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00:00Ah
00:03So I'm just about your skills, you must be saying
00:06I'm going to show you how to make a Kyoto patissier
00:10Nishihara Kinzo
00:12It was so good
00:14Kinzo started making sweets when he was 60
00:18He quit at that point
00:20The person on the left is
00:22the person Kinzo admired
00:24Kakuta
00:26He was 60
00:28He opened a patissier shop in Hokkaido
00:32What do you think of Kakuta's skills?
00:35I've learned a lot from him
00:39Kakuta-san
00:40It's amazing that you started when you were 60
00:43This is cool
00:45It looks good
00:47It looks good
00:49If you have a chance, I'd like to go to Kakuta's shop in Hokkaido
00:53I'll go
00:55Not to eat
00:58This time, it's a special skill that you'll definitely want to imitate
01:03The world's best shoe polishing artisan, Jikiden
01:06How to remove sneaker stains
01:10You can use this at home
01:13You can't cut your sneakers
01:15It looks good
01:17Look, look, look
01:20It's amazing
01:22Isn't it new?
01:25How to make a perfect hamburger
01:31It's very juicy
01:33It really changes the way you cut it
01:36Hiromitsu Kotaro's Oh My God
01:39I'll teach you
01:43If you listen, you'll definitely want to imitate
01:48The world's best shoe polishing artisan, Jikiden
01:51How to remove sneaker stains
02:01Shoe polishing artisan, Hasegawa Yuya-san
02:06He stands in front of the audience in a suit
02:09He has his own style of shoe polishing
02:15In 2017, he competed in a shoe polishing competition held in London
02:22He won the competition and became the world's best
02:27The number of shoes that Hasegawa-san has polished so far is more than 100,000
02:33These shoes are also made by God
02:38As you can see
02:40In addition, these worn out leather shoes are also polished by God
02:46The shine is restored and the dull toes are also restored
02:50I also have shoes that I want to polish
02:53In addition, this technique
02:56By using your own dye to dye your shoes
02:59It was reborn as a new shoe
03:03The God of shoe polishing teaches us Oh My God
03:08The sneakers I'm wearing now are also clean
03:14Will it be clean?
03:16Yes, I think it will be like a new product
03:20When you look at the staff's shoes, the dirt such as dust stands out
03:26There is a God item that makes sneakers clean easily at home
03:31That is
03:33If you use this at home
03:36With a cleanser
03:38If you do it with this
03:40The sneakers will be clean
03:42That's right
03:44A cream cleanser that removes oil stains in the kitchen and water stains in the bath
03:49The microfiber cloth that you can buy at a 100-yen shop is used together
03:55First, wrap the cloth around your index finger
04:00Then take a small amount of the cream cleanser
04:04All you have to do is rub the dirty part
04:08In fact, the cleanser contains abrasive ingredients
04:12It will remove the dirt
04:15If you look around, there is a lot of dirt
04:19All you have to do is moisten the area with water and wipe off the cleanser
04:25The sneakers that were dirty and dull
04:29Became beautifully clean
04:32With Hiromi and Kotaro's own shoes
04:35It was easy
04:37With a cleanser
04:39I want to do it again
04:42Let's do it
04:44This is my personal golf shoes
04:46This dirt
04:48I gave up
04:50It's time to do something fun
04:53What about Hiromi?
04:54I spend most of my life in this Air Force 1
04:58I often see Hiromi
05:00Because I'm an adult
05:02I don't want to go out in front of people
05:05I go around the back of my shoulders
05:07I'm wearing it when I'm in Hachioji Rehome
05:10Because it's dirty
05:12Can I wrap this for a few laps?
05:15Is this enough?
05:17It's just a little
05:19Is this okay?
05:21Can I get this tea?
05:23This tea
05:25Oh, it's different
05:27Wow
05:29This is great
05:31This is great
05:34I want to rent a house soon
05:39There are a lot
05:43I can take it off
05:45I can take it off
05:47Everything will be clean
05:49I want to do golf shoes
05:51Golf shoes are good
05:53Golf shoes
05:55I'll take the cleanser to the golf course
05:59Just a little more
06:01Look at this
06:03I didn't do this
06:05Look at this
06:07It's completely different
06:09I can't take this off
06:11The dirt on the sole will be clean with this
06:17Can I do this?
