ビリヤニ 異国グルメの世界 Episode4 モンゴル料理 2024年12月22日
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00:00When I look at it, I think it's really hard.
00:05I don't care if it's Mongolian or Japanese.
00:09I feel like I should help everyone.
00:15This year, on January 1,
00:17the Great Earthquake of magnitude 7 occurred in Noto Peninsula.
00:22Two months after the quake,
00:24a kitchen car and 20 Mongolians rushed to the city of Noto as volunteers.
00:33It was a call from a Mongolian chef living in Maebashi City.
00:40A world of exotic food in Biriyani.
00:50Magmar Sulen
01:05Magmar Sulen runs a Mongolian restaurant in Maebashi City, Gunma Prefecture.
01:12She started selling food in a kitchen car to overcome COVID-19.
01:16She said she was impressed by the kindness of the Japanese people.
01:23When the pandemic calmed down and the restaurant was back to normal,
01:26Magmar Sulen saw the news of the quake
01:29and decided to recruit volunteers to repay the Japanese people.
01:35I heard a big news on TV in Ishikawa Prefecture.
01:41I heard there was not enough rice and water.
01:46The kitchen car was full of gas and electricity.
01:53So I decided to go and eat warm rice.
01:59I decided to make vegetable soup with Mongolian beef.
02:05I wanted to be a volunteer, but I couldn't do it alone.
02:10I don't have much power.
02:13I'm grateful to the Mongolians living in Japan.
02:20I want to do what I can.
02:23So I asked if there was anyone I could go with.
02:29They said yes.
02:31There were five people who helped me cook rice.
02:35There were also five men who helped me clean the house.
02:40They said they would go to the hospital with me.
02:44They gave me a massage.
02:48When everyone got together, I was able to go to the hospital.
02:53I didn't think it would be difficult or difficult.
02:57I wanted to do it with everyone.
03:02It's convenient to cook rice in the kitchen car.
03:07I can cook rice right away.
03:11I can drink warm soup.
03:15It warms my body and makes me feel good.
03:20I'm grateful to everyone.
03:27I was happy to hear that we Mongolians came from far away.
03:36I'm glad I went on a trip like that.
03:41Everyone says Mongolian food is delicious.
03:46I was really happy.
03:49This year, the biggest festival in Gunma Prefecture, Maebashi Festival, will be held.
03:56Not only in the prefecture, but also outside the prefecture, a large number of people came to the festival.
04:04Maebashi Festival
04:14After this, Maebashi Festival, which was held in October this year, will be closely associated with Nyagmarusuren, which was exhibited in the kitchen car.
04:22Maebashi Festival
04:27In 1948, just after the war, Maebashi Festival began as a rejuvenation festival to wish for the rejuvenation from the war.
04:40The dialect of Gunma Prefecture, which means something.
04:43The line-up of Danbei Odori, where Danbei is rooted.
04:47The traditional Omikoshi and Gion Dashi, which represent each region of Maebashi City.
04:53Tatekawa-cho Odoori Shopping Street, which became the venue.
04:57The city center is crowded.
05:00On the main street, there are many shops such as cotton candy, okonomiyaki, goldfish scooping, and yakisoba.
05:07Among them, the kitchen car of Nyagmarusuren is very popular.
05:12Because it is a kitchen car of rare Mongolian cuisine, many visitors stop by.
05:18The popular menus are Mongolian fried dumplings, Khoshoor, and Mongolian yakisoba.
05:24The skin of Khoshoor is made by Nyagmarusuren, one by one in the kitchen car.
05:32Nyagmarusuren says, I want to meet you again.
05:37In Mongolian, I want to meet you again with happiness.
05:46In Nyagmarusuren's kitchen car, customers come one after another.
05:51The popular Khoshoor and Mongolian yakisoba sell one after another.
06:02This is Mongolian cabbage salad.
06:13Please wait a moment.
06:22The conversation with the customers is also exciting.
06:28Do you live in such a place?
06:30Yes, I live in such a place.
06:32In summer, I move to this place.
06:36Do you live in a mansion?
06:38Yes, I live in a mansion or apartment.
06:41Is it normal?
06:42Yes, it's normal.
06:44I asked the customers how they felt when they ate Mongolian food for the first time.
06:49It's delicious.
06:51The taste of the meat is strong and it's delicious.
