Aiba Manabu ~ 相葉マナブ Epi 025
Oct. 8th, 2013 12:06 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
spsnas expected, tamagoyaki episode is just full of cuteness, AND informative, as usual. I like how they feed in the information in this episode coz I learned a lot haha... and in this episode, Aiba-chan basically did all the dirty work and Watabe and Sawabe were just being noisy as moral support and making Aiba-chan stress at times LOL... I really like Watabe and Sawabe, they really know when to not be so loud and when to poke on Aiba-chan and as a result we have series of laughter while learning XD.
a bit on RL, today i got an award (something equal to the top employee of the year thingy) to recognize all my hard work for my less than 1 year tenure while 90% of the people in the company probably don't even know what I'm doing huehehe, and with that expectation is higher, target is higher, stress level is higher... hence the quick post of this episode, Aiba-chan's smile is therapeutic LOL...
So it's the 3 of them again, yey!!!! best combi for this series... and Aiba-chan staring so cutely at sensei... XD
At the opening, Aiba-chan was LITERALLY reading the cue card and got commented by Watabe for doing that hehe..
I like how Aiba-chan leaning on his chair, I still remember how straight he sat in Last Hope hehe...
Basically the question was thrown as to where Japan is at on egg consumption per person. Aiba-chan commented that you can see eggs everywhere, so normally you'll eat that, you also see it lots in Chinese food. I didn't catch his last remark though >__<
So, Japan is #2 in terms of eggs consumption per person in the world. 329 eggs per person! Wow! Why is that?
This is the reason why, self explanatory. How about Mexico? Why it's number 1? Apparently chicken meat is a growing industry in Mexico, as a result of it, they also product lots of eggs... it's a cause and effect relationship...
So, how do you know the egg is fresh? so they're looking at the eggs now... Aiba-chan's face is really amusing, engrossing on egg hehe... and what a very nice looking egg and BIG too...
Self explanatory diagram, as usual... fresh egg has the yolk in the middle, however as it gets older, the egg yolk will go down and if it touch the air, it's possible for the bacteria to go in...
Experiment time! Using salt water, the fresh one will sink while the old one will float, and Aiba-chan: this one is old, soon after he's handed over the eggs hehe... Aiba-chan was wrong hehehe...
Next, why there're 500yen eggs? Why so expensive??? If my dictionary is right, it's 500yen PER PIECE... yikes!
So with expensive eggs, you can take the yolk out by finger... so Aiba-chan request for janken, which members' reaction: why janken? we don't wanna do it LOL... so...
hehehe... amused huehehe... yeah, me too...
The factor to determine whether eggs are expensive or not is the chicken food. Normally majority proportion of chicken food is corn. In the case of expensive eggs, it could be fish protein concentrate, high nutrition value food decided by the farmer. All these add up to the price XD...
So, depending on the region, tamagoyaki can be salty or sweet, further to the north are sweet whereas the opposite choose the less sweet to salty type. Watabe doesn't like sweet tamagoyaki (but me like!!!) and Aiba-chan mom's tamagoyaki is the salty type...
So, it's decided, the salty type!
Gotta love the staffs, Aiba-chan and the group have to start from scratch which is buy the gadgets hehe... so there are sizes of tamagoyaki pans big and small...
The shop is at Kappabashi (?)
Apparently Kantou area use a bigger pan than Kansai. They have the teflon layered pans too (I'd seriously preferred those than the non teflon hehe)... The difference here is more to how much fire will be absorb by the pans which is quite important for making tamagoyaki... recommended the bronze plated square shape pan.
me: I don't care, I just gotta have teflon because I don't wanna scrub pans LOL... if you have never have to scrub an oily after cooking non teflon pans, try it and I'll bet you'll appreciate teflon XD
The lid is also recommended, we'll see the purpose of the lid during demonstration because I'm too lazy to translate what the shopkeeper said.
me: no need lid, plates can do too LOL...
So, Aiba-chan is thinking to go for the ultimate and biggest... until he saw the price LOL... yep it's a whooping 5,810 yen! Even my wok is not that expensive Aiba-chan...
Don't forget the strainer as well! So, it cost you over 5000 yen of gadgets just to make tamagoyaki... hmmmm...
