AISubs v3.7
Yadono, Tetsuto, Ryoto, Jujutsu, Yoruto, Zen-san here.
I'm sure you guys eat out a lot,
but the food you eat out is so delicious that you can't recreate it for an amateur, right?
But there's one mysterious genre.
- Teppanyaki. - Teppanyaki.
- Basically, you just grill and serve seafood and meat. - That's right.
- Despite that... - It's really expensive.
- It's expensive and delicious. - That's right.
I love it and eat it a lot,
but I think it's a professional skill even if you just grill it.
If you follow the recipe and cook it, you can make it delicious to some extent,
- but I wonder which is better, meat or Teppanyaki. - If you follow the recipe, you grill the meat.
- It's like that, right? - That's right.
So I think grilling meat is actually the most difficult.
So today, even if you're an amateur, we're going to see if you can grill meat and make it delicious.
Toshimitsu was appointed as a chef, so he trained at a Teppanyaki restaurant.
I was indeed appointed.
- I trained at a restaurant. - I trained at a restaurant.
I really don't want to tell you this, but I usually come to this restaurant.
- It's Steakhouse Aqua. - Okay.
- It's Okasaki's Aqua. - You're right.
- Since you cooperated with me in the video, I have no reason to say your name. - That's right.
- Since it's such a nice restaurant, please treat me well. - Sure.
- And... - Please show me around.
- Please come in. - Please come in.
- I'm Shishio. - I'm completely an amateur.
- I'm Shishio. - I'm an amateur.
- I'm like, "Ow, it hurts!" - "Ow..."
- "Ow..."
- You're not recovering? - You're not recovering?
- And these two are just amateurs who have no influence. - Yes.
- They're all amateurs. - But they've never told me that grilling meat is bad.
- They've grilled me some meat before. - They've grilled me some meat before.
- And here's something that amateurs don't know. - Yes.
- I love the stuff Inowara makes the most. - He's famous for his extremely scary eating habits.
- But if even an amateur like me can grill meat and tell the difference between them... - Yes.
- ...it means I definitely need to practice grilling meat. - Yes.
- So I'd like you, the butcher, to grill me some delicious meat for me. - Yes.
- So today, I'm just going to eat meat and say, "It's delicious." "It's even more delicious." Right? - That's right.
- Isn't that the best? - It's the best.
- It's definitely the best meat. - Today's your birthday, right?
- It's my 30th birthday, so I'm going to do something good for you! - Well, that's what you're going to do.
- Since you're 30 years old... - I'm going to eat you up.
- The conditions are, you grill, cut, and tell the butcher, "Here you go." - They all say the same thing.
- You can also cut it however you like. - You can cut it however you like, but...
- Should I cut it so it's easier for you to eat? - Yes, cut it into a star shape.
- Ah, you're so cute! - I can't do this!
- First of all, since you're training separately for the first time... - Yes.
- We'll show you how you train. - Yes. - Please watch the video.
- So, it's a secret practice day. - Yes.
- Today, I'll teach you how to grill meat. - Thank you for having me.
- Will it be any different from other professionals? - Yes, it will.
- Oh! - I'm looking forward to it.
- Thank you for having me. - Thank you for having me.
- The skill of grilling meat used to be higher than this. - No doubt about it.
- So, I'll show you how I do it. - Yes.
- This is a Hokkaido serving steak. - Oh.
- Let's grill it first. - The pan is heated to 180℃.
- Let's grease it first. - Okay.
- I'll grease it.
- First of all, put the meat on the pan and grease it lightly. - Oh.
- Then, turn the meat around and grease it lightly. - Oh.
- Then, turn it around and grease it. - Oh.
- Actually, you can sprinkle salt later or before, but let's sprinkle salt first because we forgot it. - Yes.
- Usually, we sprinkle 1% of salt for meat. - 1%!? - 1%!
- So, it has a strong taste like this. - This is 1%. - This is 1%.
- And it has a little delicious smell. - Yes. - Next, grill the back as well. - Oh.
- So, I added oil here and mixed it with oil when I grilled it. - Meat doesn't have much blood in it. - That's right.