07:00It's delicious.
07:02It's delicious.
07:04It's delicious.
07:06It's delicious.
07:08It's delicious.
07:12Nyagmarusuren's Mongolian restaurant, Yalumongol, is located in Joto Town, Maibashi City, Gunma Prefecture.
07:22The black signboard with Mongolian food characters is hung on the shop's door.
07:29The wall in the modern shop is decorated with a world map.
07:35Mr. Nyagmarusuren will use this map to explain the history of Mongolia.
07:43I came to Japan for the first time because I wanted to learn how to make sushi.
07:50I want to learn how to make sushi in Japanese.
07:55I want to learn about Japanese culture.
08:00I want to learn about Japanese culture.
08:04I want to learn about Japanese culture.
08:11I think it's going to take a long time for me to get into the shop.
08:20I opened the shop in 2021.
08:24I opened the shop because I thought the pandemic would end.
08:29But everyone had a hard time during the pandemic.
08:33The president of the company I used to work for has a kitchen.
08:39I thought it would be nice if he had a kitchen.
08:43I thought it would be nice if he had a kitchen.
08:48I went to many places with the image of Mongolian food.
08:55The farthest place I went was Osaka.
08:58I went to many places with the image of Mongolian food.
09:00You may wonder why I have a Mongolian kitchen.
09:05I don't have a Mongolian kitchen in Japan.
09:10I'm Mongolian.
09:13I want to eat Mongolian food.
09:16I want to eat Mongolian food.
09:20I want to eat Mongolian food.
09:25I want to eat Mongolian food.
09:30I think Mongolian food is good.
09:33I think Mongolian food is good.
09:35I can go to places I want to go every day.
09:42I don't think Mongolian food is good.
09:45I think Mongolian food is good.
09:48I think Mongolian food is good.
09:51Mr. Myagmar Sulen, who conveys Mongolian traditional culture to Japan.
09:57All the dishes served in the restaurant and kitchen car are warm home-cooked dishes.
10:08Mr. Myagmar Sulen will make three popular Mongolian dishes.
10:16Mongolian food
10:22Mongolian food is characterized by meat dishes and dairy products such as cheese and banyushu.
10:31There is no need to use a high amount of ingredients to preserve meat.
10:36The simple seasoning of salt and soy sauce is used to enhance the original taste of the meat.
10:45Mongolian food is easy to understand.
10:50Meat, flour, onion, and salt.
10:53There are no other spices.
10:58It's easy for anyone to eat.
11:00It's easy for children to eat, too.
11:02Here are the popular Mongolian dishes.
11:06The first dish is Mongolian fried dumplings.
11:10There is a lot of lamb meat in the big dough made of flour.
11:15It's a home-cooked dish with a great texture.
11:18Horseradish is fried food.
11:21I want to eat a lot of it when the meat is sandwiched between the flour.
11:30Mr. Myagmar Sulen will make the filling.
11:35First, cut the dough into small pieces and roll it out with a rolling pin.
11:42This is homemade dough.
11:46After kneading the dough until it becomes sticky, let it sit for a while to make the dough elastic.
11:52By cutting and stretching the dough after receiving the order, a particular texture is created.
12:00Next, wrap the ingredients.
12:04Meat is a staple ingredient in Horseradish.
12:09Lamb meat is the main ingredient.
12:13After folding it in half, hold the ingredients and the skin together.
12:18This task is also delicious.
12:21If you let the air out, the skin will not burst and the meat will not escape.
12:27After rolling out the dough, twist it and stop it.
12:31This unique way of stopping is an accent on the appearance.
12:35Press it down again to make it flat.
12:40After wrapping, fry it in hot oil.
12:44The skin of the Horseradish is slightly thicker than that of a regular dumpling.
12:49While watching the inside burn, slowly fry both sides.
12:56When it becomes plump and hard, it's time to fry it.
12:59Use tongs to carefully cut the oil and take it out on the net.
13:05The other one is the same.
13:08It looks delicious.
13:14I wonder what happened to the meat inside.
13:18Mr. Magmarus, please try cutting one.
13:27The meat is cooked just right.
13:33The skin and meat blend well and create a sense of unity.
13:39Horseradish from Yalu Mongol.
13:42The deliciously fried thick skin is like a homemade dough.
