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A Chef's Day Off BBQ! Exquisite Outdoor Cooking by a Pro

【賛否両論】笠原将弘の料理のほそ道

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About "BBQ Outdoor Cooking (Beef Hanging Tender Steak, Fish Tempura, Bouillabaisse, Reeves' Muntjac Nanban Somen, Staff Curry)"

This video captures a May BBQ event on the Chiba coast, dubbed the "Middle-Aged Men's Boot Camp." The team catches about 30 fish, including largescale blackfish, tidepool gunnel, and scorpionfish, using hole fishing in rocky areas, then preps them on-site for outdoor cooking. The menu features beef hanger steak with a special grilled shiitake sauce, tempura made from the freshly caught blackfish, gunnel, and wild mugwort, and a rich bouillabaisse made from the rockfish. To finish, they prepare Nanban somen noodles and a staff curry using meat from the invasive Reeves' muntjac. This video showcases professional techniques for creating exquisite dishes with limited tools and ingredients.

Introduction to 【賛否両論】笠原将弘の料理のほそ道 →

Tips for Making "BBQ Outdoor Cooking (Beef Hanging Tender Steak, Fish Tempura, Bouillabaisse, Reeves' Muntjac Nanban Somen, Staff Curry)"

  • Fishing & Gathering
    • A stiff bamboo stick is ideal for hole fishing on rocky shores. Flexible rods are unsuitable because you need strength to stop rockfish from diving deep into crevices. Keep the leader extremely short to prevent snags, and bait with several krill.
  • Fish Prep
    • Scale the blackfish, remove the head and innards, wash, and fillet into three pieces. When prepping many small fish, divide the tasks to work efficiently.
  • Sauce Making
    • Slow-grill shiitake mushrooms on the BBQ to concentrate their umami before chopping. Mix the chopped shiitake with minced scallions, soy sauce, yuzu kosho, Taihaku sesame oil, sugar, and pepper in a bowl.
  • Tempura Batter
    • Use easy-mix tempura powder for outdoor frying. Fry the blackfish first, followed by the premium gunnel, wood ear mushrooms, and wild mugwort. Use fresh mugwort picked straight from the yard.
  • Bouillabaisse
    • Sauté garlic, onion, and carrot in olive oil and salt, then add shochu instead of white wine. Add water and the whole prepped rockfish/scorpionfish, then simmer with chopped tomatoes, consomme, and ketchup. Finish with olive oil, pepper, thyme, and oregano.
  • Muntjac Cooking
    • Simply roast the invasive muntjac meat on the BBQ with salt. It is game-free and tastes like lean pork. Sauté the bones and scallions in sesame oil, then season with soy sauce and mirin to make a flavorful dipping broth for somen.
  • Somen Style
    • Enjoy the Muntjac Nanban Somen in Yamagata's 'Hippari Somen' style. Dip the freshly boiled, warm somen noodles directly into the broth without cooling them.
  • Staff Curry
    • Simmer all leftover vegetables (onion, carrot, green peppers, eggplants, cabbage) and muntjac meat. Sauté the curry powder separately to release its aroma before adding it to the pot to finish.

Ingredients for "BBQ Outdoor Cooking (Beef Hanging Tender Steak, Fish Tempura, Bouillabaisse, Reeves' Muntjac Nanban Somen, Staff Curry)"

38 items

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How to Make "BBQ Outdoor Cooking (Beef Hanging Tender Steak, Fish Tempura, Bouillabaisse, Reeves' Muntjac Nanban Somen, Staff Curry)"

  1. 1

    [Fishing & Gathering] Use a stiff bamboo stick as a rod, make a rig with an extremely short leader, and bait it with several krill. Drop the rig into the crevices of the rocky shore to catch largescale blackfish, tidepool gunnel, scorpionfish, and rockfish via hole fishing.

  2. 2

    [Prep: Fish] Scale the blackfish, remove the head and innards, wash with water, and fillet into three pieces. For the rockfish and scorpionfish, keep them whole but remove the innards and wash. Clean and prep the gunnel for tempura.

