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Welcome to GACHIGASE RESTAURANT.
This restaurant is a restaurant where gourmet entertainers can see the cooking of first-class cooks.
This restaurant is a restaurant where professionals can see the cooking of first-class cooks.
GACHIGASE RESTAURANT is now open.
Today's GACHIGASE RESTAURANT is a gourmet special.
Italian, Chinese, Japanese, and French.
They are first-class cooks who are at the top of the cooking world.
The food they make is impressive.
Are first-class cooks also first-class at home cooking?
Italian chefs make sauce fried noodles.
I eat this.
This is delicious.
French chefs make meat and potatoes.
They have many techniques that you want to imitate.
This is wonderful.
This is a jelly I have never seen.
What is this?
This is a world-famous patissiere's first time on TV.
This is delicious.
This is really jiggly.
However, it is not enough for you to just make the dough.
You will have a cooking competition with AKB's cooking pride.
This program is provided by the sponsor you are watching.
This is a serious competition.
First-class cooks versus AKB's cooking selection.
Which of the first-class cooks' home cooking is more special?
Don't look down on celebrities.
In addition to regular members, tonight, three chefs of the entertainment world will look down on first-class cooks' home cooking.
First of all, Eiko Segawa, who goes to Shanghai to eat Shanghai chicken in the fall.
You'll look down on this, won't you?
Of course.
I'm confident about my 45th anniversary since my debut until today.
Of course it's delicious and you eat a lot, don't you?
Besides, it's like a hint or like a quiz.
Hint?
What do you mean you like hints?
I like hints, but I'm not good at quizzes.
Next, they cook their meals with high-quality mineral water every day.
Sugimoto Oyo!
Is there anyone who cooks rice with mineral water?
No, there isn't.
What if you get thrown rocks on your way home?
People around me are good at it.
It's a little embarrassing if you don't look down on it this time.
It's embarrassing. I think I can only look down on first-class chefs.
Wow, I heard about it. Remember it.
And the first-class chefs usually cook their meals.
Louise May!
Do you come to my house to cook?
Yes, I do.
You do?
Yes, I do.
Is it okay to pack up?
Does the chef come when it's time for meal?
I think he cooks during the day.
During the day...
Now, let me introduce you to a first-class chef you'll never miss.
This person.
First round.
The first first-class chef comes from the French world.
He's here!
With a beautiful dish made of fossilized food,
he creates art on a plate.
He spreads French cuisine all over Japan.
French chef, Sakai Hiroyuki.
Sakai will be making...
meat and potatoes!
I make kombu dashi, katsuo dashi, and other dishes with meat and potatoes.
There's no problem with meat and potatoes.
A.K.A. "cuisine selector" is...
It's good!
A.K.A. "French cuisine queen" is Sato Amina!
In fact, Sato, in May of this year, she showed off her mom's self-made meat and potatoes on a radio show.
It became a hot topic among her fans.
My mom is really good at cooking.
In fact, I also learned from my mom, made meat and potatoes, and inherited her genes.
So, if it's meat and potatoes, I won't lose.
A.K.A. "cuisine selector" is Sato Amina!
I don't know.
Was Chef Sakai French?
Is it possible?
French Chef Sakai Hiroyuki vs. A.K.A. "cuisine selector" Sato Amina!
Which one is "meat and potato" cooked by "cuisine selector" Sato Amina?
Iron man!
Do you cook "meat and potato" often?
No.
You don't, do you?
Sato Amina, are you confident in cooking "meat and potato" often?
I am confident in cooking "meat and potato" often.
You say it often in front of an iron man.
You are an iron man of cooking!
But I think I can win.
Really?
If you cook "meat and potato", I will win.
If you cook "meat and potato", I won't lose.
Look at his face.
What?
Look at his face.
Iron man, you will lose if you look at his face.
Look at his right eye.
Let's start cooking "meat and potato" for the first time.
"Gachi Gachi Restaurant" cooking, start!
Let's do it!
The chef has already started cutting the ingredients.
Potatoes are usually peeled with a peeler.
Iron men don't use it.
Don't you use a peeler like a kawamuki machine?
I don't use a peeler.
The potatoes cut into bite-sized pieces are picked up to prevent meat loss.
You are very fast.
I'm a professional, so I have to do this much.
This is an iron plate.
