AISubs v3.7
Yabamoto, Kikuchi, Shibata, Ryozo, Tojiro, Muneo and Nishinoya.
"Gachinko Love" competition!
It's just "gachinko" and "love" competition, right?
Again?
Is it always these three, including me?
These three can't do it.
But this time, we'll split up into "soup", "noodles" and "food" and do it in a week.
- Shouldn't we call our opponents? - Yeah.
- I'm so nervous. - Let's do it.
- Okay. - Soup, Shibata!
- This is bad! - This is bad!
- This is almost "gachinko", so we don't care about "noodles". - We don't care about "noodles"!
- "Noodles" are "fushita", "food" is "itaiyaji". - Yeah, yeah, yeah.
- This is serious! - Okay, I'll announce the results.
- "Soup" is "toshimitsu". - Wow, that's a good one!
- "Noodles" is "tetsuya", "food" is "yumemaro". - Wow, this is...
- This is... - This is a miracle, it'll never happen.
- Well, you can imagine them making "udon". - It'll never happen.
- Well, I think we all have something prepared, so we'll make "mochi" first and put it together at the end. - Okay!
- Let's do it! - Let's ramen!
Making "udon"
Okay, first we'll make the half-cooked eggs.
Five minutes, I guess.
This is the pork loin we'll be using for the char siu.
First, we'll rub in some salt and pepper.
Next, we'll cook the meat.
While we're cooking the meat, I'll make the sauce.
Water, soy sauce, sake, mirin, ginger...
I'll use honey instead of sugar.
I'll cut up some green onions and put them in here and cook them.
After cooking it for quite a while, I'll put this net on top of it and put it in the pot and cook it.
I don't know how to make char siu anymore.
Should I leave it for one night?
Ah, it's hot!
When the char siu cools down, I'll put in the boiled eggs and wait until tomorrow. End of story.
End of story.
I've read a book called "The Secret of Ramen" a long time ago, and it seems that the reason why the noodles are yellow is because people use water-soluble food.
So I bought water-soluble food on Amazon and it arrived like this and it's messed up.
I really don't know the amount at all, so I'd like to do it appropriately.
And it seems that you shouldn't touch this water- soluble item.
I feel like I'm letting you eat such a dangerous thing.
Wow! The moment you put it in, it turns yellow.
It's very sticky.
I don't know if it's because of this water or flour, but I'd like to eat it like udon.
So I'm going to do this and put it in the refrigerator and eat it tomorrow morning.
So I let him sleep all night.
So if you put this dough in it and press the button, milk will come out of it and it seems like you can do it here.
Wow! Wow! Wow! Wow! Wow!
It looks like this.
This is the outside. The inside is not rough at all.
It could be bad. It could be bad.
But I don't know because I've boiled it, so I'll just let you know.
This is done.
Okay, I'll do my best!
I was going to make tonkotsu soup, but I couldn't get the pig's bones, so I went a bit seafood- oriented,
I'm going to put all the ingredients in and boil it.
I think that's what soup is made of.
First of all, I'm going to take this tebasaki dried food-type soup stock.
I'm going to put in the bonito flakes and salt kelp.
I'm going to put in the shrimp, which is thought to be the base of the soup.
I'm going to put in the kelp, sesame oil, and coffee fresh to give it a strong taste.
I'm going to put in everything I've bought and boil it.
First of all, I have to eat the tebasaki.
Is it delicious?
I'm going to put in the rest of the bones.
There's a lot of oil floating around.
I'm going to put in the dried shrimp.
I think the basic taste pace is pretty good right now.
And Sazae. It's pretty rare, isn't it?
If you leave it like this, it only tastes like vinegar.
So in order to make it creamy, I'm going to put in this kind of omasum and coffee fresh.
I think it's getting darker with the color.
I also put in this garlic.
Yes, how about it?
I'll put in the chikuwa for now.
To make the soup brown, nutmeg.
Oh, the bonito flakes are really strong.
This alone already smells like sugokiya.
It's getting thicker and thicker.
