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00:00Manabu Winter Mikan Harvest!
00:07Today, we are in Odawara City, Kanagawa Prefecture.
00:13Today, we have Mr. Kawakubo, a mikan farmer.
00:20Mr. Kawakubo, it's in season now, isn't it?
00:22That's right.
00:23What kind of mikan is this?
00:25It's called Otsu mikan.
00:28It's a type of mikan from Kanagawa Prefecture.
00:31The sugar content is 12% and the acidity is 1%.
00:34It's a very sweet mikan.
00:37Is that mikan over there?
00:39This is called Unshu mikan, but over there, it's called Shonan Gold.
00:43Shonan Gold.
00:49Around here, we have Otsu mikan, Aoshima mikan, and Unshu mikan.
00:54Among them, we have Shonan Gold and Lemon mikan.
01:00People used to say that the mikan from Kanagawa Prefecture was sour,
01:03but Otsu mikan and Aoshima mikan made it sweeter and more expensive.
01:06That's why it's easy to eat.
01:09Shall we start harvesting?
01:11It's not that difficult to harvest.
01:15There is a shaft called Kakoshi.
01:17First, cut it lengthwise.
01:21Then, cut it twice.
01:24Is there a reason to cut it twice?
01:27If you cut it once, the tip of the scissors will hit the skin.
01:32It's easy to scratch and rot.
01:35I see.
01:37Would you like to try it?
01:40These are the scissors.
01:46It's a big one.
01:48It's a big one.
01:50I'll cut it here.
01:56I'll cut it here.
02:08Okay.
02:09I'll cut it here.
02:11I'll cut the one I just cut.
02:15Let's eat.
02:17Which one do you eat first?
02:19I'll eat this one.
02:20I'll eat this one.
02:22I'll eat this one.
02:23This one is easier to peel.
02:27I peel it like peeling an apple.
02:31It's different.
02:33It's round.
02:36It's rare.
02:38It's different.
02:39It's only the skin.
02:40I didn't say that.
02:44Why is it easier to peel from this side?
02:47If you peel it from this side, the tip of the scissors will hit the skin.
02:53That's the reason.
02:55I see.
02:57You're right.
02:59I see.
03:01You're right.
03:03I'll eat it.
03:10It's delicious.
03:12It's delicious.
03:14It's delicious.
03:15The tangerine around here has acid, so it's not just sweet.
03:19The acid makes it taste like tangerine.
03:22It's delicious.
03:23It's delicious.
03:24I like it when it's a little sour.
03:26I like it when it's a little sour.
03:27I like it when it's a little sour.
03:28I like it when it's a little sour.
03:29I'd like to ask the chefs and food researchers to teach us the recipe.
03:36This time, we learned how to make a tangerine-flavored paella.
03:43We learned how to make a tangerine-flavored cheese pudding.
03:49We learned how to make a tangerine-flavored pork shogayaki.
03:55We learned how to make a tangerine-flavored recipe.
04:01First of all,
04:04Good evening, everyone.
04:05I'm KIMUYA NONAKA from Nihonbashi Yukari.
04:07I'm KIMUYA NONAKA from Nihonbashi Yukari.
04:08I'm KIMUYA NONAKA from Nihonbashi Yukari.
04:09Nihonbashi Yukari is a Japanese-style restaurant that was established in the 19th century.
04:14The third-generation Japanese-style chef will teach us the recipe.
04:20Of course, it's delicious to eat it as it is.
04:22Today, I'm going to make a warm dish.
04:26It's a tangerine tempura.
04:28I think it's delicious to grill the tangerine as it is.
04:30It's a Japanese-style dish.
04:32I'm going to make a tangerine tempura with a Japanese-style sweet.
04:39First, remove the white part of the tangerine skin.
04:42Then, cut the tangerine skin into three pieces.
04:45This is how to fry the tangerine without failure.
04:48If you remember this point, you can make it delicious at home.
04:54First, peel the tangerine skin.
04:57Then, cut the tangerine into three pieces.
05:01This is the key point.
05:02You may think that you should throw away the tangerine skin.
05:04But this is a treasure mountain.
05:05There is a white part on the inside.
05:10This part is bitter.
05:12So I want to remove this part.
05:14I'm going to show you how to remove this part.
05:16Today, I'm going to show you how to remove the tangerine skin.
