【揚げたて】味噌カツで麦酒をキメる暑気払い動画

【揚げたて】味噌カツで麦酒をキメる暑気払い動画

Hi, it’s Taniyan here. Oh, it’s hot today. It’s scorching hot every day. On a hot day like this, yeah. Let’s make some fancy fried food. Oh, it’s today. Oh, here we go. This is the beef tendon stew I made in the last video. This is the red miso I used to stew the beef tendon. Specifically, the ingredients are 1L of pork bone soup, 1kg of red miso, 500g of sake, 500g of brown sugar, and this. I barely added any of this, just added the beef tendon once and brought it to a boil, which is probably when the collagen from the beef tendon was released. Well, it’s not really collagen, it’s already gelatinized. It’s almost gelatinized. The gelatin has dissolved, so as you can see, it’s now divided into two. So, what I’m going to make this time using this red miso is… well, kushikatsu. Well, not kushikatsu, but miso katsu. Right. Since kushikatsu is Osaka, I’m making miso kushikatsu this time . This is loin meat, but I also have a large piece of pork belly in the fridge, so I think the pork belly will be the main ingredient. I’ll batter it and have it dipped in miso. Of course, I won’t just use this meat; I also have a little bit of fish and vegetables on hand, so I’ll add those to the flavor. So, first, I’ll take this red miso and season it a little. First, since it’s cold and jiggly, I’ll transfer it to a pot so I can extract a little. There’s a reason I’m splitting it into two pots . I received a really helpful comment in my last video. The longer I simmered this red miso over the fire, the richer the flavor becomes. Personally, I have a tendency to not want to cook miso for too long , so the last time I made it, I only used the bare minimum. You really just boil off the alcohol in it , and apparently the red flavor comes out better if you heat it. So I wanted to confirm that, or rather, experience it for myself. Well, I’ll be adding soy sauce and other things later, so to make that easier, I’ll just heat this one up once and simmer it for a long time while adding water. So, I ‘m thinking of making them the same final weight and comparing them. This time, I didn’t want the red miso to be too overpowering like I did with the beef tendon, so I didn’t add any soy sauce or anything like that. The salt content is really just the miso. However , since this is a sauce, I thought it might be better to add a little soy sauce to give it a punch, so I’ll heat this up once, and when it boils, add just the amount of soy sauce you like. 50g of Koiku soy sauce and a little Worcestershire sauce as a secret ingredient. If it stays like this , it doesn’t have that spicy flavor. Well, it’s fine if it’s not, but it does have that spice. Yeah. I think it’s good. So, add the same amount to this one, too. And then add water to this one. All you have to do is simmer this one. Until it’s the same mass as the one I didn’t simmer for long . It’s full of water now, so it won’t burn too much , but I’ll be sure to check the surface of the pot every 10 minutes or so . I want to simmer it for as long as possible, so I’ll add more water when it starts to reduce, and repeat this process for a little over 6 hours. So, I simmered it for about 15 hours. Maybe I overdid it a bit. So, well, they’re about the same weight, so here’s what I thought during the taste comparison: I cooked it really, really slowly, so, how should I put it, it separates a little, just like when you make pork bone soup or spicy chicken soup . It’s oil and water, so there’s a little oil floating on the surface. I think if I boil it again, it’ll probably get in there, but I don’t think it’s worth removing, so I’ll leave it as is. First, the one that wasn’t cooked very much . Delicious. Super delicious. I already know this taste, after all. Super delicious. Then there’s the one that was cured for over 10 hours. Hmm. Ah, I see. So that ‘s what it’s like. Well, to conclude, I prefer this one. In terms of whether the aroma is gone or not, honestly, I’d say it’s probably overcooked. The aroma is gone. Clearly, the miso, or rather the fragrant water after you swallow the sauce, lingers for a long time with this one, but with this one, it dissolves right away. It’s like the miso aroma doesn’t really leave your nose. No, but it still leaves after 12 minutes. It leaves after 12 minutes, but it still lingers better with this one. Well, I do n’t have enough time to cook the regular new miso, barley miso, or regular brown miso like this , but I think if you simmer this brown miso for that long, the aroma will probably leave more. Even so, the fact that the aroma remains so strong really makes me realize that red miso is ideal for long simmering . The reason the black color