It's really good, but I don't know what to do.
It was supposed to be pretty bad, but it's getting better.
I'm done with this and I'd like to go with this soup.
So I'm going to make ramen with bamboo shoots and pork and green onions.
This is a lump of pork from Butabara.
When I put it all in, it kind of looked like char siu.
I don't know what to do with food.
I'm scared.
I totally forgot about this.
It's so good.
I'm going to put this boiled egg in here and let it soak up the flavor and serve it.
That's it.
Welcome to A-lus-C, Bunkei Ramen.
I'm Tetsuya, who is in charge of noodles.
I know most of the ingredients for noodles, but since it's a section that doesn't have much personality, I bought it without hesitation.
Wheat flour, tea, eggs, milk.
I think it would be perfect if I mixed these three things.
It's kind of normal.
If you make ramen and fail at noodles, you can't get anywhere.
I'm going to do my best to make soup and ingredients stand out.
I'd like to make it quickly.
400 grams of bamboo shoots.
I think it's four eggs because it's 400 grams.
Egg.
Next is milk.
I'm going to mix it while looking at it so that it's about the size of a good noodle.
Doesn't it look like ramen noodles?
It's all connected now.
I'm going to stretch it out and cut it now.
I want a roller.
It's just right.
Well, I'd like to make noodles with this useless knife.
Make noodles with a knife
How is it?
It's quite thick, but it looks like a fine ramen.
This ramen is completely complete, so I'd like to wrap it in a wrap and leave it to dry.
That's all for the noodles of Bunkei Ramen.
Yes, I'm in charge of the soup, but when it comes to ramen, the most important thing is soup.
First of all, I bought it.
It's asari.
It's dried fish.
It's chicken.
I thought I'd put it in at once.
In one pot.
Put it in the pot and simmer it slowly.
I'll take it and make the soup.
First of all, all of it.
Oh, it's hot.
Yes, I did it.
Well, I'll just put it in here and it'll just be an hour.
I did it for about three and a half hours.
It's evaporated and decreased a lot, but I feel like it's almost like ramen.
It smells like dried fish.
I'm looking forward to seeing what happens when I combine noodles and ingredients like this.
That's why my soup is complete.
One week has passed.
Now that the ramen is ready, we'll just finish it up and eat it and wrap it up and that's it.
Hey, do you know who's making your soup?
I don't know what's going to happen, but I'll bring it.
Then please wait.
First of all, there's nothing we can do about it.
Yes, it's me.
Hakata ramen is decided by the three of us.
Oyster mushroom, egg, garlic, and char-siu pork were not chosen.
There's nothing I can do about it.
And it's noodles, but it looks like it's been cooked properly at first glance.
This is actually sticking together like a Mont blanc.
Hey!
It was really good while it was cold, but while I was doing it in that really hot studio, it was kind of drooling.
But it's fine, it's fine, it's fine. Is it okay with a new feel?
Yeah.
Try it.
Is it bad?
Is the taste okay?
The taste is okay. Try boiling it and see how bad it is.
Taisho's soup.
The rice is really hard, you know? Really.
I know it's hard.
That's why...
Here you go!
It's garbage! I thought it was fresh garbage.
You're doing it too much.
What?
You're kidding me.
There's soup.
You said it was pork bone.
Why isn't there pork bone in it?
I couldn't get pork bone anywhere.
That's why we had it for a week!
But I tried it and tasted it a little.
I thought it was really good.
Then it's okay.
It's like a special soy sauce.
Why do you say it's soy sauce?
It's hot. I'm scared.
Oh, but it's soy sauce ramen.
But it smells a little good.
This is that, right? It smells like bonito.
Oh!
After boiling it...
It's a hidden taste, right?
A little.
Like this.
No, no, no!
No, I'm particular about this.
Then, while praying for this stuck noodles to be separated as much as possible...
Please!
Oh! Oh! Oh! Oh! Oh! Oh!
It's hot! Hot! Hot! Hot!
It's coming, right?
It's coming.
It's coming, but it's not separated.
It's powdery. It's powdery.
