Name: Cook Do Kyo-no-Ozara Pork & Bell Pepper / Fluffy Egg, Pork & Cabbage: AI Recipe Recreation Challenge
Cuisine: 和食
Ingredients: [Original Cook Do Pork & Bell Pepper] 1 pack; Pork belly, to taste; Bell peppers, to taste; [Original Cook Do Fluffy Egg, Pork & Cabbage] 1 pack; Pork belly, to taste; Cabbage, to taste; Eggs, to taste; [Homemade Sauce - Seafood Dashi Base]; Clams, to taste; Cod (substitute for white croaker), to taste; Water, to taste; Bonito flakes, large amount; [Homemade Sauce Seasonings]; Soy sauce, to taste (based on AI recipe averages); Sugar, to taste; Mirin, to taste; Sesame seeds, to taste; Chili pepper, to taste; Gelatin, to taste; Potato starch, to taste; Caramel coloring, a pinch (for adjusting the color of the Egg & Cabbage sauce)

About "Cook Do Kyo-no-Ozara Pork & Bell Pepper / Fluffy Egg, Pork & Cabbage: AI Recipe Recreation Challenge"

In this video, we cook and taste Ajinomoto's 'Cook Do Kyo-no-Ozara' Pork & Bell Pepper and Fluffy Egg, Pork & Cabbage sauces, then feed the ingredients and nutritional data into two AI models to generate recreation recipes for a taste test. To recreate the sauces, we take a serious approach, spending 2 hours making homemade extracts from clams, cod, and bonito flakes. While the recreated flavors are highly accurate, they fall short of the manufacturer's proprietary techniques, such as the perfect starch-to-gelatin ratio and bitterness-reduction technology for bell peppers, proving once again the convenience and high quality of Cook Do.

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Tips for Making "Cook Do Kyo-no-Ozara Pork & Bell Pepper / Fluffy Egg, Pork & Cabbage: AI Recipe Recreation Challenge"

AI Utilization
- Fed the ingredients and nutritional facts into two AI models (AI G and AI C) to generate recreation recipes per 100g, then used the average of the two.
Dashi Making
- Parboiled clams and cod (substitute for white croaker) to remove odor, then simmered in fresh water on ultra-low heat for 2 hours to extract rich seafood dashi.
Dashi Making
- Cold-brewed a large amount of bonito flakes in a small amount of water for 1 hour, then heated gently and strained for a clean, ultra-rich extract.
Sauce Mixing
- Combined homemade dashi with soy sauce, sugar, mirin, sesame seeds, chili, gelatin, and potato starch, heated over low heat, and thickened with starch slurry.
Color Adjustment
- Added a small amount of caramel coloring to the Fluffy Egg, Pork & Cabbage sauce to match the lighter color of the original.
Texture
- The original's perfect thickness comes from a precise starch-to-gelatin ratio (a corporate secret), while the homemade version was slightly too runny.
Bitterness Tech
- The original Pork & Bell Pepper sauce uses a specific amino acid balance to reduce the bitterness of the peppers, which could not be replicated at home.
Pork & Pepper Prep
- Stir-fry the bell peppers first and set aside, cook the pork belly, return the peppers, add the sauce, and toss quickly to finish.
Egg & Cabbage Prep
- Scramble the eggs until soft-cooked and set aside, stir-fry the pork and cabbage, toss with the sauce, and return the eggs at the end.

Ingredients for "Cook Do Kyo-no-Ozara Pork & Bell Pepper / Fluffy Egg, Pork & Cabbage: AI Recipe Recreation Challenge"

21 items

* Tap ingredient names to find on Amazon

[OriginalCook Do Pork & Bell Pepper] 1 pack
Porkbelly, to taste
Bellpeppers, to taste
[OriginalCook Do Fluffy Egg, Pork & Cabbage] 1 pack
Porkbelly, to taste
Cabbage,to taste
Eggs,to taste
[HomemadeSauce - Seafood Dashi Base]
Clams,to taste
Cod(substitute for white croaker), to taste
Water,to taste
Bonitoflakes, large amount
[HomemadeSauce Seasonings]
Soysauce, to taste (based on AI recipe averages)
Sugar,to taste
Mirin,to taste
Sesameseeds, to taste
Chilipepper, to taste
Gelatin,to taste
Potatostarch, to taste
Caramelcoloring, a pinch (for adjusting the color of the Egg & Cabbage sauce)

