【東京】超秘伝！日本一のだし巻き玉子を教えに行ってきた。
1 year ago today. One year ago today.
Stay in Tokyo. 1 year from now, I will be in Tokyo on this day. Today
It’s been 10 years since we opened our store. Every anniversary commemoration Tokyo From where are your guests coming from? Fukuoka. Arrival at hotel Today’s hotel. I’m off to a meeting Tokyo
Chiyoda-ku, Kanda-nishikicho 5 min. walk from Jimbocho Sta. Happy Cooking
Tokyo Main School What is that knife for? That’s a very nice knife.
I don’t know many people who bring knives like that. It’s light. Sneakers are usually
made in Korea or Vietnam or China. These are made in Italy. What is the collaboration between Nike and where? This is Dior. Preparation of brie for the course Carefully removing scales It’s like New Year’s Day. It’s like a video of Osechi (New Year).
It’s a very long movie. It’s an endurance video. Osechi: It’s hard work, sir. Preparation is complete meeting Good afternoon (Staff) Do you have many customers from Tokyo? No, various. Some of you are coming from Fukuoka. Ibaraki, Gunma, Shizuoka And many people come from rural areas. This is a cooking school where you can learn from the chef of your dreams.
We have a cooking class where you can learn from the chef of your dreams. We have about 400 lessons a year. So a chef at a so-called popular restaurant, or a
Michelin-starred chefs, and so on. We’ve had creators of popular cuisine and so forth come in. I’ve gotten a lot of requests this time.
I’ve been a fan of Yano’s for a long time. I asked the chef to help me.
I’m a fan of Mr. Yano for a long time. We have chef Yano from Kanaya Shokudo. How many of you are new to Happy Cooking?
How many of you are new to Happy Cooking? I’m sure there are a lot of people.
Thank you very much. It’s your first time, isn’t it? Good morning.
Good morning. I’m just going to introduce myself briefly. I run a diner in Asakura, Fukuoka Prefecture.
Asakura city, Fukuoka prefecture. I also have a YouTube channel.
I have a cooking channel. My name is Kyohei Yano. Enjoy your day. We’re going to have a lot of fun.
I’m hoping to get to know you and your cooking. Let’s have fun while we do it. Like this? It’s okay. Today is fish stew and dashimaki, so Dashimaki is the main dish First of all, fish is boiled first It’s boiled fish. It’s pretty much the same ingredients we use in our restaurant. Burdock root, tofu, and And fish. The seasoning is water and Soy sauce, sugar, and mirin. Then I’m going to make it. First, 150 ml of water. Sugar first. Sugar first. While the sugar is dissolving
chop the burdock root. You can use as much or as little as you like. Medium heat is fine. After all the ingredients are added, turn the heat to high. I’m just going to go through the order.
The first one is Put the fish in until some of the soy sauce has been cooked through.
Do not add soy sauce I have soy sauce with me now. This is the one I was born and raised with. This is a soy sauce from a town called Asakura
Asakura, where I grew up. There are many soy sauce shops in my town. Today, Chef Yano.
How many knives do you have? Shall we talk about knives? I’m on YouTube. I have a connection with a knife craftsman
I have a connection with a knife craftsman. It’s not often that a chef has a chance to connect with a knife craftsman.
cooks have a chance to connect with knife makers. But through YouTube, we’re able to connect with them. I’m having all my knives made to full order. A knife changes the taste of food.
that’s all I can say. A knife is necessary for cooking.
is necessary for cooking. If you watch my YouTube page, you will see what I am talking about.
I’m sure you’ll understand. Please take a look at my YouTube channel
Please take a look. And that’s about it.
That’s about it. Is it like judging the soy sauce by how much it’s boiled? Yes, it is. I think it’s about half of the original water content, so Add mirin (sweet cooking rice wine) at the end. Serve For now
I’m done with the simmering, so I’m not going to listen to you forever.
so let’s make it. I’ll go around and teach you.
I’ll go around and teach you, so let’s talk and have a good time. Start of practice That’s a lot of burdocks. I go around to each table one by one and teach them carefully Not yet. I’ll let it simmer a little longer. A little bit at a time Yellowtail boiled in soy sauce Then dashimaki Looks like a preparation for a restaurant I feel like I’m being watched so much for that preparation. It’s my idea of dashimaki. I think that if you put a lot of dashi
it doesn’t necessarily mean it will be tasty. The soup stock and the eggs separate in the frying pan.
so the soup stock and the egg may separate. If you put a lot of dashi, you can’t make a good dashimaki.
you can’t make good dashimaki. We’ll do it later at each table.
I’ll do one at my usual pace. The firepower is at maximum. The wrap around is to keep the shape of the wrap, and the wrap around is to keep the shape of the wrap. to remove excess oil and a little bit of broth from the surface of the fish. Let’s go to the cutting part. It’s like YouTube. Yes, sir. – Okay.