06:19This sole
06:21This sole
06:23Wow, it's great
06:26Look at this
06:29This is great
06:31This is new
06:33This is great
06:35I'm looking forward to this
06:38I sometimes get dirty
06:42You go to a bad weather
06:44I don't get scared
06:46The shoes you two polish are made of leather
06:51If the leather is delicate, it can turn yellow
06:54It's better not to polish delicate leather
06:57Children's shoes are easy to clean
07:00Children get dirty easily
07:02I didn't expect you to say that
07:05I didn't know
07:07Oh, right
07:09Did you spray water?
07:11Yes, I did
07:16It's coming back to life
07:18It's coming back to life
07:20Look at this
07:22It's different
07:24If you change the string
07:28Mr. Hiromi doesn't like it
07:31If you change the string
07:33And my shoes
07:35This is great
07:37You are coming back to life
07:42Let's go to golf
07:44Let's go next week
07:46Next week
07:48Imitation of a god
07:53The sharpness of the expensive kitchen knife
07:56Can be reproduced with the San Toku kitchen knife
08:05The god of the kitchen knife, Mr. Oiri
08:10The total price is more than 4 million yen
08:15Cut the tomato without breaking it
08:19Cut the bread into 2 mm thick
08:24Cut it deliciously with a sashimi knife
08:27He showed me the knife technique
08:31I'll show you how to cut bread
08:33It looks beautiful and has a smooth texture
08:36If I were to cut bread
08:38I usually use this
08:41It's a knife called a streak knife
08:44It's used to cut meat
08:47It's used in barbecues
08:49It's used to cut roast beef
08:52It has a long blade
08:54It's thin
08:56It's so easy
08:57You can cut it with one touch
08:59The cross section is beautiful
09:01There's no line when you cut it
09:04It has a long blade
09:05You can cut it with one touch
09:07It's like a samurai
09:09It's about 90,000 yen
09:11It's a little expensive
09:12But I won't use it this time
09:14It's a San Toku kitchen knife
09:16Just by using this knife
09:19You can cut it smoothly
09:21Just like this expensive kitchen knife
09:23I'll show you how to do it this time
09:25Really?
09:26I'll just cut it
09:27Is it really that easy?
09:29That's how it is
09:32Like this
09:34The cross section is rough
09:37I can't help it
09:38Even when I'm cutting
09:40I feel heavy
09:41I feel resistance
09:43I can solve this problem
09:46I just need to warm this knife
09:49How to do it
09:51Please remember the number
09:52First, 60 degrees
09:53And 10 seconds
09:54These two
09:55First
09:56Isn't it time to cut butter?
09:58The temperature of the hot water is 60 degrees
10:0060 degrees is
10:02There are two
10:03One is a temperature that is difficult to hurt the knife
10:05It's easy to hurt if it's 100 degrees or too hot
10:07The second one is
10:09In general kitchen knives
10:11The maximum temperature is often set to 60 degrees
10:14Then
10:16Just warm it for 10 seconds
10:18One
10:19Two
10:20Three
10:21Four
10:22Five
10:24Six
10:25Seven
10:26Eight
10:27Nine
10:28Ten
10:29Okay
10:30With this
10:31If you wipe off the water
10:34It's a push cut
10:35Slant
10:36Slant
10:37I will cut with the image of going
10:39Even when I'm cutting
10:40Resistance
10:41It's hard to feel
10:43The reason is
10:44In fact, bread is butter
10:46It contains oil
10:47By warming the knife
10:49It will cut cleanly while melting
10:51Wow
10:52It's true
10:53It's smooth
10:54That's right
10:56I'll say it again
10:57The important thing is 60 degrees
10:5810 seconds
10:59Please remember these two numbers
11:02Great
11:04Automatically
11:05Automatically
11:06Even if it's automatic, it has a string
11:09The thickness is somehow good
11:11About 1 cm
11:12Yes, I will go
11:13It's been a long time since I cut it
11:20Wow
11:21After all the last
11:23Oh
11:24Oh, but after all
11:25It's like this
11:26It's a little rough
11:28Well, but
11:29Well, it's dirty
11:31Do you miss the noodles?