05:19This is not a joke.
05:21Push the knife down like this.
05:25And remove the tangerine skin.
05:26Move the knife up and down.
05:30It's like an orange.
05:33Lastly, push the knife down.
05:36This is a true truth.
05:37This is true, isn't it?
05:38When you push the knife down, the tangerine skin comes out.
05:41Throw the tangerine skin away.
05:43I throw it away.
05:45TANGERINE SKIN
05:47Cut the tangerine skin into three pieces.
05:52It smells good while you are cutting.
05:54Since we removed the skin, it doesn't have a bitter taste when it comes to the scent.
06:01When it comes to Nonaga, it's cold start.
06:04It's always the same.
06:06It's cold start.
06:07It's the same amount of sugar.
06:0820g of skin and 20g of sugar.
06:11Today, we're using 4 tablespoons of water.
06:17This much is fine.
06:19About the middle?
06:21Hold it down and mix it.
06:25Since it's cold start, the scent of the oranges will be reflected in the honey.
06:31It's super delicious.
06:33It's like a honey-coated orange.
06:38All you have to do is leave it until it cools down to room temperature.
06:42It's that simple.
06:43If you mix it with the butter at room temperature and put it on a toast, it'll be super delicious.
06:50Let's do it.
06:52After you put it on, pour it over there.
06:59Then it won't splash.
07:01If you put it on, it'll splash on you.
07:04So make sure to pour it over there.
07:07Of course, you can eat it raw.
07:09Mix it all at once and coat the outside.
07:14Tempura is really good.
07:17We often eat it all at once.
07:19And the most popular one is the persimmon.
07:22We eat it with the skin on.
07:24It's really good.
07:27I think it's ready.
07:29Make sure it doesn't burn.
07:31It looks like this.
07:33Now, let's plate it up.
07:35Add black honey and kinako as you like.
07:39And lastly, this delicious thing.
07:44Tempura with persimmon is ready.
07:47Today's point is to breathe in the persimmon.
07:50You have to concentrate.
07:52If you don't, the skin won't peel off.
07:54Please try it.
07:59Everyone was suspicious of the tempura with persimmon.
08:03I couldn't imagine it.
08:08And then,
08:10I was told to use the skin.
08:13I'm going to peel off the white part of the skin.
08:20No one is breathing in the persimmon, right?
08:23Everyone is ignoring it.
08:29I'm concentrating right now.
08:32A little more.
08:33It's good.
08:37Cut the skin of the persimmon into thin slices.
08:40Add water and sugar and simmer over medium heat.
08:45It looks like a jam, but
08:47Mr. Nonaka says that
08:49as a pride of Japanese food,
08:51he keeps calling it Mitsuni.
08:54Mitsuni?
08:55Mitsuni.
08:56It's a jam.
08:58He keeps calling it Mitsuni.
09:02Let's go.
09:05I'm going.
09:10Put it in the back.
09:15It won't come if you put it in the back.
09:17It won't pop.
09:19How is the jam?
09:21It's Mitsuni.
09:22I'm sorry.
09:24It looks good.
09:26Does it look good?
09:27Yes.
09:28When it's cooked, let it cool at room temperature.
09:33It's amazing.
09:37It's done.
09:39I'm going to add black honey.
09:43I'm going to add kinako.
09:48It looks good.
09:52Let's eat.
09:56It's good.
10:01It's good.
10:03It's like a Japanese dessert.
10:06I like persimmon.
10:09The skin is good.
10:10It's good to eat together.
10:12It's a little bitter.
10:13It would be good with bread.
10:16It's good.
10:17Nice to meet you, Mr. Aiba.
10:19I'm Tomohiko Imano of Fruits Bistro Saburier.
10:22Fruits Bistro?
10:23It's a fruit specialty store that has been in business for over 70 years.
10:27Fruits Bistro Saburier is run by Imano Fruits Factory.
10:33Its owner, Mr. Imano,
10:35After training in France, he offers fruit and French food such as foie gras and Amao risotto at the store.
10:44Imano, the master of cooking using such fruits, will tell us about it.
10:49This time, I'm going to introduce you to the mandarin paella made with one frying pan.
10:54It's the scent of mandarin.
10:57If you go to Valencia, Spain, they use orange, but it goes well with it.
