*Speaking with a heavy Japanese accent* Just put it over here, yes. So if you want the juice a little bit come out, then you set it down over there, 200 degrees, over here, not over 70 degrees and first I cook it on this side and this side. You can see the juice here, first you want the juice a little bit come out. But don’t want too much to lose the juice. If I first cook it over here Maybe the juice from the face lose, *inaudible*. And slowly, slowly cook, yes. Inside the umami more come out, yes. Yes, just slowly. mmm.. I just want the outside out slowly cooking yes. This is a fresh wasabi. Cooking for the tenderloin, the tenderloin is very soft I will go grate this for you. If I cook in a *inaudible*. I have to grate this through. The two is different You know what’s different, the power different. For soft, go softer power. If cooking in the… *inaudible* more many marble, many fat, I have the more power, but over here back to use power for soft. Yes. This is the juice. So now I will cook it. Just a minute. Then just put over here… You see this is the juice, yes. First I didn’t put any salt to taste. Now I put a little bit salt Because you know why? If we’re cutting the skin you put some salt it’s slippy, so you want the juice closed back inside, yes. So now I will cook it for the steak. Just put the non-salted butter. But later we’ll take out the butter. We don’t wanna keep the butter for too long. See, the colour, they will like, er, change. Then. first cook it on this side, and this side. Fresh wasabi. Salt, from Akita, sea salt. Right, onto the *inaudible*. Then, now, I… We will put some air inside, We want it in the rice, making the *inaudible*. Because if we don’t put some air inside and keep a long time, the rice will be very hot. Just a little bit of Gobo (burdock), the root. You can see egg yellow, very rich. Because the chicken every two days, born one egg. So the name… the name we call, erm, er, *inaudible*, yeah. Yes! Mix that… First time, when we cook it (red beans) a little bit soft, take half outside. Then more by the time cooked, then put that half back. Then you can feel… Hard, soft, hard, soft. You can make it a good taste. If all hard, if all soft, maybe no good taste. Yes. The feel (texture) will change the taste. Dorayaki. (Red-bean stuffed pancake) Okay. Let me just make a pancake. Yes. Yes. Just waiting for some air to come out so I have *inaudible*. See, some air come out. Take care, little bit hot. Okay.