How to Make "Cook Do Kyo-no-Ozara Pork & Bell Pepper / Fluffy Egg, Pork & Cabbage: AI Recipe Recreation Challenge"

1
[Cooking Original Cook Do: Pork & Bell Pepper]
2
Cut the bell peppers, stir-fry them in a pan, and set aside.
3
Stir-fry the pork belly in the pan, then return the bell peppers to the pan.
4
Add the Cook Do Pork & Bell Pepper sauce, toss quickly to coat, and serve.
5
[Cooking Original Cook Do: Fluffy Egg, Pork & Cabbage]
6
Chop the cabbage. Beat the eggs, scramble them until soft-cooked, and set aside.
7
Stir-fry the pork belly and cabbage together, add the Cook Do Fluffy Egg, Pork & Cabbage sauce, and mix well.
8
Return the scrambled eggs to the pan at the end and toss lightly to finish.
9
[Homemade Sauce: Making Seafood Dashi]
10
Parboil the clams and cod to remove any odor, then drain and refill with fresh water.
11
Simmer on ultra-low heat without letting it boil for about 2 hours to extract a rich seafood dashi.
12
Add a large amount of bonito flakes to a small amount of water and let it cold-brew for 1 hour.
13
Heat gently, then strain to create a rich, clean-tasting bonito extract.
14
[Homemade Sauce: Mixing and Heating]
15
Combine the homemade seafood dashi and bonito extract with soy sauce, sugar, mirin, sesame seeds, chili pepper, gelatin, and potato starch, measured based on the average values from the AI recipes.
16
Heat over low heat while stirring. Turn off the heat, add potato starch slurry, and reheat to thicken.
17
If the Fluffy Egg, Pork & Cabbage sauce is too light, add a small amount of caramel coloring to match the original color.
18
[Cooking & Taste Test with Homemade Sauce]
19
Using the finished homemade sauces, cook the Pork & Bell Pepper and Fluffy Egg, Pork & Cabbage dishes following the same steps as the original.
20
Plate the original and homemade versions side-by-side and compare their thickness, gloss, and flavor.

Detailed Commentary on "Cook Do Kyo-no-Ozara Pork & Bell Pepper / Fluffy Egg, Pork & Cabbage: AI Recipe Recreation Challenge"

* Content organized by topics from the video.

Trying the Original Pork & Bell Pepper Sauce

First, we cook the 'Pork & Bell Pepper' sauce from Ajinomoto's 'Cook Do Kyo-no-Ozara' series. This product is perfect for when you don't want to gather a bunch of seasonings or deal with tedious cooking, but still want a delicious, home-cooked meal. The recipe is incredibly simple: stir-fry the chopped bell peppers and set them aside, cook the pork belly, return the peppers, and toss with the sauce. It features a deep, savory flavor based on sweet-and-savory soy sauce, fragrant sesame oil, and bonito dashi. Tasting it, it's a classic, crowd-pleasing flavor. Amazingly, there is absolutely no bitterness from the bell peppers. Apparently, they reduce the bitterness using a specific balance of two amino acids, making it delicious even for kids who dislike bell peppers. It's so good with rice, you won't be able to stop eating.

The Comforting Flavor of Egg & Cabbage

Next, we cook the 'Fluffy Egg, Pork & Cabbage' dish. Chop the cabbage, beat the eggs, scramble them until soft-cooked, and set aside. Next, stir-fry the pork belly and cabbage together, add the sauce to coat, and finally return the eggs to finish. This sauce features a light yet deeply savory salt base enriched with the umami of seafood dashi from clams, white croaker, and cod. The rich aroma of bonito flakes is also added as an accent. Taking a bite, a very comforting flavor spreads through your mouth, just as it looks. The seafood flavor isn't overpowering; instead, it provides an elegant, solid depth of umami. You can also detect a subtle, deep aroma similar to oyster sauce, making this a highly refined seafood stir-fry. It also pairs wonderfully with rice, letting you enjoy professional-grade flavors easily at home.

