0
[postlink]http://itadakimasutube.blogspot.com/2016/09/japanese-street-food-inoue-ramen.html[/postlink]http://www.youtube.com/watch?v=yRLOOE8QkSEendofvid
[starttext]

Click here to watch more : https://goo.gl/hmNaa6

[endtext]

Japanese Street Food - Inoue Ramen

0
[postlink]http://itadakimasutube.blogspot.com/2016/08/how-to-make-oyakodon.html[/postlink]http://www.youtube.com/watch?v=mIjUXmAAeUgendofvid

[starttext]

 Oyakodon is one of the most popular dishes in Japan. Delicious and easy to make! Subscribe for more videos! http://goo.gl/18SB8p

PURCHASE ONLINE
Instant Dashi : http://goo.gl/sIdXiO
Mirin: http://goo.gl/PI43En
Soy Sauce: http://goo.gl/I5Fu08

INGREDIENTS:
1/3 chicken thigh
1 1/2 tbsp soy sauce
2 tbsp mirin
1/2 tsp instant dashi
1 tsp sugar
4 tbsp water
2 eggs
1/4 onion
mitsuba (or chopped green onions)

DIRECTIONS:
First slice onion thinly. Cut mitsuba into 2-inch pieces. Cut chicken into bite-sized pieces. Set to the side. Crack two eggs in a bowl a lightly whisk.

Combine soy sauce, mirin, dashi, sugar and water in a frying pan. Bring to a boil. Add the onions and chicken pieces and cook until chicken is done. Add the mitsuba leaves and pour half the whisked eggs. Cook until eggs are done. Turn the heat to low and add the rest of the eggs. Cover with a lid or foil and cook for 1 minute or until eggs are done to your liking. Pour over a bowl of hot rice and enjoy!

We would like to have as many people enjoy our videos. If you'd like to translate this video, we would be very happy! Just click on this link to do so. https://www.youtube.com/timedtext_vid...

LIKE, SHARE and COMMENT on our videos please. We greatly appreciate it. Thanks!

Follow & share your food and travel photos with us!#tabieats
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*Music courtesy of Audio Network

#oyakodon #donburi #ricebowl #chicken #recipes #japanesefood #cooking

[endtext]

How to Make Oyakodon

0
[postlink]http://itadakimasutube.blogspot.com/2016/07/okonomiyaki-in-paris.html[/postlink]http://www.youtube.com/watch?v=LqFpG2bpW3wendofvid

[starttext]

Okonomiyaki with shrimp and octopus at Aki restaurant, Paris

Address: 11 Rue Sainte-Anne, 75001 Paris, France
Phone:+33 1 42 97 54 27
Hours: Open today · 11:30AM–10:45PM


[endtext]

Okonomiyaki (お好み焼き) in Paris

0
[postlink]http://itadakimasutube.blogspot.com/2016/06/buta-no-kakuni.html[/postlink]http://www.youtube.com/watch?v=YSBGFHScDDgendofvid
[starttext]

Buta no Kakuni (豚の角煮) which literally translates into “pork cut square and simmered” is a Japanese dish that has its roots in Chinese cuisine, specifically Dongpo Pork 东坡肉. As Dongpo Pork made it’s way through Japan, the dish evolved to fit local tastes and available ingredients. (Which reminds me, I really should make a Dongpo Pork video…)

Simmered for a long time, most of the fat is rendered out and what you end up with is pork belly that melts in your mouth. I like to dilute the braising liquid, making it into a wonderfully flavorful broth that you can serve with the pork belly, add noodles to or pour over rice. I know pork belly can be too fatty for most people, but every now and then, it’s okay to indulge. Hope you give this a try!

Ingredients:

1 ½ lbs of skinless pork belly, cut into 2” pieces
3” knob of ginger, sliced
2 garlic cloves, smashed
⅓ cup of sake
1 ½ cups of dashi stock
2 hard-boiled eggs
1 tbsp of soy sauce
pinch of salt
1 tsp of sugar
1 large potato, peeled and cut into large chunks
enough water to cover ingredients
chopped scallions as garnish

Directions:

1. In a heavy bottom pot, brown the pork belly. Remove from pot and set aside.

2. In the same pot, fry the ginger and garlic until fragrant.

3. Add the sake, dashi stock, soy sauce, salt and sugar. Return the pork belly sliced to the pot. Cover and simmer for 2 hours.

