【大食い】突然変異⁈真っ白なゴーヤーを食べ尽くす～苦くないってほんと？～

【大食い】突然変異⁈真っ白なゴーヤーを食べ尽くす～苦くないってほんと？～

Hello, this is Taniyan. I think many of you have this vegetable in the fridge
during the summer season. The white Goya (bitter melon) I’m going to make Goya Champuru
with bitter melons. It looks summery and beautiful. And let’s get started. Cooking Starts Now
It’s bitter, but that’s why it’s tasty. Let’s start cooking. Again, this is today’s main ingredient. The white bitter melon. It’s not Goya.
You have to pronounce it like Goh-yah. That’s what Magoroku san said. This is the first time to use the white bitter melon,
so I did some research. I thought when the green bitter melon becomes mature,
it will turn white. I actually found out that these two vegetables are
completely different kinds. The white bitter melon is just different from the green one. And I also found out that the white one is less bitter. You can make a salad with it. Or Champuru or Tempura. But I heard that some people say that the white bitter melon is also pretty bitter like the green one. I’ll try both and compare the bitterness. What I’m going to make today is Goya Champuru with the white bitter melons & Mozuku seaweed soup
with Okinawa Mozuku & Mahsuni with Hie-dai(a type of red snapper). Mahsu means salt in Okinawan language. Mahsuni is a simple simmered dish with
Okinawan salt & with Awamori(Okinawan soju). I’m going to make Okinawa 3 course meal today. You can imagine that the cooking part is going to be very long today. Let’s do this. I’m not gonna cook one by one. I’ll prep 3 dishes first, and I’ll move onto the main cooking. I’ll start prepping for Goya Champuru
(stir-fried bitter melon) I’ll use bitter melon, eggs, hard tofu, and SPAM. It’s better to use Okinawan tofu, but I can’t get one in Fukuoka.
That’s why I’m using hard tofu today. No more chatting, and let’s start cooking. I drained tofu overnight. There is no excess moisture. Cut into bite-size pieces. You can tear them with your hands too,
but I’ll do it with a knife becasue it looks better. I’ll use some for Mahsuni. They look pretty different. Spongy stuff in green bitter melon is yellowish.
White bitter melon has pure white spongy stuff inside. I think seeds are bigger too. Remove the spongy inside and seeds. People say that they remove the inside
because it’s bitter. But actually It tastes like fresh eggplants. It’s not bitter at all. I personally don’t like the texture of seeds. I like to make tempura with them. Slice bitter melons. These are spongy inside and seeds. These are sliced green bitter melons. I’ll eat them later. I want to compare the taste before cooking. Green bitter melon. Pretty bitter(in a good way) And the white one. Well… it’s bitter. But It’s less sharp than the green one. I’ll try it again. The white one has less green, raw flavor. And the bitterness of white bitter melon is one-third of
the green bitter melon. It’s easy to eat. If you like green bitter melon,
it might not be bitter enough. I can’t wait how this taste would change
when I make Champuru. The white bitter melon salad would taste excellent. Here we go. Prepping is done. Most people sprinkle some salt and remove bitterness, but I guess I don’t have to do that
to the white bitter melon. I’ll use them as it is. Let’s start prepping the soup. Ingredients are
Mozuku & okra. Very simple. This might have some sands,
so rinse with cold water. You might find tiny crabs. Here’s okra. They are in season now. I recommend choosing smaller okra. If the okra is too mature, it’ll be tough. The length of okra should be as same as the index finger
or a little longer. I know the length of the finger varies, but if it’s too tough, it’s not tasty. Cut off the top a little. Slice off around the top. If you think it’s too much work, just cut off the top. It’ll be fine. Less edible part though. The light fuzz Sprinkle some salt. And roll to remove a light fuzz. Put in boiling water without rinsing off the salt. Cook for a min. Move to a bamboo colander. Fan to stop the cooking process. I prepared too much okra. I’m not gonna use them all. I’ll put half of the okra in Ziploc bag. And ponzu sauce. Remove the air. *Removing the air Quick ponzu pickled okra. I think this is the fastest pickled vegetable to make. Flip once an hour and pickle for 2 to 3 hours. Prepping for the soup is done. I’ll start filleting Hie-dai.
You’ll see fish blood & guts.
If you don’t want to watch it, skip the video to 10:00. Let’s fillet this Hie-dai for Mahsuni. I already moved scales. This is called Hie-dai in Fukuoka. Also known as Hedai, Shira-dai, Shiro-dai, and etc.… It’s a kind of red snappers. Please be careful with spiky fins. I’m just going to remove gills and guts. Let’s do this. Now, I’m going to remove gills,
but I can’t do it like Kaneko san. I’ll put the fish backside down like this. And open the gill cover. Pass the knife through gills. Cut the connecting point of guts and stomach. Flip the knife. Cut the root of gills. One of two connecting points
that holds head and gills together is right here. Cut it. And one more connecting point. You can do it with your knife. Or you can do it with cooking scissors. Cut off the root. And you can remove gills. When you plate a fish dish,
you need to put the head of the fish facing left. So cut the fish placing a head facing right. Make an incision. Remove guts. It has fatty guts. Rinse off guts and blood with cold water. It’s done. Look at this. This small fish had a lot of fat in the guts. And it’s not fishy. I think this is going to be delicious. And it only cost me 250 yen. I bought great fish. When you remove guts, it’ll be easier if you use “Sasara.” I just put bamboo sticks together with the rubber band. It’s much easier. I’ll pop them in a fridge until needed. Next Let’s cook Goya Champuru(stir-fried bitter melon). If I cook them all together, it’ll be watery. I’ll cook span & tofu
because I want to put some brown color on them. I’ll take them out when they are browned. And I’ll put them together at the end. Put some vegetable oil in a pan. Turn on the heat. When the pan is heated. Tofu Leave to put brown color on them. When both sides are cooked to a golden brown, remove from the pan. It’ll be amazing if I put some grated ginger & soy sauce. These are tofu I’ll use when I make Mahsuni. Now sliced SPAM. If you are using pork belly instead,
season with some salt at this point. When they are cooked to a golden brown, remove from the pan. It already looks amazing. This is so delicious. I guess that’s all for today. Just kidding. Let’s make Champuru. It already has a grease of SPAM
or pork belly if you use it. Use the grease Put some white bitter melon. Quickly stir-fry to keep the texture. When they are a little translucent,
