Category
📺
TVTranscript
00:01Tonight's magic restaurant is...
00:03Thick Oyakodon
00:06Seafood bowl with a lot of seafood
00:09And a thick cutlet bowl
00:13It's thick!
00:15I'm not going to show this to the police
00:18I'm not going to show this
00:19From the basic to the alternative, there's an infinite number of options
00:25The gourmet pro selects the most delicious seafood bowl
00:32Itadakimasu
00:33Wow, it's beautiful!
00:37The 10th place goes to...
00:40A restaurant in Kyoto
00:44The gourmet pro selects Miyama-san from Kyoto's Jouhoshinashi
00:49Jouhoshinashi is the best
00:53It's full of seafood
00:56I think it's half and half between rice and seafood
01:01That's what this seafood bowl is
01:03What are they going to investigate?
01:06There's someone who's going to record with us
01:10Who is it?
01:13Hey!
01:14Hey
01:15Huh?
01:17That's amazing
01:19It's definitely Momi-chan
01:21Momi-chan?
01:22Momi-chan!
01:24Momi-chan!
01:25Hi, I'm Momi-chan
01:27Momi-chan
01:30Momi-chan was born and raised in Kyoto
01:34Do you eat rice bowls?
01:37When I was a kid, I never ate at my parents' house
01:43The tempura was tempura and the rice was rice
01:46Everything was separated?
01:48Yes, everything was separated
01:50There was no rice on top of the bowl?
01:53No
01:54What?
01:55What did you eat?
01:57Bread?
01:59The 10th place is 7 minutes away from Keihan Kiyomizu Gojo Station
02:05It's a Kyoto-like street with a road
02:09There are a lot of places like this in Kyoto
02:12This is nice
02:13It's nice
02:14There's a place like this in Aketa
02:16Aketa?
02:17Yes, Aketa
02:21Further ahead is a restaurant called Don Tsuki
02:29It's very Kyoto-like
02:32A lot of customers come every day to get lunch vouchers
02:39There are only counters in the restaurant
02:43There's a lot of food here
02:46The volume and impact is amazing
02:49I was shocked
02:52The first thing that came out in front of the popular rice bowl was
02:57It's hot, be careful when you touch it
03:00It's chawanmushi
03:02Chawanmushi?
03:03It looks fancy
03:04Chawanmushi
03:06It's hot
03:07Chawanmushi is served as a appetizer in front of the rice bowl
03:13It's white
03:16There's small scallops and blue cheese on top
03:20And pepper
03:22It's like a dessert
03:23It's hot
03:26And this famous rice bowl
03:31You have to hold it
03:35What is this?
03:39What is this?
03:41It's pretty, but it's a waste to eat it
03:44Let's not eat it
03:48A colorful rice bowl with a lot of seafood
03:53Tuna, bonito, scallops, shrimp
03:56There are 12 kinds of ingredients
03:59Chop it finely and mix it with cucumbers and takuan
04:05Serve it on top of rice
04:09Mix eggs and soy sauce
04:11Let's eat
04:18How is it?
04:19It's elegant
04:23It's delicious
04:27There are various textures
04:29There are scallops and cucumbers
04:34It's delicious when you mix them
04:36I used to do a lot of filming with Mori
04:41I said, um, 15 times
04:44This is the worst
04:46The worst?
04:48It's delicious
04:51It's delicious
04:58You said, um, 15 times
05:01You have to eat more
05:03It's not just sashimi, but also boiled shrimp
05:06There are also dried fish
05:08It's not just a cutting board
05:11It feels like a jewelry box
05:16It's been a while since I felt like a jewelry box
05:18I feel like I'm going to throw up
05:20Can you do it for me?
05:23I'll do it myself
05:25This time, we asked 50 professional chefs and writers
05:33They evaluated the cost performance, technology, impact, originality, and lightness
05:39They evaluated the cost performance, technology, impact, originality, and lightness
05:48What did Ide say about this bowl?
