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Welcome to Gachi Gache Restaurant!
This restaurant is a restaurant that will let foodie celebrities try out the best food of all time.
Try out the best food of all time!
Gachi Gache Restaurant is open!
Today's Gachi Gache is a gourmet special
Italian, Chinese, French, and Japanese food
They are the top chefs in the cooking world
The dishes they make are impressive
They are the top chefs in the cooking world
The Italian chef is making the sauce yakisoba
The sauce is delicious
The French chef is making the meat hot pot
The multi-technique Masai
There is a jelly that I have never seen before
What is this?
The world-class patissier is making the delicious omurice
This is the first time on TV
This is delicious
It's really soft
But it's not fun just to be made
Let's have a cooking battle with AKB's cooking pride
This program is brought to you by these sponsors
Gachigase, first class chef vs. AKB cooking selection
Which home-cooked dish made by a first-class chef is special?
Don't underestimate celebrities
Gachigase, first class chef vs. AKB cooking selection
In addition to the regular members, tonight the three foodies of the entertainment world will see the home- cooked dishes made by first-class chefs
First of all, Eiko Segawa goes to Shanghai to eat Shanghai crab in the fall
You can see this, right?
Of course, I'm confident
It's been 45 weeks since my debut so far
It's delicious, you must be eating a lot
I also like hints and quizzes
Hints?
You like hints? What do you mean by that?
I like hints but I'm not good at quizzes
Next, Sugimoto Aoyama cooks rice with high-class mineral water
Is there anyone who cooks rice with mineral water?
You can throw a stone at home
It's embarrassing if you don't see through it this time
It's embarrassing, I only accept first-class food so I think it's okay
Did you hear that? Remember that
And the first-class chef who usually cooks for us, Ejime Mori
Do you come to my house to cook for me?
Yes, I do
Is it okay to cook for you?
Does the chef come when it's time to eat?
I think he's on vacation
He's on vacation?
Now, let me introduce you to the first-class chef
This person
The first round
The first-class chef comes from the world of French
He's here
With a beautiful dish of high-class cuisine
He creates art on a plate
A man who spreads French cuisine all over Japan
The iron man of my house, Sakai Hiroyuki
This time, the home-cooked dish that Sakai will make is
Riku Jaguar
In the next dish, for example, kombu dashi or bonito dashi
I arranged a dish using those things, so there is no problem with meat potatoes
What is AKB's cooking selection?
delicious
AKB's Japanese food queen Sato Amina
In fact, in May this year, Sato showed her mother's home-cooked meat potatoes on a radio program
It became a hot topic among fans
My mother is very good at cooking
Actually, I learned from my mother to make meat potatoes and inherited their genes
If it's meat potatoes, I can't lose
AKB's Sato Amina
I don't know
Sakai chef, was he French?
I wonder if he lives
French chef Sakai Hiroyuki vs AKB Sato
Which one is the meat potato made by the best chef?
Ironman, have you ever made meat potatoes?
No
You haven't, right?
Sato, are you confident in making meat potatoes?
I have a lot of confidence
Really? You can say that in front of Ironman
You are the uncle of Ironman
But I think I can win
Really? If it's meat potatoes, I can win
If it's meat potatoes, I won't lose
I can win with my face
Ironman, you can completely lose with your face
Let's start cooking
Gachikaze Restaurant, start cooking
Chef has started to cut the ingredients
Potatoes use peeler to peel, but iron man doesn't use it
Don't you use that? It's like a peeler.
You don't use a peeler.
What's that?
And the potatoes are cut into bite-sized pieces to prevent them from falling apart.
That's fast.
That's really fast.
But I'm a professional, so I have to do this much.
This is the iron man.
That's amazing.
The chef is also taking a look at the dishes.
Wow!
That's amazing.
After that, they will judge which dish is the best by the appearance and taste of the finished product.
Now, let's learn how to make Nikujaga Mame.
Hey, don't you want to know more about Nikujaga?
The more you know, the more delicious it will be.
The first story of Nikujaga.
Nikujaga is the representative of the taste of the bag.
It was born in the early Meiji period.
I will meet you here.
Heihachiro Togo, the commander-in-chief of the Navy, the hero of the Japanese Civil War,
ate some Western food during his stay in England and was very impressed by its delicious taste.
After his return, he insisted that he wanted to eat that Western food, so he made it for the cook of the month, but...
No! This is not the taste that I ate!
I'm terribly sorry!
...the cook tried to lower the plate, but...
