料理研究家リュウジのバズレシピ
22:48Boil First, Then Sear: "Mune-Toro Yaki" — Steps for Tender Chicken Breast, Plus Oil-Free "Endless Mushroom Natto"
In an episode of cooking researcher Ryuji's "Liver Rest Day Cooking" series, a stir-fried chicken breast dish was introduced. Ryuji has released many chicken breast recipes over the years, but says th
28:05Dragon Ash's Makoto Sakurai Makes Two Curries: "Machi-Chuka Nasu Keema" and a No-Knife South Indian-Style Chicken Curry
For a series in which he learns cooking from people who love to cook, culinary researcher Ryuji welcomed Makoto Sakurai, the drummer of Dragon Ash. Ryuji said that no one of his generation missed out
20:38Chicken Thigh and Cherry Tomato Salt Stew with a Finishing Pasta, Made Without Umami Seasoning
Cooking researcher Ryuji is known for using a lot of umami seasoning. In this video, Ryuji makes a stew from the "salt-only series," which limits the ingredients to three: chicken thigh, cherry tomato
25:37The "Ultimate Shiso Genovese" Made with Shiso and Ground Sesame: Ryuji on Key Techniques and the Japanization of Italian Cuisine
In this episode, culinary researcher Ryuji makes a Genovese using shiso leaves in place of basil, which is hard to find. Ryuji calls this pasta a "serious pasta" and builds the sauce from shiso, groun
22:20Learning "Summer Vegetable Jibuni" from the Head Chef in Kure: The Chicken Dish That Made Bitter-Melon-Hating Ryuji Say "Delicious" for the First Time
This is the second installment of a series in which Ryuji learns dishes not yet covered on their channel from the head chef (Mr. Takabayashi) of the Clayton Bay Hotel in Kure. The previous video, feat
21:32Chilled Soupless Tantanmen Without Tahini-Style Sesame Paste: Ryuji's Recipe Made with Soy Milk and Ground Sesame
In this episode, Ryuji makes a chilled version of soupless tantanmen. He says he shot it on short notice because many commenters had asked for chilled soupless tantanmen, and he realized he really had
33:03The Seven Dishes in Ryuji's Mountaintop Bento for a Hike, and How He Adapted Them for a Packed Lunch
Cooking researcher Ryuji was going hiking the next day with Ryusei Kuwata, who asked, "Make us a bento." This video follows the process from making and packing seven dishes in about an hour on a day o
23:18Ryuji Tries and Recreates SUSURU's Chilled Ramen That People Are Calling "Too Salty"
In this video, cooking researcher Ryuji eats "Noko Tonkotsu Buta Muso," a chilled ramen for convenience stores created by ramen YouTuber SUSURU. The product had been getting attention because people w
18:26Ryuji Puts His Hot Pot Soups with Daisho, Which Sold 2.8 Million Servings, to Summer Use: A "Slimming Hot Pot" and a "Hot Pot Soup Curry"
In this episode, cooking researcher Ryuji visits the headquarters of food manufacturer Daisho and makes recipes using the "Ultimate Kimchi Hot Pot Soup" and "Ultimate Chicken Sansho Hot Pot Soup" that
19:35"Ultra-Slimming Fried Rice" Made with Shirataki Instead of Rice: Ryuji Explains How to Make It and Key Tips
In this episode of the "slimming meals" series, which doubles as Ryuji's own diet, the cooking researcher introduced a fried rice that uses shirataki noodles in place of rice. Fried rice is a classic
33:03Ryuji Rates 10 Picks from a Seijo Ishii Superfan, Then Makes a White Truffle Butter Pasta with Sweet Shrimp
Koyuki Sugasawa has returned as a guest on a video by cooking researcher Ryuji. Last time, Sugasawa introduced products from Kaldi, and the episode drew a big response. This time, Sugasawa brings in p
17:56"Addictive Pork" Made with Just Pork Offcuts and Onion: Ryuji's Steps for Making Cheap Meat Tender
In this episode, cooking researcher Ryuji introduces "Addictive Pork," a sweet-and-savory stir-fry made with pork offcuts and onion. Ryuji explains that many of their recent recipes have involved long
17:07For Those Tired of Mentsuyu: "Soy Milk Tantan-Style Dipping Somen" Made with Chicken Paitan and Soy Milk
Cooking researcher Ryuji says that when it comes to somen in summer, "you can never have too many ways to eat it." Most people eat it with mentsuyu, but as a cooking researcher, he's already tired of
17:38Tomato-Free Ground Beef and Miso Pasta: Hayato Morita Draws the Moisture Out of Ground Meat and Builds the Sauce Through Emulsification
Hayato Morita, known as the "Meat Genius," appeared on Ryuji's channel to make a meat sauce without tomatoes. It is a pasta of ground beef with a little miso, emulsified with olive oil, butter and Hi-
16:10Does "Samurai Mac Without Sauce Taste Like a 2,500-Yen Omotesando Burger"? Ryuji Tests It and Gives a Verdict
Cooking researcher Ryuji and staff tried out a hack that has been going around on X (formerly Twitter): "If you order the Samurai Mac Double Thick Beef without sauce, the meat stands out and it become
25:05Trying the Cold-Water "Hiyashi Cup Noodle": Ryuji Tests Mixing It with Soy Milk, Hojicha, and Tomato Juice
In this episode, cooking researcher Ryuji taste-tests two varieties of Nissin's "Hiyashi Cup Noodle" (Spicy Kimchi and Chicken Salt Lemon). Is a cup noodle made with cold water instead of boiling wate
1:00:27Three Cooks Eat Their Way Through "Unglamorous" Online-Shopping Ingredients: A Yahoo! Shopping Product Review by Ryuji, Tetsuya Onishi and Momoko Futamatsu
This is the second installment of a series, sponsored by Yahoo! Shopping, in which the cast taste-tests products recommended by Ryuji. Ryuji spent an entire day sampling more than 30 items and picked
24:28Making Supermarket Eel Taste Like It Came from an Eel Restaurant by Washing Off the Sauce, Steaming and Re-grilling: Ryuji's Prep Method and Taste Test
How much better can packaged supermarket eel get when a cooking expert works on it? To find out, Ryuji split Chinese and Japanese eel into "prepped" and "simply reheated" portions and compared them si
18:56Chef Tsutomu Ochiai Teaches Ryuji a Tomato-Juice Arrabbiata, and the Story Behind "Disgraziata"
Culinary researcher Ryuji, who introduces Tsutomu Ochiai as "the Italian chef I respect most," welcomed the chef back following their previous episode on peperoncino. This time the theme is arrabbiata
22:52Is Curry Misokin Short on "Curry"? Ryuji Rates the Cup Noodles and Recreates a Homemade Version with Curry Powder
In this episode, culinary researcher Ryuji tastes and rates "Curry Misokin," the latest addition to the Misokin series produced by HIKAKIN, then creates a recipe for recreating it at home. Since Nissi