Let’s do it now. Dashimaki Tamago Demonstration of how to roll again All you have to do is lift it up and drop it down. Let’s try! I think medium heat is good High heat is delicious and fluffy
High heat is necessary to make The last power-up is done I’m going to keep doing this at home.
try to do it a little bit at home. If you do it, I am sure you will get good at it. If you give me a chance
I will come back again. Please come back and see me then. That’s how it was for three hours.
Thank you very much. Cooking Class
The morning session is over. We will continue to work hard in the afternoon Cooking class is over 9:00 a.m. Clear skies over Tokyo Heading for the airport I’m off. Arrival at airport Board plane I’m going back to Fukuoka. Arriving at Fukuoka I’m hungry, so I eat The weather is really nice I’m going home Again. In the cooking class I was allowed to go as far as Tokyo. I had a great experience as a chef.
I had a great experience as a chef. I’ve never had the opportunity to teach people
I’ve never had a chance to teach people. next year… I will try my best to improve my level so that I can do it again
I will do my best so that I can go to Tokyo again. See you soon. Anyway, go home and do some shopping. I’m going to work. Thank you again for watching until the end.
Thank you very much.
料理教室Happy Cooking
https://www.instagram.com/happycooking_tokyo/?hl=ja
TikTok https://www.tiktok.com/@yanokyo04?_t=ZS-8txRmzK2NVa&_r=1
インスタ https://www.instagram.com/kaneya.kyohei?igsh=MTU1ZDF2cmJrOXZvbQ==
店名 お食事処 金屋食堂
地図 https://maps.app.goo.gl/GLsBirZeYzUJSh9S9
住所 福岡県朝倉市甘木1044-5
#カツ丼 #だし巻き #日本食 #福岡グルメ
27 Comments
神保町歩いてる時にガラス越しに矢野さんが料理してるの見たら脳が事態を把握できなくて固まる😅
久々に出汁巻き玉子つくりたくなりました！
若干パワープレイにやりますが！
矢野さぁぁぁぁん😂
カッコイイ😊❤❤
これぞ 日本一🎉
矢野師匠🎉
ぜひ ぁたしにも
ぉしえてくださぁぃ
お茶目な一面
かっこいい一面
全て含めて大好きです☺️
いつかもう一度クッキングクラスを開いてほしいです。 韓国人ですが、日本語を習ってきっと行きたいです 🙂
めちゃくちゃ刺青で少し残念。腕は最強なのに、刺青一つでイメージダウンしますね。
だし巻き玉子は本当に素晴らしいです。
1日ルーティンみたいでーす^_^
直伝なんて凄いっ！ 自分の技を惜しみなく教えてくれるなんて最高すぎる！
いつか福岡や朝倉の方でも開催して頂ければ行きたいです！秘伝のだし巻き玉子習いたいです😊
あー、食べたくなってきた。
また、お店行かせてもらいます。
配信編集ありがとうございます💐💐💐
講師 おつかれ様でした👏👏👏
Muito bom 🇧🇷
北海道に来て欲しい
いいなぁ…✨
直接見れて、教えてもらえて…😌
他でもしてくれないかな…
ボクのコメントに対して返信なさる方、一つ勘違いしてます、ボクが言いたいことは刺青を見て、うわーって思う方も少なくとも居ます、だからこそイメージダウンしてしまうねと発言しているのです。
刺青入れてる方＝暴力団のイメージが根強い為です。
全員がとは言いませんし、矢野さんは違う、でも入れてる方で本当に悪い方はおるんです。
そこを理解して欲しいですね、ボクは一言も矢野さんに対してイメージダウンとは言っとらん、世間や世間。
調理中に首から上触んなよ！触ったんなら手洗えなー
明るい人に好かれる職人さんですね🎉
出汁巻き教えてください!
日本一って何基準？
なんか口コミか汚い臭いがちょくちょくあるけど、どうなの？有識者教えてください！
お疲れ様でした！
自分も参加しようと、申し込みしようとしたら、締め切られてました😂次回があれば参加してみたいです！
矢野さんは料理に全身全霊を注ぎ、お客様に美味しい食事を召し上がっていただきたいという思いを持っています。卓越した料理の腕前を持つだけでなく、美味しい卵焼きの作り方を親切に教えてくださいます。矢野さんは格好良く、尊敬できる職人です。
日々作られているだし巻き卵が、いろんな人にいろんな形で、いろんな人とコミュニケーション取れていくなんて、幸せ者ですね！！
この方、料理してる時の佇まいが粋でかっこいいよね
そして口調がとても優しくて圧が無いのがまたいいね
だし巻きの解説動画あげて欲しいです！
12:30 お皿が違うだけで印象が変わるってこのことか
한국 에서도 잘보고 있습니다 감사합니다