11:03It's like eating paella with fresh mandarin at the end.
11:11Mandarin is used in two ways, stewing and putting on.
11:15The rice is cooked over low heat.
11:18It's a tomato base that goes well with mandarin.
11:21If you know these points, you can make it delicious at home.
11:28First, prepare the mandarin.
11:31Cut the mandarin in half.
11:34About 1 cm.
11:35This is for stewing in paella.
11:42About 6 pieces.
11:45Peel the mandarin and cut it into bite-sized pieces.
11:52Add olive oil.
11:54I'm going to use one frying pan today.
11:57I'm going to make a hot start.
12:01Cold start?
12:02Yes, it's a hot start.
12:04A hot start?
12:05Yes.
12:06I've known Kimio-kun of Cold Start for a long time.
12:13He loves cooking and he's an interesting person.
12:22Kimio-kun is an interesting person.
12:24First, grill the chicken skin until it's fragrant.
12:29When both sides are lightly browned, take them out.
12:34Fry the onion until it's soft in a frying pan with chicken fat.
12:43I'm going to put this in without washing it.
12:49Paella is not a difficult dish.
12:53Soak the rice in the soup and cook it.
13:01The rice will be transparent, but if you cook it on high heat, it will be colored and cracked.
13:14I'm going to put tomato sauce in here.
13:17This is a sauce. It's like a pasta sauce that you can buy at a store.
13:25I'm going to put it in.
13:28At home, you can use consomme soup seasoned with salt.
13:33I'm going to turn up the heat.
13:36I'm going to boil it.
13:38I'm going to put the chicken in here.
13:41It looks delicious.
13:43I'm going to put this in, too.
13:46And when you put in the seafood mix...
13:49I'm going to put it in.
13:51I'm going to put the mandarin in here.
13:55If you cut it in half, you can smell the skin.
14:00And the juice comes out of the flesh.
14:04It soaks into the rice and gives it a scent.
14:08Add colored paprika and ginger.
14:11It looks delicious.
14:13I'm going to put the lid on.
14:15I'm going to lower the heat here.
14:19Cook on low heat for about 20 minutes.
14:24This is a raw mandarin.
14:27It's olive oil.
14:29The mandarin paella is ready.
14:33The sourness of the mandarin and the scent of the seafood and tomatoes are mixed together.
14:39I think it's a delicious paella.
14:41It's easy to make, so please try it.
14:45Thank you very much.
14:48First, cut the mandarin into rings.
14:51And I'm going to put this in here.
14:54I'm going to stir-fry the chicken in olive oil.
15:01It's a hot start.
15:03It's a hot start.
15:05It's different from Kimio.
15:08I think it's connected.
15:14Is there anyone who doesn't like mandarin?
15:17I don't know.
15:20I don't think so.
15:21I think everyone likes mandarin.
15:24Maybe so.
15:26Is mandarin the strongest?
15:28I think mandarin is the strongest.
15:30I didn't realize that.
15:33That's true.
15:35I'm going to take it out.
15:37I'm going to use this oil.
15:43I'm going to stir-fry it until it's soft.
15:46Then rice.
15:48I'll put the rice in.
15:53I'm going to cook the rice slowly over low heat.
15:57Can you hear the tomato sauce?
16:05I'm going to put the consomme in.
16:08It smells good.
16:14He said he'd put it in if there was oil.
16:17I'll put the seafood in.
16:22I'll put the mandarin in.
16:24It looks delicious.
16:29I'll cook it for 20 minutes.
16:31How about the heat?
16:33Do you have any fruits?
16:36I think this would be good.
16:40I think curry banana would be good.
16:44Can you make it?
16:45Do you have it?
16:46I don't think so.
16:47I don't think so.
16:48How about apple?
16:50It's not curry.
16:52What are you going to do with the apple?
16:53Are you going to cook it?
16:54I'll put it in later.
16:56I think it'll be good.
16:59It's hard to develop a dish like this.
17:04That's true.
17:05It's rare to see a dish like this.
17:08It's hard.
17:09It's amazing.
17:11After cooking it on low heat for about 20 minutes...
17:15It looks delicious.
17:17It looks good.
17:18Do you want to put it on a plate?
17:19Yes, let's do that.
17:20Let's put it on a plate.
17:25I'm going to add olive oil.
