【大食い】生春巻き3種～定番のエビ・北京ダック風・和風～チリソース作りから

【大食い】生春巻き3種～定番のエビ・北京ダック風・和風～チリソース作りから

Today’s video is super long today,
so there is no opening talk.
Let’s start the main part. Cooking Stars Now
This time, I’m making summer rolls. Let’s start. I’m going to make 3 kinds of summer rolls. The basic, shrimp summer rolls. Japanese sashimi version. Lastly, the Chinese Beijing duck version. I’m gonna make those 3. First, I’m gonna make the 3 sauces. Sweet chili sauce, sesame sauce,
and Tianmian sauce. I’m gonna go with these lineups. Here are the ingredients for the sweet chili sauce. Here we go. 200cc water, 100g sugar, 160g starch syrup,20g grated ginger, 4 whole dried chili, 30cc vinegar, and 10g salt. I sometimes tell you the amount by the volume, but I use weight too, so don’t mix that up. Especially the starch syrup. It has a heavy specific weight. If you use 160cc instead of 160grams,
it’ll make it too sweet. The sauce will be thick. Like really thick. If you want to make it less thick,
use lesser starch syrup and more sugar. Let’s start making. If I use the seeds, it’s really hot. I’m not a big fan of spicy food, so I removed the seeds of 2 whole chilies. Cut off the tip. I can chop them finely. I’m gonna make it quicker,
so I’m gonna use this highly civilized machine. Dried chili peppers and water. Civilize the chili peppers. It’s chopped right away. Add all ingredients. Stir to dissolve the starch syrup. Put in the pan. Turn on the heat. When it starts boiling,
turn the heat to low. Stir while scraping the bottom with a spatula. Cook down to ⅔ to half. I think it takes less than 15 mins. The amount of ingredients is a lot,
so if you make it by half, it only takes 5 to 10mins. I don’t think you can use all sauce. It’s been 10 mins. If you can see the bottom when you scrape it with a spatula, it’s done. Move to a bowl. Cool to the room temp. It looks watery than the ones from the supermarket. As it cools down, the sauce will be thicker. Put in the sealed container when it’s cool enough. I look at the back of the bottle of the sauce I find delicious as a reference when I make the sauce. It says sugar, chili pepper, vinegar, salt, garlic,
and thickener. I prepare ones I know. I don’t know about the thickener,
but I guess I need to make the sauce thicker. So I might be able to make it thicker
if I use some starch syrup. Something like that. It’s a messy writing. I change the ratio little by little
to adjust the seasoning. No more talking. Next. The next one is Japanese style sesame sauce. The ingredients are here 100g roasted sesame seeds,
40g sugar,40cc dark color soy sauce, 50cc cooked mirin, and 2 tbsp sesame oil. But I adjust the seasoning later,
so it might be less or more. First, put roasted sesame seeds into the pan. Turn on the heat. Dry cook. Don’t burn and cook them slowly. When the colors are a little darker, and the seeds are puffed, they are done. If you leave them in the pan, it will keep cooking, so be careful not to burn. Leave to cool for a while, put in the blender. I’ll civilize them in a hard way. Sesame seeds are starting to release the oil,
and it looks like one ball. Add sesame oil in several batches and blend each time. Now it’s smooth but thick. This is an easy version of sesame paste. Add soy sauce and mirin in several batches. I added all last time, and I think it separated. It’s extra work but do it little by little. Lastly, add sugar. It’s maybe too much. Perfect. It’s excellent as it is, but it’s too smooth. I’ll add more sesame seeds to add the texture. And blend a little bit. It’s done. Move to a container. Very thick sesame sauce is done. You can make spinach salad or Bang Bang chicken. Or you can add some vinegar for shabu-shabu salad. I think you can use this in many ways. If you think it’s too thick,
dilute with boiled down sake or water. And I only used 30 grams of sugar. I wrote down the recipe in the description box,
so please take a look. Next. The Chinese style Tianmian sauce. This is so quick. Here we go. Tianmian sauce, honey, and soy sauce.
The ratio is 3: 2: 1. You can just use Tianmian sauce only. But I’ll make it anyway. Just mix them up. It’s dark and hard to see, but it’s done. I think it’s easy to dip because it’s not too thick. you can add sesame oil if you want to. I made all the sauces. Now I’m going to prepare the filling. First, shrimp summer roll. I’m going to use whiteleg shrimps, cucumbers,
Mizuna wanter green, bell peppers, and avocados. Let’s start with cucumbers. Sprinkle some salt. Roll on the cutting board. Rinse with water. It looks more green and beautiful. Cut off both ends. I cut off the tips to use the straight parts of cucumber. I’ll just eat both ends. Cut in 3 evenly. Julienne. This is what I’m doing here. Using a Yanagiba knife,
Place this area next to the cutting board. Leave the tip sticks to the cutting board. And lift the return of the knife.
Just a little bit. Hold the knife like this. Hold the knife with the thumb. Keep the angle and slice. Only the seeds will be left. These are really thin. So you can make super thin julienne. I’m still not good at it. I’ll use the core later. It’s so hard to make it perfect. I’ll practice more. I should’ve shown you in the video after practicing. Mistake makes me stronger. Now prep these guys. Squeeze lemon over the cut avocados. Otherwise, it changes color. You can use the vinegar or lime instead. Lastly, shrimps. Devein all shrimps. It’s aqua farmed, so it doesn’t have a vein. Oops, they have one. Typically, aqua farmed shrimps don’t have veins. Sprinkle a generous amount of salt. This is to remove the slime on the surface of shrimps. It was so slimy. Drain. Sake. Potato starch. Mix and wash with your hands. Sake removes the fishy smell. Potato starch removes the specks of dirt on the surface. I’m going to boil and peel.
