レタスに魅了されたのでわっしゃわしゃ貪り食う〜肉味噌巻き&with猪肉〜

レタスに魅了されたのでわっしゃわしゃ貪り食う〜肉味噌巻き&with猪肉〜

Hello, it’s Taniyan. Well, today, as you can see, this video probably includes a promotional section, so this time it’s a typed video . I’m grateful for that. I ‘m sure there are many people who have allergic reactions to this tie-up video, but I’m not introducing any services or promoting any products . I just want to convey one thing: this year’s lettuce is amazing . That’s all. Okay, so hello again. There are a few points to note when watching the main video. First of all, this video was filmed on June 9th, which is quite a while ago. So, some of the ingredients featured, like miza and capto cucumber, may feel a little off, but I hope you understand that . Later, as I introduce the lettuce to you, I’m describing it as very heavy, packed, and packed-in, which are really good descriptions , but these are just my opinion. As JA, it’s packed and heavy lettuce. Please note that I’m not saying that this is good lettuce . JA Nagano considers lettuce to be softly rolled. This is what they consider to be good lettuce. However, for the same price, I prefer fluffy, tight lettuce. This might appeal to men from the suri village, or to men with broad shoulders and muscles . Well, I think that’s how it is, but I think it’s a matter of personal values. Some of you may already know this, but when I do these kinds of projects or promotions, I always ask for a sample. I receive a sample, try it, and only give the OK if I think it’s something I want to introduce to you all. I always go through that process, but the lettuce I received as a sample this time was really tight . It was incredibly tight. So, I thought, oh, I’d like to introduce this lettuce to you all , and that’s why I accepted this project, or rather, promotion. Then we had online meetings and then we did the actual filming, and time passed, but during this video conference, I was smiling really tight. I was blurting out, “How do you make lettuce that tight ?” so I think JA Nagano must have thought that Tanizaki would be happier if they sent him tight lettuce, and that’s why they sent some tight lettuce for this shoot. So, I hope you’ll agree . That’s about it. Now, on to the main story. Okay, let’s get started. Today, I’m promoting JA Maeno Nagano, so I’m going to do my best, but today, um, here are the things that JA Maeno Nagano sent me. First, the mushrooms in the picture . Then the bunashi. And speaking of lettuce, I think this lettuce will be the main ingredient in this dish. It’s huge. When I was a student, I worked part-time at a large supermarket during the night shifts, in the “nosa” department, where I was responsible for commercializing things like lettuce, corn, and Chinese cabbage . Well, that’s not all I did. My job was taking lettuce out of these cardboard boxes, removing the off-color outer shells, and wrapping them in purple tape, and it really brings back memories. When I see this cardboard box, I think, “This is it, this is the lettuce,” and I used to look at it a lot. I never thought the day would come when this would arrive at my home . I’m sure even those of you who work at supermarkets now have seen this cardboard box a lot . So, this time it was sent to me by JA Maeno Nagano , and Nagano Prefecture is a wonderful place. If you look at this packed, heavy lettuce, you’ll see that Nagano Prefecture is not just about lettuce, but when it comes to lettuce, the prefecture has many high-altitude areas, which means the temperature is ideal for growing lettuce and there are many areas with good drainage, so Nagano lettuce is of extremely high quality. It’s commonly called highland lettuce, and because of this terrain, Nagano lettuce has the highest market share in Japan. So if you go to your local supermarket and aren’t looking for a particular region, you’ll likely find lettuce in the Nagano Prefecture section . That’s how expensive lettuce is in Nagano Prefecture, but I’ve heard of lettuce in Nagano Prefecture for quite some time now, and I’ve often heard of highland lettuce , but this was the first time I heard why growing lettuce at such high altitudes is actually suitable for lettuce. Apparently, the optimum temperature for lettuce is about 15 to 20 degrees. Maintaining this 15 to 20 degree range allows the lettuce to move well. What does “move” mean? It means that the lettuce will curl well. So, by maintaining this temperature, the lettuce will grow into a heavy, well-rolled lettuce. So, this time, I was asked to send a sample, and I was impressed with the lettuce that arrived . It was so packed that I wondered if lettuce could be this heavy, so this time I was sent an LL size lettuce, which comes in a variety of