4. After 2 hours, add the hard-boiled eggs and potato. Add enough water so everything is covered. Simmer until the potatoes are done.

5. Serve garnished with chopped scallions. Enjoy!

Notes:

Try to find pork belly that has three layers of meat sandwiched between three layers of fat.

The additional of water in the end helps dilute the braising liquid, making this a great broth.

If you have time, let the pork belly sit in the braising liquid overnight to develop the flavors. When ready, skim off any fat that solidifies on the surface, add the hard-boiled eggs, potato and water and cook until the potatoes are tender.

[endtext]

Buta No Kakuni 豚の角煮

0
[postlink]http://itadakimasutube.blogspot.com/2016/04/japanese-food-hokuriku.html[/postlink]http://www.youtube.com/watch?v=05aTC_Ub2Ck&nohtml5=Falseendofvid
[starttext]

In northern Hokuriku, Adam Liaw gets a taste of his wife’s hometown. He samples the finest hand-moulded sushi, where the chef can guess his customer’s cravings. Adam tours and tastes his way through the sake factory that produced the beverage for his wedding toast, and then faces the ultimate challenge: concocting a family dinner with his mother-in-law.

[endtext]

Japanese food : Hokuriku

0
[postlink]http://itadakimasutube.blogspot.com/2016/04/japanese-food-tohoku.html[/postlink]http://www.youtube.com/watch?v=vRWxPDUW-j0endofvid
[starttext]

After simmering in one of the Tohoku region’s famous hot springs, Adam Liaw attempts a world gluttony record: devouring 500 bowls of soba noodles. Adam finds his sea legs with the fishing family who caught Japan’s "million dollar tuna", and then meets a man who lost his soy sauce factory in the 2011 tsunami, but managed to save the lives of his workers.

[endtext]

Japanese Food : Tohoku

0
[postlink]http://itadakimasutube.blogspot.com/2016/04/japanese-food-nagoya.html[/postlink]http://www.youtube.com/watch?v=VDPMvi-5Tuo&nohtml5=Falseendofvid
[starttext]

After meeting a former baseball prodigy who now devotes his life to making matchless miso, Adam Liaw catches up with an extraordinary 74-year-old woman who still free-dives for abalone. Adam samples a challenging dish of Nagoya chicken sashimi; he then fries the perfect Wagyu steak – the product of cattle that arguably eat better food than most humans.

[endtext]

Japanese Food : Nagoya

0
[postlink]http://itadakimasutube.blogspot.com/2016/04/japanese-food-hokkaido.html[/postlink]http://www.youtube.com/watch?v=4PxUGl00siMendofvid
[starttext]

Adam Liaw returns to Japan – a land he called home for seven years. He starts in the snow-bound depths of a Hokkaido winter, where fishermen risk their lives to catch premium king crabs and sea urchin. Adam joins in the popular and bizarre pastime of ice-fishing for smelt, and discovers a boutique dairy farm that makes and exports a uniquely delicious cheesecake called choco-moo.

[endtext]

Japanese Food : Hokkaido

0
[postlink]http://itadakimasutube.blogspot.com/2015/11/kakiage-recipe.html[/postlink]http://www.youtube.com/watch?v=G6Wsyvv8pawendofvid
[starttext]

Kakiage is a kind of Tempura dish with a variety of chopped vegetables and seafood.  This deep-fried round food has a much more casual feeling than Tempura you may know, but it is as delicious as Tempura.
Tempura is one of the most famous Japanese foods outside  Japan.  It is battered and deep fried seafood and vegetables.  Tempura can be as formal as you want it to be at very expensive Tempura specialty restaurants in Japan.  Kakiage,  on the other hand, is made from thinly-cut or chopped vegetables and small pieces of seafood mixed with Tempura batter and deep-fried.  It is a great dish to use up left over vegetables hiding in the corner of the fridge.
You can use any vegetables that don’t have too much moisture.  Root vegetables like Gobo, lotus root, carrots, and sweet potatoes are good for Kakiage, but you can experiment with whatever ingredients you like of course.  It tastes better to mix different kinds of veggies In Kakiage rather than using one kind, but you need to cut them in similar small pieces so that they will be cooked at the same time.  You don’t need to, but cut-up shrimp, squid, or scallop are great additional flavors in this dish.
Kakiage can be eaten, just like Tempura, with Tempura sauce (our Mentsuyu), but it is also used as a topping for Udon or Soba noodles and Donburi (rice bowl) dish.
Although Kakiage is very easy and cheap to make, it’s not inferior to Tempura at all.  Try it, and you’ll love it!