- This is the only part that's not grilled yet. - Yes. - This is the only part that's not grilled yet. - Yes.
- It's not cold inside yet, so I'd like to grill it on the outside and grill it on the inside.
- So, I grilled it on the back and grilled it on the inside. - Oh! - But it's not like this yet. - Oh, you're right. - Yes.
- But I've never done it before. - Yes, I've never done it before. - Why? - Because it's more compact when you grill it. - Yes.
- This is a maillard reaction. - Oh. - Yes.
- If you can, you can also do this side. - Yes.
- Let's put it up like this. - Yes.
- It's quite common, but... - Yes.
- It gradually raises the temperature of the center part from all four directions. - Yes.
- I see. - Yes.
- And there's a net here. - Yes.
- Let's put it in the net for a moment. - Oh.
- Now it's preheating. - Oh.
- The surrounding surface temperature of the meat is probably up to about 170 to 180 degrees now. - Yes.
- I think it's still about 30 to 40 degrees inside. - Yes.
- Let's let the surface heat up for a long time. - Oh, slowly.
- If you cook it gently, it'll be good. - It's good.
- Actually, it only rests for the time it's been grilled. - What?
- Yes, so I've been grilling it for about 5 minutes now. - Yes.
- If it's late, it's really good if you grill it for 5 to 6 minutes. - Wow.
- Doesn't it cool down? - It doesn't cool down.
- It doesn't cool down at all. - It doesn't cool down.
- Yes, the juice inside is flowing and rampaging. - Yes.
- I'm going to take it out and let it sit for a while. - Yes.
- If you cut it right away, the juice will come out. - Yes.
- Now the juice is flowing down like this. - Yes.
- If you turn it over like this, the rampaging juice will come out on this side as well. - Yes.
- The juice flows evenly. - Yes.
- It's good. - Yes.
[Grilling]
- Okay. - Okay.
- It's amazing how it's been sitting for a while. - It's been watery or not juicy at all until now.
- So I'm going to lightly blow it away like this. - Wow.
- The juice is beautiful. - It's delicate.
- I'm just going to scoop it up. - Wow, it looks good!
- Okay. - Wow! - Okay.
- Let's make this shape our goal. - Let's do it.
- I'm going to try it. - Go ahead.
- It's good!
- Isn't it great? - It's great.
- It's good. - Is it perfect?
- Everything is just right. It's not too hot and it's well-absorbed. - Yes, yes, yes.
- I'm going to try one more. - All of this is softened.
- It's softened. - The meat juice.
- It's all softened. - If I did this at home, it would be soggy.
- You let it sit for a while, right? - That time is very important.
- Let's do our best. - Please do.
- I'm so nervous. - Like you're lying.
- The scenery here is on a different level. - What kind of practice shall we do?
- Let's practice this. - First of all, put this meat fork in your left hand.
- This is a skipper. Put the meat fork in your left hand. - Yes.
- And put the skipper in your right hand. - Yes.
- Let's practice turning it over. - Yes.
- I think it's meat. - Yes, let's practice turning it over.
- It's not that useful. - No, I don't know.
- So, to turn it over, first support it with your left hand.
- Then, support it with your right hand. - Yes.
- Then, twist your wrist and turn it over.
- Yes, like that. - Oh. - Then, pull out your right hand. - Yes, yes, yes. - One more time.
- While you do that, we'll practice how to sprinkle salt. - Instead of sprinkling 1% of salt per piece of meat...
- Let's practice sprinkling salt. - Like this. - It looks like you're sprinkling salt from about four of these holes down here. - Oh, only those four?
- Only those four. - Then, like this... - Sprinkle it little by little. - Then...
- Then, sprinkle it. - Then, sprinkle it. - Then, sprinkle it. - Then, sprinkle it. - Then, sprinkle it.
- Using about 140-150g of this meat... - We need 400g of salt. - We need around 140-150g of this meat... - We need around 1.4 soi-pi-ki.
