【ビストロシャイニー】夏に食べる冷製パスタ！

【ビストロシャイニー】夏に食べる冷製パスタ！

Welcome to Bistro Shiny! at the moment, I am working on product development in order to open a restaurant (?) are you opening a restaurant? yes I am (?) [Laughter] really? I didn’t know that! don’t tell anyone yet…(?) people who watch the video will know. what I am making today since it is summer, what do you want in summer? salt? yes, that too but something in general. because it is hot in summer we need to be cool [Laughter] so for pasta, cold pasta sells well that’s true so I am making cold pasta today this is inspired from “to the herbs” ***the restaurant Shiny worked at during High school it will give you energy, this is my theme it gives you energy? yes it does, I am Ohashi (?) Kotetsu & Jiji? (?) here are the ingredients some Fresh bonito (half price) I chose the one on discount intentionally why? I think it is aged more are you sure? It is less fresh isn’t it? some Fresh Bonito anyway Avocado fresh fish and avocado pairs well some Shiso (Oba or sushi leaf) [Laghter] a seesaw? I think this is a great ingredient for the summer I will use half for the paste and the rest for plating some “Sara-nori” this is basically seaweed I can guess that it is chopped seaweed wasabi, soy sauce and olive oil will create the sauce quite Japanese then? yes some tomato to boost your energy and finally the pasta capellini is the finest pasta but I am using fedelini pasta today this is between the two roughly it sounds like an Italian body buider? maybe classic physique category [Laughter] really? if physique was capelini then this will be fedelini (?) i you get to the level of Phil Heath, that will be linguine 1.4mm thickness a little thicker than a mechanical pencil (?) a mechanical pencil led is like 0.5mm… let’s see what we can make from this today you said you were making cold pasta? Shiny Azami, let’s go! I am using the microwave to boil the pasta I am going to finish up before the pasta is cooked that’s like magic it’s just a regular linguine (?) no, no, no… fedilini get a bunch, should be about 150g I will leave this on the link if you only have one cooker you should have one of these I don’t see them on sale much get them online, get some hot water [joking about hot water] [Laughter] I get hot water out of my tap maybe like 50 degrees it’s quicker if you start with hot water it usually takes about 10 minutes so maybe this will be like 7 minutes I m setting it for 7 minutes let’s go! now start the sauce some wasabi about 20g of olive oil soy sauce, but I will adjust the taste later I like this soy sauce the “fresh pack” soy sauce now I am going to chop my vegetables cut them into dice cuts I sometime get the ones that aren’t quite ripe… make sure to check it is ripe first get the soft ones you can eat the pit (?) that’s dangerous Azami… do not copy everyone! *** do not copy because it is dangerous [joking about a cartoon] did you understand? medama-oyaji right? that’s from Kitaro. that character is a helpless monster… oh, is it? yeah it is there are many theories in a monster kappa, rokuro-kubi, etc, and the tengu (a long‐nosed goblin) talking about the long‐nosed goblin, when you see an east Asian person you may think of that (?) you mean if a westerner sees an Asian right? yes ***this story is from an old story that when an Asian saw a sunburned westerner for the first time, they thought it was a goblin, and that is the origin of “tengu” that’s for another time, lets stop talking about goblins while we talk, Azami has come this far I am not going to use the greener parts so I will eat it you don’t use the edges so you eat it? yup 3 and a half more minutes to go I am on track add the chopped vegetables into the sauce the pasta needs to cool after cooking so there is no need to rush wash the Oba (shiso or sushi leaves) in running water I am using half for plating and the other half as a paste I see roll the leaves up and chop finely similar to the size of the seaweed just like this, I will use as it is I said I am using as a paste I will use these for my paste and you know I have a secret tool for this (?) I like to make everything into a paste [Laughter] you are using the fresh bonito in the paste? yes I am add some soy sauce and some olive oil this i amazing watch this! it will be quick Katsuo- (?) -means Bonito… hey, Katsuo- (?) this is our paste done… I think the bonito increases flavor when made into a paste you know Negitoro? that’s like extra tuna flavor don’t you think? that’s true that’s because of this see, we still have time before the pasta cooks you have one more minute 7 minutes should be enough to prepare that is so quick this is why that time frame is possible the food processor I have some ice water the pasta is done I am right on track that is impressive drain the pasta and put it into the ice water cool the noodles quickly and all we have to do is drain it remember we added oil in the sauce? so leave some water, about the same amount as the oil we added so we shouldn’t drain