05:53It's a perfect flow of course
05:56You can enjoy the bowl from start to finish
05:59I think the cost performance is very high
06:01Delicate chawanmushi
06:03And the main dish, donburi
06:05And the closing menu
06:08It's a sashimi of sea bream
06:11How do you enjoy it?
06:13I put the last soup stock on it and made a sea bream chazuke
06:17Sea bream chazuke?
06:18Even though you already ate the sushi
06:20There's chazuke after that?
06:22There's chazuke after that?
06:23Sea bream chazuke at the end of the seafood bowl
06:27They prepare rice for chazuke separately
06:30So you can finish the seafood bowl
06:35Donburi, chawanmushi, and sea bream chazuke
06:38The price is 1,500 yen
06:41It's cheap
06:46It's a luxurious taste
06:48There's a lot of sesame sauce
06:50There's a little sweetness
06:51You can taste the sweetness of the sesame
06:53You can eat it with the soup stock
06:55If you eat it with the soup stock, you'll feel better
07:00Next, the 9th place
07:02A seafood bowl that has a great impact
07:05In Osaka
07:07This is the donburi
07:11Green onion, flounder, yellowtail, octopus, bonito, and cucumber
07:15Mixed together
07:18And chopped takuan
07:20Seasoned laver
07:23Finally, a lot of salmon roe
07:28It's a bomb
07:32En-san, who chose Takashimaya Osaka
07:37At first, it's a big explosion
07:40But the texture is amazing
07:42It's crispy, chewy, and crunchy
07:45You can enjoy various textures
07:48The place is 3 minutes away from Namba Grand Kagetsu
07:53It's a long time ago in Ura-Namba
08:01There's no break time
08:05You have to adjust your break time
08:10The place that attracts Osaka people is
08:12Cospa
08:14This bomb
08:16Seasonal sashimi
08:18Miso soup
08:20Tofu
08:22It's the same price as Kyoto's donburi
08:29How to eat
08:33You have to eat 3 times at once
08:39First, mix the ingredients
08:43The second time, you eat it with the sauce
08:49The last time, you eat it with the sauce
08:56The 10th and 9th places are the same
09:01Inada-san, who is in charge of gourmet events
09:05It's popular
09:07There are many delicious parts of fish
09:10You can eat a lot of fish
09:13It's cost-effective
09:15You can eat a lot of delicious fish
09:18That's the trend
09:22What kind of donburi will come to the 1st place?
09:28I think it's Oyakodon
09:31I think it's Oyakodon
09:33I think it's Oyakodon
09:35I think it's Oyakodon
09:38I think it's Tanin Donburi
09:41I think it's Tanin Donburi
09:43It's a taste of Kansai
09:47I hope it comes to the 1st place
09:50I hope it comes to the 1st place
09:53The 8th place is
09:58Osaka's restaurant
10:02Michelin Guide Vive Gourmand's Italian chef
10:06When I was a kid, I wanted to eat that kind of meat
10:11There was a restaurant that I could enjoy
10:14I was happy when I ate that kind of meat
10:19What is he going to investigate?
10:22Nice to meet you
10:24I used to be a police officer in Nara
10:28My name is Sakaya
10:31I changed my car license and my driver's license
10:40The first one is
10:43This one
10:45Harijyu
10:49You can enjoy a high-class sukiyaki with a high-quality black beef
10:56It's a good one
10:58But it's a Donburi special today
11:00It's not this one
11:05It's the one next to it
11:17It's Harijyu Curry Shop
11:23Harijyu Curry Shop
11:29You can enjoy a high-class curry with a high-quality meat
11:36The most popular one is the Donburi
11:41Thank you for waiting
11:43It's a beef one
11:46Beef one?
