AISubs v3.8.2
I'm going to cut a little more.
I'm going to wash it.
I'm going to eat it.
First, the pork bone.
Pork bone. It smells good, doesn't it?
Lastly, the chicken breast.
Oh, it's pork and chicken.
Do you change the soup every day?
Yes, we do.
In the case of Chinese cuisine, we discard the broth first.
Oh, you throw it away.
I take it out and make chicken soup.
Chicken soup?
I make it every day.
Oh, you change it every day like this?
I make it in the morning.
Oh, you make it in the morning.
It's the same as before.
I heard you change soup every day at the store you went last time.
Has it become important?
I don't want to do it as much as I can.
I make it once a day.
Is there a point you value most when making soup?
Not to make it cloudy.
Not to make it cloudy!?
If it smells bad, it's overcooked and over-cooked.
If you make it cloudy, it smells bad?
It smells bad and doesn't go well with the overcooked one.
I see.
My father didn't have such a good family back then, but my grandfather has been writing about it.
You can only change salt for old people.
I see. You're particular about salt.
You're so detailed.
Cutting
Cut it into bite-sized pieces.
You don't cut it into thin slices, but into bite-sized pieces?
We've been doing it like this for a long time.
I see. It depends on the store.
Last time you said you cut it into thin slices.
Put it in the middle of the plate.
About this size.
I understand.
Is it okay?
Please cut it into small pieces.
Why do you use this size of bread?
It's easy to eat and salt is easy to mix.
We value the crispness of bread.
It doesn't matter if it's too small or too big.
Even if it's too much...
So you can feel the vegetables too?
Yes.
It's better than I thought.
This is the bean sprouts.
Here you are.
It's heavy.
It's already cooked.
Four kilograms of bean sprouts.
You can eat 20 kilograms of bean sprouts in a day.
20 kilograms?!
What you put in is Chinese cabbage, Chinese cabbage, bean sprouts, chives and carrots.
Carrots.
So you put these four kinds of vegetables in.
No matter how expensive vegetables are, you don't mix cabbage.
I've been particular about it for a long time.
Next, we will boil the meat.
Yes!
Boil it once and remove the smell and bitterness.
Boil it.
How many kilograms is this?
This is about eight kilograms.
Eight kilograms!
Are there more vegetables?
That's right.
I think it's the same for soups.
Do you care about the smell?
Yes, I do.
I learned last time that there are four kinds of vegetables, but you intentionally use less vegetables?
It's like a simple is best.
It has the aroma of chives, sweetness of Chinese cabbage and the crunch of bean sprouts.
When you make it, you can choose which one you want, right?
The order of putting it in the soup changes the taste of the noodles.
That's important.
It's well cooked.
I'll lift it up.
Can I?
It's heavy.
It's heavy!
This is about one person's daily meat.
Oh, in one day!
Wow!
Do you just put in meat like this?
Yes.
You don't cut it into small pieces?
No, we don't.
I feel like you use the ingredients as they are.
I guess there are differences between stores.
I'll get the bad ones.
You'll get the bad ones.
Yes.
Wait a minute.
Yes, I know the timing.
It's hot.
I can't say it's hot.
It's floating. Is it a bad omen?
It's a little late.
Oh, I'm sorry!
I'll cool it down with water.
Cool it down with water?
But...
Just a little bit.
Okay.
And let it cool down.
Okay.
Let's make soup for tomorrow.
Okay.
The order of cooking is different, so first of all, from the cartilage.
Cartilage.
Is this what you just boiled?
That's right.
Why are you reusing this?
Because it's annoying.
Oh, because it's annoying!
I'm boiling it down, so I'll throw it all away after this.
Next is abalone.
I'm going to the bathroom.
Not many idols cover the pig's ribs, do they?
Yes, I'll do my best!
Next is chicken breast.
Chicken breast.
I mostly use chicken neck.
There are neck and torso.
This is torso and this is neck.
Torso is smelly.
Smelly?