Hmm? No, wait. This is fine.
No, it's actually delicious!
That's right. The meat potato was a failure because it tried to make some Western food and was not able to reproduce it well.
It's sudden, but here is the question.
What is the Western food that caused the birth of the meat potato?
If it is Mr. Tatsuegawa, you can understand it, right?
Potato, carrot, onion.
What is it?
If it is made with those ingredients, it is curry rice.
Oh, I see.
The correct answer is...
Beef stew!
It's beef stew!
The chef who was told by Mr. Togo that he wanted to eat beef stew tried to get the same ingredients.
But he couldn't find wine and demi-glace sauce.
He had no choice but to use soy sauce and sugar instead.
This is the beginning of Nikujaga.
Indeed, the ingredients used in Nikujaga and beef stew are almost the same.
That's right.
The dish that couldn't become beef stew became very popular in the Navy.
The recipe of the Navy at that time was named Amani.
Did you know that there was such a connection between Japanese-style Nikujaga and Western-style beef stew?
The correct answer is beef stew.
I didn't know that.
Ms. Tegawa, you seem to be good at making delicious Nikujaga.
I think I'm good at it.
But I had a fight with my husband.
My husband is from Kansai and I'm from Tokyo.
You have a different taste.
I don't use pork in Osaka.
Do you use pork in Nikujaga?
I use pork.
In Kanto, I use pork in Nikujaga.
In Kansai, I use beef.
I use beef.
I'm from Kansai.
I'm from the west.
I'm from Tokyo.
I'm from the west.
The dish is ready.
Let's go to the kitchen.
It's beautiful.
It's wonderful.
The dish is ready.
I see.
This is how it was made.
This is also artistic.
It's beautiful.
SAKAI Chef and AKB Sato.
What is the Nikujaga they made?
There are two Nikujagas here.
One is a French makeup.
The Nikujaga made by SAKAI Chef.
The other is a Nikujaga made by AKB Sato.
Which one is the Nikujaga made by SAKAI Chef?
What is the Nikujaga made by SAKAI Chef?
The red of the tomato is vivid and the taste of summer is overflowing.
A meat jagan with yuzu pepper jule
Next is the B plate open
The red of the tomato is vivid and the taste of summer is overflowing.
It looks orthodox at first glance, but the green onions in the seasoning are so artistic.
B's meat and potatoes.
Which one is the meat and potatoes made by a first-class chef?
Let's eat.
First of all, it's A.
It smells good.
It's like jelly.
It's delicious.
It's a little strange, isn't it?
It's not too strong.
It's in the range of meat and potatoes.
The meat is chicken.
It's not pork or beef.
It's a dish that doesn't exist.
I have never eaten such a fashionable meat and potato.
Next is B's meat and potatoes.
This looks delicious.
Let's eat.
This is delicious.
This is nostalgic.
This tastes like home.
What kind of meat is this?
This is beef like Matsuzaka beef.
This tastes like home.
What is this?
Is this this?
What is this?
You don't know anything.
What is this?
It's not green onion.
It's green onion.
Please answer the question.
Please raise your cards.
A or B? B, A, A, B, A, A, A, A, A, A, B.
I think the combination of yuzu pepper in the jelly is a chef.
I see.
Both were really delicious.
If Amina made that jelly, I would be surprised.
That's right.
There are overwhelmingly many A's.
What is the opinion of the minority B?
The family version was B.
The family version was too delicious.
So it's B.
The one I liked was B.
So I chose B.
The chef's taste is B?
It has to be B.
It's hard to choose a taste.
The chef's taste is A.
I think it's a professional chef's idea.
Did the chef make A's or B's?
The correct answer is the drink after the meal.
The chef's taste is A.
The correct answer is the drink after the meal.
Thank you for the meal, Mr. Sakai.
Which is the first class?
The correct answer is the drink after the meal.
Thank you for the meal, Mr. Sakai.
Which is the first class?
I did it!
Thank you!
And so, the Nikujaga made by the ironman Sakae Chef is B!
Sakae Chef's dish is B!
It feels good.
Wow, Sato, you made me think so much about it.
It's amazing.
The water jelly is really helpful. I'll try it next time.
You'll try it?
It's helpful.
It's been used by professionals.
I'll definitely pay for it then.
There's no fine for cooking.
However, Sugimoto-san, from tonight on,
I'd like you to cook rice in tap water.
That's right.
I don't know what it tastes like.
I understand.
I want you to cook it in tap water.
