eat breakfast try the taste and put salt and table pepper it is really done do dishing up Chukadon combo done let’s eat it it is all done Chukadon combo as I don’t want it to be cold repeat to pour over rice and eat wear my cap for hiding bed hair I’ll eat it I’m so hungry Itadakimasu I feel a sense of guilt for beer soon after waking up that’s okay I got a pain in stomach by beer on an empty stomach let’s eat the soup first I’m relaxing yeah I’m eating It is definitely good smells good I’m ready pork is jellylike so good is thick and juicy the fat meat is soft much better than sliced pork I love it next as bowl of rice of course so good the soup is good the soup which contains animal amino acid from pork and chicken bone and Guanylic acid from dried shiitake and the sweetness from the vegetables is wonderful this is light taste without chemical seasoning so it is good for breakfast I can enjoy food’s authentic flavor a large quantity of the cloud ear mushrooms the main ingredient behind the scene is the cloud ear mushrooms it’s like the rice for eating it no it’s not dried one matches Chukadon better than raw one and is reasonable squid it’s even small but is great, thick and soft as it freezed, it becomes double as good I’ll eat the chicken wings so good I can’t believe only 2 seasoning is used if you like salty one it’s good to put the fine powder of chicken bone soup this time if I made salty one like this quantity it would be bad for my kidney quail eggs cooling now hot quail eggs is also the main ingredient behind the scene it’s like the rice for eating it no it’s not it has something that normal eggs don’t tastes thick burst and be sticky in my mouth so good dried shiitake dried shiitake is the main ingredient behind the scene this is like… too much I can feel guanylic acid at the moment when I bit it less than one third left eating by the spoon I’m eating faster than I expected I’ll do the last spurt a bit earie Gochisosamadeshita was so good as I thought last time this mortar is hard to see in the middle looking back making the Chukadon it takes time to boil pork and make the chicken bone soup but you can make it easier you can use the base of chicken bone soup try if you like making the soup like this time you can feel the collagen from chicken wings and the taste of vegetables and pork I recommend it it’s tough though it is reasonable such as chicken bones time to end see you in next video bye

ごめんなさい。
オープニングを撮るのが面倒くさくて今回こんな感じになっちゃいました(笑)
本編はいつもと変わりませんのでご安心ください(^^)

食材の賞味期限のこともあり
撮影が立て込んでしまったので動画の公開が遅くなってしまいました(´；ω；`)

その分このあとの動画の公開はいつもよりペースが上がるかと思いますのでお楽しみに♪

⇩今回の詳しいレシピはコチラ⇩
～豚バラ肉の下処理～
・鍋に冷たい水、酒、長ネギの青い部分、生姜のスライス、豚肉を加えたら火にかける。
・沸騰したら弱火に落とし30分煮込む
・煮込みが終わったら火を止め煮汁の中で人肌になるまで冷ます
・食べやすい薄さにスライスしたらしばらく使わないので端っこで待機

～鶏ガラスープ作り～
・鍋でお湯を沸かし鶏ガラ(胴ガラ：手羽端=3:1)を加えたら2～3分茹でてアクを抜く
・茹で終わったら水に取り、取り残した血の塊や内臓を掃除

・豚肉を下茹でした鍋に細かくした鶏ガラ、ネギの白い部分、生姜を加え火にかける
・沸騰したら中火に落としフツフツと1時間ほど煮出す
(今回は澄んだスープというより出汁の濃いスープに仕上げたいので火加減は強めです)
・煮出し終わったら火を止め、これを濾せば鳥と豚のWスープの完成！
↑
八宝菜のスープ&一緒に添えるスープになります

～野菜の下準備～
・ピーマン(緑と赤)はヘタと種を除き三角になるように切る
・白菜は葉と茎を分け、葉は適当にザク切りに茎は火が通りやすいようにそぎ切りに
・長ネギ(白い部分)は斜めにスライス
・人参は短冊切り
・キクラゲは食べやすいサイズにカット
・うずらの卵の水煮はパックから出しておく
・水で戻した乾燥椎茸は水気を絞り石突きを切り除いたら食べやすい薄さにスライス
(※もちろんこの戻し汁も後で使います)
・にんにくと生姜をみじん切りにしておく・・・・

～調味液作り～
・鶏ガラと豚のスープと椎茸の戻し汁を合わせる
※比率はお好みですが今回は4:1で合わせてみます🎵
・酒、砂糖、風味付け程度の薄口醤油を加えたら最後に塩で少し塩分を強く感じるくらいで調整
(出汁：酒：砂糖：醤油=10：1：1：適量)
(塩は塩分量2%くらいで)

～油通し～
・ピーマン、長ネギ、白菜、人参は油通し

～本調理～
・フライパンに新しく油を差しニンニクと生姜のみじん切りを加えたらじっくり炒めて香りを出す
・豚肉、人参、白菜の白い部分、キクラゲ、椎茸を加えたら３回ほど煽ったら白菜の葉を加えさっと混ぜ合わせる
・合わせ調整液を加え沸騰してきたらうずらの卵と水溶き片栗粉を加えとろみがついたら仕上げに胡麻油を加え香りを付けたら完成！

～盛り付け～
・熱々のご飯にかけて完成！