Next is the eggs. I'm suspicious that this egg shop has a contract with Johnny's or it's just really famous. It's featured in One Dish, Ojamap, am pretty sure I saw this on other shows as well and now here...
So how to tell what eggs to use?
First, why color of eggs are different? It's based on the feather. White feathered chicken has white eggs and brown feathered chicken has the brown eggs.
me: and I thought it's because of something else... it's that simple huh...
Image wise, brown colored eggs are expensive. There are more white colored eggs than brown ones.
Whether expensive or not depends on food as well so just by looking at eggs, you won't be able to tell.
However, between 2 types of brown eggs, can you tell the difference?
The yolk color is different because the food is different and both come from the same type of chicken.
Aiba-chan is keen to practice what he's learnt...
this... LOL
And he wanted to use the hand used to grab the egg yolk for high five, strong rejection by Watabe LOL...
For tamagoyaki, suggested to use the not so dark yellow eggs... which is still bloody expensive 350Yen for a box of 10. wow... my eggs are 2.2SGD per 10 and I'm already whining!!!
So we're ready to make tamagoyaki and this fellow is the sensei...
ensuring that it can be done at home... off course...
So this is what we need:
5 L size eggs
15cc light soy sauce
10cc mirin
10g sugar
oil - as needed
for dashi:
10cm konbu
maguro flakes 30g
water 1L
use only 125ml
me: where the heck we can find maguro dashi? for easy use, i'll stick with my ready made chicken stock LOL
How to make the dashi is the same like what's shown during the miso shiru so I'm skipping the caps XD
why maguro flakes, not bonito flakes? it's because of the smell that can hide the egg flavor.
why you cannot directly use the eggs from the fridge? it's because cold egg white will lump very fast if contracted with heat and the flavor will be uneven...
me: heeee....
Do this to loosen the egg white when you mix the eggs... don't use whisk folks XD...
If you don't use dashi, your tamagoyaki will look like the first pic and it's NOT fuwa fuwa...
light soy sauce is used because of the color.
mirin is used instead of only sugar because if you use sugar only, your eggs will be burned easily. me: true, think of creme brulee...
and after the mixing, it smells like mochi (?)
it's dashi over egg, not the other way around. Why? to prevent uneven flavor (?), yeah, just do as per demo okie XD...
Then strain the mixture... DO NOT stir, just let it strain down, don't touch okie? Aiba-kun want to touch it and... yeah... hehe...
Why?
Medium fire, please. Oh how cute is that face???
Ganbare Aiba-chan!!!
First layer!
success!!!
Aiba-chan in full concentration!!!
Watabe and Sawabe freaked Aiba-chan out LOL... so much support*pressure* hehehehe... Watabe is like teaching Aiba-chan in how to do LOL...
Aiba-chan thanking everybody for the support hehehehe... yasashii...
huehehehe.. it's quite good for a first timer no? I think I'll do worse... that's why... TEFLON!
I don't understand the joke here hehehe...
This is when it's properly done hehe...
Aiba-chan is sweating like crazy and he put his glasses aside to focus more huehehe... so much cuteness there...
layer by layer hehehe... and with every layer Aiba-chan took a breadth as if he's going for a battle hehehe
1 more layer!!!!
almost there!!!!
lastly, using the lid...
so the lid is used to pad over the egg and press it to the side...
flip over time... Aiba-chan is doing a weird position and got lectured by Watabe hehehe.... he's a good partner XD..
dramatic flip over courtesy of Aiba-chan XD... jan!!!!
Aiba-chan's tamagoyaki!!!
Fuwa fuwa, as expected XD...
munch munch munch...
See you next week!
a bit on RL, today i got an award (something equal to the top employee of the year thingy) to recognize all my hard work for my less than 1 year tenure while 90% of the people in the company probably don't even know what I'm doing huehehe, and with that expectation is higher, target is higher, stress level is higher... hence the quick post of this episode, Aiba-chan's smile is therapeutic LOL...
So it's the 3 of them again, yey!!!! best combi for this series... and Aiba-chan staring so cutely at sensei... XD
At the opening, Aiba-chan was LITERALLY reading the cue card and got commented by Watabe for doing that hehe..