  3. 3

    [Grilling] Grill the hanger steak, pork shoulder butt, new potatoes, shiitake mushrooms, and fava beans on the BBQ. Grill the shiitake thoroughly to concentrate their umami for the sauce.

  4. 4

    [Special Shiitake Sauce] Finely chop the thoroughly grilled shiitake mushrooms. In a bowl, combine the chopped shiitake, minced scallions, soy sauce, yuzu kosho, Taihaku sesame oil, sugar, and pepper, and mix well. Serve drizzled over the grilled hanger steak.

  5. 5

    [Frying Tempura] Heat oil in a pan over an outdoor stove and prepare the batter using easy-mix tempura powder. First, fry the blackfish until crispy on the outside and fluffy on the inside. Next, fry the premium gunnel. Batter and fry the wood ear mushrooms and wild mugwort as well.

  6. 6

    [Making Bouillabaisse] Add garlic, onion, and carrot to a pot, then sauté with olive oil and salt. Pour in the shochu, add water, and bring to a boil. Add the prepped whole rockfish and scorpionfish, simmering slowly to extract the rich flavors from the bones and heads. Add the chopped tomatoes, consomme, and ketchup, and simmer further. Finish by adding olive oil, pepper, thyme, and oregano to adjust the flavor.

  7. 7

    [Roasting Muntjac] Season the muntjac meat with salt and simply roast it on the BBQ grill. It turns out tender and game-free, tasting similar to lean pork.

  8. 8

    [Muntjac Nanban Somen Broth] Sauté the muntjac bones and scallions in sesame oil, then season with soy sauce and mirin to make the dipping broth. Boil the somen noodles and eat them warm (without cooling) dipped in the broth, Yamagata's 'Hippari Somen' style.

  9. 9

    [Staff Curry] Place all remaining vegetables (onion, carrot, green peppers, eggplants, cabbage) and muntjac meat into a pot and simmer. Sauté the curry powder separately to release its aroma, then add it to the pot and simmer until everything is well blended.

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Detailed Commentary on "BBQ Outdoor Cooking (Beef Hanging Tender Steak, Fish Tempura, Bouillabaisse, Reeves' Muntjac Nanban Somen, Staff Curry)"

* Content organized by topics from the video.

Middle-Aged Men's Boot Camp! Hole Fishing in Chiba

On a certain day in May, the annual BBQ event dubbed the "Middle-Aged Men's Boot Camp" kicked off on the Chiba coast. To secure ingredients for the evening BBQ, the team set out for hole fishing in a rocky shore area under the guidance of their fishing mentor, Mr. Nishino. Surprisingly, the rod Mr. Nishino prepared was just a bamboo stick he found nearby. Since rockfish try to dive deep into rocky crevices the moment they bite, a stiff, solid rod is much better than a flexible, soft one to pull them out. To prevent snagging, the leader from the hook to the sinker is kept extremely short, and the rig is baited with several krill to act as an attractant. Dropping the rig into small rocky crevices where fish might hide, they enjoyed this simple yet surprisingly deep style of fishing, where a bite comes instantly if a fish is there.

Master Kasahara's Big Catch & the Rockfish Tragedy

Staff member Nanako, a fishing beginner, joined the group as the fishing began. Right off the bat, Chef Kasahara felt a sharp tug and reeled in a largescale blackfish, which is delicious both as sashimi and grilled with salt. Despite losing her bait a few times, Nanako followed the mentor's advice to jig the rig up and down and successfully caught a blackfish too. She then reeled in a long, squirmy creature, which the mentor revealed to be a tidepool gunnel—a premium delicacy highly prized in Edo-style tempura, sending everyone into a frenzy. Meanwhile, Chef Kasahara caught a nice-sized black rockfish but made a major blunder by accidentally dropping it back into a rocky crevice. Unable to let it go, he lay flat on the rocks, shining his phone light and reaching in, but the fish slipped deeper away. The chef was genuinely dejected, lamenting, "I feel so bad for the rockfish; I couldn't even cook it properly."

