だしのひき方✥だし汁の作り方【日本料理レシピTV】

Name: だしのひき方✥だし汁の作り方【日本料理レシピTV】
Channel: 日本料理レシピTV✴日本語版

How to Make Dashi

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出汁汁を作ってみましょう。
Let's make dashi stock.
日本料理は季節の新鮮な素材と出汁で、
Japanese cuisine - using fresh seasonal ingredients and dashi,
本格的な味に仕上げることができます。
it can be made with an authentic finish.
おいしい出汁は、天然の出汁昆布と削り鰹を合わせて煮出すだけです。
Tasty dashi is just brewed from natural dashi seaweed combined with shaved bonito.
ほんの少しの時間と手間をかけることで、
By just spending a bit of time and effort,
本格的な香りと深い味わいを幅広く活用できます。
you can make wide use of its authentic aroma and deep taste.
材料は、出汁昆布、削り鰹、軟水ミネラルウォーターです。
The ingredients are: dashi seaweed, shaved bonito, soft mineral water.
昆布は洗わずに、濡れ布巾で拭いて、軽く埃を拭っておきましょう。
Wipe the seaweed with a wet cloth without washing to lightly wipe the dust away.
鍋に分量の水と昆布を入れ、約三十分浸しておきましょう。
Put an amount of water and seaweed into the pot, let it soak for around 30 minutes.
時間がない時は、そのまま使っても構いません。
If you have no time, it's okay to use them just as they are.
鍋に火をかけ、沸騰してきたら弱火にして、
Heat the pot. Once it boils, turn the fire down.
削り鰹をパラパラとゆっくり入れ、五分ほど煮ます。
Slowly scatter in the shaved bonito and boil for five minutes.
火を止めて、そのまま十五分ほど置き、うま味を出し切ります。
Stop the fire and leave it like that for around 15 minutes for all the juice to seep out.
ボウルにザルを乗せ、布巾やペーパータオルで濾すと、
Put a sieve on a bowl, filter using a towel or paper towel and
きれいな黄金色の出汁が出来上がります。
a beautiful golden dashi is done.
粗熱が取れたら、保存容器に入れ、
After removing the heat, put into a storage container,
冷蔵庫や冷凍庫で保存して使いましょう。
store it in the fridge or freezer, then use it.
かき混ぜず、静かに煮出し、濁らせないようにしましょう。
Without stirring, make it so that it quietly boils and does not get cloudy.
澄んだ出汁が、料理にすっきり爽やかな味の印象を与えます。
Transparent dashi means the dish will leave behind the impression of a clear and fresh taste.

出汁汁を作ってみましょう。

汁

Juice, sap; soup, broth; (dipping) sauce
日本料理は季節の新鮮な素材と出汁で、

季節

Season

日本

Japan

素材

Raw materials, subject matter

料理

Cooking, cookery, cuisine; dealing with something, handling, administration, management

新鮮

Fresh
本格的な味に仕上げることができます。

味

Flavor, flavour, taste; charm, style; experience; smart, clever, witty, strange

的

Mark, target

仕上げる

To finish up, to complete, to finish off, to get through, to polish off

本格

Original method or procedure; serious, orthodox, classical, genuine
おいしい出汁は、天然の出汁昆布と削り鰹を合わせて煮出すだけです。

天然

Nature, spontaneity; natural airhead

合わせ

Joint together, opposite, facing

出す

To take out, to get out; to put out, to reveal, to show; to submit (e.g. thesis), to turn in; to publish, to make public; to send (e.g. letter); to produce (a sound), to start (fire); to serve (food); to begin ..., to start to ..., to burst into ..

削り

Shaving, planing, cutting; shavings, flakes

鰹

Skipjack tuna, bonito (katsuwonus pelamis)

煮

Simmered with, cooked with; boiling, boiled dish

昆布

Kombu (usu. saccharina japonica), konbu, kelp, any edible species from the family laminariaceae
ほんの少しの時間と手間をかけることで、

手間

Time, labour, labor

時間

Time; hours

少し

Small quantity, little, few, something; little while; short distance
本格的な香りと深い味わいを幅広く活用できます。

深い

Deep; profound; dense, thick; close (relationship); intense, strong; late

香り

Aroma, fragrance, scent, smell

活用

Practical use, application; conjugation, declension, inflection

的

Mark, target

味わい

Flavour, flavor; meaning, significance

本格

Original method or procedure; serious, orthodox, classical, genuine
材料は、出汁昆布、削り鰹、軟水ミネラルウォーターです。

材料

Ingredients, material

削り

Shaving, planing, cutting; shavings, flakes

ウォーター

Water

鰹

Skipjack tuna, bonito (katsuwonus pelamis)

