AISubs v3.7
I'll do it! I'll do it!
[Time is running out]
I'll do it! I'll do it!
Don't walk!
Oh no, I'm not in a good mood.
I don't like it!
There are cooks, right?
I'm not a cook, am I?
No, you're not.
But it's the same with self-cooking, right?
I do self-cooking, but I can't cook as well as a cook.
But I still want to make delicious food.
It's common for amateurs to think that there is no way for a cook to win, but I've found a way to win.
It's easy!
First place the food that amateurs cook.
Then, the cook can win.
Then, you can cook with the ingredients.
You can cook with the ingredients themselves.
Do you understand?
Yes, I do.
So, we're going to have a match today.
Actually, we just had a match.
I'm not very good at cooking.
Today, we're going to have them eat the oyako-don we made.
And we're going to have a match to see which one is more delicious.
Do you have anything you want to ask me?
It's too simple.
Can I ask you something about yourself?
When we were cooking together, you were amazing.
Your skills...
My skills...
I only have skills!
Even with oyako-don?
No, not even with oyako-don.
It's a different story.
I only have skills.
We have a video of you cooking.
Let's watch the video first.
Then, we'll cook.
First of all, let's watch the video.
Yes.
So, this is the video of them cooking oyako-don.
Now, let's make Oyako-don!
So we have first-class ingredients and not-so-fine ingredients.
And the person who will make the match between me and Oyako-don is...
I'm Isogura of the in-campus club that just joined. Nice to meet you.
- Nice to meet you, Isogura. - Nice to meet you.
- You specialize in Japanese cuisine, don't you? - That's right.
- If I make first-class ingredients... - Yes.
- I'm sorry, but... - Not at all.
- I don't think I can lose. - I think you can win.
What?!
- I know how to make it delicious with these ingredients. - Yes, you do.
- Technique is important, isn't it? - Yes.
Somehow.
I'm a little scared of what kind of technique will come out of it.
- Can I do it while looking at the recipe normally? - Yes, you can.
- I really don't want to make a mistake in the procedure. - Yes.
Now, I'd like you to introduce what ingredients we have here.
- Shall we start with this one? - First of all, it's rice.
- This is komai. - Komai. It's written as "komai" because it's old.
- Yes, it's about two years old. - Two years?!
- I've never used this kind of thing before. - I see.
- For me, it's Sukiakari in Niigata Prefecture. - It's delicious.
- This is delicious, isn't it? - Yes.
- Is it katsuo bushi? - It's already sold in supermarkets.
- It's a regular katsuo bushi sold in supermarkets. - Yes.
- For me, it's a little different katsuo bushi. - Yes.
- It's from Rinben. - Rinben!
- Is it famous? - It's famous.
- It's famous.
- I want to use it later. - No, you can't.
- I'll make it cheap and use it. - Okay.
- This is onion. - It's a normal onion.
- It's a super fried onion. - Yes.
- As for me, it's an awaji island onion. - It's already an onion.
- It's a new onion. - That's right.
- Isn't this the most delicious one? - Yes.
- It's an egg. - It's a super fried one.
- It's also a super fried one. - Yes.
- But... - What's this?
- I've never seen an egg like this before. - It's called "tenbiran".
- "Tenbiran"!
- It's an egg from a farm in Tottori Prefecture. - It's an egg from a farm in Tottori Prefecture.
- How much is it in a box? - It's a set of two boxes, but it's about 4,000 yen.
- 4,000 yen!? - How many are in it?
- There are 30 of them in total. - This is the best egg.
- As for kelp, it's a good one. - Yes.
- It's a good one. - Yes.
- This one isn't that bad either. - That's right.
- It's a little cheap. - Yes.
- And around here... - Yes.
- Sake, soy sauce, mirin...
- Is this from Daiso? - Yes, it's from Daiso.
- Sake, soy sauce, mirin bought from Daiso. - Yes.
- Do you have a cup as well? - A cup?
- I thought I'd use it since we're here. - Wow!
- It has a nice texture. - Yes.
- And I bought this one at a good price. - Yes.
- It's a good price. - That's right.
- We have all of them. - Thank you.
- In the middle, we have sugar and soy sauce.
- These two are common. - Yes.
- Ajiza minori is the same. - Yes.
- Rice oil... - This is...
- This is something I requested. - Ah, I see.