11:48Beef one
11:52The 8th Donburi
11:58Thank you for waiting
12:00It's a beef one
12:04This is the beef one
12:09It's a rice bowl with beef and egg
12:14It's better than others
12:16It's a beef one
12:18Beef one?
12:20It's a beef number one and a beef one
12:25It's a beef one
12:27A number?
12:33I can taste the meat
12:36The egg soup is really good
12:39There's a lot of meat
12:42The meat is a part of the black beef
12:48It's sliced along with the thigh
12:5450g of such a high-quality meat
13:00The egg is the same as the one used for sukiyaki
13:04I'm curious about the price
13:09The professional evaluates the price
13:14Considering the price of sukiyaki, it's very reasonable
13:20I strongly recommend it
13:23Harijyu's sukiyaki is from 6,600 yen to 19,800 yen
13:31The price of this rice bowl is...
13:38990 yen
13:41It's a good deal
13:44It's definitely a good deal
13:47Do you want to raise the price?
13:50Yes, I do
13:55It's 990 yen
13:58I think all the Kansai people like this sweet sukiyaki
14:05It's really Kansai style
14:07You can eat this forever
14:11The 7th place is...
14:14Ranked in from Kyoto
14:17There are many shops in front of the store
14:22In front of the Shin-Kyogoku shopping street, there is a famous eel restaurant
14:30I forgot to eat eel
14:34It's interesting
14:37This is an eel restaurant
14:39Do you know this place?
14:40It's very famous in Kyoto
14:42Really?
14:43This place is famous for eel
14:45Have you ever eaten eel?
14:47Yes, I love eel
14:48I've never eaten eel
14:53He has been a Michelin Guide for 7 years since 2017
14:59This is a popular rice bowl
15:03I can feel it
15:06This is a forbidden rice bowl
15:09It's overflowing
15:12It's overflowing
15:13It's like a bomberman
15:16It's like a bomberman
15:21What is this?
15:23It's an egg
15:25It's not an omelette
15:26It's an eel
15:28It's a rice bowl with a lot of egg
15:33It's Kyoto
15:35When you turn it over
15:37There it is
15:38I found it
15:40When you turn it over, there is an eel
15:44This is a forbidden rice bowl
15:47It's 3,000 yen
15:49It smells good
15:51It's an eel
15:54Don't you eat the egg?
15:56I eat it
15:58I eat it
16:00This is a Kanto-style eel
16:07The sauce is a secret
16:11There is a lot of kelp in the egg
16:16It's a signboard menu
16:20What does Ms.Ijiri think about this rice bowl?
16:25First of all, it has a big impact
16:27The softness of the egg and the texture of the eel go well together
16:35It has a big impact
16:39It's original
16:42Ms.Ijiri has been eating out more than 600 times a year for more than 25 years
16:49This is a rice bowl with an eel and an egg
16:54It's been around for a long time
16:58It's a specialty
17:00I've seen it in many restaurants
17:03I think this is the first restaurant
17:06Let's eat
17:08I'm a Noripi fan
17:11Noripi?
17:13Yes, I'm Noriko Sakai
17:15What is this?
17:18It's nothing
17:20Please eat
17:22Don't confuse me
17:29It's soft
17:32It's good
17:34It has the strength of an eel
17:37The egg is delicious
17:39You can eat 1,000 rice balls with this
17:44Do you work with Mr.Naito?
17:47Yes, I do
17:49You look like you work a lot
17:51I talk to him all the time
17:53You look like you're not popular
17:56I'm self-made
18:00Have you ever been fired?
18:02No
18:03Have you ever been fired?
18:05No
18:07I talk to her all the time
18:10I talk so loudly
18:12I go to arrest her
18:19She's the culprit
18:21Sometimes
18:23We get along well
18:26Once a month, there is a restaurant called KANE-YO-YOSE
18:31It's a restaurant where you can cook
18:35It's only 2,800 yen
18:38You can eat eel rice bowl or KINSHI-DON
18:42It's free
18:45It's popular
18:49On the 15th, there is an event called OGENKI-DE
18:54It's for people over the age of 70
18:59There are many people
19:02Let's ask Mr.Naito
19:07What kind of event is OGENKI-DE?