I like how Aiba-chan leaning on his chair, I still remember how straight he sat in Last Hope hehe...
Basically the question was thrown as to where Japan is at on egg consumption per person. Aiba-chan commented that you can see eggs everywhere, so normally you'll eat that, you also see it lots in Chinese food. I didn't catch his last remark though >__<
So, Japan is #2 in terms of eggs consumption per person in the world. 329 eggs per person! Wow! Why is that?
This is the reason why, self explanatory. How about Mexico? Why it's number 1? Apparently chicken meat is a growing industry in Mexico, as a result of it, they also product lots of eggs... it's a cause and effect relationship...
So, how do you know the egg is fresh? so they're looking at the eggs now... Aiba-chan's face is really amusing, engrossing on egg hehe... and what a very nice looking egg and BIG too...
Self explanatory diagram, as usual... fresh egg has the yolk in the middle, however as it gets older, the egg yolk will go down and if it touch the air, it's possible for the bacteria to go in...
Experiment time! Using salt water, the fresh one will sink while the old one will float, and Aiba-chan: this one is old, soon after he's handed over the eggs hehe... Aiba-chan was wrong hehehe...
Next, why there're 500yen eggs? Why so expensive??? If my dictionary is right, it's 500yen PER PIECE... yikes!
So with expensive eggs, you can take the yolk out by finger... so Aiba-chan request for janken, which members' reaction: why janken? we don't wanna do it LOL... so...
hehehe... amused huehehe... yeah, me too...
The factor to determine whether eggs are expensive or not is the chicken food. Normally majority proportion of chicken food is corn. In the case of expensive eggs, it could be fish protein concentrate, high nutrition value food decided by the farmer. All these add up to the price XD...
So, depending on the region, tamagoyaki can be salty or sweet, further to the north are sweet whereas the opposite choose the less sweet to salty type. Watabe doesn't like sweet tamagoyaki (but me like!!!) and Aiba-chan mom's tamagoyaki is the salty type...
So, it's decided, the salty type!
Gotta love the staffs, Aiba-chan and the group have to start from scratch which is buy the gadgets hehe... so there are sizes of tamagoyaki pans big and small...
The shop is at Kappabashi (?)
Apparently Kantou area use a bigger pan than Kansai. They have the teflon layered pans too (I'd seriously preferred those than the non teflon hehe)... The difference here is more to how much fire will be absorb by the pans which is quite important for making tamagoyaki... recommended the bronze plated square shape pan.
me: I don't care, I just gotta have teflon because I don't wanna scrub pans LOL... if you have never have to scrub an oily after cooking non teflon pans, try it and I'll bet you'll appreciate teflon XD
The lid is also recommended, we'll see the purpose of the lid during demonstration because I'm too lazy to translate what the shopkeeper said.
me: no need lid, plates can do too LOL...
So, Aiba-chan is thinking to go for the ultimate and biggest... until he saw the price LOL... yep it's a whooping 5,810 yen! Even my wok is not that expensive Aiba-chan...
Don't forget the strainer as well! So, it cost you over 5000 yen of gadgets just to make tamagoyaki... hmmmm...
Next is the eggs. I'm suspicious that this egg shop has a contract with Johnny's or it's just really famous. It's featured in One Dish, Ojamap, am pretty sure I saw this on other shows as well and now here...
So how to tell what eggs to use?
First, why color of eggs are different? It's based on the feather. White feathered chicken has white eggs and brown feathered chicken has the brown eggs.
me: and I thought it's because of something else... it's that simple huh...
Image wise, brown colored eggs are expensive. There are more white colored eggs than brown ones.
Whether expensive or not depends on food as well so just by looking at eggs, you won't be able to tell.
However, between 2 types of brown eggs, can you tell the difference?
The yolk color is different because the food is different and both come from the same type of chicken.
Aiba-chan is keen to practice what he's learnt...
this... LOL
And he wanted to use the hand used to grab the egg yolk for high five, strong rejection by Watabe LOL...
For tamagoyaki, suggested to use the not so dark yellow eggs... which is still bloody expensive 350Yen for a box of 10. wow... my eggs are 2.2SGD per 10 and I'm already whining!!!