11:33Look at the noodles
11:34Like this
11:35Do you understand?
11:36At the end
11:37I got in
11:391, 2, 3
11:401, 2, 3
11:411, 2, 3
11:421, 2, 3
11:431, 2, 3
11:444
11:455
11:466
11:477
11:488
11:499
11:5010
11:5110
11:5210
11:53Yes
11:54Wipe this
11:55Wipe it
11:56Wipe it properly
11:57Yes
11:58Then I will go
11:59Really?
12:02Somehow
12:03How to get in
12:04Smooth
12:05Smooth
12:06Yes
12:07Isn't that great?
12:10Very beautiful
12:11Very beautiful
12:14Beautiful
12:15Beautiful
12:16Beautiful
12:17It's very beautiful
12:18Look
12:20The way to get in is different
12:22This is easy
12:23This is easy
12:24I'm doing this now
12:26Put it in the faucet like this for 10 seconds
12:28Just do it
12:29Yes
12:30This is convenient
12:31It's easy
12:32If you warm the knife in the same way and then cut the cake
12:36The cross section will be cut cleanly
12:38Please try this too
12:42Next
12:44How to cut an apple that has never been eaten
12:48Cutting cabbage that changes texture and taste just by cutting
12:53Mr. Oiri, the god of knives, who has shown numerous knife skills
12:59In fact, he also works as a professional chef with a chef's license
13:04He posts recipes on the cooking video site KURASHIRU
13:07There are many overseas fans such as opening a cooking class
13:11The knife is a seasoning, so just by changing the way you cut it, you can make the food extremely delicious
13:17It really changes the way you cut it
13:19This time, he will show you how to make a hamburger full of vegetables by cutting out the taste of vegetables
13:25The entertainer who has a problem with cooking is solved by the god of knives, Oiri Kitchen
13:31This time, the consultant is
13:33Yes
13:34Hello
13:35Hello
13:36It's real
13:37It's real
13:39I'm Yu Takahashi
13:40Nice to meet you
13:41Nice to meet you
13:42Nice to meet you
13:43Talent, Yu Takahashi
13:45He has been active as an exclusive model for a fashion magazine since 2006
13:50He has also appeared in many TV shows and movies with his sister, Mary Jun Takahashi
13:56He got married in 2018 in private
13:59His partner is
14:01Hello
14:02Now, as a second wife, he cooks every day
14:06He is proud of his cooking by posting recipes on his own YouTube
14:12Great!
14:13This is Oiri's kitchen
14:17Welcome
14:18Awesome
14:19Let's get to the point
14:21What is the problem with cooking?
14:23My eldest son doesn't like vegetables
14:27I want him to eat nutritious food and I want him to grow up well
14:30So I put in as many nutritious vegetables as possible
14:35But he doesn't eat
14:38I put in as many vegetables as possible
14:40But he doesn't eat
14:44He says he doesn't like it
14:46I want to tell my viewers that I cook vegetables on YouTube
14:52But he doesn't eat
14:54He doesn't eat?
14:55He doesn't eat
14:58For example, this is curry with carrots, onions, and potatoes
15:04His eldest son is eating curry and rice, but he is not eating vegetables
15:11You looked like you were eating a lot
15:14Yes, I was looking at the information
15:17Today, I'm going to make a special hamburger
15:21It has a lot of vegetables
15:23No, no, no
15:24I did it
15:26Really?
15:28I think most people will be surprised by the ingredients
15:33What?
15:34If you don't like vegetables, it will be bitter
15:41Maybe he just doesn't like the way I cut vegetables
15:47Yes, that's possible
15:49First, Kami checks Takahashi-san's kitchen knife
15:56It's pretty old
15:58Yes, it is
15:59How many years has it been?
