AISubs v3.7
- Geared's style. - Taka's style.
- Shibuya's style. - Ryo's style.
- Hashimoto's style. - Ryo's style.
- Fushimi's style. - Fushimi's style.
So, today we'd like you to make konnyaku.
What?!
- What's going on? - What's going on?
This time, we have...
- Tetsuya-kun and Shimizu-kun's team. - Yeah.
- Fumemaru-kun and Ryo-kun's team. - Yeah.
- And Shibayu-team. - Yeah.
- Let's get started. - Wait, wait, wait!
- You're making it too easy. - It's too easy.
- It's one of the hardest ones. - It's over.
- Today we'll make konnyaku. - Konnyaku...
- I can't do it. - What do you mean you can't do it?
I'll say it first, but you probably won't be able to make it.
- What?! - What?!
Let me aim for it.
It's a battle of how close you can make it.
It's okay if you can make it by looks, it's okay if you can make it by taste.
Don't even think about making real konnyaku.
Don't be stupid! We'll make it.
- Let's go shopping. - Okay.
Welcome!
- Oh! - Oh!
Before we turned the camera around,
Mishi-san said, "Shibayu will come off, so Ryo- kun, step aside."
And he was like this the whole time.
Okay, you two don't know the ingredients, right?
I know, even if I'm stupid.
- I don't know if you can make it or not. - Oh, I see. I apologize for that.
The way you make konnyaku is with wood core.
It's said that you use wood core to make shibori juice,
but I couldn't buy it because of the wood core.
So instead, I have this substitute.
It's burdock.
This burdock is a wood-borne core,
so I'm going to use it to make shibori juice.
- Oh, you're going to make shibori juice out of burdock. - That's right.
- What you need to harden it is this hardener. - Hm?
Harden it with hardener.
- What was that? - No, it's fine.
Harden it with hardener.
I didn't have a chance to use this hardener.
- You're stupid. - Let's do it.
- Crush the burdock. - Crush it?
Add salt and pepper.
Oh, look! The konnyaku is here!
- Oh, no! - Oh, no!
It's okay. I have a good mentality.
- Cut the cabbage. - Okay!
[Cut the cabbage]
[Cut the burdock]
- Let's put the burdock on the food processor. - Do you like it, Tetsuya?
- Why do you rely on it? - It's amazing these days.
- Wow, it's funny. - Wow, it's round now.
- Isn't it funny? - Isn't it amazing?
- What's that? - It looks like a purin.
- Suddenly, like this... - It's like miso.
- What are we going to do with these poopies next? - Don't say "poopies"!
- I'm going to squeeze this out with my T-shirt. - Okay.
- Let's squeeze it out. - Okay.
- Hey! - Huh?
- Look! - Wow!
- It's here.
- Here we go. - Wow!
- I didn't know it would come out like this.
- Now that we know what it tastes like, let's try it. - Cheers!
- Oh, it's like this. - It's burdock. - It's burdock.
- It doesn't taste that strong, does it? - The konjac's condensed part is too strong.
- What do you mean? - I want konjac.
- For this bag of konjac, we'll use 150-170cc of water. - Okay.
- But it's too hard, so let's use a little more water. - What are you trying to make?
- This is like... konjac.
- Can I say it all? - It's really dark.
- Wow! - Huh?
- What is that? - Hey!
- It's dirty.
- Oh, it's good. - Yeah.
- Wow, this dango... no, it's not dango.
- It turned out like this. - This is great.
- Now, we'll add the konjac. - Huh?
- Huh? Are you doing it like Ogasaki? - Huh?
- Idiot, I'm not from Ogasaki.
- The shape is completely konjac. - Yeah, the shape is konjac.
- I don't think you're a food maker, but...
- I don't know what you're talking about. - I don't know what you're talking about.
- Here we go.
- It's in. - I see.
- But if you look at it from a distance, it doesn't look like konjac at all.
- Go! - What's going on?
- This is konjac's taste. It's said that it only occurs when you make konjac.
- Well, this is fine.
- What's this? - What's this?
- The konjac is floating! - We have to pick it up.
- Wow!
- At first glance, it looks like a poop of someone who grew up eating only milk.
- So, our konjac is complete! - Yes!
- It's Shibayu's team. - Yes, it's Shibayu's team.
- It's like "bring it all in, bring it all in." - Yes.
- We're not aiming for the real thing.
- First of all, konjac's unique texture. It's not jelly, it's pudding.
- What do you think it is?
- Here it is. - Wait a minute!
- Doesn't the texture look like it?
- It's like...
- Basically, I'm going to make this into raw material. - I see.
- And you know, there's something like green laver in it.
- When I thought about what that was, when I thought about what I was going to harden it with,
- Now, this is what came to my mind.
- Soba flour.
- Well, isn't there green laver in soba?
- No, there isn't.
- But I think if it's just flour, it's going to be sticky.
- So, this is...
- This is something like gelatin, right? - Yes.
- I'm wondering if these three will basically be formed.
- Well, I'll do it. - Yes.
- It's potato starch, but which part will you use it for?
- Well, except for the string, right?
- The string of this place?
- I think this part is going to be the texture of konjac. - Yes.