- We have komai. - Yes.
- Can you prepare this for me?
- We have a few of these.
- Let's look at them while we're at it. - Yes.
- For chicken... Ah, I'm going to show you.
- For chicken... - I'm going to use broiler.
- It's for normal work. - Yes.
- And I'm going to make nagoi hochi.
- I think we'll have these three.
- I'm looking forward to it. - I'm looking forward to it. - Yes.
- For now, let's start cooking!
[Cooking starts!]
Um, I don't have enough rice.
What?! What are you going to do?!
First of all, I'm going to simmer kombu for about an hour at 60 degrees Celsius.
I also brought a thermometer with me today.
Wow, you don't have that.
And I think dashi is life.
Let's take some time to make it delicious.
And water...
Actually, you can use bottled water or clean water.
Oh, that's right.
I'm going to use tap water.
Wait a minute...
You're kidding me, right?
You're kidding me, right?!
Don't make fun of me!
Yes, thank you very much.
I'm Iizuka of Iizuka's Kitchen.
Nice to meet you.
I'm Iizuka's assistant.
I can also test my assistant.
She's a luxurious assistant.
Luxurious...
I don't think I'm in such a hurry yet.
I want to see the recipe and make it at home.
I just want to be a first-class ingredient.
I think I can make it in 30 minutes.
Well, it's not good.
It's cold.
That's not good, is it?
Well, you should cook the rice.
Mr. Toshimitsu.
Do you know why I'm using this tap water?
Because you can't use it all at once.
It's easy to get out of the water.
Because it's soft.
Aichi Prefecture is actually...
What!?
That's why we call it "soft rice water rice cooker".
Wow...
We've been drinking water for a long time, but we shouldn't think of it like that.
Me too!
Yes!
Nidoro Bakudan!
Yes!
I want to cook rice!
I'll give you this rice cooker.
Here it is!
The first-class rice cooker.
Yes.
It's Hitachi-san.
The rice cooker in the studio is probably from three years ago.
It's a small rice cooker now.
A small rice cooker?
Yes.
The rice looks very delicious.
Yes.
Is it okay if I don't make extra rice?
Of course it's okay!
Yes!
It's okay!
Then I'll make extra rice.
Please do it!
It's okay for me.
It's okay for you?
It's okay for me.
It's absolutely okay for me.
Yes, sir!
You asked me a good question!
Do you really want to use natural water?
I'll use it!
It's okay for me to follow the line, but...
I'll add water after I cook it.
So, I think it's not good for the rice to be too soft.
I think it's okay for it to be a little undercooked, not too undercooked.
Oh, it's dangerous!
Well, well, well...
It's okay for you, right?
It's better for me not to say it, right?
Of course!
I'll say it while I'm concentrating on cooking!
Yes, sir!
I'm sorry, but...
This may cause a commentary.
What is it?
Are you okay?
I'm so scared!
What? What? What?
What?
I'm so scared!
What did you say?
Did I say it properly?
Did you say it properly?
Do you know what it is?
You don't know, do you?
No, I don't know.
It should be okay for you.
No, it's okay for me!
It's absolutely okay for me!
Let's do it!
It's perfect!
Let's do it!
Yes, sir!
Say "I'll use it" when you use it!
Yes, sir!
Say it with a loud voice.
I'll use number two.
Yes, sir!
I've already tasted it.
I see.
You eat a lot of strawberries.
I'll remove the rice.
Oh, I see.
Let's do it!
Don't remove it!
I'll remove it!
Don't remove it!
Oh, I didn't remove it.
That was close!
That's right.
This is not a wireless rice cooker.
That was close!
I'll use the water I put in first.
If I make it in time, it will be very delicious.
Oh, you taught me a lot.
I wanted you to cook it as it is.
If you didn't say it, I would have cooked it.
You taught me a lot.
Okay.
It's perfect.
This time, it's okay.
Let's do it!
Cook it!
Okay!
By the way, there is a course called "gokujo".
Of course, it's "gokujo"!
In "gokujo", there is "futsuu" and "shakariki".
"Shakariki"?
Is there a "shakariki" mode in a rice cooker?
I'm worried.
Even if the rice cooker becomes "shakariki".
"Futsuu", "shakkiri", "mochi mochi", and "sushi meshi".
"Futsuu" is fine.