- The most important benefits of sprinkling salt - The most important benefits of sprinkling salt
- This looks like meat, right? - Yes. - And we put this here, and we eat about 1.4-1.5g of this meat...
- And I'll practice sprinkling salt. - Wow, it sounds like a lot of training. - Isn't it great!?
I'll shake it once.
Shake it as a whole.
Like this.
Let's do it.
Like this.
Remember that this is about 1%.
By shaking it and looking at it.
You can sell it more than you think.
That's right.
Let's cook the meat.
First, mix the oil in the pan.
Drop about 10 yen worth of oil.
Okay.
Let's cook it.
Drop about 1 yen worth of oil.
Please drop the oil.
Okay.
I'll put it on the pan.
Please do it.
After putting it on the pan, drop the oil under the pan.
You can turn the oil all over the meat.
Please drop the oil.
Next, drop the salt.
I'll drop the salt.
I'm doing it more vigorously than I did earlier, so it may be a little dark.
I think it's getting a little browned, so let's turn it over once.
I'll do it from the scallops I just made.
It looks delicious.
Oh, it looks delicious.
I see.
The meat is a little thin this time, so let's bake it lightly and let it rest once.
Oh, that's nice.
Okay, let's let it rest like this for now.
Look up and let it rest.
Let it rest and let it rest.
Usually, customers don't usually have it in front of them, so I'll clean it up at times like this.
It's stuck here now, so if you try to bake meat next in this state, you won't be able to hold it well.
It's a little rough.
Can you use a knife?
Is it a knife?
Maybe you can't use it here.
Certainly.
I've never had such a long one.
This is not for sashimi.
I'm using a cool knife.
Right hand knife and left hand meat saw.
First of all, put the meat saw where you want to cut.
Pull the knife so that it slides.
Shift.
Pull.
Use it firmly from root to tip.
Cut it off.
Let's practice a little.
This is like a regular saw.
Yes, yes, yes, yes.
Like this, gently and slowly on the iron plate.
Imagine that the meat is coming out of the meat grinder and you're going to blow it away.
Yes.
Is it fast?
It's okay, it's okay.
Is it okay like this?
That's fast.
Put it in and cut it like this.
Let's cut it.
Yes.
Can you cut it?
I'm good at it.
Wow!
It's beautiful.
I don't think you can cut it.
It looks delicious.
I want to taste it.
It looks very delicious.
It's salty.
It's too salty.
It's interesting.
Is it well-baked?
It's well-baked.
It's still cold.
I want you to eat it.
I'll eat it.
It looks delicious.
It's delicious.
The meat is good.
I want to bake it more.
This is the best meat I've ever baked.
The salt and the inside are well-baked.
I have two more.
These are for practice.
Toshimitsu's path to becoming a chef has begun.
You will practice this and become good at it.
Good luck.
I'll do my best.
You were doing your best.
I couldn't see it well.
You should have done it like this.
It's valuable.
You can bake meat many times at an iron plate restaurant.
It's a great experience.
You can't do it here.
What happened to the meat you baked?
I ate all of it.
I'm not going to lose today.
Don't worry about one thing.
You should value your preferences.
I like hard meat the most.
I think this is the best.
The meat is delicious.
You can bake it more than two times.
I'll give you the best meat today.
I'm begging you.
You two are chasing me out of the iron plate restaurant.
I'm resisting you.
I've been training my arms all the time.
Don't lie to me.
You don't train your arms.
I don't train my arms.
It's easy for you to win.
It's easy for me.
If you lose, you can't eat it.
I'm going to bake meat randomly for you.
After you bake it, you can eat it.
I don't have confidence in myself.
I'm sorry.
I'll definitely eat it.
I'm looking forward to it.
I said it was random for you.
I'm reassured.
I think you should do it in order that you can't do it.
In order that you can't do it?
I'll do it in order that you can't do it.
I'll clean up.
I'll make you say, "It's not that delicious."
I'll bake meat for you.
First of all, I'm a star of an iron plate life I admire.
I've been thinking about it a lot.
It's the coolest theory for a cook who's doing this with an iron plate.
Really?
I've said it once in a while.
