ミズタのレシピ！2025年3月23日 #44 愛媛名物「じゃこ天」アレンジのレシピ
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#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
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00:00I'm really sorry, but I'll only show you the chosen one.
00:04My partner that no one knows yet, wake him up.
00:07Today is a scientific revelation.
00:08I want to see it with my eyes, whether it's a lie or truth.
00:10Whether you believe it or not, it's up to you.
00:12Even if you know the back of my face, don't hate me.
00:14Wait, this is Mizuta's Recipe.
00:19It's the graduation season.
00:20I miss the days when I was a student.
00:23Mizuta's Recipe has already begun.
00:25That's right.
00:26The opening song is already playing.
00:29It's already the graduation season.
00:31How was your graduation?
00:32Did you graduate?
00:36You graduated and got a job, right?
00:37That's right.
00:38I did my best to study.
00:40I think today's guest is also graduating.
00:43This is the person.
00:44Hello, I'm Sakana kun.
00:47The weather is nice today.
00:49Look up.
00:52A beautiful second-tier facility.
00:55I'm angry even if I look at it.
01:01This time's guest is Savannah goat.
01:06What is the recipe for this time?
01:11Today's recipe is a recipe for arranging a jacoten.
01:14The specialty of Ehime is jacoten.
01:16That's right.
01:18Have you ever eaten it?
01:19Of course I have.
01:22My wife's parents are from Ehime.
01:25That's right.
01:27Both of you love jacoten.
01:30There is a place where you can actually make it.
01:32You can make it at YASOKA KAMABOKO.
01:36I will make jacoten here today.
01:40After that, I will give you a recipe for arranging a jacoten.
01:46This is my first time making a recipe for arranging a jacoten.
01:48Do you cook?
01:49I cook.
01:50I have been cooking for about 30 years.
01:56Do you cook boiled eggs, scissors, and broccoli?
01:59No, I cook a lot.
02:03Is that so?
02:04I eat something different from my children.
02:10My wife and two children.
02:13I make my own food.
02:16Why is that?
02:17I find it very strange.
02:20My children are about 70 years old.
02:22I'm not hungry at that time.
02:25If I say that on TV, I will be criticized.
02:29If I tell my children to eat together, they will make it and eat it at a different time.
02:33That's strange.
02:35But you can cook.
02:37Let's eat together today.
02:39Let's eat together.
02:40YASUOKA KAMABOKO, which opened in 1973, cooperates with us in making jacoten this time.
02:48They make jacoten with traditional methods that have not changed since the Edo period.
02:55Hello.
02:56Welcome.
02:58Nice to meet you.
03:00I'm YASUOKA from YASUOKA KAMABOKO.
03:03Do you know what kind of fish is used to make jacoten?
03:08Do you know what kind of fish is used to make jacoten?
03:12This is not a jacoten.
03:15This is not a jacoten.
03:18Is this a jaco?
03:20This is a jaco.
03:21This is a jaco, isn't it?
03:23What kind of fish is this jaco?
03:25That's right.
03:26I've never thought about that.
03:28What kind of jaco do you think it is?
03:30I think it's a small radish.
03:33Isn't that a jaco?
03:35Jaco is a type of hard-mouthed sardine.
03:38It's not a sardine.
03:41That's a jaco.
03:43Yes, it's a jaco.
03:45What is it?
03:47Is it a horse mackerel?
03:48Yes, it's a horse mackerel.
03:49It's a small fish.
03:52There is a fish that is unique to Ehime Prefecture that is used in jacoten.
03:59I think you know that.
04:02I know that.
04:04It's a small fish.
04:06That's right.
04:07It's a small fish.
04:08It's a red fish.
04:10It's called a small fish.
04:11It's called a small fish because it's name comes from the place where the stomach shines like a firefly.
04:15Is that so?
04:16Yes, that's right.
04:17I didn't know that.
04:18I didn't know that at all.
04:20Does the stomach shine?
04:21The stomach shines like a firefly.
04:23That's where the name comes from.
04:26It's called a haranbo in my hometown.
04:29I'm getting a lot of information.
04:32I don't want to remember that.
04:33It shines.
