ふわっふわな食感がたまらない、白身魚のムニエル
[Ingredients (serves 4)] 2 fillets of Costco Pangasius white fish 4 scallops A little chopped onion 40g butter 1-2 tablespoons straight mentsuyu (noodle soup base) Flour, to taste Lemon, to taste Parsley (or basil, if desired) 1 teaspoon olive oil Garlic (to taste) to taste ◇Variety Channel "Kawagoe Chef Daze" / @kawagoechef_daze ◇Official Social Media Accounts X: https://x.com/kawagoechefdayo TikTok: / kawagoechefdayo ◆Inquiries [email protected] https://www.7th-inc.com/ ◆Materials Provided OtoLogic: https://otologic.jp ◆Staff Planning: Tatsuya Kawagoe, Araki Shacho Produced by: Araki Shacho Composition/Direction: Yu Hanaya Editing: SHIHORI Filming/Lighting: Kei Koyama Promotion/Support: Murami Culinary Supervision: Tatsuya Kawagoe Production: 7th Inc. --------------------------------
![Chef Kawagoe transforms a gigantic Costco salmon into a luxurious meunière [COSTCO]](https://i.ytimg.com/vi/inHP47sZFc0/hqdefault.jpg?sqp=-oaymwEjCNACELwBSFryq4qpAxUIARUAAAAAGAElAADIQj0AgKJDeAE=&rs=AOn4CLCe56TZV1nEjd2DQ1wrhqAqswvIXQ)
Chef Kawagoe transforms a gigantic Costco salmon into a luxurious meunière [COSTCO]
![Chef Kawagoe's first visit to KALDI! Introducing pasta creations using purchased items [KALDI]](https://i.ytimg.com/vi/OGg-TYQm538/hqdefault.jpg?sqp=-oaymwEjCNACELwBSFryq4qpAxUIARUAAAAAGAElAADIQj0AgKJDeAE=&rs=AOn4CLCPpqfo8yAbvw5QLZngbxvePPzwxw)
Chef Kawagoe's first visit to KALDI! Introducing pasta creations using purchased items [KALDI]
A Taste of Miyazaki! How About Trying This Pro-Level Chicken Nanban with a Hint of Bonito?
Mom's Touch is huge in South Korea. What happened when 53-year-old Chef Kawagoe tried it for the ...
![[Kawagoe Shokudo] Tomato, egg, and fish sausage, the chef's favorite.](https://i.ytimg.com/vi/3Yox82TliXA/hqdefault.jpg?sqp=-oaymwEjCNACELwBSFryq4qpAxUIARUAAAAAGAElAADIQj0AgKJDeAE=&rs=AOn4CLB8TvXQ64fyo1YJ82GDuYLqZ0ot7g)
[Kawagoe Shokudo] Tomato, egg, and fish sausage, the chef's favorite.
みんなが絶対に作りたくなる最強の魚料理作ったので普段魚食べない人もやってほしい
Infantino stinksauer, leere Ränge, Buh-Rufe - und 200.000 Tickets übrig! RIP Fußball WM 2026
魚の火の入れ方〜白身魚のポワレ 地中海風｜新鮮な魚の味を最大限に引き出す
There are many ways to make fried chicken, but Chef Kawagoe introduces the best way to make fried...
冷凍唐揚げって結局どれが美味しいのでしょうか？
スパイスオタクが作る、アメリカ屋台のソウルフード『チキンオーバーライス』
![[Summary] 3 Ingredients Only! 3 Bean Sprout-Centered Side Dish & Bulk-Up Recipes (Ground Meat, Gr...](https://i.ytimg.com/vi/zsKmjExZnk8/hqdefault.jpg?sqp=-oaymwEjCNACELwBSFryq4qpAxUIARUAAAAAGAElAADIQj0AgKJDeAE=&rs=AOn4CLBJxgYI4Kh1Nf2wNwne454uHwB8Bw)
[Summary] 3 Ingredients Only! 3 Bean Sprout-Centered Side Dish & Bulk-Up Recipes (Ground Meat, Gr...
【仏料理20年のガチガチガチ勢】市販のサーモンで本気のサーモンムニエル作ります！【LA BONNE TABLE・中村和成】｜クラシル #シェフのレシピ帖
ロピアの購入品で川越シェフとパーティ（レビュー）
#118 Red sea bream meunière with potato puree and burnt butter sauce Teruhiko Hoshino
プロが魅せる家庭で出来る簡単料理 ジャガイモと白身魚のカリカリ焼き | 焚き火イタリアン falo | 【家庭で出来る】【ミシュラン】【焚き火】【イタリアン】
![[Complete Edition] Professional Sashimi Cutting and Presentation Techniques](https://i.ytimg.com/vi/ko_-jzW6Jh0/hqdefault.jpg?sqp=-oaymwEjCNACELwBSFryq4qpAxUIARUAAAAAGAElAADIQj0AgKJDeAE=&rs=AOn4CLCOZ54HWOyJHmcuYLH2zZa7bdN2og)
[Complete Edition] Professional Sashimi Cutting and Presentation Techniques
![[First Time Experience] Chef Kawagoe's first attempt at Mala Tang ends up costing over 3,000 yen.](https://i.ytimg.com/vi/r_twe6U33RM/hqdefault.jpg?sqp=-oaymwEjCNACELwBSFryq4qpAxUIARUAAAAAGAElAADIQj0AgKJDeAE=&rs=AOn4CLDMa-Kai3LRqwOSzYRO5ltNGiKP1w)
[First Time Experience] Chef Kawagoe's first attempt at Mala Tang ends up costing over 3,000 yen.
川越シェフに本気のパスタを作ってもらったら味の素振りやがった