So we're ready to make tamagoyaki and this fellow is the sensei...
ensuring that it can be done at home... off course...
So this is what we need:
5 L size eggs
15cc light soy sauce
10cc mirin
10g sugar
oil - as needed
for dashi:
10cm konbu
maguro flakes 30g
water 1L
use only 125ml
me: where the heck we can find maguro dashi? for easy use, i'll stick with my ready made chicken stock LOL
How to make the dashi is the same like what's shown during the miso shiru so I'm skipping the caps XD
why maguro flakes, not bonito flakes? it's because of the smell that can hide the egg flavor.
why you cannot directly use the eggs from the fridge? it's because cold egg white will lump very fast if contracted with heat and the flavor will be uneven...
me: heeee....
Do this to loosen the egg white when you mix the eggs... don't use whisk folks XD...
If you don't use dashi, your tamagoyaki will look like the first pic and it's NOT fuwa fuwa...
light soy sauce is used because of the color.
mirin is used instead of only sugar because if you use sugar only, your eggs will be burned easily. me: true, think of creme brulee...
and after the mixing, it smells like mochi (?)
it's dashi over egg, not the other way around. Why? to prevent uneven flavor (?), yeah, just do as per demo okie XD...
Then strain the mixture... DO NOT stir, just let it strain down, don't touch okie? Aiba-kun want to touch it and... yeah... hehe...
Why?
Medium fire, please. Oh how cute is that face???
Ganbare Aiba-chan!!!
First layer!
success!!!
Aiba-chan in full concentration!!!
Watabe and Sawabe freaked Aiba-chan out LOL... so much support
Aiba-chan thanking everybody for the support hehehehe... yasashii...
huehehehe.. it's quite good for a first timer no? I think I'll do worse... that's why... TEFLON!
I don't understand the joke here hehehe...
This is when it's properly done hehe...
Aiba-chan is sweating like crazy and he put his glasses aside to focus more huehehe... so much cuteness there...
layer by layer hehehe... and with every layer Aiba-chan took a breadth as if he's going for a battle hehehe
1 more layer!!!!
almost there!!!!
lastly, using the lid...
so the lid is used to pad over the egg and press it to the side...
flip over time... Aiba-chan is doing a weird position and got lectured by Watabe hehehe.... he's a good partner XD..
dramatic flip over courtesy of Aiba-chan XD... jan!!!!
Aiba-chan's tamagoyaki!!!
Fuwa fuwa, as expected XD...
munch munch munch...
See you next week!
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no subject
Date: 2013-10-07 11:22 pm (UTC)^__^
We should meet up at Christmas or something! Thank you for sharing these episodes ... it's something I really look forward to during these stressful exam times. Even though I'm not studying ... helping the children with their study is just as stressful. Next year my son PSLE ... die lah!!!!
And so sorry for the lack of commenting.
*hugs*
Aiba is real therapy, so yes thank you for sharing. Love.
no subject
Date: 2013-10-08 12:15 am (UTC)i tot psle is finished? hehe ganbare!!!
we should meet up, i'll text u, am sure xmas this year is quiet for me hihihi
no subject
Date: 2013-10-08 12:25 am (UTC)Ah yes, PSLE *IS* over, but the other primary school exams are ongoing. My boy is only P5 so next year he will have PSLE ... as for Secondary school, my girl's last exams are tomorrow. So yes at least she will be relieved. She has worked very hard, and there have been a few tears, but she feels tat in spite of that she's not done as well as she wants.
Yes let us see if we can plan to meet up during Christmas, whether or not, I is a quiet one.
Enjoy the rest of your week. *HUGS*
no subject
Date: 2013-10-08 06:01 pm (UTC)hope they reward you with anything that reduce your stress level :D
oh i will send the rest of platina data's chapter tomorrow :D
i tried making tamagoyaki once and it was a disaster XD
it turned out to scramble eggs :D
and i wish i have the same level egg consumption like japanese :(
no subject
Date: 2013-10-09 12:19 am (UTC)i never try making tamagoyaki coz of the pan, if its non stick i dont think it'll work coz my chopstick n cooking technique are lousy tbh lol, and i dont like to spend money buying L size eggs they r just expenive lolll