  • 2/3 cup Gobo, thinly shaved
  • 1/2 cup carrot, thinly cut
  • 1/2 cup brown onion, roughly diced
  • 1/3 cup green beans, thinly cut
  • 6 shrimp, cut into small pieces
  • 1-2 Tbsp cake flour
  • pinch of salt
  • frying oil
  • Mentsuyu
  • Tempura batter
  • 1 cup (240ml cup) cake flour
  • 3 Tbsp Katakuriko (potato starch) or cornstarch
  • 1 cup (240ml) ice water
Instructions
  1. Put prepared vegetables and shrimp in a large bow, add 1-2 Tbsp cake flour and salt, and coat vegetables well with flour.
  2. For Tempura batter, mix flour, Katakuriko or cornstarch, and water in a different bowl. Do not over mix. Pour batter on the vegetable mix.
  3. Put oil in a pan to 1-2cm deep, heat at medium high. Drop a couple of spoonfuls of battered vegetables into oil and fry for 5-6 minutes turning once or twice.



[endtext]

Kakiage Recipe

0
[postlink]http://itadakimasutube.blogspot.com/2015/11/japanese-beef-steak-recipe.html[/postlink]http://www.youtube.com/watch?v=vmuT33p_6q4endofvid
[starttext]

This video will show you how to make Japanese Beef Steak, cooked with soy sauce and garlic. Similar to Teppanyaki and Teriyaki but not so sweet.
Full recipe here: http://www.japanesecooking101.com/jap...

[endtext]

Japanese Beef Steak Recipe

0
[postlink]http://itadakimasutube.blogspot.com/2015/11/maze-gohan-recipe.html[/postlink]http://www.youtube.com/watch?v=OKu_Imu82j8endofvid
[starttext]

 Other than regular cooking videos are going (viewers' request), I started ASMR? cooking video series. On this series, it won't be viewer's request. Anything I want to make. Whether you like this or not, let me do this once in a while. Btw I got this idea from your comments in the last video (accidental upload). So thank you for your advice and I will really appreciate if you keep giving me any advice how I can make ''Better'' ASMR? cooking video series in the future.

[endtext]

Maze-gohan Recipe / 一人暮らし用レシピ

0
[postlink]http://itadakimasutube.blogspot.com/2015/09/do-you-know-yokosuka-navy-curry.html[/postlink]http://www.youtube.com/watch?v=LWohEdQHC2Qendofvid
[starttext]


The first episode on Japanese national food.
- Do you know Yokosuka Navy Curry? -
Francis, the emcee of Cooking with Dog leaves the kitchen to start an adventure to introduce the Japanese food culture. This time, he is presenting us with a couple of "Japanese national foods." These are two special episodes featuring "curry" and "ramen," both of which are dishes that the Japanese people love. Let's begin by having some "Navy Curry," which is said to be the roots of Japanese curry!

横須賀海軍カレー本舗 / Yokosuka Kaigun Curry Restaurant
http://yokosuka-curry.com/

カレーの街よこすか加盟店公式WEBサイト / Curry City YOKOSUKA
http://kaigun-curry.net/

新横浜ラーメン博物館 / Shinyokohama Ramen Museum
http://www.raumen.co.jp/

日本の国民食
第1回目 ~横須賀海軍カレーって知ってる?~
Cooking with Dogの司会:フランシスが、キッチンを飛び出し『日本の食文化』を紹介する冒険に出
­ました。今回ご紹介するのは『日本の国民食』。日本人の大好きな『カレー』と『ラーメ­ン』を特集します。まずは、日本のカレーのルーツと言われる『海軍カレー』を召し上が­れ!

