料理研究家リュウジのバズレシピ
13:04Stir-Fried Pork and Peppers Seasoned Only with Oyster Sauce, Learned from Ajibo Group
Ryuji has already published two recipes for chinjao rosu. This time, he describes the chinjao rosu he ate on an earlier visit to the Chinese restaurant Ajibo Group as "the most delicious of my life,"
16:54Comparing Moko Tanmen Nakamoto's "Hokkyoku Ramen" Cup Noodles and Customizing Them with Natto and Cheese Curry
In this episode, culinary researcher Ryuji, in a cup ramen segment for the first time in a while, compares two Moko Tanmen Nakamoto cup noodles sold at 7-Eleven and elsewhere with the staff. Ryuji tri
25:45Ryuji Compares a Challenger's Chilled Carbonara Somen, from Someone Who Said "Just Use Kewpie," Against Ryuji's Own Recipe
Ryuji's "chilled carbonara somen" spread widely on social media, but it drew a quote post on X that sharply criticized the recipe. When Ryuji replied, "In that case, please share your recipe," the per
21:02Ryuji's "Yamagata Dashi," Seasoned with Shio Kombu and Bound Together by Okra's Stickiness
In this episode, cooking researcher Ryuji makes "Yamagata dashi," a dish of finely chopped summer vegetables such as cucumber and eggplant. Yamagata dashi is a pickle-like dish in which the chopped ve
46:08Ryuji Tries Nagatanien's "Mabo Harusame" Six Ways: Rating the Official Arrangements and His Own
In this episode, culinary researcher Ryuji features Nagatanien's "Mabo Harusame" in a sponsored video for the company. It is the second sponsorship, following a video the previous June introducing the
43:02Ryuji Re-Reviews Lawson Products With No Holding Back: Charcoal-Grilled Series Wins Raves, Microwave Gyoza Gets a C
This is the second installment of the "Storming Lawson" series, in which cooking researcher Ryuji welcomes Lawson staff into their home and reviews the chain's new and staple products without pulling
25:20Cold Shabu-Shabu Made with Cheap Pork Offcuts: Ryuji Demonstrates the Prep, the Boiling Method and an Onion Sauce
Cooking researcher Ryuji tried to see whether cold shabu-shabu could be made with thinly sliced pork offcuts (komagire). Until now, Ryuji's cold shabu-shabu recipes had used only shabu-shabu-cut meat,
19:43Ryuji Tests the Viral Hack for 7-Eleven's "Buta Ramen": What's Missing Is Umami, and the Answer Is Ajinomoto
In this episode, cooking researcher Ryuji makes and reviews a mazesoba hack using 7-Eleven's "Buta Ramen" that has been making the rounds on social media, then creates his own improved version. Ryuji
9:58Meatless, 100 Yen a Serving: Recreating the Tofu Fried Rice from Episode 1 of Iron Wok Jan
Culinary researcher Ryuji recreated the tofu fried rice that appears in the first episode of Iron Wok Jan, a cooking manga that is getting an anime adaptation. The only ingredients are rice, tofu, one
28:56Hayato Morita's Brine for Moist Chicken Tenderloins and Peperoncino
This episode of Ryuji's channel was filmed as a sponsored video for J-Oil Mills' extra virgin olive oil. Ryuji had done this sponsorship many times before and felt he had run out of things to make. So
36:41Are "Rare Cuts" of Yakiniku Really That Good? Comparing Saga Beef Tenderloin, Neck, and Megane with a Meat Pro
A representative from Frank Meat Co., Ltd., a company that has appeared on "Tsuhan no Tora," brought around 40 to 50 kg of beef to culinary researcher Ryuji. Ryuji was skeptical of "rare cuts," wonder
24:24Recreating Saizeriya's "Tender Chicken with Cheese" at Home: A Tomato Juice Sauce and Homemade Garum Sauce
In this episode, prompted by news that two Saizeriya chicken dishes are being dropped from the grand menu, Ryuji takes on recreating the "Tender Chicken with Cheese." According to Ryuji, the dishes ar
23:19Chicken Nanban Made with Chicken Breast That "Surpasses the Ultimate," with Tartar Sauce Made from Iwashita's Pickled Young Ginger
In a sponsored video (PR) for Iwashita's pickled young ginger (Iwashita no Shin-Shoga), cooking researcher Ryuji made "Tartar Chicken Nanban That Surpasses the Ultimate" using chicken breast. A few ye
41:02Ryuji Drags SUSURU Around Toritsu-Daigaku: A Five-Stop Crawl from Soba-Shop Ramen to Butcher-Shop Roast Pork
This is the third installment of "Meguro Ward Shopping Street Tour" by cooking researcher Ryuji. This time the guest is ramen YouTuber SUSURU. The setting is the area around Toritsu-Daigaku Station on
28:57"Fainting Eggplant": Scored, Deep-Fried Plain in Rice Bran Oil, and Soaked in a Sweet Ponzu Sauce
In this installment of the series where cooking researcher Ryuji presents recipes in the voice of "Mama," the topic is fried eggplant. According to Ryuji, he has put out a number of eggplant dishes be
26:02Ryuji Recreates the "Zawa-Pepe" He Ate at an Asakusa Beer Hall Using Only Memory and Taste-Testing
Culinary researcher Ryuji was blown away the day before by a peperoncino with sauerkraut (nicknamed "Zawa-Pepe") that he ate at a beer hall in Asakusa. In this video, without asking the restaurant for
15:10Ryuji Makes and Eats "Dorilocos," Doritos Bags Stuffed with Toppings
Cooking researcher Ryuji recreated "Dorilocos," a dish said to be trending on TikTok. You open a bag of Doritos, put vegetables and ground meat straight inside, and eat it. Ryuji called themself a thr
26:08After Eating Sukiya's "Tonjiru Ramen," Ryuji Explains Why Tonjiru Doesn't Work as Ramen Broth and Presents an Improved Homemade Version
Sukiya has launched two kinds of tonjiru ramen. Cooking researcher Ryuji had staff buy them, then taste-tested and graded them. After that, Ryuji makes a tonjiru ramen along the lines of "here's what
23:13Ryuji Remakes a Recipe from Five Years Ago with Rice Bran Oil: "Ultimate Taiwan Mazesoba"
In this episode, culinary researcher Ryuji remakes their own recipe from five years ago, "Ultimate Taiwan Mazesoba." It is a sponsored video for J-Oil Mills' rice bran oil, and Ryuji explains the reas
31:03Taking a Hungarian Sushi Lover to One of the Very Best Restaurants: Ryuji Works Through the Head Chef's Omakase
In this video, culinary researcher Ryuji takes Otto, a foreigner they became friends with during an earlier shoot, to the sushi restaurant Ryuji "considers the most delicious." The goal is simple: to