中華料理人のニンニクまるかじりパワー！麻婆天津炒飯|刀削麺|酢豚の甘酢あんかけ

中華料理人のニンニクまるかじりパワー！麻婆天津炒飯|刀削麺|酢豚の甘酢あんかけ

Masato Mine from Seiansouke Gyozabo. I’ll be making the staff meal now. Thank you for watching. My Staff Meal First, I serve the rice. I’ll start by making Mapo Tenshin Fried Rice. Apparently, short pants are the go-to style in summer. Washing the wok. Taking out the wet towels. Carefully lining up two of them. Wiping the tools clean and shiny. Heating the wok on high heat. Coating it with oil. A ladle of beaten egg. Rice. The fried rice includes bamboo shoots, carrots, and minced meat. Stir-frying the ingredients over high heat. Vigorously stir-frying with high-speed wok tossing. Soy sauce. Green onions. Adjusting the heat with his knee. Plating the finished fluffy fried rice into a bowl. The signature dish of Seiansouke Gyozabo—richly flavored fried rice is ready. Next up is making the “Fluffy Half-Cooked Egg.” Eggs. Gracefully sliding the eggs in the wok with delicate tossing. Placing the fluffy egg on top of the fried rice. Carefully adjusting the heat to keep it half-cooked. With expert wok skills, the fluffy half-cooked egg is done. The staff meal making continues. Preparing Mapo Tofu. Chili peppers. Doubanjiang (fermented chili bean paste). Tianmianjiang (sweet bean sauce). Chili oil. Heating up the spices over high heat. Most of the seasonings are homemade—his special touch. Vinegar. Soup. Tofu. Meat miso. Leeks. Mr. Mine）Manager, could you get the garlic chives?
Manager）Sure thing. Looks like he forgot to prepare the garlic chives. Garlic chives. Simmering further on maximum heat. The rising spice smoke is so strong it stings the eyes. Sichuan pepper. White pepper. At this point, he adds cheese. The cheese helps mellow the spiciness and adds richness. Adding potato starch mixed with water to thicken it. Finishing with a drizzle of homemade chili oil. Placing the ultra-spicy Mapo Tofu on top of the Tenshin fried rice. Sprinkling some sesame seeds to finish it off. Cleaning the wok and ladle immediately after cooking. Cleaning seems to be a chef’s golden rule. Carrying the garlic chives somewhere. Starting the second dish. Making Dao Xiao Mian, a signature noodle dish from his hometown Xi’an, China. First, boil the Dao Xiao Mian noodles. Loosening up the noodles. Apparently, his mother used to make Dao Xiao Mian often when he was a child. Homemade “kaeshi” (sauce base) simmered with kelp. Cooling the boiled noodles in water. After removing the starch, boiling again. These Dao Xiao Mian noodles are imported directly from China. Inside the shop, the manager is cleaning up after business hours. Only one minute left to boil. Checking the noodles a bit early. He tilts his head… Still too firm. Checking the timer frequently. Adding one of China’s three famous vinegars to the sauce base. Placing the boiled noodles into a ramen bowl. Green onions. Garlic chives. Pouring scallion oil into the wok. Adding the meat miso. A pinch of ichimi chili pepper. Also adding chili pepper for kimchi. 🌶️🌶️ A dash of Sichuan pepper. Scooping some grated garlic with tongs. Pouring heated scallion oil on top to finish. Mr. Mine nostalgic dish, “Dao Xiao Mixed Noodles” is complete. Taking out some pickles from the fridge. He placed something on the tray. Under the spicy Mapo is fluffy egg and fried rice. A nostalgic flavor that reminds him of his mother. Time to enjoy the staff meal~♪ Starting with the Dao Xiao Mixed Noodles. Dao Xiao Mian is said to be one of Xi’an’s signature noodle dishes. Mixing well is the key to enjoying it deliciously. It’s making my mouth water♪ The flavor might be a bit strong, but he looks very satisfied. Completely satisfied♪ Now he grabs some raw garlic. Skillfully peeling the garlic. Taking a bite of raw garlic 🧄 Apparently it gives him a burst of energy. Next, he tries the Mapo Tenshin Fried Rice. A special, luxurious staff meal not found on the menu. Alternating bites with the garlic. Even the pickles are homemade, apparently. Mr. Mine）Manager! Mind if I grab a non-alcoholic drink? Manager Hiramatsu. Pouring a non-alcoholic beer. Also asks for a wet towel. Ice-cold non-alcoholic beer 🍺 Taking a big bite of the Mapo Tenshin Fried Rice. Then takes a sip of the non-alcoholic beer. He recently quit drinking his beloved alcohol for health reasons. Even while the camera crew is filming, he keeps eating nonstop. And now, the final bite. He finishes it all off with non-alcoholic beer. Thanks for the meal~ It was delicious♪ Cleaning up the dishes. After eating, prep begins for the afternoon service. Manager Hiramatsu is already getting started with prep work. Turning on the kitchen lights. Even after the meal, he quickly gets moving. First, giving the sink area a quick clean. Today’s prep is for fried chicken. Putting on rubber gloves. 