sizes . I just removed that ugly-looking stopper, but this lettuce is… You can already tell right now, so this is the normal cabbage I bought at Lawson earlier. It ‘s not that sparse. Well, for someone this size, it’s actually quite packed. Yes. 700g. It’s not that different. Seriously, it ‘s packed just like a cabbage. It’s amazing. Oh, I say it’s only half the size, but I want you to take a look. As you can see from this weight, Nagano Prefecture is a region, or rather a type of soil, where good, sturdy lettuce grows. To be more specific, lettuce often grows in the high altitude areas of Mitsuhara. This shallow depth ensures that the lettuce receives an adequate supply of moisture, and because it absorbs water so well, it doesn’t accumulate stagnant water, allowing for a constant supply of fresh water. Also, this is a daily effort on the part of farmers, but Nagano Prefecture’s lettuce is harvested at 2 or 3 in the morning, long before the sun rises, in the coldest part of the day, and then immediately cooled and shipped while still cold. Lettuce doesn’t tolerate temperatures between 45 and 20 degrees, so farmers ship it while still cold. I wonder how this works. For example, do they harvest it like this in Fukuoka, where I live now? I’m not an expert on the subject, but apparently it’s something like this. And this year in particular, as you’ve all probably experienced, it’s been spring through summer, from April to June . It’s not like it’s gotten so hot, or that it’s been so cold all this time, or that the weather has been so sluggish for a long time, like a spring shark. The temperature has generally settled down, and I think it’s been a pretty comfortable spring. Thanks to that, the temperature that is the enemy of lettuce has been able to stay at 15 to 20 degrees for a long time, so it seems that this year’s lettuce is going to be amazing. And for me, it’s been around May or June. I go shopping regularly, so every time I go to the supermarket I’ve been thinking that the lettuce is good this year. I mean , I mean, the quality is good, but I’ve thought that lettuce is good in many ways. So, I ‘m really happy to have been asked to do this. And there’s more. Next up is the Enokinomi and Bushimeji. Speaking of Nagano Prefecture, there are quite a lot of areas where the Sanrin mushrooms are grown, and there are also wild mushrooms. They’re famous, aren’t they? So I had the image that Nagano Prefecture equals mushrooms, but when it comes to this picture tree and Bushimeji, Nagano Prefecture is number one. And, especially, this is just the picture tree, but as for Bushimeji , Nagano Prefecture is apparently the birthplace of Bushimeji. Originally, it wasn’t called Himeji, but Yamabihonshi, I think. Apparently it was cultivated under that name . This Bushimeji. However, if you write Honshimeji, the name would inevitably overlap with the natural ones, the real Honshimeji, so they decided that wasn’t right, and so they changed it to Bushimeji, and it seems that cultivation began in Nagano Prefecture. The official said that there was some kind of book about it, so I ‘m not sure. But Nagano Prefecture is a region with a deep connection to mushrooms. I think that these forests and mountains are originally areas where it’s easy to grow these mushrooms, but Nagano Prefecture gets a lot of snow in the winter, and as a famous area, it’s actually quite tough for farming in the winter. So, when the spring, summer, and fall are mild, they grow rice and other vegetables, and when winter comes and it becomes difficult to grow vegetables , they turn to mushrooms and other things that have long been able to be grown indoors. Nagano Prefecture is also home to ski resorts, so farmers have been working in this way during the winter . So, because they focus on growing these mushrooms during the winter, they say Nagano Prefecture is the number one mushroom producing prefecture. I associate mushrooms with autumn , so I was wondering why I chose mushrooms at this time of year. Well , nowadays, mushrooms can be grown all year round, and even at this time of year, they’re delicious, of course, but because mushrooms are associated with autumn , they don’t sell very well at this time of year. They’re apparently adjusting their shipments to accommodate the lack of sales, but when you think about it , mushrooms are delicious, so I wanted everyone to eat more of them, and I asked them to introduce some mushrooms to me. I love mushrooms too, so I was happy to. Especially the mushrooms in this picture, like the kinokake and shiitake mushrooms, are second only to tomatoes in terms of the umami and aroma they have, by far, the strongest flavor and aroma of any ingredient you can buy at the