13:47The plump meat is full of texture.
13:52Enjoy the special harmony that you can taste only when it is freshly fried.
13:58The next popular menu is Mongolian steamed dumplings, Bozu.
14:03It is a traditional dish wrapped in flour and steamed.
14:07In Yalu Mongolia, they use the same ingredients as Horseradish.
14:11The cooking method is different, but the taste is completely different.
14:15Bozu is very popular.
14:18It's easy to eat.
14:20Even children can eat it.
14:22Even the elderly can eat it.
14:24It's the most convenient.
14:26You can put it in the refrigerator and take it out little by little.
14:32The same homemade dough as Horseradish is stretched on a stick.
14:39Cut one piece at a time.
14:41It's much smaller than Horseradish.
14:44Roll the cut dough lightly.
14:46Put the flour on it so that it doesn't stick.
14:49Spread it a little with your palm.
14:53Let's stretch it with a cotton swab.
14:57One serving is three.
15:00Using the weight of the cotton swab, stretch it from the end.
15:03Make the center a little thick.
15:06Make the surroundings thin.
15:09This shape determines the texture.
15:12The thick part in the middle is the bottom.
15:16When the skin is made, wrap it in seasoned lamb.
15:20There is a big difference from Horseradish.
15:24Close it with your palm.
15:27The wrapping method is different, but it is common to let the air out.
15:31Wrap it quickly without taking time so that the skin does not dry out.
15:37There is a lot of seasoning made with lamb.
15:40The more ingredients you put in, the more difficult it is to wrap it neatly.
15:45Wrap it with a skilled technique.
15:49The curve is also beautiful.
15:53After wrapping all three,
15:56place them in a steamer that has been heated in advance.
16:02Close the lid and steam for a while.
16:07It's been about 10 minutes.
16:10It looks like it's steamed.
16:12Take it out on a plate using tongs.
16:16By using plenty of steam to steam,
16:19it has a glossy finish that contains moisture firmly.
16:24You can feel the softness from the appearance.
16:28Of course, the meat inside is also properly cooked.
16:34Oops.
16:36A lot of meat juice is overflowing.
16:40Looks delicious.
16:47Mongolian steamed dumplings, Baws.
16:51Steamed dumplings have a moist and soft texture.
16:56It is said that the lamb meat has a special preparation to reduce the smell.
17:04Break time here.
17:06For those who are not good at lamb meat,
17:08Ms. Suren Miyagumaru will introduce how to cook.
17:11You can use it once.
17:16Cut the meat into small pieces.
17:24Cut the meat into small pieces so that the juice inside does not come out.
17:32This is enough.
17:34This is lamb meat.
17:36Cut the meat into small pieces.
17:40Cut the meat into small pieces so that the juice inside does not come out.
17:48Add a little soy sauce.
17:51Add a little soy sauce.
18:00This is all you need.
18:06Thank you, Ms. Suren Miyagumaru.
18:10After this, we will introduce the most popular Mongolian dish, Mongolian Yakisoba.
18:16Although it is called Yakisoba, the noodles, ingredients, and seasoning are different from those familiar in Japan.
18:22Ms. Suren Miyagumaru will tell you how to make it.
18:30Mongolian Yakisoba
18:33The most popular Mongolian dish is Mongolian Yakisoba.
18:39It is also called Soiban in Japan.
18:42Ms. Suren Miyagumaru, what kind of dish is Mongolian Yakisoba?
18:48Mongolian Yakisoba is the favorite dish of Mongolian men.
18:57Mongolian men eat Mongolian Yakisoba on a large plate.
19:00Mongolian men are happy to eat Mongolian Yakisoba.
19:06The delicious part of Mongolian Yakisoba is that the noodles are handmade.
19:11Let's make it right away.
19:14First, stir-fry the ingredients in a frying pan with oil.
19:19Put all the cabbage, carrots, onions, and lamb in a frying pan.
19:26Stir it lightly and heat it.
19:29Next, season it.
19:31Sprinkle salt evenly.
19:35Pour soy sauce all over the pan.
19:39It's a lot.
19:41After seasoning, mix it with a tong and let the seasoning blend in.
19:46If you look closely, water came out of the cooked ingredients.
19:50Soak it in this soup and stir-fry it for a while.
19:55I just added water.
