ドングリから超絶美味しい麺料理を作ってみた

ドングリから超絶美味しい麺料理を作ってみた

I’m going to make a really delicious
noodle dish with acorns. These are totally noodles! Hey there, it’s Chieeton. Today, I’m going to make a refreshing
noodle dish similar to Vietnamese Pho. Normally, Pho is made from rice flour,
giving it a unique texture, but today, we’ll recreate that
using acorns with a little twist. Let’s gather some acorns! For this recipe,
you can use any acorns out there. Even if they’re bitter, it’s okay. Because we’ll add a special touch to them,
so you don’t have to worry about tannins. But, it’s already January,
so there are limited kinds of acorns available. The acorns from jolcham
and sawtooth oak trees are wormed like this. Those acorns are mostly wormed
especially during this season, so they’re not usable. Instead, you can use acorns
from Itajii and regular oak trees. Japanese stone oak acorns are less wormed,
but often mouldy inside. So today, we’ll gather acorns from Itajii
and Japanese blue oak trees. Found some! These are Itajii acorns. They may look cracked on the outside,
but they’re clean inside. Let’s crack one open. The inside looks like this, smooth and shiny. Let’s eat! It’s totally edible. It has a sweetness,
but it can be a bit starchy raw. But the more you chew, the sweeter it gets. You can feel the starch
turning into sugar in your mouth. Let’s pick some more! It’s another buffet from the mountains! A lot of fun! I love acorns! Everyone, please don’t eat acorns
that have fallen on the ground. There’s a risk of getting infected with leptospirosis
if they’ve been exposed to the urine of wild animals like mice, raccoons, and raccoon dogs. Last year, a man in his 70s in Okinawa
contracted leptospirosis, developed kidney failure, was hospitalised,
and died three days later. There are plenty of Itajii acorns here! It’s an acorn paradise! These are all Itajii acorns. It’s like a dream spot! Pick all the acorns you want. There are also Japanese stone oak acorns mixed in. Their distinctive feature is the sunken top. Let’s crack one open. It’s mouldy, so let’s not use any. Adding a special touch to acorns
significantly reduces the quantity, so we need a lot of them. It’s going to take some time. 1 hour later I’ve been picking acorns for an hour. How many noodles can we make from these? I’m excited! Let’s also pick oak tree acorns. It’s a lot of work! Check these out! They’re Chinese evergreen oak acorns. Their distinctive feature is a protrusion at the tip. They’re too bitter to eat raw,
but we’ll cook them, so let’s gather a lot of these too! They’re larger than Itajii acorns,
easy to pick. Oops, I dropped them! Oh no! I worked so hard to collect them! Someone might think I’m picking ginkgo nuts. There’s a flower crab spider, so cute! It has a pattern on its butt
that looks like an old man’s face. Technically, it’s called “copulate”, but when they “mate”, the male wraps
the female’s body with silk and immobilises her. The male ties up the female
with silk during mating. Fascinating, right? Done collecting
the Chinese evergreen oak acorns! Let’s head home
and start cooking right away! Time to go home! While washing, we’ll sort them. Nice! Only a few floated to the surface. Discard any acorns that float
when placed in water. Some are swaying
with their caps facing up. Let’s crack one open. It cracked easily. It’s black inside. Even if they sink,
some of them are not usable. We’ll crack these open next, but it depends on luck
how many of them end up usable. Let’s do it! Let’s also sort the Itajii acorns. A fair amount has floated. The yield is worse than I thought. The Itajii acorns also look good! Here comes the hellish work. Let’s crack each one open. We’ll make noodles using acorn starch. 30 minutes have passed. It’s a steady task. This is all I’ve done in 30 minutes. The next day I’ve finally finished peeling all of them! It’s been a night,
but my fingertips are still tingling. I have some sad news. The Chinese evergreen oak acorns
got thrown away. Last night, I peeled some of them,
but the insides didn’t look good, so my grandma thought I wouldn’t use them
and threw them away. So, since gathering acorns
and peeling them raw is tough, today, we’ll only use the Itajii acorns
to make the noodles. After this, we’ll grind the acorns
in water to extract starch, but if we roast them first,