add tofu & SPAM. They are already cooked, so just heat them up. Season with some salt
& pepper. Taste check. Drizzle some soy sauce to the edge of a pan. Work the pan to coat them with soy sauce. Lastly, beaten eggs. Put a lid. Turn off the heat. Half cook eggs with residual heat. And slide onto the dish. I’ll give 2 points for plating. I used some green bitter melon too. Sprinkle some chopped green onions on top. And a generous amount of bonito flakes. It doesn’t look pretty…. But it’s done. Now, let’s make Mahsuni. Make some incisions. I always make incisions like this. I’ll quickly boil to remove the fishy smell. The skin of this fish is a little tender. If I put in boiling water, the skin might be torn with heat. Turn off the heat. Add some water. With hot water. Gently put fish in hot water. When the color of skin changed, remove from water & put in icy water. The skin is a little torn. It’s so delicate. Remove scales left on the skin. Prepping is done. I think 3 fish won’t fit in my pan, so I’ll eat this one later. Look at this simmering water. So much fat is floating. It’ll be delicious. Put fish in a pot. Put some Okinawan salt(Mahsu) in water. Stir to dissolve.
I put too much salt. When salt is completely dissolved, add to the pot. And Awamori(Okinawan soju). My favorite Awamori soju, Zuisen. It’s too good to use for cooking. But I’ll use it. I think about 60ml is enough. It already smells amazing. Add tofu. Ginger root skin. I’ll use the ginger root later. Turn on the heat. Wait until it starts to boil. What’s so different about Okinawan salt? Don’t you want to know? I think Okinawan salt has a depth of taste
after I taste saltiness. I think it’s because this has mineral in it. It tastes delicious. I think I can drink sake with Okinawan salt. It’ll take more time until water starts to boil. I’ll make a drip lid meanwhile. Cut off the tip a little. Cut several points at the mountain folded side. And done. Remove foams. Put a drop lid. Cook for 15 mins. Ginger root. Slice as thinly as possible. I can’t slice anymore, so I’ll add this to the pot. Julienne as thinly as possible. Put in cold water. Hari-shoga(needle-thin ginger) It’s nicely julienned. Remove from water after 2 to 3 mins. Pop in a fridge. 15 mins passed. Turn off the heat. Check the saltiness. If you need it, add more salt. I think I added too much.
It’s a little salty. Make sure to check the taste. Put some Aosa seaweed. And it’s done. And lastly, let’s make the soup. Here I have dashi broth that I made with bonito flakes. It’s pretty warm. I forgot one thing to do. I needed to boil Mozuku
for removing the distinctive smell quickly. Now prepping is done. I totally forgot about it. Put all ingredients in the broth. Add some light-colored soy sauce. Bring it to a boil. And add some ponzu sauce to season. It’s so easy. If you cook too long, the sour taste will be gone and okra will lose its texture too. It’s better to cook it quickly. It’s amazingly delicious. Let’s start plating. Here’s Okinawan meal with Goya Champuru
(stir-fried bitter melon). Let’s start to eat. It’s finally done. Shimanchu nu Takara
(Treasure of the islanders in Okinawan language) It’s 7:12 in the morning. Let’s eat. Itadakimasu. I made a great sound. This is so delicious. I’m sure that “Okinawan grandpas are proud of the beer.” Let’s eat. You might feel that I’m not eating a lot of rice today. It’s because since I’m eating Okinawa food,
I don’t want to fill my stomach with rice, and I just want to drink. It’s like these are dishes to eat with drinks. Of course, I’ll start with one sip of the soup. This is really great. It was costly because I bought high-quality Mozuku from Okinawa. The texture is excellent, and it really tastes like Mozuku. I don’t have to mention about okra. It’s good. You can use a pack of Mozuku and dilute with water. It’s easy to make it. Next, stir-fried white bitter melon. I’ll just try white bitter melon. It’s excellent. And it’s easy to eat. A little bitter. It could be less bitter than this beer. I didn’t do anything to remove bitterness. If you salt massage the bitter melon,
it’ll have lesser bitterness. Next, I’ll try green bitter melon. I want to see how the taste changed
from raw to cooked. Well, I like bitter food, so I really can’t tell the difference. It’s not that bitter for me. I can’t explain it to you. I think the green one is slightly bitter than the white one. Okay, I guess I got it. The green bitter melon: bitter level 5 Curfew: 9 pm The white bitter melon: bitter level 3 No, the bitter level is 2.5 And the curfew is at 6 pm. The bitterness of the white bitter melon disappears
quicker than the green one. And it has no green flavor. Did you guys get it? Anyway, it’s very delicious. The bitter melon, tofu, and SPAM are delicious. These 3 are great together. I did terrible at plating a dish, but it tastes great. That’s all that matters. Goya Champuru bowl. Usually, I don’t drink when I eat rice. But this rice bowl goes well with beer. Thanks to the bitter melon. Now I want to try something to cleanse my palate. Ponzu pickled okra. My palate has cleaned. I love ponzu pickles. I finished rice & soup. And I’m not so hungry anymore. Let’s start drinking. Well, I’ve already drunk some. I want to drink something different. Kabosu citrus Awamori no bachi-wari. It’s not for one person. It’s something to drink at the party. I can drink a lot,
but please don’t drink too much everyone. Stop drinking when you can’t enjoy drinking. Smells amazing. So nice. The smell of Kabosu citrus is so nice. This Awamori is high-proof alcohol. Let’s try Mahsuni. You can’t see it at all, right? It looks amazing.
I’ll show you later. This is amazing!
I want you to take a look. So fluffy. It was the right choice to use Hie-dai. Put some Aosa seaweed and ginger
on the fatty belly side of the fish. It quickly disappears in my mouth. I made it too salty, but it still tastes good. It looks like I finished eating. I still have fish in the pot. I think I can’t eat it neatly in front of you, and I think it’ll be a bit boring scene. So I’ll finish the video here, but I’ll eat them anyway. Gochisosamadeshita It was great. With a weight of drink, I think I ate 5 to 6 kg of food. It wasn’t a lot compared to the food eat usually.
That’s why I finished them quickly. What I can say is Okinawa food is delicious. Usually, the collar & the belly of the fish is the fatty part. But the backside was really fatty and delicious. I usually eat Hie-dai as sashimi,
so I found out something new. It was amazing. And the fish bones are pretty straight,
so it’s easy to fillet. Red snapper has a bent spine. Please be careful with the sharp fin bones. I guess that’s all for today. See you in the next video. Bye-bye