Starring Francis and Chef
Narrator Cyrus Nozomu Sethna

Production Collaborators
Yokosuka Kaigun Curry Restaurant
Yokosuka Chamber of Commerce and Industry
Shinyokohama Ramen Museum

Illustrations Joanna Zhou
Graphics Nahoko Hara
Puppet Maker Bonzo Mama

MA Ryuichi Kajie(EION-KUKAN)
Director Sanae Kikuchi
Producer Hanami Oka

in cooperation with Tastemade
Production FOODIES TV



[endtext]

Do you know Yokosuka Navy Curry?

0
[postlink]http://itadakimasutube.blogspot.com/2015/09/grilled-mackerel.html[/postlink]http://www.youtube.com/watch?v=5G1s_sVdGhEendofvid
[starttext]

In Japan, I thought to try to arrange a well eat grilled is,
This time, I tried to arrange the grilled mackerel! !

Normally the mackerel that was to grilled to eat at a little from over the sweet and sour soy sauce is a simple recipe of only! !
Ordinary but is delicious also grilled mackerel,
If you put a sweet and sour soy sauce and it was easy to eat to become to the refreshing taste.




ーーー ingredients you used ーーー

Mackerel ... 2 pieces
1/6 carrots ...
1/4 onion ...
Three Aojiso ...

Light soy sauce ... 1 teaspoon
Vinegar ... 3 tbsp



You subscribed thank because we put more and more cooking videos in the future if you could have thought that if interesting! !
https://www.youtube.com/channel/UCI6r...

[endtext]

Grilled mackerel / 鯖の塩焼き甘酢醤油がけ

0
[postlink]http://itadakimasutube.blogspot.com/2015/09/curry-rice-japanese-style.html[/postlink]http://www.youtube.com/watch?v=vUUJuzQU2Ioendofvid
[starttext]

Curry is one of very popular dish in Japan, it is usually eaten with rice and called it CURRY RICE, it's very simple and easy to make curry rice at home using curry sauce mix with different flavors which can be found at any super market or grocery stores in Japan,
This Japanese style Curry Rice is considered one of so tasty and wholesome meal

[endtext]

"Curry Rice" (Japanese Style)

0
[postlink]http://itadakimasutube.blogspot.com/2015/09/snack-sapporo-ichiban-pokemon-noodle.html[/postlink]http://www.youtube.com/watch?v=_kgjbW3YC7kendofvid
[starttext]



Instant Noodle Cup Pokemon from Sapporo Ichiban - Seafood. Ready in 3 minutes.
Each box contains a Pokemon sticker.

1,25 €


You can find tons of japanese snack Here / Commandez des snacks japonais sur le site Candysan :
http://www.candysan.com/?s=244887207


[endtext]

[SNACK] Sapporo Ichiban Pokemon Noodle サッポロ一番 ポケモンヌードル しょうゆ味

0
[postlink]http://itadakimasutube.blogspot.com/2015/08/ohagi-botamochi-japanese-sweet-sticky.html[/postlink]http://www.youtube.com/watch?v=v4cbke2I3MIendofvid
[starttext]

♥FOLLOW ME HERE♥
https://www.facebook.com/ochikeron
https://plus.google.com/+ochikeron
http://twitter.com/ochikeron
http://instagram.com/ochikeron/

Ohagi or Botamochi is a traditional Japanese sweet made with sweet sticky rice and sweet Azuki (red bean paste). There are different stories about the origin of having two names: you can google and find them, but either name is correct to call. BTW, I call it Ohagi when it is coated with red bean paste with skins. Botamochi without skins. hehe

We enjoy Ohagi or Botamochi as an everyday snack but it is commonly sold in stores during the buddhist Higan holiday in spring and fall, and Bon holiday in summer as well for an offering to the ancestors.