- Let's take the place. - Yes.
- Yes, we got the string. - Yes.
- Well, shall we hit the soba?
- I was going to hit the konjac, but I hit the soba for now.
- Wow, it's kind of funny. I want you to hit the soba like this.
- I'll make it about the thickness of an earpiece.
- About the thickness of an earpiece?
- I'm getting excited. - I'm getting excited.
- Isn't it getting fun? - It's so fun.
- I think it's about this hard in terms of konjac. - That's right.
- I'll start the agar once. - Yes.
- Yuya-san, do you have any experience with agar? - I have agu. - Is it like a pig? - Yes.
- I put in the agar. - Yes.
- I'll boil it here and mix it in standby. - Yes.
- I'll put it in and mix it in. - Yes.
- It's a cotton kindness panty. - Yes.
- I'll put it in something like this. - Yes.
- I forgot to boil the soba for a while. - Yes.
- I'll put it in and boil it. - Yes.
- I want to do it to the extent that it hardens a little. - Yes.
- Should I put some of the agar juice in it? - Yes.
- I'm looking forward to it. - Yes.
- I'll put it all in, mix it all in, and pour it into the bowl. - I see.
- I have a feeling that it will harden well if I do this. - I should have done this from the beginning.
- There is not enough blackness. - Certainly, it still feels a little white.
- Kneaded sesame. - I see.
- This is kneaded sesame. - Yes.
- It smells good. - Yes, yes, yes.
- It's like the beginning of making ramen. - Yes.
- I felt like there wasn't enough green laver in the soba. - Yes.
- Green laver. - There is, there is.
- There is. - Yes.
- Yes.
- It's very... - Yes.
- It might be a good feeling if you say it's a different dish. - Yes.
- If you cool this, konjac is complete. - Yes.
- Please wait for a moment. - Yes.
- This is a team of two people who had a similar idea to the correct answer. - Yes.
- We know konjac and sweet potato. - Yes.
- But we can't get konjac and sweet potato. - No.
- So we gave up and bought everything that was sold. - Yes.
- Sweet potato. - Natto potato.
- Potatoes. - Potatoes.
- I wonder what konjac and sweet potato tasted like. - Yes.
- It doesn't come out that transparent. - How do you take it out?
- What? - How do you take it out?
- The one who won is the judge. - If it hardens, it hardens. - If it hardens, it hardens.
- I'm going to grate the sweet potato. - Yes.
- It's kind of white. - Yes, it's white.
- But well, it's getting white from here. - Yes.
- For now, the grated sweet potato is complete. - Yes, it's complete. - I'm impressed.
- It's kind of like trollo now. - Yes.
- This is also white. - This is also white.
- I'd like to put it in little by little. - OK!
- So, when this hardens, it becomes konjac. - Yes, please wait for it to be complete. - Yes.
- So, konjac is complete. - Yes!
- Who wants to eat it first and know if it's really konjac? - Yes!
- I wonder what it will be like. So, Shibuya Ru will go first. - Yes!
- Why did you say it? - Please show me konjac.
- Here you go. - Oh!
- It's disgusting!
- You can't lose to this. - It's disgusting!
- It's not hardened.
It's different!
Hey!
Man, this is gross...
So, if you want to eat this ponytail...
No, I'm a judge.
Don't hold back, everyone.
I'm not a judge. Don't hold back, everyone.
Don't hold back, everyone.
I'll break it for you!
Thank you for the food.
I'm gonna die.
Yeah!
But you know...
Mom, you've been eating this for two days and it's already too soft!
That's what it tastes like.
Oh!
Look!
Wow...
Gross.
This is grossly cooked.
Grossly cooked.
It's not konjac!
I get it.
Next!
Let's go, Tetsu and C team!
This is the konjac we made!
It looks like konjac.
It does.
It has this color.
I'll try it.
It's a little good.
Hey, hey, hey!
This is stomach cancer.
It's good for people who have low sugar levels.
It's scary.
It's really good.
They made it for us, so it's a growth.
This is good too,
but it's not konjac!
The ingredients are different.
But these two know the ingredients.
So please bring in the real konjac.
Please bring it in.
This is the konjac we made!
Hey, hey, hey!
Is this okay?
This is the konjac we made.
Konjac is made of konjac potatoes, right?
Konjac potatoes.
That's not fair.
I'll try it.
It's like jelly.
Huh?
It doesn't make you say "sorry",
but it makes you want to swallow it.
You're depressed.
This is sad.
It's not konjac!
I'm sorry!
This time, you've failed.
Why don't you prepare a carbohydrate calcium solution?
What is that?
Who came up with that idea?
Konjac potatoes are poisonous.
Carbohydrate calcium isn't good for you either,
but if you mix those two,
you miraculously get konjac.
What?
The person who makes the konjac first wins.
Of course.
I don't think so.
So, this series of "try making something" has been going on for a long time,
but it's now complete.
- It is, isn't it? - No, it might still be there!
- It's a little... - It's a little overwhelming.
- The preparation for filming is too difficult. - It's tiring, isn't it?
Anyway, if you have anything you'd like us to try making,
please send it to us here.
It's already in the comments.