appears when simmered for a long time is probably because the red miso can withstand such high heat without losing its aroma, and even when simmered for a long time with various ingredients added, the aroma remains. Naturally, the flavors of the various ingredients and the broth are released, resulting in a richer flavor . My impression right now is that since I simply added water and simmered it to reduce the amount of salt, it’s not so much that the flavor of the miso comes out, but rather that the miso aroma has been somewhat removed , and the sharp edges of the soy sauce, miso, and other ingredients have been smoothed out, resulting in a much rounder flavor. I think calling this rounded flavor rich is a bit of a stretch. This one clearly has a deeper aroma and a deeper sweetness . This is my preference, but maybe in a week I ‘ll prefer this one. It just depends on the day. So, in conclusion , if you’re like me and want to enjoy the aroma of miso while enjoying Piledriver, I recommend not overcooking it. But if you want a more mellow, rounded red miso , I recommend heating it for just an hour . Okay, so this has gotten long, but let’s move on to making the cutlets. Let’s start with the pork belly. By the way , this one is from Chiba Prefecture, Imobu. This pork belly is a slightly larger piece , and this is the head end. The geta is on the scalp side, and the rump skin is a little thinner, with those larger, more prominent flaps . I personally prefer the head end with the geta because it’s more oily and meaty. But if you’re looking for a healthier version, choose the side closer to the belly. So, first of all, I’m planning to skewer it and fry it to make it easier to eat, but I think this part will probably fall off when I skewer it, so I’ll leave it out for now . This part is also delicious, so please use it for grilled meat, stir-fried vegetables, or whatever. Also, if you cut this into bite-sized pieces, it’s like the pork belly block you often see at the supermarket, but it’s a little big and difficult to handle, so I started by cutting it in half. Since I’ll probably be lifting the bones of these clogs this time, I don’t think it’ll be too much of a problem, so I cut it into pieces about 1cm wide without thinking about it. But when I cut it like this, I noticed that the potato fillet is a little thin. My impression is that the head part is thicker, but this one is a little small and cute. All that’s left is to thread it onto the skewers. Yes. Like this. To prevent it from slipping out while you’re lifting it up, I didn’t make it wavy, but I think it would be better to sew it like this to make it less likely to fall out. That’s what they do at yakitori restaurants. With yakitori, these edges tend to burn easily, so you want to cut them off , but since I’m going to be adding the batter this time, I think it’s fine to leave it as is. Someone looking at this might think it’s too oily, but I like it with a bit more fat. The next cut is the loin. If you’re looking for something lighter, try this loin or fillet. Cut this into 1cm widths, too . I think this is probably correct, but the cross section changes like this from the head to the tail. It has a reddish appearance , like you often see in shogayaki, and then it has a bit more sinew and becomes whitish overall. I actually prefer this one. What do you all think? This one is light and delicious, but more like a fillet. For this one, you don’t even need to cut the sinews, just cut it lengthwise, and the sinews are all gathered together. Some parts are difficult to cook, so you can cook this part first, add oil, and cook this part until it’s crispy while using the oil to cook the other part, but since I’m already cutting it up this time, I probably won’t be too concerned about the tendons, so I’ll just go with the basics. I also put these on skewers . I also bought some fillet meat separately, and I was surprised at how many skewers I got . I think I’ll have about 70 or 80 skewers in total, so that’s all for the meat. This will be waiting in the fridge until it’s time to use it. Next up is the vegetable section. Aji Sakana is delicious no matter what you add to it. From the vegetable section, I’ve got regular eggplants and white eggplants. If you like the soft texture of eggplant, try long eggplants, long eggplants, red eggplants, or other common eggplants like these. If you want a more firm texture to the meat, I recommend using bay eggplants, zebra eggplants, or white eggplants like these. Nowadays, the techniques for growing these plants have improved dramatically, so I don’t think you need to soak these common eggplants in water to remove all the excess fat. In the old days, when you cut