17:29This is amazing.
17:31It smells good.
17:32It's done.
17:33Let's eat.
17:37You can easily make Mikan Daifuku with leftover Kirimochi.
17:42It's delicious.
17:59Mikan Daifuku
18:02This is amazing.
18:05It's done.
18:06Let's eat.
18:13It's delicious.
18:16It's delicious.
18:17It goes well with orange.
18:19This is delicious.
18:20I don't feel uncomfortable.
18:22This is the effect of creation.
18:24This is good.
18:26This is delicious.
18:28Good evening, Aiba.
18:30I'm Hisako Ogita.
18:31I'm studying sweets.
18:34She won the grand prize in the category of cooking recipes.
18:41She will teach us how to make sweets, such as sweet recipes that go well with alcohol.
18:52Today, I'm going to make Mikan Daifuku with Mikan.
18:56Daifuku is a little difficult to make.
19:00This time, I can make it easily.
19:04It's easy to make Mikan Daifuku.
19:08You can easily make Mikan Daifuku with leftover Kirimochi.
19:19It's hard to make Mikan Daifuku.
19:23I'll show you how to make Mikan Daifuku easily.
19:31First, she will make Mikan Daifuku for one minute.
19:37It's been one minute.
19:38It's not good to make Mikan Daifuku when you eat it.
19:44It's better to make Mikan Daifuku cleanly.
19:48It feels good.
19:49I can remove this part.
19:53I want to eat it as it is.
19:56She is joking.
19:58She prepared a wrap that is the same size as Mikan.
20:03I put 30g of Mikan in one Mikan.
20:10This time, I use white bean paste.
20:14But you can use red bean paste.
20:17White bean paste doesn't interfere with the taste of fruits.
20:22It's about the size of a whole.
20:24Spread the bean paste on the surface.
20:26Wrap it like this.
20:30It's done.
20:32It's like this.
20:36Cut the mochi into small pieces and put them in a bowl.
20:41Add 2 tablespoons of water.
20:45Add 2 tablespoons of water.
20:54Heat it in the microwave for 2 minutes.
20:58It looks like this.
21:03Add a little sugar.
21:09Knead the dough.
21:11The dough is a little hard.
21:15So I knead it a little.
21:18How is it?
21:19It's like this.
21:22Put the mochi on the potato starch.
21:26After sprinkling potato starch on the mochi, cut it into pieces.
21:32This is the upper part.
21:34Press it like this.
21:36Stretch it and stick it together.
21:42I see.
21:44What would you like to drink?
21:47Highball, of course.
21:49How much do you like highball?
21:53I'm sorry.
21:54You like it.
21:58It's done.
22:01It's juicy and goes well with red bean paste and mochi.
22:06Please try it.
22:08You can make it easily with Kirimochi.
22:12Please try it.
22:14Thank you very much.
22:16Let's cook it.
22:18First, cook it for 1 minute.
22:20Wow!
22:23It feels good.
22:25It's easy.
22:29Let's cook it.
22:31First, boil it for 1 minute.
22:33Okay.
22:34I've never boiled an orange before.
22:36It's my first time.
22:38It looks beautiful.
22:43Can I eat it now?
22:45Let's eat.
22:53I'll peel it off.
22:56It's soft.
22:58I've never touched it.
23:00What's this?
23:01It's true.
23:03I'll peel it off.
23:05Wow!
23:07It feels good.
23:09It's easy.
23:12It's easy to peel it off.
23:15It's warm.
23:16I want to eat it as it is.
23:17It's good to eat it as it is.
23:20Mr. Okita said the same thing.
23:22I want to eat it as it is.
23:25It's a good product.
23:27It's a good product.
23:29Let's wrap it.
23:31I have it.
23:34Stretch it thinly.
23:44I should have stretched it more.
23:49I think it's better to make it chewy.
23:51I think so, too.
23:52Add water.
23:54Wrap it.
23:57Microwave it for 2 minutes.
23:592 minutes, please.
24:04He said he would do his best.
24:07He said he would do his best.
24:12Mr. Okita said so.
24:15Here it is.
24:16You don't have to imitate me.
24:19I'm curious about it.
24:20It's good.
24:23I'm going to add pepper.
24:25Mr. Okita.
24:27It's the first time for me to imitate Mr. Okita.
