【TBSJ] Hito Recipe.Recipe3 Masaru KasamatsuThe passionate story of two men with their eyes on the world and crispy chicken steaks. | feature

World peace brought by good food.

Toba:I now realize that people who want to go abroad are thinking the same way. In terms of cuisine, Japanese food is said to be at a world-class level, but if I were to work on Japanese food, the standard would not be within Japan, but would be the world. I believe that we have the potential to create "deliciousness" not in Japan but in the world, and I want to believe more in our own abilities. Otherwise, I think it would be boring. At this point, our company is talking about the next five years.

Kasamatsu:It is totally possible, isn't it, to win the world?

Toba:Seriously, I have no doubt about that. I can see that our company will be the first company in the world to verbalize and define the word "delicious. No one has ever defined "delicious" including Rosanjin and other famous people. I think we can do this because we create "deliciousness" not only in terms of taste, but also in terms of external factors. This is like the infrastructure of Google.

Toba:Because if it doesn't taste good, people can't live. You don't hear people say they want to wear that dress when they die, but they talk about what they want to eat. That's how much what we do is required and necessary. That's why we are going to the world, and if the food is good, there is a possibility that wars will disappear. We can make the world peaceful with our food! Well, on the other hand, if it doesn't taste good, it could lead to war (laughs). So, deliciousness really has potential.

Kasamatsu:But when you get down to it, don't you think they are the same? The person who thinks about this one dish for a long time and works hard to make it will eventually go to the world, and the person who tries hard to find a way to act out a single script will also go to the world.

Toba:Yes, yes. Shouchi has never changed since I first met him, and I don't feel like he is a celebrity at all. If there is a film shoot with Shouchi in it, I would like to bring him a bento box or a soup kitchen. The best nori bento I've ever made is really good.

Kasamatsu:What is the best nori bento? I am currently shooting a film in Japan, and I would love for you to come.

Toba:I'd like to do it anyway, budget being secondary. There are a lot of staff members on the set, and the denominator of deliciousness is also very large. When someone wants Mr. Toba to make something delicious, I want to be the person who can say yes with a simple "yes," putting aside the issues of schedule and money. That is the only reason for the existence of cuisine.

Order by Mr. Kasamatsu
Crispy chicken steak with broccoli and tuna salad.

Ingredients (for 1 person)

Crispy Chicken Steak

1 chicken thigh
Salt to taste (1% of chicken weight)
1 garlic clove
Olive oil, to taste

Shrimp and broccoli salad

1/2 broccoli
6 peeled shrimp
1 can of tuna
1 egg
Mayonnaise
Dressing

fried eggs

1 egg
2 cloves garlic
Olive oil (pure), to taste
Salt (regular) to taste

1) Prepare the chicken first. Remove excess fat and sinew from the chicken, wrap the chicken skin side up and wrap the meat side down and let it dry in the refrigerator for 1 to 2 hours. Wash broccoli well and separate into small bunches.

Sprinkle salt on the chicken and start cooking it in a pan with more oil. Turn the chicken occasionally and cook so that the skin becomes crispy. Boil broccoli in salted boiling water and put in ice water. Boil the prawns lightly and put them in ice water.

(3) Add the crushed garlic to the pan in which the chicken is cooking. When the chicken is about 90% cooked, turn it over and brown the meat side slightly. When the fish is 90% cooked, turn it over and grill a little on the meat side.

Drain the oil from the tuna and place in a bowl. Drain the broccoli and shrimp thoroughly and place in the same bowl. After salting, add the dressing and toss. For topping, fried eggs made with more oil and garlic are recommended. Put olive oil in a frying pan, add the eggs, and cook the alooze. When the eggs are cooked to a certain degree, turn them over and cook the flesh side slightly before serving and sprinkle with (regular) salt.