16:00About 7 years
16:02That's a long time
16:04Wait a minute
16:06What?
16:07It's too old
16:09Really?
16:10The easiest way to tell is the bitterness of the vegetables
16:16This knife shows the bitterness, bitterness, and evil
16:24He cuts the tomatoes with a sharp knife
16:29If you put too much force, the tomato will break
16:36If you cut it with a sharp knife, the surface will be rough
16:43So, Kami starts the emergency repair
16:49He starts with a rough sharpener
16:53Then, he sharpens with two more fine sharpeners
16:59The more you raise the blade, the more the tip of the blade glows
17:05It's true, like a new product
17:08Compared to before sharpening, the jagged blade has become a beautifully glowing blade
17:17He cuts the tomatoes with a new knife
17:21Here I go
17:22No!
17:24What?
17:25Wait a minute
17:26One more time
17:28What?
17:29It feels like I cut it without permission
17:31It's totally different
17:32I didn't put any force
17:33Yes, it's the same as before
17:36It's glowing
17:37It's glowing
17:38It's beautiful
17:39It's smooth
17:40It's lively
17:41I can tell that it's not rough
17:44Now, the main subject
17:46First, I'll introduce the ingredients
17:49Please
17:54I'll use these seeds
17:57The vegetables used this time are not only onions, which is a staple of hamburgers
18:01There are five kinds, including cabbages and tomatoes, which Mr. Takahashi's eldest son is very bad at
18:07This is a hamburger that Mr. Takahashi usually serves at home
18:11He only puts onions
18:14I've made it a few times, but I've found out
18:17As soon as I found onions, I said,
18:19I don't like this, and I took out the onions
18:22Mr. Takahashi is trying to use five kinds of vegetables, including onions
18:27Cabbage?
18:28Cabbage is fine
18:29No way
18:31You said no tomatoes
18:33I can't
18:34I can't feel the tomatoes
18:35Really?
18:36By the way, I put one whole tomato
18:38What?
18:39I put one whole tomato
18:40Is it okay?
18:42Cut the ingredients so that they are integrated with the meat
18:45The first point is to cut the vegetables so that they are integrated with the meat
18:51How do you cut it?
18:53First, chop onions, a vegetable that the eldest son is not good at
18:57How does Mr. Takahashi usually cut it?
19:02If you don't make it as small as possible, the eldest son will really hate it
19:08And to make it into a mince, put a notch on the side and cut it from the end
19:16In addition, he spends a lot of time so that there are no large pieces left
19:21This is the most time-consuming part
19:24It looks like a very general way of cutting, but if you put a knife like Mr. Takahashi
19:31The edge is large, the center is small, and the size is divided
19:37On the other hand...
19:39I think ordinary people put it like this
19:42But it's different. It's this way
19:48At this time, as thin as possible
19:51Thin
19:53The advantage of doing it on this side is that if you cut it on this side, it's easy to get hurt
20:00But if it's this side, it's not that sudden
20:04So it's not dangerous, and there's no risk of injury
20:07It's easy to cut
20:09Now, how to cut onions
20:13Cut according to the shape of the onion
20:17If you cut it straight here, the right side of the arch will come off as it is
20:24That's right
20:25Put the knife in the arch
20:30This side can be laid like this
20:34I see
20:38So when you get to the top, the knife will go straight
20:43The key point
20:45If you change the angle of the knife according to the arch of the onion
20:49As you can see, you can cut it to the same size
20:53And the key point in how to move the knife
20:57No entanglement
20:59Giri
21:00What are the tips when cutting?
