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  • Hey, guys.

    こんにちは

  • So, I made a ramen video a few years ago.

    数年前にラーメンの動画を作ったのですが、

  • But this time I want to put a bit more effort and time into making it better.

    今回はもう少し手間を加えてを作りました

  • Ramen is one of the most popular Japanese fast foods, although it's not fast to cook.

    ラーメンは日本の人気ファストフードですが、

  • This recipe took me two days to make,

    調理には時間がかかります

  • but it was definitely worth it.

    このレシピは2日かかりますが、

  • It's probably hard to get all the ingredients I used for this recipe if you're not living in Japan,

    その甲斐はありました

  • but you can easily make some of the delicious toppings I made, so please, give it a try!

    国外で同じ材料を揃えるのは難しいかもしれませんが、

  • Alright, let's start cooking!

    美味しいトッピングは簡単に作れますので、

  • Let's make toppings first.

    試してみて下さい

  • I'm gonna start with pork.

    では、調理です

  • Rub in salt to season.

    まずは叉焼から

  • Then, slowly sear the outside of the pork.

    塩を揉みこみます

  • Now, let's make the sauce for the pork and boiled eggs.

    全面をサッと焼きます(湯通し15秒でも可)

  • Get the green part of the green onion,

    叉焼と味玉のタレを作ります

  • a few slices of ginger,

    ネギの青い部分

  • and crush the garlic.

    生姜スライス

  • Add saké, mirin, soy sauce, sugar, salt in a pot and heat it up on low heat.

    潰したニンニク1片

  • Turn off the burner before it boils.

    鍋に酒、味醂、醤油、砂糖、塩を入れ弱火にかけます

  • Now, wrap the pork with a paper towel, and put everything in a ziploc bag.

    沸騰寸前で止めます

  • Then, get rid of the air inside the bag. Using a bowl of water makes this process easy.

    豚肉をキッチンペーパーで包み

  • Then, place it in a rice cooker, and add boiled water.

    全てを密封袋に入れ

  • Press the 'keep warm button', and it'll be done cooking in about 3-4 hours.

    袋の中の空気を抜きます

  • Then, keep it in a fridge for half a day.

    水を張ったボウルを使うと楽です

  • Now, let's make half-boiled eggs. (Soft-boiled/Ajitama)

    炊飯器に熱湯と一緒に入れ、

  • Making a tiny hole at the bottom of the eggs prevents it from cracking.

    保温で4時間ほど放置します。

  • Boil the eggs for 6 minutes and a half.

    後は冷蔵庫で半日寝かせます

  • Take the eggs out and cool them down.

    次は味玉です

  • When they're cooled down, get rid of the shells.

    底に穴を空けておくとひび割れを防げます

  • If you have a container like this, put the egg in, cover them with water, and shake it.

    6分半で半熟です

  • Place eggs in tupperware, and add equal parts of water and sauce.

    玉子を取り出し冷まします。

  • Then, cover it with a paper towel and keep it in the fridge for half a day as well.

    冷めたら、殻をむきます。

  • when the pork is done, slice it as thin or as thick as you want.

    円柱の容器があれば、

  • Now, let's make the soup.

    簡単にむけます。

  • Prepare the soup stuff like this.

    玉子を容器に入れ、

  • Next, add green onion, ginger slices, chicken bones and wings in boiled water, and boil them for a minute to get rid of smell.

    タレと水を半々入れます

  • Place them in cold water and chop the bones into chunks.

    キッチンペーパーをかぶせ、

  • Put the bones and chicken wings in a pot and cook it on very low heat for an hour.

    冷蔵庫で半日寝かせます

  • Let's make clam soup at the same time.

    叉焼はお好みの厚さでどうぞ

  • Before cooking the clams, get rid of sand in the clams by adding 3% salt water and wait for half a day.

    次はスープです

  • Boil the clams with saké and kombu for thirty minutes on low heat.

    こんな感じでダシを取ります(半日)

  • Skim off scum while boiling.

    ネギ(青い部分)、生姜、鶏ガラ、手羽を1分茹で

  • Cut off the skin of chicken and fry it on low heat until it becomes crispy.

    臭みを取ります

  • I'll use chicken oil for the soup, and chicken skin for the topping later.

    水で冷まし、

  • Let's make another topping:

    ガラをぶつ切りにします

  • This time I'll cut off the white part of the green onion, cut off the core, and slice it thinly.

    ガラと手羽を戻し、

  • Soak it in water for 5 minutes.

    1時間弱火で茹でます

  • Now, let's blend all the soup.

    次に貝の出汁をとります

  • The blend ratio is completely up to you.

    事前に3%の塩水で砂抜きしておきます

  • For example, if you want the soup to be a little more fishy, then add more bonito stock.

    水、酒、昆布を入れ、弱火で30分茹でます

  • You can see my ratio in the description box, but you can adjust however you want, and make your own soup.

    アク取りも忘れず

  • When the soup is done, add soy sauce with kombu and chicken oil in the ramen bowl first.

    次に鶏皮から油を取ります

  • Let's prepare toppings.

    パリパリの皮は後でトッピングにします

  • Scorch the pork slices.

    鶏油はタレ用です

  • Cut the egg in half.

    トッピングをもう一つ

  • Pour soup in the bowl.

    白髪ネギを作ります

  • Finally, boil the noodle,

    芯を除き、

  • strain it well,

    細く切ります

  • and finish.

    5分水につけます

  • [whispering] Itadakimasu. (Thank you for the meal)

    スープを合わせます

  • Hmm, this is so good.

    比率は皆さんの好みでどうぞ

  • Wanna try some?

    例えば魚介スープを多めに調節するなど

  • [chuckles]

    一応、説明欄に割合を載せておきますが、

  • [chuckles]

    是非、自分の好みのスープを作ってみてください

  • Mm,

    準備ができたら、

  • it was worth it.

    醤油、昆布ダシ、鶏油を入れておきます

Hey, guys.

こんにちは

字幕と単語

動画の操作 ここで「動画」の調整と「字幕」の表示を設定することができます

B1 中級 日本語 茹で スープ トッピング タレ 手羽 昆布

ラーメンマナデ (Homemade Ramen)

  • 149 13
    吳堯勛 に公開 2021 年 01 月 14 日
動画の中の単語