them, the cross section would turn very brown, but that’s not the case with the newer ones. However, these white eggplants, like zebra sprouts, tend to open up quite easily, so if that bothers you, just soak them in water. Even if they do discolor, they’ll be coated with batter, so it probably won’t be a big deal. I ‘ll go with the mentality that it’s better than losing the flavor. This time, we’ll start with half the eggplant. Okay, skewer it and you’re done. White eggplants have a pretty tough skin, so if it bothers you, you can peel that part with a peeler. I have a gorilla-like jaw, so it doesn’t bother me that much, so I leave it as is. Now, cut it into bite-sized pieces. The center of the eggplant becomes very cottony just by skewering it, so I think it’s better to skewer it starting from the skin for better stability. I guess the skin is better, or should I say the river. Finally, we’ll move on to the wiring section. This is a huge shrimp. What is it? Is it a C-tiger? No, it’s a black tiger. A really big black tiger. The standard technique for shrimp and platycerans is to freeze them in running water . Trickle, trickle, trickle. I successfully frozen them, and although I probably won’t use them in this video, I wanted to drink miso soup from the shrimp head, so I removed the barbels and antennae, which were getting in the way. This time, I wanted to keep a little more meat, so I just pulled them out of the gap in the shrimp’s head. A while ago, I bought some boiled snow crab at the supermarket, and after eating about 10 of them, I got those zebra mites all over my body. So , I thought I was finally allergic to snow crabs, and thought, “Oh, I love shrimp and mosquitoes!” But just the other day, since it had only been a short time since I discovered I was allergic, I went to a sushi restaurant and ate some regular botan shrimp with egg. But then , no machine came out at all. I think the snow crab I bought back then had lost a lot of its freshness and was already on sale. They were selling them for 150 yen each, so I think I probably got it. Bonito, tuna, and other platysma, when they lose their freshness, can cause histamine poisoning, which also shows up in the snow crab. I thought maybe that was me, so I’ve been eating platysma here and there since then, and I haven’t had any allergic reactions yet, so I think it’s probably fine. I reported this on Twitter, so if you’re thinking, “I’m fine after butchering the shrimp,” you ‘re probably fine. Since the shrimp is so big, I want to include the belly part here too. Okay. Okay. So, when you eat the shrimp, you pop open the top shell, and since the part with the eyes is usually not eaten, I think if you snap it off at the joints, it will make it easier to make the shrimp miso. At this point, the spine on the shrimp’s head hurts a lot, so be careful not to touch it with your hands or feet. Oh, but I’m starting to feel like it’s a waste. Yeah. Just dig out this miso part here, and we’ll use this for miso soup, and here ‘s the peeled stem. There are a lot of tempura restaurants that will crisp up just this part of the prawn , and I love that. I ‘m not sure if it’s possible with something this big, but I’ll try frying it up. It’ll probably turn black. Shrimp turns black pretty quickly, though . Then, all you have to do is peel the shell normally, and then this part at the tip of the shrimp. You could just smash it with a knife here, but I don’t want to damage the knife too much, so I’ll just cut it with scissors like this. It’s a well-known fact, but that’s where the moisture accumulates, and when you fry it, it’ll make a splash. Also, cutting it here makes it look nice and even. So, all that’s left is to remove the back. Will this work? If it’s a small shrimp, this tail is the middle of the five pieces, 12345. If you snap it off here, or snap it off, this back piece you can see here will pop out, but will this work? Yes, it ‘s good, yes I got the back. As it gets less fresh, the cotton itself loosens and can easily be torn off, but if it’s fresh you can do this . This one didn’t work. For the ones that didn’t work, I had no choice but to use a bamboo skewer. Finally, make a slit on the leg side to prevent it from curling up and give it a little nudge. For tempura, you press it down hard, but I usually stop after doing a camel clutch. I don’t really like the flesh getting all mushy. I didn’t particularly want to use a bamboo skewer on this one, so this is fine. So, this is a late report, but when making soup stock using the shrimp miso and heads, I think that if you first sear them in this pot, or rather, cook them like karaage (a type of karaage), to remove all moisture, and then add water, it