21:02When cutting, I'll stick it
21:06Oh, Shizuka
21:11Mr. Takahashi was moving the knife from top to bottom
21:15This will destroy the onion cells
21:19If you destroy the cells, tears will come out due to the lyucaryl contained in the onion
21:25It will cause entanglement
21:28Not straight down
21:30To slide
21:31Yes, like this
21:33Then it will be easier to cut
21:35That's right
21:37It's fine
21:38It's fine at this point
21:41It's very beautiful
21:43In the second half, a big one will come out
21:46I will cut only this part
21:49At this time, it's not like this, it's like swinging a little
22:00Very delicious
22:01Like an apple
22:02Fruity
22:03Fruity
22:04Did you feel the possibility of being able to eat?
22:07I felt it a little bit
22:08I ate it raw and felt the fruity
22:12In this way, the onion was minced to suppress the spiciness
22:17Next is a tomato that Kotaro is not good at
22:20Of course, Takahashi's eldest son can't eat it
22:23It's hard
22:24The preparation of the oily tomato inside the knife
22:28When cutting the tomato, hold the knife
22:32I hold it here
22:33Above
22:34Yes
22:35So put it in the place where you want to stab the tomato
22:40This thumb will be a stopper
22:43Because it doesn't go any further
22:45If you do it once, stab it
22:47I see
22:49This
22:51Holding the tip of the knife and stabbing the tomato
22:54As you can see, it can be easily removed
22:57I'll try one
22:58Can you do it?
22:59I'll try one
23:00Can I hold it like this?
23:01Yes
23:03Like this
23:05Twist the tomato
23:07Twist the tomato
23:09Turn it
23:14I did it
23:17Takahashi's first attempt was also a great success
23:20I want to show it to my husband
23:22I want to show it to my husband
23:25The preparation of the oily tomato inside the knife
23:28When mixing it with the hamburger, hold the knife
23:32I'm going to cut it into cubes
23:34Before that, I want to remove the seeds inside
23:37So I'll cut it into one-half
23:43Only the seeds inside
23:46If you ask people who don't like tomatoes the reason
23:50Many people say that they are not good at the unique texture around the seeds
23:56That's why you can't remove the nutrients
24:02Don't worry about that
24:04In fact, 80% of the nutrients called lycopene, which has an antioxidant effect, are contained in the skin
24:11In other words, if you don't peel the skin, you can remove most of the lycopene
24:17The prepared tomato is cut into 5mm cubes
24:24Look at the skin
24:25This tomato doesn't look like it's going to ripen
24:28Don't you think so?
24:30It's going to ripen
24:31It's really going to ripen
24:32Carrots and shiitake mushrooms are cut into the same shape as the meat
24:39The last ingredient is the most difficult one, cabbage
24:43It's a vegetable that Junsei-kun, the eldest son, doesn't like
24:46Here it comes
24:48The last boss
24:50It's not because you don't like it?
24:52No, it's because I want everyone to make it
24:56It's more delicious with cabbage
24:58That's right
25:00The reason is
25:01You can feel the sweetness of cabbage
25:05This is an addition of sweetness
25:06You can add sweetness by adding cabbage to the hamburger sauce
25:10Don't do this at this time
25:12Cut it properly
25:14Use the blade
25:16That's right
25:18Beautiful
25:19In front
25:22By using the blade to cut the cabbage, the cells of the cabbage will not break and the taste will not come out
25:30Does that change the taste?