supermarket. Just adding a little to a dish enhances the flavor and aroma, and it’s a vegetable that can be used for anything . So, lettuce from Nagano Prefecture, and the Kaneda Club , I think it was last year, summer day, July 2nd, that became Lettuce Day. Since this is Nagano Prefecture, I’ve been given this opportunity to celebrate it, albeit in advance. So, what will we make today using these wonderful Nagano Prefecture lettuces and the ones we used yesterday ? Mr. Nagano from JZE suggested a recipe that would allow you to eat lots of lettuce and mushrooms. I want to eat lots too . But with the weather getting humid and the temperature rising, it ‘s not too bad for the grill or the sun. So, I think I’ll keep it pretty simple this time of year. First, Hinome Lettuce’s shabu-shabu mai. I’ll shabu-shabu it with the sauce and seasonings. The main dish is lettuce, but I also bought some other things for protein , since people tend to get tired this time of year. I also have some meat, which is a bit special because it’s so nutritious, so please enjoy it. Of course, I’ll also have some. And then, there’s one more dish. It’s not really a side dish, and I think it’s more of a host dish, but this time of year, people really want something cold. This highland lettuce has thick blades, and I think the crispness and thickness of the leaves are one of its selling points, so I’ll have another dish raw so that you can really appreciate that. A salad would be fine, but I’d like to make it a little more complicated, and this is what I think of this time of year. Yes. Minced meat. Around this time of year, when the plums are just starting to come in, minced meat becomes popular , and I ‘m using this minced meat to make a slightly spicy dish, wrapped in lettuce, and eating it as a cold side dish. I think I’ll have that as well. Okay, the pre-processing part got a little long, but let’s get going. First, the side dish, the 3-light, starting with the reddish head. Usually, when you buy 3-light, it comes in a big chunk, so you have to pry it off like a bud . Say goodbye to this branch, and then this hand that touched the 3-light. Drawing eyes with this would be hellish, so I used crystal gloves. Then, as you cut the pieces, you’ll be left with a little bit of this branch sticking out like this. If you’re particular about it, you can remove it , but if that’s too much trouble, I don’t think you need to be so particular . I’ll compromise to a certain extent. Finally, shake it a little with a sieve to remove any debris, then put it in a pot of cold water, heat it up, and when it boils, add it to the pot. Then, add it to the pot . You can play with it again. This time, I’ll boil it twice. Well, if you like spicy food, boiling and straining it once might be enough, but it ‘s still pretty spicy. You’ll break out in a sweat. I like to do it twice. After boiling and straining it twice, leave it in this cold water for about a day or overnight to make it even more tangible. Then, have a little taste of it, and if it’s a little too strong, like the “ma” part of the “mahra” that makes your tongue tingle, or if it’s a little too bitter or has a grassy smell, and you’re still bothered by that, you can add this and strain it again, or even leave it overnight and it will get even more tangible. Having tried it a little, I think this is good enough for me, so I’ll use it as is without straining it any more this time. I don’t want it to become watery , so make sure to drain it thoroughly. Then, put it in a mortar and pestle. Then, patiently grind it in . It’s just a matter of grinding it. This is the correct way to use a mortar and pestle. So, since it won’t get crushed, let’s go for a power play. My mortar and pestle was a little too small, so I’ll use a slightly larger one, which most households have. This mortar and pestle. So, with a mortar and pestle this big and this long, this should do the trick. Yes. This completes the unique paste of this season. Next, we’ll use this misanshi paste to make the meat miso. Now, here are the seasonings and ingredients for this meat miso: ground pork, white miso, sake, Koiku soy sauce, mirin, and cane sugar. The amounts for this recipe are 800g, 300g, 250g, 50g, 150g, and 100g. This one is quite sweet. So, this is purely my personal preference, and especially the cane sugar , you can use regular steamed white or Yamaoto sugar or whatever you have on hand. As for the sugar, I think people’s tastes differ, so instead of adding it all at once, I would like you to add it little by little to get the sweetness that you like. I like these kinds of miso-based meat miso, and also things like Strongest Yaki, to be quite sweet, so it’s quite sweet. As for the miso