removes the fishy smell and gives them a slightly fragrant flavor , making them delicious. Okay, done grilling. Okay, now let’s finish it off with a mouth- watering taste. You might be wondering why I’m making something else after I’ve already made shrimp miso soup, but this time I’m making miso cutlet, which is from Aichi Prefecture, so to pair it with something that’s very Aichi-esque, and also something that’s seasonal, so today’s dish is togan soup. Aichi Prefecture is second only to Okinawa in terms of togan production. Apparently, people have been eating togan during this hot season for a long time, as a way of , well, shikibarai , or rather, to beat the summer heat. And not just in the case of cucumbers and other common vegetables, they also contain a lot of potassium, so in the summer, minerals tend to be washed away with sweat , but you can also replenish those minerals. It can get quite tricky, with limbs getting all tangled up and things like that, so I highly recommend the vendors. This time it’s not Togan, but here’s the seller. Around this time of year they often sell these in bulk, but this amount was 300 yen. It’s cheap. The sellers, well, they don’t sell that fast, but if you keep a certain amount in your car, it feels good , so I highly recommend buying these in bulk. So, here are the ingredients we’ll be using for this Togan soup . We’ve got chicken and meat for sale here, so I’ll add some. I’ve never had the authentic Togan soup in Aichi Prefecture, so I took a photo from the Agriculture, Forestry and Fisheries website. Anyway , let’s start with the sellers. The skin of togan (fish) is edible, and it’s perfectly fine to serve it with the skin on, especially when you’re giving it to someone. However, while it’s edible , the flesh inside becomes soft and gooey, and the skin remains crunchy, so it’s a matter of how you perceive the difference in texture . If I were eating it myself, I’d probably leave the skin on, but if I were serving it to someone, I’d probably use the skin. If you give this skin a little scrunch to remove the moisture, you can use it in soups, pickles, and salads, just like radish skin. So, take the heaven and earth, cut them in half, and use the seeds inside. This is the part of a fish bone remover that’s found in almost every household . Use this to remove the bones. You can use a spoon, but this feels better. Like this. Now, rinse these quickly, then chop them into bite-sized pieces until they’re crunchy. These will be simmered for about 30 minutes, so I think it’s fine for them to be a little larger. That’s about it. Moving on to star mushrooms. When choosing star mushrooms, if there are products of the same price, I would go for the ones that are nicely split like this. They’re generally called dried theta mushrooms or donko mushrooms. The ones that are split like this are often called nose-donko, meaning they have a flowering nose, and are said to have a beautifully split cap. They’re said to grow beautifully, have a crisp cap, have a nice aroma, and be thick. That’s why, in places like Oita Prefecture, you’ll find the star mushrooms in those cutting boxes used for breeding . They’re all really neatly split. So, if you’re choosing products of the same price, I think you should go for the ones that are nicely split like this . Now, remove the stone and stem. This one has some kind of liquid in it, and how big is the cap? Cut it into bite-sized pieces, about 5mm wide. Finally, we’ll also have chicken meat. Since this is bone-in meat, let’s remove the bones. First, one on top of the bone and one at the joint. Once you’ve decided on the joint, you’re done. Cut the tendons around the bone and you’re done. When the bone is loose, hold it down and pull it all the way, and the meat will be pulled away by this tendon. Once you’ve pulled it all the way, all you need to do is remove the tendon on this side , and then move on to the ankle side. On the neck side, use the back of your knife to cut into the base of the ankle here, and the bone will break. Once the bone breaks, there’s a strong tendon, or rather a thin bone, running parallel to this bone, so when you touch it, you’ll feel that it’s hard. In this case, it’s this white part. Cut this with the knife, and then bring this thin bone and the thick bone together and hold the knife down and lift the meat up. The meat will come off with a splinter, so once you get to the end of the bone, cut this tendon without pulling too hard. Doing this should help you remove the chicken bone with less meat loss. Finally, cut the end of the bone with a snap. There’s still a bone here, so I’ll remove it . Also, just below this joint where there were one or two bones, there ‘s the classic izakaya peach cartilage, so I’ll just remove that and open it up. So, this time, I’ll start with this joint and cut the ankle side into four blocks, then cut the thigh side into five equal parts, splitting the hot and cold parts, for a total of about nine equal parts . I removed the bone from this chicken this time, but I left this ankle here, because the skin here is thick and delicious, so it’s easy to cut. Now , I’ll start simmering the togan soup, so let’s add the seasonings. Here, we’ll use the shiitake mushroom soaking liquid, light soy sauce, mirin, sake, salt, and dissolved potato starch, with the ratios of 1:1:1, according to the Nousuisho website. The sake and mirin are actually equal , but I added a little more sake than the ratio shown here, so it’s hard to understand, so I’ll just say 1:1 and dilute these seasonings with the dashi stock. However, this is quite thick when used live, so I think I’ll dilute it with water until it ‘s about three times the amount. No, not three, but about four times would be good. And this toangan soup, as it looks, isn’t made with a combination of bonito or kelp , but with shiitake mushroom dashi. But using shiitake mushrooms is also great. Gifu Prefecture in the Tokai region is quite famous for its chietake mushroom cultivation, after all. So, in a pot, add a thin layer of soy sauce, mirin, sake, and the shiitake mushroom soaking liquid. Sell this while it’s still cool, then add the shiitake mushrooms. Add this. The recipe on the website calls for adding the chicken and simmering for about 30 minutes , but I like my chicken simmered for a while, so I’ll add it last. However, the skin, or rather the bones, give off a nice broth, so I’ll add them first. Okay, so now that it’s boiling, I’ll keep simmering for 30 minutes, carefully removing any impurities. Because there are chicken bones in the simmering, it ‘ll turn out a bit brown. I forgot to mention that you can use a little light soy sauce or herb at this point, but I think it’s fine to use it sparingly. You can add flavors later , but if it’s already salty, it’s difficult to adjust, so I think it’s fine to use it sparingly at first. Actually, I’ve just tasted it, and I think I’d add a bit more mirin or light soy sauce, depending on my personal preference. Okay. The cucumber looks soft, so I’ll just taste it and then… The broth from the dried shiitake mushrooms, which are a little thick at 3mm, has a strong, pungent flavor, so I’ll add a little sugar to round out the flavor. It’s still a little on the sweet side, so I’ll add salt to adjust the saltiness. At this stage, it’s pretty gentle. It does contain chicken bones, but the amount is so small that it feels a bit like merchant’s cooking, a little lacking. But then , when I add the chicken at the end, it gives off a great flavor, which I’m sure will increase the satisfaction level. Finally, the chicken. I don’t want to overcook the chicken, so I’ll leave it at this stage. Then, water-soluble chestnut powder. Well, actually, this is the arrowroot, but all I have to do is gently stir and wait for it to boil. I actually like to thicken it with water-soluble powder before adding the chicken . Now that it’s boiling, I’ll heat the arrowroot powder thoroughly , and once it reaches the desired thickness, it’s ready. Ah, delicious. This is different from the previous one, but recently I’ve been using this Yoshinokudani instead of potato starch to thicken things up, and in Japanese cuisine, dishes thickened with this are called Yoshinochi, so this one would be called Toganjiru Yoshinochi . Well, it’s not that different from other skewers, but it makes the name sound cooler . Finally, we’ll coat the skewers in batter. This time, we’ll coat them in flour and then dip them in egg, which makes it quicker to batter than breadcrumbs. The batter is easy to remember. Here, each skewer is 50g, so it’s 50g egg, 50g flour, and 50g water. It’s really easy to remember. Oh, and I might be being stingy , but you crack the egg, right? When you crack it, it usually looks like this, with the top and bottom, and there’s usually some white left, so it’s fine. I think scraping it out reduces waste. Normally, you’d first mix it with egg and water, then add flour, but that’s a bit of a pain, so I just do it all at once. If it’s a bit too heavy or runny, you can add more water; if it’s a bit too runny, you can add more flour. You might need to make some slight adjustments, but I think this ratio will work. Don’t worry if there are some dark lumps left . Don’t worry. This time, I used dried panko instead of fresh panko, although fresh panko is delicious too. But personally, I think the fine grain of dried panko