This is amazing.
The preparation is also good.
The way of cooking is also good.
The rest is the appearance and taste of the finished product.
We will judge which is the best dish.
This is "meat and potatoes and beans knowledge".
Don't you want to know more about meat and potatoes?
The more you know, the more delicious it will be.
"Meat and potatoes first story".
It was born in the early Meiji period.
I'm Tougou.
Tougou Heihachiro, a hero of the Sunday War and commander of the Navy,
ate a certain kind of food while studying in England and was impressed by its deliciousness.
After returning home, he made his cook love that food.
No! This is not what I ate!
I'm sorry, chef!
The cook tried to lower the plate and said,
Hmm? No, wait, this is fine.
No, it's rather delicious!
Yes, meat and potatoes were a failure that could not be reproduced well in order to make a certain kind of food.
This is sudden, but let me ask you a question!
What are the four foods that led to the birth of meat and potatoes?
Mr. Tasegawa, you know what it is, don't you?
Potatoes, carrots and onions.
What is it?
If you make it with those ingredients, it's curry rice.
Oh, I see!
The answer is...
Beef stew!
Oh, I see!
The chef who was told by Mr. Tasegawa that he wanted to eat beef stew tried to get the same ingredients, but...
He couldn't get wine and demi-glace sauce!
He had no choice but to substitute it with soy sauce and sugar!
This is the beginning of meat and potatoes now!
That's right! Meat and potatoes and beef stew!
The ingredients used are almost the same, right?
That's right!
This dish that could not become beef stew became very popular in the Navy after that!
The recipe of the Navy at that time is called "amani".
"amani"!
Did you know that there was such a connection between Japanese-style meat and potatoes and Western-style beef stew?
So, beef stew is the correct answer!
I didn't know!
Sega-san, you seem to be good at making delicious meat and potatoes.
I...
Aren't you good at it?
I think I'm good at it, but...
I had a fight with my husband.
My husband is from Kansai.
I'm from Tokyo.
So, the seasoning is different, right?
So, I don't use meat.
I don't use pork in Osaka.
What? Do you use pork in meat and potatoes?
I use pork in Kansai.
What?
I use beef in Kansai.
I use beef in Hokkaido, too.
I use beef in Kansai, too.
I use it in the West.
Oh, you use it in the West.
I'll go to Tokyo right away.
It's done!
The dish looks like it's done, so let's put it in the kitchen.
Wow!
It's beautiful!
Well done!
It's done!
Oh, I see!
This is how you do it!
This is also artistic!
Wow!
French chef Sakai and AKB chef Sato, what kind of Nikujaga are they going to make?
Here we have two Nikujagas.
One is French chef Sakai's Nikujaga.
The other is Sato's Nikujaga.
Let's see which one is Sakai's Nikujaga.
Let's start with plate A!
What is that?
The red of the tomato is vivid and it has a summery freshness.
This is A's Nikujaga with yuzu pepper julep on it.
Let's see plate B!
Open!
Wow!
At first glance, it looks orthodox.
But the green onions are artistic.
This is B's Nikujaga.
Which Nikujaga is made by a first-class chef?
Let's eat!
Let's start with plate A!
It smells good!
What is that jelly-like thing?
It's good!
Wow, it's good!
It's good!
It's a little weird.
It's not too much.
It's within the range of a Nikujaga.
The meat is chicken.
It's not pork or beef.
It's something that doesn't exist.
It's an open-air theater.
An open-air theater!
Does that mean it's a dish that appears in an open-air theater?
I've never eaten such a stylish Nikujaga.
Let's move on to plate B's Nikujaga!
This looks good, too!
It looks like Nikujaga.
Let's eat!
- It's good. - It's really good!
- It's good. - Wow, it's good!
It's good!
- It brings back memories! - It brings back memories!
- It's gentle. - It really tastes like home.
- What kind of meat is it? - It's like Matsuzaka beef.
I thought it would be very home-like, but it tastes a little expensive.
- What is this? - Is it this?
- Is it good? - It's good!
- What is this? - You don't know anything! - No, what is this? - It's not green onion. - No, it's not green onion! - It's the blue part of the green onion. - Ah, it's green onion!
- It's not green onion! - It's not green onion! - What is it? - Now, I'd like you all to answer. Please raise your cards. Go ahead!