Okay.
I'll cook it!
Thank you!
This is five pieces, so I'll soak it in water for a while.
Without soaking it in water.
I'm going to soak one liter of kelp stock in water for about 30 grams of bonito flakes for an hour.
I'm going to put in a lot of stuff that will surprise you.
I don't think I'll be surprised.
I'm looking forward to it.
Can I put it in now?
You can still put it in.
Preparation is important.
I think my food is simple.
Food is material.
What?
Is it material?
Maybe I should say material today.
What should I do?
I'll read the recipe for now.
I want to prove that I can win against a professional cook.
I don't have anything to make first.
This pot is full.
Can I say something serious?
I don't have to do it for less than 30 minutes.
This is important even if you have it.
I'll use about 40 grams.
I'm confused.
I don't think I need to use this.
I'm sorry, Kanae.
I don't feel like using this at home.
I don't feel like using it at home.
It's delicious even if I don't use it.
Why do you say that?
I'm not used to it.
Kitchen is...
Let's get along.
I'll put in some sake.
You'll get drunk after driving.
I'll put in some sake.
I'm curious about the unique smell of rice.
I'll put in some sake for rice.
I'll put in some oil.
I'll put in some soy sauce.
I'll put in about a teaspoon of it.
It's not much.
It's different now.
I'll put in a little bit of it.
You usually put in a little bit of it.
That's right.
Did you use a frying pan?
I forgot about it.
I'll put in some ice.
I'll slowly raise the temperature of the rice.
The sweetness of the rice will stand out.
I'll raise the temperature of the rice.
You put rice in a rice cooker?
I'll slowly raise the temperature of the rice.
The sweetness of the rice will stand out.
I got it!
I'll cut onions.
I see.
I don't know how to say it, but it's really scary.
I don't know.
What is this?
I don't know what it is.
- Hoshimizu! - Yes, yes, yes!
This broiler pork is hard, so I'll change how to make it.
- Oh, yes! - Yes!
I'm going to put it in a liquid called brine liquid.
Brine liquid?
What is that?
- I'll tell you later. - Oh, I see!
After cutting leeks and stuff like that,
if you cut honey butter, it'll smell bad,
so I want to wash it often.
Is this right?
Wow, that's great, Coach Nagoya!
Oh, I see!
Oh, wow! I see, I see!
You don't use one of them, do you?
Then I won't use this one.
I'll take out the kelp.
After you take out the kelp, boil it once and remove the foam.
Then you can take it out at about 90 degrees,
and then you can put in the leeks.
Hmm...
Is that too much?
I think that's important.
- I got it! - Yes, yes!
Thank you very much!
- I'm cutting the katsuobushi. - Oh, katsuobushi!
- I'm adding about this much. - That much?!
- I think it's going to be delicious when it's raw. - I know, I know.
- I think it's going to be a big world of cutting if you cut off the tendon because of the elasticity of the meat. - Oh, cutting off the tendon.
- That's right. - I cut off the tendon.
- Intentionally. - That's dangerous.
- I'm not going to squeeze this. - The one that fell naturally.
- Isn't the katsuobushi beautiful? - It's so beautiful.
- Why did you forget about me? - Oh, is it okay? - Yes.
- Like this. - Wow!
- It's delicious! - Yes.
- Oh, the chicken is finally melted! - I'm going to clean the chicken and soak it in brine solution.
- What is brine solution? - Brine solution is water containing salt and sugar.
- Oh! - You can make brine solution at home, too.
- That's right. For example, when you make salad chicken or chicken dumbbells, it's softer if you soak it in brine solution. - Wow!
- I'm not going to cut it anymore. I'm going to grill it once. - What?! Are you kidding me?!
- It's a cheap butcher's meat and it has a unique animal smell. - Yes, yes, yes.
- I don't have to do this, so I want to make it worth it. - Oh, okay.
- Soy sauce, one tablespoon.
- Isn't it too much? - Sorry.
- Brine! I'm finally going to open it. Iwate famous brine flavor.
- Oh, it's delicious! - I'm going to grill the skin, too. I don't know if it has skin or not.
I thought I didn't need oil.
- The rice is ready! - Okay!
I'm going over there!
I'm going to open it!
The rice is ready!
Here it is!
Oh!
Oh, yes, yes!
Good, good, good!