19:13You can eat as much as you want
19:16You can eat as much as you want
19:22The correct answer is
19:24Let's draw a lottery
19:27Only 30 people can win
19:33The correct answer is
19:35You can eat eel rice bowl for free for people over the age of 70
19:4130 people can eat eel rice bowl every month
19:46If 30 people win, you can eat eel rice bowl
19:52I don't want to appear on TV
19:55I don't want to appear on TV
19:57Mr.Naito, you are 70 years old
20:01Please join us
20:04I'm 70 years old
20:06What are you talking about?
20:10I'm 70 years old
20:13If 30 people win, you can eat eel rice bowl
20:18The 6th place is
20:22Hyogo's restaurant
20:24What did he choose?
20:29It's cheap, delicious and fast
20:32It's an eel rice bowl
20:35There is a lot of soup
20:40It's sweet
20:43It's perfect
20:52The 6th place is
20:57Hyogo's restaurant
21:01The restaurant is located in the basement of Sannomiya Center Plaza in front of Kobe Sannomiya Station
21:08It opened in 1979
21:11It's an eel rice bowl
21:15The restaurant is open only at the counter
21:17The lunch time is always full
21:22Here is the popular menu
21:26It's an eel rice bowl with sweet and spicy soup and soft-boiled egg
21:33It's 950 yen
21:37It won the gold medal for 4 years in the eel rice bowl category
21:45It's a popular menu
21:52It's cheap and easy to cook
21:58It's easy to cook because it's fast
22:04I want to eat eel rice bowl
22:10Tsurukawa is a professional
22:15It's a fast-cooking method
22:20It's a fast-cooking method
22:25It's a fast-cooking method
22:30It's a fast-cooking method
22:34It takes 3 minutes to cook
22:37It takes 30 seconds to mix the soup and the egg
22:42It takes 3 minutes and 30 seconds to mix the soup and the egg
22:46It's a fast-cooking method
22:49It's a fast-cooking method
22:51It's a busy lunch time
22:55It's a busy lunch time
22:59It's a busy lunch time
23:06It's a busy lunch time
23:08It's a fast-cooking method
23:12It takes 3 minutes and 30 seconds to cook
23:17It's like a meal ticket
23:19When customers buy a meal ticket, the menu is sent to the kitchen
23:25When customers buy a meal ticket, the menu is sent to the kitchen
23:27When customers buy a meal ticket, the menu is sent to the kitchen
23:37Do you have a favorite rice bowl?
23:40Do you think I'm a detective?
23:43I can't miss that
23:47I can't miss that
23:50That's a lie
23:52I can't miss that
23:55I can't miss that
23:58I'm waiting for customers
24:01I'm waiting for customers
24:04I like bonito
24:06The 5th place
24:09The 5th place
24:12The 5th place
24:18Simple with bonito and rice
24:22It's simple with bonito and rice
24:24I eat it every week
24:27I eat it every week
24:28Bonito
24:31Bonito
24:33Mr. Kaorin, who writes in many gourmet magazines.
24:37When I say katsudon, everyone imagines katsudon.
24:42But this is completely different from the katsudon that everyone imagines.
24:46There are no eggs.
24:48Here it is!
24:51It's Mr. Kitaro!
24:55Ten minutes' walk from Rokuchome Station on the Enjin Expressway.
24:58Mr. Kitaro is in a residential area.
25:02What is the difference between katsudon and normal katsudon?
25:10Thank you for waiting.
25:12Here it is!
25:15I'm going to pop it.
25:17Here I go.
25:19Katsudon, pop!
25:22It's the one without eggs.
25:25It's different from normal katsudon!
25:28This is the popular menu of this restaurant.
