ラーメンを食べる。2025年2月22日 “二郎”系ラーメン店の仕込みの裏側×鈴木亜美
#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
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TVTranscript
00:00Yes, TBS
00:07Ano ramen wa naze umai no ka
00:13Kono bangumi wa kudan nozoku koto no dekinai ninki ramen ten no uragawa ni michaku
00:22Umai! Abura ga sugoi ne oishii desu yo. Umami dake ga joushiku sharete te
00:28Soshite saigo wa shifuku no ippai wo ramen zuki no genoujin ga tada tada tanoshimu ramen dokumentari de aru
00:38Ramen wo taberu!
00:46Amigo desu! Yoroshiku onegaishimasu!
00:57TSURI YOKA DESHO
01:22Do you go to ramen shops?
01:24Ramen daisuki desu. Mou gaman dekinakute ichau koto wa arimasu ne.
01:30Okoson to ramen teru koto shimasu?
01:32Ah, shimasu ne. Kodomo mo sugoku, tokuni chounan ga, mou nanka hitori de ichininmae no donburi no, otona no donburi wo de tabetai te natte.
01:42Kekko peroto tabete. Chashuu ga oishii toka. Nanka ichi mae ni natte kitande.
01:54Yoroshiku onegaishimasu!
02:25Jiro ni maketenai kurai oishii desu.
02:27Ah, Jiro ni maketenai kurai?
02:34Shizuma ni nani ga tabetai to iwaretara Jiro tabetai desu. Sore kurai ni wa Jiro zuki da to omoimasu.
02:40Buta no umami wo dairekto ni ajiwatte moraitai.
02:54Sore kurai desu.
03:09Shashin ga atte. Zutto machiuke toka ni shiteru yatsura desu.
03:20Chikara okobu wa.
03:24Chikara okobu wa.
03:38Kono ima no yoko-yoku tsukau buta-niku wo tsukkara hazushite shoyu ni tsukekonde iru tokoro desu.
03:45Ooi toki da to, ichin-ji shichi-machi-juu kiro kurai o-niku tsukau koto desu.
03:55Kore wa reizo-ko desu ka? Kore wa reizoko desu ka? Kore wa reizoko desu ka?
04:08Jiro-kei de buta-niku ga chiisai to, yappara, miena gakkari surun ja nai desu ka.
04:16The original price is a lot higher, but I don't want to be stingy with that.
04:28The rightmost one is the main ramen soup.
04:33The middle one is the sub-menu.
04:37This is the soup for the extra soup.
04:41The leftmost one is for the vegetables.
04:49What is this?
04:51This is the back ribs and the cartilage.
05:11The cartilage is not ready yet, so I'll cook it tomorrow.
05:20This is the cartilage.
05:37This is the back ribs.
05:41Yes.
05:47You can see that there is a lot of meat around the bones.
05:51This meat is the soup stock.
05:55The soup is taken from the meat and the cartilage,
06:00and it becomes a thick soup with collagen.
06:11What kind of person is Mr. Ishii?
06:18It's hard to say.
06:22Sometimes he is kind and sometimes he is strict.
06:27He is very particular about his food.
06:30I see.
06:31I'm bored.
06:33He is right in front of you.
06:36The name of the restaurant is high-fat noodle butchers.
06:42I want to use high-quality fat and meat.
06:48I use the back fat from Hayashi, Chiba.
06:56This is ground pork.
06:59I put the fat in the hot water.
07:04I make it soft and put it in the morning soup.
07:11What kind of meat is high-fat noodle butchers?
07:15It is a meat that is used in Kappo cuisine, tonkatsu, and bistro.
07:21I think it's rare to use it in a ramen restaurant.
07:27It's high-fat but it's not too heavy.
07:32I think it's as good as other high-fat noodle butchers.
07:38How did you meet Hayashi SPF pork?
07:42I learned that I could buy a whole pig at once.
07:47Then I met the butcher.
07:51We talked a lot.
07:53I fell in love with the taste of the back fat.
08:00I want to use Hayashi SPF fat.
08:08I have a good relationship with the butchers.
08:12I have a barbeque with them.