19:57If you add too much, the taste will be diluted, so the point is to add as little as possible.
20:04There is a lot of deliciousness in this soup that is unique to lamb.
20:11When the ingredients and soup blend in, add the noodles while loosening them.
20:16This is steamed noodles.
20:19Mr. Magmarusuren is particular about using homemade noodles on the same day.
20:26After putting in a lot of noodles, cover it and steam it for a while.
20:34After a few minutes, remove the lid.
20:37It seems that the ingredients and noodles are cooked.
20:41Mix well while loosening the whole thing.
20:43Let the umami from lamb and vegetables blend into the noodles.
20:50The color of the noodles has changed.
20:52You're sucking the soup well.
20:55By the way, lamb is said to be a meat that is easy to taste.
21:00After stir-frying, serve it in a bowl in a well-balanced manner.
21:06In fact, all the contents of this frying pan are for one person.
21:12It's like a mountain.
21:15It's a Mongolian-style dish served on a large plate.
21:20Mongolian-style yakisoba is complete.
21:26Mongolian-style yakisoba is the most popular menu in Yalu Mongolia.
21:30Mongolian-style yakisoba is simply made with only salt and soy sauce to maximize the deliciousness of lamb.
21:37The noodles absorbed the umami of the ingredients have a chewy and firm texture.
21:42Let's hear what the regular customers think.
21:47It's homemade noodles, so it's very flavorful.
21:52I love it.
21:55I'm happy to be able to eat Mongolian food while living in Japan.
22:00When I first came to Japan, I thought there were a lot of Mongolian dishes.
22:05I came here because there aren't many places in Japan where I can eat Mongolian food.
22:13When I eat Mongolian food in this restaurant, I feel the color of Mongolia.
22:21When I eat Mongolian food in this restaurant, I feel the color of Mongolia.
22:26Do you feel better?
22:27Yes, I do.
22:32Yalu Mongolia is also praised for its migration from Mongolia.
22:36Mr. Myagmar Suren, who has been in contact with many Mongolians,
22:40has deepened his relationship with the Mongolian knights, including Ichinojo and Asumaryu, who have retired.
22:49In August 2024, Asumaryu was held.
22:53He came to the Ryogoku National Museum in a kitchen car and offered Mongolian food.
23:00It was the day of the Maibashi Festival.
23:03Even as the sun began to set, the heat of the festival did not cool down.
23:07It was very lively.
23:18While the main street shops were bustling, Mr. Myagmar Suren continued to make the most popular Hosholu in a kitchen car.
23:27Freshly fried and crispy Hosholu is also very popular with customers from outside Gunma Prefecture.
23:34It's hard work.
23:35Isn't it hot?
23:38It's hard work.
23:41I'm doing my best.
23:44Mongolian shops are a bit old in many places.
23:49If there are more and more shops like a franchise,
23:53Mongolian food can be eaten anywhere.
23:57I think that's the future.
23:59When I make food and people eat it,
24:03I feel like it's delicious.
24:06I'm very energetic because of that energy.
24:09I want to thank the people around me every day.
24:15I've been to the city hall many times.
24:18Once a week, twice a week.
24:20I want to do this, but what should I do?
24:23I'll explain everything.
24:25I'll write everything down and tell you where it is.
24:28I'll tell you everything.
24:30I've been doing my best since I helped people like that.
24:34Thank you, everyone.
24:40Ms. Myagumaru's dream is to spread the taste of Mongolia to Japan.
24:49I really want to visit all of Japan in the future.
24:55I want to go to Osaka.
24:57I want to go to Hokkaido in the winter.
25:00I think people in Hokkaido like Mongolian food.
25:06Because it's cold there.
25:10Ms. Myagumaru has been in contact with many Japanese people,
25:14not only in her hometown, Maebashi, but also in the kitchen car.
25:18The kindness of the Japanese people she felt while interacting with them.
25:23She started volunteering in Ishikawa Prefecture
25:27because she wanted to spread the circle of kindness.
25:30Mongolian food is full of kindness.
25:33Not only the people of Maebashi, where Ms. Myagumaru lives,
25:37but also the people all over Japan can benefit from it.
25:41The culture and heart of the country are told through the plate.
25:46Tomorrow, why don't you visit Maebashi, Gunma Prefecture,
25:49and feel the heart of Mongolia?
26:03You