04:35What was haranbo?
04:37Haranbo is a different name from jaco.
04:39That's right.
04:40It's a different name.
04:42I learned a lot.
04:44It's done.
04:45I've seen it before.
04:46It's jaco clay.
04:47It's not bent.
04:49It's bent.
04:50It's a little bent.
04:52I'm not good at it.
04:54The previous one was beautiful.
04:56It's the second year as a professional.
05:01It's delicious.
05:04Let's start making jaco clay.
05:07Thank you for your cooperation.
05:10What is this?
05:12This is the base of jaco clay.
05:14It's called Surimi.
05:16I think your hands are dry now.
05:18If you hold this while it's dry, it will stick to your hands.
05:23Wet your hands with water.
05:26If you touch it, it will stick to your hands.
05:31Is this your first time?
05:32Yes.
05:33This is Surimi.
05:37It's heavy, isn't it?
05:38It's heavy.
05:39It's fresh.
05:41Can I eat this?
05:43No.
05:46You can eat it.
05:47I don't want to eat it.
05:48Jaco clay is elastic.
05:50If you don't heat it, it won't be elastic.
05:52Cut it in half.
05:54No, not in half.
05:55Cut it like a sandwich.
05:56Cut it high.
05:58Cut it low.
06:00Repeat this.
06:01Cut it like this.
06:04Cut the top a little higher.
06:05This is Takebera.
06:06This is Katawaku.
06:08Put Surimi in Katawaku.
06:11Cut it like this.
06:14Put the cross section on the cutting board.
06:19Press it lightly with your palm.
06:26Press it from the left to the right with your fingers.
06:31If you press it too hard, it will become thin.
06:36Press it with the image of leaving the shape of your fingers.
06:41It looks like this.
06:42It's good.
06:43It has a good taste.
06:46I think it's good to make it by hand.
06:48I don't like this side.
06:53I think it's good to make it by hand.
06:55Is it good?
06:58I've never seen Jaco clay in my life.
07:03It's really smooth.
07:05How do you do it?
07:06It's a little thin.
07:10I'll leave it as it is.
07:13This is also a taste.
07:15I'll leave it as it is.
07:20You are so bad that I can't believe it.
07:23You are so bad that I can't believe it.
07:26Why did you say that?
07:27Surimi was a little thin.
07:29Why did you say that?
07:31Next is Surimi that is a little different from Uwajima Jaco.
07:37This is Yasuoka.
07:38Next is Haranbo Jaco.
07:40This is 100% Jaco clay.
07:46This is a little difficult.
07:49This is Haranbo 100% Surimi.
07:54This is a delicate fish.
07:59This is a delicate fish.
08:01Is this different?
08:02This is different.
08:04This is a delicate fish.
08:07This is a delicate fish.
08:10This is Haranbo 100% Surimi.
08:13This is a little rough.
08:15This is a little rough.
08:18This is a little rough.
08:20This is a little smooth.
08:25This is different from the previous one.
08:27This has a different elasticity.
08:30This is a little smooth.
08:37This is like a pot.
08:39This is like a pot.
08:42This is a little rough.
08:45This is a little rough.
08:48This is easy to see.
08:50This is a little thinner than the previous one.
08:54I see.
08:57This is a little rough.
08:59This is a little rough.
09:01This is a little rough.
09:04I understand this.
09:08It's been three years since I came to Ehime.
09:11This is my first time making Jaco clay.
09:14This is very fun.
09:15The people of Ehime will finally recognize you.
09:18Do you still recognize me?
09:21I wrote this on my resume.
09:29You are getting worse.
09:31The previous one was more beautiful.
09:33Even professionals fail once.
09:39I put this in.
09:40This is Uwajima Jaco clay.
09:46This is Haranbo.
09:52How long does it take to bake?
09:56It takes about two to three minutes.
09:59This is thin.
10:01The color is different.
10:03It smells good.
10:08This is Uwajima Jaco clay.
10:10This is 100% Haranbo.
10:12Haranbo is white.
10:14Haranbo is gray.
10:22This is thick.
10:24This is thick and delicious.
10:27This is very delicious.
10:31This is good.