25:31It really changes
25:33Mr. Oiri cut it into smaller pieces
25:37In this way, five kinds of vegetables, such as cabbage and tomatoes, are cut to a size that is easy to combine with meat
25:45And from here, there are two very important points to overcome the dislike of vegetables
25:51This is Mr. Takahashi's usual way of making hamburgers
25:55Put the minced meat in here
26:01It's normal
26:03And
26:07I wonder if there are many eggs
26:10And here
26:13Salt
26:18Add a little pepper
26:20While crushing
26:22It's normal
26:25It looks like a general way of making it, but it is said that vegetables and meat will not disintegrate
26:32How to make a hamburger with a knife
26:36Mix vegetables with minced meat
26:40Stir-fry a little
26:42Then the sweetness of carrots and onions will come out
26:45It's also soft, so there's no texture
26:48The key point
26:49Be sure to cook the vegetables before mixing the meat
26:54Mr. Takahashi was mixing raw onions and minced meat
26:58In this way, the moisture contained in the onions is not sufficiently removed, and the texture of the meat and onions becomes independent
27:07Vegetables lose moisture by frying, and the texture becomes softer, and the harmony with the meat becomes much better
27:16Slowly over low heat
27:17Don't burn
27:18Don't burn
27:19While mixing
27:21Put it in firmly
27:22Tomatoes are no good
27:24Moreover, the skin is left
27:27That's right
27:28I don't like the skin
27:29Put plenty
27:31People who are not good at tomatoes
27:32Of course, the skin is the same, but people who are not good at sourness
27:36The sourness of ketchup
27:37Yes
27:38That sourness disappears
27:40With heat
27:41It disappears with heat
27:42Yes
27:43There is a number of heat, and if you dry it at 170 degrees, it will disappear
27:48And when you fry it, the surface temperature is over 170 degrees, so if you don't do this for a while, the sourness of the tomatoes will disappear
27:57I'm still not good at chilled tomatoes
27:59Yes
28:00But Mr. Oiri, is it 170 degrees?
28:01Yes
28:02And the sourness disappears
28:03Yes
28:04I love tomato sauce and tomato soup
28:06Oh
28:08I finally understood
28:09That's why you can eat
28:10So the little sourness of that tomato
28:13Yes
28:14Is it because it was over 170 degrees?
28:17Add a little salt and cook over low heat for 10 minutes
28:22The seeds that seem to be organized with meat are completed
28:25Next, how to make Oiri style hamburger
28:30When mixing the seeds, be sure to do it
28:34Well, it's all about cooking, but especially hamburgers are science
28:38What?
28:40Science?
28:41It's temperature
28:42Temperature?
28:43The taste changes completely with temperature
28:46When you make seeds, you mix them, right?
28:48Yes
28:49At that time, always mix it with ice water while hitting and cooling
28:54What?
28:55That's the point that makes it delicious
28:57First of all, it's important to cool this
29:00It's important
29:01Otherwise, when the minced meat is shaken, it will warm up and the fire will go out
29:04More juicy
29:05It's juicy
29:06Yes
29:07If you make it while cooling
29:08That's right
29:09When the vegetables are cooled, add a little ginger and finally
29:13Next, add minced meat
29:15Here
29:16The important thing is to use fresh minced meat from the refrigerator
29:19Oh
29:20I want to cool it all the time
29:21Oh
29:22The point of making hamburgers
29:24Yes
29:25Always keep the temperature below 15 degrees
29:28Oh, below 15 degrees
29:30Don't exceed 15 degrees
29:32In the process of mixing the seeds, the binding force of the meat works
29:38If this binding force exceeds 15 degrees, it will weaken and the minced meat will crumble
29:44Oh, I see
29:45In order to make the meat and vegetables have a sense of unity, it is necessary to keep the binding force of the meat below 15 degrees
29:54Mr. Takahashi was kneading the seeds at room temperature earlier
29:58In this case, the room temperature and hand temperature are transmitted to the seeds and it becomes more than 15 degrees
30:04And the seasoning is also a key point
30:07This is very important
30:08I'm going to add salt now
30:10Yes
30:11The saltiness of saltiness is 0.9 to 1.1
30:15Do you understand?
30:16I understand
30:17You can think of it as about 1%
30:18Yes
30:19Basically, the saltiness is the most important thing when it comes to deliciousness
30:22This time, we use 400 grams of minced meat, so season it with 4 grams of salt, which is 1% of its weight
30:301%
30:311%
30:32It's easy to understand if it's 1%
30:331%
30:34Calculation
30:35While cooling with ice water, add 20 grams of bread crumbs and 30 ml of milk and mix well
30:43And the point when shaping
30:47You don't have to let the air out
30:50What?
30:51This
30:52I was doing it now
30:53Yes, you can do it
30:54If you do it, you look like a professional
30:56Mr. Hiromi just wants to do this
31:00Because the temperature is less than 15 degrees, the meat is still firm
31:05The vegetables and meat that have been stir-fried and softened are already solid
31:09You don't have to let the air out because the air is not in
31:13Do you know Mr. Hiromi and Mr. Kotaro Koizumi?