Homemade one is very soft and delicate!!!
Please try it out ;)

How to Make Anko (Sweet Red Bean Paste) from scratch
COMING SOON on FRIDAY 8/7

---------------------------------
Ohagi / Botamochi (Japanese Sweet Sticky Rice Balls)

Difficulty: Easy
Time: 1hr
Number of servings: about 10 pieces

Ingredients:
1 rice measuring cup uncooked Mochi sticky rice
1 rice measuring cup uncooked white rice
Tsubu-an (sweet Azuki red bean paste with skins)
Kinako (soybean flour) + sugar if you like
ground toasted black sesame seeds + sugar if you like
Aonori (green laver)

Directions:
1. Wash rice and leave for about 30 minutes.
2. Put the rice in a pot, add water to the appropriate level indicated in the pot. Place the pot into the rice cooker. Cover and press the button to start.
3. When it's done, mash the rice with a wooden pestle then toss the rice with a rice paddle (or you can use a potato masher). Repeat this to mash halfway through or until you get the grain texture to your preference.
4. Divide the rice and Tsubu-an (red bean paste) to make them easy to work with. Red bean outside: 40g rice + 60g red bean paste. Rice outside: 70g rice + 30g red bean paste.
5. Use plastic wrap or wet your hand with water to form them into an oval shape. Coat the rice ones with Kinako, sesame seeds, or Aonori.

レシピ(日本語)
http://cooklabo.blogspot.jp/2015/08/b...
---------------------------------

Music by
Josh Woodward
Golden Sunrise (Instrumental)
http://www.joshwoodward.com/
http://www.youtube.com/joshwoodward

FYI (products I used in my videos):
http://www.amazon.co.jp/lm/R3VVDX7JZ5...

♥Original T-SHIRTS♥
http://www.youtube.com/watch?v=FFsQE0...

♥Visit my Blog to know more about ME♥
http://createeathappy.blogspot.com/

♥My Recipe Posts in Japanese♥
http://cooklabo.blogspot.jp/
http://cookpad.com/ami
http://twitter.com/alohaforever

♥and of course SUBSCRIBE♥
http://www.youtube.com/ochikeron

[endtext]

Ohagi / Botamochi (Japanese Sweet Sticky Rice Balls)

0
[postlink]http://itadakimasutube.blogspot.com/2015/08/tokyos-monster-food-challenge.html[/postlink]http://www.youtube.com/watch?v=n19N6bECRQMendofvid
[starttext]

Japan is the last place you'd think to find gigantic portions of food, but you'll be surprised to hear that many restaurants offer food challenges! Sometimes what you've given just isn't enough, right? Best of all, if you eat it all within a certain amount of time, it's usually free!

John Daub and Kai Okudara head to Iidabashi Station and the Kagurazaka Hanten (神楽坂飯店) restaurant known for its jumbo gyoza and other food challenges. It's a 10 min walk from the Tokyo Dome or 1 stop on the Oedo Line subway.
Most people notice the challenge in the display window. It looks almost like a joke! It's ridiculously big.

THE CHALLENGE:
★ Jumbo Gyoza / 2.5kg. / 60 minutes / ¥9600
★ Triple Jumbo Ramen / 3.2kg. / 60 minutes / ¥1890
* It's free if you complete the challenge
* Jumbo Gyoza should be ordered 2 days in advance
* Enter the Wall of Fame if you complete the challenge

Why are food portions in Japanese usually small?
We talk about the Japanese concept of mottainai もったいない which means "take only what you need" and "don't waste"
This concept runs deep with Japanese and is followed closely with almost every citizen.

Kagurazaka Hanten started this challenge 45 years ago as a PR stunt for students. It was a way to get them in to the restaurant in groups and have fun. Today, the restaurant is featured often on Japanese TV as Japanese talent test the limits of their stomachs.

Kai Okudara is a writer for tokyocheapo.com and blogs about Japanese food.

This show has been created and produced by John Daub. He's been living and working in Japan for over 15 years and regularly reports on an International TV Show for Japan's International Channel.