10:33This is good.
10:35This is big.
10:37This smells good.
10:40I'm happy.
10:42I will definitely like this.
10:44What if you come next week?
10:45Next week?
10:47Can I drive?
10:49I will do it.
10:52Why does this happen?
10:57This is not difficult.
10:58This is not difficult at all.
11:00Why does this happen?
11:02This is difficult.
11:04What should I do?
11:05Please turn this over.
11:08This is good.
11:13This is not bent.
11:15This is bent.
11:17How can this be bent?
11:19How can this be bent?
11:23You can see it at a glance.
11:26This is a characteristic.
11:29I don't understand.
11:35What is this?
11:36This is a pork cutlet.
11:39This is the same pork cutlet as in Nagoya.
11:45Handmade JAKOTEN is ready.
11:50This smells good.
11:51This was fun and freshly fried.
11:54Let's compare the JAKOTEN of Uwajima and the JAKOTEN of Haranbo.
12:00I will start with the JAKOTEN of Uwajima.
12:02This is the thick one.
12:06I will eat this.
12:08This is delicious.
12:12This is delicious.
12:15This is delicious.
12:20Is this so delicious?
12:22This is very delicious.
12:25This is amazing.
12:27This is delicious.
12:28I was surprised.
12:30This is delicious.
12:32JAKOTEN has soy sauce and pickled ginger.
12:38I don't need any of this.
12:40Is this as it is?
12:42This is delicious.
12:44This is very delicious.
12:46This is a raw fish.
12:49The fish is delicious.
12:51That's right.
12:53This is very delicious.
12:56Can I eat this?
12:58This is a hidden camera.
13:02This is delicious.
13:04This is delicious.
13:07This is delicious.
13:11I was surprised.
13:14I'm happy.
13:17I was surprised.
13:21I eat JAKOTEN of Haranbo.
13:25I eat JAKOTEN of Haranbo.
13:28I eat JAKOTEN of Haranbo.
13:34This is delicious.
13:37This is elegant.
13:43This is different.
13:46This is a little crispy.
13:49I like this.
13:52The texture is different.
13:54This is soft.
13:57This is soft.
14:02This has a strong umami.
14:04This has a strong umami.
14:08This has a strong umami when chewed.
14:13Which do you prefer, JAKOTEN of UWAJIMA or JAKOTEN of Haranbo?
14:17I can't choose.
14:21What are you doing?
14:23I can't choose.
14:25Both are delicious.
14:27Can I say something?
14:29I can't choose.
14:31This is difficult.
14:33This is difficult.
14:35I want you to choose.
14:37I can't choose.
14:39Both are delicious.
14:42I can't eat JAKOTEN of Haranbo.
14:46That's right.
14:48JAKOTEN of Haranbo is delicate.
14:50I can't eat JAKOTEN of Haranbo.
14:54You came at a good time.
14:56That's right.
14:57I ate JAKOTEN of Haranbo.
14:59This is delicious.
15:02This is very delicious.
15:04I want a beer.
15:06I'm sure.
15:09This is amazing.
15:12You haven't eaten JAKOTEN of Haranbo yet, have you?
15:14I haven't eaten JAKOTEN of Haranbo yet.
15:15I ate JAKOTEN of Haranbo once in my head.
15:18You just imagined it.
15:20I imagined it.
15:23The recipe for this time is the recipe of the JAKOTEN arrangement that EHIME is proud of.
15:30This is bread.
15:32This is senmaizuke.
15:34This is cucumber, wasabi and mayonnaise.
15:39This is JAKOTEN of Haranbo.
15:42This is a sandwich.
15:45This is senmaizuke.
15:47Pickles and cucumbers go well together.
15:51Is that how you cut cucumbers?
15:54It doesn't matter which way you cut it.
15:56It's better to cut it diagonally.
16:00I thought it would be beautiful when I cut it.
16:02So I cut it diagonally.
16:04This is amazing.
16:06I also cook.
16:08But I'm a professional.
16:10So the basics are different.
16:12That's right.
16:13That's what I say.
16:16I don't know why.
16:18I can't be modest when I cook.
16:21What did you choose for the ingredients?