goes better with miso katsu and kushikatsu. Osaka kushikatsu, in particular, is super fine. I like that batter, so it doesn’t fall apart. If you have any left over, just spread it out like this and put it in the fridge . It stays that flaky, even when you put it in the fridge. If you’re worried about hygiene, just fry it in a frying pan once. Unlike tempura, this one is cutlet, so I start with some salt and pepper seasoning. This container here is regular salt and pepper, but it contains my own blend of Tanisaki salt, salt, white pepper, black pepper, garlic powder, Sansho mee, a little bit of kobcha tea, and then bottarga. It’s quite low in salt, so I sprinkle it on generously, but it’s just a seasoning. If it was sold with this much salt and pepper, it might be too salty for you. Okay, next up is fried shrimp. Wow, it’s huge. It’s dreamy. Since I’m afraid I’ll splash out on the salt and pepper, I’ll go without seasoning. And, just a little bit of that life wisdom. I think I’m using a fair amount of breadcrumbs right now , but if I don’t have that much breadcrumbs, or if I’m out of breadcrumbs and have to use only the amount I have, it’s difficult to coat the food with a pan like this, so I’ll use a bowl and use this amount of breadcrumbs at the end. Dip it in the batter and shake it in this bowl. This way, even with a small amount of breadcrumbs, you can coat it evenly and evenly. And then, I forgot about the last bit. I wanted some fish with fins in addition to fried shrimp, so I bought this. This is pangasus. This time of year, I was looking for something delicious to eat, oily and not dry even when deep-fried, and I initially chose tachu . Even when you cook tachu, it doesn’t dry out, so it’s very moist , and its closed chamber gives it its distinctive texture, but the center is expensive. Then, I thought about pomfret, but pomfret is even more expensive. After looking around, I thought, “Oh, this one looks good,” and decided on pangasus . You often see boneless white meat at the supermarket, labeled as pangasus or basa, but I’m sure there are a lot of people who love this fish . However, since it’s a fish I don’t really know much about, I’m sure there are many people who haven’t tried it yet . This Pangasius is the same fish as the famous Nazu. It’s incredibly popular among local sea bream fish, and is always on display in supermarkets . So, which is Basa or Pangasius? Think of Pangasius as the name of that species. Pangasius is the collective name for fish belonging to the Pangasius family. Pangasius can be fully cultivated, and they’re a hugely popular aquaculture industry worldwide. The most well-known species are the Caian and the Basa. You’ll probably see Basa more often in Japan. Both the Caian and Basa look incredibly cute, with their squashed heads, like a jellyfish. Their bellies, or bodies, are tall like normal fish, and more like boats, but their heads are squashed. This one is a pangasius, about 60cm in length, and apparently both pangasius and kaiya can reach a maximum size of around 1.2m. If you’re a fan of fishing or living creatures, you’ve probably heard of a catfish called the giant pangasius, which can grow to an incredibly large size, reaching up to 3m and weighing 300kg, earning it a place in the Guinness Book of World Records as the world ‘s heaviest carbohydrate fish. This giant pangasius is also a member of the Pangasius family. I think it has a very watery taste. It’s similar to pangasius; living creatures like cod are also very watery. When I fry this in a frying pan, it ‘s quite watery, with water oozing into the pan, probably due in part to the fact that it’s frozen . But thanks to its watery texture, the flesh doesn’t dry out even after cooking, making it a very juicy, moist, and tender fish . This is the Pangasius family. That’s why I think this fish is perfectly suited to cooking methods like high-rise breading, frying , and meunière. I once received a question in the comments about pangasius, saying that when they ate it , they thought it had a muddy smell. They asked if there was anything they could do about it. However, I’ve never experienced a muddy smell when eating pangasius or basa. Maybe it’s because the fish wasn’t very good or it wasn’t fresh. I don’t know . If it does have a muddy smell, I’d like to know how to explain it. Another thing I like to do is pair it with raw onions. Raw onions have a unique aroma , and that aroma really balances out the fish’s inherent sea odour and muddy taste in your mouth and nose. So if you find pangasius to have a strong smell, I think pairing it with raw onions might be a good idea. Well, I’ve gone on a bit, but this is easy to eat, and all you have to do is