A "Void" Rice Cooked with Whole Kunseiya Sausages, Plus a Decadent Cheese-Filled Variation

Ryuji mentions that a separate video is being filmed of eating smoked food at a campsite, then declares that this time the cooking will follow the void approach. The reason is that Kunseiya sausages are well seasoned, only need to be cooked, and are simply easy. Ryuji adds that whenever filming a recipe with sausages piled right on top, it is always made the void way.

Besides the regular version, Kunseiya comes in three varieties: chorizo, cheese, and black pepper. They aren't new; they're already on sale, but Ryuji says many people probably don't know about them. Ryuji tried all three and found every one delicious. The chorizo was used for peperoncino and the black pepper for a rice bowl in other videos, and this time the regular and cheese varieties are used.

Before the main part, there is a scene where Ryuji tastes the cheese flavor as is. According to a staff member, the product was developed on the idea that cheese pairs well with meat, especially with the umami of smoked meat. The goal is to bring out both the umami of the meat and the umami of the cheese.

After eating it, Ryuji calls it "delicious," while frankly admitting to preferring the chorizo. Still, Ryuji repeats that it's tasty, says it makes you want a beer, and that it would go well with alcohol. The view is that this is because the smoking itself makes it delicious.

The regular version basically uses only Kunseiya and rice. It's made with 2 go of rice, but that's just the channel's standard amount, and 1 go is fine too.

Rinse the rice lightly, about once. Since it's being seasoned rather than eaten as plain white rice, it doesn't need much washing. Add water slightly below the 2-go line. Then add 1 and 1/3 teaspoons each of consommé and chicken bouillon. Ryuji explains that combining the two makes the umami stronger. Next, add 14 shakes of garlic powder.

Place two whole bags of sausages on top. Ryuji says that the more sausages there are, the better it tastes. Finally, add 20 g of butter and cook on the normal setting.

Ryuji explains a personal preference about this step. Many recipes put the butter on at the end, but cooking it in is definitely tastier, Ryuji says. Cooking it in makes the rice slightly firmer, giving it a pilaf-like texture.

Some also say sausages are better added afterward, but Ryuji argues that cooking them in is tastier here too. Kunseiya has a strong meaty umami, and the smoky aroma also transfers to the rice.

The variation uses the same rice and seasonings as the regular version, with 1 and 1/3 teaspoons each of consommé and chicken bouillon. Ryuji says that, honestly, this one is even more insane. Even with the same flavor base, the result is completely different.

The addition is mushrooms. They were chosen because they pair well with cheese and because Ryuji likes them. If you don't have mushrooms, other kinds of mushrooms are also delicious. Brown mushrooms were used this time, but white ones are fine too. Ryuji also jokes that having mushrooms in it gives a "mysterious sense of reassurance" nutritionally.

Squeeze an entire pack of mushrooms by hand as if they were your sworn enemy, and add them. How much to crush them is up to you, but Ryuji recommends leaving them "half-killed," with some chunkiness remaining, because crushing them completely loses the texture. If you want to enjoy more of the mushroom aroma, crushing them completely is fine.

Then add all of the cheese-flavored Kunseiya. These sausages have little bits of cheese kneaded into them, so the cheese seeps out during cooking. More cheese is added after cooking. Ryuji even describes it as "an extremely brainless recipe."

This version includes butter but no garlic powder. The judgment is that it isn't needed because of the cheese, and it can also be added later to change up the flavor.

While preparing the variation, Ryuji shares thoughts on void recipes. Brainless, easy recipes have an explosive deliciousness, and that's why void recipes are popular, Ryuji says.

According to Ryuji, in home cooking, requiring little effort is a great strength. With a low-effort dish, you can use your own time freely. Labor-intensive dishes are nice too, but if one takes an hour, you lose that hour of your life. This recipe just involves half-killing the mushrooms and adding the sausages, and Kunseiya helps with that, Ryuji said.

Opening up the regular version, Ryuji looks at the whole sausages lined up and says, "This is idiot rice." Ryuji recommends serving it with about three sausages per portion. Ryuji also mentions starting to make it this way about four years ago, making it a very early recipe.

For the variation, place four slices of cheddar cheese on top once it's done cooking, and let it steam briefly so the heat of the rice melts them. Cheddar is Ryuji's preference, and regular sliced cheese or pizza cheese is fine too. Ryuji also likes that cheddar adds color. After steaming, the cheese melts into a decadent-looking dish, and when a staff member says it looks American, Ryuji replies that this is exactly the image intended. Ryuji also says it's good to have the cheese scattered throughout the rice. Finally, add plenty of black pepper and season with soy sauce or, since it's Western-style, Aji-Shio.

Because butter was cooked in, the rice in the regular version turns out loose and separate. Ryuji says it's "seven times better than imagined," noting that the smoky aroma and flavor have transferred to the rice. A staff member comments that it has a junky quality like something you'd find in a convenience store rice ball.

For a flavor change, use "Majisco." If you don't have it, Tabasco or your favorite hot sauce is fine. The added acidity works well too.

A staff member says they prefer the cheese version. They also mention liking that the sausage casings stay snappy even after being cooked in. Ryuji, noting that it comes down to personal taste, sums it up: the regular version is light, while the cheese version is rich and suited to when you want a guilty-pleasure meal. Though it's easy to make, it's as satisfying as a reward meal.

There is also a mention that black pepper is better freshly ground, and a moment where Ryuji says black pepper goes three times better than expected. Majisco or hot sauce also seems like it would suit the cheese version, and Ryuji says it might be better to have some.

At the end, Ryuji says both are delicious, variations included, and encourages viewers to try both. With the added flavor of the mushrooms, the cheese version feels more like a proper "meal," and with a side salad it would be perfect. The regular version is relatively light.

Even when cooked into the rice, the sausages transfer only their deliciousness to it. The casings stay crisp even after a long cook, which Ryuji guesses is because the product is high quality. Ryuji closed by saying Kunseiya, including the cheese flavor, is delicious simply cooked as is, so viewers should definitely try it.