Скачать или смотреть Bento Vlog | Savory Liver & Garlic Chives | Exploring "Osaka's Kitchen" Kuromon Market

Hello, I'm Shogo, a professional chef living in Osaka.

Today, I’m taking you to Kuromon Market, famously known as "Osaka’s Kitchen." It’s a place where professional chefs source their ingredients and foodies enjoy the vibrant street food. As a chef, I always find my heart racing when I visit the high-quality kitchen tool shops here.

In this video, I’ll prepare a hearty bento featuring Reba-Nira (Liver and Garlic Chives stir-fry) using fresh chicken liver from the market. I’ll also introduce an Osaka specialty, Leaf Burdock (Ha-gobo), which is currently in season. I hope you enjoy these professional tips for preparing liver and the refreshing taste of Japanese spring.

[Timeline]
#1 | 00:00 Opening: Exploring Kuromon Market, Osaka's Kitchen
#2 | 01:27 Simmered Leaf Burdock (Ha-gobo) - An Osaka Specialty
#3 | 03:24 Fluffy Dashi-maki Tamago with Aromatic Shiso
#4 | 04:50 Main Dish: Savory Liver & Garlic Chives Stir-fry (Reba-Nira)
#5 | 07:05 Plating the Bento & Closing

[Recipe & Ingredients]
1. Savory Liver & Garlic Chives
・Chicken liver (freshly sourced)
・Garlic chives (Nira): 30g
・Minced garlic: 1 clove

Liver Prep:
Salt (2 tsp for cleaning),
・ Sake (1 tbsp), Pepper
Sauce:
・Sugar (2 tsp),
・ Soy sauce (1 tbsp),
・Sake (2 tbsp),
・Oyster sauce (1 tbsp),
・Potato starch (1 tsp)

2. Simmered Leaf Burdock
・Leaf Burdock (Ha-gobo): 200g
・Sesame oil: 1 tbsp
・Seasoning:
・Water (2 tbsp),
・Dashi powder (1 tsp),
・Sake (1 tbsp),
・Mirin (1 tbsp),
・Soy sauce (2 tbsp),
・Sugar (1 tsp)

Garnish:
Roasted sesame seeds

3. Shiso Dashi-maki Tamago
Eggs: 2
Shiso leaves: 4 leaves

Liquid:
・Water (60g),
・Soy sauce (10g),
・Mirin (5g),
・Dashi powder (5g),
・Potato starch (5g)

[Chef's Tips]
Liver Preparation: The most important step for a clean flavor is rubbing the liver with salt and letting it sit for 5 minutes before rinsing.

Leaf Burdock: Scrub the roots gently to preserve the unique aroma—don't peel them too much!

Dashi-maki: Adding a little potato starch to your dashi mixture helps the omelet hold its shape, making it perfect for bento boxes.

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