25:31It's a sauce katsudon with three large tonkatsu.
25:35I love sauce katsudon!
25:37Which prefecture is famous for sauce katsudon?
25:41Fukui Prefecture.
25:43The founder of this restaurant is from Fukui Prefecture.
25:47He started this restaurant 36 years ago
25:50when he was in Fukui Prefecture.
25:57Of course it's delicious.
25:59It's delicious.
26:01It's delicious.
26:04Sauce katsudon has a strong taste of sauce.
26:09It has a strong image.
26:12This one is completely different.
26:15It has a strong taste of sauce.
26:17It has a sweet taste of meat.
26:20The meat is soft.
26:23He's a genius!
26:27Sauce katsudon.
26:30It's popular for its technique.
26:33Normally, they use pork fillet or pork loin for sauce katsudon.
26:38Here, they use pork thigh.
26:43Pork thigh has a firm image.
26:49Mr. Hidaka gives information about food with Kansai Walker and Lulub.
26:55Pork thigh has a firm image,
26:58but it has a lot of techniques and techniques to make it soft.
27:03He uses the pork thigh of Ebisu Mochibuta in Awaji Island.
27:08The secret to making it soft is...
27:11You have to hit it like this.
27:13If you hit it, the fibers of the pork will be cut off.
27:16The fibers of the meat will be softened.
27:19You have to hit it along the eyes.
27:24It's very delicate.
27:26It's common to hit it, isn't it?
27:28That's how you make it soft.
27:30It's amazing.
27:32By making fine cuts on the pork loin,
27:35only one part of the pork loin will be cut off and become soft.
27:39It's connected.
27:40It's connected, isn't it?
27:42It's not cut off.
27:43It's an art.
27:45Panko is a special product jointly developed with the company.
27:49There is a secret to this, too.
27:52If you make it too fine, the juice will escape.
27:56If you make it too rough, the taste will be bad.
28:00It's the roughness of the meat.
28:04It's hard to absorb oil, but it's easy to absorb sauce.
28:07It's like Tonchi.
28:10The oil used is 100% corn salad oil.
28:14It's easy to finish by using vegetable oil.
28:19Finally, it's finished with a special Worcestershire sauce.
28:24I'd better hold it.
28:26The juice of the sauce is dancing in my mouth.
28:30It's delicious.
28:32It's a little sweet.
28:34It's a seasoning that makes you want to eat rice.
28:37I won't show this to the police.
28:40I won't show this to the police.
28:42The 4th place is...
28:45Hyogo's restaurant.
28:47Misaka is a gourmet producer.
28:52Kobe is famous for Kobe beef.
28:55I use the meat of Kobe beef.
29:00It's a juicy meat.
29:02It goes well with rice.
29:04It's so delicious.
29:07This is the best.
29:10The restaurant is located in Ijinkan, Kitanozaka, Sannomiya.
29:17They specialize in Kobe beef.
29:20This is Asahiya Steakhouse.
29:24The son of Yamaguchi Hiroshi, the chef of Kobe Kitano Hotel, is the son of Asahiya Steakhouse.
29:33My father used to be in a relationship with Kobe beef.
29:37I learned about Kobe beef from him.
29:44Kobe beef is the best.
29:47But he uses the best part of Kobe beef.
29:51What's in the bowl?
29:56The name of the dish is Sujitama Don Kiwa.
30:02It's 1,650 yen.
30:06It's a special bowl.
30:09The chef says it's original and cost-effective.
30:14Sujiniku changes depending on how it's made.
30:20I think it's a special ingredient.
30:24If you make good use of it, it's cost-effective.
30:31The color is beautiful.
30:36Your reaction is big.
30:39I cook Sujiniku, too.
30:43It's delicious.
30:45It's not greasy.
30:47It's very delicious.
30:50Sujitama Don was originally a specialty of a different restaurant.
30:58The restaurant closed a year ago.
