AISubs v3
Today's hypnotist, Gen-channel!
Gen-channel, here we go again.
I look totally different today, don't I?
Gen-san is a cook who loves cooking.
I used to be in the cooking world when I couldn't speak English.
Today, I'd like to show you how to cook easily.
Today, I'd like to show you how to make my favorite dish.
Today, I'd like to show you how to make umeboshi.
I'd like to make umeboshi with chicken.
The ingredients are chicken wings, shimeji mushrooms, umeboshi, daikon radish, and dashi stock.
It's easy to make if you have this.
Peel the daikon radish.
Slice the daikon radish thinly.
Cut the daikon radish with a kitchen knife.
Don't worry too much.
Today's dish is a man's dish.
Cut the daikon radish like this.
Since there is a peeler,
remove the edges of the daikon radish.
Then, the daikon radish will absorb the taste easily.
The edges of the daikon radish are removed and it is easy to eat.
Do you usually cook at home?
The kitchen in my house is not for my wife.
It is for me.
So, when my wife cooks,
I ask her permission to use the kitchen.
This is shimeji mushroom.
Some people buy shimeji mushroom and put it as it is.
I cut the root of the shimeji mushroom a little.
I think it is a personal preference.
After cutting the shimeji mushroom,
break the shimeji mushroom.
It is good.
It is a real man's dish to break the shimeji mushroom.
After that, I use only chicken, dried plums and soup stock.
Add water to the pan.
You may ask me how much water I use.
Actually, I will boil various ingredients today.
So, I put chicken in the pan.
It is OK if the chicken is soaked to some extent.
You don't have to put chicken in a small amount.
Yes, I don't have to put chicken in a small amount.
So, I put chicken in a small amount.
If you put daikon radish in the pan, the number of ingredients will increase.
So, I don't have to put chicken in a small amount.
Let's cook in this state.
First of all, I put chicken in the pan.
After putting chicken in the pan, wait for it to boil.
When it boils, the scum will come out.
Let's remove the scum.
Put chicken in the pan and remove the scum.
Put daikon radish in the pan and remove the scum when it boils.
That's all.
If the amount of hot water is large or small, you can throw it away.
If it's not enough, you can add it.
In the end, it's okay if the amount is decided before you taste it.
Now, while I'm preparing the ingredients in the pot, I'd like to cook the cooked rice.
I just measured 3 cups of rice.
So it's 3 cups.
Put the rice in the pot and wash it.
This is a cooked rice, but you can cook it as usual.
And I prepared some water, but I'm going to take a little time here.
This is a buri-boshi.
One buri-boshi is one buri-boshi for 1 buri-boshi, 2 buri-boshi and 3 buri-boshi.
I'm going to remove the seeds.
I'm going to remove the seeds and make it finer.
You can also remove the meat around the seeds like this.
And I'm going to grind all of this.
It's up to you.
If you want to make it taste like umeboshi, you can grind it big.
I like to put it in my mouth with rice so I don't care about it.
I'm going to grind it quite small.
Please be careful when you buy umeboshi sold at supermarkets.
The umeboshi that is as salty as possible and sour as if it was made by an old-fashioned grandmother is the best.
If it's only sweet, add a pinch of salt when you make it and put it in the rice.
Then you can adjust the taste.
After grinding it like this, put it in the rice as it is.
I don't put seeds in it.
After putting it in, loosen it appropriately.
It's like this.
Then put it in the rice cooker.
Even though it's cooked rice, please cook it normally in white rice mode.
The amount of water is also normal.
Please watch the next one!
Since the chicken is already cooked, add the radish.
The amount of radish is not decided.
If you want to eat a lot of radish, add a lot of radish.
If you want to eat a lot of chicken, add a lot of chicken.
It is OK if it is soaked in hot water to some extent.
Then put the rice in it.
It is OK if it is soaked like this.
If you don't have enough hot water, it is OK to add a little hot water.
Boil it once like this.
While boiling, grill the salmon.
It is a cut.
It is like this.
Then put it in.
After that, wait for each to be cooked.
After the salmon is cooked, loosen it later.
Because it is for cooked rice.
And there is a soup stock.
It is the timing to put in the soup stock.
I always put it in after it boils.
When it boils and puts it in, the foam rises.
Remove it.
It has boiled.
When it boils, put it in.
How much is the soup stock?
I will tell you clearly.
I put it in.
I am from Kansai.
I think it is OK to put it in too much.
I don't like the soup stock to be thin, so I'll put the soup stock in a luxurious way.
Then I'm going to season it here, but this is the only seasoning.
It is pickled plum.
The difference from the previous pickled plum is that it is small.
It is small and soft.
This is also a salty and sour pickled plum pickled by a country woman.
I put this in a lot of seeds.
Is this originally sold?
That's right.
In short, it is not so delicious with honey or sweet pickled plum.
Please use a sour pickled plum with a salty taste.
This is the only seasoning.
So put the soup stock and pickled plum and it's over.
It's very easy.
When it comes to a certain extent, turn it to medium heat.
All you have to do is boil it.
It's really eye-catching.
There are a lot of dishes that can't be delicious unless you measure the seasoning properly.
However, for this dish, it is okay to measure the seasoning to some extent.
However, if you are a beginner in cooking, please fail several times.
It is better to fail cooking.
It's not easy, is it?
It's like a cooking class where you teach cooking and fail.
If you put it on fire and wait, the color of the radish will change and it will be delicious.
Everyone, let's taste it.
The other side of the camera.
It's the same as usual.
You can do it with this.
That's right.
It's not that difficult.
The salmon seems to be ready.
Let's take a look.
It's a nice color.
It's cooked just right.
I'm going to make it into a flake like the umeboshi.
I'm going to make it easier to cook with rice.
I usually use 3kg of rice for 3 cups of rice.
It's better to have a certain amount of salmon.
I'm going to loosen it up.
When I find the bone, I'll take it out.
Even if there is a little bone left, it's good for you.
It's like taking it when you eat it.
Once you've loosened it up, all you have to do is wait for the rice to cook.
When the rice is cooked, put it in as soon as you hear the sound.
After putting it in, steam it for about 10 minutes.
It's cooked.
It's good.
I'm going to put the salmon in there.
I'll put it down.
I'll leave it for a while.
I have something to do in the meantime.
I'm going to cut the shiso.
I'm going to cut it into strips.
I'm going to split it in half like this.
I'm going to put half of it in the steamed rice cooker and mix it up.
I'm going to put half of it on the side of the bowl.
I'm going to put it on top and use it for color.
I'm going to put it in.
It's getting a nice color, isn't it?
I'm going to mix it like this, but I'm going to peel it off a little bit like this, or I'm going to flip it over like this, and I'm going to put the shiso in it and mix it.
Yes, that's why chicken and radish and shimeji are plump.
And the shiso is entwined like this, and after a little while, the color of this shiso will change nicely, and that's good again.
Yes, that's why the umeboshi rice is done.
It looks really delicious.
Yes, so today I made two dishes, but it's not that difficult, so please try it out.
And please eat delicious rice at home.
I would like to do it again if there is a time when I can introduce you to something interesting, such as cooking and my repertory.
So that's it for the GEN channel.
We are looking for people to appear in the program!