I can't believe you're making me do it in half- sleeves and half-pants like this.
With sandals.
It's the best way.
You're wearing the same style today.
You guys.
So fast.
And,
right away,
like this.
It's so nice!
Like this.
Stop it!
I've seen this before.
Like this.
This is new.
Like you're pressing...
Or like this.
That is.
It's easier.
At first, it's hot.
So, I pay attention to that.
It looks good,
but it's hot at the same time.
It's amazing, isn't it?
You can do it like this, right?
Yes, you don't have to shake it.
It's a good knife, so you don't have to shake it.
Just hit it lightly and you can do it like this.
It's going well.
It's pretty red inside.
Is this true?
Is it really that red?
It's burning.
Oh, it's hot.
Oh, let's take it off like this.
Oh, with this...
With this, I'll lose the parts that haven't been grilled.
It's like my family's grilled meat.
Yes, like this.
It's almost done, isn't it?
Yes, it's almost done.
And...
Look!
How is it?
It's done!
Amateur style, the best grilled meat.
- Please eat. - It's an amazing menu.
- Welcome. - Welcome, welcome.
- This is Hokkaido-style sirloin steak that our proud chef grilled. - Oh.
- First of all, I don't think it's fun just by looking at it. - Yeah.
- Actually, that's not the only thing I can talk about. - That's right.
- Well, it's a little bit like that. The size of the meat is different. - Yeah.
Right?!
It's pretty well cooked inside.
It's a little different from what I imagined.
I think it's a little suspicious, but I'd like you to eat it.
I'll eat it.
- Yeah, it's good. - It's good, isn't it?
Well, it's only my first meal, so I can't really compare it with others.
Well, it's really good.
As I said earlier, it looks a little distorted.
I think it's a little charred and burned out.
Well, first of all, it's really good.
- If you eat too much, it might not be interesting. - That's right.
Well, thank you for the meal. It was delicious.
- Well, let's eat it. - I want to taste it.
- I think it's pretty good. - Well, it looks delicious.
- Thank you for the meal. - Thank you for the meal.
- It's delicious. - It's delicious.
- But if you say it's the taste of the store... - It's a little different.
- It's a little charred and burned out. - Yeah, it's a little charred and burned out.
I feel like it's getting harder.
- It's hard to chew. - Yeah.
- Because you ate too much. - I'll eat it.
20 points!
- It's good. - It's good.
- Thank you for the meal. - No, but I really feel like that.
- I'm sure you know what I'm talking about. - Well, you know...
- I have to work hard. - I'm really curious about what's different.
- I'm not looking at you at all, but I'll tell you. - I'm so angry.
- Please tell us about it. - Yes, please.
- I'm nervous. - I'm afraid it'll be over once we start grilling. - Yeah, and we can't go back. - We can't go back. - Which way are we going? - We're going to the middle. - I heard you say you can't even hear the chef. - I heard you say that. - We cook quite a bit on our personal channel. - Can we talk like this for about three hours? - I think Tetsuya will put it in the iron plate and then sprinkle it with salt. - I think I'll sprinkle it here. - Oh, I see.
- I think you can do it pretty hard. - I'll flip it over. - If you do this, you can make it for me and use it as a reference. - I want to trick you. - I'll make a shop called water next door. - You have a bad personality. - I'll wait with this. - Oh, let it soak in. - Oil too. - That's about it. - So far, it's just salt.
- I've seen it before, but it's like grilling steak in oil. - I've seen it before, but I'm going with that this time, so I'll grill it without avoiding oil.
- It's in! - I think Tetsuya flipped it over early. - Oh, I see. - I don't touch the meat much. - I have that image.
- I'll be back in about 3 minutes. - Really?
- I'm scared! - Oh, wait a minute.
- The fire is really strong in the middle. - I've never seen you cook like this.
- I'm moving.
- You're moving?! - No, no, no!
- Oh, it hurts! - Does it have anything to do with cooking?
- Okay, I'm flipping it over! - Okay!
- One, two... - Oh!
- One, two... - Okay!
- I'm letting the meat rest here. - Oh, you want the meat to rest?