31:01Asahiya Steakhouse, which used to be a butcher shop, has been revived.
31:07Sujiniku uses Kobe beef of A5 rank.
31:12The egg is also colorful.
31:15The egg is called Takasago no Yuuhi.
31:19Kishimoto, a gourmet writer.
31:22There are many people who want to eat it, but they can't.
31:28I think the fans are excited to be able to eat it.
31:32K-Hanshin really delicious bowl ranking.
31:35It's the best 3.
31:37The third place is Osaka.
31:42The restaurant has been in line for a long time.
31:48It's a two-minute walk from Tanimachi 6-chome Station on the subway.
31:51Tanimachi Ichimizen.
31:54At lunchtime, there are always full seats at nearby offices.
31:59You can enjoy fresh seafood from the market every day.
32:06It's very popular.
32:09It's a type of seafood bowl.
32:11It's a gold medal in the Tendon Grand Prix.
32:14Isn't it amazing?
32:16Do you mean Tendon?
32:18I also like Tendon.
32:22Pork, chicken, eggplant, conger eel, green pepper, lotus root.
32:26And a big shrimp.
32:29Tendon with a lot of volume.
32:32The price is 1,100 yen.
32:38It's delicious.
32:40However, the gourmet chose this Tendon.
32:46Tendon and tempura are the same.
32:50It's a luxurious bowl.
32:53I'm sorry to keep you waiting.
32:55This is the famous Yokogari-don.
32:57Yokogari-don?
32:59Tendon?
33:01But...
33:04There is a good one.
33:06There is a good one.
33:10This is the recommended bowl for gourmets.
33:13There are five types of tempura such as shrimp and eggplant.
33:17There are also sashimi such as tuna, leek, and salmon roe.
33:20This is the Yokogari-don.
33:23The price is 1,400 yen.
33:36I can't eat this.
33:38If I eat this, I'll get seasick.
33:42This is a greedy bowl.
33:46This bowl has evolved into a greedy bowl.
33:51I'm sorry to keep you waiting.
33:53This is a big bowl.
33:57What is this?
33:59This is more than a greedy bowl.
34:01There is meat in this.
34:04There are seafood, sukiyaki, and tempura.
34:11Tempura has a new name.
34:15What is the name of this menu?
34:19This is called UDON.
34:21I see.
34:23You came up with this without sleeping.
34:26Let's eat this.
34:30What is the name of this menu?
34:35Mr. Ujihara.
34:37You can guess the name of this menu at once.
34:40I don't know.
34:42This is beef, seafood, and seafood.
34:46This is Chikyudon.
34:49That's terrible.
34:52The correct answer is...
34:54This is meat, seafood, and seafood.
34:58This is KASHIWA-TEN.
35:00This is RIKUKAIKU-DON.
35:04This is easy to understand.
35:06I think KASHIWA-TEN is good.
35:08Don't say that.
35:10You shouldn't praise me.
35:14The second place is...
35:17A fish shop.
35:19This is the second place.
35:21This is amazing.
35:23Is this here?
35:25This is like a building.
35:28This is cool.
35:30The edge of the building is cool.
35:34This is like a lightning.
35:37This looks delicious.
35:39This looks delicious.
35:41This is delicious.
35:435 minutes' walk from RYOKUCHI-KOUEN STATION.
35:47This is a shop where you can enjoy soba and duck dishes.
35:50This is KODO.
35:52This is always in line at lunch time.
35:57SOSAKU-SOBA is also popular.
36:05This is OYAKODON.
36:08This is a popular bowl of soba.
36:13I've never seen this before.
36:15This is definitely OYAKODON.
36:19OYAKODON has a great impact.
36:23This is KAMONO.
36:26What is this?
36:29This is KOYO.
36:33This is OYAKODON with a great impact.
36:39Is this a year old?
36:41This is a year old OYAKODON.
36:45This is a year old OYAKODON.
