- Hi, I'm Rie, I'm a Tasty producer. - 嗨，我是Rie，我是一个美味的制作人。
Today, I'm going to be showing you 今天，我要告诉你
how to make my favorite Japanese recipes. 如何制作我最喜欢的日本食谱。
Omurice is one of my favorite food growing up. Omurice是我最喜欢的食物之一。
You might remember this from Eating Your Feed episode 你可能还记得这是从吃你的饲料插曲
where Andrew tried to make Chef Motokichi's 安德鲁试图让厨师Motokichi的
recipe for omurice. omurice的食谱。
This is a slightly different version of the recipe 这是配方略有不同的版本
I modified to be easier and fun to make at home. 我修改为在家里制作更容易和有趣。
Chef from kichi kichi uses demi glaze sauce on top 来自kichi kichi的厨师在上面使用demi釉酱
and very soft omelet, 非常柔软的煎蛋卷，
but the most common style 但最常见的风格
is rice seasoned with ketchup wrapped with thin omelet. 米饭是用番茄酱包裹着薄薄的煎蛋卷调味的。
You might think seasoning rice with ketchup 你可能会想到用番茄酱调味米饭
is a little strange, 有点奇怪，
but ketchup is popular seasoning in Japan. 但是番茄酱在日本很受欢迎。
The most difficult part of making omurice 制作omurice最困难的部分
is making the omelet. 制作煎蛋卷。
The inside of the omelet is almost like soft scrambled egg. 煎蛋卷的内部几乎像软炒鸡蛋。
I wanted to make easier way of making this, and my coworker, 我想制作更简单的方法，以及我的同事，
Hitomi, suggested poaching egg in plastic wrap. 瞳，建议用保鲜膜偷鸡蛋。
This is one of the first video I made for Tasty Japan. 这是我为Tasty Japan制作的第一个视频之一。
I like making it this way because it's a little easier 我喜欢这样做，因为它更容易一些
and lighter than making a larger complicated one 比制作​​更大的复杂的更轻
like Chef Motokichi. 像厨师Motokichi。
I make omurice whenever I don't feel like making dinner 每当我不想做晚餐时，我都会做出omurice
or I cannot find anything in my refrigerator. 或者我在冰箱里找不到任何东西。
It's one of my favorite Japanese dishes to eat. 这是我最喜欢的日本料理之一。
Some of you might recognize this dish 有些人可能会认出这道菜
from the Tasty Cookoff video. 来自Tasty Cookoff视频。
It's not only my favorite, 这不仅是我的最爱，
but it instantly becomes the favorite of whoever tries it. 但它立即成为任何尝试它的人的最爱。
The frying temperature is important. 煎炸温度很重要。
I fry at 320 degree 我在320度煎
to make sure the chicken wings are fully cooked, 确保鸡翅完全煮熟，
then I take the wings out and raise the oil temperature 然后我把翅膀拿出来提高油温
to 350 to make it crispy on the outside. 至350，使其在外面变脆。
I've made it hundreds of times because my friends 因为我的朋友，我已经成功了几百次
and coworkers always ask me to. 和同事总是问我。
The secret of the wings is the sauce. 翅膀的秘密就是酱汁。
The easy way to remember is the ratio two parts soy sauce, 记住的简单方法是比例两份酱油，
one part sugar, sake, and mirin. 一份糖，清酒和味霖。
It's easy to adjust the amount whether you have to make 无论你是否必须调整金额，都很容易
a smaller or bigger batch. 更小或更大的批次。
A big difference from American fried chicken is 与美国炸鸡有很大区别
I coat them with potato starch instead of flour. 我用马铃薯淀粉代替面粉涂上它们。
It gives more crispiness to the wings. 它使翅膀更加松脆。
It was my first competition and I won, 这是我的第一场比赛，我赢了，
but some people said I made wings instead of fried chicken 但有些人说我做了翅膀而不是炸鸡
so it doesn't count, but wings are also chicken. 所以它不算数，但翅膀也是鸡。
So, technically it's a fried chicken. 所以，从技术上讲，这是一只炸鸡。
I still won (laughs). 我还是赢了（笑）。
There is a donut chain store called Mr. Donut in Japan. 在日本有一家名为Donut先生的甜甜圈连锁店。
One of their signature donuts is their pon de ring. 他们的招牌甜甜圈之一是他们的pon de ring。
It's chewier than regular donuts. 它比普通的甜甜圈更加嚼劲。
I wanted to recreate their donut, so I made this video. 我想重新创建他们的甜甜圈，所以我制作了这个视频。
You might be surprised 你可能会感到惊讶
because I used tofu as one of my main ingredients, 因为我用豆腐作为我的主要成分之一，