- It's like letting the meat cook. - Oh!
- If you heat it up a little and cook it through... - You're right.
- What's the point of doing that? - Right?
- If you don't do it right now, you'll get in trouble later. - Don't put it in such a big pot!
- Okay, should I cut it? - This is important!
- I don't think you should cut it like this. - Like sashimi?
Meat!
- Oh! - One more time!
- You slice the meat diagonally and do this. - Okay!
- Shoulder meat is done! - Done!
- Welcome! - Should I eat it like this?
Oh! It's a line of knives that are much better than before.
And I'm going to eat this shoulder meat that you can only eat at a steakhouse.
It's so good!
It was really good just now, too. I don't know if I can really grill it.
I wonder if they put salt on it after grilling it.
The moment I ate it, it tasted like salt and I felt like I could eat it deliciously.
- Yes! - It was very good.
- Thank you! - Thank you!
[The meat is done!]
- Try eating it as it is. - Can I?
- Are you going to eat it as it is? - Can I eat it as it is?
- Can I eat it? - No, no.
- I'm going to eat it. - Okay.
- I'm going to put my legs up. - That's dangerous!
- I'm glad you didn't take this part. - I'm biting it.
[Laughter]
- Wow! Wow! - I'm so lucky!
- I'm going to eat it!
[Laughter]
- I'm going to eat it. - It's small, but it's growing.
Mmm!
It's softer than the one at a steakhouse.
It's easier to bite into.
I think it's really strong when you eat it properly.
It's really good when you eat it properly.
- Why is that? - I was surprised.
Is it a Japanese restaurant?
[Laughter]
- But it's difficult to handle fish. - That's right.
- 40 points! - Oh!
- It went up!
- 40! - But it was lower than I expected.
- It's a bit like a raw fish. - Maybe it's not cooked.
- Hmm... - Maybe it's not cooked inside.
- You're looking at me with the same eyes. [Laughter]
- Huh? - But...
- Watch out for the car. [Laughter]
- I wonder how it'll go from 40 points. - That's right.
- Maybe it'll be like this. [Laughter]
- The last one, Kusumi. - Yes, yes.
- Please. - Thank you.
- Okay, so... - Ah...
- Here we go. - If you make a mistake...
- Why are you putting pressure on me?
[Laughter]
- Do you want me to reach out my right hand? - Huh?
[Laughter]
- Do you want me to cook it on the spot? - Okay, so it's this meat, right?
- Yes. - Yes.
- It's at the highest temperature. - Yes.
- I'm nervous. - I'm nervous.
- I'm nervous about that.
- I'd like you to pay attention to what we're doing. - Yes.
- I'm really curious about the timing of adding salt. - Yes.
- And the amount of oil. - Yes.
- Oh! - Oh!
- There's still some oil. - There's still some oil.
- And it's in the middle! - Just a little!
- Oh! - Oh!
- It's like this! - What are you doing?
[Laughter]
- You're cheating. - Like this?
- You're cheating. - That's unfair.
- You're pulling it again. - Wait... Huh?
- You're pulling it a second time? - Wow, it's annoying.
- Hold on! - That's annoying!
[Laughter]
- You have to grab it properly. - I can't hold it with my hands!
- And the oil's at a high temperature. - That's why it's like that.
- Oh no! - Huh?
- It's like... - It's like...
- I put a lot in it and it's not coming off. - Yes.
- I put a lot in it and it's not coming off. - I know!
- It's boiling. - Huh? It's boiling.
It's just that it's not boiling as much as it should be.
- The oil... - It's mixed in.
- I see.
- The oil and meat are mixed in. - I see.
- The meat is big, so you don't have to mix it. - Huh?
Please cut the meat carefully.
But compared to when we practiced,
the temperature of the meat is close to max level.
- Temperature max? - Temperature level...
- It's there, as a feeling. - Is the temperature a temperature?
Listen to me!
- I think the meat is softer than when we practiced. - Yes.
- Here, salt... - Salt...
- This is 1%. - Do you know how many grams?
