料理研究家リュウジのバズレシピ
45:13How Big-Eater YouTuber Zousan Pakupaku Finished Ryuji's First-Ever 5kg "Good Fortune Oyakodon"
In this episode, cooking researcher Ryuji, as a tie-in project for the sports lottery "MEGA BIG," makes a 5kg oyakodon using lucky ingredients and has big-eater YouTuber Zousan Pakupaku eat it. It was
23:50Ryuji Compares Two "Controversial" Lawson Bento Boxes and Makes "Generic Bodakko" with Lightly Salted Salmon
Two bento boxes released by Lawson, each containing only a single topping, sparked a firestorm on social media. Some critics reportedly went as far as to say they were "an affront to human dignity." C
27:40Breaking Down a Whole Yellowfin Tuna Caught by Taisho and Turning It into Sashimi, Garlic Steak, Skin with Ponzu, and Cold Pasta
In this episode, culinary researcher Ryuji takes a whole yellowfin tuna that the "Taisho," the owner of a restaurant Ryuji knows, caught off an island in Okinawa, and cooks it while coming up with the
21:08"Miso Ajitama" Marinated Overnight in White Miso and Garlic: Ryuji Makes an Ajitama Recipe for the First Time in a While, from Prep to Tasting
Cooking expert Ryuji took on ajitama (seasoned eggs) as the fourth recording of the day. Ryuji believed it had been years since releasing an ajitama recipe, but the staff pointed out that perhaps ever
25:30Ryuji and Kinoko Bakase Make "Slimming Steamed Chicken Tenders and Oyster Mushrooms": Two Kinds of Foil-Wrapped Bakes Steamed in a Frying Pan
In this sponsored episode for Hokto, cooking researcher Ryuji and Hokto's "Kinoko Bakase" ("Mushroom Doc") make dishes using Shimofuri Hiratake oyster mushrooms. Ryuji's idea is to wrap chicken tender
28:23Yamagata Inland-Style Imoni with Frozen Taro, Iriko and Bonito — Ryuji's "Easy Version" and a Curry Udon Finish
In this episode, cooking researcher Ryuji, playing the "Mama" character in the video, makes imoni, a local specialty of Yamagata, in a home-friendly version. At Yamagata's imoni parties, the dish is m
20:09Ryuji Wins the Recipe Book Grand Prize for Bento for Living, Making a "5-Minute Taco Rice Bento" and Harapeko Grizzly's Low-Sodium Udon at the Awards Venue
Ryuji, a cooking researcher and YouTuber, won the Grand Prize at the Recipe Book Awards, an annual award for recipe books, for the first time in a while. The winning book is Ryuji-Style Bento for Livi
39:00Turning Supermarket Meat into Yakiniku-Restaurant Flavor: Morita's Seasoned Salt, Marinade, Ponzu, and Cut-by-Cut Grilling Methods
In this episode, Morita, who runs the yakiniku restaurant "Rikkakai," returns to the channel of cooking researcher Ryuji to demonstrate how to make yakiniku taste great at home. This time it is a spon
29:51Ryuji and Marudai Foods Co-Develop a "Kunseiya" Sausage: From Choosing Among Prototypes to Four Recommended Ways to Eat It
Cooking researcher Ryuji has co-developed a "Kunseiya" wiener sausage in collaboration with Marudai Foods. This video covers the prototype tasting meetings and introduces ways to eat the finished prod
29:16Recreating Kagawa's "Honetsukidori" in a Frying Pan: The Seasoning Ratios and Cooking Method Ryuji Worked Out from the Local Flavor
Culinary researcher Ryuji has released a video recreating at home the honetsukidori (bone-in chicken) they ate in Kagawa Prefecture. Ryuji has eaten many of Kagawa's B-grade gourmet foods and local di
12:54Ryuji Eats the Ramen He Calls "the Best in the World," Chiba's "Kaizan," for the First Time in 18 Years
In this video, culinary researcher Ryuji introduces the main branch of "Ramen Kaizan" in Chiba, the ramen shop he considers the best in Japan, and even the world. It was a place he frequented constant
23:44Grilled and Flaked Pacific Saury Pasta, No Filleting Needed: Ryuji's Japanese-Style Peperoncino with Okra
Pacific saury has been showing up more often at supermarkets, so how else can you eat it besides salt-grilled? In this video, Ryuji uses saury in pasta, one of their specialties. It's a Japanese-style
19:05Ryuji Makes a "Fat-Burning Ajinomoto Bean Sprout Soup" After Gaining 3kg
Cooking expert Ryuji opens the video by announcing, "I've gained weight." He has put on 3kg and now weighs 58kg, and he says he can't get back down to 55kg, which he considers his proper weight. In th
25:55Fresh Tomato Chicken Curry with Chicken Breast: Remaking a Well-Received Test Curry with Breast Meat
In this episode, culinary researcher Ryuji remakes a chicken curry that had gone over well when they made a test batch for the staff. The test version used thigh meat, but this time it's a "chicken br
21:33Home-Style "Mapo Qiezi" Made Without Tianmianjiang and Without Deep-Frying
In this episode, culinary researcher Ryuji presented "Mapo Qiezi" (that is, mapo eggplant), a remake of his own earlier recipe. His goal was to make it "even tastier and even easier to make" than befo
28:36"Cucumber Soboro Rice Bowl" and "Tomatoes Dressed with Sesame" Made with Cucumbers and Tomatoes from Fukushima Prefecture
In this episode, culinary researcher Ryuji introduces summer vegetable recipes using ingredients from Fukushima Prefecture, at the prefecture's request. The theme is "cucumbers go well with rice." Cuc
20:04Three Peyoung Twists Ryuji Came Up With, Each Costing Just a Few Hundred Yen
In this video, cooking expert Ryuji works out how to make Peyoung Sauce Yakisoba taste as good as possible, creates three variations, and has the staff taste and judge them. The staff have never custo
16:57Ryuji Recreates a "Generic Hokkyoku Ramen" at Home with Adjustable Heat Using Korean Chili Pepper
This video shows how to make Mouko Tanmen Nakamoto's "Hokkyoku Ramen" at home. Ryuji says they had previously eaten and studied the Hokkyoku cup noodles, and the result was something "insanely delicio
19:42"Hell Numa," a Spicy Weight-Loss Rice Dish You Just Put in a Rice Cooker: Ryuji's Take on Numa
In this video, cooking researcher Ryuji takes on a "weight-loss meal" for the first time in a while. The dish is Ryuji's own version of "Numa" ("swamp"), a diet dish made by putting all the ingredient
29:48Ryuji Recreates "Chilled Crab Ramen" While Talking About Food Poisoning, Running a Restaurant, and the Rift with Komeo
Cooking researcher Ryuji recreated "chilled crab ramen," a dish many viewers had requested, in a form that can be made at home. This ramen was served at a stall at the Azabu-Juban Festival by Komeo, a