24:31Add sugar.
24:37I didn't know it would be like this.
24:39It's good.
24:41I'll sprinkle it.
24:49I'll sprinkle it from above.
24:54It's like a ball bag.
24:56It stretches.
25:01It's not bad.
25:03Mr. Okita said it wasn't necessary to add so much.
25:11It's not sticky.
25:13It's not bad.
25:17It's good.
25:19It's good.
25:22It's done.
25:25Let's eat.
25:34It's good.
25:36It goes well with white rice.
25:39It's like a rice ball.
25:43It's a highball.
25:50Good evening, everyone.
25:53I'm Yuichiro Watanabe of the restaurant, Nabenoism.
25:57He worked as a general manager for 11 years while protecting Michelin stars at the famous French restaurant, Joel Robchon.
26:05In 2016, he opened his own restaurant, Nabenoism, in Asakusa.
26:10His restaurant is also on the Michelin Guide Tokyo.
26:13Chef Yuichiro Watanabe will teach us how to make French dishes.
26:19Today, I'll make ginger-grilled food using mandarin oranges.
26:22The combination of meat and fruit is popular in France.
26:27I'll show you the technique of French cuisine and make ginger-grilled food.
26:38The secret weapon, caramelized honey, which is grilled with burnt butter to accent the mandarin orange skin.
26:47If you know these points, you can make delicious food at home.
26:54Today, I'll cut it like this.
26:56It's a little bitter.
26:58That's also a point.
27:00It's easy to eat.
27:01Sweetness, saltiness, umami, and bitterness overlap to create harmony.
27:13Salt.
27:16Black pepper.
27:19It's good to have only one side because it's mixed with the sauce.
27:23I'll make the sauce now.
27:26First, soy sauce.
27:29Mirin.
27:31Sake.
27:33Garlic.
27:35Ginger.
27:38I'll eat it with the skin on.
27:41The main ingredient is mandarin oranges.
27:43This is mandarin orange juice.
27:47Finally, I'll put potato starch in the sauce.
27:52The sauce will mix well with the meat.
28:01I'll grill the meat.
28:04I'll melt the butter.
28:08I'll burn the butter in advance.
28:13This is called boule noisette.
28:17I want to add a burnt color and a burnt aroma.
28:23So, I'll burn the butter in advance.
28:25Then, it will have a deep taste.
28:29It's a little brown from this state.
28:33This is boule noisette.
28:40I'll turn off the heat and put the meat here.
28:45I'll put onions here.
28:48The heat is still off.
28:52I'll turn on the heat for the first time.
28:57I want to add a burnt color.
28:59So, I won't move this much.
29:01I have to be patient.
29:04Like this.
29:06By using boule noisette, the meat will be colored quickly.
29:11I won't grill this.
29:13I'll turn this over.
29:15This is a good color.
29:17I'll take this out.
29:19The heat is still off.
29:21It's about 60%.
29:24I'll grill the meat.
29:26This is a secret weapon.
29:27Honey.
29:29This is a caramel color.
29:31It looks delicious.
29:32It has a deep taste.
29:33I'll add bitterness on this side.
29:37I'll add mandarin.
29:40I'll stick this caramel.
29:45I'll wrap this.
29:47I'll put onions and pork back.
29:52I'll add sauce.
29:55Don't put it all in.
29:57Please put it in little by little.
30:00The heat is high.
30:02I'll finish with butter.
30:06This is Mont Blanc.
30:09I'll add cold butter.
30:11Look at this.
30:13You can see the change.
30:15It's glossy.
30:17It's all together.
30:19This is done.
30:21It goes well with rice.
30:23If you have a wood stove, you don't have to use it.
30:26If you have it, it will be an accent.
30:29Finally, I'll add powdered sugar.
30:33I'll put it on the edge of the plate.
30:36This is done.
30:39This is the authentic flavor of France.
30:42This is the good thing about Japan.
30:44This is a fusion dish.
30:47Please try it at home.
30:50Bon Appetit.
30:52Thank you very much.
30:55I'll make the sauce.
30:58Please.
31:00Soy sauce.
31:02Sake.
31:04Mirin.
31:07Ginger.
31:10Garlic and potato starch.
31:12I'll add potato starch.
31:15It's different from normal ginger.
31:20I'll add salt and pepper while mixing.
