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[10,000 Subscribers Celebration!] Inviting the Winners! Hospitality with Thank-You Dishes

【荒木町鈴なり】村田明彦の煮るなり焼くなり

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Ingredients

About "Professional Ichiban Dashi, Deep-Fried and Soaked Summer Vegetables, Wimpy, Una-Dog, Chicken Ramen Mixed Rice, Sea Bream Sashimi & Karaage"

To celebrate reaching 10,000 subscribers, 1-star Michelin Chef Akihiko Murata invites viewers to his restaurant for a special hospitality feast. Featuring a professional Ichiban dashi made with Rausu kelp, blood-free dried bonito flakes, and rough-cut bonito flakes, he introduces 6 dishes: Deep-Fried and Soaked Summer Vegetables, Wimpy, Chicken Ramen Mixed Rice, Una-Dog, and Sea Bream Sashimi & Karaage. Each dish is packed with professional tips and trivia, explained in detail so you can recreate them at home.

Introduction to 【荒木町鈴なり】村田明彦の煮るなり焼くなり →

Tips for Making "Professional Ichiban Dashi, Deep-Fried and Soaked Summer Vegetables, Wimpy, Una-Dog, Chicken Ramen Mixed Rice, Sea Bream Sashimi & Karaage"

  • Dashi Prep
    • Lightly wipe the surface dust off the kelp with a dry cloth the night before and soak it in purified water. Do not score or cut the kelp.
  • Dashi Heat Control
    • Do not let the temperature exceed 60°C (140°F) when extracting kelp dashi. Boiling releases bitterness and iodine odors, so extract slowly at a low temperature.
  • Dashi Finishing
    • Add bonito flakes all at once just before boiling. Once they sink, skim the foam and strain gently. Never squeeze them to keep the dashi crystal-clear.
  • Rice Water Ratio
    • Add about 50 cc more water than usual, as the dry Chicken Ramen noodles will absorb moisture.
  • Rice Finishing
    • Mixing torn shiso leaves into the cooked rice adds a mature, refreshing flavor to the junk-food style dish.
  • Omelet Technique
    • Stir the egg mixture slightly at first to make a scrambled base, then roll it quickly over high heat instead of low heat for a fluffy texture.
  • Sashimi Slicing
    • Tilt the knife slightly while slicing to create sharp, beautiful edges on the sea bream sashimi.
  • Karaage Prep
    • Lightly dust the sea bream with flour before deep-frying. Serve with a sauce made of dashi, soy sauce, and mirin in a 5:1:1 ratio.

Ingredients for "Professional Ichiban Dashi, Deep-Fried and Soaked Summer Vegetables, Wimpy, Una-Dog, Chicken Ramen Mixed Rice, Sea Bream Sashimi & Karaage"

40 items

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How to Make "Professional Ichiban Dashi, Deep-Fried and Soaked Summer Vegetables, Wimpy, Una-Dog, Chicken Ramen Mixed Rice, Sea Bream Sashimi & Karaage"

  1. 1

    [Ichiban Dashi]

  2. 2

    Night before: Lightly wipe the surface of the kelp with a dry cloth and soak it in 3,600 cc of purified water (do not score or cut the kelp).

  3. 3

    Day of: Heat the water with the kelp, keeping the temperature below 60°C (140°F) to slowly extract the umami.

  4. 4

    Remove the kelp, raise the temperature to just before boiling, turn off the heat, and add 40g of blood-free dried bonito flakes and 80g of rough-cut bonito flakes all at once.

  5. 5

    Once the bonito flakes sink, skim off any foam and gently strain. Do not squeeze the flakes to ensure a clear dashi.

  6. 6

    [Deep-Fried and Soaked Summer Vegetables]

  7. 7

    Combine 600 cc of dashi, 50 cc of mirin, 50 cc of light soy sauce, 30 cc of sake, 1 tbsp of sugar, 1 tsp of kelp tea powder, and 1 tbsp of pickled plum paste to make the soaking marinade.

  8. 8

    Cut the eggplant, zucchini, baby corn, green bell peppers, red bell peppers, eschalots, okra, and mini kabocha squash into bite-sized pieces, then deep-fry them.

  9. 9

    Soak the fried vegetables in the marinade while they are still hot. Garnish with julienned or thinly sliced fresh young ginger.

  10. 10

    [Wimpy]

  11. 11

    Cut the green bell peppers in half lengthwise or into bite-sized pieces. Cut the garlic scapes into bite-sized pieces. Thinly slice the garlic.

  12. 12

    Heat 1.5 tbsp of rice oil in a pan and sauté the garlic until fragrant.

  13. 13

    Add the Schau Essen sausages, red sausages, garlic scapes, and green bell peppers, and stir-fry vigorously over high heat.

  14. 14

    Season with 10g of shio-kombu and 1 tbsp of soy sauce to finish.

  15. 15

    [Chicken Ramen Mixed Rice]

  16. 16

    Finely crush 1 bag of Chicken Ramen.

  17. 17

    In a rice cooker, add 2 cups of washed rice, the crushed Chicken Ramen, 40g of shaved burdock root, and 10g of carrots.

  18. 18

    Pour in 400 cc of water (about 50 cc more than the 2-cup mark) and cook as usual.

  19. 19

    Once cooked, mix in torn shiso leaves to finish.

  20. 20

    [Rolled Dashi Omelet (for Una-Dog)]

  21. 21

    Whisk 3 eggs and mix with 90 cc of dashi and 1 tsp of soy sauce to make the egg mixture.