I lost.
This is a French chef SAKAI's meat and potato recipe.
First, fry the beef lightly with olive oil, garlic and butter.
Then take it out.
In general, soy sauce, mirin and sugar are used for the taste of meat and potatoes.
Soy sauce, white wine and honey are used.
White wine and honey are used to make the sauce taste like a French dish.
Honey can be made at home, right?
It tastes better than mirin and sugar.
Let's use it!
You're so popular!
Potatoes, carrots, onions
Soy sauce
Chicken soup
French flavor
Shimeji and enoki mushrooms
Boil for 3 minutes
When the vegetables and mushrooms are cooked, add the meat
Add flambéed vodka
This will improve the flavor
Cover and simmer for 15 minutes
Serve on a deep plate and decorate with green onions
Even though it is a home-cooked dish, it has the fragrance of high-class French food.
The iron man style Nikujaga is ready.
Everyone, please try it.
In addition, the iron man's recipe for Nikujaga with sugar is on the program homepage.
Next, I will introduce the first-class chef that everyone is looking forward to.
The second round
The next first-class chef is from the Italian world.
I know this.
He was awarded with a grand prize from the Italian president.
There are many famous people who are obsessed with his cooking.
Italian grand prize
Ochiya Itsutoma
It's Mr. Ochiya.
The home-cooked dish that Mr. Ochiya will make this time is...
Please look forward to it.
My favorite, Sousui Yakisoba!
The way we used to make spaghetti was exactly the same as the way we make yakisoba now.
Both are noodles.
If you eat it, you can say that this is Ochiya- san.
Let's make yakisoba.
It looks delicious.
The choice of AKB's food is...
AKB's home cooking queen, Kobayashi Kana.
Kobayashi introduces a number of home cooking recipes on his blog.
There are more than 100 types of home cooking recipes.
The menu that Kobayashi is most good at is sauce yakisoba.
I often make yakisoba at home.
I've been making sauce myself for a long time.
It's Kana sauce.
I think everyone will be surprised.
Kana is good at singing and dancing, but I'm a professional at cooking.
Don't you know my cooking?
I think I'm better at handling yakisoba.
Italian Chef Ochiai Tsutomu vs AKB Kobayashi
Who will be the best at making yakisoba?
It's been a while, Chef Ochiai.
Personally, I'm more of a student.
I've learned a lot of different dishes.
I've also learned how to treat women.
This man is really into playing.
He's really popular.
Ochiya-san, today is yakisoba, right?
Yes, it's yakisoba.
Even though you're a great Italian chef,
if it's yakisoba, you must be different from usual.
AKB members, how about Kobayashi's cooking?
I've never eaten it.
My best friend, Sayaka Akiyama, said that Kana's yakisoba is amazing.
If it's yakisoba, you won't lose to Ochiya-san?
I won't lose.
Now, let's start the cooking.
Gachikatsu Restaurant, start cooking!
Ochiya-san immediately shows off his Italian chef skills.
That's a lot of food.
That's a lot of pasta.
I boil pasta in seawater.
Generally, yakisoba is put in a frying pan after taking it out of the bag.
But Ochiya's yakisoba is boiled in a pot with a lot of salt, just like pasta.
This technique is used to add a strong flavor to the noodles.
It's unique to Italian chefs.
On the other hand, Kobayashi's noodles have a special technique.
He pours water over the noodles and wraps them in a microwave oven for one minute.
This makes the noodles more fluffy.
Kobayashi went to the microwave oven.
Are you okay with the microwave oven?
I'm fine.
Really?
Yes, I always use it.
And this is Ochiya's cabbage.
It sounds good.
He's a pro.
Ochiya is smiling.
Thank you very much.
Don't look at me
Kobayashi is also cutting
Very good
And here
They shut out the cooking
While waiting for the food, they learn how to make Yakisoba
I will tell you the secret of sauce Yakisoba
The first story of sauce Yakisoba
The king of local food, sauce Yakisoba
Fujinomiya Yakisoba in Shizuoka Prefecture, which became famous at the B1 Grand Prix
Yokote Yakisoba in Akita Prefecture
There are 37 kinds of local Yakisoba all over the country
It is a popular national menu
Such sauce Yakisoba was born in Japan about 70 years ago
Right after the end of the war, the soldiers who returned from the battlefield
It is said that it was the beginning of recreating the dish called Chaomen that was eaten in China
However, the seasoning of Chaomen is salt
Sauce is not used
The original of Japan is to put sauce on Yakisoba
At that time, there was a shortage of flour, so the noodles were very expensive
Oh, I want to make chow mein, but the noodles are so expensive that I don't have enough
If my dad gets angry, I'll have to add something else
So I added a relatively cheap amount of cabbage to increase the volume
Huh? Cabbage produces a lot of water, doesn't it?