本日も動画をご視聴いただきありがとうございます(^^)
今回は最近巷で話題の「白すぎるゴーヤー」を使ったチャンプルーを含め沖縄料理3品フルコースでございます！

どういった味わいだったのかは動画でご覧いただければと思うんですが個人的には緑の方が馴染みがあって好きかな(・ω・)
もちろん白も美味しかったけど(・ω・)

ゴーヤーの苦さだったり青い香りだったりが苦手な方にとっては食べやすくていいのかなと思います♪
ちなみに、色合い的に普通の緑のものより栄養が少なそうに見えますが栄養価としては緑のものに引けを取らないようです。
ある種のビタミンにおいては白の方が含有量が多いんだとか、、。

まだそこまで身近な食材ではないかもしれませんが
これからもっとメジャーになっていくかもしれませんね(^^♪
ちょっと楽しみ(・ω・)

毎度恒例の「詳しいレシピ」ですが
今回はそこまで手の込んだ処理だったり
調味料の比率なんてものもないので本動画内でご確認いただければ幸いでございます。
※マース煮の味付けを失敗している身としてはここに偉そうに書くのが恥ずかしいというのもありまして(;・∀・)

それではまた次回の動画でお会いいたしましょう！

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楽曲制作：ヌビア(@nubiahistoria)

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↓beco様↓

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@Taniyaaan1125

本日もご視聴いただきありがとうございました(#^^#)

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