12 kg of chicken breast for karaage. Apparently, 12 kg is gone in just three days. Butchering the chicken. Skillfully slicing with a steady rhythm. Carefully separating the skin and meat. The chicken skin will become chicken skin ponzu—for personal use. Tenderizing the meat so the flavor absorbs better. He’ll keep slicing like this until all 13 kg are done. After that, we asked Mr. Mine about today’s staff meal. Mr. Mine）Today’s dish is Mapo Tenshin Don. It’s Mapo Tenshin Don, but usually it’s made with plain white rice. Today, I made a slightly more luxurious version. I switched from plain rice to fried rice. I topped fluffy fried rice with a fluffy egg made from 4 eggs like a Tenshinhan, and when you pour Mapo Tofu on top, it gets incredibly delicious. We were busy again today. So I thought I’d make this as a little reward to myself. Back when I was working part-time, we mostly ate what the company provided. But ever since I opened my own shop seven years ago, I’ve wanted everyone to eat what they like and order freely. I thought it would make them happy—make them feel good. I want them to eat what they want, in the amount they want. Today’s Mapo Tenshin Fried Rice— I used to make it back when I was a part-time worker. So I made it again today. And it reminded me of those part-time days. That’s part of what inspired me. “Dao Xiao Mian” is one of the most well-known noodle dishes in Xi’an. Originally, you make a firm dough first. Let it rest, place it on a board, then shave it with a cleaver-like tool. But that requires serious skill nowadays. So now, even without those skills,
we boil dried Dao Xiao noodles instead. Then drizzle hot oil over your favorite toppings. Topped with garlic chives, scallions, garlic, chili pepper, and Sichuan pepper. This is one of the famous ways to eat it in Xi’an. Especially Sichuan pepper and chili—they have different effects: numbing vs. spicy. Sichuan pepper helps with sweating and metabolism. Since we’re from Xi’an, noodle dishes are really popular here. When I was little, my mom would make a variety of dishes every week—this was one of them. That’s another childhood memory. You boil the noodles and top with your favorite ingredients. You can eat it right away—I’ve loved that since I was a kid. Chinese cuisine is all about the power of the flame. If the heat is too low, you can’t bring out the aroma. You have to instantly evaporate the moisture from the ingredients to make it taste good. That’s why I bought a high-powered stove. For a two-burner stove, it costs around 1 million yen. The taste of the food changes completely—it’s a huge difference. The most rewarding moment is when someone says, “That was delicious.” That’s when I feel the happiest. And one more thing— When they say, “I’ll be back,” that makes me even happier. When I hear that, I feel glad I’ve come this far. With that feeling, I’ve been able to keep going all this time. Manager Hiramatsu）I’m Hiramatsu, manager of Seiansouke Gyozabo. I’ll be making staff meal now. My Staff Meal Time to make sweet-and-sour pork. Putting the battered pork into a bowl. Thinly sliced pork is deep-fried at low temperature. Sweet-and-sour pork is apparently his favorite dish at the shop. He carefully fries each piece with great attention. Frying over low heat makes the meat come out tender. Lightly shaking the fry net to cook evenly. Preparing ingredients for the dish: onions, komatsuna, carrots, and wood ear mushrooms. Turning on the stove and polishing the ladle. Looks like something was missing. He forgot the green onions! With all the ingredients ready, cooking finally begins. Adding the ingredients prepared earlier. Two ladles of soup. Gently stirring and sautéing in the wok. While it cooks, he checks on the pork. He quickly returns to tossing the wok. Garlic. Leeks. Two rounds of homemade sweet vinegar sauce. He sets down the ladle and checks the pork again. Adds potato starch mixed with