31:23I'll add pork.
31:27It's okay to use only one side.
31:31You said you'd burn it.
31:33Bournoisette.
31:35It's the color of chopsticks.
31:37It's the color of chopsticks.
31:41It's not a chopstick board.
31:43Bournoisette.
31:46It became a chopstick board.
31:48Really?
31:50It became a chopstick board.
31:54I'll stop the fire once.
31:58He's making the sauce.
32:01I'll put them side by side.
32:07I'll add onions.
32:13I'll put it back.
32:14I'll put it on high heat.
32:15I won't touch it.
32:17I'll put up with it.
32:19This looks okay.
32:22It's a good color.
32:26You're touching it a lot.
32:29I'll put up with it.
32:31I'll put it on high heat.
32:33It's good.
32:35It's good.
32:37It's good.
32:39I'll put it on high heat.
32:41I'll put it on high heat.
32:42I'll put it on high heat.
32:43This is a secret weapon.
32:44This is one of the techniques used in French cuisine.
32:47I'll put honey on it.
32:50If you leave it as it is, it will be too sweet.
32:52So I'll put caramelized honey on it.
32:54I'll add bitterness.
32:58I'll put caramelized honey on it.
33:02There are various techniques.
33:06I'll put the meat.
33:08I'll put the meat.
33:11I'll put the meat.
33:14I'll put caramelized honey on it.
33:17I'll put caramelized honey on it.
33:19I'll put caramelized honey on it.
33:21He won't come out again.
33:24He keeps saying that.
33:29I can do it.
33:32It looks delicious.
33:37I'll put it in.
33:40I'll put caramelized honey on it.
33:42I'll put caramelized honey on it.
33:44I'll put caramelized honey on it.
33:48It looks delicious.
33:49I have information from WATANABE.
33:51What is your hobby?
33:52My hobby is pro wrestling.
33:54I have a romance.
33:55My life is like a shikuzu.
33:58My favorite wrestler is ULTIMO DRAGON.
34:01I'm a fan of ULTIMO DRAGON.
34:02I'm a fan of ULTIMO DRAGON.
34:05I have many masks at home.
34:08I see.
34:11It's interesting.
34:13It's a private life of a chef and a medical researcher.
34:16That's right.
34:21I'll put butter on it.
34:25He said he would put cold butter at the end.
34:31It looks delicious.
34:33The smell of butter is amazing.
34:35It smells good.
34:37There was a little powder residue.
34:40It's okay.
34:49It looks delicious.
34:50ITADAKIMASU.
34:54It's delicious.
34:57The orange peel is good.
35:00It's a good accent.
35:02The orange peel smells good.
35:04It's different from French orange peel.
35:06It's delicious.
35:08This is delicious.
35:10This is delicious.
35:13Hello, I'm Aiba.
35:15I'm a singer-songwriter.
35:17I'm YOKO WAKAYAMA.
35:18I'm a singer-songwriter.
35:21I'm a singer-songwriter.
35:26I'm a singer-songwriter.
35:33WAKAYAMA-SAN, a singer-songwriter, let them know the recipe.
35:38The recipe is easy to recreate at home.
35:43Today, I'll make an orange cream cheese pudding.
35:47It's like a cheesecake, but it doesn't have powder in it.
35:51It's an orange cream cheese pudding that used to be popular.
35:54This is a cheese pudding that is smooth.
35:58I cut out the orange skin.
36:01The base of the flavor is cream cheese.
36:04It's easy to make pudding with a frying pan.
36:07If you know these points, you can make it delicious at home.
36:14I cut it a little higher than half.
36:18Horizontally.
36:21I'll use this lid for decoration later, so please keep it.
36:25I'm going to make a cut between the skin and the flesh.
36:38The mandarin peel is very soft, so be careful not to break it.
36:45It's like this.
36:47The first one is like this.
36:57And then I'll take it off with my fingers.
37:02It's like this, and it feels good.
37:07It's okay if it sticks a little.
37:09It's like this.
37:12Separate the flesh from the juice and use it later.
37:19The rest is very easy.
37:22Put the cream cheese in the microwave and soften it a little.
37:28Heat the cream cheese, the base of the flavor, in the microwave for 40 seconds.
37:37Add sugar and mix until smooth.
37:41Add egg yolk and mix well.