we won’t be able to do that, so we peeled them raw first. How much starch can we collect from them? Let’s measure! 495 grams! How much starch can we get? Let’s grind them. Put the acorns in the blender
in several batches. Then add some water. Once you’ve added enough water,
put the lid on and blend! 3, 2, 1… It’s important to finely grind the acorns. This step extracts the starch
from inside the acorns into the water. Then, strain the blended acorns
to separate the starch. Happy New Year! Pour the acorn liquid onto this cloth. It’s gooey! Hold it firmly so it doesn’t leak
and squeeze it out. It’s coming out! Since starch doesn’t dissolve in water, it accumulates at the bottom of the bowl
as you leave this water. And tannin, the bitter component,
is water-soluble, so by discarding the top layer,
you can remove the tannin. However, the Itajii acorns don’t contain tannin,
so you don’t need to worry much. The residue after extracting the starch
still contains some starch, so we’ll do the same process again
to extract more. Let’s grind the next batch! Repeat until the liquid that comes out
becomes translucent to avoid wasting starch. There’s still cloudy liquid coming out,
which means there’s still a lot of starch in there. Don’t discard the acorn residue
after just one extraction. 10 minutes later The whiteness has faded
and it’s become translucent. It feels like touching rice flour. Let’s use some of it to make dumplings
and add them to the noodle dish! Exciting! Let’s wait for it to settle. 3 hours later Now that the top layer has cleared,
I want to transfer it to another bowl. Do this slowly to avoid stirring up the starch
settled at the bottom. Nice! Let’s feel it. It feels just like potato starch! We might be able to extract
more starch from the top layer, so I’ll transfer it
to another bowl and let it sit. The starch has settled nicely! Looks good! We did it! Let’s measure how much we got! After deducting
the weight of the plate, it’s 80g. So, we extracted about 80g of starch
from 495g of acorns, which is roughly a 16% extraction rate. But there’s still a bit of moisture,
let’s say it’s around 15%. We got a good amount! An interesting thing
about potato starch is this. When you apply pressure,
it acts like a solid, but when you release the pressure,
it acts like a liquid. This phenomenon is called “dilatancy”. It arises from two characteristics
of potato starch: that it consists of tiny particles
and that it doesn’t dissolve in water. This is truly potato starch! Now, let’s use this potato starch
to make some acorn Pho! Let’s start cooking! First, heat a small amount
of starch to make a paste. We don’t have a lot,
so this should be enough. This will serve as a binder
when making the noodle dough. If you heat it up as is, it tends to get lumpy,
so thin it out with water. Heat it up slowly. It’s not easy to shape the noodles
when it gets lumpy, so let’s make the paste carefully. It’s looking good, becoming pasty! Done! The starch paste is ready. Let’s transfer it
to an easy-to-mix container. Then add the starch here. The paste will act as a binder,
making it easier to shape the noodles. Looks good! Let’s test it! We’ll shape the noodles with a funnel! Put the acorn dough into it and open the hole… It won’t drip! It’s still too firm. Needs to be soft enough
to drip through the hole. Now the consistency is perfect! Let’s test it again. If it comes out smoothly, it’s a success. Looks good! Now, let’s shape the noodles! We’re making acorn noodles now. If we fail here,
all our previous efforts will go to waste. This is a tense moment. The moment of truth! 3, 2, 1… Go! Be careful not to break it. Just a bit more. Let’s go! Looking good! The noodles are being formed! Make sure to keep moving the funnel
so that the noodles won’t stick. It’s working! Just a bit more! Almost there! Done? Amazing! Boil the noodles for 2-3 minutes
to firm up the starch. Let’s put them in cold water later
and gently untangle them. Let’s not do it here. The noodles are dancing! Maybe it’s going well? Let’s put them in cold water. They might break! Drain the hot water
and put the noodles in cold water. Don’t let the noodles drop! It worked! Look! These are noodles! We did it! Let’s untangle them with our hands. Chopsticks might make them break. It’s essentially one long noodle,
so it’s okay if it breaks a little. It’s firming up in cold water! Nice! It’s curly as well! Next, let’s make soup! We’ll drain the noodles we just made in a sieve. Look, these are the noodles! Make sure to drain the water,