The taste has become thin. What should I do?
At that time, the person who bought it was a strong Worcestershire sauce!
It goes well with noodles soaked in water and goes perfectly with cabbage!
Mom, it's better than usual!
You did it!
So, the sauce yakisoba was born out of a strange thing, but now it's a classic Japanese menu!
Here is the question!
In 1963, the world's first instant yakisoba was released in Japan. The instant yakisoba that appeared one after another!
Among them, the most famous is the yakisoba UFO that was released in 1976.
This UFO in Tokoro does not mean unidentified flying object, but is taken from the initials of three words. What are those three words? Moriizumi-san, please answer. By the way, this UFO is taken from the capital letters of three words, not from the meaning of an unidentified flying object. What are those three words? Moriizumi-san, please answer!
Yu, yu, yu, yu, yu, eh, what does it mean?
Yu? This one is asking!
The answer is!
Tasty, Thick and Big! UMAI, FUTOI, OOKI! Tasty, Thick and Big!
Among the instant yakisoba at the time, it became a popular product because it was delicious, had thick noodles, and was served in a large bowl. Among the instant yakisoba, among the instant yakisoba at the time , it became a popular product because it was delicious, had thick noodles, and was served in a large bowl. among the instant yakisoba of the day at that time this UFO is now a popular item with delicious and thick noodles and large bowls.
While I was saying that, I wanted to eat the sauce yakisoba
Hokkaido's yakisoba bento. We grew up with that.
You put hot water in it and make soup with it.
That's delicious.
I was surprised because it wasn't there.
Why isn't it there?
We have Peyoung.
I'm in Tokyo.
It's completely different.
Where did you come from?
Yamaguchi.
How does it smell while you're driving?
It's already done.
It's already done? That's fast.
That's true.
What is it?
But it became yakisoba.
What is it?
On the other hand, Kobayashi.
What?
That was cool!
Italian chef Ochiai and AKB Kobayashi
What is the sauce yakisoba they made?
One is the yakisoba made by Italian chef Ochiai
The other is the sauce yakisoba made by AKB Kobayashi
Which yakisoba is the sauce yakisoba made by Chef Ochiai?
Let's find out
A plate, open!
It's yakisoba
Mixed with rich sauce, hot spring egg and dried tomato, A plate, yakisoba
It must be pasta
Next, B plate, open!
Use a lot of summer vegetables such as paprika and zucchini
B plate, yakisoba with crispy pork and cheese
Which one looks better?
I don't know if it's the sauce yakisoba made by us
Which one is made by the best chef?
First, A
Please try it.
Please taste it carefully and find out if Chef Ochiai made it or not.
It's delicious.
And tomatoes go well with it.
Mr. Sekawa, please tell us about Yakisoba.
It's deeper than I thought.
It's very deep.
It's a wonderful taste.
Is it deep?
If you say it's shallow and deep, it's deep.
Please try B's sauce Yakisoba.
Please try it.
There are a lot of vegetables in it.
It's delicious.
It smells like alcohol.
The taste is rich.
It's not just a sauce Yakisoba.
Please answer the question.
Please raise your cards.
A or B?
A, A, A, B, A, A, B, A, A, B, B.
It's different.
No matter how you think about it, it smells good.
I think it's difficult to make the balance of taste.
A is like a doctor with a lot of clinical trials.
It's a taste that suits everyone.
You have a lot of experience.
A doctor with a lot of clinical trials is a good expression.
Simply put, A is more delicious.
All three guests answered A.
What about B?
If there's a possibility of making it, I think A can still make it.
I think A is easier to imitate.
B has a deep taste of fruit and alcohol.
One person answered B well.
A is delicious, but it's a little organized.
B is a product made by a professional.
In terms of talent, B is the MC.
A is organized.
Are you making fun of the camera?
You said it yourself.
What did Chef Ochiya, the Italian chef, make?
A sauce Yakisoba?
B sauce Yakisoba?
If it's sour, it's wrong.
Chef Ochiya, thank you for the meal.
Which one is the best?
Please answer at once.
So, what kind of sauce did Chef Ochiai make?
Eh?