I think it's good with this amount of water.
I think it's good, I think it's good!
No, it's perfect!
- It looks delicious! - I'm going to grill it a little more.
Why does it stick together?!
Does it stick together?!
Oh, it sticks together!
No, I don't need skin!
I may not need it!
Maylord reaction!
- Oh! - It smells delicious!
Oh!
Ordinary parents and children don't do it.
- Oh, you don't do it! - You don't do it!
I'll put this in first.
Yeah, yeah, it tasted good, too.
I'll put onions in here.
I'll stir-fry the onions!
I think it's good!
I'll put it in for about two minutes.
Hey, Siri! Hey, Siri!
What's wrong?
Hey, Siri!
Count two minutes!
Oh, it smells good!
What kind of hairstyle is that?
Okay!
I'll put in the chicken!
Yeah, yeah, yeah!
No, I think it's good! I think it's well-balanced!
In three minutes, on medium heat...
Hey, Siri!
Why don't you reply to me today, Siri?!
Yes!
Oh, what?
Should I reply to someone?
No, no, it's not Siri.
I think I'll finally beat the eggs.
I'll beat them one by one.
Like this!
Hey, I'll put this in!
I want to give it a little more flavor with this, so the color will be better.
Let's put in a little bit of the bonito flakes we had earlier.
Huh? Wait, I haven't measured it, have I?
Oh, no.
Body temperature is 1 minute and 40 seconds.
Hey, Siri, measure 1 minute and 20 seconds.
Countdown will start with the 1 minute and 40 second body temperature timer.
That's not the body temperature.
I'm going, I'm going, I'm going.
I'll put in the eggs.
Yeah.
Good, good, good, good.
Can you bring me some rice?
How much do you want?
Um... Two.
Two is good.
Good, good, good, good.
I'm going, I'm going. Be honest with me and bring me some rice!
Wow, it looks good.
It does, doesn't it?
It's coming, it's coming, it's coming, it's coming!
I'm done!
I'm going to mix it up.
I'm going to finish it up, too.
You have 2 minutes left with the rice.
Okay.
Wow, it's really sticky!
I'm going to put in some vinegar and transfer the aroma.
You're going to put in the leaves, too?
I'm going to put in the aroma from the leaves, so I'm going to put in the stem, too.
And finally, I'm going to put it on top.
Wow, you're just flipping over the chicken.
Huh, wait a minute.
Come on!
Get ready for the camera!
I'm going to put in some potato starch.
I'm going to use the soup stock I mentioned earlier.
It's not water-soluble potato starch, it's soup stock- soluble potato starch.
I'm going to thicken the soup stock a little bit.
And the eggs will be nice and soft.
I'm not going to mix up the eggs too much.
I'm going to mix up the whites and add a little bit of yolk in the middle.
Like this?
I'm going to put in half of the egg first.
And I'm going to move the egg a little bit.
The outside of the egg is hardening, so I'm going to move it.
When it hardens, I'm going to put it in for the second time.
Wow, it looks delicious!
The rice is cooked.
Yes!
It's difficult, but can you mix it up and wait for me?
I'm not a first-class supporter.
Oh, I'm sorry.
I'm sorry, I'm not a first-class supporter.
Here we go!
Yes!
Mix it up!
Yes!
I'm sorry, I'm not a first-class supporter.
This is a third-class supporter.
Is it okay?
Oh!
Oh, it's okay, it's okay.
I'm glad, I'm glad.
I'm sorry.
Oh, I see.
It's okay.
I don't have enough to eat.
Seriously...
I'm going to put it in the rice.
What?
I'm going to put it in the seaweed, too.
I'm going to put it in.
And I'm going to put the egg that I put in the noodle soup in here.
What?
I'm going to put some chili pepper and some chicken stock powder.
It's done.
It's cold now, so let's put in the noodle soup.
As you saw, it took me about an hour and a half to prepare all of them.
There is a difference in ingredients, so I had a lot of free time.
The first half of the video was talking with the chef.
I'm also nervous.
It's a battle.
Who is better at talking?
The chef is really good.
We've been getting along since the middle of the video.
Let's do it!
Decide between A and B.
I've decided.
It's embarrassing.
Here it is!
I thought we could eat it now, but it's not like we can eat it right away.
It's breakfast.
We've already taken the insert.
Yes.