or the noodles will become mushy. Meanwhile, let’s make some dumplings. Shape the dried acorn paste into dumplings
and put them in boiling water. I’m excited to see how they turn out! Next, let’s make noodle soup. These dumplings need to simmer
for about an hour to cook, so we’ll move them to a separate stove. Then, let’s harvest some Chinese garlic
that I’ve planted in a corner of the house. A good-sized bulb! Alright! Got the Chinese garlic! Next up, Chinese chives. Just harvest the leaves. Got the Chinese chives! Let’s make Pho soup. Normally, Pho soup has beef as the main ingredient,
and you can add herbs and spices to your liking. Today, we’ve got beef stock,
raccoon dog meat, soy sauce, salt, sesame oil,
Chinese garlic, and Chinese chives. First, let’s slice the raccoon dog meat thinly. Nice fat! The other day, I saw celebrities on TV comparing raccoon dog
and Yonezawa beef sukiyaki, and many of them got it wrong. You might not know,
but raccoon dog meat is pretty tasty. It tastes similar to beef,
but it has a unique umami and richness. Slice what we’re using and freeze the rest. This is raccoon dog meat. The actual raccoon dog I caught right here. Looks delicious, doesn’t it? Today, we’ll use raccoon dog meat
instead of beef. Since it’s still frozen,
we’ll put it back in the freezer. Let’s make soup! A bit of sake. Add the meat
once the water has come to a boil. Looks delicious! Raccoon dog meat doesn’t have any strong flavours;
it’s slightly sweet and delicious. However, the taste can vary depending
on sex, individual differences, and cooking methods, so we can’t say
that all raccoon dog meat is delicious, but it is in general. Let’s skim off the scum. It’s better to do it carefully. Fine details like that are crucial
for enjoying game meat. Game meat, in general, carries risks
of bacteria, viruses, and parasites. Raccoon dogs are no exception, and there are risks such as raccoon roundworm,
rabies, and leptospirosis, so make sure to cook the meat thoroughly. The meat has come to a boil,
so let’s add some beef stock. This product
is beef-based and really tasty. I’ll put the link in the description,
so check it out. Then, a dash of soy sauce. Sesame oil to your liking. A pinch of salt. And some freshly picked
Chinese garlic and Chinese chives. 1 minute later It’s come to a boil. Smells really good! Nothing to do with the acorns, but the beef stock and sesame oil
smell amazing! Now, let’s add the acorn dumplings
and acorn noodles. Look at this! These are totally noodles! With gratitude for the gifts of the forest! Let’s eat! Delicious! The texture is amazing! The soup and acorn noodles
are a perfect match! Reduce the water content in the noodles a bit,
and they’ll turn out nice and chewy. And the beef-stock-based soup
is fantastic! I can definitely taste
the raccoon dog meat in the soup! Now, let’s taste some raccoon dog meat! Delicious! The raccoon dog’s fat isn’t greasy. It’s incredibly light and delicious! The acorn noodles are great! Chew them well,
and you can taste the gentle acorn flavour. It’s the gentle taste of the forest. The clear, smooth noodles go down nicely! Since the Chinese evergreen oak acorns
were discarded, I couldn’t give it a try, but I want to try extracting tannins
from tannin-rich acorns and making low-water content
acorn noodles someday! I almost forgot about the dumplings! Let’s dig in! What is this? It crumbles more easily than regular dumplings. It’s not chewy at all and crumbles apart. I see! The acorn aroma is stronger than the noodles. It’s a gentle flavour. There are no earthy or woody smells. It’s the nice aroma of acorns. I wouldn’t say it’s incredibly delicious,
but it’s a simple and comforting taste. Overall, it’s very tasty. Thanks for the meal! It was incredibly delicious! Today, I extracted the acorn starch
by letting it settle. This method can be applied
to various grains, so for all the elementary school
students interested, give it a try for this year’s
summer holiday research project. It’s fun to see the dilatancy phenomenon,
and make noodles and dumplings, so submit it as a summer holiday assignment
to your teacher and surprise them! If you enjoyed this video, please smash that like button
and share it with your friends. If you want to see more of these videos in the future,
please subscribe to the channel and stay tuned. Bye-bye!

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