URL:
Tokyo Cheapo: http://tokyocheapo.com
Kai's Instagram: http://instagram.com/sneakermania
Kagurazaka Hanten (神楽坂飯店) telephone: 03-3260-1402

[endtext]

Tokyo's Monster Food Challenge 東京大食いチャレンジ

0
[postlink]http://itadakimasutube.blogspot.com/2015/08/junk-food-instant-cup-ramen-chow-mein.html[/postlink]http://www.youtube.com/watch?v=0vjF7GpAVlIendofvid
[starttext]


夜食動画 一平ちゃん 夜店の焼そば 明星 カップラーメン Instant Cup Ramen Chow Mein Worcester Sauce Flavor with Mayonnaise 


0,90 €
 
You can find tons of japanese snack Here / Commandez des snacks japonais sur le site Candysan :
http://www.candysan.com/?s=244887207

[endtext]

[JUNK FOOD] Instant Cup Ramen Chow Mein Worcester Sauce Flavor

0
[postlink]http://itadakimasutube.blogspot.com/2015/07/how-to-make-motsuni-offal-dish.html[/postlink]http://www.youtube.com/watch?v=QJzPTGkgEzYendofvid
[starttext]


How to make Motsuni (Offal dish) / ご飯がすすむもつ煮


Ingredients (serving 3-4)
: 200g(after removed fat) Shiro motsu (pork offal)
: 80g Daikon radish
: 70g carrot
: 200g konnyaku
: 30g green onion (white part)
: 10g sliced ginger
: 10g sliced garlic
: 800ml water (3 1/2 US cup)
: 200ml sake (3/4 US cup)
: 50g red miso
: 1 tbsp soy sauce

- Shiro motsu Preparation -
: Water
: Ginger
: Green part of green pnion

Today's customer
Ytian & her friends from CHICAGO, US.

Intro theme song by
Kat Macdowell
http://www.youtube.com/katmcdowell

Music by
AudioNetwork
甘茶の音楽工房
TAM MUSIC FACTORY

Blog
http://runnyrunny999.blogspot.jp/

Twitter
https://twitter.com/runnyrunny999

Thanks

- runnyrunny999

 [endtext]

How to make Motsuni (Offal dish)

0
[postlink]http://itadakimasutube.blogspot.com/2015/07/how-to-make-dashi-maki.html[/postlink]http://www.youtube.com/watch?v=6krcSB1UYsIendofvid
[starttext]

4 eggs, 4 egg-shell-cup of Katsuo+Konbu Dashi, 3 table spoons of Light soy sause/Shiro dashi and 2-3 tee spoons of San-on-tou/molasses.

Dashi, or soup stock is essencial for Japanese home meals. For Dashi-maki, usually used that of Katsuo(shaved flakes of dried bonito) and of Konbu(sea kelp). To make Dashi, please see "How to make Dashi-soup."
"Why Did you Do It" Everet Almond

[endtext]

ファンの多いだし巻き How to make Dashi-maki

0
[postlink]http://itadakimasutube.blogspot.com/2015/07/the-art-of-cooking-japanese-food.html[/postlink]http://www.youtube.com/watch?v=TEQAEZ4obfIendofvid
[starttext]

The Art of Cooking Japanese Food
 
[endtext]

The Art of Cooking Japanese Food

0
[postlink]http://itadakimasutube.blogspot.com/2015/07/japanese-ichigo-daifuku.html[/postlink]http://www.youtube.com/watch?v=DTNq-cqJfgAendofvid
[starttext]



[endtext]

Japanese ICHIGO DAIFUKU

0
[postlink]http://itadakimasutube.blogspot.com/2015/06/homemade-chikuwa-recipe.html[/postlink]http://www.youtube.com/watch?v=pkntr5-Cq8Aendofvid
[starttext]

How to Make Chikuwa 竹輪の作り方 字幕表示可 材料(日本語)↓
(3 pieces)
300g White Fish Meat, pacific cod and sea bream (10.6 oz)

3g Salt (0.11 oz) (1% of fish weight)
1 Egg White, frozen
9g Sugar (0.32 oz) (3%)
9g Potato Starch (0.32 oz) (3%)
3 Ice Cubes
½ tbsp Sake or add a little extra to adjust the consistency

You might also enjoy ...
Mochi Ice Cream
https://youtu.be/iisOssAvc6c
Namero Chazuke
https://youtu.be/z5B2Nk5_t6g

http://youtube.com/cookingwithdog
http://facebook.com/cookingwithdog
http://google.com/+cookingwithdog
http://twitter.com/cookingwithdog
http://vine.co/cookingwithdog