昆布

Kombu (usu. saccharina japonica), konbu, kelp, any edible species from the family laminariaceae

軟水

soft water

ミネラル

mineral
昆布は洗わずに、濡れ布巾で拭いて、軽く埃を拭っておきましょう。

埃

Dust; one ten-billionth

布巾

Tea-towel, dish cloth

昆布

Kombu (usu. saccharina japonica), konbu, kelp, any edible species from the family laminariaceae
鍋に分量の水と昆布を入れ、約三十分浸しておきましょう。

鍋

Saucepan, pot; stew, hot pot

分

Part, segment, share, ration; rate; degree, one''s lot, one''s status, relation, duty, kind, lot; in proportion to, just as much as

約

Approximately, about; promise; shortening, reduction, simplification; contraction (in phonetics)

十

Ten

分量

Amount, quantity

三

Three; tri-

水

Water (esp. cool, fresh water, e.g. drinking water); fluid (esp. in an animal tissue), liquid; flood, floodwaters; water offered to wrestlers just prior to a bout; break granted to wrestlers engaged in a prolonged bout

入れ

Container, receptacle

昆布

Kombu (usu. saccharina japonica), konbu, kelp, any edible species from the family laminariaceae
時間がない時は、そのまま使っても構いません。

時

Time, hour, moment; occasion, case; chance, opportunity, season; the times, the age, the day; tense

時間

Time; hours
鍋に火をかけ、沸騰してきたら弱火にして、

火

Fire, flame, blaze

鍋

Saucepan, pot; stew, hot pot

弱火

Simmering, low fire, gentle heating

沸騰

Boiling, seething
削り鰹をパラパラとゆっくり入れ、五分ほど煮ます。

ゆっくり

Slowly, at ease, restful

入れ

Container, receptacle

削り

Shaving, planing, cutting; shavings, flakes

鰹

Skipjack tuna, bonito (katsuwonus pelamis)

煮

Simmered with, cooked with; boiling, boiled dish

パラパラ

disco dancing with synchronized arm motions; falling in (large) drops (e.g. rain, hail), sprinkle (e.g. rain, salt), pattering, clattering (e.g. hail); flipping through a book, thumbing through a book, riffling cards; sparse, scattered (e.g. clumps of grass); crumbly (e.g. tofu, cheese, non-sticky rice), loose and falling apart

五分

five minutes
火を止めて、そのまま十五分ほど置き、うま味を出し切ります。

火

Fire, flame, blaze

分

Part, segment, share, ration; rate; degree, one''s lot, one''s status, relation, duty, kind, lot; in proportion to, just as much as

十

Ten

五

Five

止め

Finishing blow, clincher
ボウルにザルを乗せ、布巾やペーパータオルで濾すと、

布巾

Tea-towel, dish cloth

ボウル

Bowl

ペーパータオル

paper towel

濾す

to filter, to strain
きれいな黄金色の出汁が出来上がります。

出来上がり

Finish, completion, ready, made for, cut out

黄金

Gold

色

Colour, color; complexion; appearance, look; love, lust, sensuality, love affair, lover; kind, type, variety
粗熱が取れたら、保存容器に入れ、

熱

Heat; fever, temperature; zeal, passion, enthusiasm; mania, craze, rage

保存

Preservation, conservation, storage, saving (e.g. to disk), maintenance

容器

Container, vessel

入れ

Container, receptacle

粗

Leftovers (after filleting a fish); rice chaff; flaw (esp. of a person); rough, roughly; crude, raw, natural, wild
冷蔵庫や冷凍庫で保存して使いましょう。

保存

Preservation, conservation, storage, saving (e.g. to disk), maintenance

冷蔵庫

Refrigerator

使い

Errand, mission, going as envoy; messenger, bearer, errand boy, errand girl; familiar spirit; use, usage, user, trainer, tamer, charmer

冷凍庫

Freezer
かき混ぜず、静かに煮出し、濁らせないようにしましょう。

静か

Quiet, silent; slow, unhurried; calm, peaceful
澄んだ出汁が、料理にすっきり爽やかな味の印象を与えます。

味

Flavor, flavour, taste; charm, style; experience; smart, clever, witty, strange

印象

Impression

すっきり

Feeling refreshed, feeling fine, feeling clear-headed; shapely, neatly, refinedly; cleanly, without trouble; clearly, plainly, distinctly; completely, thoroughly; not at all (with negative sentence), not even slightly

料理

Cooking, cookery, cuisine; dealing with something, handling, administration, management

爽やか

Fresh, refreshing, invigorating, clear, fluent, eloquent

与え

Gift, godsend