I used, I wanted to preserve the aroma of the 3 light so I used white miso, but if you use red miso or red miso, it will have more of a side dish feel, and of course, I think it will also be delicious with the new types of miso you have on hand , such as country miso, that brown miso. However, Well, the salt content varies, with white miso being low in salt, new miso being in the middle, and red miso like this being high in salt, so if you find it too salty, you can thin it out with a bit more sake or add a bit more ground meat to find the balance that suits you. This is based on white miso, after all. And I just measured it quickly without making a prototype, so it may vary a bit. I’ll change the caption below at this stage to indicate whether it will vary or not . In that case, I’ll first combine everything except the sake and pork . Oh, I thought maybe it would have been better to make it more diluted if I was using white miso . But anyway, I mixed it all together like this. Yes. It’s really sweet. Oh, this is really good. Then I’ll add this ground pork and sake. This pork is supposed to be soaked up, so you’ll be frying it in a frying pan later, but if you don’t do that and just brown the ground pork until it’s crispy, it’ll have that savory Maillard aroma that’s reminiscent of Chinese Zhajiang, and it’ll be even more flavorful , but I actually prefer this kind of texture without being too dry . I prefer fluffy, juicy ground pork rather than crispy, dehydrated pork, so I ‘ll add a little moisture to the pork to give it a moist texture . Also, if you soak it in alcohol like this beforehand , you’ll later break down the muscle in the frying pan. It’s easy. If you knead it like this, the pork will become sticky and form balls , so just mix it in lightly. Then, put the ground pork in the cold frying pan. Don’t rummage around. Since it’s 800g now, add about three pinches of salt. No, four pinches. This is the seasoning. Since we’ll be adding a thick miso-based nori after this , the pork itself needs to have a decent flavor, otherwise it will overshadow the pork. Then, put this on the fire. When making this kind of minced meat, pros often do this, dividing the mackerel into several pieces and mashing them together, but it’s quite difficult, so I think two pieces is fine. It also contains sake, so it tends to fall apart easily. Gradually, the edges start to turn white, and if you mash it too hard, it’ll just clump together again, so start by slowly working the outside inward, aiming for a juicy , slightly moist texture, more like scooping it up with a spoon than picking it up with chopsticks. At this stage, the meat is already cooked through and white, but it’s still a little too soggy, so let’s add a bit of the sake. As for how long, as the sake broth starts to reduce, the sizzling sound of the boiling will change to a crackling sound as the ground pork cooks. This time, I don’t want the crackling to be too much, so as soon as you hear the crackling sound, add the miso sauce. At this stage, the soup looks quite cloudy, but that’s because it contains water. Once the water evaporates, it will become clear. All that’s left is the oil. Now, the question is whether to remove the oil. If you do n’t like a greasy soup, wipe it off with a paper towel once it’s clear. I’m going to use the oil this time. Then, stir-fry for about 5 minutes. Honestly, there’s still a bit of water left . But this time, I want it to be juicy at this stage, so yeah, go ahead and add the miso sauce. All that’s left is to boil off the mirin a little to remove the water until it becomes the consistency you like . It might take a while. If you really don’t want the miso aroma to disappear , you can add the miso later. Well, since this is a simple recipe, it doesn’t have to be that long , so I’ll just simmer it over low-high heat for about 10 to 15 minutes, keeping it at a moderate heat until it’s almost finished . There’s quite a bit of miso, mirin, and sugar in the pot, so it’s easy to get burnt. So, I think it’s fine to just simmer it in the pot. I’ve been drawing the bottom like this, and gradually heated it until I can see the bottom , so I ‘ll taste it at this stage and say, “Yes, it’s delicious.” It’s delicious, but considering I’ll be wrapping it in lettuce later, maybe it could use a little more salt. So, I’ll add a pinch of salt to each. And for one of them, I often do this even when there’s no miso in the pot . I’d also use dried bonito flakes, but I find that they tend to absorb moisture from the mouth like a side dish , which I’m not particularly fond of, so I often add dried bonito flakes. The dried bonito flakes then absorb the moisture, so I add a little more. Okay, next. This