37:47Finally, add fresh cream.
37:52When the dough is smooth, add 2 tablespoons of the juice from the flesh.
38:03Now the pudding dough is ready.
38:06Today, I'm going to steam it in a frying pan, so I'm going to put it in a heat-resistant container so that it doesn't touch the mandarin.
38:21It's a little swollen, so it's better not to fill it up.
38:27Put 1-2 cm of water in the frying pan and get some kitchen paper and a napkin.
38:35Put the mandarin in the heat-resistant container.
38:42It's better to lower the heat as much as possible.
38:45That will make it smoother.
38:48After 15 minutes, when the dough hardens,
38:59cool it in the refrigerator for about 30 minutes.
39:04Now it's done.
39:06The most difficult part is peeling the mandarin.
39:10The rest is just mixing the inside, so I think it's very easy.
39:14It's like a cheesecake, so please try it.
39:21Thank you very much.
39:23Okay, let's do it.
39:26Peel the mandarin.
39:31Put it in here.
39:33This is the most difficult part.
39:36I think it's going to break.
39:39Put the cream cheese in.
39:4330 seconds.
39:47Is it difficult?
39:48No.
39:50It's beautiful.
39:52It's delicious.
39:53It's perfect.
39:55It's so delicious.
39:57No way.
39:59Do you have a part-time job?
40:00No, I don't.
40:02I don't have a part-time job.
40:05You don't have a part-time job?
40:07I don't have a part-time job.
40:08I don't have a part-time job.
40:12Mix the cream cheese until it becomes smooth.
40:17Okay.
40:19Add sugar to the cream cheese.
40:24Add egg yolk.
40:27Add fresh cream.
40:30Add fresh cream.
40:35Add fruit juice.
40:39Pour it in there.
40:44I thought it would swell a little.
40:46I see.
40:48I can't put it in the bread pan.
40:50I received information from Wakayama-san.
40:52I want it.
40:53His hobby is making sweets and eating them since he was a child.
40:58He studied in France because he wanted to read French recipes.
41:02He is very smart.
41:04That's amazing.
41:10It's done.
41:12How long does it take?
41:13About 15 minutes.
41:14Steam it over low heat for 15 minutes.
41:17Cool it in the refrigerator for 30 minutes.
41:22It's done.
41:24It's done.
41:26Let's eat.
41:28Itadakimasu.
41:30Do you put this on the bread?
41:31Yes, I do.
41:32I'll put it on the bread.
41:33I'll put it on the bread.
41:35It's smooth.
41:37It looks delicious.
41:41It's delicious.
41:43It's delicious.
41:44It's delicious.
41:46I'll eat the crab.
41:49It's delicious.
41:51It's delicious.
41:52It's very delicious.
41:54It's delicious.
41:55It has a strong taste.
41:58I think it's sold at a department store.
42:01It's delicious.
42:05Good evening.
42:07I'm Harada from Aromafresca.
42:10He has a restaurant in Ginza, Tokyo.
42:13He has been evaluated by Michelin Guide Tokyo for 18 consecutive years.
42:18He is Harada from Aromafresca.
42:22Today, I'm going to make tomato and mandarin orange sauce with scallops and cauliflower.
42:29It's a slightly different sauce.
42:33The sweetness and aroma of citrus go well with the dish.
42:37I'll introduce a delicious sauce using mandarin oranges.
42:40Thank you very much.
42:41Tomato and mandarin orange sauce in the microwave.
42:45The key to the taste is the basics of Japanese food.
42:48Cauliflower is deep-fried.
42:50Scallops are deep-fried in strong flour.
42:53If you know these points, you can make it delicious at home.
42:58Make mandarin orange sauce.
43:00Cut mandarin oranges in half.
43:06Like this.
43:07Wrap the mandarin oranges lightly.
43:11Microwave it for 3 minutes.
43:15Mandarin oranges and tomatoes go well with each other.
43:18If you use only mandarin oranges, it will be a little sweet.
43:22By mixing mandarin oranges with tomatoes, the citrus aroma brings out the sweetness of tomatoes.
43:31You can peel the mandarin oranges.
43:34Peel the mandarin oranges like this.
43:37It's the same as when you boil them.
43:41Put the mandarin oranges in a pot and boil them until half of the water is absorbed.
43:45Add 1 tablespoon of olive oil.