Asking AI to Generate Recreation Recipes

Now, the real challenge begins. We test how closely we can recreate the Cook Do sauce flavors using AI. For this experiment, we fed the ingredients list and nutritional facts (calories, protein, fat, carbohydrates, sodium, etc.) from the packaging into two different AI models (AI 'G' and AI 'C') to generate recreation recipes per 100g. Comparing the outputs, there were slight discrepancies in the measurements. Therefore, we decided to use the average of the two AI recipes as our baseline. For subtle nuances and missing steps that the AI couldn't cover, we will supplement them using human culinary intuition. Can we actually get close to the flavor that the manufacturer spent years researching and developing?

Making the Ultimate Homemade Seafood Extract

The biggest hurdle in recreating these sauces is replicating the 'clam extract,' 'fish powder (fish bones, etc.),' and 'bonito extract' listed in the ingredients. Since store-bought versions often contain added salt or sugar, we decided to make our own extracts from scratch. First, we parboiled the clams and cod (substituting cod for the hard-to-find white croaker) to remove any odor, then simmered them in fresh water on ultra-low heat for about 2 hours without boiling to extract a rich seafood dashi. For the bonito extract, we cold-brewed a massive amount of bonito flakes in a small amount of water for 1 hour, then heated it gently and strained it to create an incredibly rich, clean-tasting dashi. Tasting the finished dashi, it was an absolute bomb of pure umami—almost too intense for the human brain to process—with zero fishy odor. A truly spectacular result.

Homemade Sauce vs. Original: The Texture Test

Using our rich homemade dashi as a base, we precisely measured and combined the ingredients—soy sauce, sugar, mirin, sesame seeds, chili pepper, gelatin, and potato starch—to mix the sauces. We heated the mixture over low heat while stirring, turned off the heat to add a potato starch slurry, and reheated it until thickened. Since our 'Fluffy Egg, Pork & Cabbage' sauce was too light, we added a touch of caramel coloring to match the original. Comparing the finished homemade sauces side-by-side with the originals, the most noticeable difference was the texture. The homemade sauce was slightly watery and runny, whereas the original had a clean yet firm thickness that clung beautifully to the ingredients. The perfect ratio of potato starch and gelatin is clearly a closely guarded corporate secret. Despite the physical difference in thickness, tasting the sauces directly revealed that the homemade version was shockingly close to the original flavor.

Egg & Cabbage: Homemade vs. Original

Using our finished homemade sauce, we cooked the 'Fluffy Egg, Pork & Cabbage' dish to compare it with the original. Once plated, the difference in thickness and gloss was quite noticeable, highlighting just how crucial texture is in stir-fries. Tasting the original first, it has a perfectly clean flavor profile with a flawless balance of clam and bonito umami that unfolds beautifully. Tasting the homemade version next, it is slightly sweeter than the original, but the overall profile is remarkably similar. We'd rate the recreation at about 40% to 50%, which is an incredible achievement for a home kitchen. However, considering the immense effort of simmering clams and cod for 2 hours just to get this flavor, it really makes you appreciate the convenience of Cook Do—and the incredible corporate effort required to sell it for just a few dollars a pack.

Pork & Pepper: Recreating the Bitterness Tech

Finally, we compare the 'Pork & Bell Pepper' dishes. While the homemade version is slightly darker, the gloss and thickness look very close to the original. The original features a sweet-and-savory soy sauce base with a strong bonito dashi kick, which pairs beautifully with the crisp texture of the bell peppers. Tasting the homemade version, the recreation of the base flavor is incredibly high, with the bonito and sesame oil aromas coming very close to the original. However, the critical difference lay in the bitterness of the bell peppers. The homemade version retained the natural bitterness of the peppers, whereas the original completely suppressed it. While the AI recipe was highly impressive, it fell short of the manufacturer's advanced scientific approach of using specific amino acid combinations to eliminate bitterness. This experiment truly proved the greatness of Cook Do in making professional-grade flavors so accessible.

About すいじば SUIJIBA

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