It smells strongly.
You touched it a lot because it was hot.
Was it okay?
I was surprised.
I will open this next.
Yes.
Wow, you do this every day.
Yes. 365 days a year.
Wow, you do it every day.
Yes.
Wow, I'm getting anxious. Can you make it for me?
He is making a cake for her.
It's getting longer and longer.
Like this?
It's getting longer and longer.
Like this?
Yes.
Yes!
Then, put it in the bag.
Yes, I'll put it in.
When the oil separates and floats like this, it's ready.
Why do you cool it down?
Because you want it to be tight.
You wash it thoroughly.
It's beautiful.
I want to learn from you and create something original.
I want to learn a lot from you.
I should change, right?
Yes, I'm sorry.
I'll cool it down.
Yes.
A few minutes later...
You've been working a lot from the morning.
Yes.
Sometimes I think about what I'm doing and I'm in a hurry.
What about you?
I'm very particular about noodles.
and even though it's fast, I'm really particular about the taste.
I didn't know about this work before,
so I was surprised and surprised that I'm doing this much.
There are many differences from the shops I learned last time,
such as the number of vegetables and how to prepare them.
I want to incorporate both good points and my own originality.
You haven't eaten it yet, have you?
No, I haven't.
I'm hungry.
There is time until opening, so eat the noodles without covering them.
Thank you very much!
Don't remove the oil and just open it.
I don't remove the oil.
This is the finished state.
Turn up and down the heat.
Turn up and down.
The soup doesn't boil and the temperature doesn't drop.
It maintains a little bit of a foam.
If the heat is strong, the soup will be cloudy.
Is timing important?
Timing is very important.
The timing of putting the soup in and the temperature of the pan is important.
If the pan is hot, it will turn white.
I see.
First, noodles.
We use tube and straight noodles.
Tube and straight noodles.
Loosen the noodles.
How long will it take?
Well...
It's a big meal.
So...
Add lard.
Add pork.
Add Chinese cabbage and bean sprouts.
Mix them up.
Add soup.
Then, for the aroma, carrots and chives.
Then, sake.
Japanese sake. Cooking sake.
Then, salt.
Then, seasoning.
This is not decided yet.
Sense? Sense?
This is it.
Oh, no!
Taste it with salt.
When it starts to boil, add black pepper.
Okay, black pepper.
This is enough.
Okay, three drops.
It depends on the angle.
Wait!
Okay, I got it.
When it boils, add sesame oil.
Sesame oil.
Yes, for aroma.
Okay.
It's done.
When you look in the eyes, you can feel it.
It's still a little hard.
Flour is a living thing, so it takes a different boiling time every day.
It's not perfect.
It's sealed like this, but the humidity and roughness of the day are completely different.
Flour is a living thing?
Wow, it's too deep!
It's important to cut off the oil, too.
If you don't drain the water thoroughly here, the taste will be scattered.
Yes.
It looks delicious.
Thank you very much!
You ate it up so quickly!
I eat it slowly.
Slowly?
When I'm busy, I eat it up more.
You eat it up quickly.
Wow!
Thank you for it.
Thank you very much!
Thank you for it!
I will eat it up now!
Thank you for it!
Oh!
It's too good.
It's quite light.
I like it.
When meat is big, you can feel the taste of meat.
It's too good!
The noodles are in a tube and straight.
It's good. It's filling.
I thought there weren't many kinds of vegetables, but it's not lonely at all.
It has a proper presence of vegetables and it's super delicious when it's mixed with soup.
The vegetables are super sweet and delicious.
Our vegetables are all domestic.
Oh!
That's why I'm so particular about it.
Tube and straight?
Salt is often involved.
Salt!
Yes! It's very delicious with soup.
I'll have it. Thank you very much!
delicious!
Oh, it smells good.
I might have chosen the hardest path.
I'll make noodles and taste them, but I have a dream that it won't taste like.
Wait!
I might have that dream from now on.
Please come this way.