The hug key didn't work!
Italian chef Ochiai's sauce yakisoba
The most important point is mushrooms used in the sauce
After frying mushrooms, mushrooms, and maitake mushrooms
Put it on a food processor
Make a rich and fragrant mushroom paste
The chef chose onion, asparagus, and mushroom sauce
Fry these with olive oil and put noodles
Pour the sauce on the edge of a hot frying pan
This makes it more fragrant
This is also a first-class technique
Put the pork that was fried in advance
Italian Parmigiano cheese
Put the mushroom paste
Finally, put the chopped cabbage
Mix well so that the noodles are entwined
If you put a hot spring egg and dried tomatoes on the dish
It's like carbonara
It's an Italian style sauce yakisoba
Please try it
The third round
The next first-class chef is from the world of sweets
It is a very popular vegetable sweet made between women
It was made for the first time in the world
Opened a vegetable sweets specialty shop Potagie
Jannes D'arc of the world of sweets
Kakisawa Aya
This time, the home cooking that will be made by Kakisawa is
I love it, I love it, I love it
Omurice
Omurice?
Yes
I'm a patissier now
Originally I studied French cuisine
And I started cooking
I've been making omurice for a long time
So I'm confident
I'm confident that I won't lose to an amateur
On the other hand, AKB's cooking selection is
AKB's western food queen
Oya Shizuka
Actually, Oya's home is a restaurant in Fukuoka
The first time she was in the kitchen was when she was 5 years old
Since then, she has been cooking
Among the members of AKB, my omurice is very popular
I gave them a reservation ticket and asked them to write my name on it
How long did you wait?
About a month
The omelette is very fluffy
I wonder which chicken gave birth to such an omelette
I can't lose to young people
I'm already 35 years old
I'm sorry to the professionals
The taste is a little... I'm sorry
World-class patissier Aya Takisawa vs AKB Oya
Which is the omurice made by a first-class chef?
Even though you don't always make it
That's right, I was originally studying cooking
You can do it, right?
That's right
That's right!
I'm nervous
It's okay
Now, let's start cooking
Gachikatsu Restaurant, start cooking!
Gachikatsu Restaurant
First, he uses rice.
The rice is already colored.
Oya's rice is already red.
Generally, omurice is fried with ketchup.
Oya uses water and tomato juice.
This makes it more delicious.
Kakisawa's rice is also different.
This is yellow.
This is because onion paste is added when cooking rice.
The sweetness of the onion soaks into the rice.
How does the difference in taste affect the taste of this rice?
It's different from the rice cooker.
Why is it different? Is it homemade?
It looks like it's for business.
I brought it home by myself.
Did you bring it home by yourself?
Yes.
Takisawa-san, you have a calm expression.
I can't lose to such a little girl.
I'm really scared of women's cooking now.
That's right. Sonoyama-san.
Thank you very much.
Now, all you have to do is wait for the dish to be completed.
Here is the waiting time.
Hey, do you know about Omurice?
Omurice, the first story.
The standard of Western food, Omurice.
Don't you think it's a dish born abroad?
Actually, it was born in Japan.
The origin of this dish is said to be about 33 years ago.
It is said that it was first served at a ginkgo restaurant in Ginza.
Here it is.
This dish is made by mixing rice, meat, and eggs.
It is also called rice omelette.
Five years later.
Rice omelette is made by wrapping rice in eggs.
It looks delicious.
By the way, the hint of the shape is Chakin-sushi.
By the way, recent omurice is not a style of wrapping rice in eggs.
The main style is to put a half-cooked omelette on chicken rice and eat it.
Actually, a movie director came up with this style of omelette.
What?
It started with the original western restaurant, Taimeiken.
The director who really liked this fluffy omelette also appeared in his own work.
The title is Tanpopo.
Here is the problem.
Who is the director of the movie, Tanpopo, who is the mother of the omelette that is half-cooked?
Mr. Eiko Segawa, do you know?
Is Mr. Itami Juzo the director of Tanpopo?
No.
The correct answer is...
No, not yet. The correct answer is now.
Mr. Itami Juzo.
By the way, in Taimei Prefecture, which was first asked by Mr. Itami to make fluffy and thick omelette,
the omelette is actually sold under the name of Tanpopo Omelette, Mr. Itami Juzo.
Oh, I want to eat it too.
Mr. Itami Juzo is correct.
It's from that movie.
The history is still about 25 years old.
The smell is coming.
It smells good.