36:49This is a year old OYAKODON.
36:52This is a year old OYAKODON.
36:55This is 1,500 yen.
36:57I think this part is delicious.
37:03This is a good part.
37:06This is good.
37:08This is fun.
37:12This is delicious.
37:15This is gentle and delicious.
37:19This is soft.
37:24This is delicious.
37:28This has a very soft texture.
37:32This has the taste of various birds.
37:34This is to enjoy the change in texture.
37:36This has a variety of birds.
37:41This is MOMOTO TSUKUNE.
37:45This is TAJIMADORI MUNEMOMO SESERI.
37:52This is KATSUOTO KONBU.
37:55This is a chicken breast and a duck breast.
37:59This is a thick egg called AKAGANKO.
38:04This is a high-class ingredient.
38:06This is an excellent technique.
38:08This is a great OYAKODON with deep love.
38:14ITADAKIMASU.
38:15This is beautiful.
38:18This is beautiful.
38:20I eat this from the beginning.
38:22This is delicious.
38:25Is there a word other than delicious?
38:28This has a variety of ingredients and has a different texture and taste.
38:32This is good.
38:35This is the best.
38:38I want to eat this at home.
38:43This is a set of chicken.
38:46This is good for those who can't go to the store.
38:50This is the same as chicken, soup and eggs.
38:56This is a popular product that has sold 3,000 units a year.
39:01This is also included.
39:04This is amazing.
39:07This is a lie.
39:09I don't usually get angry.
39:12This is amazing.
39:13This is a quiz for NAITO TAKASHI.
39:18What is the strange ingredient in the OYAKODON?
39:24This is a gold leaf to make it look luxurious.
39:33The correct answer is here.
39:37This is interesting.
39:40The correct answer is a pot.
39:45If you use this, you can easily recreate the taste of the store at home.
39:51If you get it wrong, you will be scolded.
39:54I'm scared.
39:58If you make it at home, it will be different.
40:01I have never made OYAKODON at home.
40:04This is the real taste of the store.
40:09This is the most delicious OYAKODON in Keihanshin.
40:12What is the most delicious OYAKODON?
40:15This is Katsuon.
40:19This is a roast beef.
40:23Before that.
40:27KONISHI, a Michelin 2-star restaurant in Kyoto.
40:32He is making OYAKODON with seasonal turnip.
40:37This is perfect for the cold season.
40:41This is a turnip.
40:43This season is getting softer.
40:46I use the skin.
40:50Wash the turnip well and cook it with the skin.
40:53The texture of the turnip remains.
40:56I fry the turnip in a frying pan.
41:03I add salad oil to the frying pan.
41:06This is a turnip.
41:11I also add turnip leaves.
41:15I also add lotus root and eringi.
41:18I fry the turnip until it softens.
41:22When the vegetables are soft, I add water.
41:28I add soy sauce and mirin.
41:33I don't use soup stock today.
41:37The turnip has the same amount of umami as the radish.
41:42I add other vegetables.
41:46When the vegetables are cooked, I add chicken.
41:50I want to add umami at the end.
41:54I add chicken.
42:00I add chicken later to make it juicy.
42:07I add something that smells like soup stock.
42:12Soup stock?
42:15This is a dish that has a lot of umami.
42:19You can also make this at home.
42:23Naito, is there anything that can replace soup stock?
42:26That's soup stock.
42:30What else is there?
42:33You can add soup stock instead of soup stock.
42:36Why don't you add soup stock?
42:39Please give me the correct answer.
42:43This is seaweed.
42:45I make a dish with seaweed.
42:49This is grilled seaweed for sushi.
42:52How do you use it?
42:56I use six pieces of grilled seaweed.
43:00How do you use it?
43:02I use it like this.
43:08The seaweed has melted and the umami has increased.
43:11I add a lot of seaweed to make it black.
43:16I'm going to make a dish with black ankake.
43:22Is it okay if it's a little wet?