but don't worry, it doesn't taste like tofu at all. 但别担心，它根本不像豆腐。
I added tofu to give more moisture and body to the donuts. 我添加了豆腐，为甜甜圈提供更多的水分和身体。
Pon de ring has this cute ring shape, Pon de ring有这个可爱的戒指形状，
so I shaped the dough into a small ball shape 所以我把面团塑成小球状
and stuck them together on top of the parchment paper. 并将它们粘在羊皮纸上。
When you fry it, 当你炒它，
you can drop them into oil with the parchment paper. 你可以用羊皮纸把它们扔进油里。
Parchment paper will separate naturally in the oil. 羊皮纸会在油中自然分离。
Once it comes off, take it out from the oil. 一旦它脱落，从油中取出。
The technique helps the donut hold the ring shape. 该技术有助于甜甜圈保持环形。
If you like mochi, you will definitely like these donuts. 如果你喜欢麻,,你肯定会喜欢这些甜甜圈。
They are quite different than American donuts, 它们与美国甜甜圈完全不同，
but I like them because they are not too sweet, 但我喜欢他们，因为他们不太甜，
but I'd love to hear what you think. 但是我很想听听你的想法。
If you make them, tag me on Instagram. 如果你制作它们，请在Instagram上标记我。
I love seeing when the Tasty audience makes our recipes, 我喜欢看到美味的观众制作我们的食谱，
and these are really worth the time. 这些真的值得花时间。
I think a lot of people know ramen by now, 我想很多人现在都知道拉面，
but we also have another awesome noodle dish called udon. 但我们还有另一种叫做乌冬面的美味面条。
Udon is made with flour, water, and salt. 乌冬面用面粉，水和盐制成。
It's thicker and more tender. 它更厚更柔软。
It's usually served with warm soup 它通常配有温热的汤
or cold soy sauce-based dipping sauce. 或冷酱油为基础的蘸酱。
Since it's only made with such a simple ingredients, 因为它只用这么简单的成分制成，
I remember we made udon from scratch at the summer camp. 我记得我们在夏令营从头开始做乌冬面。
We put flour, water, and salt in a plastic bag 我们把面粉，水和盐放在塑料袋里
and kneaded the dough by stepping on it. 然后踩着面团揉成面团。
I don't think that at summer camp in the US 我不认为在美国的夏令营
they are making udon noodles, and they are missing out. 他们正在制作乌冬面，他们错过了。
There are a variety of toppings, 有各种浇头，
but my favorite is niku udon or kitsune udon. 但我最喜欢的是niku udon或kitsune乌冬面。
Niku means meat. Niku意味着肉。
Niku udon is usually served 通常供应Niku乌冬面
with thinly sliced cooked meat on top. 在上面切成薄片的熟肉。
Kitsune udon is served with beef fried tofu skin Kitsune乌冬面配上牛肉炸豆腐皮
called aburaage. 叫做aburaage。
Kitsune means fox. Kitsune意味着狐狸。
Because the guardian foxes of Shinto Shrines 因为神道神社的守护狐狸
are frequently brought offerings of fried tofu, 经常带来油炸豆腐，
it's thought that foxes enjoy fried tofu, 人们认为狐狸喜欢炒豆腐，
which is where kitsune udon got its name from. 这是国土乌冬面的名字。
In a video, we made a curry flavor version, 在视频中，我们制作了咖喱风味版，
which gives a nice spicy kick to it. 这给了它一个很好的辣味。
Udon soup is different in the west and east side of Japan 乌冬面汤在日本的西部和东部是不同的
for a lot of reasons. 出于很多原因。
Some say it's because the mineral contents of the water 有人说这是因为水中的矿物质含量
and people in Tokyo like a little stronger flavor. 和东京人一样，味道更强烈。
So, if you buy instant udon noodle, 所以，如果你买即食乌冬面，
they make different version in the east and the west. 他们在东部和西部制作不同的版本。
It's a comfort food for me. 这对我来说是一种安慰。
I always crave it when the weather is colder 天气比较冷的时候，我总是渴望它
or when I feel under the weather. 或者当我觉得天气不好的时候。
I made this video for April Fools. 我为愚人节制作了这个视频。
Basically, you make small cream puff 基本上，你做小奶油泡芙
and stuff a couple of them with wasabi. 并用芥末填充其中几个。
Cream puffs are not a Japanese dessert, 奶油泡芙不是日本甜点，
but I see them everywhere in Japan 但我在日本到处都看到它们
and they are one of my favorite dessert to eat and make. 它们是我最喜欢吃和制作的甜点之一。
In Japanese, we call them chu cream. 在日语中，我们称他们为chu cream。