It's about 140... No, it's a little bigger.
100... What is it? Is it about 150 or 160?
- Temperature 1.5 degrees. - Temperature. - Since it's a feeling.
A little more, a little more, a little more.
- I'm looking forward to it. - It's big.
- Then, add the extra salt. - Ah, I see.
- It keeps falling down. - Do you think we shouldn't do this?
I think we should repeat it here.
I'll repeat it.
- Oh! - Oh!
- It's quite... - Can you say it like that?
- It keeps falling down again. - It keeps falling down.
That's about it for now.
- Look, look, look! - I'm doing it, I'm doing it!
If I do this, I'll call Yosu.
I'm getting serious.
If it were up to me, I wouldn't be able to cook it for this long.
I'm getting anxious. If it gets soft like this, it's a skill.
Meat doesn't cook if you hold it, so you don't have to turn it.
- I see. - Yeah.
Don't make that face.
- What's with that face? - Don't make that face.
I'm going to lock it in like this.
I wonder if they'll say that.
I wonder if it'll cook. The timing is really...
I'm going to put it this way again.
It's mixed, it's mixed.
It's not cooked, so don't panic. It's okay.
It's my one and only.
- It's cooked! - It's cooked!
- You didn't decide on a cloth, did you? - I'm going to let it rest.
- How long? - A few minutes.
- About four minutes. - Eh, three minutes?
- Is that true? - It's true.
Like Yumemaru-san said, it's mixed.
- I thought it was amazing. - I think I know what you're talking about.
- I think I know what you're talking about.
- Can I say it again? - Then it's probably empty on this side.
- Ah, from top to bottom. - From both sides.
- It's not cooked? - That's...
I'm going to say it again with an accent.
Okay, I'm going to try it.
- It's cooked! - It's cooked!
It's cooked!
- It's cooked! - It's cooked!
- The fat is... - I'm going to take it out and eat it.
- Okay. - Eh!
- How can that happen in a second? - I'm going to cut it.
- Wow! It's horizontal! - Eh?!
- Wow! - You're going to cut it along with it.
- The inside is nicely red. - Yes.
- And it's complete. - Yes!
- Wow! - Wow!
- It's completely different! - It's completely different!
Delicious Hokkai. It's Hotsukaido-san's beef.
Here you go.
- Welcome. - Welcome!
Welcome!
- It looks good. - Thank you for the food.
Can I eat it?
It looks really nice.
- Thank you for the food. - Thank you for the food.
It's good!
It's pretty good.
But it's hard.
I don't think I'm good at cutting this.
I feel like it's not big enough.
I feel like this is the nicest one.
It was good.
- Thank you for the food. - Thank you for the food.
So we've finished eating all three dishes.
There's only one dish that we practiced and worked hard on.
Which one was it?
Please answer!
This is hard.
What's troubling you?
The way we cut the meat.
For the second dish, I felt like we were cutting it diagonally and nicely.
If that's what you taught me, I thought I could enjoy the second dish.
But we mainly practiced how we cooked it.
- So we've decided. - Yes!
Please answer!
The most delicious meat we practiced cooking was...
This meat!
Chef who cooked this meat, please raise your hand!
- Thank you for the food! - Thank you for the food!
I'm so happy!
- Thank you for the food! - Thank you for the food!
- Yumemaru is getting used to cooking. - That's right!
I thought it was good, but it's definitely not.
- It's just the way you cooked it. - It's completely different!
- It's good! - Can I eat it?
I'm curious about the taste.
- I'll eat it now. - I'll eat it now.
The meat is good, so even if it's rare, it's delicious.
It's well cooked inside, but it's not hard.
I want you to teach me.
It's delicious.
I felt something different from home.
Chef, please eat it.
I've been watching you eat.
It's very strong.
My hands shook when you did it.
Excellent!
Thank you very much!
100 million views!
Thank you very much!
I'm happy that the results came out properly.
There was something like that.
So, while eating meat, grilling technology is very important.
I think I use it a lot in my videos and practices.
If you want to grill delicious meat, please refer to it.
Thank you for today!
goodbye!