cut it into bite-sized pieces. If you’re worried about the watery texture, you can add salt and leave it for 15 or 30 minutes. The water will come out, so you can wipe it off before cooking. It’s still watery, but it’s delicious. Speaking of pangasius, there ‘s a team called Tsuri Hack, whose articles I often read online and watch on YouTube. Their online article mentions a fish hunter named Yamane, who I love. He has roots in Singapore, I believe, and has researched sea bass and other fishes. I borrowed that knowledge from his online article. So, I’m wondering: should I marinate this? It seems like if I marinate it, the water will come out and the batter will become soggy. Well, I guess I’ll just eat it freshly fried. Okay. I’ll turn it off, so I’ll add some salt. So, I just mentioned Tsurishiro’s name, but please say something like, “Taniyan’s name was mentioned on Tsurishiro’s channel .” It would be a nuisance for the channel over there, um. Suddenly mentioning the name of some random Fukuoka gluttonous YouTuber with no context for the video , the inspector over there would be like, “Who’s that?” Okay. So, now all that’s left is to fry it , and your freshly fried miso cutlet set is ready to enjoy. Now, let’s move on to the tasting part. So, it’s almost finished. Let’s get started . Let’s start with the pork belly. The oil temperature is currently around 170-180°, and frying a whole piece of chicken usually takes about 7-8 minutes , so I think a pork belly of this thickness should be ready in 45-45 minutes . However, even if you think that pork lamb is overcooked, It doesn’t get too hard, and since there’s plenty of oil, I let it sit for 56 minutes without pressing. Okay, then, let’s eat. It’s delicious, soaking up the flavor. First up, the usual yes. Mouthwatering, but can this really be called mouthwatering? Honestly, it ‘s almost like a stew. It’s very similar to that Ishikawa Prefecture jibu-ni. The way it’s made… I use duck meat, rather than chicken , and I mix a lot of flour instead of potato starch with it, like making a stew, but this one doesn’t add flour to the chicken, but rather thickens the broth , and yet it’s incredibly flavorful. The difference is that while mine is a combination of bonito and kelp, this one is made with shiitake mushrooms, so to speak, it ‘s a really thick, creamy, how should I put it, physical endurance bass. Ah, that’s it. It feels like the broth oozes out with each bite of the daikon radish in the oden, and since it’s not a combination broth but a shiitake mushroom broth, it’s more comforting than regular broth. Oh, this is good. And this time, the chicken was cooked for a shorter time, making it super tender. Mm. So good. What is it? This gentle flavor and the chicken broth somehow makes you feel like you’re in ozoni. This is good . It’s on sale now, and you can find it at supermarkets for quite a low price. If you have the chance, be sure to try it while it’s still warm, with miso cutlet and this miso sauce , splashing some sesame seeds down the middle. The sesame seeds really give it that miso-y feel, you know? Let’s eat . It’s amazing. So good. No, this miso is just so good. Of course, the miso I get in Aichi Prefecture is delicious, but who cares? I really love that one too. I absolutely love it, but I imagine it’s quite salty, but this miso is actually quite low in salt. It uses a small amount of soy sauce, so how should I put it, the aroma of the miso is really strong. It’s not so much salty as it is miso , but rather the aroma of the miso is so strong, it’s like being hit twice in the mouth with red miso. It’s so good. And, since it’s a pork belly skewer, it’s oozing with oil . It’s a great way to give something back, and I can’t get enough of it . The reason I skewered it this way is because the miso cutlet I had in China was skewered like this. I thought, “Wow, this is easy to eat,” so I tried it this way, and when you make it, you’ll understand. The miso cutlet I had was probably made with loin, not belly. It’s probably a completely different experience. I love pork belly, so that’s good. I’m looking forward to serving the loin next. Okay, let’s move on to the vegetables for now. Okay, on to the long-simmered dish. Oh, it’s completely different. This is miso sauce that’s been simmered for a long time. I guess it gets crumbly when it’s simmered for a long time. I guess the oil separates and it becomes thinner. No, I think the competitive eaters would probably be happy with this one because it’s easier to coat with the batter. I guess it was a competition after all . Let’s eat. Because it’s a little thinner, the amount that breaks down is completely different. From before. And, the aroma of the