So you might think you can just boil as it is. But it’s like bathing with dirty clothes. Clean them before giving them a bath. Rinse with water. Make 3 % saltwater. It’s without the head.
So just boil 2 mins. If it’s with the head, boil for 3 mins. It depends on the size of the shrimp. The water started boiling. Add shrimps. Cook for 2mins. Drain. “Oka-age” Oka-age is the way to cool the ingredients
without putting them in the water. Isn’t it cool to call it “Oka-age”?
instead of just saying, “leave to cool.” Peel and slice in half. Devein if it still has some. Put in the fridge until needed. Next, Japanese style summer roll. Assorted sashimi quality fish,
Mitsuba leaves Shiso leaves, Myoga ginger. I found Mitsuba in the fridge. For sashimi, I have Atlantic salmon, Kanpachi,
and tuna. Salmon is fatty, and I picked Kanpachi belly. So I picked regular lean tuna. I guess this slice came from huge tuna,
it looks very nice. Cut open. Prepare them like this. And for Kanpachi. Cut in half. Slice thinly. Do the same to tuna. Now, fragrant vegetables. Prepping for Japanese summer rolls is done. Lastly, the Beijing duck style summer roll. White leeks, Chinese spinach shoot,
and chicken breasts. And I’ll add julienned cucumber too. This is a Chinese spinach shoot.
It’s like broccoli sprout. I like it. Let’s do this. As always, trim the thick tendon, blood vessels and excess fat. Okay! Season with salt and pepper. And grated garlic. Rub it into the meat side. Preseason the meat side. I’ll cook these later. White leeks. For the Beijing duck, you usually julienne them thinly. But today I’m just making something close, so… I’ll cut them like this. These seasoned chicken breasts. Some sesame oil in the pan. Turn on the heat. Cook skin side down first. Turn the heat to low.
And press while cooking for crunchy skin. Let’s do this slowly. Flip the chicken and cook the other side too. I don’t think you need to put the lid. Cook the meat side for 2 mins and take them out. It’s cooked thoroughly. It’s cooked perfectly. All prepping is done. I did it! I’m so starving. Rice papers. Lukewarm water. Soak it in. Remove from the water while rice paper is still a little firm. Let’s make the shrimp summer rolls. Lift the rice paper. Roll tightly. Fold the sides. Put the shrimp for a better presentation. Roll tightly. Done. Now repeat the process. I forgot to put plastic wrap between the cutting board
and rice papers. Otherwise, it might stick to the cutting board.
I totally forgot about it. Now it’s easier. To make it easier to eat. Cut in half on diagonal. Shrimp avocado summer rolls are done. Homemade sweet chili sauce in the middle. And some crushed peanuts. And it’s done. Next, sashimi summer roll. Cucumber. Mitsuba leaves. Mitsuba has a strong aroma, so I’ll put it a little bit. Myoga ginger And Shiso leaves. It’s just to add flavor. Don’t put too much. Do the same as last time. Lift and roll. Fold the sides. And sashimi slices. Skin side down. It looks nicer when I roll. Put whatever you want. Maybe Tobikko, processed fish eggs. We call them Tobikko in Fukuoka,
but most people call them Tobiko. I saw many comments about this. I’m not sure. Roll. How about this. I’ll add some salmon roes as a garnish. Sashimi summer rolls, done. Lastly, Beijing duck style summer rolls. Cucumber. Chinese spinach shoot. White leek. I didn’t soak in water to remove pungency,
so I’ll put them a little bit. It’ll be too pungent if I put a lot. Roll, Fold the sides. Easy chicken Beijing duck. And roll. How about this? Beijing duck summer rolls, done. It looks fancy and nice with some tropical fruits. I finished making 3 kinds of summer rolls. I have some cucumbers core and Myoga ginger cores,
chicken, shrimps, and bell peppers. What should I do with them? I’ll make the soup. I’m gonna use Tom Yum paste. Shut your brain off. Nothing special, nothing difficult. Follow the instruction and add water to the pot. Add Tom Yum paste. Put the stuff takes longer to cook first. Just keep adding without thinking. Just add the shrimps at last. It’ll be tough when it’s overcooked. Cucumber cores will taste okay in the soup. It’s close to winter melon. I think It’ll taste okay. Let’s try. When everything is cooked,
add shrimps. They are already cooked,
so just warm them up. Check the taste. Add fish sauce if you like. Squeeze some lime if you like. You may sprinkle some dried cilantro. Well, I’m not a big fan of cilantro anyway. Tom Yum soup is done. 3 different summer rolls, done! Let’s eat! I’m starving. It’s finally done. Summer rolls. I’m so hungry. Let’s dig in. Itadakimasu. My stomach is empty. I want to eat something first. Now first thing first, the soup. It smells amazing. Of course, the soup tastes great. Let’s try the vegetables. Cucumber core. Delicious. I’m not joking. It’s good. It’s a good idea. It totally tastes like winter melon. It’s not as tender as winter melon. It’s like a little crunchy winter melon. Even cucumber with skin tastes nice. Myoga goes well with the soup too. The cilantro overpowers Myoga