16:26This is a sandwich.
16:28This is a crunchy texture.
16:30This is a cucumber.
16:32I thought it would be better to add the taste of Japanese.
16:36So I chose pickles.
16:38There are pickles in hamburgers.
16:40Is it similar to that?
16:42That's right.
16:44It doesn't have to be senmaizuke.
16:46I chose senmaizuke this time.
16:48I can't think of a sandwich with pickles.
16:53I don't know which way to cut it.
16:55Senmaizuke and cucumber.
16:57I can't think of this.
16:59Let's do something.
17:04You finally listened to me.
17:09Please suck it.
17:11Wasabi.
17:13I'll do it.
17:16I'll do it.
17:18I'll do it.
17:20You are a good assistant.
17:27Wasabi is also necessary.
17:29Wasabi is also necessary.
17:33I'm going to make it luxurious.
17:39I'm going to add mayonnaise again.
17:42This is mayonnaise.
17:44You mix mayonnaise and wasabi.
17:49Have you ever done this?
17:51I haven't done this.
17:53You haven't eaten it yet?
17:55I eat it once in my head.
17:59You just imagined it.
18:01I understand this.
18:05I will cut it.
18:11I will cut it.
18:17It's like this.
18:19It's beautiful.
18:21It's better to put it diagonally.
18:24This is amazing.
18:26This is amazing.
18:28This looks delicious.
18:30I have completed the arrangement recipe.
18:33What is the name of the dish?
18:37This is HARAMBOSANTO.
18:39This is simple.
18:41I will think about it again.
18:43I didn't think about it.
18:51I think HARAMBOSANTO is fine.
18:53This is simple.
18:55I'm sorry.
18:58Let's eat this together.
19:00I will eat this.
19:05This is delicious.
19:08This is delicious.
19:10The taste of mayonnaise comes first.
19:12The taste of JAKOTEN comes later.
19:14The texture of the cucumber is also good.
19:17Thank you very much.
19:19Does JAKOTEN have elasticity?
19:21Yes.
19:23JAKOTEN becomes elastic when it cools down.
19:26JAKOTEN is fluffy when it is freshly fried.
19:28When it cools down, it becomes elastic.
19:31JAKOTEN is a Japanese dish.
19:33Does it go well with ANTO?
19:35I have eaten JAKOTEN with ANTO.
19:37This is the first time I eat JAKOTEN with ANTO.
19:39This is delicious.
19:41This is delicious.
19:46I made JAKOTEN by hand.
19:48I got a recipe for MISA's arrangement.
19:50How was it?
19:52I didn't know the charm of JAKOTEN.
19:55I'm glad.
19:56I realized it here.
19:58I realized it when I was 50 years old.
20:00This is very delicious.
20:02This was very delicious.
20:04I want many people to know JAKOTEN.
20:06I said this before.
20:08You should eat JAKOTEN every time you have a guest.
20:12That's right.
20:14I don't know if I don't eat JAKOTEN.
20:16You can eat JAKOTEN every 30 seconds.
20:18You can eat JAKOTEN every time.
20:20When you eat JAKOTEN, you respect it.
20:23That's right.
20:25Today's guest is Yagi.
20:28Please.
20:31What did you do?
20:33I made JAKOTEN today.
20:37I'm good at making JAKOTEN.
20:39I'm not very good at making JAKOTEN.
20:41That's right.
20:43I made JAKOTEN.
20:45Yagi, please announce the result.
20:48I will announce the result.
20:50You can eat JAKOTEN deliciously in UWAJIMA.
20:55Don't you feel sick?
20:57Don't you feel sick?
20:59I took a rhythm.
21:01You can eat JAKOTEN deliciously in UWAJIMA.
21:05You are cowardly.
21:07Today's guest is Yagi.
21:09You can eat JAKOTEN deliciously in UWAJIMA.
21:15Today's guest is Yagi.
21:18We will give this to one person.
21:21For more information, please check the official program X.
21:2513 o'clock, 19 minutes.
21:29It's like the ending.
21:33Hello.
21:42I'm a gorilla.
21:47I'm happy when I'm with you.
21:54See you next week.