There are places where information goes.
That's right.
Well, anyway, it's delicious.
Then eat it.
Yes, thank you for the meal.
Thank you for the meal.
It's delicious.
No, it's really good, though.
It's a different kind of taste.
Yeah.
It has a taste.
Yeah.
I think it's a little thin.
Yeah, that's right.
It's thin.
The meat is delicious.
Yeah, the meat is delicious.
Is there anything you want to say here?
Well, in our feelings, I think it's safer to eat the next one and then close it.
Oh, it's safe and OK.
It's in my memory.
It's delicious.
Thank you for the meal.
I'll do it.
Yes.
Ooh, it looks good.
What is it? What is it?
This is how you serve it.
It's like an egg.
That's right.
Okay, let's eat!
Itadakimasu!
It has a nice smell of pepper.
It's good!
It's really good!
It's obviously good!
The egg that's been lumped together is so fluffy.
I feel like the egg from before didn't have much meaning.
I can feel it when I eat it.
It has a strong fatness!
There's a little bit of fat on the meat.
It has a deep flavor.
It's really dry.
It's not just a strong flavor.
I've never made this at home.
It's really dry.
There's a lot of flavors that are layered on top of each other.
It's all in my mouth.
It's dry.
Donburi means the combination of what's on top and what's underneath.
The rice that's on top was rice.
I'm not sure if you can eat it separately.
It's like an egg fried rice.
It's all in one.
Let me guess.
I'd pay 1,200 yen for this.
You're already imagining it.
I'll repeat it three times a week.
You're imagining yourself two weeks from now and talking about it.
Even if we meet on a trip, we'll talk about it like this.
When you're thinking about your journey.
You're already thinking about the weekend.
You're already thinking about your next life.
Should I open this restaurant in front of the station?
Let's call in the chef.
I'd like to ask you about your cooking skills.
- Can I really teach you today? - Yes, of course.
First of all, let me shake your hands.
- Thank you for your hard work. - Thank you for your hard work.
Well, my kitchen is pretty messy, but...
I'm pretty excited about it.
So, A and B, which one was the delicious oyakodon?
Let's shout out A or B.
So, which one was the delicious oyakodon?
One, two...
A!
- One in a million. - One in a million?
- One in a million. - One in a million.
Now, I'd like to announce the chef who made A's oyakodon.
Terrarararara...
- Are you going to do it? - Are you going to do it?
The one who made A's oyakodon is...
- me! - Me!
I knew it as soon as you said it.
- I want to eat it. - Wait, you haven't eaten it yet?
- No, I haven't. - Oh no!
- I feel bad for him. - What?
I see!
- Toshimitsu's stick didn't have any flavor. - What did you put in Toshimitsu's soup stock?
I don't know what "soup stock" is.
- It's like "mentsuyu". - Oh, I see.
That's why it tasted like home-cooked food.
It's not like "kakkakkan gochisouma" at all.
- It's not good at all. - I'm not impressed.
- It's like the usual. - When we were preparing it...
I thought, "There's no way we can beat them."
- It's like "rogan". - It's like "rogan".
Cooking is an overwhelming skill.
- I see. - It wasn't about the ingredients.
- I haven't asked you about the ingredients. - Oh, the ingredients...
- It's like "sannryu". - Oh, you said "sannryu".
Sannryu isn't sold in supermarkets.
- It's not something you know in general. - Right, right, right.
It's like "kataya nagoya kochi"'s chicken and "tenbira".
- Tenbira? - It's 5,000 yen for two boxes.
- What? - What?
- Eggs are a waste of money. - That goes with that?
Hey!
That price doesn't have any flavor.
- What are you saying? - It goes with this?
- I mean, the chef's parents who used these eggs ate it. - That's right!
- It's like it's more delicious.
- It's like rice from two years ago. - It's like fish from the business world.
- The rice was different too. - It's like "suburoira".
- It's like "suburoira".
- Everything was made from scratch. - That's amazing.
- Oh, we can't beat them. - It's overwhelming.
- It's overwhelming.
Seriously, even if an amateur touches it once, it's no good.
I really get it now.
So... let's not...
cut it.
- Cut it... - Cut it...
That's all we have to say.
So, we're out of food.
Once again, let's mix the food well!
Thank you for the meal!
- Thank you for the meal! - Thank you for the meal!