31:17I don't know if you remember, but Mr. Hiromi was actually in the neighborhood
31:22I thought this house was cool, but it was Mr. Hiromi's house
31:26Have you ever met Mr. Kotaro?
31:28Mr. Kotaro was my type
31:31What?
31:32Do you like him?
31:33He's really my type
31:36I'm glad to hear that
31:39When I was in my early 20s, I made Mr. Kotaro Koizumi my type
31:45He's laughing
31:47I made this side face my type
31:50That's a lie
31:51I was hoping to meet him someday
31:55Have you met him?
31:56No, I haven't
32:01Mr. Kotaro Koizumi, I'm married!
32:05Congratulations!
32:08The seeds are baked for 5 minutes on low heat
32:13If you turn off the heat and let it rest for 5 minutes, it will be a juicy hamburger
32:18It's easy to understand
32:21Do I have to peek?
32:22No, you can't
32:26Don't open it?
32:28Close the lid and let it rest
32:32Making the sauce
32:35White miso butter sauce
32:37It looks delicious
32:38This is normal
32:40Mr. Koizumi loves butter
32:42Mr. Koizumi's favorite butter is the main ingredient for this hamburger
32:51I'm going to show you how to cut the butter
32:55I want you to teach me
32:57If you cut the butter as it is, it will stick to the knife and be difficult to cut, so it is troublesome to wash
33:03Mr. Sakade is going to use...
33:05I'm going to use a cooking sheet
33:09I want it to be wider than the width of the butter, so I'm going to cut it
33:14Cut it to the size you like
33:19Don't cut it like this
33:22Why?
33:23Because it will be cut
33:25Because the paper will be cut
33:27This is right below
33:29Then just pull it out
33:33Really
33:35Cute
33:37The ingredients for this sauce are the butter, white miso, and water
33:43The most important thing is not to put it all at once
33:45Because it will be separated
33:47Melt 30g of white miso in 100cc of hot water and add butter
33:55It's easy
33:57Three
33:58It's important to put it in order
34:01After baking one side for 5 minutes, turn the hamburger over and cover it again for 5 minutes on low heat
34:10Turn off the heat and let it rest for 5 minutes
34:13Yes
34:15Then
34:19Wow
34:20It looks delicious
34:21It's fluffy
34:23Wow, it looks delicious
34:25Wow, it's the best
34:27Wow, it's fluffy
34:29Wow
34:31It's stylish
34:33I bought this plate too
34:36You are the winner
34:41A hamburger with a lot of vegetables
34:44A hamburger with a lot of vegetables
34:46Can Zensei, the eldest son who hates vegetables, eat the hamburger with a lot of vegetables?
34:53How does it taste?
35:06It's very juicy
35:08It's fluffy and very juicy
35:11It's not crispy
35:14It's not crispy
35:15It's not crispy
35:17I don't know that there are so many vegetables
35:21When I chew it, I can feel the sweetness
35:27It's not the smell of vegetables
35:32It's very delicious
35:34There are a lot of vegetables
35:36Don't you feel it?
35:37I don't feel it
35:39It's a start from cutting vegetables so that there are no unpleasant parts
35:44That's right
35:45Can I eat this?
35:48Mr. Takahashi made a hamburger with a lot of vegetables with a recipe taught by God
35:54Is it okay?
35:56I can see vegetables
35:58I think so
36:00Ta-da
36:01It's done
36:03It's a hamburger with a lot of vegetables, so it's okay
36:06Zensei, the eldest son, doesn't know that there are 5 kinds of vegetables
36:13Zensei, the eldest son, doesn't know that there are 5 kinds of vegetables
36:21She is a cute girl
36:27What is a luck?
36:30There is
36:31Really?
36:32I want to eat
36:35How is it?
36:40There are a lot of vegetables
36:43What do you think?