43:55Add 1 teaspoon of tomato and mandarin orange juice.
44:08Is it white soup stock?
44:10How does it taste?
44:12The oil temperature is a little low.
44:15It's about 150 degrees Celsius.
44:19The easiest and most delicious way to eat cauliflower is deep-fried.
44:24This is the best way to eat it.
44:26The moisture comes out appropriately and the color is delicious.
44:32When I eat cauliflower, I don't remove the white part.
44:38I eat it carefully until it's all clean.
44:42What is that?
44:44Is there a time when you want to peel it off suddenly?
44:47If you fry it like this, the sweetness and aroma of cauliflower are the best.
44:53Fry until the color changes.
44:57Add salt to the adductor muscle.
45:03After adding salt, add flour.
45:10Fry for a short time until it turns a light golden color.
45:16After frying for about 2 minutes, add salt to the cauliflower.
45:22Put the tomato and mandarin orange sauce on a plate.
45:25Put the scallops and cauliflower on top.
45:29It's done.
45:32I made the sauce of mandarin orange and tomato.
45:35It's really easy to make using the microwave.
45:37Aiba-kun, please try it.
45:40It's delicious.
45:41Thank you. I'll try it.
45:44Cut the tomato and mandarin orange.
45:47Wrap it and put it in the microwave.
45:54There is no doubt about mandarin orange and tomato.
45:57It was the same when I made paella.
46:01This time, I used scallops and cauliflower.
46:03It goes well with chicken, salmon, and salmon.
46:07It's a simple and recommended all-purpose sauce.
46:12Boil the sauce.
46:17Can I do it with my hands?
46:19Isn't it hot?
46:20You can do it.
46:22I can do it with my hands.
46:23Boil the sauce.
46:25Turn the heat to medium heat.
46:29Boil the sauce until half of the sauce is absorbed.
46:34Add mustard and olive oil to the sauce.
46:38Here it is.
46:39This is the secret ingredient.
46:41Can I eat this?
46:42I wonder what it is.
46:47I see.
46:49It smells good.
46:51It doesn't taste like fruit anymore.
46:54It doesn't taste like fruit anymore.
46:55It doesn't taste like fruit anymore.
46:57It doesn't taste like fruit anymore.
46:59Boil the sauce until half of the sauce is absorbed.
47:11Is it soy sauce?
47:12It's soy sauce.
47:13It's soy sauce.
47:14It looks like soy sauce.
47:16Soy sauce has a salty taste.
47:18Adding a little soy sauce will bring out the sweetness of tomatoes and mandarin oranges.
47:21It will be a delicious sauce.
47:24Soy sauce.
47:25It smells good.
47:29It's done.
47:31Okay.
47:32I'll fry the cauliflower.
47:34I'll fry the cauliflower.
47:35Please.
47:38Mr. Harada, you sometimes take pictures of white things and sometimes you don't.
47:43I can't see it often.
47:45It's precious.
47:46Mr. Harada, you look like a woman.
47:51What kind of lifestyle do you have at home?
47:54I have a routine.
47:58I have a routine.
48:00I wake up and wake up.
48:02I wake up and wake up.
48:03I wake up and wake up.
48:04I wash my face and brush my teeth.
48:07I wear glasses.
48:10You have a selfish image.
48:13It looks good.
48:14It looks good.
48:15It looks good.
48:17It looks good.
48:18I'll salt the scallops.
48:25I'll put in the flour.
48:27I'll put in the flour.
48:33It's starting to look good.
48:34It's starting to look good.
48:36It looks good.
48:37I'll put in the flour.
48:40It looks good.
48:41It looks good.
48:45I'll put it on a plate.
48:48This is not a home-cooked dish.
48:51It's done.
48:59Let's eat.
49:01It looks good.
49:02It looks good.
49:06It's good.
49:08It's good.
49:09It's good.
49:10It's sweet.
49:12It's good.
49:14And soy sauce.
49:16It's good.
49:17It's a professional skill.
49:20The sauce is well-balanced.
49:22It's well-balanced.
49:24It's good.
49:25It's good.
49:26It was delicious.
49:27This program will be broadcasted on TVER after this program.
49:32Please watch it on TVER again.
49:34Thank you for watching this program.
49:36See you next week.
49:38Goodbye.