time, minced meat paste. Add this until you’re satisfied. If you add too much, it’ll be quite spicy, so I recommend adding it little by little rather than all at once . I used two spoonfuls this time. Oh, it’s overwhelmingly delicious. This is good. I think I could add a little more. This is luxurious. You see, like the dried bonito flakes, this minced meat paste also absorbs quite a bit of moisture, so I think it’s good to leave quite a bit of moisture in the meat to finish it off. Then, meat miso. Furthermore, as the meat miso cools, it will become even more clayey. Okay, perfect. And with that, two types of meat miso are complete. If you close it at this stage, water droplets will form on the inside, reducing its shelf life, so let it cool a little, then put the lid back on and refrigerate. I’m wrapping it in lettuce this time, but it’s also fully cooked, so it’s great for bento boxes. You can spread it thinly on top of rice in your bento, or spread it under a bento cup and top with steamed or microwaved broccoli. It’s a meat-flavored miso that’s perfect for anything . It’s quite thick, so I don’t think it’ll get all mushy inside your bento . It’s a convenient preparatory meal to prepare. Yes. Once that’s done, wrap the meat miso around the lettuce, and I’d also like some condiments, so I ‘ll start with something simple: cabbage, then remove the blood and sprinkle with salt. For fishing, I have a separate cutting board underneath because, if I do that, the cutting board will turn green, so it’s a pain to have to bleach it every time . Once the color develops to this point, it’ll have a subtle flavor. Now, rinse this quickly and cut it into three pieces. It doesn’t need to be extremely thin, but I’m going for the shell part. I know that. It’s going to be difficult to do with a big knife like this. You might think I don’t need to act all that pretentious, but I asked someone . The other day, I was at a restaurant and they said it’s easier if you use a small knife. But once you get used to using a big knife, you can use both, so they do everything from the shell part onwards with this big knife. After hearing that, I decided to try my best too. Lately, I’ve been obsessed with using as big a knife as possible. So I’m going to eat the center part with all the seeds. I don’t really want such thin pieces, so I’ll just cut them into wider strips like this. So, the other day I saw something on Instagram that made me want to try it, so first I cut two bamboo skewers to the right size and stuck them in place, starting from the edge of the knife, and it was done. When you do this, a gap appears here, doesn’t it? In this gap, go , go! Ah, it’s difficult. This is difficult in its own way. Do you understand what I’m trying to do? This way the gap is at a constant angle, so I managed to rotate the cucumber while I was doing it, but oh, I failed. Ah, but This is good. Easy to do. This is cheating. That’s true. If I cut it too hard here, it will drop, so I need to cut it a little higher. Oh, this is easy. It’s a bit of a cheat, but using bamboo might work . Ah, but I made some weird creases on the knife, but it’s a bit annoying. Well, just the flesh. This time I only used the cucumber, but I think the cucumber, garlic, shiso leaves, and other ingredients will all work well, so please adjust to your refrigerator situation. Now, for today’s main dish: lettuce. I’m going to remove the core here. With most lettuces, if you press hard, the core will come out, and if you press hard, the core will be buried right in and you can pull it out, but if it’s this tight, maybe, ah, it might work. Ready, go. Yeah. It’s still too tight, so it won’t work. So, if I give it a little help with the knife , that is, if I use the knife to cut the connection around the core, it should work. When we say “ready, go!”, grab the core and pull it out . It feels good. So, this time I was going to peel each leaf individually, but that’s a pain . It’s hard to peel, too. So, “ready, go!” Split it first and then peel it. This way it’s easier. It’s a well-known story, but if you cut a lettuce head with a knife, I think it’s the same with Io. The part that touches the knife is more likely to break up, or discolor. That’s why I say you should tear the lettuce head with your hands, but in the way that’s easiest. Actually, as you can see, the firewood is really tough, isn’t it? It’s really tight. It’s hard to peel unless you split it in half. Now, all that’s left is to wash this with water and the lettuce is ready . All that’s left to do is to serve this on a plate, so that ‘s it for now. Now onto shabu-shabu. Let’s start with this . For this shabu-shabu, I’m going to make a small dipping sauce . First, I’ll