Oh!
I see. I see.
It's a fluffy ramen.
I'll serve it.
It's ramen!
Ramen is ready!
Yay! I'm happy!
Let's go! Let's go! Let's go!
It's ready! It's ready! It's ready!
Okay! Wait!
Oh!
It's soup!
It's not soup. It's a hidden taste.
It's a little hot in this ramen.
I'll squeeze it.
It looks delicious!
It looks pretty good!
I'll drink it.
Oh!
Oh! I see.
What?
What's in it?
It's just noodles.
Noodles are like this...
Noodles are just noodles.
It's pork chop.
I'm sure he made it.
Of course.
It's not coming out.
Hmm!
Well, I can eat it.
I can eat it.
You know what I mean, right?
I know what you mean.
You know what I mean?
It's delicious!
Hmm!
It's so sweet!
Why is it sweet for you?
It's sweet for me.
I see.
But I can't eat katsuya.
You did your best.
If you have an egg, you can eat it.
Oh!
Shut up! Shut up!
Let me show you the quality of the shop.
Let me show you.
I'm looking forward to it.
Let's combine the ramen of the literature team.
First of all, look at my noodles.
Here!
Ta-dah!
Are you making noodles?
Yes, it looks like a rice ball.
I'd like to boil it.
How is it?
I can't tear it off at all.
It's a pretty good noodle.
Are you sure you're making it?
Is it taking you long?
I'm looking forward to it.
Let's look forward to it.
I'm not making it now.
You have to talk to the noodles.
Don't you have to say hello to the noodles?
Good morning!
Well, it's not time yet.
Yeah, it's not.
Good morning!
I'm Taisho!
Noodles!
It's written!
Wow! It's a revolution!
It's a revolution!
This is Toshimitsu's soup.
It's been three and a half hours.
It's decreased a lot.
Really?
It's decreased a lot.
Is it like a seashell?
I think it goes well with this thick noodle.
This time, I'm going to make char siu, eggs, and noodles.
Oh, that's good!
Oh, I see!
That's a good idea!
I'm going to put this in the bag.
Oh, that's good!
Wow!
Oh, that's good!
That's good!
Yes, yes, yes, that's good!
Wow!
Is it good?
Wow!
Doesn't it look really good?
This is good!
OK! Win!
Win!
Hey!
Drink up, you guys!
Hey!
You're late!
Take this! This is our ramen!
Oh, that's good!
Oh!
That's good!
How is it?
The soup is really scary!
Wow!
It looks really good.
Yeah.
Ugh!
It stinks!
Hahaha!
The soup stinks!
Oh, it's good!
Oh!
Hey! How is it?
It's been three and a half hours, hasn't it?
Char siu...
How many people will eat this noodle?
Oh, there's an egg on top of it.
Oh, this is really good!
Wow!
Try it!
It's red and spicy!
It's spicy!
I'm scared of dried squid.
What is it? I've done it too much.
I thought you were swimming in dried squid.
You're using it as it is, aren't you?
No, it's not like that.
That's right!
It's delicious!
Oh, it's true!
No, but it's not as good as I thought it would be.
It's better than I thought it would be.
This is difficult.
But if you eat both of them, you'll all judge calmly, won't you?
Yes!
Did you get this?
Yes!
It was a one-sided game, if you say so.
You have to win or lose.
Yes!
This is your own honest opinion.
Here we go!
One, two, three!
This one!
Huh?
No, it's definitely this one!
I know you can't eat it.
I can eat it!
No, if you say each department, this one is definitely the best.
This may be a natural sound.
I think it's the best I've ever made.
It's deep, isn't it?
Let's not win or lose.
I think my ramen is the best.
Next year, I'm going to Tokyo Ramen at U-FES Museum.
Oh, that's great!
I'm going to use the same recipe as last year.
I'm going to make two types of ramen.
Oh, you're going to make two types of ramen.
It's going to be very popular.
I'll announce it.
Please look forward to it and wait for it.
Until we meet again, bye bye!
Today's keyword is "GO"!