【勝負の結果は！？　VS笠原将弘 料理人YouTuber決戦②−２】笠原が助手に⁉︎日本人が大好きな味！豚肩ロースが超やわらかい煮物　道場六三郎の家庭料理レシピ～#9２

About Masahiro Kasahara Owner of Sanpiroron, born in Tokyo in 1972 In September 2004, he opened his own restaurant, Sanpiroron, in Ebisu. The menu features only an "omakase course" featuring seasonal ingredients. The dishes, created with a unique sensibility, captivated the hearts of customers, quickly becoming a popular restaurant with reservations hard to come by. In 2013, he opened Sanpiroron Nagoya in Nagoya, and in 2019, Sanpiroron Kanazawa in Kanazawa. He launched his own YouTube channel in June 2023: "Pros and Cons: Masahiro Kasahara's Narrow Road of Cooking"    / @sanpiryoron   [Ingredients] Pork (Pork Shoulder Loin) Konjac (Konnyaku) Carrot Lotus Root Burdock (Gobo) Daikon (Japanese Radish) Soybeans Mentsuyu (Noodle Soup Stock) Sugar Soy Sauce Potato Arima Sansho (Japanese Pepper) [About Dojo Rokusaburo] Born in 1931. Opened "Ginza Rokusan-tei" in 1971. Served as the first "Iron Chef" on Fuji TV's "Iron Chef" in 1993. Opened "Kaishoku Michiba" in 2000. Received the "Contemporary Master Craftsman" award in 2005 and the Order of the Rising Sun, Fourth Class, in 2007. [About Iron Chef's Kitchen] Mr. Rokusaburo Dojo carefully explains recipes for home-cooked dishes like "Fried Chicken," "Onigiri," "Chinese Cabbage Salad," "Shogayaki Pork," and "Nikujaga (Beef and Potatoes)." For other videos, please click the link below: https://bit.ly/39ApBcG [Ginza Rokusantei] For reservations and details, please click here: https://rokusantei.jp/ #pork #MasahiroKasahara #Beginner #RokusaburoDojo #TimeSaving #IronChef