Name: Fried Squash Blossoms (Stuffed with Mozzarella and Anchovies)
Cuisine: イタリアン
Ingredients: Squash blossoms, to taste; Mozzarella cheese, to taste; Anchovies, to taste; Breadcrumbs, to taste; Frying oil, to taste

About "Fried Squash Blossoms (Stuffed with Mozzarella and Anchovies)"

Using fresh squash blossoms harvested at Takanashi Farm on the Miura Peninsula, Chef Shuichiro Masuya introduces an authentic Italian recipe. This dish features squash blossoms stuffed with mozzarella cheese and anchovies, coated in breadcrumbs, and fried to crispy perfection. It's a seasonal delicacy that highlights the fresh flavors of early summer. This video is the first part of a lively Miura Peninsula bus tour celebrating reaching 100,000 channel subscribers, featuring special video messages from Chef Masahiro Kasahara and Chef Hiroshi Modeki.

Video Timestamps

Tips for Making "Fried Squash Blossoms (Stuffed with Mozzarella and Anchovies)"

Prep
- Remove the pistil from inside the squash blossoms before stuffing.
Stuffing
- Stuff the blossoms with mozzarella cheese and anchovies.
Coating
- Coat with breadcrumbs before deep-frying.
Ingredients
- Squash blossoms are a highly seasonal ingredient; freshly harvested ones are so fresh that moisture drips from the cut stems.

Ingredients for "Fried Squash Blossoms (Stuffed with Mozzarella and Anchovies)"

5 items

* Tap ingredient names to find on Amazon

Squashblossoms, to taste
Mozzarellacheese, to taste
Anchovies,to taste
Breadcrumbs,to taste
Fryingoil, to taste

How to Make "Fried Squash Blossoms (Stuffed with Mozzarella and Anchovies)"

1
Remove the pistil from inside the squash blossoms.
2
Stuff the blossoms with mozzarella cheese and anchovies.
3
Coat with breadcrumbs.
4
Deep-fry in oil until golden brown and serve.

Detailed Commentary on "Fried Squash Blossoms (Stuffed with Mozzarella and Anchovies)"

* Content organized by topics from the video.

100k Subs! Miura Peninsula Bus Tour Departs

Gathering in front of the Shinjuku Post Office, the lively day-trip bus tour to the Miura Peninsula kicked off to celebrate reaching 100,000 YouTube subscribers. Onboard, Kao-chan from Osteria Lucca served as the tour guide, gifting participants original kitchen timers. Thanks to a sponsorship from Sapporo Beer, complimentary beers were distributed, and everyone raised a toast to start the journey. The atmosphere was electric from the get-go, filled with anticipation. This special tour was organized with the full cooperation of Miura City, and the staff was fully geared up to welcome the guests.

Not a Morning Person: Chef Sato & Chef Masuya

In the car heading to the Daikoku Parking Area meetup spot, Chef Masuya and today's special guest, Chef Yuichi Sato of the Japanese restaurant 'Ennichi,' shared a chat. However, Chef Sato is notoriously bad with mornings, keeping his head down with low energy. Chef Masuya teased him relentlessly, joking, '52 years old, silent, wearing sunglasses—conclusion: terrifying!' While Chef Masuya laughed, saying, 'I'm always refreshing,' Chef Sato muttered, 'I really can't do mornings.' The contrast between the two and Chef Masuya's lighthearted banter brought plenty of laughs, setting a warm, cozy mood before joining the bus.

Hilarious Video Messages from Guest Chefs

On the bus, a special video message from popular chefs Masahiro Kasahara of 'Sanpi Ryoron' and Hiroshi Modeki of 'Taimeiken' was screened. While congratulating the tour, the two humorously complained about not being invited. They shared funny stories about how chefs' BBQs often turn into arguments due to everyone's strong opinions. They recalled hilarious past episodes, like when Chef Murata brought 'kusaya' (pungent dried fish) and caused a panic, or when Italian Chef Sasaki brought a whole piglet, making the kids cry. They kept the bus laughing until the end, joking that if anyone saw a deeply tanned kitesurfer or someone in a bikini on the Miura Peninsula, it might just be them.

Meetup at Daikoku PA: Chef Sato's Past Exposed

Arriving at Daikoku PA, Chef Masuya and Chef Sato finally joined the bus. They were welcomed with warm applause and party poppers from the passengers shouting, 'Congratulations on 100k!' After another toast, Chef Masuya exposed stories from Chef Sato's Jiyugaoka days over 20 years ago. When Chef Masuya dropped Chef Sato off at his old apartment on a motorcycle and walked in with his shoes on, he was shocked to see towering piles of kitchen knives stacked on both sides of the room. They also joked about Chef Sato's old 'praying mantis' bicycle and past delinquent rumors, revealing surprising stories only old friends would know.

Q&A with Chef Sato: A 500,000 Yen Knife?

A Q&A session with Chef Sato was held on the bus. When asked, 'How many knives do you own?' Chef Sato replied, 'About 15, maybe 20.' When asked, 'What is your most expensive knife?' he calmly answered, 'About 500,000 yen. It's a Yanagiba knife made of iron.' Chef Sato's extremely brief, one-word answers prompted Chef Masuya to tease, 'Don't pass the mic to him, the conversation won't go anywhere!' which filled the bus with laughter again. Chef Sato's quiet, shy personality was wonderfully highlighted by Chef Masuya's excellent comedic timing.

Harvesting Squash Blossoms & Fritter Tips

Arriving at Takanashi Farm on the Miura Peninsula, the squash blossom harvesting experience began. The farm owner, Masato Takanashi, shared tips on using scissors to harvest them carefully since the leaves and stems can be prickly. Everyone was amazed by the freshness of the newly harvested squash, with moisture dripping from the cut stems. Chef Masuya shared a recipe for 'Fritto' (fried squash blossoms)—a seasonal delicacy—explaining how to remove the pistil, stuff the blossom with mozzarella and anchovies, coat it in breadcrumbs, and fry it. Participants enjoyed taking commemorative photos with their freshly harvested vegetables.

[Miura Peninsula Bus Tour with Charismatic Chefs] Chef Masuya & Chef Sato Harvest Squash Blossoms! Scenic Views, Tipsy Dads, and an Appearance by Chef Kasahara!?