  22. 22

    Grease a tamagoyaki pan and heat over high heat. Pour in the egg mixture and stir slightly at first to create a scrambled texture.

  23. 23

    Quickly roll the omelet while keeping the heat high. Repeat to make another roll.

  24. 24

    [Una-Dog (Seaweed Roll)]

  25. 25

    Reheat the unagi kabayaki in an oven or fish broiler until fragrant and slightly charred.

  26. 26

    Spread the sushi rice (seasoned with red vinegar) over the nori sheet, place the rolled omelet and unagi on top, and roll it up tightly.

  27. 27

    [Red Sea Bream Sashimi & Karaage]

  28. 28

    Fillet the sea bream into three pieces. For sashimi, slice by tilting the knife slightly to create sharp, beautiful edges on each cut.

  29. 29

    Lightly dust the sea bream pieces (head/bones or fillets) with flour and deep-fry them.

  30. 30

    Combine dashi, soy sauce, and mirin in a 5:1:1 ratio, and pour this sauce over the fried sea bream before serving.

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Detailed Commentary on "Professional Ichiban Dashi, Deep-Fried and Soaked Summer Vegetables, Wimpy, Una-Dog, Chicken Ramen Mixed Rice, Sea Bream Sashimi & Karaage"

* Content organized by topics from the video.

10,000 Subs Celebration! Hospitality Project

To celebrate reaching 10,000 subscribers, a special project has begun to invite viewers to the restaurant and treat them to a meal as a token of gratitude. Chef Murata, the owner, admits he is incredibly nervous due to the different atmosphere compared to regular video shoots. He even jokingly confesses to drinking until 4:30 AM the night before to calm his nerves, bringing laughter to the room. The special day kicked off in a warm, relaxed atmosphere as they toasted with cold drinks.

Junk-Style Chicken Ramen Mixed Rice

The first appetizer served was a surprisingly simple Chicken Ramen mixed rice. The recipe is incredibly straightforward: add one crushed bag of Chicken Ramen to 2 cups of rice, and pour in water. Since the dry noodles absorb moisture, the secret to a fluffy finish is adding about 50 cc more water than usual. This time, burdock root was added, and the seasoning relied entirely on the rich flavor of the Chicken Ramen. Mixing in torn shiso leaves after cooking added a mature twist to this junk-food delight, making it the perfect pairing for drinks.

The Full Lineup of Today's Feast

For this special occasion, Chef Murata prepared a full-course feast. He started by demonstrating how to make professional dashi, the foundation of Japanese cuisine, followed by the channel's signature dish 'Wimpy' and deep-fried summer vegetables soaked in dashi. The lineup also featured fresh sea bream sashimi, and the 'Una-Dog'—a luxurious roll of grilled eel and freshly made rolled omelet wrapped in red-vinegared sushi rice and seaweed. The participants' expectations soared for this thoughtful menu.

How to Make Crystal-Clear Professional Dashi

Chef Murata carefully explained how to make 'Ichiban Dashi,' the soul of Japanese cuisine. At his restaurant, he uses 40g of Rausu kelp for 3.6 liters of water. He gently wipes the surface dust off the kelp but does not score it to preserve the flavor. Boiling it releases bitterness and iodine odors, so the professional technique is to extract the umami slowly at a low temperature of around 60°C. After removing the kelp, he brings it to just before boiling, adds the bonito flakes all at once, skims the foam, and gently strains it. Never squeezing the bonito flakes is the ultimate secret to a clear, beautiful dashi.

Nostalgic 'Wimpy' and Chatting with Fans

Next up was 'Wimpy,' a nostalgic dish from Chef Murata's childhood. This time, he added garlic scapes to the green bell peppers for a stamina boost. It is a simple dish made by vigorously stir-frying them with plenty of sausages, but the taste is outstanding. During cooking, the chef asked the guests if they had tried making any of his recipes. Hearing happy responses like 'chicken sauté' and 'karaage' brought a warm smile to his face, creating a wonderful moment of connection.

Exquisite Rolled Omelet and the 'Una-Dog'

As one of the main dishes, he prepared a freshly made rolled dashi omelet. The secret to a fluffy texture is to stir the egg mixture slightly when first pouring it in to create a scrambled base, and then roll it quickly over high heat instead of low heat. He also shared professional trivia, such as the differences in rolling styles between Eastern and Western Japan. The exquisite omelet and fragrant grilled eel were then wrapped in red-vinegared sushi rice and seaweed. This luxurious creation, named 'Una-Dog,' was served warm to the delighted guests.

Wild Sea Bream and a Heartfelt Ending

The grand finale featured a magnificent wild red sea bream from Akashi. The chef demonstrated professional sashimi slicing techniques, tilting the knife slightly to create sharp, beautiful edges. He also served deep-fried sea bream, leaving the guests thoroughly satisfied and full of praise. Finally, the chef expressed his deep gratitude to the fans who gathered on their day off. He shared his unique vision for the channel's future, including collaborations and even singing, closing the celebratory event to warm applause.

About 【荒木町鈴なり】村田明彦の煮るなり焼くなり

【荒木町鈴なり】村田明彦の煮るなり焼くなり

【荒木町鈴なり】村田明彦の煮るなり焼くなり

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TSUNAGARI MEO｜月額5,000円でGoogleクチコミが自然に増えるMEO対策ツール