bonito and miso, and the overall texture is soft, so I personally feel it’s a little lacking. I feel like I need to simmer it down a bit more. But this is delicious in its own way. I think it would be great if I simmered it a bit more. But I’m too lazy to simmer it down now. I’ll leave it as it is. Yes. The pork belly is sold out, so, well, there’s no point in lying, so I’ll just say it briefly: I prefer red miso without simmering it. I probably simmered it for too long, about 15 hours this time, so it ‘s my fault for making it the way I did, which meant the aroma would disappear, but I still prefer it if it’s not simmered for too long because the aroma of the miso really comes through. Okay, let’s move on to the next one. Here we go. Next up is loin. Okay, I think I’ll just go with this one that doesn’t need to be simmered today. I’ll simmer this one a little longer and eat it by myself privately another day. I think this one is probably more authentic in its miso sauce. No, this is going to be hot. Oh, no. Value. Here it is. This is the one I had. No, this is delicious. It’s even easier to see when you eat it like this, but the aromas of belly and loin are completely different. Just like the aroma of tonkatsu and the aroma of samkapsal are completely different, I think loin goes better when made into miso cutlet. It’s also delicious, but if I were to make it next time, I think I ‘d go with loin. Of course, not the lean part near the bottom, but the part with the stronger muscles near the head, this time. Yes. Superb. Yes. Finished the pork loin. Yes, next. Hehe. Hehe. Yes. Next is eggplant. This is absolutely super hot. First is the regular black eggplant and this one is white. Naturally delicious. Eggplant is great. Eggplant is irresistible for eggplant lovers. Wow, this white eggplant is super good. It’s really sweet, but this white eggplant, erm, I forget where it was in Nagasaki Prefecture, but it was some kind of brand of white eggplant. It’s got a really sweet taste. This is really delicious. Well, I think I’ve covered the flavor now. A bit of food. Yes. Summer is sold out. Yes, next. Here we go. Yes. Bangus. First off, this one has the sauce. Ah, it’s fluffy. So hot and tasty. Superb. It has that charcoal aroma that saltwater fish doesn’t have. Ah, maybe this is what they mean by muddy . It doesn’t taste very muddy to me. It really does have the aroma of a fish rich in charcoal. The flesh is soft and fluffy. It’s like the moisture is oozing from the inside. Next up is miso. Oh , and by the way, both go well with sake, and both go well with rice. But honestly, I’ve been using that miso up until now, so I’m hoping for some tonkatsu sauce. I should have cooked rice today. That rice is a must for today’s menu. Yes. Pangasius is sold out. Next up is the last one. And finally, shrimp. I’m not sure if it will rise nicely, but I’ll try one. The last time I saw it, the legs and other parts were left untouched. They were fried like this after brushing off the excess with tempura flour . So I’ll try frying it like this. This will probably take quite a while. So, when frying shrimp tempura, if you spread the tip of the shrimp’s tail like this and hold it like this while frying it, the tail will maintain its shape. I wonder if it will work? Probably. Um, be careful not to burn your hands . Okay. Okay, will it work? First, the head. Delicious. Sprinkle with salt. Yep. It won’t work. Even this size will work. That’s similar to deep-fried prawns, which have a similar texture. Or the tentacles of a mantis shrimp, which have a similar texture. How should I put it, deep-fried prawn heads tend to go with sake, but this crunchy stuff goes better with beer. Okay, let’s have the Goku and fried shrimp sauce. And you can tell this one before you even eat it. It’s definitely difficult to eat, so you’ll need a knife and fork. Yep. It’s bouncy. You don’t usually get that satisfying, bouncy feeling like this . The shrimp this time cost about 1 yen, but whether you think that’s expensive or reasonable is up to you. Personally, I think this is the only one of its kind, so I think this size is totally fine. So, this is the only one left, so it’s time for the Laso part. That’s it. Wow, it was tough. We started filming in the morning and it’s already lunchtime . It was a good lunch. And, the sauce for my miso cutlet this time, this, It might be difficult to recreate it perfectly, using pork bone soup, but if you say “miso katsu sauce” on Google or whatever, I think you’ll find a lot of recipes, so why not get the feeling that you’re traveling to Aichi Prefecture? That’s about it. See you in the next video. Bye.

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