completely then that’s right, or it doesn’t emulsify properly and will feel a little dry put the pasta in the mixing bowl and mix well this should be perfect already I like this soy sauce because you won’t use too much you can add little by little so you adjust after tasting then that’s right this should be great, and my usual frisbee plate yeah the one that doesn’t break oh, this is practically it? that’s right add some vegetables and sauce and finally add the bonito paste wow and we add the seaweed I like to add a lot of seaweed that is quite a lot just like the Japanese style carbonara then that’s right, now we are done! cold pasta with fresh bonito aren’t you adding the “shiso”? oh yeah…[Laughter] here we go again energizing curry by Shiny (?) I don’t think so [Laughter] energizing cold pasta with bonito this is what it looks like! so, please taste it Smile thank you, “itadakimasu” it is pretty luxurious the smell is amazing, I can feel the “shiso” it really is like “negitoro” yeah, but it is bonito I am going to mix this wow, this is delicious! it is really refreshing too but the bonito does make an impression I was a little worried that it might smell fishy well the “shiso” dies good job for that “shiso” is amazing i really like this perfect for summer right? if you can afford it, you can add salmon roe that’s true the bonito does make an impression yeah I know [joking around about sazae-san cartoon] that was nakajima this is sazae-san (?) I think it will be nice with salmon roe too norisuke is here too (the seaweed) and “shiso-suke” (?) [Laughter] I like to eat cold pasta in summer this is really delicious tbh, when I heard about cold pasta for the first time I thought it was a contradiction. I had this set image about pasta, that’s why a little bit like cold chazuke right? yeah, that’s a great example but I got it when I ate it for the first time you should always try before judging I really like this you know, what is this acidity? it’s the tomato, this is a must as an ingredient yeah, it won’t be the same without tomato bonito is a summer ingredient, so are tomatoes and shiso, all something of the summer season the only thing that isn’t is avocado I like the avocado in it, it adds flavor the avocado adds balance for nutrition and fat I feel summer now I can hear tunes from ZONE it is really easy to make didn’t you think it was easy to make watching me? yeah it was, and only about 7 minutes that’s right, it is a quick dish too the cook of the pasta is perfect remember you are going to cool it with ice water so you don’t have to cut cooking time at all remember that the texture of the pasta changes after you cool it in ice water oh really? try overcook your pasta slightly to get the right texture this is really a summery dish it’s nice to film for “bistro shiny” after some time I have been warming up for this dish although it is a cold dish that’s a good one I know you’re passionate about cooking but you should be cool when cooking right? yeah be cool… not quite up to standards on that joke are we [Laughter] Daigo Kitai (?) we met him at SPORTEC he was really nice when you have so much bulk, I guess you become nice [Laughter] we should invite him for our shoots one day how about a legend BBQ we should invite many legends in the field and plan a BBQ event who else then? Mr. Kenji Kondo and Mr. Sue also Jaguar Sato anyone else in mind? no one has influenced me in bodybuiding while talking i have almost finished eating it doesn’t fill you up too mush does it? no, I am pretty full now I am making more today what? what are you making? after this? I have some “shiny curry” waiting for you is that it? well we have a video for our next episode then yeah, Kitai Daigo [joking around] so, you tasted my cold pastatoday did you feel the possibilities of what pasta has? yeah, it blew me away there is no correct way in cooking there are so many possibilities so we should play with our ideas and cook with them fr a healthier life this is my message through “bistro Shiny” and for my plans of business (?) [Laughter]
so you are serious about that then? yes of course I am 500 outlets by 2020? what? I have heard that before… maybe a franchise that was today’s “shiny cooking” it was a lot of fun! I enjoyed it very much so, the next is curry right? yeah we should do more sure, I do have so many variations on my curry too pasta too right? yes we will be making more videos so stay tuned! see you! thank you for watching.
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久しぶりのビストロシャイニーは暑い夏にぴったりの冷製パスタです！

大橋源紀さん
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こてつとジジさん
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バルクアカデミーさん
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北井大五さん
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なんでもペーストマシン
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電子レンジでパスタ茹でる細長いやつ
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フリスビー型の割れないプラスチック皿
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