add this Rausu konbu (kelp) that I’ve soaked in water for about five hours. Then, as usual, I’ll heat it up. Once it reaches 70°C, I’ll lower the heat to its lowest setting and keep it at 70°C for an hour. Actually, it’s between 60°C and 70°C , but after the stretching time is up, I’ll remove the Rausu konbu. Then, after giving the pot that this small dipping sauce was touching a bit of, I’ll take good care of it. Then, I ‘ll increase the heat and remove the slime from the konbu . And that’ll complete my luxurious dipping sauce. Honestly, since this is such a luxurious Akobu soup, I don’t think I need to add too many other things. So, there’s no specific amount to it, but rather than adding salt, I just add a little bit of dark soy sauce to flavor it. The idea is not to flavor the shabu-shabu ingredients, but to let the soy sauce aroma permeate the entire room. Add the soy sauce and finally the sake. That’s 400ml. Let’s add this much. Whenever you use my recipes, I always use sake instead of the ingredients, so please don’t get confused . Cooking inevitably contains quite a bit of salt, which changes the taste completely. So, this completes the shabu-shabu soup. It’s not salty at all. It has a strong kelp aroma and a faint aroma of sake and soy sauce. So, from here, I’m going to make the shabu-shabu sauce. First, I’ll use regular ponzu sauce. I ‘ve prepared a pretty good ponzu sauce. So, there’s another type of sesame that’s separate from this one. The ponzu sauce I’m using this time is sour, so I’m going to keep the sesame itself sweet and rich without adding any vinegar . So, that’s what I’ll be using for this sesame dish. Here are the ingredients: sesame paste, soy sauce, mirin, and sugar. The quantities for this dish are 300g, 80g, 40g, and 40g. It’s quite sweet. It ‘s quite rich as it is. It’s thick and quite salty, so I’ll dilute the mixture with the shabu-shabu soup. How much to dilute is up to your preference. Now, when it comes to serving these sesame seeds , they’re hard to get out, aren’t they? So, I always cut them off here. Cut them and serve. Naturally, it’s hard to get them out, so you need to stick a spoon or something like that in, because they’re really hard to get out, especially in the winter. Now, all that’s left is to throw in all the other seasonings and dissolve the green sesame seeds thoroughly. If you’re not afraid of washing up, I think it’s really easy to use a mixer or hand blender like this. I always use a blender. Once you’ve done this , all you have to do is thin it out. My recommendation for thinning the broth at this point is that you can adjust the sweetness, saltiness, and other things later, but more importantly, keep in mind how thick you want the consistency to be and adjust the base to your liking. I think this is about right for now. It’s quite strong. It will thin out with the hot pot soup that gets on the ingredients during shabu-shabu anyway. Well, I left it at this strength for now. Now, lick it and adjust to your liking. Well, I think this strength is just right for me. Personally, I think it could do with a little more salt, so I added two pinches of salt. No, just one and a half pinches left. This is really a matter of personal preference, isn’t it? Okay, that’s good. Now, I want to add a little grated daikon radish to the regular ponzu sauce , so the heat will rise a bit later, so, um, grill the daikon root all the way through. Grate it with the skin on. [Music] Now, squeeze the water out of the grated daikon radish a little harder than usual , add an egg, and a pinch of salt. Mix it all together, and your kirogoro is done. It’s delicious when you pour this over hot rice, add soy sauce, and eat it up. The color is beautiful, too. I highly recommend it. That concludes the seasoning preparations. Okay. Now, on to the meat. This meat is wild boar belly. There are many kinds, like wild boar cutlet or peach, but I think my recommendation is the belly. The oiliness of wild boar is delicious. Of course, the meat has flavor, too. It’s delicious , but I like boar oil, and with this size, I can easily chew it because I have a gorilla-like jaw, but small children, older people, and women who aren’t confident in their jaw strength might have trouble chewing it, so it might be a good idea to cut it in half. It all depends on your jaw strength, so we ‘ll go all out. Yes. All right, all right. And next up is the Kota cucumber. It’s a fragrant vegetable. I looked up “ghost cucumber,” so to speak, and according to that AI teacher, it’s a cucumber, but you peel it, remove the seeds, and eat the flesh, so I think I’ll give it a try. Eh, is this really inedible? Oh, it’s hard. It’s not too hard to chew, but I definitely wouldn’t