- Now, A or B? - B! A, A, B! A, A, A, A, A, A, B! - It's A!
- The combination of green onion and yuzu pepper is what makes it a chef's dish. - I see.
- Now, Kitagara, it's your turn. - Yes, both of them were really good, but if Amina-chan made that jyurei, I'd be surprised.
- While A has an overwhelming majority, what does the minority think of B? - It was B for a family dish, but it was too good for a family dish, so it's B.
- But it was B that I liked, so I made it B. - So you think it's B for a chef's dish? - Yes, otherwise it's not good.
- It's hard for me to say which one tastes better, but for A, I felt like the person who usually cooks jyurei had a bit of an idea.
- I felt like the person who usually watches "Cookpad" had an idea of what a professional chef would do. - I see.
What did French chef Sakai make? Is it A for a family dish, or is it B for a family dish?
The correct answer will be revealed in a moment's time.
For a true gourmet who has seen through a family dish, you will receive an expensive sencha for 20,000 yen.
For an entertainer who hasn't seen through a sencha, you will receive super-sour tea.
If you drink it and it's delicious sencha, it's correct.
One, two...
Sakai-san, gochisousamadeshita!
Which is the first class?
If you drink it and it's delicious sencha, it's correct.
One, two...
Sakai-san, gochisousamadeshita!
Which is the first class?
We did it!
So, the meat and pork that Iron Man Sakai Chef made is...
B!
Sakai Chef's cooking is...
It feels so good!
Wow!
You made me think "Wow!" so much!
Sato, you're amazing, too!
Yuzu's juice is really helpful. I'll use it next time.
You'll use it?!
Yuzu's juice is helpful.
When you're in the bath...
You'll definitely eat it then.
There's no charge for cooking.
But, Sugimoto-san, starting tonight, please cook rice in tap water.
That's right!
I don't think you'll understand the taste of it.
I understand!
Please cook it in tap water.
I definitely lost.
Now, "Your Iron Man in One Minute"!
French Chef Sakai's meat and pork recipe!
First, stir-fry the beef lightly in olive oil, garlic and butter.
Take it out for now.
Generally, when it comes to meat and pork seasoning, it's soy sauce, mirin, and sugar.
But, "Your Iron Man in One Minute" uses soy sauce, white wine, and honey.
By using white wine and honey, it has a strong taste.
It tastes like a French dish sauce.
You can make honey at home, right?
You can make it sweet and sour, too.
It's more delicious than using mirin.
Let's use it!
It's popular!
Potatoes, carrots and onions are added.
Soy sauce is added as a base of taste.
Chicken soup is added instead of Japanese-style soup stock.
It has a more French flavor.
Shimeji and enoki mushrooms add texture and richness.
Simmer for three minutes.
When vegetables and mushrooms are cooked, add meat.
Add flambéed wokka.
By doing this, seafood becomes elegant.
Cover and simmer for 15 minutes.
Serve it on a deep plate and garnish with green onions.
It's a home-cooked dish, but it smells like high- class French cuisine.
Ironman style meat and potatoes are ready!
Everyone, please try it!
You can find the recipe of Sato's meat and potatoes beyond Ironman on the show's website!
Now, let me introduce you to a first-class chef you'll see.
This is him.
Second round!
The next first-class chef is from the world of Italian cuisine.
I know him!
Italian president gave him a prestigious award.
Many celebrities became his fans.
Italian also won an award.
He's a first-class chef.
There you are, first-class chef.
What is the first-class chef going to cook for us?
Sauce yakisoba
In the past, we used to make spaghetti.
Now we use yakisoba.
Both are noodles.
If you eat it, you will say, "This is homemade food, isn't it?"
Let's make yakisoba like that.
The choice of AKB food is...
AKB's homemade food queen, Kobayashi Kana.
Kobayashi introduces various homemade dishes on her blog.
Her factory has more than 100 kinds of noodles.
The menu that Kobayashi is best at is sauce yakisoba.
I often make yakisoba at home.
I've been making my own sauce for a long time.
It's spicy sauce.
I think everyone will be surprised.
You're good at singing and dancing.
But I'm a professional cook.
I think you know what I'm good at.
I think I'm better at making yakisoba.
Italian chef Occhiai Tsutomu vs. AKB Kobayashi
Which one is the sauce yakisoba made by a first- class chef?