The tip is when you heat up the flour and water mixture, 尖端是当你加热面粉和水混合物时，
you should mix them very well until it's shaped like a ball. 你应该把它们混合得很好，直到它的形状像一个球。
My trick to adjusting the amount of egg is when the dough 调整鸡蛋量的诀窍是面团
falls in a triangle shape, it's good to go. 落在一个三角形的形状，这是很好的去。
The dough is called pate choux, and if you fry them, 面团被称为头汤，如果你炒它们，
you can make churros. 你可以做油条。
I recently taught Ryan and Shane from Unsolved 我最近在未解决的情况下教过Ryan和Shane
how to make pate choux. 如何制作头颈部。
Once you've piped the dough, 一旦你输了面团，
don't forget to brush some water on the surface. 别忘了在表面刷一些水。
Moisture helps choux pastry puff up in the oven. 水分有助于泡芙糕点在烤箱中膨胀。
Whenever I make cream puffs, 每当我做奶油泡芙，
I wait in front of the oven and watch the pastries puff up 我在烤箱前等，看着糕点噗噗高气
because I love watching the transformation in the oven. 因为我喜欢看烤箱里的变形。
The second tip is when you are adding eggs, 第二个提示是你加蛋时，
make sure to wait until the dough is cold enough to touch 确保等到面团冷到足以触摸
so the egg won't curdle or scramble 所以鸡蛋不会蜷缩或乱成一团
when are mixing them with the dough. 何时将它们与面团混合。
Cream puff is my favorite dessert that my mom makes, 奶油泡芙是我妈妈最喜欢的甜点，
also it's one of the first dessert I learned to bake. 这也是我学会烘焙的第一道甜点之一。
Cream puff in Japan is usually stuffed with custard cream 日本的奶油泡芙通常塞满奶油冻
and it's so delicious. 它真好吃
So, when I made these, 所以，当我做这些时，
one of my unlucky coworkers ate the one with wasabi, 我的一个不幸的同事和芥末吃了一个，
which is a very spicy paste and not very good dessert. 这是一种非常辛辣的糊状而且不是很好的甜点。
She didn't like it, 她不喜欢它，
but that's why I called them Russian Roulette cream puffs. 但这就是我称之为俄罗斯轮盘奶油泡芙的原因。
I make this cake a lot at home. 我在家做了很多这个蛋糕。
It's quite easy, and you don't need a cake mold. 这很简单，你不需要蛋糕模具。
You just need a sheet pan. 你只需要一个平底锅。
This cake is very moist, so it's easy to roll it up. 这块蛋糕很潮湿，所以很容易卷起来。
It's been two years and a half 已经两年半了
since I started working for Tasty. 自从我开始为Tasty工作以来。
I was hired as a recipe developer to launch Tasty Japan, 我被聘为食品开发商，推出Tasty Japan，
but also learned how to produce videos along the way. 还学习了如何制作视频。
I've never made videos before, but my mentor, Jodie, 我以前从未制作过视频，但是我的导师Jodie，
told me how to shoot and edit videos very patiently. 告诉我如何耐心地拍摄和编辑视频。
I love making Tasty food videos 我喜欢制作美味的食物视频
because it's just my hands and cooking. 因为这只是我的手和烹饪。
I'm a shy person, 我是一个害羞的人，
and I've always been self-conscious about my accent 我一直对自己的口音有自我意识
because English is not my first language. 因为英语不是我的第一语言。
So, when our producer, Spencer, 那么，当我们的制片人斯宾塞，
first asked me to make mesmerizing Japanese dessert video 首先让我制作令人着迷的日本甜点视频
with my face and my voice, I was very hesitant; 我的脸和声音，我非常犹豫;
however, after we published the video, 但是，在我们发布视频后，
I was encouraged by so many positive comments, 这么多积极评论让我感到鼓舞，
and it made me realize that your weaknesses 它让我意识到你的弱点
can be your strengths 可以成为你的长处
because it makes you different from the others, 因为它会让你与众不同
and that isn't a bad thing, it's what makes you unique. 这不是一件坏事，它是让你与众不同的东西。
And that's what I've learned since coming to Tasty 这就是我自从来到美味后学到的东西
and sharing about my life and what I love with all of you. 并与大家分享我的生活和我所爱的。
If you have passion to share what you love, 如果你有激情分享你所爱的东西，
there will always be audience for it. 它总会有观众。
I'm really grateful for all of your support and kind words. 我非常感谢你的支持和善意的话。
Thank you so much for watching. 非常感谢你的收看。
- [Andrew] Oh, yes! - [安德鲁]哦，是的！
(relaxing music) （轻松的音乐） 177