【家で作れる！】たいめいけんの名物『3代目流コールスロー』茂出木シェフから学ぶ、お店の伝統の味！[ENG SUB] How Third Generation Chef makes ‘Coleslaw’

【家で作れる！】たいめいけんの名物『3代目流コールスロー』茂出木シェフから学ぶ、お店の伝統の味！[ENG SUB] How Third Generation Chef makes ‘Coleslaw’

Hold the cabbage up and cut through the middle in like in a shape of a disc. After seasoning, gently loosen the ingredients a bit. Cool it in the fridge for an hour so that they can soak up the flavour quicker. How to make Coleslow – Taimekens’ Signature Dish Presented by Hiroshi Modegi – Third Generation Chef Hello everyone. I’m Hiroshi Modegi, the third generation owner chef of Taimeiken. Today, I am honored to be introducing you 3 of our most popular signature dishes that we have treasuring for many years. (Recipe videos are separated in to 3) Let’s start with ‘Coleslaw.’ Coleslaw is our classic salad dish that we have been serving and still do at our restaurant for many years – and for 50 yen per bowl. (Ingredients are linked in description box below) To make coleslaw, cabbage is essential. Onions. Carrots. Furthermore, we’re adding some cucumber and bell peppers today to make it even tastier. Although these ingredients are not included in the coleslaw that we serve at our restaurant. We’re using red and green bell peppers to make the colouring nice. Those are the main ingredients and the rest will be for seasoning. I would have to say that nowadays, seasoning with vinegar or olive oil is probably more common when making homemade coleslaw – But since we are a long established restaurant of 89 years, I would like to introduce our very own traditional seasoning. One of them is ordinary vinegar. To be more specific – rice vinegar. Also, we’re going to use sugar – which is actually the secret to this recipe. And some salt. Lastly, we’re using ordinary vegetable oil. As you can see, they’re all very simple ingredients you probably already have stocked at home and is actually super easy to make. So I hope you can enjoy learning this recipe and try making it yourself at home. With this dish, you can meal prep and they can be saved in the fridge for approximately 3 to 4 days – So there’ll be no harm preparing a big portion. I’m going to be using the entire head of cabbage today. So actually, there is a special way we cut cabbage when it comes to coleslaw. First, position the cabbage upwards and make it stand like this. Then we cut it straight through the middle to make it in a shape of like a disc. See? In disc-shape. So that’s how we start off cutting the cabbage. Then, flip it over and hollow out the core. Stick the knife inside a little bit and rotate the cabbage. If you rotate the knife itself, you could cause injury to your hand. We don’t want that – so stick the knife in and rotate the cabbage. That way you can remove the core easily and smoothly without hurting your fingers. You can reuse the core for miso soup if you want. To those of you who think they’re not good at thinly shredding cabbage – do not worry. It’s going to be easier with coleslaw. Because we actually shred the cabbage in fairly thick pieces. You see? They don’t need to be shredded that thinly. Cut into fairly thick pieces. Another important thing, cut into long strips. The reason is because once they’re soaked in water, the strips will gradually tear apart into pieces if they don’t have enough length. Like this…they’ll tear apart into small pieces in a result to making it more difficult to eat. So cutting it into long strips is very important. That way, even after 3 or 4 days passes, the strips can maintain their shape and will make it easier for you to eat with chopstick. It’s going to taste better too with longer strips. When it comes to the bottom part with the core – Still, we want to cut the strips as long as possible – To do that, we’re going to cut them into a shape of a triangle. Like this. There is a special way of doing this. So first, we start off cutting normally. Then rotate it – you see, the cutting angle has changed? Can you see I’m cutting the cabbage into a shape of a triangle? Rotate the cutting angle so that the strips can be cut as long as possible. You can also use the leftover core for miso soup for example. It’s nice to reuse the cores of vegetables for making other dishes – they can turn out great from that. I usually reuse them myself too. Let’s add all the strips into a bowl. Next, the onion. We’re going to be using half the onion. Remove the core. Obviously, if the core is not removed, the onion slices will not fall apart smoothly. Since with onions, the edges are difficult to slice finely – It would make the slicing much easier by making a couple of shallow cuts, pointing the knife sideways, like this. Let’s start finely slice the onions. Just gently slice through them pulling the knife towards you as you make your movement. Slice them as finely as you can. If you use a sharp knife to slice onions, they won’t sting your eyes. No need to apply excess force into your arm, or you will cut your finger. Slice gently and make every movement count. Once you almost reach to the edge – Flip it over so to lower the height. Once the height is revised, you can start easily slicing them without the risk of cutting your finger. See? Very easy and smooth. Look how nice and fine they turned out. That’s how you easily slice onions. Next, with the carrots, we’re going to peel off the skin first. Let me show you how to slice carrots (1/3) Thinly slice off one of the edges. Then face that side down so that it’s flat and steady. Then keep rotating and cut in a shape of a square. When you reach towards the end, you can slice through them diagonally. Be careful not to cut your fingers. Line them up neatly. Now we can start cutting into fine strips. Just gently push the knife in – that way you can slice them very neatly and smoothly. And they will be cut evenly too. Moving on to the cucumber. Usually I peel off the skin first – But today I won’t be doing that since they will be marinated afterwards anyway. Just slice them normally. I haven’t applied any seasoning on the cucumber. Use the tip of the knife. Then the bell peppers. Cut off the edges first. Cut off the other edge as well. We’ll need to remove the seeds as well. This way you can open up the bell pepper easily and smoothly. Cut in half and remove the excess seeds attached. Put them on top of each other and finely slice them. We’re done with cutting all the vegetables. We’re going to put them all in the bowl with the cabbage. Onions, Carrots, Cucumbers, And bell peppers. Put all of them in. Now, with the seasoning, add sugar – the secret ingredient to this recipe. Add sugar first. Add salt as well. Then some vinegar. Pouring liquid over the powder will make it easier for them to melt. So make sure to add the sugar and salt in the beginning. They will naturally start to melt. Then add vegetable oil. Using your hands, gently rub them all in. Gently lift them up as you rub all the seasoning in together. Spread your fingers wide. Try not to apply too much strength into your hands otherwise you will lose the softness of the whole salad. All the seasoning is sunk to the bottom of the bowl so gently try and coat everything nice and evenly. After this, give it a little taste and adjust the flavour. That really depends on your preference, whether you like it more sour or sweeter or more salty…etc. So depending on that, you can adjust the flavour on how you want your coleslaw to turn out. That way you can make your own original-seasoned coleslaw you can enjoy. You can also add some mayonnaise as well in the end – that would also be nice. There are many ways you can arrange the seasoning with this dish – like adding corn for example, too. But this is the standard, most traditional way of making coleslaw. They can used as pre-prepared ingredients, And prepared as a nice side dish with steak, chicken, pork or pretty much anything really! They do last for up to 3 or 4 days but they will start to go bad. You will be able to tell from the colour. Roughly cover with cling film. You don’t need to cover it firmly. Place a plate on top of it. Then place anything that is fairly heavy on top of the plate. And then let it sit in the fridge like this for approximately 1 hour – this will quickly soak up all the flavour. This will make it even tastier and so please try out this method. If your fridge doesn’t have enough storage, you can separate them individually into small bowls. You will have to put a weight in each bowl though. So I would recommend using this method and I hope you can try making your very own delicious coleslaw at home too. Okay, so it’s been 1 hour now. Looks delicious 🙂 The flavour has soaked in very well. Look at this, looks delicious doesn’t it? The coloration is nice too. Let’s serve onto the bowl. Make them look nice and soft. Try and make the colouring look nice too. Let’s add some red onions on top as well. And sprinkle a little bit of minced parsley on top of that. The coleslaw is done! I always eat coleslaw with chopsticks. I’m confident that even with kids that are usually not a fan of salad will enjoy this dish. I hoped you enjoyed this video and you can try it yourself at home too!