Chef Occhiai!
It's been a long time.
I have been here many times.
He is my student.
He is learning various dishes.
He is also learning how to treat girls.
He is playing a lot.
He is very popular.
Today's menu is yakisoba.
Even though he is Italian, yakisoba is different from usual.
What does AKB member Kobayashi know about cooking?
I have never eaten it.
But my best friend Sayaka Akemoto said it.
Yakisoba is amazing.
If it is yakisoba, you are as good as him.
No, I am not as good as him.
Let's start cooking.
"Gachikatsu Restaurant" cooking starts now!
He is going to show us an Italian chef-like technique.
That's a lot of pasta.
Pasta is boiled in seawater.
Usually, yakisoba is taken out of the bag and put in a frying pan.
However, this type of yakisoba is like pasta.
It is boiled in a pot with a lot of salt for one minute.
This technique is unique to Italian chefs.
Kobayashi's noodles also have this technique.
He pours water over the noodles.
He wraps the noodles and puts them in the microwave for one minute.
By doing this, the noodles become softer.
Kobayashi went to the microwave.
Are you okay in the microwave?
I'm okay.
Are you sure?
Yes, I always do it.
This is a cabbage cut into strips.
It sounds good.
Kobayashi is also good at cabbage cut into strips.
And now...
We shut out how Chori is doing.
While we wait for the food, let's learn about yakisoba beans.
I'll tell you the secret of sauce yakisoba!
Sauce yakisoba first story!
The king of botouji gourmet, sauce yakisoba!
The famous Fujinomiya yakisoba from Shizuoka prefecture and Yokote yakisoba from Akita prefecture.
This one!
There are 37 kinds of yakisoba beans in Japan.
That's how popular it is!
Sauce yakisoba was born in Japan about 70 years ago.
Right after the war ended, soldiers came back from war and ate chow mein in China.
It is said that it was the beginning of chow mein.
Stir-fried noodles, right?
However, chow mein is seasoned only with salt.
They don't use sauce!
The sauce for yakisoba is the original Japanese one!
Oh, I see.
That's because...
At that time, the city department was short of flour, which was a material, so noodles were very expensive.
Oh, I want to make chow mein, but noodles are expensive, so it's so little!
My dad will be angry!
Then I have to increase the amount with something else!
So, I added relatively cheap cabbage and increased the volume!
Oh, cabbage produces a lot of water!
The taste has become thin! What should I do?!
At that time, I bought a deep-flavored Worcestershire sauce!
It goes well with cabbage, which is familiar with watered noodles!
Mom, you're better than usual!
I did it!
Like this, sauce yakisoba was born out of weirdness, but now it's a classic Japanese menu!
Here's the question!
Since 1963, when the world's first instant yakisoba was released in Japan,
instant yakisoba has appeared one after another!
Ah! It's Hokkaido!
Hokkaido, Yakisoba district.
Among them, the most famous one is Yakisoba Yuko, which was released in 1976!
By the way, this "ufo" doesn't mean "unconfirmed flying object", but it's taken from a header of three words!
What are those three words?
Izumi Mori, please answer!
"U", "u", "u", "u", "u", "e", what does it mean?
Huh? We're asking you!
The answer is...
"Tasty", "thick", "big"!
Among the instant yakisoba of those days,
"tasty", "thick" and "big" appeared and became a popular product!
Speaking of which, I want to eat sauce yakisoba now!
But that yakisoba bento in Hokkaido, we grew up with that.
They make a soup with all the hot water.
That's delicious.
I was surprised because it didn't exist.
We have it here, so we have peyoung.
We have it here, but I'm really into Tokyo.
It's completely different. Where is it?
Yamaguchi.
While we're running, there's a lot of scent. How is it, everyone?
It's done.
It's done? That's fast.
Ah, it's true!
It's completely different.
What is it?
Ah, but it became yakisoba!
It became it?
Meanwhile, Kobayashi is...
What?
What is it?
Ah, it's on!
It's fast!
It's there!
Italian legend, Occhiai Chef and AKB Kobayashi.
What is the sauce yakisoba they made?
One is Italian legend, Occhiai Chef's yakisoba.
The other is AKB Kobayashi's sauce yakisoba.
Which yakisoba is Occhiai Chef's sauce yakisoba?