36:45I don't know
36:46You don't know, do you?
36:47It's very delicious
36:49Really?
36:50Zensei is eating
36:52I'm glad
36:54It's not the second time
36:56It's a big success
36:58It's amazing
37:01We ate it in the studio
37:03The name of the vegetable was completely different
37:05It was beautiful, so I felt that the taste was different
37:09It was delicious
37:11I have to buy more kitchen knives
37:17Next is the God's gift of Showa goods
37:20Hiromi experiences the nostalgic game that was very popular when he was in elementary school
37:26This is Perfection, which was released by Epoch
37:30I know this!
37:32The one that comes out
37:36I had this
37:38I got excited
37:40It was released in 1972
37:42Hiromi is 7 years old
37:44Did you actually play this?
37:46I did
37:48I put this in this shape
37:52I play this game
37:55When the time comes, it comes out
37:59Should I put all of this in the time limit?
38:02It's 60 seconds
38:06Start
38:14Where is this?
38:16Here
38:18Here
38:20No
38:22I want it
38:24I want it
38:2710 seconds left
38:29Where is this?
38:31Here
38:41Start
38:421, 2, 3, 4, 5, 6, 7
38:44Next is Kotaro
38:46I just need to get more than 7 points
38:48You just need to get more than 7 points
38:50Start
38:52Is this here?
38:541
38:56Do your best
38:58Like this
39:00Like this
39:02It's right
39:04Is this right?
39:06It's a little different
39:08It's this
39:10Hurry up
39:12No, it's this
39:1410 seconds left
39:16No
39:18This is wrong
39:20X
39:251, 2, 3, 4, 5, 6
39:276 points
39:29It's impossible to get all of this in 60 seconds
39:31It's 60 seconds
39:33If you actually measure it, it's about 40 seconds
39:35That's right
39:37I thought it was a time limit
39:40I didn't know it was this fast
39:42I just need to get more than 7 points
39:45It's a little different
39:47It's 1 minute
39:491 minute
39:51Next is a nostalgic game that was a big hit when Kotaro was young
39:57This is Nomura Toei's Chikutaku Banban
40:00It was released in the early 1980s
40:04I remember this
40:09Next is a nostalgic game that was a big hit when Kotaro was young
40:14Chikutaku Banban, a popular game in America, was released by Nomura Toei
40:19Chikutaku challenges a puzzle
40:21Let's make a plate that Chikutaku can move on
40:24It's a smart game that you lose if you lose
40:27Chikutaku Banban, a game that everyone can enjoy
40:31Read the end of the plate
40:33It's a puzzle game, Nomura Toei's Chikutaku Banban
40:37The doll in the clock moves along the groove
40:42But the bell rings
40:44So the player changes
40:46The one who gets stuck loses
40:49It's a battle between me and Kotaro
40:51Is this also a battle?
40:53Hiromi, let's try
40:56This side is easy
40:58This is like this
41:00This hasn't changed at all
41:02This is bad
41:04This is bad
41:06Is it okay?
41:07It comes like this
41:09Like this
41:10Like this
41:12Wait
41:14I'll do this
41:17I'll do this
41:19This is bad
41:21I'll do this
41:23Here?
41:25I don't like this
41:27This is bad
41:29This is bad
41:31This is bad
41:33This is bad
41:35Is this okay?
41:37Okay, go ahead
41:42This is bad
41:44This is bad
41:47Hiromi!
41:51This is bad
41:53This is bad
41:55This is bad
41:57This is bad
42:01Let me move
42:06Don't change the rules so suddenly
42:08If you have a friend like that, it's a fight
42:11If you change the rules
42:14Next week, a new episode of Yoshimoto Banana
42:18There are 22 kinds of vegetables
42:20The vegetables
42:22We cut them into thin slices
42:25We mix them
42:27One by one
42:29We wrap them
42:30I want this to be a ball
42:32I know
42:34The one who reports this
42:36I feel like I'm going to die if I don't eat this
42:38The actor, Otto Takenaka
42:40When are you going to tell me?