water to thicken it. Now he takes the pork out of the oil. Combining the thickened vegetables and pork. Gently and smoothly tosses the wok. Quickly stir-frying and then plating it. The sweet vinegar sauce pork is complete. He suddenly stops moving. Looks like owner Mr. Mine showed up. He takes out a tray. Pours in soup. Next, one bowl of rice. Setting the dishes on the tray. His movements are smooth and efficient. The pork soaked in special sweet vinegar sauce goes perfectly with rice. Pouring a glass of water. Itadakima~su (Let’s eat) First, a bite of sweet-and-sour pork. Next, a bite of rice. Yum♪ His favorite sweet-and-sour pork—turned out delicious. Glossy and shiny sweet-and-sour pork. Crispy on the outside, fluffy pork inside—absolutely delicious. A perfect dish for both rice and alcohol. He eats quietly without saying a word. In truth, the manager loves to talk, but he seems a bit nervous today. Phew… We asked slightly nervous Manager Hiramatsu about today’s filming. Manager Hiramatsu）I thought triangle-eating style might look nicer on camera. Normally, I never do triangle-eating. Dish, rice, dish, rice, rice, dish, rice. Director）What did you do today?
Manager Hiramatsu）Dish, rice, soup, pickles, dish, rice, soup. (Normally) I never do that, never. Director）You did it for the camera?
Manager Hiramatsu）Yeah, camera mode. Special occasion. Haha. (Today’s staff meal) was sweet-and-sour pork—
It’s my favorite dish on the menu. Honestly, I hadn’t really eaten much sweet-and-sour pork until now. I only got hooked on sweet-and-sour pork after starting work here. Now I can’t eat sweet-and-sour pork from anywhere else. That’s how much I’m into it. It’s unbelievably good! I ate sweet-and-sour pork yesterday too. First of all, the sauce is just amazing. The sauce is great, and the pork itself is really tender. The batter is crispy when you bite into it— but inside, the pork is soft and fluffy. It’s coated in the best sweet vinegar sauce ever. I really think it goes perfectly with both rice and alcohol. I definitely want to recommend it. I think this is my fifth year working here. Probably. Yeah, it’s my fifth year. Manager Hiramatsu）Don’t forget to make the short version too. Mr. Mine）If the shop gets any more famous, what’s gonna happen to us? Manager Hiramatsu）I’ll waste away… or not. Mr. Mine）Nah.
Manager Hiramatsu）Nah. Mr. Mine）This year marks the 7th year of the shop. Mr. Mine）Next year it’ll be our 8th.
Manager Hiramatsu）So we’ll be hitting a full 7 years next. Mr. Mine）When the two of us are here,
our customers get energized too. So our goal is to make people feel good. Manager Hiramatsu）You’ll definitely feel that Kansai vibe here. *laughs* Also, it’s a bit different from your typical neighborhood Chinese joint. Since the owner is Chinese, we can offer unique dishes you won’t find elsewhere. In that sense, I think we offer something different from regular Chinese diners. Mr. Mine）We have spicy dishes, Beijing cuisine, Sichuan cuisine, Cantonese too. It’s a blend of a lot of different styles. From all the restaurants I’ve worked in— from over there, from here—I’ve gone around to many places. And I took the best parts from all of them to create this menu. Honestly, I’m giving more than 100% of myself in what I serve. Manager Hiramatsu）These are things a Japanese person probably wouldn’t come up with. Whether it’s the spices or the seasonings or the cooking methods— these are ingredients and techniques you don’t usually see in Japanese home cooking or traditional cuisine. When you say “neighborhood Chinese,” people imagine Chinese food made by Japanese people. But when you say “Chinese cuisine,” it’s *real* Chinese food—
some of it may not suit Japanese tastes. I think we strike a balance right in between those two. It’s a powerful place that’ll lift your spirits when you visit. We look forward to seeing you at the shop!

【店舗情報】
店名　西安曹家餃子坊
地図　https://goo.gl/maps/wv9h6tUqaPqBA8Lg8
住所　兵庫県尼崎市神田中通3-33 ナカモリビル 2F

0:00 本編
0:14 調理開始
0:40 調理中のスタイル
1:49 炒飯の調理開始
4:15 ふわとろ玉子作り
5:48 麻婆豆腐の調理
10:38 ２品目”刀削まぜ麺”の調理開始
17:50 何かをのせる峰さん
18:18 実食
20:22 生ニンニクをかじる峰さん
25:56 食事後仕込みに戻る
29:48 本日の賄いについてインタビュー（峰さん）
32:57 料理人としてやりがいについて（峰さん）
33:26 平松店長のまかないの調理開始
40:37 実食（酢豚の甘酢あんかけ）
42:51 本日の賄いについてインタビュー（平松さん）
44:43 西安曹家餃子坊の魅力とは？
45:51 平松店長から見て峰さんのお料理は？

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#餃子 #炒飯 #町中華 #まかない飯