A plate, open!
Which one is it?
Yakisoba?
A sauce yakisoba with thick sauce, hot spring egg and dried tomato.
It's pasta, tomato.
Next, B plate, open!
B sauce yakisoba with crispy pork and cheese and lots of summer vegetables like paprika and zucchini.
By appearance, we can't tell which one is sauce yakisoba.
Which one is sauce yakisoba made by a first-class chef?
First of all, please eat.
Thank you for the meal.
Please taste it and judge whether it is made by a low- ranking chef or not.
It's delicious.
Besides, tomatoes go well with it.
It goes well with yakisoba, doesn't it, Segawa- san?
It's deeper than I expected.
It has a deep and wonderful taste.
Is it deep?
It's shallow and deep...
No, it's deep.
It's shallow and deep.
Then, please eat sauce yakisoba made by a first- class chef.
Thank you for the meal.
It has a lot of vegetables.
It's delicious.
It has a strong smell of sake.
It has a rich taste.
It has a rich taste, not only sauce yakisoba.
Then, I would like you to answer.
Please raise your cards at once.
Is it A or B?
It's A, A, A, B, A, A, B, A, A, B, B.
It's B.
It's divided.
No matter how you think about it, it has a good smell.
It's difficult to balance the taste.
I see.
I think A is like a doctor with a lot of clinical experience.
It's salty and moderate for anyone.
It means you have a lot of experience.
"Doctor with a lot of clinical experience" is a good expression.
To put it simply, A is more delicious.
All three guests chose A.
On the other hand, a minority group chose B.
If there is a possibility of making either of them, I think A is more delicious.
A is easier to imitate.
B is a dessert with a strong taste of fruit and alcohol.
A is also delicious, but B is a product made by a professional.
In terms of talent, B is the MC.
A is better than B.
Are you making fun of the camera?
No, I'm not.
Are you making fun of the camera?
No, I'm not.
Italian chef Occhiali made...
A. sauce yakisoba
B. sauce yakisoba
If it's sour, it's incorrect.
One, two...
Thank you for the meal, Mr. Occhiali.
Who will be first place?
Go ahead.
Chef Ochiai's sauce yakisoba is A!
My teeth are going to snap!
How can you say that?!
Then, in one minute, you will also win an award!
Italian chef Ochiai's sauce yakisoba!
The biggest point is the mushrooms used in the sauce.
After stir-frying shimeji, mushrooms and oysters,
put it on a food processor and make a rich and fragrant mushroom paste.
The ingredients for yakisoba chosen by the chef are...
onion, asparagus, mushroom sauce and shiitake mushroom which go well with yakisoba.
Stir-fry them in olive oil and put noodles in it.
When you put Worcester sauce on yakisoba,
put it on a high-temperature frying pan.
By doing so, it becomes more fragrant.
This is also a first-class technique!
Here, put the crispy pork that you fried in advance.
Parmigiano-cheese, which is often used in Italy.
Put the mushroom paste that you made earlier.
Finally, put shredded cabbage in it and mix it well so that it goes well with noodles.
On top of it, put hot spring egg and dried tomato.
It's like carbonara.
Ochiai's sauce yakisoba is ready!
You should try it, too!
The third round!
The next first-class chef is...
From the world of sweets...
Now, it's very popular among women to make sweets with vegetables.
For the first time in the world,
she opened a vegetable sweets specialty store, Cotagie.
Jan Nudark of sweets world.
Kakisawa Kaya.
This time, Kakisawa will make home-cooked dishes.
Omelet rice?
Yes.
I'm a pastry chef now.
I studied French cuisine and started cooking.
I've been making omelet rice for a long time, so I'm confident in it.
For amateurs, there is confidence that you will not lose.
On the other hand, AKB's food selection is...
AKB's western queen...
The owner is quiet.
In fact, the owner's family owns a famous restaurant in Fukuoka.
She first stood in the kitchen when she was five years old.
Since then, she has been cooking all the time.
My omelet rice is very popular among AKB members.
They gave me a reservation form and asked me to write my name on it.
How long did you wait for it?
About a month ago.
The omelet was so soft and tender.
I wondered which chicken gave birth to such an omelet.
I can't lose to young people.
I'm also 35 years old.
I'm sorry for professionals.
I hope you like it.
I'm sorry.