08:14My staff has a part-time job at the butcher shop.
08:18We have a good relationship.
08:23How long have you been working at the butcher shop?
08:29I used to work at a consulting company.
08:32I changed my job and worked at an internal inspection office.
08:37I worked there for about two years.
08:39Since then, I wanted to run a restaurant.
08:44I wanted to be the owner of a restaurant.
08:47I thought I could do it.
08:51Hayashi SPF pork
08:53Two years later, I opened a wine bar.
08:57I bought a whole pig at once.
09:03Do you have a favorite restaurant?
09:08I don't have a favorite restaurant now.
09:10I have a restaurant called Ramenjiro Kichijoji.
09:12I have been eating ramen since I was in the first year of high school.
09:16I eat ramen four or five times a week.
09:20All the students have their own way of eating ramen.
09:28For example, garlic chomoranma.
09:31What do you want to eat before you die?
09:33I want to eat Jiro ramen.
09:35I like Jiro ramen.
09:46Hayashi SPF pork
09:53I had a hard time.
09:55I threw away the soup several times.
09:59I realized that Jiro ramen was not good.
10:13Hayashi SPF pork
10:16Hayashi SPF pork
10:21Did you train in Jiro?
10:25I have no experience in Jiro.
10:27I had no experience in Jiro or ramen.
10:31I made it by trial and error.
10:36While I was eating Jiro ramen, I observed the kitchen.
10:42I learned how to use Jiro ramen.
10:51I learned how to make chicken soup.
10:55I learned how to make chicken soup in the morning.
10:59I learned how to make chicken soup in the evening.
11:07I learned how to make chicken soup again.
11:14I learned how to make chicken soup again.
11:24I learned how to make chicken soup again.
11:32and you get stronger, so you get more punches.
11:36You didn't choose to train, did you?
11:41When I thought about how many years I wanted to be independent,
11:46I realized I didn't have enough time.
11:49I couldn't teach, so I had to find answers by myself.
11:55I think that's how I became independent.
12:03I work at my own restaurant as a training center.
12:08I'm learning every day.
12:26Good morning.
12:38If you do this, you'll get too much fat.
12:42It'll get too black.
12:44It'll get a little brown.
12:46You can use the brown fat as a seasoning.
12:50When you're boiling bean sprouts,
12:52you want to cook it until it's golden brown.
12:57You want it to look good, too.
13:09I'm going to cut the meat into three pieces.
13:23Pork broth is very nutritious.
13:27You have to use a lot of pork to make the soup delicious.
13:34What's this?
13:36This is corn.
13:38There's corn in the soup, too.
13:43I'm going to add pork bone and pork.
13:54I want you to taste the umami of the pork.
13:58I don't want to add a lot of extra ingredients.
14:03I'm going to add 4 liters of soy sauce to 18 liters of soy sauce.
14:11I'm going to add corn to add umami.
14:20I'm going to use the soy sauce that has the umami of the pork.
14:33I'm going to add water.
14:42The smell of garlic is more appetizing.
14:57I'm going to use the same method I used yesterday.
15:04You can eat it right away if you break it.
15:08I'm trying to balance the oil and water.
15:12I'm trying to make a soup that's good for both people who like it or not.
15:21If you don't like it, you can feel the taste of soy sauce.
15:26I'm trying to make a soup that's good for both people who like it or not.
15:40I'm trying to make a soup that's good for both people who like it or not.
15:57The noodles are a little slower than the ocean.
16:02The noodles are a little slower than the ocean.
16:11I'm going to take the water out of this hole.
16:19I'm going to add water and powder.
16:27I'm going to add water and powder.
16:34I'm going to add water and powder.
16:49I'm going to add water and powder.
16:59I'm going to add water and powder.
17:10I'm going to add water and powder.
17:21I'm going to add water and powder.
17:29Okay, thank you.
17:32Can I add garlic?
17:33Yes, you can.
17:34Anything else?
17:35Anything but garlic.
17:36Anything but garlic?
17:37Okay, thank you.
17:59Okay.
18:51Okay.
18:52Okay.
18:58so
19:28you can
21:25feel