even it has a strong aroma. And everything else tastes all delicious too. Which one should I eat first? Well, I must eat the basic one first. Homemade sweet chili sauce. Delicious. It’s perfect. This sauce is so tasty. Mizuna is so crunchy. The spicy, tangy, sweet chili sauce comes first. And the crunchy mizuna leaves. Lastly, the flavor of shrimps come. The taste is like Yamato Nadeshiko,
submissive and kind ideal Japanese ladies. It’s soft and juicy. Mizuna, bell peppers, and shrimps
don’t have any fat in it. Avocado complements them. No problems. Perfectly delicious. I could add some tomatoes too. But I’m satisfied with them. My sweet chili sauce is so nice. I want to compare it with the store-bought sauce. This one with homemade sauce. This one is with the store-bought sauce. It’s really close. The store-bought sweet chili sauce is tangier. Mine is a little sweeter and less spicer. Great drinking time. It’s not that spicy,
but the spicy tastes remain in the mouth. I’m sweating so much. I’ll eat them a little bit more. And I’ll try sashimi summer rolls. It was very delicious. Sashimi summer rolls. Homemade sesame sauce. Well. I put too much sauce.
I don’t know what I’m eating. Like this. Delicious. Delicious? Yes, delicious.
It’s delicious, but I can’t enjoy sashimi. I’ll try without the sauce. It’s delicious as it is. Sesame sauce is just overpowering. It’s not bad. But I can enjoy the taste without the sauce. I like the shrimp summer rolls better. If I have to decide the better one. I like both. I can’t taste the Shiso leaves much. I could’ve put more. And Mitsuba doesn’t have much of a presence here. If you like these fragrant vegetables and herbs,
you can add more. I gotta make it better next time. Let’s try the Beijing duck style summer rolls. I was waiting for it. This is gonna taste amazing. I’ll eat this one. That one is too small. I gotta eat the big one. Dip in the Tianmian sauce. Truly delicious. Delicious. I can go generous with the sauce. The amount of sauce was just right. And Chinese spinach shoot added great taste. Like the distinctive flavor. And I love crunchy cucumbers too. It’s so nice that I can eat so many vegetables. I feel like I’m eating healthy. Or not. I don’t know. The sauce is pretty sweet,
so it looks high calorie. I edit most of the eating part. The reason I do that is… Well, I just show you. I’ll do how I do it usually. Compared to the Beijing duck you eat at the restaurant, only skins are served as the Beijing duck. The skin isn’t crunchy anymore. I like the meat better than the skin. Is it because the skin isn’t crunchy anymore? Maybe the crunchy cucumber overpowered the chicken. What is the name of the wrap for the Beijing duck? It means thin rice cake in Chinese characters… Something sounds like Chan-pin.
(It was bao-bing) Rice paper reminds me of that. This is really great. I like this one best. You don’t have to make the sauce. You can just eat it with Tianmian sauce. And this one was the easiest to make. I want to make that again. I like the Beijing duck style summer roll most. I like the taste, and it fills my stomach. I feel like I’m eating food. Of course, it takes time to roll. Please give this a try if you have a chance. Did you notice? If I edit the eating part too much,
it’s so hard to watch. And the file becomes so laggy. There are several reasons. That’s why I don’t fast-forward and just cut some parts. If you want to watch Mukbang video,
you might feel unsatisfied. You can watch other Mukbang YouTubers’ video
such as Russian Sato, Max Suzuki, and so on. I hope you will somehow satisfy yourself with them. I’ll keep my style like this. I want to enjoy eating. I finished the first plate. If you someone asks me
“Do you want to eat this again?”, I’d answer “YES.” If I consider this dish as Japanese cuisine,
I don’t know which one is the main ingredient. I can’t explain it well. But something like that. Japanese version summer rolls didn’t have strong characteristics as a dish. But I think I can make it better
with different kinds of fish or using fewer herbs. But I definitely will have another plate of this. I’ll put this aside. I have some space. I’ll go get more soup. Eating summer rolls makes me feel chilly. Squeeze some lime and add it to the soup. Warm. Let’s keep eating. I think this one goes well with the sesame sauce. See? But I prefer eating it with sweet chili sauce. I only have this much. Let’s eat them all. Lasuto Supaaatooo! (The last spart) Delicious. I didn’t know that dragon fruit is so delicious. It’s like fancier version of kiwi. I gotta buy this again. Gochisosamadeshita. It was delicious. I’m fully satisfied. I was starving. I probably looked unhappy while cooking. I’m fulfilled. I can have a great dream tonight. It’s great to eat a lot of vegetables. My body got charged by eating veggie fibers. And dragon fruit tastes awesome. Summer rolls were delicious and healthy. It was great for many reasons. But the process to roll them one by one
was time-taking. I feel attached to my dish too. It was a great dinner. What should I make next time? I kind of want to make Tempura. I don’t know yet. I guess that’s all for today. See you in the next video. Bye-bye.