The world-famous pastry chef, Kakisawa Aya vs. AKB's owner.
Which omelet rice will the first-class chef make?
Kakisawa Aya...
Even though you don't usually cook...
I used to study cooking.
You're good at it, aren't you?
That's right.
She said "that's right".
I thought you were nervous.
Are you okay?
Let's start cooking.
"GACHIGASU RESTAURANT" Cooking, start!
First of all, with rice.
Is ketchup already in it?
It's colored.
Yes, the master's rice is already red.
Generally, omelet rice is added with ketchup when stir- frying rice.
When the master cooks rice, he adds water and tomato juice in a one-to-one ratio.
By doing this, the umami will increase.
Chef KAKISAWA's rice is also a little different.
This one is yellow.
This is because he added onion paste when cooking rice.
By doing this, the sweetness of the onion soaks into the rice.
How does this difference in rice affect the taste?
It's different from the rice cooker.
Is that self-service?
It looks like it's for business.
I brought it with me.
Did you bring it with you?
KAKISAWA's calm expression tells me that he can't lose to such a little girl.
I'm scared of girls' cooking now.
That's right, like SONOYAMA.
I'm scared of girls' cooking now.
Now all you have to do is wait for the food to be completed.
Here is the waiting time.
Do you know about omelet rice?
"OMLET RICE! THE FIRST STORY"!
Western-style omelet rice.
Don't you think it was born overseas?
In fact, it was born in Japan.
There is a novel about its origin.
It is said that it was first served as a side dish at a Ginza restaurant.
That is here.
This dish is cooked with rice, minced meat and eggs.
It's called "rice omelet".
Five years later...
Omelet rice wrapped in omelet rice is born!
Wow, it looks delicious!
By the way, the hint of its shape is...
Jackin sushi!
By the way, recently, omelet rice is not wrapped in omelet rice.
It's common to put half-cooked omelet on top of chicken rice and eat it.
Actually, a movie director came up with this style of omelet rice and...
He introduced it to "Death, West, Food", and "Famous Sword".
The director, who liked this fluffy and soft omelet rice, also made it appear in his own work.
Its title is "dumpling".
Here is the question!
Who is the director of the movie "dumpling" who makes and eats half-cooked omelette and eats it as an omelet rice maker?
Eiko Segawa, you know who it is, don't you?
"dumpling" is...
Is it director Juzo Itami?
Huh?
Oh, it's not.
The answer is...
No, not yet. I'll tell you the answer now.
Juzo Itami!
By the way, in Taimei Prefecture, which was asked by director Itami to make fluffy omelette rice for the first time,
the omelette rice called "dumpling omelette rice Juzo Itami style" is actually sold!
Oh, I want to eat it, too!
Juzo Itami is correct!
It's from that movie, isn't it?
No, it hasn't changed in history for about twenty- five years or so.
Now, the aroma is getting stronger and stronger...
It smells good!
Here, Chef Kakisawa will show you the essence of patissiere!
It's really fast!
What's this?
Well, you know, it's my specialty. I always do it.
This is meringue, which is finely whipped only white egg white.
You add the yolk you have separated and mix it further.
In fact, this is a technique used to make dough for roll cake.
By doing this, a lot of air enters and the baked condition of the egg becomes fluffy.
The texture of the egg is quite important because you showed me this just now, isn't it?
On the other hand, the boss is...
Shun-chan, are you okay?
The boss is hitting something with a shutter.
Excuse me!
Just soy sauce, please!
It's done!
Wow! I want to eat it!
It looks so delicious!
On the other hand, the boss is...
Huh? Wow!
It looks delicious! It's fluffy!
It's fluffy!
You made this?
Katsushii Kakisawa Aya and AKB boss, what kind of omelet rice did they make?
One is the omelet rice made by the father of seafood, Kakisawa-san of vegetable sweets.
The other one is the omelet rice made by the father of AKB.
Which one is Kakisawa-san's omelet rice? Please take a look at it.
A plate, open!
It looks delicious! It looks delicious!
A demi-glace sauce with a lot of fluffy omelet.
A omelet rice with a stylish accent of heavy cream.
A plate, open!
A omelet rice with tomato sauce and parsley around the omelet.
They look the same. Which one is the omelet rice made by a first-class chef?
First of all, let's start with A plate's omelet rice.