※字幕を表示するには動画下部にある [字幕] アイコンをクリックして下さい♪

<材料>3本分
白身の魚:使用したのは鯛とたら合わせて300g

塩(1%):3g
卵白:1個分(冷凍)
砂糖(3%):9g
かたくり粉(3%):9g
氷:3個
酒:大1/2〜(固さ調節用)

[endtext]

Homemade Chikuwa Recipe 焼き竹輪 レシピ 作り方

0
[postlink]http://itadakimasutube.blogspot.com/2015/06/ryugin-field-duck-grilled-by-chef.html[/postlink]http://www.youtube.com/watch?v=adPmfLDqlXYendofvid
[starttext]

東京六本木にある日本料理店"龍吟"のスタッフ資料として作成さ
­れている料理VTRのコレクション
http://www.nihonryori-ryugin.com/

ジビエを使った日本料理に更なる可能性を・・・
これをテーマに野鴨の炭火焼を龍吟スタイルとして発表する。
2010年までに作っていたものから、今季2011年11月~2012年2月までに到­達した、最新メソッドである。

今季は、皮のテクスチャーにスポットを当てた年だった。
野鴨、及び水鳥は、水面を泳ぐ際の浮力を維持する為、尾脂腺から脂を分泌して、羽をコ­ーティングしている為、羽毛が水を全て弾き返し、鶏や鳩などと同じ方法での温水による­毛抜き処理が出来ない。
その上、羽が生えている皮の表面は、肉眼では見えにくい一枚の薄い膜で覆われてしまっ­ている。
鴨を焼いた際、皮目をパリッとさせたい為に鴨を干して皮の水分を減らしていたのだが、­どうしても野鴨はうまく乾かず、蝋質をまとった様な状態になるだけで、鳩のようにはい­かない。
ある日、銃弾の当たった鴨が網捕りの鴨の中に紛れ込み、その鴨はパラフィンを使用でき­ず、素引きをした後、やむなくバーナーで毛焼きをした後に干しておいたら、弾が当たっ­ている所だけがパリッと乾いており、これを見てから我々チームの研究が始まった。
もしかして野鴨の皮はパリパリに乾かせるかも知れない・・・そう信じて・・・


野鴨は、必ず網取りの無傷のものを用い、血の抜けている物は均一に熱が伝わらず、旨味­に乏しい為絶対に使わない。
フェザーを抜き取り、ダウンはパラフィンワックスで完全に脱毛し、ワックスを冷やした­時の、冷気で冷たくなった状態の鴨を、熱湯にくぐらせ、皮をピンと張らせる。
その後、もう一度表面を冷水で冷やしてから、バーナーを使って胸肉部分の皮を丁寧に炙­って、目には見えづらい表面一枚の薄い膜を焼き切る。
それを舌用ブラシでこすり上げ、薄皮一枚をはがしてから風を当てると、皮の表面を完璧­な状態に干す事が出来たのである。
その後、バトーにさばき、高温の油で香ばしく皮だけをパリッと作り上げ、その熱は筋肉­に伝わるより早くクライアルジェットのマイナス196℃の冷気で冷ます。
その直後に、オイルバスで均一な火入れを施す。もも肉、内臓は"つくね&q­uot;とし、骨からはスープを取る。さばいてフィレを炭火で炙り、肉汁を、やや躍ら­せ気味にする。
更に藁でいぶして、血の酸味や鉄分を肉汁と共に出汁のような旨さに変える"­カツオのたたき"と同じ味の方向性を表現する。

胸肉の筋繊維がスポンジ状態となっている為、肉汁を蓄えている状態を完璧にキープした­状態で口に運んでもらう為には、柳刃包丁を使って料理人の手でお造りを切り出すように­、慎重に肉汁を押し出さないように切った物を皿に盛る。
皿の上でフォークに刺してカトラリーを使った食事では、肉汁が皿の上に流出してしまう­位にあふれる状態に持っていき、料理人がこの大きさを一口で食べてもらいたいという想­いを届ける事も、日本料理の完成度である。
瞬時に脂を沸かせる炭火の力で熱々の温度感をキープしつつ、パリンと割れるような皮目­の食感と肉汁を閉じ込めている胸肉。
野鴨そのものを味わい尽くすこの一皿は、塩以外のものを必要とはしない。


[endtext]

RyuGin : field duck grilled by Chef Yamamoto

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