親子丼の科学的作り方｜トロトロはなぜ卵は均一に固めてはいけないのか？肉がパサつく理由・黄金比の正体・プロの火入れと2度入れ技術まで完全解説

Why does oyakodon (chicken and egg rice bowl) often fail? This video provides a thorough explanation, covering everything from why the meat becomes tough, why mixing in the egg is a bad idea, the secret to the perfect ratio of the sauce, and the science behind creating a perfect texture that even professionals can achieve. [Slow-Paced Explanation] Thank you for watching. References/source list Improvement of Foaming Characteristics and Stability of Sterilized Liquid Egg with Egg White Hydrolysate (EWH) (PubMed Central) https://pmc.ncbi.nlm.nih.gov/articles... Research note: Preparation and stability of egg white fluidic gel induced by ultrasonic pretreatment (PubMed Central) https://pmc.ncbi.nlm.nih.gov/articles... Thermal Processing of Liquid Egg Yolks Modulates Physio-Chemical Properties of Mayonnaise (PubMed Central) https://pmc.ncbi.nlm.nih.gov/articles... Periodic cooking of eggs (PubMed Central) https://pmc.ncbi.nlm.nih.gov/articles... Enhanced thermal stability of liquid egg white via disrupting the double-network structure at the initial stage of gelation (PubMed) https://pubmed.ncbi.nlm.nih.gov/41074... Gel properties of salty liquid whole egg as affected by preheat treatment (PubMed Central) https://pmc.ncbi.nlm.nih.gov/articles... Molecular Mechanisms Underlying Sensory and Chemical Changes in Muscle Foods Induced by Sous-Vide Cooking: A Review (PubMed Central) https://pmc.ncbi.nlm.nih.gov/articles... Dynamic alterations in protein, sensory, chemical, and oxidative properties occurring in meat during thermal and non-thermal processing techniques: A comprehensive review (PubMed Central) https://pmc.ncbi.nlm.nih.gov/articles... Thermal Characterization and Isoconversional Kinetic Analysis of Osmotically Dried Pork Meat Proteins Longissimus dorsi (PubMed Central) https://pmc.ncbi.nlm.nih.gov/articles... Foodborne Pathogens in High-Salt, High-Sugar, and High-Fat Foods: Matrix Effects on Persistence, Adaption and Inactivation for Food Safety (PubMed Central) https://pmc.ncbi.nlm.nih.gov/articles... The Twin White Herrings: Salt and Sugar (PubMed Central) https://pmc.ncbi.nlm.nih.gov/articles... Extreme Osmotolerance and Halotolerance in Food-Relevant Yeasts and the Role of Glycerol-Dependent Cell Individuality (PubMed Central) https://pmc.ncbi.nlm.nih.gov/articles... Impact of Partial Gelatinization on Structure, Physicochemical and Enzymatic Digestion Properties of Rice Starch Used for Rice Noodle-Making (PubMed Central) https://pmc.ncbi.nlm.nih.gov/articles... Understanding the Relationship between the Molecular Structure and Physicochemical Properties of Soft Rice Starch (PubMed Central) https://pmc.ncbi.nlm.nih.gov/articles... Morphological, Structural, Thermal, Pasting, and Digestive Properties of Starches Isolated from Different Varieties of Rice: A Systematic Comparative Study (PubMed Central) https://pmc.ncbi.nlm.nih.gov/articles... Influence of Partial Gelatinization Treatment on the Quality Changes of Puffed Rice (PubMed Central) https://pmc.ncbi.nlm.nih.gov/articles... Evaluation and Suppression of Retrogradation of Gelatinized Rice Starch (PubMed) https://pubmed.ncbi.nlm.nih.gov/31619... Physicochemical and Gelatinization Properties of Starches Separated from Various Rice Cultivars (PubMed) https://pubmed.ncbi.nlm.nih.gov/26352... Ministry of Education, Culture, Sports, Science and Technology: Standard Tables of Food Composition in Japan (8th Revised Edition), Supplement 2023 https://www.mext.go.jp/a_menu/syokuhi... National Agriculture and Food Research Organization (NARO) Food Research Division https://www.naro.go.jp/laboratory/nfr... *If the link has changed due to updates, etc., please search again on the official website. *This video is a derivative work based on [Touhou Project]. Touhou Project Derivative Work Guidelines https://touhou-project.news/guideline/ #Oyakodon #YukkuriExplanation #YukkuriScience #YukkuriCooking