[1 million subscribers anniversary] Three chefs celebrated by preparing meals скачать в хорошем качестве

[1 million subscribers anniversary] Three chefs celebrated by preparing meals

Thank you so much for reaching 1 million subscribers! This time, we have a special episode with my old friends, Chef Kawagoe and Chef Masutani, who I've known for 25 years! ↓Click here to subscribe to the "Narrow Road to Cooking" channel↓※Scheduled to be released every Wednesday and Saturday from 19:00 http://www.youtube.com/@sanpiryoron?s... YouTube "It's Chef Kawagoe."    / @kawagoechef_dayo   YouTube "Masutani's Simple is best"    / @user-fp3kr9um6b   Chef Kawagoe ■Pork kimchi cheese sauce (serves 3-4) [Ingredients] 150g pork shoulder loin, 150g pork belly, 300g kimchi, 1/2 new onion, 1/2 pack of enoki mushrooms, 1 pack of watercress, 20g fresh cream, 1-2 tablespoons olive oil, appropriate amount of cottage cheese A ※Cheese sauce (4 tablespoons mayonnaise, 2 tablespoons mascarpone, grated garlic 1/2 teaspoon of soy sauce, a pinch of salt, 1-2 tablespoons of grated cheese) B *Pork seasoning (2 tablespoons of sesame oil, 1 tablespoon of potato starch, a pinch of salt) C *Kimchi seasoning (1 teaspoon of oyster sauce, 1 teaspoon of gochujang, 1 teaspoon of sweet bean paste) [How to make] ① Whisk the cream until it is 5-8 minutes thick. ② Thinly slice the spring onions. Cut the enoki mushrooms in half and break them up. ③ Separate the watercress into leaves and stems. Roughly chop the stems. ④ Mix A well. Add the whipped cream and mix lightly. ⑤ Cut the pork shoulder and pork belly into bite-sized pieces and sprinkle with B. ⑥ Mix the kimchi with C. ⑦ Add olive oil (1-2 tablespoons) to a frying pan, add the spring onions and enoki mushrooms, sprinkle with a pinch of salt, and fry over medium heat. ⑧ Once soft, add the watercress stalks, stir fry briefly, then remove. ⑨ Add the pork to the same frying pan and stir fry over high-medium heat. Once almost cooked through, add the kimchi and the vegetables that were set aside, and stir fry briefly. ⑩ Serve in a bowl, sprinkle with cottage cheese, garnish with the watercress leaves, top with the cheese sauce from ④, and finish by drizzling with olive oil. Chef Masutani ■Spaghetti with shrimp, mushrooms and shiso leaves (serves 2) [Ingredients] 200g spaghetti, 130g peeled shrimp, 1 pack of shimeji mushrooms, 10 shiso leaves, 2 cloves of garlic, 1 chili pepper, 2 tablespoons of olive oil, 1 tablespoon of sake, 1 teaspoon of white sesame seeds, 1.5 tablespoons of concentrated simple dashi (white dashi or noodle soup can also be used), 10g of rock salt per liter, salt to taste [How to make] ① Add rock salt (10g) to 1 liter of hot water Prepare hot water with a salt concentration of 1%. ② Remove the vein from the peeled shrimp Mix with salt and wash with water. ③ Thinly slice the garlic. Remove the stems of the shimeji mushrooms and separate them. Finely chop the shiso leaves. ④ Add olive oil (2 tablespoons) to a frying pan Add sliced ​​garlic and one chili pepper. *Mash the chili pepper and add the seeds as well. ⑤ Boil the spaghetti in the water from ① for 30 seconds. ⑥ Heat the oil from ④ over low heat for about 1 minute to bring out the aroma Add the peeled shrimp and stir fry lightly. ⑦ Add sake (1 tablespoon) Add shimeji mushrooms and stir fry over medium heat until soft. ⑧ Add white sesame seeds (1 teaspoon) Add concentrated simple dashi (1.5 tablespoons) Bring to a boil. *You can also use white dashi or noodle soup for the concentrated simple dashi. ⑨ Add the boiled pasta and shiso leaves. Turn off the heat and mix. ⑩ Serve in a bowl and finish by pouring olive oil over it. Masahiro Kasahara ■Curry Chinese rice bowl (serves 3-4) Ingredients: 200g sliced ​​pork belly, 1/4 Chinese cabbage, 1/2 carrot, 4 shiitake mushrooms, 1/2 onion, 1 pack bean sprouts, 5 crab sticks, 10 boiled quail eggs, 1 tablespoon olive oil, 1.5 tablespoons curry powder, 3 tablespoons water-dissolved potato starch, a little salt, a little pepper, rice (as needed) A (600cc dashi (water is also acceptable, 50cc soy sauce, 50cc mirin) B (1 tablespoon sugar, 1 tablespoon vinegar) How to make: ① Cut the Chinese cabbage into white and green parts. 　 Roughly chop the green parts. 　 Slice the white parts into thin slices. ② Wash the carrots, skin on, and cut them into thin chrysanthemum shapes. Cut off only the tough parts of the stems of the shiitake mushrooms and tear them into small pieces with your hands. Thinly slice the onion. Wash and roughly chop the bean sprouts. Tear the crab sticks apart with your hands. ③ Cut the pork into 5cm lengths. ④ Add olive oil (1 tbsp) to a frying pan Add the pork, season with salt and pepper, and fry over medium heat. Once the meat is cooked, add the vegetables except the bean sprouts Sprinkle with a little salt Add a little dashi (water is fine too) Heat until the vegetables are soft. ⑤ Add curry powder (1.5 tbsp) Stir-fry until fragrant. Add A, bean sprouts, and crab sticks, and simmer lightly. ⑥ Add B and season with salt and pepper. Thicken with 3 tablespoons of ...