京都の壹銭洋食を自宅で再現する

京都の壹銭洋食を自宅で再現する

Hello I’m otokonakamura There is a restaurant called Issen Yoshoku in Kyoto. According to one theory, this is the origin of okonomiyaki. There are various theories about the origin of okonomiyaki. I’m not sure which one is true As one of the theories, Issen Yoshoku is said to be the origin of okonomiyaki. I looked up when it was founded, but I couldn’t find it. It seems to be from the early Taisho era to the early Showa era. About 100 years ago. If a restaurant has a history of 100 years, it is quite old. But if you want to call yourself a long-established store in Kyoto He’s newer, even though he’s been in business for 100 years. If it was founded before the Onin War, it would be a long-established business. Onin War in 1467 About 600 years ago. This is half joke, half true. That’s why I’m going to try to recreate Issen Yoshoku at home this time. I will make it now Recreating Issen Yoshoku The ingredients for Issen Yoshoku are as you can see. I will write it in the video description Seasoned konnyaku, chopped green onions, chikuwa slices, dough and sauce need to be prepared before baking. The ingredients for seasoned konnyaku are as you can see. I will write it in the video description Finely chop the konnyaku Finely chopping konnyaku is quite troublesome. But we don’t sell seasoned konjac I have to make it myself even if it’s troublesome I chopped it up. Put the konjac in the pan Pour in plenty of water and light the fire. Bring to a boil and drain off the water. Put the konjac in the pot again. sugar, soy sauce by fire Simmer while stirring until most of the broth is gone. It’s fine like this Chop the green onion properly This is Kujo green onion of Kyoto vegetables Slice the chikuwa thinly. prepare the dough I didn’t have wheat flour, so I used rice flour. Rice flour is no good. use wheat flour But this time I made it with rice flour. That’s what causes it to fail. Now you have the dough For the sauce, okonomiyaki sauce is good. Recommended is Mitsuwa’s okonomiyaki sauce I’m not getting money from Mitsuwa to recommend this. Otafuku’s okonomiyaki sauce is also famous and delicious. This is suitable for reproducing issen yoshoku Issen yoshoku has sweet, dry and super spicy sauces. this is sweet this is super spicy Mitsuwa sauce has sweet and super spicy For the spicy in the middle, mix half sweet and half super spicy. That’s why I recommend this source preparation completed Then let’s grill! Grill Issen yoshoku Heat a frying pan and spread oil. spread the dough thinly dried bonito Chopped green onion 2 eggs It is correct to use size S eggs. At that time, I didn’t know that was the case and used M-size eggs. That’s why the eggs are about to overflow Tenkasu red pickled ginger dried shrimp The shape of the fabric was distorted, so I corrected it seasoned konjac chikuwa slices Let the dough hang down slightly beef flip over eggs are sticking out Because the egg is big, it protruded Bake for 1 minute, then flip. Since the overflowed egg is raw, cook only the egg part a little longer. It is very difficult to turn this around The eggs peeled off the pan, so I think I can flip them over. I turned it inside out. Yay! Well done. Spread sweet sauce inside fold this Ah! ? the egg is broken move it to a plate (expression of) effort or strain Too many contents to fold apply spicy sauce Add chopped seaweed Homemade Issen Yoshoku was completed This tastes just like the real thing. but It looks bad, so I’m redoing it Second time Grill the second time in the same manner. Now carefully spread out the dough so that it forms a circle dried bonito Chopped green onion two eggs That’s why eggs have to be s size However, I use M size without noticing it That’s why the eggs are about to overflow red pickled ginger dried shrimp seasoned konjac chikuwa slice a little dough beef flip over I grilled it for about a 1 minute. turn over again I crushed an egg. Wait for a while until the crushed eggs harden. and yes failed The shape has lost its shape, but we are not discouraged and apply the sweet sauce. I can’t fold it because it’s crushed Move it to a plate. what is this? Undeterred, apply spicy sauce. Shredded Nori Laver Completion of the second batch of Issen Yoshoku Tastes just like the real thing It doesn’t look like issen yoshoku at all First of all, it must be wheat flour, not rice flour. Because the eggs are so big The eggs overflow and lose their shape. I have to buy S size eggs So I went to the supermarket to buy eggs and flour. Because there were no eggs for s size On the contrary, I bought an LL size egg. I will use one LL size egg Third time Spread the flour batter on the frying pan dried bonito Chopped green onion 1 LL size egg Tenkasu red pickled ginger dried shrimp Konjac Chikuwa Dough beef flip over Because it may fail when turning over again Place another frying pan on top of it and flip it over. turned over cleanly sweet sauce fold up moved to a plate apply spicy sauce Shredded Nori Laver Completion of Issen Yoshoku the taste is perfect almost reproducible The scent of green onions, konjac, egg yolk, and sauce, all mixed together And the spicy sauce is the accent This is exactly the taste of Issen Yoshoku. well done I noticed that later There are instructions on how to make it on the Issen Yoshoku website. It was written there that two eggs of S size would be used. However, the amounts of other ingredients are not listed on the website. Please refer to my recipe When you come to Kyoto, it would be nice to go to Issen Yoshoku at least once. A taste that can only be tasted here The interior has a retro interior from the early Showa period. Dirty jokes and gags are scattered everywhere You can enjoy it in many ways. If you found this video interesting or useful, Please like and subscribe to the channel On this channel, I upload a little unusual cooking method at a pace of about once a week. I also have a blog Twitter Instagram Twitter for updates I sometimes tweet recipes I have been blogging for over ten years. You can see all the information so far on the blog. If you are interested, please search for otokonakamura yes that’s it for this time Thank you for watching until the end

京都の祇園にある壹錢洋食をご存知でしょうか？
一説にはお好み焼きのルーツと言われております。
自宅で壹錢洋食を再現するレシピをご紹介します。
型崩れせずに綺麗に作るために注意すべき事も分かりますよ。

■動画の内容
オープニング(0:00)
一銭洋食を再現する(1:11)
壹錢洋食を焼く(3:54)
壹錢洋食を焼く2回目(6:38)
壹錢洋食を焼く3回目(8:36)

■ 壹錢洋食の材料（1枚分）
小麦粉　50g
出し汁　100ml
かつお節　少々
刻んだ九条ネギ ひと摑み
卵Sサイズ　2個
天かす　ひと摑み
紅生姜　少々
干しエビ　少々
味付け刻みこんにゃく　50g
竹輪スライス　少々
国産牛肉　少々
お好み焼きソース　お好みの量

■味付けこんにゃくの材料（一銭洋食4枚分）
こんにゃく　1枚
砂糖　大さじ1
醤油　大さじ2

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