Chef Kakisawa will show you the new technique of patissier.
It's very fast.
What is this?
This is something you can do because I always do it.
This is a meringue that has only the white part foamed.
Add the separated yolk to this and mix further.
Actually, this is a technique that is also used when making roll cake dough.
Thank you very much.
By doing this, a lot of air will enter and the egg will become fluffy
The texture of the egg is the point
On the other hand, Oya
Chie-chan, are you okay?
Oya-san is hitting something
Excuse me
Only soy sauce
Soy sauce egg
It's done
Wow, I want to eat it
It looks so delicious
It's a big one
Wow
It looks delicious
It's fluffy
Did you make this?
Katsue Kakisawa Aya and AKB Oya, what is the omurice they made?
One is the omurice made by Kakisawa san, the father of vegetable sweets
The other is the omurice made by AKB's Oya
Which one is the omurice made by Kakisawa san?
A's plate open
The omurice made by Kakisawa san
A soft omelette with plenty of demi-glace sauce
A stylish omurice with fresh cream accent
Open the B plate
Omurice!
The omelette is surrounded by tomato sauce
The green parsley is added to the omurice
They look the same
But which one is made by the best chef?
First, the omurice A
Please enjoy
It's so soft.
This is the most soft I've ever eaten.
It doesn't feel like it's in your mouth.
It's in your mouth.
It's going to be rice soon.
Next is Omurice B.
This is also delicious.
I don't know.
This is delicious, but I don't know.
I want to eat this whole.
It's so delicious that you want to eat it whole.
I want to eat it. It's delicious.
Both are delicious.
I know.
You know what you know.
As expected of gourmets.
Both are delicious.
Mr. Hitori, are you okay?
Yes.
Compared to A, B has a slightly mature taste.
The characteristic of B is that the rice is very crispy.
This rice is not enough.
In other words, congratulations.
Please answer the question.
Please raise your cards.
Here it is.
Segawa-san, A.
I didn't touch the egg at all.
It went straight in.
I think it's because I did it with that much speed and power.
If fluffy is the word for omurice,
it's definitely A.
I can only tell it's fluffy.
I don't know what else to say.
There are many people who say A is the best.
Moriizumi, the only one who got it right, is in the lead.
It's definitely B.
It's A because I ate it first, so I just feel fluffy.
B is delicious, but it's A.
Segawa-san won't give up either.
It's all about the fluffyness.
I don't think there was much difference in terms of fluffyness.
What I thought was different was the rice inside.
The feeling of carefully frying the rice is clearly B.
But if everyone says that, I'm fine with A.
That doesn't make sense.
Now, what did Chef Kakisawa make?
A. Omurice
B. Omurice
If it's sour, it's incorrect.
Kakisawa-san, thank you for the meal.
Which one is the best?
All of them.
We did it!
Thank you very much!
All of them are correct, right?
It's easy!
I'll forgive you if you say it out loud!
You know all of the flavors, right?
Don't underestimate the chef!
So cool!
In one minute, you'll understand the omurice recipe of Kaki-sama Patissier.
First, the contents of the omurice.
The ingredients selected by the chef are onions, mushrooms and carrots.
In order to enjoy the texture,
raw corn.
After frying them until they become soft,
add the rice cooked with onion paste and tomato paste and fry them together.
The secret to not using ketchup is to make the taste elegant.
Next, the omurice.
Mix the egg yolk with the meringue and put it in the frying pan.
And mix it vigorously.
The reason to use the whisk is to make the omurice fluffy.
When the surface starts to harden,
fold the egg in half and shape it gently with the spatula.
Put the omurice on the rice.
Cut it quickly with a knife.
Open it gently with your hand.
As you can see, the inside is fluffy.
Put the garlic, onion, tomato and red wine special sauce on it.
The omurice of Kaki-sama Patissier is ready.
Let's taste it.
The omurice of the king who surpassed the first- class chef.
The secret of its fluffy texture is
the fresh cream mixed with the egg.
What did you put on the omurice?
I put it back to make the omurice.
I usually do it here, but I do it in Saibashi.
Oh, you do it directly in Saibashi?
Yes.
It's amazing.
It's too much.
Next week's winner is
Yoko Hayashiya and Yoko Gushiken.
For example, kissing on the cheek.
Kissing on the cheek.
Who will be the one to hit the straight parmer?
Furthermore, the most popular character in Japan, Kumamon, will be challenged.
For some reason, it's a fair game.
Please look forward to the next episode.