Ice-Cold Beer Toast & Meticulous Fish Prep

After about three hours of fishing, they achieved an impressive catch of around 30 fish, including blackfish, scorpionfish, and gunnel, and headed to Mr. Nishino's house. Before starting the BBQ, they pulled ice-cold beers from a custom cooler made from a modified pickling barrel and shared a hearty toast. The cold beer hit the spot, instantly setting a festive mood. Next, the chef showed his true colors by prepping the catch. Since blackfish has a delicate white flesh that makes exquisite tempura, Chef Kasahara quickly scaled them, while Nanako removed the heads and innards, washed them, and filleted them into three pieces. Prepping so many small fish, the chef reminisced about his apprenticeship days: "When I was a kid, my dad always made me scale small fish like this. This is great intensive training for Nanako too."

Premium Hanger Steak with Special Shiitake Sauce

On the BBQ grill, hanger steak, pork shoulder butt, new potatoes, shiitake mushrooms, and fava beans were grilled to perfection. To pair with the premium hanger steak, Chef Kasahara came up with a special sauce on the spot using shiitake mushrooms slow-grilled on the BBQ. He finely chopped the grilled shiitake and mixed them in a bowl with minced scallions, soy sauce, yuzu kosho, Taihaku sesame oil, sugar, and pepper. This sauce, packed with concentrated umami from the grilled shiitake, paired beautifully with the juicy hanger steak. The staff tasted it and raved, "The meat is so tender, and the texture and flavor of this shiitake sauce are incredible!" The chef proudly added, "Even people who dislike shiitake will love this. It's the ultimate prototype shiitake sauce."

Crispy & Fluffy: Blackfish & Gunnel Tempura

Next, they used an outdoor stove and a frying pan to make tempura with their fresh catch. Using easy-mix tempura powder for the batter, they started with the blackfish. The freshly fried blackfish tempura was crispy on the outside and incredibly fluffy on the inside, prompting a high-five between Nanako and the chef. Then came the star of the day: the premium tidepool gunnel. Although it was Chef Kasahara's first time prepping gunnel himself, its fat was even more elegant and rich than eel, releasing a unique sweetness and aroma the moment they bit into it. After frying wood ear mushroom tempura and having fun with a silly "wood ear dance," they picked fresh wild mugwort growing in the yard and fried it. The refreshing bitterness of the mugwort combined with the crispy batter was so delicious it rivaled angelica tree shoots, leaving everyone amazed.

Rich Rockfish & Scorpionfish Bouillabaisse

Using the whole prepped rockfish and scorpionfish, they made a hearty camp-style bouillabaisse. They added garlic, onion, and carrot to a pot, sautéed them with olive oil and salt, and generously poured in shochu instead of white wine. After adding water and bringing it to a simmer, they tossed in the whole fish to slowly extract the broth. Next, they added chopped tomatoes, consomme, and a secret touch of ketchup, finishing with olive oil and spices like pepper, thyme, and oregano. The soup, perfectly balancing the rich umami from the fish bones and heads with the acidity of the tomatoes, was deeply comforting. The chef explained the history: "Bouillabaisse originated from fishermen stewing unsellable small fish together. This is the true, authentic flavor."

Wild Muntjac Feast: Nanban Somen & Curry

They roasted meat from the Reeves' muntjac, an invasive species that has overpopulated Chiba Prefecture, on the BBQ grill. Simply seasoned with salt, the muntjac meat had absolutely no gamey odor and tasted like incredibly tender lean pork, surprising everyone. They sautéed the muntjac bones and scallions in sesame oil, seasoning with soy sauce and mirin to make a dipping broth for "Muntjac Nanban Somen." They enjoyed it Yamagata's "Hippari Somen" style, dipping freshly boiled, warm somen noodles directly into the broth. Finally, they wrapped up with a "staff curry" made by simmering all the leftover vegetables (onion, carrot, green peppers, eggplants, cabbage) and muntjac meat, adding toasted curry powder for aroma. The chef concluded with a warm message: "A pro's job is to make delicious food by adapting to limited ingredients and tools. And having friends to share these values with even as we grow older is life's greatest treasure."

About 【賛否両論】笠原将弘の料理のほそ道

【賛否両論】笠原将弘の料理のほそ道

【賛否両論】笠原将弘の料理のほそ道

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