【Behind Tasty】最高に美味しい肉じゃがの作り方

【Behind Tasty】最高に美味しい肉じゃがの作り方

Hehehe It’s raining today. It’s cold today so I’m going to cook Nikujyaga. At first, I’m going to go to the supermarket. Do you have an umbrella? Oh, I don’t have it. Let’s go! Is the supermarket far from here? Yes, it’s far. It takes about 15 minutes. I’m going to die. A greengrocer in Akasaka where I always visit. Here, the groceries are delicious. I bought some vegetables so I’m going to buy some meat next. Let’s go! Let’s go! Alright, I came back from shopping so I’m going to start getting ready to shoot. At first, I’m going to make Dashi broth. Well, first we put in kelp and water and let it sit for about 30 minutes, so it takes time, so we do it at the very beginning of shooting. Potatoes are usually May Queen and they don’t melt too much when simmering, but I usually choose something that doesn’t break down. Because I was said that “it was alright.” from the person of the vegetable shop that I always go today. Then, here is Daiki’s fact. There are two kinds of potatoes called May Queen and Danshaku Imo The reason why potatoes are hard to break down or not is that there are much starch in it. And then, it is common to say that the fact that the May Queen has less starch than Danshaku Imo. Therefore, we usually use May Queen for making stew and curry. I will cut this from now on. Ok. And potatoes soak in water soon. Otherwise does it turn red or blue? What color does potatoes change, Sonomi san? Red! Red. It turns red. I wonder if it becomes red when it dries? Sonomi’s fact: Put potato which has been cut in water to prevent discoloration. Changing the color? Right. Yes. Thin. Carrots have done! It should probably be delicious that the middle core doesn’t extend to the top when cutting onions. Yes, it’s time for onions. Arrrggghhh, my eyes hurt. It’s like this, isn’t it? This is it. Snap peas I perboil this snap peas in advance and put it on last. Argh, it’s broken. I’m sucks. I’m sucks! You are sucks at it. I can’t remove the string. Ok. This is the end of the preparation of vegetable. It’s about 30 minutes since this soup sit, so I’m going to wait for a little while, and then I’m going to start shooting from the process of Dashi broth first. Electric stove. This comes in from here. Yes. Turn on the stove. Oh, an electric fan! I forget it easily. ＞Gaby: What does the fan do? The fan is to prevent hits the upper camera when steam comes out, so it swings sideways with the fan. Daiki’s fact: At the time of shooting, if the steam is blown with a fan, the lens does not become cloudy. Duh. I am waiting for boil. I’m getting tired. Dance that does not shake. Daiki’s face: Take the kelp just before boiling. And just before boiling, remove the kelp. Ok, I’m going to take it out. Ugh. It failed. Now let’s boil with the kelp removed. Remove the kelp and boil again. Then stop the fire once when it boils. Stop the fire and add the bonito. Add a bonito. Then stop the fire once. I would like to close-up after this, so I’m going to switch camera now. It’s a lens, not a camera. It’s going to be the last part, put a bonito from now on. Leave it for 2 minutes. Ok, let’s do it! Yoicks. Once it is over. This will be used again later. Kerplunk. Practice. Ok! Let’s do it! Now, in the next cut, it depends on which side I put my hand whether It goes off the video on this last cut. I had a demonstration in my head. Ok. This is the end of the Dashi broth part. Dashi Broth is ready. It smells so nice. Hmmmm! Since the cut after this can not be cut once again, it is all continuous, so now I will prepare all seasonings and so on. I will make a drop lid from now on. About a drop lid, after this I will put Dashi broth in Nikujyaga and simmer for a while, make a lid to be put at that time with this cooking sheet. Ta-dah! Oh yes, I think it looks good. Cook until the redness disappears until the color of the meat changes. Ok. Yes, let’s put potatoes. Wooo! Yes, next is carrot. And onions. And I’m going to stir-fry fir about 3 minutes. Ah! Ahhhh! Haha! One piece of onion. I’m not going to waste it. Ok, I will add the Dashi broth when I stir up. Bring it to a boil and stop it for about 30 seconds. What are you doing when there is time left during shooting? When waiting for shooting? I do nothing. lol I have a lot of time to think in tasty. Yoicks. Suger. Sake. Mirin (sweet cooking sake). And mix gently. And then, I’m going to simmer once again from now and I will put soy sauce at the end. The seasoning order is basically sweet and hot. Daiki’s fact: When putting seasoning, it is sweet to hot. Soy sauce and miso have a great deal of smell, so if you put it in first, the flavor will fly, so basically the last once. Daiki’s fact: Soy sauce and miso are added at the end so that the flavor does not fly. And I’m going to put a drop lid now! Simmer for about 8 minutes. Sonomi’s special tapioca pudding (please check recipe video) Then remove the drop lid. How am I going to remove it? Add soy sauce after removed. Toss! This is about 5 minutes. This is 1 minute…. This is about 5 minutes. Three, two, one Yes Take it away. I shift this side and it will end. Ok, here I go. WHOOOO! What’s this WHOOO for? Ok. I’m going to choose the plate while soaking the taste. It’s Nikujyaga so this one or that one. This one? This one? This one? This one? Oh, this one! Which one do you think better? Beautiful. What? This one. Aww, 2 to 0. I see. Ok then, I choose this one. Then, the plate was decided this one. If the taste soaked in, then I’m going to present food. I think the taste permeated because it took about 30 minutes. The has changed slightly. From earlier. I wonder if the taste has soaked in. So let’s put this on the plate. Aww, I am not good at present food, honestly. Well, I don’t know… Sonomi san! Oh, it looks good though. How about this angle? Snap peas are shaking. Something like that? Ok. Here I go. Yes! Ok! Ok? It’s finished! Finished? Thank you for your hard work. Let’s eat. Let’s eat. It’s done. Aww! Aww! Wow! Oops, I’m sorry. Let’s eat. It’s delicious. Hmmmmmm Have you tried meat? No, I haven’t. Eating after shooting is the most fun. I’m exhausted. I’m working hard for this. Are you going home? Yes, I am! I eat and go home. I go home soon.

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Daikiのいつもの撮影の様子を覗いてみました。今回は、オーソドックスな肉じゃがを作るようです。誰もが知る定番の煮物の知ってるようで知らないコツも紹介します。

今回は「煮物の定番！最高に美味しい肉じゃがの作り方」
こちらのレシピ動画の撮影の裏側をお見せします。

煮物の定番！最高に美味しい肉じゃがの作り方

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