熟練の中華鍋さばき！行列ができる大衆町中華の朝の仕込みに密着丨Egg Fried Rice - Wok Skills in Japan

Today we'll show you the process of making the red seafood tempura. Put the shrimp in the pot first. And the next is the king oyster mushroom. And the last is the king crayfish. And vegetables. To suppress the smell. There is a menu called Nikumishi. It's a cabbage to put in it. It's hard to cook if you stir-fry it first. Stir-fry the vegetables. Once you put it back, you can cook it. It's been 43 or 44 years. I started training at a restaurant called Arata Ikkanro. I'm independent. I'm going to continue training. I've been doing this for 35 years. I think I've been doing pork-grilling. I'm a little out of time. I quit because I couldn't make it in time. Pork ramen. Nikumishi. Yes. Something has changed. I'll put rice in it. Gyoza. Pork Gyoza. Can I sit here? Yes, please. Pork ramen. Yes. Pork ramen. I'm going to miss this. Please be careful. I'll have a beer. Yes. I'll have a beer. Yes. I'll have a beer. Yes. I'll have a beer. Yes. I'll have a beer.