43:25It's okay if it's wet.
43:28How do you use this seaweed?
43:31I'll show you how to use it.
43:35I make a dish with seaweed.
43:37I make a dish with seaweed and soup stock.
43:41I make a dish with seaweed and soup stock.
43:43After adding water and potato starch,
43:47you can serve it.
43:57And finally,
43:59you can add chili oil.
44:02Seaweed and chili oil.
44:04You can add chili oil to make it more delicious.
44:09This is a dish with black ankake.
44:17Let's eat.
44:25This is delicious.
44:28Chili oil is delicious.
44:31Seaweed and chili oil are good.
44:33Even though there is no soup stock, it is delicious.
44:37You can make a dish with a lot of ingredients.
44:40Seaweed instead of soup stock is a soup stock.
44:45It doesn't have a rich taste.
44:48It's delicious.
44:50Back to the ranking.
44:52The ranking of the most delicious rice bowl in Keihanshin.
44:55What is the most delicious rice bowl?
45:02The ranking of the most delicious rice bowl in Keihanshin.
45:06The first place is
45:10Osaka's restaurant.
45:13The food journalist, Mr. Kurashita.
45:17It is a restaurant famous for its soup stock.
45:20The soup stock is delicious.
45:23The overall taste is very good.
45:28The owner of RUKUWA Osaka, Mr. Oto.
45:33Eggs, chicken and soup stock.
45:37The combination of the three is very good.
45:43The name of the restaurant is
45:46Dotonbori in Osaka.
45:50It was established in 1946.
45:54Dotonbori is famous for its udon.
45:59The specialty of this restaurant is fox udon.
46:05Hokkaido's natural kelp and
46:08Kyushu's mackerel and urume are used.
46:12The secret of the popular soup stock.
46:16The most popular rice bowl is
46:20Oyako-don.
46:22Thank you for waiting.
46:24This is Oyako-don.
46:30The first place is
46:32Oyako-don with a large piece of chicken.
46:36What did the experts say?
46:41The soup stock has a deep taste.
46:47The moment you eat it, the taste of the soup is strong.
46:53The soup stock is very delicious.
46:57Oyako-don has a lot of soup stock.
46:59I think it's delicious.
47:01The experts praise the soup stock.
47:07The soup stock is used for udon and rice bowl.
47:13The soup stock is made of kelp and mackerel more than udon.
47:19Is the secret of the delicious soup stock?
47:22Yes, it is.
47:24Is there anything other than soup stock?
47:26Yes.
47:29There is a secret.
47:32What is it?
47:34There is a secret.
47:38What is it?
47:42It's a secret.
47:47Can you tell me?
47:49I can't tell you.
47:51The recipe is simple.
47:55The secret is that the chef can't tell you.
48:01The experts don't know the secret.
48:06After this, the secret of the delicious oyako-don will be revealed.
48:15I told you.
48:22This is the first place in the ranking.
48:26The secret of the delicious oyako-don.
48:29There is a secret.
48:34The secret of the delicious oyako-don will be revealed.
48:38This is the first place in the ranking.
48:47Congratulations.
48:50This is the first place.
48:52I have one last question.
48:57I heard that you put in something delicious.
49:04Can you tell me that?
49:06I can't tell you.
49:09I think it's chicken oil.
49:12I told you.
49:15I think it's chicken oil.
49:17He put in chicken oil somewhere in the cooking process.
49:23I can't tell you.
49:25I told you.
49:27He put in chicken oil somewhere in the cooking process.
49:31I think it's chicken oil.
49:35The first place is the delicious oyako-don.
49:39I think he put in chicken oil somewhere in the cooking process.
49:44I think he put it in his feet.
49:47I think he put it in his feet.
49:50Next time, the secret of the delicious oyako-don will be revealed.
49:54The secret of the delicious oyako-don will be revealed.
50:00This is the second place in the ranking.