Let's eat!
It looks delicious!
It's so soft!
It's the softest rice I've ever eaten!
It's the softest rice I've ever eaten?
It's really soft!
It doesn't feel like there's anything in it!
In your mouth?
It becomes rice right away!
Next, B plate's omelet rice!
Wow, this is also...
I don't know!
It's delicious, but I don't know!
I want to eat a whole one of this!
It's so delicious you want to eat a whole one of it!
I want to eat it! It's delicious!
Both of them are delicious!
You don't know?
I know!
You know? Ah, you know what you know!
I know, but...
As expected of gourmet chefs!
Both of them are delicious!
Gourmet chef Hitori-san, are you okay?
Yes, that's right, um...
Compared to A, B's has a slightly more mature flavor...
And, as a characteristic of B...
The rice is really dry!
If you think it's not enough...
There's corn in it!
It has a lot of chewiness...
In other words...
Congratulations!
What does 'congratulations' mean?
Now, let's have everyone answer!
Please raise your cards at once!
Go ahead!
Now, it's out!
Mr. Segawa, A!
Yes, I don't touch the egg anywhere.
It just goes in like that.
I think it's because I did it with that much speed and power.
If you say the omelet is fluffy,
definitely A.
I only know about the fluffiness.
Everything else is the same.
It's hard to calm down.
Yes, it was hard to calm down, so that's it.
Although there are many people who say that A is first place,
so far, only Moriizumi in the world has rebelled!
No, it's definitely B!
Definitely B!
Because I ate A first,
I only feel the fluffiness.
B is also delicious,
but it's either fluffy or A.
Mr. Segawa, you don't have to give up either.
When it comes to the fluffiness.
No, when it comes to the fluffiness,
I don't think there was much of a difference.
Oh, really?
But I thought there was a slight difference,
because of the rice inside.
The feeling of carefully frying the rice,
definitely comes out in B.
But since everyone said it like that,
I'm fine with A, too!
That doesn't apply!
Is that bad, boss?
That's it!
Now, what Chef Kakisawa has made is...
A. Omelet rice?
B. Omelet rice?
If you drink it and say it's sour,
it's incorrect!
One, two...
Mr. Kakisawa, thank you for the meal!
Go ahead!
Which way will the first place go?
All of it!
He did it!
Thank you!
Chef Kaki Sawa's omelette rice is B!
Especially Izumi Mori, did you get all three questions right?
I got all of them right, didn't I?
Only one person didn't get it right.
I won't forgive you for not telling me!
You know all of them, don't you?
Don't underestimate Chef!
Chef Kaki Sawa's omelette rice is B!
Now, let's look at Chef Kaki Sawa's omelette rice recipe in one minute!
First of all, let's look at what's inside the omelette rice.
The ingredients that Chef Kaki Sawa chose are onions, mushrooms and carrots.
To enjoy the texture of the omelette rice, he used raw corn.
After stir-frying them until they become soft, add the rice and tomato paste that you cooked with onion paste and stir-fry them together.
The secret of making a refined taste without using ketchup is that you don't use ketchup.
Next, omelette rice.
Mix the egg yolk that you separated with meringue and put it in a frying pan.
And mix it vigorously here as well.
The reason why Chef Kaki Sawa uses a whisk is that if you put a lot of air in it, it will become fluffy.
When the surface starts to solidify, break the egg in half, gently shape it with a spatula and put it on the rice as it is.
Make a quick cut with a knife and gently open it with your hand.
As you can see, it's fluffy and soft inside.
And if you put a special sauce that you cooked with garlic, onion and tomato with red wine...
You can see the patissiere's skill.
Kakisawa style omelet rice is done.
Please try it.
The secret of this omelet rice is...
Fresh cream mixed with eggs.
What did you have with you?
I was returning it to make an omelet.
I usually do it here, but I do it in Saibashi.
Do you do it in Saibashi?
You are too relaxed.
Next week's topic is...
Hayashia Pei and Gushi Kenyoko.
For example, did you kiss Hoppy?
Did you kiss Hoppy?
Which of them kissed AKB and got a straight perm?
In addition...
Kumamon, the best Gotos character in Japan.
A character too famous in Japan will challenge.
For some reason, they will compete with their bare hands.
Please look forward to the result next week!
Next week's topic is...