【自宅で簡単】辛すぎても責任持てません！応用無限の激辛ハラペーニョタルタル

【自宅で簡単】辛すぎても責任持てません！応用無限の激辛ハラペーニョタルタル

Here you go! Serve now! Oh! Spicy! But very delicious. If you love hot & spicy stuff, you’ll be addicted. Welcome! Ramen. Tsukemen. Takechanmen. I am here for you again. Today… Why am I so “committed” to this video? If you love super-hot & spicy stuff, watching this video will put your “deep-fried” lifestyle “on fire”, indeed. Thus, I’m going to make something “must-see” for spicy-stuff lovers: “tartar sauce” Let me get started. One thing you shouldn’t miss: “Jalapeno”. Or pickled jalapeno. It’s being in sold in Seijo Ishii (a higher-end supermarket), or Kaldi, a coffee chain. You’ll see it there. With jalapeno, anyway, I’m going to make super-spicy tartar sauce for you. Today’s ingredients other than jalapeno For details, please look at the overview column. Firstly, this bowl has… about 100g of that (for one person). With a little more jalapeno than usual to make it “very” hot & spicy for you! Take out water from this 100g guy. The point for tartar sauce is that you should “thoroughly” drain water out of it. On this lead paper, you should put your “dried” jalapeno. And squeeze! Water, out. Out! One more time, with your lead paper. Just once more. Just in case… With your lead paper, “one more time”, you can move this guy. Important. Water, “flatly out”. With water left, your tartar sauce would end up being “soggy”. Next, while it is being dried, this onion will be cut into thin strips. For cutting into strips, there are many ways to do so. But I’m used to this method. Faster. While I do it this way, when you do it at home, if you can’t do what I do, you can do that your way. Into pieces. It’s fast, but… If you’ve got pieces, it’s ok. Leave them as they are. And done for this. I “punch” (chop) them, just in case. A point for onion. Water should be out for this guy, too. I want water out… Spiciness of your onion, however, is a good one. If you drain too much, it’ll lose it. So, leave some. With your lead paper. “Chop” it. Like this. Don’t overdo it. Very good. Into the bowl. Onion, in! Next, Jalapeno without water. A lot! “Looks” very hot & spicy”! This guy will be cut into thin strips, too. For that, like this, it’s just a matter of time. Chopping like this… will “further drain”. Water, out, again! Actually, its “seeds” are fairly hot & spicy, too. Jalapeno, you know. Look. Its water is coming out “more”. So-called water is an “archenemy” to your tartar sauce… Punch more! Chop more! Punching! Chopping! More!! Then,
00:04:38,630 –> 00:04:41,730
To do that… I am intentionally changing the way how I hold this kitchen knife. You don’t necessarily have to, but… “Just in case”. Chopping done? One more time, with your lead paper, you’ll “squeeze” water out of it. “Once more”! Ready? Go! Squeeze!! Water coming out again. Look. If you don’t, you won’t have delicious tartar sauce. OK! This guy, in. In! Then, Egg. Another point. For your egg, if you’ve got one just boiled and peeled, it “still” has some water. Water should be out for this guy, too. Use your lead paper to wipe. Well. When you want to have something “really” delicious, such efforts are somehow needed. Water, almost out. Then,,, For you eggs, mix like this. With its yellow (yolk) left. Like this… You can separate its yellow and white. You can just turn your kitchen knife around like this and take it off like that. Very easy. And feels good! With them separated, have your white upside down like this to slice it. Crush it. And chop with your kitchen knife. Go ahead. Punch! Chop! It’ll be sliced into pieces anyway. Punch more as you like! Then, While punching, let me tell you something. For any vegetable or onion in this case, their “water” may come out too much. That happens. While you are mixing like this… if you’ve got breadcrumb at home, put it a bit. By doing that, with the taste itself kept, it’ll take out “only” water for you. If you think water is coming out too much to make your vegetables soggy instead, use your breadcrumb to absorb. “Easy” correction. White, in! Yellow, in! For your yellow, crush it first. Then it’ll have a certain “depth” in its taste. You want to have it chopped “finely”. Just crush it. For your white, after crushing it, punch. Don’t forget to “spread” yellow, then. That’s another point. Yellow should be spread evenly. To give your tartar sauce “depth”. Another point, you know. Then, yellow, in! Go! Done! Them… Mayonnaise and pepper. Pepper, in. Next, mayonnaise, in! All of it!! Mix them all and done! When you mix, spread yellow at the same time. Twister. They are being mixed “well”. Look. You may think the amount of mayonnaise is not enough, really, but this much is enough, actually. You’ve got a lot of egg instead. For depth, your egg will do. No problem. Move them to your dish. And done. Ready. Ready? Ready? Go! Serve now!! Let me eat “super-spicy and hot” tartar sauce, now! Looks tasty. And spicy, among all. Time. Go! How you should use your tartar sauce Just made? For fried things. Oh! Great! Your tartar sauce just made will be spread “over” fried guys. In no time… let me eat them mingled with tartar sauce. Oh, great. I did this but it’s great. A lot on them and go! Well. Goodness! So hot! Super-hot! Help me! Spicy! Uh! It is spicy, indeed, but it comes with a lot of mayonnaise and egg. Spiciness in your mouth will “recede” quickly. Sharp spiciness? It won’t last. Spicy but mild. Spiciness that fits your tongue. Really. This is for people who love spicy stuff. “The one”. It lasts a bit, anyway. Spicy! But very delicious. If you really love spicy stuff, you’ll be instantly addicted. Just with this, you can apply it to any dish. It can be used for fried stuff like this. And… For someone who can enjoy spicy stuff “in the morning”, I’ve got something like this. You can make it in the previous night and spread it over fried things in the next morning. This one is a toast with tartar applied. For your breakfast. Let me try. Spicy! But… Delicious! If you want spicy stuff even in the morning, this will help you. You’ll be very happy if you have this in the morning. Before going to work? Better have it on the morning of your day off. This fits fried stuff but does this, too. Yes! Delicious! Very spicy, but… Yes. On the morning of your day off. Or as your snack. Many ways to use this. Well. I’ve introduced tartar sauce using hyper-spicy jalapeno! If you like this, please subscribe and press “Like”. You can also leave your comments or requests for my recipes. I’d be glad to receive. Please! Super-spicy & hot tartar sauce for today! Thank you very much. Well done. If you think this video is interesting or you have learned something from it, please subscribe and give me good grades!

激辛好きなそこのあなた！揚げ物さえも激辛に変貌させてしまう激辛タルタルをぜひお試しください！クセになること間違いなし！ハラペーニョの辛味と卵のコクのマッチがたまらない一品です。
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【辻田雄大】
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株式会社おいしいプロモーション共同会長
株式会社TKB代表取締役社長

日本のつけ麺界の風雲児。2005年若干２５歳にしてつけ麺つじ田を開業。
2011年アメリカ西海岸へ進出し、ラーメン・つけ麺ブームの火付け役。
東のIPPUDO、西のTSUJITAと呼ばれている。
日本国内店舗において１５年間毎日行列が絶えず、またLos Angelsの店舗でもオープン以来１０年間行列のできない日はない。
現在ではラーメン業態だけではなく寿司、和食、中華等の業態も手掛け、グループ年商８４億円、店舗数８２店舗。現在７カ国にて事業展開中。

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【材料】
卵 4つ
玉ねぎ半個
マヨネーズ１００グラム
ハラペーニョ１００グラム
コショウ適量

#バズレシピ#料理 #つじ田 #激辛#タルタル