たまには見た目の綺麗な料理がつくりたくなったので
今回は生春巻き！

⇩今回の詳しいレシピはコチラ⇩

～ソース作り～

①胡麻ソース

煎り胡麻 100ｇ
ゴマ油 大さじ2
濃口醤油 40cc
みりん(煮切ったもの) 50cc
砂糖 30ｇ

･フライパンを火にかけ煎り胡麻を再度乾煎りする
(※この一手間で胡麻の香りがグッと増します)

･粗熱が取れたら高度文明機器に加え、じっとりと油が滲み出してペーストになるまで文明を与える

･文明が宿ったら胡麻油を加えさらに滑らかになるまで文明を成長させる

･残りの調味料も加えたら混ぜ合わせるように再度回して完成

②スイートチリソース

鷹の爪 2本
水飴 80ｇ
砂糖 60ｇ
お酢 20cc
塩 5ｇ
ニンニクのすりおろし 20ｇ
水 100cc

･これらを全て混ぜ合わせたら火にかけ
好みのとろみ加減になったら完成

③甜面醤ダレ
甜面醤3
はちみつ2
濃口醬油1
これらを混ぜ合わせたら完成

～生春巻き作り～

①ド定番「エビの生春巻き」

海老は背わたを除き3%の濃度で作った塩水で茹でる（約2分）

茹で終わったら丘上げして殻をむき食べゆすいように2枚に開く

アボカドは種を除いたらくし切りにしておく

パブリカは種を除き巻きやすい形に揃える

きゅうりは中心の種の部分を除きながら細く刻んでおく

水菜は下の束の部分ごと落として
バラバラにしたら巻きやすい長さにカットしておく

ライスペーパーは1度サッとゆるま湯にくぐらしたら余分な水は落としておく

ペーパーが柔らかくなったら表面にエビが見えるように並べて包む

食べやすく斜めカットしたらお皿に盛り付けて砕いたピーナッツを振りかけたら完成

②魚介もっさり巻

大葉は筋を除き千切りに

三つ葉は巻きやすい長さにカット

ミョウガは芯を除いて繊維に沿って千切りに

サーモン、マグロ、カンパチ、鯛、タコ等お好みのネタをそぎ切りにしてスタンバイ

表面にネタが見えるように綺麗に並べたら
ペーパーで巻いて食べやすいように斜めにカットしたらお皿に盛り付けて完成

③なんちゃって北京ダック巻き

鶏もも肉は筋や余分な脂、血の滲んだ箇所を除いたら塩、胡椒、おろしニンニクを揉みこみ下味を付ける

フライパンにゴマ油を軽く引いたら皮面を下にしてヘラで押さえつけながら弱火でじっくりじっくりカリッとさせる

カリッとなったらひっくり返して優し目の火加減で中まで火を通す

焼き付け終わったら油を切りながら皮を上にした状態でバットに広げて粗熱を取っておく
（すぐにカットすると脂が流れ出てしまうため）

白ネギは縦半分に割って細く斜めに刻む

空心菜の新芽は巻きやすい長さにカット

ライスペーパーに鶏肉の皮面が見えるように置いたら細切りキュウリ、白髪ネギと共に巻き、斜めカットして皿に盛り付ける

あら、完成。

★Twitter★
@Taniyaaan1125

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