eat it. I see. Hmm, here we go. Wow. Okay. Drop it. Awesome. It feels really spongy, like a loofah . So, cut it in half once and enjoy. I see. So, the most convenient tool for hollowing out cucumbers and things like that is this part of a fish boner, which is more common in most households. This is the part that removes the bones the most. What? You say my common sense doesn’t apply? Ah, but it works. It’s totally fine. I’d definitely remove the seeds if it was this moist. Ah, the seeds are a little sour. Wow. That lemon is about as sour as medium. I see . There are some interesting vegetables out there. So, these are the moth and cucumber that I’ve removed the seeds from and washed thoroughly . Since it’s shabu-shabu [music] it’s easy to pick up with chopsticks. With a size like this I’d like to try eating it raw. It’s cucumber. A cucumber that doesn’t have that green smell. Apparently, it’s used in a togan style, so it can be eaten raw, but it’s generally cooked . Wow, this is a great vegetable. And finally, mitsuba. Actually, I wanted a better bid, but I only had mitsuba . But mitsuba shabu-shabu is also delicious. 100% presentation. So, here it is, a shabu-shabu set with plenty of Nagano lettuce and mushrooms . Now, let’s move on to the tasting part. And it’s finished successfully. Molly fantasy. No, it’s good once in a while. This kind of quick cooking is also, well, don’t get too tired. Those mushrooms and peeled lettuce you can’t see here right now are actually hiding all over the place, and they’ll come out later . Okay. Yeah. Let’s eat then. [Music] It’s already that time of year when this Kikin beer tastes good . It’s in season. Well, it’s a regular call, though. Hmm, then, a safe starter . Dried cap wrap. Let’s start with this. Lettuce wrap. You can tell this is delicious, right? Okay, so let’s start with the regular meat miso with dried bonito flakes. Wrap a generous amount of this and top it off with some cucumber. [Music] Yeah. It’s so good. There’s nothing that could make it taste bad. [Music] Wow, that’s a good guess. It also has a cooling effect on the body, so it’s perfect for this humid season. With this menu, you probably won’t need air conditioning. It cools you down that much . Not only does it go well with alcohol, but the miso is strong, so it goes well with rice too. But personally, I’d like to start with the meat flavor and then put rice on top. Garnish with cucumber. [Music] This is my favorite way to eat it. For example, if I’m eating yakiniku , I’ll have lettuce on a jigahara (a type of lettuce cartwheel), green leaf lettuce, sunny lettuce, perilla, and various other things. There are vegetables in the wrappers, but lettuce is by far the crunchyest of them all, and it’s almost electric- like, so each and every piece is incredibly satisfying. It’s a really great vegetable. Well, I’m a gorilla, so I love the texture, but if you find it a little hard to eat, I think if you lightly steam it for 30 seconds or a minute, it will soften a little, and I think it will be even easier to eat. [Music] So, I’m a little hungry right now, so ok, chicken and rice. [Music ] Okay, next up is miso. Apparently, this is the one I’ve been really looking forward to. It’s absolutely delicious. I already know the taste. Okay, first, no rice. Okay. It’s tossed in a lot of miso and topped with a generous amount of cucumber . [Music] I prefer this one. It’s delicious. Well, it’s sansho, so it’s quite strong, so I think people will either love it or hate it, but this refreshing aroma. [Music] Oh, but it goes well with rice. [Music] Ah. I can only say the same thing over and over again, but it’s delicious. Somehow, when I eat this much lettuce, I feel absolutely zero guilt. Yeah. Even though I’m eating this much rice , I don’t feel like I’m getting fat. In fact, I probably wouldn’t get fat if I ate it this way. Okay, from here on out, it’s really just a repeat of that scene, so let’s fast forward a bit. Okay, so this is the last of the raw lettuce wrappers. [Music] Okay. Here’s the leftover cucumber from the three colors . This time’s sesame sauce. It’s super rich, so just pour it on and it becomes a bang bang bang salad. [Music] It’s good. It’s good, but. Somehow, this nerima has a bit of a bitterness to it. Well, I’m a little regretful now that I didn’t make sesame paste myself . But it’s delicious. [Music] Now, my body is feeling nice and chilled, so how about something warm? Let’s start with these mushrooms. Is this the first picture tree? Yes. Okay, ponzu sauce then. [Music] Just the vinegar. No abnormalities today either. It’s amazing that only the vines survived. I always buy those brown vines and drink Ergo, but the white ones are good too. The split