おうちごはんがプロの味に！
プロの料理人から、美味しい料理を作るコツが学べる料理専門チャンネル。
少しでも良いと感じて頂けたら、イイねボタンとチャンネル登録をお願いします。

今回は、昭和6年創業。東京の日本橋で愛され続けて間もなく90年、「たいめいけん」3代目、茂出木シェフにご登場いただき、今でも50円で提供されている『3代目流コールスロー』を紹介して頂きました。

★チャプター
0:00　オープニング
1:00　材料紹介
2:11　野菜のカット
10:44　味付け
13:13　最後のワンポイント
14:30　盛り付け・仕上げ
15:25　試食

■分量
キャベツ 1玉（1㎝幅の千切り）
タマネギ 1/2玉（スライス）
キュウリ 1本（輪切り）
赤ピーマン 1個（千切り）
緑ピーマン 1個（千切り）
ニンジン 1/3本（千切り）
塩 小さじ1
砂糖 大さじ1
酢 大さじ4
サラダ油 大さじ6

■この動画を見て頂いた方へのオススメ動画
★チャンネル内オススメ動画
・アッラゴッチャ北村シェフから学ぶ、イタリアンの前菜「ロシア風ポテトサラダ」
　https://youtu.be/2NysjD_eVQg
・フレンチの鉄人、坂井シェフから学ぶ「レンジで簡単！BBQチキン丼」
　https://youtu.be/SfBeKoYHmzU
・中華の鉄人、陳シェフから学ぶ鉄人の家の常備菜「ピーマン炒め」
　https://youtu.be/Z-C0OP1bfW4

★他チャンネルのオススメ動画
・ひと手間で美味しくヘルシー　作り置き「コールスロー」
　https://www.youtube.com/watch?v=hBtNpaWz3po
・キャベツシャキシャキ！基本の「コールスロー」
　https://www.youtube.com/watch?v=dZUE5Il4S8o
・たいめいけん茂出木シェフが作る「オムライス」
　https://www.youtube.com/watch?v=87KRKEISALo

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