wings are so gentle that they’re incredibly easy to eat . For better or worse, brown vines feel like a price to pay. [Music] Ugh, this is so gross . [Music] It’s so crunchy. It was too thick. [Music] Hmm, then, no vinegar next. Hmm, then, enjoy this. Okay, ponzu. Okay. Is it ready now? How do I lift this? Can I do it? Oh, no way. Everyone, this is impossible. Well, maybe if I stab it, it will work. I’m not good at it. Do your best. Oh , it worked. Ready, go! [Music] Shimeji mushrooms are definitely strong-flavored. Delicious. However, it would definitely be better to separate the meat into bite-sized portions, but I don’t do that. [Music] Next up, the Kaga cucumber , which I’ve been really curious about . I wonder what it’ll be like. Taste-wise, it’s quite similar to a cucumber, after all. If this is so delicious, why not make cucumber shabu-shabu too? Let’s do this with ponzu sauce, too. [Music] This is quite distinctive. It’s quite transparent, and people will either hate it or not. I don’t know if it’s the individual mushrooms, or if Kaga and cucumbers have the same taste and aroma, but it feels a bit foamy. But the texture is starting to feel a bit bouncy. They’re bouncy yet crunchy, and when I first tasted the seeds I thought they might have a slight sourness, and that sourness comes out when you heat them. I wonder why. This is a really strange vegetable. Oh, if they’re mixed with sesame, I don’t know what to make of them. Oh, they go really well with sesame. Delicious. Oh, but they’ve turned really green. Yeah. Delicious. So, if I simmer them a little longer like this, will they become soft and gooey? I’d like to try that too. Okay. Well, then, let’s move on to the rest of the mushrooms . A quick break from mitsuba. Mitsuba shabu-shabu is delicious. Yeah. It has a real volume. Yeah. Mitsuba goes well with sesame dishes and ponzu sauce. Okay. So, the mushrooms look good too. So, from here on, I’ll fast forward a bit. [Music] Okay, so I thought we were all sold out of mushrooms , but this sesame recipe would be good with a little more mirin and sugar . The overall flavor is a bit bland. I wish it was a bit more simmering. I think that at times like these. I should have made a prototype. Not bad, not bad, not bad. And this is the last dish for today. First, lettuce. Yes. Have a nice day , and in the meantime, I’ll shabu-shabu the wild boar. If wild boar gets too hard if it’s overcooked , I’ll pull it out a little early. [Music] Oh, no. It’s hard to chew. Wait, isn’t wild boar muscle hard to chew if it’s not cooked properly? Does it taste better if it’s cooked properly ? I’ve forgotten. Okay, so for now, I’ll simmer it a little longer and leave it for a while. And in the meantime, lettuce. This is delicious. Yes . Dip it in ponzu sauce. [Music] Oh, no. It’s ridiculously good. Okay, next, sesame sauce. [Music] Ah, that’s great. Now, I’ll simmer the lion meat a little longer. That should be enough to cut it into pieces . [Music] Yeah. It’s easier to chew if you pre-cook it thoroughly . But, you know. The oil is really good. [Music] So, now that we know that this lion meat tastes better if it’s cooked thoroughly, let’s go ahead and do it all. And now the lettuce is starting to taste really good . It’s become a little more translucent and soft. [Music] Ah, so delicious. [Music] Okay, let’s fast forward a bit. [Music] Okay. So there’s only one bowl left. Sold out. Okay. I’m a little sad to say goodbye. Okay. [Music] That was it. It was delicious. Speaking of the lettuce this time, each one was so incredibly well-rolled, so even though I only got two, I was still pretty full. They were really impressive, and just yesterday I went to the supermarket closest to my house to see what kind of lettuce they had on display , and they sent me the one I cooked this time. They were called LL lettuce, which is quite large for the purpose, but my local supermarket also had some pretty impressive ones from Nagano Prefecture, I think they were L. But I thought that this year’s lettuce, overall, is of high quality. Of course, it depends on the region and the timing, so if I go tomorrow and ask if the supermarket in my area has any nice lettuce, I’ll have to wonder if they’ll carry it , but overall I think this year’s lettuce is amazing. I hope you all will pick up the national episode if there is one. That ‘s about it. See you in the next video. Bye-bye. [Music]

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↓本日の詳しいレシピはコチラ↓

○肉味噌
·豚挽き肉 800g
·白味噌 300g
·酒 250g
·濃口醤油 50g
·みりん 150g
·きび砂糖 100g

あとはここにお好みで節粉や実山椒を加えて完成

○ゴマダレ(しゃぶしゃぶ用)
·練りゴマ 300g
·濃口醤油 80g
·みりん 40g
·きび砂糖 40g

という分量で動画では作っていますが砂糖80gくらいでもよかったかなと思ってます(*･ω･)

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